I’m on Youtube!!!!!

Guys, I’m super excited to announce that I have officially launched my youtube channel!  I’m going to be taking you guys all over Los Angeles to my favorite places as well as trying new food products (or just products that are new to me), reviewing beauty products, showing you fashion stuff and so much more!  So be sure to subscribe if any of that stuff sounds interesting to you!



Vegan “Meatloaf” Muffins

I’m not a huge cook, but recently I’ve been trying to change that.  My boyfriend, Adam, and I are always trying to veganize recipes from our childhood.  We are huge fans of Beyond Meat products and have been buying the new Beyond Burgers a lot.  One day Adam looked at the patties and said, “I bet you could make meatloaf out of these.”  And with that…we did!  

Here is what you’ll need:

3 packages of Beyond Meat: The Beyond Burger (1.5lbs)

1/2 cup gluten free bread crumbs – I like Ian’s Panko Bread Crumbs

1 flax egg (1 tbsp flax meal combined with 3 tbsp of water)

Mushrooms (I used 5-6 large white ones)

1 onion

1 cup flat leaf parsley (chopped)

4 cups spinach/kale mix or just spinach (chopped)

1/4 cup ketchup (I try to buy ones without high fructose corn syrup)

2 tbsp Dijon mustard (I used Tabasco’s Spicy Brown mustard which is BOMB!)

1 tbsp Tomato Paste


  1. Preheat the oven to 400 degrees F.  In a small bowl combine the flax meal and water and set aside to thicken.
  2. Chop up the onion and mushrooms and sautée in a pan until the onions are translucent.
  3. Measure out one cup of parsley and four cups of spinach and then chop them up throughly.
  4. In a large bowl combine the Beyond Burgers, spinach, parsley, bread crumbs, mustard, tomato paste, flax egg, ketchup, mushrooms and onion mix, and ½ teaspoon each salt and pepper
  5. Transfer the mixture to muffin pans.  Depending on your pan, you may need to spray it with non-stick spray.  I always do just for good measure.  Fill the muffins up to the top, they don’t spill over so make them full as you like.  It should make about 15-16 muffins.  More or less depending on how big your onion/mushroom mix is.
  6. Bake for 30-35 minutes.  Once the top is nice and browned is when they’re done.
  7. Enjoy!

PS:  I guarantee you can use these Beyond Burgers in your mom’s meatloaf recipe and it would be delicious.



Vegan Gluten-Free Lemon Cheesecake Bars


Growing up my mom cooked all the time.  Up until my sister, who is 6 years older than me, went away to college we ate dinner as a family every single night at 6pm.  I always had a home cooked meal.  Looking back it was one of my favorite things about my childhood.

My mom made so many dishes that I loved but one thing that always reminds me of my childhood are Lemon Cheesecake Bars.  It was one of those things that my mom made that people raved about.  And oddly enough, it was only semi-homemade.  The base was made from box cake mix.

Since becoming vegan a few years ago, I wanted to see if I could re-create some of my mom’s specialties but do it vegan and gluten free.  I attempted to make these bad boys 2 weekends ago and I ended up throwing the whole batch out.  I’ve vowed to myself this year that even if I fuck recipes up, or they aren’t great, I will post my flaws up here and show you what went wrong.  But after I made them the first time, the filling was great, and it was the cake that just didn’t set so I new I could get it right if I tried again.  This one wasn’t perfect and I forgot to take a few photos but it came out pretty well.  So without further ado, here is the recipe.  Oh and the entire thing was made with coconut sugar which has a lower glycemic index so they are “healthier” than most recipes.


Here are all the ingredients that I used.  I’d say you can grab whatever vegan/gluten free yellow cake mix you want but they are all very finicky, so beware if you try a different brand.  The Simple Mills Yellow Cake mix was rad because it only had like 5 ingredients in it.  And the first ingredient on the box was almond flour not sugar like most of the others.   The Leaf Cuisine “cream cheese” has such a nice flavor to it and has a base of cashews.  You also need coconut sugar, oil, flax meal and a lemon.  And that’s all folks.

Preheat the oven to 350 degrees.  Make a flax meal by combining 1 TBSP of flax meal 3 TBSP of water.  Stir well and place in fridge to set.   Add the cake mix to a bowl and add in 1/3 cup of oil and mix thoroughly. The batter is going to look really wet and sticky which is how you want it.  Now grease a baking dish and add the batter in and bake for 20-25 min.  It’s gonna look like it’s not really set but remember that you are going to bake it for another 15 min after you add the cheesecake part so fear not.  I cooked the cake bottom for like 30 minutes and it is a tad over cooked but I like it crunchy so all good there.

Now for the filling: add cream cheese, juice from one lemon, 1.5 TBSP of coconut sugar and the flax egg to a food processor (or use hand held mixer) and blend until nice and creamy.  You can also add in the zest of the lemon if you want, but I left it out.  Side note: because the cake bottom is so sweet I opted to use as little sugar in the cheesecake part as possible but if it’s too tart for you, feel free to add a little more coconut sugar.

Spread the cheesecake evenly on top of the cake layer that you just took out of the oven.  Put back in oven and bake for another 15 min.  You just want it all to set and the cake bottom to cook a little more.

When it’s done cooking, let it cool until it’s room temp and then stick it in the fridge and let it get nice and cold.  Enjoy!



1 box Simple Mills Yellow Cake Mix (vegan/gluten-free)

1 8 0z container of Leaf Cuisine Classic Plain Not Cream Cheese

1 lemon

1/3 cup grape see oil

1 TBSP flax meal + 3 TBSP water

1 1/2 TBSP coconut sugar


Preheat oven to 350 degrees

Make one flax egg: 1 TBSP flax meal and 3 TBSP of water.  Stir and set in fridge

Add cake mix to a bowl and mix in the oil.

Pour into a 8 X 11 baking dish and bake for 20 min

For the cheesecake, add cream cheese, juice from 1 lemon, flax egg and coconut sugar to a food processor and blend until creamy.

Spread the cheesecake mix over the baked cake layer and bake for another 15 minutes.

Let it cool to room temp and then put in the fridge to further cool and then serve!


Baked Herb Tofu


I’ve decided that I really want to start incorporating more posts as to what I eat on here.  Not sure anyone really gives a shit but hey, its my blog and I can do what I want.  If i’m being 100% honest, I don’t really cook all that much.  My idea of a healthy dinner is 2 rice cakes with avocado and beyond meat beef crumbles.  While not a horrible dinner, it’s not the best.  I’m super lazy and I usually eat out of convenience.  Salad is a big staple in my house as well as grab and go food but one of my resolutions this year is to cook more.  So I’m starting with recipe that was a staple in my boyfriend’s house growing up.  Though, in his youth it wasn’t a vegan dish but he converted it to one and it’s fucking amazing so I’m gonna share it with you guys.


This is an easy, vegan, gluten free meal that will satisfy many palettes while also being healthy and flavorful.  To get started here is what you’ll need: Almond Milk, Tofu (I like the extra firm Wildwood 20oz), Earth Balance, Rosemary, Thyme, Chives, Sage, Parsley, Gluten-Free Flour and Cauliflower.  If you’re not into almond milk, then I’m sure you could any non-dairy milk.  Also, I use GF flour because I have celiac but you can use any flour.


To start, toss the cauliflower in 1 or 2 tablespoons of olive oil and then roast in the oven at 450 degrees for like 15.  I like my veggies well done but it you don’t, then maybe roast them for like 7 min.  Adam’s family serves this dish over rice which is definitely an option but I prefer to serve over veggies.  I’ve done it over broccoli as well which is delicious or you could do an array of vegetables.  Once you’re done with the cauliflower then you’ll want to set it off to the side and turn the oven down to 325 degrees.


Next, sautée the tofu in a little bit of olive oil (1-2 TBSP).  I like to get it nice and crisp.


It should look like this.  If you’re using a less firm tofu, make sure to press it ahead of time to get out as much moisture as possible.  Then transfer the tofu into a baking dish.  For the sauce, put 2 tablespoons of Earth Balance into the pan and add the flour, to make a roux.  Add the milk and bring to a boil.  Then add in the remainder of the ingredients.  Cook until it thickens and pour it over the tofu in the baking dish.


Bake it at 325 for 50 mins.  When it’s done it should have a nice crust on top of it.


Spoon it over the cauliflower and voila! Dinner is served!



1 large head of cauliflower

2 tbs margarine
3 tbs flour
2 1/2 C milk
1 1/2 tsp salt
1/4 tsp pepper
1 tsp. dried thyme leaves
1 tsp. rosemary
1 tsp. sage
1 tbs. parsley
1 tbs. dried chives
1 package of tofu


  1. Preheat oven to 450 degrees.
  2. Chop up the cauliflower and toss with olive oil and bake for 10-15min.  After the cauliflower comes out tun the oven down to 325 degrees.
  3. In a sauce pan sautée the tofu until crispy.  Put it in a baking dish.
  4. Melt butter in the sauce pan and add flour to make a roux.
  5. Stir in almond milk and bring to a boil.
  6. Add in remaining dry ingredients and cook until the sauce thickens.
  7. Pour sauce over the tofu and place in the oven.  Cook for 50 minutes.
  8. Serve over cauliflower.
  9. ENJOY!


Wraps and Flares

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I went home to New Mexico a few weeks ago.  Fall is one of the best time of times a year to go because the weather is cool, people are roasting chile on the side of the road and leaves are changing.  I always go to Santa Fe to get my shopping on.  The plaza is a great place to buy turquoise and silver at a good price.  There is one store off San Francisco street that I always go to get wraps.  Of course like an asshole, I don’t remember the name of it, but I will try and find it.

Wraps are perfect of fall and living in Southern California, year round.  They are cozy but not quite as heavy as a jacket.  Oh, and they are the BEST on airplanes because they double as a blanket.  This one perfectly represents the southwest with the patterns.  I also love the colors.  And lastly, its 100% acrylic!  No wool and no animals harmed in the making of it and costs a whooping $35.  What a steal.  I will find out the name of the store for you guys…

Wrap: Store on the plaza

Top: Forever 21

Jeans: Mother’s Denim

Shoes: Lulu’s

Photos: Becca Murray

Vegan gluten-free yogurt parfait popsicles


First of all, let me start by saying these may not look amazing but they tasted AMAZING!  I saw a photo of something similar on Instagram and there was no recipe so I had to sort of improvise and make up own.  So forgive me if things are exact.

Here’s what you’ll need: 12-16 oz of vegan unsweetened yogurt, 1/4 non-dairy milk (almond, soy, hemp, coconut), 2 dates, granola, fresh berries of choice and popsicle molds.


Sometimes finding the ingredients that you need can be challenging.  I wanted to find a vegan yogurt that wasn’t loaded with sugar, which is where Blode Kuh comes in.  Sadly, if you’re not in the Los Angeles area I don’t think you can get it, but I think I may have found something similar at Whole Foods (more on that later.)  Blode Kuh makes a cashew yogurt that has no added sugars.  I bought the plain and the vanilla date. The 6 oz container of the vanilla is sweetened with only half a date and the plain is not sweetened at all.1

I mixed both of the containers together in the Vitamix with a 1/4 cup of almond milk and I added another date and a half so it would be less tart.  The mixture was a little bit runny but I figured it would probably be ok.  Next time I might try to use full fat coconut milk and see what happens.

Next I blended together a handful of blueberries with a little bit of water.  Just enough so the mixture would blend.  The blueberries were already so sweet I didn’t need add anything else.  I forgot to take photos of that part because I was overly excited.  :/

Take your popsicles molds and pour in the yogurt mixture first, then the blueberry mix and add in some granola.  I did 3/4 yogurt mix and 1/4 blueberry but in hindsight I should have layered it more.  I used gluten free store-bought granola but you can also make your own.  I took a knife and pushed the granola down so it really got in there.


Put them in the freezer for a few hours and then enjoy!

Check out Blode Kuh and all their delicious products  http://www.blodekuh.com

10 min Vegan Gluten-free Pizza!


I recently discovered that I can make pizza in 10 min, which is a game changer for me.   The longer things take to prepare the less likely I am to make them.  By the time I get hungry I don’t want to wait an hour to eat and I’m horrible at planning ahead.  How I am supposed to know what I want to eat for dinner when it’s so far away?  I digress.  This pizza is so easy, you’ll want to eat it all the time.

Here’s what you need:

Gluten-free brown rice tortillas

Tomato Sauce

Jalapeno Havarti Daiya Cheese

Veggies of your choosing

Vegan Sausage

Here’s the deal, preheat your oven to 400 degrees, then sauté together veggies that you like on pizza.  For the one below I used peppers, mushrooms and spinach.  I also threw in some vegan sausage, Sol Cuisine makes a great one that’s also gluten-free!  I also like to use Beyond Meat’s Beefy Crumble on this as well, or you can leave off the meat and just do veggies.  Like a cookie sheet with aluminum foil (makes clean up so easy), spray with non-stick and put down the brown rice tortilla.  Top with tomato sauce, veggie sausage mix and cheese.  Place in oven and bake for 10 min.


Dinner is served!

Post bake :)
Post bake 🙂

Seed Kitchen

jessica-13Hanging out in a tiny strip mall in Venice, CA is where you’ll find Seed.  I love to grab a bite here whenever I’m in down that way, which is not often enough.  It’s all organic, vegan and macrobiotic. They have a pretty great selection of stuff and quite a few gluten-free options.

jessica-12My friend, Matt, ordered the Mediterranean burger and I got the Seed Chop Chop.


Please ignore the iPhone 4 pictured above, I just got a 6.  I like to wear things into the ground.  Don’t judge.  Also, this is how sexy I look when I eat.


I highly recommend checking this place out if you are in the area.  Photos my Matt Misisco.


Jessie Cakes