What I ate: Saturday, July 4, 2026

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

Prepped for lunch and dinner.

Skipped making filling for spicy western omelette and chorizo breakfast burrito since I had servings frozen.

Prepped 4 servings of salad veggies. With carrot, celery, green pepper, red onion, and broccoli (blanched 2:30).

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

Prepped 2 servings of spicy tuna salad sandwich.

Defrosted the chicken and anchovies for Caesar salad tomorrow.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: Peanut butter crackers (180 cal).

Dinner: Baby back ribs. Corn (frozen). Half glass of Bota Box pinot noir.

Prepared a batch of overnight waffle batter.

Weight at beginning of the day: 125.8 lbs. Weight at the beginning of the next day: 125.8 lbs.