What I ate: Saturday, April 25, 2026

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

Prepped for lunch and dinner.

Made a double batch of the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Refrigerated one serving for Wednesday and froze 3 servings.

I already had a serving of filling for spicy western omelette in the freezer.

Prepped 2 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).

Lunch: Mackerel and spinach rice bowl #2.

Snack: 2.0 oz. Japanese rice crackers. (1.0 oz. pictured.)

Dinner: Steak and baked potato. 3.1 oz. grilled NY strip steak. Broccoli. Half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 131.2 lbs.