What I ate: Saturday, June 20, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Brooks barbecued chicken (breast, previously frozen). 4.9 oz. chicken after removing from the bone.

Teriyaki London broil

What I ate: Friday, June 19, 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: Cheeseburger. 4.0 oz beef before cooking, with pepper jack cheese, lettuce, pickled jalapeños, red onion, and spicy sauce. A few potato chips. Founders All Day IPA.

What I ate: Thursday, June 18, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.0 oz. ham.

Lunch: Turkey sandwich with 2.0 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: Penne with Italian sausage. With 1.6 oz. penne pasta, 4.2 oz. Bove's spicy marinara, and 1 hot Italian sausage. Glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, June 17, 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 sandwich. With 2.3 oz. sliced NY strip steak, lettuce, horseradish, and mayo on Heidelberg French peasant bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, broccoli, 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, June 16, 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, broccoli, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Chicken and cheese enchiladas. With 1.7 oz. chicken, Mexican rice, and refried beans. A small 1800 añejo tequila on the rocks.

What I ate: Monday, June 15, 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, broccoli, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.