By Sweet Cheeks

Enjoy a recipe that also goes great over spaghetti squash and tomato sauce!
1 cup zucchini, chopped
1 cup carrots, chopped
½ cup parsley, coarsely chopped
1 teaspoon crushed garlic
¼ cup almond flour
1 egg
1 pound boneless skinless chicken breasts
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon chili powder
Preheat oven to 350°
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.


Thursday’s WOD:

5 Rounds, Each Round AMRAP 3 mins, Rest 1 min between rounds

5 Deadlifts (Rx: 110, 75kg,  Rx+: 125, 85kg)

10 Double Unders

5 Ring Dips  (Rx+: Muscle Up to Ring Dips)


1 Comment

Chrissy Bernazzani · December 8, 2011 at 4:11 pm

This recipe looks yummy!

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