What I ate: January 26, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).

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. Tangletown Farm roasted chicken soft taco with guacamole and lettuce on a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). And 1.0 oz. tortilla chips and more guacamole on the side.

ate.2011.01.26.d.jpgI should have warmed the leftover guacamole to room temperature because it was a little gelatinous, but it was still nice and green thanks to the vacuum sealer. I made it on Sunday.

With 2 glasses of Snoqualmie chardonnay, Washington, 2008. Not the best paring, but it was open in my refrigerator.

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

And 0.7 oz. potato chips. I threw out the last little bit of dip earlier in the day today, which was a wise decision!

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 109.6 lbs.