#highfibermeal

A hearty and nutritious stew featuring kale and chickpeas, flavored with aromatic spices for a satisfying meal.

Ingredients: 1 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp red pepper flakes. 1 can 15 oz chickpeas, drained and rinsed. 4 cups vegetable broth. 1 bunch kale, stems removed and leaves chopped. Salt and pepper, to taste. Juice of 1 lemon.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and cook for about 5 minutes, or until the onion turns clear. Ground cumin, ground coriander, smoked paprika, and red pepper flakes should all be added. After two more minutes, the food should smell good. Add chickpeas and vegetable broth and mix well. Turn the heat down to low and cook for 10 minutes. It will take about 5 minutes of cooking after adding the chopped kale. To taste, add salt, pepper, and lemon juice. Warm up and serve.

Prep Time: 10 minutes

Cook Time: 20 minutes

A delicious keto-friendly alternative to traditional overnight oats, this recipe swaps out oats for chia seeds and hemp hearts, providing a low-carb, high-fiber breakfast option.

Ingredients: 1/4 cup chia seeds. 1/4 cup hemp hearts. 1/4 cup unsweetened shredded coconut. 1 cup unsweetened almond milk. 1/4 teaspoon vanilla extract. 1 tablespoon erythritol or monk fruit sweetener. Optional toppings: sliced almonds, berries, coconut flakes.

Instructions: Put chia seeds, hemp hearts, shredded coconut, almond milk, vanilla extract, and sweetener in a mason jar or other airtight container. Make sure to stir the ingredients together well. Put it in the fridge overnight or for at least six hours with the lid on. Stir it well before you serve it. If it's too thick, add a little almond milk until it's the right consistency. If you want, you can add sliced almonds, berries, and coconut flakes on top. Enjoy cold from the fridge!

Prep Time: 5 minutes

Cook Time: 0 minutes

These Green Chili Mexican Veggie Burgers are packed with flavor, fiber, and protein. They're made with black beans, quinoa, green chilies, and a blend of spices for a delicious and satisfying plant-based meal.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup cooked quinoa. 1/2 cup finely chopped green bell pepper. 1/2 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh cilantro. 1/4 cup chopped green chilies. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and black pepper to taste. 1/4 cup breadcrumbs. 1 tablespoon olive oil.

Instructions: In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth. Add cooked quinoa, chopped bell pepper, red onion, minced garlic, cilantro, green chilies, cumin, chili powder, salt, black pepper, and breadcrumbs. Mix until well combined. Divide the mixture into 4 equal portions and shape into burger patties. Heat olive oil in a skillet over medium heat. Add the burger patties and cook for 4-5 minutes on each side, or until golden brown and crispy. Serve the burgers on buns with your favorite toppings like avocado, lettuce, tomato, and salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes