What I ate: Wednesday, October 21, 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 ham and English muffin for ham, egg, and cheese tomorrow.

Prepped, vacuum sealed, and refrigerated jars of spinach.

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

Vacuum sealed and froze thin boneless pork chops for dinner Saturday out of a pork roast.

Sous vide cooked the remainder of the pork roast, divided, vacuum sealed, and frozen.

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

Lunch: Roast beef sandwich. With 2.4 oz. deli roast beef, lettuce, horseradish, and mayo on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing.

Made a batch of sous vide chicken for Curry chicken salad sandwich and other meals. Refrigerated one serving for lunch Friday amd vacuum sealed the rest.

Snack: 30g peanuts, 170 kcal.

Dinner: Pork with broccoli, scallions, and protein ramen noodles. With 2.8 oz. pork and 1/2 package of protein ramen noodles.

Weight at beginning of the day: 115.0 lbs. Weight at the beginning of the next day: 114.8 lbs.