10,000 fibre recipes

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Make your own bean burgers with TVP, pinto beans, bread crumbs, and other spicies. They taste a lot more flavorful than the store-bought frozen ones.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Mashed sweet potatoes blended with roasted bananas, orange juice, brown sugar, cinnamon, cardamom, and a pinch of red pepper flakes. A naturally creamy, butter-free holiday side that skips the marshmallow fluff.

Chicken, broccoli rabe, and feta piled over garlic-rubbed toast. A bright, high-protein skillet where bitter rapini, briny feta, and juicy cherry tomatoes balance on crisp whole wheat bread.

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

Moist inside and crispy outside, these scones are full of flavors.

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A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Grilled salmon over whole wheat apricot couscous topped with a lemony cilantro-yogurt sauce and toasted cashews. A healthy, high-fiber dinner bursting with color, ready in 30 minutes.

Breakfast muffins are not always sweet, give these savory and delicious muffins a try, also use up your leftover ham or turkey from the big holiday.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

Crisp asparagus spears meet charred red peppers and tangy goat cheese in this vibrant spring salad. Fresh shallots and garlic-spiked vinaigrette bring the whole thing together in under 10 minutes.

Carrot zucchini vichyssoise pairs three separate vegetable purees, orange carrot, pale green zucchini-leek, and bright green zucchini skin, swirled together cold in one bowl. A stunning chilled summer soup.