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: healthy eating

Gut Healing: Gingerbread Latte Superfood Smoothie

I cannot wait to make this Gingerbread Latte Superfood Smoothie for Husband Hanway and I on Christmas morning (its our first Christmas at home and I’m super excited)!

I love this recipe as it feels super indulgent and is so filling, but is actually a light, bright, balancing and digestion boosting way to start the day, be it the holidays or any day.

Cellular matrix healing collagen powder is blended with skin smoothing, hunger hormone balancing great fats, and zucchini, apple and flaxseed provide a ton of nutrients and blood sugar balancing, GI loving fibre.

And the blend of gingerbread spices are not just there for holiday flavor - fresh ginger is wonderful for digestion (perfect if you will be eating a heavier meal later), cinnamon is incredible for balancing blood sugar and insulin levels, and nutmeg, clove and allspice lend warming depth to keep this smoothie in season and in line with Ayurvedic principles.

Gingerbread Latte Superfood Smoothie

  • 20g vanilla collagen or hemp/pea/rice protein powder

  • 1/2 apple, chopped

  • 1/4 zucchini, chopped

  • 1 tablespoon almond butter

  • 1 tablespoon ground flaxseed

  • 1 teaspoon fresh grated ginger

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • Pinch ground nutmeg

  • Pinch ground cloves

  • 1 serving New Chapter Fermented Maca Booster Powder (optional)

  • 1.5 cups almond milk

    Place all ingredients in a blender and blend until smooth.

Gut Healing: Hearty Cacao Bone Broth Chili

This Hearty Cacao Chili is perfect as the temperatures drop and we find ourselves wanting a filling, delicious warm meal that will nourish mind body and soul! 

'We are what we eat, eats...'

I eat grass fed beef once or twice a week - I love the iron rich, energy boost it gives me when I eat it in small qualities. However I always ensure it is grass fed for optimum nutritional value. The nutritional value of grass fed beef is completely different from grain fed beef, grain fed meat can have only up to a quarter of Vitamin E of grass fed, one eighth of beta-carotene and only one third of omega 3 fatty acids. 

The fat profile of grass fed versus grain fed beef is one of the most important nutritional constituents: when we eat a diet too high in Omega 6's and too low in Omega 3's it can cause inflammation in the body. The typical western diet can be 11:1 to 30:1 in favour of the pro-inflammatory Omega 6, so anything we can do to help balance this ration is extremely favourable to our health. Beef from cows that eat grass as opposed to those who are fed grain has an Omega 3 content enhanced by 60 percent. 

Grass fed beef is more expensive than grain fed so thinking quality rather than quantity when it comes to beef is super important. One of the things I love about this chili recipe is that the amount of veggies equal the amount of meat, so not only are you getting an extra nutritional boost from them, you are also making the meat stretch a lot further than if you were to eat it on its own. 

We always buy our Grass Fed, Grass Finished beef from Butcher Box - use the link below for free ground beef for life:

Yes, I want free ground beef for life!

A lot of good chili recipes call for dark chocolate (yum), but in this recipe I switch it out for its superfood cousin, cacao. Cacao has a higher amount of antioxidants than any other food known to man, is rich in the essential nutrient magnesium (needed for over 300 processes in the body), and helps raise our feel good hormones serotonin and dopamine. Talk about a win win win! 

Chili is perfect for Meal Prep Sunday as it keeps really well in both the fridge or the freezer, and the longer you keep it the more the flavor deepens. Using the slow cooker means you can make it on a Sunday evening, leave to cook overnight and have meals for the rest of the week (we have even been know to have it for breakfast on a Monday morning)...

Hearty Cacao Bone Broth Chili

  • 2lbs grass fed ground beef

  • 2 cans organic chopped tomatoes (ensure cans are BPA free)

  • 1 cup Bare Bones Broth (chicken or beef)

  • 2 teaspoons organic tomato puree

  • 1 white onion

  • 3 large zucchini

  • 1 red pepper

  • 2 cloves garlic

  • 2 teaspoons chili powder

  • 2 teaspoons smoked paprika

  • 2 teaspoons cumin

  • 2 teaspoons cacao powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried oregano

  • 2 teaspoons Himalayan salt

  • 2 teaspoons cracked black pepper

  • 1 tablespoon ghee

Melt the ghee in a large pan. Dice onion, zucchini and red pepper, and saute in the oil until slightly soft.

Place in the slow cooker / Instant Pot.

In the same pan brown the beef, draining off any excess fat before placing in the slow cooker.

Add all of the other ingredients to the slow cooker, stir really well and leave to cook for 4 hours on high, or overnight for 7-8 hours. Alternatively place in your Instant Pot for 30 minutes on manual.

Before serving tear up some fresh leafy greens (kale, spinach, chard) and stir through warm chili so the leaves wilt a little.


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? 

 

 

 

Cranberry Cleanser Super Veggie Smoothie

I hope like me you had a wonderful Thanksgiving - filled with family, friends, and of course, lots of delicious food! 

However, if you had a little too much gluten free stuffing and pumpkin pie yesterday you might want to start the day with something light, refreshing, nutrient packed and soothing to the digestive system. 

Cranberries are not just the perfect accompaniment to Thanksgiving dinner, they are a nutritional powerhouse, containing one of the highest concentrations of antioxidants in any fruit. They are also anti-inflammatory, low GI, and high in Vitamin C. 

I've combined them with sweet, skin loving, fiber rich apples and mineral packed zucchini, and a touch of fresh grated ginger is great for soothing and cleansing the digestive system. 

Cranberry Cleanser

1 cup fresh cranberries
1 apple, roughly chopped
1/2 zucchini, roughly chopped
1/2 teaspoon freshly grated ginger
1.5 cups filtered water

Place all ingredients in a blender and blend until smooth.

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. 

 

 

 

 

 

 

 

 

 

 

Low Carb Cinnamon Granola

There are a lot of recipes for gluten free granolas, but most of them contain high carb gluten free grains such as oats, quinoa or buckwheat. I wanted to create a granola that was just as filling, but that would fit a low carb lifestyle. Thats how my Superfoods Cinnamon Granola was born! 

I've used one of my favorite gut friendly foods, Tiger Nuts, in place of any gluten free grains to lower the carb count and up the nutrient count (always a win/win in my book), and added almonds and coconut for some crunch, and goji berries for color and their fantastic beauty boosting properties...

Low Carb Super Foods Cinnamon Granola

1 cup sliced Tiger Nuts

1 cup sliced almonds

1 cup coconut flakes

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/3 cup goji berries

2 teaspoons cinnamon 

4 egg whites 

Preheat oven to 225 F.

Combine all dry ingredients except the coconut flakes in a large bowl and mix well.

Whisk the egg whites until they form stiff peaks. Gently fold into the dry ingredients. 

Spread the mixture out on to a large baking sheet and bake in oven for 60 minutes, stirring every 20. 

On a separate baking sheet spread out the coconut flakes and 'toast' until gently browned (approx. 3-5 minutes). 

Combine all the ingredients, leave to cool and then store in an airtight container. 

 

Contact: jenny@jenniferhanway.com