I decided, spur-of-the-moment, to clean out the pantry one Saturday morning earlier this month… which usually leads to an impromptu cooking session! The product of my weekend cleaning spree was this completely unplanned granola recipe — and of course it was delicious, because I didn’t write anything down (#foodbloggerfail). As things go around here, almost every time I bake or cook without an agenda, it ends up being a recipe that I deem to be blogworthy (and thankfully, granola ingredients are pretty easy to dissect!). At the request of my Insta Story friends who got a sneak peek at the initial batch of this recipe, I threw it into testing so I could share it here with you!
As you might guess, my Protein Packed Cherry Almond Granola is made with… well, pantry staples! In fact, I bet you have most of these ingredients kicking around your kitchen right now. A nutritious, antioxidant rich blend of oats, almonds, pepitas, shredded coconut, cocoa nibs, dried cherries and a plant based vanilla protein powder (it may seem crazy, but it adds tons of extra protein and natural sweetness to this granola!) combine with coconut oil, organic Canadian maple syrup (eh?!) a kiss of cinnamon and a dash of salt to create a versatile granola that can be enjoyed in your breakfast bowls, smoothie bowls, parfaits and alone as a snack all summer long. As I sit here editing this post, I’m noshing on a bowl with fresh BC cherries, nut milk and one of those frothy lattes! Oh, and did I mention it comes together in 20 minutes?
Do you remember when we did the Wild Rose D-Tox back in March? If you were following along on Insta Stories, I shared (almost) every meal I made during those 12 days. You may also remember me raving about how incredible our Day 1 dinner was — well, today I’m finally sharing the recipe for my Spring Vegetable Stirfry with Coconut Ginger Tofu with you!
Initially this recipe it was a team effort, with both of us tossing ideas around and throwing things in the pan while this stirfry came together. And we both couldn’t stop eating it! It was the best recipe to come out of our D-Tox. Since the premade sauces and condiments I would typically use in a stiryfry-style dish (think soy sauce, fish sauce, peanut butter, etc.) weren’t permitted, we went in a completely different direction! The result was a colourful medley of spring vegetables in a coconut milk-based sauce — flavoured with garlic, ginger, lime and simple pantry spices ontop of a bed of brown rice, finished with toasted almonds for some extra crunch and protein. In my quest for nut based milks with a D-Tox friendly ingredient lists (not an easy feat, my friends!), I found Almond Breeze’s Unsweetened Almond Coconut Beverage and am thrilled to be partnering with Almond Breeze again today to bring you my Spring Vegetable Stirfry with Coconut Ginger Tofu! It’s totally Wild Rose D-Tox friendly and it’s also totally delicious, even if you’re not doing a detox. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!
Want to eat the rainbow this spring? My Mediterranean Rainbow Buddha Bowl is inspired by the vibrancy of Mediterranean culture, sun drenched days and fresh, colourful ingredients! These festive, nutrition packed Buddha bowls are an explosion of plant based flavours, textures and colours sure to leave you feeling fully satisfied, but never stuffed. An unconventional medley of quinoa, chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za’atar Vinaigrette, a generous dollop of Sabra Greek Olive Hummus and a kiss of fresh mint. The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!
As a hummus lover, I’m thrilled to be partnering with Sabra Canada to bring you my Mediterranean Rainbow Buddha Bowl today! Although typically I’m a very from-scatch cook, there are certain pre made items I enjoy picking up when I’m short on time — and Sabra hummus is one of them. It’s almost exactly like what I make at home (gluten and dairy free with a very simple, clean ingredient list) but with far less effort and tons of flavours options readily available! If you love hummus (and entertaining) just as much as I do, stay tuned for details on how to enter the #DipInWithSabra contest towards the bottom of this post for your chance to win a unique, in-home dining experience for yourself and 14 friends this season!
The grass is green, the trees are blossoming (finally!) and I think that’s cause for celebration! If you’re looking to treat your taste buds to something refreshing after what was quite possibly the longest winter in Canadian history, embrace spring’s bountiful produce with my Spiced Strawberry Watermelon Gazpacho. This pretty, pink (yep, still riding that Spring 2017 Pantone Fashion Color Report wave), chilled soup is the perfect menu addition for your next spring soirée, baby or bridal shower, or anytime you’re hosting your girlfriends and want something fuss free, fresh and festive!
My Spiced Strawberry Watermelon Gazpacho is so simple, I almost can’t call it a recipe — but I’ve been meaning to publish this one since last summer! I popped over to a new organic market that just opened in my neighbourhood on Friday and was so inspired by the beautiful strawberries, basil (I picked up a gorgeous basil plant… let’s hope I don’t kill it!) and mini watermelon that I knew I had to channel them into this recipe. With just 10 ingredients (seasonings and garnish included!) this fruity spin on traditional gazpacho comes together in just 10 minutes! So grab a delicious glass of rosé (I’m enjoying a Spanish Rioja!) and kick back with me tonight for the details on this modern, seasonal spin on a classic Spanish dish while I catch you up on a few cool things that have been happening the scenes lately — I can’t share a lot right now, but if you followed along with my Insta Stories last week, you may have an idea!
I’ve been testing this recipe since December — and it feels so good to finally publish it! Typically I go through 3 – 5 rounds of recipe testing and for my Roasted Purple Cauliflower with Red Pepper Romesco, the fourth time was the charm. If you’ve been following along on my socials, you may know that I had an unfortunate accident with a new kitchen knife on Easter Monday, sliced my index finger and wound up in the ER. Ironically, I was recipe testing. I’ll save you all the gory details because this is a food post after all, but long story short — I ended up with 5 stitches, one very sore finger, minimal nerve damage and a mild reaction to a Tetanus shot that left me with a rash all over my upper body (it’s been a rough couple of weeks!). So if it’s seemed a bit quiet around here, that’s why. It was such a struggle to do pretty much everything during the first week while I was healing up, but my stitches came out Thursday and I’m on the mend. The whole thing was pretty scary and I’m just incredibly grateful it wasn’t any worse! Thank you for all your well wishes and your patience as I attempted to navigate through life at a slower pace these past couple of weeks.
Now, onward and upward! After a week of being terrified to use my kitchen knife and not being able to actually wield it to chop anything, we decided to start the Wild Rose D-Tox on Monday. This is my 6th time doing it over the years and it’s not that much different than my regular, plant based diet — minus anything fermented (yes, that includes alcohol!), tropical fruit and the occasional indulgence. I like to think of it as spring cleaning for my system — and one that was definitely needed after feeling so out of whack last week with my Tetanus shot, taking painkillers (I prefer not to take medication unless absolutely necessary — we didn’t even have any Ibuprofen in the house!) and having to resort to a lot of frozen leftovers (thankfully, my recipe testing process affords a well stocked freezer!). Fast forward to late this week and I finally got my groove back — I was happy to be the kitchen again and feeling inspired! I used this past week as an opportunity to slow down and really focus on what I’m putting in my body to help it heal. I perfected my Roasted Purple Cauliflower with Red Pepper Romesco yesterday and I’m happy to report that it’s completely Wild Rose D-Tox friendly — I can’t wait to share it with you!
I don’t know about you, but with March dancing on the horizon I’m so over winter. Today I decided to bring spring to JustineCelina a bit early with a Pantone Inspired Banana Walnut Green Smoothie Bowl! I’ve been on a mission to simplify, streamline and organize my life this year in an attempt to cultivate more balance — and that’s definitely trickled into my diet as well. Although I tend to favour simple, seasonal recipes packed full of awesome, fresh ingredients, I’ve found myself especially drawn to culinary minimalism (did you catch my Blood Orange Creamsicle Mimosas!?). This beautiful bowl of plant based goodness comes together with just 6 superfood ingredients and is brimming with ultra nourishing, hearty healthy, skin helping, brain boosting, anti aging benefits! It’s the ultimate beauty food.
Although I love smoothies, I was feeling a bit uninspired about drinking them from a mason jar as of late. So, I reignited my passion for smoothies by enjoying them bowl style — decked out with delicious, fresh toppings (hey, we eat with our eyes first, right?)! My Pantone Inspired Banana Walnut Green Smoothie Bowl is packed with plant based protein (read: no prepackaged protein powder necessary!) thanks to a healthy dose of walnuts and a protein rich nut milk. This bowl’s vibrant green hue is courtesy of tender baby spinach — with a natural, creamy sweetness thanks to bananas, powerhouse medjool dates and fresh vanilla bean. It seriously tastes like dessert, but you can eat it for breakfast!
Today’s recipe marks a milestone in my blogging career. Today I’ve published 200 blog posts. 200 blog posts?! It’s crazy to think I’ve been blogging for 1 year and 9 months (what?), but I guess that’s what 2 posts per week amounts to! It just so happens that my very first post was a recipe, as was my 100th blog post. So if you’re interested in taking a look through my archives, enjoy, but be warned — when I first started JustineCelina I took all my photos in square format on my iPhone!
Anyway, onto the real reason why you’re here today — the recipe! To be honest, I can’t believe this is the first curry recipe I’ve published. I make curries often, typically with whatever veggies and spices we have kicking around (you know how it goes around here!). In the winter especially, plant based curries are a staple in our kitchen — and my Curried Winter Vegetables with Roasted Acorn Squash is healthy comfort food at it’s finest! A medley of onions, garlic and ginger are caramelized, then accompanied by a flavourful trio of carrots, peppers and celery simmered in a decadent, tomato based curry sauce dancing with rich Indian spices and just the right amount of heat. Roasted Acorn Squash houses the Curried Winter Vegetables in a nourishing, edible bowl — a playful, hearty spin on typical bread-based options. This recipe yields a generous amount of curry that freezes well, so you can stock the freezer with healthy options to help fuel January’s resolutions when you’re running short on time!