Creator of Tall Hungry Girl

Meet Tahira Hayes, Founder of Tall Hungry Girl.

I’m a communications specialist by day and freelance writer, columnist and content strategist by night.

Tall Hungry Girl (or Boy—I haven’t forgotten about the men) is not just a playful slogan, but also a way of living. It means to stay hungry for life and actively and tenaciously pursue new experiences through travel, food, and healthy living.

I’m constantly looking for ways to learn, grow and share that knowledge with others in the process. This site is my platform for doing just that.

  • Learn more about my story.

  • Hire me. Contact me here.

Pesto Zucchini Boats

Pesto Zucchini Boats

I absolutely LOVE this recipe. It was born from my obsession with making my own pesto, and the farmers market near my job. The veggie stand at the farmers market always had fresh zucchini, basil and tomatoes, so I decided to merge them all together into this delicious side dish - this can also be used as a main course if you cook enough of it. It’s Whole30 compliant if you remove the parmesan.


  • 2 zucchinis

  • Two hot house tomatoes or 8 Campari tomatoes (the small ones)

  • 3 cups of basil loosely packed

  • 1/3 cup of pine nuts

  • 1/4 cup of parmesan

  • 2 cloves of garlic (1 if you you’re not obsessed with garlic like I am)

  • 1 1/2 tablespoons of olive oil

  • salt and pepper to taste


  1. Pre-heat oven to 400 degrees

  2. In a food processor or blender mix basil, pine nuts, olive oil, garlic, salt and pepper until it’s blended well and in a pesto like sauce/paste

  3. Evenly slice zucchini, horizontally (see image step 3)

  4. Evenly place zucchini slices on cookie sheet

  5. Spread pesto across zucchini slices

  6. Chop tomatoes into thin slices and add on top of zucchini slices

  7. Top each slice with parmesan cheese

  8. Cook for 10 minutes

  9. Enjoy!

A Revised Version of the New Year’s Resolution

A Revised Version of the New Year’s Resolution

Thyme Roasted Carrots

Thyme Roasted Carrots