Diala Canelo

Breakfast prep makes for smoother mornings. With these staples on hand, a satiating breakfast is never far from reach.

These squares pack 19 grams of protein per serving and can be eaten warm or cold. Enjoy them on their own, with a side salad, or on a roll with a swipe of garlicky mayo.

Fragrant and spiced with cinnamon and cardamom, this baked oatmeal has approximately 21 g of protein per serving. Cut it into squares and top with yogurt—it's comfort in a bowl.

Flour tortillas make a crispy, quick crust for a hearty egg, cheese and vegetable filling for this breakfast pie, which contains 24 g of protein per serving!

Light and fluffy with a delicate crumb, these pancakes feature 21 g of protein per serving. Top with your favourite berries and a dollop of Greek yogurt.

This pudding is packed with 21 g of protein per serving, plus gut-friendly fibre.

It’s time to ditch the sad desk snack for a proper power-up meal.

Enjoy them on their own, or pair them with soup or salad.

Travelling in Rome made me fall in love with burrata, especially when it’s dressed simply with good olive oil and a bit of salt and pepper. I like adding roasted vine-ripened tomatoes and placing it all on a thick slice of crusty sourdough. Perfect for lunch under the sun.—Diala Canelo

The amount of veg in this recipe is just a guide. Roast as many of your favourite vegetables as you like on Sunday, and you'll have the base for a week’s worth of sandwiches. Topped with pesto and creamy mozzarella, they make for a hearty and refreshing filling that has been on heavy rotation at my home lately.—Diala Canelo

If you haven’t tried kimchi paired with scrambled eggs, you’re in for a treat. The creaminess of the soft scramble goes so well with the spiciness and umami flavour of the kimchi. With this sandwich, you get texture and vibrancy in every single bite—and a filling, protein-packed lunch to boot.—Diala Canelo

I love a good open-faced sandwich for lunch or dinner, and this mushroom tartine is by far one of my favourites. It’s simple to make, but the flavour of all the mushrooms together is so complex and rich. Adding the creamy ricotta makes it a great appetizer as well—double or triple the recipe and cut into finger-food portions.—Diala Canelo