What I ate: Saturday, October 24, 2026

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

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.

Defrosted refried black beans for breakfast, and ham for lunch, tomorrow.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: 1.0 oz. peanuts.

Sous vide cooked then grilled spiedie marinated chicken, then divided, vacuum sealed, and froze servings.

Grilled 2 frozen burgers, vacuum sealed, and froze, for future meals.

Dinner: Crumb pork chop (3.7 oz). Rice.

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

Weight at beginning of the day: 115.0 lbs. Weight at the beginning of the next day: 114.6 lbs.