Warm Orzo Salad with Roasted Vegetables and Feta

Warm Orzo Salad with Roasted Vegetables and Feta

I am quite honestly obsessed with this salad. Bold flavor and an ideal ratio of grain to roasted vegetables is what this orzo salad is built on. I stress to you, do not skimp on the vegetable portions even if you think it seems like a lot.

I’d say the serving size is 2-4 people depending on if you are serving it as a main dish or a side.

A few important things to note:

  • The flavor is the best when this dish is warm. Yes, it is still good cold, but only as leftovers and because you don’t have access to reheat it.
  • You can vary the vegetables based on what you have on hand, but these were some of my favorite to roast.

INGREDIENTS + DIRECTIONS

My love for even easy measurements is pretty clear in this orzo salad recipe as well. 1 cup measurement guides the ingredients and the dressing is made of tablespoons. Hope it makes the dish as easy for you as it is delicious!

  • Orzo (1 cup dry)
  • Feta (1 cup crumbles)
  • Zucchini (1 cup chopped)
  • Bell Pepper (1 cup chopped)
  • Broccoli (1 cup chopped with stems)
  • Cauliflower (1 cup chopped with stems)
  • Red Onion (1/2 cup diced)
  • Olive Oil (for roasting)
  • Fresh Ground Black Pepper (for roasting and dressing)
  • Sea salt (for dressing)
  • Plain Hummus (2 TBSP)
  • Dijon Mustard (1 TBSP)
  • Large Lemon (1/2)
  • Red Wine Vinegar (1 TBSP)

NUTRITION FACTS

These are estimates. I am not a food scientist, nutritionist or dietician. This information should not be used as medical or nutritional advice. 

358 Calories and 14 grams of protein per serving (4 servings) 

DIRECTIONS

Chop up all the vegetables into comparable sizes. I choose to go on the smaller side, which speeds up the roasting and allows for a little bit of everything in each bite. Toss in olive oil and fresh ground black pepper before spreading on a baking sheet. Bake at 375 for 15 minutes. Be careful to not roast to mush!

Cook your orzo per the package directions. Try to time roasting and orzo to finish around the same time.

While everything is cooking make the dressing by combining the hummus, dijon mustard, lemon and red wine vinegar in a small dish. Add fresh ground black pepper to taste, I love black pepper so I always go heavier. Add some sea salt to taste, mix well and you are done.

Note – I elected to go lighter on the salt because feta has a nice salt taste that I didn’t think needed to be contended with.

Combine the orzo, roasted veggies and feta in a serving bowl, then pour on the dressing. Mix and enjoy your freshly prepared orzo salad immediately.

COMPANION DISHES

I ate this as my main dish for dinner and Freddy even had some of the peppers. For a toddler he loves bold flavors. If I were to serve it as a side I think it would go well with lemon herbed chicken breasts, lamb chops roasted with olives and tomatoes or grilled salmon.

I hope you enjoy!

As far as the Mike stamp of approval goes, he loved it. Now he only had it cold, which to me means he didn’t get to experience it in all its glory. But, it still passed the Mike test and got a ton of veggies in for the day.

-Chellie

 

Grinder Salad Recipe

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Quinoa Salad with Olives, Feta and Cucumber

Quinoa Salad with Olives, Feta and Cucumber

This is my go to quinoa salad 100% because of the feta and olives. I love the simplicity and flexibility of the recipe that allows you to make adjustments to your personal preference.

I know I can’t be alone it this approach… do you have grocery list staples? Things you buy every week no matter what? Well, I do. And that is how this salad was made. These veggies are every week buys. And the olives and feta we get at Costco, because we use them so often.

INGREDIENTS + DIRECTIONS

One of the easiest things about this recipe is the measurements. When in doubt add 1 cup of the ingredient. Take a look below you’ll see!

  • Quinoa (1 cup dry)
  • Feta (1/2 – 1 cup crumbles)
  • Kalamata olives or Mixed Greek olives (1 cup pitted and chopped)
  • Cucumber (1 cup chopped)
  • Cherry Tomatoes (1 cup chopped)
  • Bell Pepper (1 cup chopped)
  • Red Onion (1/4 – 1/2 cup diced)
  • Garlic Olive Oil (1 TBSP)
  • Balsamic Vinegar (2-3 TBSP)
  • Cracked Black Pepper
  • Red Pepper Flake (optional)

ingredients for quinoa salad

DIRECTIONS

Cook your quinoa per the package directions. I am personally, not into the pre-rinse step of quinoa. I know that may be controversial, but mine turns out just fine without it.

Chop up all the veggies and olives and toss them into whatever you will serve the quinoa salad in, less dishes is always a good thing. Toss the veggies and olives in the garlic olive oil, balsamic vinegar and cracked black pepper.

After the quinoa has cooled down put that in the bowl with your dressed veggies and combine. Add your feta and give it a taste test, you may want to add a bit more oil or vinegar because the quinoa will really soak it up. Top it off with some red pepper flakes if you like a little kick and you are done.

Chill the dish in the fridge before eating or serving!

On my life it really is that easy. And I find it gets better day 2. So easy for weekday dinners, weekend dinner parties and your packed lunches.

COMPANION DISHES

In all honesty I could eat just this quinoa salad for any meal, but when I’m feeding a room I like to include this salad with any Mediterranean theme dish like a spinach stuffed chicken breast or garlic shrimp kabobs on the grill. I also think it pairs well with lemon and pine nut roasted asparagus.

I hope you enjoy!

Disclaimer – Mike did not eat this. He will turn and run from quinoa. There is no cheese or olive game strong enough to make Mike eat quinoa. 

Grinder Salad Recipe

Grinder Salad Recipe

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For personal trainers, time is often the most valuable yet limited resource. Balancing client sessions, marketing tasks, and business growth can feel overwhelming, leaving little room to focus on growing your reputation and scaling your business. The good news? With...

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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Sheet Pan Feta Gnocchi

Sheet Pan Feta Gnocchi

This week I am bringing you a crowd pleasing, easy prep, minimal clean up recipe called Sheet Pan Feta Gnocchi.

This recipe came out of a need for fast recipes and our families love for pasta. I love recipe that are “cook in one pot” or bakes on one sheet. And last year we shared 3 sheet pan recipes that can be seen in Friday Favorites: Sheet Pan Recipes for Fall. So if you need more inspiration look at that article.

Let’s get back to this recipe.

Prepping this recipe is extremely easy. There is hardly any chopping, dishes, or steps involved. You can adjust your ingredients to add more veggies or protein based on your preferences. Keep reading for ingredients, substations and other ideas.

Ingredients + Directions for Sheet Pan Feta Gnocchi

  • 12 oz Pre-made gnocchi
  • 1 large red pepper
  • 1 container of cherry tomatoes
  • 3 cloves of garlic
  • 6 oz container of feta
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1/2 tbsp red pepper flakes
  • Olive oil
  • 2 huge handfuls of spinach

In addition to these ingredients I highly recommend using a silicone baking sheet. It will save you time in prep and clean up. I have used a variety of brands – just make sure you get the size that correlates best to your baking sheet.

I also suggest a rimmed baking sheet. It will keep the juices and oil from spilling in your oven.

  1. Pre heat oven to 425.
  2. Chop red pepper into a mouthful size.
  3. Mix all the ingredients, except the spinach, in a bowl and mix.
  4. Spread on a silicone mat on your baking sheet and put in the oven for 20-25 minutes.
  5. You MUST mix everything halfway through. This prevents the gnocchi and feta from crisping too much on one side.
  6. After baking put it all back into the bowl you mixed in and toss in spinach. Cover for 2 minutes to help spinach wilt.
  7. ENJOY!!

KEY POINTS AND SUBSTITUTIONS for Sheet Pan Gnocchi

I can’t stress the middle of the bake mix. As a person who hates this step in all other recipes, it is necessary. Don’t skip it.

You can easily add a protein like chicken or sausage into the bake. I would cube whatever meat you choose to keep every bite size at serving.

You could easily use kale instead of spinach, but it doesn’t wilt as fast. You may need to keep it covered longer or just enjoy the different texture.

If you are not a fan of spice you can scale back the red pepper flakes, but Freddy (my 1 year old son) wasn’t bothered one bit by the spice.

Save your mixing bowl for serving! This saves you a dish, but you also get to take advantage of all the delicious flavor that was in the bowl.

SHOP MY KITCHEN ESSENTIALS

Here are some of my favorite kitchen items – from cooking to plating . Thank goodness for Crate and Barrel! And if you are looking for another recipe idea check out Homemade Tostadas.

I do earn a commission on some of these links, but there is no charge to you. Your support is appreciated!

DISH SOAP CONTAINER | PERSONALIZED KITCHEN TOWELS | SHUN KNIFE| DUTCH OVEN

GARLIC PEEL AND PRESS | MIXING BOWLS

kitchen cooking essentials

METAL PLATTER | FLATWARETOBEN PLATE | WOOD CUTTING BOARD | DUTCH OVEN | SHUN KNIFE

 

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5 Hacks to Grow Your Fitness Business

For personal trainers, time is often the most valuable yet limited resource. Balancing client sessions, marketing tasks, and business growth can feel overwhelming, leaving little room to focus on growing your reputation and scaling your business. The good news? With...

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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DISCLOSURE

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

HOMEMADE TOSTADAS

HOMEMADE TOSTADAS

Hey guys! I have a delicious recipe for you today – TOSTADAS!

Let’s talk about tostadas. They are amazing. It is basically an open faced hard shell taco.

What’s the best part of hardshell tacos? The crunch. You can’t argue that.

What’s the draw back to hardshell tacos? The fact that the entire taco can crack and then you have a crumbling mess in your hands, it’s all over your face and your dinner date is just shamefully shaking their head at you.

Tostadas to the rescue!

In all seriousness, these are two great spreads for your next tostadas dinner and I have some of my kitchen essential you can shop. Tell me what you think in the comments!

tostadas plated

INGREDIENTS + DIRECTIONS

  • Tostadas
  • Feta or cotija cheese
  • Spanish rice – i like to serve this as a side, super easy on the stovetop

AVOCADO SPREAD

tostadas plated

  • 2 avocados
  • 1 can of chickpeas
  • 2 large cloves of garlic
  • 20 sprigs of cilantro
  • Juice 1 lime
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of cumin
  • 2 Tablespoon of olive oil
  • optional to add jalapeño if you like an extra kick!

This is possibly the easiest step. Toss everything, at once, into a blender or food processor and mix until smooth. If yours is too thick add water by the tablespoon to find your preferred consistency. This keeps really well in the fridge for a few days. We often eat left overs with chips the next day or on other dishes like breakfast burritos and southwest tortilla soup.

SWEET POTATO SPREAD

  • 1 c white onion diced
  • 3 cloves of garlic
  • 3 c sweet potato diced
  • 2 c diced tomatoes
  • 2 c salsa
  • 1 jalapeño
  • 6 oz cream cheese
  • 1 can of black beans (drained)
  • 1 Tablespoon olive oil

I took this recipe from an enchilada recipe that I love (thanks Libby!). I added some jalapeño to kick it up a notch, lowered the cream cheese and added an extra simmer to let it thicken up into a better spread.

Start by sautéing the onion and garlic in olive oil for 3-5 minutes on medium heat. Add the sweet potato, tomatoes, salsa and jalapeño and bring it to a boil. Then lower it to a simmer and cover for about 40 minutes. Mash everything until smooth (relatively) and then add cream cheese and black beans. Stir and simmer for 10-15 minutes to thicken.

PICO DE GALLO

tostadas plated

  • 4 medium tomatoes diced
  • 1 small red onion diced
  • 1 cucumber diced (optional, but highly recommend)
  • 15 sprigs of cilantro chopped
  • Juice of 1 lime
  • Sea salt to taste

Dice everything up and toss it together. This gets better with time. Pop it in the refrigerator and let the flavors mingle before eating.

SHOP MY KITCHEN ESSENTIALS

Here are some of my favorite kitchen items and exactly what I used to set-up my pictures. Thank goodness for Crate and Barrel! I do earn a commission on some of these links, but there is no charge to you. Your support is appreciated! 

METAL PLATTER | RAMEKIN | TOBEN PLATE | WOOD CUTTING BOARD | NINJA BLENDER | SHUN KNIFE

KITCHEN ESSENTIALS

Grinder Salad Recipe

Grinder Salad Recipe

I think this recipe exploded the internet last summer and since then my girl friend and I have been tweaking and perfecting the recipe that we now consider the source of truth for all Grinder Salad to come.. Some of it might be the exact ingredients or maybe it is the...

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read more
5 Hacks to Grow Your Fitness Business

5 Hacks to Grow Your Fitness Business

For personal trainers, time is often the most valuable yet limited resource. Balancing client sessions, marketing tasks, and business growth can feel overwhelming, leaving little room to focus on growing your reputation and scaling your business. The good news? With...

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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DISCLOSURE

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

3 TIPS FOR A BALANCED DIET

3 TIPS FOR A BALANCED DIET

Hey there! We are here to talk about a balanced diet. Specifically, how can you achieve and maintain a balanced diet. If you have looked around the inter webs before you know there are a lot of recommendations like “eat a colorful plate”, “drink a glass of water before every meal”, “eat half your weight in grams of protein per day” and more. While those may be helpful, I don’t think they actually get you to a balanced diet.

Because a balanced diet is part of a much larger picture than just what is on your plate or going into your body.

3 TIPS FOR A BALANCED DIET

  1. Understand what impacts a balanced diet.
  2. Create a foundation on which a balanced diet can thrive.
  3. Seek help from a qualified professional when appropriate.

 

TIP 1 – UNDERSTANDING WHAT A BALANCED DIET IS

BROCCOLIOur diet, or nutrition, is part of our lifestyle. It is a reflection of who we are and what we like to do. And it should be. My point is that changing eating habits to have a more balanced diet might not be as simple as “eating a colorful plate” because our lifestyle is made up of things like a career, our family/friends and our hobbies. And those things create our environment. They can be stressful or up-lifting, they can provide support or conflict, and they will impact your diet.

Here is a little story for you. I have been married for 3 going on 4 years. If you asked my husband when we got married if he would ever eat a primarily plant based diet he would have laughed in your face. There is no way. He was a meat and potato kind of a guy. But fast forward to today and he sat with me last night eating a vegan noodle dish telling me how good the vegetables tasted.

All of this is to say, that I didn’t set out to change his habits and he didn’t set out to change his own. When we married our environment changed. I love to cook, he doesn’t. I cook what I want because he doesn’t find menu planning fun. I don’t care for meat and never really have. So I don’t choose it. If he was left to his own devices he would have a frozen pizza a day. But since our environment is us together, trying to eat meals as a family, a heavily plant based diet is his reality.

I am in no way telling you to eat a plant based diet, but rather show you that your environment will impact your dietary choices and more. Factors like environment, past experiences, psychology, sleep, exercise, stress, emotions and more are interwind. Acknowledging the big picture will make balance more attainable.

You can read more about the relationship between fitness and weight loss in this article. There is a great pie chart that gives you perspective on exactly what you should consider when trying to lose or manage weight.

 

TIP 2 – CREATE A FOUNDATION

EATING WITH BABYYou might read this heading and think I’m going to list all the basic nutrition principals to follow. Like a verbal food pyramid. While that is important to a balanced diet, I am talking about something else. A support structure that you helps you build strong habits.

When I think of the support structure that has allowed me to be successful personally and professionally I think of my family + my husband, the copping strategies + skills I posses and perhaps the most important the foundation of my belief.

I have called my parents, friends and family many times with my next crazy idea. Here is a look at a couple of the conversations.

Me: I’m going to run 5 marathons in 5 days for charity. | Mom: That sounds hard, have you ever ran a marathon before? | Me: No. | Mom: Well you have the education to get yourself there and the stubbornness not to quit. Good luck!

Me: I’m going to do an IronMan. | Husband: Oh boy, have you ever swam in open water? | No. But you have, so you can teach me. | Husband: Have you ever been clipped in on a road bike before? | Me: No. But you have, so you can teach me. | Husband: Ok, but I’m not doing an IronMan.

Who you surround yourself with and who you interact with on a daily basis has a huge impact on your ability to create habits, achieve success and live a healthy lifestyle. If you are struggling to eat a balanced diet lean on your support group. They can help to reinforce good habits that will help you meet your goals.

 

TIP 3 – SEEK HELP

LIFESTYLE BALANCE WITH BABYAnd if you feel lost or uncertain seek professional help. Not from a personal trainer (like me), but from a certified professional with training in what you need help with. There are nutritionist and dietitians that specialize in various areas like sports nutrition, extreme weight loss, metabolic issues and more. There are also mental health professionals that can help with your food relationship.

Annie interviewed a dietician for her perspective on where to start when trying to improves one’s diet. Read that article here. There might be an action point you can start implementing.

I encourage you to be wary of the “next best thing” being advertised. There is no one size fits all for everyone. But most of all I encourage you to find comfort with yourself and your life.

I really try to eat a balanced diet every day – whole grains, tons of veggies, good fats, fruits and protein. I am lucky I love vegetables making them easy to eat. I am not perfect. I could put away a frozen pizza in the blink of an eye and follow that up with an entire bag of tortilla chips and a jar of salsa. So I like to keep a library full of easy recipes that I can rely on for meals.

Here are my recipes (from left to right): Spicy Noodles, Mediterranean Rice Bowl, Potato Sauté, Ramen with Bok Choy, Sun Dried Tomato Pesto Pasta, Tomato Soup + Grilled Cheese.

 

I promise to get a recipe up for each of these soon, but follow us on Instagram for weekly recipes! Check our recipe highlight for some inspiration.

Grinder Salad Recipe

Grinder Salad Recipe

I think this recipe exploded the internet last summer and since then my girl friend and I have been tweaking and perfecting the recipe that we now consider the source of truth for all Grinder Salad to come.. Some of it might be the exact ingredients or maybe it is the...

read more
How Personal Trainers Can Achieve Financial Independence

How Personal Trainers Can Achieve Financial Independence

Achieving financial independence as a personal trainer isn’t just about working harder—it’s about working smarter. A well-structured business model can be the difference between financial instability and consistent income growth. In this blog, we’ll explore how to...

read more
5 Hacks to Grow Your Fitness Business

5 Hacks to Grow Your Fitness Business

For personal trainers, time is often the most valuable yet limited resource. Balancing client sessions, marketing tasks, and business growth can feel overwhelming, leaving little room to focus on growing your reputation and scaling your business. The good news? With...

read more
fitness articles
lifestyle articles
nutrition articles
golf articles

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DISCLOSURE

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.