What I ate: January 17, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. smoked wild salmon, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

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: 3.0 oz. roast beef soft taco with salsa fresca and lettuce on a Richard and Maria's organic 100 % whole grain tortilla. And 1.0 oz. tortilla chips with more salsa fresca. And 2 glasses of The Lackey shiraz, Australia, 2006.

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

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