What I ate: Saturday, April 4, 2026

Breakfast: Toasted everything 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 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.

Prepped ham sauce and potatoes for ham and scalloped potatoes tomorrow.

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).

Made a batch of sous vide chicken for Curry chicken salad sandwich. The original package contained 4 boneless, skinless thighs, 1.13 lb. total.

Separated bread for sandwiches next week.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped and refrigerated celery, stored in water.

Prepped and refrigerated romaine lettuce.

A lot of compost today!

Lunch: Mackerel and spinach rice bowl #2.

Snack: 2.0 oz. Japanese rice crackers and a Fresca.

Dinner: Roasted chicken (4.5 oz.), rice, and gravy. Asparagus. A half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.6 lbs.