I woke up at 7:00 am on Saturday, March 6th, and followed my usual morning routine. This includes stretching, five minutes of ab exercises, and reading a chapter of “The Dragon Reborn,” the third book in Robert Jordan’s “Wheel of Time” series.
Around 8:00 am, I settled in at my computer to write and research for an upcoming video about one of my favorite sandwiches from Mexico City.
At 9:00 am, it was time for my first beverage of the day: a cup of decaffeinated tea. I usually alternate between coffee and tea mid-morning or early afternoon while working. Today, I opted for decaf tea, craving the warmth rather than the caffeine.
I spent the next few hours working, taking the dog I’m dogsitting for a quick ten-minute jog, fitting in a home workout (pull-ups, push-ups, shoulder press, and curls), and returning to my computer for more work.
By 12:07 pm, I was ready for my first meal. My usual approach is to check the fridge for leftovers from previous video shoots and figure out how to incorporate them into a new dish. Today, I had leftover chorizo. Deciding on a lighter lunch, I pulled out various vegetables to create a large, loaded salad.
I crisped up the chorizo, chopped red cabbage and a carrot into strips, and cut baby broccoli into small florets. Everything went into a bowl, along with the cooked chorizo, torn pieces of leftover naan bread, a couple of spoonfuls of pico de gallo, and some sriracha-flavored corn sticks.
For the dressing, I whisked together leftover guajillo chili puree, non-fat plain yogurt, vinegar, black pepper, mayonnaise, and smoked paprika. After an initial shake, I added more yogurt to thicken the consistency. I drizzled the dressing over the salad, tossed everything together, and finished it off with a sprinkle of cotija cheese.
This lunch clocked in at approximately 585 calories, 60 grams of carbs, 31 grams of fat, and 28 grams of protein. After lunch, I resumed work, relaxed with some Seinfeld, read a bit more, scrolled through social media, and started editing this video. Around 3:45 pm, I snacked on wasabi-coated edamame, spicy peanuts, and tortilla chips.
At 4:50 pm, I started prepping a few dinner components before diving into a Valheim gaming session. I thinly sliced onions and red bell pepper, then sautéed them slowly in a cast iron skillet with olive oil and salt. I also cooked down the remaining chorizo in a separate pan.
After a productive Valheim session, I was ready for dinner at 7:45 pm. Pita pizzas were on the menu. The caramelized onions and peppers were incredibly flavorful. I grated some semi-soft cow cheese while my furry friend supervised.
For the pizza sauce, I combined non-fat plain yogurt with habanero sauce, spreading it over the pitas. One pita was topped with all the chorizo and half the peppers and onions, while the other got just the peppers and onions. I then sprinkled both with cheese, garlic powder, oregano, and red pepper flakes. While the pizzas baked, I prepped some fresh dill, pickled onions and cucumbers, and lettuce as toppings.
Once the pitas were crispy, I topped the chorizo pizza with dill and pickles, and the other with lettuce and a drizzle of leftover salad dressing. I sliced the pizzas and served them with Topo Chico mineral water. Dinner totaled around 980 calories, 65 grams of carbs, 60 grams of fat, and 51 grams of protein. I generally prefer two larger meals instead of three smaller ones, especially if breakfast isn’t involved. My goal is roughly 2,000 calories a day with at least 80 grams of protein.
After another Valheim session, I finished the day with a cookies and cream ice cream sandwich around 10:45 pm.
