Meatballs

3 lbs ground meat (any combination)
1/2 cup fresh whole grain bread crumbs
1 small yellow onion (grated)
3 tsp garlic powder
2 T Italian Seasoning (dried)
1-2 tsp Sea Salt
4 eggs
2 cups of "mashed" vegetables (any veggies, I use leftovers like broccoli, spinach, sweet potato, carrots...)

Mix all ingredients well in a large bowl. Form into small 1.5" balls. Bake on cookie sheet at 400 degrees for 20 minutes.
These meatballs are great for spaghetti and meatballs, meatball sandwiches, or (my favorite) added to my Vegetable Soup (below and pic.). This recipe makes a lot of meatballs, approximately 60-80 (depending on the size you make). We usually eat half and freeze half.

Vegetable Soup

2 medium onions diced
2 yellow squash halved then sliced
4 tomatoes chopped
4 medium potatoes, large diced
1 head kale chopped
8 oz mushrooms sliced
4 carrots sliced
2 stalks celery diced
Chicken Stock from recipe below
(optional canned beans, brown rice, or even shredded chicken breast)

Place ingredients in pot and cover with chicken stock. Simmer until carrots and potatoes are tender. Serve as is or add beans, cooked brown rice, meatballs, or shredded chicken breast to the soup.

STOCK (Chicken/Beef)

Chicken Parts (Organic Pastured Poultry)
Or
Beef Parts (Organic Grass Fed)
2 Celery Stalks
2 Carrots
2 Bay Leaves
1 Large Head of Garlic (halved horizontally)
2 Yellow Onions (halved)
2 T Black Peppercorns (whole)
1/4 c. Organic Apple Cider Vinegar
Water to cover

When it comes to beef or chicken parts, I use bones, chicken-skin, and any odd meaty parts, like backs, necks, and wings. Chicken feet are optional, but using them will add a large amount of collagen to your stock. Put the above ingredients into a large crockpot or Stock Pot and cover with filtered water. Cook on low, overnight, or up to 24 hours. Pour through a large strainer to remove all but the liquid. Use this stock for sauces and soups. Save cooled stock in freezer.

Chai Smoothie

3 medium-size frozen bananas
1.5 cups COOLED chai tea (I prefer Celestial Seasonings' Bengal Spice tea, but any will work and I make it double strength for lots of flavor. I use 4 bags per 1.5 cups of water.)
1 T. flax seeds
1 T. chia seeds
2 droppers vanilla stevia
1/8 to 1/4 cup of raw cashews
ice

Blend all but ice well, adding enough ice at the end to firm up your smoothie. It's great when it's thick like a shake. This is a wonderfully dessert-like smoothie.

Mexican Veggie Breakfast

1/2 small onion (diced)
1-2 T. olive oil or ghee (clarified butter)
2 cups vegetables (sliced & diced) I used squash, potatoes, mushrooms, and bell peppers
1/4 cup sliced jalapenos (fresh or pickled)
2-4 eggs (whisked together)
1/4 cup fresh salsa
1 small avocado (sliced)
Cilantro (sure it's garnish... but it's so good for you)

Brown onion, bell peppers and potatoes in pan with a small amount of olive oil or ghee. Then add the rest of your desired vegetables and jalapenos to the pan cooking until it reaches your desired doneness. Add the eggs into the pan with the veggies. Cook and stir until the eggs are done just the way you like them (mine, I like kind of medium... still a little wet, definitely not dry).  Plate and garnish with salsa, loads of cilantro, and that healthy full fat avocado. Enjoy your healthy breakfast. WARNING: this makes enough for two, unless you are super hungry.