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.

What I ate: Friday, April 3, 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: Salmon BLT (updated post). Potato chips. A half glass of Bota Box sauvignon blanc. This was good; I'm going to make it this way in the future.

What I ate: Thursday, April 2, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.2 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Penne with Italian sausage. With 1.8 oz. penne pasta, 4.5 oz. Bove's spicy marinara, and 1 hot Italian sausage. A half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, April 1, 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 2.1 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: MìLà Dumplings (5). Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, March 31, 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: American-style beef soft taco. With 3.0 oz. taco seasoned ground beef, lettuce, tomato, cheese, and hot taco sauce. Sauza Hornitos tequila.

What I ate: Monday, March 30, 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: Beef with broccoli #2.

What I ate: Sunday, March 29, 2026

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

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 2.0 oz. chicken, kimchi, and spinach. A half glass of Bota Box sauvignon blanc.

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.