What I ate: Thursday, February 5, 2026

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

Lunch: Turkey sandwich with 2.1 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Marry me chicken (6.7 oz). 1.8 oz. penne pasta. A glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, February 4, 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 2.2 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: Sukhi's frozen Indian, Butter chicken with naan and tumeric rice. Half a glass of Bota Box sauvignon blanc. I overcooked the naan, but the chicken and rice flavor was good.

Sukhi's frozen Indian

What I ate: Tuesday, February 3, 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: Baby back ribs. Seasoned French fries (2.6 oz). Half glass of Bota Box malbec.

What I ate: Monday, February 2, 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: Pork carnitas tacos, with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Sunday, February 1, 2026

Breakfast: Refried bean, egg and cheese breakfast burrito.

Lunch: Ham and cheese croissant with 2.6 oz. ham and 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 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, January 31, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box malbec.