Serves six to eight. Combine all dressing elements except grape seed oil in a blender on low till clean. Increase speed to medium while including grape seed oil. To make meatballs, mix together the first eight elements by hand, then roll into sixteen balls, every about 1 inch in diameter.
Combine mozzarella, half the Parmesan, and oregano. Separately, combine quinoa, chia, remaining Parmesan, 2 tablespoons oil, basil, and pepper. Add the arugula, watermelon, tomatoes, onion, feta, mint, and jalapeño. Toss with your arms to combine properly.
Add the tomatoes; stir often till thickened, 5 to 10 minutes. Combine the entire salad elements in a large mixing bowl, and toss with your most popular quantity of dressing.
- Place the coconut oil in a medium sauce pot and set over medium-excessive heat.
- Preheat the oven to 375 levels F.
- Line a rimmed baking sheet with parchment paper.
Cook vegetables over medium-excessive heat, then mix with cooked macaroni and cheese. Sprinkle salmon with lemon juice and dill and bake for 15 minutes at 225°F.
Place the balls on a sheet pan lined with parchment paper. Bake for about half-hour, or until golden brown on high.