What I ate: Saturday, January 3, 2026

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

Prepped for lunch and dinner.

Containers ready for weekly food prep.

Made a double batch of the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze 3 servings.

I still had frozen serving of the filling for an spicy western omelette so I did not have to make that.

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.

Divided, vacuum sealed, and froze anchovies for Caesar salad.

Defrosted refried black beans for breakfast tomorrow.

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 (70 cal).

Divided a 1.75 lb. package of boneless, skinless chicken thighs. Vacuum sealed and froze 1 thigh raw. Used the rest to make sous vide chicken for Curry chicken salad sandwich. Vacuum sealed and froze xx packages:

Divided a 1 lb. package of 85/15 grass-fed ground beef. Make 2x 4 oz. burgers. Vacuum sealed and froze 2x 4 oz. servings for future meals.

Lunch: Mackerel and spinach rice bowl #2.

Snack: Popcorn, Orville Redenbacher's movie theater butter mini-bag, 42 g, 5 cups, 210 cal.

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box cabernet sauvignon.

Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips.

Weight at beginning of the day: 135.4 lbs. Weight at the beginning of the next day: 135.2 lbs.