What I ate: Saturday, October 11, 2025

Breakfast: Toasted blueberry bagel with butter. Side of bacon. Prepped for lunch and dinner.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze the serving for next Friday.

Prepped salad veggies. With carrot, celery, green pepper, red onion.

Prepped 2 servings of chipotle ranch salad dressing, 20 grams, 93 calories each.

Prepped 2 servings of Spicy tuna salad sandwich.

Prepped for dinner.

Defrosted bread for breakfast tomorrow. I'd normally defrost cooked corned beef hash but I'll be cooking a new batch tomorrow.

Made a batch of Chicken paprika #5 (updated recipe).

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). Skinny Pop cheddar jalapeño popcorn (70 cal).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. potato chips and French onion dip. Founders All Day IPA.

Dinner: Cheeseburger (4.0 oz before cooking) with lettuce, tomato, and onion. Potato chips. A half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 137.0 lbs. Weight at the beginning of the next day: 137.0 lbs.