What I ate: Saturday, May 9, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Prepped for lunch.

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 4 servings of salad veggies. With carrot, celery, green pepper, red onion.

Prepped 3 servings of chipotle ranch salad dressing, 20 grams, 93 calories each.

Prepped 2 servings of spicy tuna salad sandwich.

Divided, vacuum sealed, and froze black beans. Reserved 1 serving for lunch tomorrow.

Defrosted refried black beans for breakfast tomorrow.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Cholula burrito bowl, salsa verde chicken (300 cal). 1800 añejo tequila.

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