#fiberpacked

[andrewgraham]

dave hawley

[emmagoodalls]

This vibrant and nutritious quinoa and black bean salad is packed with protein, fiber, and flavor. It's perfect for a quick and healthy meal or as a side dish for gatherings.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 ounces black beans, drained and rinsed. 1 cup corn kernels fresh, frozen, or canned. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. Juice of 1 lime. 2 tablespoons olive oil. 1 teaspoon cumin. Salt and pepper to taste.

Instructions: In a medium saucepan, bring the water to a boil. Add quinoa, cover, and reduce heat to low. Simmer for about 15 minutes or until water is absorbed and quinoa is fluffy. In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour dressing over the salad and toss to combine. Gently fold in diced avocado. Serve immediately or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 15 minutes

Multidisciplinary Conference on Engineering Research

[curleddoobles]

A nutritious and filling veggie stew that helps in weight management. Packed with fiber and vitamins, this Instant Pot recipe is a perfect addition to your healthy eating plan.

Ingredients: 1 cup broccoli florets. 1 cup cauliflower florets. 1 cup sliced carrots. 1 cup diced zucchini. 1 cup chopped kale. 1 can 15 oz diced tomatoes. 1 can 15 oz low-sodium vegetable broth. 1 cup quinoa, rinsed. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: In the pressure cooker, mix all the ingredients together. For 5 minutes, set the Instant Pot to high pressure on its own. Let the pressure naturally drop for 5 minutes after the cooking is done, then quickly drop any remaining pressure. Before serving, stir it up well.

Prep Time: 15 minutes

Cook Time: 5 minutes

alexis

[adirtybutthole]

This hearty and nutritious soup is packed with detoxifying ingredients like broccoli and red lentils, making it perfect for a beauty boost. It's rich in fiber, vitamins, and antioxidants, promoting overall wellness and glowing skin.

Ingredients: 1 cup red lentils. 4 cups vegetable broth. 2 cups broccoli florets. 1 onion, diced. 3 garlic cloves, minced. 1 teaspoon ground turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 tablespoon olive oil. Juice of 1 lemon.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the onion turns clear. Put in the paprika, ground cumin, and turmeric and beat them in well. Bring the vegetable broth and red lentils to a boil. Turn down the heat, cover, and let it cook slowly for 15 minutes. Cover, add the broccoli florets, and cook for another 5 to 7 minutes, until the broccoli is soft. Take it off the heat and let it cool down a bit. Blend the soup until it's smooth with an immersion blender. Add salt, pepper, and lemon juice, and taste to see if it needs more or less of each. If you want, you can serve it hot with a drizzle of olive oil and fresh herbs on top.

Prep Time: 10 minutes

Cook Time: 25 minutes

Drip Trip

[tiens-toidroite]

This Keto Almond Flour Bread is a low-carb alternative to traditional bread. It's made with almond flour, coconut flour, and flaxseed, making it high in healthy fats and fiber while being low in carbs.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1 teaspoon baking powder. 1/2 teaspoon salt. 4 large eggs. 1/4 cup melted coconut oil. 1/2 cup unsweetened almond milk. 1 tablespoon apple cider vinegar.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, ground flaxseed, baking powder, and salt. In another bowl, whisk together eggs, melted coconut oil, almond milk, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until well combined. Transfer the batter into a greased loaf pan. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 15 minutes

Cook Time: 40 minutes

ander zicht zwolle

[artofnakoo]

These kid-friendly, healthy chocolate chip snack bars are a tasty and nutritious treat for both children and adults. These bars are a fantastic source of fiber and energy because they are loaded with oats, almond butter, and a hint of sweetness from honey. The addition of cocoa powder and mini chocolate chips makes them irresistibly chocolatey, while dried cranberries and chopped nuts add a delightful texture and flavor. They remain a wholesome snack choice and are ideal for sating sweet tooths.

Ingredients: 1 cup oats. 1/2 cup almond butter. 1/4 cup honey. 1/4 cup unsweetened cocoa powder. 1/4 cup mini chocolate chips. 1/4 cup dried cranberries. 1/4 cup chopped nuts e.g., almonds or walnuts. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: In a large mixing bowl, combine oats, almond butter, honey, and unsweetened cocoa powder. Stir in mini chocolate chips, dried cranberries, chopped nuts, vanilla extract, and salt. Line an 8x8-inch 20x20 cm baking pan with parchment paper, leaving some overhang on the sides for easy removal. Press the mixture firmly into the prepared pan, ensuring it's evenly distributed and compacted. Place the pan in the refrigerator and chill for at least 30 minutes to set. Once set, remove the bars from the pan using the parchment paper overhang, and cut them into 12 equal squares. Serve and enjoy these delicious and nutritious chocolate chip snack bars!

Prep Time: 15 minutes

Cook Time: 0 minutes

Vertical Waves Project

[evak4lyfe]

This Spicy Vegan Black Bean Soup is a tasty and comforting dish that is great for cold days. The black beans add protein and fiber, and the spices make the food smell great. It's an easy meal to make in the slow cooker.

Ingredients: 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 red bell pepper, diced. 2 cans black beans, drained and rinsed. 1 can diced tomatoes. 4 cups vegetable broth. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper adjust to taste. Salt and black pepper to taste. Juice of 1 lime. 1/4 cup chopped fresh cilantro, for garnish. Optional toppings: avocado, vegan sour cream, tortilla strips.

Instructions: You can put bell pepper, onion, garlic, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper in a slow cooker. Make sure to stir everything together well. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the vegetables are soft. To serve, add lime juice and stir. Check the seasoning and make changes if needed. Serve hot with chopped cilantro and any other toppings you like.

Prep Time: 15 minutes

Cook Time: 240 minutes

Latvian Dobermann

[honeyishrunkmypenis]

This Roasted Brussels Sprout Vegan Buddha Bowl is a tasty and healthy meal that is full of plant-based protein and fiber. Roasted Brussels sprouts give the bowl a crispy texture and a savory flavor. The creamy avocado and tangy tahini dressing go well with it. This dish is easy to make, filling, and great for a quick dinner during the week or for meal prep.

Ingredients: 1 cup Brussels sprouts, halved. 1 cup cooked quinoa. 1 cup cooked chickpeas. 1 small avocado, sliced. 1 small carrot, shredded. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste. 1 tablespoon tahini. 1 tablespoon lemon juice. 2 tablespoons water. 1 clove garlic, minced.

Instructions: Preheat oven to 400F 200C. Toss Brussels sprouts with 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Spread Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy and browned. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt to make the dressing. Assemble bowls with cooked quinoa, chickpeas, roasted Brussels sprouts, avocado slices, and shredded carrot. Drizzle with tahini dressing before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

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