What I ate: Saturday, June 13, 2026

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

Prepped for lunch. Prepped onions, garlic, and ginger for crushed hamburger on Monday.

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.

Defrosted refried black beans for breakfast tomorrow.

Cleaned and replaced the Parmesan cheese in my cheese grater.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Leftover relish plate from yesterday's dinner at The Old Mill.

Grilled 2 NY strip steaks (16.1 oz. and 17.6 oz.) to slice for steak sandwiches. Defrosted the vacuum sealed, frozen steaks in cold water for 90 minutes. Trimmed excess fat. Seasoned with salt, black pepper, garlic powder, and cayenne pepper. Spritzed with olive oil spray. Grilled for 3 minutes per side. Chilled. Sliced. Divided into 2.8 oz. servings. Vacuum sealed and froze.

Dinner: Leftover Chicken Old Mill. A half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 129.0 lbs. Weight at the beginning of the next day: 126.8 lbs.