What I ate: January 4, 2011
Breakfast: Homemade blueberry muffin and 3 slices of Vermont Smoke and Cure bacon.
Snack: 0.7 oz. peanuts.
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: 3.0 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .
Dinner: Chicken Parmesan (5 oz.), spaghetti (2.0 oz. before cooking), Bove's tomato basil sauce (4.6 oz.) and a slice of Red Hen ciabatta bread. With a glass of Per Linda Montepulciano d'Abruzzi.
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: 110.8 lbs. Weight at the beginning of the next day: 110.4 lbs.