#fiberfull

These Juicer Pulp Mini Muffins are a great way to use up leftover juicer pulp while creating a tasty and healthy treat. Packed with fiber and natural sweetness from fruits and veggies, these muffins are perfect for a quick snack or breakfast on the go.

Ingredients: 2 cups juicer pulp carrot, apple, and beet. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup maple syrup. 1/4 cup almond milk. 1/4 cup coconut oil, melted. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon salt. 1/2 cup raisins or chopped nuts optional.

Instructions: Preheat the oven to 350F 175C. Grease a mini muffin tin or line with paper liners. In a large bowl, combine the juicer pulp, flour, oats, maple syrup, almond milk, coconut oil, baking powder, baking soda, cinnamon, ginger, and salt. Mix well until fully combined. If using, fold in raisins or chopped nuts. Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious and nutritious muffins as a snack or breakfast option!

Prep Time: 15 minutes

Cook Time: 15 minutes

This berry blast smoothie is a perfect choice for reducing calories without sacrificing flavor. Packed with antioxidants, fiber, and protein, it's a satisfying and healthy treat.

Ingredients: 1 cup frozen mixed berries. 1/2 cup unsweetened almond milk. 1/2 cup low-fat Greek yogurt. 1 tablespoon chia seeds. 1 teaspoon honey optional. Ice cubes optional.

Instructions: In a blender, blend the frozen mixed berries, almond milk, low-fat Greek yogurt, and chia seeds together. For a little sweetness, you can add honey. If you want it colder, add ice cubes and blend until the mixture is smooth and creamy. Pour into a glass. If you want, add some fresh berries or mint leaves to the top. Have fun with your tasty and low-calorie berry blast smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

A nutritious and delicious sandwich packed with lean protein, healthy fats, and fiber, perfect for a satisfying and energizing lunch.

Ingredients: 2 slices whole wheat bread. 4 ounces sliced turkey breast. 1/4 avocado, mashed. 1/4 cup spinach leaves. 1/4 cup sliced cucumber. 1 tablespoon Dijon mustard.

Instructions: One piece of bread should have avocado mashed on it. On top of the avocado, put turkey, spinach, and cucumber. Make a mustard spread on the other piece of bread. Put the two slices together to make a sandwich. Cut on the diagonal and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

These vegan gluten-free black bean brownies are a healthier alternative to traditional brownies, packed with fiber and protein from black beans and free from gluten. They're fudgy, chocolatey, and irresistibly delicious!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 2 tbsp ground flaxseed. 6 tbsp water. 1/2 cup cocoa powder. 1/4 cup coconut oil, melted. 1/2 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Set the oven to 350F 175C and heat it up. Spray or line an 8x8-inch baking pan with cooking spray. Put water and ground flaxseed in a small bowl and mix them together. Do nothing for 5 minutes so it can get thicker. Black beans should be blended in a food processor until they are smooth. To the food processor, add the flaxseed mix, cocoa powder, maple syrup, vanilla extract, baking powder, and salt. Also add the melted coconut oil. Mix until everything is well mixed. Add vegan chocolate chips and mix well. Spread out the batter in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the brownies cool all the way down before cutting them. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

A hearty and tasty vegan chili made with kidney beans, lentils, and fragrant spices. Great for a cozy dinner during the week or a get-together with friends. This chili doesn't have any gluten and is full of protein and fiber from plants.

Ingredients: 1 cup dry green lentils. 1 can 15 oz kidney beans, drained and rinsed. 1 can 14.5 oz diced tomatoes. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 2 carrots, diced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon oregano. 1/4 teaspoon cayenne pepper optional, for extra heat. Salt and pepper, to taste. 4 cups vegetable broth. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the carrots, onions, garlic, and bell pepper. It will take about 5 minutes of sauting until the vegetables are soft. Add the cayenne pepper, oregano, chili powder, cumin, and paprika, and mix them in. For another one to two minutes, until it smells good. Put kidney beans, lentils, diced tomatoes, and vegetable broth in the pot. Bring to a low boil. Turn down the heat and cover the chili. Let it cook for about 25 to 30 minutes, or until the lentils are soft. Add pepper and salt to taste. If necessary, change the seasoning. Top it off with your favorite toppings, like vegan sour cream, avocado, or cilantro, and serve it hot.

Prep Time: 10 minutes

Cook Time: 35 minutes

These Mushroom and Kale Tacos are a delicious and healthy vegetarian option. The combination of earthy mushrooms and hearty kale makes for a satisfying and flavorful taco filling. You can customize them with your favorite toppings like cheese, salsa, and sour cream.

Ingredients: 8 oz mushrooms, sliced. 2 cups kale, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cheese optional. Salsa and sour cream for topping optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. When you add the onions and garlic, saut them until they smell good and become clear. Put in the kale and mushrooms. Cook for 5 to 7 minutes, until the kale is soft and wilted. Add salt, pepper, cumin, and chili powder to taste. Mix well. You can heat the corn tortillas up in the microwave or a dry pan. Put some of the mushroom and kale mix on each tortilla. If you want, you can add shredded cheese on top. If you want, you can serve it with salsa and sour cream. Have fun with your beef and kale tacos!

Prep Time: 15 minutes

Cook Time: 15 minutes

This hearty and nutritious chicken and vegetable stew is perfect for busy days. Packed with protein and fiber, it's a wholesome meal that will keep you satisfied. Plus, it's freezer-friendly, making it a great option for meal prep.

Ingredients: 1.5 lbs boneless, skinless chicken breasts, diced. 4 cups mixed vegetables carrots, celery, bell peppers, onions. 1 cup low-sodium chicken broth. 2 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine diced chicken, mixed vegetables, chicken broth, minced garlic, thyme, rosemary, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low heat for 6-8 hours, or high heat for 3-4 hours, until chicken is cooked through and vegetables are tender. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

These vegan lentil tacos are a delicious and nutritious alternative to traditional meat tacos. Packed with protein and fiber, they are sure to satisfy your cravings while keeping you feeling full and satisfied.

Ingredients: 1 cup cooked lentils. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. Taco shells or tortillas. Toppings of choice: avocado, salsa, shredded lettuce, etc..

Instructions: In a pan, saut onion and garlic until softened. Add bell pepper and cook until tender. Add cooked lentils, cumin, chili powder, salt, and pepper. Stir well. Warm taco shells or tortillas according to package instructions. Fill taco shells or tortillas with lentil mixture. Top with desired toppings such as avocado, salsa, or shredded lettuce. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes