What I ate: Sunday, April 20, 2025

Breakfast: Ham (2.4 oz). Scrambled egg. Breakfast potatoes (2.4 oz). A slice of Heidelberg multigrain bread toast.

Prepped for lunch and dinner.

Cooked 1 1/2 cups of Nishiki white sushi rice and refrigerated for the week.

Cooked sous vide chicken thighs for Curry chicken salad sandwich (updated recipe).

Prepped some veggies for tomorrow breakfast and lunch.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). Skinny Pop habanero cheddar popcorn (70 cal).

Lunch: Curry chicken salad sandwich with 2.1 oz. chicken and arugula on Heidelberg French peasant bread. Side salad with lettuce mix, cucumber, tomato, and Annie's Asian sesame dressing.

Snack: 2.0 oz. Kettle Chips hot jalapeño potato chips. White Claw strawberry.

Pre-dinner: Salad with lettuce mix, cucumber, tomato, and cajun ranch dressing (20 grams, 94 cal). A glass of Bota Box cabernet sauvignon.

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 a cast iron griddle pan to crisp the crust.

Weight at beginning of the day: 140.2 lbs. Weight at the beginning of the next day: 139.4 lbs.