Sheryl Jesin


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Recipe – Bieler’s Broth

Not sure if you experience this too, but I find that summer can be a harder time to eat healthy and stay on track with my nutrition. There are always lots of parties and events, trips to the ice cream store, and barbecues.  The weather is nicer and the days are longer and that means I’m spending more time outside and less time cooking.  All of these things are very fun, but they can also lead to unwanted weight gain and stomach distress for me (meaning horrible bloating, gas and IBS.  My apologies if that is TMI!). 

I came across this recipe for a healing vegetable soup a few weeks ago.  I saw it on Facebook and then a friend told me she made it and loved it.  

I gathered up the simple ingredients on the weekend and made my first batch. 

I will admit that I was unsure of how would taste as the ingredient list was rather simple.   However, I was pleasantly surprised.  It was quite easy to make the soup and the end product was delicious.  

It is a really easy way to get in a few servings of vegetables.  You can cook up a batch on the weekend and enjoy it all week long.  

The soup is rich in vitamins and minerals and is very easy to digest.  It is healing to the gut and can be the perfect way to soothe your stomach after indulging too much at a summer event.  

Even my kids liked it, so that means it must actually taste good 😊

BIELER’S BROTH

from Nourishing Traditions

Ingredients

4 medium zucchini squash, chopped

1 pound green beans, trimmed

2 sticks celery, chopped

1 bunch parsley, stems removed and leaves chopped roughly

filtered water

good quality sea salt

Directions

Combine all vegetables and herbs in a Dutch oven covered with water. Bring to a boil, skim any foam that comes to the top, and reduce heat to low. Simmer for 15-20 minutes, until veggies are soft but not overlooked.  Puree in a blender and add sea salt to taste.


If you are struggling with your nutrition, I’d love to help you.  Let’s keep each other accountable this summer.  I’m doing another round of the 21 Day Fix starting Monday, July 4th and I’d love for you to join me and a group of amazing women who are all on a mission to feel their best!  Work out at home for 30 mins and day, eat clean, and nourish your mind, body and soul.  Email me at sheryl@ikor.com or send me a PM via Facebook or Instagram.  Can’t wait to hear from you!

http://www.facebook.com/sheryljesinfitness

Instagram and Snapchat – @sheryljesin


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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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Recipe – Vegan Gluten Free Crustless Pumpkin Pie

A few weeks ago it was American Thanksgiving, and I kept seeing pumpkin recipes popping up all over the internet. Pumpkin oatmeal, pumpkin lattes, pumpkin muffins and so on and so forth. When I was at Whole Foods last week, I spotted cans of organic pumpkin on sale. I decided to pick up a few, and experimented with a pumpkin pie recipe.

While pumpkins are best known for their decorative purposes at Halloween, they are a surprisingly super source of nutrition. Pumpkins are high in carotenoids, vitamin A, vitamin C and fibre. Did you know that pumpkin flesh contains L-tryptophan, a chemical compound that triggers feelings of well-being and happiness?

The next time you are at your local grocery store, pick up a can of pumpkin puree, and make this recipe. It is a dessert you can feel good about eating.

Recipe – Crustless Pumpkin Pie – Vegan, gluten free, soy free

Ingredients:

2 tsp cinammon

1 tsp. dried ginger

1/2 tsp. sea salt

1/3 cup oat flour

2 tbsp corn starch

1 – 15 oz can of pumpkin puree

1 cup coconut milk (I mostly used the solidified cream from the top, with a little bit of the liquid)

1/2 cup maple syrup

Method:

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix together cinammon, ginger, sea salt, oat flour and corn starch.
  3. In a separate bowl, mix together pumpkin puree, coconut milk, and maple syrup.
  4. Add wet ingredients to dry, and mix well. Ensure all lumps are gone.
  5. Pour into an 11 inch glass pie plate.
  6. Bake for 35 mins.
  7. Remove from oven. Middle of the pie should be set.
  8. Cool on wire rack.

I served this pie topped with a bit of coconut cream, drizzled with maple syrup, and dusted with cinnamon. It was a hit with everyone in the family, including the kids.

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Banana blueberry carob smoothie

Sometimes I get into a smoothie rut. I have a few basic combinations that I rotate, but sometimes my palate is looking for new flavours.

I often look to other blogs for smoothie inspiration. A few days ago, Gena over at Choosing Raw posted about a flavour idea that caught my eye: a blueberry carob smoothie. I bought some carob powder a few weeks ago and was not quite sure what to do with it. With Gena’s recipe in mind, I decided to add it to a smoothie.

I loosely followed Gena’s instructions and combined a banana, frozen wild blueberries, purple kale, coconut milk, cinnamon, carob powder, a medjool date, Sunwarrior protein powder, and some ice.

The smoothie was absolutely delicious. As Gena points out, the carob added a certain sweetness that really compliments the blueberries. The carob also completely covered the taste of the kale and protein powder. I don’t mind the taste of either, but it was still nice.

Have you made any interesting smoothies lately?

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A Whole Foods Lunch

I have been doing a lot of our grocery shopping lately at Whole Foods. It may be more expensive than other grocery stores, but the produce is so much fresher – especially the organic items. I don’t know of another grocery store that consistently has fresh organic kale week after week. If it exists, please let me know. We also buy little to no meat on a weekly basis, and that saves a lot of money on the grocery bill.

When I’m at Whole Foods, I sometimes treat myself to lunch at their salad bar. It truly is outstanding. Today I had a selection of vegan and gluten-free items. My lunch consisted of curried chickpeas, quinoa with sweet potato and spinach, steamed kale, raw kale salad with beets, coleslaw, and a salad made from cauliflower, broccoli and carrots.

Benjamin and I shared this when we came home from the store. I think he loves their salad bar as much as I do. It was good till the last drop.

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Happy birthday to me

Another birthday has come and gone.

This year, the celebration began with an early morning run on a cold and crisp day.

We ended the day with some delicious, gluten free vegan cupcakes.

And what happened in between the beginning and the end? A lovely day spent with my husband and kids. Who could for anything more?

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