What I ate: Sunday, April 26, 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).

Lunch: Loaded baked potato with broccoli, bacon, cheese, and sour cream.

Snack: 1.0 oz. habanero almonds (170 cal) and a Founder All Day IPA

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. A half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 130.6 lbs.