Food Heaven Made Easy

Food Heaven Made Easy’s philosophy is simple and sustainable: our diets should strike a balance between pleasure and nutrition. Now with a thriving YouTube community, cookbook, podcast and popular plant-based blog, the two friends behind Food Heaven are bringing their dream — and delicious recipes — to life. Together, Jessica Jones (MS, RD, CDE) and Wendy Lopez (MS, RD) are helping people across the country transform their diets in a way that’s easy to pull off — and maintain.

Peek at our interview with the Food Heaven Made Easy duo from a few years back, and then dive in below as they join TCM’s most popular series, In My Fridge

JJ: Food should be a balance of pleasure and nutrition.

JJ: Tortillas, broccoli and yogurt.
WL: At least three types of cheeses, eggs and Vita Coco Pressed Coconut Water.

Food Heaven Made Easy

7 recipe staples always on hand:
JJ: Garlic olive oil, canned tomatoes, frozen cheese, canned beans, frozen ginger cubes, sesame seed oil and liquid aminos.
WL: Soy sauce, olive oil, eggs, onions, garlic, salt and rice noodles.

Must-have munchies:
JJ: Costco mini fruit snacks, kettle chips and fruit.
WL: Trader Joe’s baked cheese crunchies, Talenti Sicilian pistachio ice cream and sharp cheddar cheese with crackers.

Fave condiments:
JJ: Dijon mustard, ketchup, BBQ sauce and tahini.
WL: Mayo, pesto and soy sauce.

Ingredient that makes everything taste better:
JJ: Canned diced tomatoes.
WL: Za’atar

Go-to proteins:
JJ: Tofu, lentils, black beans and pea protein powder (for smoothies).
WL: Any legumes, Greek yogurt and salmon.

Best bargain:
JJ: Frozen chopped peppers from Trader Joe’s. I add them to literally everything from pasta sauce to tacos.
WL: Beans, beans and more beans.

Best label-reading tip:
JJ: When purchasing whole grains, I recommend aiming for at least three grams of fiber.

Fave veggie + what you make with it:
JJ: Broccoli! When I’m in a rush I steam in the microwave and add olive oil, salt and pepper.
WL: Beet greens! I saute them with olive oil, garlic, onions and a pinch of salt.

Must-have pantry staples:
WL: Brown rice, oils (olive, coconut, sesame), chickpeas, black beans and lentils, spices (paprika, oregano, black pepper, berbere, ground garlic, cumin, cayenne), tomato sauce, toasted sesame seeds and pasta.
JJ: Basically the same, LOL!

Craziest FOOD I buy:
JJ & WL: We believe all foods fit so we don’t consider anything crazy.

Go-to Sweet or other indulgence:
JJ: Cashew ice cream, whipped cream and fruit leathers.
WL: Trader Joe’s raw honey! I enjoy a small spoonful of it when I’m craving sweets and it always hits the spot.

Dairy or non-dairy faves:
JJ: Cheddar cheese, Greek yogurt, cashew yogurt, cashew ice cream and Burrata.
WL: Burrata cheese, ricotta cheese, feta cheese and gorgonzola cheese (any cheese really!).

Favorite splurge:
JJ: Creme brulee!
WL: Eating out at really fancy restaurants that have insanely good food.

Go-to For last-minute entertaining:
JJ: Tacos with beans, lettuce, cheddar cheese, avocados and salsa.
WL: Tostada bar with pureed beans, guacamole, sour cream, queso fresco, cilantro and onions.

Favorite places to shop:
JJ: Berkeley Bowl, Trader Joes, Grocery Outlet, any local market and the farmer’s market.
WL: The farmer’s market, the local Chinese market, Whole Foods and Trader Joe’s.

Best food memory:
JJ: When my mother-in-law makes Eritrean food for us to eat for the week….so good!
WL: My dad, who never cooks, making me a veg egg scramble with boiled plantains because my mom was away. It was delicious.

Simple go-to recipe:
Coconut Watermelon Spritzer (see below)

Coconut Watermelon Spritzer
Serves 2-3


1 can of Vita Coco Pineapple Passionfruit Sparkling Coconut water
4 cups chopped watermelon (preferably refrigerated so that the beverage is cold)
juice of 1 lime
2-4 mint leaves
coconut rum, optional
ice, optional


Blend chopped watermelon, lime juice and two mint leaves.

Grab two or three cups. Pour watermelon mixture into each cup until they are all about  ¾ full (you want to leave room to add the sparkling coconut water).

Top each glass off with ice-cold coconut water and stir. If the coconut water and watermelon are not cold, add ice to cool beverage. Add rum, if desired (about .5 to 1 ounce in each glass).

Decorate with extra lime and mint leaves. Enjoy!

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