What I ate: Saturday, January 10, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon.

Lots to prep today!

Prepped for lunch and dinner.

The reason the eggs are vacuum sealed is they're for dinner, and I empty the compost in the morning and put the compost bin in the dishwasher.

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 4 servings of salad veggies. With carrot, celery, green pepper, red onion. 1 extra serving for lunch Sunday.

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

Prepped 2 servings of Spicy tuna salad sandwich.

Defrosted refried black beans for breakfast tomorrow.

Defrosted a package of chorizo for next week.

Some of this is recyclable, but poses other issues, like what do I do with the oil in the mackerel tin, and it's impossible to get all of the tuna residue out of the can. I hate it when my recycling smells bad, and actually that also extends to trash so anything that might smell or leak is frozen until trash day.

Compost.

All done for now!

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). Skinny Pop cheddar jalapeño popcorn (140 cal).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 4 crackers with pepper jack cheese. 8 almonds.

Dinner: Salmon and eggs stir-fry with spinach. A half glass of Bota Box sauvignon blanc.

Snack: 1.0 oz. Cape Cod sour cream and onion potato chips (140 cal).

Weight at beginning of the day: 133.6 lbs. Weight at the beginning of the next day: 134.2 lbs.