What I ate: Monday, February 2, 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: Pork carnitas tacos, with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Sunday, February 1, 2026

Breakfast: Refried bean, egg and cheese breakfast burrito.

Lunch: Ham and cheese croissant with 2.6 oz. ham and 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 140°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, January 31, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box malbec.

What I ate: Friday, January 30, 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: Pastrami Reuben sandwich with 2.5 oz. deli pastrami. Side salad with lettuce mix, cucumber, tomato, celery, red onion, and Thousand Island dressing. A Guinness.

What I ate: Thursday, January 29, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.2 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Quorn pesto and mozzarella cutlets with spaghetti (updated recipe). 1.3 oz. spaghetti. 4.5 oz. Bove's spicy marinara. Half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, January 28, 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 2.6 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: Chicken paprika #5 (previously frozen, 5.9 oz), rice, and broccoli. A half glass of Bota box sauvignon blanc.

What I ate: Tuesday, January 27, 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: Cholula burrito bowl, chili lime pork carnitas(290 cal). Sauza hornitos tequila.