That's not true in the UK we have registered nutritionists who are regulated and do have a degree.
What recipes of Emily’s were you making ?Have to be honest, following Emily’s recipes, 3 meals a day, no snacks, I’ve gone from having binge eating disorder to losing 3 stone. My skin is glowing, I never get wild sugar cravings like I used to, and I love how everything is full fat, lots of variety, lots of vegetables and TASTY! Yes it is expensive, but after years of battling with an eating disorder, trying every diet under the sun, I’m finally in a good place, and I have her to thank. So yes I’ll spend silly amounts on my food shopping every week if it means I’m happy and healthy lol.
Personally, I don’t follow influencers expecting everything they do to be relatable to me. The obvious work she’s had done, the constant eating out, even the fancy kitchen and set up she has. The ads are SO ANNOYING, but I just scroll past as that’s not what I follow her for? Or her weird boyfriend. One minute she promoted the pond water stuff then stopped. There’s definitely inconsistencies with her content and what she says but compared to a lot of other health accounts/nutritionists I don’t find her entirely offensive.
Another girl I follow just an FYI who has great recipes similar to Emily’s is Georgia May Salamat and Sohonutrition
Pretty much everything! But my faves are the breakfast bagels (the smoked salmon one), peanut laksa, cherry tomato nocci, hot honey halloumi salad, egg wrap parcels, her chicken pies are good, the Greek gyros bowl (a ball ache to make but well worth it), steak stacos, Tuscan salmon bangs. A lot
I also bought her nutrition guide and there’s a few on there I like.
The BEST Vodka sauce recipe I've ever made is from Claire Saffitz, it's an older Bon Appetit recipe called "Rigatoni with Easy Vodka Sauce". It's really restaurant quality in my opinion.Pretty much everything! But my faves are the breakfast bagels (the smoked salmon one), peanut laksa, cherry tomato nocci, hot honey halloumi salad, egg wrap parcels, her chicken pies are good, the Greek gyros bowl (a ball ache to make but well worth it), steak stacos, Tuscan salmon bangs. A lot
Her meat balls are crap, mine never stay together. And I didn’t like the vodka pasta or the red pepper pasta. More hits than misses though for me I’d say.
Can you tell me who that is? Can’t see their username. I’d love some info on probiotics but I wouldn’t be getting them from an influencer!So yesterday she did the big reveal of her secret project she’s been working on for the last year….some magic pill
Interestingly a well know gut health doctor I also follow basically poo poo’d it
This is very similar to the one I use, but I also add a knob of butter, because butter makes everything better. I use the “Gigi hadid” recipe https://graziamagazine.com/articles/gigi-hadid-spicy-vodka-pasta-recipe/The BEST Vodka sauce recipe I've ever made is from Claire Saffitz, it's an older Bon Appetit recipe called "Rigatoni with Easy Vodka Sauce". It's really restaurant quality in my opinion.
Sorry its in cups not metric measurements, also sounds weird to use tomato paste but that's key.
4 servings
Kosher salt
1 medium onion
4 garlic cloves
4 oz. Parmesan cheese
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 4.5-oz. tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
Basil leaves (for serving)
Preparation
Step 1
Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
Step 2
Peel and finely chop 1 onion.
Step 3
Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.
Step 4
Grate 4 oz. Parmesan on the smallest holes of the box grater.
Step 5
Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Step 6
Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
Step 7
Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
Step 8
Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
Step 9
Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
Step 10
Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
Step 11
Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
Step 12
Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
Step 13
Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.
Rigatoni with Easy Vodka Sauce
It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.www.bonappetit.com
Ahh thank you! I do like the butter idea haha, my favorite tomato sauce recipe is from Marcela Hazan and it's just canned tomatoes, butter and half a raw onion and you cook it together, sounds kind of nuts but it's brilliant.
Sure, she’s theguthealthdoctor and I trust her a hell of a lot more than our Em!
So that’s the second person slating it. Bet she’s getting her knickers in a twist
tysm for your services 🫡 I’ll add the butter as well and report backThe BEST Vodka sauce recipe I've ever made is from Claire Saffitz, it's an older Bon Appetit recipe called "Rigatoni with Easy Vodka Sauce". It's really restaurant quality in my opinion.
Sorry its in cups not metric measurements, also sounds weird to use tomato paste but that's key.
4 servings
Kosher salt
1 medium onion
4 garlic cloves
4 oz. Parmesan cheese
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 4.5-oz. tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
Basil leaves (for serving)
Preparation
Step 1
Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.
Step 2
Peel and finely chop 1 onion.
Step 3
Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.
Step 4
Grate 4 oz. Parmesan on the smallest holes of the box grater.
Step 5
Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Step 6
Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.
Step 7
Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.
Step 8
Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).
Step 9
Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.
Step 10
Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.
Step 11
Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.
Step 12
Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.
Step 13
Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.
Rigatoni with Easy Vodka Sauce
It's creamy. It's cheesy. It's tangy. And it's about to be your new favorite pantry pasta.
Yes, love that! BA put up a paywall but I pay for a digital and paper subscription, well have been for ages so wanted to share ittysm for your services 🫡 I’ll add the butter as well and report back
There's a video on YouTube for it as well, it's the same recipe and free to watch but Molly cooks it, not Claire.Super informative, thank you!
www.instagram.com
