3 lbs of skinless, boneless chicken thighs (about 12)
2 zucchini
1 cup blueberries
1 bunch of kale
Cut the chicken thighs in 1/4's
Start browning ground meat and thighs. In a food processor, finely chop blueberries and kale. Shred zucchini with V-slicer. Add blueberry-kale slurry and zucchini to the browning meat-mix. Cover and cook slowly until done. About 1 hour. Drain fat.
Spinach
Sweet potato (2)
Asparagus
Green beans
Brussel sprouts (2)
