What I ate: March 18, 2011

Breakfast: A homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon (both previously frozen).

Snack: 0.7 oz. organic peanuts with salt.

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 0.7 oz. of homemade granola.

Beverage: Soy chai latte.

Dinner: Grilled arctic char, rice and sautéed cabbage.

Arctic char is currently sustainably harvested in the wild and is also responsibly farmed on land, in closed pens. It's related to both salmon and trout. Quite tasty.

I seasoned it with salt, pepper, granulated garlic, a little cayenne pepper and olive oil. I grilled it for 2 minutes per side on medium on my Solaire infrared gas grill. On a regular gas grill you might need to cook longer, possibly on high. These were pretty thin fillets; if you had thicker fish you'd also have to cook longer, of course.

And Parker Station Pinot Noir, California, 2009.

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

1.0 oz. of evil sriracha Chex mix.

Weight at beginning of the day: 112.8 lbs.
Weight at the beginning of the next day: 110.8 lbs.