What I ate: Saturday, September 5, 2026

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

Containers for this week's food prep.

Prepped for lunch and dinner.

Skipped making filling for spicy western omelette and chorizo breakfast burrito since I had servings frozen.

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.

Prepped the onion, garlic, and ginger for Monday crushed hamburger.

Prepped broccoli and bacon for loaded baked potato tomorrow, and the container for the half potato later.

Divided a can of refried black beans for breakfast tomorrow and froze the rest in 2.0 oz. servings.

Divided a tin of anchovies for Caesar salads.

Cleaned and refilled the Parmesan grater.

Refrigerator filled for the week!

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Mackerel and spinach rice bowl #2.

Made a batch of Mexican rice.

Snack: 30g peanuts, 170 kcal.

Dinner: Prime rib (4.6 oz. cooked weight, with fat). Baked potato with butter and sour cream.

A half glass of Liberty School cabernet sauvignon, California, 2020.

Saved half of the baked potato for lunch tomorrow.

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