What I ate: January 22, 2011

Breakfast: 1 1/2 slices of Vermont Bread Company alfalfa sprout bread French toast with 3 slices of Vermont Smoke and Cure bacon and 0.5 oz. Vermont maple syrup.

One of the nice things about pre-cooking and freezing bacon is that the fat is rendered out in the first cooking, so you can reheat the bacon and cook the French toast in the same pan.

Lunch: 2.8 oz. grilled chicken Caesar salad with Romaine lettuce and Drew's 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: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .

Dinner: 6.0 oz. Tangletown Farm sirloin tip steak seared on the grill, frozen, then cooked sous vide with an olive oil and salt rubbed baked potato and sauteéd spinach.

And 2 glasses of Liberty School cabernet sauvignon.

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

And 1.0 oz. (1/8 cup) popcorn, air popped, with 1 tbsp. butter. And salt.

And 1.2 oz. Wavy Lays potato chips and 1.2 oz. Cabot French onion dip.

Weight at beginning of the day: 111.0 lbs. Weight at the beginning of the next day: 112.0 lbs.