What I ate: Saturday, May 23, 2026

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

Prepped for lunch and dinner.

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

Prepped 3 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.

Made a batch of ground beef with onions and garlic for simple goulash or pasta with meat sauce. Used 16 oz. ground beef, vacuum sealed and froze 5 servings.

Divied a can of refried black beans for Refried black bean, egg, and cheese breakfast burrito #2 and other uses.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Steak and baked potato. 3.7 oz. grilled NY strip steak. Broccoli. Half glass of Bota Box cabernet sauvignon.

Saved half of the baked potato for loaded baked potato for lunch tomorrow.

Defrosted anchovies and grilled chicken for dinner tomorrow.

Weight at beginning of the day: 128.4 lbs. Weight at the beginning of the next day: 128.2 lbs.