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: guthealing

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/

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

Classic Kale Salad with Green Goddess Dressing

This week's Meatfree Monday recipe comes to us courtesy of Sakara Life's 10 Day Reset program! 

I recommend to all my clients to eat 7-9 servings of low GI fruits and veggies a day, and one way to make this more enjoyable is to whip up some delicious salad dressings that make eating veggies feel like a treat rather than a chore! 

By eating fat with our green leafies we ensure the fat-soluble vitamins A, D, E and K are bioavailable to the body, using citrus or an acid breaks down the fibres in the green making them easier to digest, and the addition of herbs aids detoxification and boosts nutrient density 

Classic Kale Salad with Green Goddess Dressing

For the salad

  • 4 cups kale leaves, de-stemmed and roughly chopped

  • 1/2 avocado

  • 1/3 chickpeas

  • 1 tablespoon sunflower seeds

  • 1/2 cup radish, thinly sliced

For the dressing

  • 1/2 shallot, diced

  • 1 clove garlic, mined

  • 2 teaspoons rice vinegar

  • 1/2 tablespoon lemon juice

  • 2 teaspoons lime juice

  • 6 basil leaves

  • 6 mint leaves

  • 8 sprigs cilantro

  • 1/2 avocado

Place the kale leaves in a large bowl and set to one side.

Make the dressing by placing all of the ingredients in a blender or food processor and blending until smooth (note – this dressing is so good that I usually make twice as much and use for topping everything, or eating straight from the jar with a spoon).

Dress the kale leaves (I like to do this at least 30 minutes before serving to let the acid and fat soften the kale, making it easier to digest and the nutrients more bio available), then top with the avocado, beans, radish and sunflower seed.

If you like this recipe you’ll love my Roasted Acorn Squash with Mediterranean Quinoa!

Contact: jenny@jenniferhanway.com