What I ate: March 17, 2011

Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Earth Balance spread and 3 slices of Vermont Smoke and Cure bacon .

Snack: 0.7 oz. organic peanuts with salt.

Lunch: Beef with broccoli and scallions with rice.

I made a batch of sriracha Chex mix . It is ridiculously addictive. I don't think I should make it anymore.

I'm not a huge fan of corned beef and cabbage, and I was going to make Shepherd's pie for dinner but there was no lamb roast at the grocery store a few days ago and I won't make it with ground beef. So no special St. Patrick's Day meal today. 

Dinner: Pasta with meat sauce and zucchini. With a slice of Red Hen Mad River Grain bread with olive oil. And 1 1/2 glasses of Root: 1 Cabernet Sauvignon. Chile, 2008.

There's 2.0 oz. Barilla cellentani pasta, 4.5 oz. Bove's basil marinara, 3.1 oz. local Maple Lane farms ground beef and a small zucchini. I previously made the meat sauce, vacuum sealed, and froze it.

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

Snack: Two 1.0 oz. bowls of sriracha Chex mix .

Weight at beginning of the day: 110.6 lbs. Weight at the beginning of the next day: 112.8 lbs.