Post-Workout Food

Before grilling chicken, Francis Mallmann tucks orange zest and just-picked oregano under the skin. The fresh flavor is amazing with the crispy, smoky bird.

"When I make the dressing for the farro salad, I like to use young ginger, which is tender and easy to grate. And it's just so juicy," says chef Annie Somerville.

Padma Lakshmi likes using yuzu (a sour Asian citrus fruit) in the vinaigrette for this salad, a simple but bold combination of spinach, basil and juicy plums. Yuzu can be hard to find, so a mix of lemon juice and lime zest is equally good here. Finishing the salad with flakes of sea salt gives it a nice unexpected crunch.

Parsley, garlic, lemon juice, and oil–that's all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You'll be surprised how flavorful it is.

For a new twist on the usual hummus or guacamole, try this delicious mash-up of the two. It's great with crudites, crackers and corn chips, or as a sandwich spread.

Alex Stupak created this light, airy egg white frittata because he wanted to offer a brunch dish at Empellon Cocina that was healthy yet still delicious. To serve alongside, he makes a warm salsa ranchera (Spanish for "ranch-style sauce") by blending roasted tomatoes, garlic and jalapenos.

Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets a dose of protein from almond butter.

Because of the film festival and holiday resolutions, January is peak season for egg-white omelets at Sundance. Although there are a large proportion of Hollywood guests who choose their own fillings, this cheesy vegetarian version is extremely popular.

Dr. Andrew Weil mixes sake with soy sauce, sesame oil and brown sugar to make an Asian-accented glaze for shiitake. Using the meaty-tasting mushrooms as a topping for salmon creates a dish loaded with heart-protective omega-3 fatty acids, B vitamins and protein.

Low in fat but high in protein, beans are one of Joe Bastianich's favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: "The bigger and creamier the beans, the better."

Quinoa is one of the most versatile gluten-free ingredients. It's high in protein and fiber, and makes a fantastic healthy grain salad. This easy salad features crunchy sugar snap peas and roasted pumpkin seeds for salty crunch. It can be made in advance and enjoyed at room temperature for picnics, cookouts or just a healthy brown bag lunch.