What I ate: Saturday, June 20, 2026

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

Containers for today's meal prep.

Prepped for lunch and dinner.

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, and broccoli. Blanched the broccoli for 2:30 as you can't vacuum seal raw broccoli.

Prepped 2 servings of chipotle ranch salad dressing, 20 grams, 93 calories each.

Prepped 2 servings of spicy tuna salad sandwich.

Refrigerator ready for the week.

Cooked chicken thighs for spiedie marinated chicken for grilled chicken for salads and enchiladas. Vacuum marinated overnight in the refrigerator. Cooked in the sous vide the shocked. Skewered and grilled. Diced, portioned in 2.0 oz. and 1.3 oz. servings, vacuum sealed, and frozen.

Defrosted refried black beans for breakfast tomorrow.

Started a batch of Teryiyaki London broil (new recipe). Vacuum marinated a 1.8 lbs. London broil in homemade teriyaki sauce (garlic, ginger, soy sauce, sake, sugar).

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Brooks barbecued chicken (breast, previously frozen). 4.9 oz. chicken after removing from the bone.

Weight at beginning of the day: 126.8 lbs. Weight at the beginning of the next day: 126.0 lbs.