What I ate: February 8, 2011

Breakfast: Homemade blueberry muffin , 3 slices of Vermont Smoke and Cure bacon. Both were previously frozen. The bacon is pre-cooked , and just takes a few minutes in a sauté pan to reheat perfectly.

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. There's 2.5 oz. of spinach, which I portion into 16 oz. wide-mouth mason jars and vacuum seal for freshness.

Snack: 2.6 oz. plain organic Greek yogurt with Vermont maple syrup and 0.7 oz. of homemade granola .

Dinner: 5.0 oz. roasted Misty Knoll turkey breast, sautéed cabbage, rice and gravy.

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

And 2 glasses of Anton Bauer Gmörk Grüner Veltliner 2009, Austria.

And 0.7 oz. Madhouse Munchies sour cream and onion potato chips.

Weight at beginning of the day: 111.0 lbs. Weight at the beginning of the next day: 110.0 lbs.