Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing (Vegan, Gluten Free)

Can you believe tomorrow is Thanksgiving?! I saw that tomorrow is also the first day of  Hanukkah. I'm not Jewish, but I think it's pretty awesome that those two holidays are falling on the same day and won't again for more than 70, 000 years. Crazy!

I'll be celebrating Thanksgiving with Sam's extended family this year and I was asked to bring a salad. I knew I wanted to make something simple because let's be honest, no one counts down the days til Thanksgiving for the salad. I had a rough idea of what exactly I wanted to put in it, but it seemed too simple, incomplete almost. That is until I found this recipe on the Huffington Post's website. It was exactly what I was looking to make, but with the addition of the perfect dressing to tie it all together. Earlier today I prepped the dressing and the pecans so that I could try out the salad to make sure I wasn't bringing something tomorrow that would taste less than delicious. And man, oh man is this good. As soon as I finished eating the salad that I used in these photos I immediately wanted more. You can be sure that I am counting down the hours to when I can eat more of it!

This salad comes together in less than fifteen minutes and features the holiday flavors that we all love while still leaving you with room for the mashed potatoes and stuffing. For the recipe click this link to the Huffington Post's website:

Pecan and Craisin Spinach Salad with Balsamic Dijon Dressing

***Note the recipe on the website is for a lot of salad, so if you're expecting a smaller crowd you may want to minimize the amount. I decided to only go with a pound of spinach and adjust the amounts of the other ingredients from there.

I hope those of you celebrating the holidays this weekend have a wonderful time with family and friends!

Happy Thanksgiving and Happy Hanukkah!

Do you usually eat salads at holiday meals?

What types of salads do you like to have?

Pecan Plum Oatmeal (Vegan)

I love plums, but I forget about them all the time. Same with nectarines. Poor stone fruit not getting any love. This week I was reminded of my love for plums when they were only a dollar and change for a pound at the grocery store. Win! (It should be noted that I will notice anything if you show me how inexpensive it is. I don't care what it is, if it's cheap you've got my attention).

Apart from stuffing my face with plums this past week, I've also been trying to figure out healthy breakfasts to bring to work with me. Most mornings my stomach can only handle a small glass of kombucha and a piece of fruit if I'm lucky. By the time I bike to work I'm ready for something more filling, but if I don't come prepared my only option is a muffin the size of my face (or the banana bread that feels like a brick). This oatmeal has been a lifesaver (and waist saver). It's delicious, satisfying and filling, plus it takes less than a minute to put together in the morning. And with these snazzy, perfectly sized Pyrex dishes I found at Target it also helps save the earth from the hundreds of oatmeal packets I could be going through. 

Pecan Plum Oatmeal

• 1 Cup Old-Fashioned Oats
• 1 Tablespoon Ground Flax Seeds
• 1 Tablespoon Vegan Sugar (I use Coconut Sugar)
• 1/4 Cup Pecans, Chopped
• 1 Teaspoon Cinnamon
• 1 Plum, Sliced, Diced or Chopped

Makes 1 Serving.

Combine all the dry ingredients and stir to avoid any clumps. Add hot water and allow to steep for a minute or two. Stir in the plums and enjoy.

Notes:

-I buy all my ingredients in the bulk section of the grocery store to save money and packaging.

-I never measure the ingredients in the morning. Once you have an idea of what the amount looks like, just throw it in the container to save time and dishes. I also store the ingredients in jars for easy access.

-When I take this oatmeal on the road with me, I just assemble the ingredients at home and then when I'm ready to eat it, I simply add hot water. 

What's your go-to easy and nutritious breakfast?