What I ate: January 14, 2011

Breakfast: Homemade whole wheat bagel, toasted, half with Earth Balance spread and half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.

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


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

Dinner: Whole wheat pasta with zucchini, onion, Italian sausage and marinara sauce. Served with 1 slice of Red Hen ciabatta bread and 2 glasses of DaVinci Chianti, 2007.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Weight at beginning of the day: 109.6 lbs.
Weight at the beginning of the next day: 111.4 lbs.