What I ate: Saturday, May 2, 2026

Vacuum sealed and froze the leftovers from last night's dinner. The fries and bread with binder clips will be frozen, then vacuum sealed so they don't get crushed.

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

Prepped for lunch.

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

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. Defrosted the chicken and anchovies for grilled chicken Caesar salad tomorrow.

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

Prepped Heidelberg French peasant bread for sandwiches this week.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped celery.

Prepped Romaine lettuce.

Compost for today!

Lunch: Mackerel and spinach rice bowl #2.

Cooked, vacuum sealed, and froze a top round roast beef for Roast beef, rice, and gravy (updated recipe).

Snack: 1.0 oz. habanero almonds (170 cal).

Dinner: Deep Indian Chicken tikka masala (frozen, 370 cal) with a little added Indian red chili powder. A half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 130.8 lbs. Weight at the beginning of the next day: 130.2 lbs.