What I ate: Thursday, June 5, 2025

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.4 oz. ham.

Lunch: Turkey sandwich with 2.4 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, green pepper, and green goddess dressing.

Dinner: Jambalaya (previously frozen, 9.9 oz.). A half glass of Bota Box sauvignon blanc.

What I ate: Wednesday, June 4, 2025

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday in a freshly heated Mission wheat flour tortilla.

Lunch: Roast beef sandwich. With 2.2 oz. deli roast beef, arugula, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and balsamic dressing.

Dinner: Beef with broccoli #2. And a half glass of Bota Box pinot noir.

What I ate: Tuesday, June 3, 2025

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And Heidelberg French peasant bread toast with butter. Late breakfast (8:00 AM instead of 4:00 AM) because I had routine fasting blood work.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and chipotle ranch dressing (25 grams, 117 cal).

Dinner: Roasted chicken (4.5 oz.), rice, and gravy. Green beans (frozen). A half glass of Bota Box sauvignon blanc.

What I ate: Monday, June 2, 2025

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and cajun ranch dressing (25 grams, 117 cal).

Dinner: Chicken paprika #4 (previously frozen, 5.7 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Sunday, June 1, 2025

Breakfast: Ham (2.4 oz). Scrambled egg. Breakfast potatoes (2.4 oz). A slice of Heidelberg French peasant bread toast.

Lunch: Taco salad with 2.0 oz. taco seasoned ground beef, black beans, lettuce, cucumber, tomato, ranch dressing, and shredded Mexican cheese.

Dinner: 1 slice of pepperoni pizza from Gavin's in Sidney, NY. It was vacuum sealed and frozen so I reheated it from frozen in the sous vide at 150°F, then transferred it to a cast iron griddle pan to crisp the crust. A half glass of Bota Box pinot noir.

What I ate: Saturday, May 31, 2025

Breakfast: Toasted everything bagel and bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Sausage and red pepper stir-fry. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Friday, May 30, 2025

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday and froze, in a freshly heated Mission wheat flour tortilla.

Lunch: Curry chicken salad sandwich with 2.4 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, green pepper, celery, red onion, and Annie's green goddess dressing.

Dinner: Japanese-style beef curry. Rice. A half glass of Bota Box pinot noir. I forgot to take a picture but it looked like this.