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.
This year, one of my goals is to get more of my tried and true recipes out of my recipe box and onto these pages. I currently have 50+ recipes in my archives and am always whipping up something new, but eventually I will get around to sharing them all (I’m also working on a fun recipe-based project, set to launch later this year!). My Vegan Cardamom Carrot Cake Smoothie is an ancient recipe hailing from my pre-blogging days when I used to just post my recipes on Instagram with pictures I took on my iPhone. It became a fast favourite in our kitchen that we eventually forgot about during the process of starting JustineCelina and deep-diving into recipe development. Earlier this year I pulled this recipe out of my archives and threw it back into testing so I could finally publish it this spring — and I’m so glad I did, because this rediscovered gem has become a staple!
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. The 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!
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! Continue Reading
Welcome back for another seasonally inspired RECIPE, beautiful people! I’m currently typing to you from my impromptu outdoor office at my childhood home in rural Alberta on this gorgeous August afternoon. The bees are buzzing, the butterflies are fluttering and the sweet scents of summer crops are lingering on the country air — it’s the ideal setting to publish my Summer Bounty Salad with Saskatoon Cider Vinaigrette, don’t you think? If you’ve been reading JustineCelina since last summer you may remember the delicious, clean Wild Saskatoon Berry Crumble I came up with after a friend let us forage their farm to take advantage of the plentiful crop. It was saskatoon overload (in the best way possible!) so I took the opportunity to work on a few more saskatoon themed recipes — but because of my intensive testing process I wasn’t able to publish them before the season ended. Excited to bring those recipes to the blog this summer, we headed south in search of fleeting saskatoons and canola — and we ended up finding a beautiful field of canola (annual photos coming soon!) with wild saskatoon bushes growing alongside it. Honestly, what are the chances?!
My Summer Bounty Salad with Saskatoon Cider Vinaigrette is inspired by the abundant seasonal produce and herbs available at our local markets (and in the wild!) at the height of summer! This colourful, local, ultra fresh salad can be on your table in 15 minutes and is brimming with incredible, heart-healthy, antioxidant-rich superfoods and nutrients. Straight from our Alberta farms to your table, a vitamin-infused bed of baby spinach and arugula showcases a striking mosaic of freshly picked saskatoon berries, garden peas, shredded golden beets, crisp radishes, fresh mint, sunflower seeds and scallions — dressed with a punchy Saskatoon Cider Vinaigrette celebrating Alberta’s favorite berry. Enjoy this feel good salad as a light, plant based entrée whenever you’re in the mood for something quick and nutritious, or as a beautiful accompaniment to grilled fish (it’s great with with trout or salmon), meat or tofu!
I can’t believe it’s been nearly a year since I shared a pureed soup here at JustineCelina! And would you believe I’ve never actually published a butternut squash soup recipe? Butternut squash soup is a staple recipe in many kitchens during the cooler months — ours included. Although my Autumn Harvest Soup with Roasted Squash Seeds (published back in my early blogging days!) includes butternut squash, it also features a medley of fall produce — including apples, carrots and rhubarb. So, my standard butternut squash soup recipe remained unpublished over the years — you see, as a food blogger, these staple recipes often remain in my archives because I don’t think they’re exciting or unique enough to share. But, this winter I experimented with one of my favourite gourmet ingredients to really elevate this recipe — and here we are!
Today I’m thrilled to bring you my Truffled Butternut Squash Soup with Crispy Sage — a luxurious, sophisticated twist on a cold weather classic. With just 10 ingredients, this creamy bowl of vegan comfort is a breeze to whip up and makes a great light lunch or accompaniment to dinner. Hearty butternut squash is oven roasted with onions, fresh sage and garlic — then blended into velvety goodness with vegetable broth, coconut milk, fresh ginger and a touch of heat. To finish things off, it’s infused with an indulgent drizzle of White Truffle Oil (my most recent culinary obsession!) and garnished with crispy sage for a restaurant quality soup you can enjoy at home. Thanks to a couple of elevated ingredients, this isn’t your traditional butternut squash soup recipe — but I guarantee you it’s just as simple to prepare! If you’re in the mood for some nourishing comfort food with gourmet flair to help endure these last few weeks of winter, I have just the recipe — and I’m also sharing my favourite source for high quality, affordable White Truffle Oil!
Wow, according to my FOOD section I’d really like to be someplace hot right now! It’s the dead of winter here in Calgary — and this time I have my sights set on the tropics, with my Tropical Zinger Green Smoothie! Although there are tons of green smoothie recipes floating around the internet in January, you guys voted for this recipe back in December via Insta Stories when I rediscovered it one day post workout. It’s about 3 and a half years old — in fact, if I scroll way back in my Instagram feed, I can still find the original post. This is long before I started blogging and would simply share my smoothie recipes on my feed with friends and family. Last month we had a pineapple ripening on the counter and a big bag of spinach to use up — I was sweaty, hungry and thirsty after my at-home HIIT workout (oh, the glamour!) and I remembered this recipe. I actually whipped out my phone and searched for it here on the blog — but to my surprise, I’d never published it! We always have the rest of the ingredients stocked at this time of year, so I decided to revive this old favourite and have enjoyed it countless times since. Yes, this is another green smoothie recipe — but I guarantee it’s one of the best green smoothies you’ll ever taste!
My Tropical Zinger Green Smoothie combines all the island flavours I’ve been craving lately — creamy banana, sweet pineapple, zingy satsuma, hearty pear, bright lime, healing ginger and hydrating coconut water — plus a mega dose of nutritious spinach and omega rich chia seeds (I promise you can’t taste the spinach at all!). This tropical elixir is packed full of vitamins, potassium, iron and protein — I often make it for lunch or breakfast to help with post workout recovery and give me 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! Whip up a Tropical Zinger Green Smoothie anytime you’re craving a taste of the tropics — it’s refreshing, revitalizing and reminiscent of a super charged pinã colada (no white sandy beach required!).
Are you ready for autumn, friends? It’s been a crazy hot, smoky summer this year and I never thought I would say it, but I’m finally ready for fall. I had 2 food related epiphanies as I worked on this post — first, I really seem to love creating dessert-inspired breakfast recipes (I mean… who doesn’t love pie for breakfast?!) and second, I’ve never published a peach recipe here at JustineCelina. If you knew just how much I loved peaches, you’d be as shocked as I am! Each year we receive a shipment of peaches straight from a family friend’s orchard in British Columbia (if you’re keeping track, yes – it’s the same orchard where our apple surplus and endless supply of homemade stewed tomatoes come from!). It seems every year I find a different way to work with them and they end up trickling into almost every meal for a week or two until we get through them all. And alas, another seasonal recipe is born!
Today I’m bringing you my Superfood Peach Pie Smoothie Bowls — a simple, seasonal breakfast bowl inspired by the classic late summer pie and brimming with powerhouse ingredients, plant based protein, antioxidants and healing, autumnal spices. The best part? If you, too are experiencing peach overload, this recipe actually gives variations for frozen and fresh peaches (I just finished freezing a whole ziplock bag full!). I even snuck a vegetable in there — if you’ve made my Cherry Crumble Smoothie or Autumn Energizer Juice, you may have an idea what it is! Try my Superfood Peach Pie Smoothie Bowls while those juicy Okanagan peaches are at peak ripeness or freeze them now and indulge in a peach pie inspired smoothie bowl anytime you want to treat yourself to a quick, nourishing breakfast this autumn. As always, it’s free of dairy, gluten and refined sugar — and absolutely delish!