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What I ate: Sunday, February 22, 2026

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

Prepped for lunch and dinner.

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).

Separated out slices of Heidelberg French peasant bread for this week. Froze the remainder.

Filled the baby carrot and celery containers.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 2.0 oz. chicken, kimchi, and spinach. A half glass of Bota Box sauvignon blanc.

Snack: 2.0 oz. Japanese rice crackers and a White Claw blackberry.

Made a 3.79 lb. roasted chicken.

Broke down the whole chicken into parts, seasoned with salt, black pepper, garlic powder, and sage.

Separated out the gizzards and wing tips for stock. Separated the chicken wings, vacuum sealed, and froze for Buffalo chicken wings.

Roasted at 425°F until it reached 160°F, about 47 minutes.

Vacuum sealed and froze:

Made 3x gravy (4.0 oz each)

Chicken and gravy packaged for dinners.

Made chicken stock. Today was the day the celery and baby carrots were replaced, and stock is a great way to use the remnants.

Made 3x of 12 oz. chicken stock for chicken soup and 3x packages of 1.0 oz. chicken for the soup, picked from the bones.

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.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 133.6 lbs.

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