#fiberfilled

[polygawn]

For people on a ketogenic diet, these Keto Berry Smoothie Breakfast Bowls are a tasty and filling way to start the day because they are full of healthy fats, fiber, and antioxidants.

Ingredients: 1 cup frozen mixed berries. 1/2 cup full-fat coconut milk. 1/4 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 tablespoon almond butter. 1 teaspoon vanilla extract. 1/2 tablespoon erythritol or stevia optional, for sweetness. Toppings: sliced almonds, shredded coconut, fresh berries, chia seeds.

Instructions: In a blender, combine the frozen berries, coconut milk, almond milk, chia seeds, almond butter, vanilla extract, and sweetener if using. Blend until smooth and creamy, adding more almond milk if needed to reach desired consistency. Pour the smoothie into bowls. Top with sliced almonds, shredded coconut, fresh berries, and additional chia seeds. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Neuro.ca

[kaydenlane]

These spicy cilantro pepita pesto stuffed peppers are bursting with flavor and nutrients. The creamy cilantro pepita pesto adds a zesty kick, while the quinoa and black bean filling provides protein and fiber. It's a satisfying vegan dish that's perfect for a weeknight dinner or entertaining guests.

Ingredients: 4 large bell peppers, halved and deseeded. 2 cups fresh cilantro leaves, packed. 1/2 cup pepitas pumpkin seeds, toasted. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and chopped. 1/4 cup olive oil. 2 tablespoons lime juice. Salt and pepper to taste. 1 cup cooked quinoa or rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1 teaspoon ground cumin. 1/2 teaspoon chili powder.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put garlic, jalapeo, olive oil, lime juice, salt, and pepper in a food processor along with the cilantro and pepitas. To make the pesto, pulse the food until it's smooth. Cook the quinoa or rice and put it in a large bowl. Add the corn, tomatoes, red onion, ground cumin, and chili powder. Add the cilantro pepita pesto and mix it in until it's well mixed. Fill each half of the bell pepper with the quinoa mix. Put the peppers that have been stuffed on a baking sheet that has seen paper on it. Bake the peppers for 25 to 30 minutes, or until they are soft. If you want, you can serve it hot with extra cilantro leaves and lime wedges on top.

Prep Time: 20 minutes

Cook Time: 30 minutes

Already Bored

[dilloaimigrumi]

Youth Builders

[christineandian]

levi stute

[stateofdrought]

This veggie chickpea salad is gluten-free and great for you. It's light enough for lunch or as a side dish. Plus, it tastes great and is full of protein, fiber, and vitamins.

Ingredients: 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 2 tablespoons olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle olive oil and lemon juice over the salad. Season with salt and pepper to taste. Toss gently to combine all ingredients. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Grant Watts

[thesexycalendar]

Not only do these vegan pancakes with chickpea flour taste great, they are also very healthy and full of protein and fiber. They're simple to make and great for a healthy brunch or breakfast.

Ingredients: 1 cup chickpea flour. 1 tablespoon ground flaxseed. 2 tablespoons water. 1 teaspoon baking powder. 1/2 teaspoon turmeric powder. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1 tablespoon maple syrup or agave nectar. 1 teaspoon vanilla extract. Coconut oil or cooking spray for greasing.

Instructions: Ground flaxseed and water should be mixed together in a small bowl. Allow it to thicken for a few minutes, making a flax "egg." Whisk the chickpea flour, baking powder, turmeric powder, and salt together in a large bowl. Then, add the flax "egg," maple syrup, vanilla extract, and nondairy milk. Mix until it's smooth. Warm up a griddle or skillet that doesn't stick over medium heat. Use cooking spray or coconut oil to lightly grease the pan. For each pancake, put about 1/4 cup of batter on the pan. Once the top starts to bubble, flip it over and cook until the other side is golden brown. Do it again with the rest of the batter, making sure to grease the pan as needed. Top the pancakes with your favorite things, like vegan yogurt, fresh fruit, or maple syrup while they are still warm.

Prep Time: 10 minutes

Cook Time: 15 minutes

Tanya Atkins

[huxxsux]

These vegan black bean brownies are very tasty, rich, and moist. Because they are made with black beans and oats, they are healthier than regular brownies and are full of fiber and protein. There's also no guilt involved in making them, and they're simple to do.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1/2 cup cocoa powder. 1/2 cup rolled oats. 1/2 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan chocolate chips.

Instructions: Preheat the oven to 350F 175C and grease a baking dish. In a food processor, blend black beans, cocoa powder, rolled oats, maple syrup, coconut oil, vanilla extract, baking powder, and salt until smooth. Fold in vegan chocolate chips. Pour the batter into the greased baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing and serving.

Prep Time: 10 minutes

Cook Time: 25 minutes

Kevin

[recipecardsandcocktails]

Kill the Cold Weather with Haley's Hearty Vegetable Soup!

Haley's Hearty Vegetable Soup #soup #nutrition #registereddietitian #dietitian #healthydinner #soupweather #winter #vegetarian #vegetariandinner #yummy #fiberfilledmeal #loadedsoup #vegetablesoup #simplerecipes

Yes it is still February… and yes it is still freezing out 😦 Grrrrr! On the bright side, it is still soup weather! Give my brand new loaded vegetable soup recipe a try for dinner this week. The best part is you can really choose to use any vegetables you like! Feel free to make swaps and try it different ways. This soup is packed with plenty of nutrients with all the vegetables as well as lots of…

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