What I ate: Thursday, March 12, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.4 oz. smoked deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Penne with Italian sausage. With 1.8 oz. penne pasta, 4.5 oz. Bove's spicy marinara, and 1 hot Italian sausage. A glass of Bota Box pinot noir.

What I ate: Wednesday, March 11, 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: Salmon and eggs stir-fry with spinach. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, March 10, 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: Chicken au poivre. 1.5 oz. egg noodles (dry weight). A glass of Bota box pinot noir.

What I ate: Monday, March 9, 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: Chili crisp fettuccine alfredo with chicken and spinach (updated recipe). A half glass of Bota Box sauvignon blanc.

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