#fiberandprotein

[incap22]

This healthier whole wheat pie crust is a great option for those looking for a more nutritious alternative to traditional pie crusts. With whole wheat flour, it offers fiber and protein while still being delicious and easy to make. Plus, at only 143 calories per slice, it's a guilt-free option for your favorite pies!

Ingredients: 1 1/2 cups whole wheat flour. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 4-6 tablespoons ice water.

Instructions: In a food processor, combine the whole wheat flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough starts to come together. Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 375F 190C. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the dough to the pie dish and trim any excess dough from the edges. Prick the bottom of the crust with a fork to prevent air bubbles. Bake the pie crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and allow to cool before filling with your desired pie filling.

Prep Time: 45 minutes

Cook Time: 12 minutes

My Big Handyman

[aliceversuswonderland]

This Slow Cooker Lentil Soup is a nutritious and hearty meal that requires minimal effort. Packed with protein, fiber, and vitamins, it's perfect for a quick and healthy dinner option.

Ingredients: 1 cup dried lentils. 1 onion, diced. 2 carrots, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste.

Instructions: Rinse lentils under cold water and drain. Place all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils and vegetables are tender. Remove bay leaf before serving.

Prep Time: 10 minutes

Cook Time: 360 minutes

rapid city area scholastic chess club

[stevenhess]

Trust Love and Kindness

[jihanforbes]

A hearty and flavorful black-eyed peas recipe cooked to perfection in a slow cooker. This dish is not only delicious but also a great source of protein and fiber.

Ingredients: 2 cups dried black-eyed peas. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 tsp cumin. 1 tsp smoked paprika. 1/2 tsp cayenne pepper. Salt and pepper to taste. 1 bay leaf. Chopped fresh parsley for garnish.

Instructions: Rinse the black-eyed peas under cold water and remove any debris. In a slow cooker, combine black-eyed peas, chopped onion, minced garlic, diced bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, cayenne pepper, salt, and pepper. Add the bay leaf and stir well. Cover the slow cooker and cook on low for 6-8 hours or until the peas are tender. Before serving, remove the bay leaf and adjust seasoning if necessary. Garnish with chopped fresh parsley and serve over rice or enjoy as a side dish.

Prep Time: 15 minutes

Cook Time: 360 minutes

Kara Kitchen

[empoweryourd-blog]

Our family tradition for Sunday mornings are delicious pancakes!! Of course I make a few changes to the plain recipe to make them a little healthier; first of all we add some mashed bananas, then some plain vegan protein powder and Greek yogurt to make it a complete meal, some flax seed and psyllium fiber to add some extra fiber and to top it off add in some fun mini chocolate chips! #yummy #fiberandprotein #gffree #dietitianmom #happysunday #pinterest (at Empower You - Nutrition • Health • Lifestyle)