Been under a bit of a rock creating some new product for you all, but here are a few from the favourites folder 🩷🧿
Ps: tell me which products you have all been loving this year and I’m going to send 3 lucky people some holiday prezzies! Can’t believe it’s nearing the end of the year guys! So grateful for you all. I say a prayer of gratitude everyday for our community and customers. Praying for a healthy, peaceful year for you all!
AIR-FRIED SALMON & GREEN FRIED RICE ✨
Want a nourishing dinner that’s weeknight friendly? This one is for you! Honey-tamari salmon bites, a veggie-packed fried rice and some chili crunch for those that like it spicey 🌶️
The best thing about fried rice is that you can use whatever veggies you have on hand - frozen works so well here too!
Let me know if you try this one x
Ingredients:
280g (10 oz) salmon
2 tbsp tamari, or soy sauce
1 tbsp honey
2 tsp rice wine vinegar
For the rice:
1 tbsp extra virgin olive oil, or oil of choice
3 garlic cloves, minced
2 spring onions, finely chopped, green tips reserved
1 zucchini, diced
½ head broccoli, florets finely chopped
¾ cup edamame beans (we use frozen)
2 cups (300g) cooked brown rice
2 tsp tamari, or soy sauce
2 tsp sesame oil
To serve:
2 tsp sesame seeds
½ lime, juiced
2 tsp chili crunch (optional)
Method:
Slice the salmon into cubes and place in a small bowl. Whisk together the tamari, honey, and rice wine vinegar. Season with a crack of black pepper. Pour over the salmon and leave to marinate for a minimum of 10 minutes, turning half way through.
Whilst the salmon is marinating, prepare the fried rice. Heat the olive oil in a large fry pan or wok over a medium high heat. Add the garlic and white spring onion. Sauté for 2–3 minutes. Add the zucchini and broccoli to the pan and season with sea salt. Sauté for 3–4 minutes. Add in the edamame and cooked brown rice. Stir to combine before adding in the tamari. Cook for 1–2 minutes or until the rice is heated through. Remove from the heat and stir through the sesame oil.
Place the salmon pieces in the air-fryer basket. Air-fry at 200°C or 390°F for 5 minutes.
To serve, divide the green fried rice between two plates. Place the salmon bites on top followed by a sprinkle of sesame seeds. Finish with the reserved green spring onion tops, a squeeze of lime juice and chili crunch, if using.
Any leftovers can be stored in the fridge in an airtight container for up to 2 days. Reheat before serving.
Serves: 2
Time to cook: 20 minutes
#jshealth #healthyrecipe
BREAKFAST GLOW BOWL ✨
Looking to give your skin some support from the inside out? This breakfast bowl is for you!
✨ Antioxidant-rich berries
✨ Vitamin A- and C-packed mango
✨ Greek yogurt for a gut-loving protein boost
✨ Omega-3- and fiber-rich flaxseeds
✨ Plus a serving of our pure, hydrolyzed marine collagen peptides for extra beauty-loving benefits!
Ingredients:
⅓ cup frozen blueberries
1 cup yogurt
1 serving JSHealth Vitamins Pure Marine Collagen, optional
¼ cup mango pieces
5 strawberries, sliced
¼ cup muesli of choice
1 tbsp ground flaxseed
2 tsp peanut butter
Sprinkle of cinnamon
Method:
Place the frozen blueberries in a microwave-safe bowl and microwave for 30 seconds.
Place the yogurt in a bowl, along with 1 scoop of pure marine collagen powder, if using. Carefully spoon the juice from the frozen berries onto the yogurt and stir to combine.
Place the blueberry yogurt in a serving bowl and top with mango pieces, strawberries, muesli, ground flaxseed, peanut butter and a sprinkle of cinnamon.
Serves: 1
Cook time: 5 minutes
Comment ‘DINNER” and I’ll send these recipes straight to your DMs ✨ Make sure you are following @jshealth to receive the link 🤍
These are my go-to recipes when I am short on time but still want something nourishing and delicious.
Minimal prep required and a whole week of ideas to choose from.
Enjoy! Jess x
CHOC PB PROTEIN BALLS ✨
When I first started studying nutrition, protein balls or bliss balls as we called them, were everywhere! And for good reason. Not only are they delicious but such a great snack to have on hand.
These nutritious protein balls only take 10 minutes to make – rich in fibre and protein and a great option to make for meal prep.
You have to try these ones!
Jess x
Ingredients:
12 Medjool dates, pitted
½ cup peanut butter
1 cup almond meal
1 cup rolled oats
2 scoops JSHealth Vitamins Protein + Probiotics, we used Choc Brownie*
1 tsp coconut oil
200g (7oz) dark chocolate
50g (1.7oz) peanuts, chopped
Method:
Place the dates, peanut butter, almond meal, oats, protein, coconut oil and a pinch of sea salt into a food processor.
If the mixture feels slightly dry or is crumbling, add 1–2 tbsp of water. Pulse until you get a sticky consistency that holds together when pressed.
Roll the mixture into balls and refrigerate for 15–30 minutes. In the meantime, melt the chocolate in a bowl or measuring cup.
Pierce each protein ball with a fork and dip into the melted chocolate. Sprinkle with crushed peanuts and place on a lined tray or tupperware container. Refrigerate for 10–15 minutes, or until you get a nice hard chocolate shell before serving.
Time to make: 10 minutes
Serves: 12-14 balls
*Protein range only available in some regions.
Your collagen naturally declines with age… but your glow doesn’t have to.
That’s why Jess Sepel, Founder + Expert Nutritionist, created Vitality X + Collagen.
Featuring hydrolyzed Marine Collagen peptides, plus powerful antioxidants like Astaxanthin, to support skin health from within.* 💫
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
HOMEMADE BABA GHANOUSH ✨
If you’ve never made your own baba ghanoush, this is your sign!
A fuss-free dip that delivers big flavor with just a handful of simple ingredients.
Creamy eggplant, tahini, and lemon come together to make a delicious and nourishing dip. Serve with veggie sticks, crackers or bread of choice.
Ingredients:
2 eggplants, we used large eggplants
¼ cup tahini
½ lemon, juiced
2 cloves garlic, minced or crushed
2 tbsp fresh parsley, finely chopped
1 tbsp extra virgin olive oil, for drizzling
Method:
Preheat the oven to 200°C/400°F. Line a baking tray.
Halve the eggplants. Use a fork to prick the eggplant all over. Place the eggplant halves skin side-up on the baking tray.
Roast in the pre-heated oven for 40–50 minutes, or until the skin is wrinkled and the flesh is very soft.
Remove from the oven and allow to cool for 10–15 minutes.
Once cool, carefully peel off the skin. Place the soft flesh in a bowl. Add in the tahini, lemon juice and garlic. Season with sea salt. Mash with a fork or blend with a hand blender until smooth or slightly chunky, depending on preference. Taste and adjust the seasoning as required.
Stir in the chopped parsley.
Serve topped with a drizzle of extra virgin olive oil and a sprinkle of parsley.
Keep stored in an air-tight container in the fridge for up to 3 days.
Cook time: 50 min
Serves: 4
POV: You finally try the viral hot honey bowls...
Viral recipes can be hit and miss but this one truly delivered - so simple but so yum!
We’ve elevated them with lentils for added fiber, plus baby spinach and cucumber to keep things fresh and balanced. Finish with a squeeze of lime and a spinkle of herbs.
Who else has tried this viral recipe? Let me know in the comments! x
Ingredients:
2 sweet potatoes, diced
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp dried oregano
Sea salt & black pepper
500g (17oz) beef mince
2 tbsp taco seasoning
2 tbsp tomato paste
400g (14.1oz) tin lentils, rinsed & drained
To serve:
4 cups baby spinach, shredded
1 cup cottage cheese
1 avocado, diced
6 baby cucumbers, diced
2 tbsp hot honey
1 lime
¼ red onion, finely sliced, optional
Method:
Preheat the oven to 200C or 395F. Line a baking tray with baking paper.
Spread the sweet potato chunks onto the baking tray. Pour the extra virgin olive oil on top followed by the paprika and oregano. Sea with sea salt and black pepper and toss together. Baked in the preheated oven for 25 minutes.
Heat a splash of olive oil in a non-stick frying pan over a medium high heat. Add the beef mince and use a wooden spoon to break it up whilst browning the mince. Add in the taco spice mix and tomato paste. Stir to mix together. Cook for 5 minutes before stirring through the drained lentils. Remove from the heat.
To serve, divide the sweet potato and shredded baby spinach between four serving bowls. Top with the mince, avocado, cucumber and cottage cheese. Finish with some hot honey, lime juice, and red onion slices, if using.
Time to make: 30 minutes
Serves: 4
#jshealth #hothoney #recipeoftheday
