What I ate: May 22, 2011

Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.

Snack: 0.7 oz. organic peanuts with salt.

Lunch: 2.8 oz. Misty Knoll grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese cultured butter.

Dinner: Roast beef, gravy, rice and broccoli. And 2 glasses of Etc. malbec.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Etc. malbec.

Snack: 2.0 oz. mixed nuts.

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