Monday, why do you have to come around so quickly? Day One of the 30 day yoga challenge starts today, I decided that I would do yoga in the morning (can I possibly squash anything more in to my mornings?).  As a beginner to yoga, I loved today’s video, it was 19 minutes of easy (well not complicated) movements on the hips.  Now I get up at 5am, have a glass of hot water with lemon juice and apple cider vinegar, do yoga, blog and then get the day started by waking everyone up for school etc.  I’ve got to say, I really enjoyed this routine this morning 🙂

My veggie garden is ready, so I am hoping that I can get everything planted by Wednesday and then I can get started on the chicken coop (finally convinced the hubs that we NEED a chicken pen).  It’s insane; we go through a dozen eggs in a day or two.  The kids and I have them for breakfast and then I always have 6 or so boiled and kept in the fridge for snacking.

I’ve been making a lot of meatballs lately too; they go in the fridge and freezer for snacks and lunches.  I make ‘magic meatballs’ with hidden veggies, well they’re not really hidden because the kids know they are in there but they can’t taste them and they still eat them.  Meat and veg in one ball, yes please!

Mamma’s Magic Meatballs

  • 1kg of minced beef/lamb/chicken/pork/turkey
  • ½ head of broccoli
  • 3 kale leaves
  • 1 zucchini
  • 1 egg
  • 1/3 cup of Vital Veggie Powder (optional)
  • Any flavourings of your choice (such as garlic, herbs, Mexican spices etc)

How to:

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Blitz the broccoli, kale and zucchini in the food processor until finely chopped.
  3. Put the veggies, mince, egg, spices and veggie powder into a large mixing bowl.
  4. Use your hands to mix the ingredients well.
  5. Form balls with the mince and place on a lined baking tray, or muffin tin.
  6. Place the meatballs in the oven and cook for 20-25 minutes (or until fully cooked).

Meatballs are so versatile and they are a stable in our household.  I make 2kg batches at a time so I have them in the fridge and freezer at all times.



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© Jessica Rath


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