What I ate: January 26, 2011
Breakfast: Chorizo, green pepper, jalapeƱo, onion and egg breakfast burrito . In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains).
Lunch: Organic spinach salad with homemade sherry vinaigrette, 0.5 oz. Vermont Butter & Cheese goat cheese and 0.5 oz. 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 .
Dinner: 3.0 oz. Tangletown Farm roasted chicken soft taco with guacamole and lettuce on a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). And 1.0 oz. tortilla chips and more guacamole on the side.
I should have warmed the leftover guacamole to room temperature because it was a little gelatinous, but it was still nice and green thanks to the vacuum sealer. I made it on Sunday.
With 2 glasses of Snoqualmie chardonnay, Washington, 2008. Not the best paring, but it was open in my refrigerator.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.
And 0.7 oz. potato chips. I threw out the last little bit of dip earlier in the day today, which was a wise decision!
Weight at beginning of the day: 112.8 lbs. Weight at the beginning of the next day: 109.6 lbs.