What I ate: Friday, February 13, 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: Spicy pork with snow peas. Rice. Half glass of Bota Box sauvignon blanc.

What I ate: Thursday, February 12, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.2 oz. ham.

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

Dinner: Beef and zucchini lasagna #3. A piece of Wildgrain ciabatta bread with olive oil. A half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, February 11, 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: Turkey and cabbage stir-fry. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, February 10, 2026

Breakfast: Ham, egg, toast, and potatoes. With 2.4 oz. ham and 2.2 oz. potatoes.

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 #5 (previously frozen, 7.2 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Monday, February 9, 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 malbec.

What I ate: Sunday, February 8, 2026

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

Lunch: Taco salad with 2.0 oz. taco seasoned ground beef, black beans, lettuce, cucumber, tomato, carrot, celery, green pepper, red onion, chipotle ranch dressing, and shredded Mexican 4 cheese blend. A sauza hornitos tequila on the rocks.

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. Half glass of Bota Box cabernet sauvignon.

What I ate: Saturday, February 7, 2026

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

Lunch: Mackerel and spinach rice bowl #2. Half glass of Bota Box sauvignon blanc.

Dinner: Beef with broccoli #2. A half glass of Bota Box cabernet sauvignon.