What I ate: Monday, April 27, 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: Salmon, broccoli, and rice. 2.9 oz. cooked weight wild Alaskan sockeye salmon. A half glass of Bota box sauvignon blanc.

What I ate: Sunday, April 26, 2026

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

Lunch: Loaded baked potato with broccoli, bacon, cheese, and sour cream.

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. A half glass of Bota Box cabernet sauvignon.

What I ate: Saturday, April 25, 2026

Breakfast: Toasted cinnamon raisin bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and baked potato. 3.1 oz. grilled NY strip steak. Broccoli. Half glass of Bota Box cabernet sauvignon.

What I ate: Friday, April 24, 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 Annie's green goddess dressing.

Dinner: Crunchy spicy tuna roll. From the grocery store, with tuna, cucumber, fried onions, sriracha, spicy mayo, and sushi sauce. A half glass of Bota Box sauvignon blanc.

What I ate: Thursday, April 23, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 1.9 oz. peppered 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), 4.5 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, April 22, 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 2.5 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: Fried chicken. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, April 21, 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: Pork carnitas tacos, with 2.8 oz. pork.