Emily English(@emthenutritionist) 인스타그램 상세 프로필 분석: 팔로워 2,255,811, 참여율 0.86%

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!

PREPABLE PROTEIN FILLINGS FOR HEALTHY LUNCHES👉🏼Spicy Feta Chicken Crunch One of my most popular series, and this combination is one you have to try. I literally get so excited for lunch when I’ve prepped this. Creamy, crunchy, spicy and works well in wraps, pitta, sandwiches or spooned over salads. Keeps for around 3 days. Serves 3 260 kcal & 29g protein per portion (filling only) 2 cooked chicken breasts, shredded 200g cottage cheese 80g feta cheese, crumbled 1 small red onion, finely diced 1 red pepper, finely diced 1 tsp harissa paste 1 tsp garlic granules 1 tsp runny honey Juice of ½ lemon Small handful of fresh parsley or basil, finely chopped Add the cottage cheese to a bowl with the harissa paste, feta, garlic granules, honey, lemon juice and red onion mix well until well combined and the feta breaks into the sauce. Add in the shredded chicken, red pepper and fresh basil, mixing to combine. Store in an airtight container in the fridge for 3+ days. If the mix seperates just mix to bring back together. Use in wraps, sandwiches, jacket potatoes or as a highprotein salad topper. #healthyrecipes #healthyfood #mealprep

HOW A NUTRITIONIST WOULD FUEL & RECOVER FOR A MARATHON Ad Before a run, I would keep it simple and aim to eat around 60 to 90 minutes beforehand. Easy carbs are the priority here, which is exactly why my homemade crispy energy bars are such a good option, recipe below, I would literally run a marathon just for these. Then afterwards, I’m thinking about recovery. Ideally eating within 30 to 60 minutes, with carbs to top energy stores back up and protein to support muscle repair. Get in lots of antioxidants here too with colour, fresh herbs and healthy fats. A big orzo chicken salad is perfect for this. But recovery is not just about food. It is also about sleep, slowing down, and actually giving your body the time to absorb the training. I love creating little rituals around that part of my routine. The Ritual of Ayurveda collection is perfect for helping me switch off and make recovery feel more intentional, or a quick swing into the London Mind Oasis for a Hydro Massage or Brain Massage is a gorgeous treat for yourself or even as a gift. @ritualscosmetics Dark Chocolate Crispy Energy Bars 👉🏼Makes: 10 Per bar 248 kcal & 27g carbs 85g crispy rice cereal 40g cornflakes, lightly crushed 40g oats 110g almond butter 85g honey 45g butter or coconut oil 1 tsp vanilla extract 1/2 tsp sea salt 100g dark chocolate Method Gently heat the almond butter, honey and butter until bubbling for a few minutes. Remove from the heat and stir in the vanilla, sea salt and 40g dark chocolate until melted. Pour over the cereal mixture and stir until well coated. Press FIRMLY into a lined small loaf tin or small rectangular tin. Melt the remaining 60g dark chocolate and spread over the top. Chill for 2 hours, then slice into 10. #RitualsAmbassador #LondonMarathon

PEANUT LIME CHICKEN WITH CUCUMBER PINEAPPLE SALSA Another mega chicken and rice combo, you guys went mental for this one on my stories. The chicken goes so soft in the marinade but gets those lovely charred bits from the honey peanut mix. Swap the chicken thighs for breast, prawns, fish or even tofu if you like. Great for prepping too! enjoy x Serves 4, approx 325kcal & 27g protein per serving (not inc rice) 500g raw skinless, boneless chicken thighs 1 tbsp peanut butter Juice & zest of 1 lime 1 tsp chopped garlic 2 tbsp soy sauce 1 tbsp honey or maple syrup 1 heaped tbsp yoghurt For the salsa 1/2 cucumber, deseeded and diced 100g pineapple, diced 1 small avocado, diced 4 spring onions, diced Juice & zest of 1 lime 1 tsp honey or maple syrup 1 tsp chopped mint 1/2 tsp chilli flakes Rice, to serve Marinate the chicken for a minimum of 15 minutes, or overnight if you have time. Cook in the air fryer at 210°C for 15–17 minutes, turning halfway, until the chicken is cooked through, sticky and deeply golden with some charred edges. Spoon over any remaining marinade for the final few minutes of cooking so it caramelises slightly and clings to the chicken. Alternatively, cook under a hot grill for a similar amount of time, turning halfway and brushing with the extra marinade as it cooks. You want the chicken to be slightly knarly around the edges but still juicy in the middle. Meanwhile, add the cucumber, pineapple, avocado, spring onions, lime juice and zest, honey or maple syrup, mint and chilli flakes to a bowl. Toss well and season to taste, adding more lime or honey if needed. It should be sweet, sharp and really fresh. Serve the chicken with the salsa and rice if using. #healthyrecipes #healthyfood #easyrecipes

WHAT I EAT IN A DAY AS A NUTRITIONIST Using all new recipes from my new cookbook SO GOOD EXPRESS, this will give you a little taste for May 7th. Be sure to pre-order your copy to lock in the current price guarantee. Amazon currently has it at 1/2 price, and the pre-order price guarantee means you’ll pay the lowest price offered before release. So there is really no reason to wait if you know you want it… All new recipes, with prep time and cook time so you know exactly how much time you need. Frameworks to building the perfect meals, speedy hacks to your favourite comfort food. I think you guys are going to LOVE this one. Check out my highlights too for tickets around the book launch, we have some really fun events coming up. #healthyrecipes #healthyfood #easyrecipes #wieiad #whatieatinaday

Fluffy Almond Croissant Breakfast Loaf AD A soft, fluffy breakfast loaf inspired by an almond croissant, what’s not to love. Great for prepping, warm up and enjoy with a dollop of yoghurt. I love using @pipandnut here because their almond butter adds a rich roasted flavour and works really well in both the sponge and the topping, add an extra hit of fibre. Serves 8 309 kcal 13g protein & 4g fibre You will need 100g Pip & Nut Smooth Almond Butter 3 eggs 200g Greek yoghurt 80ml milk 3 tbsp honey 1 tsp vanilla extract 1 tsp almond extract 140g oat flour 60g ground almonds 1½ tsp baking powder ½ tsp bicarbonate of soda Pinch of salt For the ‘frangipane butter’ 2 tbsp Pip & Nut Crunchy Almond Butter 1 tbsp maple syrup or honey 2 tbsp milk 40g flaked almonds To serve Greek yoghurt Remaining almond butter topping Method Preheat the oven to 170°C fan and line a 2lb loaf tin with baking paper. In a large bowl, whisk together the Pip & Nut Smooth Almond Butter, eggs, yoghurt, milk, honey, vanilla and almond extract until smooth. Add the oat flour, ground almonds, baking powder, bicarbonate of soda and salt, then fold gently until just combined. Pour the batter into the lined tin and smooth the top. In a small bowl, stir together the Pip & Nut Smooth Almond Butter, maple syrup and milk until smooth and spoonable. Dollop half over the top of the loaf batter evenly. Reserve the remaining topping for serving. Bake for 20 minutes then loosely cover with foil and bake for a further 30-40 minutes, or until risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack. Slice and serve with Greek yoghurt and a little of the reserved almond butter topping on each portion. Store for 7 days. #healthyrecipes #healthyfood

Two years of Epetōme It is hard to put into words what this brand means to me. What started as an idea has grown into something so much bigger than I ever imagined. Hearing your feedback over the last two years has been the most rewarding part of all of this. From improvements in IBS, bloating, being confident to go out and eat, travel, transformations in your skin, eczema, psoriasis, hormones to better energy, sleep and overall wellbeing, your stories have reminded me exactly why we started. Building a brand that genuinely makes a difference in people’s lives is the best thing ever. I am so proud of what we as a team have created so far, but even more excited about where we are going and what Epetōme will grow into over the years to come. Thank you to every single one of our 30,000+ customers who has trusted us so far. Thank you for believing in us, supporting us and being part of this journey. We are only just getting started.

CRISPY VIRAL CHICKEN SHAWARMA TACOS My take on the viral shawarma wrap, but ready in 15 minutes. I CANNOT stop eating these. Packed with perfectly spiced chicken, sweet softened peppers and onions all folded into crisp toasted tacos and served with a garlicky yoghurt dip. Serves 1, approx 360kcal & 30g protein per serving 80–100g shredded cooked chicken breast 1/2 small red pepper, finely sliced 1/2 red onion, finely sliced 1 tsp shawarma spice mix 1 tbsp tomato purée For the garlic yoghurt 2 tbsp yoghurt 1/2 small clove grated garlic Squeeze of lemon juice For the shawarma glaze 1 tsp olive oil 1 tsp tomato purée 1 small tsp pomegranate molasses, or honey 1/2 tsp sumac, or smoked paprika 1/2 small clove grated garlic Place a frying pan over a medium heat and add the red pepper, red onion with a pinch of salt. Cook for 4–5 minutes until softened, then stir through the shawarma spice mix and tomato purée. Add a small splash of water and let everything cook down for 1–2 minutes. Add the shredded chicken and mix well, adding another splash of water if needed to keep it saucy but not wet. You want the filling to be moist and coated, but not too loose or it will make the tacos soggy. Allow to cool slightly. Add the yoghurt, garlic, lemon juice and a pinch of salt to a small bowl and mix well. In a separate bowl, stir together the olive oil, tomato purée, pomegranate molasses and sumac to make the glaze. Spoon the filling into the tacos and fold them over. Brush the outsides with the shawarma glaze, then pan fry in a dry non-stick pan for 2–3 minutes on each side until crisp and golden, or air fry at 210°C for 8-10 minutes until toasted. Serve with the garlic yoghurt to dunk in generously. #healthyrecipes #healthyfood #easyrecipes

MY LONGEVITY GLOW SALAD I love a good superfood salad. I make this when I just want a big bowl of nourishment, with the perfect balance of skin-loving fats, antioxidants, glow giving fibre. You know the drill. Great for prepping too! Serves 3 approx 440kcal & 17g protein & 8g fibre per serving For the roasted carrots 2 large carrots, chopped 1 tsp miso 1 tsp honey or maple syrup 1 tsp olive oil For the salad 1 x 250g pack pre-cooked quinoa 1 red onion, diced 1/2 cucumber, deseeded and diced 1 tin chickpeas, drained 30g fresh parsley, chopped Handful of fresh mint, chopped 100g feta, crumbled For the dressing 4–5 walnut halves 1 tsp miso Juice of 1 lemon 1 tsp honey or maple syrup 1 tsp Dijon mustard 2 tsp olive oil Preheat the oven to 200°C fan. Add the carrots to a roasting tray with the miso, honey or maple syrup, olive oil, salt and pepper. Toss well to coat, then roast for 25–30 minutes until tender and caramelised. Meanwhile, toast the walnuts in a dry frying pan for a few minutes until golden and fragrant, then chop roughly. Add the miso, lemon juice, honey or maple syrup, Dijon mustard and olive oil to the base of a large bowl and whisk together until smooth. Stir through the toasted walnuts first. Add the quinoa, red onion, cucumber, chickpeas, parsley, mint, feta and roasted carrots, then toss everything together until well combined. Serve straight away, or keep in the fridge for up to 3 days. #healthyrecipes #healthyfood

MISO GLAZED STEAK BOWLS WITH CREAMY CUCUMBER SALAD & STICKY RICE My quick dinner that I cannot stop making. A steak and rice bowl is such a classic, but this version is one I genuinely can’t get enough of. Sticky rice, miso-glazed steak and a creamy cucumber salad with tahini, lime and spring onion. So simple, so satisfying, and one of those meals that feels far fancier than the effort involved. Serves 1, approx 560kcal & 45g protein 160g lean steak, such as rump or fillet For the glaze 1 tsp miso 1 tsp honey 1 tbsp soy sauce 1 tsp garlic paste 1 tsp sesame oil For the creamy cucumber salad 1 tbsp yoghurt 1 heaped tsp tahini 1 tsp miso 1 tsp honey Zest and juice of 1 lime 1/2 tsp garlic paste 1 spring onion, finely chopped 1/2 cucumber, chopped To serve 40g sticky rice, dry weight Lime wedge Chilli flakes Mix together the miso, honey, soy sauce, garlic paste and sesame oil to make the glaze, then set aside. Cook the sticky rice according to the packet instructions. Heat a frying pan over a high heat. Sear the steak on both sides until nicely coloured. Flip, pour over the glaze and let it bubble away, turning the steak every 30 seconds or so until the sauce has thickened and glazed the meat. Cook to your preferred doneness — I like mine medium rare. Remove from the pan and leave to rest for a few minutes. In a separate bowl, stir together the yoghurt, tahini, miso, honey, lime zest and juice, garlic paste and spring onion until smooth. Toss the chopped cucumber through the dressing. Spoon the rice into your bowl, add the creamy cucumber salad, then slice the steak and arrange over the top. Spoon over any extra glaze from the pan and finish with a wedge of lime and a pinch of chilli flakes. #healthyrecipes #healthyfood #easyrecipes

Green Goddess Chopped Chicken Salad 440 kcal | 47g protein | 10g fibre My dream kind of salad I love to eat, nearly 50g of protein, a 1/3 of my daily fibre needs. It is punchy, salty, creamy, full of crunch, and packed with protein, with a herby green goddess dressing that makes everything taste so bright and moreish. I actually made a batch of this, and it was just as good for lunch the next day. Serves 2 100g spinach, chopped 1 cucumber, deseeded and diced 200g cooked shredded chicken breast 1 jar chickpeas, drained Dressing Handful of basil, chives & parsley 3 anchovies 2 tbsp Greek yoghurt 1 tbsp jalapeños, plus 1 tbsp jalapeño brine 1 tsp honey 30g parmesan, finely grated Add the basil, chives, parsley, anchovies, Greek yoghurt, jalapeños, jalapeño brine, honey, parmesan, salt, pepper to a blender or small food processor and blitz until smooth. Taste and adjust to your preference. Add the chopped spinach, cucumber, chicken and chickpeas to a large bowl, pour over the dressing and toss everything together until well coated. Finish with extra parmesan and serve with crisps or crackers.

Tuna Melt Cottage Cheese Toast AD I personally think a tuna melt is one of the best sandwich combinations in the world, and this is my version. All the comfort of a classic tuna melt, but with a lighter, protein-packed filling, creamy and seriously satisfying. @allthingsdairy__ cottage cheese is genuinely the best I’ve tried, thick, creamy never watery or grainy. Once you go All Things Cottage Cheese, you don’t go back. 300 kcal & 27g protein per serving You will need to feed 2 4 heaped tbsp qll things cottage cheese 1 tin tuna, drained 1 stick celery, finely diced 1/2 red onion, finely diced 1/2 green pepper, finely diced A handful of cornichons, finely diced 1 tbsp chopped dill 1 tsp garlic granules 20g cheddar cheese 2 x 50g slices of sourdough Add the tuna, celery, red onion, green pepper, cornichons, cottage cheese, dill, garlic granules and cheddar to a bowl and mix well until fully combined. Load the mixture onto your bread of choice, spreading it generously right to the edges. Top with extra chedder. Place into the oven or air fryer at 210C for 8–10 minutes, or until golden and bubbling, with the bread toasted underneath. Tip; The leftover tuna mix will keep well in the fridge for 3+ days, so it’s ideal for easy lunches.