Did you know that the skin of a kiwi is edible and adds even more nutrients to this nutrient-dense fruit? Eating the skin triples the fiber intake and you preserve much of the vitamin C content as well. Keep the skin on the next time that you eat this fruit. I thought it was weird at first, but it really doesn’t taste that bad 🌱

Can we make Taco Thursday a thing?😍  Whole-wheat tacos served with curried beans, roasted peanuts, avocado, tomato salsa, red onion, roasted capsicum, sprouts, sesame seeds, lime and copious amounts of salad :) Really delicious if I do say so myself haha 😅 All #vegan because life is too short to make others shorter✌️

✨instagram✨: @veganzoejessica

Deconstructed sushi w smoky tahini tofu, arugula, avocado, pickled ginger, sesame, avocado, carrots, cucumber, white rice, kelp, and avocado sushi and you can bet I drizzled this in soy sauce after the photo haha 😜😜 

✨instagram✨: @veganzoejessica

PINK DOUGHNUTS✌️🌸💕 I created these the other day and the result was amaaaaazing✨🙏 Not only are they vegan and healthy, they also taste incredible😝 I saw this quote the other day and thought I’d share it with you all💫 “One day at a time - this is enough. Do not look back and grieve over the past for it is gone. And do not be troubled about the future, for it has yet to come. Live in the present, tomorrow is never promised, so make it so beautiful it will be worth remembering. Happiness is a journey, just as life is. Enjoy the ride."✨🌿🌸

IG: earthfulbliss

Had a lot of fun making these orange and chocolate cheesecakes today :) 

Base: dates, oats, 1 tsp molasses, zest of orange, cocoa powder, almonds, desiccated coconut and cashews and blend :) Filling: 1 can of coconut cream, maple syrup, vanilla essence and 1 ½ cups of softened cashews blended (I boiled mine for about 10 minutes) I also separated the mixture in half and added 1 tbsp cocoa to one halfFroze them overnight and topped with melted lindt 85% dark and @lovingearth salted caramel chocolate maple buckinis, orange zest and chocolate shavings 😋👌🍊🍊

instagram: @veganzoejessica

Currently drowning in business assessment right but these @coconutbowls filled with vanilla, almond and blueberry nice cream are getting me through haha..

Blend up 6 frozen bananas, vanilla pod, blueberries and milk (I like almond but please, please choose non-dairy!!) and split into two bowls and throw whatever your heart desires on top (I chose coconut, dragon fruit, blueberries and granola 😍 )

Good luck to anyone who has school/uni assessment at the moment we can do this 💪💪💪

instagram: @veganzoejessica 🌱😊

Tonights dinner :)… I know I know…I do this far too often though I’ll end up eating breakfast for dinner and dinner for breakfast, please tell me I’m not the only person who does this?? I blended up frozen strawberries, blackberries and blueberries, 1 banana and coconut milk for the nice cream and topped with chia seeds soaked in almond milk, blueberries, coconut, almonds, buckwheat and orange and cooked some oats in almond milk and topped with banana, cinnamon, vegan dark chocolate (which melted and tasted INCREDIBLE) peanut butter, coconut, fresh berries, goji berries and pumpkin seeds (both of these are for myself haha) Served them in organic, recycled fair trade coconut bowls 😏  but most importantly, it’s all #vegan ❤️

instagram :@veganzoejessica

My lunch from today-yes this is completely vegan👍. If you’re having one of those days where you just want to sit and eat your feelings I would totally recommend this vegan alfredo pasta😋  For the sauce I used rice milk (but you can use any plant-based milk that is unsweetened otherwise the sauce may be a bit sickly), nutritional yeast and some flour and added sun-dried tomatoes, mushrooms, penne pasta and some spinach (for #health 😉 ). P.S. my little non-vegan brother ate half of the entire pot so this so you know it’s just as good if not better than the real thing hehe 🐮

✨instagram✨ @veganzoejessica

Throwback to this delicious, nourishing summer bowl 😄 : avocado pasta (added ½ of an avocado mashed with some lemon juice, finely diced red onion, parsley, pepper and pumpkin seeds), watercress sprouts, avocado, chickpeas, lime, kale, zucchini, home-grown tomatoes, and hummus I made (blend up 2 cups of chickpeas, 3 tbsp of tahini, 1 ½ tbsp of lemon juice and a pinch of salt in a blender and you can save yourself some serious $$$ 🙌 )

✨instagram✨: @veganzoejessica

Açai bowl topped with white figs, berries, amaranth puffs, buckwheat, almond butter, coconut and the remains of a half-eaten almond and chocolate cliff bar haha HAPPY FRIDAY GUYS!!! 😜

insta: @veganzoejessica


Vegan rainbow pizza! It’s a great day for a pizza party 🎉🍕

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Obsessed with #alprosoya plain yoghurt with coconut! Best breakfast with fruit (pears), goji berries, granola and chia seeds!
#veganbreakfast #veganbreakfastideas #vegan #teachers #halftermfun #teachersofinstagram #vegansofig #veganeats #vegetarian #vegetarianfood #whatdoveganseat #vegetariansofig #vegetarianbreakfast #veganrecipes #fitfam #weightloss #weightlossjourney #healthybreakfast #healthyeating

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Today’s brunch!! Egg and dairy-free vegan pancakes topped with lots of berries, banana, kiwifruit, desiccated coconut, maple syrup, melted dark and dairy free chocolate and crushed cashews! Was incredibly delicious, you can ‘veganise’ anything when you put your mind to it, it’s so effortless! Instead of using egg and dairy milk in the batter I just used 1 ½ cups of soy milk and made a chia seed ‘egg’ by mixing some boiling water with 2 tbsp of chia seeds to make the batter sticky.

 If anyone is considering switching to a vegan lifestyle and adopting a cruelty-free diet for their New Year’s resolution feel free to inbox me, I’m always here for support and help xx -Zoe

✨INSTAGRAM✨: @veganzoejessica

Sometimes simple is best. Oil-free potato wedges cooked with chilli, indian spices and served with guacamole (mashed avocado with red onion and lemon), fresh tomatoes and salad 😋😋😋


Last dinner before I move out to go to college 🚕  🚕  I think I’m still in a stage of denial 😂  If any of you are at uni and have any advice please message me! I had some nourishing buddha bowls tonight because I’m trying to use up all of my food before I leave-brown rice, lentils, quinoa, baked crispy eggplant with maple syrup drizzle (you need to try this-finely slice your eggplant and bake it until crispy and golden and drizzle that sugar onnnnn) I also baked some sweet potato, sweet corn and portobello mushrooms with garlic and oml the mushrooms they burst with liquid when you bake them and they taste heavenly) bok choy, sprouts, tomato, radish, beetroot (I feel like this list is going on forever) baked vegetable patties I made with chickpeas, indian spices, quinoa, spinach, pumpkin and a tbsp of wholemeal flour aaaand some bread w hummus because nothing can beat a good piece of fresh market bread with that heavenly chickpea concoction 😍😏😋   Probably exceeded my daily protein requirements with just this meal alone ahaha 😎 

instagram: @veganzoejessica