Emily English(@emthenutritionist) 인스타그램 상세 프로필 분석: 팔로워 2,193,702, 참여율 1.18%

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!

Few people have rocked the algorithm quite like @emthenutritionist. In the four years since she filmed herself making a salad from her locked-down kitchen, Emily English has amassed over 2 million followers, published a bestselling cookbook and launched a probiotic brand. But from cooking meals for her four siblings from the Bedford council estate where she grew up to waiting tables in her granny’s restaurant and securing a qualification in nutrition from Kings College London, her relationship with food has been simmering for decades. As she gears up to drop book two, Women’s Health sat down with the mastermind behind the recipes that truly are ‘so good.’ Grab your copy on newsstands today or tap the link in the bio to read her full interview. Photography: @matt_monfredi Styling: @luciadebieux Make up: @katiedaisy Hair: @hairbyjaypinder Set Design: @dawn_weller_stylist Nails: @beautii Interview: @rosamunddean Editor In Chief: @clairesanderson Editor: @nikki_osman_ Multiplatform Strategy Director: @robert_hicks_ Creative Director: @declanfahy Art Director: @willmatic101 Photo Directors: @hearstphotodirector @emilybaho Art Editor: @jadecoopercollinsdesign Picture Editor: @shanalynch_ Social Media Managers: @emilyemmins @isabelleshury

When worlds collide and it’s just so good… Last week, @emthenutritionist spent the day at Nobu Old Park Lane, learning directly from @therealnobu as he shared the thinking, technique, and stories behind his signature dishes. With knife skills like those, you’re welcome back anytime, Emily! 🍣 Episode 2 coming soon…💫

50G PROTEIN STICKY MISO CHICKEN PREP BOXES AD This is the kind of lunch I like to prep as a nutritionist. These sticky miso chicken prep boxes are high-protein, fibre-rich and designed to prep like a dream. Filled with lots of Eat Well ingredients you can find in M&S Foodhalls by simply looking for the flower on pack. Makes 3 boxes. 520 kcal & 50g protein 350g mini chicken breast fillets (M&S) Miso glaze: 2 tsp white miso, 2 tsp honey, 2 tbsp soy sauce, 2 garlic cloves (minced), 1 tsp grated ginger, 1 tbsp toasted sesame oil Rice salad: 250g cooked brown rice (cooled), 1 cucumber (deseeded + diced), 4 spring onions (chopped), a large handful of coriander (chopped), soy sauce + rice vinegar to season Edamame hummus: 160g edamame, 1 tbsp tahini, 2 tbsp Greek yoghurt (M&S), juice of 1 lime & zest, 1 tsp honey, 1 tsp toasted sesame oil, 1/2 garlic clove, 2 spring onions, generous salt + pepper Mix the miso, honey, soy sauce, garlic, ginger and toasted sesame oil. Season salt and peps. Add the chicken & marinate for 15–20 minutes. Air fry at 200C or pan-fry over a medium heat, turning regularly, until cooked, sticky and golden. Set aside to cool slightly. Blend the edamame, tahini, Greek yoghurt, lime juice, honey and spring onions. Season, adjust to taste. Mix the cooled brown rice with the cucumber, spring onions & coriander. Season with soy sauce & rice vinegar to taste. Divide the rice salad between three containers, top with the sticky miso chicken, add a dollop of edamame hummus and finish with pumpkin seeds. Store sealed in the fridge for up to 3 days. #mealprepideas #mealprep

15 MINUTE CREAMY THAI COCONUT COD CURRY Creamy, fragrant and properly speedy. The cod steams gently in the curry sauce to become perfectly flakey and gorgeous.The PERFECT midweek meal. Serves 2 at approx 490kcal & 26g protein per portion 1 pack microwave brown rice 1 carrot 1 courgette 2 cod fillets (or any protein of choice) 1 tin light or full fat coconut milk 1 tbsp red curry paste 2 spring onions 1 tsp honey 1 chicken stock cube 1 tsp fish sauce 1 tsp soy sauce Lime & Crispy chilli oil to serve Dry the cod and salt. Add the light coconut milk, red curry paste, spring onions, honey, stock cube, fish sauce and soy sauce to a blender and blitz until smooth. Julienne the carrot and courgette, or peel into ribbons. Add the rice to a wide pan, top with the veg, then place the cod on top. Pour the sauce over. Put the lid on and simmer gently for 8–10 minutes, until the cod is cooked through and flakes easily. Serve with a squeeze of lime and a drizzle of crispy chilli oil.

HIGH FIBRE CREAM OF BOURSIN TOMATO SOUP 🍅 AD The biggest health trend this year is fibre and with good reason. This recipe delivers 10g of fibre which is roughly 1/3 of your recommended daily intake but we keep it delicious with Boursin to flavour your fibre 🤌🏻. It’s the combination of fibre types and plant diversity that makes this bowl the perfect combo of nutrition and comfort. Serve with a slice of rye, seeded or wholegrain bread for a further fibre boost that supports gut health and digestion. This February, flavour your fibre with Boursin. Ingredients (Serves 3) 330 kcal, 10g fibre 400g tin high-quality tomatoes 400g on the vine tomatoes 1 red pepper, chopped 2 medium carrots, diced 2 red onion, diced 1/2 bulb garlic 100g red lentils, rinsed 1 stock cube (chicken or vegetable) 1 tbsp olive oil 2 tsp balsamic vinegar 60g Boursin Salt and pepper Fresh basil Method Preheat your oven to 200°C fan. In a deep roasting tray (deep enough to hold liquid) add the fresh tomatoes, red pepper, diced carrot, diced red onion and garlic sliced horizontally in half. Nestle the Boursin into the middle of the tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes until softened and lightly caramelised. Remove the tray from the oven and tip in the tin of tomatoes and the red lentils. Fill the empty tomato tin with water and pour that into the tray along with the stock cube. Cover with a lid or tightly with foil, turn the oven down to 170°C fan and roast for another 20 minutes until the lentils are soft. Squeeze 2-3 soft roasted garlic cloves back into the tray and discard the skins. Add the balsamic vinegar, then stir everything together and blend until smooth and creamy. Loosen with a little extra stock or hot water if needed and adjust seasoning to taste. Add lots of fresh basil and serve with a bread of your choice. *Rye Fibre, found in Rye Bread, as part of a healthy, balanced and varied diet, contributes to normal bowl function. #healthyrecipes #highfiber

COMFORT FOOD WITH A HEALTH TWIST, BEEF & RICOTTA MEATBALLS IN RAGU Big, tender, melt in the mouth meatballs that will become a weekly staple in your household, I promise. High protein, lots of fibre, vegetable diversity, but in a big hug in a bowl format. One of my favourite recipes I have made in a while! 420 kcal & 41g protein per portion You will need to serve 4 
500g 5% beef mince
1 courgette, grated and squeezed really dry
1 tsp garlic granules (heaped)
1 tsp onion granules (heaped)
1 tsp oregano
120g ricotta
1 egg 20g parmesan, finely grated
50g breadcrumbs
 For the sauce
2 celery sticks
1 carrot
1 red onion 1 red pepper
2 garlic cloves
2 tbsp tomato purée
1 x 400g tin chopped tomatoes (I use mutti)
A little chopped rosemary or dried oregano 1 tbsp balsamic 
1 x 400g tin butter beans, rinsed and drained
Fresh basil to serve Grate the courgette then squeeze out as much water as you possibly can. Mix the mince, courgette, garlic granules, onion granules, oregano, ricotta, parmesan, egg, breadcrumbs, salt and pepper until just combined. Roll into large meatballs, bigger than golf ball size (you should get around 12). Air fry at 210C for 12 minutes or bake at 220C (200C fan) for 15–18 minutes until browned. They don’t need to be cooked through yet. For the sauce, blitz the celery, carrot and red onion in a processor (or finely dice), then saute in large pan for a few minutes with a pinch of salt until softened. Add diced red pepper, chopped rosemary and the garlic, then stir in the tomato purée and cook out for 2 minutes. Add the chopped tomatoes, balsamic then fill the tin with water and add that. Simmer for 10 minutes to thicken slightly. Stir in the butter beans, then add the meatballs and simmer for 10 minutes until the meatballs are cooked through and the sauce is rich and thickened. Finish with extra parmesan and lots of torn basil. #healthyrecipes #comfortfood #mealprep

MELTED FETA POMODORO SALMON BOWLS This is one of my favourite after-work formulas when I want something balanced, quick and genuinely satisfying without thinking too hard. A protein base, fibre from chickpeas to keep you full, and a fast, l sauce that comes together in one pan. Serves 2 at approx 575kcal & 44g protein per portion Ingredients 2 salmon fillets 1 tsp olive oil ½ red onion, finely sliced 200g cherry tomatoes, halved 1 garlic clove, minced Splash of water (for deglazing) 1 tbsp capers 60g kalamata olives, halved ½ tsp chilli flakes 1 x 400g tin chickpeas, drained 60g feta, crumbled Small handful fresh basil, torn 150g thick yoghurt Zest and juice of ½ lemon ½ tsp garlic granules Pinch of salt Method Cook the salmon fillets in a large frying pan with the olive oil over a medium-high heat, turning to brown evenly, until just cooked through, around 3–4 minutes. Remove and set aside. In the same pan, add the red onion, cherry tomatoes and garlic. Cook for 1–2 minutes until starting to soften, then deglaze with a splash of water, scraping up any flavour from the base. Stir through the capers, olives and chilli flakes. Add the chickpeas, Simmer briefly, pressing the tomatoes with the back of a spoon to create a thick pomodoro-style sauce. Turn off the heat and crumble through the feta and torn basil so it softens and melts into the sauce. Mix the yoghurt with lemon zest, lemon juice, garlic granules and salt. Spread the lemon yoghurt into bowls, spoon over the melted feta chickpea pomodoro, and finish with the salmon on top.

HEALTHY SAUSAGE BREAKFAST MUFFINS 
Serves 4 375 kcal & 28g protein per serving 
AD Flavouring your chicken mince with your favourite sausage is a great hack to make these super high protein alternative that you can tuck into every day. Using the BEST @allthingsdairy__ cottage cheese instead of cream cheese to add extra protein and flavour (it’s still so perfectly creamy). These hold up brilliantly for 4 days or you can freeze! 4 English muffins 250g 5% chicken mince 1 small courgette, grated and squeezed very dry 1 egg 1 tsp dried sage 1 tsp garlic granules Lots of black pepper 4 tbsp all things cottage cheese 2 spring onions, finely chopped Large handful of spinach, finely chopped 4 slices cheese of choice (I like smoked cheddar) Method
Mix the chicken mince, grated courgette, egg, dried sage, garlic granules and lots of black pepper in a bowl season with salt. The mixture will be wet. 
Line a baking tray with parchment (or prep your air fryer basket). Use two spoons to shape into 4 patties roughly the size of your muffins. 
Bake at 220°C (200°C fan) for 12 minutes, flip, then bake 3–5 minutes more until browned on both sides and cooked through. Alternatively, air fry at 200°C for 10–12 minutes, flipping halfway, until golden and cooked through. 
Mix the cottage cheese with the spring onions and chopped spinach. Add black pepper (and a pinch of salt if needed). 
Cut the muffins in half. Spread the cottage cheese mix over the bottom halves. Add a chicken patty, top with a slice of cheese, then close with the muffin top and press down gently. Wrap each muffin tightly and store in the fridge. Storage Instructions Fridge: Wrap and store for up to 4 days. Freezer: Freeze wrapped for up to 3 months. Defrost fully before reheating for best texture. Reheating Instructions Oven/Air Fryer: Split in half and reheat sausage side up at 170°C for 8–10 minutes until hot throughout and the cheese has melted. Microwave: Split in half, microwave at 600W for 30 seconds, flip, then 30–40 seconds until piping hot. (Finish in the air fryer for 1–2 minutes if you want it crisp.)

THE MALDVIES PHOTO DUMP 🏝️🏖️🌊☀️ There is truly nothing like the escapism of these islands. The most beautiful people ever. We decided to stay across 2 islands to break up the week, the first being @anantarakihavah which from the moment we arrived sent us into a state of utter bliss. Powder white sands, it’s a smaller island but ultra lux whilst still feeling part of the landscape. The food was out of this world, with the perfect mix of restaurants. I also have to say the spa was the best I’ve ever been to, I am planing our return immediately. Our second stay was the ultra fun @niyamamaldives which had us in love with their surf shack for sun downer rum cocktails whilst watching the waves break. Ultra blue beaches, it’s actually split across 2 islands with so many activity options, dining experiences, and cheeky staff who always made you smile. I had my first surf lesson, had dinner from a pop up touk touk and also in the jungle canopy. So good. Here’s to next time! ☀️🌊⛱️🏝️

HEALTHY 3 INGREDIENT WHIPPED PISTACHIO PUDDING POTS

This is one of those how is this only three ingredients desserts for how good it tastes. Five minutes in a blender, no baking, and you end up with creamy little fridge pots that hit that sweet craving but are still high in protein and nutrition. Trust me, you cannot taste the tofu! Serves 4 small pots at approx 130 kcal & 7 g protein per pot 300 g silken tofu, well drained
60 g blonde or white chocolate
50 g shelled pistachios
 Add the pistachios to a high-speed blender and blitz until very finely ground. Melt the chocolate over a bain marie. To the same blender add the drained tofu, melted chocolate, sweetener of choice (I used a few drops of liquid stevia but you can use honey/ maple but this will make the texture looser) and finish with a little pinch of salt, then blend again until completely smooth, scraping down the sides as needed. Taste and sweeten to your preference. Spoon into 4 small pots and chill for 3 hours or overnight. The texture should be like a thick yoghurt. Finish with chopped pistachios and store for 7 days.

Step inside the beautifully renovated south-west London flat of Emily English – @EmTheNutritionist – as she opens the doors to her calm, design-led home. Tap the link in bio or head to the SheerLuxe YouTube channel to watch in full – or comment YOUTUBE & we’ll send the episode straight to your DMs…