Steak with Chimichurri & Farro Salad

Ingredients:

  • 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

Directions:

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.

Southwestern Bowl

This is another throw-together, all in one bowl meal. This recipe works for all Phases, but for Phase 2/3 you can swap the caulk rice with brown (or even white) rice, add some jicama, and up the carbs. This bowl works no matter the ingredients – as long as you have a base of rice and beans, the rest just adds to it.

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Ingredients:

  • 3-6oz protein (steak, chicken, shrimp, fish)
  • ½ cup black or pinto beans
  • ½-1 cup cauliflower rice (sub brown rice for Phase 2, white rice works for Phase 3)
  • Romaine lettuce, chopped
  • Tomato, chopped, or tomato salsa
  • Radish, sliced
  • 1oz cheese (cotija, feta, jack)
  • 2-4 Tbsp Avocado Crema

Directions:

1. Spray protein with olive oil and season with salt & pepper. For steak (tri tip), shrimp, or fish (tilapia), grill for 5 minutes on each side in a preheated cast iron pan. For chicken, I will often use the breast parts of a rotisserie chicken.

2. Prepare the rice. I use frozen cauliflower rice or frozen brown rice from Trader Joe’s, and both take about 3 minutes in the microwave to heat up. I portion out the 1/2 and save the rest in container for later.

3. While the protein is cooking and the rice is heating up, chop and prepare vegetables.

4. Mix all ingredients together and top with the Avocado Crema. Garnish with cilantro.

Makes 1 serving.

Chicken Satay with Tzakiki & Roasted Chickpeas

Adapted from Chrissy Tiegen’s Cravings cookbook.

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This meal balances the rich chicken and peanut sauce with the freshness of cucumber and dill. I like the marinate a big batch of the chicken and grill it throughout the week for a quick dinner or easy lunch to put together the night before. This set of BlenderBottle Storage Pak would be an easy way to keep each portion separate.

Shopping List:

  • Meat
    • 1 lb Chicken breast
  • Dairy
    • 8oz Greek yogurt
  • Dry Goods
    • 1 can coconut milk, full fat
    • 2 cans chickpeas (garbanzo)
    • 1 jar peanut butter
  • Sauces
    • Soy sauce
    • Rice vinegar
  • Spices
    • Turmeric
    • Ground cumin
    • Kosher salt
    • Italian seasoning
    • Cumin seeds
  • Produce
    • 6-12 cloves garlic
    • Fresh ginger
    • 1 bunch fresh cilantro
    • 1 bunch dill
    • 1 cucumber
    • 1 lemon

Directions:

1. Prepare the marinade and soak the chicken in the Turmeric Coconut Marinade for 2-12 hours. Chicken tenders work great, or you can cut up a chicken breast into 3-6oz portions. When I have the time, I’ll cut it up into bite sized pieces and kabob it like Chrissy suggests in her book. Grill the chicken for 5-10 minutes on each size, depending on the size of the chicken.

2. While the chicken is cooking, prepare the Peanut Sauce with an immersion blender. Add enough water to achieve the desired texture. Add 2-4 Tbsp to your plate.

3. With 1/2 cucumber, use half to mix the Tzakiki and half for slices. Add salt and pepper to the sliced cucumber. Add 1/4-1/2 cup to your plate.

4. Complete the meal with 1/2 cup of Herb-Roasted Chickpeas. I like to make a big batch and keep 1/2 cup portions in the fridge for grab and go snacks.

Ingredients:

  • Turmeric Coconut Milk Marinated Chicken
    • Chicken breast (tenders, kabobs, etc)
    • 1 can coconut milk, full fat
    • 1 Tbsp turmeric
    • 1 tsp ground cumin
    • 4-8 cloves garlic, minced
    • 1/2 in fresh ginger, minced
    • 1/4 cup fresh cilantro
    • 4 tsp Kosher salt
  • Peanut Sauce (4-6 servings)
    • 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
  • Tzakiki (2-4 servings)
    • 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
  • Herb-Roasted Chickpeas
    • 2 15-ounce can chickpeas
    • 1 Tbsp Italian seasoning
    • 2 tsp cumin seeds
    • 2 Tbsp extra virgin olive oil
    • Kosher salt, to taste

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

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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