Cold Clips.

Snack. A bar of Pure Protein.  Dinner.  A spread of tuna and cannellini beans, with petite pita.  Workout. 30-minute-run. Sit-ups.

Snack. A cheeseburger at the MacDonald’s inside Walmart.  Dinner. Stuffed bell peppers. For dessert, strawberries, mascaraed in balsamic vinegar.  Fruit of the Day. Strawberry.  Workout. 3-mile walk. But I didn’t the time for sit-ups.

Snack. Cream cheese-and-cucumber sandwich. A bar of Pure Protein.  Dinner. Kitchens of India's Dal Bukhara, with naan.  Workout. 30-minute-run. Sit-ups.

Snack. Half a slice of a toast, topped with 10 cloves of roasted garlic, sprinkled with kosher salt; a boiled egg (with mustard) and four mozzarella balls.  Dinner. Butter-roasted salmon, with (leftover) gnocchi. Pan-seared zucchini, on the side.  Workout. 1.5-mile walk. Sit-ups. 

Snack. A bar of Pure Protein. While I had a bag of Doritos, M. had a bag of Deep River chips.  Dinner. Soy chunks. Lots of them.  Workout. 30-minute-run. Sit-ups.

Snack. Fried-egg sandwich.  Dinner.  Gnocchi in sage-brown butter sauce.  Workout. 30-minute-run. Sit-ups.

Snack. Boiled eggs (with mustard) and buttered toast. Dinner. Gochujang-braised pork belly, with rice noodles. Picked daikon radish, on the side. Workout. 30-minute-run. Sit-ups. PREPARING THE GOCHUJANG PASTE.   3 tablespoons gochujang. 2 tablespoons dark brown sugar. 2 tablespoons mirin. 1 tablespoon soy sauce. 2 teaspoons freshly minced garlic. 1/2 teaspoon freshly minced ginger. Oh my, what can I say? We had a fat fest, what with unctuous slabs of fat alternating with pure meat in the pork belly. If not all—but some—of that fatty goodness was mitigated by the sweet-and-sour tang of pickled daikon radish.