Pan-Roasted Tomatillo Salsa


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.

  • 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


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.


Kabobs with Roasted Vegetables


  • 3-6oz chicken or lamb, marinated in Greek Yogurt Marinade for 2-12 hours
  • ½ cup brown rice (cauliflower rice for Phase 1)
  • ¼ cup Tzakiki
  • 1 tomato, Roma or Beefsteak
  • 1/2 bell pepper
  • 1/2 eggplant
  • 1 piece pita bread (optional)


1. Preheat oven to 350º. Line a pan with aluminum foil and add meat.

2. Add whole tomato to the pan. Cook for 25-30 minutes.

4. Chop bell pepper and eggplant into slices and grill them on the stove until cooked through.

5. Prepare Tzakiki.

6. While meat and vegetables are cooking, prepare brown rice. I use TJs frozen brown rice, so that it only takes 3 minutes in the microwave.

7. Plate and enjoy.

Enough for one. Double, triple, quadruple portions for more people.

Steak with Chimichurri & Farro Salad


  • Steak
  • Farro Salad
    • ½ cup farro
    • ¼ cup chopped cucumber
    • 1oz cheese (feta, goat)
    • ¼ cup cherry tomatoes, halved
    • 2 Tbsp green onions, optional
    • 1 Tbsp olive oil
    • Salt & pepper


1. Rinse and drain farro. Transfer to a small pot and add 1 cup water and a dash of salt. Bring to a boil, cover, and simmer for 20-30 minutes until cooked. Farro should be soft and chewy.

2. Bring steak to room temperature and season with salt & pepper on both sides. Grill for 5-10 minutes on each side, depending on how cooked you prefer it. Let steak rest for 5-10 minutes.

3. Prepare Chimichurri, if needed.

4. Chop cucumber and cherry tomatoes. Add salad ingredients to farro once it has cooled down enough that the cheese won’t melt.

5. Plate steak, drizzle chimichurri, and add the farro salad. Alternatively, cut the steak into bite-sized pieces and make a bowl of it.

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.

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

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