What I ate: December 16, 2010

Breakfast: 1 scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon.

Lunch: 2.6 oz. grilled chicken Caesar salad with Romaine lettuce and Annie's Natural 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 company cultured butter.

Snack: 2.6 oz. plain Greek yogurt with maple syrup and 1/6 cup. of homemade granola .

Dinner: Mussels fra diavolo with 1.5 oz. fine linguini and 1 slice of Red Hen ciabatta bread. This dish is quick, easy, inexpensive, sustainable and very tasty.

And 2 glasses of Schmitt Söhne Riesling.

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

Running: 30 minutes on the treadmill with walk/run intervals at 3.6/6.6 MPH. 2.56 miles. And I did run before breakfast .

Weight at beginning of the day: 113.0 lbs. Weight at the beginning of the next day: 112.6 lbs.