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: coconut oil

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

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/


Contact: jenny@jenniferhanway.com