05/21/2026
A little summer nostalgia today ☀️🌿
Throwing it back to one of our favorite warm-weather meals shared on one of our guest segments with viewers —our Summertime Hobo Stacks on the grill. Easy, customizable, packed with colorful veggies and fruit, and topped with a fresh homemade mango chimichurri that takes it to the next level. 🔥
One of the things we love most about these is how fun they are to make together. Everyone can build their own stack, which makes them perfect for family dinners, summer gatherings, or even a camping trip.
✨ Recipe: Summertime Hobo Stacks + Mango Chimichurri
By Scott & Michelle Williams | Totality Living Well
🥭 Mango Chimichurri
1 c fresh cilantro leaves
1 c fresh flat-leaf parsley leaves
1/2 c fresh mint leaves
4 cloves garlic, roughly chopped
3/4 c avocado oil
1/4 c apple cider vinegar
2 T honey
2 t paprika
Himalayan pink salt + fresh cracked black pepper, to taste
1 ripe mango, finely diced
In a food processor, pulse cilantro, parsley, mint, and garlic until coarsely chopped. Add avocado oil, vinegar, honey, paprika, salt, and pepper and pulse into a vinaigrette consistency. Add more oil or vinegar if needed. Transfer to a bowl and fold in diced mango. Set aside.
🔥 Hobo Stacks (Serves 4)
4 pieces foil (approx. 12” x 18”)
1½ lbs sirloin steak, cut into chunks
2 large sweet potatoes, thinly sliced
1 small red onion, sliced
2 yellow peppers, cut into strips
1 large apple, thinly sliced
4 T coconut oil
Avocado oil spray
Salt, pepper + garlic powder to taste
Spray foil with avocado oil. Layer sweet potatoes in the center, slightly overlapping. Add onion, peppers, apple slices, and steak pieces. Season with salt, pepper, and garlic powder. Top each serving with 1 T coconut oil.
Seal foil packets tightly, folding edges to create a secure packet. Grill over medium-high heat for 35–45 minutes.
Carefully open packets (watch the steam!), top generously with mango chimichurri, and enjoy. ☀️