What I ate: May 22, 2011
Breakfast: 2 pancakes (previously made then frozen), 0.5 oz. Vermont maple syrup, and 3 slices of Vermont Smoke and Cure bacon (also previously made and frozen). 8 minutes on a lightly greased sheet pan at 350°F and everything reheated perfectly.
Snack: 0.7 oz. organic peanuts with salt.
Lunch: 2.8 oz. Misty Knoll grilled chicken Caesar salad with Romaine lettuce and Drew's Caesar dressing and a very small amount of freshly grated Parmigiano Reggiano cheese. And a homemade whole wheat and oat roll with Vermont Butter and Cheese cultured butter.
Dinner: Roast beef , gravy, rice and broccoli. And 2 glasses of Etc. malbec.
Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 2 glasses of Etc. malbec.
Snack: 2.0 oz. mixed nuts.
Weight at beginning of the day: 110.8 lbs. Weight at the beginning of the next day: 110.8 lbs.