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Vegetarian

Dairy Free, Dinner, Food, Gluten Free, Lunch, Salads & Bowls, Sponsored, Spring, Vegan, Vegetarian

MEDITERRANEAN RAINBOW BUDDHA BOWL

Want to eat the rainbow this spring? My Mediterranean Rainbow Buddha Bowl is inspired by the vibrancy of Mediterranean culture, sun drenched days and fresh, colourful ingredients! These festive, nutrition packed Buddha bowls are an explosion of plant based flavours, textures and colours sure to leave you feeling fully satisfied, but never stuffed. An unconventional medley of quinoa, chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za’atar Vinaigrette, a generous dollop of Sabra Greek Olive Hummus and a kiss of fresh mint. The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!

As a hummus lover, I’m thrilled to be partnering with Sabra Canada to bring you my Mediterranean Rainbow Buddha Bowl today! Although typically I’m a very from-scatch cook, there are certain pre made items I enjoy picking up when I’m short on time — and Sabra hummus is one of them. It’s almost exactly like what I make at home (gluten and dairy free with a very simple, clean ingredient list) but with far less effort and tons of flavours options readily available! If you love hummus (and entertaining) just as much as I do, stay tuned for details on how to enter the #DipInWithSabra contest towards the bottom of this post for your chance to win a unique, in-home dining experience for yourself and 14 friends this season!

May 24, 2017 by Justine

Creative Process, Dairy Free, Food, Gluten Free, Life, Lunch, Paleo, Pantone, Soups, Spring, Vegan, Vegetarian

SPICED STRAWBERRY WATERMELON GAZPACHO

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!

May 15, 2017 by Justine

Dinner, Food, Gluten Free, Paleo, Spring, Vegan, Vegetarian

ROASTED PURPLE CAULIFLOWER WITH RED PEPPER ROMESCO (WILD ROSE D-TOX FRIENDLY!)

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!

April 29, 2017 by Justine

Entertain, Flowers, Spring, Travel, Vegetarian, Wine & Cocktails

COASTAL ORANGE BLOSSOM GIN COCKTAIL

It’s the first Friday of spring, so my food blogger friends and I thought it was the perfect occasion to celebrate! Today I couldn’t be more excited to bring you the Spring Edition of Connecting Over Cocktails where I’ve teamed up with 7 talented food bloggers across North America to showcase a plethora of floral flavours in cocktail form. If you’re looking for innovative cocktail ideas as we spring forward, you’ve come to the right place — just scroll down to the bottom of this post to see what my fellow Food Bloggers of Canada members whipped up for you this weekend!

I’m embracing this beautiful new season here at JustineCelina with my Coastal Orange Blossom Gin Cocktail — inspired by my recent trip to the west coast. Delicate and ultra mellow, this refreshing spring sipper features small batch, hand harvested, artisanal gin from Canada’s Vancouver island complimented by a fusion of orange blossom water and hydrating coconut water, finished with a splash of fresh orange juice. With just 4 ingredients, this elegantly understated gin cocktail is simple to prepare, but sure to impress. My Coastal Orange Blossom Gin Cocktails would be the perfect accompaniment to a light spring lunch, garden party, birthday party or shower. If you’re in the mood for something lighthearted this Friday afternoon, settle in for this ultra floral, spring inspired recipe!

March 24, 2017 by Justine

Breakfast, Dairy Free, Food, Gluten Free, Pantone, Smoothies & Juices, Spring, Vegan, Vegetarian

BANANA WALNUT GREEN SMOOTHIE BOWL

I don’t know about you, but with March dancing on the horizon I’m so over winter. Today I decided to bring spring to JustineCelina a bit early with a Pantone Inspired Banana Walnut Green Smoothie Bowl! I’ve been on a mission to simplify, streamline and organize my life this year in an attempt to cultivate more balance — and that’s definitely trickled into my diet as well. Although I tend to favour simple, seasonal recipes packed full of awesome, fresh ingredients, I’ve found myself especially drawn to culinary minimalism (did you catch my Blood Orange Creamsicle Mimosas!?). This beautiful bowl of plant based goodness comes together with just 6 superfood ingredients and is brimming with ultra nourishing, hearty healthy, skin helping, brain boosting, anti aging benefits! It’s the ultimate beauty food.

Although I love smoothies, I was feeling a bit uninspired about drinking them from a mason jar as of late. So, I reignited my passion for smoothies by enjoying them bowl style — decked out with delicious, fresh toppings (hey, we eat with our eyes first, right?)! My Pantone Inspired Banana Walnut Green Smoothie Bowl is packed with plant based protein (read: no prepackaged protein powder necessary!) thanks to a healthy dose of walnuts and a protein rich nut milk. This bowl’s vibrant green hue is courtesy of tender baby spinach — with a natural, creamy sweetness thanks to bananas, powerhouse medjool dates and fresh vanilla bean. It seriously tastes like dessert, but you can eat it for breakfast!

February 27, 2017 by Justine

Curried Winter Vegetables with Roasted Acorn Squash // JustineCelina.com

Dairy Free, Dinner, Food, Gluten Free, Paleo, Vegan, Vegetarian, Wine & Cocktails, Winter

CURRIED WINTER VEGETABLES WITH ROASTED ACORN SQUASH (+ MY 200th BLOG POST!)

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!

January 13, 2017 by Justine

Appies & Sides, Dairy Free, Dinner, Food, Gluten Free, Lunch, Occasions, Paleo, Salads & Bowls, Vegan, Vegetarian, Winter

FESTIVE VEGAN SALAD WITH CRANBERRY DIJON VINAIGRETTE

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!

December 19, 2016 by Justine

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