10,000 fibre recipes

Eggs Italiano tops toasted whole-wheat English muffins with a quick zucchini-tomato saute, a perfectly poached egg, and shaved Parmigiano. A brighter, lighter twist on Eggs Benedict for brunch.

Hawaiian baked beans with diced ham, crushed pineapple, brown sugar, and a tangy mustard ketchup glaze. A sweet-savory crowd-sized potluck side that serves 36 hungry guests.

Roasted cherry tomato compote over milky Parmesan polenta. Caramelized shallots and white wine turn simple tomatoes into something extraordinary. Low-fat, vegetarian, and full of flavor.

Honey almond whole wheat bread spiraled with brown sugar, cinnamon, and wheat germ. A rich yeasted loaf brightened with orange zest and buttermilk for weekend bread baking.

This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.

Soft whole wheat rolls with potato flakes for pillowy texture, brushed with egg wash and topped with crunchy rolled oats. Honey-touched dough makes 16 pull-apart rolls.

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Oatmeal, whole wheat flour and honey make this delicious bread, fluffy inside and crusty outside, with the nice and tangy flavor. It is a great breakfast bread, or you can have it at any time.

This mixed seed bread is very healthy, you can use this one replace the white bread!

A cassoulet is traditionally a rich, hearty stew of various meat (this recipe is vegetarian, but you can add meat if you prefer) and or beans with a mix of starchy and aromatic vegetables and herbs.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

Tofu is tossed with a mixture of honey, soy sauce and sesame oil, then baked in the oven, which develops delicious flavor and great texture. Mix together these yummy baked tofu cubes with cooked quinoa, carrots, and Asian seasonings. A flavorful dish that can be served as a side dish or a simply tasty main dish.

Delicious and nutritious. A great side dish to accompany lamb or beef dishes.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.

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.