What I ate: Friday, September 11, 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 a summer berry bagel for toasted bagel with a side of bacon tomorrow.

Divided a loaf of Heidelberg cracked wheat bread for sandwiches this week.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Prepped 2 yogurt snacks, 177 kcal. each.

Cut, cleaned, and refrigerated celery in water.

Tipped, blanched (3:30), chilled, and vacuum sealed green beans for dinner tomorrow.

Snack: 30g Sriracha chex mix, 149 kcal.

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg cracked wheat bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Snack: 30g peanuts, 170 kcal.

Dinner: Smokehouse sampler. From Sloan's NY Grill in Oneonta, NY. Previously frozen. I never tried freezing the horseradish sauce before, because I assumed the cream or sour cream would break when frozen, and it does. I won't try that again; that's prepared horseradish from a jar on the plate.

Weight at beginning of the day: 119.6 lbs. Weight at the beginning of the next day: 120.2 lbs.