NewClaim a free social report
instagram analytics
Similar Accounts:
followers
779K
impressions
41.4M
likes
749K
comments
9.89K
posts
151
engagement
1.74%
emv
$1.03M
Average per post
274K

Key Metrics

Distributions

Top Content

HONEY CASHEW CHICKEN Don’t you even dare let this one get dusty in your saved folder. 52g protein per serving AND tastes like a takeaway. winwinwin. Serves 4 ▫️650g chicken breast, cut into very thin strips ▫️1 tbsp dark soy sauce ▫️1 tsp white pepper ▫️2 heaped tbsp cornflour ▫️handful of cashews ▫️1 onion, cut into chunks ▫️1 red bell pepper, cut into chunks ▫️1 green bell pepper, cut into chunks ▫️1 thumb-sized piece ginger, minced ▫️2 large garlic cloves, minced For the glaze: ▫️2 tbsp dark soy sauce ▫️2 tbsp light/reg soy sauce ▫️1 tbsp honey ▫️1 tbsp rice vinegar ▫️1 tsp fish sauce (optional) spring onions + sesame seeds to serve rice of choice Method: 1. Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt. 2. Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside. 3. Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan. 4. Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds. 5. Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy. 6. Serve over rice and finish with spring onions + sesame seeds if you like. ENJOY! #fakeaway #quickdinner #highproteinmeals #healthyish
3.25M
48.8K
243
2mo ago
emmapetersen
HONEY CASHEW CHICKEN Don’t you even dare let this one get dusty in your saved folder. 52g protein per serving AND tastes like a takeaway. winwinwin. Serves 4 ▫️650g chicken breast, cut into very thin strips ▫️1 tbsp dark soy sauce ▫️1 tsp white pepper ▫️2 heaped tbsp cornflour ▫️handful of cashews ▫️1 onion, cut into chunks ▫️1 red bell pepper, cut into chunks ▫️1 green bell pepper, cut into chunks ▫️1 thumb-sized piece ginger, minced ▫️2 large garlic cloves, minced For the glaze: ▫️2 tbsp dark soy sauce ▫️2 tbsp light/reg soy sauce ▫️1 tbsp honey ▫️1 tbsp rice vinegar ▫️1 tsp fish sauce (optional) spring onions + sesame seeds to serve rice of choice Method: 1. Prep your veggies. Mix all the glaze ingredients together in a small jar or bowl and set aside. Toss the chicken with the soy sauce, then cornflour, pepper and a good pinch of salt. 2. Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove and set aside. 3. Re-oil if needed, then add the chicken. It may clump together slightly, so use tongs to separate as it cooks. Fry for 5–6 minutes until golden and cooked through. Remove from the pan. 4. Re-oil again, then add the onion and cook for 2–3 minutes until starting to soften. Add the peppers and ginger and stir-fry for 4–5 minutes, then add the garlic and cook for another 30 seconds. 5. Return the chicken and cashews to the pan, pour over the glaze and toss everything together until sticky and glossy. 6. Serve over rice and finish with spring onions + sesame seeds if you like. ENJOY! #fakeaway #quickdinner #highproteinmeals #healthyish
SHREDDED CHICKEN PICKLE SALAD And, if you haven’t tried shredding chicken with a hand mixer yet… game changing. Serves 3-4. ▫️ 2 large chicken breasts ▫️ 3 tbsp Greek yoghurt ▫️ 2 tbsp light mayo ▫️ 1/2 red onion, finely diced ▫️ handful of your fave pickles, finely chopped ▫️ 1/4 cucumber, diced ▫️ 1 tsp Dijon mustard ▫️ 1 tsp dried or 2 tsp fresh chives ▫️ Carby vessel, to serve 1. Heat 1 tbsp olive oil in a lidded frying pan over medium-high heat. Add the chicken breasts and sear for about 3 mins on each side until they get some colour. 2. Pour in enough water to reach about an inch deep, pop the lid on, and steam for 10 mins or until cooked through. 3. Transfer the chicken to a board and shred with two forks OR a hand mixer (the faster option, but with a little more washing up). 4. Mix the shredded chicken with yoghurt, mayo, onion, pickles, cucumber, mustard, and chives. Season well with salt and pepper. Stuff into whatever carby vessel you like and ENJOY! Store in an airtight container in the fridge for up to 3 days. . . . . . #mealprepideas #lunchideas #healthyrecipes #highproteinrecipes #highprotein #ironmantraining #simplefood #easymeals #quicklunches
2.51M
29.3K
221
10mo ago
emmapetersen
SHREDDED CHICKEN PICKLE SALAD And, if you haven’t tried shredding chicken with a hand mixer yet… game changing. Serves 3-4. ▫️ 2 large chicken breasts ▫️ 3 tbsp Greek yoghurt ▫️ 2 tbsp light mayo ▫️ 1/2 red onion, finely diced ▫️ handful of your fave pickles, finely chopped ▫️ 1/4 cucumber, diced ▫️ 1 tsp Dijon mustard ▫️ 1 tsp dried or 2 tsp fresh chives ▫️ Carby vessel, to serve 1. Heat 1 tbsp olive oil in a lidded frying pan over medium-high heat. Add the chicken breasts and sear for about 3 mins on each side until they get some colour. 2. Pour in enough water to reach about an inch deep, pop the lid on, and steam for 10 mins or until cooked through. 3. Transfer the chicken to a board and shred with two forks OR a hand mixer (the faster option, but with a little more washing up). 4. Mix the shredded chicken with yoghurt, mayo, onion, pickles, cucumber, mustard, and chives. Season well with salt and pepper. Stuff into whatever carby vessel you like and ENJOY! Store in an airtight container in the fridge for up to 3 days. . . . . . #mealprepideas #lunchideas #healthyrecipes #highproteinrecipes #highprotein #ironmantraining #simplefood #easymeals #quicklunches
MEAL PREP BAKED OATS | carrot cake 🥕 My favourite cake of all time in breakfast form? YES PLEASE. Makes 4-5 servings. ▫️ 200g rolled oats ▫️ 2 bananas ▫️ 60g soy protein ▫️ 420ml milk ▫️ 1.5 tsp baking powder ▫️ 1 tsp mixed spice ▫️ 1 tsp cinnamon ▫️ 70g grated carrot ▫️ 40g raisins ▫️ pinch of salt For the top: ▫️ 150g thick yoghurt + honey + lemon juice ▫️ 30g walnuts 1. Preheat your oven to 180°C fan. 2. In a 9×6 baking dish (line if yours tends to stick), mash the bananas until smooth. Add the oats, soy protein, mixed spice, cinnamon, baking powder, milk, grated carrot and raisins. Stir until everything is fully combined, then smooth the top and clean down the sides. 3. Bake for about 35 minutes, until golden and set in the middle. 4. Meanwhile, mix the yoghurt with a little honey and lemon juice to taste. 5. Once the baked oats are out of the oven, let them cool for 5–10 minutes so the squares hold their shape. Spread over the yoghurt mixture and finish with the chopped walnuts. 6. Slice into portions. Microwave for 1 minute to warm through or enjoy cold for more of an oat-bar vibe. Store leftovers in an airtight container in the fridge. ENJOY! * If you’re using a different protein powder, you may need to adjust the liquid. Start with 150ml milk and add gradually until you reach the consistency shown in the video. . . . . . #bakedoats #mealprepbreakfast #highproteinbreakfast #healthybreakfastideas #healthybreakfast #carrotcakeoats #mealprepideas #batchcooking
2.26M
17.6K
292
5mo ago
emmapetersen
MEAL PREP BAKED OATS | carrot cake 🥕 My favourite cake of all time in breakfast form? YES PLEASE. Makes 4-5 servings. ▫️ 200g rolled oats ▫️ 2 bananas ▫️ 60g soy protein ▫️ 420ml milk ▫️ 1.5 tsp baking powder ▫️ 1 tsp mixed spice ▫️ 1 tsp cinnamon ▫️ 70g grated carrot ▫️ 40g raisins ▫️ pinch of salt For the top: ▫️ 150g thick yoghurt + honey + lemon juice ▫️ 30g walnuts 1. Preheat your oven to 180°C fan. 2. In a 9×6 baking dish (line if yours tends to stick), mash the bananas until smooth. Add the oats, soy protein, mixed spice, cinnamon, baking powder, milk, grated carrot and raisins. Stir until everything is fully combined, then smooth the top and clean down the sides. 3. Bake for about 35 minutes, until golden and set in the middle. 4. Meanwhile, mix the yoghurt with a little honey and lemon juice to taste. 5. Once the baked oats are out of the oven, let them cool for 5–10 minutes so the squares hold their shape. Spread over the yoghurt mixture and finish with the chopped walnuts. 6. Slice into portions. Microwave for 1 minute to warm through or enjoy cold for more of an oat-bar vibe. Store leftovers in an airtight container in the fridge. ENJOY! * If you’re using a different protein powder, you may need to adjust the liquid. Start with 150ml milk and add gradually until you reach the consistency shown in the video. . . . . . #bakedoats #mealprepbreakfast #highproteinbreakfast #healthybreakfastideas #healthybreakfast #carrotcakeoats #mealprepideas #batchcooking
PORRIDGE BREAD If you’ve never heard of this before, allow me to introduce you! I used to think my mum was crazy for eating this back in the day, but now I completely love it 😂. Such a good thing to meal prep for the week and you can go crazy with the toppings. Smoked salmon, cream cheese & cucumber also slaps. ▫️400g (GF*) rolled oats ▫️2 tsp bicarbonate of soda ▫️½ tsp fine salt ▫️500g thick skyr or Greek yoghurt ▫️220ml milk ▫️1 egg, beaten ▫️Mixed seeds, to top 1. Preheat the oven to 200°C fan and grease and line a 2lb loaf tin. 2. Add the oats, bicarbonate of soda and salt to a large bowl and mix together. 3. Add the yoghurt, milk and egg, then mix really well until fully combined. 4. Tip into the loaf tin, pack down and smooth the top with the back of a spoon and score a line down the middle with a knife. Scatter over the seeds and gently press them in with your hands. 5. Bake for 45 minutes, leave to cool for 5 minutes, then carefully remove from the tin (paper still on) and place directly onto the oven shelf for a final 5 minutes to crisp up the crust. Store wrapped up in the fridge for up to a week. ENJOY! #porridgebread #highproteinmeals #healthyrecipes #glutenfreerecipe
1.96M
33.9K
457
5d ago
emmapetersen
PORRIDGE BREAD If you’ve never heard of this before, allow me to introduce you! I used to think my mum was crazy for eating this back in the day, but now I completely love it 😂. Such a good thing to meal prep for the week and you can go crazy with the toppings. Smoked salmon, cream cheese & cucumber also slaps. ▫️400g (GF*) rolled oats ▫️2 tsp bicarbonate of soda ▫️½ tsp fine salt ▫️500g thick skyr or Greek yoghurt ▫️220ml milk ▫️1 egg, beaten ▫️Mixed seeds, to top 1. Preheat the oven to 200°C fan and grease and line a 2lb loaf tin. 2. Add the oats, bicarbonate of soda and salt to a large bowl and mix together. 3. Add the yoghurt, milk and egg, then mix really well until fully combined. 4. Tip into the loaf tin, pack down and smooth the top with the back of a spoon and score a line down the middle with a knife. Scatter over the seeds and gently press them in with your hands. 5. Bake for 45 minutes, leave to cool for 5 minutes, then carefully remove from the tin (paper still on) and place directly onto the oven shelf for a final 5 minutes to crisp up the crust. Store wrapped up in the fridge for up to a week. ENJOY! #porridgebread #highproteinmeals #healthyrecipes #glutenfreerecipe
SPICY TUNA BOWL A healthy, high protein, 10 minute BANGER. ▫️1/4 cucumber, thinly sliced ▫️1 spring onion, finely sliced ▫️splash of dark soy sauce ▫️splash of rice vinegar ▫️drizzle of honey ▫️1 tin tuna ▫️2 tbsp light mayo ▫️2 tsp crispy chilli oil ▫️juice of 1/2 lime ▫️1/2 pouch jasmine rice ▫️handful of shelled edamame ▫️1 sheet nori, torn ▫️sriracha 1. In a small pot, combine the sliced cucumber with the soy sauce, rice vinegar, honey and spring onions. Seal and shake until fully coated. 2. In another bowl, combine the tuna, mayo, lime juice and chilli oil. Mix until well coated. 3. Microwave the rice according to packet instructions. Thaw the edamame if necessary. 4. Assemble bowl, finishing with a drizzle of sriracha or sweet chilli. ENJOY! . . . . #quicklunch #easylunchideas #tunaricebowl #tunabowl #sushibowl #spicytuna #dinnerideas #healthyrecipes #easyrecipes
1.95M
33.4K
108
5mo ago
emmapetersen
SPICY TUNA BOWL A healthy, high protein, 10 minute BANGER. ▫️1/4 cucumber, thinly sliced ▫️1 spring onion, finely sliced ▫️splash of dark soy sauce ▫️splash of rice vinegar ▫️drizzle of honey ▫️1 tin tuna ▫️2 tbsp light mayo ▫️2 tsp crispy chilli oil ▫️juice of 1/2 lime ▫️1/2 pouch jasmine rice ▫️handful of shelled edamame ▫️1 sheet nori, torn ▫️sriracha 1. In a small pot, combine the sliced cucumber with the soy sauce, rice vinegar, honey and spring onions. Seal and shake until fully coated. 2. In another bowl, combine the tuna, mayo, lime juice and chilli oil. Mix until well coated. 3. Microwave the rice according to packet instructions. Thaw the edamame if necessary. 4. Assemble bowl, finishing with a drizzle of sriracha or sweet chilli. ENJOY! . . . . #quicklunch #easylunchideas #tunaricebowl #tunabowl #sushibowl #spicytuna #dinnerideas #healthyrecipes #easyrecipes
STICKY GINGER SESAME TOFU 🥢 I so wish you could taste this through the screen… but seeing as you can’t, you’re just gonna have to go and make it yourself. IMMEDIATELY xx Serves 2. For the tofu: ▫️300g firm tofu ▫️1 tbsp cornflour For the glaze: ▫️1 tbsp maple syrup ▫️1/2 orange, juiced ▫️2 tbsp dark soy sauce ▫️1 thumb ginger, grated ▫️1 clove garlic, minced ▫️1 tsp sesame oil ▫️1 tsp rice vinegar ▫️1 tsp cornflour ▫️3 tbsps water For the rest of the bowl: ▫️Spring onion ▫️Sesame seeds ▫️Red chilli ▫️Sticky rice ▫️Tenderstem broccoli 1. Tear your block of tofu into nugget sized pieces, then transfer to a bowl with the cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, drizzle with oil and bake at 200C for 20 minutes, or air fry for 10 minutes - until crispy. 2. While the tofu cooks, make the sauce by adding all the ingredients to a small jar and shaking to combine. 3. When the tofu has about 10 minutes remaining, spread your broccoli onto a baking sheet, drizzle with oil and salt and bake for 10 minutes. 4. Then, pour the sauce into a pan on a medium heat and wait until bubbling and starting to thicken. At this point, add in the crispy tofu, spring onion, sesame seeds and chilli, and stir to coat. 5. Serve up the sticky tofu with your rice and roasted broccoli. ENJOY! . . . . . #easyrecipes #mealprepideas #tofu #quickdinner #healthyrecipes #dinnerideas #mealideas #ricebowl
1.48M
38.1K
218
11mo ago
emmapetersen
STICKY GINGER SESAME TOFU 🥢 I so wish you could taste this through the screen… but seeing as you can’t, you’re just gonna have to go and make it yourself. IMMEDIATELY xx Serves 2. For the tofu: ▫️300g firm tofu ▫️1 tbsp cornflour For the glaze: ▫️1 tbsp maple syrup ▫️1/2 orange, juiced ▫️2 tbsp dark soy sauce ▫️1 thumb ginger, grated ▫️1 clove garlic, minced ▫️1 tsp sesame oil ▫️1 tsp rice vinegar ▫️1 tsp cornflour ▫️3 tbsps water For the rest of the bowl: ▫️Spring onion ▫️Sesame seeds ▫️Red chilli ▫️Sticky rice ▫️Tenderstem broccoli 1. Tear your block of tofu into nugget sized pieces, then transfer to a bowl with the cornflour, salt and pepper. Coat well, then spread out evenly on a baking sheet, drizzle with oil and bake at 200C for 20 minutes, or air fry for 10 minutes - until crispy. 2. While the tofu cooks, make the sauce by adding all the ingredients to a small jar and shaking to combine. 3. When the tofu has about 10 minutes remaining, spread your broccoli onto a baking sheet, drizzle with oil and salt and bake for 10 minutes. 4. Then, pour the sauce into a pan on a medium heat and wait until bubbling and starting to thicken. At this point, add in the crispy tofu, spring onion, sesame seeds and chilli, and stir to coat. 5. Serve up the sticky tofu with your rice and roasted broccoli. ENJOY! . . . . . #easyrecipes #mealprepideas #tofu #quickdinner #healthyrecipes #dinnerideas #mealideas #ricebowl
BLUEBERRY + CINNAMON BANANA BREAD 🫐 Baking more > admitting defeat and turning the heating on ▫️ 3 large bananas, mashed ▫️ 60g olive oil ▫️ 60g honey / maple ▫️ 2 eggs* ▫️ 1 tsp vanilla extract ▫️ 200g plain flour ▫️ 1 tsp baking soda ▫️ 1/4 tsp salt ▫️ 1 tsp cinnamon ▫️ 150g fresh blueberries ▫️ Cinnamon sugar: 1 tbsp coconut sugar + 1 tsp cinnamon. *or flax eggs. Make the flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water. Set aside for at least 5 mins to thicken before using. 1. Mix together the wet ingredients, then follow with the dry (except blueberries) and mix well. Once combined, fold through the blueberries. 2. Pour the mixture into a lined loaf tin, then sprinkle over the cinnamon sugar to cover the entire top. 3. Bake for 45 (for a gooey-er loaf) - 55 (for a more cakey loaf) minutes at fan 170C until a knife inserted into the centre comes out mostly clean. ENJOY! . . . . #bananabread #healthybaking #healthyrecipes #healthycake #refinedsugarfree #snackideas #sweetsnack #homebaking #homemade
1.23M
23.4K
253
7mo ago
emmapetersen
BLUEBERRY + CINNAMON BANANA BREAD 🫐 Baking more > admitting defeat and turning the heating on ▫️ 3 large bananas, mashed ▫️ 60g olive oil ▫️ 60g honey / maple ▫️ 2 eggs* ▫️ 1 tsp vanilla extract ▫️ 200g plain flour ▫️ 1 tsp baking soda ▫️ 1/4 tsp salt ▫️ 1 tsp cinnamon ▫️ 150g fresh blueberries ▫️ Cinnamon sugar: 1 tbsp coconut sugar + 1 tsp cinnamon. *or flax eggs. Make the flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water. Set aside for at least 5 mins to thicken before using. 1. Mix together the wet ingredients, then follow with the dry (except blueberries) and mix well. Once combined, fold through the blueberries. 2. Pour the mixture into a lined loaf tin, then sprinkle over the cinnamon sugar to cover the entire top. 3. Bake for 45 (for a gooey-er loaf) - 55 (for a more cakey loaf) minutes at fan 170C until a knife inserted into the centre comes out mostly clean. ENJOY! . . . . #bananabread #healthybaking #healthyrecipes #healthycake #refinedsugarfree #snackideas #sweetsnack #homebaking #homemade
STICKY GOCHUJANG BEYOND STEAK BOWLS ad If you love a saucy bowl moment, this one’s for you!!!! We’re using Beyond Steak Pieces as our high protein (24g of protein per 100g - hello) plant based meat, which get tossed in a glossy gochujang, maple and soy glaze, then piled onto fluffy rice with crunchy veg and a creamy sesame slaw. Absolutely YUM. Find Beyond Steak Pieces at Tesco, Sainsbury’s and Ocado. Serves 2. For the glaze: ▫️ 1 heaped tbsp gochujang ▫️ 2 tbsp soy sauce ▫️ 1½ tbsp maple syrup or agave ▫️ 1 tbsp rice vinegar ▫️ 2 tsp sesame oil ▫️ 1 tbsp garlic and ginger paste ▫️ 1 tsp cornflour ▫️ 2–3 tbsp water For the bowl: ▫️ 1 pack Beyond Steak Pieces ▫️ Jasmine rice ▫️ Cucumber, finely sliced ▫️ Carrot, julienned ▫️ Edamame, thawed ▫️ Spring onions ▫️ Kimchi (optional) ▫️ Sesame seeds For the slaw: ▫️ White cabbage, shredded ▫️ 1 tbsp plant-based mayo ▫️ drizzle of sesame oil ▫️ 1/2 lime, juiced Method: 1.⁠ ⁠Combine the ingredients for the glaze in a jar, then seal and shake to combine. 2.⁠ ⁠Heat a wide pan over a medium-high heat with a drizzle of oil and cook the Beyond Steak Pieces for 4 minutes. Pour over the glaze and let it bubble for a couple of minutes until thick and glossy. 3.⁠ ⁠Toss the cabbage with the mayo, a drizzle of sesame oil and a squeeze of lime. I also like to add toasted sesame seeds. 4.⁠ ⁠Spoon rice into bowls, then top with the sticky steak, cucumber, carrot, kimchi, edamame, slaw, spring onions and sesame seeds. ENJOY! #beyondmeat #plantbased #ricebowl #gochujang
894K
2.73K
52
3mo ago
emmapetersen
STICKY GOCHUJANG BEYOND STEAK BOWLS ad If you love a saucy bowl moment, this one’s for you!!!! We’re using Beyond Steak Pieces as our high protein (24g of protein per 100g - hello) plant based meat, which get tossed in a glossy gochujang, maple and soy glaze, then piled onto fluffy rice with crunchy veg and a creamy sesame slaw. Absolutely YUM. Find Beyond Steak Pieces at Tesco, Sainsbury’s and Ocado. Serves 2. For the glaze: ▫️ 1 heaped tbsp gochujang ▫️ 2 tbsp soy sauce ▫️ 1½ tbsp maple syrup or agave ▫️ 1 tbsp rice vinegar ▫️ 2 tsp sesame oil ▫️ 1 tbsp garlic and ginger paste ▫️ 1 tsp cornflour ▫️ 2–3 tbsp water For the bowl: ▫️ 1 pack Beyond Steak Pieces ▫️ Jasmine rice ▫️ Cucumber, finely sliced ▫️ Carrot, julienned ▫️ Edamame, thawed ▫️ Spring onions ▫️ Kimchi (optional) ▫️ Sesame seeds For the slaw: ▫️ White cabbage, shredded ▫️ 1 tbsp plant-based mayo ▫️ drizzle of sesame oil ▫️ 1/2 lime, juiced Method: 1.⁠ ⁠Combine the ingredients for the glaze in a jar, then seal and shake to combine. 2.⁠ ⁠Heat a wide pan over a medium-high heat with a drizzle of oil and cook the Beyond Steak Pieces for 4 minutes. Pour over the glaze and let it bubble for a couple of minutes until thick and glossy. 3.⁠ ⁠Toss the cabbage with the mayo, a drizzle of sesame oil and a squeeze of lime. I also like to add toasted sesame seeds. 4.⁠ ⁠Spoon rice into bowls, then top with the sticky steak, cucumber, carrot, kimchi, edamame, slaw, spring onions and sesame seeds. ENJOY! #beyondmeat #plantbased #ricebowl #gochujang
PEANUTTY CHICKEN SALAD Speedy, fresh, zesty and utterly delicious. And, yes - 50g protein !!!! (with lots of fibre too) Serves 1. For the dressing: ▫️1 tbsp soy sauce ▫️1 tsp garlic + ginger paste (lazy hack, use fresh if you like) ▫️1 tsp sriracha ▫️15g peanut butter ▫️juice of 1/2 large lime, or 1 small For the salad: ▫️1 small carrot, julienned ▫️approx. 10cm cucumber, cored and finely sliced ▫️handful of mint leaves ▫️handful of coriander leaves ▫️75g frozen edamame, thawed ▫️1/2 red chilli, sliced ▫️1 cooked chicken breast, shredded* ▫️approx. 8g toasted peanuts, roughly chopped ▫️1 tsp sesame seeds *I had no leftover chicken, so quickly butterflied the raw breast and popped it in the air fryer for 10 mins before shredding (pan-frying would work too). Then prepped the salad bits and made the dressing in the meantime. ENJOY! . . . . #healthyrecipes #quicklunch #highproteinmeal #highproteinrecipes #chickensalad #healthyish #mealprepideas #easyrecipes #lunchideas
863K
15.0K
109
9mo ago
emmapetersen
PEANUTTY CHICKEN SALAD Speedy, fresh, zesty and utterly delicious. And, yes - 50g protein !!!! (with lots of fibre too) Serves 1. For the dressing: ▫️1 tbsp soy sauce ▫️1 tsp garlic + ginger paste (lazy hack, use fresh if you like) ▫️1 tsp sriracha ▫️15g peanut butter ▫️juice of 1/2 large lime, or 1 small For the salad: ▫️1 small carrot, julienned ▫️approx. 10cm cucumber, cored and finely sliced ▫️handful of mint leaves ▫️handful of coriander leaves ▫️75g frozen edamame, thawed ▫️1/2 red chilli, sliced ▫️1 cooked chicken breast, shredded* ▫️approx. 8g toasted peanuts, roughly chopped ▫️1 tsp sesame seeds *I had no leftover chicken, so quickly butterflied the raw breast and popped it in the air fryer for 10 mins before shredding (pan-frying would work too). Then prepped the salad bits and made the dressing in the meantime. ENJOY! . . . . #healthyrecipes #quicklunch #highproteinmeal #highproteinrecipes #chickensalad #healthyish #mealprepideas #easyrecipes #lunchideas
RED PEPPER + BEAN GNOCCHI Creamy, satisfying & so hella tasty. Comfort food with a lil added protein & fibre - win 🫶 Serves 2-3. ▫️1/2 onion, finely diced ▫️2 garlic gloves, minced ▫️700g butter beans + their brine ▫️500g fresh gnocchi For the sauce: ▫️300g silken tofu ▫️200g jarred roasted red peppers ▫️50g sun dried tomatoes ▫️1 tbsp tomato puree ▫️handful of basil leaves (fresh or dried) ▫️1/2 tsp each of hot smoked paprika, and oregano ▫️1 tsp balsamic vinegar ▫️10g parmesan ▫️Salt and pepper ▫️100ml (approx) water to thin sauce 1. In a high speed blender, blitz the tofu, peppers, sun dried tomatoes, tomato purée, herbs (see ingredients), vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin. 2. Heat a frying pan with a drizzle of oil. Fry off the onion for a few minutes, then add the garlic for another minute. 3. Tip in the gnocchi and allow to brown slightly, then pour in the beans and some of their brine (if you don’t like the brine, you can rinse the beans and just add a little extra water and salt!). 4. Pour in the red pepper sauce and stir until fully coated. Serve with extra basil and Parmesan. ENJOY! . . . . #gnocchi #healthyrecipes #healthyish #highproteindinnerideas #quickdinner #20minutemeal
804K
12.1K
107
7mo ago
emmapetersen
RED PEPPER + BEAN GNOCCHI Creamy, satisfying & so hella tasty. Comfort food with a lil added protein & fibre - win 🫶 Serves 2-3. ▫️1/2 onion, finely diced ▫️2 garlic gloves, minced ▫️700g butter beans + their brine ▫️500g fresh gnocchi For the sauce: ▫️300g silken tofu ▫️200g jarred roasted red peppers ▫️50g sun dried tomatoes ▫️1 tbsp tomato puree ▫️handful of basil leaves (fresh or dried) ▫️1/2 tsp each of hot smoked paprika, and oregano ▫️1 tsp balsamic vinegar ▫️10g parmesan ▫️Salt and pepper ▫️100ml (approx) water to thin sauce 1. In a high speed blender, blitz the tofu, peppers, sun dried tomatoes, tomato purée, herbs (see ingredients), vinegar, parmesan, salt, pepper and water until you get a completely smooth, creamy sauce. Add an additional splash of water if needed to thin. 2. Heat a frying pan with a drizzle of oil. Fry off the onion for a few minutes, then add the garlic for another minute. 3. Tip in the gnocchi and allow to brown slightly, then pour in the beans and some of their brine (if you don’t like the brine, you can rinse the beans and just add a little extra water and salt!). 4. Pour in the red pepper sauce and stir until fully coated. Serve with extra basil and Parmesan. ENJOY! . . . . #gnocchi #healthyrecipes #healthyish #highproteindinnerideas #quickdinner #20minutemeal
HOT HONEY CHICKEN + SWEETCORN SALSA Sticky honey chicken thighs, a punchy sweetcorn salsa and chewy giant couscous to soak it all up. Sweet, spicy, salty & fresh - a summer banger. Serves 3. ▫️ 600g chicken thighs ▫️ 1 tsp each of onion granules, garlic granules, smoked paprika ▫️ 300g giant couscous ▫️ 1/2 tbsp honey ▫️ 2 tsp crispy chilli oil ▫️ 1 tin sweetcorn ▫️ handful of cherry tomatoes, diced ▫️ 2 spring onions, finely sliced ▫️ 1 tbsp fresh coriander, finely diced ▫️ 1 tsp red wine vinegar ▫️ a handful of feta cheese, crumbled also, @oilwell.co squeezy olive oil is my lifeline rn 🫒 Method: 1. Season the chicken with the onion granules, garlic granules, smoked paprika, and a generous pinch of salt and pepper. Drizzle over some olive oil and toss to coat. 2. Get the couscous on to boil and run under cold water once done. 3. Heat 1 tbsp oil in a frying pan over medium-high heat. Once hot, add the chicken thighs and cook for 3 minutes per side, or until the chicken is almost cooked through. 4. Lower the heat to medium and drizzle the honey and chilli oil over the thighs. Use tongs to ensure each piece is coated and allow to bubble away for a few more minutes until the chicken is fully cooked through and begins to caramelise in some places. 5. Carefully remove the chicken from the pan to a clean board. Then, in the same pan (to use up the gorgeous flavour!) tip in the tin of sweetcorn. Whack the heat up to high and allow to cook for a few minutes, until charring in places. 6. Now, we can make the salsa. In a bowl, add the tomatoes, spring onions, coriander, vinegar, feta, a good pinch of salt and pepper and the cooked sweetcorn. Gently stir to combine. 7. I like to serve up the bowl with some diced cucumber for freshness, 2 thighs, couscous and a generous helping of salsa. ENJOY! . . . . #highproteindinner #healthyrecipes #quickdinner #summerfood #mealprepideas #simplefood #easyrecipes #chickenrecipes #healthyfood #highprotein
792K
18.0K
180
10mo ago
emmapetersen
HOT HONEY CHICKEN + SWEETCORN SALSA Sticky honey chicken thighs, a punchy sweetcorn salsa and chewy giant couscous to soak it all up. Sweet, spicy, salty & fresh - a summer banger. Serves 3. ▫️ 600g chicken thighs ▫️ 1 tsp each of onion granules, garlic granules, smoked paprika ▫️ 300g giant couscous ▫️ 1/2 tbsp honey ▫️ 2 tsp crispy chilli oil ▫️ 1 tin sweetcorn ▫️ handful of cherry tomatoes, diced ▫️ 2 spring onions, finely sliced ▫️ 1 tbsp fresh coriander, finely diced ▫️ 1 tsp red wine vinegar ▫️ a handful of feta cheese, crumbled also, @oilwell.co squeezy olive oil is my lifeline rn 🫒 Method: 1. Season the chicken with the onion granules, garlic granules, smoked paprika, and a generous pinch of salt and pepper. Drizzle over some olive oil and toss to coat. 2. Get the couscous on to boil and run under cold water once done. 3. Heat 1 tbsp oil in a frying pan over medium-high heat. Once hot, add the chicken thighs and cook for 3 minutes per side, or until the chicken is almost cooked through. 4. Lower the heat to medium and drizzle the honey and chilli oil over the thighs. Use tongs to ensure each piece is coated and allow to bubble away for a few more minutes until the chicken is fully cooked through and begins to caramelise in some places. 5. Carefully remove the chicken from the pan to a clean board. Then, in the same pan (to use up the gorgeous flavour!) tip in the tin of sweetcorn. Whack the heat up to high and allow to cook for a few minutes, until charring in places. 6. Now, we can make the salsa. In a bowl, add the tomatoes, spring onions, coriander, vinegar, feta, a good pinch of salt and pepper and the cooked sweetcorn. Gently stir to combine. 7. I like to serve up the bowl with some diced cucumber for freshness, 2 thighs, couscous and a generous helping of salsa. ENJOY! . . . . #highproteindinner #healthyrecipes #quickdinner #summerfood #mealprepideas #simplefood #easyrecipes #chickenrecipes #healthyfood #highprotein
MEAL PREP BAKED OATS | Banoffee! We are baaaaaaaaackkkkkkkkk baby Makes 4–5 servings.
▫️ 2 ripe bananas, plus extra for topping
▫️ 200g rolled oats
▫️ 60g vegan protein (I used salted caramel flavour)
▫️ 1 tsp baking powder
▫️ 420ml milk*
▫️ 100g 0% yoghurt
▫️ 1 square dark chocolate For the date caramel:
▫️ 6 Medjool dates, pitted
▫️ 1.5 tbsp peanut butter
▫️ Pinch of flaky salt
▫️ 50ml milk
▫️ 100–200ml reserved date water 1. Preheat oven to fan 180C. 2. In a 9x6 baking dish (line if yours tends to stick), mash the bananas. Stir in the oats, protein powder, baking powder, and milk until fully combined. Smooth the top and clean down the sides. Bake for 35 minutes. 3. Meanwhile, make the date caramel. Cover the pitted dates with boiling water and leave for 5 minutes. Transfer to a blender with the peanut butter, salt, and milk. Add 100ml of the reserved date water and blend until smooth, adding more water until you reach your desired consistency. 4. Top the baked oats with dollops of yoghurt and caramel, swirl together, then add banana slices and grate over the chocolate. 5. Cool for 5-10 minutes before slicing (this helps the squares hold their shape). 6. Microwave a portion for 1 minute to warm it up, or enjoy cold for an oat-bar vibe. Store leftovers in an airtight container in the fridge. ENJOY! *If you’re using a different protein powder, you may need to adjust the liquid. Start with 150ml milk and add gradually until you get the same consistency as shown in the video. . . . . . #bakedoats #mealprepbreakfast #banoffee #mealprepideas #batchcooking #highproteinbreakfast #breakfastideas #healthydiet #healthybreakfast #whatiateforbreakfast #oatmeal #highfibrebreakfast
692K
11.6K
147
8mo ago
emmapetersen
MEAL PREP BAKED OATS | Banoffee! We are baaaaaaaaackkkkkkkkk baby Makes 4–5 servings.
▫️ 2 ripe bananas, plus extra for topping
▫️ 200g rolled oats
▫️ 60g vegan protein (I used salted caramel flavour)
▫️ 1 tsp baking powder
▫️ 420ml milk*
▫️ 100g 0% yoghurt
▫️ 1 square dark chocolate For the date caramel:
▫️ 6 Medjool dates, pitted
▫️ 1.5 tbsp peanut butter
▫️ Pinch of flaky salt
▫️ 50ml milk
▫️ 100–200ml reserved date water 1. Preheat oven to fan 180C. 2. In a 9x6 baking dish (line if yours tends to stick), mash the bananas. Stir in the oats, protein powder, baking powder, and milk until fully combined. Smooth the top and clean down the sides. Bake for 35 minutes. 3. Meanwhile, make the date caramel. Cover the pitted dates with boiling water and leave for 5 minutes. Transfer to a blender with the peanut butter, salt, and milk. Add 100ml of the reserved date water and blend until smooth, adding more water until you reach your desired consistency. 4. Top the baked oats with dollops of yoghurt and caramel, swirl together, then add banana slices and grate over the chocolate. 5. Cool for 5-10 minutes before slicing (this helps the squares hold their shape). 6. Microwave a portion for 1 minute to warm it up, or enjoy cold for an oat-bar vibe. Store leftovers in an airtight container in the fridge. ENJOY! *If you’re using a different protein powder, you may need to adjust the liquid. Start with 150ml milk and add gradually until you get the same consistency as shown in the video. . . . . . #bakedoats #mealprepbreakfast #banoffee #mealprepideas #batchcooking #highproteinbreakfast #breakfastideas #healthydiet #healthybreakfast #whatiateforbreakfast #oatmeal #highfibrebreakfast
PROTEIN PACKED PLATTERS: Pea + Feta whip with Salmon + Fennel Slaw When I say the whip is EVERYTHING 🫡 For the whip: ▫️ 200g frozen peas ▫️ 100g feta ▫️ 100g cottage cheese ▫️ Zest of 1 lemon + juice of half a lemon (save the other half for the vinaigrette) ▫️ 100ml water For the salmon: ▫️ 4 salmon fillets For the slaw: ▫️ 1 medium-large fennel bulb, thinly shaved ▫️ 6 radishes, thinly sliced ▫️ 1/2 red onion, sliced ▫️ Handful of watercress ▫️ Small handful of dill, roughly chopped ▫️ 2–3 tablespoons toasted pumpkin seeds For the Vinaigrette (to toss the slaw): ▫️ 1 tbsp extra virgin olive oil ▫️ 1 tsp dijon mustard ▫️ Juice of half a lemon ▫️ Salt and pepper, to taste Method: 1. Make the pea and feta whip:
Place the peas in a lidded, microwave-safe pot or bowl with a splash of water. Microwave on high for 2 mins until tender and bright. Drain off any excess water and rinse briefly under cold water to cool. Add the peas to a food processor with the feta, cottage cheese, lemon zest, and a squeeze of lemon juice. Blitz until smooth. Taste and season with salt and pepper if needed. Set aside. 2. Cook the salmon:
Pat the salmon fillets dry, brush with oil and season with salt and pepper. Place the salmon fillets skin-side down in the basket and air fry at 200°C for 9ish minutes, depending on thickness, until the salmon is just cooked through and the top is golden. 3. Make the slaw:
While the salmon cooks, thinly shave the fennel (using a mandoline if you have one) and thinly slice the radishes. Add to a large bowl along with the watercress, onion and chopped dill. In a small jar or bowl, whisk together the olive oil, dijon mustard, lemon juice, salt, and pepper to make the vinaigrette. Pour over the slaw and toss lightly to coat. Platter up with the pumpkin seeds, and ENJOY! . . . . . #healthyrecipes #mealprepideas #highprotein #highproteinrecipes #quickdinner #salmonrecipes #dinnerideas
677K
8.48K
65
11mo ago
emmapetersen
PROTEIN PACKED PLATTERS: Pea + Feta whip with Salmon + Fennel Slaw When I say the whip is EVERYTHING 🫡 For the whip: ▫️ 200g frozen peas ▫️ 100g feta ▫️ 100g cottage cheese ▫️ Zest of 1 lemon + juice of half a lemon (save the other half for the vinaigrette) ▫️ 100ml water For the salmon: ▫️ 4 salmon fillets For the slaw: ▫️ 1 medium-large fennel bulb, thinly shaved ▫️ 6 radishes, thinly sliced ▫️ 1/2 red onion, sliced ▫️ Handful of watercress ▫️ Small handful of dill, roughly chopped ▫️ 2–3 tablespoons toasted pumpkin seeds For the Vinaigrette (to toss the slaw): ▫️ 1 tbsp extra virgin olive oil ▫️ 1 tsp dijon mustard ▫️ Juice of half a lemon ▫️ Salt and pepper, to taste Method: 1. Make the pea and feta whip:
Place the peas in a lidded, microwave-safe pot or bowl with a splash of water. Microwave on high for 2 mins until tender and bright. Drain off any excess water and rinse briefly under cold water to cool. Add the peas to a food processor with the feta, cottage cheese, lemon zest, and a squeeze of lemon juice. Blitz until smooth. Taste and season with salt and pepper if needed. Set aside. 2. Cook the salmon:
Pat the salmon fillets dry, brush with oil and season with salt and pepper. Place the salmon fillets skin-side down in the basket and air fry at 200°C for 9ish minutes, depending on thickness, until the salmon is just cooked through and the top is golden. 3. Make the slaw:
While the salmon cooks, thinly shave the fennel (using a mandoline if you have one) and thinly slice the radishes. Add to a large bowl along with the watercress, onion and chopped dill. In a small jar or bowl, whisk together the olive oil, dijon mustard, lemon juice, salt, and pepper to make the vinaigrette. Pour over the slaw and toss lightly to coat. Platter up with the pumpkin seeds, and ENJOY! . . . . . #healthyrecipes #mealprepideas #highprotein #highproteinrecipes #quickdinner #salmonrecipes #dinnerideas
2 INGREDIENT EVERYTHING BAGELS Ironman training’s basically turned me into a human bagel vacuum, but the ingredients in some of the shop bought ones are… questionable, shall we say. So today we’re makin’ our own. High protein, no weird ingredients, and pretty damn tasty for something so simple. For the bagels: ▫️ 125g self-raising flour ▫️ 130g 0% Greek yoghurt ▫️ 1/4 tsp salt For the rest: ▫️1 egg (for egg wash) ▫️1 tsp white sesame seeds ▫️1/2 tsp each of: black sesame seeds, garlic granules, onion granules, poppy seeds, flaky salt Method: 1. Preheat the oven to 180°C (fan). 2. In a bowl, mix the flour, yoghurt, and salt with a spoon until it starts to come together. 3. Use your hands to bring the dough together more, then tip onto a work surface. 4. If it’s too wet, dust lightly with flour. If it’s too dry, dampen your hands and keep kneading. 5. Once a smooth dough forms, divide into two pieces. Roll each into a thin log, then bring the ends together to form a bagel shape, pinching to seal. 6. Brush with egg wash and sprinkle generously with everything bagel seasoning. 7. Bake for 15–20 minutes, until golden. Best eaten warm. ENJOY! . . . . #highproteinrecipes #homemadebread #bagels #healthysnack #mealideas #quickfood #breadlover
582K
7.20K
86
9mo ago
emmapetersen
2 INGREDIENT EVERYTHING BAGELS Ironman training’s basically turned me into a human bagel vacuum, but the ingredients in some of the shop bought ones are… questionable, shall we say. So today we’re makin’ our own. High protein, no weird ingredients, and pretty damn tasty for something so simple. For the bagels: ▫️ 125g self-raising flour ▫️ 130g 0% Greek yoghurt ▫️ 1/4 tsp salt For the rest: ▫️1 egg (for egg wash) ▫️1 tsp white sesame seeds ▫️1/2 tsp each of: black sesame seeds, garlic granules, onion granules, poppy seeds, flaky salt Method: 1. Preheat the oven to 180°C (fan). 2. In a bowl, mix the flour, yoghurt, and salt with a spoon until it starts to come together. 3. Use your hands to bring the dough together more, then tip onto a work surface. 4. If it’s too wet, dust lightly with flour. If it’s too dry, dampen your hands and keep kneading. 5. Once a smooth dough forms, divide into two pieces. Roll each into a thin log, then bring the ends together to form a bagel shape, pinching to seal. 6. Brush with egg wash and sprinkle generously with everything bagel seasoning. 7. Bake for 15–20 minutes, until golden. Best eaten warm. ENJOY! . . . . #highproteinrecipes #homemadebread #bagels #healthysnack #mealideas #quickfood #breadlover
Choc pine cones !!🌲🍫🌟 So fun to make and so fun to eat too! They travelled really well and went down a treat at the @raybanmeta Friendmas last night which was so bloomin’ fun. Essentially our content creator / self employed xmas party full of games, unreal food, cocktails and laughter 💌 The recipe for the chocolate cake is on p. 184 of my cookbook, which is available via the link in my bio ♥️ #healthyish #festivebaking #easyrecipes
556K
5.07K
81
5mo ago
emmapetersen
Choc pine cones !!🌲🍫🌟 So fun to make and so fun to eat too! They travelled really well and went down a treat at the @raybanmeta Friendmas last night which was so bloomin’ fun. Essentially our content creator / self employed xmas party full of games, unreal food, cocktails and laughter 💌 The recipe for the chocolate cake is on p. 184 of my cookbook, which is available via the link in my bio ♥️ #healthyish #festivebaking #easyrecipes
CHOCOLATE FUDGE CRUMBLE BARS 🤎 Think: sweet & salty base, gorgeous decadent fudgy middle and a delicious crumble topping. I’m afraid it does not get better than this. Plus, they’re a no bake recipe and so incredibly easy to make - so no excuses babe 🫶 For the base and topping: ▫️ 200g oat flour ▫️ 50g rolled oats ▫️ 50g salted caramel / vanilla soy protein ▫️ 1 tsp cinnamon ▫️ 1/2 tsp salt ▫️ 40ml maple syrup ▫️ 2 tbsp milk ▫️ 80g coconut oil, melted For the middle: ▫️ 200g dark chocolate ▫️ 100g peanut butter 1. Mix together all of the ingredients that will form the base and topping. The mixture should be slightly crumbly, but pack-down-able when you squeeze it between your fingers. 2. Transfer 2/3 of the mixture into a lined 8x8 tin and pack it down evenly with your fingers or the back of a spoon. Pop the tin into the fridge while you get to melting the chocolate and peanut butter. 3. Add the chocolate and peanut butter into a microwaveable bowl and heat in 30 second intervals, until melted and fully combined. Remove the tin from the fridge and pour the melted chocolate onto the base layer, spreading it to the sides with the back of a spoon. Crumble over the remaining 1/3 of the base mixture. 4. Return the tin to the fridge for 1 hour. Then, slice up, and ENJOY! Store: in an airtight container at room temperature for up to 4 days, or in the fridge for up to 10 days. . . . . #healthysnack #homemade #healthybaking #oatbar #crumblebars #snackideas #sweettreat #highproteinsnack
495K
10.8K
122
9mo ago
emmapetersen
CHOCOLATE FUDGE CRUMBLE BARS 🤎 Think: sweet & salty base, gorgeous decadent fudgy middle and a delicious crumble topping. I’m afraid it does not get better than this. Plus, they’re a no bake recipe and so incredibly easy to make - so no excuses babe 🫶 For the base and topping: ▫️ 200g oat flour ▫️ 50g rolled oats ▫️ 50g salted caramel / vanilla soy protein ▫️ 1 tsp cinnamon ▫️ 1/2 tsp salt ▫️ 40ml maple syrup ▫️ 2 tbsp milk ▫️ 80g coconut oil, melted For the middle: ▫️ 200g dark chocolate ▫️ 100g peanut butter 1. Mix together all of the ingredients that will form the base and topping. The mixture should be slightly crumbly, but pack-down-able when you squeeze it between your fingers. 2. Transfer 2/3 of the mixture into a lined 8x8 tin and pack it down evenly with your fingers or the back of a spoon. Pop the tin into the fridge while you get to melting the chocolate and peanut butter. 3. Add the chocolate and peanut butter into a microwaveable bowl and heat in 30 second intervals, until melted and fully combined. Remove the tin from the fridge and pour the melted chocolate onto the base layer, spreading it to the sides with the back of a spoon. Crumble over the remaining 1/3 of the base mixture. 4. Return the tin to the fridge for 1 hour. Then, slice up, and ENJOY! Store: in an airtight container at room temperature for up to 4 days, or in the fridge for up to 10 days. . . . . #healthysnack #homemade #healthybaking #oatbar #crumblebars #snackideas #sweettreat #highproteinsnack
BETTER THAN BOUNTY BARS 🥥 If you’re mourning the discontinuation of dark choc Bounty bars (same), this one’s for you. With just a handful of ingredients, you can make your own at home - and they’re not only better tasting but also better-for-you. Ultimate delicious nostalgia. Makes ~6 bars.
▫️ 50g desiccated coconut
▫️ 60g soy yoghurt
▫️ 40g agave or maple syrup
▫️ 1 tsp vanilla extract
▫️ Pinch of salt For coating:
▫️ 90g dark chocolate
▫️ 1 tsp coconut oil Method: 1. Add all the ingredients (except the chocolate) to a food processor. Blend until the mixture comes together and reaches a sticky texture. (If you don’t have a processor, you can mix by hand, but blending helps it firm up better.) 2. Using your hands, shape the coconut mixture into bars of your desired size and shape. Place them on a tray and pop them into the fridge or freezer for 10 minutes to firm up. 3. While the bars chill, melt the dark chocolate with the coconut oil until smooth. 4. Dip each bar into the melted chocolate, ensuring they’re fully coated. Let any excess drip off, then return the bars to a lined tray. 5. Place the bars back in the fridge or freezer for 10+ minutes to fully set. ENJOY! #healthysweettreat #easyrecipes #healthydessert
469K
9.18K
169
3mo ago
emmapetersen
BETTER THAN BOUNTY BARS 🥥 If you’re mourning the discontinuation of dark choc Bounty bars (same), this one’s for you. With just a handful of ingredients, you can make your own at home - and they’re not only better tasting but also better-for-you. Ultimate delicious nostalgia. Makes ~6 bars.
▫️ 50g desiccated coconut
▫️ 60g soy yoghurt
▫️ 40g agave or maple syrup
▫️ 1 tsp vanilla extract
▫️ Pinch of salt For coating:
▫️ 90g dark chocolate
▫️ 1 tsp coconut oil Method: 1. Add all the ingredients (except the chocolate) to a food processor. Blend until the mixture comes together and reaches a sticky texture. (If you don’t have a processor, you can mix by hand, but blending helps it firm up better.) 2. Using your hands, shape the coconut mixture into bars of your desired size and shape. Place them on a tray and pop them into the fridge or freezer for 10 minutes to firm up. 3. While the bars chill, melt the dark chocolate with the coconut oil until smooth. 4. Dip each bar into the melted chocolate, ensuring they’re fully coated. Let any excess drip off, then return the bars to a lined tray. 5. Place the bars back in the fridge or freezer for 10+ minutes to fully set. ENJOY! #healthysweettreat #easyrecipes #healthydessert
LEMON + PISTACHIO OLIVE OIL CAKE 🍋 This cake is for all my lemon lovers. It’s one from my cookbook (find it on p. 180!) that I had the chance to make for the @timesradio team this week before I went on the show, cos I never turn up empty-handed! What makes it ‘Healthy-ish’, I hear ya ask? WELLL. Extra virgin olive oil is our sole fat source here, and you’d never guess that it’s sweetened entirely with honey (no sugar). The frosting even has Greek yog in it for a bonus hit of protein, all while retaining such an indulgent deliciousness. So, it’s basically a sweet treat that nourishes as much as it comforts. Exactly what every recipe in this book is all about. Ps. My marketing exec at my publisher turned this into muffins and said they were a big success! So I’m sure a loaf or even a sandwich cake would be gorgeous too. ENJOY! 🫶 . . . . . #healthyrecipes #lemoncake #healthybaking #summerfood #citruscake #oliveoilcake #pistachiocake #pistachiorecipes
454K
11.8K
130
12mo ago
emmapetersen
LEMON + PISTACHIO OLIVE OIL CAKE 🍋 This cake is for all my lemon lovers. It’s one from my cookbook (find it on p. 180!) that I had the chance to make for the @timesradio team this week before I went on the show, cos I never turn up empty-handed! What makes it ‘Healthy-ish’, I hear ya ask? WELLL. Extra virgin olive oil is our sole fat source here, and you’d never guess that it’s sweetened entirely with honey (no sugar). The frosting even has Greek yog in it for a bonus hit of protein, all while retaining such an indulgent deliciousness. So, it’s basically a sweet treat that nourishes as much as it comforts. Exactly what every recipe in this book is all about. Ps. My marketing exec at my publisher turned this into muffins and said they were a big success! So I’m sure a loaf or even a sandwich cake would be gorgeous too. ENJOY! 🫶 . . . . . #healthyrecipes #lemoncake #healthybaking #summerfood #citruscake #oliveoilcake #pistachiocake #pistachiorecipes
HOMEMADE CHICKEN DONER thanks to @mezemike’s genius. as always I’m late 🙂‍↕️ and golly gosh have I been missing out! If you haven’t given it a go yet / or heard of this hack, this is your sign… Ingredients - serves 3-4. ▫️ 1 onion ▫️ 2 large garlic cloves ▫️ 1 green chilli ▫️ 500g 5% chicken mince ▫️ 1.5 tsp smoked paprika ▫️ 1 tsp cumin ▫️ 1 tsp oregano ▫️ salt and pepper ▫️ handful fresh coriander To serve: flatbreads, garlic yoghurt, salad bits, lemon juice 🍋 1. Preheat your oven to 190C fan. 2. Add the onion, garlic and chilli to a food processor - blitz until finely diced. Then, add the mince and spices. Blitz until a near paste forms, then remove the lid for the final time and pulse in the fresh coriander. 3. Take a third of the mix and place it between two pieces of parchment paper. Use a rolling pin to flatten it into a thin, even layer. Peel off the top sheet of parchment. Then, fold up the bottom piece in approx 2 inch increments. 4. Repeat for the rest of the mixture, then place the rolls on a large baking tray. Bake for 15-20 minutes (I’d err on the side of 20, to be sure the chicken is cooked). 5. Unroll the parchment to release the doner meat and tear into pieces. ENJOY! #chickendoner #healthyish #fakeaway #dinnerideas #highproteinmeals
447K
6.96K
70
3mo ago
emmapetersen
HOMEMADE CHICKEN DONER thanks to @mezemike’s genius. as always I’m late 🙂‍↕️ and golly gosh have I been missing out! If you haven’t given it a go yet / or heard of this hack, this is your sign… Ingredients - serves 3-4. ▫️ 1 onion ▫️ 2 large garlic cloves ▫️ 1 green chilli ▫️ 500g 5% chicken mince ▫️ 1.5 tsp smoked paprika ▫️ 1 tsp cumin ▫️ 1 tsp oregano ▫️ salt and pepper ▫️ handful fresh coriander To serve: flatbreads, garlic yoghurt, salad bits, lemon juice 🍋 1. Preheat your oven to 190C fan. 2. Add the onion, garlic and chilli to a food processor - blitz until finely diced. Then, add the mince and spices. Blitz until a near paste forms, then remove the lid for the final time and pulse in the fresh coriander. 3. Take a third of the mix and place it between two pieces of parchment paper. Use a rolling pin to flatten it into a thin, even layer. Peel off the top sheet of parchment. Then, fold up the bottom piece in approx 2 inch increments. 4. Repeat for the rest of the mixture, then place the rolls on a large baking tray. Bake for 15-20 minutes (I’d err on the side of 20, to be sure the chicken is cooked). 5. Unroll the parchment to release the doner meat and tear into pieces. ENJOY! #chickendoner #healthyish #fakeaway #dinnerideas #highproteinmeals
HONEY MUSTARD CHICKEN SALAD SANDWICH Complete with salt & pepper crisps because >>>> Makes 4 portions. ▫️ 600g chicken breasts ▫️ 65g mayo ▫️ 60g 5% greek yoghurt ▫️ 1 tbsp dijon mustard ▫️ 1 tbsp wholegrain mustard ▫️ drizzle of honey ▫️ zest and juice of 1 lemon ▫️ spring onions ▫️ dill ▫️ parsley ▫️ sliced jalapeños & a splash of the pickling liquid ▫️ salt and pepper crisps (or any of choice) ▫️ rocket ▫️ parmesan 1. Heat 1 tbsp olive oil in a lidded frying pan over medium-high heat. Add the chicken breasts and sear for about 3 mins on each side until they get some colour. 2. Pour in enough water to reach about an inch deep, pop the lid on, and steam for 10 mins or until cooked through. 3. Transfer the chicken to a bowl and shred with a hand mixer. 4. Mix the shredded chicken with the mayo, yoghurt, both mustards, honey, lemon zest and juice, spring onion, jalapeños, dill and parsley. Season well with salt and pepper. 5. Cover one side of your bread with a drizzle of oil or olive oil spread, then toast face down in a hot pan until golden. Flip just to get a little colour on the other side. 6. Load up the sammie on the oiled sides with the chicken salad, a handful of crushed crisps, rocket and a good grating of parm. ENJOY! . . . . . #chickensandwich #chickensalad #loadedsandwich #healthylunches #lunchideas #highproteinlunch
431K
6.75K
52
6mo ago
emmapetersen
HONEY MUSTARD CHICKEN SALAD SANDWICH Complete with salt & pepper crisps because >>>> Makes 4 portions. ▫️ 600g chicken breasts ▫️ 65g mayo ▫️ 60g 5% greek yoghurt ▫️ 1 tbsp dijon mustard ▫️ 1 tbsp wholegrain mustard ▫️ drizzle of honey ▫️ zest and juice of 1 lemon ▫️ spring onions ▫️ dill ▫️ parsley ▫️ sliced jalapeños & a splash of the pickling liquid ▫️ salt and pepper crisps (or any of choice) ▫️ rocket ▫️ parmesan 1. Heat 1 tbsp olive oil in a lidded frying pan over medium-high heat. Add the chicken breasts and sear for about 3 mins on each side until they get some colour. 2. Pour in enough water to reach about an inch deep, pop the lid on, and steam for 10 mins or until cooked through. 3. Transfer the chicken to a bowl and shred with a hand mixer. 4. Mix the shredded chicken with the mayo, yoghurt, both mustards, honey, lemon zest and juice, spring onion, jalapeños, dill and parsley. Season well with salt and pepper. 5. Cover one side of your bread with a drizzle of oil or olive oil spread, then toast face down in a hot pan until golden. Flip just to get a little colour on the other side. 6. Load up the sammie on the oiled sides with the chicken salad, a handful of crushed crisps, rocket and a good grating of parm. ENJOY! . . . . . #chickensandwich #chickensalad #loadedsandwich #healthylunches #lunchideas #highproteinlunch

Emma Petersen (thefitlondoner) (@emmapetersen) Instagram Stats & Analytics

Emma Petersen (thefitlondoner) (@emmapetersen) has 779K Instagram followers with a 1.74% engagement rate over the past 12 months. Across 151 posts, Emma Petersen (thefitlondoner) received 749K total likes and 39.8M impressions, averaging 4.96K likes per post. This page tracks Emma Petersen (thefitlondoner)'s performance metrics, top content, and engagement trends — updated daily.

Emma Petersen (thefitlondoner) (@emmapetersen) Instagram Analytics FAQ

How many Instagram followers does Emma Petersen (thefitlondoner) have?+
Emma Petersen (thefitlondoner) (@emmapetersen) has 779K Instagram followers as of May 2026.
What is Emma Petersen (thefitlondoner)'s Instagram engagement rate?+
Emma Petersen (thefitlondoner)'s Instagram engagement rate is 1.74% over the last 12 months, based on 151 posts.
How many likes does Emma Petersen (thefitlondoner) get on Instagram?+
Emma Petersen (thefitlondoner) received 749K total likes across 151 posts in the last 12 months, averaging 4.96K likes per post.
How many Instagram impressions does Emma Petersen (thefitlondoner) get?+
Emma Petersen (thefitlondoner)'s Instagram content generated 39.8M total impressions over the last 12 months.