What I ate: December 21, 2010

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito . In a Richard and Maria's multi-grain organic tortilla (100 % whole grains).

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: Shrimp scampi with 2.0 oz. spinach fetuccini, 4.0 oz. Gulf of California white shrimp and a slice of Red Hen bakery ciabatta bread. And 2 glasses of Tiasta torrontes white wine.

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

And 1 bowl of Popcorn Factory plain, cheese and caramel popcorn.

Weight at beginning of the day: 110.2 lbs. Weight at the beginning of the next day: 110.6 lbs.