What I ate: Sunday, October 4, 2026

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

Lunch: Ham and Swiss cheese sandwich with 2.3 oz. ham on Heidelberg cracked wheat bread. 0.5 oz. 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 150°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan. A Founders all-day IPA.

What I ate: Saturday, October 3, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Baby back ribs. Corn (frozen). A half glass of Liberty School cabernet sauvignon.

What I ate: Friday, October 2, 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 Annie's green goddess dressing.

Dinner: Chicken paprika #5 (previously frozen, 3.6 oz. chicken, 0.9 oz sauce), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Thursday, October 1, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.4 oz. ham.

Lunch: Turkey sandwich with 2.2 oz. smoked 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: Simple goulash with 2.2 oz. ground beef, onion, and garlic (previously frozen), 4.5 oz. marinara, and 1.4 oz. pasta elbows.

What I ate: Wednesday, September 30, 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 1.7 oz. deli roast beef, lettuce, horseradish, and mayo 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). I forgot to take a picture of it, but it looked like two weeks ago, but with ranch dressing.

Dinner: Sausage and green pepper stir-fry. Rice. 304 kcal.

What I ate: Tuesday, September 29, 2026

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And Heidelberg cracked wheat 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: Chicken and cheese enchiladas. With 2.0 oz. chicken, Mexican rice, and refried beans.

What I ate: Monday, September 28, 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. I tried a new dressing from Taste Flavor Co. that is very low calorie. It's not bad, but I'm also not convinced that it's ranch. It's lemony and not very creamy, though there is a possibility I did not use enough, or possibly that it's not fully mixed.

Dinner: Salmon and egg stir-fry with spinach.