Justine snacks

When hot salad season starts (and yes, it's a thing) this Baked Kale Salad with Crispy Quinoa is the only one I want. All the vegetables are roasted in the oven, and the quinoa is toasted to a crispy perfection. It's the perfect balance of flavors and a great way to pack vegetables into your meal.

This creamy, easy curried salmon is one of my favorite ways to make a fast and healthy dinner. It's quick to make, incredibly filling and incredibly adaptable. Plus it only uses minimal ingredients to make a slightly spicy, creamy, and repeatable sauce. It's perfect as a healthy weeknight comfort food!

Petition to make stuffing a fall-round food, not just a Thanksgiving staple ok? And petition to make stuffing vegetarian all the time, because there's no reason why it shouldn't be right? Anyways, this cornbread stuffing is packed with spices, acidic craisins and sweet cornbread, making it my favorite Thanksgiving staple.

I lovingly call these basil oil beans my “green beans.” They are bright green, packed with herby flavor, and just ridiculously satisfying. This recipe is more than just a basil oil, it’s a lemony-parlsey-basil-oil that coats a pot of white... Read More The post Basil Oil Beans appeared first on Justine Snacks.

I'm known for making a pretty dam* good cookie, and these brown butter banana cookies are no exception. They have irresistibly crispy edges, a subtle but still noticeable banana flavor, and the best chewy center in the game. They use one whole banana, two sticks of butter, and a whole bag of chocolate chips, so there are no forgotten ingredients in this recipe. And one other perk? No eggs in case there are any egg allergies in the house!

I can confidently say these will be the best (and maybe only?) blue blueberry muffins you've ever had! And just in time for national blueberry muffin day. They are soft and fluffy, with a domed top and crispy streusel. This recipe uses frozen blueberries to make the muffins naturally blue, but that's not all they do - they help make this cookie recipe vegan, subtly sweet, and filled with blueberry flavor. A total winner in my books!

This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.

You've heard of pasta salad, you've heard of potato salad - but now, it's time for gnocchi salad. Sometimes I want that filling, comforting bite of crispy gnocchi, but I also want it balanced with the wholesome and refreshing crunch of some vegetables. This salad is the best of both worlds.

These beans are rich and complex, but so comforting. Roasty sweet potato mingles with crispy sage, all on top of white wine beans that simmer into a brothy bean of sorts, just a tad creamier. The recipe is finished quickly, but the results will feel like you took hours to build layers of flavor.