High-Protein Greek Salad

I feel like it’s been awhile since I posted a food recipe (and with this post, I’m using the word recipe quite loosely). It’s not that we haven’t been cooking, it’s just that our food choices have been pretty basic and routine. I suppose that’s what summer time is about, though. More time spent outside, less time around the stove 🙂 We’ve been eating a version of this Greek salad for quite a few weeks now, so I thought I would share it.

This Greek salad doesn’t deviate much from the classic version. Sharp red onion becomes mellow in the balsamic vinegar, crunchy cucumbers and peppers add a sweet bite, and juicy tomatoes round out the salad combo. We add fresh mint, too, because it’s a great way to use up the monster bushels that currently seem to be in the markets.

ClimbEatCycleRepeat.com | High-protein Greek salad

What makes our version different is our secret high-protein ingredient. Dry curds! Have you ever had them? It’s cottage cheese, but without the milk fat. When you open the tub, you’re staring at… you guessed it… dry curds. 

ClimbEatCycleRepeat.com | High-protein Greek salad

So, why go this route, instead of using the standard feta cheese? Well, we often try to limit our intake of super-salty foods, and we’re always looking for ways to add more protein into our meals. This power-house source of protein gives you a whopping 22 grams of protein in half a cup. This is a win-win addition, in our books!

I won’t lie – the dry curds don’t taste like feta cheese (they actually don’t have much taste on their own). But with a really flavourful balsamic vinegar and copious amounts of fresh herbs, I would argue this salad doesn’t need the extra salt.

ClimbEatCycleRepeat.com | High-protein Greek salad

This high-protein Greek salad has found its way into many of our meals. We have it alongside chicken or tuna sandwiches, it gets topped with perfectly poached eggs, and we’re not opposed to using it as a makeshift salsa with our salmon tacos! And it still tastes really good as leftovers a day or two later.

See? The perfect summer salad!

High Protein Greek Salad
 
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Using dry curds gives this Greek salad a huge boost in protein. It's the perfect addition to any meal.
Ingredients
  • ½ medium red onion, diced into ½-inch pieces
  • 1 medium cucumber, cut into 1-inch pieces
  • 1 large sweet pepper, cut into 1-inch pieces
  • 2 medium tomatoes, diced
  • Large handful of fresh mint, finely chopped (about ⅓ cup once chopped)
  • 2 jalapeno pepper, diced (optional)
  • 1 cup dry curds
  • Balsamic vinegar (enough to cover the red onion - about 2 tbsp)
  • Olive oil (enough to cover the salad - 1 to 2 tbsp)
  • Salt and pepper to taste
Instructions
  1. Place the chopped red onion into a large bowl, along with the balsamic vinegar. Let this sit to mellow while you chop the rest of the vegetables.
  2. Mix all ingredients together. Taste. Add salt and pepper as you see fit.
  3. If you can, leave this sit in the fridge for at least 30 minutes before serving, to allow the flavours to combine.

Enjoy this High-Protein Greek Salad!

ClimbEatCycleRepeat.com | High-protein Greek salad

Roasted Cauliflower-Chickpea Salad with Tahini Farro

Yes, this title is a mouthful, but this salad is a mouthful – and a tasty one, at that!

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

We made this salad the other week, when the weather was fickle – rapidly changing between rainy and sunny, warm and cool. It tasted great as a warm salad, with the roasted chickpeas and cauliflower, and equally grand the next day, straight from the fridge.

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

 

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

Now I know most people don’t need another salad recipe, but we eat salads a lot in the warmer months and all too often, we get into a bit of a salad rut, eating variations of the same one all the time. Browsing through magazines or cookbooks or other online blogs helps alleviate the same-old feelings, and they provide a lot of inspiration: maybe I’ll find a different dressing to make the salad special, or an unusual pairing of flavours we wouldn’t have thought to try.

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

The inspiration for this salad came from a Green Kitchen Stories recipe a few weeks ago. They made a beautiful salad, filled with roasted cauliflower and za’tar-spiced chickpeas, but it was the tahini-spiked yogurt that caught my attention.

Our version of the salad is quite easy to make, as most salads are. While the cauliflower and chickpeas are roasting in the oven, the farro can be cooked on the stove, veggies can be chopped, and the yogurt-dressing can be made. With both of us tinkering away in the kitchen, it took 30 minutes to put together, and that included a bit of cooling time (and me taking pictures 🙂 ).

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

It’s a salad that tastes really good warm, and equally tasty after it’s had a chance to sit in the fridge, allowing the flavours to mingle. Really, it’s the ideal spring-shoulder-season salad! Also, the combination of chickpeas, farro and avocado give this salad a hefty dose of fibre-rich carbs, tonnes of protein and healthy fats. This salad will definitely keep your body fueled for whatever activities you decide to do this weekend.

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

Roasted Cauliflower and Chickpea Salad with Tahini Farro
 
Nutrition Information
  • Serves: 4 - 6 servings
  • Serving size: 1 bowl
  • Calories: 320
  • Fat: 9.8 g
  • Saturated fat: 1.4 g
  • Carbohydrates: 50.8 g
  • Sugar: 9.4 g
  • Sodium: 408 mg
  • Fiber: 13.6 g
  • Protein: 15 g
  • Cholesterol: 1.6 g
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
For the salad:
  • 1 medium head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed thoroughly
  • 1 cup dried farro, rinsed
  • ½ medium cucumber, chopped
  • 15 - 20 cherry tomatoes, halved
  • 1 avocado, diced
  • Handful of fresh spinach
For the yogurt dressing:
  • ¼ cup non-fat plain greek yogurt
  • 1 tbsp tahini
  • Handful of chopped fresh cilantro (or parsley)
  • 1 tsp dried oregano
  • 1 lemon, juice + zest
  • Sea salt, to taste
Instructions
  1. Pre-heat the oven to 425F. Chop the cauliflower into large florets. Drain and thoroughly rinse a can of chickpeas, and dry slightly with paper towel. Place both the cauliflower and chickpeas onto baking tray, toss with a bit of olive oil, and roast in the oven for 20 to 25 minutes, until the cauliflower just starts to darken and the chickpeas have a bite.
  2. At the same time, cook the farro. Place 2 cups of water into a medium sauce pan and bring to a boil. Add the rinsed farro to the sauce pan, cover and reduce the heat to a simmer. Cook until the farro is tender, with a slight bite, about 20 minutes. Drain and set aside.
  3. Prepare the vegetables: cut the cucumber into chunks, the tomatoes into halves, and dice the avocado. Place all into a large bowl along with a good handful of fresh spinach.
  4. To prepare the yogurt dressing, place all ingredients into a small bowl and mix well. Taste, adding more salt or lemon juice, to your liking.
  5. Toss the yogurt dressing with the warm farro, and add to the vegetable mixture.
  6. Once the cauliflower and chickpeas are roasted, add these to the salad and toss to combine.
  7. To serve, sprinkle with nuts or seeds, if desired.

Enjoy!

ClimbEatCycleRepeat.com | Roasted cauliflower and chickpea salad with tahini farro

Roasted Broccoli and Chorizo Pizza | ClimbEatCycleRepeat.com

Roasted Broccoli and Chorizo Pizza

Years and years (and years ago!) we used to make a pizza every week. I should be ashamed to admit the size of pan we would fill and how thick the crust was, and how much we would consume in an evening, but I’m not… because it was darned good! We were young and our metabolisms were high 🙂

ClimbEatCycleRepeat.com | Roasted broccoli and chorizo pizza

This is the time of year when the cravings for warm, homemade carbs start to tug – the days are getting shorter, the sun setting sooner and the cool, wet weather is settling in. When we succumb to our pizza cravings, the pan size is definitely smaller and the crust is much thinner than those pizzas of our youth, but we enjoy it just as much!

I have never made pizza dough with bread flour. Have you? If not, I’d urge you to try it! The crust was light and airy, with that nice soft chew you get from the good Italian pizzas. It’s been on my “flours to try” for ages, and I’m glad I finally got around to it!

Jonty was on tomato-sauce duty, which involved letting a whack-load of tomatoes, garlic, onion and a splash of red wine, simmer down over low-heat. I was on pizza crust duty, which involved mixing the dough for a few minutes and then letting it rest for a while.

ClimbEatCycleRepeat.com | Roasted broccoli and chorizo pizza

Really, homemade pizza is the art of doing a bit of work, then leaving the ingredients do their thing – pretty low-stress, really! And this roasted broccoli and chorizo pizza definitely falls into that category of low-stress (but highly tasty) food.

The pizza dough recipe comes from Peter Reinhardt’s book. His original recipe makes five individual pizzas – I opted to halve the recipe and make one large pizza. Next time, I would probably reduce the quantities even more, to get a thinner crust, or opt to freeze any unused dough (which he mentions as an option).

ClimbEatCycleRepeat.com | Roasted broccoli and chorizo pizzaClimbEatCycleRepeat.com | Roasted broccoli and chorizo pizza

This pizza crust was really good and I will definitely make it with bread flour again, such a small change, such a difference!

ClimbEatCycleRepeat.com | Roasted broccoli and chorizo pizza

Roasted Broccoli and Chorizo Pizza
 
Nutrition Information
  • Serves: 12" pizza
  • Serving size: 1 slice
  • Calories: 234
  • Fat: 7.8 g
  • Saturated fat: 2.8 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 31.3 g
  • Sugar: 2.5 g
  • Sodium: 422.5
  • Fiber: 2 g
  • Protein: 9.5 g
  • Cholesterol: 15.3 mg
Prep time: 
Cook time: 
Total time: 
Adapted slightly from Artisan Breads Every Day
Ingredients
For the pizza dough:
  • 440 g / 12 oz / ~2⅔ cups unbleached bread flour
  • 7 g / 0.25 oz / ½ tsp salt, or ½ tbsp coarse kosher salt
  • 1.5 g / 0.06 oz / ½ tsp instant yeast
  • 14 g / 0.5 oz / 1 tbsp sugar
  • 240 g / 8.5 oz / 1 cup + 1 tbsp water, room temperature
  • 14.5 g / 0.5 oz / 1 tbsp olive oil
For the tomato sauce (if you want to make your own):
  • 2 cups chopped tomatoes
  • ½ small yellow onion, diced
  • 2 cloves garlic, finely chopped
  • 1 jalapeño or 1 tsp dried red chili flakes
  • Good splash of red wine (optional, or red wine vinegar)
For the toppings:
  • ½ head broccoli, cut into florets
  • 150 g extra-lean ground buffalo chorizo (use this recipe)
  • 50 - 75 g Havarti cheese
Instructions
  1. To make the dough, place all ingredients in the bowl of a stand mixer. Mix with the dough hook until the ingredients are well combined, then let the dough stand for 5 minutes, to fully hydrate the flour. On medium-low speed, knead the dough (with dough hook) for 2 - 3 minutes, until the dough is soft and slightly tacky.
  2. Coat your hands with olive oil and remove the dough from the bowl onto a work surface. Knead (stretch and fold) the dough a few times, then shape into a small ball. Place in a clean, well-oiled bowl and leave to stand in a warm place to double in size. You can also place this in the fridge for up to 4 days before baking.
  3. When you're ready to bake, pre-heat the oven to 500°F and place a piece of parchment paper onto an upside-down baking tray (or use a pizza stone, if you have one). Place the pizza dough onto a well-floured counter and gently press the dough into your desired shape. If the dough springs back, leave it rest for a bit, then try gently stretching it again. Transfer the dough to the parchment-lined tray and top with the sauce and toppings.
  4. For the tomato sauce, place all ingredients into a sauté pan and reduce over low heat, stirring periodically, until the sauce is nice and thick. This will probably take an hour or more, so patience is key!
  5. We like our pizza light on the cheese and heavy on the veggies, so feel free to use whatever toppings you like.
  6. Bake in the very hot oven for 15 minutes or so, rotating the pan half-way through the baking time, until the crust turns golden brown.

Enjoy this Roasted Broccoli and Chorizo Pizza!

One-Pot Pork Tenderloin with Roasted Veg

Even though we’ve long since finished school, the start of September always brings back memories of those days. Everyone seems to be in a rushed, frenzied state – activities pick up again after a summer break and, with the nights drawing in, the week days seem to fly by!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

While we often gravitate towards the quick, one-pot / one-bowl meal during the week, September always seems like the best month to start turning on the oven without experiencing “summer guilt”: it kind of feels nice to replace raw salads with the roasted ones!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

We threw this meal together in an effort to clean out the veggie bin in the fridge – it was a super easy week-night meal, requiring only one pan and less than 30 minutes from start to finish. Perfect!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

We used pork tenderloin for this meal, but I suspect that chicken breast (or fish!) would work very well, too. Cut up a bunch of your favourite veggies and toss them with a drizzle of olive oil and a pinch of salt and pepper, and nestle them around the pork. If it’s been an especially difficult day, feel free to add a good glug of white wine to the pan (actually, add it, even if you’ve had a good day!), and some thinly sliced garlic makes a nice touch also.

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

Into a 425°F oven for 30 minutes, and dinner is ready!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted vegClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

One-Pot Pork Tenderloin with Roasted Veg
 
Nutrition Information
  • Serves: 3 - 4 servings
  • Serving size: 1
  • Calories: 215
  • Fat: 4.7 g
  • Saturated fat: 1.4 g
  • Carbohydrates: 16.3 g
  • Sugar: 8.7 g
  • Sodium: 95.3 mg
  • Fiber: 5.4 g
  • Protein: 27.6 g
  • Cholesterol: 69.1 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 425 g pork tenderloin, pounded to ~1.5 cm thick
  • 8 - 10 campari tomatoes, halved
  • 10 - 12 crimini mushrooms, halved
  • ½ medium head broccoli, chopped into florets
  • Glug (~1/3 cup) of white wine (optional, but recommended!!)
  • Sea salt and pepper
Instructions
  1. Pre-heat the oven to 425°F.
  2. Between two pieces of parchment paper (or the butcher paper the tenderloin was wrapped in), use a meat mallet or rolling pin to flatten the pork tenderloin until it is about 1.5 cm thick. Season both sides with sea salt and fresh ground pepper, and place into a baking dish large enough to hold the tenderloin.
  3. Toss the chopped veggies with a quick spray of olive oil and pinch of salt, and arrange them around the tenderloin.
  4. Place the tray into the oven and bake for 20 minutes. Add the white wine to the pan and toss the veggies around a bit. Bake for another 10 minutes, until the pork is cooked through.
  5. Slice the pork tenderloin into strips and serve on top of the roasted veggies.
Notes
This salsa tastes very good with the pork, and a nice piece of this bread to soak up the juice is a bonus addition!

Enjoy!

ClimbEatCycleRepeat.com | One-pot pork tenderloin with roasted veg

Farmer’s Market Greek Salad

We love summer – the early-morning sunshine, the warm days, no need to bundle up in layers of clothing… Oh, and the abundance of summer fruits and veggies! Chop up any seasonal vegetable, toss with a  bit of olive oil and a vinegar, throw in a good handful of fresh herbs, and you have a fantastic dinner that requires very little effort (and leftovers for lunch the next day!). We live on salads like this during the summer, and never tire of the flavours.

The tomatoes taste like candy, the peppers are sweet and crunchy, and the smell of fresh basil infuses the kitchen, begging to be thrown into salads, whizzed up with olive oil, or topped onto a pizza.

Salads like this don’t really need a recipe – we keep chopping until the salad bowl looks reasonably full. The only thing I will mention is that we slice the onion first and drizzle on a bit of balsamic vinegar to take off the raw edge off. We leave them to mellow a bit before adding the rest of the veggies. Oh, and lemon zest (or any citrus zest!) is da bomb – adding the zest as well as the juice will do nothing but great things to a salad!!

ClimbEatCycleRepeat.com | Farmer's Market Greek saladClimbEatCycleRepeat.com | Farmer's Market Greek salad

We grilled up several chicken and beef kabobs to go along with this salad, but the salad is really the star of the meal 🙂

Farmer's Market Greek Salad
 
Nutrition Information
  • Serves: 4
  • Serving size: 1 bowl
  • Calories: 160
  • Fat: 9.2 g
  • Saturated fat: 4.2 g
  • Carbohydrates: 13.9 g
  • Sugar: 8.2 g
  • Sodium: 126.8 mg
  • Fiber: 2.8 g
  • Protein: 7 g
  • Cholesterol: 11.5 mg
Recipe type: Dinner
Prep time: 
Total time: 
Ingredients
  • 15 - 20 cherry tomatoes
  • 3 medium bell peppers
  • 1 medium cucumber
  • ½ medium red onion
  • 1 jalapeño pepper
  • 1 lemon, zest + juice
  • Handful of fresh parsley, finely chopped
  • Handful of fresh basil, slivered
  • 100 g crumbled goat cheese, if desired
  • Handful of olives, if desired
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
Instructions
  1. Dice the red onion into thick chunks and place into a large bowl along with the balsamic vinegar. Let the onions mellow a bit before adding the remaining ingredients.
  2. Chop the peppers and cucumber into thick chunks and slice the tomatoes into halves (or quarters, depending on their size). Add these to the onion mixture and toss to combine.
  3. Finely chop the parsley and basil and add to the salad, along with the olive oil, lemon juice and lemon zest. Toss thoroughly to combine. Taste and add more olive oil or vinegar, if desired.
  4. Serve the salad with a few olive and goat cheese.

Enjoy!

ClimbEatCycleRepeat.com | Farmer's Market Greek salad