Green Pesto

This pesto can be made with any variety or combination of green vegetables or herbs, including leafy greens, broccoli, asparagus, or a mix of fresh herbs. For a cheaper version, substitute walnuts for a nuttier flavor. No matter the ingredients, the end result is a versatile and easy way to infuse your meal with nutrients and flavor.

Adapted from Food Network.

Combine and mix with an immersion blender:

  • 2/3 cup olive oil
  • 2 cups of green vegetables or herbs
  • 1/2 cup Parmesan or Pecorino cheese
  • 1/4 cup pine nuts or walnuts
  • 2 cloves garlic
  • Kosher or Sea salt and freshly ground pepper, to taste

Makes enough for 4-8 servings.


Balsamic-Rosemary Marinade

Adapted from Recipe Girl.

Combine and marinate with 2 lbs. pork for up to 12 hours:

  • 4 Tbsp balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons crushed garlic
  • 3 Tbsp chopped fresh rosemary
  • 3 Tbsp chopped green onions
  • 1/4 cup freshly squeezed lemon juice
  • 1 Tbsp cracked black pepper
  • 1 Tbsp sea salt

Herb Pork Marinade

Adapted from Ina Garten.

Combine in a container and marinate 2-3 lbs. pork tenderloin for up to 12 hours.

  • 1 lemon, zest grated
  • 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
  • 6 cloves minced garlic
  • 1 1/2 Tbsp minced fresh rosemary leaves
  • 1 Tbsp chopped fresh thyme leaves
  • 2 tsp mustard of choice
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • Drizzle of olive oil

Buttermilk Paprika Marinade

After soaking in this marinade, the chicken comes out extra moist and full of flavor. Smitten Kitchen makes hers with drumsticks, but any cut of chicken, with or without skin, will work. Eat it plain or as the protein in a salad for extra flavor.

Adapted from Smitten Kitchen.

Combine in a container and marinate 2-3 lbs. of chicken for up to 12 hours:

  • 2 cups buttermilk
  • 5 garlic cloves, peeled and smashed
  • 1 Tbsp sea salt
  • 1 1/2 tea paprika
  • 1 tsp black pepper
  • 1 tsp olive oil

Steak Marinade

This steak marinade is a savory and flavorful way to add dimension to the steak cut of your choice. Black pepper can be substituted for the white pepper if that’s not available, and any dried (or fresh) herbs can be substituted for the ones listed. No matter what, it always turns out great.

Adapted from All Recipes.

Combine in a container and marinate 1 lb of steak for up to 8 hours:

Chimichurri Sauce

I put this sauce on everything, from tri tip (marinated), to a Southwestern Bowl, to fried eggs. It has a fresh and bright flavor, and adds a great dose of color to the meal, too. When I don’t have both bunches of herbs, I will substitute basil or more oregano, or whatever I have handy.

Adapted from Gimme Some Oven.

Combine and mix in an immersion blender:

  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 Tbsp fresh oregano (optional)
  • 1/2 cup olive oil
  • 1/4 red wine vinegar
  • 2 Tbsp fresh lemon or lime juice
  • 3 cloves garlic
  • Salt & pepper, to taste
  • 1/4 red onion, minced or 1/2 shallot, minced, optional

Makes enough for 8-10 servings.

Tzakiki Sauce


This is a staple snack in my fridge and I’m so glad it works with the Always Hungry meal plan. I used to eat this with pita crackers, but have switched over to veggie crudités to save on carbs, and continue to be satisfied.

Combine the following:

  • 1 cup Greek yogurt
  • 1/4 cucumber, 1/4″ cubes
  • 1/2 bunch dill
  • Juice of 1/2 lemon
  • Sea salt & pepper, to taste
  • Minced garlic, optional

Turmeric Coconut Milk Marinade

Adapted from Chrissy Tiegen’s Cravings cookbook.

Combine in a container with 1 lb chicken for 2-12 hours:

  • 1 can coconut milk, full fat
  • 1 Tbsp turmeric
  • 1 tsp ground cumin
  • 4-8 cloves garlic
  • 1/2 in fresh garlic
  • 1/4 cup fresh cilantro
  • 4 tsp Kosher salt

Makes 3-5 servings. Dip chicken into Peanut Sauce.

Alternative marinade using yogurt and peanut sauce with canned coconut milk on PureWow

Peanut Sauce

In the three months since I got Chrissy Tiegan’s Cravings cookbook, I’ve made the Chicken Satay in the Tumeric Coconut Marinade with this sauce four times. It is such a good combination and easy to adapt to the Always Hungry lifestyle.

Adapted from Chrissy Tiegen’s Cravings cookbook.

Combine and mix with an immersion blender:

  • 1/2 cup peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 3 cloves garlic
  • 1/2 inch fresh ginger
  • 1/4 cup water

Makes 4-6 servings.

Alternative peanut sauce with canned coconut milk and marinade using Greek yogurt on PureWow