Breakfast
Wasa ryecrisps with peanut butter

Lunch
Leftover spaghetti
Canteloupe

Dinner
Blackened tuna steaks
Garlicky kale
Steamed carrots tossed in orange juice, honey, and butter

Recipes:

BLACKENED TUNA STEAKS
1 Tbs. sweet paprika
1 tsp. salt
1/2 tsp. onion powder
3/4 tsp. garlic powder
3/4 tsp. cayenne pepper
1 tsp. freshly-ground black pepper
1 tsp. minced lemon zest
1/2 tsp. fresh thyme leaves
1/2 tsp. crumbled dried basil leaves
1 Tbs. melted butter
2 Tbs. olive oil
two or three 1-inch-thick tuna steaks, about 1 1/2 lbs. total

Preheat a cast-iron skillet so it is very hot. Make sure you have good ventilation--open windows and a lot of fans, or a good range hood.
Mix together paprika, salt, onion powder, garlic powder, cayenne, black pepper, lemon zest, thyme, and basil. Spread mixture out on a plate.
Stir melted butter into olive oil. Dip tuna steaks in butter and oil mixture, then dredge them with spice mixture. Sear steaks for a few minutes on each side so seasonings blacken and tuna cooks through.

GARLICKY KALE
a few handfuls of fresh kale, torn into bite-sized pieces
2 cloves garlic, smashed and peeled
salt for cooking water
Texas Pete hot sauce

Place the kale and garlic in salted water to cover. Bring to a boil, then reduce heat and simmer until greens are tender (up to one hour). Drain.
Mash softened garlic into greens and season to taste with hot sauce.