Neil's Bison Chili

Morning (breakfast, snack):

• half decaf coffee*
  
• toasted whole wheat bagel with peanut butter
  

Afternoon (lunch, snack):

• Chili (p. 56, Cooking Class Mexican) with these variations: used ground bison i.p.o. beef; added a can of red kidney beans (rinsed), a can of chickpeas (rinsed), a 7 oz. can of corn niblets (drained), some crushed chiltopenes (sp?), and about 1/4 teaspoon of chipotle chili powder. Note: In addition to the ingredients listed above, the original recipe includes white onion, dried de arbol chilies, garlic, ground cumin, salt, ground cloves, tomatoes, fresh orange juice, tequila, tomato paste, and grated orange peel.
  
• a couple handfuls of Tostitos bite-size corn chips
  
• LO cabbage salad
  
• skim milk
  
• Tim Horton's decaf coffee*
  
• two each of Droste Pastilles Orange and Coffee Cream chocolate wafers
  
• one red licorice
  

Evening (supper, dessert/snack):

• egg salad sandwiches: used 12-Grain bread and Egg Filling (p. 63, Company's Coming Greatest Hits Sandwiches & Wraps) with these variations: added chopped yellow pepper and used Litehouse Freeze-Dried Salad Herb Blend i.p.o. parsley flakes
  
• skim milk
  
• Jell-O Fat Free caramel pudding
  
• one prune
  
• one chunk of Tobblerone dark chocolate with honey/almond nugget
  
• three red licorice
  
• a spoonful of peanut butter