What I ate: Friday, May 8, 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).

Put fresh flat-leaf parsley in the produce saver.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped Romaine lettuce.

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 0.515 lb. package of black forest deli ham into 4 servings of around 2.0 oz., vacuum sealed and frozen.

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

Made a batch of sous vide chicken for Curry chicken salad sandwich. The original package contained 1.64 lbs, 5 boneless, skinless thighs. Vacuum sealed and froze one thigh, raw, for other recipes.

Made a batch of taco seasoned ground beef. Reserved 4.0 oz. of the 16 oz. package, vacuum sealed and frozen raw for other meals like Crushed hamburger.

Dinner: Fried chicken patty sandwich with lettuce and mayo. Potato chips. A Switchback Ale.

Weight at beginning of the day: 129.4 lbs. Weight at the beginning of the next day: 129.0 lbs.