What I ate: March 19, 2011

Breakfast: Waffles and 3 slices of Vermont Smoke and Cure bacon (both previously frozen). Reheated on a sheet pan in the oven, 8 minutes at 350°F.

Snack: 0.7 oz. organic peanuts with salt.

Lunch: Tofu, broccoli and scallion stir-fry with rice.

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

Dinner: Shrimp fra diavolo with spinach and spinach linguini. With Red Hen Bakery Mad River Grain bread and 2 glasses of Schmitt Söhne Riesling.

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

2.6 oz. of evil sriracha Chex mix .

Weight at beginning of the day: 110.8 lbs. Weight at the beginning of the next day: 112.0 lbs.