What I ate: Saturday, July 11, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon. I forgot to take a picture but it looked like this.

Prepped for lunch and dinner.

Containers for food prep this week.

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 3 servings of salad veggies. With carrot, celery, green pepper, red onion.

Prepped the onion, garlic, and ginger for crushed hamburger Tuesday.

Blanched broccoli (2:30) for salads this week. I forgot to do this earlier so I had to open the salad veggie jars and add it.

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

Prepped 2 servings of spicy tuna salad sandwich.

Blanched green beans (2:30) for dinner tonight and Thursday.

Cleaned and replaced the cheese in the Parmesan grater.

Divided, vacuum sealed, and froze a can of refried black beans. Saved one serving for breakfast tomorrow.

Refrigerator before grocery shopping Friday and after cooking this morning.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. cashews (160 cal).

Dinner: Steak and green beans. 3.3 oz. grilled NY strip steak. Spicy green beans. Half glass of Bota Box pinot noir.

Weight at beginning of the day: 127.2 lbs. Weight at the beginning of the next day: 125.6 lbs.