What I ate: Sunday, December 7, 2025

Breakfast: Refried black bean, egg, and cheese breakfast burrito #2.

Prepped for lunch and dinner.

Cooked 1 1/2 cups of Nishiki white sushi rice and refrigerated for the week.

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).

Prepped a package of romaine lettuce.

Vacuum sealed spinach for mackerel and spinach rice bowl (Saturday lunch), and kimchi spinach rice bowl (Monday breakfast),

Divided a package of London broil deli roast beef, 10.4 oz. (0.65 lbs.) total divided into 4x 2.6 oz. servings, vacuum sealed and frozen.

Divided a 1.7 lb. package of boneless, skinless chicken thighs. Used to make sous vide chicken for Curry chicken salad sandwich. Vacuum sealed and froze xx packages:

Two Fresca mimosas.

All done for now.

Lunch: Spicy tuna salad croissant. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 cal). Swapped from Tuesday, substituted a croissant for regular bread.

Snack: Carrots and celery with French onion dip. I thought I'd try this alternative to chips and dip. It's not bad, but not as good as chips. With a Founders all day IPA.

It was better with potato chips!

Pre-dinner: A side Caesar salad.

Dinner: 1 slice of pepperoni pizza from Gavin's in Sidney, NY. It was vacuum sealed and frozen so I reheated it from frozen in the sous vide at 140°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan.

Weight at beginning of the day: 134.2 lbs. Weight at the beginning of the next day: 135.0 lbs.