COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Chicken Meatballs, Kale Salad, and Broccoli Soup

April 27, 2016

 INGREDIENTS:

 

Salad

1 bunch of kale, chopped

3 c. spinach, chopped

1 fennel bulb, chopped

1/2 small apple, chopped

2 T. parmesan cheese, shredded

2 T. unsalted sunflower seeds

Juice of one orange

1 T. apple cider vinegar

1 T. olive oil

pepper

salt (optional)

Meatballs

1.5 lb. Chicken breast, ground (I use the Kitchen Aid attachment)

1/4 c. quinoa, cooked

1 T. almond flour

1 egg

1 c. chopped salad from above

Broccoli Soup

1 bag of broccoli from Costco

1 c. low sodium chicken broth

1 T. garlic powder

1 T. onion powder

 

INSTRUCTIONS:

 

1. Preheat oven to 400 degrees F.

 

2. Combine kale, spinach, fennel, apple, cheese, and sunflower seeds in a large bowl.

 

3. Wisk together juice, vinegar, oil, and pepper in a small bowl and toss with salad.

 

4. Chop up 1 cup of the salad into tiny pieces and combine with ground chicken, quinoa, flour, and egg.

 

5. Roll meat mixture into 1.5 inch balls and cook on a wire rack for 25-35 minutes until cooked thoroughly.

 

6. While meatballs are cooking, steam broccoli until tender.

 

7. When broccoli is soft, combine all of the soup ingredients in a Vitamix and blend until desired consistnency is achieved. Add water if necessary.

 

ENJOY!

 

 

 

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