8,375 high fibre recipes

Spicy lentil and tomato soup with garam masala, turmeric, coriander, and chili powder. A vegan, high-protein Indian-spiced soup that simmers into a thick, warming bowl in under an hour.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Candied pumpkin baked with sugar until syrupy and topped with bacon. A 3-ingredient Southern-style sweet pumpkin side dish with smoky, salty contrast from the bacon.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Potato burgers made with grated potatoes, onion, and whole wheat flour. A 4-ingredient vegan patty with crispy edges and a tender center, ready in 20 minutes with no oil needed.

Roasted butternut squash and red lentil soup pureed with orange juice and spiced with cinnamon, cumin, coriander, and ginger. A vibrant, velvety vegan bowl.

Currant syrup made from mashed currants, raspberries, and sour cherries strained and dissolved with sugar into a concentrated fruit syrup. A three-berry preserve for drinks and desserts.

Linguini with roasted tomato sauce, grilled Roma tomatoes, sauteed portobello mushrooms, and fresh basil. A restaurant-style plated pasta with elegant presentation and deep roasted flavor.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Homemade raspberry liqueur made with fresh berries, sugar syrup, and grain alcohol. A French-style framboise that ages for weeks into a beautifully clear, fruity spirit.

Scented cinnamon ornaments made with ground cinnamon, applesauce, and cloves. A classic no-bake holiday craft that fills your home with warm spice fragrance.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.