Monday, October 12, 2015

Tomato Baked Orzo

I've taken a time out from the blog for last two months, a little maternity break, as we welcomed a new addition to our family on Sept 2nd. We now have a gorgeous baby boy called Fionn!! I took the break as time is precious with a newborn, plus I also have my little two year old angel Aoife to consider. So whilst getting used to the lack of sleep and the little time to prepare meals, I had made a decision not to let the blog, diet, exercise;or lack thereof all 3, bother me. Instead I've been getting to know my new little man and sleeping when he's sleeping (only when Aoife is sleeping too which is not too often). So basically, I have my hands full.

Fionn is six weeks old already, so hard to believe. We have been living in our own little bubble since his arrival. He's getting so big and alert and already outgrown 2 sizes in baby wear. The six week milestone is a big one for him, he can now focus on us and he's smiling a lot, which melts my heart!!!

But the six week milestone is also important for me. It marks the beginning of me getting back on track, with diet, exercise, and a few sneaky blog posts (when time allows).

I mentioned diet!!! I'm on a mission to loose the baby weight, or at least most of it in time for Christmas.  This will involve, a lot of exercise, mainly walking with the double buggy and my Kayla Itsines 12 Week BBG.

As today is a Monday, I have decided to start the week with a meat free Monday recipe. I'm making enough for 2-3 meals. It's all about batch cooking these days for us. I'm easing myself into the diet so the first recipe is a pasta style dish.

Orzo pasta is a Greek pasta, which resembled rice, but tastes like pasta. If you can get wholemeal, please do, though it is difficult to find. This dish is packed full of flavour, veggies and herbs. It's all made in one pan, making it a true one pot wonder. By baking the dish in the oven, it intensifies the flavours.

Serves 2-3

  • 500g passata
  • 150g orzo pasta
  • 1 tsp Italian herbs
  • 1/2 diced red onion
  • 1/4 red pepper, diced
  • 1/4 yellow pepper, diced
  • 1/4 green pepper, diced
  • 5-6 mushrooms, diced
  • 2 tbsp of chopped mixed herbs (flat leaf parsley, basil, & mint for example)
  • 6-7 olives
  • 2 tomatoes, sliced thinly
  • 100ml of stock
  • Salk & Pepper
  • 2 tbsp of olive oil


  1. Preheat the oven to 180 degrees.
  2. In an oven proof dish, add the oil and onions and saute for a minute.
  3. Add the dried herbs, peppers, mushrooms and orzo.
  4. Saute for a few minutes. Then add the remaining ingredients, except for the tomato slices.
  5. Place the tomato slices on top of the stew like mixture and place the dish into the oven for 40-50 minutes until, all the liquid has been absorbed. 

Tip: I'm serving mine with a green salad, but to make the dish even tastier, you could add slices of mozzarella on the top of the dish before placing it into the oven.

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