Here are two of the most delicious cheesecakes I’ve ever had! AND THEY’RE VEGAN!
I found these recipes on google. Just search for:
Vegan Banana Cheesecake ( and add chocolate chips!)
and the second one is
Vegan Raspberry Cheesecake
Enjoy! And as always, if you try these, I’d love to know how they come out!
Let me know If you have any questions.
Until next time, stay healthy!
These garlic Brussel sprouts are so much easier than you would think and they are more delicious than you could imagine!
Ingredients:
Brussel sprouts
Garlic cloves
Olive oil
Salt
Pepper
Recipe:
Turn oven on to bake at 375
Clean and either cut or leave whole all Brussel sprouts.
Place them in a large strainer.
Drizzle with olive oil (enough to coat each piece)
Let excess oil drain out
Sprinkle with salt and pepper to your liking
Throw in garlic cloves (as many as you like)
Toss everything with two wooden spoons (or any utensils you have around)
Place in a pan and cook for 25-35 minutes. After 25 minutes, check it every 5 minutes. If you like them a little crispy, cook at a slightly higher temperature the entire time.
ENJOY!
Once you make this, please comment and let me know how it came out. 🙂
Have a great week!
To make these awesome zucchini boats, all you need is:
Large fat zucchini {one will feed 4 people}
Tomato sauce
Daiya cheese {mozzarella style}
First thing first… Take the zucchini and wash it. You’ll be eating the skin, so make sure it’s organic and wash it very well. Then cut about the ends off so you’re working with just the edible parts of the vegetable.
Next you’re doing to cut in half length wise, the cut each of those pieces in half width wise. You’re going to end up with zucchini that looks like this:
Next your going to carve out the middle with the seeds. A spoon works great, or you can use a knife and make a triangular shape cut.
Then just put on as much sauce as you like in the middle of the zucchini. Next, sprinkle cheese on them, again, as much or little as you prefer.
Then I sprinkled on a little oregano to top it off. I also added some fresh basil after the sauce but before the cheese since I had it in the fridge. You can add anything else you like on your pizza as well.
I placed these on the grill at 400 degrees for about 10 minutes, but you could do the same thing in the oven If you prefer.
Next step, ENJOY!
Just be careful since its going to be veeeery hot!
I hope you enjoy and please, if you make it, let me know how yours turned out and what other delicious ingredients you used.
Until next time… Stay healthy!
Jessica
Follow me on Instagram at: easyhealthyvegan
“Chickie Bites”
Hi there and welcome back to my blog! Today we’re featuring our Vegan Panini’s from yesterday as promised. Here’s what you’ll need:
Now, let’s get started. I asked them to slice the bread at the store, but if you haven’t done that, go ahead and cut the bread to the thickness you want for your sandwiches and lay them out stacked with the top and bottom. Next, butter the outer side of each piece. {It may help to slightly melt the butter for about 15-20 seconds in the microwave to soften it up.} Then, flip each stack over and do the same to the bottom. 
This is what they should look like after being buttered. 
Next, set your griddle to 400 degrees {I forgot to take a picture of it at that setting, but you know what I meant.} 
Then you’re going to prepare your other ingredients. Start by taking everything out of the refrigerator and laying it out. As you can see, these are the ingredients I listed above that I decided to use. 
The avocado will need to be sliced. 
Yes, it looks a bit mess, but it tastes delicious in the end. Just wait and see… Go ahead and prepare everything else you’ll want to put in. 
Set it aside for the moment. 
Bring a few sandwiches over to your cutting board and lay them out open fact with the buttered side facing the cutting board. Now go ahead and layer your ingredients on one side of each sandwich. I started with “cheese” on the bottom, then tomato, then onion, then avocado and topped it off with more “cheese”. I also then added salt, pepper and oregano to this part. 
Then close your sandwiches and put them on the griddle. 
Make sure to press the top down firmly so that the cheese can hold the panini together. You can keep it on the griddle unit it looks the way you like it. It shouldn’t be burnt, but it can be darker than the picture below. 
This delicious meal ends with melted “cheese” and delicious flavor, but be careful! Depending on what ingredients you use, the tomato and avocado made this very hot, do wait for it to cool down before burning your mouth! 
Last step, ENJOY! I’d love to hear what you think and if you tried it yourself, what ingredients did you use? Until next time… Stay Healthy! ~Jessica
Finally! Our first meal post! Wahoo!!! I hope you enjoy all the pictures and details on how this delicious meal is crafted. As all our posts will be, it’s EASY, HEALTHY & VEGAN if you couldn’t have already guessed by the name of my blog. Please let me knowif I miss anything and if you have any questions at the end! Enjoy the recipe, enjoy the pictures, but most of all, enjoy the meal once you make it yourself!
Here we go.
For this recipe that makes 4 servings, you will need:
Now that you know what ingredients you’ll need, let’s get right into it.
First, get out all the ingredients you plan to use. For me, I grabbed everything out of the fridge that was a vegetable and organized it on a cutting board.
Next get out a pot, rice and vegetable stock. Always remember, rule of thumb… You need double the amount of liquid as rice.
So, I used 1 cup of rice and 2 cups of vegetable stock. Put them in a pot and leave it on the stove. Don’t turn it on quite yet, just get it ready so that you don’t have to do it later.
Set the timer for 20 minutes but don’t press start.
Next, prepare your veggies for cooking. Wash, peel and cut any veggies that you’re going to put in the recipe.
Place them all in a bowl.
If you have left over veggies that you’re not putting in the recipe, wrap them up or put them in a container and set it aside.
Now, you’re going to add any spices you have and think will taste great. I added Sage, Parsley and Oregano. You can also add a little bit of salt and pepper to this part.
Next, you’re going to turn the stove on. Bring the rice to a boil. As soon as it starts to boil, turn it down to the lowest setting and let it simmer for 20 minutes, so to make this easy for you, if you listened to me earlier, you should already have the timer set for 20 minutes, so now’s the time to go ahead and press START.
Now that the rice is on and pretty much good to go, just leave that be until the timer goes off.
Now back to the veggies. Go ahead and place the veggies in a skillet. Drizzle about 2 tablespoons or so {to be completely honest, i didn’t measure}.
You can then either cook this on the stove if you don’t have a grill, or even in the oven. Baked veggies come out AMAZINGLY WELL!!!
You can see from that picture, that we cooked ours on the grill. Just please make sure that your pan is meant to be used on the grill, i really don’t want to be responsible for anyone’s ruined pots or pans!
Let the veggies cook without the lid.. DO NOT PUT THE LID IN THE GRILL!
Close the grill cover and let them cook on low for the remainder of the time left on the stove for the rice.
Once they’re done, taste them with a fork to make sure they taste the way you want them too. If they don’t taste like they have enough flavor, go ahead and drizzle some Bragg Liquid Aminos on them for some added flavor. {Just try it, i wouldn’t steer you in the wrong direction!}
Once everything is perfect to your taste buds, get TWO potholders and carefully bring the veggies back inside to the stovetop.
Go ahead and spoon out the rice into the veggie pan and mix it all up.
Now you’re going to sprinkle on the scallions and I had some radish that I put on at the end as well.
If all goes well, this is how your delicious dinner should look when you go to serve it.
In case you didn’t listen to me when i said USE POTHOLDERS, or one of the potholders fell off the counter like when I made this, make sure to keep some of this on hand for your next attempt at one of my meals.
If your belly isn’t happy when you’re finished chowing down this meal, it just means you didn’t listen to me.
Next time, you’ll learn.
I would love to see what kind of other veggies you used to make this recipe unique and I’d love to hear how it turned out. Please comment and let me know if there is anything I missed, or anything you think I should add next time.
I hope everyone tries this amazing meal and I can’t wait to hear some feedback.
Until next time… Stay Healthy!
~Jessica
I just wanted to take a few minutes to tell you a little bit about who I am and why I’m qualified to be writing a blog about eating healthy and being vegan. For starters, I am 27 years old and happily married to the absolute love of my life.
We currently live in the beautiful town of Kimberton, Pennsylvania with our “fur babies”, Norah; a 1 year old puppy {Cocker Spaniel/Sharpei mix}, and our two 5 year old cats Johnny and Kujo who are legit brothers from when they were born. 
I started my own business creating beautiful wedding stationery and other paper goods. I have come a long way since I graduated in 2010 with my Bachelor in Graphic Design and I am finally in a place where I am absolutely in love with what I do and who I do it for. I recently attended an Open House at Meredith Manor in Pottstown, Pennsylvania, to show off my stationery and hopefully gain a few clients. It has more than paid off! People seem to love my business and I couldn’t be happier with this path that I have chosen. My work can be viewed on my business website. {www.AsterStudio.net} Aster Studio was created in 2012 when I realized after planning my own wedding and designing my own invitations that this was something I wanted to be doing full time. 
Thankfully my husband is fully supportive of my business and in fact, he helps as much as he can with my administrative tasks since I’m the creative brains behind the operation.
I am incredibly thankful for this life I have been given and live life in the moment. You will come to see that I am a bit of a free spirit. I don’t dread on what could have been or what will be. I don’t worry too often and I don’t take life too seriously. I am happy, I wish to stay happy and I surround my self with people who can help make that happen. I have the most amazing family, friends and support system that a girl could ask for. I have been blessed with so many wonderful things in my lifetime and I only hope to be able to provide the same for my own family one day.
My husband and I have a passion for traveling and adventures. For our Honeymoon, we ventured down to Gatlinburg, Tennessee to the Smokey Mountains for a week and had the most amazing time. We stayed in a beautiful cabin, ate some delicious {VEGAN} food, and climbed great heights. 
A few things you will learn about me through the rest of my blog posts are that:
1} While I do LOVE to cook, I have a hard time using recipes. {which will make providing you with a recipe very hard to say the least, but i’m going to do my best to get as specific as possible but still allow you the creative freedom to use what you’ve already got in your refrigerator.}
2} I use all vegan products, but tend to substitute some ingredients for random other foods when there is something I don’t want to use. {For example, I hate using egg substitutes… But, did you know that applesauce works just as well, adds amazing flavor and cuts the calories!}
3} If I AM following a recipe and I don’t have something that it calls for, aka chard or collard greens, I have no problem substituting it with Kale or any other hardy green leaf that will work just as well!
At this point, you’re probably still wondering what qualifications I have to be writing a food blog and a vegan one at that! Well first of all, I have a love for food. I think that in itself helps my qualifications. Next, I have been cooking vegan meals for over a year now and have found that I feel better, look better and have even helped friends get on a vegan regimen when they came to me for advise. I did not go to school for nutrition, but I have a passion for this topic and helping people get into a healthier lifestyle.
This meal below consists of Quinoa, Peppers, Spaghetti Squash, hand diced tomatoes and a homemade tomato sauce to top it off. 
I hope you enjoyed reading a little bit more about me and how I got to where I am in life. If you have any questions, please let me know and I look forward to hearing any comments or suggestions you may have for recipes! You can also follow my Instagram at JessBird12.
Until next time… Stay Healthy!
~Jessica
Hi there and welcome to my new blog. I’m hoping to be able to keep up with the demand of how much time and energy a blog really takes to be successful. {I’ll let you be the just of how I’m doing with that goal!}
So, you’re probably wondering why I started a food blog and why a VEGAN blog in particular. My love for vegan food is nothing shy of the simple fact that it’s just delicious. While eating vegan is now something I love to do, rather than a chore or a diet, I have found something so simple and peaceful in eating vegetables, grains and other foods that make my belly happy.
For me, being vegan wasn’t an option. Since I was about 20, I have had digestive issues that would cause me to go weeks with just eating white rice with a little bit of salt, just to be able to keep food down and not feel like crap after I ate. Instead of eating white rice for the rest of my life, I decided to look into options that I could use as a result of not feeling well. First I began to cut out meat. Red meat, chicken, pork, pretty much every kind of meat you can think of. When I realized that wasn’t cutting it, in addition to cutting out meat, I began to cut out fish. Not just salmon, tilapia and other fishes, but I also cut out shrimp, crab {one of my old favorites} and any other seafood there is. Once again, I came to the conclusion that I still didn’t feel well and was getting nauseaous just as much as before. Instead of implementing those foods back into my diet and calling it quits, I decided to go even further to get to the root of the problem. I almost just said to myself “Well, i just have a bad stomach and I’ll just deal with it!” One problem… When you get bloated, nauseated and sick to your stomach every time you eat, you start to realize there’s more to life than just feeling sick all the time! So, what would I cut out next? The dreaded topic of conversation… DAIRY! “But no, I can’t go without cheese, it’s just not happening!” So that was my vice. I cut out everything else. Milk, butter, eggs, yogurt, creamer {YES, there are substitutes for you coffee addicts!} Then I realized that if I was going to cut out all other dairy products and make due just fine, why would I continue to eat cheese and still feel like crap! I was stupid! Dairy was the worst thing for me and it was the last thing I gave up!
Can anyone guess what happened next? Well sure enough… I started feeling better. I could eat anything I wanted to within the “vegan” limitations. Go ahead and indulge in as many fruits and vegetables as you can until your hearts content. That’s right, no diet plan, no calorie counting, no strict meal shakes, no starving yourself to get thin. Just pure, easy, healthy, vegan eating.
Restaurants, grocery stores and bed & breakfasts make it almost too easy these days to eat healthy. You may be thinking like I did initially, that eating healthy can be so expensive and time consuming that it’s just to much work. Well I have found that my vegan food prices and cook times have gone down since making the switch! It’s true! Okay, It’s not quite as easy as a microwave dinner that you pick up in the frozen section of your grocery store, but it’s totally worth the feeling you will be left with after you finish dinner.
Imagine not having to wait to eat dessert! I know, it’s true, you’re full, but not stuffed or bloated, therefor, leaving plenty of room for one of many options for your vegan dessert! 😉
So many people have been contacting me lately wondering what all these delicious recipes are and where they can find them… thus began Easy . Healthy . Vegan {the blog!} I am happy to announce that I will post recipes, ingredients, pictures and much more about all the delicious meals my husband and I cook on a daily basis. If there is anything you want to see on my blog, just comment and let me know. I can also be reached by email at JessBird512@gmail.com with any questions or suggestions or just feedback on my blog.
Being vegan is not a diet, or a fad. For my husband and I, it is our way of life. We get fresh veggies from our local CSA {Community Supported Agriculture} right here in Kimberton, Pennsylvania. We get a bi-weekly pickup of roughly 5 reusable grocery bags worth of fresh fruits and vegetables, {Yes, we consider ourselves extremely lucky to be so close to such a wonderful community!} But even if you don’t have access to a CSA, you’ll find that my recipes are so easy to make with most things that you already have in your refridgerator.
I look forward to sharing some awesome things with everyone in the upcoming days/weeks and months and I love to hear from my followers, so you can follow me on instagram at JessBird12 or again, email me at JessBird512@gmail.com
Until next time… Stay Healthy!
~Jessica
Easy . Healthy . Vegan 