Happy Saturday, friends. How’s everyone doing? These are certainly strange and uncertain times. Never in my wildest dreams did I imagine blogging about this topic, under these circumstances! But like many of you, I’ve been reflecting on how I can best serve my community in this time of need — and its been so heartening reading stories of individuals and businesses stepping up to care for one another. I’ve always taken great comfort in preparing nourishing meals for myself, my family and my friends — and that extends to all of you! In light of recent world events and the different realities we’re all currently facing in this unprecedented situation, this week I focused on what I could do here at JustineCelina to help. As we spend more time in our homes over the next few weeks (or months) and adapt to a new normal, we’ll inevitably be cooking and eating more meals at home — something I’m very passionate about. So, I rescheduled the pretty cocktail I had originally slated to publish on Spring Equinox (which is now live!) to bring you 28 Plant Based Recipes Made With Pantry Staples, Frozen Food and Sturdy Produce — the ultimate resource in feeding yourself and your family well, and economically, during this challenging time.
I’ve scoured my virtual recipe box to compile 28 extensively tested, plant-based, inexpensive, easy to prepare, immune boosting recipes from breakfast through dinner (with snacks in-between!). Each of these recipes are free of dairy, gluten and refined sugar, but many also yield large batches — which are perfect for families, meal prep or freezing to ensure you have nutrient dense meal options on hand. I’ve always been one to keep a well-stocked kitchen — the majority of my recipes focus on inexpensive but versatile, plant based, pantry, freezer and fridge staples that pack a nutritional punch. I’ve also sprinkled this mega-post with ingredient substitution ideas and tips for maximizing the life of your produce, so you can make the most of what you have on hand (this is actually how my most inventive recipes are conceived, food never goes to waste in my kitchen!). We’re all in this together — so if you’re craving some time in the kitchen cooking, baking and recipe making, I’ve got you covered!
28 PLANT BASED RECIPES MADE WITH PANTRY STAPLES, FROZEN FOOD AND STURDY PRODUCE
This is a very comprehensive post, so I’m going to jump right in. If you’re familiar with my typical recipe roundup format, I’ve organized this post by course or category for easy browsing. I’ve included a photo, summary and link to each recipe — and also indicated which category each recipe falls into: Vegan, Vegetarian, Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce and Freezer Friendly.
You’ll also find a Pinterest friendly graphic at the footer for easy reference if you’d like to bookmark this roundup for later. I hope you enjoy my 28 Plant Based Recipes Made With Pantry Staples, Frozen Food and Sturdy Produce roundup!
Beyond my usual introductions, I want to take this time to urge you to shop responsibly. Buy what you need, but be sure to leave enough resources for others. We’re all together in this and it’s important to ensure everyone has enough, especially those most vulnerable — think of the elderly, immunocompromised and those on the front lines fighting to keep us safe. If you’re able to do so, now is also a great time to consider donating to your local food bank and supporting smaller, independent grocers as much as possible.
SMOOTHIES & JUICES
APPLE CARROT LEMON GINGER JUICE
Vegan, Gluten Free, Sturdy Produce
I want to begin this roundup by touching on the importance of eating fresh produce whenever possible! Fresh fruit and vegetables are vital for healthy immune function — and I wanted to kick things off by sharing my all-time-favourite juice recipe. Here in Calgary, I find that smaller, organic grocers are very well stocked with produce — and I’m going to continue supporting them, along with our local farmers, through this challenging time.
With just 4 ingredients (all of which are sturdy produce that last for weeks when refrigerated), this simple juice is a staple in my kitchen. I like to whip up a glass of Apple Carrot Lemon Ginger Juice whenever I feel like I need a mega dose of immune boosting vitamins and antioxidants — and it’s absolutely delicious!
VEGAN CARDAMOM CARROT CAKE SMOOTHIE
Vegan, Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce
My Vegan Cardamom Carrot Cake Smoothie tastes exactly like carrot cake batter but is packed full of heart healthy, anti-aging, digestion-aiding ingredients! Gorgeous heirloom carrots, hearty pear and fresh ginger combine with frozen bananas, pineapple, gluten free quick oats, vanilla protein powder, creamy cashew milk, dried apricots, a splash of bright lemon and a medley of warming, anti-inflammatory spices to create a nourishing, spring-inspired smoothie. Next time you’re craving the essence of carrot cake, indulge in this sweet and spicy smoothie to treat yourself to some incredible health benefits!
TROPICAL ZINGER GREEN SMOOTHIE
Vegan, Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce
While we’re taking a break from travel, whip up my Tropical Zinger Green Smoothie to indulge a craving for island flavours. Creamy banana and sweet pineapple, zingy satsuma, hearty pear, bright lime, healing ginger and hydrating coconut water combine with a mega dose of nutritious spinach and omega rich chia seeds to create this gorgeous tropical elixir. I like to freeze banana, pineapple and pears for smoothies to create an ultra creamy texture and preserve their longevity!
This piña colada reminiscent smoothie is packed full of vitamins, potassium, iron and protein, which makes it an ideal breakfast or lunch option to help with post workout recovery and provide an energy boost to power through the rest of my day. It’s also a great way to persuade your littles to eat their fruits and vegetables!
BANANA WALNUT GREEN SMOOTHIE BOWL
Vegan, Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce
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!
My 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 (which you can absolutely freeze!) — with a natural, creamy sweetness thanks to bananas, powerhouse medjool dates and fresh vanilla bean (which you can substitute for extract). If you can’t be bothered with the smoothie bowl format, I can assure you it’s just as delicious in traditional smoothie form!
BREAKFAST
APPLE PIE STEEL CUT OATS WITH CANDIED MAPLE PECANS
Vegan, Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
Inspired by comfort food and warming, autumnal spices, these steel cut oats are the perfect way to use up less-than-youthful apples (that’s actually how this recipe was created!). Although steel cut oats require more time to prepare than traditional oatmeal, they’re one of my favourite pantry staples — and they’re amazing for you!
This recipe comes together in 45 minutes, but yields a large batch that will ensure you have breakfast sorted for a week or so (it also freezes very well!). This reader favourite really does tastes just like apple pie and is busting with natural sweetness, spices and wholesome nutrition. If you follow along with my Instagram Stories, this is the steel cut oat recipe I make most often!
PUMPKIN SPICE STEEL CUT OATS
Vegan, Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
Another steel cut oat recipe that you can prep on the weekend to enjoy all week long (or freeze for later!). This seasonal breakfast bowl combines warming spices with my favourite seasonal superfoods — I find pumpkin flavours very comforting, year round.
If you’re making this during a season other than fall, substitute homemade pumpkin puree for a quality canned variety to subtly flavours the steel cut oats, while a splash of coconut cream (one of my favourite pantry staples) adds richness and decadence. It can be enjoyed year round by eliminating the fall fruit garnishes or substituting them with what you have on hand. Or, simply enjoy the Pumpkin Spice Steel Cut Oats with your favourite nut mylk — no garnishes required!
PROTEIN PACKED CHERRY ALMOND GRANOLA
Vegan, Gluten Free, Pantry Staples
This recipe was created when I decided, spur-of-the-moment, to clean out the pantry one Saturday morning! 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 (the fresh cherry garnish is completely optional and not part of the core recipe!).
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, Canadian maple syrup, 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. Oh, and did I mention it comes together in 20 minutes?
TOASTED TRAIL MIX
Vegan, Gluten Free, Pantry Staples
I created this recipe as we were getting ready to go for a hike — when I decided (last minute, of course!) to make some trail mix for the road with what we had in our pantry. My Toasted Trail Mix is more like a mixture of trail mix and granola — it’s full of awesome, nourishing, all-natural ingredients, and brimming with antioxidants to help fuel your day.
It gets nice and toasty in the oven, and the toasted flavour is complimented by a bit of maple syrup, cinnamon, and a dash of cayenne powder for that little bit extra! I also like to enjoy this trail mix on top fruit parfaits and smoothie bowls to kick my breakfast up a notch — it’s a versatile, nutrient-dense recipe that I love having in my kitchen.
SNACKS
HAZELNUT OATMEAL GOLDEN RAISIN ENERGY BITES
Vegan, Gluten Free, Pantry Staples, Freezer Friendly
My no-bake Hazelnut Oatmeal Golden Raisin Energy Bites are reminiscent of your favourite cookie, elevated with a healthy, plant based, protein-packed, antioxidant-rich spin! This incredibly easy recipe comes together in just 10 minutes with 9 intensively nourishing ingredients — including fibre-rich quick oats, omega-packed flax meal, my new favourite vanilla protein powder, decadent hazelnut butter (which you can substiture for any nut butter you have on hand!), scrumptious golden raisins, pure Canadian maple syrup, creamy vanilla extract, Himalayan pink salt and a kiss of cinnamon. These tasty little bites are a wholesome, nourishing, family-friendly snack you can enjoy all week (they can also be frozen!).
PLANT BASED PUMPKIN PIE ENERGY BITES
Vegetarian (contains honey), Gluten Free, Pantry Staples, Freezer Friendly
These are my favourite energy bites to make during the fall when I typically make my own pumpkin puree, but now is a great time to enjoy the comforting flavour of pumpkin in the form of canned pumpkin puree! Combined with a powerhouse medley of nuts and seeds, oats, shredded coconut, medjool dates and local honey (or maple syrup, if you’re vegan!) with cozy spices for a portable dose of pumpkin pie whenever and wherever you need it (they also freeze well). If you have 15 minutes and a well stocked pantry, I bet you can whip these tasty little bites up right now!
BAKING
GLUTEN FREE SPICED SWEET POTATO BREAD
Vegetarian (contains eggs), Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
Sweet potatoes are probably my favourite vegetable — not to mention, they last ages when stored in a cool, dark place. This is an ancient recipe that finally made its way to onto these pages couple of year ago and its a personal favourite of mine!
This loaf tastes like a beautifully spiced, indulgent, autumnal cake — I promise absolutely no one will know it’s a ‘free from’ recipe! A mega dose of nutritious, mashed sweet potatoes and decadent coconut milk mix and mingle with spices of cinnamon, nutmeg, cloves, ginger and allspice to create a dense, cake-like loaf enjoyed by plant baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking! All of my baking recipes also freeze very well.
GLUTEN FREE PUMPKIN TURMERIC MUFFINS
Vegetarian (contains eggs), Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
My Gluten Free Pumpkin Turmeric Muffins are free of dairy, gluten, refined sugar and oil — and a fantastic way to start your day while sneaking in tons of nutrition! Pumpkin puree, pure Canadian maple syrup, decadent coconut milk, freshly grated ginger and a kiss of pure vanilla combine with warming fall spices of cinnamon, nutmeg, cloves and allspice to create a light and fluffy, plant based muffin to help you power through your day.
Enjoy them at breakfast, as a mid-day snack, or anytime you’re craving a dose of pumpkin-y comfort. This deceptively ‘free from’ recipe and can be enjoyed by plant-baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking! This recipe also freezes beautifully.
GLUTEN FREE SASKATOON CITRUS BANANA BREAD
Vegetarian (contains eggs), Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce, Freezer Friendly
Each year I pick and freeze saskatoons — hence the plethora of sasktoon-based recipes here at JustineCelina (saskatoon lovers, check out my 4 Healthy Saskatoon Berry Recipes + Where to Pick Saskatoons In Alberta post), including this citrus infused banana bread! My Gluten Free Saskatoon Citrus Banana Bread recipe is the result of cleaning out our freezer and fruit bowls one snowy, frigid winter day and incorporating whatever ingredients we had on hand — and the results were absolutely delicious!
My Gluten Free Saskatoon Citrus Banana Bread is free of dairy, gluten and refined sugar and full of healthier, natural substitutions — perfect for those of us with food allergies, intolerances or sensitivities. An inspired melange of bananas, saskatoons and fresh orange and lemon juices combine with plant-based baking staples of coconut, maple and just a splash of bourbon (which could be substituated with vanilla or rum extract) to create a bright, nourishing banana bread combining the best of summer and winter with a cheerful, citrusy twist! It makes for a fantastic breakfast, snack or clean dessert anytime you’re craving a berry-forward banana bread, year round. If you have an abundance of seasonal berries and a freezer full of bananas on hands, it’s time get them defrosting, pour yourself a cup of coffee, haul out your mixing bowls and throw on your apron — this recipe is for you! I’ve also included baking instructions for a muffin variation, if you prefer. Both variations freeze very well!
ALLERGY FREE ALOHA BANANA BREAD
Vegetarian (contains eggs), Gluten Free, Pantry Staples, Frozen Food, Sturdy Produce, Freezer Friendly
Another option if you’re looking to make the most of a freezer full of bananas! My ultra clean, ultra simple Allergy Free Aloha Breakfast Bread is full of healthier, natural substitutions and free of dairy, gluten and refined sugar — perfect for those of us with food allergies, intolerances or sensitivities. This tropical banana bread combines a crisp, caramel coloured exterior with a light, airy centre and the intoxicating flavours and aromas of coconut and lime. This mellow, coconut-centric, lime kissed loaf will transport you to azure waters and white sand beaches! It also freezes well.
SIDES
ROASTED SWEET POTATO FRIES WITH LEMON TAHINI SAUCE
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
Did I mention I love sweet potato? Without fail, this recipe makes it into our weekly rotation. It’s also one of your favourites and my most featured. These sweet potato fries are infused with fresh thyme and oven roasted — they come out crisp on the outside and soft and velvety on the inside. Topped off with my Lemon Tahini Sauce (you’ll want to drizzle it on everything!) and pepitas, this is a bright, plant based spin on traditional loaded fries.
SOUPS
AUTUMN HARVEST SOUP WITH ROASTED SQUASH SEEDS
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
Although my Autumn Harvest Soup with Roasted Squash Seeds is another recipe I typically reserve for fall, it can absolutely be enjoyed year-round with a few substitutions. This comforting soup features squash, apples, carrots, onions and rhubarb (but substitute them for more squash or carrots if rhubarb isn’t in season) roasted — then blended to velvety perfection.
TRUFFLED BUTTERNUT SQUASH SOUP
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
The base of my Truffled Butternut Squash Soup is very simple and economical to prepare — and you can absolutely skip the white truffle oil and crispy sage garnish to make it less indulgent and more economical (however, if you have access to those things, I highly recommend them!). This his creamy bowl of vegan comfort comes together with 10 ingredients, is a breeze to whip up and makes a great light lunch or accompaniment to dinner.
RAINBOW CARROT & YELLOW PEPPER SOUP
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
My Rainbow Carrot and Yellow Pepper Soup is one of my favourite soups to make after a spring trip to the farmers market (substitute rainbow carrots for regular carrots to make it more accessible). This fresh, nourishing and colourful pureed soup featuring just 10 ingredients (including seasonings). Enjoy this fun and vibrant medley of colour and flavours on your next cold, rainy day to warm you right up!
VEGAN SLOW COOKER TORTILLA SOUP
Vegan, Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
My Vegan Slow Cooker Tortilla Soup with is a vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour. It also freezes very well!
SUMAC ROASTED CARROT APPLE SOUP
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
My Sumac Roasted Carrot Apple Soup is a fruity, exotic twist on classic roasted soup, where sturdy produce staples of carrots, apples, onion and garlic are generously seasoned with sumac and simple spices, roasted to perfection and pureed with creamy cashew milk, vegetable stock, fresh ginger and zingy lemon. This ultra simple, ultra nourishing, family-friendly fall soup is vegan, gluten and refined sugar free and comes together in just one hour with twelve ingredients, including seasonings! You can absolutely omit the sumac if you don’t have any on hand — but it’s a really versatile spice if you’re looking to experiment.
SLOW COOKER VEGAN MULLIGATAWNY SOUP WITH RED LENTILS
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
Warm up with a batch of my Slow Cooker Vegan Mulligatawny Soup with Red Lentils — an ultra clean, nourishing, protein packed, plant-based spin on a classic English soup with South Indian roots. The best part? You likely have most (if not all!) of these ingredients on hand and this recipe truly couldn’t be easier!
A hearty base of red lentils combines with a mirepoix of carrots, celery, onion and apple simmered in an rich, exotically spiced, tomato-based broth with a splash of coconut milk and a kiss of cinnamon. Juicy pomegranate arils, toasted cashews and fresh cilantro (all of which are completely optional) garnish this delicious soup to perfection — creating a beautiful mosaic of inviting flavour, texture and colour where hearty produce sings. If you love vegetable-based curries and warming winter soups but want to try something new, this playful, plant-powered spin on authentic Indian mulligatawny is for you! This recipe yields a large batch that freezes well.
SALADS & BOWLS
FALL HARVEST BOWLS WITH CREAMY POPPYSEED DRESSING
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
My Fall Harvest Bowls with Creamy Poppyseed Dressing are an inventive vegan entrée that combine some of my favourite ingredients in a nutritious, protein packed bowl! Although I love these bowls during the fall this ultra nourishing, 30 minute vegan meal that beautifully showcases hearty produce and pantry staples and can be enjoyed year-round.
A bed of baby spinach and arugula (which can be omitted) houses a hearty melange of black glutinous rice, chick peas, fresh apples and shredded carrots — topped off with a tanini-based Creamy Poppyseed Dressing, dried cranberries and roasted pecans. If you’re into meal prepping, you can also whip up a large batch of rice and multiple batches of dressing on the weekend — and have healthy, effortless weekday dinners and hearty lunch options sorted for the week.
VEGAN POWER SALAD WITH LEMON DILL DRESSING
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
My Vegan Power Salad with Lemon Dill Dressing is a raw, protein packed, ultra simple, seasonless bowl full of plant-based goodness that can be on your table in less than 20 minutes! Chick peas, canned green lentils, broccoli, orange pepper, red onion, garlic stuffed olives and an abundance of fresh dill combine with a zingy, lemon based dressing to create a powerhouse vegan salad brimming with clean, lean protein, fiber and vitamins.
The best part? There’s absolutely no planning ahead or cooking involved and you may just have all the ingredients on hand. Lighten up your weekly meal plan as we transition into spring with this flavourful, herb-forward, hearty salad — prep it this weekend and you’ll have healthy lunches sorted for the week!
MEDITERRANEAN RAINBOW BUDDHA BOWL
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
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, canned chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za’atar Vinaigrette, a generous dollop of hummus and a kiss of fresh mint (which can be omitted). The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!
ENTRÉES
CURRIED WINTER VEGETABLES WITH ROASTED ACORN SQUASH
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
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!
SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
As a plant-based eater, tofu is a staple in my diet. It’s incredibly versatile, econimical, nutrient and protein dense — I typically buy in bulk when it’s on sale and freeze until I’m ready to use it! My Spring Vegetable Stirfry with Coconut Ginger Tofu is 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. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!
ROASTED PURPLE CAULIFLOWER WITH RED PEPPER ROMESCO
Vegan, Gluten Free, Pantry Staples, Sturdy Produce
Cauliflower is such an underrated hearty vegetable! My delicious Roasted Purple Cauliflower with Red Pepper Romesco is a breeze to whip up, packed full of vitamins, minerals, fibre and plant-based protein — a great lighter entree option for winter. This unconventional main is extremely colourful, inexpensive, ultra clean and nourishing with a gourmet flair and simultaneously light yet hearty! It’s a simple recipe with minimal ingredients that packs a big wow factor that will be on your table in less than an hour.
INDIAN SUMMER VEGAN CHILI
Vegan, Gluten Free, Pantry Staples, Sturdy Produce, Freezer Friendly
This colourful chili is inspired by the fleeting, transitional month of September when we’re able to enjoy the abundance of both summer and fall in our kitchens and on our tables — but you can enjoy it year round! Cherry tomatoes and corn with autumn squash, carrots and peppers along with an array of complimentary vegetables, spices and seasonings. It’s a sweet and spicy, comforting dish brimming with clean, plant-based protein — and it’s approved by meat eaters, plant eaters and vegans alike. I hope it inspires you to explore your local farmers markets! This recipe yields a large batch that freezes well.
PIN MY 28 PLANT BASED RECIPES MADE WITH PANTRY STAPLES, FROZEN FOOD AND STURDY PRODUCE
Friends, I hope you enjoyed my 28 Plant Based Recipes Made With Pantry Staples, Frozen Food and Sturdy Produce roundup. I hope it empowers you to make the most of what you have in the kitchen and gives you confidence that you can eat very well, economically. If you have any questions about a recipe or are looking for alternate substitution ideas, feel free to leave me a comment or drop me an email anytime.
As always, if you try one of my recipes, please let me know how you liked it — I absolutely love your feedback! Leave me a comment, or tag me on Instagram, Twitter or Facebook. I’d love you to hashtag #justinecelinarecipes in your recreations so I can find them — browsing my feed and stumbling on your beautiful recreations is one of my favourite feelings! I also have a Pinterest board for my recipes if you’re looking for more healthy, plant based meal ideas. More importantly, I hope you’re all staying safe and well — and staying home! Sending love and light to each and every one of you.
Disclaimer: This post is not sponsored, and contains my genuine thoughts, ideas and recommendations. 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.com!
9 Comments
A few weeks ago we stocked up on staples and I’ve been looking for new ideas for what to with them.
I hope you find these ideas helpful, Ayngelina! And hope you guys are safe and well. Take care!
Great roundup! These kind of dishes are where it’s at right now. I’ll be sharing with Julia so if she ever gets any groceries, she knows what to plan for.
Aw Bernice! I hope Julia can find what she needs soon. My brother lives in Brooklyn and is in a similar situation. Sending light and love!
Looks like a great round up of simple, healthy and tasty recipes. Thanks for sharing.
Thanks so much, Kristen. Take care!
This is such a great compilation I can come back to again and again. Thanks for sharing!
Thanks for the feedback, Kelly. I’m glad you’re finding it helpful!
[…] I rejigged my editorial recipe calendar to prioritize recipes I already had in development made with pantry staples, sturdy produce and simple ingredients — and I knew I wanted to push this one to the top of the list for publication! While I […]