In a medium bowl, mix the first 4 ingredients (chicken through chili powder).
Form chicken mixture into patties.
Heat grill to high heat and place burgers on the grill.
Cook for 10 minutes on each side, until burgers are no longer pink in the center.
In a large skillet, over medium heat, heat coconut oil.
To the skillet, add the onion, vinegar, honey, and beets.
Season with sea salt and freshly ground black pepper to taste and cook for 5 minutes until vegetables are tender.
Place burgers on lettuce leaves and top with sautéed onion and beets.
SERVING SUGGESTION: Sweet Potato Fries (Peel sweet potatoes and cut into “fries”; toss with olive oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper and chili powder.)
In a medium bowl, mix together all the ingredients except for the coconut oil.
Scoop out a little of the mixture at a time to roll into medium sized meat balls.
Lay the meat balls out on a clean sheet pan.
In a large skillet, heat the coconut oil over medium-high heat.
Brown the meat balls in batches on all sides.
Remove the browned meatballs with a slotted spoon and place back on the sheet pan.
Once all the meatballs have been browned place the sheet pan in the oven and bake for 12-15 minutes, or until the meatballs are cooked through.
Remove from the oven and serve.
Serving Suggestion: Steamed green beans and cauli-rice. (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork.)