New High-Fiber Recipes You’ll Want to Make, From Breakfast to Dinner

Recipe 1: Spinach, Sun-Dried Tomato & Cucumber Sandwich

Description: A fresh and flavorful sandwich packed with hummus, sun-dried tomatoes, cucumber, red onion, baby spinach, and crumbled feta cheese, all layered between whole-wheat bread slices.

Ingredients:

  • 3/4 cup plain hummus
  • 8 slices whole-wheat sandwich bread
  • 3/4 cup drained julienned sun-dried tomatoes in oil, chopped
  • 1 cup thinly sliced English cucumber
  • 1/2 cup thinly sliced red onion
  • 3 cups loosely packed baby spinach
  • 1/2 cup crumbled feta cheese

Directions:

  1. Spread hummus on one side of each bread slice (about 1 1/2 tablespoons per slice).
  2. On four of the slices, layer evenly with 2 tablespoons of sun-dried tomatoes, 1/4 cup cucumber, 2 tablespoons onion, 3/4 cup spinach, and 2 tablespoons feta.
  3. Top with the remaining four slices of bread, hummus-side down.
  4. Cut the sandwiches in half diagonally and serve.

Recipe 2: Loaded Cabbage Steaks

Description: Tender and charred cabbage steaks topped with melted cheddar cheese, crispy bacon, scallions, and a dollop of sour cream, perfect as a savory side or a main dish.

Ingredients:

  • 1 medium green cabbage (3 lbs.)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder, divided
  • 1/2 teaspoon ground pepper
  • 2 tablespoons unsalted butter, melted
  • 1 cup shredded sharp Cheddar cheese
  • 3 slices cooked bacon, chopped
  • 1/4 cup thinly sliced scallions
  • 1/8 teaspoon salt
  • 1/4 cup reduced-fat sour cream

Directions:

  1. Preheat oven to 425°F and line a large rimmed baking sheet with foil.
  2. Slice the cabbage vertically into four 3/4-inch steaks. Brush both sides with oil and place on the baking sheet.
  3. Sprinkle both sides evenly with 1/2 teaspoon each of garlic powder and pepper.
  4. Bake, flipping once, until tender and charred around the edges, about 45-50 minutes.
  5. Whisk melted butter and the remaining 1/2 teaspoon garlic powder in a small bowl.
  6. Remove cabbage steaks from the oven and brush the tops with garlic butter.
  7. Top each steak with 1/4 cup cheese, 1 tablespoon bacon, and 1 tablespoon scallions. Bake until the cheese is melted, about 3 minutes.
  8. Remove from the oven, sprinkle with salt, and top each steak with 1 tablespoon sour cream.

Recipe 3: Strawberry-Oatmeal Breakfast Bars

Description: A nutritious and portable breakfast bar made with rolled oats, fresh strawberries, and a touch of brown sugar, layered with strawberry preserves for a delightful start to your day.

Ingredients:

  • 1/2 cup whole milk
  • 2 large eggs
  • 1/4 cup unsweetened applesauce
  • 4 tablespoons light brown sugar, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon chia seeds
  • 1 tablespoon grated lemon zest
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 1/2 cups old-fashioned rolled oats
  • 2 cups chopped fresh strawberries
  • 3 tablespoons strawberry preserves

Directions:

  1. Preheat oven to 375°F and lightly coat an 8-inch-square baking pan with cooking spray.
  2. Whisk together milk, eggs, applesauce, 3 tablespoons brown sugar, vanilla, chia seeds, lemon zest, baking powder, and salt in a large bowl.
  3. Fold in oats and strawberries until evenly coated.
  4. Spoon half of the oat mixture into the prepared pan and spread evenly. Spread the preserves over the oat mixture, then top with the remaining oat mixture.
  5. Sprinkle the remaining 1 tablespoon brown sugar over the top.
  6. Bake until just set in the center and golden brown on top, about 35 minutes.
  7. Let cool in the pan on a wire rack for 5 minutes before slicing and serving.

Recipe 4: Carrot Cake-Inspired Loaf Bread

Description: A moist and flavorful loaf bread inspired by carrot cake, made with whole-wheat flour, shredded carrots, walnuts, and a touch of maple syrup.

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3 tablespoons flaxmeal
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup whole-milk plain strained (Greek-style) yogurt
  • 1/3 cup unsweetened applesauce
  • 1/3 cup packed light brown sugar
  • 1/4 cup unsalted smooth cashew butter
  • 1/4 cup canola oil
  • 2 large eggs, at room temperature
  • 2 1/4 teaspoons vanilla extract, divided
  • 1 1/2 cups shredded carrots
  • 1/2 cup walnuts, chopped
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons raisins
  • 2 ounces reduced-fat cream cheese, softened
  • 2 teaspoons pure maple syrup
  • 1 tablespoon whole milk

Directions:

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray and line with parchment paper, leaving a 1-inch overhang on both long sides.
  2. Whisk together all-purpose flour, whole-wheat flour, flaxmeal, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl until combined.
  3. In a large bowl, whisk together yogurt, applesauce, brown sugar, cashew butter, oil, eggs, and 2 teaspoons vanilla until smooth. Gradually add the flour mixture and gently stir until just combined. Fold in carrots, walnuts, coconut, and raisins.
  4. Spoon the batter into the prepared pan and smooth the top with a silicone or offset spatula.
  5. Bake for 25 minutes; tent with foil and continue baking until a wooden pick inserted in the center comes out clean, 20 to 25 more minutes.
  6. Let cool in the pan on a wire rack for 15 minutes. Carefully lift from the pan using the paper overhang, remove paper, and let cool completely on the rack, about 1 hour.
  7. Whisk together cream cheese, maple syrup, milk, and the remaining 1/4 teaspoon vanilla in a small bowl until smooth. Pour the glaze over the loaf.