To say I went poke crazy in Vancouver this spring would be a major understatement. Typically, I don’t eat meat very often (I’m actually not vegan, although I eat that way about 90% of the time and have included a vegan option in this recipe) — but anytime I travel, I love to immerse myself in local cuisine. It’s such a treat to be able to indulge in fresh seafood on the coast! After making one too many poke runs when I landed back home in Alberta, I decided to take matters into my own hands and develop a recipe for the ultimate gluten and dairy free poke bowls at home! My Ahi Tuna Poke Bowls with Citrus Ponzu & Sriracha Aioli are an explosion of traditional Japanese flavours infused with a west coast vibe and all the fixings — a mashup of sustainable, sashimi grade ahi tuna, avocado, carrot, cucumber, mango and grilled asparagus adorn a bed of organic brown rice and tender greens, topped with a scratch made, Gluten Free Citrus Ponzu, drizzled with Sriracha Garlic Aioli and garnished with roasted sesame seeds, nori and scallions. They’re even better than the poke bowls I fell in love with by the sea!
I’ve partnered with Inspired Greens to bring you a lightened up version of the classic poke bowl where I’ve used a blend of Inspired Greens MultiLeaf Trio and organic brown rice as the Ahi Tuna Poke Bowl base. If you follow along with my adventures over on Instagram, you may remember their beautiful bouquet of Alberta grown living lettuce from earlier this summer — and as someone who’s passionate about local, plant based eats, I’m elated to continue working Inspired Greens and officially introduce you here at JustineCelina. Their greens add a fresh, flourishing texture and gourmet flair to these summer friendly poke bowls — they’re also a breeze to work with, helping to reduce meal prep time!
Happy Monday, everyone! How was your weekend? If you’ve been following along with my Insta Stories lately you likely caught a glimpse of what my weekend looked like, including my very first saskatoon picking adventure! An old friend of mine invited us to forage their family farm near Carseland, Alberta where the saskatoons are flourishing — it’s the best crop they’ve ever had. I spent Saturday evening strolling through saskatoon tree lined paths with my Mom and little sister — bucket in one berry stained hand and camera in the other (now that’s my kind of girls night!). It was a gorgeous evening and we came away with overflowing buckets, happy hearts and about 8 pounds of berries!
Enjoy the bounty of our beautiful Canadian prairies with my Wild Saskatoon Berry Crumble — a simple, 9 ingredient recipe with a wholesome, plant based spin. It’s free of dairy, gluten and refined sugar — and bursting with decadent berry flavour! Freshly picked saskatoons are bathed in bright lemon juice then naturally sweetened with rich, caramel laden coconut sugar and sprinkled with a hearty topping including quick oats, homemade oat flour, more coconut sugar, Himalayan pink salt, cinnamon, chopped almonds and coconut oil. This vibrant, crowd pleasing dessert that accommodates food allergies and sensitivities without compromising those classic crumble characteristics we all know and love (I promise, no one will know it’s a ‘free from’ dessert!). It’s a no fuss summer dessert that’s ideal for entertaining and can be on your table in 45 minutes!
Hosting a New Years Eve or holiday party, and need a last minute idea to kick your decor up a notch? Add a thoughtful touch to your soirée with my DIY Mistletoe-Inspired Wine Charms! They’re cute, easy and inexpensive to create — all you need is seasonal greenery and berries, hoop earrings and copper wire in various colours. And the best part is that you can make them in less than an hour, for about $20! These wine charms are a fun way to help guests keep track of their drinks at a cocktail party, and they can also take them home as a keepsake and dry them. And if you’re hosting a New Years Eve Party, they may also come in handy at midnight!
I really love sangria. I love it so much that sometimes my girlfriends and I are referred to as The Sangria Sisters — and I’m not mad at it! I also like to eat (and drink) as seasonally as possible, so I created this holiday sangria recipe inspired by seasonal flavours, Gatsby glam, and New Years Eve bubbly. Traditional sangria gets a luxurious makeover in my Sparkling Pomegranate Cranberry Sangria — I’m swapping wine for bubbles, and infusing the recipe with flavours of pomegranate, cranberry, orange, and ginger, plus a healthy splash of Grand Marnier to send it over the top. Enjoy this sangria at your holiday parties, or to ring in the New Year, because as the great F. Scott Fitzgerald said, “Too much of anything is bad, but too much Champagne is just right.” Cheers!
I believe that if you’re going to treat yourself, you can nourish yourself at the same time — so this year I’m putting a whole food spin on traditional holiday sweets. These are my kind of treats — the ones you feel really good about indulging in (sometimes I even have them with my morning coffee!). Next time you’re looking for a quick, no-bake, holiday party treat, try my Dark Chocolate Raspberry Energy Bites! They’re a healthier alternative to traditional holiday truffles or rich, chocolate-based desserts. They’re also vegan and free of gluten and refined sugar — perfect for parties where guests have food sensitivities and allergies. You can whip these festive little bites up in just 10 minutes, and keep them on-hand for last-minute guests, holiday gatherings, or all for yourself!
Fall flavours are great and all, but this week I needed to switch things up — I was craving something light, fresh and colourful! Today I’m sharing the recipe for my Tangled Thai Salad — a simple, healthy salad overflowing with veggies and plant-based protein (including the best Ginger Peanut Sauce, ever). I love to make a big salad for dinner when I feel like I need a some extra nourishment, and the extremely brown landscape in Calgary lately has left me craving come colour! My recipe is a crowd pleaser — I’ve served it for many girl dinners (for those of you who are new, I have dinner with my college girlfriends every week!). I also share my tips for making your salad look pretty when you’re serving it as a main course — because we eat with our eyes first, right?!
I think this was the year that my favourite season changed, from summer to autumn. Not only is it the most beautiful season, I truly believe that fall flavours are the best — it’s the time of year I feel most inspired in the kitchen, and always come up with tons of new recipes. If you’ve been with me for awhile, you know that I love to add unique ingredients to my smoothies. I drink smoothies and fresh juices a lot — it’s is the easiest way I can make sure I’m properly nourished, even when I’m super busy. But, I get bored easily, so I never make the same smoothie more than a few times!
This fall, I’ve been really into making my own pumpkin puree (it’s easy, and I tell you how I do it in the post!). It’s so much better than store-bought. One day when I was experimenting, I tried some in a smoothie, combined with sweet and creamy persimmon, and spicy fall flavours like fresh ginger, cinnamon, nutmeg and cloves. This is one of my favourite smoothies yet — it tastes like an indulgent treat, but it’s brimming with healthy, nourishing ingredients!