What I ate: April 14, 2011
Breakfast: 1 organic scrambled egg, 1 slice of homemade 9-grain bread toast with Vermont Butter and Cheese cultured butter and 3 slices of Vermont Smoke and Cure bacon .
Lunch: Turkey and cabbage stir-fry with rice. 2.8 oz. Misty Knoll roasted turkey .
Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .
Dinner: Plate of fried food ! JalapeƱo poppers, fried chicken fingers and boneless chicken Buffalo "wings." And 2 12 oz. glasses of Switchback beer.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And a glass of Per Linda Montepulciano d'Aburuzzi.
And I cooked and froze two packages of Vermont Smoke and Cure bacon (12 oz. each).
Steps: 12,362
Weight at beginning of the day: 111.4 lbs. Weight at the beginning of the next day: 111.2 lbs.