What I ate: Monday, January 12, 2026

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, red onion, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Spicy pork with snow peas. Rice. Half glass of Bota Box sauvignon blanc.

What I ate: Sunday, January 11, 2026

Breakfast: Refried black bean, egg, and cheese breakfast burrito #2.

Lunch: Quiche and salad. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and raspberry poppy seed dressing. 1/6 of a quiche lorraine (283 cal). A half glass of Bota Box sauvignon blanc.

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 140°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan. Glass of Bota Box malbec.

What I ate: Saturday, January 10, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Salmon and eggs stir-fry with spinach. A half glass of Bota Box sauvignon blanc.

What I ate: Friday, January 9, 2026

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 flour tortilla.

Lunch: Curry chicken salad sandwich with 2.0 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, celery, red onion, and Annie's green goddess dressing.

Dinner: Tonkatsu (4.2 oz.), rice, and sautéed cabbage. And a half glass of Bota Box sauvignon blanc.

What I ate: Thursday, January 8, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.2 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, carrot, green pepper, and balsamic dressing.

Dinner: Rana sausage ravioli. 4.5 oz. marinara. Half glass of Bota Box malbec.

What I ate: Wednesday, January 7, 2026

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

Lunch: Roast beef sandwich. With 2.6 oz. deli roast beef, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing.

Dinner: Pork with broccoli, scallions, and noodles. With 2.8 oz. pork and 1/2 package of ramen noodles.

What I ate: Tuesday, January 6, 2026

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And Heidelberg French peasant bread toast with butter.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Hunan beef from China City in Sidney, NY. 7.8 oz. serving. Previously vacuum sealed and frozen. Half glass of Bota Box malbec.