Nealy Fischer, founder of The Flexible Chef and author of the upcoming book, "Food You Want For The Life You Crave": "High in protein, folate, manganese, copper, vitamin K, and other essential nutrients that help the body thrive, edamame is a healthy and satisfying snack."

· 400 g of frozen edamame

Just pop frozen edamame in boiling water for a few minutes. Sprinkle with salt and serve warm.

Image via Nealy Fischer

Elise Museles, food psychology and nutrition expert and host of the Once Upon a Food Story podcast: "This includes the same mood-boosting nutrients as the classic chia pudding — except this is the speedy five-minute warm version! With healthy fats and a dose of plant-based protein, this breakfast (or snack) will keep your blood sugar stable and your sweet tooth satisfied."

· 2 tsp coconut oil
· 1/4 cup chia seeds
· 1 cup plant-based milk of choice
· 1/4 tsp cinnamon
· 1 tsp freshly grated ginger
· 1/4tsp vanilla
· Pinch of sea salt
· Maple syrup or sweetener of choice to taste
· Optional: lemon zest
· Topping ideas: sautéed squash, apple, pear, banana, pomegranate seeds, nuts

Add the coconut oil to an 8-inch skillet or medium-sized pot over medium heat. Once the oil has melted, pour the nut milk and chia seeds into the pot. Mix well. Reduce to medium-low heat and stir for 4-5 minutes or until the mixture thickens. Remove from heat and add in the spices, maple syrup, sea salt and vanilla. Pour into a bowl and add toppings.

Image via Elise Museles

Sassy Gregson-Williams, ballerina and founder of Naturally Sassy: "This smoothie has a good balance of carbohydrates, protein and fats. The key with protein smoothies is making sure your protein powder is good quality both nutritionally and for taste purposes."

· 1 frozen banana
· 2 tbsp oats
· 2 scoops protein powder
· 2 tsp almond butter
· Handful kale
· Handful spinach
· 1 cup almond milk

Add all ingredients to a blender and blend until smooth.

Image via Sassy Gregson-Williams

Corey Phelps, NASM certified personal trainer with a B.S. in Nutrition: "I love this snack because it's packed with protein, healthy fats and veggies."

· 2 or 3 slices of turkey
· 1/4 avocado sliced
· Tomato
· Large leaf lettuce like Boston Bibb

Roll it up and enjoy.

Image via Corey Phelps

Amanda Chantal Bacon, founder of Moon Juice: "This is a recipe that is quick to make, but you won't be able to enjoy it right away. Apple cider vinegar is incredible for gut health and alkalization and turmeric helps the body process fat while acting as a powerful anti-inflammatory, liver support, blood cleanser and overall wonder root. This is quite the beautifying pickle. Turmeric stands up nicely to ghee and other fats, so it's great paired with heavier meals. It's just the thing to serve alongside rich curries. I also love little slivers of it buried in an avocado wrap or to spice up a grain bowl. My favorite part may be the garlic juices it creates. Mixed with olive oil, it's a perfect dressing and you can sip on it straight as an immunity shot or digestion tonic. Not gonna lie, though: Your hands will get stained with golden turmeric — think of them as battle scars from pickle making!"

· 1 (3 ounce) piece fresh turmeric root
· 3 cloves garlic, smashed with the side of a knife
· 3 chiles de arbol, torn in thirds by hand
· 1/2 tsp pink salt
· 1/2 cup apple cider vinegar

Scrape the peel form the turmeric root with the side of a spoon and then use a mandolin to slice it lengthwise into long, thin strips. Place the sliced turmeric in a clean 1-quart glass jar and add the garlic, chiles, salt, and vinegar. Cover and refrigerate for up to a month, and use as soon as an hour later.

Image via Amanda Chantal Bacon