Jennifer Hanway

Enliven Your Lightest, Brightest You

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Filtering by Category: Fall

Grain Free, Low Carb Vanilla and Cinnamon Granola

This has been on my 'to-make' list for a long time - I love granola, but it's impossible to find one in stores that is low carb, grain-free, sugar-free and sugar-free. Believe me, I've looked - and just because it says its 'paleo' doesn't mean it won't contain a ton of honey, maple syrup and even 'coconut nectar'.

Friends, that's all just sugar by another name. ⠀

One of the joys of granola is its crunchy texture, which is typically created by using liquid sweeteners, but I've used egg whites in this recipe to keep the carbs low but create that perfect bite when pairing it with plant-based yoghurt or milk. But wait, even if you don’t want to use egg whites (my vegan / egg intolerant / gut-healing friends) you can simply replace them with 1/4 cup of aquafaba (the liquid from canned chickpeas)!⠀


Grain Free, Low Carb Vanilla and Cinnamon Granola

  • 2 1/2 cups of mixed nuts and seeds (I used pumpkin seeds, sunflower seeds, pecans and sliced almonds

  • 1/2 cup peeled tiger nuts

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 10 drops stevia (optional)

Preheat oven to 300 degrees.

Whisk the egg whites until thick, then gently mix in the cinnamon, vanilla extract and stevia. Pour in the nuts and tiger nuts, and stir carefully, ensuring everything is evenly covered.

Line a baking sheet with parchment paper, then pour out mixture creating a thin, even layer. Bake in the oven for 60 minutes, moving occasionally to break up any ‘lumps’. Leave to cool, then store in an airtight container.

Don’t want to use egg whites? Simply replace them with 1/4 cup of aquafaba (the liquid from canned chickpeas)!



Eat Well: Spaghetti Squash and Meatball Bake with Primal Kitchen Vodka Sauce

Typically store-bought sauces that are gluten-free, dairy-free, sugar-free and inflammatory oil-free have been pretty hard to find, but in the last few months, Primal Kitchen has been coming in clutch with their expanded range of products.

The new line includes these incredible pasta sauces that have been perfect for Husband Hanway and I when we want a quick but healthy mid-week meal, and they are perfect for using as a base when making one of my ‘throw and go’ meals: especially when paired with cauliflower rice or zucchini noodles, and a pre-cooked protein such as chicken or ground beef.

I had a little extra time this weekend so I made this Spaghetti Squash and Meatball Bake with Primal Kitchen Vodka Sauce for the both us and it was delicious! In the interests of time, I cooked my spaghetti squash in my Instant Pot, but you could use zucchini noodles for an even quicker option, and to save even more time you could skip the meatball browning step and put the skillet straight in the oven.

Spaghetti Squash and Meatball Bake with Vodka Sauce

  • 1 spaghetti squash, cooked

  • 1 jar of Primal Kitchen Foods Vodka Sauce

  • 1 tablespoon coconut oil

  • 1 handful fresh basil

  • Black pepper to season

For the meatballs:

  • 1lb organic ground turkey

  • 1lb organic, grass-fed ground beef

  • 2 eggs or ‘vegan eggs’

  • 2 tablespoons ground flaxseed

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon Himalayan salt

  • 1/4 teaspoon black pepper

Place all ingredients in a large bowl or food processor and mix well. Chill in the refrigerator for a minimum of 30 minutes, then shape into 10-12 meatballs.

Preheat the over to 350 degrees.

Melt the coconut oil in a large skillet on a medium heat, then add the meatballs. Cook for 4-5 minutes on each side or until golden brown. Remove from the heat, add the cooked spaghetti squash, pour over the sauce, and bake in the oven for 25-30 minutes. Serve topped with the fresh basil and a generous seasoning of freshly ground black pepper.

You can buy all of Primal Kitchen’s #JennyApproved products from their website: www.PrimalKitchen.com, or from Whole Foods, Target and Walgreens.










Beam CBD Beet Beauty Brownies

Be still my beating heart. These CBD Beet Beauty Brownies with Beam CBD Oil turned out so much better than I expected - they are #glutenfree, #dairyfree, #eggfree, #soyfree, #sugarfree and #vegan, #paleo and #keto !

So what are they made of, I hear you ask. Great question! I'm a huge believer that at least 85% of your foods should be 'functional' (such an unsexy term) - that is they should be packed full of ingredients that confer health benefits. But that doesn't mean you can only eat salad! As I've got older (I'm 39 in 10 days) I've become slightly obsessed with skincare, from the inside and out, and these brownies are packed full of ingredients that help to:

  • lower inflammation (thanks to the Beam CBD Oil - one of the key benefits of CBD Oil is its ability to lower systemic inflammation, and I will only take @beam as its 100% THC free) creating a smooth, even skin tone.

  • give you a healthy glow - the beets used in this recipe not only are seasonal and give depth of flavor, they (along with the cacao) are also packed with oxidative stress fighting phytonutrients that help you skin glow and prevent premature aging.

  • plump skin - every single cell in our body has a phospholipid bilayer (the cell membrane) made of fat. For skin to look plump and well hydrated it is essential that we consume great fats, and in this recipe I've used coconut oil, zinc rich tahini and walnuts for crunch.

Beam CBD Beet Beauty Brownies

Ingredients

  • 2/3 cup organic beets, steamed or roasted until soft

  • 1/2 cup tahini

  • 1/2 cup coconut oil

  • 2 tablespoons vanilla extract

  • 3/4 cup cocoa powder

  • 1/3 cup almond flour

  • 1 teaspoon ground cinnamon

  • 2 Tablespoons coconut flour

  • 1/2 teaspoon baking powder

  • 1/4 cup almond milk

  • 1 serving Beam CBD Oil

  • 10 drops stevia (optional)

  • 1/4 cup chopped walnuts

Instructions

Preheat the oven to 350F and line an 8x8 dish with parchment paper

Gently melt the coconut oil and tahini in a pan and leave to cool.

In the bowl of a food processor, combine all ingredients and puree on high until the mixture is smooth, periodically scraping the sides and bottom of the bowl to make sure everything is evenly incorporated - or (like I did) mix by hand in a large mixing bowl for a great arm workout.

Spoon mixture into prepared baking dish..

Bake for 35-40 minutes, or until a tester comes out clean.

Allow to cool completely in the pan before slicing or grab a spoon and eat the whole pan whilst warm...

Don’t forget you can save 15% on all Beam products by using my code ‘jennyh’ at checkout!

Looking for more ways to destress and beautify at the same time? You’re invited to my Sleep and Stress Pajama Party in partnership with Follain where we will face mask with Tata Harper, indulge in CBD treats, enjoy a VIP shopping experience with 15% on all Follain products, and I’ll be hosting my ‘Revive: Restful Routines for Restorative Sleep’ workshop. And all whilst wearing your pajamas! This #SelfCare series will be taking place in NYC on Sunday 10/20 and Boston on Wednesday 10/23. Your RSVP (spaces are limited) head to:

Sleep and Stress Pajama Party at Follain

Healthy Date Night: We Tried The New Fall Menu At The Ritz-Carlton Boston

Tim and I tend to stick to certain types of restaurant for our weekly date night as we know they will have healthier options for us: sushi, steakhouse, Mediterranean and tapas. Up until now we have typically avoided American style bistro restaurants as lighter options seemed few and far between, so when we were invited to try the new Fall menu at the Artisan Bistro at the Ritz-Carlton in Boston we were intrigued to see what dishes they had on offer that could suit our diet styles.


The Fall menu has been designed by the restaurant’s new Executive Chef Kenneth ‘Shane’ Cooprider, who mentions that adding thoughtful plant-based dishes that would appeal to everyone was important to him for this new menu: "going with the momentum of plant-based requests, we're in tune with both vegan and vegetarian requests and even have three dishes that are completely vegan! The Cauliflower Steak, Roasted Carrots, and our Carrot-Coconut Soup are sure to be crowd-pleasers, whether you're vegan or not."

It was actually a little cold and rainy the night of our date, and so we were delighted to be greeted by Chef Micole Rivera Suarez who told us that she already had the Carrot Coconut Bisque ready to help warm us up on a chilly night! In addition to the Carrot-Coconut Bisque we also tried the Roasted Rainbow Carrots and the Harissa Roasted Cauliflower Steak, which were all ridiculously delicious. Tim and I are not vegan or vegetarian, but do love our plant based dishes, and what I loved about these options was that they were so thoughtful. Typically ‘meat-free’ dishes can feel like an afterthought, or a regular dish that is just missing some items, but these were complete and well-rounded and would appeal to vegans and meat-eaters alike.

We also absolutely loved the light and bright Grilled Oysters  with charred fennel mignonette, kalamansi, and smoked tomato jam, and further light options to start include Citrus Poached Jumbo Prawn, Jumbo Blue Crab Escabeche and Chardonnay Steamed Blue Point Mussels. Typically I’ll choose protein and vegetable based starters instead of having a dessert, and the Artsian Bistro had so many options to choose from I wish I had had room for them all!

There are an abundance of gluten free and dairy free entrees, and whilst the fish dishes appealed to me (I usually choose fish when I’m eating out in Boston), Tim chose the steak, meaning we could both try each other’s dishes. Both of our meals were super satisfying (without feeling too heavy) and the seasonal accompaniments were perfect for the Fall. The staff were all incredibly knowledgeable about the gluten free and dairy free choices on the menu, and could not have been more helpful or friendly (and not just to us, the woman on the table next to us was struggling to read the menu, so her server bought over a pair of reading glasses for her to borrow)!

Organic wine is a non-negotiable for Tim and I, so we were delighted to find a number of organic reds (we only drink red) on the menu. And whilst cocktails are not typically on our radar we just had to try their new range of wellness based cocktails, which includes Midnight in Kyoto, a relaxing blend of rum, lava water matcha and CBD oil, Amazonia, a vodka based cocktail with carrot, turmeric & ginger juice, Azabache, with tequila mescal, grapefruit juice and activated charcoal, and my favorite The Kerem, which is congnac, cinnamon and pomegranate, beet and cranberry juice.


We had such a wonderful time at the Artisan Bistro at the Ritz-Carlton Boston that we are already planning our next dinner date there! We love to find restaurant options that include lighter, brighter options and organic wines that mean we can really enjoy our evenings and still feel great the next day. Do you have a great #JennyApproved restaurant we should try, or an idea for a healthy date night? Let me know below!

Thank you to the Artisan Bistro at the Ritz-Carlton Boston who kindly invited us to dine for free.

Are you looking for a healthy but fun night out in Boston or New York for you and your Wellness Boo or BFF? Click here to RSVP to my upcoming Pajama Parties!




















Foods That’ll Help You Thrive During Cold and Flu Season

Foods That’ll Help You Thrive During Cold and Flu Season

 It seems unavoidable -the leaves begin to fall from the trees, the temperature drops, and we start to feel the beginnings of a cold or even the flu. The change of season, shorter days and cold, wet weather takes a toll on our immune system, and the use of indoor heating can dry and damage the mucous membranes and microbiome in our noses and throats, leaving us more susceptible to air-born bacteria. 

Typically the change in season corresponds with a change of our schedule too - a summer of cookouts, too much alcohol and travel can mean our health is less than optimum, and we follow this with ‘back to school season’, cramming in as much work (and its accompanying stress and lack of sleep) between September and the holidays. 

1)    Prioritize Gut Health

With over 70% of our immune system housed in our GI Tract, taking care of your digestive health should be your number one consideration when staying well in the winter. I recommend a two-part approach of healing your intestinal lining by adding in foods such as bone broth and collagen which contain specific tissue healing amino acids and nourishing your microbiome with fermented foods such as kimchi, plant-based yogurt, and kombucha. 

 Try adding a scoop of collagen powder to your morning smoothie, and use bone broth as a base for winter soups, or even warmed up on its own as a comforting winter drink at least 3-4 times a week. Aim for 1 serving of fermented food a day, and my favorite way to do this is to add kimchi or sauerkraut to my lunch or dinner or have plant-based yogurt with berries and seeds as a healthy snack or dessert. 

Use code ‘JHANWAY15’ at for my favorite bone broth at Bare Bones Broth for a 15% discount!

 2)    Manage Inflammation 

 Managing inflammation on a daily basis is key to preventing not just seasonal illness but also chronic disease. Systemic inflammation causes an over activation of the immune system meaning that we are more susceptible to catching colds and flu, and the length of our symptoms will be extended. 

Turmeric and its cousin, Ginger both contain anti-inflammatory compounds and are easy and delicious to add to winter foods. Add freshly grated ginger and turmeric to juices and smoothies, or add flavor and color to soups, stews curries, and chilis with either the fresh or ground variety. 

My favorite New Chapter products for managing inflammation are Zyflammend and Fermented Turmeric Booster Powder.

3) Boost Vitamin C Efficiency with Zinc Rich Foods

Vitamin C is well known for its immune-boosting effects, but studies show that its efficacy is increased when combined with zinc. Whilst it's true that oranges contain a significant amount of  Vitamin C other options that actually include higher amounts include elderberries (try these dried as a topping for oatmeal), kale, red and green peppers, and broccoli. Pair these with zinc-rich foods such as seafood, eggs and nuts and seeds to shorten cold and flu symptoms. 

Tahini is one of go-do zinc rich foods - create my Tahini Cumin Dressing dressing by combining the following in a mason jar and shaking well: 2 tablespoons tahini, 2 tablespoons extra virgin olive oil, 1 clove minced garlic, juice and zest of 1 lemon, 1 teaspoon cumin and a pinch of Himalayan salt and black pepper .

I buy all of my pantry staples (including the ingredients above) from Thrive Market. Use the link below for a 25% discount and free shipping: http://thrv.me/jennyhanway

4) Eat Seasonally 

Eating seasonally is great for our health all year round, as Mother Nature provides what we need when for optimal health! In the Fall and Winter we see nourishing and grounding root vegetables such as squashes and sweet potato (also a great source of Vitamin C), dark leafy greens such as kale and cavolo nero (rich in calcium that help much needed Vitamin D absorption), and mushrooms such as shitake and maitake that contain alpha-glucans and beta-glucans that help boost the immune system. Aim for at least 60%-70% of your produce to come from local, seasonal sources for maximum health benefits. 

My weekly deliveries from Boston Organics help me to eat seasonally and locally, and try new nutrient dense produce. Use code ‘6519bofdbh’ for a 10% discount!

Gut Healing: Cacao Chai Tahini Smoothie

In addition to eliminating the inflammatory foods in your diet, healing the gut lining and rebalancing your microbiome my 28 Day Guided Gut Healing Program now also includes suggestions and recipes for SIBO and low FODMAP diets, and this warming, soothing Cacao Chai Tahini Smoothie is one of my favourite new recipes !

Cacao Chai Tahini Smoothie

  • 20g collagen protein powder (unflavored, chocolate or vanilla)

  • 1 teaspoon cacao powder

  • Chai spice blend (1/4 teaspoon cinnamon + pinch of nutmeg, cardamom, cloves and ginger)

  • 1 tablespoon tahini

  • 1 tablespoon ground flaxseed

  • 1/2 zucchini, chopped

  • 1 handful spinach

  • 1.5 cups almond or coconut milk

Place all ingredients in a blender and blend until smooth.

My 28 Day Guided Gut Healing Program is currently 40% off, which is the largest discount that will be available before the January 14th start. To reserve your spot and take the first steps to your healthiest new year ever head to:

https://www.jenniferhanway.com/28-day-gut-healing-plan/

Live Well: Staying Well in the Winter With New Chapter's All-Flora Probiotic

This post is written in partnership with New Chapter, however all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!

 I love this time of year and everything it brings - the beautiful foliage, my birthday, holidays spent with friends and family, and I usually take a trip back home to London in the Fall too. What I don’t want to do is waste any time ill in bed with a cold or even the flu, so ensuring a robust immune system and optimal gut health is super important to me as the seasons change and temperatures drop.

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Approximately 80% of our immune system is located in our digestive tract, which has an extremely important two-part system that is our body’s first line of defense against invading pathogens.  The first is a mucosal layer that is home to the population of bacteria and yeasts that we collectively term our microbiome, and the second is the one cell thick epithelial lining that is the gateway to our bloodstream.

Our microbiome is responsible for preventing pathogens from entering our bloodstream (the germs that cause colds and flu at this time of year), absorbing nutrients from our food and our supplements (remember ‘you are not what you eat, but what you absorb’), and even in part for our hunger and food cravings. Ensuring that it is balanced, healthy and well functioning is one of the best ways we can ensure we stay well at this time of year and enjoy everything the seasons have to offer.

Most of us know by now that taking a great quality probiotic is essential to great gut health, but I’m often asked what to look for in a probiotic. New Chapter’s Probiotic All-Flora is my year round probiotic supplement, and the one I recommend to all of my private coaching clients and as part of my 28 Day Guided Gut Healing Program.

 Choosing a Great Probiotic

 As I mentioned above, our microbiome is made up of a host of bacteria and yeasts, all working together as part of your immune system, so it is important that your probiotic doesn't just contain bacteria alone. In my practice I’ve learnt that rebalancing your microbiome is just as important as replenishing the good bacteria, but it is a step that is often neglected. When your microbiome is unbalanced it can cause GI distress, gas, bloating, constipation and even food intolerances, and can negatively affect our immune system.

 New Chapter’s Probiotic All-Flora contains both DNA tested strains of beneficial bacteria (Lactobacillus plantarum and Bifidobacterium breve) to keep your good gut flora healthy and flourishing, and Saccharomyces boulardii, a beneficial yeast that reduces problematic yeast overgrowth throughout our digestive tracts.*  

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Once our gut flora is rebalanced and replenished we want to ensure we keep it that way, and I love that New Chapter’s Probiotic All-Flora also contains prebiotics to fuel our microbiome, and postbiotics to boost probiotic activity and benefit overall gut health.* It also contains a blend of fermented organic herbs designed to boost and support digestive function, including aloe, peppermint, coriander, cardamom and artichoke.*

It’s so simple to implement into your daily health and wellness routine, as you only have to take one a day and it does not have to be refrigerated, so is perfect for holiday travel. You can find New Chapter’s Probiotic All-Flora on their website, at Whole Foods and CVS, and you can even have it delivered to your door by Amazon.

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2515351/

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


























Plant Based: Chocolate Chip Pumpkin Protein Cookies

I'm going through a huge baking phase at the moment (Husband Hanway isn't mad at all), and cookies are my favourite quick and easy to make option as they really can be adapted to fit any healthy eating principle.

For Meatfree Monday this week I've made some Vegan Chocolate Chip Pumpkin Protein Cookies that are sugar free, grain free, low carb, high protein, high fibre, and packed full of pumpkin, our Fall seasonal superfood. And they are so good that Tim was hovering behind me as I was taking the picture so he could eat them the second I finished!

We store these in the freezer and defrost as needed, and they are the perfect mini meal to take to school or work - simply take them out of the freezer before leaving the house, wrap in a ziplock bag or parchment paper, and they will be a perfect' pick me up' for that mid afternoon energy slump...

Chocolate Chip Pumpkin Protein Cookies

  • 40g vanilla plant based protein (hemp, pea, rice)

  • 1 cup pumpkin puree

  • 1/2 cup almond butter

  • 1/2 cup vegan chocolate chips

  • 2 x flaxseed eggs (3 tablespoons ground flaxseed mixed with 6 tablespoons warm water)

  • 1 teaspoon aluminum free baking powder

  • 1 teaspoon ground cinnamon

  • pinch Himalayan salt

Preheat oven to 350. Make the flaxseed egg by combining the ground flaxseed and water in a bowl, and leave to thicken for a few minutes.

Place all the ingredients in a large bowl or food processor and mix well. Cover bowl and leave in the refrigerator for a minimum of 10 minutes.

Line a baking sheet with parchment paper, then spoon out the mixture into ?? equal portions.

Bake in the oven for 20 minutes, then leave to cool. The cookies will firm up a little more after baking!

All of the ingredients for this recipe were purchased at Thrive Market! Use my link below to save 25% off your first order:

http://thrv.me/jennyhanway

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Plant Based: Cinnamon Roasted Delicata Squash with Coconut Butter and Pumpkin Seeds

Oh my goodness - this was one of those recipes that I though would be great in theory, but it turned out way more delicious than I could have ever expected! I’m amazed I even managed to get a picture of this as it was so good I just wanted to house the whole pan in one go…

Delicata Squash is my favourite of all the Fall vegetables - its super high in insulin stabilizing and digestive boosting fibre, is a great source energy boosting and bone building iron and calcium, and contains a ton of immune supporting Vitamin C and skin loving Vitamin A.

Oh, and its delicious! Its super sweet flesh is wonderful for when you want a healthy sweet treat, and whilst I usually use it in savory dishes I’ve given it a dessert style spin for this week’s Meatfree Monday! Mixing cinnamon into the coconut oil helps to bring out the sweetness of the squash whilst helping to regulate blood sugar spikes (essential for a healthy insulin response and to minimize fat storage), and adding just a touch of Himalayan Salt gives it that addictive salty/sweet taste that had earned this dish the moniker ‘crack squash’ in my house!

Cinnamon Roasted Delicata Squash with Coconut Butter and Pumpkin Seeds

  • 1 delicata squash

  • 2 tablespoons coconut oil (plus 1 teaspoon for the drizzle)

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon Himalayan salt

  • 1 tablespoon pumpkin seeds

  • 2 tablespoons coconut butter

Preheat the oven to 400 degrees. Wash the delicata squash (the skin is edible and packed full of nutrients), and slice into rings approximately 1/2 inch thick. Remove the seeds, rinse in a sieve, and pat dry. Place the squash rings in a large bowl.

Melt the 2 tablespoons of coconut oil in a pan, and stir in the cinnamon and salt. Pour this over the squash (holding just a tiny amount back) ensuring every piece is evenly covered. Place the rings on a baking tray. Take the squash seeds and cover these in the coconut and cinnamon mixture and place on the same baking tray - but do not sprinkle yet!

Roast the squash and the seeds for 20 minutes, turning once, or until they are soft and golden brown. Remove from the oven and leave to cool.

Place the coconut butter and 1 teaspoon of coconut oil in a double boiler, and melt gently. Pour this over the squash, then sprinkle with the squash seeds and pumpkin seeds. Leave to set in the refrigerator.

If you love this Fall inspired recipe then you will love my Gut Healing Pumpkin Collagen Cookies!

We buy all our clean eating pantry staples (including the cinnamon, himalayan salt, pumpkin seeds and coconut butter from Thrive Market and it has saved us so much money over the last few months! You can get free shipping and 25% off your first order by using the link below. Happy Shopping!

http://thrv.me/jennyhanway

Eat Beautiful: Warm Fig and Vanilla Chia Pudding

I’ve never been a huge fan of cold chia puddings, but this Warm Vanilla Chia Pudding with Walnuts and Figs has become one of my go-to breakfast as the temperatures drop (well, rise and fall) here in Massachusetts.

I limit fruit intake to around 1/2 a cup a day to ensure stable blood sugar levels, prevent fat storage and ensure a healthy insulin response, which means that I choose fruits with as much nutrient density or ‘bang for my buck’ as possible. Choosing locally grown fruits is also a great way of getting in touch with the ayurvedic principle of eating seasonally which can aid digestion, boost the immune system, and ensure we are getting the micronutrients our bodies need to cope with the changing seasons.

Not only are they ridiculously delicious, figs are high in amino acids, fiber, and a lot of essential minerals that our modern day diets lack, including stress relieving magnesium, manganese, bone health boosting calcium, copper, and potassium as well as Vitamin K (essential for Vitamin D and calcium absorption and Vitamin B (essential for efficient energy production).

Vanilla collagen powder provides cellular healing for the skin and gut, chia seeds provide beauty boosting and inflammation lower omega 3 fats and fiber to keep hunger at bay, and my favourite health boosting spice, cinnamon.

Clinical studies have proven cinnamon to significantly improve insulin sensitivity, helping shuttle carbohydrates into the muscle cell instead of storing them as fat. It is so powerful it is even being looked into as replacement for medication in Type 2 Diabetics!

I love this breakfast dish warm, but you can make a big batch to keep in the refrigerator for busy mornings - either eat cold or reheat in a pan with a little extra almond milk....

Warm Fig and Vanilla Chia Pudding

makes 1 serving

  • 20g vanilla collagen powder

  • 1/2 zucchini, finely grated⠀

  • 1/2 cup chopped fresh figs

  • 2 tablespoons chia seeds⠀

  • 1 tablespoon ground flaxseed

  • 1 tablespoon coconut cream

  • 1/2 teaspoon vanilla essence⠀

  • 1/2 teaspoon ground cinnamon

  • 1 cup almond milk

  • 1 tablespoon chopped walnuts (to top)

Place the all the ingredients except the collagen and walnuts in a pan, and heat through gently until its starts to thicken. Remove from the heat, leave to cool for a few minutes and then stir through the collagen powder. Top with the chopped walnuts and enjoy!

If you like this recipe you will love my Gut Healing Pumpkin Spice Collagen Cookies:

Contact: jenny@jenniferhanway.com