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 🙂

 

What is my diet? What is HCLF? WFPB?

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New Youtube video is up! I’m excited because I’m on a mission to start shooting YouTube videos regularly and get them out once a week! This is quite a goal considering I am learning to edit and do everything all on my own, but I’m up for the challenge. I would love your feedback on any suggestions you may have for future videos!
Thank you for watching…and please subscribe to my YouTube channel!!

♥ Jess

 

How to Look Your Best for a Photoshoot or Event! – New YouTube Video

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Hello!!

I just released a new YouTube video all about how to prepare to look your best for a photoshoot or event!! Plus my recent shoot with Harmony Photography, my skincare routine and diet tips…

Check it out! Please let me know if you’d like to see more videos and if so, some topics you’d like to see and subscribe to my YouTube channel if you want to see more!! Thank you!!! â™Ą

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 purĂ©e?

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/

Pumpcornbread #12daysOfChristmas

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Can’t decide between…

Pumpkin bread and Cornbread? Why not try Pumpcornbread? I got this recipe from Debbie Adler’s vegan, gluten-free, allergy-free cookbook “Sweet Debbie’s Organic Treats!” This hit the spot and filled the air with a blissful Holiday aroma. I recommend this cookbook to anyone wanting to do some vegan, gluten-free baking as it is filled with so many delicious ideas…I will go into a more in depth review in the coming weeks as I try more recipes! For now, please enjoy Pumpcornbread 🙂


Happy Day Two of #12DaysOfChristmas see you tomorrow for day Three â™Ą

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/