Grilled chicken and Beet Salad

To prepare the chicken, place 3 or 4 boneless skinless breasts in a frying pan with about 2 Tbsp olive oil. Brown on each side, then continue to flip the chicken every five minutes or so over medium heat until no longer pink. Meanwhile, prepare your salad:

Beet Salad

• 2 cups cooked diced beets
• 1 chopped onion
• 1 tsp basil
• 2 Tbsp cider vinegar (more or less to taste)
• 1-2 Tbsp olive oil

Combine all ingredients.  Add more vinegar and oil to taste.

Sorry :)

I apologize to anyone checking in here this week.  I had a root canal on Monday which triggered a migraine.  I’m still not 100%, but I feel much better today, so tomorrow or Saturday I should be able to have a list up for next week.

Tuesday breakfast and lunch

Since I’ll be running to co-op in the morning, breakfast is going to be a Banana-Walnut Shake.  For lunch, I’m going to have an Asian Chicken Salad.  Have a great morning!