What I ate: Saturday, September 12, 2026

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

Prepped for lunch and dinner.

Containers for this week's food prep.

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.

Prepped 4 servings of salad veggies. With carrot, celery, green pepper, red onion.

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

Prepped 2 servings of spicy tuna salad sandwich.

Cooked and froze 2 pounds of bacon.

Divided, vacuum sealed, and froze sliced ham.

• 6x servings of 2.0 oz. for breakfast ham
• 5x servings of 2.0 oz. for omelette

Defrosted refried black beans for breakfast tomorrow. Grilled chicken and anchovies for dinner tomorrow.

Refrigerator filled for the week. Total prep time was around 2 hours.

Snack: Yogurt snack. 140g Greek yogurt, 10g walnuts, 5g maple syrup. 20g blueberries. 177 kcal.

Lunch: Mackerel and spinach rice bowl #2.

Snack: 0.8 oz. peanuts.

Dinner: Steak and green beans. 2.5 oz. grilled NY strip steak. Spicy green beans. Half glass of Liberty School cabernet sauvignon, California 2020.

Weight at beginning of the day: 120.2 lbs. Weight at the beginning of the next day: 119.0 lbs.