Wed night, I shall grill seasoned chicken and chop it up.
Roast some jalepeno and poblano peppers and chop the jalepenos up.
I will make steamed brown rice.
I will chop onions, baby portabellos, baby spinach and celery and saute them all with a tiny bit of olive oil spiced with cumino a little chili pepper and sea salt.
I will combine all of the chopped up goodies with a little goat cheese to make a stuffing for the poblanos and stuff them full.
Cover with a little pepperjack and stick them back on the grill for about 5 minutes.
Serve with a salad of greens and fruit with poppy seed dressing on the side.
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Run like the wind, but never forget gravity.
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