What I ate: January 20, 2011

Breakfast: Homemade blueberry muffin, 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. Normally I take the muffin out the night before to defrost but I forgot last night so I used the microwave. The bacon is pre-cooked, and just takes a few minutes in a sauté pan to reheat perfectly.


Lunch: Organic spinach salad with homemade sherry vinaigrette and 0.5 oz. homemade maple candied walnuts. And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter. There should be goat cheese on it, but apparently I forgot to buy it.

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

Dinner: 5.0 oz. roast beef with 6.0 oz. gravy, rice and broccoli. The roast beef and gravy were previously frozen; I reheated the pre-sliced roast beef in the sous vide at 134°F for 40 minutes. I reheated the gravy on the stove in a saucepan, which is the only acceptable way to reheat frozen gravy. The rice was refrigerated; I put a serving on a plate, added a few drops of water, covered with plastic wrap and microwaved for 45 seconds. The broccoli was fresh; I cut it into small pieces, added a tablespoon of water, covered with plastic wrap and microwaved for 1:20.

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

And 2 glasses of Finca la Linda malbec.

Weight at beginning of the day: 111.8 lbs.
Weight at the beginning of the next day: 111.8 lbs.