What I ate: March 2, 2011

Breakfast: Homemade whole wheat bagel with 2.0 oz. lox, 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 0.7 oz. of homemade granola.

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen Mad River Grain bread. This dish is quick, easy, inexpensive, sustainable and very tasty. With Sea Glass sauvignon blanc.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle and Cannonball cabernet sauvignon.

Snack: 1/8 cup air-popped popcorn with 1 tbsp. Vermont Butter and Cheese butter.

Weight at beginning of the day: 111.2 lbs.
Weight at the beginning of the next day: 111.2 lbs.