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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 #highprotein #fyp
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5mo ago
thefitlondoner
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 #highprotein #fyp
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 Times Radio team this week, cos I never turn up empty-handed! What makes it ‘Healthy-ish’, I hear ya ask? WELL. Extra virgin olive oil is the fat source here, and you’d never guess that it's sweetened entirely with honey. The frosting even has Greek yogurt for a bonus hit of protein – 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. the wonderful marketing exec at my publisher turned this into muffins too and they were a success! So I’m sure a loaf or even a sandwich cake would be gorgeous too. ENJOY! #lemoncake #pistachio #healthybaking
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12mo ago
thefitlondoner
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 Times Radio team this week, cos I never turn up empty-handed! What makes it ‘Healthy-ish’, I hear ya ask? WELL. Extra virgin olive oil is the fat source here, and you’d never guess that it's sweetened entirely with honey. The frosting even has Greek yogurt for a bonus hit of protein – 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. the wonderful marketing exec at my publisher turned this into muffins too and they were a success! So I’m sure a loaf or even a sandwich cake would be gorgeous too. ENJOY! #lemoncake #pistachio #healthybaking
DAY 2 of cooking from my book !! 💌🤠🌟 DINNERS IN UNDER 30: Garlic Ginger Chicken with Smashed Cucumber Salad “Sticky, sweet, salty, zesty, a bit spicy – this one has it all. It leans heavily on cupboard items like rice vinegar, soy sauce and sesame oil, so once you’re stocked up on those, you’ll only need a handful of fresh ingredients to bring it to life.” Find the full recipe on page 112 of my cookbook, Healthy-ish. Currently 50% off (just £10!) on TikTok shop this week ✨ #healthyish #highproteindinner
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5mo ago
thefitlondoner
DAY 2 of cooking from my book !! 💌🤠🌟 DINNERS IN UNDER 30: Garlic Ginger Chicken with Smashed Cucumber Salad “Sticky, sweet, salty, zesty, a bit spicy – this one has it all. It leans heavily on cupboard items like rice vinegar, soy sauce and sesame oil, so once you’re stocked up on those, you’ll only need a handful of fresh ingredients to bring it to life.” Find the full recipe on page 112 of my cookbook, Healthy-ish. Currently 50% off (just £10!) on TikTok shop this week ✨ #healthyish #highproteindinner
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 #breakfastclub #mealprep
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5mo ago
thefitlondoner
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 #breakfastclub #mealprep
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. 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 #highprotein #healthyish #fyp
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2mo ago
thefitlondoner
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. 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 #highprotein #healthyish #fyp
AD chaotic girl morning routine xxx 🥲🤠🪩 Current hyperfixation breakfast: ▫️2 oatibix, crushed ▫️splash of milk ▫️press into a jar and leave in the fridge for 5 mins to firm up ▫️top with yog, fruit and pb and you’ve got a ridiculously easy pre-training brekkie THEN while that sets I do my little 5 minute skincare reset with the new Centella Redness Range from @Erborian which ugh guys I LOVE so much The CC Red Correct is quite frankly my lifeline atm. It has green pigments that help neutralise redness instantly, plus 2% Centella Asiatica to soothe the skin and SPF 30, which is perfect before heading out to train. since getting this a few months ago i genuinely haven’t picked up my old foundation once… just sayin 👀 #kbeauty #koreanskincare
1.09M
17.8K
8
2mo ago
thefitlondoner
AD chaotic girl morning routine xxx 🥲🤠🪩 Current hyperfixation breakfast: ▫️2 oatibix, crushed ▫️splash of milk ▫️press into a jar and leave in the fridge for 5 mins to firm up ▫️top with yog, fruit and pb and you’ve got a ridiculously easy pre-training brekkie THEN while that sets I do my little 5 minute skincare reset with the new Centella Redness Range from @Erborian which ugh guys I LOVE so much The CC Red Correct is quite frankly my lifeline atm. It has green pigments that help neutralise redness instantly, plus 2% Centella Asiatica to soothe the skin and SPF 30, which is perfect before heading out to train. since getting this a few months ago i genuinely haven’t picked up my old foundation once… just sayin 👀 #kbeauty #koreanskincare
DAY 5 of cooking from my book !! 💌🤠🌟 SIMPLE LUNCHES: Jalapeño + Cheddar Eggs in the Hole “Get ready to have this lunch on repeat, because not only is it easy and fun to make, it’s also incredibly satisfying to eat. Honestly, it might just be the easiest recipe in this whole book, so there’s absolutely no excuse not to give it a go at least once. All it takes is cracking an egg into the centre of a bagel half, showering it with cheese and jalapeños, and letting the air fryer or oven do the rest of the work as it cooks to golden perfection. That’s it. It’s best made to order. So, if you’re cooking for one, halve the ingredients and, equally, if you’re feeding a crowd, fill up the whole tray with bagels and everyone will be very happy indeed.” Find the full recipe on page 66 of my cookbook, Healthy-ish. Currently half price on TikTok shop !! ✨ #FoodTok #healthyish
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5mo ago
thefitlondoner
DAY 5 of cooking from my book !! 💌🤠🌟 SIMPLE LUNCHES: Jalapeño + Cheddar Eggs in the Hole “Get ready to have this lunch on repeat, because not only is it easy and fun to make, it’s also incredibly satisfying to eat. Honestly, it might just be the easiest recipe in this whole book, so there’s absolutely no excuse not to give it a go at least once. All it takes is cracking an egg into the centre of a bagel half, showering it with cheese and jalapeños, and letting the air fryer or oven do the rest of the work as it cooks to golden perfection. That’s it. It’s best made to order. So, if you’re cooking for one, halve the ingredients and, equally, if you’re feeding a crowd, fill up the whole tray with bagels and everyone will be very happy indeed.” Find the full recipe on page 66 of my cookbook, Healthy-ish. Currently half price on TikTok shop !! ✨ #FoodTok #healthyish
HOMEMADE CHICKEN DONER 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! #fakeaway #healthyish #highprotein
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3mo ago
thefitlondoner
HOMEMADE CHICKEN DONER 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! #fakeaway #healthyish #highprotein
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 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! #healthyrecipes #FoodTok #highprotein
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thefitlondoner
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 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! #healthyrecipes #FoodTok #highprotein
DAY 3 of cooking from my book !! 💌🤠🌟 SWEET TREATS: Healthy-ish Fudgy Brownies SO. GOOD. Find the full recipe on page 174 of my cookbook, Healthy-ish. Currently 50% off (just £10!) this week on TikTok shop ✨ #FoodTok #healthyish
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5mo ago
thefitlondoner
DAY 3 of cooking from my book !! 💌🤠🌟 SWEET TREATS: Healthy-ish Fudgy Brownies SO. GOOD. Find the full recipe on page 174 of my cookbook, Healthy-ish. Currently 50% off (just £10!) this week on TikTok shop ✨ #FoodTok #healthyish
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 Christmas party full of games and laughter - loved it 💌 The recipe for the chocolate cake is on p. 184 of my cookbook, which is available via the link ♥️ #healthyish #festivebaking
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5mo ago
thefitlondoner
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 Christmas party full of games and laughter - loved it 💌 The recipe for the chocolate cake is on p. 184 of my cookbook, which is available via the link ♥️ #healthyish #festivebaking
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 #mealprepideas #FoodTok
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8mo ago
thefitlondoner
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 #mealprepideas #FoodTok
CARROT CAKE OAT BARS Episode 1 of SEND SNACKSSSSSSS 😛 ▫️ 80g honey ▫️ 90g almond butter ▫️ 1 mashed banana ▫️ 1 tsp vanilla ▫️ 250g rolled oats ▫️ 100g walnuts ▫️ 130g grated carrot ▫️ 40g raisins ▫️ 1 tsp cinnamon ▫️ 1/2 tsp nutmeg ▫️ 1/4 tsp mixed spice ▫️ ¼ tsp salt ▫️ Frosting: 3 tbsp yoghurt, 1 tbsp cream cheese and 1 tbsp honey. 1. Preheat oven to 170C and line a 7-inch square tin. 2. Mix the honey, almond butter, banana and vanilla together. 3. Add the oats, walnuts, carrot, raisins, spices and salt, and mix well. 4. Press tightly into the tin using the back of a spoon. 5. Bake for about 30 minutes, until golden. 6. Leave to cool completely before slicing, then top with yoghurt frosting or a drizzle of white chocolate. Keep them in the fridge for up to 7 days (I like to store the bars and frosting separately) #snacktok #healthysnacks #healthyish
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1mo ago
thefitlondoner
CARROT CAKE OAT BARS Episode 1 of SEND SNACKSSSSSSS 😛 ▫️ 80g honey ▫️ 90g almond butter ▫️ 1 mashed banana ▫️ 1 tsp vanilla ▫️ 250g rolled oats ▫️ 100g walnuts ▫️ 130g grated carrot ▫️ 40g raisins ▫️ 1 tsp cinnamon ▫️ 1/2 tsp nutmeg ▫️ 1/4 tsp mixed spice ▫️ ¼ tsp salt ▫️ Frosting: 3 tbsp yoghurt, 1 tbsp cream cheese and 1 tbsp honey. 1. Preheat oven to 170C and line a 7-inch square tin. 2. Mix the honey, almond butter, banana and vanilla together. 3. Add the oats, walnuts, carrot, raisins, spices and salt, and mix well. 4. Press tightly into the tin using the back of a spoon. 5. Bake for about 30 minutes, until golden. 6. Leave to cool completely before slicing, then top with yoghurt frosting or a drizzle of white chocolate. Keep them in the fridge for up to 7 days (I like to store the bars and frosting separately) #snacktok #healthysnacks #healthyish
AMSTERDAM FOODIE HITLIST 🥐☕️🍳 day edition !!! Brunch 🌟 Eggs Benaddicted 🌟 Bakkerij Wolf 🌟 Bakers & Roasters Sweet treats 🌟 Winkel 43 🌟 Rudi’s 🌟 Pat’s Poffertjes Lunch 🌟 Zero Zero Cafes 🌟 Clapham Coffee 🌟 Coffee District (not a completely inclusive list, there are SO many more good spots. This is just where I managed to tick off in the few days I was there & would personally recommend after trying them!) #amsterdam #amsterdamfood #traveltok #eurosummer
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2mo ago
thefitlondoner
AMSTERDAM FOODIE HITLIST 🥐☕️🍳 day edition !!! Brunch 🌟 Eggs Benaddicted 🌟 Bakkerij Wolf 🌟 Bakers & Roasters Sweet treats 🌟 Winkel 43 🌟 Rudi’s 🌟 Pat’s Poffertjes Lunch 🌟 Zero Zero Cafes 🌟 Clapham Coffee 🌟 Coffee District (not a completely inclusive list, there are SO many more good spots. This is just where I managed to tick off in the few days I was there & would personally recommend after trying them!) #amsterdam #amsterdamfood #traveltok #eurosummer
DAY 4 of cooking from my book !! 💌🤠🌟 ONE-PAN WINNERS: Peanut Butter Tofu Ramen + Soba Noodles “Some traditional ramen recipes are complex to make, and of course they’re delicious, but I need something that’s quick enough for a weeknight, yet still tastes like I’ve got my life together. It’s indulgent, comforting and honestly the kind of meal you want to eat curled up on the sofa after a long day, not worrying about posture as you slurp away.” Find the full recipe on page 150 of my cookbook, Healthy-ish. Currently half price (£10!) on TikTok shop !! ✨ #dinnerinspo #easyramen #Foodie
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5mo ago
thefitlondoner
DAY 4 of cooking from my book !! 💌🤠🌟 ONE-PAN WINNERS: Peanut Butter Tofu Ramen + Soba Noodles “Some traditional ramen recipes are complex to make, and of course they’re delicious, but I need something that’s quick enough for a weeknight, yet still tastes like I’ve got my life together. It’s indulgent, comforting and honestly the kind of meal you want to eat curled up on the sofa after a long day, not worrying about posture as you slurp away.” Find the full recipe on page 150 of my cookbook, Healthy-ish. Currently half price (£10!) on TikTok shop !! ✨ #dinnerinspo #easyramen #Foodie
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. #FoodTok #highproteinrecipe #healthyfood
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9mo ago
thefitlondoner
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. #FoodTok #highproteinrecipe #healthyfood
FLUFFY EGG + FETA EVERYTHING BAGEL (high-protein) If my bagel isn’t this full, I don’t wannit 🙂‍↕️ Serves 1. ▫️2 eggs
▫️1 tsp olive oil spread
▫️40g light cream cheese
▫️small handful fresh dill, finely chopped
▫️1 tbsp finely sliced spring onion
▫️20g feta, crumbled
▫️3 pitted green olives, roughly chopped
▫️1 sun-dried tomato, roughly chopped
▫️1 homemade high-protein everything bagel (see my last video)!
 Method 1. Crack the eggs into a jug or bowl, season with salt and pepper, and whisk until well combined. 2. Heat the spread in a non-stick pan over medium-low heat. Add the eggs and cook gently, pushing around every now and then, until soft and just set. Crumble on half the feta and turn the eggs once and bring into the rough shape of your bagel in the middle of the pan. 3. In a small bowl, mix the cream cheese with dill, red onion, a pinch of salt and pepper. 4. Slice the bagels in half and toast lightly if you like, then spread the cream cheese thickly on both cut sides. 5. Spoon on the scrambled eggs, then top with olives, sun-dried tomato and the remaining feta. 6. Sandwich together and ENJOY! #bagelsandwich #brunchideas #highprotein
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9mo ago
thefitlondoner
FLUFFY EGG + FETA EVERYTHING BAGEL (high-protein) If my bagel isn’t this full, I don’t wannit 🙂‍↕️ Serves 1. ▫️2 eggs
▫️1 tsp olive oil spread
▫️40g light cream cheese
▫️small handful fresh dill, finely chopped
▫️1 tbsp finely sliced spring onion
▫️20g feta, crumbled
▫️3 pitted green olives, roughly chopped
▫️1 sun-dried tomato, roughly chopped
▫️1 homemade high-protein everything bagel (see my last video)!
 Method 1. Crack the eggs into a jug or bowl, season with salt and pepper, and whisk until well combined. 2. Heat the spread in a non-stick pan over medium-low heat. Add the eggs and cook gently, pushing around every now and then, until soft and just set. Crumble on half the feta and turn the eggs once and bring into the rough shape of your bagel in the middle of the pan. 3. In a small bowl, mix the cream cheese with dill, red onion, a pinch of salt and pepper. 4. Slice the bagels in half and toast lightly if you like, then spread the cream cheese thickly on both cut sides. 5. Spoon on the scrambled eggs, then top with olives, sun-dried tomato and the remaining feta. 6. Sandwich together and ENJOY! #bagelsandwich #brunchideas #highprotein
OKAY FINEEE I’LL DO IT 👩🏼‍🦰 #bleachlondon #propercopper #copperhair #blondetocopper #hairtransformation
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9mo ago
thefitlondoner
OKAY FINEEE I’LL DO IT 👩🏼‍🦰 #bleachlondon #propercopper #copperhair #blondetocopper #hairtransformation
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! #FoodTok #EasyRecipe
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9mo ago
thefitlondoner
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! #FoodTok #EasyRecipe
PROTEIN PACKED PLATTERS: Sticky Tamarind Chicken with Herby Rice + Coriander Chutney A tangy, sticky and flavour-packed dish that’s perfect for summer hosting and/or meal prep!
 Serves 3–4.
▫️ 640g skinless, boneless chicken thighs
▫️ 2 tablespoons tamarind paste
▫️ 1½ tablespoons honey
▫️ 1½ tablespoons soy sauce
▫️ 2 garlic cloves, finely grated For the chutney:
▫️ 25g desiccated coconut
▫️ ½ teaspoon salt
▫️ 1½ teaspoons ground cumin
▫️ 2 garlic cloves
▫️ 1 green chili (adjust to taste)
▫️ 25g fresh coriander leaves
▫️ Juice of half a lemon
▫️ 100ml water (as needed, to loosen) For the rice:
▫️ 2 x 250g packs cooked basmati rice (or 250g uncooked rice)
▫️ 20g fresh coriander, finely chopped
▫️ 15g fresh mint leaves, finely chopped
▫️ Salt and pepper, to taste
▫️ Optional: squeeze of lemon juice, plus extra wedges to serve Marinate the Chicken 1. Whisk together the tamarind paste, honey, soy sauce and garlic in a bowl. Add the chicken and toss to coat. Let marinate for at least 15 minutes, and up to overnight in the fridge (I like to make the chutney and rice while the chicken marinates, which gives enough time). Blend the Chutney
2. Blitz the chutney ingredients in a small blender, adding water to loosen to a spoonable consistency. Make the Herby Rice
3. Cook the rice according to package instructions. Stir through the chopped coriander and mint, and season with salt. Add a squeeze of lemon juice. Cook the Chicken
4. Heat 1 tbsp of oil in a pan over medium heat. Add the chicken and cook for 5–7 minutes on each side, until caramelised and cooked through. Cut into slices. Platter up and ENJOY! #highprotein #mealprepideas #batchcooking #FoodTok
150K
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12mo ago
thefitlondoner
PROTEIN PACKED PLATTERS: Sticky Tamarind Chicken with Herby Rice + Coriander Chutney A tangy, sticky and flavour-packed dish that’s perfect for summer hosting and/or meal prep!
 Serves 3–4.
▫️ 640g skinless, boneless chicken thighs
▫️ 2 tablespoons tamarind paste
▫️ 1½ tablespoons honey
▫️ 1½ tablespoons soy sauce
▫️ 2 garlic cloves, finely grated For the chutney:
▫️ 25g desiccated coconut
▫️ ½ teaspoon salt
▫️ 1½ teaspoons ground cumin
▫️ 2 garlic cloves
▫️ 1 green chili (adjust to taste)
▫️ 25g fresh coriander leaves
▫️ Juice of half a lemon
▫️ 100ml water (as needed, to loosen) For the rice:
▫️ 2 x 250g packs cooked basmati rice (or 250g uncooked rice)
▫️ 20g fresh coriander, finely chopped
▫️ 15g fresh mint leaves, finely chopped
▫️ Salt and pepper, to taste
▫️ Optional: squeeze of lemon juice, plus extra wedges to serve Marinate the Chicken 1. Whisk together the tamarind paste, honey, soy sauce and garlic in a bowl. Add the chicken and toss to coat. Let marinate for at least 15 minutes, and up to overnight in the fridge (I like to make the chutney and rice while the chicken marinates, which gives enough time). Blend the Chutney
2. Blitz the chutney ingredients in a small blender, adding water to loosen to a spoonable consistency. Make the Herby Rice
3. Cook the rice according to package instructions. Stir through the chopped coriander and mint, and season with salt. Add a squeeze of lemon juice. Cook the Chicken
4. Heat 1 tbsp of oil in a pan over medium heat. Add the chicken and cook for 5–7 minutes on each side, until caramelised and cooked through. Cut into slices. Platter up and ENJOY! #highprotein #mealprepideas #batchcooking #FoodTok

Emma Petersen (@thefitlondoner) Tiktok Stats & Analytics

Emma Petersen (@thefitlondoner) has 466K Tiktok followers with a 4.71% engagement rate over the past 12 months. Across 83.0 videos, Emma Petersen received 841K total likes and 17.9M views, averaging 10.1K likes per video. This page tracks Emma Petersen's performance metrics, top content, and engagement trends — updated daily.

Emma Petersen (@thefitlondoner) Tiktok Analytics FAQ

How many TikTok followers does Emma Petersen have?+
Emma Petersen (@thefitlondoner) has 466K TikTok followers as of May 2026.
What is Emma Petersen's TikTok engagement rate?+
Emma Petersen's TikTok engagement rate is 4.71% over the last 12 months, based on 83.0 videos.
How many likes does Emma Petersen get on TikTok?+
Emma Petersen received 841K total likes across 83.0 videos in the last 12 months, averaging 10.1K likes per video.
How many TikTok views does Emma Petersen get?+
Emma Petersen's TikTok content generated 17.9M total views over the last 12 months.