What I ate: January 12, 2011
Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon.
Lunch: Organic spinach salad with homemade sherry 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: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .
Snack: 0.7 oz. peanuts.
Dinner: Shrimp Scampi #3 (new recipe), 1 slice of Red Hen ciabatta bread. 1 glass of Schmitt Söhne Riesling.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 1 glass of Per Linda Montepulciano d'Abruzzi.
1 bowl of Popcorn factory popcorn, mostly cheese and a little caramel.
Weight at beginning of the day: 112.4 lbs. Weight at the beginning of the next day: 110.4 lbs.