Hi all. I posted this recipe in a comment and wanted to share widely in case anyone is interested. This is a super flavorful and easy dish you can use for meal prep! I used to make all the time earlier this year when my calories allowed. Enjoy! https://cookpad.com/eng/recipes/25194966 Ps: I've had a lot of requests on Instagram for recipes during prep, so this is my new recipe page so it's a little light at the moment until I have time after comps to add more. The main objective is to take interesting recipes and make them macro friendly, initially starting with low calories and then putting tips in on how to increase it if you require.

Share a selfie and your favorite pizza topping!

There’s something about these chilly fall days that just begs for a bowl of comfort, and nothing hits quite like a vibrant, steamy tofu vegetable miso soup. 🍂🍜 It’s the kind of cozy, fragrant pot that warms you before you even take your first sip. Not only is it cozy and satisfying, but ingredients like red onion, fresh ginger, turmeric, and miso also help support your immune system, keeping you nourished and resilient as the temperatures drop. Fall reminds me to slow down, cook intentionally, and choose foods that nourish without overcomplicating life. And honestly, a cozy bowl of miso soup on a crisp day hits that balance perfectly. 🌿 Ingredients 🌿 ✨ Soft, silky cubes of tofu ✨ Sliced red onion ✨ Fresh, zesty ginger ✨ Golden fresh turmeric ✨ Chopped leek ✨ Diced potatoes ✨ Sliced carrot ✨ Bunches of crisp, nourishing greens ✨ Miso paste ✨ 8 cups water 🌿 Directions 🌿 Start the base: Bring 8 cups of water to a boil, then turn it down to a gentle simmer. Add long-cooking veggies: Add the onion, potatoes, and carrots to the simmering water and let them soften. Add aromatics + sturdy greens: Stir in the fresh ginger, fresh turmeric, chopped leeks, and any tougher parts of your greens (like stems, if you enjoy them). Add leafy greens: Once the base veggies start to soften, add all your leafy greens and let them wilt beautifully into the pot. Add the tofu: Gently place in the tofu and heat everything together until all the vegetables reach your desired tenderness. Miso magic: Remove the pot from heat. Add a ladle of hot broth to a bowl, mix in your miso paste until fully dissolved, then pour it back into the soup.Use as much miso as tastes delicious to you — many batches take around 6–8 tablespoons, but it always varies. The golden rule: Never boil the soup after adding miso. Heat will dull its flavor and destroy the beneficial probiotics that make miso so nourishing. Make it your own: One of my favorite things about this soup is its flexibility — you can substitute any vegetables you like. The beauty of it is that all the different veggies come together to create a rich, layered, complex flavor. I also love making this soup as a way to use up older vegetables so they don’t spoil or go to waste. It’s comforting, delicious, and a little act of kitchen sustainability all in one bowl. ♻️🥕🌱

I'm loving the 10k steps a day challenge. I'm mostly making my steps fun walking in nature with my friends and fur friends 😃 I love exploring off the beaten path and finding fun things like this carved mushroom 🍄 How are you guys making your steps and squats fun!?

Does tea count towards my water intake? I'm imagining herbals, yes? But what about say roibois with a splash of oat milk? @Samara Nicole Vegan Squad Coach @Alexis Nee Vegan Squad Coach 🙏✨️