What I ate: Thursday, June 11, 2026

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

Lunch: Turkey sandwich with 2.5 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: Simple goulash with 1.9 oz. ground beef, onion, and garlic (previously frozen), 4.2 oz. marinara, and 1.6 oz. pasta elbows. A half glass of Bota Box pinot noir.

What I ate: Wednesday, June 10, 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: Crumb pork chop (3.6 oz). Rice.

What I ate: Tuesday, June 9, 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 2.5 oz. taco seasoned ground beef, lettuce, tomato, cheese, and hot taco sauce.

What I ate: Monday, June 8, 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: Salmon and egg stir-fry with spinach.

What I ate: Sunday, June 7, 2026

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

Lunch: Ham and cheese croissant with 2.3 oz. ham and potato chips.

Dinner: Grilled chicken Caesar. With 1.1 oz. grilled chicken, Romaine lettuce, lettuce mix, cucumber, tomato, carrot, celery, green pepper, red onion, anchovies, croutons, Parmesan cheese, and Briana's Caesar dressing.

What I ate: Saturday, June 6, 2026

Breakfast: Toasted summer berry bagel with butter. Side of bacon.

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Steak and green beans. 4.1 oz. grilled NY strip steak. Spicy green beans. Glass of Bota Box pinot noir. I'm going to have to make it this way more often! The green beans are good, and the sauce works well with the steak. I didn't use the separate soy sauce.

What I ate: Friday, June 5, 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: Fried chicken patty sandwich with lettuce, tomato, and mayo. Potato chips. A Founder's All Day IPA.