What I ate: Saturday, June 6, 2026

Breakfast: Toasted summer berry bagel with butter. Side of bacon.

Prepped for lunch and dinner.

Made a double batch of the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Refrigerated one serving for Wednesday and froze 3 servings.

I already had a serving of filling for spicy western omelette in the freezer.

Prepped 4 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.

Refrigerator for the week.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers.

Dinner: Steak. 4.1 oz. grilled NY strip steak. Spicy green beans. Glass of Bota Box pinot noir. I'm going to have to make it this way more often! The green beans are good, and the sauce works well with the steak. I didn't use the separate soy sauce.

Weight at beginning of the day: 127.8 lbs. Weight at the beginning of the next day: 127.8 lbs.