What I ate: Saturday, September 26, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Prepped for lunch and dinner.

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.

This was the week where I could have skipped making omelette and burrito filling, but decided to make it this week and skip a future week instead.

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.

Defrosted refried black beans, ham, grilled chicken, and anchovies for tomorrow.

Refrigerator prepped for the week.

Made a batch of Sriracha chex mix. When I was putting away the jars I discovered that I still had one jar from the last batch, so I accidentally made this a week early. Oops!

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips. Founders IPA.

Dinner: Steak and green beans. 3.1 oz. grilled NY strip steak. Spicy green beans. Half glass of Liberty School cabernet sauvignon, California 2020.

Weight at beginning of the day: 117.8 lbs. Weight at the beginning of the next day: 117.4 lbs.