Orange Energizing Juice

Orange Energizing Juice | ericajulson.com

I really wanted to call this “Halloween Juice,” because it’s so awesomely vibrantly orange & halloween-y!

But logic took over, and I decided to call it “Orange Energizing Juice.”

Because juice is awesome.

Whenever I drink fresh juice (NOT store-bought) my body just giggles with happiness.

It’s like l can FEEL the nutrients seeping into my body & making me feel awesome.

For this recipe, you really do need a juicer (not a blender).

While I love high-powered blenders (like Vitamix) for smoothies, I like to change it up and also make fresh juices from time to time.

I get asked this question all the time, “Which is better, blending or juicing?”

And my answer is BOTH!

They are both awesome, for different reasons.

Pros & Cons of Blending: 

Blending leaves all the fiber in the smoothie, which is fabulous for your gut. It also helps slow down the absorption of the sugars, preventing a blood sugar spike & crash. With blending, you’re more likely to feel full & have steady energy for a longer period of time after drinking. But, that fiber also binds some of the vitamins & minerals, so you don’t actually absorb all of them. Rest assured, you’re still getting plenty of nutrition 🙂 I like to think of blended smoothies as meals. You can make them really filling by adding extras like avocado, banana, nut-butters, chia or flax, the possibilities are endless!

Pros & Cons of Juicing: 

Juicing separates the fiber from the juice & discards it. You’re left with a delicious glass containing just the juice & nutrients from the fruits & vegetables. Since the fiber has been removed, there is nothing slowing down the digestion & absorption of the nutrients. It’s like taking a shot of insta-absorb vitamins.

But the lack of fiber also means there’s nothing slowing down the absorption of the sugars, so you may also get a blood sugar spike (something to be aware of if you’re diabetic or pre-diabetic). If you’re worried about this, try enjoying green juices that use lower-sugar fruits & vegetables. They’re still delicious! I think of juices as snacks / nutrient boosters. They’re definitely not a meal replacement, but they could be a great addition to your routine. Try ’em out & see how they make you feel!

I use a Champion Juicer:

Which I really love. It’s super heavy duty & can make juice out of pretty much anything!

It can also make delicious sorbets & nut butters if you use the blank screen instead of the juicing screen.

It’s a serious piece of equipment, but totally worth it if you’re into juicing. You can save so much money by making your own juice instead of purchasing them from pricey juice bars!

Here’s what went into my juice:

Orange Energizing Juice Ingredients | ericajulson.com

Lots of orange, as promised!

You simply assemble the juicer, turn it on, and feed the items through. The fresh juice comes out of the bottom, and the pulp comes out of the tube.

You can feed most fruits & vegetables through whole, but it’s a good idea to peel citrus fruits first. Otherwise, the rind will clog the juice screen & you’ll get less juice. The rind also tends to impart a bitter flavor that you probably don’t want!

Is it okay if I call this juice beautiful??

Autumn Energizing Juice | ericajulson.com

Orange Energizing Juice
Prep Time
15 mins
 
Servings: 2
Ingredients
  • 5 large organic carrots
  • 2 organic oranges, peeled & cut to fit into juicer
  • 1 organic lemon, peeled & cut to fit into juicer
  • 1 inch chunk of fresh ginger, peeled
  • 2 cameo, honey crisp, or fuji apples, cut to fit into juicer
Instructions
  1. Assemble & turn on your juicer. Feed the fruits & vegetables through, alternating between soft items (oranges & lemons) and firmer items (carrots, apple, ginger).

  2. Catch the juice underneath & enjoy right away or store in an air-tight container in the fridge for up to 3 days. (I like to enjoy mine with a few ice cubes to make it extra refreshing).
  3. Discard the pulp, or repurpose it in other recipes.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal | ericajulson.com

Hey-o! Pumpkin season is here!

I’ll admit it, I’m guilty of indulging in pumpkin-spice everything.

My favorite? Pumpkin pie on Thanksgiving, duh!

I love the creamy, richly spiced flavor of the pumpkin filling and the flaky tender crust.

Topped with a little whipped cream, it’s perfect.

Since I can’t have pumpkin pie EVERY day, I decided to replicate the flavors in this delicious baked oatmeal.

You basically mix oatmeal, pecans, and golden raisins with a lightened-up version of pumpkin pie filling (milk instead of heavy cream, less sugar), pour in a greased baking dish, bake for about 40 minutes, and you’ve got easy oatmeal breakfasts for the rest of the week.

Simply scoop out your portion & enjoy as is, or, if you’re feeling adventurous, you can top it with vanilla yogurt or a splash of milk.

You won’t believe that oatmeal can taste this good!

It’s like healthified pumpkin pie!

Pumpkin Spice Baked Oatmeal with Milk | ericajulson.com

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 6
Ingredients
  • 2 cups old fashioned rolled oats gluten free, if needed
  • 1/3 cup packed brown sugar
  • 1 cup pecan pieces
  • 3/4 cup golden raisins
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 15 oz can pumpkin puree
  • butter or oil for greasing baking dish
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a medium sized bowl, mix together the dry ingredients (oats, sugar, pecans, raisins, baking powder, spices, flax, and salt).
  3. In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
  4. When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
  5. Grease the bottom and sides of an 8x8 baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
  6. Bake in the oven for about 40 minutes, until the oatmeal has firmed up, but is still moist.
  7. Remove from the oven & enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

Kale Chicken Caesar Salad

Chicken Kale Caesar Salad | ericajulson.com

Eeeek, I’m so excited to share this recipe with you guys.

It’s one of my absolute favorites.

This kale chicken salad is my go-to dinner when life gets crazy. It’s quick, classic, and delicious.

Simply grab a rotisserie chicken, a bunch of kale, some cheese, bread, & basic dressing ingredients & you’re good to go.

I personally love to make my own croutons (recipe below).

But if you’re lucky enough to find fresh-made ones at your local grocery store, you could use those & cut down on prep time even more!

I’m not going to lie, the salad dressing is what makes this dish.

It’s a riff on a classic caesar, but doesn’t contain the usual anchovies. It’s a little more mild with a bit of extra tang from the red wine vinegar. It’s bold and creamy, and stands up well to the hearty kale.

This salad is delicious as-is, but also makes a fab side salad or party dish if you omit the chicken.

In fact, I recently brought a chicken-free version to a bridal shower & it was eaten up in 0.2 seconds 🙂

So be prepared, this salad has turned many kale-haters into kale lovers!

Easy Chicken Kale Caesar Salad | ericajulson.com

Kale Chicken Caesar Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Servings: 2 as a main, 4 as a side
Ingredients
For the croutons:
  • 1 sourdough boule, cut into 1 1/2 inch cubes
  • 1/4 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
For the salad:
  • 1/2 of a cooked rotisserie chicken
  • 1 large bunch of dinosaur/lacinato/cavolo nero/Tuscan kale
  • 1/2 cup shaved parmesan cheese
  • 1/4 cup grated romano cheese
For the dressing:
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/3 cup sour cream
  • 3 tablespoons mayonnaise
  • 1 teaspoon ground black pepper
Instructions
  1. Start by making the croutons! Preheat the oven to 375 degrees Fahrenheit. Spread the cubes of bread on a rimmed baking sheet. Drizzle with the olive oil & sprinkle with the salt & garlic powder. Use your hands to toss the bread cubes with the oil and seasonings until they are evenly coated.
  2. When the oven is preheated, place the baking sheet with the bread cubes in the oven and bake for about 30 minutes, until the croutons are crispy and golden brown. Remove from the oven & let cool while you prep the rest of the salad.
  3. Use your fingers to remove all the meat from 1/2 of a rotisserie chicken & shred it into bite-sized strips. Set aside. (When you've eaten all the meat from the chicken, you can freeze the carcass to make chicken stock later on!)
  4. Next, prep the kale. Rinse the leaves well under running water, or submerge them in cold water and shake to dislodge any grit or bugs. Pat the leaves dry with paper towels, then tear the leafy greens into bite-sized pieces. Discard the ribs and stem.
  5. Place the kale & chicken in a large salad bowl. Top with several large handfuls of croutons (save the rest for later), and the parmesan & and romano cheeses.
  6. In a separate smaller bowl, make the dressing. Add the salt, garlic powder, red wine vinegar, extra virgin olive oil, sour cream, mayonnaise, and pepper & whisk together until smooth and creamy.
  7. Pour the dressing over the salad & toss to combine. Enjoy now, or save until later. The kale holds up well to the dressing & makes great leftovers!

Don't miss the goodies I share ONLY with my subscribers!

Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.