2 nourishing bowls for lunch the other day-avocado, grilled mushrooms, baked pumpkin and potato with moroccan spices, quinoa, sprouts, coconut yoghurt, salad and some wholewheat crackers :)



Ratatouille casserole 🍆🍅🥒with eggs 🍳 

Layered veggies and bedded on spinach and tomatoes with a little egg hat and my ratatouille casserole is done. 👍🏻✨

Ingredients for a small casserole dish:

  • 1 can of canned tomatoes 🍅 
  • 2 handful spinach
  • 1 onion 
  • 1 garlic clove
  • 1 medium-sized eggplant
  • 1 medium-sized zucchini
  • 4 tomatoes
  • Fresh herbs like oregano, basil, rosemary, thyme
  • 100 g feta cheese 🧀 
  • 30 g pine nuts 🥜 
  • 3 eggs 🍳


  • Chop the onion and garlic glove.
  • Roast the chopped onion and the garlic glove in a pan with oil.
  • Add the canned tomatoes and the spinach and boil them down with herbs, salt and pepper.
  • Pre-heat the oven to 180C.
  • Wash and slice the tomatoes, eggplant and zucchini.
  • Add the boiled down tomatoes in a casserole dish. Layer the tomatoes, eggplant and zucchini and season to taste with salt and pepper.
  • Crumble the feta cheese over the veggies, then put the casserole dish in the oven for 20 minutes.
  • Then crack the eggs onto the casserole and spread the pine nuts on top.
  • Now back in the oven for 25 minutes.
Made with Instagram

Today’s lunch!! Rice noodles with broccoli, spinach, collard greens, avocado pumpkin, sweet potato, roasted chickpeas, mushrooms, sweet corn and red onion. I roasted the chickpeas in the oven with olive oil and Moroccan seasoning for about 30 minutes (until they became crunchy) and sautéed the red onion, mushroom and corn with a bit of soy sauce and water on the stove. Would highly recommend making this it was so satiating, nutritious and sooo delicious :) #govegan

 ✨INSTAGRAM✨: @veganzoejessica

ここ最近お弁当はsaladrollがほとんど ヘルシーで食べ応えあり アボガドがいい仕事らしい #tortilla #トルティーヤ #saradaroll #healthy #yum #yummy #森サン #sarada #chicken #Chickenbreast #instapic #instagood #instafood #instalike #instaphoto #food #foodporn #goodday #foodpic #lunch #家飯 #wrap #お弁当 #lunch


I know I’ve barely been posting lately. I had a crazy few weeks between finals and overall life (see my previous rants in My Journey page.) here’s a quick update for the past 2-3 weeks:
I’ve been eating horribly, I haven’t exercised in a little over a week. Tomorrow I will begin my diet and exercise routine similar to when I started my journey in January. Large fruit and vegetable intake, no white carbs, small treats here and there, and overall more organic and gluten free products. Daily exercise plans include cardio and focus strength workout of the day.
I will be posting my daily intakes and exercise like normal again. I’m so sorry that I haven’t been keeping up with this, but sometimes life just gets hectic.
I hope everyone is sticking to their healthy lifestyle and kicking some ass!!

Thai Green Chicken Curry


  • 1 tbsp oil
  • 700g chicken breasts
  • 1 400ml can of coconut milk
  • 400ml chicken stock
  • 250g fresh green beans
  • 200g asparagus tips
  • salt, pepper
  • jasmine rice, to serve
  • lime wedges, to serve

For the paste:

  • 2 limes, zest of 
  • 2 medium onions
  • 5 garlic cloves
  • 1 thumb sized piece of ginger, peeled
  • 5 Bird’s eye chillies
  • 1 small bunch of fresh coriander, leaves reserved for later
  • 2 lemongrass stalks
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp fish sauce


To start with the paste, roughly chop garlic cloves, onions and ginger, remove stalks from the chillies and chop it roughly too. Trim the lemon grass, remove the outer leaves from it, then chop and add to the food processor along with the rest of the paste ingredients. Whizz until everything is super smooth, you can add a splash of water if needed.

Slice the chicken into thin strips and season it with salt and pepper. Add oil to a large pan on a medium heat and fry the chicken until golden on both sides, then transfer to a plate. Add Thai green paste to the pan and cook for few minutes, stirring occasionally, until fragrant and bubbly. Pour in the coconut milk and the chicken stock and cook for 20-30 minutes until the sauce thickens a bit.

Stir in the chicken and cook for further 10 minutes. Add the green beans and asparagus tips for the final 3 minutes of cooking the curry. In the end add the chopped coriander leaves, then season with salt, pepper, a little extra fish sauce and lime juice from the remaining limes. Serve with jasmine rice and lime wedges on the side.

Bon Appétit!


Here: Barleygrass-Spinach-Nicecream🌿🍌 with oranges, passionfruit💜, buckinis, coconut chips and (I know, I know, always) RAWNOLA.

April 24, 2017

Breakfast: piece of homemade banana bread, siggi’s coconut yogurt

Lunch: organic maple pecan cereal with 1% milk

Snack: apple, kashi sea salt chocolate almond bar

Dinner: ½ chicken cheese quesadilla, sweet potato casserole, spinach salad with balsamic vinaigrette

Snack: chocolate milk

Exercise: elliptical interval 30 minutes 2.57 miles, treadmill 18:45 minutes 1 mile
45: triceps extensions, lateral raises, wide rows, shoulder presses, lying tricep extensions, lying chest presses, tricep dips