What I ate: Sunday, March 1, 2026

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

Prepped for lunch.

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).

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped Romaine lettuce.

Made a batch of sous vide chicken for Curry chicken salad sandwich. The original package contained 4 boneless, skinless thighs, 1.13 lb. total. Used 3 for sous vide chicken.

Vacuum sealed and froze 4 servings.

Vacuum sealed and froze 1 package of raw boneless, skinless chicken thigh for future meals.

Made a batch of taco seasoned ground beef, 12 oz. before cooking. Vacuum sealed and froze 6 servings.

Vacuum sealed and refrigerated one 4 oz. serving of raw grass-fed ground beef from the 1 lb. package for dinner tomorrow.

Lunch: Taco salad with 1.9 oz. taco seasoned ground beef, 1.1 oz. 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.

Snack: 6 crackers with pepper jack cheese. Half glass of Bota Box sauvignon blanc.

Snack: Shrimp cocktail. A glass of Bota Box cabernet sauvignon.

Dinner: Turkey dinner with turkey, dressing, mashed potatoes, gravy, and homemade cranberries. A half glass of Bota Box sauvignon blanc.

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