What I ate: Wednesday, June 17, 2026

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

Lunch: Steak sandwich. With 2.3 oz. sliced NY strip steak, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, broccoli, and balsamic dressing.

Dinner: Chicken paprika #5 (previously frozen, 5.9 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Tuesday, June 16, 2026

Breakfast: Corned beef hash, eggs and toast.

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

Dinner: Chicken and cheese enchiladas. With 1.7 oz. chicken, Mexican rice, and refried beans. A small 1800 añejo tequila on the rocks.

What I ate: Monday, June 15, 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, broccoli, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.

What I ate: Sunday, June 14, 2026

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

Lunch: Ham and Swiss cheese sandwich with 2.1 oz. ham on Heidelberg French peasant bread. Kettle Chips hot jalapeño potato chips.

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 the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan.

What I ate: Saturday, June 13, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Leftover Chicken Old Mill. A half glass of Bota Box sauvignon blanc.

What I ate: Friday, June 12, 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, carrot, celery, green pepper, red onion, cucumber, tomato, and Annie's green goddess dressing.

Dinner: Chicken Old Mill. At The Old Mill restaurant in Mt. Upton, NY, with Jan and Steve.

What I ate: Thursday, June 11, 2026

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

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

Dinner: Simple goulash with 1.9 oz. ground beef, onion, and garlic (previously frozen), 4.2 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box pinot noir.