New You Paleo Turkey Hash
17th April 2015
Feta and Semi Dried Tomato Omelette
17th April 2015
Ingredients
- 1 cup courgette, chopped (about 1 courgette)
- 1 cup carrots, chopped (about 2 carrots)
- 1/2 cup parsley, coarsely chopped
- 3 medium cloves garlic
- 1/4 cup blanched almond flour
- 1 egg
- 1 lb boneless skinless chicken breasts
- 1 tsp Himalayan Crystal Salt
- 1/2 tsp teaspoon ground pepper
- 1/4 tsp chili powder
- 1 carton tomato passata
- 1 onion
Servings:
Instructions
- Preheat oven to 350°F
- In a food processor, pulse together the zucchini, carrots, parsley and garlic
- Add almond flour, egg, and chicken
- Then add salt, pepper and chili powder and process until thoroughly combined
- Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
- Bake meatballs for 20 to 25 minutes
- Chop and fry onion become light brown , mix the passata with onion, and cook it for five minutes, season with oregano or basil.
- Enjoy!
