Sheri Glazier: Registered Dietitian, Mom, and Rancher

Sheri Glazier, an Oklahoma rancher and registered dietitian, knows a thing or two about creating nutrient-rich meals for her on-the-go family. While she makes coordinating family logistics - on-farm meal deliveries, kids’ schedules - and client consults look seamless, she’s an ordinary mom doing extraordinary things. With a bachelors and masters in nutritional sciences from Oklahoma State University, Sheri uses her education and on-the-job skills as a nutrition consultant, speaker, and culinary creator. Recently, she was named Oklahoma’s Dietitian of the Year and awarded the Rising Star award from her alma mater, the OSU College of Human Sciences. With beef as a meal staple, ensuring her husband Kyle, and two children consume essential nutrients like B-vitamins, zinc, and iron is easy. The closest town, Loyal, Okla., holds a population of 79, which gives Sheri a unique perspective on intentional grocery shopping and preparing meals for families.

Mediterranean Beef Pinwheels


  • 1 beef Flank Steak (1-1/2 to 2 pounds) 
  • Beef Marinade: 
  • 1/3 cup lemon juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons dried oregano leaves 
  • Filling:
  • 1/3 cup olive tapenade  
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup crumbled low-fat feta cheese 
  • Vegetables: 
  • 4 cups grape or cherry tomatoes
  • 1/2 teaspoon salt   


  • Place steak between 2 pieces of plastic wrap.  Using smooth side of meat mallet, pound steak to 1/2-inch thickness.  Place steak in large food-safe plastic bag or large baking dish.  Combine marinade ingredients in small bowl.  Pour marinade over steak; turn to coat.  Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally. 
  • Preheat oven to 425°F. Line shallow baking pan with parchment paper.  Remove steak from marinade.  Reserve remaining marinade; cover and refrigerate.  Place steak on cutting board so grain is running top to bottom.  Spread tapenade on steak.  Arrange spinach evenly on tapenade and sprinkle with feta.  Starting from side closest to you, roll the steak tightly to form a log.  Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. 
  • Cut log between string into 6 equal pieces, leaving string in place.  Place pieces, cut-side up, on baking pan.  In a medium bowl, combine reserved marinade and tomatoes, toss to coat.  Arrange tomato mixture around pinwheels.  Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F.  Let stand 5 minutes before serving. 

Cook's Tip: Serve pinwheels with a cooked whole grain such as faro, bulgur or quinoa. Chunks of zucchini and yellow squash can be used in place of tomatoes.