What I ate: Friday, July 10, 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.

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 Romaine lettuce.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Divided a 0.58 lb. (9.3 oz) package of smoked deli turkey into 4 vacuum sealed packages of around 2.3 oz. each.

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

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 balsamic dressing.

Snack: Peanut butter crackers (180 cal).

Dinner: Club 55 buffet. In Sidney, NY, with Jan and Steve.

Weight at beginning of the day: 125.2 lbs. Weight at the beginning of the next day: 127.2 lbs.