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Bio
Expert Nutritionist + Founder @jshealthvitamins 👩🔬 3x Best-Selling Health Author USA 📍
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#jshealth#viralrecipe#scrambledoats#pumpkinspiceseason#soupseason#recipeoftheday#harvestsalad#lazylasa#quicksnack#snackidea
Recent posts
Customer meet ups, shelves running out of our magnesium, launching our Metabolic range into the UK, lots of belly laughs and really just leaning in to our mission more than ever 🤎🧿
If you hold onto that heartfelt purpose and passion so tight in your heart, no matter what - it will get you through anything x
05 Jun 2026
8 years of a heartfelt journey building a company that means so much to us all — and a community that means absolutely everything to me ✨
*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.
04 Jun 2026
Forever the why @jshealthvitamins
15 May 2026
VIRAL SCRAMBLED OATS ✨
When this trend first emerged, I’ll admit I was skeptical, but it’s honestly so good—I’m still making it!
A super easy, delicious breakfast that’s rich in fiber and takes less than 10 minutes to whip together.
Who else loves this one?
Ingredients:
1 ripe banana
½ cup (40g) rolled oats
1 egg
¼ tsp cinnamon
½ tsp vanilla extract
Olive oil, for cooking
To serve:
3 tbsp Greek yogurt
½ cup blueberries, or berries of your choice
Method:
Mash the banana in a bowl. Add the remaining ingredients and stir until combined.
Heat a little olive oil in a nonstick pan over medium heat. Pour in the oat mixture and flatten it into an even layer. Cook for 2–3 minutes, then flip and break it up with a spatula. Keep moving the mixture around the pan, as you would scrambled eggs. Once golden, remove from the heat.
Spoon the yogurt into a bowl, then top with the scrambled oats and berries.
#jshealth #viralrecipe #scrambledoats
Serves: 1
Time to cook: 10 minutes
07 Nov 2026
New to supplements? Start here. 🤍
Jess is breaking down her Vital Trio — three daily essentials to help lay the foundation of your wellness routine.*
Start with the basics, then build on your routine based on your unique health goals and needs.
Find what works for you and save up to 30% OFF sitewide (plus get complimentary gifts)!^✨
*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. ^Terms and conditions apply. Up to 30% off sitewide and select subscriptions. Cannot be combined with other offers. Offers are available November 2, 2026–December 2, 2026. Minimum spend required for gifts (varies by global region). Gifts available while supplies last.
06 Nov 2026
EASY ROASTED PUMPKIN SOUP ✨
If you know me, then you know how much I LOVE soups. And roasting everything in one pan? Even better!
I always add a tin of beans to my soups when blending to increase the fiber and protein content. They also make this soup extra creamy.
Who has made this one?
Jess x
Ingredients:
1 butternut pumpkin (squash), peeled & chopped into rough chunks (1.4kg peeled)
3 Roma tomatoes, halved
1 red onion, quartered
1 bulb garlic, top trimmed off
2 tbsp extra virgin olive oil
Sea salt & black pepper
3 cups (750ml) vegetable stock, hot
400g (14.1oz) tin cannellini beans, drained & rinsed
To serve (optional)
½ cup Greek yoghurt
1 bunch chives, chopped
½ cup pumpkin seeds, toasted
Method:
Preheat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper.
Spread the pumpkin, tomatoes, onion and garlic onto the tray. Drizzle the olive oil over the top and season with sea salt and black pepper. Bake for 45–50 minutes, or until the squash is tender and cooked through.
Allow the garlic to cool slightly, then squeeze the cloves from the skins. Transfer the garlic, pumpkin, tomatoes and onion to a large pot. Pour over the hot vegetable stock and add the cannellini beans. Blend using an immersion (stick) blender until smooth.
Serve with your toppings of choice and crusty sourdough.
Time to cook: 55 mins
Serves: 4-6, as a main
#jshealth #pumpkinspiceseason #soupseason
04 Nov 2026
MAPLE CARROT & KALE CHOPPED SALAD ✨
Sweet, sticky maple-roasted carrots are the star here, tossed with massaged kale, creamy cannellini beans, crisp apple, crunchy walnuts and salty feta, then finished with a tangy maple-Dijon dressing.
It’s packed with fiber, holds up well in the fridge, and works as a hearty lunch or an easy side for any dinner table. Looking for an extra protein boost? Add some poached chicken, boiled eggs or a tin of tuna.
Make sure to save this one! x
Ingredients:
3 carrots, chopped into circles
1 tbsp extra virgin olive oil
2 tsp maple syrup
½ tsp cinnamon
3 kale leaves, stems removed & roughly chopped
400g (14.1oz) tin cannellini beans, drained & rinsed
½ red apple, sliced into half moons
1 stalk celery, finely sliced
¼ cup walnuts
3 tbsp dried cranberries
100g (3.5oz) feta cheese, omit for a dairy-free option
For the dressing:
1 ½ tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tsp Dijon mustard
1 tsp maple syrup
Method:
Preheat the oven to 350°F (180°C). Line a baking tray with baking paper.
Spread the carrots on the lined tray. Drizzle with the olive oil and maple syrup, then season with the cinnamon and a pinch of sea salt. Toss to coat and spread into a single layer.
Bake for 35–40 minutes, turning halfway through, until the carrots are tender and caramelized at the edges.
While the carrots are roasting, make the dressing. Whisk all of the ingredients together in a small bowl or jar.
Toss the sliced apple with a squeeze of lemon juice to stop it from browning.
Place the kale in a large mixing bowl. Pour over half of the dressing and use your hands to massage it into the leaves for 1–2 minutes. This helps soften the kale.
Add the roasted carrots and the remaining ingredients to the bowl. Pour over the rest of the dressing and toss to combine.
Store leftovers in an airtight container in the fridge for up to 3 days.
Time to cook: 40
Serves: 2 as a main, 4 as a side
#jshealth #recipeoftheday #harvestsalad
03 Nov 2026
ONE PAN ’LAZY’ LASAGNA ✨
“Lazy lasagnas” are everywhere, so we had to try one! Basically, it’s a lasagna but with no layering needed. Everything cooks in one pan, and instead of a white sauce, we just added some cottage cheese and mozzarella for the cheesy element.
We’ve packed the sauce with veggies and lentils for extra fiber, keeping you fuller and making the meat go further. Not into lentils? Skip them and double the beef mince.
Feeding a crowd? Double the recipe if you have a big enough oven-safe pan. Enjoy!! x
Ingredients
2 tsp extra-virgin olive oil
½ brown onion, finely chopped
1 celery stalk, finely diced
½ carrot, finely diced or grated
½ zucchini, diced or grated
2 garlic cloves, minced
1 tsp dried oregano
1 tsp mixed herbs
250g (8.8 oz) beef mince
400g (14.1oz) tin brown lentils, rinsed & drained
1 tbsp tomato paste
½ tbsp balsamic vinegar
400g (14.1 oz) passata
1 ¼ cups stock
1 bay leaf
4 dried lasagna sheets, broken into pieces
½ cup cottage cheese
½ cup grated mozzarella
¼ cup grated parmesan cheese
Method:
Preheat the oven to 200°C (400°F).
Heat the olive oil in a medium oven-safe frying pan over medium heat. Add the onion, garlic, celery, carrot, zucchini, oregano, mixed herbs, salt and pepper. Cook for 3–5 minutes, stirring occasionally, until softened.
Add the beef mince and cook for 4–5 minutes, breaking it up with a wooden spoon, until browned.
Stir in the lentils and tomato paste. Cook for 1–2 minutes, until the tomato paste is caramelized.
Add the balsamic vinegar, passata, stock and bay leaf. Season with salt and pepper.
Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Remove the bay leaf. Gently press the lasagna pieces into the sauce, making sure they’re mostly covered. Cover with a lid and simmer for 10–12 minutes, or until the pasta is almost tender.
Dollop the cottage cheese over the top, then sprinkle with the mozzarella and Parmesan.
Transfer the pan to the oven, uncovered, and bake for 7–10 minutes, until the top is golden.
Scatter with fresh parsley and chilli flakes. Serve straight from the pan.
Serves: 3–4
Cook time: 40 minutes
#jshealth #lazylasa
02 Nov 2026
How to make a founders day !!! 🩷🥹🫶 @jshealthvitamins
02 Nov 2026
Take it from our founder… This is the sale you DON'T want to miss. 🌟
Jess is spilling her Black Friday sale must-haves, featuring Detox + Debloat, Illuminating Peptide Eye Serum, and more!
Enjoy up to 30% OFF everything + FREE luxury gifts!*
Your wishlist isn't going to shop itself. 🛒
*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. Individual results may vary. ^Terms and conditions apply. Up to 30% off sitewide and select subscriptions. Cannot be combined with other offers. Offers are available November 2, 2026–December 2, 2026. Minimum spend required for gifts (varies by global region). Gifts available while supplies last.
02 Nov 2026
The wait is OVER! Up to 30% OFF EVERYTHING + FREE Mini Peptide Eye Serum + Luxe Travel Case.^ 🖤
Our BIGGEST sale of the year has officially arrived, and trust us, you don’t want to miss this one.
Your wellness wishlist is calling. Shop our Never-Before Black Friday Sale now at the link in bio! 🎁
^Terms and conditions apply. Up to 30% off sitewide and select subscriptions. Cannot be combined with other offers. Offers are available November 2, 2026–December 2, 2026. Minimum spend required for gifts (varies by global region). Gifts available while supplies last.
01 Nov 2026
CHOC, PB & RASPBERRY RICE CAKES✨
The perfect little sweet treat!
So easy to whip up at home.
Have you tried these?
Here’s what we used:
- ¼ cup melted dark chocolate
- Sprinkle of shredded coconut
- 1x brown rice cake
- Peanut butter
- Raspberries
Method:
Spoon the melted chocolate onto some baking paper on a small plate. Sprinkle the coconut on top.
Press the rice cake into the chocolate, make sure to press down well! Place in the freezer for 10 minutes until set.
Spread the peanut butter on top, followed by the raspberries and enjoy!
#jshealth #quicksnack #snackidea
31 Oct 2026
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