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Jenna Hope (ANutr)

MSc, BSc(Hons) ANutr #Nutritionist & Consultant to brands & restaurants. πŸ“ΊITV & Sky Enquiries:

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Looking for some comfort on a rainy Sunday afternoon? Save my vegan half baked cheesecake (non-vegan also optional)🍰 Base: 3/4 cup almonds 1/2 tsp vanilla extract 2 tbsp set honey (or maple syrup) 1/4 cup buckwheat flour Pinch of salt (Combine the ingredients in a food processor to form a dough, pour out into a greased loaf tin and bake in the oven for 10-12 mins @180C). 🍰 Cheese layer: 1 pot @nushfoods vegan cheese (or normal cream cheese) 3 tbsp honey (or maple syrup) Juice 1/2 lemon 1/2 tsp vanilla extract 1/2 cup macadamia nuts (soaked for 4 hours) 1/2 cup cashew nuts (soaked for 4 hours) Zest 1 lemon 1tsp arrowroot powder 1. Drain and blitz the nuts until smooth. 2. Add the remaining ingredients and blend until very smooth. 3. Pour out onto the base and bake for 35-40 mins. Allow to cool before topping with sliced strawberries and serving πŸ“πŸ“. Remember it should be half baked in the centre!


The British Nutrition Foundation has announced their new concept called the Quality Calorie Concept. The idea of the concept is that not all calories are equal and we should start to focus on the qualities of the calories we’re consuming rather than just the quantities! Below I’ve listed some of the reasons why I do like this concept… 1. This concept promotes education around food and starts to help the population understand the importance of nutrients in foods. 2. Calories are more than just numbers and this concept is starting to accept this. 3. Not all calories are equal - there are the same number of calories in half an avocado as 1 Twix finger yet the nutrients vary drastically! 4. Not all calories have the same affect on your satiety and appetite signals. 5. This concept promotes reducing your overall sugar intake through switching some of your high sugar calories for more nutrient dense foods. 6. It also takes into account portion size. Our ideas of a healthy portion size are so distorted in the modern world as restaurants, packaged foods and even on-the-go snacks have drastically increased in size over the past 20 years. These large sizes have become the new normal! Overall, I think this is a really positive step to helping people understand nutrition, nutrients in foods and to lead a healthier lifestyle! 🍠πŸ₯’πŸ‘πŸ…πŸ†πŸ₯πŸ₯‘πŸ₯‘πŸ₯‘πŸŒ°πŸ₯œπŸŒΆ


Kicking off #toasttuesday with my sweet potato toast (recipe below- don't forget to save) topped with @nushfoods spreadable cheese, tomatoes and a finish of dill. It's so nice to mix up my savoury breakfasts sometimes. You can freeze the loaf in slices so you've always got some on hand! 1 1/2 large sweet potatoes (roasted and peeled)🍠🍠 2 eggs πŸ₯šπŸ₯š 1/2 cup buckwheat flour 1/2 cup tahini 1/2 cup nutritional yeast Juice of 1 lemonπŸ‹ Pepper 1 tsp chilli flakes🌢 1 tbsp dried onions 1tbsp apple cider vinegar 4 tsp dried rosemary 1 tsp bicarbonate of soda Method: 1. Preheat the oven to 180C. 2. Combine all the ingredients in a bowl and mix until fully combined. 3. Pour into a lined loaf tin and bake for 45 minutes. Turn the oven off and allow to cool inside the oven.


Happy Monday! I've gone for a light post spin πŸš΄πŸΌβ€β™€οΈ breakfast this morning - super quick, easy and delicious... @nushfoods yoghurt (I mixed the natural and peach flavours) with walnuts and frozen raspberries. I always keep my berries in the freezer to ensure they stay fresher for longer and prevent wastage! Wishing you all a great dayπŸ’—


Sunday night thoughts... πŸ‘ŒπŸ»


Good morning! I'm off shortly to @wanderlustgb to give a talk on nutrition and sleep but for now I'm fuelling up on eggs, salmon, hummus (it's features every dayπŸ˜‚) and of course some veggies. The eggs and salmon are both sources of tryptophan - an amino acid which is required for the production of serotonin and melatonin (the sleep hormone) πŸ’€. More on this later 😘. Have a great Saturday


Friday nugget: this week I've spoken about the importance of iodine on my story. Sometimes we get hung up on macros and we forget about the smaller but equally important micronutrients. Iodine is mostly found in white fish, milk, dairy, eggs and a few plant-based food such as prunes and seaweed although it can be more difficult to obtain enough iodine on a plant based diet. πŸ₯›πŸ₯›πŸ₯›See my story for more info on iodine 😘


How clever is this Vegan Garden from @nutritionbyyasmin 's engagement! It's a hummus base, dehydrated and then ground olives for the soil with a range of dipping vegetables! The perfect party snack 😍


Good morning! Happy Hump Day! Sorry I've been quiet on here the past few days but I'm back and it's day of clients, brand work and I'm looking for wedding dresses later πŸ˜€. I've also got some announcements so stay tuned with my story! Wishing you all a fab day 😘p.s I'm kicking it off with coconut and flax porridge - what's your breaky?


Protein... what's the deal? I'm always asked about whether we should get protein from our food or from powdered supplements- find out my stand point on protein over on my story! πŸ““ wishing you all a fab weekend 😘


As promised here is my second honey cake recipe ahead of this weekend! Don't forget to save this one 😘. Happy Thursday πŸ’— Ingredients: 🍯🍯🍯🍯 1 3/4 cups ground almonds 1/2 tsp bicarbonate of soda 1 tsp cinnamon 1/2 tsp mixed spice Zest of 1 orange Juice of 1 orange 1/2 cup honey 3 eggs 1tbsp softened coconut oil 🍯🍯🍯🍯 Method 1. Preheat the oven to 160C. 2. Combine all the dry ingredients in one bowl and all the wet ingredients in another. 3. Slowly pour the wet into dry whilst mixing. Mix thoroughly and pour into a lined loaf tin. 4. Bake for 35-40 minutes. 5. Leave to cool before slicing. 6. Best served once left for a day to sit.


EATING A RAINBOW- we often undervalue the importance mixing up our diets and it can be really easy to fall into a routine of eating the same foods day in day out. Mixing up your food intake is vital for: 1. Maintaining diversity within our gut microbiome. 2. Ensuring a wide range of micronutrients (colours in fruits and vegetables represent different nutrients which is why it's so important to 'eat a rainbow'). 3. Nutrients work in conjunction with each other. Ensuring a wider range of nutrient intakes can help with increasing the absorption of other nutrients. Try incorporating one new food a day 😘. P.s this was a Vegan Buddha bowl which are great ways to ensure diversity! πŸ₯‘πŸŒ½πŸ₯•πŸ₯’πŸ†πŸ…πŸŒΆπŸ 


Morning! Happy Sunday! I've had so many of you asking for my honey cake 🍯🍰recipe this year that I thought I'd share it early! This is my plant based, egg free one (as many of you had asked) and I also have another one coming later this week! Don't forget to save this recipe 😍. 1 1/2 cups ground almonds 1 cup ground flax seeds 3/4 cup honey 🍯🍯 1/4 cup vegan yoghurt (I used @nushfoods natural almond yoghurt) 3 tsp cinnamon 2 tsp mixed spice 1 tsp ground ginger 1 tsp baking powder 1/4 cup ginger kombucha (this helps add flavour and with the rise - although you could try almond milk) - I used @no1kombucha 1. Preheat the oven to 180C. 2. In a bowl combine the dry ingredients. 3. Add the yoghurt,honey and kombucha and mix until fully combined. Note that with the kombucha the mix will fizz a little. 4. Pour into a small lined loaf tin and bake for 35-45 minutes. Turn the oven off and allow it to cool inside. Best served when cool. Enjoy!


Morning! Are you cooking up a storm tonight or just looking for a little bit more veggie inspo? You'll love my spiced carrots - notice the generous dose of salt in the recipe (see my story for more information on salt). Don't forget to save this one! Have a great Saturday 😘. 6 large carrots πŸ₯•πŸ₯•πŸ₯•πŸ₯•πŸ₯•πŸ₯• 1tbsp oil (I used avocado)πŸ₯‘ 1 tsp ground paprika 1 tsp smoked paprika 1/2 tsp turmeric 1/2 tsp cumin Generous dose of salt Method: 1. Preheat the oven to 180C. 2. Peel and slice the carrots into thick rounds. 3. In a bowl toss them in the oil, spices and salt. (Keep tossing until every carrot is fully coated). 4. Place in the oven for 30-40 minutes. 5. Serve and enjoy! P.s I've also put a little carrot fact on my story!


I'm sorry I've been very quiet on here today because I've got a a ton of things going on at the moment (albeit very exciting) 😁. I also have a list of DMs which I haven't yet managed to get back to but I promise I will- many of you are asking about individual issues which as much as I would love to I can't give out individual advice without knowing anything about your medical history, lifestyle, family history, current diet etc. It would be really irresponsible and unprofessional. If you're interested in individual advice please email me . I will of course still reply to your messages! Don't forget my Friday nugget is coming to you tomorrow so keep your eyes peeled on my stories. Please also message me any topics you'd like me to cover in my Friday nuggets. 😘 For now though I'm off for an early night! πŸ’€πŸ’€πŸ’€


After a lovely extended bank holiday weekend in Paris I'm back and ready to back to working, eating better and exercising. I've got some really exciting things coming up for September & October so keep your πŸ‘€ peeled and let me know if there's anything you want to see from me 😘. Happy hump day!


Good morning, happy Tuesday! I've woken up craving this cauliflower bagel (recipe by @madeleine_shaw_ ). I filled mine with hummus, smoked salmon and πŸ₯’. Salmon is a source of the active forms of omega-3 (EPA & DHA). Most plant sources are in the form of ALA which is inactive and has to be converted into the active forms before it can be utilised in the body. There's my little Tuesday nugget for you all 😘. The real question is what's your favourite bagel filling?


Sundays are for pancakes and waffles. I often associate hotcakes with a trendy brunch spot but what's stopping you recreating them at home? The link to the recipe for my sweet potato hotcakes is on my story now! Happy Sunday! πŸ₯žπŸ₯ž