8,375 high fibre recipes

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

Grilled pork tenderloin basted in a Hawaiian-style sauce with brown and yellow mustard, horseradish, honey, brown sugar, and grilled pineapple rings on the side.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Spicy cold peanut noodles with soy sauce, hot bean sauce, garlic, and sesame oil tossed with chow mein noodles. Ready in 25 minutes for a quick Chinese-inspired weeknight dinner.

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Quick beef spaghetti sauce with ground beef, tomato sauce, tomato paste, Italian seasoning, and a glug of white wine stirred in near the end. Ready while the pasta boils.

Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.

Cold quinoa summer salad tossed with pecans, black olives, mushrooms, plumped raisins, and scallions in a lemon-soy-olive oil dressing. No cooking required.

No-bake paradise peach pie with fresh peach slices layered over a blended pineapple, pecan, and date filling. Vegan, no refined sugar, and ready without ever turning on the oven.

Rich chocolate cheesecake with melted semi-sweet chocolate, sour cream, and butter on a chocolate-flecked graham cracker crust. Baked low and slow for a dense, fudgy center.

Loaded with 4 cups of blueberries and kissed with almond extract, this sheet pan cake bakes up golden with a juicy berry filling and sweet lemon glaze drizzle.

A tasty and scrumptious dish that will satisfy your hunger and invite new flavors and aromas into your home!