Georgia May(@georgiamaysalamat) 인스타그램 상세 프로필 분석: 팔로워 699,823, 참여율 2.73%

Spicy Tuna Loaded Potato Such an easy, nutritional balance and delicious go to lunch that takes 10 minutes to throw together. Perfect for meal prep or take to the office. 447kcal 27.3G protein - 1 sweet potato - 1 tin tuna @johnwestuk - 1 tbsp Greek yogurt - 1/4 red onion, finely diced - Small bunch dill, finely diced - 1/2 tbsp sriracha - 1/2 tbsp white wine vinegar - Few jalapeños (depending on how spicy you like it) - Salt and pepper - half avo - 1/4 lime, juice only - Salt and pepper To serve - drizzle of pesto - Extra dill - Feta - Chilli flakes - Pierce your potato with a fork. For speed, I always whack my potatoes in the microwave for 7 minutes and then Finish it off in the air fry or oven at 200 degrees C for 5 minutes to crisp off the skin. - Drain the tuna and mix together with the Greek yoghurt, chopped dill, chopped onion, chopped jalapeños, vinegar, sriracha, salt, and pepper - Mash the avo with a fork with the lime juice, salt and pepper - Once cook, it should feel soft to touch, Slice your potato in half, season with salt and pepper and use a fork the fluff up the flesh. Add a drizzle of pesto, then load on the tuna mix and the avo smash. - Serve with extra pesto, crumbled feta, chilli flakes and extra dill.

What I Eat in a Day Daily Musts - Consistent Alarm - Electrolytes - Supplements: Probiotics, Collagen - Morning Movement: Either Pilates or a long walk - 12k steps a day - 3L of water - 3 high Protein meals BREAKFAST: Parmesan Crusted Smashed Sweet Potato with Harissa Yoghurt and a Jammy Egg LUNCH :Fish Finger Sandwich DINNER: Shawarma Chicken with Carmelised Onions, Rice & Herby Yoghurt SNACKS: proper chips, hummus and carrots Pans @hexclad_europe Comment below what recipe you want to see first

What I Eat in a Day Daily Musts - Consistent Alarm - Electrolytes - Supplements: Probiotics, Collagen - Morning Movement: Either Pilates or a long walk - 12k steps a day - 3L of water - 3 high Protein meals BREAKFAST: PB on toasted sourdough with baked banana and honey LUNCH :Roasted Veg, Chicken & Pesto Salad DINNER: One Pot Harissa Chicken & Roasted Veg SNACKS: Cacao & Orange Energy Balls Pans @hexclad_europe Comment below what recipe you want to see first

Fish Tacos with Mango Salsa & Spicy Sriracha Yoghurt Serves: 2 Per serving 565kcals 34g protein Ingredients * 4 -6 soft taco tortillas For the cod * 2 cod fillets (approx. 280–300g total) * 1 tsp paprika * 1 tsp ground cumin * ½ tsp chilli powder * 1 tsp honey * Juice of ½ lime * Salt and black pepper * 1 tsp olive oil For the sriracha yoghurt * 2 tbsp Greek yoghurt * 1 tbsp sriracha * 2 tsp honey * Juice of ½ lime * Pinch of salt For the mango salsa * ½ red pepper, finely diced * ½ red onion, finely diced * 150g mango, finely diced * ½ avocado, diced * Juice of ½ lime * 1 tsp olive oil * Salt and black pepper To garnish * Fresh red chilli, finely sliced * Fresh coriander Method 1. Lightly brush the tortillas with a little olive oil and place them upside down between the bars of an oven rack to create a taco shape. Bake at 180°C for 5 minutes, until lightly crisp. 2. In a small bowl, combine the Greek yoghurt, sriracha, honey, lime juice and a pinch of salt. Mix until smooth. 3. Prepare the salsa by combining the diced red pepper, red onion, mango and avocado. Add the lime juice, olive oil, salt and pepper, then toss together. 4. Pat the cod dry with kitchen paper before cutting into bite-sized cubes. Toss with the paprika, cumin, chilli powder, honey, olive oil, salt and pepper until evenly coated. 5. Roast or air fry at 240°C for 10 minutes, or until the cod is cooked through. Gently flake with a fork and squeeze over the lime juice. 6. To assemble, spread a spoonful of the sriracha yoghurt into each taco. Top with the mango salsa and flaked cod, then finish with fresh chilli and coriander.

Salmon, Avo and Cucumber Salad Lunch ready in under 10 minutes. This is literally one of my go to recipes. Serves 1 490kcals 31g Protein Ingredients - 1 Salmon Fillet, skin removed - 1/2 tsp smoked paprika - 1/2 tsp cumin - 1 tsp honey - 1/2 avo - 1 tbsp Greek Yoghurt - 1/4 Lemon, juice ans zest - 15g Dill - 4 Mini cucumber Fully coat the salmon in the paprika, cumin, honey, salt and pepper and a drizzle of oil. Roast 220 degrees C for 8 minutes. Leave to cool and use a fork to flake the Fish. Add the diced half avocado, sliced cucumber, yoghurt, diced dill, juice and zest of half a lemon and the flaked fish into a bowl. Add a pinch of salt and mixed together. Top with anything of your choosing, I use ‘everything but the Bagel seasoning’ but sesame seeds also work great here too.

Cooking middle eastern food will always have a special place in my heart. It’s colourful, packed with flavour, made for sharing, and is just the biggest crowd pleaser. One thing I’ve learnt from hosting is that dinner parties should be just as enjoyable for the person cooking as they are for your guests. You don’t need to make everything from scratch. Having a few brilliant shortcuts in the cupboard, like the spice blends and sauces from @alfezuk takes the pressure off, without compromising on flavour. Invite your favourite people over, put together a feast, pour a glass of wine, and spend less time stressing in the kitchen and more time around the table. Because this really is a hot GRILL summer 🔥 Comment “RECIPE” below if you’d like all the recipes from this dinner party. #ad

Banana Sticker Lollies Such a great healthy little sweet treat! Makes 4 lollies - 2 bananas - 2 tbsp smooth peanut butter - Handful Roasted Peanuts - 200g Dark Chocolate (obviously can use milk if you prefer) - Pinch of sea Salt Slice of bananas in half while still in the Skin. Stick a lollipop into the flesh of each banana then peel the skin away. Doing it this way helps prevent squishing the banana. Cover each banana lolly in the smooth peanut butter and then roll in the peanuts. Melt the dark chocolate and then dip each lolly into the dark chocolate, sprinkle with a pinch of sea salt and then freeze for at least an hour. Keep these stored in the freezer, but when ready to eat, remove from freezer five minutes before consuming to help them thaw out

What I Eat in a Day Daily Musts - Consistent Alarm - Electrolytes - Supplements: Probiotics, Collagen - Morning Movement: Either Pilates or a long walk - 12k steps a day - 3L of water - 3 high Protein meals BREAKFAST: Marinated Tomatoes with Cottage Cheese LUNCH : Salmon, Avo & Cucumber Salad DINNER: Honey Spiced Fish Tacos Comment below what recipes you want to see first

Super Green Coconut Broth with Sticky Chicken & Rice Dinner ready in less than 30 minutes, full of flavour and absolutely no faff. Serves 2 520 kcal 38g protein Ingredients - 1 tin coconut milk - 2 cloves garlic - 15g ginger - 1.5 tbsp Green curry Paste - 2 spring onions - 35g spinach - 1 tbsp honey - 1 tbsp soy sauce - 1 tbsp fish sauce - 2 chicken thighs - 1 tbsp honey - 1 tbsp sesame oil - 1 tbsp soy sauce - 1 tsp garlic powder - 1 tbsp hoisin sauce (optional) To serve (optional) - Pak Choy - Sticky Rice - Coriander - Lime - Sesame seeds - Chilli oil Mix the honey, soy, hoisin, sesame oil and garlic powder together. Add the chicken thighs to fully coat, then set aside. Add everything for the sauce to a blender and blitz until smooth, pour into a sauce pan and gently simmer for 10 minutes. Take a frying knife and on a high heat and add a little oil. Cook the chicken thighs a couple minutes each side until charred, then turn the the heat down slightly and add any remaining marinade from the bowl to the pan and allow to bubble and thick to coat the chicken. Once cooked remove from pan and slice. Do not Clean the pan, add in the pak choy and cook around a minute each side to get a nice char. Load up your bowl. Add some cook sticky rice to the base, pour over the sauce; add the sliced chicken, Pak choy and garnish with fresh coriander, chilli oil, lime and sesame seeds

POV: You let the Gen Z marketing girls pitch one idea… and suddenly you’re standing blindfolded in a shower getting smoothies thrown at you. 🥤🚿 #TheAcaiGirls

Spicy Chicken Caesar Wrap - 2.5 heaped tbsp Greek yogurt - 25g Parmesan, grated - 1 tsp Worcestershire sauce - 1/4 lemon, juice only - 1 tbsp jalapeño Liquor - 1 chicken breast, shredded - Half an avocado - Handful of croutons - 1 bag of crisps of choice, I used squares - 2-4 rashers of crispy Bacon (depending how big, I used the pre cooked ones which are small) - 1 small Head cos lettuce - 1 tsp jalapeños - 1 large tortilla wrap If using raw chicken breast, season with salt, pepper and a little oil. Roast or air fryer 17-20 minutes (depending on size) at 200 degrees C. Allow to cool slightly and shred with a fork. Mix the yogurt, Parmesan, lemon juice, Worcestershire sauce, jalapeño liquor with a pinch of salt. Add the cos lettuce leaves, avo, bacon rashes, croutons, shredded chicken and crisps into a large bowl along with the dressing and a little extra salt . Use a pizza cutter to shred the mixture. Once fully mashed up. Flip the bowl onto the middle of the wrap; carefully roll the wrap up, then tightly wrap In baking paper. Slice and enjoy.

Chicken Satay Rice Paper Rolls Per Roll - 150 kcal - 13g protein Ingredients - 500g chicken or turkey mince - 3 garlic cloves, Finley diced - 1 red onion, Finley sliced - 2 tsp medium curry powder - 1 tsp cumin - 1/2 tsp turmeric - 20g fresh coriander, diced - 8 rice paper wrappers Satay Sauce - 2 tbsp peanut butter - 75ml coconut milk - 1 tsp curry powder - 1 tbsp honey - 1 tbsp soy sauce - 1/2 lime, juice only Method Finely sliced the onions and add to a pan with a little oil on a medium high heat and sauté for a couple of minutes until translucent. Add the spices and diced garlic and sauté for a further couple of minutes. (if it starts to catch on the bottom of the pan simply add a little Water.) Once a jammy like mixture has been formed, add the chicken or turkey mince and cook for around five minutes until Cooked through. Remove from the heat and stir in the chopped coriander. Soak each rice paper in warm water for around 30 seconds until malleable. Then lay on a flat surface, add a couple of spoons of the mixture of the chicken mince onto the roll, folding the edges and then roll tightly to a spring roll shape. Continue for the rest of the mixture, it should make around eight rolls. Brush each roll with a little oil and then top with either sesame seeds, or I actually used ‘everything but the Bagel’ seasoning Roast Or air fryer 240° for 10 minutes. For the sauce, simply add everything to a blender and blitz until smooth