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!
Wow, it’s been a hot minute since I published a salad or bowl recipe! As a plant-based eater, I truly live on fruits and vegetables, but often feel many of my everyday meals may be too simple to publish and therefore they don’t make their way to these pages. This winter has been laden with soups, slow cooker creations and tons of roasted vegetables — and as it draws to a close, I find myself craving bright, fresh, spring-inspired flavours! I initially whipped up this salad after a workout (did you know you can browse my favourite home-based workouts here?) when we were low on groceries, so I cleaned out the fridge and rummaged through the pantry to pull together a meal — and the results were surprisingly delicious. When I shared my impromptu lunch over on Stories I received an overwhelming response about your interest in ultra simple lunch ideas! So, I tested these experimental bowls a few more times to make sure they were just right — and they’ve since become an all-time-favourite in the JustineCelina kitchen!
My Vegan Power Salad with Lemon Dill Dressing is a raw, protein packed, ultra simple, seasonless bowl full of plant-based goodness that can be on your table in less than 20 minutes! Chick peas, green lentils, broccoli, orange pepper, red onion, garlic stuffed olives and an abundance of fresh dill combine with a zingy, lemon based dressing to create a powerhouse vegan salad brimming with clean, lean protein, fiber and vitamins. The best part? There’s absolutely no planning ahead or cooking involved and you may just have all the ingredients on hand. Lighten up your weekly meal plan as we transition into spring with this flavourful, herb-forward, hearty salad — prep it this weekend and you’ll have healthy lunches sorted for the week!
Clean COCKTAIL lovers, I’m back with 2019’s first better-for-you libation! I’ve actually been testing my Gingered Cara Cara Grapefruit Paloma since last February — but because my recipe testing process is so intense, believe it or not, my star ingredients went out of season by the time I had it perfected (call me crazy, but that’s how committed I am to the perfect cocktail!). So, I waited until the height of citrus season this year to publish the recipe — and I’m so glad I did, because the results are absolutely delicious!
Have you ever had (or heard of) a Paloma? In true JustineCelina style, I’ve elevated this traditional Mexican cocktail with a fresh, plant-based, seasonal spin. My Gingered Cara Cara Grapefruit Paloma is a simple, refined sugar free, 6 ingredient ode to citrus season in cocktail form! Freshly squeezed Cara Cara orange, Ruby Red grapefruit and vibrant lime juice combine with Reposado tequila, spicy ginger beer and a Himalayan pink salted rim to create a jubilant, citrus-centric tipple bursting with vivacious Spanish flavour. Escape the depths of our Canadian winter and transport yourself to a sun-drenched, white sandy beach in just 10 minutes — no plane tickets required!
I’m typing to you from the fringe of the 2019 polar vortex here in Calgary — and man, it’s cold outside (guess I spoke too soon about our unseasonably mild winter weather!). I’m very content to be curled up with a big bowl of Slow Cooker Vegan Mulligatawny Soup with Red Lentils in my chenille sweatpants and fuzzy sock as I edit this post! I hope everyone in affected areas is staying warm, cozy and safe out there.
But what better time than a polar vortex to make a hearty slow cooker recipe, am I right?! Warm up with a batch of my Slow Cooker Vegan Mulligatawny Soup with Red Lentils — an ultra clean, nourishing, protein packed, plant-based spin on a classic English soup with South Indian roots. The best part? You likely have most (if not all!) of these ingredients on hand and this recipe truly couldn’t be easier! A hearty base of red lentils combines with a mirepoix of carrots, celery, onion and apple simmered in an rich, exotically spiced, tomato-based broth with a splash of coconut milk and a kiss of cinnamon. Juicy pomegranate arils, toasted cashews and fresh cilantro garnish my favourite winter soup to perfection — creating a beautiful mosaic of inviting flavour, texture and colour where hearty winter produce sings. If you love vegetable-based curries and warming winter soups but want to try something new, this playful, plant-powered spin on authentic Indian mulligatawny is for you!
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!
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.
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!