Chiptole's Troubles

Chipotle has been recently recurring in the news cycle because of repeated food-born illnesses affecting swathes of customers from locations all over the map. They're soon to close every shop for a morning to institute some new rules about food safety, which is about as loud as you can get in the media to say, "Yes, we are doing something." This is not really surprising, as their sales figures and stock prices are tanking rapidly, partially due to the Feds starting up an investigation into just what the hell is going on with all the people puking, pooping and some even nearly dying because of their burritos.

It's tempting to regard this as a symptom of a lack of social and economic justice -- I've spent some time in restaurants as an adult. There was an incident where I visited a friend in a hospital, it was sudden and the reasons a little mysterious, but it all turned out fine and no big deal. However, a few days later I got a call from the local Center for Disease Control, that while I was in the room where my friend was, there was an recently immigrated African patient who turned out to have a very dangerous, air-borne communicable disease that could be fatal to kids, oldies, etc. They strongly recommended I quarantine myself for 2 weeks - I realized quickly no work for 2 weeks is no pay for 2 weeks, and the CDC wasn't going to cover my bills. I called up the owner of the restaurant and told him exactly the situation -- it was unlikely I was infected, but if I was, the restaurant could potentially become Ground Zero for a plague. Did he want me to stay home or (chortle) offer to pay me to stay 2 weeks at home? I was at work that day, fortunately no one got sick.

The outbreaks at Chipotle could potentially be from a sick or sloppy poppy-handed employee, but it's not certain. However, Chipotle covered those bases in the media this past June, before it could be ascribed to a reaction to the sickenings:

 Though Chipotle has always shown more of an interest in employee retention than many of its competitors (by their own metrics, 95% of all managers are promoted from within), much of their talk of treating their employees well has been more buzzword than actual fact. In moving to allow part-time hourly employees to accrue sick days and paid leave, they appear to be taking a tangible step in the direction of actually backing up their talk.

I guess that's a result of a conflict of their model and the model of the food producers at large -- Chipotle aims to deliver less processed food stuffs more directly from the farm's dirt to the customer's mouth, and our food chain supply system has learned to depend on processing to keep food safe, unspoiled through longer channels and cheap.

Real talk: Chipotle is fast food working in a capitalist system whose marketing works harder than anyone else's to convince you it values YOU equally or more than it's profits. Don't believe it, the only people who value you more than money is yourself. (And maybe your parents and kids, if they're not complete a-holes.)

WEEKLY AVERAGE: 2744

An ok eat week, getting a little better, hopefully I can keep pushing in this direction slowly without evoking a counter reaction in my cravings and appetite.

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MONDAY COUNT: 2120

SLEPT: 10:30pm - 7am, 8.5 hrs

AM SNACK: 9:30am, iced black tea

BREAKFAST 1 : 11am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

LUNCH: 2:30pm, beef patty, pickle, split pea soup, health salad, momma salad, pickle 640 cal

DINNER: 5:30pm, lemon sole, asparagus, poppa salad with dressing, 750 cal

EVENING SNACK: 6:30pm, pocky,  570 cal

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TUESDAY COUNT: 3330

SLEPT: 9pm-6:30am,  9.5 hrs

AM SNACK: 6:45am,  iced black tea

BREAKFAST: 10:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: noon, steel cut oatmeal, 450 cal

PM SNACK: 12:45pm, momma salad, 100 cal

LUNCH: 3pm, steamed string beans, mushroom curry, chicken meatballs, pickle,  630 cal

PM SNACK: 4pm, veggie straws, 130 cal

DINNER: 6:30pm, French bread pizzas, poppa salad with dressing, 1060 cal

EVENING SNACK: 8-11pm, kind bar, popcorn, special k and milk, +/-800 cal
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WEDNESDAY COUNT: 2480

SLEPT: 11pm-5:30am, 6.5 hrs

AM SNACK: 5:45am, iced black tea

AM SNACK: 8:30am, 2 turkey sausage patties, 1 small whole wheat pancake, +/- 200 cal

BREAKFAST 1: 11am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 12:15, Greek yogurt with honey, almonds, vanilla,  450 cal

LUNCH: 3pm, bacon, poppa salad with dressing,  400 cal

PM SNACK: 4:45pm, momma salad, pirate booty, 170 cal

PM SNACK: 6:15pm, streetza, +/- 300 cal

DINNER: 7:45pm, ramen, pork meatballs, +/- 800 cal
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THURSDAY COUNT: 3080

SLEPT: 10pm-6:30am, 8.5hrs

AM SNACK: 7:15am, iced black tea

BREAKFAST 1: 10:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

LUNCH: 1pm, fishball hand pulled noodle soup, vegetable dumplings, +/- 500 cal

PM SNACK: 2:45pm, momma salad, cheezits, 310 cal

PM SNACK: 5:15pm, poppa salad with dressing, veggie straws, 370 cal

DINNER: 8pm, skirt steak, mashed potato, string beans, potato pancake, bread, chicken & hummus, chocolate bread pudding, +/- 1,200 cal

EVENING SNACKS: 10pm, nutella, 540cal
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BIKE CREDIT: 575 cal
FRIDAY COUNT: 2710

SLEPT: 12am-5:15am, 5.25hrs

AM SNACK: 5:30am, iced green tea

BREAKFAST: 9:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BIKE SNACK: 11:30am, homemade granola bar365 cal

BREAKFAST 2: 1:15pm, steel cut oatmeal, 450 cal

PM SNACK: 3pm, momma salad, cheezits, 310 cal

PM SNACK: 3:45pm, kind bar, 200 cal

DINNER: 5:15pm, chicken cutlet with mashed potatoes and mushrooms, +/- 900 cal

EVENING SNACKS: 6-8pm, M&Ms, 2 slices streetza, handful of animal crackers, +/- 900 cal

Chipotle Revisted, Politco-Economically

The longer I write this blog, the more I wonder how much our food culture is just an extension of our values, and in particular, how our values are shaped/manipulated/influenced by economic interest. There is a weird disconnect on the right, where they champion "family values" and the nuclear family, but when it comes to talking about how the need for 2 incomes per family has devalued the role of the stay-at-home mom and increased the need for socialized daycare, or talking about how the lack of a living wage for the least skilled workers among us directly leads to family instability and divorce,...nothing, just a buzzing/clicking sound, no one home.

It is the right-leaning libertarians who take great comfort on the so-called "invisible hand of the market" deciding all sorts of issues, and nothing is so clearly market-based than the supply and demand of fast food. So it's with particular amazement that I've read reports recently that Chipotle's choice to remove pig meat (excuse me, "carnitas") from their menu when they found their suppliers not living up to their ethical standards has had a real bottom-line effect on their otherwise voracious growth over the past few years. Letting ethics stand in the way of growth is very contrary to American-style 'profit at all cost' capitalism. Or maybe I'm just too cynical? Or maybe the board of this publicly traded company will force the issue and risk alienating some of Chipotle's consumers by redefining what "ethical" means for the sake of the bottom line. I'm curious where this story is heading.

Another trend bucking the state of American-style capitalism is the pay that the workers at Chipotle and other fast food joints will be receiving in the next few years in New York.

The labor protest movement that fast-food workers in New York City began nearly three years ago has led to higher wages for workers all across the country. On Wednesday, it paid off for the people who started it.
A panel appointed by Gov. Andrew M. Cuomo recommended on Wednesday that the minimum wage be raised for employees of fast-food chain restaurants throughout the state to $15 an hour over the next few years. Wages would be raised faster in New York City than in the rest of the state to account for the higher cost of living there.
The panel’s recommendations, which are expected to be put into effect by an order of the state’s acting commissioner of labor, represent a major triumph for the advocates who have rallied burger-flippers and fry cooks to demand pay that covers their basic needs. They argued that taxpayers were subsidizing the workforces of some multinational corporations, like McDonald’s, that were not paying enough to keep their workers from relying on food stamps and other welfare benefits.
The $15 wage would represent a raise of more than 70 percent for workers earning the state’s current minimum wage of $8.75 an hour. Advocates for low-wage workers said they believed the mandate would quickly spur raises for employees in other industries across the state, and a jubilant Mr. Cuomo predicted that other states would follow his lead.

Paying money to people who will spend it immediately will only put a shot of energy into the local economy - that's Economics 101, if I remember correctly. But if you're talking class-warfare, then it's definitely a point on the side of the unwashed masses and an alarming trend for those in power. Unsurprisingly....

The restaurant industry has chafed at these decisions. “We continue to say that we think it’s unfair that they singled out a single segment of our industry,” Melissa Fleischut, the executive director of the New York State Restaurant Association, said.

I agree. Because of the politics involved, a general raise of the minimum wage for all could not be created, but a singling out of the largest minimum-wage industry could. Still, I can't help but shed a crocodile tear for poor McDonalds, who can't seem to get anything right nowadays. Maybe they should try to start replanting the rainforests in Brazil their beef-suppliers destroyed and start touting sustainably raised burgers? At least we could feel good about their slowly crumbling empire!

Know your Pigmeat.

WEEKLY AVERAGE: 2670

No bike riding for the foreseeable future. All the tests should be in next week that'll hopefully diagnosis the extent of my injury.

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MONDAY COUNT: 2570

SLEPT: 9pm-6am, 9 hrs

AM SNACK: 6:15 am, iced green tea

BREAKFAST 1: 10:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: noon, steel cut oatmeal, 450 cal

LUNCH: 3:30pm, almond butter and grape jelly on whole wheat bread, pickles,  momma salad, 620 cal

DINNER: 7pm, Stouffer's French Bread Pizzas, poppa salad with dressing, 1040 cal

EVENING SNACK: 7:30pm, watermelon, +/- 300 cal
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TUESDAY COUNT: 2450

SLEPT: 9pm-6am, 9hrs

AM SNACK: 6:45 am, iced green tea

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, age yogurt wit honey, vanilla, almonds, 450 cal

PM SNACK: noon, momma salad, cheezits, 310 cal

PM SNACK: 4pm, poppa salad with dressing, veggie straws, 330 cal

DINNER: 7pm, flounder, asparagus, snippets of boiled corn and kraft mac n cheese, +/-700 cal

EVENING SNACK: 8pm, popcorn, +/- 500 cal

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WEDNESDAY COUNT: 2720

SLEPT: 9pm - 6am, 9 hrs

AM SNACK: 6:15am, iced green tea

BREAKFAST: 9:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11pm, steel cut oatmeal, 450 cal

LUNCH: 3pm, sauteed shrimp and mushrooms, poppa salad with dressing, 700 cal

PM SNACK: 3:45pm, momma salad, 310 cal

DINNER: 8pm, Chipotle Burrito, diet coke, ice cream, +/- 1100 cal
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THURSDAY COUNT: 2760

SLEPT: 10:30am-6:30am, 8 hours

AM SNACK: 6:45am, iced green tea

BREAKFAST 1: 7:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, fage yogurt with honey, almonds, vanilla, 450 cal

LUNCH: 1:45pm, chicken meatballs, steamed stringbeans, lentil curry, pickle, 640 cal

PM SNACK: 3pm, momma salad, cheezits, 310 cal

PM SNACK: 5:45pm, poppa salad with dressing, 200 cal

DINNER: 6:30pm, gyoza & ramen, chocolate cookie, +/- 1000 cal

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FRIDAY COUNT: 2850

SLEPT: 10:30pm-6:30am, 8 hours

BREAKFAST: 6:45am, iced green tea

BREAKFAST 1: 8am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am,  fage yogurt with honey, almonds, vanilla, 450 cal

LUNCH: 1:30pm, almond butter and grape jelly on whole wheat bread, pickles 530 cal

PM SNACK: 4pm, momma salad, cheezits, 310 cal

DINNER: 5:15pm, hotdog, fries, ice cream +/- 1000 cal

DINNER 2: 6:30pm, slice of pizza, +/- 400 cal

Chipotle, Reconsidered

A mad scientist genetically modified a lemon by slipping the DNA of the NBC turkey into it's cells...

McDonald's is shutting down stores, and Chipotle proudly announces that they are in the process of completely removing GMO's from their food. The king is dead, all hail the king....right? Or perhaps, as usual, the King is wearing no clothes...

A few months ago, I considered Chipotle, and came to the conclusion while it may seem like a better choice than the fast food that came before it, bottom line was it was still too calorie-dense to not be part of the obesity epidemic, from which most other food-related health ills spring. Recently, NPR published an interesting piece spurred by the recent GMO announcement that took my line of thinking a few steps farther. Why can't we take Chipotle's announcement about GMOs, and by extension, Chipotle itself, too seriously?

1. Corn Syrup & GMOs: They still sell soda, full of GMO corn-syrup.
2. Environment: While some crops use GMOs to be weed-resistant, many of the commodities Chipotle use are also weed-resistant, just by using different methods. Either way, super-weeds are evolving and the environmental damage is pretty much the same.
3. Salt: Chipotle food still contains a huge amount of salt, a multiple of the recommended amount for a meal.
4. Science: there is plenty of rigorous science proving the excess consumption of Chipotle food sugar, salt and refined carbs can be disastrously unhealthy. No such science backs up the idea that GMOs are unhealthy.
5. Meat: Regardless of the humanitarian standards trumpeted about their meat supply, the fact remains that these same animals are fed a diet that is a majority of commodity crops that are raised....with GMOs. 

So despite the announcement, you're still getting plenty of GMOs in your drink and perhaps in your meat, you're still getting way too many calories and salt, and you're not really being that much more environmentally friendly. Let me bang this drum once more: well, capitalism. The corporation needs to make a buck, and whether it's because the consumer is getting what they want or THINK they're getting what they want, as long as the buck is made, that's the final measure of success, right?

Is it time to call it "Capitalism's War on Food" yet?

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WEEKLY AVERAGE: 2849
Good, if high-calorie, eating week. My metabolism is kicking into high gear, right? Uh, right?

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MONDAY COUNT: 3090

SLEPT: 12am - 6am, 6 hrs

AM SNACK: 6:15 am, iced green tea

BREAKFAST: 9am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11am, Steel cut oatmeal, 450 cal  

LUNCH: 2pm, falafel, split pea soup, health salad, pickles, 640 cal

PM SNACK: 4:30pm, momma salad, cheezits, 310 cal

DINNER: 7pm, flounder, asparagus, poppa salad with dressing, 520 cal

EVENING SNACKS: 7:30pm, popcorn, +/- 400 cal

EVENING SNACKS: 8pm, peanut butter crackers, 480 cal

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TUESDAY COUNT: 3050

SLEPT: 9pm- 4am, 7hrs

AM SNACK: 4:15 am, iced green tea

BREAKFAST: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10:30am, Fage with almonds honey, vanilla,  450 cal

LUNCH: 2pm, chicken meatballs, curry lentils, steamed strignbeans, pickles, 620 cal

PM SNACK: 4pm, momma salad, 100 cal

DINNER: 7pm,Stouffer's french bread pizzas, poppa salad with dressing, 1040 cal

EVENING SNACKS: 8pm, peanut butter crackers, kind bar, 680 cal
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WEDNESDAY COUNT:2880

SLEPT: 9pm-4am, 7hrs

AM SNACK: 4:15 am, iced green tea

BREAKFAST 1: 7am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST: 9:30am, Steel cut oatmeal, 450 cal

LUNCH: 2pm, grilled chiken, poppa salad with dressing, 650 cal

PM SNACK: 3:30pm, momma salad, cheezits, 310 cal

PM SNACK: 5pm, cashews, 310 cal

DINNER: 7:30pm, chinese food, +/- 1000 cal
Out with a friend.
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BIKE CREDIT: 730 cal
THURSDAY COUNT: 2605

SLEPT: 10pm - 2:30am, 4.5 hr

AM SNACK: 2:45am, iced green tea, 150mg caffeine

BIKE SNACK: 6am, homemade granola bar, 340 cal

BREAKFAST: 7:30am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 10am, age with honey, vanilla, almonds,  450 cal

LUNCH: 1:45pm, sauteed shrimp and mushrooms over poppa salad with dressing, quinoa, pickles, 875 cal

PM SNACK: 4pm, momma salad and cheezits, 310 cal

PM SNACK: 6:30pm, kind bar, 200 cal

DINNER: 7:30pm, seafood risotto, flatbread pizza, bread, chocolate cake & ice-cream, water, +/- 1000 cal

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FRIDAY COUNT: 2620

SLEPT: 11:30pm-5:15am, 5.75 hours

AM SNACK: 5:30am, iced green tea

BREAKFAST: 9am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11am, fruit smoothie, 450 cal

LUNCH: 2pm, almond butter and grape jelly on whole wheat, slaw, pickles, 610 cal

PM SNACK: 4pm, momma salad and cheezits, 310 cal

DINNER: 6pm, burrito, chips, +/- 1100 cal

Chipotle, considered

The Generation Y Big Mac

The NY Times has had the blogosphere pinging this past week with a look at just how many calories you eat when you eat Chipotle. Chipotle is what I referred to last week as the "New McDonald's", a "fast-casual" restaurant chain that serves up Mexican-influenced food that is easily customizable and supposedly healthier than the old "fast-food" McDonald's. With a close look at exactly what people are eating, the number of calories consumed at Chipotle are really not that different than what people were eating at McDonald's.

You can be cynical and just mutter 'Murica! under your breath, and assume fat-asses will get their fat-ass calories no matter what, whether wrapped in an image of the Hamburglar or lubricated with the sheen of "food with integrity™". One fully-loaded Chipotle Burrito packs the caloric and salt punch of two Big Macs. I only had my first Chipotle Burrito last Spring and was kind of surprised how heavy it was, but also was surprised how much I liked it.

'Murica.

It's been NYC law for a while that all chains with over 10 or so locations must post calorie counts, and this law is being rolled out nationally. (Thanks, Obama!) While McDonald's is pretty cut and dry with everything being the same anywhere, with Chipotle everything is customized so each item displays a range of calories. Being all modern and with-it, Chipotle has a user-friendly on-line nutrition calculator that takes the mystery out of it. According to the research, a typical burrito is over 1000 cal, and once soda, chips and guac are added, can easily double for almost an entire day's budget of calories. 

Personally, I skip cheese, rice and sour cream but always go for the guacamole, and my burrito is just under 900 calories, which for me is a very large meal. I match it with a homemade 2/3 pounds of big green salad (200 cal) after a day of light eating to stay somewhere near my calorie budget. For years, McDonald's big defense of their explosively fattening food is that it was "a healthy part of a balanced diet", failing to really define or advise on what that meant, leaving it in the laps of the individual. In this day and age, finally we are being given the information needed to individually tease that out.

Still, it's the new McDonald's. It can be brushed away as cynicism that this is just more of the same, but there is an edge of truth to it. Convenience as a tent pole is an American value that blurs what we are actually sacrificing.  Cheap food at the expense of our planet is another blurry tent pole, but I have to give credit to Chipotle for starting to alter the landscape of massive meat producers in the US by pushing back on ethical and environmental standards -- when the chain goes ahead and pulls an in ingredient due to lack of availability of a meat due to a major producer not meeting their standards, it makes the news (and yes, good publicity for the type of consumers to whom it matters.) I'm wary of corporations gaming the media to produce positive thoughts to maximize profits, but at the same time the ideal of free-market capitalism is that if there is enough left-wing pinko commies in the market place who want to eat, supposedly the market will start to reflect that. It's just the cheating, stealing and profit-at-all-cost ideology built into corporatism that makes me very uneasy.

Actually, McDonald's is becoming the "New McDonald's" with an international interior/exterior design facelift and a new system of customizing burgers. It's kinda....sad.

When I first started looking at seriously changing my eating permanently to permanently change my weight, I indulged in McDonald's once a week during the week as an emotional sop and release. That soon was replaced by Subway's veggie burger, just as convenient but marginally healthier. I'm finding that once-a-week habit now being replaced by Chipotle, though the shear number of calories makes it an uneasy fit. Gosh, I may have to stop being so lock step and maybe mix it up week to week to suit my needs of moderation on the fly! Now wouldn't that be something. Something in my head is whispering perhaps this is an interesting path to walk down.

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WEEKLY AVERAGE: 2817
Dramatic week, not as hard as past months, finding my appetite coming back with a vengance. I guess that's a blessing and a curse.

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MONDAY COUNT: 3345

SLEPT: 10:30pm - 7am, 8.5hrs
Ironically, because of feeling better than I have in a while, my hunger came back with a vengeance.

AM SNACK: 9 am, iced green tea

BREAKFAST: 10:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11:15am, Fage  with honey, vanilla and almonds, 450 cal

PM SNACK: 1:30pm, momma salad, cheezits 310 cal

PM SNACK: 4pm, poppa salad with dressing, 200 cal

PM SNACK: 4:45pm, cashews, 340 cal

DINNER: 5:30pm, flounder, asparagus,  485 cal
1945

EVENING SNACK: 6:30pm, popcorn, +/-400 cal

VARIOUS SNACKS: 7:30-8:30pm, peanut butter and chocolate syrup, chocolate chips, crackers and cheese, +/- 1000 cal

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TUESDAY COUNT: 2565

SLEPT: 11pm - 7am, 8 hrs

AM SNACK: 7:15 am, iced green tea

BREAKFAST: 9:15am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11am, steel cut oatmeal, 450 cal

LUNCH: 1:30pm, mussels and fresh pasta in wine & olive oil, 1 donut, herbal tea, +/- 700 cal

PM SNACK: 3:30pm, momma salad, cheezits, 310cal

DINNER: 6pm, sautéed chicken breast over poppa salad with dressing, pickles,  445 cal

EVENING SNACK: 7pm, cashews and chocolate chips, +/- 600 cal

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WEDNESDAY COUNT: 2755

SLEPT: 11pm - 7am,  8 hrs

AM SNACK: 7:15 am, iced green tea

BREAKFAST: 10am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11am, Fage with honey, vanilla and almonds, 450 cal

PM SNACK: 3:15pm, momma salad, cheezits, 310 cal

PM SNACK: 6pm, cashews, 255 cal

DINNER: 8:30pm, Chipotle Burrito, poppa salad with dressing, 1080 cal

EVENING SNACK: 9:30pm, cashews and chocolate chips, +/- 500 cal
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THURSDAY COUNT: 2870

SLEPT: 11pm - 6:45am,  7.75 hrs

AM SNACK: 7 am, iced green tea

BREAKFAST 1: 9am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice, 160 cal

BREAKFAST 2: 11:30am, steel cut oatmeal, 450 cal

LUNCH: 3pm, almond butter and grape jelly on whole wheat, pickles, 610 cal

PM SNACK: 7pm, momma salad, cheezits, 3100 cal

DINNER: 7:30pm, Souffers French Bread Pizzas, 840 cal

EVENING SNACK: 8:30pm, chocolate chips and cashews, +/- 500 cal

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FRIDAY COUNT: 2550

SLEPT: 9:30pm - 6am,  8.5 hrs

AM SNACK: 6:30am, iced green tea

BREAKFAST: 8:45am, apple/beet/celery/carrot/cayenne/cucumber/ginger juice,  80 cal

BREAKFAST 2: 11:15am, Fage with honey, vanilla and almonds, 450 cal

LUNCH: 2:30pm, poppa salad with dressing and sautéed chicken, pickles, 420 cal

DINNER 1: 5:45pm, hot dog and fries, ice cream, +/- 800 cal

DINNER 2: 8:15pm, ramen, shumai, +/- 900 cal