Welcome to Jess Undecided - a platform I've created to share all my loves + passions.

Jess Undecided originates from a whole lot of soul-searching the last couple years to find what I'm truly about, but what I've found is that you don't have to decide on just one thing to define who you are - you can be undecided

Can't wait for you all to start to explore all of my undecided loves - enjoy your stay!



Hello lovelies!

Recently my life has been one hectic haze, but thanks to Goodfood I was still able to make fresh meals that were delicious and healthy. 

They ship the ingredients with a corresponding recipe right to your house - PLUS, when you order the box they ask how many people you're cooking for minimizing any food waste, which is a really really important issue to consider in today's food environment (I'll be talking about that soon!)

Anyways, this was an extremely simple recipe that I prepared within an hour and it lasted almost a whole week!

If your life is as hectic as mine, or you want to minimize your food waste footprint in a simple way - please visit GOODFOOD here to learn more & order your yummy box today!

PS. Beets - especially Golden Beets - are my favourite!! So I hope you enjoy this just as much as I do! 

Now about the Recipe:

Serves 2 | 630 kcal per serving | Time: 40 min


2 Yellow Beets

60 g Arugula  

1 Shallot

1 Granny Smith Apple

1 Fennel

90 g Freekeh

30 ml Red Wine Vinegar

24 g (or a handful) Walnut  

60 g Goat Cheese




1)  Cook the Freekeh - Heat medium pot of salted water to boiling on high heat. Once boiling, add freekeh & cook (22 to 26 minutes or until tender). Drain thoroughly and transfer to a large bowl - set aside. Rinse and wipe out the pot. Set aside to cook the fennel later.

2) Chop chop chop - Heat a large pot of salted water to boiling on high. Peel the beets and slice crosswise into 1/2-inch-thick rounds. Pick off and reserve some of the fennel fronds. Halve and thinly slice the fennel stems and bulb. Core and small dice the apple - toss with a splash of vinegar. Peel & mince the shallot to get 2 tbsp; combine the minced shallot and remaining vinegar. 

3) Beet time - Add the beets to the large pot of boiling water. Cook (18 to 20 min - or until tender when piecing with a fork). Drain thoroughly and transfer to a large bowl. Add the shallot-vinegar mixture to the bowl of beets - drizzle with olive oil and toss to combine. Season with S&P to taste. 

4) Fun Fennel - While beets cook, in the same pot used to cook the freekeh, heat and drizzle olive oil on medium-high until hot. Add the sliced fennel to the hot pot. Cook, stirring occasionally (5 to 7 minutes - or until tender and slightly browned). Season with S&P. Transfer to the bowl of cooked freekeh.

5) Finish it off - Add marinated beets, apple, walnuts and arugula to the bowl of freekeh & fennel. Drizzle with olive oil and toss to thoroughly combine. Season with S&P to taste. For plating, divide the finished salad between your dishes. Garnish with the fennel fronds and goat cheese (crumble before adding). 

** Recipe courtesy of Goodfood, Images by me**



SPRING UNIFORM // Leather + Denim

SPRING UNIFORM // Leather + Denim