Each week, we will feature a lovely and mouthwatering recipe that may be a healthier twist on an old favourite or a new and invented dish that will keep friends and family coming back for more!
This week, we feature a delicious recipe from one of our past guests, Maggie Jasmin (in all honesty, we will be featuring most of our recipes from Maggie!!). Check out this amazing Rusict Egg, Kale and Meatball Bake. What we love about Maggie is that she LOVES to eat. She lifts and works out like a fiend, which definitely allows for a great selection of yummy foods, sticking within all with her macros.
We hope you enjoy this great dinner suggestion and if there’s leftovers (if…), a wonderful quick snack or lunch for the next day.
This recipe is borrowed with love from Maggie’s blog, Fake It ‘Til You Bake It. You can find this recipe and honestly many, many more there and keep an eye out for more featured here, on The Nudge.
Rustic Egg, Kale and Meatball Bake
You will need, per person:
6 Al Fresco Chicken Meatballs
1/2 Cup Gluten Free Tomato Sauce
1/2 Cup Frozen Kale
1 tsp Minced Garlic
1 Tbsp Diced Red Onion
2 Whole Eggs
Sprinkle of Reduced Fat Shredded Italian Cheese
Salt and Pepper to Taste
Optional: Diced Peppers, Yams, Carrots, Fennel, Tomatoes, Broccoli, whatever fresh produce you have that needs to get used
Optional: Hot Sauce
Preheat your oven to 375 degrees, and arrange individual sized baking dishes on a cookie sheet. Lightly spray them with PAM. Lay down a layer of kale first, and whatever additional vegetables you want to use. Then, ladle in your tomato sauce, and nestle in the meatballs, onion, and garlic. If you want a spicy egg bake, sprinkle some hot sauce in with the tomato sauce. Crack the two eggs right over the top, and season with salt and pepper. Sprinkle your cheese on top of everything, and bake in the oven for 20-25 minutes, depending on how done you like your eggs.
Simply plate and devour, basking in the adoration and praise of your family members or friends. You will look super duper fancy with your individual serving dishes, and no one needs to know how easy it was! Each portion is only about 510 calories too (depending on what veggies you use, and how much), and has 40 grams of protein. How great is that? It might not be magic, but it’s as close to it as it comes.
My name is Maggie Jasmin, and starting in January 2013, I dedicated myself to a new fitness journey, and have since lost 115 pounds. I move more, pick up heavy things, think intelligently about my food, and try to be the healthiest I can every day. This doesn't mean I gave up the foods I love – I just make them healthy! I blog and post recipes about my comfort food turned health food at 
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