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.

What I ate: Wednesday, March 4, 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 2.4 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: Beef with broccoli #2. A half glass of Bota Box pinot noir.

What I ate: Tuesday, March 3, 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: Baby back ribs. Kimchi slaw. Half glass of Bota Box cabernet sauvignon.