New Video: Good Mood Foods that make you feel HAPPY + Smoothie Recipe!

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This video is all about good-mood foods that are clinically proven to work as an anti-depressant and help you to feel HAPPY! These are some of my favorite foods that I eat just about every day because it is so important to stay energized and happy in order to follow your purpose and passion in life! If some of these good-mood foods will help you to accomplish that, I say go for it!
The smoothie recipe is one of my favorites that I drink almost EVERY day because it’s that good and it helps me to feel good too!
Enjoy!

Fast Summer Snack Hacks! Vegan + Healthy

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It has been SO hot in Southern California I decided to do a video on summer super quick and easy snacks I’ve been eating lately! These are so easy to make and are super delicious! Try them out and let me know what you think!

Snack 1: Easiest taco in the world

Snack 2: 3 ingredient mint chip nicecream

Snack 3: Citrus, mint and cucumber spa ice

Snack 4: Peanut butter banana bites (trust me you want to make these)

Check out the video:

New “What I Ate Today” Video Is Up!

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Hello everyone!

Check out my latest video “What I Ate Today” and let me know what you think! 

Vivi might make some super cute appearances 🙂

 

Quick healthyhappy dinner idea…Chickpea Mushroom Yummy Bowl

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Man this was tasty!

It seems as thought the best creations come together when not knowing ahead of time what I’m going to make and also being in a hurry.

It just goes to show it doesn’t always take a lot of money or time to eat healthy plant-based foods!! It does help to have your staples handy though…Speaking of, want an easy guide of must-have staples to always have in your kitchen? Just put your email address in the line at the top and I will send you a “getting started” grocery list! 

Bowl of Chickpea Mushroom Yumminess

 

Bowl of Chickpea Mushroom Yumminess 

Start cooking your rice (I used black rice, but any rice will do or quinoa)

Wash and chop your veggies and start steaming (I used kale and red bell peppers)

In the mean time chop up some organic white mushrooms and put them in a pan with broth and seasonings- I used fresh chopped garlic, red pepper flakes, cayenne pepper, gluten-free soy sauce, garlic powder.  Cook down until the mushrooms are shrunk, you are essentially making a concentrated mushroom stock to pour over all the ingredients this will give the dish the most flavor and a broth, light gravy-like consistency.

Saute some beans (I used chickpeas because I’m obssesed) in veggie broth and seasonings.

When everything is cooked stir everything together or layer one in a time in your bowl. Above I mixed the rice, steamed veggies and mushroom broth together in a bowl and then topped with the chickpeas.

* You can top the final dish with salsa, nutritional yeast or fresh avocado! 

This meal is healthy, gluten-free, vegan, filling and satisfying; you can use so many variations based on what you have on-hand and what you might be craving at the time.

 

 

 

 

Easy Tasty Vegan Butternut Squash Soup!

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This is my new favorite go-to soup at the moment!

I love pairing it with a kale salad (see my recipe for the best kale salad here) you will feel warm, healthy and wonderful after this meal!

Butternut Squash Soup and Kale Salad
Vegan Butternut Squash Soup

 

Easiest Tasty Butternut Squash Soup

Delicious, easy butternut squash soup recipe that is healthy, vegan and gluten-free!


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Ingredients
  1. 2 bags of Trader Joes Butternut Sqash cubes or 1 med/large whole Butternut Squash
  2. 1 large Honeycrisp Apple
  3. 1/2 cup of full fat coconut cream
  4. 2-4 garlic cubes
  5. 1 tbsp. olive oil (or veggie broth)
  6. 1 inch of fresh grated ginger
  7. red pepper flakes
  8. garlic powder
  9. nutmeg
  10. salt & pepper or (cayenne)
  11. 1 Carton of Veggie Broth
  12. Optional: add 2 sweet potatoes, turmeric, or fresh herbs
Instructions
  1. Steam- Throw both bags of butternut squash in a pot to steam along with your cut up and peeled honey crisp apple.
  2. While it is steaming get a separate pan and put olive oil, minced garlic, grated ginger and all seasoning and begin to sauté it lightly until it starts to bubble, turn down heat and add coconut milk.
  3. Once the cream is broken down, stir together all ingredients and remove from heat and set aside.
  4. When your butternut squash is done (fork should easily press through) remove from heat, drain, rinse with cool water and then throw it in your blender along with cooled coconut milk seasoning.
  5. Blend together with your cold Veggie Broth till desired thickness
  6. Transfer this mixture into your large pot and heat!
healthyhappyjess http://jessicaremmers.com/

Pumpkin Pie Smoothie Time #12DaysOfChristmas

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Ever wonder what to do with that leftover canned pumpkin purée?

Why not make a smoothie? Pumpkin is SO good for you…I even did a video about it! It’s full of antioxidants and vitamin A which will keep you looking and feeling vibrant!

I did a post about this smoothie in the past but I will re-post the recipe for you below…

Pumpkin Pie Smoothie


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Ingredients
  1. 1/2 cup organic canned pumpkin
  2. 1/4 cup oats (soaked for an hour if you can)
  3. 2 frozen bananas
  4. about 1/2 teaspoon Pumpkin Pie Spice
  5. 1 tablespoon maple syrup
  6. 1 teaspoon blackstrap molasses
Instructions
  1. In your blender, combine all the listed ingredients and blend!
  2. Top with shredded coconut, hemp or chia seeds!
Notes
  1. You can soak your oats for an hour before you blend them if you have time.
  2. You don’t have to be exact with the recipe amounts, use what you have and experiment.
Adapted from Oh She Glows
Adapted from Oh She Glows
healthyhappyjess http://jessicaremmers.com/

How to roast Chestnuts -Step by Step #12DaysOfChristmas

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How to Roast Chestnuts. A step-by-step guide! 

 

Chestnuts

 

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Apple Crumble Cookie Biscuits! Kicking off #12DaysOfChristmas

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From now until Christmas…

I will be featuring vegan, gluten-free, healthy holiday inspired foods and recipes for my #12DaysOfChristmas series!

I will be using either my own recipes or ones from or inspired by other people on the web and as always, some health benefits of some of these holiday foods!

Here are some delicious Apple Crumble Cookie Biscuits! These are great for breakfast or a late night snack because there is no added sugar…They are soft yet flaky and honestly good any time. 🙂

Apple Crumble Biscuits

Naturally sweet, flaky and delicious any time.


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Ingredients
  1. 1 cup oat flour
  2. 2 tbsp. ground flax
  3. 1 tsp. baking powder
  4. 1 tsp. cinnamon
  5. 1/2 tsp. pumpkin pie spice
  6. 1 grated Granny Smith apple
  7. 2 tbsp. peanut butter
  8. 3 tbsp. melted coconut oil
Instructions
  1. Preheat oven to 350f
  2. Mix all dry ingredients in a bowl
  3. Combine ground flax seeds with 2 tbsp. water in a separate cup.
  4. In your food processor, finely chop your apple (or grate apple if you don’t have a FP in a separate bowl).
  5. In your apple bowl or food processor combine all other “wet” ingrediants: peanut butter, coconut oil and flax seed mix.
  6. Once combined add the dry bowl to the apple bowl and mix well
  7. Dollop onto your parchment lined cookie sheet into round shape
  8. Bake on 375f for 15-20 mins
Notes
  1. Optional: add 1/2 cup of dried cranberries for some added color.
Adapted from instagrammer @fitnessence_
Adapted from instagrammer @fitnessence_
healthyhappyjess http://jessicaremmers.com/

 

Chickpea + Peanut Butter Cookies

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These are the easiest, healthiest, most tasty, unprocessed, vegan, gluten-free, protein cookies! If you’re ever craving something sweet, give them a try!

Chickpea + Peanut Butter Cookies

 

 

Chickpea + Peanut Butter Cookies

These are the easiest, healthiest, most tasty, unprocessed, vegan, gluten-free, protein cookies!


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Ingredients
  1. 1 can garbonzo beans
  2. 2 teaspoons vanilla extract
  3. ½ cup + 2 tablespoons natural peanut butter
  4. ¼ cup maple syrup
  5. 1 teaspoon baking powder
  6. Pinch of salt
  7. 3/4 cup vegan chocolate chips or carob chips
Instructions
  1. Preheat your oven to 350°F / 175°C.
  2. Line baking sheet with parchment paper.
  3. Combine all the ingredients in a food processor except for the chocolate chips, blend until smooth.
  4. Add chocolate chips (or smashed chocolate bar)
  5. With wet hands, form into 1½” balls. Take a fork and gentle press down to make ridges and more round shape (wet fork in between so it doesn’t stick).
  6. Bake for about 15 minutes (or more if you like them crispy). Store in the fridge, they taste excellent cold!
healthyhappyjess http://jessicaremmers.com/

 
As you can see, I make these quite often♥
Chickpea + Peanut Butter Cookies

Chickpea + Peanut Butter Cookies

My Vegan & Gluten-Free Thanksgiving! (Recipes + Preparations)

Posted on by Jessica Remmers in News, Recipes | 2 Comments

This was a very special Thanksgiving…

because it was the first time I’ve cooked an entire vegan + gluten-free meal for the entire family and shared with them just how delicious it can be, even on a Holiday!  Since I wouldn’t be cooking a turkey, I wanted to make sure each dish was nutritious, flavorful and extra special. I scoured the internet looking for what seemed to be the most palatable, tried and true recipes from some awesome websites. Some of the recipes I followed very closely and others I was more flexible. I will detail for you the preparation for each dish with pictures and lead you to the websites where I got the recipes…

I have to say, this dinner was an absolute success…the recipes were simple, no crazy mishaps in the kitchen, and most importantly everyone thoroughly enjoyed the food! There was a lot of gratitude going around that day and I think people felt really good knowing what they were eating was not only tasty, but healthy for them too. We all felt pretty awesome after the food, which is not how I usually feel after Thanksgiving. At the end of the day, it feels really good knowing that no animals where harmed in making this meal! 🙂

Okay! Let’s get to the menu:

  • Edible, Tangy, Crave-Worthy Kale Salad
  • Peas with Fresh Dill
  • Roasted Green Beans
  • Mashed Yukon Gold Potatoes
  • Mushroom Gravy
  • Lentil Mushroom Walnut Balls
  • Food Babe’s Cranberry Sauce
  • Vegan, Gluten-Free Skillet Cornbread
  • Pumpkin Pie with Gluten-Free Pecan Crust

Snacks:

  • Organic Corn chips and Salsa
  • Olive Oil Potato Chips + Assorted Veggies with Organic Hummus

Side Note: We had about 8 people total for the dinner, it still yielded some left overs and I doubled or adjusted a few of the recipes as noted to accommodate everyone.

 

Vegan, Gluten-Free Thanksgiving Dinner

The Meal!

Preparation:

  • On Wednesday I hit up Trader Joe’s and Whole Foods and picked up all the ingredients I needed for the recipes.
  • When I got home I prepared the Lentil Walnut Mushroom Balls and set aside in the refrigerator to bake on Thanksgiving Day.
  • Next up, I made the pumpkin pies (the recipe recommended leaving them in the fridge the night before).
  • Lastly, I made the cornbread, which may or may not have been a bad idea because I couldn’t stop eating it the night before…shhhh 😉
The Night Before Baking

The Night Before Baking

Thanksgiving Day:

Kale Salad:  

  • Prepared the Kale Salad and set aside in the fridge until we set the table. This is a simple recipe and mainly requires de-steming the kale leaves and then massaging them with half the dressing before tossing the rest of the dressing and ingredients on top. I ended up using my food processor to chop the kale leaves instead of cutting them with a knife, either one works, I just wanted it to be as simple as possible.

Recipe on my blog: > Kale Salad Recipe

healthyhappyjess Kale Salad

Mushroom Gravy:

  • I prepared the mushroom gravy (while preparing the cranberry sauce) and set aside. This is the healthiest gravy you can get! This recipe makes a lot of gravy, it could even stand alone as a soup if you wanted it to. The recipe link below is for mashed potatoes and gravy but I only made the gravy from this recipe, I made my own mashed potatoes which are super easy, and I will post as well.

Recipe from Forks Over Knives: > Mushroom Gravy Recipe

Cranberry Sauce:

  • This cranberry sauce is such a treat! It’s so fruity and delicious it honestly could stand on it’s own as a dessert. I had fun munching on it while I was cooking everything else. I think I may have doubled the recipe so I’m not sure I followed it precisely, but it still turned out beautifully.

Recipe from Food Babe: > Food Babe’s Cranberry Sauce

Cranberry Sauce

 

Peas with Dill:

  • Made the peas then set them aside. For this recipe I followed it pretty loosely. I got two packs of peas from Trader Joe’s (in the refrigerator section) and I used garlic instead of scallions. This dinner would not have been the same without them, they were so good, especially with that fresh dill!

Recipe from Veggies Don’t Bite: > Peas with Scallions and Dill Recipe

Peas

Roasted Green Beans:

  • I have never baked green beans before, I usually sauté them in the skillet, but I wanted to try it to help simply the preparation. Although, they were tasty I still prefer using the skillet to make green beans. I prepared them on the cookie sheet until right before dinner then baked them.
  • Note: This original recipe was not vegan, but I modified it to make it vegan by skipping the parmesan cheese.
  • Note: I also always add a bit of spice (cayenne or red pepper flakes) and a bit of GF low sodium soy sauce to my green beans as well as garlic.

Recipe from Skinnytaste.com: > Roasted Green Beans Recipe

Before Roasting

Before Roasting

After Roasting

After Roasting

Mashed Potatoes:

  • The very last thing (while simultaneously baking the lentil balls) was to steam the potatoes for mashing. I use the most simple recipe to make mashed potatoes and it is always delicious, low fat and healthy.
  • Recipe: Simply Steam Yukon Gold Potatoes (they are the most buttery and naturally creamy) then drain and set aside. In the same pot you steamed the potatoes add a few cloves of garlic along with a few tablespoons of Earth Balance and sauté for a few mins. Then add the potatoes back into the pot with a splash of unsweetened almond milk and then mash! You can add a sprinkle of salt and pepper as well.

Lentil Mushroom Walnut Balls:

  • All I had to do was pull out the balls I had prepared the night before from the refrigerator and bake them for about 30 mins. total. I baked them with the green beans while I was making the mashed potatoes. These balls are absolutely amazing! Such a treat, they are the perfect holiday main course and tasted delicious with the cranberry sauce.
  • Note: I did not make the cranberry sauce in the recipe below, I made Food Babe’s Cranberry sauce listed above.
  • Note: I doubled her recipe to make enough for about 8 people.

Recipe from Oh She Glows: > Lentil Mushroom Walnut Balls

Lentil Mushroom Walnut Balls

 

Cornbread

  • Since I made the cornbread the night before, all I had to do was cut it up in little squares and put it in a basket. I absolutely love this cornbread recipe. It had been so long since I had cornbread and this is truly delicious…I will be making it a lot more in the coming weeks!

Recipe from Keepin’ it Kind: > Vegan, Gluten-free Skillet Cornbread

Vegan, Gluten-Free Skillet Cornbread

Pumpkin Pie

  • Last but not least we have my favorite part of the meal, the gluten-free, vegan Pumpkin Pie! This was the best pumpkin pie I have ever had and many other people agreed. In particular, everyone loved the crust! I followed this recipe pretty closely and I would recommend it to anyone…As a matter of fact, a few people are waiting on this so here it is! I will definitely be making this again for Christmas! As I mentioned earlier, I made it the day before and pulled it from the refrigerator before serving.
  • Note: I doubled the recipe and made two pies, you will definitely want to do the same 🙂
  • Note: I also made very simple Coconut Cream Whipped Cream to put on top. To make I used whole fat coconut cream that was chilled in the refrigerator the night before and with out any guar gum. Just whip the solid part (set aside water from can) with a little bit of vanilla extract and maple syrup.

Recipe from Oh She Glows: > Pumpkin Pie Recipe

Pumpkin Pie

 

I want to take a moment to thank my Mom and boyfriend for all their help! I would not have been able to do it without them! Thank you!!

And Thank you all for stopping by! I’d love to hear your thoughts, questions or comments on your very own Thanksgiving!

I hope you try some of these recipes for, perhaps Christmas coming up? Or next Thanksgiving. I also hope you feel inspired to try doing your own cruelty-free, healthy, plant based Holiday meal!

Love,

Jess ♥

Vegan + Gluten-Free Thanksgiving Feast

Vegan + Gluten-Free Thanksgiving Feast