What I ate: Saturday, May 30, 2026

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

Prepped for lunch and dinner.

Containers for this week's food prep.

Made the filling for an spicy western omelette for Tuesday and froze one more serving.

Make the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze the serving for next Friday.

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.

Defrosted refried black beans for breakfast tomorrow.

Weekly food prep done!

Cut, vacuum sealed, and froze a 3-pack of Palacios picante chorizo.

Cut, vacuum sealed, and froze 3 servings of of baby back ribs, reserving one serving for dinner tonight.

Cooked and froze 2 pounds of bacon.

Vacuum sealed and froze sliced ham from a xxx lb. mini-ham.

Divided, vacuum sealed, and froze a tin of anchovies.

I freeze all of the trash that could leak or smell bad after sitting for 5 days until the next trash day.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers.

Dinner: Baby back ribs. Corn (frozen). Half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 128.8 lbs.