What I ate: Saturday, January 31, 2026

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

Prepped for lunch and dinner.

Ready for meal prep.

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

I already had spicy western omelette frozen and did not need 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 a tin of anchovies for Caesar salad.

Refilled my soy sauce container. The larger bottle on the left is refrigerated, and I use it to fill the dispenser on the right, which stays at room temperature.

Defrosted refried black beans breakfast tomorrow.

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 (70 cal).

Made a batch of Chicken paprika #5 (updated recipe). Started with a 1.48 lb. (23.7 oz.) package of boneless, skinless chicken thighs. Vacuum sealed and froze 4 servings.

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. Wavy Lays potato chips (150 cal).

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

Snack: 1.0 oz. Wavy Lays potato chips (150 cal).

Weight at beginning of the day: 134.2 lbs. Weight at the beginning of the next day: 133.2 lbs.