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 ūüėä

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 Рkeep 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 РLIFE!  Things I have not been busy with Рmy 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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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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Vegan food in a food court? Yes!

I was pleasantly surprised today when I decided to check out the new food court in the Eaton Centre in downtown Toronto. I tend not to expect much when I am at a food court. The offerings are usually greasy and full of meat, cheese, and gluten – all foods that I try to avoid when possible.

The new Urban Herbivore outlet in the Eaton Centre is raising the bar for healthy food court eating. I decided to order their vegan Moroccan stew, a delicious medley of chick peas, carrots, sweet potatoes, celery and onions, cooked in a delicious tomato based sauce, served on top of brown and black rice. On the side came a salad of mixed greens, topped with shredded beets. The stew was fragrant and filling and I didn’t leave a drop on my plate. The salad was fresh and the dressing was just right.

I love that in the new food court, your meal is served on real plates with real silverware. You can get a glass of water on the side. I can only imagine how much waste is diverted through this. Truly amazing.

Sadly, the line ups at the “regular” food court restaurants (McDonald’s, KFC, etc) were huge. I can’t imagine what I would feel like after eating a greasy meal of fries and fried chicken. I am honestly surprised people still eat that crap.

But let’s focus on the positive – that you can get high quality plant based food at a food court. Pretty impressive!

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Sunday Brunch at Live Organic Food Bar

A few weeks ago, Jake and Dylan were out of town for the weekend. My mom, Benjamin and I decided to head down to Live Organic Food Bar on a Sunday morning for brunch. Two kids in a restaurant = hell. One kid = a fun outing.

We arrived right at 11 am to avoid any lines. The restaurant was empty when we got there. It slowly started to fill up as we ate, but we enjoyed having the place to ourselves for a while. The decor is modern, cool and clean. All of the food at Live is vegan, gluten free and sugar free. There are an array of raw and cooked dishes to choose from, in addition to a large selection of juices and smoothies.

I had french toast on a gluten free bun, made with almond butter and bananas. It was served with fresh berries, maple syrup, jam and coconut whipped cream. It was absolutely delicious. My only complaint is that it was quite small.

My mom had a sunshine wrap. This is a raw dish. It is made up of the following: sundried tomato wrap, sunflower sesame hummus, avocado, tomatoes, cucumbers, carrots, micro greens, and a balsamic reduction. It came with a side salad of mixed baby greens, micro greens and sprouts. My mom was nice enough to share half of her wrap with me. She tends to be not as starving as I always find myself to be. Half of her dish, along with mine, filled me up.

We shared a juice called Green Electricity. It is made from kale, apple, grapefruit juice, cilantro, ginger and lemon. It was refreshing and delicious. I liked that it wasn’t super sweet, as juices can be. Benjamin loved it! He also snacked on some of our food, and was quite happy to be there with us.

We were quite satisfied with our brunch. It was so nice for me to be able to go to a restaurant, and know that every choice on the menu was something that I can eat, and something that is healthy. My mom commented that she felt so good after eating – she felt light, rather than stuffed and bloated. I would recommend this restaurant to vegans and non-vegans alike. While the food is healthy, it is also delicious. The presentation of the food was also top notch, with carefully placed berries on each plate, and even an edible flower perched on my french toast. I wish more restaurants offered brunch like this. I can’t wait to go back to Live!


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Half Marathon Nutrition

As part of marathon week, today I will be writing about how I tackle the half marathon from a nutrition standpoint. I remember when I first started running, I was very confused about what to eat before and after a run. The night before my first 5k, I ate a huge salad and the morning of I had a big green smoothie. While healthy,this combination led to a very upset tummy before the race. That being said, some runners might find that the above mentioned foods are fine before a race. The key with race nutrition is to try everything out many, many times during training – especially before long runs. Through trial and error, I’ve learned a lot about what agrees with my stomach and what does not.

The day before the race

Before my half marathon, I ate lot throughout the whole day. I focused on carbs, and tried to avoid greasy foods. Breakfast was a big bowl of oatmeal with fruit. Lunch was hummus on rice cakes with cut up veggies. Dinner was a big bowl of gluten free pasta with tomato sauce and beans. Snacks were fruits such as apples and bananas, and some gluten free dairy free muffins. I was sure to drink a lot of water the day before. In fact, I drank lot of water the whole week before the race so that I was adequately hydrated.

Morning of the race

My breakfast on race day was Oh She Glow’s overnight oats. I ate this two hours before the start of the race, so that it had time to properly digest. I also drank 500mL of Vega Sport Electrolyte hydrator when I woke up, and tried to finish it one hour before the race. I was feeling a bit hungry before the start of the race and ate two medjool dates.

During the race

I carried a fuel belt with me during the race. In it were three 8oz bottles. Two of these bottles contained Vega Sport Electrolyte Hydrator and one contained water. I also carried with me two Vega Sport Gels.

My plan was to drink one bottle of the hydrator at 5k and one at 10k. My plan was to eat one gel at 8k and the other at 16k. I followed this plan, but found that I didn’t really want the second gel at 16k. I had about half of it and then threw the rest on the ground. I also had sips of water at each water station along the way.

I know that a lot of people don’t like to be weighed down by a fuel belt in a race. For me, it is comforting to know that I have my own electrolyte drinks and gels, and water, so that I can drink when I am thirsty and refuel with gel when I’m feeling like I need a boost of energy. Gatorade, which is provided at aid stations along the way – grosses me out. It is full of artificial coloring and flavors and sugar, and is not something I want to put in my body. I love the Vega Sport products – they were developed by a vegan triathlete, Brendan Brazier. They are plant based, all natural and made with whole foods. I find them very easy to digest. I’ve practiced with them all through my training and I know that my body reacts well to them.

After the race

After my first half marathon in the spring, I did not eat or drink adequately and ended up with a horrible headache for the rest of the day. I was determined not to let this happen again. I had a banana and apple right after I crossed the finish line. I had a Vega Smoothie Infusion (chocolate flavoured, yum!) during the car ride home. I sipped on water for the whole day. I also ate a lot of food, starting with a huge smoothie as soon as I got home. I managed to avoid the-post race headache and actually felt quite good for the remainder of the day.


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Meal Plan Monday

It’s been a while since I’ve posted a meal plan. ¬†Truthfully, it’s been a while since I’ve written out a meal plan. ¬†I know that our week is so much smoother when I take the five minutes to write out a plan, yet sometimes I still don’t do it. ¬†Why? ¬†Why do we know that things are good for us, and still don’t do them? ¬†If I only knew the answer to that!

Anyways, here goes!

Monday – Dinner at my mother-in-law’s house

Tuesday – Curried chickpeas from Choosing Raw (I made this in advance and tasted it already, and they are SO GOOD!!! ¬†You must try this recipe if you like curry and chickpeas. ¬†So easy and so delicious). ¬†Leftovers from my MIL’s (quinoa salad, beet salad). ¬†Roasted asparagus.

Wednesday РBrown rice pasta with lentils and tomato sauce.  Broccoli.

Thursday РLeftover pasta.  Homemade veggie burgers (based on this recipe from Oh She Glows, but with lentils instead of black beans).  Cauliflower.

Friday – dinner at my parents’.

What are you cooking this week?


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Recipe – Baked Oatmeal with Apple and Banana

Had a bit of fun again in the kitchen last night, this time with baked oatmeal. ¬†I’ve been wanting to try a baked oatmeal dish for a while. ¬†I thought it would be a good late night snack and a quick and easy breakfast before Dylan heads off to school in the morning. ¬†(The La Leche League leader in me also thinks that baked oatmeal would be a great dish for a new mom – can be made ahead of time and easily warmed up for a quick breakfast. ¬†Plus, oatmeal is supposed to boost milk supply.)

I was perusing through Angela’s Oh She Glows blog and came across a great recipe ¬†– Fruity Baked Oatmeal with Crunchy Almond Topping. ¬†I decided to give it a try, and made a few changes based on what I had on hand at home. ¬†I am truly amazed at how amazingly delicious it turned out! ¬†(Although I shouldn’t be surprised – Angela’s recipes are all outstanding!!) ¬†It is creamy, yet dairy free. ¬†It is satisfying, comforting and so delicious! ¬†I just may have a new favorite breakfast recipe…

Recipe РBaked Oatmeal with Apple and Banana (Vegan, can be gluten free with GF oats, soy free)

Ingredients:

2 and 2/3 cups rolled oats

1/2 cup Ruth’s Chia Goodness¬†(I used chocolate because I had some extra on hand. ¬†You can substitute with plain chia seeds if you like!)

2 large bananas, sliced

2 apples, chopped

2 tsp cinnamon

Pinch of sea salt

3 1/2 cups water

4 tbsp maple syrup

1 1/2 tbsp vanilla extract

Topping:

1/2 cup raw walnuts

4 tbsp rolled oats

2 tbsp coconut sugar

2 tsp maple syrup

1 tbsp Earth Balance (can substitute with coconut oil, grapeseed oil, or water)

1/2 tsp cinnamon

Directions:

Preheat oven to 350.  Mix together oats, Chia Goodness, banana, apple, cinnamon and salt in a large bowl.  Add water, maple syrup and vanilla.  Stir well.  Pour into a 2L baking dish.  Set aside.

Chop walnuts.  Add in oats, coconut sugar, maple syrup and Earth Balance.  Mix well.  Sprinkle over oatmeal mixture in baking dish.

Bake for 25-30 mins.  It will be done when the water has been absorbed and topping is golden brown.  Serve warm, and ENJOY!  Makes 8 servings.

I had three (small) bowls of this immediately after I took it out of the oven.  I figured why not Рit is full of wholesome ingredients, and I with the half-marathon training I am doing, I can use the extra carbs!

Have you ever tried making baked oatmeal?  What are some of your favorite oatmeal toppings?