Search results for

pink

5 Romantic Pink Lipsticks for Valentine’s Day // JustineCelina.com
Beauty, Makeup, Reviews

5 ROMANTIC PINK LIPSTICKS FOR VALENTINE’S DAY

Okay, I think I have a bit of a pink problem! I promise this will be the last pink-themed blog post you’ll see (for awhile, anyway!). Today I’m sharing my favourite, romantic pink lipsticks for Valentine’s Day. I’ve been obsessed with pink in all forms lately, but I love pink lips at this time of year — they can be soft and sweet, or totally bold and daring, depending on the shade you choose! I’m crazy about the look of a bold pink lip with a simple, winged, lashy eye — I think it’s romantic and flirty. I truly feel beautiful and feminine in each of these shades! If you’re wanting to dip your toes into the pink lip trend without breaking the bank, this post is for you. You can find all my favourite pink lipsticks at your local drugstore, for less than $20 (and the majority less than $10!).
Continue Reading

New Year Detox Salad with Pink Tahini Dressing // JustineCelina.com
Dairy Free, Dinner, Food, Gluten Free, Lunch, Pantone, Salads, Vegan, Vegetarian, Winter

NEW YEAR DETOX SALAD WITH PINK TAHINI DRESSING

I can’t seem to get enough beets lately — especially roasted beets! Do you guys go through intense phases with food, too? This salad combines all the winter produce I love, in one huge superfood salad. My New Year Detox Salad with Pink Tahini Dressing is overflowing with ultra-clean, nourishing ingredients, antioxidants, and tons of plant-based protein to help keep your new year health and nutrition goals on track. Oh, and the dressing is bright pink! Remember how I mentioned I’ve been feeling inspired by pink hues lately? In this recipe, I show you how to make a gorgeous (and delicious) Pink Tahini Dressing, with all natural ingredients. Stay tuned for a fresh, fun and colourful spin on winter produce! Continue Reading

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com
Dairy Free, Dinner, Food, Gluten Free, Lunch, Salads, Vegan, Vegetarian

VEGAN FIESTA BUFFALO TOFU BOWLS WITH TAHINI LIME CREMA

Wait I’m confused… what season is it?! Watermelon is still front and centre at my local grocer and yet it’s snowing (oh, how I wish I was kidding). As I edit this post, I’m enjoying a glass of crisp rosé in a poncho and fuzzy slippers — and I finally have to cave and turn the heat on! While the weather in Calgary has been less than desirable, late summer harvest has been kind to us with local tomatoes, cucumbers and lettuces popping up everywhere — and I’m taking full advantage. If you, too are in the mood for some healthy comfort food to weather the storm, you’ve come to the right place! Today I’m elated to continue my partnership with Inspired Greens and bring you my Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema — the meal that kept us nourished during our paint-a-thon this summer. I literally came up with this recipe by throwing what we had on hand into a big salad bowl, mixing it up and serving it. Upon first bite, I knew I’d be publishing it — after all, unusual circumstances typically lead to some of my most inventive recipe ideas!

My Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema are a healthy, plant based, 30-minute meal alternative to the pub food that my delicate stomach can absolutely not handle anymore. Seriously though — if chicken wings, a plate of loaded nachos and a burrito had a vegan love child, this would be it! These festive, protein rich bowls are brimming with Alberta grown, seasonal produce including Inspired Greens Red Butter Lettuce — remixed with JustineCelina kitchen staples like quinoa, black beans, olives, Buffalo Tofu (a completely addictive, plant based alternative to hot wings!) and Tahini Lime Crema — a versatile sauce we always have in our fridge that’s good on just about anything. This, my friends, is the ultimate vegan comfort food with a fresh, early autumn spin!


VEGAN FIESTA BUFFALO TOFU BOWLS WITH TAHINI LIME CREMA


#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

When I asked Adam what my favourite food was, he replied “Anything with lots of vegetables that you can put in a big bowl and mix up with sauces”. Well, he’s not wrong! Nourishing, plant based bowls and entree salads are definitely my favourite thing to eat (hence the endless supply of those recipes I’ve published over the years). But this one, it’s different. It’s actually inspired by pub food!

Back in my younger days, we used to frequent a local pub for 25¢ wings. As someone who’s never really been much of a meat eater (and who’s always had trouble eating around bones), chicken wings were my one weakness and something I would make an exception for. But as I grew older, frequented pubs less and embarked on my journey to plant based eating (read more about that here, if you’re interested) I found myself still craving chicken wings but having absolutely no desire to pop down to said local pub and subject my body to the deep fried, calorie laden hot wings I once loved.

Although this recipe for Buffalo Tofu is my own, the idea is not. I was perusing my friend Dana’s blog when I stumbled on her recipe for Buffalo Tofu Bites back in December of last year. Say what?!?!?! A healthy, vegan alternative to my beloved chicken wings from years past?! I tried the recipe one evening and have been totally hooked ever since. You know how you make something over and over again — and eventually it becomes your own? That’s what happened with this Buffalo Tofu. For awhile there I was eating it every week with my Tahini Lime Crema or Lemon Tahini Sauce (hint: they’re almost the same recipe!) which are major staples for us — I typically make a big batch at the start of the week and always have some on hand. So although my Buffalo Tofu recipe is different from Dana’s, her post is definitely what inspired 2017’s Buffalo Tofu craze, which then trickled into this recipe. The woman is a genius (not to mention, just a really awesome person) and if you’re not familiar with Killing Thyme, I highly suggest you stop over!

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

Anyway — onto this recipe! It was one of those serendipitous creations that came together out of my desire to feed my painting crew a nourishing meal, quickly, without having to resort to take out. So, I combined some staples I had on hand into a big bowl — golden quinoa (which I often make in large batches at the start of the week), Buffalo Tofu (we had it leftover from the night before) and some Tahini Lime Crema (it’s exactly the same recipe as my Lemon Tahini Sauce, just with a different citrus base that I switch up depending on what we have kicking around!), green olives (another item always in our fridge), local cherry tomatoes and cucumbers, black beans (canned pulses are a pantry staple around here!), some arugula for a bit of peppery spice and Inspired Greens Red Butter Living Lettuce — which is all I’ve been using lettuce wise since discovering them earlier this summer (Inspired Greens now holds a permanent spot in our crisper). These Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema taste like a lightened up hot wing / loaded nacho / burrito hybrid — in the absolutely best way possible! It’s also extremely inexpensive if you’re looking for a nourishing early autumn meal to feed a crowd on a budget (a package of tofu is about $2.50 and I stock up on canned pulses when they’re on sale for $1 per can!).

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

Since this meal comes together in just under 30 minutes, this from-scratch cook took a few short cuts in the seasoning and sauce departments (not even I make everything from scratch all the time — especially when I’m painting or really busy!). I was introduced to Franks RedHot Buffalo Wing Sauce in Dana’s Buffalo Tofu Bite recipe. Sure, you could make your own hot sauce, but on the days I make this Buffalo Tofu I never have the time. The ingredients are actually pretty clean though and I really love the convenience factor (not to mention, it’s absolutely delish)! Second, I fry the tofu in a bit of olive oil and season it with no MSG seasoning salt and garlic power before tossing it in the sauce. It’s a quick way to get crispy, golden brown tofu without my more involved method involving corn starch — and it only takes about 10 minutes! So, let’s get cooking, shall we?


INGREDIENTS


Yield: 2 entrée sized bowls

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

BUFFALO TOFU

• 1 package extra firm tofu
• 1/2 tsp garlic powder
• 1/2 tbsp no MSG seasoning salt
• 1/3 cup Franks RedHot Buffalo Wing Sauce

VEGAN FIESTA BOWLS

• 1 head Inspired Greens Red Butter Living Lettuce
• 1 cup golden quinoa
• 1 can black beans
• 1 pint cherry tomatoes
• 2 mini cucumbers (or half a full sized cucumber)
• 1/2 cup pitted green olives
• 1 cup baby arugula
• Green onion

TAHINI LIME CREMA

• 1/4 cup tahini
• 1/4 cup water
• Juice from 2 limes
• 1/4 tsp Himalayan pink salt
• 1/8 tsp freshly cracked pepper
• 1/8 tsp cayenne pepper
• 1 small garlic clove
• 1 tsp 100% pure Canadian maple syrup
• 1 tbsp apple cider vinegar

 #Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

INSTRUCTIONS


1. Start by preparing your golden quinoa as instructed on the package. Typically, it takes about 15 minutes to cook and we have some of work to do in the meantime!

2. Get the Buffalo Tofu going by heating a large skillet over medium / high heat. Prep your tofu by removing it from the package and pressing the water out between a dish towel. Once the majority of the water has been extracted, cube the tofu into bite sized pieces.

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

3. Add olive oil to your skillet, along with the cubed tofu. Toss with garlic powder and seasoning salt. Allow tofu cubes to cook for approximately 2 minutes per side, or until golden brown and crispy.

4. Once tofu is cooked, turn the burner off. Add Franks RedHot Buffalo Wing Sauce to the pan, tossing the tofu to coat thoroughly. Set aside.

5. Your quinoa should just about be ready! Meanwhile, start prepping the ingredients for the Vegan Fiesta Bowls. Remove the root from the Inspired Greens Red Butter Lettuce, wash the leaves. Halve cherry tomatoes, cut cucumbers into matchsticks, slice olives, chop green onions and rinse your black beans. 

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

6. While your quinoa is cooling, prepare the Tahini Lime Crema by combining all the ingredients in a Vitamix (or similar) and blending until smooth and creamy. 

7. Assemble your Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema by adding 1/2 a cup of quinoa to one side of your bowl, then add Inspired Greens to the other, along the perimeter. Build your bowls in a clockwise format, adding as much of each veggie as you like.

8. Reserve a spot in the middle for your Buffalo Tofu. Top with some extra sauce from the skillet and a drizzle of Tahini Lime Crema.

9. Garnish with arugula and green onions.

10. Enjoy immediately!

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com


VEGAN FIESTA BUFFALO TOFU BOWLS WITH TAHINI LIME CREMA
Serves 2
My Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema are healthy, plant based, 30-minute meal alternative to the bar food that my delicate stomach can absolutely not handle anymore. Seriously though -- if chicken wings, a plate of loaded nachos and a burrito had a vegan love child, this would be it! These festive, protein rich bowls are brimming with Alberta grown, seasonal produce including Inspired Greens Red Butter Lettuce -- remixed with JustineCelina kitchen staples like quinoa, black beans, olives, Buffalo Tofu (a completely addictive, plant based alternative to hot wings!) and Tahini Lime Crema -- a versatile sauce we always have in our fridge that's good on just about anything. This, my friends, is the ultimate vegan comfort food with a fresh, early autumn spin!
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
BUFFALO TOFU
  1. • 1 package extra firm tofu
  2. • 1/2 tsp garlic powder
  3. • 1/2 tbsp no MSG seasoning salt
  4. • 1/3 cup Franks RedHot Buffalo Wing Sauce
VEGAN FIESTA BOWLS
  1. • 1 head Inspired Greens Red Butter Living Lettuce
  2. • 1 cup golden quinoa
  3. • 1 can black beans
  4. • 1 pint cherry tomatoes
  5. • 2 mini cucumbers (or half a full sized cucumber)
  6. • 1/2 cup pitted green olives
  7. • 1 cup baby arugula
  8. • Green onion
TAHINI LIME CREMA
  1. • 1/4 cup tahini
  2. • 1/4 cup water
  3. • Juice from 2 limes
  4. • 1/4 tsp Himalayan pink salt
  5. • 1/8 tsp freshly cracked pepper
  6. • 1/8 tsp cayenne pepper
  7. • 1 small garlic clove
  8. • 1 tsp 100% pure Canadian maple syrup
  9. • 1 tbsp apple cider vinegar
Instructions
  1. Start by preparing your golden quinoa as instructed on the package. Typically, it takes about 15 minutes to cook and we have some of work to do in the meantime!
  2. Get the Buffalo Tofu going by heating a large skillet over medium / high heat. Prep your tofu by removing it from the package and pressing the water out between a dish towel. Once the majority of the water has been extracted, cube the tofu into bite sized pieces.
  3. Add olive oil to your skillet, along with the cubed tofu. Toss with garlic powder and seasoning salt. Allow tofu cubes to cook for approximately 2 minutes per side, or until golden brown and crispy.
  4. Once tofu is cooked, turn the burner off. Add Franks RedHot Buffalo Wing Sauce to the pan, tossing the tofu to coat thoroughly. Set aside.
  5. Your quinoa should just about be ready! Meanwhile, start prepping the ingredients for the Vegan Fiesta Bowls. Remove the root from the Inspired Greens Red Butter Lettuce, wash the leaves. Halve cherry tomatoes, cut cucumbers into matchsticks, slice olives, chop green onions and rinse your black beans.
  6. While your quinoa is cooling, prepare the Tahini Lime Crema by combining all the ingredients in a Vitamix (or similar) and blending until smooth and creamy.
  7. Assemble your Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema by adding 1/2 a cup of quinoa to one side of your bowl, then add Inspired Greens to the other, along the perimeter. Build your bowls in a clockwise format, adding as much of each veggie as you like.
  8. Reserve a spot in the middle for your Buffalo Tofu. Top with some extra sauce from the skillet and a drizzle of Tahini Lime Crema.
  9. Garnish with arugula and green onions.
  10. Enjoy immediately!
JustineCelina http://justinecelina.com/

#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com


STILL HUNGRY? MORE SEASONAL, PLANT BASED BOWLS


Ahi Tuna Poke Bowls with Citrus Ponzu & Sriracha Aioli

Mediterranean Rainbow Buddha Bowl

Tangled Thai Salad with Ginger Peanut Sauce

Carrot Cashew Zoodles with Crispy Sesame Tofu

Vegan Southwest Quinoa Bowls


#Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema | #sponsored by Inspired Greens // JustineCelina.com

Next time you’re craving pub food, I hope you give my Vegan Fiesta Buffalo Tofu Bowls with Tahini Lime Crema (and Inspired Greens!) a go! So many of you have mentioned you’ve spotted Inspired Greens at your local grocer and picked it up (someone even planted a head of lettuce and it started growing new leaves — how cool is that?!). If you try this recipe (or this gorgeous living lettuce), I’d love your feedback!

Leave me a comment, or tag me on Instagram, Twitter or Facebook. You can use the hashtag #justinecelinarecipes in your recreations so I can find them — I love scrolling through the feed and spotting your beautiful recreations! I also have a Pinterest board for my recipes if you’re looking for more plant based culinary inspiration. Enjoy the first weekend of fall, friends!


Disclaimer: Thank you to Inspired Greens for sponsoring this post. JustineCelina uses affiliate and referral links, which allow me to receive a small commission when you make a purchase through one of my links. Thank you for supporting the brands and businesses that support JustineCelina!

August 2017 Beauty Favourites // JustineCelina.com
Beauty, Fall, Makeup, Monthly Favourites, Nails, Natural Products, Reviews, Summer

AUGUST 2017 BEAUTY FAVOURITES

Well hello, beautiful souls! It’s been a minute, hasn’t it?! Not to worry — I’m back today with another Monthly Beauty Favourites post! The first part of September has been very busy with client work, so this post is coming to you a little late. That said, it’s packed full of some great new beauty finds and rediscovered products across eye, cheek, lip, complexion and nail categories, so I hope it was worth the wait. I’m definitely starting to transition into more autumnal makeup but have been enjoying lighter, fresher lip colours — so I guess we have a little bit of a summer-meets-fall vibe happening again today (there’s definitely a theme here at JustineCelina this month!).

Settle in on this crisp, late summer evening and let’s chat about everything I’ve loved putting on my face (and nails) lately! My August 2017 Beauty Favourites including the ultimate warm eyeshadow lovers dream palette, a natural, neutral lip liner that goes with everything, a luxurious, extremely unique lip cream, a fantastic lipstick for everyday wear as we transition into fall, the most heavenly drugstore bronzer I’ve ever worn, the perfect rosy blush in one of my all time favourite formulas and a decadent berry polish with nail helping, healthy ingredients (it’s infused with kale!). If you’re looking to incorporate a touch of autumn into your beauty routine, I have so many fantastic recommendations for you today!


Continue Reading

August 2017 Soundtrack // JustineCelina.com
Music, Summer, Travel

AUGUST 2017 SOUNDTRACK

With my favourite month of the year coming to a close, I bring you my August 2017 Soundtrack! Fear not friends, there are still over 20 days of summer officially left, so let’s enjoy them! These 55 tracks were the background music to all my August adventures — and there were many. From embarking on our huge paint-a-thon to spending a couple of weekends out of the city, to lots of exciting projects on the go and the behind the scenes grind (autumn is going to be an exciting time!), this playlist fueled a very productive month. My soundtracks make for great working, thinking and creating music — so if you’re looking for a little audible inspiration during the day, give my 3 hour, 46 minute August 2017 Soundtrack a listen! I’ve also updated the format of these monthly soundtracks to include my 5 most recent playlists (some have never been published here at JustineCelina) — so be sure to check out the bottom of posts if you’re looking for even more MUSIC.

Some of my favourite songs this month include Bay Ledges Hearts, Handsome Ghost’s beauty / bends,  ayokay and Straight Face’s Being Honest, courtship’s Sail Away, FRND’s Substitute, Work Drug’s Midnight Emotion, Elohim and Whethan’s Sleepy Eyes, Nude’s Work Me,  Small Black and Keith Sweaty’s Personal Best, Lastling’s Urges, Anna of the North’s Someone, Doombird’s Fog Rolls In, No Name, Cam O’Bi and Raury’s Diddy Bop, Tennis System’s Such a Drag, In The Valley Below’s Pink Chateau, The Horrors Something to Remember Me By, Netherfriends Picture Your Favourite Place, Sigrid’s and Griffin’s Don’t Kill My Vibe and absolutely everything from The War on Drugs, who’s new album, A Deeper Understanding, has been on repeat this past week (they have sort of a modernized Tom Petty vibe — and I love it! It brings me back to my younger days road tripping to interior BC to see Tom Petty live at Pemberton Music Festival). Have you guys been to any live shows or festivals this summer? I need to get back to doing more of that!

Continue Reading

Ahi Tuna Poke Bowl with Citrus Ponzu & Siracha Aioli | #sponsored by @inspiredleafygreens #dairyfree #glutenfree #sustainable // JustineCelina.com
Dairy Free, Dinner, Food, Gluten Free, Lunch, Summer, Vegan, Vegetarian

AHI TUNA POKE BOWLS WITH CITRUS PONZU + SRIRACHA AIOLI

To say I went poke crazy in Vancouver this spring would be a major understatement. Typically, I don’t eat meat very often (I’m actually not vegan, although I eat that way about 90% of the time and have included a vegan option in this recipe) — but anytime I travel, I love to immerse myself in local cuisine. It’s such a treat to be able to indulge in fresh seafood on the coast! After making one too many poke runs when I landed back home in Alberta, I decided to take matters into my own hands and develop a recipe for the ultimate gluten and dairy free poke bowls at home! My Ahi Tuna Poke Bowls with Citrus Ponzu & Sriracha Aioli are an explosion of traditional Japanese flavours infused with a west coast vibe and all the fixings — a mashup of sustainable, sashimi grade ahi tuna, avocado, carrot, cucumber, mango and grilled asparagus adorn a bed of organic brown rice and tender greens, topped with a scratch made, Gluten Free Citrus Ponzu, drizzled with Sriracha Garlic Aioli and garnished with roasted sesame seeds, nori and scallions. They’re even better than the poke bowls I fell in love with by the sea!

I’ve partnered with Inspired Greens to bring you a lightened up version of the classic poke bowl where I’ve used a blend of Inspired Greens MultiLeaf Trio and organic brown rice as the Ahi Tuna Poke Bowl base. If you follow along with my adventures over on Instagram, you may remember their beautiful bouquet of Alberta grown living lettuce from earlier this summer — and as someone who’s passionate about local, plant based eats, I’m elated to continue working Inspired Greens and officially introduce you here at JustineCelina. Their greens add a fresh, flourishing texture and gourmet flair to these summer friendly poke bowls — they’re also a breeze to work with, helping to reduce meal prep time!

Continue Reading

Checking In: 2017 Goals & Cultivating Balance | Space Refresh Update // JustineCelina.com
Business, Create, Creative Process, Dwell, Goals, Inspiration, Life, Planning, Travel, Wellness

CHECKING IN | 2017 GOALS & CULTIVATING BALANCE

Well guys, we’re over half way through 2017 — and it’s been about 7 months since I published my New Year New Goals: Cultivating a Balanced 2017 post (say what?!). I’ve just come home from a partially unplugged weekend visiting family and I’m feeling refreshed, so I thought it was a good time to check in and update you how I’m working towards the goals, intentions and plans I set out for myself this year in an attempt to cultivate more balance in my life. Overall, I’m happy to say I’m in a much better place than I was at the beginning of the year — but it’s been a lot of hard work to get there and some things definitely haven’t turned out how I planned!

Today I’ll be updating you on my progress towards my overarching goal for 2017 to return to a more balanced lifestyle and what exactly that looks like for me as an entrepreneur and blogger. I’m also sharing my progress towards more specific goals like learning to overcome perfectionism, recovering from burnout, getting organized, investing in myself and my businesses, refreshing our space and being more mindful about looking at the bigger picture more often to ensure the puzzle pieces of my life and career fit together in a way that works for me. I’m also sharing a few detours I’ve taken along the way — some intentional and some completely unintentional (but serendipitous!). If you’re interested in learning more about the changes I’ve made so far this year in my quest to cultivate balance in my life while working towards my personal and professional goals, pour yourself a nice, juicy glass of wine (or a big cup of coffee if you’re reading in the morning!) — and let’s get into it! Continue Reading