Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

High Fibre Recipes

965 recipes

Veggie Meatloaf with Checca Sauce
Veggie Meatloaf with Checca Sauce
StarStarStarHalf starEmpty star

A meat-less loaf with a quick and fresh tomato sauce. Freezes well, an easy make-ahead favorite packed with chunks of corn, lentils and rice. One of the best vegetarian loafs I've ever tried.

Apple Oat Moist Muffins-Low fat, Low calorie
Apple Oat Moist Muffins-Low fat, Low calorie
StarStarStarStarEmpty star

These apple and oat muffins are so moist, and they are delicious too, good for breakfast or a tasty snack.

Jamaican Sweet Potato Pudding Cake
Jamaican Sweet Potato Pudding Cake
StarStarStarStarEmpty star

This Jamaican Sweet Potato Pudding cake is smooth and creamy, the coconut milk, raisins and rum add huge flavor to this dessert.

Butternut, Chickpea and Lentil Curry
Butternut, Chickpea & Lentil Curry
StarStarStarStarEmpty star

This North Indian curry is scrumptious, full of protein, fibre and Irion, packed with flavor. Enjoy this delicious and nutritious dish with some naan or crusty bread.

Cream Cheese Stuffed Honey Lemon Cranberry Muffins
Cream Cheese Stuffed Honey Lemon Cranberry Muffins
StarStarStarStarHalf star

These delicious and nutritious muffins are stuffed with a rich cream cheese filling that's combined with lemon zest and honey. Breakfast time has never been this enjoyable!

100% Whole Wheat Pita Bread
100% Whole Wheat Pita Bread
StarStarStarStarEmpty star

First time to make my own pita bread, and I was shocked by how they beautifully puffed. Then I realized it was not hard at all to make your own. Whole wheat flour gave extra tangy flavor, definitely well worth the efforts and will make my own pita bread from now on :)

Eggplant Pomodoro Pasta
Eggplant Pomodoro Pasta
StarStarStarStarHalf star

A simply delicious meal for busy week-days or a cozy dish on the weekends. Layers of yummy flavor and can be served with any pasta.

Breakfast Fruit and Nut Granola
Breakfast Fruit & Nut Granola
StarStarStarStarHalf star

Love the almonds, pecans, and pumpkin seeds in my granola, and this recipe has its all. Plus maple syrup is my favourite go-to sweeter as well. I usually use dried apricots and mangos instead of raisins. Serve it with plain yogurt and fresh berries if they are seasonal. So yummy!

Creme de Brocoli (Cream of Broccoli Soup)
Creme de Brocoli (Cream of Broccoli Soup)
StarStarStarStarEmpty star

Quick, easy and tasty. This cream of brocoli soup is made of broccoli, milk, sauteed onion and milk.

Paleo Maple Syrup Roasted Sweet Potatoes
Paleo Maple Syrup Roasted Sweet Potatoes
StarStarStarHalf starEmpty star

These lovely maple syrup roasted sweet potatoes are tasty with a nice crust to the skin, not mushy at all. The slightly tart but sweet carmelized exterior is a refreshing change to this classic fall vegetable.

Low fat-Chocolate Brownies
Low fat-Chocolate Brownies
StarStarStarHalf starEmpty star

Moist, crumbly and Delicious. Before baking, I felt the batter was not too moistened; after baking, it surprised me, the brownies looked great. When it cooled, I cut them into 24 pieces, they were really tasty.

Multigrain Blueberry and Ginger Muffins
Multigrain Blueberry & Ginger Muffins
StarStarStarHalf starEmpty star

These multigrain muffins are great for breakfast or snack. Oats, whole wheat flour and cornmeal with fresh or frozen blueberries, plain yogurt and ground ginger make these muffins tasty yet healthy.

Makkai ki roti (Griddle-Cooked Corn Flatbread)
Makkai ki roti (Griddle-Cooked Corn Flatbread)
StarStarStarHalf starEmpty star

It is a simple to make corn flatbread, and it can be severed as a side-dish or appetizer with some sauce or dip.

Cheesy Roasted Vegetable Tart
Cheesy Roasted Vegetable Tart
StarStarStarHalf starEmpty star

Fresh fall vegetables: broccoli, fennel and leeks. Or you can use cauliflower, cheesy flavor in the delicate crust with a nice tang from the olive tapenade.

Asian Miso Soup
Asian Miso Soup
StarStarStarHalf starEmpty star

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Roasted Parsnip and Pear Soup
Roasted Parsnip & Pear Soup
StarStarStarHalf starEmpty star

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.