What I ate: January 10, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread 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: 0.7 oz. peanuts.

Snack: 2.9 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .

Dinner: Thai-style pork (3.2 oz.) with green pepper, onion, jalapeño, garlic, red chile sauce, toasted and hot pepper sesame oil, soy sauce and rice. And 2 glasses of Schmitt Söhne Riesling.

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

And 1 bowl of Popcorn Factory cheese and caramel popcorn. All out of plain. Almost out of cheese.

Weight at beginning of the day: 110.2 lbs. Weight at the beginning of the next day: 109.6 lbs.