What I ate: Friday, May 15, 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 before cooking) with cheddar cheese. A few potato chips. A half glass of Bota Box cabernet sauvignon.

What I ate: Thursday, May 14, 2026

Breakfast: Bacon, egg and cheese English muffin.

Lunch: Turkey sandwich with 2.2 oz. peppered 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: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. Half glass of Bota Box cabernet sauvignon.

What I ate: Wednesday, May 13, 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: Tonkatsu (4.0 oz.). Rice. A half glass of Bota Box sauvignon blanc.

What I ate: Tuesday, May 12, 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: American-style beef soft taco. With 2.8 oz. taco seasoned ground beef, lettuce, tomato, cheese, and spicy taco sauce.

What I ate: Monday, May 11, 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: Pork with scallion and broccoli stir-fry. With 2.8 oz. pork.

What I ate: Sunday, May 10, 2026

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

Lunch: Taco salad with 1.5 oz. taco seasoned ground beef, 1.0 oz. black beans, lettuce, cucumber, tomato, carrot, celery, green pepper, red onion, 20g chipotle ranch dressing, and shredded Mexican 4 cheese blend.

Dinner: Celeste deluxe frozen pizza. 360 cal. I noticed that my emergency frozen pizza was past its best by date so I figured I should eat it soon. Used the oven preparation method; 15 minutes at 400°F in the Breville SmartOven on a sheet pan. And a glass of Bota Box cabernet sauvignon. This wasn't a good as I remember from back in the day! I'll stick with my regular pepperoni pizza from Gavin's in Sidney, NY!

What I ate: Saturday, May 9, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Cholula burrito bowl, salsa verde chicken (300 cal). 1800 añejo tequila.