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: keto

Breakfast Smoothie: Pecan Pie

Happy National Pecan Pie Day!

Whilst I can't deny that Pecan Pie is delicious, its crazily high sugar content make it a little too decadent for an everyday treat. I've created this sweet, thick and creamy Pecan Pie Superfood Smoothie so you can enjoy the taste whilst keeping blood sugar stable and providing a ton of micronutrients.

Pecans are a great source of inflammation lowering, skin loving Omega 3 fatty acids, and are packed full of much needed minerals including magnesium, manganese, zinc and copper. 

Buy your pecans unsalted, and if they are roasted they should be dry roasted to avoid inflammatory fats. And just like all nuts and seeds once opened they should be stored in the freezer to prevent oxidation.

Pecan Pie Super Food Smoothie

  • 20g vanilla collagen or plant protein powder

  • 1/2 cup frozen cauliflower rice

  • 1/4 apple

  • 2 tablespoons ground flaxseed 

  • 1 tablespoon pecan butter (I love @artisana organics) or 1 tablespoon chopped pecans 

  • 1/2 teaspoon vanilla essence

  • 1/2 teaspoon ground cinnamon

  • 1.5 cups oat milk

Place all ingredients and blend until smooth.

Perfect for my Gut Healing and Lean and Clean Programs. 

Eat Beautiful: Double Chocolate Chip Collagen Cookies

Hold on to your hats people - I'm suggesting chocolate for breakfast! 

In honor of National Chocolate Day I've partnered with Lilys’s Sweets to create a Gut Healing, Eat Beautiful, Grain Free, Sugar Free, Egg Free, Low Carb, Keto Friendly, Protein Packed Double Chocolate Chip Cookie that is healthy enough to be eaten for breakfast! 

In my opinion, chocolate is a true beauty food, due to the incredible amounts of skin loving antioxidants and phytochemicals found in cacao powder, including the powerful epicatechin that can prevent wrinkle formation.

It is also high in the miracle mineral magnesium, which is needed for over 300 metabolic processes in the body, and is especially important during times of stress, and cacao contains compounds that boost the production of the neurotransmitters serotonin and dopamine- our feel good (feel great) hormones!

For maximum beauty benefits ensure your chocolate has a high percentage of cacao, and is sugar free and dairy free, just like the Lily’s Chocolate I've used in this recipe! 

Double Chocolate Chip Collagen Cookies

(makes 8 cookies)

  • 1.5 cups almond flour

  • 30g vanilla collagen powder

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

  • 2 x 1/4 cup Lily’s Dark Chocolate Premium Baking Chips

  • 2 tablespoons almond butter

  • 2 tablespoons grass fed ghee

  • 1 teaspoon aluminum free baking powder

  • Pinch Himalayan salt

Preheat the oven to 350 degrees.

Make the flaxseed egg by combining the flaxseed and water in a small bowl and mixing thoroughly. Set aside to thicken.

Place all the ghee, almond butter and 1 of the 1/4 cups of chocolate chips in a small pan on a low heat and melt gently, stirring throughout.

Place the almond flour, collagen powder, baking powder and salt in a large mixing bowl with the flaxseed eggs

Pour the melted chocolate, almond butter and ghee into the bowl, and mix thoroughly. Leave to cool for a couple of minutes, then fold in the remaining chocolate chips.

Line a baking sheet with parchment paper, divide the cookie mixture into 8 equal portions, then roll into balls and place on the baking sheet, flattening slightly.

Bake for 20 minutes, then remove from the oven and leave to cool as this will help get that crunchy on the outside, soft and chewy on the inside perfect cookie texture!

I bought all of the ingredients for this recipe from Thrive Market! You can save 25% off your first order (I would use that saving to but even more chocolate) by using the link below:

If you liked this healthy cookie recipe you’ll love my Gut Healing Pumpkin Collagen Cookies, one of the most loved recipes from my 28 Day Guided Gut Healing Program!

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:

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!




Gut Healing: Paleo Pulled Pork With Avocado Lime Crema

I've made various incarnations of low carb tacos for Husband Hanway and I over the years, but this recipe is definitely our new favourite! 

The 'taco' shells here are made from antioxidant-rich radicchio leaves, one of the bitter leafies I love for its digestion soothing benefits. I also love that these leaves enable you to eat the taco with one hand, leaving the other free for a margarita, because, umm, balance!

The taco filling is made with a super easy paleo pulled pork recipe that can be made in a slow cooker or Instant Pot (we get our pasture raised pork from Butcher Box and the taste and the quality of the meat really is a game changer), an avocado lime crema that cuts through the richness of the pork, and toasted chopped pecans for an incredible crunch...

Paleo Pulled Pork With Avocado Lime Crema

(makes 4 generous servings)

  • 1 x 3lb Pork Butt (we love Butcher Box)

  • 1 cup bone broth (we love Bare Bones Broth)

  • 4 tablespoons Espresso Cardamom Rub (recipe here)

  • 3 tablespoons liquid smoke

  • I head radicchio, split into leaves (we love Boston Organics - use code: 6519bofdbh for a 10% discount)

  • 3 ripe avocados

  • 3 tablespoons EVOO

  • 3 tablespoons chopped cilantro

  • juice of 3 limes

  • 1/2 teaspoon Himalayan Salt

  • 3 tablespoons chopped and toasted pecans

  • 1 tablespoon of lime zest

Make the marinade by mixing the rub and the liquid smoke. Cut the pork into 2-3 equal sized pieces and marinate for at least 30 minutes (the longer the better). 

Pour the bone broth into the slow cooker or instant pot, and place the meat on top. Cook for 35 minutes in the Instant Pot, 4 hours on High in the Slow Cooker or 8 hours on Low in the Slow Cooker. Once the meat is cooked pull apart and then place back in the cooking juices for 5 minutes. 

To make the crema simply blend together the avocados, cilantro, lime juice, EVOO and salt. 

Assemble the tacos by carefully separating the radicchio leaves, then pile in the pork, a spoonful of crema and top with the toasted pecans and lime zest. 

Eat and enjoy your healthy Taco Tuesday! 

This recipe, along with over thirty more gut healing, skin loving options is part of my 28 Day Gut Healing Program, a new approach to gut healing has helped hundreds of my clients heal long-standing gut issues, heal acne and eczema,  balance hormones, lose excess body fat and enliven their lightest, brightest selves.

For more information head to:

Paleo Espresso Cardamom Rubbed Steak with Coconut Amino Crimini Mushrooms

I'm often asked about my diet, and I'm usually reluctant to answer as I believe there is no 'one size fits all' diet, and that your dietary needs change as your health and stress levels change. What is right for me may not be right for my clients, or the audience reading this post. 

Currently, I'm eating what I would call a 'low carb Paleo' diet, basically plant-based with some great quality animal protein and a ton of good fats. I'm also trialling recipes to be included in my 28 Day Gut Healing Program , which means testing each one quite a few times - which is definitely no hardship as the meals are super high quality and pretty delicious (if I do say so myself)!

We also just discovered Butcher Box, and man, am I late to the party!! We have been eating pasture raised and grass fed meat for years, and I didn't think switching from our usual warehouse store to Butcher Box would a), be so affordable, and b), so incredibly different in taste and quality.

I had really cut down on my red meat consumption, maybe once a month if that, as I found I didn't digest it well and I didn't really enjoy it. I recently had my bloodwork tested, and found that I am low in iron, so I decided to up my red meat consumption to once a week. 

Butcher Box has been a game changer for me, the meat tastes incredible and is very easy to digest - after just one box we have doubled our monthly order and get a bunch of add-ons too. I can't say enough good things about them, and they are not even a sponsor of the blog!  

They are currently offering free bacon for life (!) to every new customer, and you can get yours here:

We are also loving Boston Organics - a local organic vegetable delivery service we have used for years - I love heading to the farmers market to pick up my own produce, but time commitments and having to carry everything back on public transport (we eat a lot of veggies) makes this challenging. I also love that whilst you can select your preferences they also choose what is good that week and in season, meaning I get to experiment with foods I wouldn't usually try (we all get stuck in a rut, and food variety is so important). 

You can use code: 6519bofdbh for 10% off your first order at:

Here is my Espresso Cardamom Rubbed Steak with Coconut Amino Crimini Mushrooms, suitable for Paleo and Keto diets which was totally inspired by these two delivery boxes this week! 

Serves 2

  • 2 x grass fed top sirloin steak (approx 6oz each)

  • 2 cups sliced crimini mushrooms

  • 3 tablespoons coconut oil

  • 3 tablespoons Espresso Cardamom Rub

  • 2 tablespoons coconut aminos

For the Espresso Cardamom Rub - combine the following in a jar

  • 1/4 cup finely ground organic espresso-roast coffee beans (we love Purroast)

  • 1/4 cup finely ground Himalayan salt 

  • 3 tablespoons hot paprika

  • 1 tablespoon ground cardamom

  • 1 tablespoon ground ginger

  • 2 teaspoons garlic powder

  • 1 teaspoon vanilla powder 

Bring the steak to room temperature, and rub both sides with the Espresso Cardamom seasoning. Preheat oven to 350F.

Heat 2 tablespoons of coconut oil in a cast iron skillet, and cook the steak for 3 minutes on each side. Then place skillet in oven for 5 minutes (for medium rare). Remove the steak from the pan, and leave to rest. 

Heat the third tablespoon of coconut oil in the pan, and add the mushrooms. Pour over the coconut aminos and pan fry for 6-8 minutes or until the mushrooms are soft and a dark golden brown. 

Slice the steak, then serve over a bed of organic greens with the mushrooms. Drizzle the pan juices over everything to make sure you get all of the great fats. My top tip? Serve with a great organic red wine for extra antioxidants!