Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.
Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.
Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 1/6 cup. of homemade granola .
Dinner: Tangletown Farm T-bone steak with a salt and olive oil-rubbed local gold baked potato and broccoli.
With 2 glasses of Sebastiani zinfandel.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.
Weight at beginning of the day: 112.6 lbs. Weight at the beginning of the next day: 111.0 lbs.
I just checked, and that appears to be my lowest weight since, um… 1986?!?!
In any case, my previous record was 111.4 which was then followed by a meal of rigatoni with prosciutto in a cheese, cream and vodka sauce followed by Danish butter cookies , which promptly caused me to gain 2 pounds. I will not repeat that tomorrow.
Breakfast: Homemade bagel , toasted, half with Vermont Butter and Cheese creamery cultured butter, the other half with 0.5 oz. Organic Valley cream cheese. And 3 slices of Vermont Smoke and Cure bacon.
Lunch: Organic spinach salad with homemade raspberry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and homemade maple candied walnuts . And a homemade whole wheat and oat dinner roll with Vermont Butter & Cheese cultured butter.
Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 1/6 cup. of homemade granola .
Dinner: Tangletown Farm T-bone steak with a salt and olive oil-rubbed local gold baked potato and broccoli.
With 2 glasses of Sebastiani zinfandel.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.