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.

What I ate: Sunday, July 12, 2026

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

Lunch: Ham and Swiss cheese sandwich with 2.1 oz. ham on Heidelberg French peasant bread. 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 150°F, then transferred it to the Breville SmartOven, 400°F for 3 minutes, plus the preheat time, on a sheet pan. 1/2 glass of Bota Box pinot noir.

What I ate: Saturday, July 11, 2026

Breakfast: Toasted everything bagel with butter. Side of bacon. I forgot to take a picture but it looked like this.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 3.3 oz. grilled NY strip steak. Spicy green beans. Half glass of Bota Box pinot noir.

What I ate: Friday, July 10, 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 balsamic dressing.

Dinner: Club 55 buffet. In Sidney, NY, with Jan and Steve.

What I ate: Thursday, July 9, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.4 oz. ham.

Lunch: Turkey sandwich with 2.4 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, and balsamic dressing.

Dinner: Simple goulash with 2.5 oz. ground beef, onion, and garlic (previously frozen), 2.0 oz. marinara (that's all there was left in the jar), and 1.5 oz. pasta elbows.

What I ate: Wednesday, July 8, 2026

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I previously froze in a freshly heated flour tortilla.

Lunch: Steak salad with 2.2 oz. grilled NY strip steak, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, broccoli, croutons, and balsamic dressing.

Dinner: Pork with broccoli, scallions, and noodles. With 2.8 oz. pork and 1/2 package of ramen noodles.

What I ate: Tuesday, July 7, 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: American-style beef soft taco. With 2.0 oz. taco seasoned ground beef, lettuce, tomato, cheese, and hot taco sauce.