What I ate: April 14, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon.

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Lunch: Turkey and cabbage stir-fry with rice. 2.8 oz. Misty Knoll roasted turkey.

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Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola.


Dinner: Plate of fried food! JalapeƱo poppers, fried chicken fingers and boneless chicken Buffalo "wings." And 2 12 oz. glasses of Switchback beer.

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Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Per Linda Montepulciano d'Aburuzzi.

And I cooked and froze two packages of Vermont Smoke and Cure bacon (12 oz. each).

Steps: 12,362

Weight at beginning of the day: 111.4 lbs.
Weight at the beginning of the next day: 111.2 lbs.