What I ate: Saturday, March 28, 2026

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

Prepped for lunch.

Made the filling for an spicy western omelette for Tuesday and froze one more serving. Make the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze the serving for next Friday.

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.

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).

Prepped, vacuum sealed, and refrigerated jars of spinach.

Divided a package of Baby back ribs. Froze two servings, kept one refrigerated for dinner.

Vacuum sealed and froze packages from a jar of Bove's spicy marinara.

A lot of compost this week!

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

Snack: 1.0 oz. potato chips and French onion dip. White Claw blackberry.

Dinner: Baby back ribs. 2.6 oz. seasoned French fries. Half glass of Bota Box pinot noir.

Weight at beginning of the day: 133.8 lbs. Weight at the beginning of the next day: 132.4 lbs.