What I ate: Sunday, May 10, 2026

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

Lunch: Taco salad with 1.5 oz. taco seasoned ground beef, 1.0 oz. black beans, lettuce, cucumber, tomato, carrot, celery, green pepper, red onion, 20g chipotle ranch dressing, and shredded Mexican 4 cheese blend.

Dinner: Celeste deluxe frozen pizza. 360 cal. I noticed that my emergency frozen pizza was past its best by date so I figured I should eat it soon. Used the oven preparation method; 15 minutes at 400°F in the Breville SmartOven on a sheet pan. And a glass of Bota Box cabernet sauvignon. This wasn't a good as I remember from back in the day! I'll stick with my regular pepperoni pizza from Gavin's in Sidney, NY!

What I ate: Saturday, May 9, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Cholula burrito bowl, salsa verde chicken (300 cal). 1800 añejo tequila.

What I ate: Friday, May 8, 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: Fried chicken patty sandwich with lettuce and mayo. Potato chips. A Switchback Ale.

What I ate: Thursday, May 7, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.0 oz. ham.

Lunch: Turkey sandwich with 2.2 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: Marry me chicken (5.6 oz). 1.6 oz. penne pasta. A half glass of Bota Box sauvignon blanc.

What I ate: Wednesday, May 6, 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 2.0 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: Sausage and green pepper stir-fry. Rice.

What I ate: Tuesday, May 5, 2026

Breakfast: Corned beef hash, eggs and toast.

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. A Sauza Hornitos tequila on the rocks.

What I ate: Monday, May 4, 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: Crushed hamburger (4.1 oz. before cooking) with spinach and rice.