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Last Year02/21/25 - 02/21/26
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456K
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30.2M
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1.31M
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6.18K
posts
135
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$939K
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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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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
Cos WHO doesn’t want cookies for breakfast 🤠 #batchcooking #mealprep #healthyrecipes
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10mo ago
thefitlondoner
Cos WHO doesn’t want cookies for breakfast 🤠 #batchcooking #mealprep #healthyrecipes
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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9mo 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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2mo 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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3mo 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
PROTEIN PACKED PLATTERS: Glazed, Sticky Sweet Potatoes w/ Crispy Tofu + Peanut Sauce Kicking off this new series with a bloomin’ good (and VE) one! Serves 3–4. ▫️ 3 sweet potatoes, sliced lengthways
▫️ 1 tbsp soy sauce (or tamari)
▫️ 1½ tsp maple syrup
▫️ 1 block extra-firm tofu, cut into triangles
▫️ 1 small cucumber, shaved into ribbons
▫️ 100ml white vinegar
▫️ 200ml water
▫️ Spring onions + red chilli, to garnish For the peanut sauce:
▫️ 2 tbsp soy sauce (or tamari)
▫️ 1 garlic clove
▫️ 3 tbsp peanut butter
▫️ 2 tbsp plain yoghurt (I use high-protein)
▫️ 1 tbsp maple syrup
▫️ 1 inch fresh ginger
▫️ Juice of 1 lime Method:
1. Steam the sweet pots: arrange in a deep baking tin, pour in a little water to cover the bottom, wrap tightly with foil and bake at 200°C fan for 20 mins. 2. Meanwhile, quick-pickle the cucumber: mix the vinegar, water and a pinch of salt, add the cucumber ribbons, toss and set aside. 3. Crisp the tofu: coat with oil, salt and pepper and air fry at 200°C for 10 mins. (Or bake.) 4. Glaze the potatoes: once steamed, uncover and drain any water. Mix the soy sauce and maple syrup, brush over the potatoes, then roast again. Pop the grill on for extra caramelisation. 5. Make the peanut sauce: blitz everything until smooth, adding a splash of water to loosen if needed (I used about 150ml). Platter up and ENJOY! #highproteinrecipes #FoodTok #hosting
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9mo ago
thefitlondoner
PROTEIN PACKED PLATTERS: Glazed, Sticky Sweet Potatoes w/ Crispy Tofu + Peanut Sauce Kicking off this new series with a bloomin’ good (and VE) one! Serves 3–4. ▫️ 3 sweet potatoes, sliced lengthways
▫️ 1 tbsp soy sauce (or tamari)
▫️ 1½ tsp maple syrup
▫️ 1 block extra-firm tofu, cut into triangles
▫️ 1 small cucumber, shaved into ribbons
▫️ 100ml white vinegar
▫️ 200ml water
▫️ Spring onions + red chilli, to garnish For the peanut sauce:
▫️ 2 tbsp soy sauce (or tamari)
▫️ 1 garlic clove
▫️ 3 tbsp peanut butter
▫️ 2 tbsp plain yoghurt (I use high-protein)
▫️ 1 tbsp maple syrup
▫️ 1 inch fresh ginger
▫️ Juice of 1 lime Method:
1. Steam the sweet pots: arrange in a deep baking tin, pour in a little water to cover the bottom, wrap tightly with foil and bake at 200°C fan for 20 mins. 2. Meanwhile, quick-pickle the cucumber: mix the vinegar, water and a pinch of salt, add the cucumber ribbons, toss and set aside. 3. Crisp the tofu: coat with oil, salt and pepper and air fry at 200°C for 10 mins. (Or bake.) 4. Glaze the potatoes: once steamed, uncover and drain any water. Mix the soy sauce and maple syrup, brush over the potatoes, then roast again. Pop the grill on for extra caramelisation. 5. Make the peanut sauce: blitz everything until smooth, adding a splash of water to loosen if needed (I used about 150ml). Platter up and ENJOY! #highproteinrecipes #FoodTok #hosting
Eek this is unheard of but my cookbook is 50% off on TikTok shop until midnight Sunday !!!! 🥵🥵🥵 link above (UK only) #healthyrecipes #highprotein
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10mo ago
thefitlondoner
Eek this is unheard of but my cookbook is 50% off on TikTok shop until midnight Sunday !!!! 🥵🥵🥵 link above (UK only) #healthyrecipes #highprotein
🤪🤪🤪. Bag your half price copy while you still can!! #mealinspo #healthyfood
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10mo ago
thefitlondoner
🤪🤪🤪. Bag your half price copy while you still can!! #mealinspo #healthyfood
JACKET POTATO w/ dill pickle cream + salmon Cos you just can’t beat a loaded jacket (aka a baked potato for my American friends!). And this one’s packed full of goodness. Serves 1 (scale up as necessary). ▫️ 1 large baking potato ▫️ 1 tsp extra virgin olive oil ▫️ 1 salmon fillet ▫️ Capers ▫️ Pickled red onion ▫️ Lemon zest For the creamy sauce: ▫️ 3 heaped tbsp crème fraiche ▫️ 1 tsp dijon mustard ▫️ 1-2 tbsp pickles of choice, finely chopped ▫️ 1/2 tbsp fresh dill ▫️ 1/2 tbsp fresh parsley ▫️ juice of half a lemon 1. Preheat your oven to 230C. 1. Rub oil, salt and pepper over the potato. Pierce with a knife/fork/toothpick in several places. Wrap in foil, then pop in the oven for 1 hour 15 minutes. For the final 15 minutes of cooking time, remove the foil and cook uncovered to make sure the skin gets nice and crispy. 2. When the potato(es) have 10 minutes remaining, season the salmon with salt and pepper and place into the oven. 3. Combine the crème fraiche with the pickles, herbs, mustard and lemon juice. Season to taste. 4. Cut the potato in 4 and squeeze the bottom corners to open the flesh. Top with the crème fraiche, salmon, capers, dill and lemon zest. ENJOY! #jacketpotato #bakedpotato
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12mo ago
thefitlondoner
JACKET POTATO w/ dill pickle cream + salmon Cos you just can’t beat a loaded jacket (aka a baked potato for my American friends!). And this one’s packed full of goodness. Serves 1 (scale up as necessary). ▫️ 1 large baking potato ▫️ 1 tsp extra virgin olive oil ▫️ 1 salmon fillet ▫️ Capers ▫️ Pickled red onion ▫️ Lemon zest For the creamy sauce: ▫️ 3 heaped tbsp crème fraiche ▫️ 1 tsp dijon mustard ▫️ 1-2 tbsp pickles of choice, finely chopped ▫️ 1/2 tbsp fresh dill ▫️ 1/2 tbsp fresh parsley ▫️ juice of half a lemon 1. Preheat your oven to 230C. 1. Rub oil, salt and pepper over the potato. Pierce with a knife/fork/toothpick in several places. Wrap in foil, then pop in the oven for 1 hour 15 minutes. For the final 15 minutes of cooking time, remove the foil and cook uncovered to make sure the skin gets nice and crispy. 2. When the potato(es) have 10 minutes remaining, season the salmon with salt and pepper and place into the oven. 3. Combine the crème fraiche with the pickles, herbs, mustard and lemon juice. Season to taste. 4. Cut the potato in 4 and squeeze the bottom corners to open the flesh. Top with the crème fraiche, salmon, capers, dill and lemon zest. ENJOY! #jacketpotato #bakedpotato
RASPBERRY + PISTACHIO BAKED OATS I’d been looking for another use for this pistachio cream (besides spooning it straight into my mouth) and it worked SO well here. A perfect combo for spring! Makes 4-5 servings. ▫️ 2 ripe bananas (or 180g applesauce) ▫️ 200g rolled oats ▫️ 60g vegan vanilla protein ▫️ 1 tsp baking powder ▫️ 420ml milk* ▫️ 140g frozen raspberries ▫️ 3 tbsps pistachio cream/spread, I got mine from @eataly ▫️ A handful of pistachios, finely chopped 1. Preheat your oven to fan 180C. 2. In a 9x6 baking dish (if you know yours is likely to stick, please do line it first!) mash the banana, then add in the oats, protein powder, baking powder and milk. Stir until completely combined and clean down the sides. Alternate dollops of the warmed raspberries and yoghurt. Then, using a chopstick or the stem of some cutlery, swirl them together to create a marble effect. 3. Bake in the oven for 35 minutes, or until the oats are set in the centre. Let the dish cool for 5-10 minutes before slicing up - this will help the squares retain their shape. 4. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe (equally as delicious!) - I like to have mine with extra yoghurt and a little nut butter. Store the remaining portions in an airtight container in the fridge. ENJOY! *Different brands and types of protein powders will require you to adjust the levels of liquid added. I suggest starting with 150ml, then add more slowly until you achieve the consistency shown in the video. You may have to experiment! #bakedoats #batchcooking #pistachio
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11mo ago
thefitlondoner
RASPBERRY + PISTACHIO BAKED OATS I’d been looking for another use for this pistachio cream (besides spooning it straight into my mouth) and it worked SO well here. A perfect combo for spring! Makes 4-5 servings. ▫️ 2 ripe bananas (or 180g applesauce) ▫️ 200g rolled oats ▫️ 60g vegan vanilla protein ▫️ 1 tsp baking powder ▫️ 420ml milk* ▫️ 140g frozen raspberries ▫️ 3 tbsps pistachio cream/spread, I got mine from @eataly ▫️ A handful of pistachios, finely chopped 1. Preheat your oven to fan 180C. 2. In a 9x6 baking dish (if you know yours is likely to stick, please do line it first!) mash the banana, then add in the oats, protein powder, baking powder and milk. Stir until completely combined and clean down the sides. Alternate dollops of the warmed raspberries and yoghurt. Then, using a chopstick or the stem of some cutlery, swirl them together to create a marble effect. 3. Bake in the oven for 35 minutes, or until the oats are set in the centre. Let the dish cool for 5-10 minutes before slicing up - this will help the squares retain their shape. 4. Either microwave your portion when you want it for 1 minute, or have it cold for an oat bar vibe (equally as delicious!) - I like to have mine with extra yoghurt and a little nut butter. Store the remaining portions in an airtight container in the fridge. ENJOY! *Different brands and types of protein powders will require you to adjust the levels of liquid added. I suggest starting with 150ml, then add more slowly until you achieve the consistency shown in the video. You may have to experiment! #bakedoats #batchcooking #pistachio
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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2mo 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
Healthy-ish is back at HALF PRICE (yes £10) for the weekend, ruuuuuuun!!! #bakedtacos #healthyrecipes #healthyish
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9mo ago
thefitlondoner
Healthy-ish is back at HALF PRICE (yes £10) for the weekend, ruuuuuuun!!! #bakedtacos #healthyrecipes #healthyish
EGGS + DILL PICKLE YOGHURT In other words, a mashup between Turkish eggs (Çılbır) and the dill pickle cream from my viral salmon jacket potato video. Bam. A delicious and high protein powerhouse of a breakfast or lunch that’s so easy to make. Serves 1. ▫️ 2 eggs ▫️ 150g Greek yoghurt ▫️ 1 garlic clove, minced ▫️ 1 tsp dijon mustard ▫️ 1-2 tbsp pickles of choice, finely chopped ▫️ 1 spring onion, finely sliced ▫️ 1/2 tbsp fresh dill ▫️ 1/2 tbsp fresh parsley ▫️ juice of half a lemon ▫️ drizzle of chilli crisp oil, or EVOO if you’re not a fan of spice ▫️ crusty bread, to serve Method: 1. Lower the eggs into a pot of boiling water and boil them for exactly 6 minutes. Once done, tip the hot water out the pan and run the eggs under cold water until cooled. 2. While the eggs boil, combine the yoghurt, garlic, mustard, pickles, dill parsley and lemon juice in a mixing bowl. Season to taste with salt and pepper. 3. Dollop the garlicky yoghurt onto a plate or shallow bowl and spread with the back of your spoon. Peel and slice the eggs in half, then place them on top. Finish with a drizzle of chilli oil, a scattering of herbs and a side of bread. ENJOY! #highprotein #FoodTok #lunchideas
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10mo ago
thefitlondoner
EGGS + DILL PICKLE YOGHURT In other words, a mashup between Turkish eggs (Çılbır) and the dill pickle cream from my viral salmon jacket potato video. Bam. A delicious and high protein powerhouse of a breakfast or lunch that’s so easy to make. Serves 1. ▫️ 2 eggs ▫️ 150g Greek yoghurt ▫️ 1 garlic clove, minced ▫️ 1 tsp dijon mustard ▫️ 1-2 tbsp pickles of choice, finely chopped ▫️ 1 spring onion, finely sliced ▫️ 1/2 tbsp fresh dill ▫️ 1/2 tbsp fresh parsley ▫️ juice of half a lemon ▫️ drizzle of chilli crisp oil, or EVOO if you’re not a fan of spice ▫️ crusty bread, to serve Method: 1. Lower the eggs into a pot of boiling water and boil them for exactly 6 minutes. Once done, tip the hot water out the pan and run the eggs under cold water until cooled. 2. While the eggs boil, combine the yoghurt, garlic, mustard, pickles, dill parsley and lemon juice in a mixing bowl. Season to taste with salt and pepper. 3. Dollop the garlicky yoghurt onto a plate or shallow bowl and spread with the back of your spoon. Peel and slice the eggs in half, then place them on top. Finish with a drizzle of chilli oil, a scattering of herbs and a side of bread. ENJOY! #highprotein #FoodTok #lunchideas
Replying to @Jeeeesss Originally just made this to go on the other app, but it tells my story and the messaging behind Healthy-ish so well (including why I chose not to put in calories and macros!!) so it’s being put here too 🫶 the insane 50% offer has just a few more days to go, so if this sounds like a bit of you - now’s the best time to get it #Foodie #foodfreedom #balance
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10mo ago
thefitlondoner
Replying to @Jeeeesss Originally just made this to go on the other app, but it tells my story and the messaging behind Healthy-ish so well (including why I chose not to put in calories and macros!!) so it’s being put here too 🫶 the insane 50% offer has just a few more days to go, so if this sounds like a bit of you - now’s the best time to get it #Foodie #foodfreedom #balance
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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7mo ago
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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2mo 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
Replying to @organisedchaosbooks | booktok whether you have dietary reqs yourself or are cooking for someone that has, I GOT U xxx #healthyrecipes #mealinspo
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10mo ago
thefitlondoner
Replying to @organisedchaosbooks | booktok whether you have dietary reqs yourself or are cooking for someone that has, I GOT U xxx #healthyrecipes #mealinspo
PROTEIN PACKED PLATTERS: Smoked Mackerel + Baby Potato Salad with Radish + Apple A good one for the fish lovers! Smoky, creamy, herby, and fresh.
 Serves 2–3.
▫️ 2–3 smoked mackerel fillets (peppered or plain)
▫️ 400g baby new potatoes (Jersey Royals if you can find them)
▫️ 100g fine green beans
▫️ 4–5 radishes, thinly sliced
▫️ 1 small green apple, thinly sliced (Granny Smith works well)
▫️ 2 spring onions, finely sliced
▫️ Small handful dill, chopped For the dressing:
▫️ 2 tbsp olive oil ▫️ 1 tsp Dijon mustard
▫️ 1 tsp wholegrain mustard
▫️ 2 tbsp Greek yoghurt
▫️ Juice of ½ lemon
▫️ 1 tsp honey
 Method:
Cook the potatoes: 1. Bring a pan of salted water to the boil. Add the potatoes and simmer for 10-12 minutes, until just tender. Add the green beans for the final 3 minutes. Drain and leave to cool slightly. Make the dressing:
2. Whisk together all dressing ingredients in a small bowl or jar. Add a splash of water if needed to loosen. Season well. Assemble the salad:
3. In a large bowl, toss the potatoes, green beans, radish, apple, spring onions, and dill with the dressing. Platter up and ENJOY! #highproteinmeals #lunchideas #summerfood #dinnerparty
513K
16.9K
106
9mo ago
thefitlondoner
PROTEIN PACKED PLATTERS: Smoked Mackerel + Baby Potato Salad with Radish + Apple A good one for the fish lovers! Smoky, creamy, herby, and fresh.
 Serves 2–3.
▫️ 2–3 smoked mackerel fillets (peppered or plain)
▫️ 400g baby new potatoes (Jersey Royals if you can find them)
▫️ 100g fine green beans
▫️ 4–5 radishes, thinly sliced
▫️ 1 small green apple, thinly sliced (Granny Smith works well)
▫️ 2 spring onions, finely sliced
▫️ Small handful dill, chopped For the dressing:
▫️ 2 tbsp olive oil ▫️ 1 tsp Dijon mustard
▫️ 1 tsp wholegrain mustard
▫️ 2 tbsp Greek yoghurt
▫️ Juice of ½ lemon
▫️ 1 tsp honey
 Method:
Cook the potatoes: 1. Bring a pan of salted water to the boil. Add the potatoes and simmer for 10-12 minutes, until just tender. Add the green beans for the final 3 minutes. Drain and leave to cool slightly. Make the dressing:
2. Whisk together all dressing ingredients in a small bowl or jar. Add a splash of water if needed to loosen. Season well. Assemble the salad:
3. In a large bowl, toss the potatoes, green beans, radish, apple, spring onions, and dill with the dressing. Platter up and ENJOY! #highproteinmeals #lunchideas #summerfood #dinnerparty
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
505K
18.4K
60
1w 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
and it’s currently HALF PRICE (£10!!) on TikTok shop #mealinspo #healthyrecipes #GlowUpCetaphil
462K
3.43K
27
10mo ago
thefitlondoner
and it’s currently HALF PRICE (£10!!) on TikTok shop #mealinspo #healthyrecipes #GlowUpCetaphil

Emma Petersen (@thefitlondoner) TikTok Stats & Analytics

Emma Petersen (@thefitlondoner) has 456K TikTok followers with a 4.37% engagement rate over the past 12 months. Across 135 videos, Emma Petersen received 1.31M total likes and 30.2M views, averaging 9.71K 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 456K TikTok followers as of February 2026.
What is Emma Petersen's TikTok engagement rate?+
Emma Petersen's TikTok engagement rate is 4.37% over the last 12 months, based on 135 videos.
How many likes does Emma Petersen get on TikTok?+
Emma Petersen received 1.31M total likes across 135 videos in the last year, averaging 9.71K likes per video.
How many TikTok views does Emma Petersen get?+
Emma Petersen's TikTok content generated 30.2M total views over the last 12 months.