What I ate: Friday, May 22, 2026

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday and froze, in a freshly heated flour tortilla.

Prepped for lunch and dinner.

Defrosted a cinnamon raisin bagel for toasted bagel with a side of bacon tomorrow.

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

Prepped, vacuum sealed, and refrigerated jars of spinach.

Divided a 10 pound package of 80/20 ground beef into smaller packages:

• 2 lbs. for burger patties, 8x 4 oz each cooked
• 1 lbs. for taco beef (mostly 2.8 oz. packages)
• 1 lbs. for goulash beef with onion and garlic (mostly 3.0 oz.)
• 2 lbs. raw, divided into 8x 4oz. raw for crushed hamburger
• 4 lbs. raw, divided into 4x 1 lb. packages

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and Annie's green goddess dressing.

Divided 2 lbs. ground beef into 8x 4 oz. burgers, formed, seasoned, grilled, vacuum sealed, and frozen.

Snack: Popcorn, Orville Redenbacher's movie theater butter mini-bag, 42 g, 5 cups, 210 cal.

Dinner: Cheeseburger. 4.0 oz beef before cooking, with pepper jack cheese, lettuce, pickled jalapeños, red onion, and spicy sauce. A few potato chips. Founders All Day IPA.

Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 128.4 lbs.