What I ate: Friday, June 19, 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 summer berry bagel for toasted bagel with a side of bacon tomorrow.

Snack: 1.0 oz. Sriracha chex mix.

Prepped, vacuum sealed, and refrigerated jars of spinach.

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.

Started with a 2.9 pound package of natural chicken thighs. Trimmed and divided.

Made a batch of sous vide chicken for Curry chicken salad sandwich. I forgot to season the chicken in the picture above but I realized this before I put it in the sous vide.

Marinated chicken thighs for spiedie marinated chicken grilled chicken for salads and enchiladas. Vacuum marinated overnight in the refrigerator.

Vacuum sealed and froze the remaining chicken.

Cooked, diced, vacuum sealed and froze a package of hot Italian sausage for Penne with Italian sausage. Each of the 6 cooked sausages is 2.5 oz., 15 oz. cooked weight total. Diced and divided in to 8 packages of around 1.9 oz. each.

Snack: 1.0 oz. peanuts (170 cal).

Dinner: Cheeseburger. 4.0 oz beef before cooking, with pepper jack cheese, lettuce, pickled jalapeños, red onion, and spicy sauce. A few potato chips. Founders All Day IPA.

Weight at beginning of the day: 127.6 lbs. Weight at the beginning of the next day: 126.8 lbs.