What I ate: January 4, 2011

Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.

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Snack: 0.7 oz. peanuts.

Lunch: Organic spinach salad with homemade raspberry 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: 3.0 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.

Dinner: Chicken Parmesan (5 oz.), spaghetti (2.0 oz. before cooking), Bove's tomato basil sauce (4.6 oz.) and a slice of Red Hen ciabatta bread. With a glass of Per Linda Montepulciano d'Abruzzi.

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

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.

Weight at beginning of the day: 110.8 lbs.
Weight at the beginning of the next day: 110.4  lbs.