Blue Cheese Steak Salad

Blue Cheese Steak Salad | ericajulson.com

Mmmm I love this salad.

It’s so decadent & awesome & makes you feel fancy.

Steak just always does that to me.

But fancy doesn’t always mean difficult!

In fact, this recipe doesn’t take any special culinary skills. Just chop a bunch of veggies & lay them out in pretty bowls, broil some ribeye steaks, hardboil some eggs,  shake together some salad dressing ingredients, & make yourself a salad!

How gorgeous are these proteins?

Steak and Eggs for Salad | ericajulson.com

This is the type of salad that’s fun to eat out of a gigantic bowl.

Just plop everything you desire in your bowl, drizzle with dressing, and toss to coat. By using a gigantic bowl, you don’t have to worry about everything falling out over the sides. Winning!

I love how everyone can make their own salad exactly how they like it. This sure solves picky-eater problems!

I serve this salad with creamy homemade blue cheese dressing.

But if you want to get even MORE fancy, you could totally put out a variety of dressings that satisfy the whole family.

I try to eat giant salads for dinner at least once a week.

It’s a fabulous way to clean out the fridge & use up scraps of extra veggies, beans, nuts & seeds, dried fruit, and proteins.

Plus, it’s an easy and delicious way to eat a bunch of veggies.

I’ve included some of my favorite salad vegetables in this recipe, but feel free to get creative & add your own beloved salad mix-ins.

Here’s the spread, in all its glory:

Blue Cheese Steak Salad Spread | ericajulson.com

Blue Cheese Steak Salad

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 4

Ingredients

  • 2 hearts of romaine lettuce, roughly chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, halved, and thinly sliced
  • 1 bunch of radishes, thinly sliced
  • 1 orange bell pepper, halved, seeded, and thinly sliced
  • 4 stalks of celery, thinly sliced
  • 1 bunch of scallions, sliced
  • 1 cucumber, halved and thinly sliced
  • 2 large boneless ribeye steaks, roughly 1.25-1.5 lbs
  • kosher salt and fresh cracked pepper
  • 6 large eggs
  • optional: croutons

Dressing Ingredients:

  • 1/3 cup mayonnaise watch oil type, if corn or soy sensitive
  • 1/2 cup greek yogurt
  • 2 tablespoons finely minced parsley
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon garlic powder
  • 3 dashes of Worcestershire sauce contains anchovies
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/3 cup crumbled blue cheese mounded

Instructions

  • Place all of the prepped vegetables in small bowls & set aside so each person can prepare their own salads later.
  • Bring a saucepan of water to a boil & reduce the heat so the water is barely simmering. Use a large spoon to carefully add the eggs to the pot, and let simmer for 1 minute. Turn off the heat, place the lid on the pot, and let rest for 10-12 minutes undisturbed. Remove the eggs from the pot and rinse under cool water. Place in the fridge to further cool.
  • Preheat the broiler on high. Season the steaks liberally on both sides with kosher salt and ground black pepper. Place the steaks in the broiler and broil on high for 5 minutes on the first side, and 3 minutes on the second side for medium doneness. (Note: the temperature of oven broilers can vary significantly! This cook time was accurate for my old stove with a broiler section on the bottom of the oven).
  • Remove the steak to a plate, tent with foil, and let rest for at least 5 minutes.
  • Place all of the dressing ingredients in a mason jar. Screw the lid on tightly and shake with all your might! (If you don’t have a mason jar, just whisk the ingredients in a bowl). Add a splash of water if you want your dressing to be a little thinner.
  • Remove the hardboiled eggs from the fridge, peel, and slice crosswise.
  • Slice the steak against the grain into thin slices and set aside.
  • Have each person grab a bowl and create their own salad from all of the wonderful fixings. Top with homemade blue cheese dressing and enjoy!

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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 Time15 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

  • Assemble & turn on your juicer. Feed the fruits & vegetables through, alternating between soft items (oranges & lemons) and firmer items (carrots, apple, ginger).
  • 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).
  • Discard the pulp, or repurpose it in other recipes.

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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 Time10 mins
Cook Time40 mins
Total Time50 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

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium sized bowl, mix together the dry ingredients (oats, sugar, pecans, raisins, baking powder, spices, flax, and salt).
  • In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
  • When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
  • 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.
  • Bake in the oven for about 40 minutes, until the oatmeal has firmed up, but is still moist.
  • Remove from the oven & enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.

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