What I ate: Friday, October 23, 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.

Prepared 2 Yogurt snack.

Defrosted a blueberry bagel for toasted bagel with a side of bacon tomorrow.

Defrosted 16 oz. of ground beef to make beef, onion, and garlic for pasta meat sauce. Cooked, divided, vacuum sealed, and froze 4 servings of 2.8 oz. each.

Defrosted 14 oz. of boneless, skinless chicken thigh to spiedie marinate to make grilled chicken tomorrow.

Snack: 30g Sriracha chex mix, 149 kcal.

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.

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

A fun-sized And Twix bars (80 cal). Reese's peanut butter cup (snack size, 110 cal).

Weight at beginning of the day: 114.4 lbs. Weight at the beginning of the next day: 115.0 lbs.