1,735 high fibre recipes

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

A rustic free-form peach pie heaped with juicy peaches and brandy-plumped cherries over a layer of toasted almonds, the pastry folded loosely over the top and dusted with cinnamon sugar. Juicy and golden.

Classic gazpacho made with fresh tomatoes, cucumber, red pepper, red onion, jalapeno, cilantro, and red wine vinegar. A chilled no-cook Spanish soup pureed smooth and served cold.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Peasant style fish pan-sears halibut fillets with lentils, green olives, tomato, shallot, and a quick balsamic pan sauce. Rustic French-inspired one-skillet dinner ready in 30 minutes.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

Italian pasta and bean soup (pasta e fagioli) simmers Great Northern beans with onion, carrot, celery, zucchini, and tomato paste, then finishes with al dente pasta. A rustic, hearty peasant-style bowl.

Orange and jicama salad with sliced avocado over mixed greens, dressed with a tangy orange-lemon vinaigrette. A bright, crisp, Mexican-inspired side salad for tacos or grilled fish.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Low-calorie cottage cheese plate with fresh vegetables or tropical fruit, a hard-boiled egg, and rye crisp crackers. A high-protein, no-cook light lunch on a bed of lettuce.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.