What I ate: Saturday, February 7, 2026

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

Prepped for lunch and dinner.

Containers for this week's 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 thought I still had a frozen serving of the filling for spicy western omelette but I got my weeks confused and actually had 2 servings of chorizo burrito and no omelette filling in the freezer. Oops!

Prepped 4 servings of salad veggies. With carrot, celery, green pepper, red onion. Extra serving for Sunday.

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

Prepped 2 servings of Spicy tuna salad sandwich.

Defrosted refried black beans for breakfast tomorrow.

Defrosted taco seasoned beef and black beans for lunch 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 (210 cal).

Lunch: Mackerel and spinach rice bowl #2. Half glass of Bota Box sauvignon blanc.

Snack: 2.0 oz. Japanese rice crackers.

Dinner: Beef with broccoli #2. 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: 133.6 lbs.