What I ate: Sunday, March 8, 2026

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

Prepped for lunch and dinner.

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). Jack Link's peppered beef jerky (70 cal).

Lunch: Quiche and salad. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing. 1/6 of a quiche lorraine (283 cal). A half glass of Bota Box sauvignon blanc.

Snack: 1.3 oz. tortilla chips and guacamole. White Claw mango.

Pre-dinner: A side Caesar salad.

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 150°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan.

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