What I ate: Friday, September 4, 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.

Snack: 1.0 oz. Sriracha chex mix.

Prepped, vacuum sealed, and refrigerated jars of spinach.

Cleaned and cut Romaine lettuce.

Divided a 0.625 lb. package of deli smoked turkey breast.

Cooked a 1.7 lb. package of boneless skinless chicken thighs in the sous vide.

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and Annie's green goddess dressing.

Snack: 30g peanuts (170 kcal). 2 Founders All Day IPA.

Dinner: Cheeseburger. 4.0 oz beef before cooking, with pepper jack cheese, lettuce, pickled jalapeños, red onion, and spicy sauce. A few potato chips.

Weight at beginning of the day: 120.4 lbs. Weight at the beginning of the next day: 119.2 lbs.