What I ate: Thursday, December 4, 2025

Breakfast: Sausage, egg, and cheese breakfast sandwich on wheat English muffin.

Lunch: Turkey sandwich with 2.5 oz. homemade turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, carrot, green pepper, and balsamic dressing.

Dinner: Simple goulash with 3.1 oz. ground beef, onion, and garlic (previously frozen), 4.5 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box pinot noir.

What I ate: Wednesday, December 3, 2025

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 2.4 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 scallion and broccoli stir-fry. With 2.8 oz. pork and a half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, December 2, 2025

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, 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: Pork carnitas tacos (updated recipe). Sauza hornitos tequila. This was good!

What I ate: Monday, December 1, 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, red onion, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Chicken paprika #4 (previously frozen, 5.6 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Sunday, November 30, 2025

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

Lunch: Turkey kimchi soup. With 12 oz. turkey stock, 2.0 oz. turkey, kimchi, and spinach. 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.

What I ate: Saturday, November 29, 2025

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Turkey gobbler sandwich with 2.5 oz. turkey. Potato chips. Half glass of Bota Box sauvignon blanc.

Turkey gobbler sandwich