Welcome to DIY!
I do see a couple of things for you to consider changing.
First, Masa. The PAN corn meal may not be to your liking, I have not tried it myself, but have seen a few folks mention it as gritty and hard to consume. You may consider going with a Masa Harina instead, [something like this](http://www.amazon.com/gp/aw/d/B005S0DIA6/ref=aw_ls__2?colid=3931FBKE7I6IM&coliid=I39FCRRFHV6Y94], or this. I have tried both Blue and White corn varieties and prefer the White for flavor/texture as it seems smoother And had a less sweet corn taste. You can usually get it significantly cheaper locally.
Next, salt. You may consider increasing your salt a bit, it would bring up both your sodium and your chloride levels. You may also consider using iodized sea salt as it has some other trace nutrients. I use 3.8g in my recipe, which just gets me within the RDI for both. Salt is also usually cheaper locally.
Also, MSM. Sufficient protein should have enough Sulfur-containing Amino Acids to cover you, the consensus in the community is now to calculate the SAA and drop the MSM. See the discussion here.
Finally, you mention using this for weight loss. Your recipe shows nearly 2,000kcal, plus you said you would do dinner also. I just want to caution you that the calculator was pretty far off for me, when I made my first batch at about 2,300kcal I was still gaining, and I wasn’t stacking other food on top. Ultimately I dropped it to about 1,800kcal, with no other meals and that has helped, I am now losing.
I have been glad I started DIY’ing, I hope you enjoy it as much as I have.