Jess Ⓥ ✨💛 (@eatingtoendclimatechange) Recent Photos and Videos
Some bunny foooood before my last two classes today, currently munching on some carrots & hummus.🐰💛 Honestly might dedicate a whole post to this almond butter turmeric dressing bc it’s my new favorite thing in my fridge fr fr
In this salad I used chopped Romaine, Watercress, Cucumber, Almond-butter Tumeric Dressing from TJ’s, & Hempseed hearts.
I hope everyone’s Tuesday is filled with resolutions and positivity, I love u allllll. 🌱
Super yummy, super quick dinner idear✨🌱🦌 Coconut Rice & Chickpeas heated up in some mild Curry!!! So good also butter lettuce is my literal favorite. I can eat it alone lol and it’s grown hydroponically so you know it’s also sustainable AF.💁🏼♀️
💛💛💛This account has made me feel so connected to people, who I wouldn’t otherwise feel connected to. Nothing about this account or the accounts that I have on here, is superficial. There are only genuine intentions and that is what makes this experience sooo freakin’ cool.
Since 2017, I have been continuously looking for new ways to grow Eating to End Climate Change as a personal project. I started this idea in the form of a website eatingtoendclimatechange.com, with a goal of opening others’ eyes about the value of plant-based food.
I began sharing EECC on Instagram in Janurary of 2018... And in February, I discovered the Sustainable Food Systems Minor offered at my school. I dropped my (second) major in Geology, literally to focus on EECC, and on that exact same day I met the future co-founder of my club.
This past fall, I became a PETA campus organizer, having the position passed down from my beloved co-founder alumn. And I have distributed countless samples of plant-based foods to hundreds of non-veg peeps since then. (You can see some of the work I do on the insta acct in my bio)
Throughout it all (this past year), this account has been an important outlet for my expression. My own personal commitment, as well as all of the many inspiring people I have met and come across on here, has served as a source of some serious motivation.
I’ve never been busier in my life, but I am truly happier than I have been in a reallyyy long time. And I can genuinely say that I owe my happiness 100% to myself, and to plant-based food, obviously.
Everything has been and will continue to be such a learning experience. The beauty in deciding to always do better, is that you are never done learning.
I have great goals for myself, and for this account... I really want to be able to EDUCATE more-so. Not only through reputable content on here, but also to my student-body here at Temple. I’m also hoping to be able to share with you guys more about what I‘m working on everyday.
Thanksss for following along in my journey, and I hope to give back to all of you! In whatever way I can!
11791 week ago
Pretty lil breakfast this mornin’🍌 🥜 🍍I had my doubts thinking this may be a funky combo too, but it was literally so good, banana, pineapple, & organic peanut butter with @purely_elizabeth ‘s original granola + vanilla almond milk✨💛
11081 week ago
✨BREAKFAST OUT!✨ Want to go vegan for the animals? for your health? or for the planet? (All 3 obvi) No matter your reason, you can always make eating out to breakfast cruelty free, delicious, and eco-friendly!
I order the breakfast bowl with no meat, no eggs, and no cheese, and then I add spinach & avocado! It also comes with home fries, peppers and onions, and then I add hot sauce and ketchup :)
7471 week ago
✋🏼 I am taking a vow to never discredit the all-purpose smoothie bowl as a non-substantial meal again.
Thank you smoothie bowls for all that you do and all that you are.
Ilu❤️ Oh PS.
~ Wild Blueberries
~ TJ’s Nuts & Seeds Granola
~ Almond Slices
~ Flax Seed
~ Almond Butter
10352 weeks ago
I froze my leftover eggplant from the other night & they were just as good the second (and third) time around😛 Just tossed them in the microwave for 10 seconds, spread them out on a pan, and baked them for 10 mins at 400 degrees F.
I dip these in TJ’s organic marinara and they are SO BOMB. Literally a new favorite. Also, you may notice that I made some with the Daiya cheese and some without. I liked the ones with it just a littleee bit better!
Already decided I’ll be making these at school often because they are soooo yummy✨✨✨🤗 (PS shoutout @minimalistbaker for the inspiration alwaysss)
🌗 Wild Blueberries give me life🌗
I figured I might as well post this for the aesthetic, even though my goal for this page has always been to post substantial plant-based meals for others to see it’s not all leaves and smoothies. 🤷🏼♀️😂
Anyhooo, I have a phone call in 15 minutes with someone from WHY Hunger. I attended one of her workshops at a leadership conference last month, and everything she spoke about resonated deeply with my views on food access. I’m really excited! And I expect our conversation today to be fruitful hehe 🍇🍑🍌🍉🥝 I hope everyone is enjoying their Wednesday afternoon so far✨✨✨
~ Wild Blueberries
~ 1 Banana
~ Trader Joe’s Berry & Seed Granola
~ 1/2 a Banana
~ Sliced Almonds
7482 weeks ago
Vegan Chinese Takeout✨✨✨ and now my tummy hurts lol. Just to name a few vegan options for when everyone wants Chinese, I get scallion pancakes, vegetable spring rolls, & white rice! (there are a lot of other options, this is just what I prefer) Plus I cooked an acorn squash and timed it perfectly for when I got back home with the food, and I’m so glad I did.😋 I covered everything in duck sauce obviouslyy. (Ps duck sauce does not contain any duck products)
12042 weeks ago
Some light reading this morning... 💭 I lovee seeing schools implementing more plant-based meal plans. In my opinion, health should be a main concern for all (especially early) learning institutions, because it relates directly to our ability to learn affectively! But that’s just me, other people have a lot to say about why they don’t want their kids to eat their veggies I guess.
Anywayy, to make this pretty lil thing✨ I used • Trader Joe’s Seeds & Berries Granola (grain-free) • some almond milk • topped with a banana • sliced almonds • a few coconut (& sugar) covered cashews • + some cinnamon & nutmeg! Sooo so delicious. Happy Tuesday fammm 😋
9752 weeks ago
A little photo shoot of my lunch today, because I love plant-based, whole foods from the depth of my heart and soul.🌱💫
For the Quinoa:
•1-2 cups Tricolor Quinoa cooked in water x2 (10-15 mins)
•Mix in beans of choice (I use black and garbanzo)
•Squeeze in Lemon Juice
•Seasoning: Paprika, Black Pepper, Sea Salt, Everything But The Bagel (from TJ’s) OR onion/garlic powder
For the Rest:
•I Can’t Believe it’s Not Butter (Lite so it’s vegan)
•Extra seasonings on top
103132 weeks ago
I can finally cook & relax for a whole week, and not have to focus (so much) on school!! I genuinely needed this break more than you know😌 sooo happy to be home.
Anywayyyy, last night I used @minimalistbaker ‘s eggplant parm recipe for dinner!! Instead of vegan/ parmesan cheese, I used vegan mozzarella, which I personally think worked perfectly. Basically you just dunk the eggplant into GF flour, almond milk, and some vegan bread crumbs, bake them for 20-30 minutes, then toss them in a pan with some oil, and bake them again for another 10 minutes.
I used Trader Joe’s organic marinara for dipping and threw together a simple salad. I also cooked an acorn squash before this so I was sooo full and sooo happy with myself. Sending everyone some positive, relaxing vibes this week.🙏🏼
7902 weeks ago
Bhakti Yoga lunch ✨✨✨ from this past week. Their veggie fritters & yummy ass cakes are the staples for their Thursday mealz. And this week they had lasagna and salad with olives in it, which I just ended up mixing them both together💥 It was sooo bombbb
Deff going to miss this over spring break, but I am very excited to head back home, and not have to think (too much) about school for a hot minute!!!😭
6542 weeks ago
My VP of my club made me a cake for my birthday last week and it was soooo delicious, it was filled with cookie dough! Just thought I’d share this on here because it made me happy🥰 Hope everyone has a lovely Saturday, I’ll be celebrating 21 with buffalo cauliflower l8r! 🤪🥳