What I ate: Friday, June 12, 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.

Defrosted an everything 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).

Divided a loaf of Heidelberg French peasant bread for the week and froze the remainder.

Cleaned and cut a head of celery and stored in water, refrigerated.

Cleaned and cut a head of Romaine lettuce.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Compost for today.

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.

Snack: Peanut butter crackers (180 cal).

Dinner: Chicken Old Mill. At The Old Mill restaurant in Mt. Upton, NY, with Jan and Steve.

Leftovers saved for tomorrow.

Weight at beginning of the day: 128.0 lbs. Weight at the beginning of the next day: 129.0 lbs.