What I ate: January 12, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Snack: 0.7 oz. peanuts.

Dinner: Shrimp Scampi #3 (new recipe), 1 slice of Red Hen ciabatta bread. 1 glass of Schmitt Söhne Riesling.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 1 glass of Per Linda Montepulciano d'Abruzzi.

1 bowl of Popcorn factory popcorn, mostly cheese and a little caramel.

Weight at beginning of the day: 112.4 lbs.
Weight at the beginning of the next day: 110.4 lbs.