Heirloom Tomato, Steak, Blue Cheese Salad is a hearty salad that’ll keep you full and happy for hours!
Yay! It’s Fit Friday!! As you all know today’s the day Miss Nichole from Pure Clean Fitness comes to hang out with us! We’re so excited to share this Heirloom Tomato, Steak, Blue Cheese Salad and some Awesome Nutrition Tips with y’all today!!
Heirloom Tomato, Steak, Blue Cheese Salad goes beautifully with our Red Wine Dijon Vinaigrette from Wednesday!
We love this Herbed Flank Steak recipe so we got two meals out of it. . . dinner one evening and then lunch the next day on this Heirloom Tomato, Steak, Blue Cheese Salad is the perfect way to use up those steak leftovers and have a nice lunch too! Or grill some steak just for this salad and enjoy an amazing dinner that will fill you up!
Heirloom Tomato, Steak, Blue Cheese Salad is the perfect salad to make with steak leftovers! My family could not get over how yummy the tomatoes were! They really are as good as they look!! They added so much flavor and went along great with all of the other ingredients!
Miss Nichole’s Nutrition Tips. . .
Last week we talked about some of my favorite general fit tips, as promised, this week is some awesome nutrition tips. We are sticking with the basics for these tips, far too often the basics get lost as we try to over complicate in hopes of finding some secret answer.
1- Drink your water! We all know this one and yet it seems to be forgotten or pushed to the side a lot. This doesn’t mean that you need to walk around with a gallon jug all day. But do be aware and strive to get a minimum of 64 oz/day. That is a minimum folks.
2- Learn to read labels. You need to be aware of what you are eating. My clients are often surprised when they read the labels to their favorite foods.
3- Avoid eating out too often. This is a big one for a lot of my clients. Lunch is often grabbed at the closest place to work and dinner picked up on the way home. These days that doesn’t mean a bunch of fast food, that is how many of my clients justify eating out 5+ times a week. You still don’t know what exactly is in your food.
4- Produce is a must! I don’t care if you love your veggies or fruit, learn to love them and eat them.
5- Avoid the box as much as possible. I realize that it isn’t always possible. I am a mom of four kids. Kids with picky eating habits and busy schedules, sometimes the box and the microwave are a life saver. But limit it.
6- Plan and prep! This is important for every single one of you. Plan out menus so that you aren’t left wondering what to eat when you are starving and your stomach is talking louder than your head. Keeps snacks handy. And if you are a Sunday prep fiend, stick with it and get it done. If you are struggling with the day to day you need to learn to become the Sunday prep fiend. It can save you!
We can’t all be pros in the kitchen like our own miss Ruthie, but that shouldn’t stop you from becoming a nutrition pro.
We can’t all be amazing in the kitchen like miss Ruthie.
Heirloom Tomato, Steak, Blue Cheese Salad is a flavorful way to enjoy a healthy lunch or dinner that tastes amazing!
Have a great weekend!
Much Peace and Love
~Nicole & Ruthie
Heirloom Tomato, Steak, Blue Cheese Salad
- 3 cup mixed salad greens
- 3 heirloom tomatoes thick sliced
- 1/2 cup blue cheese crumbles
- 1/3 cup pinenuts
- 1/2 cup red wine dijon vinaigrette
- 2 tablespoon fresh thyme to garnish
- 8 slices herbed flank steak
- Herbed Flank Steak:
- ½ bunch parsley
- ½ bunch cilantro
- 3 green onions
- 1 clove Garlic
- ¼ shallot 1/8 cup
- 10 thyme sprigs stems removed
- 10 oregano sprigs stems removed
- 10 basil leaves
- ½ cup olive oil
- 1- 2 pound flank steak
- Divide greens between two serving plates.
- Divide remaining ingredients onto each salad.
- Serve with Red Wine Dijon Vinaigrette.
- Herbed Flank Steak:
- Combine all ingredients in blender- excluding steak.
- Pulse until herbs are minced.
- Place flank steak in ziptop plastic baggie or container with a lid.
- Add herb marinade, coat meat, place in fridge for 3-6 hours.
- Heat on grill to medium high, cook 5-7 minutes per side or until desired doneness is achieved.
- Allow to rest for 5 minutes, slice and serve!