What I ate: Saturday, November 7, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Containers ready for food prep.

Prepped for lunch and dinner.

Made a double batch of chorizo breakfast burrito.

Skipped making filling for spicy western omelette since I had a serving frozen.

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, and anchovies for tomorrow. I realized a little later that I already had refrigerated ham so I put the frozen serving in the picture back in the freezer.

Refrigerator filled for the week!

Cooked and froze 2 pounds of bacon.

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

Lunch: Mackerel and spinach rice bowl #2.

Snack: 2.0 oz. Japanese rice crackers. White Claw mango.

Dinner: Salmon, broccoli, and rice. With 4.0 oz. salmon (weight before cooking). A half glass of Bota box sauvignon blanc.

The frozen piece of salmon was 8.0 oz. so I cut it in half, ate one piece for dinner tonight, and vacuum sealed and froze the other cooked piece.

2 fun-sized And Twix bars (80 cal each). 1 Reese's peanut butter cup (snack size, 110 cal).

Weight at beginning of the day: 114.0 lbs. Weight at the beginning of the next day: 114.0 lbs.