What I ate: Friday, July 31, 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 balsamic dressing.

Dinner: Salmon BLT. Potato chips. Founders All Day IPA.

What I ate: Thursday, July 30, 2026

Breakfast: Ham, egg and cheese English muffin sandwich. With 2.4 oz. ham.

Lunch: Turkey sandwich with 2.3 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, broccoli, and balsamic dressing.

Dinner: Simple goulash with 2.3 oz. ground beef, onion, and garlic (previously frozen), 4.2 oz. marinara, and 1.5 oz. pasta elbows.

What I ate: Wednesday, July 29, 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 2.1 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, broccoli, and balsamic dressing.

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

What I ate: Tuesday, July 28, 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, and chipotle ranch dressing (20 grams, 93 cal).

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

What I ate: Monday, July 27, 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: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.

What I ate: Sunday, July 26, 2026

Breakfast: Homemade waffle and 1 sausage link.

Lunch: Ham and Swiss cheese sandwich with 2.1 oz. ham on Heidelberg French peasant bread. Potato chips.

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, July 25, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 2.8 oz. grilled NY strip steak. Spicy green beans. Half glass of Bota Box pinot noir.