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Baking, Breakfast, Dairy Free, Dessert & Treats, Fall, Food, Gluten Free, Local Love, Vegetarian, Winter

GLUTEN FREE MAPLED PUMPKIN CHAI BREAD

Foodie friends, who’s up for some healthier, pre-holiday baking? I’m thrilled to finally share my Gluten Free Mapled Pumpkin Chai Bread with you today after just over a year of recipe development! I’ve mentioned previously that due to my extensive recipe testing and development process and focus on seasonal ingredients, oftentimes recipes take over a year to make it to JustineCelina. As with any piece of content I share on this pages, quality is my top priority! Over the course of the five times (yes, really!) I’ve baked, tweaked and meticulously tested this delicious seasonal loaf, it’s become one of our all-time-favourite recipes — and I hope you enjoy it just as much as I’ve enjoyed creating it for you. I’ve also included a handful of my favourite local grocers and vendors where I picked up all of the ingredients I’ve used in this recipe. Now more than ever, local businesses need our support and I’d like to ask you to consider how you can support your local economy (in whatever capacity you’re able to) as we transition into the holiday season.

My Gluten Free Mapled Pumpkin Chai Bread typifies late autumn by combining two of my favourite seasonal flavour profiles in one deceptively decadent, easy-to-bake loaf that’s free of dairy, gluten, refined sugar and oil. Exceptionally moist and perfectly spiced, this simple, seasonal pumpkin bread tastes like an indulgent fall cake, but is loaded with nourishing ingredients and warm, healing spices! Pumpkin puree, creamy coconut milk, pure Canadian maple syrup and a splash of Mexican vanilla extract are beautifully complimented by a rich melange of quintessential chai spices — including cinnamon, ginger, cloves, allspice, cardamon and anise. The result is an incredibly delicious ‘free from’ pumpkin loaf to be enjoyed by plant based eaters, those with food allergies and sensitivities and anyone that loves delicious seasonal baking! Consider adding my festive Gluten Free Mapled Pumpkin Chai Bread to your holiday baking menu this season for an inventive, better-for-you spin on classic seasonal flavours that the whole family can enjoy. Throw on your coziest sweater and your fuzziest slippers and let’s bake up some chai-inspired seasonal goodness, shall we?

December 8, 2020 by Justine

Appies & Sides, Baking, Breakfast, Dairy Free, Dessert & Treats, Dinner, Food, Gluten Free, Lunch, Roundups, Salads & Bowls, Smoothies & Juices, Soups, Vegan, Vegetarian

28 PLANT BASED RECIPES MADE WITH PANTRY STAPLES, FROZEN FOOD AND STURDY PRODUCE

Happy Saturday, friends. How’s everyone doing? These are certainly strange and uncertain times. Never in my wildest dreams did I imagine blogging about this topic, under these circumstances! But like many of you, I’ve been reflecting on how I can best serve my community in this time of need — and its been so heartening reading stories of individuals and businesses stepping up to care for one another. I’ve always taken great comfort in preparing nourishing meals for myself, my family and my friends — and that extends to all of you! In light of recent world events and the different realities we’re all currently facing in this unprecedented situation, this week I focused on what I could do here at JustineCelina to help. As we spend more time in our homes over the next few weeks (or months) and adapt to a new normal, we’ll inevitably be cooking and eating more meals at home — something I’m very passionate about. So, I rescheduled the pretty cocktail I had originally slated to publish on Spring Equinox (which is now live!) to bring you 28 Plant Based Recipes Made With Pantry Staples, Frozen Food and Sturdy Produce — the ultimate resource in feeding yourself and your family well, and economically, during this challenging time.

I’ve scoured my virtual recipe box to compile 28 extensively tested, plant-based, inexpensive, easy to prepare, immune boosting recipes from breakfast through dinner (with snacks in-between!). Each of these recipes are free of dairy, gluten and refined sugar, but many also yield large batches — which are perfect for families, meal prep or freezing to ensure you have nutrient dense meal options on hand. I’ve always been one to keep a well-stocked kitchen — the majority of my recipes focus on inexpensive but versatile, plant based, pantry, freezer and fridge staples that pack a nutritional punch. I’ve also sprinkled this mega-post with ingredient substitution ideas and tips for maximizing the life of your produce, so you can make the most of what you have on hand (this is actually how my most inventive recipes are conceived, food never goes to waste in my kitchen!). We’re all in this together — so if you’re craving some time in the kitchen cooking, baking and recipe making, I’ve got you covered!

March 21, 2020 by Justine

Baking, Breakfast, Dairy Free, Fall, Food, Gluten Free, Vegetarian, Winter

GLUTEN FREE PUMPKIN TURMERIC MUFFINS

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!

December 4, 2018 by Justine

Breakfast, Dairy Free, Fall, Food, Gluten Free, Smoothies & Juices, Vegan, Vegetarian

RADIANT RED JUICE

Can you believe it’s been almost a year since I published a fresh juice recipe?! I tend to go through phases with food and 2017 has definitely been full of more smoothie bowls than it has fresh juices. But today I’ve dusted off our juicer to bring you my Radiant Red Juice — a beautiful, summer-meets-fall elixir celebrating the best produce our bountiful Canadian landscape has to offer during this transitional time of year. Like last autumn’s fresh juice, this recipe is also inspired by colour — but this time, it’s a nod to Autumn 2017’s hottest hue (here I go with that PANTONE Fall 2017 Fashion Color Report again)… red!

I came up with this recipe on a Thursday after a huge farmer’s market run the weekend prior — it was fruit overload in the best way possible. My boyfriend had also just returned from a business trip with tons of Okanagan peaches — plus some gorgeous apples, blackberries and plums straight from a colleague’s mini orchard! We were headed out of town the next day for a weekend wedding, I was researching A/W17 trends and kept seeing red popping up everywhere (hint: there’s going to be a bit of a theme here at JustineCelina next month!) — and before I knew it I was in the kitchen combining all the red (or close to red!) produce we had available for a juice so it wouldn’t spoil while we away. My Radiant Red Juice was the result — a comforting, vivacious juice comprised of heirloom apples, red plums, red pears, blackberries, carrots, ginger, lime and a kiss of cinnamon. This nutritional, crimson powerhouse is loaded with a mega dose of vitamins, antioxidants, phytonutrients and flavonoids to help to promote a healthy immune system and a radiant complexion. If you’re looking for some fresh juicing ideas as we head into autumn, you’ve come to the right place!

September 29, 2017 by Justine

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

AUTUMN ENERGIZER JUICE

You guys, these are some busy times. I’m definitely no stranger to hard work — but without a doubt, these last few months have been the busiest of our lives. And while I’m grateful for the work and opportunities, there’s really only so long you can burn the candle at both ends before things start to fall apart, health wise. After awhile, there’s a point when coffee and tea can no longer help me and what I really need is sleep. At times like these I find myself turning to fresh juice to give myself an extra immunity boost!

Despite my busy schedule, I pride myself on being a healthy person and taking the best care of myself that I can through diet and exercise. Thankfully, I rarely get sick. So when I woke up on Friday feeling run down with a little tickle in my throat, I knew I had to get handle on it! It’s Sunday and I feel much better now — but this past week I came up with a new fresh juice recipe that I wanted to share with you. My Autumn Energizer Juice combines traditional autumn produce with unconventional ingredients — resulting in sweet, creamy, energizing juice with a spicy, warming kick! Power through busy times with an offbeat fresh juice recipe that includes both sweet potato and cape gooseberries. It’s just what the doctor ordered!

October 23, 2016 by Justine

Apple Pie Steel Oats with Candied Maple Pecans // JustineCelina.com

Breakfast, Creative Process, Dairy Free, Fall, Food, Gluten Free, Life, Pantone, Vegan, Vegetarian

APPLE PIE STEEL CUT OATS WITH CANDIED MAPLE PECANS

I’m back with some beautiful, orchard-fresh Ambrosia apples, a new recipe and a grateful, renewed mindset! Happy belated Thanksgiving to my Canadian readers, I hope you all enjoyed a weekend full of family, friends, delicious food and a few good drinks. It’s been a week since my last post because I decided to take this weekend off from blogging. It was a combination of events that led me to decide another unplugged weekend was exactly what I needed (nothing serious, but I definitely needed the time away!). I’ll get more into that later in this post — but for now, let’s get to chatting about this recipe!

My Apple Pie Steel Cut Oats with Candied Maple Pecans is inspired by comfort food, holiday flavours and warming, autumnal spices. They’re a simple, delicious way to celebrate fall’s freshly harvested apples and they can be on your table in less than 45 minutes. Who says you can’t indulge an apple pie craving to start your day? This powerhouse breakfast bowl is free of dairy, gluten and refined sugar — and bursting with natural sweetness, spices and wholesome nutrition. And yes, it really does taste just like apple pie! Throw on your coziest sweater and let’s make an apple pie inspired dish that you can eat for breakfast — all week long!

October 13, 2016 by Justine

Rainbow Carrot & Yellow Pepper Soup // JustineCelina.com

Dairy Free, Dinner, Flowers, Food, Gluten Free, Lunch, Paleo, Soups, Spring, Vegan, Vegetarian

RAINBOW CARROT AND YELLOW PEPPER SOUP

It was a cold, rainy spring Saturday in Calgary. I’d just had a beautiful, inspiring lunch at Shokunin the day prior with fellow food blogger Heather’s Eats. During lunch, my Maki roll came garnished with gorgeous edible petals and chef Darren stopped by to chat with us about his vision for the restaurant. Earlier that week I had tons of photoshoots involving flowers and the leftovers were scattered all over my living room in a beautiful mess. Rebecca and I had been chatting about ideas for edible flower posts, so that was dancing around in the back of my head. I had a whole bunch of carrots and yellow peppers that needed to be used up, and a can of coconut milk sitting half-full in the fridge. I was craving a comforting, pureed soup and realized I hadn’t made one since the fall! It seems that on dreary, grey days I crave the most colour — and I’ve been really into yellow in fashion this spring.

All these things inspired this fresh, nourishing and colourful spring soup recipe! The best part? You only need 10 ingredients (including seasonings) to make my Rainbow Carrot & Yellow Pepper Soup!

May 12, 2016 by Justine

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