For the Love Of Mangoes

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    I seriously told myself I would just enjoy a night off, no blogging. Nope. One of my favourite things about blogging is that all the grocery store staff know me. The one guy always laughs because I don’t use a basket, I just stack things up on my arms.  I feel like they know the real me.

    Chicken Meatballs & Avocado Pesto

    Prep Time15 mins
    Cook Time35 mins


    • Spiralizer
    • Food Processor



    • 2 large carrots spiralized
    • 1 purple yam spiralized
    • 1 tbsp olive oil
    • 1/2 tsp garlic powder
    • 1/2 tsp sea salt


    • 1 avocado
    • 2 garlic cloves
    • 1/2 cup fresh basil
    • 2 tbsp olive oil
    • 1/4 cup pine nuts


    • 1 lb ground chicken
    • 1 large free-range organic egg
    • 2 garlic cloves minced
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1/2 tsp sea salt
    • 2 tbsp tiger nut flour almond flour or cassava flour



    • Combine spiralized carrots and yam in a steamer and steam for 5 minutes.
    • Remove from heat, strain and stir in olive oil, garlic and sea salt.


    • Combine all ingredients in the food processor and mix until smooth.


    • Preheat oven to 350F.
    • Combine all ingredients in a medium mixing bowl and make 8 meatballs.
    • Bake for 30 minutes


    • When all components are complete, lay the carrots on the plate first, spoon the avocado pesto on top and place the meatballs on top again.  Bone app the teeth.


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