What I ate: Wednesday, April 23, 2025

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

Lunch: Roast beef sandwich. With 2.9 oz. deli roast beef, arugula, horseradish, and mayo on a Dave's everything bagel. Salad with lettuce mix, arugula, cucumber, tomato, green pepper, and balsamic dressing.

Dinner: Egg roll in a bowl with 3.0 oz. sausage. 4.0 oz. cabbage mix. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, April 22, 2025

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And Heidelberg multigrain toast with butter.

Lunch: Spicy tuna salad sandwich on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, banana pepper, red onion, and Tajin ranch dressing (25 grams, 117 cal).

Dinner: Falafel. A half glass of Bota Box sauvignon blanc.

What I ate: Monday, April 21, 2025

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, banana pepper, red onion, and cajun ranch dressing (25 grams, 117 cal).

Dinner: Beef with broccoli #2. And a half glass of Bota Box cabernet sauvignon.

What I ate: Sunday, April 20, 2025

Breakfast: Ham (2.4 oz). Scrambled egg. Breakfast potatoes (2.4 oz). A slice of Heidelberg multigrain bread toast.

Lunch: Curry chicken salad sandwich with 2.1 oz. chicken and arugula on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, and Annie's Asian sesame dressing.

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 a cast iron griddle pan to crisp the crust.

What I ate: Saturday, April 19, 2025

Breakfast: Toasted everything bagel and bacon.

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

Dinner: Smash burger with cheddar cheese, lettuce, tomato, and onion, on a Wildgrain brioche roll. French fries (2.8 oz). A glass of Bota Box cabernet sauvignon.

What I ate: Friday, April 18, 2025

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 Mission wheat flour tortilla.

Lunch: Roast beef sandwich. With 2.9 oz. deli roast beef, arugula, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, arugula, cucumber, tomato, green pepper, and balsamic dressing.

Dinner: Club 55 buffer with Jan and Steve. 2 glasses of Cabernet Sauvignon.

What I ate: Thursday, April 17, 2025

Breakfast: Sausage, egg, and cheese breakfast sandwich on wheat English muffin.

Lunch: Turkey sandwich with 2.7 oz. peppered deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, green pepper, and balsamic dressing.

Dinner: Crumb pork chop (3.9 oz). Sautéed cabbage. Rice. A half glass of Bota Box sauvignon blanc.