Wow, it’s been a minute since I published a bread recipe here at JustineCelina! Today I’m so happy to finally share one of the very first loaves I ever developed — seriously you guys, this recipe is ancient. It’s funny — there are so many old recipes like this that I’ve never had the chance to share with you! Currently I have about ten autumn recipes in my archives that have accumulated over the years — since I like to share things seasonally and don’t blog about food exclusively, you can see how they’d really add up. Well, this is one of them! My friends and family are very familiar with my Spiced Sweet Potato Bread recipe, however, this autumn I revamped it to be free of dairy, gluten (both of which I now have sensitivities to), refined sugar and oil. Sounds like a drag right?! Wrong!
My Gluten Free Spiced Sweet Potato Bread 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 fall 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! If you’re looking for healthier or allergy free alternative to seasonal desserts for Thanksgiving or holiday festivities, this Gluten Free Spiced Sweet Potato Bread is my top recommendation. I brought it to a family Thanksgiving dinner and it was a hit — even the picky eaters and little ones loved it! It also makes a fantastic breakfast, snack or clean dessert anytime you’re craving something sweet, spicy and nourishing. If you’re in the mood to bake this weekend (bonus: it makes your home smell amazing!), fix yourself a delicious chai latte, haul out your mixing bowls and throw on your coziest sweater — I have just the recipe!
I’ve been on a major sweet potato kick lately! I know I’ve mentioned this before, but I go through phases with food — and right now I can’t seem to get enough sweet potatoes. My Roasted Sweet Potato Fries with Lemon Tahini Sauce couldn’t be easier to make and it can be on your table in less than 45 minutes! Ever since my New Year Detox Salad with Pink Tahini Dressing recipe I’ve been experimenting with tahini-based sauces and dressings and really enjoy them with roasted veggies and pepitas. Today’s recipe combines all of those things with one of my favourite spring herbs, thyme! The 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. My Lemon Tahini Sauce combines tahini paste with lemon, maple syrup and a touch of cayenne power for a little kick, resulting in a bright, protein packed sauce. It’s incredible drizzled overtop of the fries and sprinkled with pepitas for some extra crunch! Try this recipe next time you’re looking for light, spring side dish with a fresh, citrusy twist!
After an indulgent holiday season (and a few too many batches of Homemade Dairy Free Coconut Rum Eggnog!), I always look forward to getting back on track in January. This week, I’ve been searching my recipe archives for my healthiest seasonal recipes — and thought you may be doing the same, which prompted the idea for my 17 Healthy Recipes to Kick Start 2019 roundup! On our first grocery run since being home from our holiday celebrations, I was highly amused to find the lettuce cooler and produce aisles completely depleted at my local grocer. Hey, you’ve gotta give the people what they want, right?! Today I’ve rounded up 17 of my healthiest, freshest, plant-based recipes incorporating all the gorgeous seasonal produce available to us in early January — from breakfast through dinner!
Although I do my best to maintain my plant-based diet and fitness regime over the holidays, I firmly believe in balance — you better believe I indulged in my fair share of treats as well! As someone with dairy and gluten sensitivities, I find my digestion can easily get thrown out of whack when I’m not being as mindful while I’m eating, drink and being merry with family and friends (and that’s totally okay!). My favourite ways to kick start my metabolism and get things running smoothly again is by treating my body to lots of colourful fruits and veggies, juices and smoothies, hearty salads and bowls, plant-based entrées and simple, wholesome soups. I also aim to keep my snacking to a minimum and give the baking and the booze a rest (you won’t find any snacks, baking or cocktail recipes in this roundup). And this year, we’ve also decided to have our first dry January! If you’re in need of some fresh recipes to help fuel these first few weeks of 2019 with intention, you’ve come to the right place — pour yourself a mug of herbal tea and come peruse my all-time-favourite, nourishing winter recipes!
It’s been almost exactly one year since I published a baking recipe — but I promise, my Gluten Free Pumpkin Turmeric Muffins are worth the wait! Believe it or not, I’ve never actually baked with pumpkin here at JustineCelina, although I have integrated it into seasonal breakfast bowls, smoothies and energy bites (what can I say — I love pumpkin!). And what’s not to love? Besides being incredibly delicious, it’s also brimming with along with loads of fiber, vitamins A, B6, C and E, thiamin, niacin, vitamin B6, folate, iron (great for us plant-based eaters!), magnesium, phosphorus riboflavin, potassium, copper and manganese. Coupled with the mega dose of healing, anti-inflammatory turmeric, fresh ginger and classic fall spices at play, these seasonal muffins also boast a wide array of health benefits and medicinal, healing qualities. I’ve mentioned many times previously that I believe you can treat yourself and nourish yourself at the same time — and these sweet n’ spicy seasonal muffins are the perfect example of that!
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, even when you’re on the run! With the holidays just around the corner, these are incredibly busy times and I’m always looking for simple, nutritious options to help me stay on track with my health and fitness goals. Pumpkin puree (use a good quality store bought version, or snag my easy homemade recipe here), 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 as a lighter alternative to more calorie-laden pumpkin-based desserts. 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!
Autumn definitely is upon us here in Calgary. The leaves are changing, temperatures are dropping and I find myself craving all things cozy. Cashmere clad, I’ve been pouring over my recipe archives and adding all of our favourite fall recipes to the menu! If you follow along with my socials, you’ve likely seen them trickle into my feeds, but today I wanted to try something different and round up my 20+ Favourite Plant Based Fall Recipes for you here at JustineCelina for easy reference! It’s been so much fun taking a walk down memory lane and digging up my old recipes (and old, pre-professional photos — don’t judge me!) to appreciate just how far I’ve come on my blogging and recipe development journey over the past 3 and a half years!
While I’m always working on something new (currently I have 8 autumn recipes in testing!), I’ve also published so many incredible recipes over the years here JustineCelina — and I’ve scoured my virtual recipe box to share the very best of the season with you! I’ve rounded up my all-time-favourite fall recipes across culinary categories, from breakfast through happy hour. My recipes are free of dairy, gluten and refined sugar and simple, seasonal and packed full of awesome, fresh ingredients — perfect to make after a weekend grocery run or trip to the farmer’s market! If you’re looking for some fresh, plant based culinary inspiration this fall, you’ve come to the right place. From my kitchen (and they kitchens of 10 of my Canadian food blogger buds!) to yours, I hope this roundup inspires you enjoy autumn in all its abundance.
How was your Thanksgiving weekend, Canadian friends? We had a very busy one traveling all over Alberta celebrating with family and friends before heading to a mountain wedding on Sunday. So, today I’m so excited to bring you a new recipe inspired by my favourite Thanksgiving treat (that sadly I’m unable to fully enjoy due to my dairy and gluten intolerances!) — Plant Based Pumpkin Pie Energy Bites! I’m sure I wasn’t the only one looking to eat a bit cleaner and lighter this week after an indulgent weekend — and that’s was exactly the thinking behind this recipe! It offers all the flavours of traditional pumpkin pie, rolled up into a tasty, nutrition packed little bite. I created them for all my fellow plant based eaters who may also have food intolerances and sensitivities — these simple, no bake little balls of goodness are free of dairy, gluten and refined sugar and they seriously taste exactly like pumpkin pie!
If you love pumpkin pie so much you’d like to eat it for breakfast and dessert… and well, anytime you need a little extra fuel to power your busy lifestyle, this recipe is for you! My Plant Based Pumpkin Pie Energy Bites combine pumpkin puree 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, autumnal spices for a portable dose of pumpkin pie whenever and wherever you need it. Make them in bulk, freeze them, pack them for lunch (or for your childrens lunches!), or throw a few in a Ziplock bag and tuck them away in your purse for an autumn inspired, nourishing snack on the run! If you have 15 minutes and a well stocked pantry, I bet you can whip these tasty little bites up right now!
Can you believe it’s been almost a year since I published a fresh juice recipe?! I tend to go through phases with food and 2017 has definitely been full of more smoothie bowls than it has fresh juices. But today I’ve dusted off our juicer to bring you my Radiant Red Juice — a beautiful, summer-meets-fall elixir celebrating the best produce our bountiful Canadian landscape has to offer during this transitional time of year. Like last autumn’s fresh juice, this recipe is also inspired by colour — but this time, it’s a nod to Autumn 2017’s hottest hue (here I go with that PANTONE Fall 2017 Fashion Color Report again)… red!
I came up with this recipe on a Thursday after a huge farmer’s market run the weekend prior — it was fruit overload in the best way possible. My boyfriend had also just returned from a business trip with tons of Okanagan peaches — plus some gorgeous apples, blackberries and plums straight from a colleague’s mini orchard! We were headed out of town the next day for a weekend wedding, I was researching A/W17 trends and kept seeing red popping up everywhere (hint: there’s going to be a bit of a theme here at JustineCelina next month!) — and before I knew it I was in the kitchen combining all the red (or close to red!) produce we had available for a juice so it wouldn’t spoil while we away. My Radiant Red Juice was the result — a comforting, vivacious juice comprised of heirloom apples, red plums, red pears, blackberries, carrots, ginger, lime and a kiss of cinnamon. This nutritional, crimson powerhouse is loaded with a mega dose of vitamins, antioxidants, phytonutrients and flavonoids to help to promote a healthy immune system and a radiant complexion. If you’re looking for some fresh juicing ideas as we head into autumn, you’ve come to the right place!