Quick & Easy

This high-protein, high-fiber smoothie will keep you energized throughout the day.

You won't miss the rice in this high-protein, low-carb quinoa jambalaya. We also mix in lean chicken sausage, shrimp and plenty of good-for-you veggies.

Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.

These blender pancakes couldn't be any easier, making these an great weekday breakfast option. Just blend, cook and eat!

Our peri peri-roasted chicken employs Portuguese cooking techniques but uses African ingredients. You'll love the tangy, spicy sauce served alongside sweet potatoes and kale.

Light and fluffy, these triple coconut pancakes are easy to make.

Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking. If you’re inviting your floormates to your room for dinner or a late-night snack, you can get extra fancy and add a dollop of sour cream, fresh cilantro or a dash of hot sauce.

Breakfast in 10 minutes without going down to the cafeteria? All you need is a toaster oven and a few basic ingredients.

Try Jesse Lane Lee's famous Bruschetta Chicken recipe — it contains all the same enticing flavors as regular bruschetta, but she’s swapped out the refined white bread for protein-rich chicken to help keep blood sugar stable for sustained energy.

Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.

Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.

Enjoy these simply as the choco-chip cookie dessert balls they are, or roll these chewy, nutty balls in your choice of topping – goji berries, cacao or coconut – so that every bite is uniquely delicious.

In this warm-weather twist on a Greek salad, both the chicken and the romaine lettuce get a turn on the grill to infuse the dish with a warm, smoky flavor.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

Packed with crunchy veggies, this raw, veg-based version of pad Thai is hydrating on a hot summer day. The blender almond sauce contains healthy fats and is the perfect sweet-salty palate pleaser.

Buying precooked and frozen grains such as brown rice or quinoa makes it easy to add fiber to your meals without cooking them from scratch. Here, they’re tossed with chickpeas and an array of colorful veggies for a complete meal. The recipe makes a little more dressing than you’ll need, so we suggest reserving extras in the fridge for quick weeknight salads and slaws.

In the height of summer, you won't find a better side dish than this deceptively simple combination of peak-season produce.

Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.

A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.

Grilled avocado halves takes these super-fast nachos to the next level. Try them for a lazy dinner or late-night nosh. Serve with sour cream, hot sauce and salsa.

Smoky planked salmon with butter-topped sweet potatoes looks fancy, but this family-style dinner couldn’t be easier. Here, we serve it with grilled asparagus to round out the meal. For a more dramatic presentation, you can use a 1½-lb piece of salmon instead of fillets – you’ll need a larger plank and about 10 minutes more on the grill.

A meal version of the popular dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.

These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.

Perfect on any salad, this vinaigrette is zesty and and light.