What I ate: Sunday, February 8, 2026

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

Prepped for lunch.

Made a small batch of 6-layer dip.

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: Taco salad with 2.0 oz. taco seasoned ground beef, black beans, lettuce, cucumber, tomato, carrot, celery, green pepper, red onion, chipotle ranch dressing, and shredded Mexican 4 cheese blend. A sauza hornitos tequila on the rocks.

It's Super Bowl day, a day for snacking!

Snack: Sweet and spicy meatballs.

Snack: 6-layer dip. 1.0 oz. tortilla chips pictured; I had another bowl of 1.0 oz later.

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. Half glass of Bota Box cabernet sauvignon.

Snack: 1.0 oz. potato chips and French onion dip.

Weight at beginning of the day: 133.6 lbs. Weight at the beginning of the next day: 134.6 lbs.