Day 21- Recipe

Kale Meatballs

1 lb sausage of your choice (I used chicken Italian sausage that I buy from our local butcher who uses pasture raised chicken)

1 lb ground beef

1 bunch kale, tough stems removed and chopped finely in a food processor

1/2 red onion, finely diced

1/4 teaspoon nutmeg

Black pepper to taste

Preheat oven to 375, mix all ingredients together by hand and form into meatballs a little larger than golf balls.  Fry the meatballs in a large skillet in coconut oil until all sides are browned.  Move into a glass baking dish, cover tightly with tin foil and finish in the oven for 20 minutes.

Serve with Spagetti Squash!

Watermelon and Arugula Salad
Quantity: 8
Time: 5-10 minutes of prep
Paleo Grade: C (Would be an A without the cheese!)

• 3/4 pound arugula
• 2 pounds seedless red (and yellow if you can find it!) watermelon, cut into 3/4 inch cubes
• 2/3 cup high quality olive oil
• 1/2 cup fresh lemon juice
• Juice from 1 large grapefruit
• 1 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4-1/2 cup of shaved Parmesan cheese (a vegetable peeler works great for this!)

1. Place the arugula and watermelon in your large salad serving bowl.
2. In a small bowl, whisk the olive oil, lemon juice, grapefruit juice, salt, and pepper.

3. Toss enough dressing with the arugula and watermelon to lightly coat and transfer remaining dressing to a serving dish.