What I ate: Saturday, February 21, 2026

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

Prepped for lunch and dinner.

Containers ready for this week's prep:

Made the filling for an spicy western omelette for Tuesday and froze one more serving. Make the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze the serving for next Friday.

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 a can of refried black beans. Kept one serving for for breakfast tomorrow, vacuum sealed and froze the remainder.

Cleaned and refilled the Parmesan grater.

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 (210 cal).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 8 crackers with pepper jack cheese and a glass of Bota Box cabernet sauvignon (twice the amount pictured).

Dinner: Roasted chicken (4.5 oz.), rice, and gravy. Green beans (frozen). A half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 133.2 lbs.