What I ate: Wednesday, September 23, 2026

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday in a freshly heated flour tortilla.

Prepped for lunch and dinner.

Defrosted an English muffin for sausage, egg, and cheese tomorrow.

Prepped, vacuum sealed, and refrigerated jars of spinach.

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

Cut, cleaned, and refrigerated celery in water.

Tipped, blanched (4:00), chilled, and vacuum sealed green beans.

Divided, vacuum sealed, and froze a 0.435 lb. black angus deli roast beef into 4 packages of around 1.7 oz. each.

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

Lunch: Steak salad with 1.3 oz. teriyaki London broil, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, croutons, and balsamic dressing.

Snack: 0.8 oz. peanuts.

Dinner: Beef with broccoli #2. With 2.8 oz. beef.

Weight at beginning of the day: 117.6 lbs. Weight at the beginning of the next day: 118.8 lbs.