What I ate: February 28, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen.

Snack: 0.7 oz. peanuts.

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 0.7 oz. of homemade granola .

Dinner: Lobster soft taco with salsa fresca and lettuce on a Maria and Ricardo's multi-grain tortilla. With 1.0 oz. corn tortilla chips and the rest of the salsa fresca. With 1 small glass of Switchback beer.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle and Finca la Linda malbec.

Snack: 0.7 oz. potato chips and Cabot French onion dip.

Weight at beginning of the day: 111.6 lbs. Weight at the beginning of the next day: 111.2 lbs.