Friends, it feels absolutely incredible to be back today with a fresh COCKTAIL recipe! It’s been quite awhile since my last blog post — between a wonderful, 3 week workcation in the country, to making the most of some business-related travel in Edmonton (where we enjoyed a little weekend getaway!), I’ve been (safely) bouncing around all over the province like a true digital nomad this month. Although I’ve had my camera and laptop in tow and have still been creating content, keeping my socials updated (have you stopped by Instagram lately to see what I’ve been up to?) and working on some exciting projects, I couldn’t find the time to actually sit down, process and edit imagery, write long-form content and publish a blog post! Instead, I had some long overdue development tasks taken care of behind the scenes here at JustineCelina to get the site back in pristine working order (hopefully you haven’t even noticed!). Overall it’s been a very lucrative and productive month, although blog content took a back seat — so thank you for your patience and understanding! I’m thrilled to be back with this clean slate, feeling refreshed and ready to bring you tons of summer content — commencing with these Creamy Coconut Mango Mezcalritas!
I’ve been sipping away on these jubilant, Oaxacan-inspired cocktails since Cinco de Mayo when I whipped them up for a festive night in, simply using what we had on hand — and the results were absolutely delicious! My Creamy Coconut Mango Mezcalritas are a perfectly balanced libation that are equal parts smoky, citrusy, creamy, spicy and sweet — and are (as always!) free of dairy, gluten and refined sugar. A healthy dose of hand-crafted mezcal and creamy coconut milk combine with fresh mango and lime juices, along with a splash of Cointreau, agave nectar and just a hint of red chilli before they’re shaken over ice and strained into a Himalayan pink salt and Tajín rimmed glass. Make the most of this very welcome heatwave with an inspired seasonal sip that will virtually transport you to a tranquil ocean shore from the comfort of your own home, backyard or patio! Cheers to finding new ways to bring TRAVEL into our lives this year!
Chocoholics, this recipe’s for you! I’ve actually had these Raw Red Velvet Vegan Brownies in development since last spring and am so thrilled to finally share it here at JustineCelina. With everything happening regarding ingredient accessibility due to COVID-19, 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 wouldn’t normally publish a more indulgent recipe like this as we head into summer, lately I find myself looking for simple ways to indulge my cravings at home — and these insanely delicious brownies have definitely satisfied my sweet tooth during quarantine! Sometimes, you just need a brownie — am I right?!
I believe you can treat yourself and nourish yourself at the same time — and my Raw Red Velvet Vegan Brownies are a perfect example of that philosophy. They come together with just 8 simple, plant-based, antioxidant packed, anti aging, brain and immune boosting ingredients (yes, including beets!) — and they’re truly one of the most decadent brownies I’ve ever tasted. These easy, no-bake brownies are earthy, fudgy, nutty and brimming with beautiful natural sweetness — plus, they’re free of dairy, gluten and refined sugar. If you’re looking for a fuss-free, fresh, veggie-centric twist on the traditional brownie that comes together in less than half an hour, you’ve come to the right place! The best part? If you have a well-stocked pantry and a beet or two on hand, you can probably make these delicious vegan brownies right now! Who’s ready to whip up some raw, spring-inspired treats?
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!
Year after year as we approach Valentine’s Day, I find myself seeing through proverbial rose-coloured glasses and craving all things pink! And during the almost 5 years I’ve been blogging here at JustineCelina, I’ve created a plethora of dreamy, pink themed content. To celebrate love day this year, I’m sharing mega dose of all things pink, feminine and romantic in my 40+ Pink Valentine’s Day Ideas roundup — featuring a collection of my favourite pink things across categories. From what I wear, to the beauty products and fragrances I chose, to the flowers I bring into my home (or to my screen!), to what I eat and drink to how I entertain and practice self care, I love to incorporate February’s quintessential hue into Valentine’s Day — no matter what I’m up to!
Whether you’re in search of pink Valentine’s Day outfit ideas, the perfect pink lipstick, gift ideas for your significant other, pretty cocktails, seductive fragrances, plant-based pink recipes, flower arranging tips, self care ideas, or Galentine’s Day entertaining inspiration, I’ve got you covered! Plan yourself the best Valentine’s Day yet whether you’re single or attached, no matter how you celebrate by fixing yourself a delicious pink cocktail (may I suggest a Rose Infused Cherry Gin Fizz?) and cozing up with me tonight for some fun, attainable and creative ways to add more pink to your to your love day!
As autumn comes to a close and the holiday season approaches, I’m back today with my Fall Harvest Bowls with Creamy Poppyseed Dressing — an inventive vegan entrée that combines some of my favourite seasonal ingredients in a nutritious, protein packed bowl! Although it’s been awhile since I’ve published a SALAD or BOWL recipe here at JustineCelina, if you follow along with my Stories, you’ve undoubtedly seen me whip these up almost weekly over the past few months. This recipe was originally conceived back in August when I was yearning for my first taste of fall flavours — and after many rounds of testing to make sure it was just right, I’m eager to share the perfected recipe with you!
My Fall Harvest Bowls with Creamy Poppyseed Dressing are an ultra nourishing, 30 minute vegan meal that beautifully showcase seasonal produce and pantry staples, but can be enjoyed year-round. A bed of baby spinach and arugula 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. Come join me in my kitchen for a fresh, vegan bowl brimming with nutrients that celebrates late autumn while fueling you up for the busy holiday season ahead!
Saskatoon berry season is just around the corner — and I’m back today with a new, citrus infused banana bread recipe to celebrate! If you’ve been with me since last summer, you’ll know I absolutely adore saskatoons and look forward to picking buckets full each summer. So, it will come as no surprise that I’ve actually been testing this recipe since late winter with our stash of frozen saskatoons. 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 — which always seems to yield the most delicious RECIPES in the JustineCelina kitchen!
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 (it’s my newest baking secret ingredient!) 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.
Lately I find myself craving simplicity in all areas of life, including what I fuel my body with. 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, Bulk Barn’s decadent hazelnut butter (my most recent culinary obsession!), scrumptious golden raisins, pure Canadian maple syrup, creamy vanilla extract, Himalayan pink salt and a kiss of cinnamon. As always, they’re free free of dairy, gluten and refined sugar — and absolutely delish!
I’ve been really inspired in the kitchen lately and have so many recipes I’m excited to share this season, but these golden balls of energy have become a staple (if you follow along with my Stories, you’ll know how many times I’ve whipped these up recently!). I love to meal prep a batch on Sundays to ensure I have a quick snack or post-workout fuel whenever I need it. Sometimes I even make a double batch and freeze them! In fact, I’m headed out to finish photographing the second part of my Spring 2019 Lookbook this afternoon and have a few tucked away in my bag for a quick, nourishing snack on the run. Add the ingredients to your grocery list and whip these tasty little bites up today for a wholesome, nourishing, family-friendly snack you can enjoy all week! Join me today for my new favourite energy bite recipe and a chat about sustainability, zero-waste and the little changes I’ve been making to reduce my environmental impact.