What I ate: Saturday, March 7, 2026

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

Containers for weekly prep for the week.

Prepped for lunch and dinner.

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 4 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.

Divided, vacuum sealed, and froze a tin of anchovies for Caesar salad.

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). Skinny Pop cheddar jalapeño popcorn (70 cal).

Prepped, vacuum sealed, and refrigerated jars of spinach.

Refrigerator set for the week!

Made, vacuum sealed, and froze a batch of Marry me chicken (updated recipe).

Made, vacuum sealed, and froze a batch of Chicken au poivre (new recipe).

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

Snack: Wheat peanut butter crackers (190 cal).

Dinner: Leftover Sloan's Smokehouse sampler (previously frozen, 8.2 oz.). 2 Founder's IPA.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 132.6 lbs.