What I ate: Saturday, April 18, 2026

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

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.

Defrosted refried black beans for breakfast tomorrow. Also chicken and anchovies for Caesar salad tomorrow.

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

Made a batch of Sriracha chex mix.

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. Wavy Lays potato chips.

Dinner: Baby back ribs. Half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 131.4 lbs.