u/MrWalnut4

This is week 25 of my journey to lose 100 lbs in 2026. I plan for balanced macros with a focus on reducing fat and increasing fiber where possible. I have the following this week:

Breakfast: Keto toast with cottage cheese and a banana. 240kcal, 25g protein, 5g fat, 45g carbs, 20g fiber.

Lunch: Rice and bean bowls with grilled chicken and avocado salsa. 850kcal, 74g protein, 22g fat, 121g carbs, 37g fiber.

Dinner: Kale and bean veggie soup with cabbage slaw. 815kcal, 34g protein, 23g fat, 115g carbs, 28g fiber.

Total macros for each day: 1905kcal, 133g protein, 50g fat, 280g carbs, 85g fiber.

I had some leftover salsa and cabbage so threw together a slaw last minute for some extra bulk. The soup is incidentally vegan if that matters to anyone as well! Down another 1 lbs this week for 46 lbs lost total. Recipes for everything below!

I have finally accumulated more knives than I can reasonably justify and am massively curtailing the collection. These are mostly modern and vintage Western knives with a couple Japanese makers. Don't hesitate to ask for additional info or pictures of any of these. Prices include shipping to the continental US with USPS Ground Advantage. Payments through PayPal G&S only. From left to right:

Sold! - $120 Vintage Masakane 270mm SK Gyuto: Really sad to let this one go. Purchased as new-old stock from Bernal Cutlery and sharpened once. Thin, convex ground and forms a beautiful patina.

$300 Masakage Yuki 210mm W2 Gyuto: Well-balanced and hollow ground to super thin behind the edge. Purchased from Sugi Cutlery with a custom ebony, black horn, and burlwood handle. Lightly used and sharpened twice with a mild patina on the core steel.

$100 Tojiro 150mm VG10 Honesuki: Excellent poultry knife, but I rarely butcher whole birds these days. Like-new with factory edge.

$100 Vintage Dexter Russell 12in Carbon Chef: A massive beater from around the 50-70's I believe. Very convexed and heavy knife.

$100 Vintage Henckels 102 10in Carbon Chef: Pre-WWII German chef with lots of life left. From a time when German steel was the pinnacle of craftsmanship.

$70 Vintage Henckels Nogent 8in Carbon Chef: From about 1920 based on the brazed nickle ferrule. Handle is slightly cracked and blade has been moderately sharpened in.

Sold! - $120 Vintage K Sabatier Ideal 10in Carbon Chef: From about 1950 based on the brass rosette rivets. In new-old stock condition and never sharpened.

Sold! - $80 Vintage K Sabatier Cuisine Massive 6in Carbon Chef: From about 1950-60. Purchased as new-old stock from Bernal Cutlery and never sharpened. Light patina from an onion test cut.

Sold! - $80 Miyabi Koh 140mm Petty: Ground right-handed with an asymmetric bevel and steel comparable to VG10. Moderately used and sharpened with some fine scratches.

Sold! - $100 Wutshof Ikon 3in Paring and 8in Chef: Only selling as a pair. Both are well-used and have cosmetic scratches from use and sharpening.

Sold! - $70 Wusthof Classic Demi-Bolster 8in Chef: Wusthof's Classic chef but bolsterless. Lightly used and sharpened with some cosmetic scratches.

$80 Wusthof Le Cordon Bleu Bolsterless 10in Chef: An older, longer version of the previous. Well-used with cosmetic scratches from use and sharpening on the blade and handle.

Sold! - $20 Kiwi 2x Nakiri and 1x Chuka Bocho: Bought to try out some rectangles before I committed to anything more expensive. Sold as a set and only with purchase of another knife.

This is week 24 of my journey to lose 100 lbs in 2026. I took a couple weeks off posting as I was on vacation, but now that I'm back I have some more meals to share! I focus on eating balanced macros with an emphasis on increasing fiber and reducing fat. For this week I have the following:

Breakfast: Fruit salad with cottage cheese and toast. 360kcal, 22g protein, 5g fat, 68g carbs, 8g fiber.

Lunch: BBQ baked beans with brown rice and coleslaw. 820kcal, 40g protein, 28g fat, 143g carbs, 43g fiber.

Dinner: Creamy spinach meatballs with roasted zucchini and sweet potatoes. 700kcal, 50g protein, 25g fat, 70g carbs, 13g fiber.

Total macros for each day: 1880kcal, 112g protein, 57g fat, 282g carbs, 64g fiber.

I did a small amount of prep the last couple weeks but nothing that felt relevant to post. It felt good to do a full week again now that I'm back to work. The maintenance weeks also went well as my energy levels are a lot better than they were. I'm down 45 lbs total and approaching the 6 month mark of starting my journey. Recipes for everything down below!

This is week 21 of my journey to lose 100 lbs in 2026. I try to eat balanced macros with an emphasis on reducing fat and increasing fiber, and meal prep has been an invaluable method for staying on target during my work days. For this week I have:

Breakfast: Cottage cheese with blueberries, banana, and toast. 295kcal, 20g protein, 4g fat, 52g carbs, 6g fiber.

Lunch: Mediterranean bean salad. 695kcal, 42g protein, 19g fat, 94g carbs, 33g fiber.

Dinner: Seasoned ground turkey, roasted potatoes, and peas and corn. 685kcal, 47g protein, 20g fat, 77g carbs, 15g fiber.

Total macros for each day: 1675kcal, 109g protein, 42g fat, 223g carbs, 55g fiber.

Energy levels have been lower than usual the past week, so I'll probably be taking a maintenance week this week and next. I left enough room for some snacks and Creamis while still hitting my macro targets with this week's prep. Recipes below!

As some of you may know, I'm on a journey to lose 100 lbs in 2026 and have been meal prepping in order to help achieve my nutrition goals. In addition to the prep I do for my work weeks, I'll occasionally make some bulk freezer goods for when time is short or energy is low. I'm fresh out of breakfast burritos, so I made another round with a new recipe to keep things better in line with my macro targets. I had two for lunch before I even got around to freezing them! I'm also finally happy with a couple of new Creami recipes.

Egg and potato breakfast burritos with low-fat nacho cheese sauce: Per burrito, 350kcal, 23g protein, 14g fat, 42g carbs, 20g fiber.

Salty Peanut Butter Creami: 500kcal, 55g protein, 13g fat, 72g carbs, 6g fiber.

Chocolate Malt Creami: 615kcal, 33g protein, 18g fat, 73g carbs, 0g fiber.

Recipes for each item below!

This is week 20 of my journey to lose 100 lbs in 2026. Meal prep has been a big help in maintaining my nutrition goals on my work days. I aim to eat balanced macros with a focus on maximizing fiber and reducing fat when possible. This weeks' meals are as follows:

Breakfast: Sugar-free vanilla yogurt with blueberries and banana. 235kcal, 11g protein, 1g fat, 61g carbs, 5g fiber.

Lunch: Burrito bowls with seasoned ground chicken, black beans, Mexican rice, roasted veggies, cotija, pickled red onion, and cilantro lime sauce. 850kcal, 68g protein, 19g fat, 128g carbs, 38g fiber.

Dinner: Enchilladas verde with seasoned ground chicken and roasted veggies, lettuce, and avocado. 660kcal, 46g protein, 36g fat, 66g carbs, 37g fiber.

Total macros for each day: 1745kcal, 125g protein, 56g fat, 254g carbs, 81g fiber.

I promise there are beans in the burrito bowl, they are just covered by the other ingredients. A heavier Mexican theme than usual, but tomatillos and poblano peppers looked very good at WinCo this week. I always end up coming back to Mexican flavors when I struggle with inspiration for meals and I'm never disappointed. Down 3 lbs this week for 41 lbs lost so far. Recipes below!

This is week 19 of my journey to lose 100 lbs in 2026. I work compressed weeks of 4, 12 hour days, and meal prep has been a great help to stay on target with my nutrition goals. I try to eat relatively balanced macros with a focus on increasing fiber and reducing fat where possible. For this week I have the following:

Breakfast: Cottage cheese and a metamucil fiber suppliment. 140kcal, 14g protein, 2g fat, 19g carbs, 9g fiber.

Lunch: White bean and spinach stew with cucumber salad and fresh sourdough bread from my Mom :). 750kcal, 34g protein, 19g fat, 107g carbs, 22g fiber.

Dinner: Tofu yakisoba. 735kcal, 38g protein, 21g fat, 100g carbs, 11g fiber.

Dessert: Vanilla protein Creami. 220kcal, 24g protein, 4g fat, 25g carbs, 0g fiber.

Total macros for each day: 1845kcal, 110g protein, 46g fat, 251g carbs, 42g fiber.

I thought I was fine for my fiber intake this week, but after factoring in my calorie amounts for each portion I came up short. Supplements like metamucil or protein shakes are great for times like this where the math didn't quite work out or you need low effort nutrition. I've also tried a few Ninja Creami recipes since I got it and am blown away by the results. Definitely going to be incorporating them into my routine going forward. Recipes below!

This is week 18 of my journey to lose 100 lbs in 2026. Doing meal prep for my work days has been invaluable to keep on top of my nutrition goals. I try to eat balanced macros with a focus on increasing fiber and reducing fat when possible. This weeks meals are as follows:

Breakfast: Toast with a banana. 240kcal, 9g protein, 2g fat, 49g carbs, 6g fiber.

Lunch: Taco seasoned ground chicken and lentils with veggies, pinto beans, and an avocado sauce. 735kcal, 69g protein, 20g fat, 118g carbs, 56g fiber.

Dinner: Mapo tofu with white rice and stir-fried broccoli with garlic sauce. 695kcal, 50g protein, 21g fat, 75g carbs, 9g fiber.

Total macros for each day: 1670kcal, 127g protein, 43g fat, 241g carbs, 71g fiber.

I restocked at my local Asian market this week so Mapo tofu was an obvious choice. I'd normally use soft tofu, but the Costco pack I have is extra firm with more protein, so oh well. I also just got a Ninja Creami and am looking forward to trying some lower calorie recipes with it. Down 2 more lbs this week for 36 lbs lost total. Recipes below!

This is week 17 of my journey to lose 100 lbs in 2026. Meal prep has helped a ton on my work days to stay on track with my nutrition goals. I focus on balanced macros while increasing fiber and reducing fat where possible. For this week I have the following:

Breakfast: Protein chocolate banana bread. 240kcal, 19g protein, 10g fat, 41g carbs, 17g fiber.

Lunch: Pork and beans with sauteed cabbage. 800kcal, 47g protein, 30g fat, 96g carbs, 41g fiber.

Dinner: Orzo with meat sauce. 770kcal, 38g protein, 19g fat, 106g carbs, 9g fiber.

Total macros for each day: 1810kcal, 104g protein, 60g fat, 243g carbs, 67g fiber.

This week's meals were mostly decided by clearing out the freezer of a bunch of bacon and ground beef from last year. A little higher in fat than I would like, but not too bad. The protein banana bread was loosely based on Stella Park's recipe, but I need to workshop it more before I'm happy with the end result. Down another 2 lbs this week for a total of 34 lbs lost. Recipes below!

This is week 16 of my journey to lose 100 lbs in 2026. I meal prep for the days I work to keep in a caloric deficit and meet my nutrition goals. My meals focus on reducing fat and increasing fiber where possible. This is week is:

Breakfast: A banana. 100kcal, 1g protein, 0g fat, 25g carbs, 3g fiber.

Lunch: Mediterranean pasta salad with marinated chicken breast. 1065kcal, 78g protein, 33g fat, 117g carbs, 19g fiber.

Dinner: Black beans and rice with roasted broccoli and avocado. 640kcal, 35g protein, 18g fat, 119g carbs, 43g fiber.

Total macros for each day: 1805kcal, 115g protein, 52g fat, 261g carbs, 65g fiber.

Nothing too interesting for this week but it was nice to have a pasta salad again. The marinated chicken is a recipe you can do a ton of different variations on for the meal you are having. Down 3 lbs this week catching up from last for 32 lbs lost so far. Recipes below!

This is week 15 of my journey to lose 100 lbs in 2026. I've been meal prepping for a calorie deficit during my work days to help meet my goals for nutrition. I focus on reducing fat and maximizing fiber where possible. My meals for this week are:

Breakfast: Banana bread baked oats with strawberries. 370kcal, 20g protein, 12g fat, 57g carbs, 11g fiber.

Lunch: TVP and bean chili with avocado and boiled potatoes. 690kcal, 39g protein, 12g fat, 107g carbs, 38g fiber.

Dinner: Chicken larb with stir-fried cabbage, peppers, and jasmine rice. 670kcal, 64g protein, 13g fat, 78g carbs, 10g fiber.

Total macros for each day: 1730kcal, 123g protein, 37g fat, 241g carbs, 59g fiber.

I had never made baked oats before so I gave it a whirl combining it more or less with a banana bread recipe. It turned out alright, but I'll definitely make some changes if I make it again. I also swapped out the glutenous rice normally called for in larb with some chopped peanuts. Only down 1 lbs this week for a total loss of 29 lbs. Full recipes in the comments!