drjoeyshulman drjoeyshulman

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Dr. Joey Shulman  Mom, wife, sister, daughter, best selling author, nutritionist and Cityline health expert. Founder of Shulman Weight Loss clinics.

Fifteen years later - I am still excited to go into work everyday. Why? Along with working with the best team of nutritionists a girl could ask for - I am in the business of transformation. Each and every time....it's exciting, rewarding and so darn fun to be a part of!
I am also so passionate about health transformations after the age 40. What I know for sure is how you age in your 40s and beyond will determine how you age. So on this transformation Tuesday - swipe left to see a dramatic before and after of Sheila and Mark from Shulman Weight Loss London (yes it is the same people). Mark is down a whopping 55 pounds down and Sheila is down 47 pounds. Two thumbs way up guys! #shulmanweightloss #transformationtuesdays

It’s hard to discuss taking care of yourself without first addressing how you think about yourself. The way we talk and think about our bodies definitely affects our wellness choices. Thoughts, words -they all matter.
So….whatever may be “bugging” you about you – (and we all have negative self chatter that comes and goes) –own it. Even one step further….embrace it! Do you think you are too short, too tall, too curvy- hair too thin, hair too curly - whatever – own it, embrace it, love it. I know, I know -easier said then done -but repetition is the key to this. The other key... stop comparing yourself –that only results in energy wasted and negative feelings. There is only one amazing, magnificent you – so rock what you have been given my friends. #rockwhatyouvegot #learntoloveit #grateful

Love me some spaghetti squash in the Fall. Spaghetti squash is low in calories (only 42 calories for one cooked cup!) and contains a small amount of carbohydrates - 10 grams in 1 cup compared to approximately 40 grams of carbohydrates in a cup of cooked pasta. Swipe left to see final version of recipe. Ingredients and directions outlined below! Enjoy. #grainfree #fallrecipes #lotsmoretocome INGREDIENTS
1 3 to 4 lb spaghetti squash
3 to 4 Tbsp olive oil
1 Tbsp minced garlic
1/4 teaspoon chili pepper flakes
1 teaspoon minced fresh rosemary
1/4 cup chopped fresh parsley
1 large bunch of chard, center rib removed, leaves chopped
2 teaspoons apple cider vinegar
Salt and pepper to taste
3/4 cup freshly grated Parmesan cheese
Directions:
1 Bake the spaghetti squash: Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.” Place the spaghetti in a large bowl and set aside.
2 Heat oil, sauté garlic, chili pepper flakes, rosemary: Heat olive oil in a large sauté pan on medium heat. Add the garlic, chili pepper flakes, and rosemary and cook for about 30 seconds, until fragrant. Do not let the garlic brown.

3 Add spaghetti squash, then chard and parsley: Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture. Add the chopped fresh chard leaves and parsley and toss with the spaghetti squash. Cook until the chard leaves have wilted, a few minutes.

4 Remove from heat and sprinkle on vinegar. Add the grated Parmesan and toss to coat. Add salt and pepper to taste.

This beautiful one? Well this beautiful one is 50 today (yup - can’t believe it - time flies). Happy bday to my most amazing sister -we all love you to the moon and back. #bestsisterever

Pick me up morning green smoothie - perfect way to start the day! #eatclean #lovemyblender
1 cup (250 ml) unsweetened almond milk.
1 ripe banana, frozen.
1/2 cup (125 ml) chopped mango, frozen.
1-2 large handfuls of baby spinach.
1/4 cup (60 ml) pumpkin seeds (pepita seeds)
2 tbsp (30 ml) hemp hearts (hulled hemp seeds)
optional: 1/2 scoop (approx. 30ml) vanilla protein powder + 1/4 cup (60ml) water.

Still getting used to being a four eyes at work. :) #foureyes

Love this - so true. Swipe left for a little inspiration. #shulmanweightloss

Have a great week everyone! #mondaymotivation

My clinic director @debbie_rabie shared her recipe for homemade gluten free croutons and they were so good - I had to try them! #sogood #glutenfree
Slice 6 slices of gluten free bread into small cubes.
Add 2 tablespoons of coconut oil to fry pan - add in cubes and on medium heat, coat bread with oil -stirring often.
Add in the following spices to taste - paprika, pepper, salt, garlic, thyme and onion powder.
Continue on medium heat until browned.
For the final few minutes, stir on low heat until crunchy.
Set aside until cooled.

Sunday baking - almond flour, flax chocolate chip muffins. #glutenfree INGREDIENTS
1 3/4 cup almond meal
1/4 cup flaxseed meal
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 medium extra ripe bananas (about 3/4 cup mashed banana)
1 egg, slightly beaten
1 tablespoon melted coconut oil (avocado or olive oil also works)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
1/4 cup of dark chocolate chips
INSTRUCTIONS

Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter.
Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.

Kale and avocado Caesar salad with gluten free croutons. Delicious @debbie_rabie

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