10,000 fibre recipes

Made this recipe for dinner yesterday, and it was light, tasty and I absolutely loved it. I didn't have asparagus on hand, so I used broccoli instead, and it worked just fine. I also added half chopped red bell peppers to make the dish more colorful and appealing.

Homemade apple-berry granola: oats, pecans, pumpkin seeds, and dried cranberries baked with fresh granny smith apple, maple syrup, and cinnamon until golden and crisp. Naturally gluten-free.

Summer white bean soup with sauteed celery, swiss chard or kale, a splash of rice vinegar, and a hint of liquid aminos. Light, vegetarian, naturally high in fiber and gentle enough for warm weather.

Hummus guacamole: a Mediterranean-Mexican mash-up dip with avocado, hummus, tomato, scallion, and green chiles. Vegan, high-fiber, ready in 15 minutes. Serve with pita wedges.

Carrot and ginger soup with apples, fresh ginger, and a splash of sherry blended into a smooth, naturally sweet vegan puree. Healthy, gluten-free, and ready in 30 minutes from one pot.

Whole wheat banana muffins made with mayonnaise in place of oil and eggs. The mayo keeps them moist and tender, and one bowl is all it takes. A quick, wholesome way to use up brown bananas.

Browned tofu cubes, crispy sugar snap peas, a few mushrooms and sweet bell peppers are stir-fried with garlic, ginger, scallions, and Chinese seasonings. Quick, easy and tasty, great for a busy week-day supper.

Creamy squash, apple, and corn bisque: butternut, Granny Smith apples, and sweet corn simmered with leeks, finished with cream and nutmeg. A tart-sweet fall bowl topped with toasted pumpkin seeds.

WOW!! This burger was so easy to make, I could not believe how delicious they came out! I have already made a second batch, wrapped them individually with foil and put them in the freezer. Yum!

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)

These black bean croquettes are so good. Serve them with salsa, or put them into whole wheat pita with yogurt and cucumber sauce as a quick lunch or dinner.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

Berry orange banana muffins made with whole wheat flour and natural bran. Mashed banana and frozen orange juice concentrate sweeten these high-fiber breakfast muffins, dotted with juicy blueberries or raspberries.

An Indian inspired recipe is full of flavor, a great side dish with some grilled meat.

Spiced pumpkin soup with cumin, coriander, cinnamon, and cloves blended into a velvety, dairy-free puree. A high-fiber, vegetarian fall soup that goes savory rather than sweet.