Ratatouille is a spectacular way to celebrate the height of summer produce, bringing together a garden’s worth of colors and textures in one pan. As a vegetable-forward dish, it’s an incredibly delicious way to add more variety to your diet, transforming ingredients like squash, eggplant, and tomatoes into a rich, savory side dish. By cooking these summer staples, you can fill your plate with high-fiber, nutrient-dense vegetables without sacrificing flavor.
This salad is all about contrast and texture. Oven-baked crispy rice adds crunch without frying, while cucumbers, edamame, herbs, and avocado bring freshness and staying power. The ginger sesame vinaigrette is bold enough to stand up to the rice and creamy avocado, making this a salad that feels like a meal. It’s fiber-forward, satisfying, and ideal for make-ahead lunches or casual entertaining.
Storage
Store the dressed salad and crispy rice separately. The salad will keep for up to 2 days refrigerated. The crispy rice can be stored at room temperature for several hours or refreshed in a hot oven for a few minutes.
This is a no-fuss, oven-only take on creamy chicken enchiladas. Instead of rolling, everything gets layered: corn tortillas, cooked chicken, black beans, and a creamy enchilada sauce made with cottage cheese. The tortillas soften as they bake, the sauce thickens naturally, and you get all the flavor of enchiladas with far less effort and cleanup.
This fast, flexible meal checks the “protein + fiber” box in a big way: about 32–34 grams of protein and 11–13 grams of fiber per stuffed sweet potato. It’s also perfect for meal prep — cook a batch of the green chile turkey once, then chop one bunch of green onions and one bunch of cilantro to store in the fridge for the week and use in various recipes the entire week. With those ingredients ready to go, assembling this becomes a two-minute operation once the sweet potato is cooked. Great for lunches, busy nights or post-exercise refuels.
This loaded veggie stuffing brings the comfort of a classic bread stuffing but skips the heaviness. It’s packed with vegetables, fresh herbs, and just the right amount of broth to keep it moist. The best part? You can prepare it a day ahead and simply bake before serving.
Storage
The flavor of toasted coconut, when combined with the sweet, caramel-like flavor of the dates and the richness of the chocolate, is reminiscent of a classic Girl Scout cookie – can you guess which one?
When melting chocolate, be sure that your bowl and utensils are dry, as any contact with moisture will cause the chocolate to seize. A tiny bit of coconut oil will ensure that the chocolate melts smoothly.
If you’re looking for a nut-free option, you can replace the peanut butter with sunflower seed butter or tahini. For those who prefer a different sweetener, honey or agave syrup can be used in place of maple syrup.
To add an extra layer of flavor, consider sprinkling a pinch of sea salt over the chocolate drizzle for a sweet and salty combination. You could also mix in some chia seeds or flax seeds for added fiber and omega-3s, or swap out the dark chocolate for white chocolate for a different twist.
Nothing is more comforting in the dead of winter than a rich bowl of chicken noodle soup. There are many ways to make a soup, but starting with a protein-rich chicken stock is the foundation for nutritional success. You can make your own stock using a leftover chicken carcass or purchase a can of stock at the store. The collagen found in chicken stock can strengthen bones and teeth and build immunity. It is also rich in protein, vitamins A and K, manganese, zinc and calcium.
Most chicken soup recipes call for diced carrots but grating them is easier and provides a smooth preparation process. Carrots add a slightly sweet flavor as well as a fair amount of vitamin A.
Traditional pasta noodles usually make up the second half of the soup, but since one of the keys to good health is a diet full of an abundance of vegetables, zucchini noodles or “zoodles” have taken their place in this recipe.
Top thinly sliced sweet potatoes with spiced beans, cheese, tomatoes, lettuce, jalapeno, cilantro, green onion, salsa, avocado and Greek yogurt for a delicious meal or appetizer.
Learn how to substitute fiber-rich sweet potatoes for chips.
Make your own taco seasoning with our recipe!
Enjoy this fiber-rich spaghetti squash in place of pasta! This recipe is quick and easy, using store-bought marinara sauce that you can level up by adding spinach.
Learn how to cook spaghetti squash.
Add fresh basil and toasted pine nuts.
This tasty, pumpkin spice bread is the perfect seasonal snack or sweet! Plus, it’s super easy to make! You can whip up the batter in a blender or by using a bowl and whisk.