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!
Do you remember when we did the Wild Rose D-Tox back in March? If you were following along on Insta Stories, I shared (almost) every meal I made during those 12 days. You may also remember me raving about how incredible our Day 1 dinner was — well, today I’m finally sharing the recipe for my Spring Vegetable Stirfry with Coconut Ginger Tofu with you!
Initially this recipe it was a team effort, with both of us tossing ideas around and throwing things in the pan while this stirfry came together. And we both couldn’t stop eating it! It was the best recipe to come out of our D-Tox. Since the premade sauces and condiments I would typically use in a stiryfry-style dish (think soy sauce, fish sauce, peanut butter, etc.) weren’t permitted, we went in a completely different direction! The result was a 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. In my quest for nut based milks with a D-Tox friendly ingredient lists (not an easy feat, my friends!), I found Almond Breeze’s Unsweetened Almond Coconut Beverage and am thrilled to be partnering with Almond Breeze again today to bring you my Spring Vegetable Stirfry with Coconut Ginger Tofu! It’s totally Wild Rose D-Tox friendly and it’s also totally delicious, even if you’re not doing a detox. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!
The grass is green, the trees are blossoming (finally!) and I think that’s cause for celebration! If you’re looking to treat your taste buds to something refreshing after what was quite possibly the longest winter in Canadian history, embrace spring’s bountiful produce with my Spiced Strawberry Watermelon Gazpacho. This pretty, pink (yep, still riding that Spring 2017 Pantone Fashion Color Report wave), chilled soup is the perfect menu addition for your next spring soirée, baby or bridal shower, or anytime you’re hosting your girlfriends and want something fuss free, fresh and festive!
My Spiced Strawberry Watermelon Gazpacho is so simple, I almost can’t call it a recipe — but I’ve been meaning to publish this one since last summer! I popped over to Blushlane (a new organic market that just opened in my neighbourhood) on Friday and was so inspired by the beautiful strawberries, basil (I picked up a gorgeous basil plant… let’s hope I don’t kill it!) and mini watermelon that I knew I had to channel them into this recipe. With just 10 ingredients (seasonings and garnish included!) this fruity spin on traditional gazpacho comes together in just 10 minutes! So grab a delicious glass of rosé (I’m enjoying a Spanish Rioja!) and kick back with me tonight for the details on this modern, seasonal spin on a classic Spanish dish while I catch you up on a few cool things that have been happening the scenes lately — I can’t share a lot right now, but if you followed along with my Insta Stories last week, you may have an idea! Continue Reading
I’ve been testing this recipe since December — and it feels so good to finally publish it! Typically I go through 3 – 5 rounds of recipe testing and for my Roasted Purple Cauliflower with Red Pepper Romesco, the fourth time was the charm. If you’ve been following along on my socials, you may know that I had an unfortunate accident with a new kitchen knife on Easter Monday, sliced my index finger and wound up in the ER. Ironically, I was recipe testing. I’ll save you all the gory details because this is a food post after all, but long story short — I ended up with 5 stitches, one very sore finger, minimal nerve damage and a mild reaction to a Tetanus shot that left me with a rash all over my upper body (it’s been a rough couple of weeks!). So if it’s seemed a bit quiet around here, that’s why. It was such a struggle to do pretty much everything during the first week while I was healing up, but my stitches came out Thursday and I’m on the mend. The whole thing was pretty scary and I’m just incredibly grateful it wasn’t any worse! Thank you for all your well wishes and your patience as I attempted to navigate through life at a slower pace these past couple of weeks.
Now, onward and upward! After a week of being terrified to use my kitchen knife and not being able to actually wield it to chop anything, we decided to start the Wild Rose D-Tox on Monday. This is my 6th time doing it over the years and it’s not that much different than my regular, plant based diet — minus anything fermented (yes, that includes alcohol!), tropical fruit and the occasional indulgence. I like to think of it as spring cleaning for my system — and one that was definitely needed after feeling so out of whack last week with my Tetanus shot, taking painkillers (I prefer not to take medication unless absolutely necessary — we didn’t even have any Ibuprofen in the house!) and having to resort to a lot of frozen leftovers (thankfully, my recipe testing process affords a well stocked freezer!). Fast forward to late this week and I finally got my groove back — I was happy to be the kitchen again and feeling inspired! I used this past week as an opportunity to slow down and really focus on what I’m putting in my body to help it heal. I perfected my Roasted Purple Cauliflower with Red Pepper Romesco yesterday and I’m happy to report that it’s completely Wild Rose D-Tox friendly — I can’t wait to share it with you!
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! Continue Reading
Do you have a plant based eater or vegan attending your dinner party this season, but have absolutely no idea what to feed them?! Relax, my friends — I have just the recipe! The best part about my Festive Vegan Salad with Cranberry Dijon Vinaigrette is that I bet you have most (if not all) these ingredients already stocked in your kitchen for the holidays. This festive medley of fruits and veggies is hearty, satisfying and loved by herbivores, omnivores and carnivores alike. It’s the ultimate no-fuss addition to any dinner table this season!
Eat the rainbow and fuel up on the good stuff during this indulgent time of year — a powerhouse mélange of apples, mandarin oranges, brussel sprouts, shredded beets, roasted acorn squash, toasted walnuts and a tangy Cranberry Dijon Vinaigrette comprise this nourishing holiday salad. It pairs perfectly with turkey, or can be enjoyed alone for a vegan dinner option that won’t leave guests hungry for more. This showstopping salad comes together in less than 30 minutes and keeps for up to 3 days (like most things in life, it gets better with age!) — because we all know the best part about Christmas dinner is the leftovers! Continue Reading