What I ate: Saturday, February 14, 2026

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

Prepped for lunch and dinner.

I have an imbalance of spicy western omelette and chorizo breakfast burrito in the freezer so I'm skipping making either this week.

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

Prepped 3 servings of chipotle ranch salad dressing, 20 grams, 93 calories each. An extra serving for Sunday lunch.

Prepped 2 servings of Spicy tuna salad sandwich.

Defrosted refried black beans for breakfast tomorrow.

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: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. potato chips with French onion dip. White Claw grapefruit.

Dinner: Steak and baked potato. 3.8 oz. grilled NY strip steak. Broccoli. Half glass of Bota Box cabernet sauvignon.

Saved half of the baked potato for loaded baked potato tomorrow.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 132.6 lbs.