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Spring

7 No Cook Vegan Dinner Recipes to Make When it’s Too Hot

Vegan Mango Ice Cream

Black Bean and Corn Salsa

Pineapple Salsa Recipe

3-Ingredient Frozen Yogurt Granola Cups

Curried Satay Veggie Bowls

Strawberry Panzanella Salad with Balsamic Glaze

Vegan Carrot Cake Pancakes (with Maple Cream Cheese)

Easy Southwestern Tofu Scramble (+ Breakfast Tacos)

Vegan Beet Falafel with Harissa Tahini Dressing

Salted Honey, Dark Chocolate, Coconut and Quinoa No Bake Granola Bars

Buffalo Quinoa Cauliflower Vegan Meatballs

My Progress Morning Routine + Quinoa Breakfast Bars

Baked Banana Bread Oatmeal Cups (Chunky Monkey)

4-Ingredient Salted Caramel Chocolate Cups (Vegan and No Bake)

Espresso Cinnamon Overnight Oats

DIY: Easy 3-Ingredient Coconut Rose Sugar Scrub

Maple Glazed Roasted Carrots with Carrot Greens Chimichurri

Watermelon Mint Popsicles (Three Ingredients)

Grilled Peach, Basil and Vegan “Goat” Cheese Pizza

Rainbow Fruit Salad with Maple Lime Dressing

Pineapple Peach Smoothies

Creamy Vegan Mac and Cheese

Quick Pickled Radishes

Welcome! Hi, I’m Jessica!

Jessica is an award-winning photographer, videographer and home chef who is also now a new mom! Her mission is to provide thoroughly-tested simple and delicious meals from her kitchen to yours.

Jessica has been featured in The Washington Post, Essence Magazine, Google for Creators, The Oprah Magazine, Country Living and many more publications.

More About Jessica