What I ate: Friday, April 10, 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: Cheeseburger. 4.0 oz beef before cooking, with pepper jack cheese, lettuce, pickled jalapeños, red onion, and spicy sauce. A few potato chips.

What I ate: Thursday, April 9, 2026

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

Lunch: Turkey sandwich with 2.3 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: Rana ravioli, roasted chicken and garlic (270 cal). 3.1 oz. marinara. Half glass of Bota Box cabernet savuginon.

What I ate: Wednesday, April 8, 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 2.4 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: Japanese-style chicken curry (6.9 oz). Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, April 7, 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: Pork carnitas tacos (updated post), with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Monday, April 6, 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: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box cabernet sauvignon.

What I ate: Sunday, April 5, 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 balsamic dressing. 1/6 of a quiche lorraine (283 cal). A half glass of Bota Box sauvignon blanc.

Dinner: Ham and scalloped potatoes. With asparagus. A half glass of Bota Box cabernet sauvignon.

What I ate: Saturday, April 4, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

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