Emily English(@emthenutritionist) 인스타그램 상세 프로필 분석: 팔로워 2,091,004, 참여율 0.76%

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

CRISPY BAKED COD KATSU CURRY I love a katsu curry, its actually so easy to make.The sauce is easy to batch-cook and freezes brilliantly, so you can pull it out for a quick, high-protein dinner any time. Baked to make a little lighter but no compromise in flavour. Serves 2 at approx 560kcal & 36g protein per serving 250g cooked weight brown rice 2 skinless cod fillets (120–140g each), patted very dry 1 medium egg, beaten 2 heaped tbsp flour 100g panko breadcrumbs Sauce 1 large onion, finely sliced 2 medium carrots, sliced 1 heaped tsp ginger paste 1 tsp medium curry powder ½ tsp ground turmeric 1 tsp Chinese 5 spice 1 heaped tbsp plain flour 1 tbsp tomato purée 400ml hot stock (I used a chicken stock cube) 1 tbsp tomato ketchup 1–2 tsp soft light brown sugar Cucumber salad ½ cucumber, thinly sliced Juice 1 lime and zest 1 spring onion, finely diced Method If you have time, dry the cod uncovered in the fridge for 30–60 minutes, then heat the oven to 220°C/200°C fan (or preheat the air fryer to 200°C) Toss the cucumber with lime juice, spring onion, pinch of salt and set aside. Meanwhile, soften the onion and carrots in a little oil for 5–8 minutes, stir in the tomato purée and cook for 1 minute, then add the ginger paste, curry powder, turmeric and Chinese 5 spice. Then add 1 tbsp flour, mix and then slowly whisk in the stock until smooth, add the ketchup, sugar and simmer until the carrot is soft. Whilst the sauce cooks, toast the panko in a pan for 4–6 minutes to lightly brown, then tip it into a shallow bowl. Put 2 heaped tbsp flour in a second bowl, season with salt and pepper, and place the beaten egg in a third; coat the cod in flour, then egg, then panko and bake on a lined tray for 12–15 minutes until crisp and flaky, flipping half way. Whilst the cod bakes finish the sauce, blend until smooth and season with soy sauce to taste. Serve the crispy cod over the rice with plenty of sauce and the cucumber salad, the sauce can be made in a big batch and frozen in portions.

In front of the fire with @emthenutritionist, Dorian ribeye, bearnaise, blood peach & tomato salad. Em has been a supporter from day 1, am always grateful to those who have believed in us all the way. This show is a chance to gather them all and do something different alongside my favourites. Video up tomorrow, up here and long form on YouTube

A nutritionists reset me soup for the festive season My festive reset tomato egg drop chicken soup light but comforting, soothing on the stomach, and perfect for those days when you’ve leant a bit too hard into the cheese board and champagne.. Serves 1, around 320kcal and 32g protein per portion 1 tsp toasted sesame oil 2 medium vine tomatoes or a small handful of cherry tomatoes, chopped 1 clove garlic, finely grated or crushed Pinch of chilli flakes 2 spring onions, finely sliced 80g cooked shredded chicken 500ml chicken bone broth or chicken stock 1 heaped tsp cornflour, mixed with 1–2 tbsp cold water 1 tbsp tomato ketchup or sweet chilli sauce 1 tsp ginger puree Pinch of white pepper 1–2 tsp light soy sauce, to taste 1 egg Heat the oil in a small saucepan over a medium heat. Add the garlic, chilli flakes and the spring onion whites with a tiny pinch of salt. Sauté for 1–2 minutes until fragrant but not coloured. Tip in the chopped tomatoes and cook for 3–5 minutes, stirring, until they soften and start to break down into a loose, jammy sauce. Pour in the chicken stock or bone broth, the ketchup or sweet chilli sauce and a pinch of white pepper and ginger. Bring up to a gentle simmer and cook for 3–4 minutes. Stir through the shredded chicken and 1 tsp soy sauce. Let it bubble for another 2–3 minutes until the chicken is hot. Taste & add a little more soy if you need more saltiness. Pour in the corn flour mix into the soup while stirring for 1–2 minutes until the broth looks slightly thicker and glossy. Crack the egg into a small jug or bowl and whisk with a fork. With the soup at a very gentle simmer, stir it in one direction with a spoon and slowly pour in the egg in a thin stream to create silky egg ribbons.Turn off the heat, finish with the spring onion greens. Season to taste. Ladle into a deep bowl and eat straight away. #healthyrecipes #healthyfood #easyrecipes

I speak to so many of you about food, budgeting and the cost of living, with Christmas round the corner and food prices just going up and up I wanted to do something small but practical to help. I’m giving away 6 x £250 supermarket vouchers to help vulnerable families who are struggling to afford Christmas food and essentials this year. The vouchers can be for any supermarket of choice, so they actually work for the family you have in mind. Here’s how to enter: 👉🏼Tag the person or family in the comments who you feel needs this support the most 👉🏼Share a short note about why you’re nominating them 👉🏼Please don’t self-nominate – this is about lifting someone else up If you’d rather not share their story publicly, you can keep the comment brief and then DM me more details, but there does need to be a comment on this post for the entry to count. To keep it fair, winners will be chosen at random from the eligible comments. Entries close on 14th December. I’ll contact the 6 selected nominators via DM from this account only. Thank you for helping me reach people who might really need this right now! And if any brands want to also get involved let me know 🫶🏻

CAULIFLOWER CHEESE GNOCCHI BAKE AD It’s the season for comfort food and good deals. I’m so excited to share one of my absolute favourite deals available on Amazon over Black Friday Week, the Le Creuset Deep Skillet, one of the pieces I get asked about the most when I talk kitchen essentials, and something I reach for all the time. It’s a great time to pick it up during Amazon’s Black Friday Week, which runs from 20th November to 1st December, with up to 40% off more than a million products across all categories. Also stock up the pantry with Amazon’s Everyday Essentials, the mega tubs of salt, plus all the food cupboard bits you need to build recipes like this on repeat. Serves 3, approx. 360kcal & 19g protein per portion. You’ll need: 250g fresh gnocchi 1 head of cauliflower, cut into small florets 1 leek, finely sliced 500ml milk 1 heaped tbsp flour 1 tsp garlic granules 1 tbsp mustard 1 chicken stock cube 20g grated parmesan 20g grated cheddar A few tbsp breadcrumbs Thyme leaves Method Preheat the oven to 200°C fan. Boil the gnocchi and cauliflower in well-salted water for 2 minutes, then drain really well. In your deep skillet, sauté the leek with 1 tbsp olive oil and a pinch of salt until soft. Stir in the flour and cook for a minute, then slowly whisk in the cold milk until smooth. Bring to a gentle simmer and season with mustard, garlic granules and the chicken stock cube. Take off the heat and whisk in the parmesan and cheddar. Fold through the gnocchi and cauliflower so everything is coated in the cheese sauce. Top with breadcrumbs, thyme and a little salt, then bake at 200°C fan until golden and bubbling. Finish under the grill if you want extra colour. #AmazonUK #12DaysofBlackFriday #amazonblackfriday

PREPABLE PROTEIN FILLINGS CHRISTMAS FEAST SLAW Such a perfect combination of roast chicken,a honey mustard brussels sprout slaw, cranberries, sage and salty ham. Big Christmas sandwich energy, but lighter and protein packed. Make a big batch and keep it in the fridge, then just toast a pita or grab any bread you like, and you’re good to go. Meal prep you’ll actually want to eat. Approx 320kcal & 40g protein per sandwich You will need to serve 2 160g shredded cooked chicken breast 2-3 heaped tbsp thick highprotein Greek yoghurt 1 tbsp mild mustard (i use American) 1 tsp honey 2 tbsp dried cranberries 1/2 tsp dried sage 1/2 small red onion, diced 6 Brussels sprouts, mandoline/shredded finely 3 slices Parma ham 1 wholemeal pita or any bread of choice per person Air fry or pan fry the ham until crisp. Allow to cool. Mix all the chicken filling ingredients together in a bowl, break in the crispy ham, mix. Taste and adjust seasoning, more salt, pepper, mustard or a touch more honey depending on how you like it. Store for up to 3 days in an airtight container in the fridge, and give it a good mix before serving. Toast your pita or bread, carefully cut open if using pita, spread in a little cranberry sauce if you like, load in the chicken filling and enjoy. #healthyrecipes #healthyfood #mealprep

The Nutritionists Family Truffle Shuffle to Alba A few days in the beautiful Piedmont region of Italy to celebrate with the whole family. Such a slow beautiful area, famous for its wine, white truffle and hazelnuts all of which were heavily consumed during our 3 day trip. Thank you @_oliverstravels_ for hosting me and my family at the stunning scarpa villas and curating the perfect stay including a truffle hunt, pasta cooking class from @gabriel.personalchef and wine tasting at @scarpawine and I also had one of the best meals ever at @cadelre_verduno Being able to spend time like this with my family was so special. Big meals round the dining table, sitting by the fire drinking and chatting. Vitamin Joy always. Gifted stay #alba #piedmont #italy

A NUTRITIONISTS MOOD BOOSTING MORNING AD Not a lot of us realise how much what we eat impacts our brain and our mood. We actually have really good research showing that improving our diet can help with anxiety and stress, so I wanted to show you my ultimate “Mind Oasis” morning inspired by the @ritualscosmetics new Mind Oasis, on London’s Oxford Street. For the store launch event I designed the whole canapé menu around my favourite “brain ingredients”. Think omega 3 rich fish to support mood and focus, 1 Brazil nut gives you 100% of your daily selenium needs, and little hits of pumpkin seeds for magnesium to help the nervous system relax. Paired with slow-release carbs, good fats and plenty of colour every bite supporting calm, steady energy and leaving you feeling good. The idea was to mirror what the Mind Oasis is all about little thoughtful experiences that help your mind feel clearer and your body feel more at ease, starting with what is on your plate. You can book a Hydro Massage or a Brain Massage at the Mind Oasis now, at rituals.com/mindoasis�

SUPER GREENS BROCCOLI AND SMOKED CHEDDAR SOUP If there anything better this time of year than a soup that you can just feel the nourishment as you eat it. I ate this on repeat for 3 days, which I always think is a good sign. 10g of fibre per portion which is a 1/3 of your daily recommend intake! . Add extra protein by mixing in roast chicken, hot-smoked salmon, or tofu etc You will need to serve 3-4 225 kcal & 14g protein You will need 2 leeks, trimmed and finely sliced 2 celery sticks, diced 2 cloves garlic 1 large head broccoli (florets and stalk), chopped 1 x 400g tin cannellini beans 100g bag baby spinach 1 pack fresh basil (30g) 500ml hot chicken or veg stock 80g smoked cheddar, grated Zest of 1 lemon Heat the olive oil in a large saucepan over a medium heat. Add the leeks, basil stems only and celery with a pinch of salt and cook gently for 6–8 minutes until softened but not coloured. Stir in the garlic, broccoli & cannellini beans including their stock to the pan, pour over the stock so all the veg is just submerged. Bring up to a boil, then reduce to a simmer and cook for 6–8 minutes until the broccoli is just tender. Take the pan off the heat. Add the baby spinach and basil, stirring them through the hot liquid so they wilt in the residual heat for 30–60 seconds. Blend the soup until completely smooth and silky, loosen with more stock if it’s too thick. Then stir through the smoked cheddar until it melts into the soup. Add the lemon zest, then taste and season generously with sea salt and black pepper. Ladle into bowls, I served with extra cheddar and a dollop of creme fraiche. #healthyrecipes #soup #soupszn #healthyfood #easyrecipes

STICKY MOROCCAN CHICKEN & APRICOT MEATBALLS 
Cook once eat twice is my favourite way to save time and eat healthier. This high protein, perfectly prepable meatballs recipe is super adaptable, swap chicken for beef or pork, and if you don’t want couscous, just use rice, pasta or chickpeas. Family-friendly too, just adjust the spices. Leftovers hold for 3+ days. Serves 4 at approx 565kcal & 44g protein per serving 
500g chicken mince (5%) 1 courgette, coarsely grated and squeezed dry
Small handful dried apricots, finely diced
2 heaped tbsp breadcrumbs
1 egg
1 tsp garlic granules
1 tsp ras el hanout Zest 1 lemon
 for the sauce 2 tins chopped tomatoes 
2 red peppers, finely sliced
1 large red onion, finely sliced
1 heaped tbsp tomato purée
2 tsp ras el hanout 1 chicken stock cube
 To serve
200g giant couscous (dry weight; 50g per person)
Lemon juice & chopped parsley
4 heaped tbsp yoghurt (1 tbsp per portion)
80g feta (20g per portion)
Lemon Method
Heat oven or air fryer to 200°C (fan). Mix chicken mince with courgette, apricots, breadcrumbs, egg, garlic granules, ras el hanout, lemon zest, salt and pepper; roll 20–24 golf size balls with 2 spoons or wet hands, place on a lined tray and bake/air-fry 10–12 minutes, turning halfway until lightly golden and just cooked. Meanwhile, warm a little oil in a wide pan, gently fry the onion and peppers with a pinch of salt for 5–6 minutes until softened; stir in the tomato purée and ras el hanout for 1 minute, then add 2x tins chopped tomatoes plus the half-tin of water, crumble in the stock cube and simmer 15 minutes until slightly thickened. While the sauce simmers, cook the giant couscous in hot stock according to packet instructions, then toss warm with lemon juice and chopped parsley. Tip the hot meatballs into the sauce and simmer 3–5 minutes more. Serve over the lemon–parsley couscous with yoghurt and crumbled feta, plus a lemon wedge. #healthyrecipes #healthyfood #easyrecipes #mealprep