What I ate: Friday, June 26, 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 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).

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. The grocery store didn't have the normal bagged heads of romaine hearts that I get but this will work, though it requires washing and spinning dry the leaves.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Tipped, blanched (3:00), shocked, and vacuum sealed fresh green beans for dinner Saturday.

Compost for the day.

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: 1.0 oz. cashews (160 cal).

Dinner: Salmon BLT. Potato chips. Founders session IPA.

Weight at beginning of the day: 126.6 lbs. Weight at the beginning of the next day: 126.8 lbs.