What I ate: Saturday, August 1, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Containers for this week's food prep.

Prepped for lunch and dinner.

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.

Blanched broccoli 2:30 for salads.

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.

Divided, vacuum sealed, and froze a tin of anchovies.

Defrosted refried black beans for breakfast tomorrow.

Refrigerator ready 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 (180 cal).

Dinner: Baby back ribs. Corn (frozen).

Weight at beginning of the day: 124.4 lbs. Weight at the beginning of the next day: 124.0 lbs.