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 Tag: clean eating

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:

Eat Beautiful: Pumpkin Spice and Everything Nice!

This post is written in partnership with New Chapter Vitamins.

As an adopted New Englander I love everything Fall has to offer: crisp sunny days, apple picking, cute cosy clothes, and of course, pumpkin spice! 

Whilst not a fan of the super sugary and chemical laden pumpkin spice lattes, shakes, and baked goods available at the big chain coffee shops, I do love pumpkin for its amazing health boosting benefits. 

Pumpkin falls pretty high up on my 'Carbohydrate Hierarchy'; that is for a small number of carbs (20g in a cup), it is packed full of fiber and beta carotene (which provides it vibrant color), giving a real beauty boost to your hair, skin and nails. Beta carotene either converts into Vitamin A (Retinol) or acts as an anti inflammatory agent in the body and can be found in vegetables from the Carotenoid family such as carrots, yams, sweet potatoes and squashes. 

Every meal I create always follows the PFF Formula (Protein, Fat, Fibre) to ensure balanced hunger hormones (insulin, leptin and grehlin) and the fat in this smoothie comes from the delicious cashew milk and cashew cream. I do like to rotate my plant based milks as it helps ensure you are getting a wide range of micronutrients in your diet, and can prevent food sensitivities.

Grass fed collagen is my go to protein powder of choice, as it contains amino acids that are wonderful for healing the cellular matrix of both the gut and the skin, and is easily digested and absorbed (remember, we are what we absorb)!

Cauliflower is one of the only white foods I recommend! Don’t let its pale appearance fool you, cauliflower contains the potent oxidant sulforaphane that activates liver enzymes essential for efficient detoxification. Store bought cauliflower rice (always buy organic) has been blanched and then frozen, so is perfect for my gut healthy rule of never eating raw cruciferous veggies.

A true pumpkin spice blend does not contain and blood sugar spiking, fat storing sugars or chemical sweeteners, but instead is a powerhouse blend of insulin lowering cinnamon, anti inflammatory ginger, and warming and digestion boosting nutmeg, allspice and cloves. I make my own pumpkin spice blend at home so I know that it is clean, and then use it in smoothies, lattes and chia puddings.

Maca is my go-to morning energy boosting adaptogen, and this New Chapter’s Fermented Maca Booster Powder has been on my kitchen counter top and in pretty much every smoothie I’ve made since discovering it last year. New Chapter Fermented Booster Powders are fermented with beneficial probiotics and herbs, which makes them easily digestible, and unlocks the phytochemical beta glucan which is wonderful for health.*

Gut Healing Pumpkin Spice Smoothie

  • 1/2 cup pumpkin puree or cooked pumpkin

  • 20g vanilla collagen powder

  • 1.5 cups cashew milk

  • 1 serving New Chapter’s Fermented Maca Booster Powder

  • 1 cup frozen cauliflower rice

  • 2 tablespoons cashew cream (soak cashews overnight, drain and blend with a little water)

  • 1/2 teaspoon vanilla essence

  • 1/2 teaspoon pumpkin spice blend

Place all the ingredients in the blender and been until smooth. Top with your favourite toppings and enjoy!

This recipe (and over 50 others) comes from my 28 Day Guided Gut Healing Program - you can join us anytime and enliven your lightest, brightest you here:

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

*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: Warm Fall Salad with Tahini Cumin Dressing

Who said salads were just for summer? ⠀

This Warm Fall Salad with Tahini Cumin Dressing from my 28 Day Guided Gut Healing Program is perfect for these transitional weeks: serving the warm squash over the salad leaves help to wilt and soften them, making them easier to break down when we eat them, and the delish Tahini Cumin Dressing provides fat and acidity to help with digestion. ⠀

Serve topped with the last of the summer berries, toasted walnuts for crunch, and my favourite Wildbrine Organic Smoky Kale Kraut for its microbiome boosting benefits and its perfect level of smokiness for a warm salad...⠀

Warm Fall Salad with Tahini Cumin Dressing ⠀

(makes 2 servings)

*For the squash⠀

1 medium butternut squash ⠀
2 tablespoons coconut oil, melted⠀
1 teaspoon cinnamon⠀
1 teaspoon Himalayan salt ⠀

*Tahini Cumin Dressing ⠀

2 tablespoons tahini⠀
2 tablespoons extra virgin olive oil⠀
1 clove garlic, minced⠀
Juice and zest of 1 lemon⠀
1 teaspoon cumin ⠀
Pinch Himalayan salt and black pepper ⠀

*Salad⠀

4 handfuls baby spinach⠀
4 tablespoons @wildbrine Organic Smoky Kale Kraut⠀
¼ cup walnuts, toasted⠀
¼ cup blueberries ⠀

Preheat oven to 400F.⠀

Peel the butternut squash, then chop off the top and bottom. ⠀
Slice from the top into rings until you get to the seeds, then turn the other way and slice vertically. Scoop out the seeds and discard, cube the squash and place in a large bowl.⠀

Melt the coconut oil, then add in the cinnamon and Himalayan salt. Pour this over the cubed squash ensuring all the cubes are covered. ⠀

Place on a baking sheet and leave to roast in the oven for 25-30 minutes, or until soft. ⠀

In a mason jar add all of the dressing ingredient and shake until thoroughly mixed. ⠀

Dress the spinach with the Tahini Cumin Dressing, add in the Smoky Kale Kraut, and top with the warm squash, walnuts and blueberries. Serve with roast chicken or your choice of protein. ⠀

Gut Healing: Chicken Thighs with Kale, Lemon and Capers

This super easy one pan recipe from my 28 Day Guided Gut Healing Program is one of my favourites - its perfect for busy week nights when you need something quick and simple, but that still feels hearty and nourishing.

We love to use skinless, boneless chicken thighs as a budget friendly option for easy week night dinners, and Butcher Box is our top choice for humanely raised, pasture raised chicken.

Chicken Thighs With Kale, Lemon and Capers

Makes 4 servings

  • 8 boneless, skinless chicken thighs

  • 1 bunch kale, roughly chopped

  • 1 tablespoon coconut oil

  • 1 teaspoon Himalayan salt

  • 1 teaspoon black pepper

  • Juice and zest of 1 lemon

  • 1 lemon, cut into wedges

  • ½ cup chicken bone broth

  • 2 tablespoons capers

  • 1 lemon, cut into wedges

  • 2 tablespoons fresh thyme, with more to garnish

Preheat the oven to 385F.

Melt the coconut oil, and add the salt, pepper, thyme, lemon juice and lemon zest.

Place the chicken thighs in a cast iron skillet, and pour over the coconut oil and seasonings.

Add the kale and lemon wedges, pour over the bone broth, and add the capers.

Bake in the oven for 25-30 minutes or until the chicken is cooked.

Garnish with a little more fresh thyme and black pepper.

My 28 Day Guided Gut Healing Program will start up again soon! You’ll receive 4 weeks of recipes, meal plans, supplement suggestions and lifestyle strategies designed to heal your gut, eliminate GI distress, lower inflammation and enliven your lightest brightest you!

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


Gut Healing: Apple Pie Smoothie

I've taken my favourite Apple Pie Smoothie Recipe and given it a Gut Healing makeover!

This recipe was born out last year from the annual apple picking trip Husband Hanway and I take every October as part of my birthday celebrations! The weather was perfect, and it was wonderful to get out in the fall sunshine and pick our own food (and eat it straight from the tree).  However, there are only so many apples two people can eat, and we both had a hankering for an apple pie!

Apples are the fruit I recommend most often to my clients, they are high in anti aging and skin protecting antioxidants, and are a great source of pectin, a fiber that helps improve gut health and that can lower cholesterol levels.

Cinnamon is proven to help stabilize blood sugar levels, and it gives this smoothie warmth and depth of flavor.

My tip: turn this into a smoothie bowl by adding less almond milk, and toasting some coconut flakes and chopped nuts for a crunchy topping...

Gut Healing Apple Pie Smoothie

  • 20g vanilla or unflavored collagen powder

  • 1.5 cups almond milk

  • ½ cup apple, chopped

  • 1 packet unflavored GoLive probiotics

  • 1 tablespoon almond butter

  • 1 teaspoon vanilla essence

  • ½ teaspoon cinnamon

Place all ingredients in a blender until smooth.

Gut Healing: Coffee Roasted Butternut Squash Soup

I’m not sure if this recipe technically means I’ve broken my coffee detox, but it is one of my favourite Fall recipes, and I’m determined to celebrate every day of this incredible season.

The recipe comes courtesy of my Bare Bones Broth family, and is just one of over fifty anti-inflammatory, nutrient dense recipes included in my 28 Day Guided Gut Healing Program .

I always make a double batch of this soup and keep some in the freezer for when I need an quick easy meal in a hurry (I add roast chicken to up the protein if having it as main meal), and its perfect for those chilly New England evenings (that are just round the corner)!

This recipe is packed full of both gut healing and skin loving ingredients: bone broth and ghee are both phenomenal for gut health, and butternut squash is packed full of skin smoothing and healing Vitamin A.

Coffee Roasted Butternut Squash Soup

  • 1 butternut squash, peeled, seeds removed and roughly chopped

  • ¼ cup ghee

  • ¼ cup finely ground organic coffee

  • ½ onion, diced

  • 1 large carrot, diced

  • 1 stalk celery, diced

  • 1 teaspoon Himalayan salt

  • 3 cloves garlic, unpeeled

  • 1 tablespoon fresh sage, chopped

  • 1 teaspoon raw honey (optional)

  • ¼ teaspoon cinnamon

  • 4 cups Bare Bones Broth (chicken or beef)

Preheat oven to 350 F.

Melt ⅛ cup ghee, then stir in the coffee. Spread the squash out on a baking sheet, then pour over the ghee and coffee mixture, ensuring the squash is evenly coated. Place the unpeeled garlic cloves in a separate dish, and roast both in the oven for 20 minutes, or until the squash is soft.

Heat the remaining ghee in a large pot over a medium heat, and add the onions, celery, carrot and salt and sweat for 10 minutes, stirring occasionally. Add the sage, honey and cinnamon, and cook for a further 10 minutes.

Remove the squash and the garlic from the oven, peel the garlic and add everything to the large pot. Add in the bone broth, and bring to the boil. Simmer for 5 minutes, then transfer to a blender. Top with fresh sage and a drizzle of EVOO.

Gut Healing: Pizza Salad

3 hours into a recent road trip I asked Husband Hanway one of our favourite questions "if you could eat any food in the world with no negative repercussions on your health, what would it be?"

The answer, as usual, was PIZZA. 

I've been able to whip up low carb/keto options for most of our favourite dishes, but a great grain free, dairy free, egg free, low carb/keto, nutrient dense, eat every day pizza still eludes me.

However, when Healthy Truth sent me a box of their amazing new products to try (I'm lucky enough to be a Healthy Truth Brand Ambassador) inspiration struck as I was head first into a bag of their amazing Pizza Nut Clusters (all in the name of research, obviously). 

Made with sprouted almonds and sunflower seeds (sprouted nuts retain more nutrients and are easier to digest than raw or roasted), sun-dried tomatoes, Himalayan salt and an abundance of organic herbs that make them taste like real Italian pizza these nuts are the star of the show in this new Pizza Salad recipe, that comes from Phase 1 of my 28 Day Guided Gut Healing Program. 

Pizza Salad

  • 4 cups organic baby spinach

  • 2 cups romaine lettuce

  • 2 large tomatoes

  • 2 handfuls fresh basil, roughly chopped

  • 1 package Applegate Uncured Genoa Salami

  • 1 package Healthy Truth Pizza Nut Clusters

For the dressing

  • 2 tablespoons EVOO

  • 1 tablespoon ACV

  • Large pinch Himalayan salt and black pepper

Place all the salad ingredients in a large bowl. Make the dressing by placing the EVOO, ACV and salt and pepper in a jar, and shaking well. Pour over the salad, making sure all ingredients are covered evenly. 

I used Applegate Uncured Salami here, but the beauty of this salad is that you can choose your favourite pizza toppings - olives, anchovies, artichokes, roasted red onion, even ham and pineapple if you are that way inclined! 

You can save 15% on any order at Healthy Truth by using my exclusive discount code 'JennyHT' at checkout. 

All our salad ingredients came from Boston Organics, and you can save 10% on your first order by using code: 6519bofdbh

We love our new Thrive Market membership for EVOO, ACV, S&P and all of our pantry staples! You can save 25% off your first order here: http://thrv.me/jennyh

This recipe is from Phase 1 of my new 28 Day Gut Healing Program that is available for you to start at any time. Sign up below!

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

 

 

 

Meal Prepping 101

One of the biggest challenges my clients have is meal prepping, from what to prep, to how much to make to how to store it. 

In my opinion meal prep is one of the most important things you can do to help you stick to a healthy diet, especially if you have a busy schedule and are following any kind of special diet (vegan, gluten free, paleo, low carb, etc). It will also save you a ton of money, help you eat locally and seasonally and keep a connection to the food you eat on a daily basis.

It is also a life saver for Husband Hanway and I, as at least 95% (maybe more) of the food we eat is made at home, we both have busy schedules, and he doesn't have a lot of time to cook during the week (and he eats a lot)! 

I suggest setting aside about 90 minutes on a Sunday to meal prep for the week (if you work a Monday to Friday), or find a day and time that works for you. Make a list of what you are going to prep and the order that it needs to be cooked in, and have your storage containers ready. Ensure you have cleared space in the fridge, freezer or pantry for storage. Finally, put on your favorite music or a good podcast, and instead of thinking of it as a chore, reframe your thinking to know you are taking time out to nourish yourself and fuel yourself for the week ahead. 

Getting Prepped for Meal Prep

You don't have to have a lot of fancy kitchen equipment to meal prep for the week, but I do recommend getting a few good basic items to make the process easier. My essentials include: 

Storage

  • Glass food storage containers with lids - varying sizes, and these can be used for both cooking and storage. Amazon has a lot of great inexpensive options.
  • Mason jars with plastic lids - swapping out the metal lids for plastic on my mason jars has been a game changer (thanks to my MIL for the tip). They only cost a couple of dollars for 10 lids, and are easier to use and don't rust. 
  • Ziplock bags - I try and avoid plastic as much as I can and favor reusable items, but ziplock bags are great for freezer storage when you don't have a lot of room
  • Unbleached parchment paper - to use in place of aluminum foil

Preparation

  • One good chef's knife
  • A chopping board
  • Veggie peeler
  • Measuring cups 
  • Blender or food processor (not essential, but there are now a number of good inexpensive blenders on the market). 

Cooking

  • 1 cast iron skillet (not essential, but definitely a good investment) or a frying pan 
  • 1 ceramic saucepan 
  • Slow cooker or crock pot 

What to Prep

This is going to be different for everyone depending on your diet, how much you eat and what you like to eat, but here are some options or ideas. I start with the items that need to go in the oven, then prep the rest as they are cooking to save time. Remember you don't have to prep all of the options below, and we certainly don't do all of these every week! 

Roast in Oven

I usually roast chicken breasts or chicken thighs in the oven, and keep it simple by using coconut oil and salt and pepper. This is delicious on its own, but also means I can add different flavorings during the week to mix it up. Cook, cool, then place in a glass storage dish in the refrigerator. 

We also roast a big batch of winter veggies in coconut oil - its very easy to do, and they keep well in the refrigerator. Its also a great way to eat seasonally, and in the winter I'd rather eat some beautiful, nutritious root veggies than a salad! What I cook changes each week with whats good from local farms, but at the moment includes carrots (of all colors), squashes, celeriac and kohlrabi. I peel and cube these, coat them in coconut oil, and roast with salt and pepper, and a couple of garlic cloves. Cook, cool, then place in a glass storage dish in the refrigerator.  If I have extra I can use these to blend into a soup too. 

I'll also cook up one egg based breakfast dish such as a frittata or egg muffins as they can easily be made into individual portions and kept in the refrigerator or freezer (see Turkey Bacon Egg Muffins)

Cook on the Hob

Here I will cook some kind of patties or pancake that I know will be good cold and last well in the refrigerator. Options include Turkey Meatballs, Cashew and Rosemary Patties, or TigerNut and Oat Savory Pancakes.

I will also cook at least one gluten free grain, such as quinoa, buckwheat or brown rice, in some Bare Bones Broth or veggie stock for added flavor. 

You can also make a vegan curry or stew on the hob for my plant based eaters, and for this who are trying to get more veggies in your diet (i.e. everyone)! My Chickpea and Quinoa Curry is perfect for this. 

Slow Cooker

Throwing a chili in the slow cooker and letting it cook overnight is so easy, and a great option in the winter. Try my Hearty Cacao Chili for a super nutritious option. 

I also use my slow cooker for cooking sweet potatoes - just wash and pierce the skin, and set on high for 4-6 hours depending on how big the potatoes are. I use these either in meals for the week, or freeze and use in my Gut Friendly Sweet Potato Smoothie.

No Cook Breakfast Options

Depending on my schedule for the week I may grab my mason jars and ziplock bags for some no cook breakfasts and snacks - I'll prepare some simple Overnight Oats or Chia Puddings in my mason jars and put in the fridge, and if its a super busy week then I'll portion out all the ingredients for my morning Superfood Smoothies and put into individual ziplock bags and but in the freezer. This is amazing for when I have to eat breakfast at 5.30am in the morning to get to my early clients, and don't have time (or the brain power at that time of the morning) to measure out all of my Maca, Collagen, Spirulina! I also now swear by my Organic Living Superfoods Designer Smoothie Blends as all of the hard work is done for you! 

Super Supplements

The one other prep I do at the weekends is to organize my supplements for the week, as even I need some help to remember to take them every day. I'll put the supplements I take each day in a small container, and then put them in the fridge next to my almond milk (essential for my morning coffee) so I cant fail to see them! 

By following these guidelines it should enable you to have great grab and go options throughout the week. All of the dishes mentioned here last about 5 days in the refrigerator, and you can either portion out all of the meals ready to go for the week, or (what I do) is make a list on the front of the fridge of what we have in there, then mix and match all of the dishes to keep variety during the week. 

All of my online plans include what to prep and how to prep for the coming week, grocery lists and recipes. My 28 Day Lean and Clean Plan is perfect if you are looking to clean up your diet and re-energize your training and nutrition regime (or are looking to start one)! 

28 Day Lean and Clean Plan

I'd love to hear your healthy meal prep hacks! What are your go-to dishes that you prep for the week? 

 

 

 

Grilled Orange and Cranberry Salad

Today's Meatfree Monday comes courtesy of a warm salad, which is a route I love to take in the winter as you reap all the benefits of a fiber packed, nutrient dense salad whilst satisfying the need for warm, hearty foods that we feel in the winter. It also allows us to stay true to the Ayurvedic principle of eating seasonally, which is so important for our immune systems, digestion and overall wellbeing. 

Today's recipe is a cinch to make, and like the majority of my recipes I suggest making a big batch and using the leftovers to help with meals in a hurry during the week. The salad is hearty enough to be served on its own, but it is also delicious with some roasted root veggies for bigger appetites! 

Grilled Orange and Cranberry Salad
(serves 2 as a main course)

*1 cup quinoa
*
1.5 cups veggie stock
*1 orange
*1/2 cup cranberries
*4 big leaves chard (or other green leafy such as kale or cavolo nero)
*Salt and Pepper
*Toasted pumpkin seeds

Cook the quinoa by covering with the stock, bringing to the boil and simmering until all the stick has been absorbed, and the quinoa has 'opened up' (usually 8-10 minutes). Leave to sit with the lid on for another 5 minutes. 

Melt two big tablespoons of coconut oil in a cast iron or griddle pan, and grill the orange slices until they are slightly golden on both sides (2-3 minutes each side). Turn off the heat, remove the orange slices and set to one side. Add the cranberries to the pan but do not turn the heat on, you want the cranberries to be warmed through and some may burst, but overcooking will turn them to mush! 

Remove the cranberries and set to one side. Chiffonade (cut into thin 'ribbons') the greens, season with the salt and pepper, and sauté in the same pan for 2-3 minutes, adding extra coconut oil if needed. 

Place all of the ingredients in a large bowl, mix well, and serve topped with the toasted pumpkin seeds. 


 

Daily Green Smoothie: 5 Reasons Why I Love Them!

Anyone who has followed any of my plans knows that one of the tools I use to raise intake of vegetables is the delicious Daily Green Smoothie. 

The Daily Green Smoothie has been a staple of my diet for many years, and I notice a huge difference in my energy levels, digestion, skin clarity and hunger levels (!) if I skip it for a couple of days.

They are also super simple, easy and economical to make, all you need is a blender or nutribullet, there is no cleaning of a messy, expensive juicer and there is little to no waste. 

Here are just 5 reasons why I think the Daily Green Smoothie is so wonderful: 

1) Fantastic Fiber: The Daily Green Smoothie is different to a green juice as in it contains all the fiber from the vegetables (in a juice this is discarded - such a waste). The standard American diet contains far too little fibre for optimum health - approx. 15g a day). The Institute of Medicine recommends up to 38g per day, however a lot of practitioners in the holistic health field (including myself) feel that even much more is needed for true health. 

Adequate fiber intake is important for so many health aspects it improves digestion, GI health, and colon health, it helps regulates blood sugar and blood pressure, and can help keep us feel full and satisfied, resulting in healthier diet choices. 

2) Vegetable Variety: I use 3-7 different veggies when making my Daily Green Smoothie, and each smoothie contains at least 3 or 4 servings of vegetables (this goes a long way to my recommended 8-10 servings a day). Whilst the base is always leafy greens (think kale, spinach, chard, etc) I vary the 'trimmings' often, adding celery, cucumber, zucchini, beets, avocado and many more. Its also a way to add seasonal vegetables; this fall I'll be switching out kale for cavalo nero and even adding roasted squash! 

3) Raw Power: raw vegetables can be a great addition to our diet, consuming them raw can ensure we maximize their micro nutrient (vitamin and mineral) and antioxidant content. However some people (including me) can find raw vegetables hard to digest. Breaking them down in the blender does some of the hard work for our digestive system, without reducing their nutritional power. 

4) Blood Sugar Stabilizer: the tough cell wall of the vegetables takes time for the body to break down, ensuring a very slow, steady release of sugar into the blood. Vegetables are naturally low in sugar anyway, so the impact on blood sugar is very minimal. The antioxidants in vegetables have also been shown to reduce the impact of refined carbohydrates on blood sugar, especially leafy greens such as chard. So if you do plan to eat a higher carb meal ensure you have a Daily Green Smoothing prior to eating. 

Daily Green Smoothies are the perfect example of what I call 'Bang For Your Buck' nutrition: super low in calories and blood sugar impact, in return for a huge amount of micronutrients and antioxidants. 

5) More Estrogen Metabolism: the base of the Daily Green Smoothie is always leafy greens, and I always include at least one member of the cruciferous family (kale, collard greens, watercress, etc). Cruciferous vegetables contain compounds called DIM and Sulforophane that improve the metabolism of excess estrogen in the body. Excess estrogen in the body (from hormonal imbalances or chemical exposure) can increase the risk of cancer, and increase body fat storage, especially in the hips and thighs. 

Just starting out with The Daily Green Smoothie? Try this recipe for my Simple Green Smoothie - its packed with all the health benefits above, is absolutely delicious and is so easy to make! 

Simple Green Smoothie

  • 1 cup kale
  • 1 cup spinach
  • 1/4 cucumber
  • 1 stick celery
  • 1/2 apple
  • Squeeze of lemon juice
  • 1.5 cups water
  • Ice

Blend all ingredients until smooth. Drink. Feel amazing! 

Want to feel lighter, tighter and more energized in just 10 days? Then my 10 Day Lean and Clean Plan is perfect for you! Click here for more details. 

 

 

 

 

 

 

 

 

 

 

Contact: jenny@jenniferhanway.com