What I ate: Saturday, September 26, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 3.1 oz. grilled NY strip steak. Spicy green beans. Half glass of Liberty School cabernet sauvignon, California 2020.

What I ate: Friday, September 25, 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 Briana's Caesar 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, September 24, 2026

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

Lunch: Turkey sandwich with 2.2 oz. smoked deli turkey, lettuce, and mayo on Heidelberg cracked wheat bread. A side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Green bean prosciutto pasta. 1.5 oz. prosciutto, 1.5 oz. penne pasta.

What I ate: Wednesday, September 23, 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: Steak salad with 1.3 oz. teriyaki London broil, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, croutons, and balsamic dressing.

Dinner: Beef with broccoli #2. With 2.8 oz. beef.

What I ate: Tuesday, September 22, 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 cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

Dinner: Grilled chicken quesadilla. With 2.0 oz. grilled chicken, jalapeños, and cheese.

What I ate: Monday, September 21, 2026

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Spicy tuna salad sandwich on Heidelberg cracked wheat bread. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 kcal).

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

What I ate: Sunday, September 20, 2026

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

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 1.0 oz. chicken, kimchi, and spinach.

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. Founders all-day IPA.