What I ate: Saturday, July 18, 2026

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

Prepped for lunch and dinner.

Containers for food prep this week:

Blanched broccoli for 2:30 and shocked in ice water.

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, and broccoli.

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. Also chicken and anchovies for Caesar salad tomorrow.

Food prep done!

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

Made a batch of Sriracha chex mix. I was going to wait until tomorrow but decided to do it now.

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Ramen Bae Korean spicy chicken stir-fry. 320 cal. Half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 125.4 lbs. Weight at the beginning of the next day: 124.8 lbs.