What I ate: Saturday, October 10, 2026

Breakfast: Toasted blueberry 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.

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 for salad, and anchovies for tomorrow.

Refrigerator prep for the week!

Refilled and charged the pepper grinder. I originally thought an electric pepper grinder was a silly gimmick, but I've found that being able to grind black pepper with one hand is actually really useful!

Snack: Yogurt snack. 140g Greek yogurt, 100g walnuts, 5g maple syrup. 20g blueberries. 177 kcal.

Lunch: Mackerel and spinach rice bowl #2.

Snack: 0.8 oz. peanuts.

Dinner: Steak and green beans. 2.5 oz. grilled NY strip steak. Spicy green beans.

Weight at beginning of the day: 116.6 lbs. Weight at the beginning of the next day: 115.6 lbs.