What I ate: Tuesday, February 24, 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: Japanese-style chicken curry (6.9 oz). Rice. A half glass of Bota Box cabernet sauvignon.

What I ate: Monday, February 23, 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: Sausage and green pepper stir-fry. Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Sunday, February 22, 2026

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

Lunch: Chicken kimchi soup. With 12 oz. chicken stock, 2.0 oz. chicken, kimchi, and spinach. 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 140°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, February 21, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Roasted chicken (4.5 oz.), rice, and gravy. Green beans (frozen). A half glass of Bota Box cabernet sauvignon.

What I ate: Friday, February 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: Pork carnitas tacos, with 2.8 oz. pork. Sauza hornitos tequila.

What I ate: Thursday, February 19, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.3 oz. peppered 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, 4.2 oz. Bove's spicy marinara, and 1 hot Italian sausage. A half glass of Bota Box cabernet sauvignon. This was good!

What I ate: Wednesday, February 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 2.2 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: Teriyaki salmon. With 4.1 oz. salmon. Green peppers. A half glass of Bota box sauvignon blanc.