Pregnancy Update Weeks 28-30 (2nd Baby)

Finally got round to filming a pregnancy update. Sorry it took so long. I’ve been struggling the last few weeks trying to juggle it all!

Here are weeks 28-30

 

Thanks for watching!

Jess sig

Pregnancy Update Weeks 17-21 (2nd baby)

So I’m actually 25 weeks tomorrow but I’ve only just got round to editing the 17-21 week update!

So here it is!

Jess sig

Pregnancy Update Weeks 12-16 (2nd baby)

So you may have guessed from the title that I’m pregnant! This is our 2nd child and we are due mid March. I did mean to do pregnancy updates from week 8 but I was just too ill to do anything but the bare minimum!

So here is the vlog and I’ve also included our pregnancy annoument picture too 🙂

I’m currently 21 weeks now so I’ll be filming weeks 17-21 shortly.

Harry Potter pregnancy announcement

 

Vegan Sweets (UK)

With Halloween just around the corner I thought I’d compile a list of vegan sweets. Some of these are accidentally vegan and others marked as vegan. This list is also handy if you want to get some treats for a birthday party or party bag!

Vegan Sweets

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NEW VIDEO: GEEKGEAR WORLD OF WIZARDRY UNBOXING SEPT 2017

Time for another GeekGear World of Wizardry unboxing!

Check out GeekGear here Use code NEWSUB10 for 10% off

Subscription Box cost £19.99
Mystery Mixed Box cost £12.99
Non Subscription Boxes cost £24.99

Thanks for watching!

Jess sig

Vegan Spiced Pumpkin Soup

Tis the season of the pumpkin! Such a wonderful ingredient. This soup recipe uses canned pumpkin because I have some cans knocking about in the cupboard but you can roast your own pumpkin and puree it if you like. Obviously that’s going to take you a bit longer.

Anyway onto this delicious warming and comforting soup!

Vegan Spiced Pumpkin Soup

Vegan Spiced Pumpkin Soup Recipe
Print

Vegan Spiced Pumpkin Soup

Delicious Autumnal Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author JessicaBakes

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans pumpkin puree
  • 350 ml vegetable stock
  • 1 can coconut milk
  • 1 tbsp maple syrup
  • 1-2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp chilli powder or cayenne pepper
  • Salt & pepper to taste

Instructions

  1. 1. Fry the onion, garlic and spices in the olive oil for 2 minutes

  2. 2. Add the pumpkin puree, maple syrup, veg stock and simmer for 5 minutes

  3. 3. Add the coconut milk. Stir on a simmer for 15 minutes

  4. 4. If you want a super smooth soup you can blend then serve with crusty bread

Let me know if you try it!

Jess sig

 

 

The Vegan Kind Beauty Box

Happy Monday! I hope you have all had a good Bank Holiday weekend. This week I signed up to a new subscription box. It’s a quarterly beauty box from The Vegan Kind.

The Vegan Kind Beauty Box - Past Box (Feb)

 

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Vegan “Scallops”

Happy Monday everyone! Today I have an amazing vegan “scallop” recipe for you. This has got to be a new favourite of mine. I can’t get over how good these are! They are also super easy to make.

I had these with a salad for my lunch today but you could create lots of wonderful dishes with these – risottos, pasta dishes, in a creamy white wine sauce….. Perfect for a simple dinner and also for something a bit more special.

Vegan Scallops recipe

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New Video: GeekGear World of Wizardry Unboxing April 2017

Time for another GeekGear World of Wizardry unboxing!

Check out GeekGear here Use code NEWSUB10 for 10% off

Subscription Box cost £19.99
Mystery Mixed Box cost £12.99
Non Subscription Boxes cost £24.99

Thanks for watching!

Jess sig

Harry Potter Haul April 2017

Time for a new Harry Potter haul video! I went to the Harry Potter Studios on Saturday to see their new Forbidden Forest exhibit! Highly recommend it. Had a little look round the shop too…..

Thanks for watching!

Jess sig