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
Equipment
- Spiralizer
- Food Processor
Ingredients
Noodles
- 2 large carrots spiralized
- 1 purple yam spiralized
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
Pesto
- 1 avocado
- 2 garlic cloves
- 1/2 cup fresh basil
- 2 tbsp olive oil
- 1/4 cup pine nuts
Meatballs
- 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
Instructions
Noodles
- 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.
Pesto
- Combine all ingredients in the food processor and mix until smooth.
Meatballs
- Preheat oven to 350F.
- Combine all ingredients in a medium mixing bowl and make 8 meatballs.
- Bake for 30 minutes
Assemble
- 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.