Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

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: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola . And a few blueberries.

Dinner: 5.0 oz. chicken (sous vide) with broccoli, rice and gravy. And 2 glasses of Ravenswood chardonnay.

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

Breakfast: 2 pancakes (previously made then frozen) and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen).

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: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola . And a few blueberries.

Dinner: 5.0 oz. chicken (sous vide) with broccoli, rice and gravy. And 2 glasses of Ravenswood chardonnay.

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