I finally joined the gym. An awesome gym. A gym with multiple stories. A gym with enough elliptical machines where I don't have to wait in line to use one every. single. time. It's bonkers awesome. I'm totally going all the time.
Because living outside of LA means I don't really need to worry what my hair / makeup looks like at the gym.
Or if my running pants have stains on them because, obviously, I still wear them post-workout (for far too long) as I make dinner / do the dishes / walk the dog / sweep the porch / check email / take out the garbage / start cocktail hour.
Because I'm not ambitious enough to actually jump into the shower the second I get home from the gym. That would be too convenient.
I use my workout clothes as an excuse to do all that "other" stuff looking like a total mess. Because it's not necessarily right or appropriate to get glammed up for house chores, right?
Let's transition from healthy exercise to healthy eating, shall we?
This is a pasta salad made with equal parts pasta and leeks. The secret: boil the leeks with the orzo (they cook at pretty much the same rate) and you've saved yourself a ton of time and a ton of calories.
Recipe after the hurdle jump...
Orzo Pasta Salad with Leeks
Makes enough for 4 entree-sized portions
- 2 cups orzo pasta (regular or whole wheat)
- 4-5 leeks, chopped into half moons (about 2-3 cups worth)
- 2 kirby cucumbers, diced into half moons
- 2 tomatoes, diced
- 1/4 red onion, diced
- 3/4 cup marinated artichoke hearts (leave in quarters or chop finer)
- 1/2 cup pepperocini peppers, sliced into rings (optional)
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon vinegar (champagne or apple cider are great here)
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Parsley to garnish
Boil salted water in a large pot. Add orzo and chopped leeks at the same time. Boil for 6-8 minutes until orzo is tender (al dente).
Prepare dressing in a separate bowl by whisking minced garlic, lemon juice, olive oil and vinegar together.
Strain ozro/leek mixture is a fine strainer and cool under running water until room temperature.
Combine chopped vegetables and feta in a large bowl. Fold in orzo/leeks and pour over dressing. Garnish with parsley, serve room temperature.