April 11 – Grilled Pesto Chicken

Breakfast: leftover paleo* pancakes from last night (they’re still tasty on day 2!) with red raspberries, blueberries, and bananas on top; coffee

Lunch: meat-and-cheese roll-ups (with turkey, pastrami, provolone, and spinach); 1/2 apple with natural peanut butter; water

Snack: a few handfuls of cashews

Dinner: Grilled Pesto Chicken, delicious brussels sprouts (click back a few days for the recipe), a glass of white wine, water

Bedtime snack: greek yogurt with blueberries and honey

GRILLED PESTO CHICKEN

3 chicken breast fillets
2 Tbsp. shredded parmesan
1 Tbsp. minced garlic
2 Tbsp. basil
2 Tbsp. parsley
lemon juice – just enough to make pesto stick together
salt & pepper

Mix all ingredients (except chicken) to make a paste — adjust ingredients to taste. Slice fillets length-wise, about half-way through. Stuff with pesto sauce and put on soaked bamboo skewers. Sprinkle with salt and pepper to taste. Grill and flip over half-way through.