What I ate: Saturday, July 18, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Ramen Bae Korean spicy chicken stir-fry. 320 cal. Half glass of Bota Box sauvignon blanc.

Ramen Bae

What I ate: Friday, July 17, 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: Spicy pork with green beans. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Thursday, July 16, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.1 oz. smoked deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, broccoli, and balsamic dressing. I forgot to take a picture but it looked like this:

Dinner: Green bean prosciutto pasta. 1.5 oz. prosciutto, 1.5 oz. penne pasta. A half glass of Bota Box sauvignon blanc.

What I ate: Wednesday, July 15, 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. teriyaki flank steak, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, broccoli, and balsamic dressing.

Dinner: Steak and corn on the cob. First corn on the cob from Johnson's Covered Bridge Farm Market in Unadilla, NY. 2.8 oz. NY strip steak. 3 ears of sweet corn on the cob with butter and salt. A half glass of Layer Cake malbec.

What I ate: Tuesday, July 14, 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: Chicken and cheese enchiladas. With 1.3 oz. chicken, Mexican rice, and refried beans.

What I ate: Monday, July 13, 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 (4.0 oz. before cooking) with spinach and rice.