What I ate: Saturday, April 11, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Prepped for lunch and dinner.

Skipped making filling for spicy western omelette and chorizo breakfast burrito since I had servings frozen.

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.

Divided, vacuum sealed, and froze a can of refried black beans.

Divided, vacuum sealed, and froze a tin of anchovies.

Blanched (3:30), shocked in ice water the last of the bunch of asparagus. One serving for dinner tonight and one serving vacuum sealed and refrigerated, though I don't have a meal that it's scheduled for.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. tortilla chips amd salsa.

Dinner: Roast beef, rice, and gravy. With 4.0 oz. roast beef. Asparagus. A half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 130.8 lbs. Weight at the beginning of the next day: 131.4 lbs.