• 1 lb ground white chicken
• 1 lb chorizo
• 1/2 C almond flour
• 1 egg
• 1/4 C almond milk
• 2 minced garlic cloves
• 1/2 C chopped yellow onion
• 1/2 tsp salt
• 1/4 tsp pepper

Preheat oven to 350 degrees.  Prepare a full size baking sheet with parchment paper. Set aside.

In a lg mixing bowl whisk egg, milk, onion and garlic together.  Then add your almond flour salt and pepper.  Whisk together.   Crumble your chicken and chorizo into the wet mixture.  Gently mix together with your hands.  Form into small balls.

Drizzle oil into a pan and heat to med/high.   In batches, brown your balls on all sides then transfer to the baking sheet.  When all balls are done bake the balls for about 8 min to ensure they are fully cooked. #balls #chorizo #chickenchorizo

• 1 8 oz log goat cheese
• 1/2 C gluten free bread crumbs or TJ’s NEW rice crumbs.
• 1/4 C finely chopped and crushed walnuts (almost to flour like consistency)
• 1/2 tsp dried thyme
• 1/2 tsp Garlic powder
• 1 egg
• 1/4 tsp sea salt
• 1/8 tsp pepper
• Olive oil spray

Preheat oven to 450 degrees.  Slice and roll the goat cheese into bite size balls.  Put back in fridge.  Whisk the egg in one small shallow dish.  In another dish combine and mix the walnuts, bread crumbs, thyme, garlic powder, salt and pepper. Take the balls out of the fridge.  One by one give it a good toss in the egg wash, then roll it into the walnut mixture.  Lay them on a parchment paper lined tray.  Place into the freezer for about 15 min.   After you take the balls out, spray them generously with avocado or olive oil.   Bake for about 8 min or until they get nice and browned.  But watch them so they don’t melt!   Eat with a favorite dip, as a salad topper, on a charcuterie board, or while watching Vanderpump Rules.