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: Beef with scallion and broccoli stir-fry .

Dinner: Pasta with meat sauce and zucchini and salad. With 2.0 oz. whole wheat penne, 1/2 of a small zucchini, 1.8 oz. of ground beef with onions and garlic (after cooking weight) and 4.4 oz. organic marinara.

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: Spicy pork and green bean brown rice bowl .

Dinner: Tuna salad sandwich , a few Kettle Chips barbecue potato chips and a side salad. And a half glass of 90+ New Zealand sauvignon blanc.

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Black bean and grilled corn quesadilla with salsa fresca . And a half glass of 90+ New Zealand sauvignon blanc.

Breakfast: Bacon, egg and cheese English muffin , With 3 slices of bacon, an organic egg, Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

Lunch: Beef with scallion and broccoli stir-fry .

Dinner: Rigatoni with tomato, arugula, and prosciutto in spicy vodka cream sauce .

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

Lunch: Roasted chicken and cabbage stir-fry .

Dinner: Dinner: Bratwurst on a whole wheat bun with sauerkraut and a salad.

Breakfast: Zucchini bread and yogurt with granola and blueberries . This is one of my few breakfasts without meat in it, other than Sunday bagel, lox, and cream cheese. I probably ought to come up with some more healthy meat-free breakfasts, maybe to replace Tuesday blueberry muffin and bacon. Also, I think there's too much sugar in this breakfast, mostly from the bread but there's also some maple syrup on the plain Greek yogurt so I don't want to have this too often.

Lunch: Homemade potato leek soup with a slice of homemade ciabatta bread with fleur de sel and olive oil. I made two servings of soup and vacuum sealed and refrigerated the other; the bread was previously frozen. With a half glass of 90+ New Zealand sauvignon blanc.

Dinner: Beef with scallion and broccoli rice bowl with brown rice. I was thinking about making a salad to go with it, but there was quite a bit of food without the salad.

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

Lunch: Homemade potato leek soup (cooked yesterday) and a salad. And a half glass of 90+ New Zealand sauvignon blanc.

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 with rice.

Dinner: Pork with scallions and noodles . I would have added broccoli, but my broccoli was kind of past its prime.

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: Roasted chicken and cabbage stir-fry .

Dinner: Green beans, arugula and prosciutto pasta

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: Roasted chicken and cabbage stir-fry .

Dinner: Green beans, arugula and prosciutto pasta

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

Lunch: Beef with scallion and broccoli stir-fry

Dinner: Mom's barbecued pork and rice. With 5.3 oz. pork, previously vacuum sealed and frozen, meat and sauce separately, reheated in the sous vide, 40 minutes at 152°F.

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: Zucchini and bacon stir-fry .

Dinner: Chana Masala .

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

Lunch: Spicy pork and chard brown rice bowl .

Dinner: Chicken Parmesan and a salad. With 1.8 oz. pasta, 4.8 oz. organic marinara and the chicken I made this morning, reheated in the oven for 10:00 at 350°F.

Breakfast: Zucchini bread and yogurt with granola and blueberries .

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Veal Marsala with polenta. I was thinking a salad with this, but the meal comes together a little more quickly than I remembered and the sauce requires some attention so I forgot to make the salad. It's just as well, as there was plenty of food.

Breakfast: Zucchini bread and yogurt with granola and blueberries .

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

Lunch: Tempeh with scallion and broccoli stir-fry . I normally make this with tofu, pork or beef, but I decided to try it with 1/3 of a package of 3-grain tempeh and it was delicious. This is also less work than using my marinated and sautéed teriyaki tempeh as it's not really necessary with the sauce in this dish.

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: Beef with scallion and broccoli stir-fry .

Dinner: Pasta with meat sauce and zucchini .

Breakfast: Toasted bagel with butter and a side of bacon.

Lunch: Roasted chicken and cabbage 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 Tuesday in a freshly heated whole wheat tortilla.

Lunch: Soppresata and 12-grain English muffin sandwich with Kettle Chips barbecue potato chips.

Dinner: Clams three ways . With homemade ciabatta bread and a Saranac pale ale.

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: Zucchini and bacon stir-fry .

Dinner: Bratwurst and sauerkraut and a Dogfish Head 60-minute IPA.

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

Lunch: Pork with scallion and broccoli stir-fry .

Dinner: Rigatoni with tomato, arugula, and prosciutto in spicy vodka cream sauce .

Breakfast: Zucchini bread and yogurt with granola and blueberries .

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Barbecued chicken and a seasoned French fries. Chicken reheated in the sous vide, 40 minutes at 155°F, then crisped for 30 seconds in the deep fryer at 360°F. With 2.8 oz. Cascadian organic shoestring French fries, cooked in the deep fryer for 1:50 at 360°F, from frozen.

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

Lunch: Bacon, lettuce and tomato sandwich . With Kettle Chips hot jalapeño potato chips.

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: Pork with scallion and broccoli stir-fry .

Dinner: Japanese-style chicken curry.

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: Beef with bean sprouts and scallion stir-fry .

Dinner: Japanese-style crushed hamburger . And 2 glasses of Banrock Station shiraz.

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

Lunch: Veggie sausage and green pepper stir-fry .

Dinner: Mom's fried rice. Previously frozen, reheated boil-in-bag 18 minutes from frozen. I was going to make something else, but my project ran long so I decided on something quick and easy.

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: Chicken soup with soba noodles and spinach . This is the stock that I made in the pressure cooker , which turned out to be really, really good. I'm definitely going to make my stock/soup that way instead of simmering it on the stove for 3 hours.

Dinner: Shrimp pad Thai . And a half glass of 90+ New Zealand sauvignon blanc.

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated tortilla. I have been eating the whole wheat tortillas, but I had a spare package of regular ones when I started getting the whole wheat ones, so I thought I'd finish that package up.

Lunch: Beef with scallion and broccoli stir-fry .

Dinner: Barbecued chicken and salad. Previously vacuum sealed cooked chicken, reheated 45 minutes at 155°F from frozen, the crisped for 30 seconds at 360°F in the deep fryer. Delicious!

Breakfast: Zucchini bread and yogurt with granola and blueberries .

What I ate: September 27, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries .

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

Lunch: Zucchini and bacon stir-fry .

Dinner: Beef with scallion and broccoli stir-fry .

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: Chicken paprika with broccoli and rice with sour cream paprika sauce. With a half glass of 90+ 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: Beef with scallion and broccoli stir-fry

Dinner: Philly cheesesteak and French fries at The Depot in Oneonta, NY with Dad. And a Backyard Brewery (Cooperstown, NY) IPA.