Making chilaquiles – my favorite breakfast ever – the proper way from scratch can take a while. So I save frying tortillas and homemade sauce for special occasions, and make this fast version more often by using store-bought chips and sauce from a jar. You can use any salsa or enchilada sauce you like, red or green, and how much you use depends on how wet you want your chilaquiles. The bone broth is to thin out your sauce a smidge (with flavor) and sneak in a little extra protein. If you don't keep have bone broth on hand, any broth works! To pull the fat down you could remove either yolk, cheese, or avocado depending on what type of person you are. The garnishes are the best part, have fun.

Coach Chelsea's Berry Citrus Cake is her go-to pre-run snack, and it's easy to see why. It's filling without being heavy, freezer-friendly, and works with whatever berry and citrus combo you have on hand. Chelsea's personal favorite is orange zest with cherries and blueberries, but the recipe is flexible enough to work with whatever you've got. Make a batch, divide it into portions, and keep them in the freezer for a quick grab-and-go option all week.

This PB&J Smoothie Bowl is simple, satisfying, and perfect for when you're not really feeling a meal. Frozen mixed berries, Fairlife milk, vanilla Greek yogurt, and peanut butter come together in a blender and land in a bowl with 42 grams of protein and 11g of fiber. It's a solid pre or post-training option and a few easy swaps let you dial it up or down depending on your hunger level.

These Blueberry Cheesecake Bites have an oat-butter crust and a creamy filling made with cottage cheese, Greek yogurt, and cream cheese. They're a little on the tart side, so if you've got more of a sweet tooth, the recipe includes easy options to adjust. They’re great for meal prep or a post-workout treat.

Sheet pan recipes are great for when you’re short on time and don’t want to deal with a large mess to clean up. Throw everything in a pan, toss and bake. You can make a large batch to feed a family, or get your meal prep done for the week.

No prep meal prep foods can be a LIFESAVER during busy weeks, traveling and weeks when you just don’t have the mental capacity to cook everything fresh.

Black Iron Nutrition coach Ryann breaks down “No Prep” food options by macro, along with some additional no prep food options specifically for fruits and vegetables. Hopefully this makes you dread meal prep a little less and gives you some more time on the weekends for FUN!

Made with only 2 ingredients, this healthy Greek Yogurt Ranch Dip is perfect for snacking or parties. Serve with vegetables or chicken wings!

I've had a craving for meatballs lately and since I had some lean ground beef in the freezer and some sriracha sauce in the fridge, this seemed like the perfect combo.

As the nights get longer and colder, we often turn to hearty dishes to warm our bodies and souls. This vegan twist on a classic ragu bolognese is the perfect recipe for cold winter weekends.

Packed to the brim with vitamins and fiber, it's so deep and rich and savory, you’ll be surprised there’s no meat, and even more surprised at how macro friendly it is.

Stop steaming your veggies!

I mean, you can steam them if that’s really how you prefer. But there’s a whole world of flavor out there! Your veggies don’t have to be bland and a necessary evil to your meals. Make them the star!

This is one for my friends that need CALORIES! You can certainly still eat it if you’re in a cut and eating less calories, I would just pair it with some veggies on the side to add more volume, do a leaner meat such as ground chicken or turkey or add more cabbage/less noodles. I want to say you could try doing something like banza pasta for more protein, but that might be weird lol. If you try it let me know how it goes!

These can be whipped up so quickly! Oven on. Mix ingredients. Roll out. By then the oven should be preheated and ready to rock. While mine cooked I grabbed some green beans, threw them in a HOT pan with avocado oil, allowed them to blister a bit, then added red chili pepper flakes, sliced garlic and salt and cooked for another minute or two.

This recipe looks more intimidating than it actually it is! It moves pretty quickly so I would recommend getting all of your ingredients prepped beforehand (mise en place!) All in with prepping this will likely take less than 40 minutes.

Do you love quick and delicious meals? If so, check out this one from coach Emi!

This is such a good mix of sweet, heat, crunch and some extra volume from all of the veggies! You can do lettuce wraps to keep your carbs down or throw it into a bowl with some rice to bulk up the carbs, throw some avocado slices on top for extra fat or even a sriracha mayo. You can also use ground turkey instead of ground chicken if you’re not a ground chicken fan. Plenty of ways to switch things up and keep it interesting!

What’s for lunch? How about some easy salmon sliders that even your toddler could put together?

This recipe is so quick and easy! You can start your rice up ahead of time — I throw some jasmine rice in my rice cooker, set it and forget it. Cutting the chicken thin and cooking on higher heat makes the process fast, plus it doesn’t dry your chicken out. Not to mention the amazing sauce that packs so much flavor and deliciousness.

All in, the recipe took less than 30 minutes and I only had to use one pan! You could sub out the chicken tenderloins for chicken breasts or thighs, but make sure to either butterfly your chicken breasts or pound them out a bit in order to make it thin. Chicken gets dried out easily, so I find that using thin slices and cooking at higher temps gets that awesome flavor but keeps it moist.

This recipe is great for anyone looking to enjoy a refreshing summer mocktail while abstaining from alcohol. While you certainly can add tequila and triple sec if you prefer, I promise it is just as enjoyable without the alcohol.

Have you ever been stuck in a meal prep rut? Maybe you’ve been eating the same thing for a week straight, maybe you were never “all about that broccoli and chicken lifestyle”, or maybe you are a little intimated by cooking altogether. Whatever your particular hurdle maybe, I have always found that a good cookbook (or two) can really help shake things up, provide some inspiration, and help guide you towards your next culinary success. Here are the top five cookbooks that I keep in my kitchen…

Who doesn’t love mashed potatoes? This recipe is on the chunkier side, coach Emi likes her’s with some of the skin on to add a bit more texture. The great thing about these is that you can modify the milk and butter to suit your tastes! She used 1% milk in order to keep the fat low, but you can use any milk you like. You can also sub the butter for a vegan alternative, such as earth balance, in case you or any friends/family members aren’t into dairy.