Tyler Yan on Instagram: "Today’s lunch A Buddha bowl with a base of quinoa and rice, topped with miso-glazed tofu, roasted sweet potatoes, roasted beets, edamame, teriyaki-roasted chickpeas, avocado, and a generous drizzle of extra miso dressing. On the side: a simple arugula salad dressed with fresh lemon juice and olive oil, and dragon fruit for something sweet. ⸻ Miso Tofu Recipe • 1 block extra firm tofu • 2 heaping tablespoons miso paste • 1 tablespoon honey (or to taste) • 3–4 tablespoons

Emily English on Instagram: "What I eat in a day as a nutritionist 👇🏼 Let me know what recipes you want written up 🫶🏻 For breakfast, I made my frozen fruit high fibre crumble. For me protein and fibre are king when it comes to building healthy meals. This version is so quick and easy, using a frozen summer berry fruit mix which is full of antioxdants and the crumble top is a mix of jumbo oats, brown sugar, egg whites,cashew butter, but you can use any nut butter, cinnamon and salt. bake unti