If you generally go for a plant-based milk alternative? Opt for soy or pea milk to get the most protein bang for your buck. These types have around seven to eight grams per serving –substantially more than their popular counterparts oat, almond, and hemp.

8. Add lentils to your ground beef

Addison loves adding lentils to any recipes that include ground meat because they mimic its taste and texture – and help her eat more fibre at the same time. You don’t even have to cut the amount of meat in your recipe. Just add a cup of lentils to the mix, and enjoy the extra benefits. She recommends trying this trick anywhere you’d normally only use ground beef, so in things like pasta bolognese, shepherd’s pie, and even meatballs.

9. Don’t sleep on tinned fish

In case you haven’t already heard, tinned fish is on the upswing. Yes, it’s thanks in part to its image makeover – so many trendy TikToks – but also to the fact that it’s finally being recognised as an excellent source of protein. Harbstreet says she’s been recommending it to clients for years as a way to infuse everything from salads to pasta with that much more protein. A three-ounce can of tuna, for instance, will pack in 22 more grams.

And the nice thing is, because canned fish is shelf-stable, you can pack it with you for on-the-go meal-making. Don’t have time to grill a piece of chicken for your salad lunch? Take a can of salmon or tuna (or whatever you prefer) and add it to your meal right at your desk, she says.

10. When in doubt, sprinkle on the cheese

There’s never a wrong reason to finish your meal with cheese, but the protein add you’ll get is a particularly solid one. All it takes is a few more sprinkles of Parmesan than normal to your pasta or an extra cube of cheddar to add one to four more grams of protein to a salad.

11. Fill your freezer with pre-cooked meats

If you struggle to use up things like chicken and beef before they go bad, you’re not alone. Harbstreet says it’s much easier to be able to rely on animal proteins if they don’t have a ticking clock attached to them, which is why she recommends opting for frozen versions instead. Even more convenient? If they’re already pre-cooked. That way, you literally just have to warm them up to enjoy – no need to worry about whether or not your chicken is fully cooked. Throw a few slices into a stir-fry, pasta sauce, or soup and enjoy in no extra time.

12. Keep a bag of peas in the freezer for fried rice and beyond

You probably already have one in there, but chances are, it’s been neglected in the back for way too long. Well, put it to good use, because half a cup of these little green guys offers about four extra grams of protein, Geiger says. Adding them to fried rice is classic, but they’ll also be right at home in creamy pasta dishes and even salads.

13. Swap mayo for yogurt or cottage cheese (or both)

Mayonnaise is one of the most beloved ways to add moisture and creaminess to sandwiches and salad dressings. But Addison says you’ll get roughly the same effect and a few more grams of protein by using an alternative like yogurt or cottage cheese instead. If you wouldn’t dream of skipping mayo, consider combining it with one of those two higher protein options to get a little more oomph from your sauce.

14. Eat cookies with milk – or another dairy-based treat

While you definitely don’t have to add protein to a dessert for it to be worth enjoying, it definitely doesn’t hurt if you do. One super-easy way to do this? Eat your cookies alongside a dairy-based addition. That could be milk, but Addison recommends a side of Greek yogurt for something a little more exciting (and surprising). She likes to drizzle it with honey and cinnamon and dip her cookies right in, but you could even crush the cookies directly into the mix for a decadent parfait.

15. Make a cheesecake with silken tofu

As a vegan, Geiger is always on the lookout to recreate classic desserts in a plant-based way. Silken tofu helps her achieve an uncanny dairy-free cheesecake recipe, and this substitute also happens to deliver a not-so-insignificant amount of protein. All in all, adding one block of the stuff will leave you with a cake with 20 grams of protein total, equalling out to about a couple grams of the stuff in each slice – and that doesn’t even include any protein you might be getting from nuts in the crust.

16. Bake with a different kind of flour

Making a dessert richer in protein is as simple as swapping traditional flour for a higher-protein alternative in baked goods, like almond or cashew flour, Harbstreet says. When using this approach, try to find recipes that already instruct you to use an alternative flour. Making a one-to-one swap in a recipe that doesn’t might mess with the texture and appearance of the final product, and the last thing you want is a cake that doesn’t rise. For an even bigger boost, add some peanut butter powder too, which will bring some nuance, PB goodness, and even more protein to your baked goods.

17. Use baby spinach as your go-to salad base

You might know spinach for its high-fibre content or health-boosting mix of vitamins and minerals — but it also packs substantially more protein than many of the other leafy greens at about six grams per cooked cup, topping our list of high-protein veggies (because, yep, that’s a thing). So swapping it in for, say, Romaine or Iceberg lettuce can easily protein-ify a salad, not to mention all the other ways you might work more spinach into your life, like in stews, dips, scrambles, smoothies, and more.

This feature originally appeared on SELF.