What I ate: Friday, August 21, 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 and dinner.

Defrosted an everything bagel for toasted bagel with a side of bacon tomorrow.

Snack: 1.0 oz. Sriracha chex mix.

Divided a loaf of Heidelberg French peasant bread for the week and froze the remainder.

Cleaned and cut Romaine lettuce.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped 2 snacks of Greek yogurt, 165 cal. each.

• Non-fat plain Greek yogurt (5 oz., 142g)
• Chopped walnuts (0.4 oz, 11g)
• Maple syrup (0.2 oz, 6g)

Divided a package of Curly's baby back ribs into 3 servings, vacuum sealed and frozen, except for 1 serving for tomorrow.

Compost for today.

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: 1.0 oz. peanuts (170 cal).

Dinner: Chicken paprika #5 (previously frozen, 3.5 oz. chicken, 1.0 oz sauce), rice, and broccoli. A half glass of Bota box sauvignon blanc.

Weight at beginning of the day: 122.2 lbs. Weight at the beginning of the next day: 121.6 lbs.