You guys, this week has been such a whirlwind! Between spending time in the prairies working ahead on some exciting new projects, capturing tons of content for JustineCelina, publishing 3 blog posts, speaking at a YYC Blogger Babes event last night about The Business of Blogging and attending another event earlier today for a new partnership — I’m totally having a cocktail (or two) tonight as I finish up this post!
If you’ve been following along with my Insta Stories this summer, you’ve undoubtedly seen me whip up a Watermelon Frosé Margarita. She was a fun recipe to test and a fast favourite among friends and family — a pretty, pink cocktail gone rogue! This time, my Connecting Over Cocktails crew and I are serving up an array of seasonal, fruity cocktails for our Summer Edition and I knew I wanted to do something a bit different. Today I’m shaking things up with my Watermelon Frosé Margaritas — an icy sangria 2.0 with an attitude, and tequila on her breath! In true JustineCelina style, she’s made with just 5 ingredients blended over frozen watermelon creating a naturally sweet, feisty summer cocktail that embraces fruity flavours with a margarita essence and a Himalayan pink salted rim! If you, too are in desperate need of a refreshing cocktail this weekend (hellooooooo, heatwave), check out the bottom of this post for inspired summer sips from my mega talented foodie friends!
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!
I’m so excited to share the first post in a of a series of AUTUMN 2016 TREND GUIDES here at JustineCelina, where I’m breaking down this seasons biggest trends and showing you how to wear them! I’ve mentioned previously that fall is my favourite time of year for many reasons and fashion in definitely one of them. There’s just something about autumn that makes me want to start anew and refresh my wardrobe to reflect current trends — so today I’m sharing a few of the updates I’ve made and how I like to style my new additions. Today we’re chatting about the new romantic trend and combining 70’s inspired fall florals, waistcoats, rich reds, military greens, statement sleeves, mini bags, velvet, matte lips, chokers, shades of grey, over the knee boots and suede to achieve the look! Oh… and you didn’t think I want going to publish a post without mentioning the Fall 2016 Pantone Fashion Trend Report, did you?
Contemporary Floral Dress | Ecru Waistcoast | Grey OTK Suede Boots (ancient! similar, similar, similar) | Tasseled Saddle Cross Body Bag (similar, similar, similar) | Velvet Choker (DIY — similar, similar, similar) | Dark Khaki Floppy Hat | Gold Faux Stone Ring Set (similar) | Black Frame Round Lens Retro Style Sunglasses c/o SheIn | Kat Von D Everlasting Liquid Lipstick in Nahz Fur Atoo
You may have noticed a bit of a theme here at JustineCelina this month — between our September Digital Blooms, my summer-meets-fall style content and our introduction to Autumn flowers I’ve been embracing the summer-to-fall transition in full force! This year, I’m definitely ready for the seasonal changes that September brings, not to mention the plethora of delicious foods that accompany it! And what better way to celebrate autumn’s arrival tomorrow than with a festive chili recipe that combines the best of both seasons?
My colourful Indian Summer Vegan 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. The recipe incorporates summer 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 and bring September’s bounty home with you this autumn!
Today’s post is something a little different! I’m excited to share a look inside my kitchen as part of the In Search of Yummyness In the Kitchen With Series. Shareba and I are both members of the Food Bloggers of Canada and we’ve always enjoyed keeping up with each other online. I was honoured when she asked me to be part of her new series, where she takes a look inside the kitchens of her favourite bloggers! You can hop over to her post for the interview, where she asks me things like what’s in my fridge, what I make for dinner on a hectic weekday, what I like to serve when I’m entertaining and what my favourite restaurants in Calgary are. I also let you in on some of my biggest recipe fails since I’ve started blogging! In my post today I’m sharing lots more photos of our space, so come hang out in my kitchen — I have snacks, flowers and chilled rosé!
I love to make soup in the fall, and squash based soups are my favourite. So, I decided to take all the delicious things I had in my kitchen that were in fresh and in season, and roast them with warming, autumnal spices. I picked up tons of squash and apples at a fresh food market in Creston, BC recently (where they grow their produce on a farm right behind the market), and I combined them with carrots, onions, and some rhubarb from my friend Heather’s garden (you can’t eat more local than that!). I also roasted the squash seeds and use them for a garnish! My Autumn Harvest Soup with Roasted Squash Seeds is the ultimate autumn comfort food — hearty, nourishing and velvety smooth. It’s an ultra clean recipe, if you’re looking for simple dinner ideas this week to help detox from Thanksgiving festivities!
I love good vintage finds, and I have a major weakness for vintage jewellery and natural stones. Vintage jewellery is so unique, and I love the history each piece carries with it. There’s also something I find so satisfying about knowing that no one else will have the same accessories as I do. Usually, the jewellery I receive the most compliments on is the stuff I’ve put together myself, so I thought it would be fun to show you how I made two bohemian necklaces recently. All of the main pieces came from a small flea market in Creston, BC — and the whole project cost me less than $15.00!