What I ate: Tuesday, March 10, 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 au poivre. 1.5 oz. egg noodles (dry weight). A glass of Bota box pinot noir.

What I ate: Monday, March 9, 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: Chili crisp fettuccine alfredo with chicken and spinach (updated recipe). A half glass of Bota Box sauvignon blanc.

What I ate: Sunday, March 8, 2026

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

Lunch: Quiche and salad. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and balsamic dressing. 1/6 of a quiche lorraine (283 cal). 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.

What I ate: Saturday, March 7, 2026

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

Lunch: Mackerel and spinach rice bowl #2. A half glass of Bota Box sauvignon blanc.

Dinner: Leftover Sloan's Smokehouse sampler (previously frozen, 8.2 oz.). 2 Founder's IPA.

Chicken au poivre

What I ate: Friday, March 6, 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: Pork carnitas tacos, with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Thursday, March 5, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.1 oz. ham.

Lunch: Turkey sandwich with 2.1 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, red onion, and balsamic dressing.

Dinner: Marry me chicken (6.5 oz). 1.8 oz. penne pasta. A glass of Bota Box pinot noir.