What I ate: Monday, May 25, 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: Cheddar jalapeño bratwurst. Kettle Chips hot jalapeño potato chips. Founders session IPA.

What I ate: Sunday, May 24, 2026

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

Lunch: Loaded baked potato with broccoli, bacon, cheese, and sour cream.

Dinner: Grilled chicken Caesar garden salad. With 1.7 oz. grilled chicken, Romaine lettuce, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, croutons, Parmesan cheese, anchovies, and Briana's Caesar dressing.

What I ate: Saturday, May 23, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and baked potato. 3.7 oz. grilled NY strip steak. Broccoli. Half glass of Bota Box cabernet sauvignon.

What I ate: Friday, May 22, 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. Founders All Day IPA.

What I ate: Thursday, May 21, 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: Penne with Italian sausage. With 1.7 oz. penne pasta, 4.2 oz. Bove's spicy marinara, and 1 hot Italian sausage. A half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, May 20, 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 2.5 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: Hunan beef from China City in Sidney, NY. 8.2 oz. serving. Previously vacuum sealed and frozen.

What I ate: Tuesday, May 19, 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: Chicken and cheese enchiladas. With 1.8 oz. chicken, rice, and refried beans.