What I ate: Wednesday, September 23, 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: Steak salad with 1.3 oz. teriyaki London broil, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, croutons, and balsamic dressing.

Dinner: Beef with broccoli #2. With 2.8 oz. beef.

What I ate: Tuesday, September 22, 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 cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

Dinner: Grilled chicken quesadilla. With 2.0 oz. grilled chicken, jalapeños, and cheese.

What I ate: Monday, September 21, 2026

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Spicy tuna salad sandwich on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.

What I ate: Sunday, September 20, 2026

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

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 1.0 oz. chicken, kimchi, and spinach.

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. Founders all-day IPA.

What I ate: Saturday, September 19, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Tonkatsu (4.3 oz.). Rice with furikake. Half glass Bota Box sauvignon blanc.

What I ate: Friday, September 18, 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 cracked wheat bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Club 55 buffet. In Sidney, NY, with Jan and Steve. 2 glasses of red wine.

What I ate: Thursday, September 17, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.3 oz. peppered deli turkey, lettuce, and mayo on Heidelberg cracked wheat bread. A side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Ramen Bae tonkotsu soup. 320 cal. Plus 20g spicy vegetable mix, 60 cal.