What I ate: Friday, March 20, 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, cucumber, tomato, celery, red onion, and Annie's green goddess dressing.

Dinner: American-style beef soft taco (updated recipe). With 3.0 oz. taco seasoned ground beef, cheese, tomato, hot taco sauce, and lettuce. Sauza Hornitos tequila.

What I ate: Thursday, March 19, 2026

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

Lunch: Turkey sandwich with 2.5 oz. smoked deli turkey, lettuce, and mayo on Heidelberg French peasant bread. A side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Dinner: Rana ravioli, roasted chicken and garlic (270 cal). 4.5 oz. marinara. Half glass of Bota Box pinot noir.

What I ate: Wednesday, March 18, 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 2.4 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: Crushed hamburger (4.0 oz. before cooking) with spinach and rice. A half glass of Bota Box pinot noir.

What I ate: Tuesday, March 17, 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: Pastrami Reuben sandwich with 2.3 oz. deli pastrami. Potato chips. A Guinness.

What I ate: Monday, March 16, 2026

Breakfast: Kimchi scrambled eggs on a bed of rice.

Lunch: Salmon poke bowl from the Hannaford grocery store in Oneonta, NY. Ate the serving on the left for lunch, and saved the serving on the right for dinner.

Dinner: Salmon poke bowl. A glass of cold sake.

What I ate: Sunday, March 15, 2026

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

Lunch: Spicy tuna salad croissant. Salad with lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, and chipotle ranch dressing (20 grams, 93 cal). Swapped from Monday.

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 14, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Roast beef, rice, and gravy. With 4.0 oz. roast beef. Green beans (frozen). A half glass of Bota Box pinot noir.