What I ate: Saturday, March 21, 2026

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

Prepped for lunch and dinner.

No need to make spicy western omelette or chorizo breakfast burrito this week.

Prepped 3 servings of 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.

Cleaned the Parmesan grater and replaced the cheese.

Defrosted refried black beans for breakfast tomorrow.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). 1.0 oz. habanero almonds (170 cal).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 2.0 oz. potato chips with French onion dip. White Claw grapefruit.

Dinner: Fried chicken, mashed potatoes, and gravy. A half glass of Bota Box pinot noir.

Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 131.8 lbs.