8,375 high fibre recipes

Sliced turkey, tangy sauerkraut, melted Swiss cheese, and a homemade Russian dressing on buttered rye bread, broiled until golden and gooey. A lighter spin on the classic deli Reuben that's ready in 25 minutes.

Peanut butter cookies loaded with chopped honey-roasted peanuts and built on honey-nut peanut butter for a sweet-salty double hit. Crisp edges, soft middle, ready in half an hour.

This easy breakfast omelet fills you up and makes you feel great. A delicious and nutritious way to start off your day.

This was very quick and simple to make and the flavor was wonderful...

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

Cheesy, juicy, tasty and delicious. We used all ricotta cheese, put most of the mozzarella cheese into the filling ingredients, which we really enjoyed.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

This nacho casserole is cheesy, tasty and packed with flavors. Serve it with some tortilla chips, heavenly delicious.

A variation of German Apple Strudel with walnuts and raisins using phyllo pastry to speed up the preparation.

A quick, easy and tasty greek style salad that can be made within 20 minutes!

Creamy, refreshing and delicious. You will love this easy one-pot meal that's ideal for a busy weekday dinner.

No sophisticated baking skills are required to make this super fruity and delicious galette. Slice up the plums and strawberries, roughly roll the dough into a round, placed the fruits over the dough, rustically fold the edges around the fruits. How simple is that, and it tastes absolutely delicious!

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

This bread was wonderful. I did change a few things. For half a recipe I used 1 cup of sugar, 4 banana,s, and 1 cup of chopped nuts. I also baked it at 350 and it took approx. a little over an hour. I tested it with a tooth pick. DON'T OVER BAKE!!