Leftover roast

“Arguably, the greatest culinary contribution Britain has given the world is the Sunday roast. It’s good in soup form on Monday, too. Take your leftover chicken and cabbage. Add canned tomatoes. Pour in chicken stock, then throw in onion, celery, and carrot if you’re feeling extravagant. Add garlic, a few herbs, and let everything become acquainted in a stockpot. Add beans for extra protein and fiber, and you’re good to go.” —Chef Bodean Hammett

Açaí bowl

“After a gruelling long run, I discovered SunLife Organics’ açaí bowl, a total game-changer. Packed with about 80 grams of protein thanks to their Noble protein blend (a powerhouse of beef organ goodness), it’s topped with mango, goji berries, coconut, peanut butter, and granola. It refuels me fully so I’m ready to hit my next workout strong.” —Ultrarunner Matt Johnson

The big scramble

“I scramble nine eggs with greens, mushrooms, cheese, and smoked sausage, then pair it with a bagel for carbs. It’s quick to make, easy to scale up or down (I like to add grits), and fuels long days of training, coaching, and teaching.” —Kenny Selmon, senior instructor, Barry’s Bootcamp, and a former Track & Field Olympian at Tokyo 2020

Shake and muesli combo

“When it comes to high-protein meals my favorite is a Rise311 vanilla protein shake. Each serving delivers 30 grams of protein, blended with my milk of choice, a whole banana, and a generous spoon of nut butter. I start most mornings with it before moving on to a whole-food muesli, using it as a fast, effective foundation for the day. I’ll rotate nut butters or milk substitutes, but the core ritual stays the same.” —Jason Walsh, celebrity personal trainer to Bradley Cooper and Miles Teller

This story originally appeared in British GQ.