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!
Just ahead of the holiday season, I’m thrilled to bring my sixth sangria recipe to JustineCelina today (if you’re new here, why yes, I adore sangria!). In years past, I’ve shared my tried and true recipes created with wine and spirits you would traditionally associate with sangria — but over the years as I honed my mixology skills I’ve also become just as passionate about craft cocktails. Now that I have a well-rounded baseline of sangria and cocktail recipes to work from, I find myself drawn to more creative and interesting ingredient combinations and flavour profiles — and that’s exactly how the idea for my Violette Noir Berry Sangria was born! Although I have a Classic Winter Citrus Red Sangria (my original sangria recipe that inspired all the others!), I’d always wanted to develop a berry-forward sangria using less conventional grapes and liqueurs. So this summer, I got to work using some of the more elusive ingredients in our bar — and today I’m finally sharing the recipe, after 6 months of extensive testing!
My Violette Noir Berry Sangria is a dramatic, berry-infused libation where bold, luscious flavours of raspberry-laden Chambord, floral Crème de Violette, juicy blackberry and a fresh kiss of citrus intertwine over an elegant Pinot Noir backdrop. This sophisticated, Parisian-inspired spin on traditional red sangria is as intricate as it is accessible — seducing both wine lovers and skeptics with each delicious, antioxidant-rich sip. It’s the ideal accompaniment to festive cocktail parties, formal occasions, holiday dinners or anytime you’re craving a refined, wine-based bracer to delight and surprise even the most discerning of palettes! As always, my Violette Noir Berry Sangria brimming with fresh, better-for-you ingredients and is free of added sugars — because I believe in balance in all areas of life. Cheers to a happy and healthy holiday season!
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!
Well hello, friends! It’s been a little while since I’ve posted — I took some time during the first half of this dry January (it’s actually been great!) to reflect on the past year, get re-inspired and really put some thought into what I’d like to achieve in 2019. It’s been a very valuable exercise, so thank you for your patience! Today I’m dishing on everything I’ve discovered in this real, raw, lengthy (we’re talking the longest post I’ve ever written!) read recapping 2018 and sharing my intentions, aspirations and goals for the new year — plus exactly how I plan to achieve them!
When I look back on my goals post from last year, I feel grateful to be in a much better head space and place in my life — although it was a long road to get here. Longtime readers will know I’m always very transparent about the staggering amount of work that goes into blogging, content creation and creative entrepreneurship — and from the day I stared this blog in March of 2015 through to the end of 2017, I hustled hard. As a result, I entered 2018 feeling completely burnout, uninspired and unsure of how to proceed. I knew a change was necessary for me to move forward and progress in a way that would allow for more balance and well being in my life (and therefore more inspired work), but I wasn’t exactly sure how to get there. I felt like I needed to slow down and take life as it came, rather than creating an exhaustive list of all the things I felt I needed to accomplish — and I spent 2018 doing just that. I changed course and made chasing my passions for HOME and FASHION based content my first priority, which resulted in a pretty monumental year here at JustineCelina. That said, the largest shifts I made were off of these pages, in my mental and physical health, relationships and life in general. Fast forward to January of 2019 and I’m feeling energized, more inspired and productive than ever — and ready to make 2019 my best year yet! If you’re curious about what what’s to come, my favourite tools and resources to stay organized, inspired and fit, or in need of a healthy dose of motivation, cozy up with me and let’s chat about living and working with confidence and intention this year!
Happy winter solstice, beautiful people! I’m back today with my Homemade Dairy Free Coconut Rum Eggnog — a festive holiday beverage that’s been in my family for decades, but has recently undergone a contemporary, plant-based makeover! I have so many cherished memories of our neighbours making this eggnog for everyone on our country road to enjoy on Christmas Eve (it never lasted long!). Unfortunately, over the years as I developed a dairy sensitivity I was no longer able indulge — that is, until last holiday season! I decided it was about time to give my favourite eggnog recipe a clean, dairy-free makeover by swapping milk and heavy creams with coconut-based alternatives, regular eggs for the free-run, local, farm-fresh variety, table sugar with 100% pure Canadian maple syrup, spiced rum for Eau Claire Distillery’s seasonal, Limited Edition Gin Rummy, infusing our homemade eggnog with cinnamon sticks and topping it off with decedent dark chocolate shavings. As always, this festive cocktail is free of dairy, gluten and refined sugar — and has become my favourite healthier holiday indulgence!
We actually perfected this recipe last holiday season (who remembers the Stories?!) shortly after I discovered Eau Claire Distillery (I’ve since used almost every single spirit they make in my COCKTAILS!). During our lazy, cozy days in the country between Christmas and New Years Eve, I took a trip to the visit their distillery in Turner Valley with my Mom (who loves gin) and my brother (who was home from New York and loves cocktails) for a tour and tasting — and that’s where my love affair with these incredible, farm-to-glass, artisinal spirits began. For their Christmas presents, my Mom and brother chose a bottle of their favourite spirit, on me. Gin Rummy was Jared’s spirit of choice — a unique, wintery, gin-meets-rum remix boasting warm notes of winter spice with a botanical, herbaceous backdrop. It was actually this limited edition spirit that inspired the makeover of our favourite holiday eggnog recipe — as soon as it hit my lips, I knew it was the missing ingredient! As we enjoyed the second batch of experimental eggnog for New Years Eve, my family confessed they actually liked it better than the original version — and that’s when I knew I had to share our update Homemade Dairy Free Coconut Rum Eggnog with you! To celebrate our one year anniversary and thank you for your support this year, I’ve teamed up with Eau Claire Distillery to give away a bottle of Limited Edition Gin Rummy, along with a Tour & Tasting for 2 at Turner Valley’s Eau Claire Distillery (check out the bottom of this post for details on how to enter!). Cheers and happy holidays!
It’s been almost exactly one year since I published a baking recipe — but I promise, my Gluten Free Pumpkin Turmeric Muffins are worth the wait! Believe it or not, I’ve never actually baked with pumpkin here at JustineCelina, although I have integrated it into seasonal breakfast bowls, smoothies and energy bites (what can I say — I love pumpkin!). And what’s not to love? Besides being incredibly delicious, it’s also brimming with along with loads of fiber, vitamins A, B6, C and E, thiamin, niacin, vitamin B6, folate, iron (great for us plant-based eaters!), magnesium, phosphorus riboflavin, potassium, copper and manganese. Coupled with the mega dose of healing, anti-inflammatory turmeric, fresh ginger and classic fall spices at play, these seasonal muffins also boast a wide array of health benefits and medicinal, healing qualities. I’ve mentioned many times previously that I believe you can treat yourself and nourish yourself at the same time — and these sweet n’ spicy seasonal muffins are the perfect example of that!
My Gluten Free Pumpkin Turmeric Muffins are free of dairy, gluten, refined sugar and oil — and a fantastic way to start your day while sneaking in tons of nutrition, even when you’re on the run! With the holidays just around the corner, these are incredibly busy times and I’m always looking for simple, nutritious options to help me stay on track with my health and fitness goals. Pumpkin puree (use a good quality store bought version, or snag my easy homemade recipe here), pure Canadian maple syrup, decadent coconut milk, freshly grated ginger and a kiss of pure vanilla combine with warming fall spices of cinnamon, nutmeg, cloves and allspice to create a light and fluffy, plant based muffin to help you power through your day. Enjoy them at breakfast, as a mid-day snack, or as a lighter alternative to more calorie-laden pumpkin-based desserts. This deceptively ‘free from’ recipe and can be enjoyed by plant-baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking!
I bet you thought I’d abandoned sangria for COCKTAILS, didn’t you? Although sangria was definitely my first love, as I’ve dived deeper into recipe development and mixology here at JustineCelina, my foray into cocktailing over the past 3.5 years was something I never would have predicted (I’m a huge wino and I thought I’d always prefer wine based libations to cocktails!). I’ve published just about every type of sangria recipe you can think of on these pages, incorporating red wine, white wine, rosé and prosecco — you’d think I’d have my bases covered by now, right? Nope. I’ve always wanted to create an autumnal sangria incorporating October’s beautiful BC apples and late harvest wine, but could never find the right spirit to bring it to life — that is, until now! Enter Eau Claire Distillery‘s newest limited edition offering, Apple Brandy. This seasonally inspired spirit is infused with orchard fresh Okanagan apples and the essence of warm French oak — and I knew it would be the perfect ingredient to elevate my Late Harvest Spiced Apple Sangria with handcrafted flair and character!
Just in time for Canadian Thanksgiving, I’m thrilled to bring you a fresh sangria recipe inspired by changing leaves, cozy knits, brisk autumn evenings and celebrating this beautiful life with family and friends! My Late Harvest Spiced Apple Sangria combines late harvest riesling with Eau Claire’s Apple Brandy, freshly pressed apple cider and ginger beer with a sweet and spicy trio of Okanagan apples, fresh ginger and cinnamon sticks to infuse this comforting, apple-centric sangria with autumnal warmth. In the spirit of the season to thank you for all your support this year, I’ve teamed up with Eau Claire Distillery, Calgary Farmer’s Market and Rocky Mountain Food & Wine Festival to create the Ultimate Local Foodie Giveaway — including a bottle of limited edition Apple Brandy, 50 Farmers Market Bucks so you can shop for everything you need to recreate this sangria at home while supporting our local farmers and attend Calgary’s premiere food and wine festival, on me (check out the bottom of this post for entry deets!). Wishing all of my Canadian friends the happiest of Thanksgivings — I’m so grateful for each and every one of you!