What I ate: Saturday, July 4, 2026

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

Lunch: Mackerel and spinach rice bowl #2.

Dinner: Baby back ribs. Corn (frozen). Half glass of Bota Box pinot noir.

What I ate: Friday, July 3, 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 1.8 oz. chicken on Heidelberg French peasant bread. Side salad with lettuce mix, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Cheeseburger (4.0 oz before cooking). A few potato chips. Founders All Day IPA.

What I ate: Thursday, July 2, 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, carrot, celery, green pepper, red onion, cucumber, tomato, and balsamic dressing.

Dinner: Marry me chicken (5.0 oz). 1.8 oz. penne pasta.

What I ate: Wednesday, July 1, 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. teriyaki flank steak, 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: Tonkatsu (3.6 oz.). Rice with furikake. Half glass Bota Box sauvignon blanc.

What I ate: Tuesday, June 30, 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, broccoli, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Grilled chicken quesadilla. With 2.0 oz. grilled chicken, jalapeños, and cheese. Small 1800 añejo tequila on the rocks.

What I ate: Monday, June 29, 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, broccoli, and chipotle ranch dressing (20 grams, 93 cal).

Dinner: Crushed hamburger (4.0 oz. before cooking) with spinach and rice.

What I ate: Sunday, June 28, 2026

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

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. A glass of Bota Box pinot noir.