What I ate: Saturday, September 19, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon.

Prepped for lunch and dinner.

Containers ready for this week's food prep.

Made a double batch of the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Refrigerated one serving for Wednesday and froze 3 servings.

I already had a serving of filling for spicy western omelette in the freezer.

Prepped 3 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.

Defrosted refried black beans for breakfast tomorrow.

Refrigerator ready for the week.

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: Tonkatsu (4.3 oz.). Rice with furikake. Half glass Bota Box sauvignon blanc.

Weight at beginning of the day: 119.4 lbs. Weight at the beginning of the next day: 117.6 lbs.