Sheryl Jesin


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Recipe – Pumpkin Pie Oatmeal

Tis the season for pumpkin everything!  Pumpkin lattes, pumpkin pies, pumpkin Oreos.  Yes, those do actually exists, although personally I have never tried them.  Unfortunately, most pumpkin flavoured items these days come with an excess amount of sugar and chemicals.  That is truly sad, as pumpkin itself is rich in vital antioxidants and vitamins.  So skip the Pumpkin Spice Latte at Starbucks this year (which actually doesn’t contain any pumpkin!) and try some homemade pumpkin goodies instead.

Why should you eat pumpkin?  Well, pumpkin is a vegetable, and who doesn’t need another veggie in their diet?  One cup of pumpkin contains 3 grams of fibre and only 49 calories.  Did you know that one cup of cooked pumpkin contains 200 percent of your daily requirement of vitamin A?   Vitamin A is so great for your eyes – it aids vision, particularly in low light.   What gives pumpkin its beautiful orange hue is beta carotene.   These carotenoids neutralize free radicals which can help keep cancer cells at bay, and keep skin wrinkle free.

I decided to incorporate some pumpkin into one of my daily breakfast staples, oatmeal.  For me, oatmeal never gets old as there are endless ways to spice it up and change its flavour.  Pumpkin pie oatmeal is perfect on a chilly day.  I like to drink a super-food smoothie right after I workout ,and then around an hour later I am ready for my oatmeal.  So I don’t know if oatmeal is technically part of my breakfast or should be considered a mid-morning snack!  Either way, I love it – it is delicious and satisfying and keeps me full until lunch.

Recipe – Pumpkin Pie Oatmeal

Serves 4, vegan, gluten-free, total prep time and cooking time time – approximately 15 mins

Ingredients:

1 cup rolled oats

1 cup unsweetened almond milk

1 cup unsweetened pumpkin puree (not pumpkin pie filling – I bought a can of organic pumpkin puree at Whole Foods; you could make your own if you are feeling ambitious)

2 tbsp pure maple syrup

1 tbsp pumpkin pie spice (or try 1.5 tsp cinnamon, 1 tsp ground ginger, a small sprinkle of nutmeg, a tiny dash of ground cloves)

1 tsp pure vanilla extract

Directions:

In a small pot, combine all ingredients, along with 1 cup of water.  Stir well.  Cover and bring to a boil on medium/high heat.  Once boiling, reduce to a simmer and uncover.  Cook for around 10-15 minutes, stirring often.  You may need to add more water – keep an eye on it.  When oatmeal is tender and all the liquid has been absorbed, you are done.

This dish can be refrigerated in and individual servings can be scooped out throughout the week and reheated as necessary.  Just add a bit of liquid and warm in a small sauce pan or in the microwave.

I like to top this dish with raspberries – I used frozen and the cool tart flavour of the raspberries perfectly balances the warm creamy pumpkin oatmeal.

Creamy, warm and filling on a cool fall day

Creamy, warm and filling on a cool fall day

What is your favorite way to eat oatmeal?  Please comment below and let me know!


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Kale salad with tahini dressing

It has been a while since I last posted!

Things I have been busy with – LIFE!  Things I have not been busy with – my blog.

I really want to blog more.  If you want me to blog more, please comment below or like this post.  It really gives me the motivation to be consistent with my writing, and lets me know that there are people out there interested in what I write.  Thanks readers for following me, and sticking with me, even when my posts are inconsistent.

Today I have for you a recipe.  It is quick, easy, healthy and delicious!

Here it goes:

RECIPE – KALE SALAD WITH TAHINI DRESSING – vegan, gluten free

Ingredients:

Salad:

1 head of organic kale

1 green apple

1 orange pepper

2 green onions

Dressing:

1/2 cup lemon juice

1/3 cup olive oil

2 tbsp tahini

2 tbsp tamari sauce

1-2 cloves of garlic

2 tbsp raw honey, or maple syrup if you want to be completely vegan

Directions:

1.  Wash and dry kale, remove middle rib.  Stack 5 kale leaves together, roll into a tight cylinder.  Slice into thin strips.  Repeat with the remaining kale, and transfer to a large bowl.  Sprinkle with a bit of sea salt (approx 1/4 tsp).    Massage kale and sea salt together until kale leaves are softened.

2.  Blend all ingredients for salad dressing together in a blender.

3.  Pour dressing over kale mixture, mix well.  Let it sit in the fridge for an hour or two before serving so that flavours have a chance to develop.

4.  Enjoy!

Kale Salad


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Gluten free, dairy free, soy free banana chocolate chip muffins

I love baking healthy muffins, because they are such a quick and portable breakfast or snack.  I’ve been experimenting with gluten free versions for a while now.  Some are a real flop, and only I end up eating them.   Others are decent, and Benjamin and I will eat them.  I know that they are good when Dylan and Jake say that they like them.

My latest version of a banana muffin was a hit with everyone in the family.   I hope you try this recipe.  Let me know what you think!

Recipe – Banana Chocolate Chip Muffins – gluten free, dairy free, soy free (can be vegan)

Recipe modified from Smitten Kitchen’s Crackly Banana Bread

Ingredients

3 large over ripe bananas

1 large organic egg (for vegan version, substitute 1 tbsp flax meal + 3 tbsp water)

1/3 cup virgin coconut oil, or olive oil

1/3 cup maple syrup

1 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

1/8 tsp sea salt

1 tsp ground cinnamon

3/4 cup oat flour

1/2 cup brown rice flour

1/4 cup buckwheat flour

1/4 cup chocolate chips

Directions

Preheat oven to 350 degrees.

Mix wet ingredients in Vitamix until smooth (bananas, egg, coconut oil, maple syrup, vanilla).  [If you don’t have a Vitamix, you can mash the banana by hand with a fork, and mix well with other wet ingredients.]

Mix baking soda, baking powder, salt, cinnamon, flours, and chocolate chips in a large bowl.  Pour in wet mixture.  Mix until combined.

Grease muffin tins well with grapeseed oil.  Pour in mixture to fill cups.  This recipe makes 12 muffins.

Bake until golden brown, approximately 20 to 25 minutes.

I think that these muffins are the most delicious warm from the oven, especially when the chocolate chips are melty and gooey – I devoured a few of these right after I made them.  These will keep well in an airtight container for 3-5 days (if they last that long!)