What I ate: Sunday, January 11, 2026

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

I had been using soft taco size tortillas, which are a little small. I got the burrito grande size, which I think may be too large. I did not see a burrito regular size, which would probably be perfect. In any case, the new tortillas are 220 cal. vs. 140 cal. The difference of 80 cal. and 13 g. of carbohydrates doesn't seem like that much for an entire meal so I figured I'd give them a try.

It certainly fits better, and it doesn't seem like an excessive amount of tortilla.

Prepped for lunch and dinner.

Prepped snow peas for tomorrow and one other meal.

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 (140 cal).

Lunch: Quiche and salad. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and raspberry poppy seed dressing. 1/6 of a quiche lorraine (283 cal). A half glass of Bota Box sauvignon blanc.

Snack: 2.0 oz. Cape Cod sour cream and onion potato chips (280 cal). 2 Founders Session IPA.

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. Glass of Bota Box malbec.

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