#fiberlicious

These gluten-free chicken and avocado burritos are a delicious and healthy meal option. Packed with protein, fiber, and healthy fats, they're perfect for a quick lunch or dinner. Customize with your favorite toppings and enjoy!

Ingredients: 2 cups cooked chicken, shredded. 2 ripe avocados, sliced. 1/2 cup salsa. 1/4 cup sour cream optional. 1/4 cup chopped fresh cilantro. 4 gluten-free tortillas. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup shredded cheese optional. Salt and pepper to taste.

Instructions: Warm the gluten-free tortillas according to package instructions. Divide the cooked chicken evenly among the tortillas. Top each tortilla with avocado slices, salsa, sour cream if using, cilantro, lettuce, tomatoes, and shredded cheese if using. Season with salt and pepper to taste. Fold the sides of the tortillas over the filling, then roll them up tightly to form burritos. Serve immediately, or wrap in foil for later.

Prep Time: 15 minutes

Cook Time: 0 minutes

This vegan taco salad in a jar is great for meal prepping because it makes lunch or dinner during the week easy and healthy. There is a lot of protein, fiber, and flavor in this meal, which will keep you going.

Ingredients: 1 cup cooked quinoa. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 cup cherry tomatoes, halved. 1/2 cup red onion, diced. 1/2 cup bell peppers, diced. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1 lime, juiced. 2 tbsp taco seasoning. 1 cup lettuce, shredded. 1/4 cup salsa. 1/4 cup vegan sour cream. Salt and pepper to taste.

Instructions: In a small bowl, mix cooked quinoa with taco seasoning until well combined. In each jar, layer ingredients in the following order: quinoa mixture, black beans, corn, cherry tomatoes, red onion, bell peppers, cilantro, avocado, lettuce. Top each jar with salsa, vegan sour cream, lime juice, salt, and pepper. Seal jars tightly and store in the refrigerator for up to 5 days. When ready to eat, shake jar to distribute ingredients evenly, then enjoy straight from the jar or pour into a bowl.

Prep Time: 15 minutes

Cook Time: 0 minutes

These falafel burgers are a tasty and nutritious alternative to traditional burgers. Packed with protein and fiber, they are perfect for a satisfying meal.

Ingredients: 1 cup chickpeas, cooked and drained. 1/2 cup red onion, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup breadcrumbs. 1 tsp cumin. 1/2 tsp coriander. Salt and pepper to taste.

Instructions: In a food processor, combine chickpeas, red onion, parsley, breadcrumbs, cumin, coriander, salt, and pepper. Pulse until the mixture is well combined and forms a thick paste. Divide the mixture into 4 equal portions and shape them into burger patties. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or oil. Cook the falafel burgers for about 4-5 minutes on each side, or until they are golden brown and cooked through. Serve in burger buns with your favorite toppings like lettuce, tomatoes, tahini sauce, and pickles. Enjoy your delicious falafel burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

You can eat this gluten-free Quinoa and Chickpea Salad for lunch or dinner. It's light and refreshing, and it makes a good meal. This dish will keep you full and energized because it is full of protein, fiber, and fresh herbs. Plus it doesn't have gluten!

Ingredients: 1 cup quinoa. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Bring 2 cups of water to a boil in a medium-sized saucepan. Then add the rinsed quinoa. Lower the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. Take the cooked quinoa and use a fork to fluff it up. Then let it cool to room temperature. Put the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint that have been cooked together in a large bowl. Mix the lemon juice, ground cumin, salt, and pepper with a whisk in a small bowl. Add the dressing to the salad and toss everything together. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

This quinoa and vegetable stew is full of protein, fiber, and vitamins and tastes great. This dish is perfect for a healthy weeknight dinner because it makes you feel good.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz diced tomatoes, undrained. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, sliced. 2 cloves garlic, minced. 1 tsp dried thyme. 1 tsp dried oregano. Salt and pepper to taste. 2 cups chopped kale or spinach.

Instructions: In a slow cooker, combine quinoa, vegetable broth, diced tomatoes, onion, carrots, celery, garlic, thyme, oregano, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender and quinoa is cooked. Stir in chopped kale or spinach during the last 30 minutes of cooking. Adjust seasoning if needed before serving.

Prep Time: 15 minutes

Cook Time: 240 minutes

This easy chia pudding yogurt is a delicious and healthy breakfast or snack option. It's rich in protein, fiber, and essential nutrients. You can customize it with your favorite toppings like berries, nuts, or granola.

Ingredients: 1/4 cup chia seeds. 1 cup Greek yogurt. 1 cup almond milk or any milk of your choice. 2 tablespoons honey or maple syrup. 1/2 teaspoon vanilla extract. Fresh berries for topping.

Instructions: In a mixing bowl, combine the chia seeds, Greek yogurt, almond milk, honey or maple syrup, and vanilla extract. Stir well to ensure all ingredients are well combined. Cover the bowl and refrigerate for at least 2 hours or overnight. The chia seeds will absorb the liquid and create a pudding-like consistency. Before serving, give the mixture a good stir to distribute the chia seeds evenly. Top your chia pudding yogurt with fresh berries or your favorite toppings. Enjoy your easy chia pudding yogurt!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Raspberry Acai Smoothie Bowl is a delicious and nutritious way to start your day. Packed with antioxidants and fiber, it's not only beautiful but also a satisfying breakfast or snack option.

Ingredients: 1 cup frozen raspberries. 1 packet of frozen acai puree. 1/2 cup Greek yogurt. 1/2 cup almond milk. 2 tablespoons honey. 1/4 cup granola. 1/4 cup sliced bananas. 1/4 cup fresh blueberries. 1 tablespoon chia seeds.

Instructions: In a blender, mix frozen raspberries, frozen acai puree, Greek yogurt, almond milk, and honey. If you need to, add more almond milk to get the consistency you want. Blend until smooth and creamy. Get a bowl and pour the smoothie in it. Granola, sliced bananas, fresh blueberries, and chia seeds should be put on top of the smoothie. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tasty lentil soup is filling, healthy, and will make you feel good inside. It tastes great and is full of protein, fiber, and flavor. It's great for cozy dinners or cold days. When you mix aromatic vegetables with savory spices, you get a rich and satisfying soup that you'll love.

Ingredients: 1 cup dried lentils. 4 cups vegetable broth. 1 onion, chopped. 2 carrots, diced. 2 celery stalks, chopped. 2 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Rinse lentils thoroughly and drain. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Saut until softened, about 5 minutes. Add garlic, cumin, paprika, and thyme. Cook for another 1-2 minutes until fragrant. Pour in vegetable broth and add diced tomatoes with their juices. Stir in lentils. Bring to a boil, then reduce heat and simmer uncovered for about 25-30 minutes or until lentils are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes