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.
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!
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!