What I ate: March 24, 2011

Breakfast: Sausage, egg, and cheese on a homemade 100 % whole grain whole wheat and oat English muffin. With homemade sausage, Cabot cheddar cheese and one organic egg.

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 0.8 oz. of homemade granola.

Dinner: 5.0 oz. roasted turkey, broccoli, rice and gravy. And a glass of Crossroads Sauvignon Blanc, New Zealand.
ate.2011.03.24.d.jpgDessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Finca La Linda Malbec.

3.0 oz. of evil sriracha Chex mix. Fortunately I can see the end of the bag in sight, thanks to giving away a good amount of it. It needs to go away.

Weight at beginning of the day: 113.2 lbs.
Weight at the beginning of the next day: 111.4 lbs.