PHOTO CREDIT: Minimalist Baker
“Health and cheerfulness naturally beget each other.” -Joseph Addison
Don’t you just love that quote? Health + Cheerfulness NATURALLY go hand-in-hand! When your physical body is working at it’s best, it allows your mind to be strong + clear.
Let’s be honest. It takes discipline. The only person responsible of taking care of YOUR body is – YOU! Scary, huh? Maybe at first. But knowing you have all the power to make the choices YOU want allows you the freedom to choose how you will respond to each moment.
This means choosing cheerfulness. Your attitude is also up to you. Cool, right? That means you have the power + freedom of choice to choose how you will respond to each moment by knowing you can CHOOSE CHEERFULNESS. #beempowered
Say it with me: I CHOOSE HEALTH + CHEERFULNESS!
Now we’ll get to this yummy recipe I promised!
This super easy Spinach Salad + “No Honey Mustard” Creamy Vegan Dressing (with toasted pepitas!) comes from one of my most favorite foodies on the web, Minimalist Baker! Check her out for easy + simple recipes! 🙂
SPINACH SALAD WITH TOASTED PEPITAS AND CREAMY VEGAN DRESSING
Prep time: 20 mins
Cook time: 7 mins
Total time: 27 mins
A healthy, satisfying salad made with simple ingredients in less than 30 minutes. Crisp from the veggies and toasted pumpkin seeds, and dressed in a simple no-honey mustard vegan dressing!
Author: Minimalist Baker
Photo Credit: Minimalist Baker
Recipe type: Salad, Side Dish
Cuisine: Vegan, Gluten Free
4 large handfuls baby spinach or mixed greens (organic when possible)
1/4 red onion, thinly sliced
1/2 cup artichoke hearts, well drained + halved
1 roma tomato, sliced
1/2 cucumber, thinly sliced
1/4 cup raw pumpkin seeds (roasting instructions below | or buy roasted, salted pepitas)
1 Tbsp olive or grapeseed oil
Pinch sea salt
NO HONEY MUSTARD CREAMY
3 tsp dijon mustard (or sub spicy)
3 Tbsp salted creamy almond butter (if unsalted, add a pinch more salt)
2 Tbsp maple syrup or agave nectar (or sub honey if not vegan)
healthy pinch each salt and pepper
2-3 Tbsp unsweetened almond milk (amount depends on desired consistency)
Optional: 1-2 Tbsp neutral oil, such as grape seed, for added creaminess
Preheat oven to 350 degrees and toss pumpkin seeds in 1 Tbsp olive or grapeseed oil and a pinch sea salt. Spread onto a baking sheet and toast for 7-9 minutes, or until fragrant and very light brown – watch them closely as they can burn easily.
While the pumpkin seeds are roasting, prepare veggies and add to a mixing bowl. Set aside.
Prepare dressing by adding mustard, almond butter, maple syrup and salt and pepper to a small mixing bowl and whisking to combine. Then add almond milk to thin. Go for your desired consistency – creamy but pourable. Add in another splash of a neutral oil – such as grape seed – if desired for extra body/creaminess. Taste and adjust seasonings as needed.
Dress salad with dressing and toss, then top with toasted pumpkin seeds and serve. Leftovers store well in the fridge (when undressed), though best when fresh.
ARE YOU READY TO COMMIT BUT NEED SOMEONE TO HOLD YOU ACCOUNTABLE FOR THE MASSIVE LEAPS YOU KNOW YOU CAN MAKE! LET THIS BE YOUR BEST YEAR YET BY TEAMING UP WITH ME FOR SOME 1:1 COACHING. CHECK OUT MORE DETAILS HERE.