Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.

Lunch: Turkey and cabbage stir-fry .

Dinner: Japanese-style crushed hamburger .

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips barbecue potato chips and a Saranac pale ale.

Dinner: Iron Chef Chinese Buffet with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Japanese-style beef curry and rice. And a half glass of Ponga New Zealand sauvignon blanc.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Veggie sausage and green pepper stir-fry

Dinner: Steak and baked potato .

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last Saturday in a freshly heated tortilla.

Lunch: Beef with bean sprouts and scallion stir-fry .

Dinner: Miso marinated pork and rice.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last Saturday in a freshly heated tortilla.

Lunch: Beef with bean sprouts and scallion stir-fry .

Dinner: Miso marinated pork and rice.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Tofu, broccoli and scallion stir-fry .

Dinner: Shrimp pad Thai with rice. And a glass of Ponga New Zealand sauvignon blanc.

Breakfast: French toast and bacon . Both were previously cooked and frozen. I reheated the bacon in a sauté pan from frozen. I defrosted the French toast for 20 seconds in the microwave, then reheated that in the same sauté pan.

Lunch: Beef with snow peas stir-fry .

Dinner: Chana Masala with rice. And a Saranac pale ale.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.

Lunch: Pork with scallions, broccoli and noodles .

Dinner: Salmon and green bean risotto . With a glass of Pomelo New Zealand sauvignon blanc.

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Turkey club sandwich and Kettle Chips barbecue potato chips. 1 slice of Barowski's whole wheat bread (cut in half) with 2.1 oz. turkey breast, 1 slice of bacon, tomato, lettuce and mayo.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce . Normally I make this with broccoli, but I decided to change things up a little and substitute some fresh spinach and it was delicious! I think I like it better this way. With a glass of

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last Saturday in a freshly heated tortilla.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Japanese-style crushed hamburger . With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Beef with snow peas stir-fry .

Dinner: Chicken paprika with rice and broccoli.

Breakfast: Corned beef hash, egg and toast .

Lunch: Homemade clam chowder and a small slice of wheat French bread.

Dinner: Tonkatsu , rice and sautéed cabbage.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. A reheat of the filling I made Friday night in a freshly heated tortilla.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Braised beef short ribs and mashed potatoes.

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Turkey club sandwich and Kettle Chips barbecue potato chips. 1 slice of Barowski's whole wheat bread (cut in half) with 2.1 oz. turkey breast, 1 slice of bacon, tomato, lettuce and mayo.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

Breakfast: Toasted bagel with butter.

Lunch: Tofu, broccoli and scallion stir-fry

Dinner: Chana Masala .

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon. This is normally my Monday breakfast, but I baked homemade bagels yesterday.

Lunch: Ham and Swiss cheese sandwich . With Kettle Chips barbecue potato chips.

Dinner: Japanese-style crushed hamburger . With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. A reheat of the filling I made Friday night in a freshly heated tortilla.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Japanese-style beef curry and rice. And a half glass of Cat's pee on a gooseberry bush (really!) sauvignon blanc.

Breakfast: Bacon, egg and cheese English muffin .

Lunch: On the road, quarter pounder with cheese and French fries in Fairhaven, VT.

Dinner: Turkey BLT and French fries at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

Breakfast: Sausage, egg and cheese English muffin from the deli at Bolton Valley, VT.

Lunch: Turkey chili at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

Dinner: Cheesesteak and French fries at the James Moore Tavern at Bolton Valley, VT. And Switchback beers

Breakfast: Sausage, egg and cheese English muffin from the deli at Bolton Valley, VT.

Lunch: Clam chowder at the James Moore Tavern at Bolton Valley, VT. And Switchback beers.

Dinner: Tomato, green pepper and pepperoni pizza from Fireside Flatbread at Bolton Valley, VT.

Breakfast: Sausage, egg and cheese English muffin and hash browns at McDonalds in Shelburne, VT.

Lunch: Ham and Swiss cheese sandwich . With Kettle Chips hot jalapeño potato chips.

Dinner: Spaghetti with Italian sausage .

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion.

Lunch: Beef with snow peas stir-fry .

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce . And a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Japanese-style crushed hamburger . With ground beef (5.0 oz. before cooking), onion, fresh ginger, garlic, sake, a little sugar and soy sauce.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked last night in a freshly heated tortilla.

Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeños on a whole wheat bun, Kettle Chips hot jalapeño potato chips and a Saranac pale ale.

Dinner: Thai-style pork . And a half glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Grilled chicken and cheese enchiladas . With 1.0 oz. tortilla chips and salsa fresca. And a Saranac pale ale.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday night in a freshly heated tortilla.

Lunch: Zucchini and bacon stir-fry with rice.

Dinner: Chana Masala . With a Saranac pale ale.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon. This is normally my Monday breakfast, but I got off schedule being out of town last week .

Lunch: Ham and Swiss cheese sandwich . With Kettle Chips hot jalapeño potato chips.

Dinner: Tonkatsu and rice.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon. This is normally my Monday breakfast, but I got off schedule being out of town last week .

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Lunch: Turkey and cabbage stir-fry .

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

Breakfast: Egg, toast and bacon . With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Lunch: Veggie sausage and green pepper stir-fry.

Dinner: Fried clams and French fries . The normal serving size of clam strips if 3.0 oz., but this was the end of the package and I came up a little short at 2.5 oz. With 2.9 oz. Cascadian organic French fries.