Marco Fernandez, RD

Marco blends culinary school chops with sports nutrition coaching to keep meals balanced and satisfying.

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Recipes (12)

Blistered grapes and golden halloumi cubes are glazed in a glossy cranberry-balsamic reduction for an easy holiday starter.

A one-pot New Year’s classic: smoky-spiced black-eyed peas, tender collards, and fluffy rice cooked together for an easy, cozy dinner.

Creamy baked orzo with broccoli, sharp cheddar, and a crisp breadcrumb topping for a comforting vegetarian dinner.

Caramelized sweet potato cubes glazed with savory doenjang and maple syrup tucked into crisp lettuce with crunchy vegetables.

Roasted tofu, peppers, and onions seasoned with smoky spices served over rice and black beans for easy vegetarian meal prep.

Bell peppers filled with herby quinoa, chickpeas, and tomatoes, then baked with crumbled feta for a gluten-free vegetarian dinner.

Pillowy potato gnocchi baked in a creamy pumpkin-sage sauce with melty mozzarella and crispy breadcrumbs.

A puffy oven-baked pancake folded with sharp cheddar and fresh chives for a savory vegetarian brunch centerpiece.

Thick cauliflower steaks lacquered in a Marmite-maple glaze, roasted until charry, then served over a bright pea and mint smash with hazelnut crunch.

One-pot red lentils simmered with coconut milk, ginger, and greens for a sunshine-hued stew ready in under 40 minutes.

Sheet-pan roasted cauliflower and chickpeas coated in shawarma spices, piled over tangy tahini yogurt and crunchy herbs on warm pita.

Overnight sourdough strata with garlicky spinach-artichoke filling, gruyère, and sun-dried tomatoes—perfect for Christmas brunch.

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Seven morning templates that deliver 20 grams of protein using whole foods, smart layering, and zero chalky scoops.

Follow this simple framework to hit 25+ grams of protein without meat.