Latest news with #LiveToEat:TheFoodYouCrave
Scottish Sun
15-05-2025
- Lifestyle
- Scottish Sun
Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. HEALTH KICKS Glow up your meal times with these three tasty meals from Emily English's new cookbook -Live To Eat THE sun's out, which means it's time to switch out the heavy carbs (if you haven't already) and bring in more of the good stuff. And nutritionist Emily English's new cookbook, Live To Eat: The Food You Crave, The Nutrition You Need (Seven Dials) is full of protein-packed dishes, salads, fakeaways and more, all bursting with goodness. Advertisement Better still, every recipe is achievable and easy to cook, even if you've got a busy family life, career, or both, to contend with! Em The Nutritionist, as she's known on TikTok, already has one bestselling cookbook under her belt, So Good, but if you are after some well-intentioned inspo for your summer diet glow-up, this is the perfect place to start. 4 Emily English has a new cookbook out that's full of healthy summer meal inspo Credit: Claire Winfield We've picked three tasty recipes for you to try this weekend. There's something for everyone - from a delicious steak salad to a 10-minute meal for one - enjoy! Advertisement 4 This is a great alfresco entertaining dish Credit: Claire Winfield Seared Chipotle Steak Bowls With Charred Corn Salad Serves: 2 Prep time: 15 mins, plus 30 mins' marinating Cooking time: 15 mins Ingredients: *1tbsp chipotle paste *1tbsp olive oil *1 clove garlic, minced *Juice 1 lime *350-400g sirloin steak *Handful baby spinach leaves *250g cooked quinoa or brown rice, to serve (optional) *1/2 ripe avocado, pitted and sliced *Handful cherry tomatoes, halved *Lime wedges, to serve For the charred corn salad: *2 ears corn, husked *3 spring onions, finely chopped *1 green pepper, cored, deseeded and chopped *Handful coriander leaves, chopped, plus extra to serve (optional) *80g feta, crumbled *1 heaped tbsp Greek yoghurt (0% or full fat) *Juice 1 lime *1tsp smoked paprika *1tbsp chopped jalapeños from a jar, plus 1tbsp of the brine *1 heaped tsp honey *Few dashes Tabasco Method: Advertisement 1. Mix the chipotle paste, olive oil, garlic and lime juice with some salt and pepper in a small bowl. Rub the mixture all over the steak and let it marinate for at least 30 minutes, preferably longer. 2. For the charred corn salad, heat a grill pan over a medium-high heat. Grill the corn until charred on all sides, about 8-10 minutes. Remove from the heat and let cool slightly. Cut the kernels off the cob and place them in a large bowl. Add the spring onions, green pepper, coriander and feta. Mix in the yoghurt, lime juice, smoked paprika, jalapeños and brine, honey and Tabasco, with salt and pepper to taste. Toss to combine. 3. Heat a large frying pan over a medium-high heat. Sear the steak for 3 minutes on each side for medium-rare, or until cooked to your desired level of doneness. 4. Remove from the frying pan and let it rest for 5 minutes before slicing. 5. Divide the baby spinach between the bases of 2 bowls. Add the cooked quinoa or rice, if using. Top with the avocado, tomatoes and charred corn salad. Add the sliced steak on top and garnish with lime wedges and extra coriander, if desired. 4 This spicy fish dish is giving fakeaway vibes Credit: Claire Winfield Tikka Cod With Caramelised Onion Rice Serves: 2 Prep time: 10 mins, plus 30 mins' marinating Cooking time: 20 mins Ingredients: *2 skinless cod fillets For the marinade: *2tbsp Greek yoghurt *Juice 1 lemon *1tsp ginger paste *1tsp garlic paste *1tsp garam masala *1tsp mango chutney *1tsp tomato purée Advertisement For the caramelised onion rice: *2tsp olive oil *2 red onions, finely sliced *1tbsp mango chutney *1tbsp garam masala *1tbsp tomato purée *80g frozen peas *1/2 x 400g can chickpeas, drained and rinsed *250g pre-cooked rice *Handful baby spinach leaves For the raita: *150g Greek yoghurt *2tbsp chopped coriander leaves *1tbsp chopped mint leaves *Juice 1/2 lemon Method: 1. In a small bowl, mix together the marinade ingredients, with salt and pepper to taste. Coat the cod fillets in the marinade and let them sit for at least 30 minutes. 2. Preheat the oven to 220°C/200°C fan/gas mark 7, or the air fryer to 200°C. In a large pan, heat the olive oil over a medium heat. Add the red onions and mango chutney, and cook until caramelised, about 10-15 minutes, adding a splash of water if they start to catch on the bottom of the pan. Stir in the garam masala and tomato purée and cook for another 2 minutes until aromatic. 3. Add the frozen peas and chickpeas and sauté for about 3 minutes, until everything is heated. Then add the precooked rice and spinach, mix until coated and cook for a final few minutes until the rice is hot and the spinach wilted. 4. Place the marinated cod fillets on a baking sheet and bake in the oven for 10-15 minutes, or in the air fryer for 12-15 minutes, until cooked through and the cod flakes easily with a fork. 5. Meanwhile, mix the raita ingredients, with salt and pepper to taste, in a small bowl. Place a generous portion of the caramelised onion rice on each plate. Top with the cod fillet and a dollop of mint raita. Serve with a side of greens, if desired. Advertisement 4 Comforting yet nutritious is the order of the day with this dish Credit: Claire Winfield Thai Red Coconut Gyoza Soup Serves: 1 Prep time: 5 mins Cooking time: 10 mins Ingredients: *1tbsp Thai red curry paste *1-2tbsp light soy sauce, plus extra if needed *1tsp ginger paste *150ml coconut milk (light or full fat) *150ml water *1tbsp fish sauce *6 gyoza (choose your favourite flavour) *1 small carrot, peeled and julienned *Few spears Tenderstem broccoli cut into bite-sized pieces *½ red pepper, deseeded and sliced *1 large spring onion, sliced *1tsp crispy chilli oil, to serve (optional) Method: 1. In a deep pan, combine the curry paste, soy sauce, ginger paste, coconut milk and water. Bring to a gentle simmer, season with the fish sauce and simmer for 5 minutes. 2. Add the gyoza, carrot, broccoli, red pepper and spring onion (reserving some to garnish). 3. Simmer until the gyoza are cooked and the vegetables are tender but still vibrant and crisp, about 5–7 minutes. Taste and season with more soy sauce if needed. 4. Pour into a serving bowl, drizzle with crispy chilli oil if desired, and garnish with the reserved spring onion. Advertisement
Business Mayor
08-05-2025
- Entertainment
- Business Mayor
Emily English on extreme diets, the protein fad and the power of morning walks
Before lockdown, if you heard the words 'food designed by a nutritionist' it would probably conjure up images of mung beans, raw vegetables and pond-coloured juices. But thanks to Emily English — better known by her social media moniker of Em The Nutritionist — healthy meals have had a serious image makeover. After qualifying at King's College London, having battled an eating disorder as a teen, English began posting recipes online during the pandemic. She was determined to show that balanced meals could look and taste 'so good' (a phrase she utters at the start of every video). Think healthy M&S dupes and colourful salads that actually fill you up. Fast forward four years, and at 29, English has a cool 1.7 million followers hanging off her every ingredient on Instagram, a staggering 14.5 million likes on TikTok, her own line of probiotics named Epetome — and this week she releases her second book, Live To Eat: The Food You Crave, The Nutrition You Need (out 8 May, ). Seven Dials Her first book, aptly named So Good: Food you want to eat, designed by a nutritionist , was an instant best-seller, and no doubt her sophomore release will be making it way onto the shelves of every Gen Z and Millennial's kitchen this summer. So what's new from book two? 'The recipes are healthy, but they're also flavour-first,' English explains. 'It's food you genuinely want to eat, whether you're cooking mid-week for yourself or hosting friends. It's also incredibly practical. 'I know how busy life gets and how overwhelming healthy eating can feel when you're juggling everything. It should make eating well feel achievable and sustainable, not like another job on the list.' English has a knack for delivering recipes that cater to the internet's current cravings — there's high-protein and high-fibre meal ideas aplenty in her book — but without feeding into fads or fueling restrictive ideas about eating. 'There's so much noise around wellness right now: trends, extreme protocols, and endless 'rules' around what you should or shouldn't eat. I think Live to Eat stands out because it feels normal, it's accessible nutrition that doesn't feel intimidating,' English explains. 'I'm a nutritionist, but I'm also just a human. I don't believe in fear-based messaging: I'm not here to shame anyone or tell you you're doing it wrong. I'm here to give you delicious recipes, normalise nutrition and build people's confidence in the kitchen and their bodies,' she adds. 'My aim is always to help people feel empowered around food again.' English is a firm believer that spring is a great time to make a changes to your health and nutrition. Here's what she thinks is worth paying attention to in the world of wellness right now — and what you should take with a pinch of salt. On restrictive diets and cutting out carbs One of the most persistent myths is the idea that 'healthy eating' equals extreme restriction. That you have to cut out entire food groups and that food can be put into either a good camp or bad camp. The truth is, balance wins every time. Emily English Protein has a huge role to play in how we feel when we eat. It helps keep us full and satisfied, and supports blood sugar balance. I love that more people are tuning into that, especially as we get older, our protein needs naturally increase. But like with most things on social media, it's easy for the conversation to tip into extremes. We don't all need to be eating like Olympic body builders. Protein is important, yes, but that doesn't mean adding three scoops of powder to everything. Focus on building meals around real, whole protein sources such as eggs, fish, pulses, meat, yoghurt and the rest tends to fall into place. Something I'm seeing more of lately is protein displacement, where people are swapping out nutrient-rich whole foods, like beans or lentils, for processed protein snacks or shakes. It's well-meaning, but we lose out on fibre, vitamins, and all the other goodness that comes with whole foods. Protein should be part of a balanced plate — not the only thing on it. Gut health is finally getting the attention it deserves, but I think we're only just scratching the surface in terms of how much it impacts our mood, energy, skin, hormones, everything! The gut is like the command centre for so many parts of our health, and we're learning more and more about how closely it's connected to our whole body. Epetome I'm a big believer in keeping beauty and wellness rituals simple but consistent. Walking every day, especially in the morning, is one of the best things I do for my skin, digestion, sleep and headspace. It supports everything from digestion to lymphatic flow to better sleep, and it genuinely makes the biggest difference to my mood and energy. Even just 20 minutes outside without looking at your phone can shift your perspective for the whole day. On her must-have beauty buys I swear by using magnesium body butter from NEOM (£31.20) on my calves and feet before bed, and it's such a game-changer for deep, restful sleep. Holy Cacao And a new little evening ritual I've fallen in love with is making a collagen hot chocolate using Holy Cacao (£54.99). It feels rich but is genuinely good for you. My skin has never been better since taking it regularly — it looks brighter and feels stronger overall. It's such an easy win to build into your wind-down routine. On her favourite London beauty spots Infrared saunas are another ritual I love right now. I go to Yue Float in Battersea when I need a proper reset it's so calming, and I always sleep like a baby after. They've got these amazing flotation tanks filled with Epsom salts, and it's honestly the most grounding experience. I also have to shout out my little local massage place Naturo Spa on Wandsworth Bridge Road. It's such a gem. Sofia, the owner, is incredible. I go there for deep tissue, lymphatic and facial massage either with her or Linda. It's one of those places where you walk in a bit frazzled and float out feeling brand new. READ SOURCE
