Emily English(@emthenutritionist) 인스타그램 상세 프로필 분석: 팔로워 2,326,926, 참여율 0.62%

Book publication week hallelujah ✨✨✨ So good express is out this week on May 7th! Preorder now via my bio to get your copy on the day, I think this maybe my favourite book yet 🫶🏻

IVE GOT NEWS!! My THIRD cookbook SO GOOD EXPRESS is now available to pre-order. I made this one because it’s exactly what you’ve been asking for, delicious, fast recipes that work on real weeknights all with proper nutrition that’s going to leave you feeling amazing but fast. Over 80 recipes like jalapeño egg burritos, cinnamon roll French toast, power house salads, Gnocchi Lasagne and Honey & Greek Yogurt Basque Cheesecake. It’s for the days when you’re busy, hungry and still want food that makes you feel amazing. Think energising breakfasts, easy-prep lunches, quick midweek dinners and simple snacks and sweets you’ll genuinely look forward to. You can pre-order So Good Express now via Amazon or Waterstones with pre-order price guarantees, so if the price drops before release, you’ll pay the lowest price!

Cottage Cheese Turkish Eggs with Honey Spiced Butter AD Inspired by çılbır THIS combination will convert any cottage cheese sceptic and makes the perfect high protein breakfast. The contrast between the cold, creamy cottage cheese, warm spiced butter, oozy eggs and a little drizzle of honey is perfection. It has to be @allthingsdairy__ cottage cheese, of course. Once you go ATC you don’t go back. Serves 2 Approximately 360 kcal & 23g protein per serving You will need 4 large eggs 4 heaped tbsp full-fat cottage cheese 30g salted butter 2 tsp harissa paste 1 small garlic clove, finely grated 1 tsp honey, or a little more to taste A small handful of fresh dill or parsley roughly chopped Flaky sea salt and black pepper Rocket, to serve Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 6 minutes, then transfer them straight into a bowl of iced water. Leave for a few minutes before peeling. Divide the cottage cheese between two shallow bowls and season with black pepper. Melt the butter in a small frying pan over a medium-low heat. Add the harissa and grated garlic, then cook gently for 30–60 seconds until fragrant. Finish with a pinch of flaky sea salt. Cut the eggs in half and lay them over the cold cottage cheese. Spoon over the warm harissa garlic butter, then finish with a light drizzle of honey, plenty of fresh dill and another pinch of flaky salt. Serve immediately with a handful of rocket on the side and some toast or pita to scoop it up with. #healthyrecipes #healthyfood #easyrecipes #highproteinmeals

WHAT I EAT IN A DAY AS A NUTRITIONIST As always let me know what recipes you guys want on the feed! For breakfast, I made cottage cheese Turkish eggs with honey spiced butter. Inspired by Çılbır, the contrast between the cold creamy cottage cheese and harissa spiced garlic butter, soft oozy eggs and a drizzle of honey is perfection. For lunch, it was my Caesar salad rice paper rolls. Paired with my signature yoghurt Caesar dressing (from my first book!) this is light but still high in protein and fibre to leave you super satisfied. Dinner was orzo a la nerano. Inspired by Stanley Tucci’s favourite pasta, this was a perfect all in one pan dinner. Made great left overs too. Loveeeeed this one. #whatieatinaday #wieiad #healthyrecipes

ULTIMATE SUMMER SALADS Ad Charred sweetcorn, feta & this gorgeous green basil dressing. One of my favourite summer salads, serve as a big BBQ side or perfect for prepping and enjoying throughout the week. It’s bright, filling and goes with everything.   I love that M&S have given their beans and pulses range a whole new look. Beans are one of my favourite ingredients to build meals around, high fibre & protein they really are an understated superfood. Plus, this range is extra special as M&S have donated £50,000 to @bowelcanceruk , to celebrate the launch and raise awareness of the health benefits of fibre.   Serves 4 at 298kcal 10g fibre 13g protein per portion. 4 ears of corn 2 tbsp Cajun spice mix 1 jar M&S black beans, drained 1 red onion, finely diced 2 green peppers, finely diced 100g feta, crumbled 1 heaped tbsp Greek yoghurt Zest of 1 lime A handful of fresh coriander, chopped For the dressing A large handful of basil 2 spring onions, trimmed 2 tsp honey 1 tbsp red wine vinegar 2 tbsp water 1/2 medium avocado Pinch of salt 1 small garlic clove 20g grated parmesan Remove the corn from the cobs. Toss with a little olive oil, the Cajun spice mix, salt and char in a pan until coloured and golden. Set to one side. Make the dressing by blending the basil, spring onions, honey, red wine vinegar, water, avocado, salt, garlic and parmesan until smooth and vibrant green. Loosen with a splash more water if needed.  Add the drained M&S black beans to a large mixing bowl with the charred corn, red onion, green pepper, feta, Greek yoghurt, lime zest and chopped herbs. Serve spooned onto a large platter, drizzle over the green dressing. Serve or store for 3+ days in an airtight container. #healthyrecipes #healthyfood #summersalad

Broccoli Pesto Pasta 🥦 If you love pasta but also love getting in your greens, you HAVE to make this. An absolute nutrient-packed sauce with so much flavour it’s also amazing cold for lunch the next day. Approximately 465kcal & 19g protein per serving Serves 4 300g pasta, such as rigatoni or fusilli 1 small head of broccoli, cut into florets 1 small garlic clove 20g pumpkin seeds 40g pecorino, finely grated 60g fresh basil Juice of ½ lemon 2 anchovy fillets 2 tbsp extra virgin olive oil 100g ricotta, to serve Bring a large pan of well-salted water to the boil. Add the broccoli and cook for 3 to 4 minutes until tender and bright green. Lift the broccoli from the pan with a slotted spoon and transfer it straight into a bowl of iced water (keep the broccoli water) This stops it from cooking and keeps the colour vibrant. After a few minutes drain well. Bring the broccoli water back to the boil, add the pasta and cook according to the packet instructions. Meanwhile, add the drained broccoli to a blender with the garlic, pumpkin seeds, pecorino, basil, lemon zest and juice, anchovies. Pulse until chunky & textured. Then add in the olive oil and little pasta water at a time until you have a loose pesto consistency. Season with plenty of black pepper and salt to taste remembering the anchovies and pecorino are already salty. Before draining the pasta, reserve a large mugful of the cooking water. Return the pasta to the pan and toss through the broccoli pesto, adding more pasta water as needed until the sauce is silky and coats every piece. If you fancy add some chilli flakes for heat. Divide between bowls and finish each serving with a generous dollop of ricotta, extra black pepper and a little more pecorino. #pasta #healthyrecipes #easyrecipes healthyfood mealpr

One Pot Hainanese Inspired Chicken Rice   AD This one-pot chicken and rice is inspired by the iconic Hainanese chicken rice. A slightly lighter recipe perfect for making midweek. My @lecreusetuk Cast Iron Shallow Casserole (26cm) is genuinely one of my must-have pieces of kitchen kit. It is timeless, distributes heat beautifully, it can go straight from the hob into the oven which makes it perfect for recipes like this where everything cooks together in one pot. With a lifetime guarantee too, it really is the forever pan.     Serves 4 560 kcal & 35g protein per serving   600g boneless, skinless chicken thighs 250g jasmine rice 1 tbsp toasted sesame oil 5 spring onions 4 garlic cloves, finely grated 1 tsp grated ginger 450ml chicken stock 1 large cucumber, sliced For the chilli sauce 2 tbsp sriracha 1 tbsp light soy sauce 1 tbsp honey 1 tsp toasted sesame oil Juice of 1 lime 1 small garlic clove, finely grated ½ fresh red chilli, finely chopped ½ tsp finely grated ginger Preheat the oven to 190°C fan. Rinse the jasmine rice under cold water until the water runs clear.    Pat the chicken dry, season. Finely slice the spring onions, keep the green tops for serving. Heat sesame oil in a pan over a medium heat. Add the spring onions, garlic and ginger, sauté for 2 minutes until softened but dont burn. Add the rice to the pan and stir, coating the grains. Pour in the chicken stock and stir. Nestle the seasoned chicken thighs to the rice, bring to a gentle simmer.   Cover tightly with the lid and transfer to the oven for 20 to 25 minutes, until the rice has absorbed the stock and the chicken is completely cooked through. Dont lift the lid while it cooks, to keep steam inside. Remove from the oven, leave to rest with the lid on for 10 minutes.   Mix all the chilli sauce ingredients together. Taste and adjust to suit.   Finish with the spring onion tops, serve with plenty of fresh sliced cucumber and chilli sauce spooned over the top. #healthyrecipes #healthyfood #onepotmeal

“Kales have too much PR time” - @emthenutritionist 🙌 Emily’s Superfood Slaw, reimagined with ingredients grown at @ourfarm, for a special celebration of The Year of the Cabbage. For the slaw: •⁠ ⁠Duncan cabbage, sliced For the dressing: •⁠ ⁠Fermented courgette juice •⁠ ⁠Yuzu leaf-infused rapeseed oil •⁠ ⁠Garlic •⁠ ⁠Anchovy fillets •⁠ ⁠Corra Linn cheese •⁠ ⁠Our cow’s milk curd •⁠ ⁠Our honey •⁠ ⁠White Lisbon onions •⁠ ⁠A selection of our herbs (Apple Marigold, Celery Cress, Bronze Fennel) Brought together in one delicious, herbaceous dressing. Leave to sit for 10 minutes, then blend with the sliced cabbage and dress with edible flowers. Emily’s original recipe uses cabbage, spring onions, lemon juice, olive oil, parmesan, Greek yoghurt and honey. At @ourfarm, we replaced each with ingredients from our own landscape and larder. Affordable, versatile and so good for you. Proof that the humble cabbage deserves the attention it’s getting. Thanks Emily for helping me give cabbage the PR it finally deserves. Full video coming to YouTube soon! #emilyenglish #yearofthecabbage #simonrogan #ourfarm #healthyrecipes

Sticky Honey Chicken with Charred Peach Salsa Cook once, eat twice. This is exactly the kind of recipe I love for summer meal prep. It tastes just as good packed into lunch boxes for the next day. Serves 4
535 kcal & 30g protein per serving
 200g basmati rice, dry weight 500g boneless, skinless chicken thighs 1 tbsp honey
2 garlic cloves, finely chopped or grated
1 heaped tsp smoked paprika
Juice of ½ lemon 1 tsp any mustard
1/2 tsp finely chopped fresh rosemary
 For the charred peach salsa 2 ripe but firm peaches, diced
1 medium avocado, diced
½ small red onion, finely diced
Juice of ½ lemon
1 tsp honey
Pinch of chilli flakes
2 tsp extra virgin olive oil Large handful cherry tomatoes, diced (about 120g)
Large handful fresh basil, torn
60g feta, crumbled, optional Add the chicken thighs to a bowl with the honey, garlic, smoked paprika, mustard, lemon juice, rosemary and plenty of salt and pepper. Toss until the chicken is evenly coated. Leave to marinate whilst you prepare the rest. Cook the rice according to the packet instructions. Heat a frying pan over a high heat. Add the diced peaches with honey & chilli flakes until charred around the edges. Try not to move them around too much so they have time to caramelise. Leave to cool slightly in a bowl. Add the red onion, avocado, lemon juice, olive oil and torn basil to the peaches. Season, crumble in the feta if using. Taste and adjust to your pallet. It should be bright, punchy and fresh. Preheat the air fryer to 200°C or heat the grill to its highest setting. Arrange the chicken in a single layer and air fry for 15 to 18 minutes, turning halfway, until cooked through with sticky, charred edges. Alternatively, grill for 7 to 9 minutes on each side. Leave the chicken to rest for a few minutes before slicing. Divide the rice between four bowls or lunch boxes, then top with the sliced sticky chicken and charred peach salsa. For meal prep, keep the salsa in if eating cold or store separately. #healthyrecipes #easyrecipe #highprotein #mealprep

Market research to determine if strawberries and cream counts as one of your 5 a day @wimbledon Thank you so much for having us @evianwater #wimbledon

Chipotle Chicken Pita Melts with Avocado Jalapeño Dip If there is one bread form that a I will always champion its the humble pita. You guys know how much I love my lunch time pitas, but I had this idea to turn them into a thin crispy toasted melt, kind of like a quesadilla but a little lighter and so easy to make for lunch. The cheap supermarket’s own-brand pitas honestly are the best here. Feel free to double/triple the quantities as it preps really well and holds for 3+ days. Serves 1 490 kcal & 40g protein 1 wholemeal pita 80g cooked shredded chicken breast ½ small red pepper, finely sliced ½ small red onion, finely sliced 1 tsp chipotle paste 1 tbsp tomato purée 20g cheddar, grated For the avocado jalapeño dip ¼ medium avocado 2 tbsp Greek yoghurt Zest and juice of ½ lime 1 tsp honey 1 tbsp jalapeños, plus 1 tbsp brine from the jar Small handful fresh coriander Sauté the pepper and red onion in a pan with a pinch of salt until softened. Add the tomato purée and chipotle paste, then splash in a little water to deglaze the pan and loosen everything into a sauce. Add the shredded chicken and cook until glossy, smoky and coated, adding another splash of water if needed. Whizz the dip ingredients together until smooth, then season and adjust to taste. Add more lime for freshness, more jalapeños for heat or a little extra yoghurt to make it creamier. Carefully cut the pita in half. Load the chipotle chicken mixture on one side, sprinkle over the grated cheese, then press shut. Pan-fry on each side until crisp, golden and the cheese has melted. Serve hot with the avocado jalapeño dip. #healthyrecipes #healthyfood #easyrecipes

12G FIBRE ROASTED STRAWBERRY CHEESECAKE CHIA PUDDINGS 🍓 Chia seeds are one of my favourite fibre foods, one tbsp gives you 5g of fibre and the type that your gut loves. Make these strawberry cheesecake pudding pots for a naturally high protein breakfast or as a snack. PERFECT for making use of those gorgeous British strawberries. Brilliant for prepping too. Serves 2 large portions 340 kcal & 21g protein per serving 4 tbsp chia seeds
150g cottage cheese
100g 0% Greek yoghurt
150ml semi-skimmed milk
Maple syrup, honey or sweetener to taste 300g strawberries, hulled and halved
1 tsp olive oil
1 tsp balsamic vinegar optional chopped roasted pecans to serve Add the strawberries to an air fryer basket or baking tray with the olive oil. Roast at 180°C for 5 minutes in the air fryer, or 10 minutes in the oven, until softened and glossy. Add the balsamic then roast for a final 5 mins. You want the strawberries soft and jammy, but not completely mushy. Store in an airtight container. Blend the cottage cheese, Greek yoghurt, milk and sweetener until completely smooth and creamy. Pour into a sealable container, stir through the chia seeds, mix and leave to soak for at least 1 hour, or ideally overnight. If it gets too thick, loosen with a splash of milk. To serve, layer the chia pudding into ramekins or a bowl, top with roasted strawberries, more chia pudding and more strawberries. Finish with chopped roasted pecans for crunch, if using. #healthyrecipes #healthyfood #mealprep #easyrecipes