Pan-Roasted Tomatillo Salsa

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This salsa is a homemade version of Trader Joe’s Tomatillo Salsa, and for some reason it took me a long time to start making it myself. Once I started, I can’t stop. I use it to make chicken enchiladas, fish tacos, or just eat straight with chips – (Phase 2 or 3). A great Phase 1 use would be over grilled tilapia.

Adapted from Taste and Tell and Little Spice Jar.

Ingredients:
  • 10 tomatillos (about 3 lbs), quartered
  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
  • 1/2 yellow onion, chopped
  • 2 garlic cloves (with skin)
  • 1 bunch cilantro
  • Salt and pepper, to taste

Directions:

1. Heat a large skillet and soak tomatillos in a large bowl. Remove the husks from the tomatillos.

2. Add olive oil, tomatillos, jalapeño and onion to the skillet. Sauté on high heat until caramelized on both sides, about 5-10 minutes. Add garlic cloves for the last minute.

3. Transfer to a blender or food processor and add in the cilantro, lime juice, salt (I prefer sea or Himalayan salt) and pepper.

4. Place in the refrigerator to chill.

Makes about 2-3 cups.

Herb-Roasted Chickpeas

Adapted from PopSugar.

To prepare the chickpeas (garbanzo), rinse and dry the beans thoroughly. The drier they are, the crispier they’ll become. I like to rub them with paper towels, and this helps to remove the papery skin.

Ingredients:

  • 2 15-ounce can chickpeas
  • 1 Tbsp Italian seasoning
  • 2 tsp cumin seeds
  • 2 Tbsp extra virgin olive oil
  • Kosher salt, to taste

Directions:

1. Preheat the oven to 400º and prepare the chickpeas.

2. Spread chickpeas on a baking sheet, spritz them with olive oil, and add the herbs.

3. Roast for 25-30 minutes.

4. Portion into 7 1/2 cup servings.

Phase 2 – Allowable Foods

Phase 2 lasts from 1-6 months, depending on individual need and reaction to the reintroduction of grains. One to two servings of alcohol are allowed, but not suggested, daily. Caffeine is allowed, but not recommended, and 1 tsp of sugar can be added as a sweetener. Starchy vegetables, tropical fruits, grains, and honey or maple syrup as a sweetener.

Meals should be built with a ratio of 40% fat, 25% protein, and 35% carbohydrates, adding in grains and starchy vegetables. Similar to Phase 1, Always Hungry recommends starting with a serving of protein, adding a serving of carbohydrate (from starchy vegetables, fruits, legumes, or grains), and adding the fat in order to create a satisfying meal. In addition to the foods listed below, up to 1oz of dark chocolate (at least 70%) is allowed.

Vegetables Fruits Legumes Sugar Grains
PHASE 2 Starchy Veggies

½ cup instead of grain per day

  • Acorn squash
  • Beets
  • Butternut squash
  • Green peas
  • Parsnips
  • Plantain
  • Pumpkin
  • Sweet potato
  • Yam
Tropical Fruits

  • Banana
  • Cantaloupe
  • Honeydew
  • Mango
  • Papaya
  • Pineapple
  • Watermelon
  • Applesauce
  • Dried fruit
  • Baked beans
>3 tsp/12 g sugar per day

  • Milk, chocolate
  • Honey
  • Maple syrup
  • Ice cream
3 – ½ c servings per day

  • Amaranth
  • Barley
  • Bread – whole
  • Cereal – fiber
  • Brown rice
  • Buckwheat
  • Corn (some)
  • Farro
  • Millet
  • Oats
  • Pasta
  • Quinoa
  • Rye
  • Wheat berries
  • Wild Rice