Bitluxy Bitluxy. https://foodndrinkbitluxy4.pages.dev en Mon, 06 Jul 2026 00:36:47 GMT https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-1/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-1/#img-0

Fancy Fiber Breakfast (decoration)

Ingredients

0.5 cup Fiber cereal I used Fiber One
0.5 cup Low fat yogurt your favorite flavor, I used low
0.5 cup Strawberries or other fruit of choice

Instructions

Pick an interesting glass such as a martini or champagne coupe. Pop it in the freezer for 1/2 hour or more if you'd like a frosted version. Or, try rubbing the rim with a bit of lime/lemon and putting it in some sugar to decorate the rim.
Place about 2/3 of the cereal in the bottom of the glass, put in a mound of yogurt, then sprinkle the rest of the ceral on top. Decorate with some berries, mint leaves, or other garnish.
Serve with a small spoon and a hug. It is the same simple breakfast, it just looks (and feels) better because you took a few moments to fix it up. It makes no difference if the breakfast is for someone else or yourself, it still feels good. The effect is even better if it is for someone else because you both feel better.
Have a nice day !

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-1/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-1/#img-1

Fancy Fiber Breakfast (decoration)

Ingredients

0.5 cup Fiber cereal I used Fiber One
0.5 cup Low fat yogurt your favorite flavor, I used low
0.5 cup Strawberries or other fruit of choice

Instructions

Pick an interesting glass such as a martini or champagne coupe. Pop it in the freezer for 1/2 hour or more if you'd like a frosted version. Or, try rubbing the rim with a bit of lime/lemon and putting it in some sugar to decorate the rim.
Place about 2/3 of the cereal in the bottom of the glass, put in a mound of yogurt, then sprinkle the rest of the ceral on top. Decorate with some berries, mint leaves, or other garnish.
Serve with a small spoon and a hug. It is the same simple breakfast, it just looks (and feels) better because you took a few moments to fix it up. It makes no difference if the breakfast is for someone else or yourself, it still feels good. The effect is even better if it is for someone else because you both feel better.
Have a nice day !

Fancy Fiber Breakfast (decoration)

Ingredients

0.5 cup Fiber cereal I used Fiber One
0.5 cup Low fat yogurt your favorite flavor, I used low
0.5 cup Strawberries or other fruit of choice

Instructions

Pick an interesting glass such as a martini or champagne coupe. Pop it in the freezer for 1/2 hour or more if you'd like a frosted version. Or, try rubbing the rim with a bit of lime/lemon and putting it in some sugar to decorate the rim.
Place about 2/3 of the cereal in the bottom of the glass, put in a mound of yogurt, then sprinkle the rest of the ceral on top. Decorate with some berries, mint leaves, or other garnish.
Serve with a small spoon and a hug. It is the same simple breakfast, it just looks (and feels) better because you took a few moments to fix it up. It makes no difference if the breakfast is for someone else or yourself, it still feels good. The effect is even better if it is for someone else because you both feel better.
Have a nice day !

Fancy Fiber Breakfast (decoration)

Ingredients

0.5 cup Fiber cereal I used Fiber One
0.5 cup Low fat yogurt your favorite flavor, I used low
0.5 cup Strawberries or other fruit of choice

Instructions

Pick an interesting glass such as a martini or champagne coupe. Pop it in the freezer for 1/2 hour or more if you'd like a frosted version. Or, try rubbing the rim with a bit of lime/lemon and putting it in some sugar to decorate the rim.
Place about 2/3 of the cereal in the bottom of the glass, put in a mound of yogurt, then sprinkle the rest of the ceral on top. Decorate with some berries, mint leaves, or other garnish.
Serve with a small spoon and a hug. It is the same simple breakfast, it just looks (and feels) better because you took a few moments to fix it up. It makes no difference if the breakfast is for someone else or yourself, it still feels good. The effect is even better if it is for someone else because you both feel better.
Have a nice day !

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-10/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-10/#img-0

High Fiber Bars

Ingredients

1 cup rolled oats
2 cups Rice Krispies
2 1/4 cups Fiber One cereal
2 tablespoons flax seeds
1/4 cup oat bran
1/4 cup wheat bran
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons peanut butter
1/2 cup corn syrup
15 marshmallows

Instructions

Toast rolled oats in a 350°F oven for 15 minutes.
Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth.
When the oats are toasted put all the dry ingredients in a large bowl and stir well.
Add the corn syrup and peanut butter mixture, stirring well again.
Add the marshmallows, and microwave for one minute.
Stir the mixture to combine.
Turn out onto a greased 9x13 pan.
With greased hands, press the mixture into pan.
Allow to cool and cut into bars.

High Fiber Bars

Ingredients

1 cup rolled oats
2 cups Rice Krispies
2 1/4 cups Fiber One cereal
2 tablespoons flax seeds
1/4 cup oat bran
1/4 cup wheat bran
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons peanut butter
1/2 cup corn syrup
15 marshmallows

Instructions

Toast rolled oats in a 350°F oven for 15 minutes.
Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth.
When the oats are toasted put all the dry ingredients in a large bowl and stir well.
Add the corn syrup and peanut butter mixture, stirring well again.
Add the marshmallows, and microwave for one minute.
Stir the mixture to combine.
Turn out onto a greased 9x13 pan.
With greased hands, press the mixture into pan.
Allow to cool and cut into bars.

High Fiber Bars

Ingredients

1 cup rolled oats
2 cups Rice Krispies
2 1/4 cups Fiber One cereal
2 tablespoons flax seeds
1/4 cup oat bran
1/4 cup wheat bran
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons peanut butter
1/2 cup corn syrup
15 marshmallows

Instructions

Toast rolled oats in a 350°F oven for 15 minutes.
Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth.
When the oats are toasted put all the dry ingredients in a large bowl and stir well.
Add the corn syrup and peanut butter mixture, stirring well again.
Add the marshmallows, and microwave for one minute.
Stir the mixture to combine.
Turn out onto a greased 9x13 pan.
With greased hands, press the mixture into pan.
Allow to cool and cut into bars.

High Fiber Bars

Ingredients

1 cup rolled oats
2 cups Rice Krispies
2 1/4 cups Fiber One cereal
2 tablespoons flax seeds
1/4 cup oat bran
1/4 cup wheat bran
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons peanut butter
1/2 cup corn syrup
15 marshmallows

Instructions

Toast rolled oats in a 350°F oven for 15 minutes.
Combine peanut butter and corn syrup in a small bowl and warm in a microwave; stir until smooth.
When the oats are toasted put all the dry ingredients in a large bowl and stir well.
Add the corn syrup and peanut butter mixture, stirring well again.
Add the marshmallows, and microwave for one minute.
Stir the mixture to combine.
Turn out onto a greased 9x13 pan.
With greased hands, press the mixture into pan.
Allow to cool and cut into bars.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-100/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-100/#img-0

Moist Plum Pudding

Ingredients

250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Instructions

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!

Moist Plum Pudding

Ingredients

250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Instructions

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!

Moist Plum Pudding

Ingredients

250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Instructions

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!

Moist Plum Pudding

Ingredients

250 g sultanas
250 g dark raisins
150 g dates (pitted & chopped coarsely)
100 g prunes (pitted & chopped coarsely)
100 g mixed peel (candied peels or freshly peeled from the real fruit)
100 g glace cherries
2 oranges (use both juices and rind)
1 lemon (use both juice and rind)
200 g breadcrumbs (ground from normal white bread slices)
100 g flour (sifted)
180 g brown sugar
70 g sliced almonds or 70 g cubed almonds
2 -3 teaspoons mixed spice (depends on how aromatic you want it)
225 g soft salted butter (soft enough to be stirred in with the other ingredients)
4 eggs (slightly beaten, DO Not overbeat or pudding will be spongy instead of compact or dense)
1 cup Coke (you can use any dark carbonated drink)
1 apple (grated or chopped)
1 carrot (grated or chopped)

Instructions

Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
Boil a pot (if possible with a lid) of water that could fit the mould/basin.
Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
Add in the Mixed fruits and mix well again.
Add in the Wet ingredients and mix well again.
Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
Cover the mould/basin snugly & secure it with a string.
Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
Once cooked, leave it to cool slightly before unwrapping and un-moulding.
Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
All the best!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-101/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-101/#img-0

Shredded Jackfruit Burritos (Vegan)

Ingredients

a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste
4 - 6 to tortillas, preferably whole-grain
Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions

Instructions

I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
To assemble the burritos
Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won't be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!

Shredded Jackfruit Burritos (Vegan)

Ingredients

a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste
4 - 6 to tortillas, preferably whole-grain
Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions

Instructions

I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
To assemble the burritos
Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won't be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!

Shredded Jackfruit Burritos (Vegan)

Ingredients

a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste
4 - 6 to tortillas, preferably whole-grain
Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions

Instructions

I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
To assemble the burritos
Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won't be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!

Shredded Jackfruit Burritos (Vegan)

Ingredients

a 20-ounce can of green jackfruit (in brine or water)
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1/4 cup chopped garlic
1 teaspoon smoked paprika
1 1/2 teaspoons taco seasoning (or chili powder)
1/2 cup water
big squeeze of lemon or lime juice
scant 1/2 teaspoon of salt, or to taste
4 - 6 to tortillas, preferably whole-grain
Any / all of the following: black or pinto beans, brown rice, shredded cabbage, sliced avocado, a favorite salsa, cilantro, scallions or red onions

Instructions

I like to make the jackfruit ahead of time, it keeps for a few days in the refrigerator for quick, on-the-fly tacos, burritos, and tostadas. Drain, rinse, and slice jackfruit into thin, 1/4-inch thick strips, from core to edge. Use all the jackfruit, the core, shredded parts, and seeds.
Heat the oil in a large skillet over medium-high heat. Stir in the onion and saute for a few minutes, until they soften a bit. Stir in the garlic, and then the paprika and taco seasoning. Quickly add the water, lemon juice, salt, and jackfruit. Cover and simmer for 5 - 10 minutes, until much (but not all) of the liquid is absorbed. Use a wooden spoon to smash the jackfruit, to get that shredded texture.
To assemble the burritos
Arrange your fillings just off-center on an open-faced tortilla. Fold in the sides and roll. Resist overstuffing, or you won't be able to do my favorite part - make them golden-crusted in a skillet. To do this, add a tiny bit of olive oil to a large pan or skillet over medium heat. Brown the top and bottom of each burrito in the skillet. So good!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-102/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-102/#img-0

Spiced Bubble Bread

Ingredients

1 c Water, (105 to 155 F)
1 ts Salt
1/2 ts Cloves, ground
1/2 c Nuts, finely chopped
14 tb Butter; divided, melted
1 1/2 c Sugar, divided
1/2 ts Ginger
1 pk Yeast, active dry
5 c Flour
Lewis-VGWN37A
1/2 ts Nutmeg
1/2 c Powdered milk
1 cn Pumpkin, 16oz
2 ts Cinnamon

Instructions

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2 1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry on Apr 29, 1997

Spiced Bubble Bread

Ingredients

1 c Water, (105 to 155 F)
1 ts Salt
1/2 ts Cloves, ground
1/2 c Nuts, finely chopped
14 tb Butter; divided, melted
1 1/2 c Sugar, divided
1/2 ts Ginger
1 pk Yeast, active dry
5 c Flour
Lewis-VGWN37A
1/2 ts Nutmeg
1/2 c Powdered milk
1 cn Pumpkin, 16oz
2 ts Cinnamon

Instructions

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2 1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry on Apr 29, 1997

Spiced Bubble Bread

Ingredients

1 c Water, (105 to 155 F)
1 ts Salt
1/2 ts Cloves, ground
1/2 c Nuts, finely chopped
14 tb Butter; divided, melted
1 1/2 c Sugar, divided
1/2 ts Ginger
1 pk Yeast, active dry
5 c Flour
Lewis-VGWN37A
1/2 ts Nutmeg
1/2 c Powdered milk
1 cn Pumpkin, 16oz
2 ts Cinnamon

Instructions

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2 1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry on Apr 29, 1997

Spiced Bubble Bread

Ingredients

1 c Water, (105 to 155 F)
1 ts Salt
1/2 ts Cloves, ground
1/2 c Nuts, finely chopped
14 tb Butter; divided, melted
1 1/2 c Sugar, divided
1/2 ts Ginger
1 pk Yeast, active dry
5 c Flour
Lewis-VGWN37A
1/2 ts Nutmeg
1/2 c Powdered milk
1 cn Pumpkin, 16oz
2 ts Cinnamon

Instructions

Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tablespoons butter, salt, dry milk, and pumpkin. Add 2 teaspoons of spice mixture and 2 1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in Enough remaining flour, about 2 1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1 1/2 hours. Lightly grease a 10-inch tube pan; if pan has removable bottom, line the bottom and sides with foil. Combine remaining spice mixture and 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18-inch rope; cut each into eighteen equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar mixture. Arange eighteen balls in a single layer in bottom of pan so they just touch; sprinkle with one-third of the nuts. Top with tow remaining layers of eighteen balls each, staggering balls; sprinkle each layer with ramaining nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325. Bake 70 minutes or until golden brown. Cool on wire rack 20 minutes; invert onto serving plate. To serve, break apart with forks. Posted to MC-Recipe Digest V1 #592 by Nancy Berry on Apr 29, 1997

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-103/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-103/#img-0

Fragrant carrot, coconut & lentil soup

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Instructions

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Fragrant carrot, coconut & lentil soup

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Instructions

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Fragrant carrot, coconut & lentil soup

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Instructions

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

Fragrant carrot, coconut & lentil soup

Ingredients

2 tbsp rapeseed oil, plus extra for drizzling
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 large garlic clove, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin seeds
1 tsp garam masala
1 tsp chilli flakes, plus extra to serve
500g carrots, thinly sliced
150g red lentils
200g coconut milk
950ml low-salt vegetable stock
10 curry leaves
bunch of coriander, leaves picked
fat-free natural yogurt, to serve

Instructions

Heat the rapeseed oil in a large saucepan or flameproof casserole over a medium heat. Cook the onion and celery with a pinch of salt for 8-10 mins until softened. Add the garlic, ginger and all the spices and cook for 1 min more. Stir in the carrots, lentils, coconut milk, stock and curry leaves. Bring to a simmer, then cover with a lid and cook gently for 30 mins.
Taste the soup for seasoning, then add most of the fresh coriander and blitz until smooth using a hand blender. Ladle the soup into bowls, then top with swirls of yogurt, the remaining coriander, some extra chilli flakes and a drizzle of oil to serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-104/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-104/#img-0

Spiced nuts

Ingredients

1 1/2 Cups Pecan halves
1 Cup Walnut halves
1 Cup Unbalanced almonds
1 Cup Hazelnuts/filberts Can sub macadamia nuts
1/2 Cup Sugar
1 Grated rind of large orange
1 teaspoon Cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Salt
1 Egg white
1 1/2 tablespoon Cold water

Instructions

Blend sugar, orange, and spices together.
Beat egg white and water 2 minutes.
Fold spices into egg white and toss with nuts until well blended. Spread onto baking sheet and bake 45 minutes @ 275 stirring every 15 minutes.

Spiced nuts

Ingredients

1 1/2 Cups Pecan halves
1 Cup Walnut halves
1 Cup Unbalanced almonds
1 Cup Hazelnuts/filberts Can sub macadamia nuts
1/2 Cup Sugar
1 Grated rind of large orange
1 teaspoon Cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Salt
1 Egg white
1 1/2 tablespoon Cold water

Instructions

Blend sugar, orange, and spices together.
Beat egg white and water 2 minutes.
Fold spices into egg white and toss with nuts until well blended. Spread onto baking sheet and bake 45 minutes @ 275 stirring every 15 minutes.

Spiced nuts

Ingredients

1 1/2 Cups Pecan halves
1 Cup Walnut halves
1 Cup Unbalanced almonds
1 Cup Hazelnuts/filberts Can sub macadamia nuts
1/2 Cup Sugar
1 Grated rind of large orange
1 teaspoon Cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Salt
1 Egg white
1 1/2 tablespoon Cold water

Instructions

Blend sugar, orange, and spices together.
Beat egg white and water 2 minutes.
Fold spices into egg white and toss with nuts until well blended. Spread onto baking sheet and bake 45 minutes @ 275 stirring every 15 minutes.

Spiced nuts

Ingredients

1 1/2 Cups Pecan halves
1 Cup Walnut halves
1 Cup Unbalanced almonds
1 Cup Hazelnuts/filberts Can sub macadamia nuts
1/2 Cup Sugar
1 Grated rind of large orange
1 teaspoon Cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground cloves
1 teaspoon Ground ginger
1 teaspoon Salt
1 Egg white
1 1/2 tablespoon Cold water

Instructions

Blend sugar, orange, and spices together.
Beat egg white and water 2 minutes.
Fold spices into egg white and toss with nuts until well blended. Spread onto baking sheet and bake 45 minutes @ 275 stirring every 15 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-105/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-105/#img-0

Quick Pate with Onion-Fruit Marmalade

Ingredients

1/4 c Orange juice, fresh
2 tb Raisins chopped
2 tb Parsley minced
24 thin slices Bread, French Toasted
1/4 c Apricots, dried chopped
1 ts Orange rind grated
4 ts Brandy
1/2 ts Thyme leaves, dried
2 tb Sherry, sweet
1/4 ts Nutmeg, ground
4 ts Worcestershire Sauce
1 1/2 ts Oil, olive
3 tb Onion finely chopped
1/4 ts Pepper freshly ground
1/3 c Preserves, blackberry or Other berry
1/2 lb Liver sausage
Parsley, fresh minced
Salt
2 tb Walnuts or pine nuts, Coarsely chopped
2 ts Lemon juice, fresh
1 ts Lemon rind grated
Pepper
2 tb Onion, green finely chopped

Instructions

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldnt brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

Quick Pate with Onion-Fruit Marmalade

Ingredients

1/4 c Orange juice, fresh
2 tb Raisins chopped
2 tb Parsley minced
24 thin slices Bread, French Toasted
1/4 c Apricots, dried chopped
1 ts Orange rind grated
4 ts Brandy
1/2 ts Thyme leaves, dried
2 tb Sherry, sweet
1/4 ts Nutmeg, ground
4 ts Worcestershire Sauce
1 1/2 ts Oil, olive
3 tb Onion finely chopped
1/4 ts Pepper freshly ground
1/3 c Preserves, blackberry or Other berry
1/2 lb Liver sausage
Parsley, fresh minced
Salt
2 tb Walnuts or pine nuts, Coarsely chopped
2 ts Lemon juice, fresh
1 ts Lemon rind grated
Pepper
2 tb Onion, green finely chopped

Instructions

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldnt brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

Quick Pate with Onion-Fruit Marmalade

Ingredients

1/4 c Orange juice, fresh
2 tb Raisins chopped
2 tb Parsley minced
24 thin slices Bread, French Toasted
1/4 c Apricots, dried chopped
1 ts Orange rind grated
4 ts Brandy
1/2 ts Thyme leaves, dried
2 tb Sherry, sweet
1/4 ts Nutmeg, ground
4 ts Worcestershire Sauce
1 1/2 ts Oil, olive
3 tb Onion finely chopped
1/4 ts Pepper freshly ground
1/3 c Preserves, blackberry or Other berry
1/2 lb Liver sausage
Parsley, fresh minced
Salt
2 tb Walnuts or pine nuts, Coarsely chopped
2 ts Lemon juice, fresh
1 ts Lemon rind grated
Pepper
2 tb Onion, green finely chopped

Instructions

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldnt brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

Quick Pate with Onion-Fruit Marmalade

Ingredients

1/4 c Orange juice, fresh
2 tb Raisins chopped
2 tb Parsley minced
24 thin slices Bread, French Toasted
1/4 c Apricots, dried chopped
1 ts Orange rind grated
4 ts Brandy
1/2 ts Thyme leaves, dried
2 tb Sherry, sweet
1/4 ts Nutmeg, ground
4 ts Worcestershire Sauce
1 1/2 ts Oil, olive
3 tb Onion finely chopped
1/4 ts Pepper freshly ground
1/3 c Preserves, blackberry or Other berry
1/2 lb Liver sausage
Parsley, fresh minced
Salt
2 tb Walnuts or pine nuts, Coarsely chopped
2 ts Lemon juice, fresh
1 ts Lemon rind grated
Pepper
2 tb Onion, green finely chopped

Instructions

In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldnt brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-106/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-106/#img-0

Siopao Pinoy Style Dim Sum

Ingredients

4 scallions
1 large fresh gingerroot, unpeeled
2 cups corn oil
1/3 cup dried chili pepper flakes
1/2 cup soy sauce
3 tablespoons chili hot pepper oil
1 lb pork or chicken, cut into small pea sized pieces
3 tablespoons sesame oil
1 cup onion, chopped
2 garlic cloves, chopped finely
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1/2 cup chicken stock
3 tablespoons sugar, or
3 tablespoons brown sugar
1 tablespoon shaoxing wine or dry sherry
1/2 teaspoon black pepper, ground
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
4 hard-boiled eggs, cut into small cubes
1/4 ounce active dry yeast
1 1/4 cups tepid water
6 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3 tablespoons lard, softened at room temperature
1/2 cup milk
2 teaspoons baking powder

Instructions

Preparations / Notes:.
1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
5. It will take about an hour for the dough to rise.
6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
Chili Pepper Oil Instructions:.
Cut each scallion into 3-inch lengths.
Smash ginger root with side of cleaver.
Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
Soy Sauce – Chili Pepper Oil Dip Instructions:.
The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
Siopao Filling instructions:.
Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
Sauté the garlic and onion in sesame oil.
Add the pork or chicken and stir-fry until lightly brown.
Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).
Siopao Dough Instructions:.
Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
Warm your oven on its lowest setting for 2 minutes and then turn off.
Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
Siopao Assembly Instructions:.
Punch down dough and divide in half.
Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
Cut into 12 equal portions and cover with damp towel.
Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
Hold the dough disk in hand and place a tablespoon of filling at the center.
Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
Gently guide the filling into the pocket with your holding hand’s thumb if need be.
Continue pleating around to complete the pocket and close it off by twisting the pleats together.
Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
Siopao Cooking Instructions:.
Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

Siopao Pinoy Style Dim Sum

Ingredients

4 scallions
1 large fresh gingerroot, unpeeled
2 cups corn oil
1/3 cup dried chili pepper flakes
1/2 cup soy sauce
3 tablespoons chili hot pepper oil
1 lb pork or chicken, cut into small pea sized pieces
3 tablespoons sesame oil
1 cup onion, chopped
2 garlic cloves, chopped finely
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1/2 cup chicken stock
3 tablespoons sugar, or
3 tablespoons brown sugar
1 tablespoon shaoxing wine or dry sherry
1/2 teaspoon black pepper, ground
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
4 hard-boiled eggs, cut into small cubes
1/4 ounce active dry yeast
1 1/4 cups tepid water
6 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3 tablespoons lard, softened at room temperature
1/2 cup milk
2 teaspoons baking powder

Instructions

Preparations / Notes:.
1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
5. It will take about an hour for the dough to rise.
6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
Chili Pepper Oil Instructions:.
Cut each scallion into 3-inch lengths.
Smash ginger root with side of cleaver.
Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
Soy Sauce – Chili Pepper Oil Dip Instructions:.
The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
Siopao Filling instructions:.
Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
Sauté the garlic and onion in sesame oil.
Add the pork or chicken and stir-fry until lightly brown.
Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).
Siopao Dough Instructions:.
Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
Warm your oven on its lowest setting for 2 minutes and then turn off.
Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
Siopao Assembly Instructions:.
Punch down dough and divide in half.
Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
Cut into 12 equal portions and cover with damp towel.
Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
Hold the dough disk in hand and place a tablespoon of filling at the center.
Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
Gently guide the filling into the pocket with your holding hand’s thumb if need be.
Continue pleating around to complete the pocket and close it off by twisting the pleats together.
Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
Siopao Cooking Instructions:.
Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

Siopao Pinoy Style Dim Sum

Ingredients

4 scallions
1 large fresh gingerroot, unpeeled
2 cups corn oil
1/3 cup dried chili pepper flakes
1/2 cup soy sauce
3 tablespoons chili hot pepper oil
1 lb pork or chicken, cut into small pea sized pieces
3 tablespoons sesame oil
1 cup onion, chopped
2 garlic cloves, chopped finely
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1/2 cup chicken stock
3 tablespoons sugar, or
3 tablespoons brown sugar
1 tablespoon shaoxing wine or dry sherry
1/2 teaspoon black pepper, ground
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
4 hard-boiled eggs, cut into small cubes
1/4 ounce active dry yeast
1 1/4 cups tepid water
6 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3 tablespoons lard, softened at room temperature
1/2 cup milk
2 teaspoons baking powder

Instructions

Preparations / Notes:.
1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
5. It will take about an hour for the dough to rise.
6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
Chili Pepper Oil Instructions:.
Cut each scallion into 3-inch lengths.
Smash ginger root with side of cleaver.
Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
Soy Sauce – Chili Pepper Oil Dip Instructions:.
The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
Siopao Filling instructions:.
Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
Sauté the garlic and onion in sesame oil.
Add the pork or chicken and stir-fry until lightly brown.
Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).
Siopao Dough Instructions:.
Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
Warm your oven on its lowest setting for 2 minutes and then turn off.
Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
Siopao Assembly Instructions:.
Punch down dough and divide in half.
Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
Cut into 12 equal portions and cover with damp towel.
Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
Hold the dough disk in hand and place a tablespoon of filling at the center.
Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
Gently guide the filling into the pocket with your holding hand’s thumb if need be.
Continue pleating around to complete the pocket and close it off by twisting the pleats together.
Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
Siopao Cooking Instructions:.
Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

Siopao Pinoy Style Dim Sum

Ingredients

4 scallions
1 large fresh gingerroot, unpeeled
2 cups corn oil
1/3 cup dried chili pepper flakes
1/2 cup soy sauce
3 tablespoons chili hot pepper oil
1 lb pork or chicken, cut into small pea sized pieces
3 tablespoons sesame oil
1 cup onion, chopped
2 garlic cloves, chopped finely
3 tablespoons soy sauce
3 tablespoons hoisin sauce
3 tablespoons oyster sauce
1/2 cup chicken stock
3 tablespoons sugar, or
3 tablespoons brown sugar
1 tablespoon shaoxing wine or dry sherry
1/2 teaspoon black pepper, ground
1 tablespoon cornstarch, plus
1 teaspoon cornstarch
4 hard-boiled eggs, cut into small cubes
1/4 ounce active dry yeast
1 1/4 cups tepid water
6 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
3 tablespoons lard, softened at room temperature
1/2 cup milk
2 teaspoons baking powder

Instructions

Preparations / Notes:.
1. You can make a Soy Sauce – Chili Pepper Oil Dip in advance if desired. See recipe below….
2. Make the siopao filling first and allow to cool to room temperature or refrigerate as it’s easier to handle when cold.
3. Have a couple of damp towels on hand to cover dough during various parts of the recipe.
4. Move your rack to the lowest part of your oven to allow room for the bowl of dough to rise in a warm environment. Shortly before placing the dough in the oven, the instructions will ask you to preheat your oven on its lowest setting for 2 minutes, then turn the oven off.
5. It will take about an hour for the dough to rise.
6. Soak your bamboo steamers for 10 minutes in warm water, pat dry and lightly oil the bottom and sides before using to cook the Siopao.
7. Cut up 24 – 30, 2 inch square pieces of waxed paper prior to filling the dough balls with the siopao filling.
8. It is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
9. Restaurants and bakeries like to color code their siopao with small dots of food coloring to indicate the filling ingredients, i.e. chicken, pork, beef, etc. If you’re making a variety of fillings and flavors, decide upon your color code and when the siopao is formed and placed on a oiled cookie sheet during the prep phase, paint your small dot to indicate filling. My chicken filling usually has no dot, pork filling red.
Chili Pepper Oil Instructions:.
Cut each scallion into 3-inch lengths.
Smash ginger root with side of cleaver.
Heat oil in a wok over high heat. Add scallions and ginger. Turn off heat immediately. After 5 minutes, discard the scallions and ginger. Cool for 5 more minutes.
Place chili flakes in a bowl and ladle the cooled oil over them. Cover and leave over-night at room temperature. Strain oil and bottle it. Store the chili flakes in a covered jar. Both will keep indefinitely if refrigerated.
Soy Sauce – Chili Pepper Oil Dip Instructions:.
The soy sauce and chili pepper oil can be mixed in advance in these proportions, or left in separate containers to be mixed by your guests in the desired proportions.
Siopao Filling instructions:.
Heat the 3 tbsp of sesame oil in a wok at high heat. Using a spatula, coat the sides of the wok about half way up with the hot oil.
Sauté the garlic and onion in sesame oil.
Add the pork or chicken and stir-fry until lightly brown.
Add the rest of the ingredients together in a small bowl, minus the eggs, then pour into the wok and stir-fry until it thickens. Add more soy, hoisin, oyster sauce or sugar to taste.
Remove from heat and add eggs, if desired, then set aside to cool or refrigerate. (It’s easier to handle when cold).
Siopao Dough Instructions:.
Check to make sure the yeast is active by sprinkling it over ½ cup of the tepid water. Let stand until completely dissolved and the mixture begins to bubble. (about 5 minutes).
Mix flour, sugar, salt and baking powder together in a bowl, whisking to mix evenly.
Add softened lard, the dissolved yeast, milk and remaining water and mix with wooden spoon.
Turn out the dough onto a lightly floured surface. And knead until it loses most of its stickiness.
Place the dough ball into an oiled ceramic bowl and cover with a damp towel. I used a ceramic coated Le Creuset Dutch oven.
Warm your oven on its lowest setting for 2 minutes and then turn off.
Place the covered dough in the oven for 1 hour or until the dough has doubled in volume. The dough is now ready to be used for the siopao recipe.
Siopao Assembly Instructions:.
Punch down dough and divide in half.
Reserve one of the halves in the bowl and cover with the damp towel. Roll the other half into a cylindrical dough stick about 1.5 to 2 inches in diameter.
Cut into 12 equal portions and cover with damp towel.
Roll and flatten one of the small dough balls in the palm of your hand, then place it on your prep surface and roll the disk out to 4 inches in diameter. Roll the edge thinner than the center. NOTE: it is helpful to have a very small, oblong pastry rolling pin (flat in the middle, tapering ends), I had a larger oblong one that I made due with.
Hold the dough disk in hand and place a tablespoon of filling at the center.
Begin pleating edges of the dough at the top forming a pocket for the filling with your other hand.
Gently guide the filling into the pocket with your holding hand’s thumb if need be.
Continue pleating around to complete the pocket and close it off by twisting the pleats together.
Attach a wax paper square to the sealed end and place, paper side down in on an oiled cookie sheet, giving enough room for the dough to rise a little more. Cover up reserved ones with a lightly damp towel until ready to cook. Let the buns rise again for 20 – 45 minutes.
Continue the rolling and filling procedures until you have made the first 12 siopao buns. Repeat procedures with the remaining ingredients.
Siopao Cooking Instructions:.
Place hot water in a wok to come within an inch of the bottom of the steamer. Boil water in a controlled fashion so that the water is not trying to leap out of your wok or pot but yet plenty of hot steam. Keep a pot of water boiling off to the side, in case you need to replenish the water in the wok.
Arrange the siopao, paper side down in an oiled steamer basket allowing room between each. I’ve cooked siopao in two sets of dual stacked steamers with great results.
Set the steamer over the wok for 10 – 15 minutes. Resist the urge to lift the lid while steaming. It will stop the dough from rising.
Remove steamers and allow siopao to cool a little before moving to wire cooling rack. Serve warm.
The siopao freezes well to and can be reheated in a microwave oven for a minute on high or re-steamed.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-107/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-107/#img-0

Pineapple Orange Layered Gelatin Salad

Ingredients

1 box lemon Jello (I used sugar-free, but I suggest you use regular)
1 box orange gelatin (Again, I used sugar-free use regular to using sugar-free.)
2 cups Hot water
1.5 cups Cold water
2 bananas sliced
1 20-oz can crushed pineapple drained (Save the juice for later in this recipe!)
1 cup miniature marshmallows (or more to taste)
1 cup pineapple juice reserved from earlier
0.5 cup sugar
2 tbs Flour
1 egg well-beaten
0.5 pint whipping cream (very cold)
3 oz cream cheese softened
1/2 cup Cheddar cheese (up to 1), shredded

Instructions

Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups
hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice,
1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow to cool to room temperature. (You may place it in the refrigerator, until your Jello mixture is congealed.) When your Jello is set and your pineapple pudding is cooled, spread the pudding over the Jello mixture. Now whip the cold whipping cream until it holds its shape. Also, whip the 3 oz. of softened cream cheese until light. Blend the whipped cream cheese into the whipped cream. (I do this with an electric mixer.) Spread the whipped cream mixture over the pudding layer. Sprinkle grated sharp Cheddar cheese over the top. it is read to eat immediately, or you may cover it with plastic wrap and keep it in the refrigerator until ready to serve. This fruit salad is *so* pretty--and *so* tasty!

Pineapple Orange Layered Gelatin Salad

Ingredients

1 box lemon Jello (I used sugar-free, but I suggest you use regular)
1 box orange gelatin (Again, I used sugar-free use regular to using sugar-free.)
2 cups Hot water
1.5 cups Cold water
2 bananas sliced
1 20-oz can crushed pineapple drained (Save the juice for later in this recipe!)
1 cup miniature marshmallows (or more to taste)
1 cup pineapple juice reserved from earlier
0.5 cup sugar
2 tbs Flour
1 egg well-beaten
0.5 pint whipping cream (very cold)
3 oz cream cheese softened
1/2 cup Cheddar cheese (up to 1), shredded

Instructions

Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups
hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice,
1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow to cool to room temperature. (You may place it in the refrigerator, until your Jello mixture is congealed.) When your Jello is set and your pineapple pudding is cooled, spread the pudding over the Jello mixture. Now whip the cold whipping cream until it holds its shape. Also, whip the 3 oz. of softened cream cheese until light. Blend the whipped cream cheese into the whipped cream. (I do this with an electric mixer.) Spread the whipped cream mixture over the pudding layer. Sprinkle grated sharp Cheddar cheese over the top. it is read to eat immediately, or you may cover it with plastic wrap and keep it in the refrigerator until ready to serve. This fruit salad is *so* pretty--and *so* tasty!

Pineapple Orange Layered Gelatin Salad

Ingredients

1 box lemon Jello (I used sugar-free, but I suggest you use regular)
1 box orange gelatin (Again, I used sugar-free use regular to using sugar-free.)
2 cups Hot water
1.5 cups Cold water
2 bananas sliced
1 20-oz can crushed pineapple drained (Save the juice for later in this recipe!)
1 cup miniature marshmallows (or more to taste)
1 cup pineapple juice reserved from earlier
0.5 cup sugar
2 tbs Flour
1 egg well-beaten
0.5 pint whipping cream (very cold)
3 oz cream cheese softened
1/2 cup Cheddar cheese (up to 1), shredded

Instructions

Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups
hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice,
1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow to cool to room temperature. (You may place it in the refrigerator, until your Jello mixture is congealed.) When your Jello is set and your pineapple pudding is cooled, spread the pudding over the Jello mixture. Now whip the cold whipping cream until it holds its shape. Also, whip the 3 oz. of softened cream cheese until light. Blend the whipped cream cheese into the whipped cream. (I do this with an electric mixer.) Spread the whipped cream mixture over the pudding layer. Sprinkle grated sharp Cheddar cheese over the top. it is read to eat immediately, or you may cover it with plastic wrap and keep it in the refrigerator until ready to serve. This fruit salad is *so* pretty--and *so* tasty!

Pineapple Orange Layered Gelatin Salad

Ingredients

1 box lemon Jello (I used sugar-free, but I suggest you use regular)
1 box orange gelatin (Again, I used sugar-free use regular to using sugar-free.)
2 cups Hot water
1.5 cups Cold water
2 bananas sliced
1 20-oz can crushed pineapple drained (Save the juice for later in this recipe!)
1 cup miniature marshmallows (or more to taste)
1 cup pineapple juice reserved from earlier
0.5 cup sugar
2 tbs Flour
1 egg well-beaten
0.5 pint whipping cream (very cold)
3 oz cream cheese softened
1/2 cup Cheddar cheese (up to 1), shredded

Instructions

Dissolve 1 small box lemon Jello and 1 small box orange Jello in 2 cups
hot water. Add 1 1/2 cups cold water. Place in a large, clear bowl. Add 2 sliced bananas and 20 oz. drained, crushed pineapple. Stir. Sprinkle approximately 1 cup of miniature marshmallows over the top. Cover the bowl with plastic wrap and refrigerate until set, at least 4 hours. Meanwhile, begin your pineapple pudding layer. Combine 1 cup reserved pineapple juice,
1/2 cup sugar, 2 tablespoons flour, and 1 well-beaten egg. Stir until smooth. Place over low heat and cook, stirring constantly, until thickened and bubbly. Allow to cool to room temperature. (You may place it in the refrigerator, until your Jello mixture is congealed.) When your Jello is set and your pineapple pudding is cooled, spread the pudding over the Jello mixture. Now whip the cold whipping cream until it holds its shape. Also, whip the 3 oz. of softened cream cheese until light. Blend the whipped cream cheese into the whipped cream. (I do this with an electric mixer.) Spread the whipped cream mixture over the pudding layer. Sprinkle grated sharp Cheddar cheese over the top. it is read to eat immediately, or you may cover it with plastic wrap and keep it in the refrigerator until ready to serve. This fruit salad is *so* pretty--and *so* tasty!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-108/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-108/#img-0

Cherry Cola Gelatin Salad Recipe

Ingredients

8 ounce package cream cheese softened
1/4 cup mayonnaise
3 ounce package cherry gelatin
3 ounce package strawberry gelatin
1 cup boiling water
1 pound can pitted dark sweet cherries
13-1/2 ounce can pineapple tidbits
7 ounces cola beverage
1 cup chopped nuts

Instructions

Blend cream cheese and mayonnaise until smooth.
Dissolve gelatin into boiling water.
Stir into cheese mixture blending well.
Drain cherries and pineapple measuring 1-1/2 cups syrup.
Add syrup and cola to gelatin.
Chill until slightly thickened.
Fold in cherries, pineapple and nuts.
Pour into 1-1/2 quart mold.

Cherry Cola Gelatin Salad Recipe

Ingredients

8 ounce package cream cheese softened
1/4 cup mayonnaise
3 ounce package cherry gelatin
3 ounce package strawberry gelatin
1 cup boiling water
1 pound can pitted dark sweet cherries
13-1/2 ounce can pineapple tidbits
7 ounces cola beverage
1 cup chopped nuts

Instructions

Blend cream cheese and mayonnaise until smooth.
Dissolve gelatin into boiling water.
Stir into cheese mixture blending well.
Drain cherries and pineapple measuring 1-1/2 cups syrup.
Add syrup and cola to gelatin.
Chill until slightly thickened.
Fold in cherries, pineapple and nuts.
Pour into 1-1/2 quart mold.

Cherry Cola Gelatin Salad Recipe

Ingredients

8 ounce package cream cheese softened
1/4 cup mayonnaise
3 ounce package cherry gelatin
3 ounce package strawberry gelatin
1 cup boiling water
1 pound can pitted dark sweet cherries
13-1/2 ounce can pineapple tidbits
7 ounces cola beverage
1 cup chopped nuts

Instructions

Blend cream cheese and mayonnaise until smooth.
Dissolve gelatin into boiling water.
Stir into cheese mixture blending well.
Drain cherries and pineapple measuring 1-1/2 cups syrup.
Add syrup and cola to gelatin.
Chill until slightly thickened.
Fold in cherries, pineapple and nuts.
Pour into 1-1/2 quart mold.

Cherry Cola Gelatin Salad Recipe

Ingredients

8 ounce package cream cheese softened
1/4 cup mayonnaise
3 ounce package cherry gelatin
3 ounce package strawberry gelatin
1 cup boiling water
1 pound can pitted dark sweet cherries
13-1/2 ounce can pineapple tidbits
7 ounces cola beverage
1 cup chopped nuts

Instructions

Blend cream cheese and mayonnaise until smooth.
Dissolve gelatin into boiling water.
Stir into cheese mixture blending well.
Drain cherries and pineapple measuring 1-1/2 cups syrup.
Add syrup and cola to gelatin.
Chill until slightly thickened.
Fold in cherries, pineapple and nuts.
Pour into 1-1/2 quart mold.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-109/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-109/#img-0

Beet, Farro, and Watercress Salad with Fig Vinaigrette

Ingredients

1 pound golden beets, scrubbed
6 tablespoons extra-virgin olive oil, divided
½ cup uncooked farro
⅓ cup red wine vinegar
¼ cup finely chopped dried figs
1 tablespoon chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups very thinly sliced fennel bulb
1 ½ cups (1/2-inch) cubed zucchini
3 ounces watercress
½ cup chopped unsalted roasted almonds

Instructions

Preheat oven to 400°.
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.

Beet, Farro, and Watercress Salad with Fig Vinaigrette

Ingredients

1 pound golden beets, scrubbed
6 tablespoons extra-virgin olive oil, divided
½ cup uncooked farro
⅓ cup red wine vinegar
¼ cup finely chopped dried figs
1 tablespoon chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups very thinly sliced fennel bulb
1 ½ cups (1/2-inch) cubed zucchini
3 ounces watercress
½ cup chopped unsalted roasted almonds

Instructions

Preheat oven to 400°.
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.

Beet, Farro, and Watercress Salad with Fig Vinaigrette

Ingredients

1 pound golden beets, scrubbed
6 tablespoons extra-virgin olive oil, divided
½ cup uncooked farro
⅓ cup red wine vinegar
¼ cup finely chopped dried figs
1 tablespoon chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups very thinly sliced fennel bulb
1 ½ cups (1/2-inch) cubed zucchini
3 ounces watercress
½ cup chopped unsalted roasted almonds

Instructions

Preheat oven to 400°.
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.

Beet, Farro, and Watercress Salad with Fig Vinaigrette

Ingredients

1 pound golden beets, scrubbed
6 tablespoons extra-virgin olive oil, divided
½ cup uncooked farro
⅓ cup red wine vinegar
¼ cup finely chopped dried figs
1 tablespoon chopped fresh thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups very thinly sliced fennel bulb
1 ½ cups (1/2-inch) cubed zucchini
3 ounces watercress
½ cup chopped unsalted roasted almonds

Instructions

Preheat oven to 400°.
Leave root and 1-inch stem on beets. Rub beets with 1 tablespoon oil; wrap beets tightly in foil. Roast beets at 400° for 1 1/2 hours or until very tender. Cool for 15 minutes. Trim off beet roots; rub off skins. Discard roots and skins. Cut beets into wedges.
Cook farro according to package directions; drain. Rinse farro under cold water; drain well. Spread farro out on paper towels to dry out slightly.
Place vinegar and figs in a small saucepan. Cover and cook gently for 10 minutes over medium heat. Remove from heat; cool completely. Place vinegar mixture, thyme, salt, and pepper in a large bowl; gradually add remaining 5 tablespoons oil, stirring constantly with a whisk. Add beet wedges, farro, fennel, zucchini, and watercress to bowl; toss to coat. Sprinkle salad with almonds.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-11/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-11/#img-0

Dressed burrata with red onion, pickled plums, scorched chillies, rocket and olive oil

Ingredients

4 plums
100ml of Cabernet Sauvignon vinegar
100g of caster sugar
2 red onions
9 red chillies, mild and large
35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish
1 tbsp of Parmesan, finely grated
1 tbsp of pine nuts
80ml of olive oil, plus extra for roasting
4 burrata, weighing 100g each, at room temperature
1 tbsp of extra virgin olive oil, ideally new season's olive oil
1 orange, zested
rock salt
freshly ground black pepper

Instructions

Preheat an oven to 200°C/180°C fan/gas mark 6
Put the Cabernet Sauvignon vinegar and sugar into a pan and warm through, stirring, until the sugar has completely dissolved
Cut the plums in half and cut each half into 4 slices. Place the sliced plums into the vinegar and, if possible, transfer to a sous vide bag and vacuum-seal at maximum compression. If not, just set aside in the liquor for 2 hours to pickle
Carefully peel the onions and cut each onion into 8 wedges. Place them all into a bowl, toss them gently in 1 tablespoon of olive oil, season with salt and pepper and place them onto a baking tray
Roast the onions hard until they have caught some good colour and character – a good 15-20 minutes. Drizzle with a little more oil if they start to look dry. Once well coloured, remove from the oven and set aside to cool
Cut 8 of the chillies in half and scoop out the seeds. Brush them with olive oil, season with salt and pepper and place into the same oven as the onions and cook until slightly scorched on the edges and just tender (around 10 minutes). Remove from the oven and set aside, then turn the oven down to 180°C/160°C fan/gas mark 4
Spread the pine nuts onto a small baking tray and roast for 5 to 10 minutes, stirring occasionally, until golden brown. Keep an eye on them – they burn easily
Place the rocket into a blender with the Parmesan and pine nuts. Add the olive oil and briefly blend to a loose and coarse pesto-style consistency
Finely chop the remaining chilli and add to the pesto. Transfer to a small bowl, check the seasoning and set aside
Dress the remaining rocket leaves with half of the new season’s olive oil, a teaspoon of the plum pickling liquor and a small pinch of salt
Cut the burrata in half, season with rock salt and pepper and set two halves onto the centre of each plate. Surround with the roasted red onion and drizzle with the rocket pesto. Garnish with the scorched chillies and the remaining rocket leaves and finish with a drizzle of the remaining olive oil and a grating of orange zest

Dressed burrata with red onion, pickled plums, scorched chillies, rocket and olive oil

Ingredients

4 plums
100ml of Cabernet Sauvignon vinegar
100g of caster sugar
2 red onions
9 red chillies, mild and large
35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish
1 tbsp of Parmesan, finely grated
1 tbsp of pine nuts
80ml of olive oil, plus extra for roasting
4 burrata, weighing 100g each, at room temperature
1 tbsp of extra virgin olive oil, ideally new season's olive oil
1 orange, zested
rock salt
freshly ground black pepper

Instructions

Preheat an oven to 200°C/180°C fan/gas mark 6
Put the Cabernet Sauvignon vinegar and sugar into a pan and warm through, stirring, until the sugar has completely dissolved
Cut the plums in half and cut each half into 4 slices. Place the sliced plums into the vinegar and, if possible, transfer to a sous vide bag and vacuum-seal at maximum compression. If not, just set aside in the liquor for 2 hours to pickle
Carefully peel the onions and cut each onion into 8 wedges. Place them all into a bowl, toss them gently in 1 tablespoon of olive oil, season with salt and pepper and place them onto a baking tray
Roast the onions hard until they have caught some good colour and character – a good 15-20 minutes. Drizzle with a little more oil if they start to look dry. Once well coloured, remove from the oven and set aside to cool
Cut 8 of the chillies in half and scoop out the seeds. Brush them with olive oil, season with salt and pepper and place into the same oven as the onions and cook until slightly scorched on the edges and just tender (around 10 minutes). Remove from the oven and set aside, then turn the oven down to 180°C/160°C fan/gas mark 4
Spread the pine nuts onto a small baking tray and roast for 5 to 10 minutes, stirring occasionally, until golden brown. Keep an eye on them – they burn easily
Place the rocket into a blender with the Parmesan and pine nuts. Add the olive oil and briefly blend to a loose and coarse pesto-style consistency
Finely chop the remaining chilli and add to the pesto. Transfer to a small bowl, check the seasoning and set aside
Dress the remaining rocket leaves with half of the new season’s olive oil, a teaspoon of the plum pickling liquor and a small pinch of salt
Cut the burrata in half, season with rock salt and pepper and set two halves onto the centre of each plate. Surround with the roasted red onion and drizzle with the rocket pesto. Garnish with the scorched chillies and the remaining rocket leaves and finish with a drizzle of the remaining olive oil and a grating of orange zest

Dressed burrata with red onion, pickled plums, scorched chillies, rocket and olive oil

Ingredients

4 plums
100ml of Cabernet Sauvignon vinegar
100g of caster sugar
2 red onions
9 red chillies, mild and large
35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish
1 tbsp of Parmesan, finely grated
1 tbsp of pine nuts
80ml of olive oil, plus extra for roasting
4 burrata, weighing 100g each, at room temperature
1 tbsp of extra virgin olive oil, ideally new season's olive oil
1 orange, zested
rock salt
freshly ground black pepper

Instructions

Preheat an oven to 200°C/180°C fan/gas mark 6
Put the Cabernet Sauvignon vinegar and sugar into a pan and warm through, stirring, until the sugar has completely dissolved
Cut the plums in half and cut each half into 4 slices. Place the sliced plums into the vinegar and, if possible, transfer to a sous vide bag and vacuum-seal at maximum compression. If not, just set aside in the liquor for 2 hours to pickle
Carefully peel the onions and cut each onion into 8 wedges. Place them all into a bowl, toss them gently in 1 tablespoon of olive oil, season with salt and pepper and place them onto a baking tray
Roast the onions hard until they have caught some good colour and character – a good 15-20 minutes. Drizzle with a little more oil if they start to look dry. Once well coloured, remove from the oven and set aside to cool
Cut 8 of the chillies in half and scoop out the seeds. Brush them with olive oil, season with salt and pepper and place into the same oven as the onions and cook until slightly scorched on the edges and just tender (around 10 minutes). Remove from the oven and set aside, then turn the oven down to 180°C/160°C fan/gas mark 4
Spread the pine nuts onto a small baking tray and roast for 5 to 10 minutes, stirring occasionally, until golden brown. Keep an eye on them – they burn easily
Place the rocket into a blender with the Parmesan and pine nuts. Add the olive oil and briefly blend to a loose and coarse pesto-style consistency
Finely chop the remaining chilli and add to the pesto. Transfer to a small bowl, check the seasoning and set aside
Dress the remaining rocket leaves with half of the new season’s olive oil, a teaspoon of the plum pickling liquor and a small pinch of salt
Cut the burrata in half, season with rock salt and pepper and set two halves onto the centre of each plate. Surround with the roasted red onion and drizzle with the rocket pesto. Garnish with the scorched chillies and the remaining rocket leaves and finish with a drizzle of the remaining olive oil and a grating of orange zest

Dressed burrata with red onion, pickled plums, scorched chillies, rocket and olive oil

Ingredients

4 plums
100ml of Cabernet Sauvignon vinegar
100g of caster sugar
2 red onions
9 red chillies, mild and large
35g of rocket, trimmed of any excess stalk, plus around 20 extra leaves to garnish
1 tbsp of Parmesan, finely grated
1 tbsp of pine nuts
80ml of olive oil, plus extra for roasting
4 burrata, weighing 100g each, at room temperature
1 tbsp of extra virgin olive oil, ideally new season's olive oil
1 orange, zested
rock salt
freshly ground black pepper

Instructions

Preheat an oven to 200°C/180°C fan/gas mark 6
Put the Cabernet Sauvignon vinegar and sugar into a pan and warm through, stirring, until the sugar has completely dissolved
Cut the plums in half and cut each half into 4 slices. Place the sliced plums into the vinegar and, if possible, transfer to a sous vide bag and vacuum-seal at maximum compression. If not, just set aside in the liquor for 2 hours to pickle
Carefully peel the onions and cut each onion into 8 wedges. Place them all into a bowl, toss them gently in 1 tablespoon of olive oil, season with salt and pepper and place them onto a baking tray
Roast the onions hard until they have caught some good colour and character – a good 15-20 minutes. Drizzle with a little more oil if they start to look dry. Once well coloured, remove from the oven and set aside to cool
Cut 8 of the chillies in half and scoop out the seeds. Brush them with olive oil, season with salt and pepper and place into the same oven as the onions and cook until slightly scorched on the edges and just tender (around 10 minutes). Remove from the oven and set aside, then turn the oven down to 180°C/160°C fan/gas mark 4
Spread the pine nuts onto a small baking tray and roast for 5 to 10 minutes, stirring occasionally, until golden brown. Keep an eye on them – they burn easily
Place the rocket into a blender with the Parmesan and pine nuts. Add the olive oil and briefly blend to a loose and coarse pesto-style consistency
Finely chop the remaining chilli and add to the pesto. Transfer to a small bowl, check the seasoning and set aside
Dress the remaining rocket leaves with half of the new season’s olive oil, a teaspoon of the plum pickling liquor and a small pinch of salt
Cut the burrata in half, season with rock salt and pepper and set two halves onto the centre of each plate. Surround with the roasted red onion and drizzle with the rocket pesto. Garnish with the scorched chillies and the remaining rocket leaves and finish with a drizzle of the remaining olive oil and a grating of orange zest

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-110/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-110/#img-0

Rhubarb crumble

Ingredients

cooking spray
4 spray(s)
fresh apple(s)
1 large, Fuji peeled cored, grated
fresh lemon juice
1/2 sp,or to taste
uncooked rhubarb
24 oz, fresh or frozen trimmed, cut in 1-in pieces
lemon zest
1 tsp, or to taste
table salt
1/4 sp,divided
uncooked tapioca
3 Tbsp, instant variety
sugar
7 Tbsp, granulated
all-purpose flour
1/4 up(s)
uncooked old fashioned oats
1/4 up(s)
chopped walnuts
1/4 up(s),or pecans
packed light brown sugar
1/3 up(s)
unsalted butter
1 1/2 Tbsp, melted

Instructions

Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.

Rhubarb crumble

Ingredients

cooking spray
4 spray(s)
fresh apple(s)
1 large, Fuji peeled cored, grated
fresh lemon juice
1/2 sp,or to taste
uncooked rhubarb
24 oz, fresh or frozen trimmed, cut in 1-in pieces
lemon zest
1 tsp, or to taste
table salt
1/4 sp,divided
uncooked tapioca
3 Tbsp, instant variety
sugar
7 Tbsp, granulated
all-purpose flour
1/4 up(s)
uncooked old fashioned oats
1/4 up(s)
chopped walnuts
1/4 up(s),or pecans
packed light brown sugar
1/3 up(s)
unsalted butter
1 1/2 Tbsp, melted

Instructions

Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.

Rhubarb crumble

Ingredients

cooking spray
4 spray(s)
fresh apple(s)
1 large, Fuji peeled cored, grated
fresh lemon juice
1/2 sp,or to taste
uncooked rhubarb
24 oz, fresh or frozen trimmed, cut in 1-in pieces
lemon zest
1 tsp, or to taste
table salt
1/4 sp,divided
uncooked tapioca
3 Tbsp, instant variety
sugar
7 Tbsp, granulated
all-purpose flour
1/4 up(s)
uncooked old fashioned oats
1/4 up(s)
chopped walnuts
1/4 up(s),or pecans
packed light brown sugar
1/3 up(s)
unsalted butter
1 1/2 Tbsp, melted

Instructions

Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.

Rhubarb crumble

Ingredients

cooking spray
4 spray(s)
fresh apple(s)
1 large, Fuji peeled cored, grated
fresh lemon juice
1/2 sp,or to taste
uncooked rhubarb
24 oz, fresh or frozen trimmed, cut in 1-in pieces
lemon zest
1 tsp, or to taste
table salt
1/4 sp,divided
uncooked tapioca
3 Tbsp, instant variety
sugar
7 Tbsp, granulated
all-purpose flour
1/4 up(s)
uncooked old fashioned oats
1/4 up(s)
chopped walnuts
1/4 up(s),or pecans
packed light brown sugar
1/3 up(s)
unsalted butter
1 1/2 Tbsp, melted

Instructions

Preheat oven to 350°F. Coat twelve 3-inch ramekins with cooking spray.
In a large bowl, toss apple with lemon juice; add rhubarb, lemon zest, pinch salt, tapioca and granulated sugar. Stir to combine; divide evenly among prepared ramekins.
Combine flour, oats, nuts, brown sugar and remaining salt in a food processor, blender or mini chopper; process into coarse crumbs. Pour crumbs into a small bowl; add butter and combine with your fingers until butter is fully incorporated. Drop clumps of flour mixture evenly over ramekins with your hands.
Bake until fruit starts to bubble and tops turn golden, about 30 to 35 minutes. Let cool for 30 to 60 minutes before serving. Yields 1 ramekin per serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-111/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-111/#img-0

Layered Dessert

Ingredients

2 boxes Yellow Jiffy cake mix
8 ounce Package Philadelphia cream cheese softened
3 ounce Package instant vanilla pudding
1 medium size Can large Dole crushed pineapple
Large container Cool Whip
Shredded chocolate chips
Chopped nuts
Marichino cherries

Instructions

1) Bake the yellow cake in a sheet cake pan following the directions on the
box.
2) Make the pudding as directed and mix with cream cheese until mixture
is lump-free. Spread cheese and pudding mixture on top of cooled cake.
Put pineapple on top of cheese and pudding mixture.
3) Spread Cool Whip on top of the pineapple. Garnish the top with chocolate,
nuts, and cherries.

Layered Dessert

Ingredients

2 boxes Yellow Jiffy cake mix
8 ounce Package Philadelphia cream cheese softened
3 ounce Package instant vanilla pudding
1 medium size Can large Dole crushed pineapple
Large container Cool Whip
Shredded chocolate chips
Chopped nuts
Marichino cherries

Instructions

1) Bake the yellow cake in a sheet cake pan following the directions on the
box.
2) Make the pudding as directed and mix with cream cheese until mixture
is lump-free. Spread cheese and pudding mixture on top of cooled cake.
Put pineapple on top of cheese and pudding mixture.
3) Spread Cool Whip on top of the pineapple. Garnish the top with chocolate,
nuts, and cherries.

Layered Dessert

Ingredients

2 boxes Yellow Jiffy cake mix
8 ounce Package Philadelphia cream cheese softened
3 ounce Package instant vanilla pudding
1 medium size Can large Dole crushed pineapple
Large container Cool Whip
Shredded chocolate chips
Chopped nuts
Marichino cherries

Instructions

1) Bake the yellow cake in a sheet cake pan following the directions on the
box.
2) Make the pudding as directed and mix with cream cheese until mixture
is lump-free. Spread cheese and pudding mixture on top of cooled cake.
Put pineapple on top of cheese and pudding mixture.
3) Spread Cool Whip on top of the pineapple. Garnish the top with chocolate,
nuts, and cherries.

Layered Dessert

Ingredients

2 boxes Yellow Jiffy cake mix
8 ounce Package Philadelphia cream cheese softened
3 ounce Package instant vanilla pudding
1 medium size Can large Dole crushed pineapple
Large container Cool Whip
Shredded chocolate chips
Chopped nuts
Marichino cherries

Instructions

1) Bake the yellow cake in a sheet cake pan following the directions on the
box.
2) Make the pudding as directed and mix with cream cheese until mixture
is lump-free. Spread cheese and pudding mixture on top of cooled cake.
Put pineapple on top of cheese and pudding mixture.
3) Spread Cool Whip on top of the pineapple. Garnish the top with chocolate,
nuts, and cherries.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-112/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-112/#img-0

Vegan Burrito

Ingredients

1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Dried Chili Flakes
1/2 tsp Cumin
15 ounce Can Black Beans ((Drained))
15 ounce Can Sweet Corn ((Drained))
1/4 cup Water ((60ml))
Salt and Pepper (To Taste)
3 cups Cooked Basmati Rice*
12 Sundried Tomatoes (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
1 Recipe Pico De Gallo Salsa (as per linked recipe)
1 Recipe Vegan Sour Cream (as per linked recipe)
2 Medium Avocados
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
8 Large Soft Flour Tortillas (or use gluten-free if preferred)
3 cups Shredded Lettuce

Instructions

Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
Serve. Cut the burritos in half and serve.

Vegan Burrito

Ingredients

1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Dried Chili Flakes
1/2 tsp Cumin
15 ounce Can Black Beans ((Drained))
15 ounce Can Sweet Corn ((Drained))
1/4 cup Water ((60ml))
Salt and Pepper (To Taste)
3 cups Cooked Basmati Rice*
12 Sundried Tomatoes (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
1 Recipe Pico De Gallo Salsa (as per linked recipe)
1 Recipe Vegan Sour Cream (as per linked recipe)
2 Medium Avocados
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
8 Large Soft Flour Tortillas (or use gluten-free if preferred)
3 cups Shredded Lettuce

Instructions

Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
Serve. Cut the burritos in half and serve.

Vegan Burrito

Ingredients

1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Dried Chili Flakes
1/2 tsp Cumin
15 ounce Can Black Beans ((Drained))
15 ounce Can Sweet Corn ((Drained))
1/4 cup Water ((60ml))
Salt and Pepper (To Taste)
3 cups Cooked Basmati Rice*
12 Sundried Tomatoes (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
1 Recipe Pico De Gallo Salsa (as per linked recipe)
1 Recipe Vegan Sour Cream (as per linked recipe)
2 Medium Avocados
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
8 Large Soft Flour Tortillas (or use gluten-free if preferred)
3 cups Shredded Lettuce

Instructions

Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
Serve. Cut the burritos in half and serve.

Vegan Burrito

Ingredients

1/2 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Dried Chili Flakes
1/2 tsp Cumin
15 ounce Can Black Beans ((Drained))
15 ounce Can Sweet Corn ((Drained))
1/4 cup Water ((60ml))
Salt and Pepper (To Taste)
3 cups Cooked Basmati Rice*
12 Sundried Tomatoes (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
1 Recipe Pico De Gallo Salsa (as per linked recipe)
1 Recipe Vegan Sour Cream (as per linked recipe)
2 Medium Avocados
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)
8 Large Soft Flour Tortillas (or use gluten-free if preferred)
3 cups Shredded Lettuce

Instructions

Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
Serve. Cut the burritos in half and serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-113/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-113/#img-0

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

Breakfast Burritos - Lowfat - 3 Points

Ingredients

1 c Egg Beaters 99% egg
10 98% Fatfree Flour Tortillas
1 tb Butter or margarine
salt and pepper to taste
6 3/8 oz Lowfat Healthy Choice
1/2 Green pepper chopped
1/2 c lowfat cheese Shredded
Cooking spray
2 tb Water
4 Eggs
1/2 Onion chopped

Instructions

saute onion and pepper in non-stick pan which has been sprayed with desired flavor of non-stick spray. Add cut up Healthy Choice sausage and stir into vegetable mixture. (No need to cook sausage; its fully pre-cooked.) Transfer to a bowl or bag and refrigerate. Lightly beat eggs and egg substitute with the water. Melt butter or margarine in the skillet that was used to saute the onions and peppers (or use non-stick spray). When melted, stir in egg mixture. Cook eggs until almost done, keeping in fairly large curds. Salt and pepper to taste. Combine eggs and cooled sausage mixture. Warm tortillas in the microwave. Place about 1/4 cup of the egg mixture in the center of a tortilla. Top with 1 scant tablespoon of shredded cheddar cheese. Roll tortilla and wrap in waxed paper, tape to seal (label if making more than one kind). Place waxed paper wrapped tortillas in a zip-lock freezer bag in the freezer. To heat from freezer: Cook a single wrapped burrito in the microwave for about 2 minutes on 50% power (or defrost) (would take longer if you were doing multiples). Then microwave for about 1/2 minute more on full power or until hot. Just peel the paper down as you eat so that all the filling stays in. per MasterCook with these lower fat substitutions: 167.8cals,5 fat (25.9% CFF), 97mg chol,2.2g fiber = 3 Weight Watcher Points NOTES : I got the original recipe for these from Libby. Ive been experimenting with lowering the fat and calorie content without "ruining" the flavor and texture. This is my final "successful" experiment! I chose to use a small amount or real butter and real eggs, but these could easily by made with all egg substitute and cooking spray. This would change the nutritional analysis to: 138cals,1.8g fat (11.5%CFF), 2.2g fiber =2 WW points each JaneStarr Nutr. Assoc. : 0 0 0 0 0 0 0 32787 32780 0 0 0 REG 6 shared by JaneStarr -- CT, USA JaneStarr@home.com 5/99 Recipe by: Freezer-Friendly@onelist -- Lightened by JaneStarr Posted to EAT-LF Digest by "Jane" on May 6, 1999,

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-114/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-114/#img-0

Bean Dip

Ingredients

2 (16-oz.) cans refried beans
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1 c. shredded cheddar, divided
1 c. shredded pepper jack, divided
2 green onions, thinly sliced
1 jalapeño, finely chopped
2 tbsp. taco seasoning
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. crumbled queso fresco
1 green onion, thinly sliced
1/4 c. red onion, diced
1/2 cherry tomatoes, quartered
1 jalapeño, sliced
Tortilla chips, for serving

Instructions

Preheat oven to 350°. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack and cheddar. Fold in green onions, jalapeno, and taco seasoning. Season with salt and black pepper
Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes.
Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.

Bean Dip

Ingredients

2 (16-oz.) cans refried beans
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1 c. shredded cheddar, divided
1 c. shredded pepper jack, divided
2 green onions, thinly sliced
1 jalapeño, finely chopped
2 tbsp. taco seasoning
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. crumbled queso fresco
1 green onion, thinly sliced
1/4 c. red onion, diced
1/2 cherry tomatoes, quartered
1 jalapeño, sliced
Tortilla chips, for serving

Instructions

Preheat oven to 350°. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack and cheddar. Fold in green onions, jalapeno, and taco seasoning. Season with salt and black pepper
Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes.
Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.

Bean Dip

Ingredients

2 (16-oz.) cans refried beans
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1 c. shredded cheddar, divided
1 c. shredded pepper jack, divided
2 green onions, thinly sliced
1 jalapeño, finely chopped
2 tbsp. taco seasoning
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. crumbled queso fresco
1 green onion, thinly sliced
1/4 c. red onion, diced
1/2 cherry tomatoes, quartered
1 jalapeño, sliced
Tortilla chips, for serving

Instructions

Preheat oven to 350°. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack and cheddar. Fold in green onions, jalapeno, and taco seasoning. Season with salt and black pepper
Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes.
Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.

Bean Dip

Ingredients

2 (16-oz.) cans refried beans
1 (8-oz.) block cream cheese, softened
1/2 c. sour cream
1 c. shredded cheddar, divided
1 c. shredded pepper jack, divided
2 green onions, thinly sliced
1 jalapeño, finely chopped
2 tbsp. taco seasoning
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 c. crumbled queso fresco
1 green onion, thinly sliced
1/4 c. red onion, diced
1/2 cherry tomatoes, quartered
1 jalapeño, sliced
Tortilla chips, for serving

Instructions

Preheat oven to 350°. In a large bowl, stir together beans, cream cheese, sour cream, and half the pepper jack and cheddar. Fold in green onions, jalapeno, and taco seasoning. Season with salt and black pepper
Transfer dip to an oven-safe skillet and top with remaining pepper jack and cheddar. Bake until warmed through and cheese is melty, about 25 minutes.
Garnish dip with queso fresco, onions, tomatoes, and jalapeño. Serve warm with chips.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-115/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-115/#img-0

Juice Pouch Cocktails 3 Ways Recipe by Tasty

Ingredients

1 large strawberry, stemmed and halved
1 kiwi, peeled and sliced
¾ oz lime juice
2 oz vodka
1 strawberry kiwi juice pouch
ice, for shaking
1 pacific cooler juice pouch
1 oz white rum
1 oz dark rum
grenadine
ice, for serving
1 slice pineapple, for garnish
1 tropical juice pouch
2 oz gin
ice, for serving
seltzer, to top
1 slice orange, for ganish
muddler

Instructions

Make the strawberry kiwi kamikaze: Reserve a slice of kiwi and half of the strawberry for the garnish, then add the remaining kiwi and strawberry half to a mixing glass. Pour the lime juice into the glass and muddle. Add the vodka and strawberry kiwi juice to the glass, fill with ice, and stir for 20 seconds. Strain the cocktail into a martini glass and garnish with the reserved kiwi slice and strawberry half.
Make the Pacific cooler rum punch: In a mixing glass, combine the Pacific cooler juice, white rum, dark rum, and grenadine and stir to combine. Fill a stemless wine glass with ice and pour the cocktail over the ice. Garnish with a slice of pineapple.
Make the tropical punch gin fizz: In a mixing glass, combine the tropical punch and gin and stir to combine. Fill a highball glass with ice and pour the cocktail over the ice. Top with seltzer and garnish with an orange slice.
Enjoy!

Juice Pouch Cocktails 3 Ways Recipe by Tasty

Ingredients

1 large strawberry, stemmed and halved
1 kiwi, peeled and sliced
¾ oz lime juice
2 oz vodka
1 strawberry kiwi juice pouch
ice, for shaking
1 pacific cooler juice pouch
1 oz white rum
1 oz dark rum
grenadine
ice, for serving
1 slice pineapple, for garnish
1 tropical juice pouch
2 oz gin
ice, for serving
seltzer, to top
1 slice orange, for ganish
muddler

Instructions

Make the strawberry kiwi kamikaze: Reserve a slice of kiwi and half of the strawberry for the garnish, then add the remaining kiwi and strawberry half to a mixing glass. Pour the lime juice into the glass and muddle. Add the vodka and strawberry kiwi juice to the glass, fill with ice, and stir for 20 seconds. Strain the cocktail into a martini glass and garnish with the reserved kiwi slice and strawberry half.
Make the Pacific cooler rum punch: In a mixing glass, combine the Pacific cooler juice, white rum, dark rum, and grenadine and stir to combine. Fill a stemless wine glass with ice and pour the cocktail over the ice. Garnish with a slice of pineapple.
Make the tropical punch gin fizz: In a mixing glass, combine the tropical punch and gin and stir to combine. Fill a highball glass with ice and pour the cocktail over the ice. Top with seltzer and garnish with an orange slice.
Enjoy!

Juice Pouch Cocktails 3 Ways Recipe by Tasty

Ingredients

1 large strawberry, stemmed and halved
1 kiwi, peeled and sliced
¾ oz lime juice
2 oz vodka
1 strawberry kiwi juice pouch
ice, for shaking
1 pacific cooler juice pouch
1 oz white rum
1 oz dark rum
grenadine
ice, for serving
1 slice pineapple, for garnish
1 tropical juice pouch
2 oz gin
ice, for serving
seltzer, to top
1 slice orange, for ganish
muddler

Instructions

Make the strawberry kiwi kamikaze: Reserve a slice of kiwi and half of the strawberry for the garnish, then add the remaining kiwi and strawberry half to a mixing glass. Pour the lime juice into the glass and muddle. Add the vodka and strawberry kiwi juice to the glass, fill with ice, and stir for 20 seconds. Strain the cocktail into a martini glass and garnish with the reserved kiwi slice and strawberry half.
Make the Pacific cooler rum punch: In a mixing glass, combine the Pacific cooler juice, white rum, dark rum, and grenadine and stir to combine. Fill a stemless wine glass with ice and pour the cocktail over the ice. Garnish with a slice of pineapple.
Make the tropical punch gin fizz: In a mixing glass, combine the tropical punch and gin and stir to combine. Fill a highball glass with ice and pour the cocktail over the ice. Top with seltzer and garnish with an orange slice.
Enjoy!

Juice Pouch Cocktails 3 Ways Recipe by Tasty

Ingredients

1 large strawberry, stemmed and halved
1 kiwi, peeled and sliced
¾ oz lime juice
2 oz vodka
1 strawberry kiwi juice pouch
ice, for shaking
1 pacific cooler juice pouch
1 oz white rum
1 oz dark rum
grenadine
ice, for serving
1 slice pineapple, for garnish
1 tropical juice pouch
2 oz gin
ice, for serving
seltzer, to top
1 slice orange, for ganish
muddler

Instructions

Make the strawberry kiwi kamikaze: Reserve a slice of kiwi and half of the strawberry for the garnish, then add the remaining kiwi and strawberry half to a mixing glass. Pour the lime juice into the glass and muddle. Add the vodka and strawberry kiwi juice to the glass, fill with ice, and stir for 20 seconds. Strain the cocktail into a martini glass and garnish with the reserved kiwi slice and strawberry half.
Make the Pacific cooler rum punch: In a mixing glass, combine the Pacific cooler juice, white rum, dark rum, and grenadine and stir to combine. Fill a stemless wine glass with ice and pour the cocktail over the ice. Garnish with a slice of pineapple.
Make the tropical punch gin fizz: In a mixing glass, combine the tropical punch and gin and stir to combine. Fill a highball glass with ice and pour the cocktail over the ice. Top with seltzer and garnish with an orange slice.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-116/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-116/#img-0

Mountain-Style Paella

Ingredients

1/4 ts Dried crushed red pepper
1 lb Green beans trimmed and cut in 1-inch lengths
2 c Arborio rice or short-grain
3 lb Tomatoes chopped
2 ts Salt
wedges Lemon
1 1/2 tb fresh sage Chopped
2 tb Garlic minced
1 1/2 tb fresh rosemary Chopped
1 lb Mushrooms thinly sliced
6 c canned low-salt chicken Hot
1 Chicken cut into 8 pieces
; chopped
2 lg Red bell peppers seeded
1/4 c olive oil
; pieces
1/2 c Almonds finely ground
1 1/2 lb Breakfast pork sausage in pieces
1/2 ts Saffron threads crushed
2 ts Black Pepper ground

Instructions

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; saute until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; saute until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken. Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes. Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon. Serves 8. Bon Appetit May 1995 Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat); 303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Mountain-Style Paella

Ingredients

1/4 ts Dried crushed red pepper
1 lb Green beans trimmed and cut in 1-inch lengths
2 c Arborio rice or short-grain
3 lb Tomatoes chopped
2 ts Salt
wedges Lemon
1 1/2 tb fresh sage Chopped
2 tb Garlic minced
1 1/2 tb fresh rosemary Chopped
1 lb Mushrooms thinly sliced
6 c canned low-salt chicken Hot
1 Chicken cut into 8 pieces
; chopped
2 lg Red bell peppers seeded
1/4 c olive oil
; pieces
1/2 c Almonds finely ground
1 1/2 lb Breakfast pork sausage in pieces
1/2 ts Saffron threads crushed
2 ts Black Pepper ground

Instructions

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; saute until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; saute until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken. Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes. Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon. Serves 8. Bon Appetit May 1995 Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat); 303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Mountain-Style Paella

Ingredients

1/4 ts Dried crushed red pepper
1 lb Green beans trimmed and cut in 1-inch lengths
2 c Arborio rice or short-grain
3 lb Tomatoes chopped
2 ts Salt
wedges Lemon
1 1/2 tb fresh sage Chopped
2 tb Garlic minced
1 1/2 tb fresh rosemary Chopped
1 lb Mushrooms thinly sliced
6 c canned low-salt chicken Hot
1 Chicken cut into 8 pieces
; chopped
2 lg Red bell peppers seeded
1/4 c olive oil
; pieces
1/2 c Almonds finely ground
1 1/2 lb Breakfast pork sausage in pieces
1/2 ts Saffron threads crushed
2 ts Black Pepper ground

Instructions

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; saute until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; saute until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken. Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes. Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon. Serves 8. Bon Appetit May 1995 Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat); 303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Mountain-Style Paella

Ingredients

1/4 ts Dried crushed red pepper
1 lb Green beans trimmed and cut in 1-inch lengths
2 c Arborio rice or short-grain
3 lb Tomatoes chopped
2 ts Salt
wedges Lemon
1 1/2 tb fresh sage Chopped
2 tb Garlic minced
1 1/2 tb fresh rosemary Chopped
1 lb Mushrooms thinly sliced
6 c canned low-salt chicken Hot
1 Chicken cut into 8 pieces
; chopped
2 lg Red bell peppers seeded
1/4 c olive oil
; pieces
1/2 c Almonds finely ground
1 1/2 lb Breakfast pork sausage in pieces
1/2 ts Saffron threads crushed
2 ts Black Pepper ground

Instructions

Cut 1 bell pepper lengthwise into thin strips. Chop second pepper; reserve. Heat oil in heavy 14-inch skillet or paella pan over medium-high heat. Add bell pepper strips; saute until softened, about 6 minutes. Using tongs, transfer pepper strips to bowl; reserve. Season chicken with salt and pepper. Add to skillet and cook until brown on all sides, about 12 minutes. Transfer to plate. Add sausage to skillet; saute until golden, about 5 minutes. Using slotted spoon, transfer to plate with chicken. Pour off all but 6 tablespoons drippings from skillet. Add mushrooms to skillet; saute over medium-high heat 5 minutes. Stir in tomatoes, garlic and chopped bell pepper and bring to boil. Reduce heat and simmer until almost all liquid evaporates, about 35 minutes. Add green beans and next 7 ingredients to skillet. Stir in rice, chicken, sausage and 6 cups hot broth; bring to boil. Reduce heat to medium; simmer uncovered until chicken is cooked, adding more broth if mixture seems dry, about 30 minutes. Let stand 5 minutes. Top with pepper strips. Garnish with lemon. Serves 8. Bon Appetit May 1995 Per serving: 4712 Calories (kcal); 331g Total Fat; (62% calories from fat); 303g Protein; 147g Carbohydrate; 1358mg Cholesterol; 5476mg Sodium Food Exchanges: 1 Grain(Starch); 38 Lean Meat; 24 1/2 Vegetable; 0 Fruit; 41 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-117/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-117/#img-0

Low-Fat Easy Orange Parfaits

Ingredients

1 (3 1/2 ounce) package cook-and-serve vanilla pudding mix
1 3/4 cups orange juice
1 (8 ounce) carton low-fat vanilla yogurt or 1 (8 ounce) carton low-fat pineapple yogurt
3/4 cup coarsely crushed gingersnaps or 3/4 cup chocolate wafer cookie (about 10)
orange rind, curls or orange wedge (optional)
fresh mint sprig (optional)

Instructions

Prepare pudding mix according to package directions, except use the 1 3/4 cups orange juice instead of milk.
Transfer pudding to a bowl.
Cover surface with plastic wrap.
Chill thoroughly.
Before serving, fold yogurt into pudding.
Divide one-third of the pudding mixture among 6 glasses.
Sprinkle with half of the crushed cookies.
Repeat pudding and cookie layers.
Top with remaining pudding mixture.
If desired, garnish with orange peel curls or wedges and mint.

Low-Fat Easy Orange Parfaits

Ingredients

1 (3 1/2 ounce) package cook-and-serve vanilla pudding mix
1 3/4 cups orange juice
1 (8 ounce) carton low-fat vanilla yogurt or 1 (8 ounce) carton low-fat pineapple yogurt
3/4 cup coarsely crushed gingersnaps or 3/4 cup chocolate wafer cookie (about 10)
orange rind, curls or orange wedge (optional)
fresh mint sprig (optional)

Instructions

Prepare pudding mix according to package directions, except use the 1 3/4 cups orange juice instead of milk.
Transfer pudding to a bowl.
Cover surface with plastic wrap.
Chill thoroughly.
Before serving, fold yogurt into pudding.
Divide one-third of the pudding mixture among 6 glasses.
Sprinkle with half of the crushed cookies.
Repeat pudding and cookie layers.
Top with remaining pudding mixture.
If desired, garnish with orange peel curls or wedges and mint.

Low-Fat Easy Orange Parfaits

Ingredients

1 (3 1/2 ounce) package cook-and-serve vanilla pudding mix
1 3/4 cups orange juice
1 (8 ounce) carton low-fat vanilla yogurt or 1 (8 ounce) carton low-fat pineapple yogurt
3/4 cup coarsely crushed gingersnaps or 3/4 cup chocolate wafer cookie (about 10)
orange rind, curls or orange wedge (optional)
fresh mint sprig (optional)

Instructions

Prepare pudding mix according to package directions, except use the 1 3/4 cups orange juice instead of milk.
Transfer pudding to a bowl.
Cover surface with plastic wrap.
Chill thoroughly.
Before serving, fold yogurt into pudding.
Divide one-third of the pudding mixture among 6 glasses.
Sprinkle with half of the crushed cookies.
Repeat pudding and cookie layers.
Top with remaining pudding mixture.
If desired, garnish with orange peel curls or wedges and mint.

Low-Fat Easy Orange Parfaits

Ingredients

1 (3 1/2 ounce) package cook-and-serve vanilla pudding mix
1 3/4 cups orange juice
1 (8 ounce) carton low-fat vanilla yogurt or 1 (8 ounce) carton low-fat pineapple yogurt
3/4 cup coarsely crushed gingersnaps or 3/4 cup chocolate wafer cookie (about 10)
orange rind, curls or orange wedge (optional)
fresh mint sprig (optional)

Instructions

Prepare pudding mix according to package directions, except use the 1 3/4 cups orange juice instead of milk.
Transfer pudding to a bowl.
Cover surface with plastic wrap.
Chill thoroughly.
Before serving, fold yogurt into pudding.
Divide one-third of the pudding mixture among 6 glasses.
Sprinkle with half of the crushed cookies.
Repeat pudding and cookie layers.
Top with remaining pudding mixture.
If desired, garnish with orange peel curls or wedges and mint.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-118/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-118/#img-0

Build Your Own Homemade Granola (Muesli)

Ingredients

4 cups / 360 g rolled oats (not steel cut or quick cooking)
1 cup coconut flakes ((or more nuts or oats))
1 cup raw nuts ((eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds))
1/2 cup dried fruit ((eg. chopped apricots, apple, pineapple, raisins))
1 tsp your favourite spice ((eg. cinnamon, pumpkin spice, gingerbread mix))
1 pinch salt
1/3 cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)
1/3 cup fat ((eg. melted butter, canola oil or coconut oil))
1 1/2 tsp flavouring ((eg. vanilla, almond essence, orange blossom))
2 egg whites

Instructions

LOOSE Granola:
Preheat oven to 150C/300F.
Combine Dry ingredients, excluding dried fruit.
Combine Wet ingredients.
Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
Preheat oven to 140C/280F. Line a large baking tray with baking paper.
Combine Wet excluding egg whites.
Combine Dry including dried fruit.
Whisk egg whites with fork until foamy.
Mix Wet and Dry in a large bowl, then mix through egg whites.
Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
Once cool, break into clusters. Store in an airtight container.

Build Your Own Homemade Granola (Muesli)

Ingredients

4 cups / 360 g rolled oats (not steel cut or quick cooking)
1 cup coconut flakes ((or more nuts or oats))
1 cup raw nuts ((eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds))
1/2 cup dried fruit ((eg. chopped apricots, apple, pineapple, raisins))
1 tsp your favourite spice ((eg. cinnamon, pumpkin spice, gingerbread mix))
1 pinch salt
1/3 cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)
1/3 cup fat ((eg. melted butter, canola oil or coconut oil))
1 1/2 tsp flavouring ((eg. vanilla, almond essence, orange blossom))
2 egg whites

Instructions

LOOSE Granola:
Preheat oven to 150C/300F.
Combine Dry ingredients, excluding dried fruit.
Combine Wet ingredients.
Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
Preheat oven to 140C/280F. Line a large baking tray with baking paper.
Combine Wet excluding egg whites.
Combine Dry including dried fruit.
Whisk egg whites with fork until foamy.
Mix Wet and Dry in a large bowl, then mix through egg whites.
Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
Once cool, break into clusters. Store in an airtight container.

Build Your Own Homemade Granola (Muesli)

Ingredients

4 cups / 360 g rolled oats (not steel cut or quick cooking)
1 cup coconut flakes ((or more nuts or oats))
1 cup raw nuts ((eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds))
1/2 cup dried fruit ((eg. chopped apricots, apple, pineapple, raisins))
1 tsp your favourite spice ((eg. cinnamon, pumpkin spice, gingerbread mix))
1 pinch salt
1/3 cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)
1/3 cup fat ((eg. melted butter, canola oil or coconut oil))
1 1/2 tsp flavouring ((eg. vanilla, almond essence, orange blossom))
2 egg whites

Instructions

LOOSE Granola:
Preheat oven to 150C/300F.
Combine Dry ingredients, excluding dried fruit.
Combine Wet ingredients.
Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
Preheat oven to 140C/280F. Line a large baking tray with baking paper.
Combine Wet excluding egg whites.
Combine Dry including dried fruit.
Whisk egg whites with fork until foamy.
Mix Wet and Dry in a large bowl, then mix through egg whites.
Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
Once cool, break into clusters. Store in an airtight container.

Build Your Own Homemade Granola (Muesli)

Ingredients

4 cups / 360 g rolled oats (not steel cut or quick cooking)
1 cup coconut flakes ((or more nuts or oats))
1 cup raw nuts ((eg. sliced almonds, chopped pecans, sunflower seeds, pumpkin seeds))
1/2 cup dried fruit ((eg. chopped apricots, apple, pineapple, raisins))
1 tsp your favourite spice ((eg. cinnamon, pumpkin spice, gingerbread mix))
1 pinch salt
1/3 cup sweetener (eg. honey, maple syrup, agave, see note 2 for Brown Sugar)
1/3 cup fat ((eg. melted butter, canola oil or coconut oil))
1 1/2 tsp flavouring ((eg. vanilla, almond essence, orange blossom))
2 egg whites

Instructions

LOOSE Granola:
Preheat oven to 150C/300F.
Combine Dry ingredients, excluding dried fruit.
Combine Wet ingredients.
Combine Wet and Dry ingredients. Do a taste test. Adjust to taste - more sweet, more fat etc.
Spread on baking tray and bake until golden, approximately 35 - 40 minutes, tossing twice.
Stir through dried fruit. Cool. Store in an airtight container.
CLUMPY Granola:
Preheat oven to 140C/280F. Line a large baking tray with baking paper.
Combine Wet excluding egg whites.
Combine Dry including dried fruit.
Whisk egg whites with fork until foamy.
Mix Wet and Dry in a large bowl, then mix through egg whites.
Spread granola on the tray, making a hole in the centre, like a doughnut (see photo in post).
Bake for 45 minutes - DO NOT STIR - until golden. Check at 35 minutes.
Then turn the oven off, leave the granola in the oven, and open the oven door open a bit. Leave the granola to cool. The colour will deepen and it will firm up.
Once cool, break into clusters. Store in an airtight container.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-119/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-119/#img-0

Fruity Salad with Crumbled Dolcelatte And Raspberry Dressin

Ingredients

; (3oz)
; dressing
Black Pepper freshly ground
250 ml Fresh orange juice; (8fl oz)
50 g Walnut halves; (2oz)
; cut into chunks
125 g Punnet raspberries;
2 tb olive oil
1 17 grams pac fresh
75 g Italian Dolcelatte; cut into
5 Crushed raspberries; (5 to
1 Heaped teaspoon wholegrain
1 Avocado; stone removed and
; crush into the
; peeled and cut into chunks

Instructions

In a bowl combine together the mango, avocado, pineapple, raspberries and coriander. Mix well to combine, and season with the pepper. Place all the dressing ingredients in a screw top jar and shake well. Place the salad base mixture on individual serving plates, sprinkle with Italian Dolcelatte and walnuts. Drizzle over the dressing and serve immediately. NOTES : An alternative style salad comprising of various fruits.

Fruity Salad with Crumbled Dolcelatte And Raspberry Dressin

Ingredients

; (3oz)
; dressing
Black Pepper freshly ground
250 ml Fresh orange juice; (8fl oz)
50 g Walnut halves; (2oz)
; cut into chunks
125 g Punnet raspberries;
2 tb olive oil
1 17 grams pac fresh
75 g Italian Dolcelatte; cut into
5 Crushed raspberries; (5 to
1 Heaped teaspoon wholegrain
1 Avocado; stone removed and
; crush into the
; peeled and cut into chunks

Instructions

In a bowl combine together the mango, avocado, pineapple, raspberries and coriander. Mix well to combine, and season with the pepper. Place all the dressing ingredients in a screw top jar and shake well. Place the salad base mixture on individual serving plates, sprinkle with Italian Dolcelatte and walnuts. Drizzle over the dressing and serve immediately. NOTES : An alternative style salad comprising of various fruits.

Fruity Salad with Crumbled Dolcelatte And Raspberry Dressin

Ingredients

; (3oz)
; dressing
Black Pepper freshly ground
250 ml Fresh orange juice; (8fl oz)
50 g Walnut halves; (2oz)
; cut into chunks
125 g Punnet raspberries;
2 tb olive oil
1 17 grams pac fresh
75 g Italian Dolcelatte; cut into
5 Crushed raspberries; (5 to
1 Heaped teaspoon wholegrain
1 Avocado; stone removed and
; crush into the
; peeled and cut into chunks

Instructions

In a bowl combine together the mango, avocado, pineapple, raspberries and coriander. Mix well to combine, and season with the pepper. Place all the dressing ingredients in a screw top jar and shake well. Place the salad base mixture on individual serving plates, sprinkle with Italian Dolcelatte and walnuts. Drizzle over the dressing and serve immediately. NOTES : An alternative style salad comprising of various fruits.

Fruity Salad with Crumbled Dolcelatte And Raspberry Dressin

Ingredients

; (3oz)
; dressing
Black Pepper freshly ground
250 ml Fresh orange juice; (8fl oz)
50 g Walnut halves; (2oz)
; cut into chunks
125 g Punnet raspberries;
2 tb olive oil
1 17 grams pac fresh
75 g Italian Dolcelatte; cut into
5 Crushed raspberries; (5 to
1 Heaped teaspoon wholegrain
1 Avocado; stone removed and
; crush into the
; peeled and cut into chunks

Instructions

In a bowl combine together the mango, avocado, pineapple, raspberries and coriander. Mix well to combine, and season with the pepper. Place all the dressing ingredients in a screw top jar and shake well. Place the salad base mixture on individual serving plates, sprinkle with Italian Dolcelatte and walnuts. Drizzle over the dressing and serve immediately. NOTES : An alternative style salad comprising of various fruits.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-12/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-12/#img-0

Vegan Walnut Spice Cake

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup vegetable shortening
1 cup applesauce
1 1/4 cups soymilk or 1 1/4 cups water
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon maple extract
1/2 teaspoon rum extract
2 (16 ounce) boxes confectioners' sugar
6 -8 teaspoons soymilk or 6 -8 water
1 1/2 cups walnuts, toasted, chopped coarsely

Instructions

Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

Vegan Walnut Spice Cake

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup vegetable shortening
1 cup applesauce
1 1/4 cups soymilk or 1 1/4 cups water
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon maple extract
1/2 teaspoon rum extract
2 (16 ounce) boxes confectioners' sugar
6 -8 teaspoons soymilk or 6 -8 water
1 1/2 cups walnuts, toasted, chopped coarsely

Instructions

Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

Vegan Walnut Spice Cake

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup vegetable shortening
1 cup applesauce
1 1/4 cups soymilk or 1 1/4 cups water
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon maple extract
1/2 teaspoon rum extract
2 (16 ounce) boxes confectioners' sugar
6 -8 teaspoons soymilk or 6 -8 water
1 1/2 cups walnuts, toasted, chopped coarsely

Instructions

Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

Vegan Walnut Spice Cake

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
3/4 cup vegetable shortening
1 cup applesauce
1 1/4 cups soymilk or 1 1/4 cups water
1/2 cup vegetable shortening
1/2 cup vegan margarine
1 teaspoon maple extract
1/2 teaspoon rum extract
2 (16 ounce) boxes confectioners' sugar
6 -8 teaspoons soymilk or 6 -8 water
1 1/2 cups walnuts, toasted, chopped coarsely

Instructions

Preheat oven to 350 degrees f. Coat two 9-inch cake pans with nonstick cooking spray; line bottom with waxed paper and spray again.
In bowl, whisk flour, baking soda, clove cinnamon, nutmeg and salt. Set aside.
In second bowl beat together apple sauce, sugars and shortening until combined. Beat in dry ingredients in three additions, alternating with soymilk/water. Beat two minutes.
Divide batter between pans and bake at 350 degrees F for 35 minutes until you can stick a toothpick in it an pull it out clean. Cool on rack for 12-15 minutes. Turn layers out and cool completely. Then Frost.
In bowl beat shortening, margarine and extracts. Gradually beat in confectioner's sugar the 6 tablespoons soymilk/water, add in soymilk/water as needed for consistancy.
Spread the frosting on a layer of the cake, put the other layer on top, frost the tops and sides, then press walnuts onto the sides.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-120/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-120/#img-0

Hot, Sour and Sweet Soup with Coconut

Ingredients

10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon minced ginger
8 ounces ground pork
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
One 13.5-ounce can unsweetened coconut milk
Chili oil, for serving

Instructions

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper, and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Stir in the coconut milk and return to a simmer.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.

Hot, Sour and Sweet Soup with Coconut

Ingredients

10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon minced ginger
8 ounces ground pork
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
One 13.5-ounce can unsweetened coconut milk
Chili oil, for serving

Instructions

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper, and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Stir in the coconut milk and return to a simmer.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.

Hot, Sour and Sweet Soup with Coconut

Ingredients

10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon minced ginger
8 ounces ground pork
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
One 13.5-ounce can unsweetened coconut milk
Chili oil, for serving

Instructions

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper, and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Stir in the coconut milk and return to a simmer.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.

Hot, Sour and Sweet Soup with Coconut

Ingredients

10 dried lily buds
5 dried wood ear mushrooms
2 tablespoons vegetable oil
2 cloves garlic, minced
2 stalks scallions, minced, plus more for garnish
1 tablespoon minced ginger
8 ounces ground pork
1 quart chicken stock
8 ounces firm tofu, diced
1/2 cup bamboo shoots, thinly sliced
1/4 cup Chinese black vinegar, plus more to taste
2 tablespoons soy sauce, plus more to taste
1 tablespoon toasted sesame oil
Fresh ground black pepper
1 teaspoon sugar
1 tablespoon cornstarch
One 13.5-ounce can unsweetened coconut milk
Chili oil, for serving

Instructions

In a small bowl, cover the lily buds with boiling water and let stand until softened, about 10 minutes. In another small bowl, cover the dried wood ear mushrooms with boiling water and let stand until softened, about 20 to 30 minutes. Rinse and coarsely chop.
In a large pot, heat the oil over moderately high heat. Add the garlic, scallions, ginger and pork and cook, stirring to break up the meat, until no pink remains, about 3 to 5 minutes. Add the stock and bring to a simmer. Measure out 1/4 cup of the stock and set aside in a small bowl. Add the lily buds, mushrooms, tofu, bamboo shoots, vinegar, soy sauce, sesame oil, pepper, and sugar to the pot, and return the soup to a simmer. Stir the cornstarch into the reserved 1/4 cup of stock and then drizzle the mixture into the soup, stirring gently until slightly thickened, about 3 to 4 minutes. Stir in the coconut milk and return to a simmer.
Taste and add more of the vinegar and soy sauce if desired. Divide into bowls and garnish with the scallions. Serve with chili oil.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-121/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-121/#img-0

Plum Raspberry Crumb Tart

Ingredients

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pa
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
grated nutmeg

Instructions

1. Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
2. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.
3. Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
4. Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
5. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

Plum Raspberry Crumb Tart

Ingredients

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pa
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
grated nutmeg

Instructions

1. Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
2. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.
3. Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
4. Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
5. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

Plum Raspberry Crumb Tart

Ingredients

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pa
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
grated nutmeg

Instructions

1. Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
2. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.
3. Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
4. Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
5. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

Plum Raspberry Crumb Tart

Ingredients

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pa
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
grated nutmeg

Instructions

1. Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
2. Transfer nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form crust. Set remaining crumb mixture aside.
3. Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
4. Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
5. In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in egg, egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-122/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-122/#img-0

Baked Winter Fruits with Spiced Wine

Ingredients

5 1/2 c Dry white wine
5 c Mixed dried fruits:
Grated peel of 1 small
Grated peel of 1 lemon
1/2 c Granulated sugar
1/4 ts Ground cinnamon
1 ts Vanilla
Pineapple and pitted prunes

Instructions

Place fruit in shallow baking dish. In large bowl, combine wine, sugar, vanilla, cinnamon, lemon and orange peels. Pour over fruit. Cover with plastic wrap; let fruit macerate overnight in refrigerator. Preheat oven to 375 degrees. Remove plastic wrap. Bake fruit 1 hour, stirring occasionally. Serve hot or chilled, with sauce. Yield: 12 servings. Comments: Macerating the fruits overnight before baking gives them a wonderfully rich flavor. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Baked Winter Fruits with Spiced Wine

Ingredients

5 1/2 c Dry white wine
5 c Mixed dried fruits:
Grated peel of 1 small
Grated peel of 1 lemon
1/2 c Granulated sugar
1/4 ts Ground cinnamon
1 ts Vanilla
Pineapple and pitted prunes

Instructions

Place fruit in shallow baking dish. In large bowl, combine wine, sugar, vanilla, cinnamon, lemon and orange peels. Pour over fruit. Cover with plastic wrap; let fruit macerate overnight in refrigerator. Preheat oven to 375 degrees. Remove plastic wrap. Bake fruit 1 hour, stirring occasionally. Serve hot or chilled, with sauce. Yield: 12 servings. Comments: Macerating the fruits overnight before baking gives them a wonderfully rich flavor. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Baked Winter Fruits with Spiced Wine

Ingredients

5 1/2 c Dry white wine
5 c Mixed dried fruits:
Grated peel of 1 small
Grated peel of 1 lemon
1/2 c Granulated sugar
1/4 ts Ground cinnamon
1 ts Vanilla
Pineapple and pitted prunes

Instructions

Place fruit in shallow baking dish. In large bowl, combine wine, sugar, vanilla, cinnamon, lemon and orange peels. Pour over fruit. Cover with plastic wrap; let fruit macerate overnight in refrigerator. Preheat oven to 375 degrees. Remove plastic wrap. Bake fruit 1 hour, stirring occasionally. Serve hot or chilled, with sauce. Yield: 12 servings. Comments: Macerating the fruits overnight before baking gives them a wonderfully rich flavor. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

Baked Winter Fruits with Spiced Wine

Ingredients

5 1/2 c Dry white wine
5 c Mixed dried fruits:
Grated peel of 1 small
Grated peel of 1 lemon
1/2 c Granulated sugar
1/4 ts Ground cinnamon
1 ts Vanilla
Pineapple and pitted prunes

Instructions

Place fruit in shallow baking dish. In large bowl, combine wine, sugar, vanilla, cinnamon, lemon and orange peels. Pour over fruit. Cover with plastic wrap; let fruit macerate overnight in refrigerator. Preheat oven to 375 degrees. Remove plastic wrap. Bake fruit 1 hour, stirring occasionally. Serve hot or chilled, with sauce. Yield: 12 servings. Comments: Macerating the fruits overnight before baking gives them a wonderfully rich flavor. Recipe Source: St. Louis Post-Dispatch - 12-14-1998 By Mary Carroll Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-123/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-123/#img-0

Hot N Creamy Veggie Dip Recipe

Ingredients

1 envelope vegetable recipe soup mix
1 container ricotta cheese (15 oz)
6 slices bacon, cooked crisp and drained; crumbled
3/4 cup shredded Monterey jack cheese
Assorted crackers

Instructions

In one quart casserole, combine soup mix, ricotta, 1/2 cup
monterey jack cheese and bacon.
Top with remaining montery jack cheese and bake uncovered 30 minutes or until heated through.
Serve with crackers.
Makes about 2 1/2 cups dip.

Hot N Creamy Veggie Dip Recipe

Ingredients

1 envelope vegetable recipe soup mix
1 container ricotta cheese (15 oz)
6 slices bacon, cooked crisp and drained; crumbled
3/4 cup shredded Monterey jack cheese
Assorted crackers

Instructions

In one quart casserole, combine soup mix, ricotta, 1/2 cup
monterey jack cheese and bacon.
Top with remaining montery jack cheese and bake uncovered 30 minutes or until heated through.
Serve with crackers.
Makes about 2 1/2 cups dip.

Hot N Creamy Veggie Dip Recipe

Ingredients

1 envelope vegetable recipe soup mix
1 container ricotta cheese (15 oz)
6 slices bacon, cooked crisp and drained; crumbled
3/4 cup shredded Monterey jack cheese
Assorted crackers

Instructions

In one quart casserole, combine soup mix, ricotta, 1/2 cup
monterey jack cheese and bacon.
Top with remaining montery jack cheese and bake uncovered 30 minutes or until heated through.
Serve with crackers.
Makes about 2 1/2 cups dip.

Hot N Creamy Veggie Dip Recipe

Ingredients

1 envelope vegetable recipe soup mix
1 container ricotta cheese (15 oz)
6 slices bacon, cooked crisp and drained; crumbled
3/4 cup shredded Monterey jack cheese
Assorted crackers

Instructions

In one quart casserole, combine soup mix, ricotta, 1/2 cup
monterey jack cheese and bacon.
Top with remaining montery jack cheese and bake uncovered 30 minutes or until heated through.
Serve with crackers.
Makes about 2 1/2 cups dip.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-124/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-124/#img-0

Sugar Plum Strawberries

Ingredients

1 can sweetened condensed milk
3 (3 ounce) packages strawberry gelatin
1 1/2 cups ground pecans
1 1/2 cups flaked coconut
1 teaspoon vanilla
red decorator sugar
blanched almond, sliced
green food coloring

Instructions

Combine gelatin, pecans, coconut, milk& vanilla, mix well.
Shape into strawberries.
Roll in red sugar.
Tint almonds green, use for stems.

Sugar Plum Strawberries

Ingredients

1 can sweetened condensed milk
3 (3 ounce) packages strawberry gelatin
1 1/2 cups ground pecans
1 1/2 cups flaked coconut
1 teaspoon vanilla
red decorator sugar
blanched almond, sliced
green food coloring

Instructions

Combine gelatin, pecans, coconut, milk& vanilla, mix well.
Shape into strawberries.
Roll in red sugar.
Tint almonds green, use for stems.

Sugar Plum Strawberries

Ingredients

1 can sweetened condensed milk
3 (3 ounce) packages strawberry gelatin
1 1/2 cups ground pecans
1 1/2 cups flaked coconut
1 teaspoon vanilla
red decorator sugar
blanched almond, sliced
green food coloring

Instructions

Combine gelatin, pecans, coconut, milk& vanilla, mix well.
Shape into strawberries.
Roll in red sugar.
Tint almonds green, use for stems.

Sugar Plum Strawberries

Ingredients

1 can sweetened condensed milk
3 (3 ounce) packages strawberry gelatin
1 1/2 cups ground pecans
1 1/2 cups flaked coconut
1 teaspoon vanilla
red decorator sugar
blanched almond, sliced
green food coloring

Instructions

Combine gelatin, pecans, coconut, milk& vanilla, mix well.
Shape into strawberries.
Roll in red sugar.
Tint almonds green, use for stems.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-125/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-125/#img-0

Upgraded Mudslide Recipe

Ingredients

For Coffee-Infused Carpano Antica:
4 ounces Carpano Antica Sweet Vermouth
20 whole coffee beans
For the Cocktail:
1 ounce Cognac VSOP
1/2 ounce aged rum (such as Ron Zacapa 23 Year)
3/4 ounce coffee-infused Carpano Antica sweet vermouth
1/2 ounce Creme de Cacao
1/2 ounce heavy whipping cream
1/4 teaspoon demerara sugar
1 very fresh egg
2 dashes Angostura bitters
Garnish: chocolate shavings (optional)

Instructions

Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.

Upgraded Mudslide Recipe

Ingredients

For Coffee-Infused Carpano Antica:
4 ounces Carpano Antica Sweet Vermouth
20 whole coffee beans
For the Cocktail:
1 ounce Cognac VSOP
1/2 ounce aged rum (such as Ron Zacapa 23 Year)
3/4 ounce coffee-infused Carpano Antica sweet vermouth
1/2 ounce Creme de Cacao
1/2 ounce heavy whipping cream
1/4 teaspoon demerara sugar
1 very fresh egg
2 dashes Angostura bitters
Garnish: chocolate shavings (optional)

Instructions

Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.

Upgraded Mudslide Recipe

Ingredients

For Coffee-Infused Carpano Antica:
4 ounces Carpano Antica Sweet Vermouth
20 whole coffee beans
For the Cocktail:
1 ounce Cognac VSOP
1/2 ounce aged rum (such as Ron Zacapa 23 Year)
3/4 ounce coffee-infused Carpano Antica sweet vermouth
1/2 ounce Creme de Cacao
1/2 ounce heavy whipping cream
1/4 teaspoon demerara sugar
1 very fresh egg
2 dashes Angostura bitters
Garnish: chocolate shavings (optional)

Instructions

Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.

Upgraded Mudslide Recipe

Ingredients

For Coffee-Infused Carpano Antica:
4 ounces Carpano Antica Sweet Vermouth
20 whole coffee beans
For the Cocktail:
1 ounce Cognac VSOP
1/2 ounce aged rum (such as Ron Zacapa 23 Year)
3/4 ounce coffee-infused Carpano Antica sweet vermouth
1/2 ounce Creme de Cacao
1/2 ounce heavy whipping cream
1/4 teaspoon demerara sugar
1 very fresh egg
2 dashes Angostura bitters
Garnish: chocolate shavings (optional)

Instructions

Place coffee beans into a resealable glass jar and pour Carpano Antica over the beans. Seal the container and infuse for 30 minutes (at room temperature). Taste after 30 minutes, infuse for up to 5 1/2 hours more if stronger flavor is desired, checking periodically for flavor. Do not infuse for longer than 6 hours.
For the cocktail: Combine cognac, rum, 3/4 ounce coffee-infused Carpano Antica, creme de cacao, cream, sugar, bitters, and egg in a cocktail shaker. Dry shake (without ice) for 15 seconds in order to emulsify.
Add ice to the cocktail shaker. Shake for 15 seconds until well chilled. Strain into an ice filled highball glass. Garnish with chocolate shavings if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-126/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-126/#img-0

Smoothie Bowl

Ingredients

1 cup raspberries
1 Beet medium, cooked and peeled
1 cup yogurt
3-4 dates pitted
1/2 cup rolled oats

Instructions

Blend until smooth. Top with sliced kiwi, fresh berries, chia seeds, pumpkin seeds, coconut flakes, mini choc chips, honey...

Smoothie Bowl

Ingredients

1 cup raspberries
1 Beet medium, cooked and peeled
1 cup yogurt
3-4 dates pitted
1/2 cup rolled oats

Instructions

Blend until smooth. Top with sliced kiwi, fresh berries, chia seeds, pumpkin seeds, coconut flakes, mini choc chips, honey...

Smoothie Bowl

Ingredients

1 cup raspberries
1 Beet medium, cooked and peeled
1 cup yogurt
3-4 dates pitted
1/2 cup rolled oats

Instructions

Blend until smooth. Top with sliced kiwi, fresh berries, chia seeds, pumpkin seeds, coconut flakes, mini choc chips, honey...

Smoothie Bowl

Ingredients

1 cup raspberries
1 Beet medium, cooked and peeled
1 cup yogurt
3-4 dates pitted
1/2 cup rolled oats

Instructions

Blend until smooth. Top with sliced kiwi, fresh berries, chia seeds, pumpkin seeds, coconut flakes, mini choc chips, honey...

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-127/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-127/#img-0

Sweet Onion Stacks

Ingredients

1/2 cup Butter
6 sprigs Thyme fresh
1/3 cup bourbon
4 (8 oz) sweet onions
1/4 cup Champagne vinegar
1 tsp sweet onion grated
1/2 tsp Kosher Salt
1/2 tsp thyme fresh, chopped
1/2 tsp Ground black pepper
1/2 tsp Dijon mustard
1/3 cup olive oil
12-16 tomato slices
4 oz goat cheese softened
16 leaves Fresh basil
4 slice thick bacon cooked and halved
4 cup mixed salad greens

Instructions

1. Preheat grill to 300-350F (medium) heat. Cook first 3 ingredients in a 2-qt heavy saucepan over medium heat, stirring constantly, 2 min.
2. Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minuts and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil and let stand for 10 min.
3. Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.
4. Sprinkle tomato slices with salt and pepper. Place 1 tomato (or stack 2) on each of 4 plates. Tope each with 1 onion slice and spread with 1 1/2 tsp goat cheese. Tope ach stack with 2 basil leaves and 1 bacon piece. Repeat layers once, Top with remaining onions. Spoon 1 Tbsp vinaigrette over each stack.
5. Toss greens with 3 Tbsp vinaigrette and serve immediately with sweet onion stacks.

Sweet Onion Stacks

Ingredients

1/2 cup Butter
6 sprigs Thyme fresh
1/3 cup bourbon
4 (8 oz) sweet onions
1/4 cup Champagne vinegar
1 tsp sweet onion grated
1/2 tsp Kosher Salt
1/2 tsp thyme fresh, chopped
1/2 tsp Ground black pepper
1/2 tsp Dijon mustard
1/3 cup olive oil
12-16 tomato slices
4 oz goat cheese softened
16 leaves Fresh basil
4 slice thick bacon cooked and halved
4 cup mixed salad greens

Instructions

1. Preheat grill to 300-350F (medium) heat. Cook first 3 ingredients in a 2-qt heavy saucepan over medium heat, stirring constantly, 2 min.
2. Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minuts and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil and let stand for 10 min.
3. Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.
4. Sprinkle tomato slices with salt and pepper. Place 1 tomato (or stack 2) on each of 4 plates. Tope each with 1 onion slice and spread with 1 1/2 tsp goat cheese. Tope ach stack with 2 basil leaves and 1 bacon piece. Repeat layers once, Top with remaining onions. Spoon 1 Tbsp vinaigrette over each stack.
5. Toss greens with 3 Tbsp vinaigrette and serve immediately with sweet onion stacks.

Sweet Onion Stacks

Ingredients

1/2 cup Butter
6 sprigs Thyme fresh
1/3 cup bourbon
4 (8 oz) sweet onions
1/4 cup Champagne vinegar
1 tsp sweet onion grated
1/2 tsp Kosher Salt
1/2 tsp thyme fresh, chopped
1/2 tsp Ground black pepper
1/2 tsp Dijon mustard
1/3 cup olive oil
12-16 tomato slices
4 oz goat cheese softened
16 leaves Fresh basil
4 slice thick bacon cooked and halved
4 cup mixed salad greens

Instructions

1. Preheat grill to 300-350F (medium) heat. Cook first 3 ingredients in a 2-qt heavy saucepan over medium heat, stirring constantly, 2 min.
2. Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minuts and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil and let stand for 10 min.
3. Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.
4. Sprinkle tomato slices with salt and pepper. Place 1 tomato (or stack 2) on each of 4 plates. Tope each with 1 onion slice and spread with 1 1/2 tsp goat cheese. Tope ach stack with 2 basil leaves and 1 bacon piece. Repeat layers once, Top with remaining onions. Spoon 1 Tbsp vinaigrette over each stack.
5. Toss greens with 3 Tbsp vinaigrette and serve immediately with sweet onion stacks.

Sweet Onion Stacks

Ingredients

1/2 cup Butter
6 sprigs Thyme fresh
1/3 cup bourbon
4 (8 oz) sweet onions
1/4 cup Champagne vinegar
1 tsp sweet onion grated
1/2 tsp Kosher Salt
1/2 tsp thyme fresh, chopped
1/2 tsp Ground black pepper
1/2 tsp Dijon mustard
1/3 cup olive oil
12-16 tomato slices
4 oz goat cheese softened
16 leaves Fresh basil
4 slice thick bacon cooked and halved
4 cup mixed salad greens

Instructions

1. Preheat grill to 300-350F (medium) heat. Cook first 3 ingredients in a 2-qt heavy saucepan over medium heat, stirring constantly, 2 min.
2. Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minuts and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil and let stand for 10 min.
3. Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.
4. Sprinkle tomato slices with salt and pepper. Place 1 tomato (or stack 2) on each of 4 plates. Tope each with 1 onion slice and spread with 1 1/2 tsp goat cheese. Tope ach stack with 2 basil leaves and 1 bacon piece. Repeat layers once, Top with remaining onions. Spoon 1 Tbsp vinaigrette over each stack.
5. Toss greens with 3 Tbsp vinaigrette and serve immediately with sweet onion stacks.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-128/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-128/#img-0

Light & Easy Creamy Dessert

Ingredients

1 (1 ounce) package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt

Instructions

Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.

Light & Easy Creamy Dessert

Ingredients

1 (1 ounce) package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt

Instructions

Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.

Light & Easy Creamy Dessert

Ingredients

1 (1 ounce) package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt

Instructions

Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.

Light & Easy Creamy Dessert

Ingredients

1 (1 ounce) package sugar-free jello (any flavor, four serving size box)
1 cup boiling water
6 ice cubes
1 cup low-fat plain yogurt

Instructions

Mix boiling water and gelatin dessert until gelatin is disolved completely.
Add ice cubes, stir until ice is melted.
Whisk in yogurt until smooth.
Refrigerate until set.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-129/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-129/#img-0

Crunchy Granola

Ingredients

7 cups (623g) rolled oats old-fashioned or quick-cooking*
1 cup (60g) large-flake coconut unsweetened optional
1 cup (113g) stabilized wheat germ
1 cup (99g) almonds sliced
1 cup (113g) pecans or walnuts coarsely chopped
1 cup (142g) sunflower seeds raw or toasted
1/2 cup (99g) vegetable oil
1/2 teaspoon table salt
1 cup (312g) maple syrup*
1 tablespoon (14g) King Arthur Pure Vanilla Extract
5 cups dried fruit*

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment., In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well., In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla., Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined., Spread the granola on the baking sheets, patting it gently to flatten., Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

7 cups (623g) rolled oats old-fashioned or quick-cooking*
1 cup (60g) large-flake coconut unsweetened optional
1 cup (113g) stabilized wheat germ
1 cup (99g) almonds sliced
1 cup (113g) pecans or walnuts coarsely chopped
1 cup (142g) sunflower seeds raw or toasted
1/2 cup (99g) vegetable oil
1/2 teaspoon table salt
1 cup (312g) maple syrup*
1 tablespoon (14g) King Arthur Pure Vanilla Extract
5 cups dried fruit*

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment., In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well., In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla., Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined., Spread the granola on the baking sheets, patting it gently to flatten., Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

7 cups (623g) rolled oats old-fashioned or quick-cooking*
1 cup (60g) large-flake coconut unsweetened optional
1 cup (113g) stabilized wheat germ
1 cup (99g) almonds sliced
1 cup (113g) pecans or walnuts coarsely chopped
1 cup (142g) sunflower seeds raw or toasted
1/2 cup (99g) vegetable oil
1/2 teaspoon table salt
1 cup (312g) maple syrup*
1 tablespoon (14g) King Arthur Pure Vanilla Extract
5 cups dried fruit*

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment., In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well., In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla., Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined., Spread the granola on the baking sheets, patting it gently to flatten., Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

7 cups (623g) rolled oats old-fashioned or quick-cooking*
1 cup (60g) large-flake coconut unsweetened optional
1 cup (113g) stabilized wheat germ
1 cup (99g) almonds sliced
1 cup (113g) pecans or walnuts coarsely chopped
1 cup (142g) sunflower seeds raw or toasted
1/2 cup (99g) vegetable oil
1/2 teaspoon table salt
1 cup (312g) maple syrup*
1 tablespoon (14g) King Arthur Pure Vanilla Extract
5 cups dried fruit*

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets; or line them with parchment., In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well., In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla., Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined., Spread the granola on the baking sheets, patting it gently to flatten., Bake the granola for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store the granola in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-13/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-13/#img-0

Vegan Haggis With Baked Onions

Ingredients

6 medium onions, unpeeled and trimmed
2 ounces sunflower margarine
2 ounces rolled oats, preferably organic
50 g pinhead oats
50 g chopped mixed nuts
1 onion, finely chopped
4 ounces mushrooms, finely chopped
1 carrot, finely chopped
1 (200 g) can red kidney beans, drained and chopped
2 ounces vegetable suet
1 teaspoon yeast extract (ie MArmite or vegemite)
1 teaspoon ground black pepper
2 tablespoons mixed fresh herbs, chopped
1 pinch of grated nutmeg
1 lime, juice of
1 tablespoon whiskey
chopped fresh chives, to garnish
chopped fresh parsley, to garnish

Instructions

Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three-quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375°F.
To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients.
Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis, place in a roasting tin and bake for 40 minutes.

Vegan Haggis With Baked Onions

Ingredients

6 medium onions, unpeeled and trimmed
2 ounces sunflower margarine
2 ounces rolled oats, preferably organic
50 g pinhead oats
50 g chopped mixed nuts
1 onion, finely chopped
4 ounces mushrooms, finely chopped
1 carrot, finely chopped
1 (200 g) can red kidney beans, drained and chopped
2 ounces vegetable suet
1 teaspoon yeast extract (ie MArmite or vegemite)
1 teaspoon ground black pepper
2 tablespoons mixed fresh herbs, chopped
1 pinch of grated nutmeg
1 lime, juice of
1 tablespoon whiskey
chopped fresh chives, to garnish
chopped fresh parsley, to garnish

Instructions

Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three-quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375°F.
To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients.
Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis, place in a roasting tin and bake for 40 minutes.

Vegan Haggis With Baked Onions

Ingredients

6 medium onions, unpeeled and trimmed
2 ounces sunflower margarine
2 ounces rolled oats, preferably organic
50 g pinhead oats
50 g chopped mixed nuts
1 onion, finely chopped
4 ounces mushrooms, finely chopped
1 carrot, finely chopped
1 (200 g) can red kidney beans, drained and chopped
2 ounces vegetable suet
1 teaspoon yeast extract (ie MArmite or vegemite)
1 teaspoon ground black pepper
2 tablespoons mixed fresh herbs, chopped
1 pinch of grated nutmeg
1 lime, juice of
1 tablespoon whiskey
chopped fresh chives, to garnish
chopped fresh parsley, to garnish

Instructions

Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three-quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375°F.
To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients.
Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis, place in a roasting tin and bake for 40 minutes.

Vegan Haggis With Baked Onions

Ingredients

6 medium onions, unpeeled and trimmed
2 ounces sunflower margarine
2 ounces rolled oats, preferably organic
50 g pinhead oats
50 g chopped mixed nuts
1 onion, finely chopped
4 ounces mushrooms, finely chopped
1 carrot, finely chopped
1 (200 g) can red kidney beans, drained and chopped
2 ounces vegetable suet
1 teaspoon yeast extract (ie MArmite or vegemite)
1 teaspoon ground black pepper
2 tablespoons mixed fresh herbs, chopped
1 pinch of grated nutmeg
1 lime, juice of
1 tablespoon whiskey
chopped fresh chives, to garnish
chopped fresh parsley, to garnish

Instructions

Cut a slither from the bottom of each of the onions, so that they stand upright.
Cut a cross in the top about three-quarters of the way down.
Place in a large pan, cover with cold water and bring to the boil.
Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375°F.
To make the haggis, melt half the margarine in a pan and add the oats, oatmeal and nuts.
Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened.
Stir into the toasted oat mixture with the remaining haggis ingredients.
Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact.
Stuff with haggis, place in a roasting tin and bake for 40 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-130/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-130/#img-0

Vegetarian Burritos with Black Beans and Avocado

Ingredients

4 flour tortillas (6 to 7 inches in diameter)
3 c. cooked brown or white rice
1 can (12 oz) canned black beans rinsed and drained
1 5 oz can canned diced green chiles
1 can (12 oz) canned whole kernel corn
3 whole thinly sliced scallions
1/4 cup chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. Cayenne Pepper optional
1 med. avocado diced
1/2 c. shredded reduced-fat Cheddar or Monterey Jack che (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa
1 Jalapeno peppers diced

Instructions

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce (DON'T FORGET LETTUCE!!!) and 1 tablespoon salsa. Roll up and eat.

Vegetarian Burritos with Black Beans and Avocado

Ingredients

4 flour tortillas (6 to 7 inches in diameter)
3 c. cooked brown or white rice
1 can (12 oz) canned black beans rinsed and drained
1 5 oz can canned diced green chiles
1 can (12 oz) canned whole kernel corn
3 whole thinly sliced scallions
1/4 cup chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. Cayenne Pepper optional
1 med. avocado diced
1/2 c. shredded reduced-fat Cheddar or Monterey Jack che (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa
1 Jalapeno peppers diced

Instructions

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce (DON'T FORGET LETTUCE!!!) and 1 tablespoon salsa. Roll up and eat.

Vegetarian Burritos with Black Beans and Avocado

Ingredients

4 flour tortillas (6 to 7 inches in diameter)
3 c. cooked brown or white rice
1 can (12 oz) canned black beans rinsed and drained
1 5 oz can canned diced green chiles
1 can (12 oz) canned whole kernel corn
3 whole thinly sliced scallions
1/4 cup chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. Cayenne Pepper optional
1 med. avocado diced
1/2 c. shredded reduced-fat Cheddar or Monterey Jack che (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa
1 Jalapeno peppers diced

Instructions

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce (DON'T FORGET LETTUCE!!!) and 1 tablespoon salsa. Roll up and eat.

Vegetarian Burritos with Black Beans and Avocado

Ingredients

4 flour tortillas (6 to 7 inches in diameter)
3 c. cooked brown or white rice
1 can (12 oz) canned black beans rinsed and drained
1 5 oz can canned diced green chiles
1 can (12 oz) canned whole kernel corn
3 whole thinly sliced scallions
1/4 cup chopped cilantro or parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. Cayenne Pepper optional
1 med. avocado diced
1/2 c. shredded reduced-fat Cheddar or Monterey Jack che (2 oz.)
1 c. shredded lettuce
1/2 c. bottled salsa
1 Jalapeno peppers diced

Instructions

1. Preheat the oven to 350 degrees. Wrap the flour tortillas in aluminum foil and warm in the oven for 5 to 10 minutes until heated through.
2. Meanwhile, in a large bowl, combine the rice, beans, green chiles, corn, scallions, cilantro, salt and pepper. Toss to mix.
3. Divide the rice and bean salad evenly among the warm tortillas. Top each with 1/4 of the diced avocado, 2 tablespoons cheese, 1/4 cup shredded lettuce (DON'T FORGET LETTUCE!!!) and 1 tablespoon salsa. Roll up and eat.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-131/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-131/#img-0

Summer Veggie Tacos

Ingredients

Extra virgin olive oil
1 cup roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch ground cumin
Pinch ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Instructions

Sauté the vegetables: Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chilies, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, reduce the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
Soften the tortillas: You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
Prepare tortillas on the stovetop or the microwave: For the stovetop: Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating. In the microwave: Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
Add sautéed vegetables to the tacos: Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!

Summer Veggie Tacos

Ingredients

Extra virgin olive oil
1 cup roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch ground cumin
Pinch ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Instructions

Sauté the vegetables: Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chilies, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, reduce the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
Soften the tortillas: You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
Prepare tortillas on the stovetop or the microwave: For the stovetop: Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating. In the microwave: Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
Add sautéed vegetables to the tacos: Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!

Summer Veggie Tacos

Ingredients

Extra virgin olive oil
1 cup roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch ground cumin
Pinch ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Instructions

Sauté the vegetables: Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chilies, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, reduce the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
Soften the tortillas: You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
Prepare tortillas on the stovetop or the microwave: For the stovetop: Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating. In the microwave: Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
Add sautéed vegetables to the tacos: Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!

Summer Veggie Tacos

Ingredients

Extra virgin olive oil
1 cup roughly chopped zucchini or summer squash (1-2 zucchini or squash, depending on the size)
1/2 medium onion, chopped
1 garlic clove, chopped
1 large fresh mild green chile (Anaheim or Hatch), seeds and stem discarded, chopped
1/2 fresh jalapeño chile pepper, seeds and stem discarded, minced (or more, if you desire more heat)
Salt
Pinch ground cumin
Pinch ground oregano
1 small to medium tomato, chopped
4 corn tortillas
4 slices cheddar cheese
1/4 cup crumbled Mexican cotija cheese (a salty, crumbly cheese, you can substitute feta)
A few sprigs of fresh cilantro, chopped (okay to include the stems, if small)

Instructions

Sauté the vegetables: Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chilies, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, reduce the heat to low. Let gently cook for several minutes while you are preparing the tortillas.
Soften the tortillas: You are going to want to heat up the tortillas twice, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.)
Prepare tortillas on the stovetop or the microwave: For the stovetop: Heat a dollop of olive oil (or other vegetable oil) in a large cast iron frying pan, on medium high. Add a tortilla to the pan, moving it around a bit, and turning it over, so that it spreads around the oil. Let the tortilla heat until it develops little bubbles of air pockets. Then place a piece of cheese on one side of the tortilla, and use a metal spatula to fold the other side of the tortilla over the cheese. Heat until cheese is melted, then remove from pan. Note that if you have a big enough pan, you can have one tortilla folded over while you have another tortilla doing its initial heating. In the microwave: Place a paper towel (or half a paper towel) on the heating surface of your microwave. Spread out 2 tortillas on the paper towels. Cook on high heat for 20 seconds per tortilla, in the case of 2 tortillas, 40 seconds. The tortillas should develop air pockets. (Note that every microwave is a little different, and corn tortillas differ as well. So you may need to adjust the times for your particular setup.) Then place a slice of cheese on one side of each tortilla and fold the tortillas over the cheese. Cook for an additional 10 seconds per tortilla (20 seconds for 2 tortillas), or until the cheese is melted.
Add sautéed vegetables to the tacos: Open the tacos and spoon some of the cooked veggie filling into them. Sprinkle with chopped cilantro and crumbled cotija cheese. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-132/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-132/#img-0

Strawberry and Banana Smoothie

Ingredients

2 ripe bananas
12 hulled strawberries
200 mL (7fl oz) semi-skimmed milk
100 g (3½oz) vanilla or strawberry yogurt

Instructions

Peel and roughly chop 2 ripe bananas, place in a blender. Add 12 hulled strawberries, 200ml (7fl oz) semi-skimmed milk and 100g (3½oz) vanilla or strawberry yogurt. Blend until smooth, add a bit more milk if too thick. Add honey to taste.

Strawberry and Banana Smoothie

Ingredients

2 ripe bananas
12 hulled strawberries
200 mL (7fl oz) semi-skimmed milk
100 g (3½oz) vanilla or strawberry yogurt

Instructions

Peel and roughly chop 2 ripe bananas, place in a blender. Add 12 hulled strawberries, 200ml (7fl oz) semi-skimmed milk and 100g (3½oz) vanilla or strawberry yogurt. Blend until smooth, add a bit more milk if too thick. Add honey to taste.

Strawberry and Banana Smoothie

Ingredients

2 ripe bananas
12 hulled strawberries
200 mL (7fl oz) semi-skimmed milk
100 g (3½oz) vanilla or strawberry yogurt

Instructions

Peel and roughly chop 2 ripe bananas, place in a blender. Add 12 hulled strawberries, 200ml (7fl oz) semi-skimmed milk and 100g (3½oz) vanilla or strawberry yogurt. Blend until smooth, add a bit more milk if too thick. Add honey to taste.

Strawberry and Banana Smoothie

Ingredients

2 ripe bananas
12 hulled strawberries
200 mL (7fl oz) semi-skimmed milk
100 g (3½oz) vanilla or strawberry yogurt

Instructions

Peel and roughly chop 2 ripe bananas, place in a blender. Add 12 hulled strawberries, 200ml (7fl oz) semi-skimmed milk and 100g (3½oz) vanilla or strawberry yogurt. Blend until smooth, add a bit more milk if too thick. Add honey to taste.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-133/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-133/#img-0

Peach-Guac Burger with Crispy Sugar Snap Peas

Ingredients

1 pound lean ground beef
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 ripe avocados
1/2 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 cup fresh salsa or sub canned
2 tablespoons chopped fresh cilantro or sub freeze-dried
2 tablespoons canned light peaches diced
4 each whole wheat hamburger buns
4 teaspoons salted butter softened, optional
2 cups fresh sugar snap peas
2 tablespoons garlic-flavored olive oil
1/3 cup panko bread crumbs
1/4 cup shredded fresh Parmesan cheese
4 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried
1/8-1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine sugar snap peas and garlic olive oil and toss to coat.
3. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, parsley and black pepper. Pour over sugar snap peas and toss to coat.
4. Spread peas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy.
5. Meanwhile, prepare guacamole. Open avocado and scoop pulp into a bowl. Mash with a fork, then stir in lime juice, garlic powder, onion powder, salt, salsa and diced peaches. Set aside.
6. In a large bowl, mix ground beef, salt and pepper together with your hands. Roll beef into 4 equal size balls.
7. Heat an electric griddle to 400 degrees or large frying pan on the stove over high heat. Wrap a large heavy can (I use a 30 oz can of tomato sauce) with aluminum foil. When there is about 10 minutes left for the sugar snap peas, begin cooking burgers.
8. Place the balls of ground beef on the griddle, one at a time, and press down on the ball with the foil-wrapped can, until the burger is about 1/2" thick. Repeat with remaining burgers. Cook, undisturbed, for 4-5 minutes until well seared and the bottom half is no longer pink, then flip burgers and cook 4-5 minutes more, until the internal temperature has reached 160 degrees. Remove burgers and let rest for a few minutes. (The temperature will continue to rise until they reach a safe 165 degrees)
9. If desired, spread hamburger buns with softened butter and place on griddle for about 1 minute until lightly toasted.
10. Serve burgers on toasted buns, topped with guacamole, with crispy sugar snap peas on the side.

Peach-Guac Burger with Crispy Sugar Snap Peas

Ingredients

1 pound lean ground beef
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 ripe avocados
1/2 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 cup fresh salsa or sub canned
2 tablespoons chopped fresh cilantro or sub freeze-dried
2 tablespoons canned light peaches diced
4 each whole wheat hamburger buns
4 teaspoons salted butter softened, optional
2 cups fresh sugar snap peas
2 tablespoons garlic-flavored olive oil
1/3 cup panko bread crumbs
1/4 cup shredded fresh Parmesan cheese
4 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried
1/8-1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine sugar snap peas and garlic olive oil and toss to coat.
3. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, parsley and black pepper. Pour over sugar snap peas and toss to coat.
4. Spread peas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy.
5. Meanwhile, prepare guacamole. Open avocado and scoop pulp into a bowl. Mash with a fork, then stir in lime juice, garlic powder, onion powder, salt, salsa and diced peaches. Set aside.
6. In a large bowl, mix ground beef, salt and pepper together with your hands. Roll beef into 4 equal size balls.
7. Heat an electric griddle to 400 degrees or large frying pan on the stove over high heat. Wrap a large heavy can (I use a 30 oz can of tomato sauce) with aluminum foil. When there is about 10 minutes left for the sugar snap peas, begin cooking burgers.
8. Place the balls of ground beef on the griddle, one at a time, and press down on the ball with the foil-wrapped can, until the burger is about 1/2" thick. Repeat with remaining burgers. Cook, undisturbed, for 4-5 minutes until well seared and the bottom half is no longer pink, then flip burgers and cook 4-5 minutes more, until the internal temperature has reached 160 degrees. Remove burgers and let rest for a few minutes. (The temperature will continue to rise until they reach a safe 165 degrees)
9. If desired, spread hamburger buns with softened butter and place on griddle for about 1 minute until lightly toasted.
10. Serve burgers on toasted buns, topped with guacamole, with crispy sugar snap peas on the side.

Peach-Guac Burger with Crispy Sugar Snap Peas

Ingredients

1 pound lean ground beef
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 ripe avocados
1/2 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 cup fresh salsa or sub canned
2 tablespoons chopped fresh cilantro or sub freeze-dried
2 tablespoons canned light peaches diced
4 each whole wheat hamburger buns
4 teaspoons salted butter softened, optional
2 cups fresh sugar snap peas
2 tablespoons garlic-flavored olive oil
1/3 cup panko bread crumbs
1/4 cup shredded fresh Parmesan cheese
4 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried
1/8-1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine sugar snap peas and garlic olive oil and toss to coat.
3. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, parsley and black pepper. Pour over sugar snap peas and toss to coat.
4. Spread peas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy.
5. Meanwhile, prepare guacamole. Open avocado and scoop pulp into a bowl. Mash with a fork, then stir in lime juice, garlic powder, onion powder, salt, salsa and diced peaches. Set aside.
6. In a large bowl, mix ground beef, salt and pepper together with your hands. Roll beef into 4 equal size balls.
7. Heat an electric griddle to 400 degrees or large frying pan on the stove over high heat. Wrap a large heavy can (I use a 30 oz can of tomato sauce) with aluminum foil. When there is about 10 minutes left for the sugar snap peas, begin cooking burgers.
8. Place the balls of ground beef on the griddle, one at a time, and press down on the ball with the foil-wrapped can, until the burger is about 1/2" thick. Repeat with remaining burgers. Cook, undisturbed, for 4-5 minutes until well seared and the bottom half is no longer pink, then flip burgers and cook 4-5 minutes more, until the internal temperature has reached 160 degrees. Remove burgers and let rest for a few minutes. (The temperature will continue to rise until they reach a safe 165 degrees)
9. If desired, spread hamburger buns with softened butter and place on griddle for about 1 minute until lightly toasted.
10. Serve burgers on toasted buns, topped with guacamole, with crispy sugar snap peas on the side.

Peach-Guac Burger with Crispy Sugar Snap Peas

Ingredients

1 pound lean ground beef
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 ripe avocados
1/2 tablespoon lime juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 cup fresh salsa or sub canned
2 tablespoons chopped fresh cilantro or sub freeze-dried
2 tablespoons canned light peaches diced
4 each whole wheat hamburger buns
4 teaspoons salted butter softened, optional
2 cups fresh sugar snap peas
2 tablespoons garlic-flavored olive oil
1/3 cup panko bread crumbs
1/4 cup shredded fresh Parmesan cheese
4 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried
1/8-1/4 teaspoon ground black pepper

Instructions

1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
2. In a large bowl, combine sugar snap peas and garlic olive oil and toss to coat.
3. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, parsley and black pepper. Pour over sugar snap peas and toss to coat.
4. Spread peas in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until crispy.
5. Meanwhile, prepare guacamole. Open avocado and scoop pulp into a bowl. Mash with a fork, then stir in lime juice, garlic powder, onion powder, salt, salsa and diced peaches. Set aside.
6. In a large bowl, mix ground beef, salt and pepper together with your hands. Roll beef into 4 equal size balls.
7. Heat an electric griddle to 400 degrees or large frying pan on the stove over high heat. Wrap a large heavy can (I use a 30 oz can of tomato sauce) with aluminum foil. When there is about 10 minutes left for the sugar snap peas, begin cooking burgers.
8. Place the balls of ground beef on the griddle, one at a time, and press down on the ball with the foil-wrapped can, until the burger is about 1/2" thick. Repeat with remaining burgers. Cook, undisturbed, for 4-5 minutes until well seared and the bottom half is no longer pink, then flip burgers and cook 4-5 minutes more, until the internal temperature has reached 160 degrees. Remove burgers and let rest for a few minutes. (The temperature will continue to rise until they reach a safe 165 degrees)
9. If desired, spread hamburger buns with softened butter and place on griddle for about 1 minute until lightly toasted.
10. Serve burgers on toasted buns, topped with guacamole, with crispy sugar snap peas on the side.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-134/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-134/#img-0

Garden Vegetable Vegan Quiche Recipe by Tasty

Ingredients

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Instructions

Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 350˚F (180˚C).
Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy!

Garden Vegetable Vegan Quiche Recipe by Tasty

Ingredients

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Instructions

Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 350˚F (180˚C).
Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy!

Garden Vegetable Vegan Quiche Recipe by Tasty

Ingredients

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Instructions

Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 350˚F (180˚C).
Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy!

Garden Vegetable Vegan Quiche Recipe by Tasty

Ingredients

¾ cup all purpose flour, plus more for dusting
¾ cup whole wheat flour
½ teaspoon kosher salt
8 tablespoons vegan butter, cubed and chilled
¼ cup cold water, plus more a needed
1 tablespoon olive oil
2 cups mushroom, thinly sliced
1 cup leek
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 cup cherry tomato
4 cups fresh spinach
1 package silken tofu
2 tablespoons nutritional yeast
½ teaspoon black salt, optional
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
dried chickpea, for baking

Instructions

Make the crust: In a large bowl, mix together the all-purpose flour, whole-wheat flour, and salt. Add the butter and, using your hands, work it into the flour until only pea-sized pieces remain. Continue working with your hands until the dough has a shaggy texture.
Add the water, starting with 3 tablespoons, and mix until the dough is moist enough to hold together. Add more water as needed, 1 tablespoon at a time. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 30-60 minutes.
Preheat the oven to 350˚F (180˚C).
Make the filling: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms. Sauté for 3-5 minutes, until the mushrooms are beginning to brown lightly. Reduce the heat to medium and add the leeks, ½ teaspoon kosher salt, and ½ teaspoon pepper. Cook for another 3-5 minutes, until the leeks have softened slightly. Add the tomatoes and cook for 1 minute, until slightly softened. Add the spinach and sauté for 1-2 minutes, until just wilted. Remove the pan from the heat.
Lightly dust a clean surface with flour. Roll out the dough, turning it frequently so it doesn’t stick, to a 12-inch (30 cm) round, about ⅛-inch (3 mm) thick.
Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
Crumple a piece of parchment paper, then spread it out in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls while baking.
Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw.
Carefully pour the silken tofu into a fine-mesh strainer set over a bowl. Let sit for 10 minutes to allow the excess water to drain.
Add the tofu, nutritional yeast, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, black salt, garlic powder, paprika, turmeric, and cayenne to a blender. Puree until smooth.
Spread half the sautéed vegetables evenly over the bottom of the crust. Pour the tofu puree over the vegetables, then add the remaining vegetables on top..
Bake for 40-45 minutes, until the center no longer jiggles and the crust is just beginning to brown.
Let the quiche cool for at least 30 minutes before slicing to allow the filling to set.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-135/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-135/#img-0

Plum Berry Crisp

Ingredients

1 1/2 lbs purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberry (5 ounces)
1/3-1/2 cup packed light brown sugar (depending on sweetness of fruit)
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup unsalted butter, cut into bits and softened
1/4 teaspoon salt

Instructions

Preheat oven to 425°F with rack in upper third.
Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

Plum Berry Crisp

Ingredients

1 1/2 lbs purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberry (5 ounces)
1/3-1/2 cup packed light brown sugar (depending on sweetness of fruit)
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup unsalted butter, cut into bits and softened
1/4 teaspoon salt

Instructions

Preheat oven to 425°F with rack in upper third.
Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

Plum Berry Crisp

Ingredients

1 1/2 lbs purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberry (5 ounces)
1/3-1/2 cup packed light brown sugar (depending on sweetness of fruit)
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup unsalted butter, cut into bits and softened
1/4 teaspoon salt

Instructions

Preheat oven to 425°F with rack in upper third.
Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

Plum Berry Crisp

Ingredients

1 1/2 lbs purple plums, cut into 1/2-inch wedges
1 cup blueberries (5 ounces)
1 cup blackberry (5 ounces)
1/3-1/2 cup packed light brown sugar (depending on sweetness of fruit)
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/4 cup unsalted butter, cut into bits and softened
1/4 teaspoon salt

Instructions

Preheat oven to 425°F with rack in upper third.
Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-136/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-136/#img-0

Vegan Almond Surprise Recipe

Ingredients

25 almonds
6 pistachios
1 pinch cinnamon
mixed dry fruits as required
dry rose petals as required
2 teaspoon sugar
1 dash green cardamom

Instructions

Grind the soaked and peeled almonds to a smooth paste .
Add one and half cups of water and add cardamom powder, cinnamon powder, sugar and mixed nuts. mix and boil the mixture for 2 minutes.
Chill it in the refrigerator for about two hours and garnish with rose petals, crushed pistachios and mixed dry fruits. Serve chilled!

Vegan Almond Surprise Recipe

Ingredients

25 almonds
6 pistachios
1 pinch cinnamon
mixed dry fruits as required
dry rose petals as required
2 teaspoon sugar
1 dash green cardamom

Instructions

Grind the soaked and peeled almonds to a smooth paste .
Add one and half cups of water and add cardamom powder, cinnamon powder, sugar and mixed nuts. mix and boil the mixture for 2 minutes.
Chill it in the refrigerator for about two hours and garnish with rose petals, crushed pistachios and mixed dry fruits. Serve chilled!

Vegan Almond Surprise Recipe

Ingredients

25 almonds
6 pistachios
1 pinch cinnamon
mixed dry fruits as required
dry rose petals as required
2 teaspoon sugar
1 dash green cardamom

Instructions

Grind the soaked and peeled almonds to a smooth paste .
Add one and half cups of water and add cardamom powder, cinnamon powder, sugar and mixed nuts. mix and boil the mixture for 2 minutes.
Chill it in the refrigerator for about two hours and garnish with rose petals, crushed pistachios and mixed dry fruits. Serve chilled!

Vegan Almond Surprise Recipe

Ingredients

25 almonds
6 pistachios
1 pinch cinnamon
mixed dry fruits as required
dry rose petals as required
2 teaspoon sugar
1 dash green cardamom

Instructions

Grind the soaked and peeled almonds to a smooth paste .
Add one and half cups of water and add cardamom powder, cinnamon powder, sugar and mixed nuts. mix and boil the mixture for 2 minutes.
Chill it in the refrigerator for about two hours and garnish with rose petals, crushed pistachios and mixed dry fruits. Serve chilled!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-137/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-137/#img-0

Icebox Cookies

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. chopped nuts, such as almonds, pecans, or pistachios
1 c. chopped chocolate (5 oz.)
1 c. chopped toffee
1 c. chopped pretzels
1/2 c. dried fruit
1/2 c. toasted coconut
1/2 c. chopped candy canes
1/4 c. cocoa powder
2 tbsp. sprinkles
1 tsp. instant espresso
1 tsp. spices, such as ground cinnamon or cardamom

Instructions

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add vanilla.
Add dry ingredients and beat until just combined. Add any desired mix-ins and beat until just combined.
Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until well chilled, at least 1 hour.
Preheat oven to 350°. Line two large baking sheets with parchment paper. Using a sharp knife, cut cookies ½” thick and place on prepared pans.
Bake until set around the edges and lightly golden, 14 minutes.

Icebox Cookies

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. chopped nuts, such as almonds, pecans, or pistachios
1 c. chopped chocolate (5 oz.)
1 c. chopped toffee
1 c. chopped pretzels
1/2 c. dried fruit
1/2 c. toasted coconut
1/2 c. chopped candy canes
1/4 c. cocoa powder
2 tbsp. sprinkles
1 tsp. instant espresso
1 tsp. spices, such as ground cinnamon or cardamom

Instructions

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add vanilla.
Add dry ingredients and beat until just combined. Add any desired mix-ins and beat until just combined.
Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until well chilled, at least 1 hour.
Preheat oven to 350°. Line two large baking sheets with parchment paper. Using a sharp knife, cut cookies ½” thick and place on prepared pans.
Bake until set around the edges and lightly golden, 14 minutes.

Icebox Cookies

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. chopped nuts, such as almonds, pecans, or pistachios
1 c. chopped chocolate (5 oz.)
1 c. chopped toffee
1 c. chopped pretzels
1/2 c. dried fruit
1/2 c. toasted coconut
1/2 c. chopped candy canes
1/4 c. cocoa powder
2 tbsp. sprinkles
1 tsp. instant espresso
1 tsp. spices, such as ground cinnamon or cardamom

Instructions

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add vanilla.
Add dry ingredients and beat until just combined. Add any desired mix-ins and beat until just combined.
Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until well chilled, at least 1 hour.
Preheat oven to 350°. Line two large baking sheets with parchment paper. Using a sharp knife, cut cookies ½” thick and place on prepared pans.
Bake until set around the edges and lightly golden, 14 minutes.

Icebox Cookies

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. (2 sticks) butter, softened
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. pure vanilla extract
1 c. chopped nuts, such as almonds, pecans, or pistachios
1 c. chopped chocolate (5 oz.)
1 c. chopped toffee
1 c. chopped pretzels
1/2 c. dried fruit
1/2 c. toasted coconut
1/2 c. chopped candy canes
1/4 c. cocoa powder
2 tbsp. sprinkles
1 tsp. instant espresso
1 tsp. spices, such as ground cinnamon or cardamom

Instructions

In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer, fitted with a paddle attachment), beat butter and sugar together. Add egg and beat until incorporated, then add vanilla.
Add dry ingredients and beat until just combined. Add any desired mix-ins and beat until just combined.
Place dough on a piece of plastic wrap and roll into a log 2” thick. Refrigerate until well chilled, at least 1 hour.
Preheat oven to 350°. Line two large baking sheets with parchment paper. Using a sharp knife, cut cookies ½” thick and place on prepared pans.
Bake until set around the edges and lightly golden, 14 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-138/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-138/#img-0

Courgette, cardamom and chocolate brownies

Ingredients

2 large eggs
1 tsp vanilla extract
1/4 tsp salt
80g of light muscovado sugar
80g of dark muscovado sugar
60g of oil, flavourless, such as vegetable or rice bran
50g of pistachio nuts, finely ground in a food processor
1/4 tsp ground cinnamon
8 cardamom pods, husks discarded and seeds crushed in a food processor
45g of cocoa powder
1 1/2 tsp baking powder
130g of spelt flour, or plain flour
3 courgettes, or 2 large courgettes, grated
100g of dark chocolate chips
40g of pistachio nuts, chopped, to decorate

Instructions

Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil, ground pistachios, cinnamon and crushed cardamom. In another bowl, mix together the cocoa, baking powder and flour
Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
Pour into the prepared tin, scatter over the chopped pistachios and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
Slice into 16 squares and enjoy!

Courgette, cardamom and chocolate brownies

Ingredients

2 large eggs
1 tsp vanilla extract
1/4 tsp salt
80g of light muscovado sugar
80g of dark muscovado sugar
60g of oil, flavourless, such as vegetable or rice bran
50g of pistachio nuts, finely ground in a food processor
1/4 tsp ground cinnamon
8 cardamom pods, husks discarded and seeds crushed in a food processor
45g of cocoa powder
1 1/2 tsp baking powder
130g of spelt flour, or plain flour
3 courgettes, or 2 large courgettes, grated
100g of dark chocolate chips
40g of pistachio nuts, chopped, to decorate

Instructions

Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil, ground pistachios, cinnamon and crushed cardamom. In another bowl, mix together the cocoa, baking powder and flour
Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
Pour into the prepared tin, scatter over the chopped pistachios and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
Slice into 16 squares and enjoy!

Courgette, cardamom and chocolate brownies

Ingredients

2 large eggs
1 tsp vanilla extract
1/4 tsp salt
80g of light muscovado sugar
80g of dark muscovado sugar
60g of oil, flavourless, such as vegetable or rice bran
50g of pistachio nuts, finely ground in a food processor
1/4 tsp ground cinnamon
8 cardamom pods, husks discarded and seeds crushed in a food processor
45g of cocoa powder
1 1/2 tsp baking powder
130g of spelt flour, or plain flour
3 courgettes, or 2 large courgettes, grated
100g of dark chocolate chips
40g of pistachio nuts, chopped, to decorate

Instructions

Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil, ground pistachios, cinnamon and crushed cardamom. In another bowl, mix together the cocoa, baking powder and flour
Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
Pour into the prepared tin, scatter over the chopped pistachios and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
Slice into 16 squares and enjoy!

Courgette, cardamom and chocolate brownies

Ingredients

2 large eggs
1 tsp vanilla extract
1/4 tsp salt
80g of light muscovado sugar
80g of dark muscovado sugar
60g of oil, flavourless, such as vegetable or rice bran
50g of pistachio nuts, finely ground in a food processor
1/4 tsp ground cinnamon
8 cardamom pods, husks discarded and seeds crushed in a food processor
45g of cocoa powder
1 1/2 tsp baking powder
130g of spelt flour, or plain flour
3 courgettes, or 2 large courgettes, grated
100g of dark chocolate chips
40g of pistachio nuts, chopped, to decorate

Instructions

Preheat the oven to 175°C/gas mark 4. Grease a 20x20cm baking tin and line with baking parchment
In a large bowl, whisk together the eggs, vanilla, salt, sugars, oil, ground pistachios, cinnamon and crushed cardamom. In another bowl, mix together the cocoa, baking powder and flour
Sift this into the wet mixture and fold gently to combine. Fold in the grated courgettes and chocolate chips, and mix until just combined
Pour into the prepared tin, scatter over the chopped pistachios and bake for 30–40 minutes, until the batter has set and springs back when pressed in the middle. Leave to cool
Slice into 16 squares and enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-139/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-139/#img-0

Morning Smoothie

Ingredients

1 1/2 cups coconut water
1/2 cup acai juice
1 Bananas
1/2 cup ice
1 tablespoon hemp protien powder
1 tablespoon ground flax seed
1 1/2 teaspoons spirulina powder

Instructions

add all ingredients to blender and process until smooth.

Morning Smoothie

Ingredients

1 1/2 cups coconut water
1/2 cup acai juice
1 Bananas
1/2 cup ice
1 tablespoon hemp protien powder
1 tablespoon ground flax seed
1 1/2 teaspoons spirulina powder

Instructions

add all ingredients to blender and process until smooth.

Morning Smoothie

Ingredients

1 1/2 cups coconut water
1/2 cup acai juice
1 Bananas
1/2 cup ice
1 tablespoon hemp protien powder
1 tablespoon ground flax seed
1 1/2 teaspoons spirulina powder

Instructions

add all ingredients to blender and process until smooth.

Morning Smoothie

Ingredients

1 1/2 cups coconut water
1/2 cup acai juice
1 Bananas
1/2 cup ice
1 tablespoon hemp protien powder
1 tablespoon ground flax seed
1 1/2 teaspoons spirulina powder

Instructions

add all ingredients to blender and process until smooth.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-14/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-14/#img-0

Fruit Pops Recipe by Tasty

Ingredients

strawberry, whole
banana, large slices
apple, half wedges
pineapple, large pieces
vanilla yogurt, for dipping
granola, for garnish
popsicle stick

Instructions

Take the fruit and stick the popsicle stick into the fruit.
Dip fruit into yogurt and then dip it into the granola.
Enjoy!

Fruit Pops Recipe by Tasty

Ingredients

strawberry, whole
banana, large slices
apple, half wedges
pineapple, large pieces
vanilla yogurt, for dipping
granola, for garnish
popsicle stick

Instructions

Take the fruit and stick the popsicle stick into the fruit.
Dip fruit into yogurt and then dip it into the granola.
Enjoy!

Fruit Pops Recipe by Tasty

Ingredients

strawberry, whole
banana, large slices
apple, half wedges
pineapple, large pieces
vanilla yogurt, for dipping
granola, for garnish
popsicle stick

Instructions

Take the fruit and stick the popsicle stick into the fruit.
Dip fruit into yogurt and then dip it into the granola.
Enjoy!

Fruit Pops Recipe by Tasty

Ingredients

strawberry, whole
banana, large slices
apple, half wedges
pineapple, large pieces
vanilla yogurt, for dipping
granola, for garnish
popsicle stick

Instructions

Take the fruit and stick the popsicle stick into the fruit.
Dip fruit into yogurt and then dip it into the granola.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-140/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-140/#img-0

High Fiber Bean Tacos/Burritos

Ingredients

2 flax seed whole wheat tortillas
1/2 cup low-fat refried beans
1/4 cup low-fat cheddar cheese
2 leaves lettuce
1/4 cup salsa
1/4 cup fat free sour cream

Instructions

Place 1/4 cup refried beans on each tortilla.
Microwave 30 seconds each.
Arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
Layer with lettuce, salsa and sour cream (or what toppings you like), fold and enjoy!

High Fiber Bean Tacos/Burritos

Ingredients

2 flax seed whole wheat tortillas
1/2 cup low-fat refried beans
1/4 cup low-fat cheddar cheese
2 leaves lettuce
1/4 cup salsa
1/4 cup fat free sour cream

Instructions

Place 1/4 cup refried beans on each tortilla.
Microwave 30 seconds each.
Arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
Layer with lettuce, salsa and sour cream (or what toppings you like), fold and enjoy!

High Fiber Bean Tacos/Burritos

Ingredients

2 flax seed whole wheat tortillas
1/2 cup low-fat refried beans
1/4 cup low-fat cheddar cheese
2 leaves lettuce
1/4 cup salsa
1/4 cup fat free sour cream

Instructions

Place 1/4 cup refried beans on each tortilla.
Microwave 30 seconds each.
Arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
Layer with lettuce, salsa and sour cream (or what toppings you like), fold and enjoy!

High Fiber Bean Tacos/Burritos

Ingredients

2 flax seed whole wheat tortillas
1/2 cup low-fat refried beans
1/4 cup low-fat cheddar cheese
2 leaves lettuce
1/4 cup salsa
1/4 cup fat free sour cream

Instructions

Place 1/4 cup refried beans on each tortilla.
Microwave 30 seconds each.
Arrange 1/8 cup cheese on each tortilla and microwave another 30 seconds.
Layer with lettuce, salsa and sour cream (or what toppings you like), fold and enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-141/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-141/#img-0

Dark Fruit Cake Pt 1/2

Ingredients

1 c Pitted dates, cut into
1/2 c Dark Jamaican rum, plus
4 lg Eggs
Almond halves and glaceed
1 c Candied pineapple, cut into
2 ts Hot water
1 1/2 ts Ground cinnamon
1 c Coarsely hand-chopped
1 c Dried apricots, cut into
1 ts Baking soda
2 tb Light corn syrup
1/2 c Red and green glaceed
1/4 ts Ground nutmeg
2 tb Each candied lemon rind and
1/3 c Canned apricot nectar
3/4 ts Salt
1 1/2 c Golden raisins
1 c Thick preserves (damson plum
1 c Coarsely hand-chopped pecans
1/4 ts Mace
1 c (2 sticks) unsalted butter
1 c Dark brown sugar, lightly
1/2 c Currants
2 1/4 c Sifted, unbleached
1/4 ts Ground allspice
2 ts Vanilla extract

Instructions

1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or stainless steel bowl. Cover tightly with plastic wrap or aluminum foil and macerate at room temperature about 24 hours. 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of hot water. Position second rack on the next level up. Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans. 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside. 4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. 5. Reduce mixer speed to low. Gradually add flour mixture over 30 seconds, blending until stiff batter forms. 6. In the small bowl of an electric mixer, beat the eggs on medium speed for 2 minutes, until thick and light in color. Add the brown sugar, 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. The mixture should be very thick. Blend in the vanilla. Remove the bowl from the mixer. 7. With a large wooden spoon, stir the egg mixture gradually into the flour batter, blending until smooth. Stir in the hand-chopped nuts and the macerated fruits. 8. Spoon the batter into prepared pans, smoothing surface with back of a tablespoon. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hours. Moisture from pan of water will help keep cakes from drying out during the long baking time. 9. Measure the corn syrup into a small bowl and mix with the hot water. Five minutes before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 minutes longer to set. 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling. continued in part 2

Dark Fruit Cake Pt 1/2

Ingredients

1 c Pitted dates, cut into
1/2 c Dark Jamaican rum, plus
4 lg Eggs
Almond halves and glaceed
1 c Candied pineapple, cut into
2 ts Hot water
1 1/2 ts Ground cinnamon
1 c Coarsely hand-chopped
1 c Dried apricots, cut into
1 ts Baking soda
2 tb Light corn syrup
1/2 c Red and green glaceed
1/4 ts Ground nutmeg
2 tb Each candied lemon rind and
1/3 c Canned apricot nectar
3/4 ts Salt
1 1/2 c Golden raisins
1 c Thick preserves (damson plum
1 c Coarsely hand-chopped pecans
1/4 ts Mace
1 c (2 sticks) unsalted butter
1 c Dark brown sugar, lightly
1/2 c Currants
2 1/4 c Sifted, unbleached
1/4 ts Ground allspice
2 ts Vanilla extract

Instructions

1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or stainless steel bowl. Cover tightly with plastic wrap or aluminum foil and macerate at room temperature about 24 hours. 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of hot water. Position second rack on the next level up. Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans. 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside. 4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. 5. Reduce mixer speed to low. Gradually add flour mixture over 30 seconds, blending until stiff batter forms. 6. In the small bowl of an electric mixer, beat the eggs on medium speed for 2 minutes, until thick and light in color. Add the brown sugar, 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. The mixture should be very thick. Blend in the vanilla. Remove the bowl from the mixer. 7. With a large wooden spoon, stir the egg mixture gradually into the flour batter, blending until smooth. Stir in the hand-chopped nuts and the macerated fruits. 8. Spoon the batter into prepared pans, smoothing surface with back of a tablespoon. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hours. Moisture from pan of water will help keep cakes from drying out during the long baking time. 9. Measure the corn syrup into a small bowl and mix with the hot water. Five minutes before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 minutes longer to set. 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling. continued in part 2

Dark Fruit Cake Pt 1/2

Ingredients

1 c Pitted dates, cut into
1/2 c Dark Jamaican rum, plus
4 lg Eggs
Almond halves and glaceed
1 c Candied pineapple, cut into
2 ts Hot water
1 1/2 ts Ground cinnamon
1 c Coarsely hand-chopped
1 c Dried apricots, cut into
1 ts Baking soda
2 tb Light corn syrup
1/2 c Red and green glaceed
1/4 ts Ground nutmeg
2 tb Each candied lemon rind and
1/3 c Canned apricot nectar
3/4 ts Salt
1 1/2 c Golden raisins
1 c Thick preserves (damson plum
1 c Coarsely hand-chopped pecans
1/4 ts Mace
1 c (2 sticks) unsalted butter
1 c Dark brown sugar, lightly
1/2 c Currants
2 1/4 c Sifted, unbleached
1/4 ts Ground allspice
2 ts Vanilla extract

Instructions

1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or stainless steel bowl. Cover tightly with plastic wrap or aluminum foil and macerate at room temperature about 24 hours. 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of hot water. Position second rack on the next level up. Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans. 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside. 4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. 5. Reduce mixer speed to low. Gradually add flour mixture over 30 seconds, blending until stiff batter forms. 6. In the small bowl of an electric mixer, beat the eggs on medium speed for 2 minutes, until thick and light in color. Add the brown sugar, 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. The mixture should be very thick. Blend in the vanilla. Remove the bowl from the mixer. 7. With a large wooden spoon, stir the egg mixture gradually into the flour batter, blending until smooth. Stir in the hand-chopped nuts and the macerated fruits. 8. Spoon the batter into prepared pans, smoothing surface with back of a tablespoon. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hours. Moisture from pan of water will help keep cakes from drying out during the long baking time. 9. Measure the corn syrup into a small bowl and mix with the hot water. Five minutes before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 minutes longer to set. 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling. continued in part 2

Dark Fruit Cake Pt 1/2

Ingredients

1 c Pitted dates, cut into
1/2 c Dark Jamaican rum, plus
4 lg Eggs
Almond halves and glaceed
1 c Candied pineapple, cut into
2 ts Hot water
1 1/2 ts Ground cinnamon
1 c Coarsely hand-chopped
1 c Dried apricots, cut into
1 ts Baking soda
2 tb Light corn syrup
1/2 c Red and green glaceed
1/4 ts Ground nutmeg
2 tb Each candied lemon rind and
1/3 c Canned apricot nectar
3/4 ts Salt
1 1/2 c Golden raisins
1 c Thick preserves (damson plum
1 c Coarsely hand-chopped pecans
1/4 ts Mace
1 c (2 sticks) unsalted butter
1 c Dark brown sugar, lightly
1/2 c Currants
2 1/4 c Sifted, unbleached
1/4 ts Ground allspice
2 ts Vanilla extract

Instructions

1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or stainless steel bowl. Cover tightly with plastic wrap or aluminum foil and macerate at room temperature about 24 hours. 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of hot water. Position second rack on the next level up. Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans. 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside. 4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. 5. Reduce mixer speed to low. Gradually add flour mixture over 30 seconds, blending until stiff batter forms. 6. In the small bowl of an electric mixer, beat the eggs on medium speed for 2 minutes, until thick and light in color. Add the brown sugar, 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. The mixture should be very thick. Blend in the vanilla. Remove the bowl from the mixer. 7. With a large wooden spoon, stir the egg mixture gradually into the flour batter, blending until smooth. Stir in the hand-chopped nuts and the macerated fruits. 8. Spoon the batter into prepared pans, smoothing surface with back of a tablespoon. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hours. Moisture from pan of water will help keep cakes from drying out during the long baking time. 9. Measure the corn syrup into a small bowl and mix with the hot water. Five minutes before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 minutes longer to set. 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling. continued in part 2

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-142/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-142/#img-0

Gingery Spring Soup

Ingredients

1 1/2 tbsp. vegetable bouillon base (we used Better than Bouillon)
3 scallions, thinly sliced (dark greens separated from whites and light greens)
1 1-inch piece ginger, peeled and thinly sliced
1/2 jalapeño, thinly sliced
8 oz. asparagus, cut into 1-inch pieces
8 oz. cremini mushrooms, thinly sliced
4 oz. baby shiitake mushrooms, halved or sliced if large
4 oz. frozen shelled edamame, thawed
12 oz. extra firm silken tofu, broken into pieces

Instructions

In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.

Gingery Spring Soup

Ingredients

1 1/2 tbsp. vegetable bouillon base (we used Better than Bouillon)
3 scallions, thinly sliced (dark greens separated from whites and light greens)
1 1-inch piece ginger, peeled and thinly sliced
1/2 jalapeño, thinly sliced
8 oz. asparagus, cut into 1-inch pieces
8 oz. cremini mushrooms, thinly sliced
4 oz. baby shiitake mushrooms, halved or sliced if large
4 oz. frozen shelled edamame, thawed
12 oz. extra firm silken tofu, broken into pieces

Instructions

In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.

Gingery Spring Soup

Ingredients

1 1/2 tbsp. vegetable bouillon base (we used Better than Bouillon)
3 scallions, thinly sliced (dark greens separated from whites and light greens)
1 1-inch piece ginger, peeled and thinly sliced
1/2 jalapeño, thinly sliced
8 oz. asparagus, cut into 1-inch pieces
8 oz. cremini mushrooms, thinly sliced
4 oz. baby shiitake mushrooms, halved or sliced if large
4 oz. frozen shelled edamame, thawed
12 oz. extra firm silken tofu, broken into pieces

Instructions

In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.

Gingery Spring Soup

Ingredients

1 1/2 tbsp. vegetable bouillon base (we used Better than Bouillon)
3 scallions, thinly sliced (dark greens separated from whites and light greens)
1 1-inch piece ginger, peeled and thinly sliced
1/2 jalapeño, thinly sliced
8 oz. asparagus, cut into 1-inch pieces
8 oz. cremini mushrooms, thinly sliced
4 oz. baby shiitake mushrooms, halved or sliced if large
4 oz. frozen shelled edamame, thawed
12 oz. extra firm silken tofu, broken into pieces

Instructions

In large pot, whisk together 1 cup water with bouillon base to combine, then stir in 6 additional cups water along with scallion whites and light greens, ginger, jalapeño and bring to a simmer.
Add asparagus, mushrooms, and edamame and simmer until vegetables are barely tender, 3 to 4 minutes. Divide tofu among bowls and spoon soup and vegetables on top, then sprinkle with dark scallion greens.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-143/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-143/#img-0

Tuscan White Bean Soup with Escarole

Ingredients

1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary 2 (15-ounce) cans no-salt-a rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese

Instructions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

Tuscan White Bean Soup with Escarole

Ingredients

1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary 2 (15-ounce) cans no-salt-a rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese

Instructions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

Tuscan White Bean Soup with Escarole

Ingredients

1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary 2 (15-ounce) cans no-salt-a rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese

Instructions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

Tuscan White Bean Soup with Escarole

Ingredients

1 tablespoon olive oil
2 cups finely chopped onion
5 garlic cloves minced
2 cups organic vegetable broth
1 cup water
1 teaspoon chopped fresh rosemary 2 (15-ounce) cans no-salt-a rinsed and drained
2 fresh thyme sprigs
1 (1 1/2-ounce) piece Parmigiano-Reggiano cheese rin
8 cups chopped escarole (about 1 pound)
1 cup chopped carrot
1/2 teaspoon crushed red pepper 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon white wine vinegar
6 tablespoons shaved fresh Parmesan cheese

Instructions

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-144/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-144/#img-0

Mediterranean-Inspired Buddha Bowl

Ingredients

1 cup Wild Rice, Quinoa, & Lentil Medley (cooked )
1 handful Arugula (or any leafy greens of your choice)
1 Cucumbers (finely chopped)
2 Roasted Sweet Potatoes (finely chopped)
2 Roasted Beets (finely chopped)
1 tbsp Pumpkin Seeds
1 cup Plain dairy-free yogurt ((e.g., almond, soy, or coconut yogurt))
2 tbsp Fresh dill (finely chopped)
Zest of one lemon (for a zesty punch)
2 tbsp Fresh lemon juice
1 tbsp Extra-virgin olive oil (for a touch of Mediterranean richness)

Instructions

Cook the Wild Rice, Quinoa, and Lentil Medley according to package instructions.
Roast sweet potatoes and beets in a preheated oven at 400°F (200°C) for approximately 20-30 minutes or until they are tender and slightly caramelized. Ensure to cut them into evenly sized cubes for uniform roasting.
In a bowl, arrange a bed of arugula and top with the cooked grains, pumpkin seeds, sliced tomatoes, cucumbers, and roasted veggies.
Feel free to elevate the flavors by drizzling generously with our optional Vegan Lemon-Dill Dressing.
Vegan Lemon-Dill Dressing:
In a mixing bowl, combine 1 cup of plain dairy-free yogurt, 2 tablespoons of finely chopped fresh dill, the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of extra-virgin olive oil. Whisk the ingredients together until you achieve a creamy dressing with a bright, herby flavor.
Taste and adjust to your preference, adding more zest for extra zing, a touch of olive oil for richness, or dill for an herbal burst.

Mediterranean-Inspired Buddha Bowl

Ingredients

1 cup Wild Rice, Quinoa, & Lentil Medley (cooked )
1 handful Arugula (or any leafy greens of your choice)
1 Cucumbers (finely chopped)
2 Roasted Sweet Potatoes (finely chopped)
2 Roasted Beets (finely chopped)
1 tbsp Pumpkin Seeds
1 cup Plain dairy-free yogurt ((e.g., almond, soy, or coconut yogurt))
2 tbsp Fresh dill (finely chopped)
Zest of one lemon (for a zesty punch)
2 tbsp Fresh lemon juice
1 tbsp Extra-virgin olive oil (for a touch of Mediterranean richness)

Instructions

Cook the Wild Rice, Quinoa, and Lentil Medley according to package instructions.
Roast sweet potatoes and beets in a preheated oven at 400°F (200°C) for approximately 20-30 minutes or until they are tender and slightly caramelized. Ensure to cut them into evenly sized cubes for uniform roasting.
In a bowl, arrange a bed of arugula and top with the cooked grains, pumpkin seeds, sliced tomatoes, cucumbers, and roasted veggies.
Feel free to elevate the flavors by drizzling generously with our optional Vegan Lemon-Dill Dressing.
Vegan Lemon-Dill Dressing:
In a mixing bowl, combine 1 cup of plain dairy-free yogurt, 2 tablespoons of finely chopped fresh dill, the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of extra-virgin olive oil. Whisk the ingredients together until you achieve a creamy dressing with a bright, herby flavor.
Taste and adjust to your preference, adding more zest for extra zing, a touch of olive oil for richness, or dill for an herbal burst.

Mediterranean-Inspired Buddha Bowl

Ingredients

1 cup Wild Rice, Quinoa, & Lentil Medley (cooked )
1 handful Arugula (or any leafy greens of your choice)
1 Cucumbers (finely chopped)
2 Roasted Sweet Potatoes (finely chopped)
2 Roasted Beets (finely chopped)
1 tbsp Pumpkin Seeds
1 cup Plain dairy-free yogurt ((e.g., almond, soy, or coconut yogurt))
2 tbsp Fresh dill (finely chopped)
Zest of one lemon (for a zesty punch)
2 tbsp Fresh lemon juice
1 tbsp Extra-virgin olive oil (for a touch of Mediterranean richness)

Instructions

Cook the Wild Rice, Quinoa, and Lentil Medley according to package instructions.
Roast sweet potatoes and beets in a preheated oven at 400°F (200°C) for approximately 20-30 minutes or until they are tender and slightly caramelized. Ensure to cut them into evenly sized cubes for uniform roasting.
In a bowl, arrange a bed of arugula and top with the cooked grains, pumpkin seeds, sliced tomatoes, cucumbers, and roasted veggies.
Feel free to elevate the flavors by drizzling generously with our optional Vegan Lemon-Dill Dressing.
Vegan Lemon-Dill Dressing:
In a mixing bowl, combine 1 cup of plain dairy-free yogurt, 2 tablespoons of finely chopped fresh dill, the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of extra-virgin olive oil. Whisk the ingredients together until you achieve a creamy dressing with a bright, herby flavor.
Taste and adjust to your preference, adding more zest for extra zing, a touch of olive oil for richness, or dill for an herbal burst.

Mediterranean-Inspired Buddha Bowl

Ingredients

1 cup Wild Rice, Quinoa, & Lentil Medley (cooked )
1 handful Arugula (or any leafy greens of your choice)
1 Cucumbers (finely chopped)
2 Roasted Sweet Potatoes (finely chopped)
2 Roasted Beets (finely chopped)
1 tbsp Pumpkin Seeds
1 cup Plain dairy-free yogurt ((e.g., almond, soy, or coconut yogurt))
2 tbsp Fresh dill (finely chopped)
Zest of one lemon (for a zesty punch)
2 tbsp Fresh lemon juice
1 tbsp Extra-virgin olive oil (for a touch of Mediterranean richness)

Instructions

Cook the Wild Rice, Quinoa, and Lentil Medley according to package instructions.
Roast sweet potatoes and beets in a preheated oven at 400°F (200°C) for approximately 20-30 minutes or until they are tender and slightly caramelized. Ensure to cut them into evenly sized cubes for uniform roasting.
In a bowl, arrange a bed of arugula and top with the cooked grains, pumpkin seeds, sliced tomatoes, cucumbers, and roasted veggies.
Feel free to elevate the flavors by drizzling generously with our optional Vegan Lemon-Dill Dressing.
Vegan Lemon-Dill Dressing:
In a mixing bowl, combine 1 cup of plain dairy-free yogurt, 2 tablespoons of finely chopped fresh dill, the zest of one lemon, 2 tablespoons of fresh lemon juice, and 1 tablespoon of extra-virgin olive oil. Whisk the ingredients together until you achieve a creamy dressing with a bright, herby flavor.
Taste and adjust to your preference, adding more zest for extra zing, a touch of olive oil for richness, or dill for an herbal burst.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-145/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-145/#img-0

Hearty Southwest Style Chili

Ingredients

2 ancho chiles seeded and hand-torn into pieces
3 pounds beef shoulder cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves halved
3 canned chipotle peppers in adobo chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate

Instructions

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,

Hearty Southwest Style Chili

Ingredients

2 ancho chiles seeded and hand-torn into pieces
3 pounds beef shoulder cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves halved
3 canned chipotle peppers in adobo chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate

Instructions

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,

Hearty Southwest Style Chili

Ingredients

2 ancho chiles seeded and hand-torn into pieces
3 pounds beef shoulder cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves halved
3 canned chipotle peppers in adobo chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate

Instructions

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,

Hearty Southwest Style Chili

Ingredients

2 ancho chiles seeded and hand-torn into pieces
3 pounds beef shoulder cut into large cubes
Sea salt and freshly ground black pepper
2 onions, diced
10 garlic cloves halved
3 canned chipotle peppers in adobo chopped
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans drained
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate

Instructions

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they do not scorch. Put the chilies in a mini food processor and pulse to a powder. Season the beef shoulder all over with salt and pepper and then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalape?o. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and the powdered ancho chilies. Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; add it to the pot along with the tomato paste. Simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. When done, take a wooden spoon and beat the chili vigorously so the meat comes apart in shreds.
Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially so the steam does not get trapped under the lid and drip down into the chili, making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with the shredded cheddar cheese, chives,

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-146/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-146/#img-0

Fruit and Nut Confection

Ingredients

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Instructions

In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
In a separate bowl Sift flour, baking powder and salt.
Stir in the sugar.
Add to fruit and nut mixture.
In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
Add the fruit and nut mixture, stirring to combined.
Spoon mixture onto a well greased 18cm ring tin.
Smooth the top surface.
Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
Leave to stand in the tin until cool before turning out onto a cooling rack.
When cold, wrap in tin foil and store in the refrigerator.
When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

Fruit and Nut Confection

Ingredients

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Instructions

In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
In a separate bowl Sift flour, baking powder and salt.
Stir in the sugar.
Add to fruit and nut mixture.
In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
Add the fruit and nut mixture, stirring to combined.
Spoon mixture onto a well greased 18cm ring tin.
Smooth the top surface.
Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
Leave to stand in the tin until cool before turning out onto a cooling rack.
When cold, wrap in tin foil and store in the refrigerator.
When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

Fruit and Nut Confection

Ingredients

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Instructions

In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
In a separate bowl Sift flour, baking powder and salt.
Stir in the sugar.
Add to fruit and nut mixture.
In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
Add the fruit and nut mixture, stirring to combined.
Spoon mixture onto a well greased 18cm ring tin.
Smooth the top surface.
Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
Leave to stand in the tin until cool before turning out onto a cooling rack.
When cold, wrap in tin foil and store in the refrigerator.
When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

Fruit and Nut Confection

Ingredients

125 g whole brazen nuts
125 g blanched almonds
125 g walnut halves
1/4 cup chopped dates
2 tablespoons chopped mixed peel
50 g glace cherries
125 g glace pineapple
1/4 cup raisins
6 tablespoons flour
1/4 teaspoon baking powder
1 pinch salt
6 tablespoons raw sugar
1/2 teaspoon vanilla essence
2 tablespoons brandy
2 eggs
3 tablespoons icing sugar

Instructions

In a large mixing bowl combine brazil nuts, almonds, walnuts, dates, mixed peel cherries, pineapple and raisins.
In a separate bowl Sift flour, baking powder and salt.
Stir in the sugar.
Add to fruit and nut mixture.
In a separate bowl combine vanilla essence, brandy and eggs, mixing until smooth.
Add the fruit and nut mixture, stirring to combined.
Spoon mixture onto a well greased 18cm ring tin.
Smooth the top surface.
Bake at 150 degrees celcius for 1 hour. If the cake browns too quickly, cover top with foil after the first half hour.
Leave to stand in the tin until cool before turning out onto a cooling rack.
When cold, wrap in tin foil and store in the refrigerator.
When ready to serve, dust with icing sugar, cut into small fingers or thin slices for serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-147/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-147/#img-0

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

Healthy Low-Fat Baked Berry and Fruit Oatmeal

Ingredients

3 cups quick-cooking oats
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon grated orange rind
1/3 cup chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 c)
finely diced apple, to make up the rest of the 1/3 cup
1/3 cup chunky mashed banana (coarsly mashed so there are still chunks)
3/8 teaspoon banana extract (banana flavour)
1/3 cup brown sugar
1/2 cup egg substitute
1 cup skim milk
3/4 cup blueberries, can be subbed for other berries

Instructions

Mix all ingredients and pour into a lightly greased 8x8 dish the night before. Cover and refridgerate until morning.
Preheat oven to 375.
Bake 30-45 minutes.
Serve topped with extra skim milk, maple syrup to sweeten, and additional berries.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-148/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-148/#img-0

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

Low Carb Platter with Vegan Umami Patty Recipe

Ingredients

1/2 cup edamame beans
1/2 cup green beans
3 tablespoon masoor dal
1 teaspoon cumin powder
3 ground sun dried tomatoes
1 teaspoon coriander powder
3 tablespoon walnuts
2 teaspoon nutritional yeast
1 1/2 tablespoon bread crumbs
3 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 broccoli
3 tablespoon brown basmati rice
3 cup veg stock
2 teaspoon miso
1 onion
1 bay leaf
2 teaspoon soy sauce
3 cloves garlic
cup salt
1 inch crushed ginger

Instructions

Put oil in a pan and roast brown rice till you smell the roasted aroma. Now add 1/2 cup veg stock till the rice is cooked but is not too mushy. Since you are using roasted rice, you do not require much water.
In another pan, heat oil and add masoor dal or brown lentil in it along with bay leaf, remaining veg stock and cook till the dal is soft.
Saute the chopped onion in another pan using a little oil. Next, grind the walnuts to a fine paste.
Finally, take a large bowl and add the cooked rice, lentils, chopped and sauteed onions, cumin powder, sundried tomatoes, soya, nutritional yeast, garlic, salt and mix with hands and finally add breadcrumbs.
Take a little mixture and make patty using your hands. You can put them in your air-fryer with a little oil brushed on them. You can also cook them on your pan. Serve on a bed of arugula leaves.
Now, put a pan over medium flame and add some oil in it. Saute the chopped edamame for a few minutes and sprinkle some salt in it. Then, in the same pan, add broccoli and saute with crushed garlic. Remove it once done. Then, finally, add green beans in it and saute for 3-4 minutes. Once the beans are done, add some crushed ginger and lemon juice over them and toss well.
Now, make a bed of arugula leaves and spread all the sauteed veggies side by side. Then, add the vegan patty and enjoy.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-149/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-149/#img-0

Carrot and Date Bran Muffins

Ingredients

1 cup milk ((whole or buttermilk))
1/4 cup butter, (melted)
1 egg
1 teaspoon vanilla extract
1/4 cup medjool dates, (pitted and chopped)
1 1/2 cups grated carrot ((about 2 carrots))
1 1/4 cups whole wheat pastry flour
3/4 cup oat bran
1/2 cup almond meal
3/4 cup pure cane sugar, (plus more for muffin tops)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger ((optional))

Instructions

Preheat oven to 350 degrees and grease a standard muffin pan.
In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
Bake for about 23 minutes, until tops are browned.
Serve warm or store in an air-tight container for 5 days.

Carrot and Date Bran Muffins

Ingredients

1 cup milk ((whole or buttermilk))
1/4 cup butter, (melted)
1 egg
1 teaspoon vanilla extract
1/4 cup medjool dates, (pitted and chopped)
1 1/2 cups grated carrot ((about 2 carrots))
1 1/4 cups whole wheat pastry flour
3/4 cup oat bran
1/2 cup almond meal
3/4 cup pure cane sugar, (plus more for muffin tops)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger ((optional))

Instructions

Preheat oven to 350 degrees and grease a standard muffin pan.
In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
Bake for about 23 minutes, until tops are browned.
Serve warm or store in an air-tight container for 5 days.

Carrot and Date Bran Muffins

Ingredients

1 cup milk ((whole or buttermilk))
1/4 cup butter, (melted)
1 egg
1 teaspoon vanilla extract
1/4 cup medjool dates, (pitted and chopped)
1 1/2 cups grated carrot ((about 2 carrots))
1 1/4 cups whole wheat pastry flour
3/4 cup oat bran
1/2 cup almond meal
3/4 cup pure cane sugar, (plus more for muffin tops)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger ((optional))

Instructions

Preheat oven to 350 degrees and grease a standard muffin pan.
In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
Bake for about 23 minutes, until tops are browned.
Serve warm or store in an air-tight container for 5 days.

Carrot and Date Bran Muffins

Ingredients

1 cup milk ((whole or buttermilk))
1/4 cup butter, (melted)
1 egg
1 teaspoon vanilla extract
1/4 cup medjool dates, (pitted and chopped)
1 1/2 cups grated carrot ((about 2 carrots))
1 1/4 cups whole wheat pastry flour
3/4 cup oat bran
1/2 cup almond meal
3/4 cup pure cane sugar, (plus more for muffin tops)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger ((optional))

Instructions

Preheat oven to 350 degrees and grease a standard muffin pan.
In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
Bake for about 23 minutes, until tops are browned.
Serve warm or store in an air-tight container for 5 days.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-15/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-15/#img-0

Fibre Mix

Ingredients

1 cup Psyllium Husk Fine better
1 cup Oat Bran Fine
1/2 cup Rice Bran
3/4 cup Barley Bran
1/4 cup Slippery Elm Powder
1/4 cup Cinnamon

Instructions

Mix all ingredients together well in a bowl. Store in airtight container in the fridge. Process Oat Bran to mill fine if only can get cause. Add 1-2 tablespoons to breakfast with fruit and yogurt or cereal.

Fibre Mix

Ingredients

1 cup Psyllium Husk Fine better
1 cup Oat Bran Fine
1/2 cup Rice Bran
3/4 cup Barley Bran
1/4 cup Slippery Elm Powder
1/4 cup Cinnamon

Instructions

Mix all ingredients together well in a bowl. Store in airtight container in the fridge. Process Oat Bran to mill fine if only can get cause. Add 1-2 tablespoons to breakfast with fruit and yogurt or cereal.

Fibre Mix

Ingredients

1 cup Psyllium Husk Fine better
1 cup Oat Bran Fine
1/2 cup Rice Bran
3/4 cup Barley Bran
1/4 cup Slippery Elm Powder
1/4 cup Cinnamon

Instructions

Mix all ingredients together well in a bowl. Store in airtight container in the fridge. Process Oat Bran to mill fine if only can get cause. Add 1-2 tablespoons to breakfast with fruit and yogurt or cereal.

Fibre Mix

Ingredients

1 cup Psyllium Husk Fine better
1 cup Oat Bran Fine
1/2 cup Rice Bran
3/4 cup Barley Bran
1/4 cup Slippery Elm Powder
1/4 cup Cinnamon

Instructions

Mix all ingredients together well in a bowl. Store in airtight container in the fridge. Process Oat Bran to mill fine if only can get cause. Add 1-2 tablespoons to breakfast with fruit and yogurt or cereal.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-150/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-150/#img-0

Mulled Spiced Wine

Ingredients

1 quart red wine
1 cup rum or 1 cup brandy
2 cups water
1 vanilla bean, cut lengthwise in half
10 cardamom pods
5 cloves
1 cinnamon stick
2 teaspoons whole allspice
2 teaspoons orange zest (Or use a whole orange cut in 1/2)
1 teaspoon lemon zest, grated use the whole lemon cut in 1/2
3 dried hibiscus flowers (optional)
sugar, to taste
almonds, blanched
raisins
cranberries

Instructions

Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
Or place in a slow cooker on low for 1-2 hours.
Simmer the mixture slowly for 15 minutes.
Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
Pour the warm wine mixture over and serve.

Mulled Spiced Wine

Ingredients

1 quart red wine
1 cup rum or 1 cup brandy
2 cups water
1 vanilla bean, cut lengthwise in half
10 cardamom pods
5 cloves
1 cinnamon stick
2 teaspoons whole allspice
2 teaspoons orange zest (Or use a whole orange cut in 1/2)
1 teaspoon lemon zest, grated use the whole lemon cut in 1/2
3 dried hibiscus flowers (optional)
sugar, to taste
almonds, blanched
raisins
cranberries

Instructions

Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
Or place in a slow cooker on low for 1-2 hours.
Simmer the mixture slowly for 15 minutes.
Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
Pour the warm wine mixture over and serve.

Mulled Spiced Wine

Ingredients

1 quart red wine
1 cup rum or 1 cup brandy
2 cups water
1 vanilla bean, cut lengthwise in half
10 cardamom pods
5 cloves
1 cinnamon stick
2 teaspoons whole allspice
2 teaspoons orange zest (Or use a whole orange cut in 1/2)
1 teaspoon lemon zest, grated use the whole lemon cut in 1/2
3 dried hibiscus flowers (optional)
sugar, to taste
almonds, blanched
raisins
cranberries

Instructions

Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
Or place in a slow cooker on low for 1-2 hours.
Simmer the mixture slowly for 15 minutes.
Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
Pour the warm wine mixture over and serve.

Mulled Spiced Wine

Ingredients

1 quart red wine
1 cup rum or 1 cup brandy
2 cups water
1 vanilla bean, cut lengthwise in half
10 cardamom pods
5 cloves
1 cinnamon stick
2 teaspoons whole allspice
2 teaspoons orange zest (Or use a whole orange cut in 1/2)
1 teaspoon lemon zest, grated use the whole lemon cut in 1/2
3 dried hibiscus flowers (optional)
sugar, to taste
almonds, blanched
raisins
cranberries

Instructions

Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan.
Or place in a slow cooker on low for 1-2 hours.
Simmer the mixture slowly for 15 minutes.
Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low.
Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass.
Pour the warm wine mixture over and serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-151/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-151/#img-0

FALL HARVEST SOUP

Ingredients

2 1/4 pounds boneless pork butt chopped into 1 inch cubes
3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
2 Bell Peppers 1 Red, 1 Green, chopped
1/2 white onion chopped
1/2 teaspoon fresh Rosemary
5 cloves garlic roughly chopped
1/4 teaspoon garlic salt
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon seasoned salt
6 sprigs thyme
32 ounces chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon nutmeg
2 Tablespoons all-purpose flour
3 Tablespoons butter

Instructions

Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.

FALL HARVEST SOUP

Ingredients

2 1/4 pounds boneless pork butt chopped into 1 inch cubes
3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
2 Bell Peppers 1 Red, 1 Green, chopped
1/2 white onion chopped
1/2 teaspoon fresh Rosemary
5 cloves garlic roughly chopped
1/4 teaspoon garlic salt
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon seasoned salt
6 sprigs thyme
32 ounces chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon nutmeg
2 Tablespoons all-purpose flour
3 Tablespoons butter

Instructions

Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.

FALL HARVEST SOUP

Ingredients

2 1/4 pounds boneless pork butt chopped into 1 inch cubes
3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
2 Bell Peppers 1 Red, 1 Green, chopped
1/2 white onion chopped
1/2 teaspoon fresh Rosemary
5 cloves garlic roughly chopped
1/4 teaspoon garlic salt
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon seasoned salt
6 sprigs thyme
32 ounces chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon nutmeg
2 Tablespoons all-purpose flour
3 Tablespoons butter

Instructions

Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.

FALL HARVEST SOUP

Ingredients

2 1/4 pounds boneless pork butt chopped into 1 inch cubes
3 Granny Smith apples diced into 1/2 inch cubes, Reserve 1 apple for garnish
2 Bell Peppers 1 Red, 1 Green, chopped
1/2 white onion chopped
1/2 teaspoon fresh Rosemary
5 cloves garlic roughly chopped
1/4 teaspoon garlic salt
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon seasoned salt
6 sprigs thyme
32 ounces chicken broth
1/2 cup heavy cream
1 teaspoon curry powder
1 teaspoon nutmeg
2 Tablespoons all-purpose flour
3 Tablespoons butter

Instructions

Preheat oven to 375 degrees. Add first 10 ingredients to a Dutch oven or oven safe pot. Place thyme sprigs on top of ingredients and place Dutch oven with top on into your preheated oven.
Cook for 1 hour and 15 minutes, then remove top and cook for an additional 30 minutes.
Remove the pot from the oven and add the chicken stock, heavy cream, flour and butter. Simmer on the stove on medium heat for 15 minutes. Add 1 Granny Smith apple diced to garnish the soup.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-152/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-152/#img-0

Sweet Rosie Lassi from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Blender
1 cup Yogurt Home Made or Radiance Dairy
3 cups Water Add more after blending to make it thinner and lighter.
1/4 teaspoons Cardomom
3 Tablespoons Rose Powder Substitute extract
5 tablespoons sugar Rapidura or Coconut best. White ok.
1/4 teaspoons salt
1/8 teaspoons Ground black pepper

Instructions

Add the ingredients to a blender and blend.
Pour into a serving container.
Thin with more water to taste.
Or serve directly into glasses.

Sweet Rosie Lassi from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Blender
1 cup Yogurt Home Made or Radiance Dairy
3 cups Water Add more after blending to make it thinner and lighter.
1/4 teaspoons Cardomom
3 Tablespoons Rose Powder Substitute extract
5 tablespoons sugar Rapidura or Coconut best. White ok.
1/4 teaspoons salt
1/8 teaspoons Ground black pepper

Instructions

Add the ingredients to a blender and blend.
Pour into a serving container.
Thin with more water to taste.
Or serve directly into glasses.

Sweet Rosie Lassi from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Blender
1 cup Yogurt Home Made or Radiance Dairy
3 cups Water Add more after blending to make it thinner and lighter.
1/4 teaspoons Cardomom
3 Tablespoons Rose Powder Substitute extract
5 tablespoons sugar Rapidura or Coconut best. White ok.
1/4 teaspoons salt
1/8 teaspoons Ground black pepper

Instructions

Add the ingredients to a blender and blend.
Pour into a serving container.
Thin with more water to taste.
Or serve directly into glasses.

Sweet Rosie Lassi from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Blender
1 cup Yogurt Home Made or Radiance Dairy
3 cups Water Add more after blending to make it thinner and lighter.
1/4 teaspoons Cardomom
3 Tablespoons Rose Powder Substitute extract
5 tablespoons sugar Rapidura or Coconut best. White ok.
1/4 teaspoons salt
1/8 teaspoons Ground black pepper

Instructions

Add the ingredients to a blender and blend.
Pour into a serving container.
Thin with more water to taste.
Or serve directly into glasses.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-153/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-153/#img-0

Fruit Cocktail Parfait Recipe

Ingredients

3 cup granola
2 cup mixed fruits
3 cup vanilla yogurt

Instructions

To prepare this flavourful dessert recipe, add a layer of low-fat granola in a parfait glass.
Next, on top of the granola add a layer of low-fat or no-fat vanilla yoghurt. Top it with sliced mixed fruits.
Now, again start with a layer of granola and repeat the layering until you reach the top of glass. Garnish with cherries and serve the delicacy cold.

Fruit Cocktail Parfait Recipe

Ingredients

3 cup granola
2 cup mixed fruits
3 cup vanilla yogurt

Instructions

To prepare this flavourful dessert recipe, add a layer of low-fat granola in a parfait glass.
Next, on top of the granola add a layer of low-fat or no-fat vanilla yoghurt. Top it with sliced mixed fruits.
Now, again start with a layer of granola and repeat the layering until you reach the top of glass. Garnish with cherries and serve the delicacy cold.

Fruit Cocktail Parfait Recipe

Ingredients

3 cup granola
2 cup mixed fruits
3 cup vanilla yogurt

Instructions

To prepare this flavourful dessert recipe, add a layer of low-fat granola in a parfait glass.
Next, on top of the granola add a layer of low-fat or no-fat vanilla yoghurt. Top it with sliced mixed fruits.
Now, again start with a layer of granola and repeat the layering until you reach the top of glass. Garnish with cherries and serve the delicacy cold.

Fruit Cocktail Parfait Recipe

Ingredients

3 cup granola
2 cup mixed fruits
3 cup vanilla yogurt

Instructions

To prepare this flavourful dessert recipe, add a layer of low-fat granola in a parfait glass.
Next, on top of the granola add a layer of low-fat or no-fat vanilla yoghurt. Top it with sliced mixed fruits.
Now, again start with a layer of granola and repeat the layering until you reach the top of glass. Garnish with cherries and serve the delicacy cold.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-154/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-154/#img-0

Smoothie

Ingredients

1/4 cup Silken tofu
1/2 Banana
1/2 cup Orange juice
3/4 cup Frozen berries

Instructions

Blend. Drink. Smile.

Smoothie

Ingredients

1/4 cup Silken tofu
1/2 Banana
1/2 cup Orange juice
3/4 cup Frozen berries

Instructions

Blend. Drink. Smile.

Smoothie

Ingredients

1/4 cup Silken tofu
1/2 Banana
1/2 cup Orange juice
3/4 cup Frozen berries

Instructions

Blend. Drink. Smile.

Smoothie

Ingredients

1/4 cup Silken tofu
1/2 Banana
1/2 cup Orange juice
3/4 cup Frozen berries

Instructions

Blend. Drink. Smile.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-155/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-155/#img-0

Chocolate & Vanilla Raspberry Swirl Tartlets

Ingredients

1 cup raw walnuts or macadamia nuts
.25 cup unsweetened shredded coconut
.5 cup pitted Medjool dates packed
.5 teaspoon ground ginger
.25 teaspoon sea salt
1.5 cups raw cashews, soaked in water for at least 6 hours or up to 24 hours
.5 cup canned coconut milk (full Fat) divided use
5 tablespoons honey or maple syrup divided use
4 tablespoon fresh lemon juice, divided use
4 tablespoon virgin coconut oil, divided use
3 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
.25 cup all natural raspberry jam

Instructions

Line 12 cups of a standard muffin pan with paper liners. In a food processor fitted with the steel blade, process the walnuts and shredded coconut until finely ground. Add the dates, ginger and salt. Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers. Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.
Drain the cashews. Place about half of the cashews in to a high speed blender or food processor fitted with a steel blade. Add .25 cup coconut milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder. Blend until very creamy and smooth. Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. freeze for at least 20 minutes.
Clean out the blender or food processor and place the remaining cashews in the machine. Add the remaining .25 cup coconut milk, 2 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla. Blend until creamy and very smooth. Remove the muffin pan from the freezer. Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the countertop to ensure even distribution.
In a small pan, heat the raspberry jam over very low heat, stirring constantly, until thin and pourable. Drop a few very small spoonfuls of jam over each tart. Swirl the jam into the vanilla layer with the tip of a knife. Freeze the tarts for at least 2 hours before serving. Store frozen tarts in an airtight container in the freezer. Thaw for 5-10 minutes before serving.

Chocolate & Vanilla Raspberry Swirl Tartlets

Ingredients

1 cup raw walnuts or macadamia nuts
.25 cup unsweetened shredded coconut
.5 cup pitted Medjool dates packed
.5 teaspoon ground ginger
.25 teaspoon sea salt
1.5 cups raw cashews, soaked in water for at least 6 hours or up to 24 hours
.5 cup canned coconut milk (full Fat) divided use
5 tablespoons honey or maple syrup divided use
4 tablespoon fresh lemon juice, divided use
4 tablespoon virgin coconut oil, divided use
3 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
.25 cup all natural raspberry jam

Instructions

Line 12 cups of a standard muffin pan with paper liners. In a food processor fitted with the steel blade, process the walnuts and shredded coconut until finely ground. Add the dates, ginger and salt. Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers. Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.
Drain the cashews. Place about half of the cashews in to a high speed blender or food processor fitted with a steel blade. Add .25 cup coconut milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder. Blend until very creamy and smooth. Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. freeze for at least 20 minutes.
Clean out the blender or food processor and place the remaining cashews in the machine. Add the remaining .25 cup coconut milk, 2 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla. Blend until creamy and very smooth. Remove the muffin pan from the freezer. Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the countertop to ensure even distribution.
In a small pan, heat the raspberry jam over very low heat, stirring constantly, until thin and pourable. Drop a few very small spoonfuls of jam over each tart. Swirl the jam into the vanilla layer with the tip of a knife. Freeze the tarts for at least 2 hours before serving. Store frozen tarts in an airtight container in the freezer. Thaw for 5-10 minutes before serving.

Chocolate & Vanilla Raspberry Swirl Tartlets

Ingredients

1 cup raw walnuts or macadamia nuts
.25 cup unsweetened shredded coconut
.5 cup pitted Medjool dates packed
.5 teaspoon ground ginger
.25 teaspoon sea salt
1.5 cups raw cashews, soaked in water for at least 6 hours or up to 24 hours
.5 cup canned coconut milk (full Fat) divided use
5 tablespoons honey or maple syrup divided use
4 tablespoon fresh lemon juice, divided use
4 tablespoon virgin coconut oil, divided use
3 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
.25 cup all natural raspberry jam

Instructions

Line 12 cups of a standard muffin pan with paper liners. In a food processor fitted with the steel blade, process the walnuts and shredded coconut until finely ground. Add the dates, ginger and salt. Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers. Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.
Drain the cashews. Place about half of the cashews in to a high speed blender or food processor fitted with a steel blade. Add .25 cup coconut milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder. Blend until very creamy and smooth. Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. freeze for at least 20 minutes.
Clean out the blender or food processor and place the remaining cashews in the machine. Add the remaining .25 cup coconut milk, 2 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla. Blend until creamy and very smooth. Remove the muffin pan from the freezer. Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the countertop to ensure even distribution.
In a small pan, heat the raspberry jam over very low heat, stirring constantly, until thin and pourable. Drop a few very small spoonfuls of jam over each tart. Swirl the jam into the vanilla layer with the tip of a knife. Freeze the tarts for at least 2 hours before serving. Store frozen tarts in an airtight container in the freezer. Thaw for 5-10 minutes before serving.

Chocolate & Vanilla Raspberry Swirl Tartlets

Ingredients

1 cup raw walnuts or macadamia nuts
.25 cup unsweetened shredded coconut
.5 cup pitted Medjool dates packed
.5 teaspoon ground ginger
.25 teaspoon sea salt
1.5 cups raw cashews, soaked in water for at least 6 hours or up to 24 hours
.5 cup canned coconut milk (full Fat) divided use
5 tablespoons honey or maple syrup divided use
4 tablespoon fresh lemon juice, divided use
4 tablespoon virgin coconut oil, divided use
3 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
.25 cup all natural raspberry jam

Instructions

Line 12 cups of a standard muffin pan with paper liners. In a food processor fitted with the steel blade, process the walnuts and shredded coconut until finely ground. Add the dates, ginger and salt. Process until the dates are fully incorporated into the nuts and the mixture holds together when pinched between your fingers. Divide the mixture evenly among the lined muffin cups and press the dough firmly into the bottom of each cup. Place the pan in the freezer.
Drain the cashews. Place about half of the cashews in to a high speed blender or food processor fitted with a steel blade. Add .25 cup coconut milk, 3 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the cocoa powder. Blend until very creamy and smooth. Spoon the mixture on top of the frozen crusts, spreading it out or tapping the pan on the countertop to ensure even distribution. freeze for at least 20 minutes.
Clean out the blender or food processor and place the remaining cashews in the machine. Add the remaining .25 cup coconut milk, 2 tablespoons honey, 2 tablespoons lemon juice, 2 tablespoons coconut oil, and the vanilla. Blend until creamy and very smooth. Remove the muffin pan from the freezer. Spoon the vanilla mixture on top of the frozen chocolate layer, spreading it out or tapping the pan on the countertop to ensure even distribution.
In a small pan, heat the raspberry jam over very low heat, stirring constantly, until thin and pourable. Drop a few very small spoonfuls of jam over each tart. Swirl the jam into the vanilla layer with the tip of a knife. Freeze the tarts for at least 2 hours before serving. Store frozen tarts in an airtight container in the freezer. Thaw for 5-10 minutes before serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-156/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-156/#img-0

Red Beans, My Way -or- Bogalousa Louisiana Style

Ingredients

1 lb. Red kidney beans (I use Camellia brand beans)
1 large Yellow onion
1 large Bell pepper seeded and diced
3 Bay Leaves
1/4 teaspoon Dried thyme (1/2 teaspoon fresh thyme)
2 cloves Garlic minced
Kosher salt to taste
1 tablespoon Black Pepper freshly ground
1 tablespoon Creole seasoning or to taste
1 teaspoon Worchestershire sauce
Hot pepper sauce (Crystal is best), to taste
4 quarts Cold water
2 pounds Smoked ham hocks or shanks (hocks have more fat & flavor, shanks have more meat)
1 large Onion cut up
1 large Bell pepper cut up
3 stalks Celery cut up
small handful Black peppercorns
3 Bay Leaves

Instructions

To make the Ham Stock:
Place all your ingredients in a large stock pot and pour your water over everything. Bring to a boil, cover and simmer for 3 hours. Occasionally skim the fat and protein scum off the top. After 3 hours pour through a fine sieve into a large pot and skim off the excess fat. Reserve the liquid and pick through the ham bones for any meat youd like to reserve, you may toss the rest. You may use this immediately for your red beans or refrigerate it for later use. Refrigerating the stock will also allow you to get any extra fat you may have missed by skimming.
To make the Red Beans:
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with ham stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. After the beans have simmered for one hour, add vegetables, ham (picked from the ham shanks you can throw the bones in there, too. Just be sure to pick them out when the beans are done.), bay leaves, and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may need to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, sometimes if the beans are not so fresh they wont cream up as well thats why you need to get Camellia beans, if you can find them.
Serve over hot white rice, use at least one cup cooked rice per serving.

Red Beans, My Way -or- Bogalousa Louisiana Style

Ingredients

1 lb. Red kidney beans (I use Camellia brand beans)
1 large Yellow onion
1 large Bell pepper seeded and diced
3 Bay Leaves
1/4 teaspoon Dried thyme (1/2 teaspoon fresh thyme)
2 cloves Garlic minced
Kosher salt to taste
1 tablespoon Black Pepper freshly ground
1 tablespoon Creole seasoning or to taste
1 teaspoon Worchestershire sauce
Hot pepper sauce (Crystal is best), to taste
4 quarts Cold water
2 pounds Smoked ham hocks or shanks (hocks have more fat & flavor, shanks have more meat)
1 large Onion cut up
1 large Bell pepper cut up
3 stalks Celery cut up
small handful Black peppercorns
3 Bay Leaves

Instructions

To make the Ham Stock:
Place all your ingredients in a large stock pot and pour your water over everything. Bring to a boil, cover and simmer for 3 hours. Occasionally skim the fat and protein scum off the top. After 3 hours pour through a fine sieve into a large pot and skim off the excess fat. Reserve the liquid and pick through the ham bones for any meat youd like to reserve, you may toss the rest. You may use this immediately for your red beans or refrigerate it for later use. Refrigerating the stock will also allow you to get any extra fat you may have missed by skimming.
To make the Red Beans:
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with ham stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. After the beans have simmered for one hour, add vegetables, ham (picked from the ham shanks you can throw the bones in there, too. Just be sure to pick them out when the beans are done.), bay leaves, and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may need to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, sometimes if the beans are not so fresh they wont cream up as well thats why you need to get Camellia beans, if you can find them.
Serve over hot white rice, use at least one cup cooked rice per serving.

Red Beans, My Way -or- Bogalousa Louisiana Style

Ingredients

1 lb. Red kidney beans (I use Camellia brand beans)
1 large Yellow onion
1 large Bell pepper seeded and diced
3 Bay Leaves
1/4 teaspoon Dried thyme (1/2 teaspoon fresh thyme)
2 cloves Garlic minced
Kosher salt to taste
1 tablespoon Black Pepper freshly ground
1 tablespoon Creole seasoning or to taste
1 teaspoon Worchestershire sauce
Hot pepper sauce (Crystal is best), to taste
4 quarts Cold water
2 pounds Smoked ham hocks or shanks (hocks have more fat & flavor, shanks have more meat)
1 large Onion cut up
1 large Bell pepper cut up
3 stalks Celery cut up
small handful Black peppercorns
3 Bay Leaves

Instructions

To make the Ham Stock:
Place all your ingredients in a large stock pot and pour your water over everything. Bring to a boil, cover and simmer for 3 hours. Occasionally skim the fat and protein scum off the top. After 3 hours pour through a fine sieve into a large pot and skim off the excess fat. Reserve the liquid and pick through the ham bones for any meat youd like to reserve, you may toss the rest. You may use this immediately for your red beans or refrigerate it for later use. Refrigerating the stock will also allow you to get any extra fat you may have missed by skimming.
To make the Red Beans:
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with ham stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. After the beans have simmered for one hour, add vegetables, ham (picked from the ham shanks you can throw the bones in there, too. Just be sure to pick them out when the beans are done.), bay leaves, and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may need to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, sometimes if the beans are not so fresh they wont cream up as well thats why you need to get Camellia beans, if you can find them.
Serve over hot white rice, use at least one cup cooked rice per serving.

Red Beans, My Way -or- Bogalousa Louisiana Style

Ingredients

1 lb. Red kidney beans (I use Camellia brand beans)
1 large Yellow onion
1 large Bell pepper seeded and diced
3 Bay Leaves
1/4 teaspoon Dried thyme (1/2 teaspoon fresh thyme)
2 cloves Garlic minced
Kosher salt to taste
1 tablespoon Black Pepper freshly ground
1 tablespoon Creole seasoning or to taste
1 teaspoon Worchestershire sauce
Hot pepper sauce (Crystal is best), to taste
4 quarts Cold water
2 pounds Smoked ham hocks or shanks (hocks have more fat & flavor, shanks have more meat)
1 large Onion cut up
1 large Bell pepper cut up
3 stalks Celery cut up
small handful Black peppercorns
3 Bay Leaves

Instructions

To make the Ham Stock:
Place all your ingredients in a large stock pot and pour your water over everything. Bring to a boil, cover and simmer for 3 hours. Occasionally skim the fat and protein scum off the top. After 3 hours pour through a fine sieve into a large pot and skim off the excess fat. Reserve the liquid and pick through the ham bones for any meat youd like to reserve, you may toss the rest. You may use this immediately for your red beans or refrigerate it for later use. Refrigerating the stock will also allow you to get any extra fat you may have missed by skimming.
To make the Red Beans:
Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with ham stock. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. After the beans have simmered for one hour, add vegetables, ham (picked from the ham shanks you can throw the bones in there, too. Just be sure to pick them out when the beans are done.), bay leaves, and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may need to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, sometimes if the beans are not so fresh they wont cream up as well thats why you need to get Camellia beans, if you can find them.
Serve over hot white rice, use at least one cup cooked rice per serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-157/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-157/#img-0

Raspberry and rose meringue stack

Ingredients

4 medium egg whites
200 g caster sugar
1 tsp. cornflour
500 mL double cream
1 tbsp. icing sugar
1/2 tsp. rosewater, we used East End
250 g raspberries
2 tbsp. freeze-dried raspberries
rose petals

Instructions

Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.

Raspberry and rose meringue stack

Ingredients

4 medium egg whites
200 g caster sugar
1 tsp. cornflour
500 mL double cream
1 tbsp. icing sugar
1/2 tsp. rosewater, we used East End
250 g raspberries
2 tbsp. freeze-dried raspberries
rose petals

Instructions

Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.

Raspberry and rose meringue stack

Ingredients

4 medium egg whites
200 g caster sugar
1 tsp. cornflour
500 mL double cream
1 tbsp. icing sugar
1/2 tsp. rosewater, we used East End
250 g raspberries
2 tbsp. freeze-dried raspberries
rose petals

Instructions

Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.

Raspberry and rose meringue stack

Ingredients

4 medium egg whites
200 g caster sugar
1 tsp. cornflour
500 mL double cream
1 tbsp. icing sugar
1/2 tsp. rosewater, we used East End
250 g raspberries
2 tbsp. freeze-dried raspberries
rose petals

Instructions

Preheat oven to 140°C (120°C fan) mark 1. Line 2 large baking sheets with baking parchment. Draw three 15 x 25cm rectangles on to the parchment. Flip the parchment so the ink is underneath.
For the meringue, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the egg whites until they hold stiff peaks. Gradually beat in the sugar and continue to beat until the meringue is thick and glossy. Add the cornflour and beat again briefly to combine.
Secure the baking parchment on to the baking sheets with a few small smears of meringue. Spoon ⅓ of the meringue on to each rectangle and smooth to level within the template (they need to be fairly flat). Bake for 1hr 30min, or until crisp. Turn off the oven and leave the meringues inside to cool for 1hr, then remove and leave to cool completely at room temperature.
For the filling, using a freestanding mixer or a handheld electric whisk and a large bowl, beat the cream and icing sugar until the mixture just holds soft peaks. Add the rosewater, 200g fresh raspberries and most of the freeze-dried raspberries. Fold in using a large metal spoon.
To assemble, place a meringue rectangle on to a serving plate or board. Spread over 1/3 of the filling. Continue layering with remaining meringue rectangles and filling, finishing with raspberry cream. Scatter over the remaining fresh and freeze-dried raspberries. Decorate with rose petals, if using. Serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-158/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-158/#img-0

Our Familys Plum Pudding 1992, 1/2

Ingredients

1/2 c Blackberry jam or preserves
1 ts Baking soda
1 1/2 c Candied fruit peels
1 tb Brandy
Brandy
Brown sugar or flour
6 Egg whites beaten stiff but not dry
Candied red cherries (opt.) for bottom of molds
2 loosely-packed c Currants
1/2 ts Mace
1/2 ts Nutmeg
1 c Flour sifted
1 ts Cinnamon
6 Egg yolks well beaten
sprigs Holly
Candied fruit or angelica
1 c Brown sugar
2 c English walnuts finely chopped (1/2 pound)
2 drops cream if needed
1/2 ts Salt
1/2 c Butter softened
1 1/2 c Golden raisins and/or muscat raisins
1/2 c cocktail sherry Dry
2 c beef suet Good quality, ground by butcher
brandy Additional for ripening pudding
1/4 c Cognac
5 Loosely-packed c fresh bread crumbs from home-made bread

Instructions

Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac). To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture. Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites. Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.) Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely. For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil. (Continued)

Our Familys Plum Pudding 1992, 1/2

Ingredients

1/2 c Blackberry jam or preserves
1 ts Baking soda
1 1/2 c Candied fruit peels
1 tb Brandy
Brandy
Brown sugar or flour
6 Egg whites beaten stiff but not dry
Candied red cherries (opt.) for bottom of molds
2 loosely-packed c Currants
1/2 ts Mace
1/2 ts Nutmeg
1 c Flour sifted
1 ts Cinnamon
6 Egg yolks well beaten
sprigs Holly
Candied fruit or angelica
1 c Brown sugar
2 c English walnuts finely chopped (1/2 pound)
2 drops cream if needed
1/2 ts Salt
1/2 c Butter softened
1 1/2 c Golden raisins and/or muscat raisins
1/2 c cocktail sherry Dry
2 c beef suet Good quality, ground by butcher
brandy Additional for ripening pudding
1/4 c Cognac
5 Loosely-packed c fresh bread crumbs from home-made bread

Instructions

Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac). To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture. Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites. Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.) Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely. For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil. (Continued)

Our Familys Plum Pudding 1992, 1/2

Ingredients

1/2 c Blackberry jam or preserves
1 ts Baking soda
1 1/2 c Candied fruit peels
1 tb Brandy
Brandy
Brown sugar or flour
6 Egg whites beaten stiff but not dry
Candied red cherries (opt.) for bottom of molds
2 loosely-packed c Currants
1/2 ts Mace
1/2 ts Nutmeg
1 c Flour sifted
1 ts Cinnamon
6 Egg yolks well beaten
sprigs Holly
Candied fruit or angelica
1 c Brown sugar
2 c English walnuts finely chopped (1/2 pound)
2 drops cream if needed
1/2 ts Salt
1/2 c Butter softened
1 1/2 c Golden raisins and/or muscat raisins
1/2 c cocktail sherry Dry
2 c beef suet Good quality, ground by butcher
brandy Additional for ripening pudding
1/4 c Cognac
5 Loosely-packed c fresh bread crumbs from home-made bread

Instructions

Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac). To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture. Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites. Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.) Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely. For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil. (Continued)

Our Familys Plum Pudding 1992, 1/2

Ingredients

1/2 c Blackberry jam or preserves
1 ts Baking soda
1 1/2 c Candied fruit peels
1 tb Brandy
Brandy
Brown sugar or flour
6 Egg whites beaten stiff but not dry
Candied red cherries (opt.) for bottom of molds
2 loosely-packed c Currants
1/2 ts Mace
1/2 ts Nutmeg
1 c Flour sifted
1 ts Cinnamon
6 Egg yolks well beaten
sprigs Holly
Candied fruit or angelica
1 c Brown sugar
2 c English walnuts finely chopped (1/2 pound)
2 drops cream if needed
1/2 ts Salt
1/2 c Butter softened
1 1/2 c Golden raisins and/or muscat raisins
1/2 c cocktail sherry Dry
2 c beef suet Good quality, ground by butcher
brandy Additional for ripening pudding
1/4 c Cognac
5 Loosely-packed c fresh bread crumbs from home-made bread

Instructions

Combine the dried fruits and peels in a large bowl and sprinkle with cognac. Cover and place in the refrigerator overnight (or longer - in which case you may want to add more cognac). To the fruits in the large bowl, add nuts and suet. Resift flour with the baking soda, salt and spices; then sift over the fruit mixture while tossing and mixing with a wooden spoon to evenly distribute the dry ingredients. Stir in jam and brown sugar. Prepare the bread crumbs (use the food processor, removing crusts first if they are crusty and hard). Sprinkle bread crumbs into the sherry, mixing with a fork. Add to the fruit mixture. Add the beaten egg yolks; mix thoroughly. Last, fold in beaten egg whites. Prepare two pudding molds. This recipe makes enough for one 2-quart mold, and the remainder can be steamed in a coffee can - a 26-ounce can makes a round pudding about 3" tall. (You could make one huge pudding if you have a container.) Grease molds with butter and then sprinkle them with sugar or dust with flour. Arrange candied cherries in molds, if desired (cherries should be dusted with flour). Fill 2-quart mold no more than 2/3 full with batter. Cover pudding mold with its lid, fasten with clamps or tie on securely. For the coffee can, cover with its plastic lid, tie it on and wrap all with aluminum foil. (The plastic will split.) For a bowl without a lid, cover the top with layered waxed paper tied down securely, then do the same with aluminum foil. (Continued)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-159/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-159/#img-0

Veggie and tofu stir fry

Ingredients

14 Ounce Tofu Water packed extra firm
1 Tbsp Canola Oil Divided
1/4 Tsp Black pepper
3 1/2 Teaspoons Cornstarch Divided
3 Green onions Large cut into 1 inch pieces
3 Garlic cloves Sliced
1 Tbsp Ginger Julienne-cut
4 Baby book Choy Small quartered lengthwise
2 Carrots Large peeled and julienne cut
1 Cup Snow peas Trimmed
2 tablespoons Shaoxing Dry sherry as sub
1/4 Cup Vegetable broth
2 Tbsp Reduced-sodium soy sauce
1 Tbsp Hoisin sauce
1 Tsp Dark sesame oil

Instructions

1. Cut tofu into 4 equal pieces. Place on paper towels and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally
2. Heat large wok/skillet over high heat. Add 1 1/2 teaspoons of canola oil and swirl to coat.
3. Combine tofu, pepper, and 2 tsp of cornstarch in a medium bowl. Toss to coat
4. Add tofu to pan and stir fry for 8 minutes, turning brown on all sides
5. Remove tofu with slotted spoon and place in medium bowl
6. Add onions, garlic, and ginger to pan stir frying 1 minute. Remove from pan and add to tofu
7. Add remaining canola oil to pan, swirling to coat. Add book Choy,stir frying for 3 minutes, add carrots stir frying for 2 minutes, add snow peas and stir fry for 1 minute. Add shaoxing cooking for 30 seconds. Stir in tofu mixture
8. Combine remaining cornstarch, broth, and remaining ingredients in a small bowl, whisking. Add mixture to pan and cook for 1 minute

Veggie and tofu stir fry

Ingredients

14 Ounce Tofu Water packed extra firm
1 Tbsp Canola Oil Divided
1/4 Tsp Black pepper
3 1/2 Teaspoons Cornstarch Divided
3 Green onions Large cut into 1 inch pieces
3 Garlic cloves Sliced
1 Tbsp Ginger Julienne-cut
4 Baby book Choy Small quartered lengthwise
2 Carrots Large peeled and julienne cut
1 Cup Snow peas Trimmed
2 tablespoons Shaoxing Dry sherry as sub
1/4 Cup Vegetable broth
2 Tbsp Reduced-sodium soy sauce
1 Tbsp Hoisin sauce
1 Tsp Dark sesame oil

Instructions

1. Cut tofu into 4 equal pieces. Place on paper towels and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally
2. Heat large wok/skillet over high heat. Add 1 1/2 teaspoons of canola oil and swirl to coat.
3. Combine tofu, pepper, and 2 tsp of cornstarch in a medium bowl. Toss to coat
4. Add tofu to pan and stir fry for 8 minutes, turning brown on all sides
5. Remove tofu with slotted spoon and place in medium bowl
6. Add onions, garlic, and ginger to pan stir frying 1 minute. Remove from pan and add to tofu
7. Add remaining canola oil to pan, swirling to coat. Add book Choy,stir frying for 3 minutes, add carrots stir frying for 2 minutes, add snow peas and stir fry for 1 minute. Add shaoxing cooking for 30 seconds. Stir in tofu mixture
8. Combine remaining cornstarch, broth, and remaining ingredients in a small bowl, whisking. Add mixture to pan and cook for 1 minute

Veggie and tofu stir fry

Ingredients

14 Ounce Tofu Water packed extra firm
1 Tbsp Canola Oil Divided
1/4 Tsp Black pepper
3 1/2 Teaspoons Cornstarch Divided
3 Green onions Large cut into 1 inch pieces
3 Garlic cloves Sliced
1 Tbsp Ginger Julienne-cut
4 Baby book Choy Small quartered lengthwise
2 Carrots Large peeled and julienne cut
1 Cup Snow peas Trimmed
2 tablespoons Shaoxing Dry sherry as sub
1/4 Cup Vegetable broth
2 Tbsp Reduced-sodium soy sauce
1 Tbsp Hoisin sauce
1 Tsp Dark sesame oil

Instructions

1. Cut tofu into 4 equal pieces. Place on paper towels and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally
2. Heat large wok/skillet over high heat. Add 1 1/2 teaspoons of canola oil and swirl to coat.
3. Combine tofu, pepper, and 2 tsp of cornstarch in a medium bowl. Toss to coat
4. Add tofu to pan and stir fry for 8 minutes, turning brown on all sides
5. Remove tofu with slotted spoon and place in medium bowl
6. Add onions, garlic, and ginger to pan stir frying 1 minute. Remove from pan and add to tofu
7. Add remaining canola oil to pan, swirling to coat. Add book Choy,stir frying for 3 minutes, add carrots stir frying for 2 minutes, add snow peas and stir fry for 1 minute. Add shaoxing cooking for 30 seconds. Stir in tofu mixture
8. Combine remaining cornstarch, broth, and remaining ingredients in a small bowl, whisking. Add mixture to pan and cook for 1 minute

Veggie and tofu stir fry

Ingredients

14 Ounce Tofu Water packed extra firm
1 Tbsp Canola Oil Divided
1/4 Tsp Black pepper
3 1/2 Teaspoons Cornstarch Divided
3 Green onions Large cut into 1 inch pieces
3 Garlic cloves Sliced
1 Tbsp Ginger Julienne-cut
4 Baby book Choy Small quartered lengthwise
2 Carrots Large peeled and julienne cut
1 Cup Snow peas Trimmed
2 tablespoons Shaoxing Dry sherry as sub
1/4 Cup Vegetable broth
2 Tbsp Reduced-sodium soy sauce
1 Tbsp Hoisin sauce
1 Tsp Dark sesame oil

Instructions

1. Cut tofu into 4 equal pieces. Place on paper towels and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally
2. Heat large wok/skillet over high heat. Add 1 1/2 teaspoons of canola oil and swirl to coat.
3. Combine tofu, pepper, and 2 tsp of cornstarch in a medium bowl. Toss to coat
4. Add tofu to pan and stir fry for 8 minutes, turning brown on all sides
5. Remove tofu with slotted spoon and place in medium bowl
6. Add onions, garlic, and ginger to pan stir frying 1 minute. Remove from pan and add to tofu
7. Add remaining canola oil to pan, swirling to coat. Add book Choy,stir frying for 3 minutes, add carrots stir frying for 2 minutes, add snow peas and stir fry for 1 minute. Add shaoxing cooking for 30 seconds. Stir in tofu mixture
8. Combine remaining cornstarch, broth, and remaining ingredients in a small bowl, whisking. Add mixture to pan and cook for 1 minute

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-16/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-16/#img-0

Ombré Smoothies Recipe by Tasty

Ingredients

½ cup milk, or water
1 cup plain yogurt, or non-dairy yogurt
2 large bananas, frozen, sliced into 1-inch (2 1/2 cm) pieces
1 cup frozen strawberry, divided
¾ cup frozen raspberry, divided
coconut flake, to serve
edible flower, to serve

Instructions

Add the milk or water, yogurt, bananas, and ⅓ of the strawberries in a high-speed blender until smooth.
Fill a glass ¼ of the way up with the smoothie, and smooth the surface with a spoon.
Add another ⅓ of the strawberries to the blender and blend until smooth.
Pour the smoothie on top of the base, filling the glass up to the halfway point. Smooth the surface with a spoon.
Add remaining strawberries and ⅓ of the raspberries to the smoothie base and blend until smooth.
Pour the smoothie in the glass filling it up ¾ of the way. Smooth the surface with a spoon.
Finish by adding remaining raspberries to the smoothie and blend until smooth..
Pour the remaining smoothie into the glass to create the final layer. Smooth the layer with a spoon.
Top smoothie with edible flowers and coconut flakes.
Enjoy!

Ombré Smoothies Recipe by Tasty

Ingredients

½ cup milk, or water
1 cup plain yogurt, or non-dairy yogurt
2 large bananas, frozen, sliced into 1-inch (2 1/2 cm) pieces
1 cup frozen strawberry, divided
¾ cup frozen raspberry, divided
coconut flake, to serve
edible flower, to serve

Instructions

Add the milk or water, yogurt, bananas, and ⅓ of the strawberries in a high-speed blender until smooth.
Fill a glass ¼ of the way up with the smoothie, and smooth the surface with a spoon.
Add another ⅓ of the strawberries to the blender and blend until smooth.
Pour the smoothie on top of the base, filling the glass up to the halfway point. Smooth the surface with a spoon.
Add remaining strawberries and ⅓ of the raspberries to the smoothie base and blend until smooth.
Pour the smoothie in the glass filling it up ¾ of the way. Smooth the surface with a spoon.
Finish by adding remaining raspberries to the smoothie and blend until smooth..
Pour the remaining smoothie into the glass to create the final layer. Smooth the layer with a spoon.
Top smoothie with edible flowers and coconut flakes.
Enjoy!

Ombré Smoothies Recipe by Tasty

Ingredients

½ cup milk, or water
1 cup plain yogurt, or non-dairy yogurt
2 large bananas, frozen, sliced into 1-inch (2 1/2 cm) pieces
1 cup frozen strawberry, divided
¾ cup frozen raspberry, divided
coconut flake, to serve
edible flower, to serve

Instructions

Add the milk or water, yogurt, bananas, and ⅓ of the strawberries in a high-speed blender until smooth.
Fill a glass ¼ of the way up with the smoothie, and smooth the surface with a spoon.
Add another ⅓ of the strawberries to the blender and blend until smooth.
Pour the smoothie on top of the base, filling the glass up to the halfway point. Smooth the surface with a spoon.
Add remaining strawberries and ⅓ of the raspberries to the smoothie base and blend until smooth.
Pour the smoothie in the glass filling it up ¾ of the way. Smooth the surface with a spoon.
Finish by adding remaining raspberries to the smoothie and blend until smooth..
Pour the remaining smoothie into the glass to create the final layer. Smooth the layer with a spoon.
Top smoothie with edible flowers and coconut flakes.
Enjoy!

Ombré Smoothies Recipe by Tasty

Ingredients

½ cup milk, or water
1 cup plain yogurt, or non-dairy yogurt
2 large bananas, frozen, sliced into 1-inch (2 1/2 cm) pieces
1 cup frozen strawberry, divided
¾ cup frozen raspberry, divided
coconut flake, to serve
edible flower, to serve

Instructions

Add the milk or water, yogurt, bananas, and ⅓ of the strawberries in a high-speed blender until smooth.
Fill a glass ¼ of the way up with the smoothie, and smooth the surface with a spoon.
Add another ⅓ of the strawberries to the blender and blend until smooth.
Pour the smoothie on top of the base, filling the glass up to the halfway point. Smooth the surface with a spoon.
Add remaining strawberries and ⅓ of the raspberries to the smoothie base and blend until smooth.
Pour the smoothie in the glass filling it up ¾ of the way. Smooth the surface with a spoon.
Finish by adding remaining raspberries to the smoothie and blend until smooth..
Pour the remaining smoothie into the glass to create the final layer. Smooth the layer with a spoon.
Top smoothie with edible flowers and coconut flakes.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-160/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-160/#img-0

Ina Garten's White Pizzas With Arugula

Ingredients

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

Instructions

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500°F.
Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Ina Garten's White Pizzas With Arugula

Ingredients

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

Instructions

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500°F.
Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Ina Garten's White Pizzas With Arugula

Ingredients

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

Instructions

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500°F.
Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

Ina Garten's White Pizzas With Arugula

Ingredients

1 3/4 cups warm water (100 to 110 degree)
2 (1/4 ounce) packages dry yeast
1 tablespoon honey
drizzle olive oil
4 cups all-purpose flour, plus extra
all-purpose flour, for kneading
1 pinch kosher salt
4 garlic cloves, sliced
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper flakes
3 cups italian Fontina cheese, grated
1 1/2 cups fresh mozzarella cheese, grated
11 ounces creamy goat cheese, such as montrachet crumbled
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 teaspoon fresh ground black pepper
8 ounces baby arugula
1 lemon, sliced

Instructions

Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500°F.
Dump the dough onto a board and divide into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-161/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-161/#img-0

Earth First Farms Warm Certified Organic Apple Crisp

Ingredients

8 tart apples Earth First Farms
juice of 1-2 lemons juice of 1-2 lemons
grated rind of 1 lemon grated rind of 1 lemon
1 Tbs arrowroot Bob's Red Mill
2 Tbs Rapadura sugar Rapunzel-Blue Marble Brands
1/2 teaspoon cinnamon Starwest Botanicals
3/4 cup crispy almonds Fresh Family Goodness
3/4 cup arrowroot Bob's Red Mill
6 Tbs butter softened Organic Valley
1/4 cup Rapadura sugar Rapunzel-Blue Marble Brands
1/4 teaspoon sea salt Selina Naturally
1 teaspoon vanilla extract vanilla extract
1/2 teaspoon nutmeg nutmeg

Instructions

1. Peel and core apples and cut into slices. Toss with lemon juice. MixRapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss withthe apples. Place in a buttered baking or souffl? dish. Place almonds infood processor and process to a powder. Add cold butter, arrowroot,Rapadura, vanilla and salt and process until smooth. Crumble this mixture ontop of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 3 Calories From Fat: `<`1 Total Fat: `<`1g Cholesterol: 0mg Sodium: `<`1mg Potassium: 1.7mg Carbohydrates: `<`1g Fiber: `<`1g Sugar: `<`1g Protein: `<`1g

Earth First Farms Warm Certified Organic Apple Crisp

Ingredients

8 tart apples Earth First Farms
juice of 1-2 lemons juice of 1-2 lemons
grated rind of 1 lemon grated rind of 1 lemon
1 Tbs arrowroot Bob's Red Mill
2 Tbs Rapadura sugar Rapunzel-Blue Marble Brands
1/2 teaspoon cinnamon Starwest Botanicals
3/4 cup crispy almonds Fresh Family Goodness
3/4 cup arrowroot Bob's Red Mill
6 Tbs butter softened Organic Valley
1/4 cup Rapadura sugar Rapunzel-Blue Marble Brands
1/4 teaspoon sea salt Selina Naturally
1 teaspoon vanilla extract vanilla extract
1/2 teaspoon nutmeg nutmeg

Instructions

1. Peel and core apples and cut into slices. Toss with lemon juice. MixRapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss withthe apples. Place in a buttered baking or souffl? dish. Place almonds infood processor and process to a powder. Add cold butter, arrowroot,Rapadura, vanilla and salt and process until smooth. Crumble this mixture ontop of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 3 Calories From Fat: `<`1 Total Fat: `<`1g Cholesterol: 0mg Sodium: `<`1mg Potassium: 1.7mg Carbohydrates: `<`1g Fiber: `<`1g Sugar: `<`1g Protein: `<`1g

Earth First Farms Warm Certified Organic Apple Crisp

Ingredients

8 tart apples Earth First Farms
juice of 1-2 lemons juice of 1-2 lemons
grated rind of 1 lemon grated rind of 1 lemon
1 Tbs arrowroot Bob's Red Mill
2 Tbs Rapadura sugar Rapunzel-Blue Marble Brands
1/2 teaspoon cinnamon Starwest Botanicals
3/4 cup crispy almonds Fresh Family Goodness
3/4 cup arrowroot Bob's Red Mill
6 Tbs butter softened Organic Valley
1/4 cup Rapadura sugar Rapunzel-Blue Marble Brands
1/4 teaspoon sea salt Selina Naturally
1 teaspoon vanilla extract vanilla extract
1/2 teaspoon nutmeg nutmeg

Instructions

1. Peel and core apples and cut into slices. Toss with lemon juice. MixRapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss withthe apples. Place in a buttered baking or souffl? dish. Place almonds infood processor and process to a powder. Add cold butter, arrowroot,Rapadura, vanilla and salt and process until smooth. Crumble this mixture ontop of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 3 Calories From Fat: `<`1 Total Fat: `<`1g Cholesterol: 0mg Sodium: `<`1mg Potassium: 1.7mg Carbohydrates: `<`1g Fiber: `<`1g Sugar: `<`1g Protein: `<`1g

Earth First Farms Warm Certified Organic Apple Crisp

Ingredients

8 tart apples Earth First Farms
juice of 1-2 lemons juice of 1-2 lemons
grated rind of 1 lemon grated rind of 1 lemon
1 Tbs arrowroot Bob's Red Mill
2 Tbs Rapadura sugar Rapunzel-Blue Marble Brands
1/2 teaspoon cinnamon Starwest Botanicals
3/4 cup crispy almonds Fresh Family Goodness
3/4 cup arrowroot Bob's Red Mill
6 Tbs butter softened Organic Valley
1/4 cup Rapadura sugar Rapunzel-Blue Marble Brands
1/4 teaspoon sea salt Selina Naturally
1 teaspoon vanilla extract vanilla extract
1/2 teaspoon nutmeg nutmeg

Instructions

1. Peel and core apples and cut into slices. Toss with lemon juice. MixRapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss withthe apples. Place in a buttered baking or souffl? dish. Place almonds infood processor and process to a powder. Add cold butter, arrowroot,Rapadura, vanilla and salt and process until smooth. Crumble this mixture ontop of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream.
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 3 Calories From Fat: `<`1 Total Fat: `<`1g Cholesterol: 0mg Sodium: `<`1mg Potassium: 1.7mg Carbohydrates: `<`1g Fiber: `<`1g Sugar: `<`1g Protein: `<`1g

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-162/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-162/#img-0

Seriously good spiced fruit compote

Ingredients

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Instructions

Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Seriously good spiced fruit compote

Ingredients

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Instructions

Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Seriously good spiced fruit compote

Ingredients

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Instructions

Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

Seriously good spiced fruit compote

Ingredients

1 bottle (75cl) light, fruity red wine
140g golden caster sugar
2 vanilla pods , split lengthways
1 bay leaf (fresh or dried)
1 cinnamon stick
12-16 black peppercorns
3 large oranges
250g organic dried apricot (or, at least unsulphured)
2 x pkts Merchant Gourmet mi-cuit plums or 400g/14oz Agen prunes
4 tbsp semi-skimmed milk
500g tub low-fat fromage frais
6 tsp golden caster sugar

Instructions

Put all the ingredients, except the fruits, into a large saucepan and slowly bring to the boil, uncovered. Boil the syrup for 5 minutes then remove the pan from the heat.
Top and tail the oranges, then slice off the skin and every scrap of pith, using a small, sharp kitchen knife. Cradle each orange in the palm of your hand, hold it over the saucepan and cut out the segments, letting them drop into the syrup. Squeeze any juice from the debris into the syrup, too, then discard.
Add the apricots and plums to the syrup and return the saucepan to a medium heat. Bring to the boil, then simmer the fruits for 10 minutes. Leave to cool, then chill for at least 2 hours.
Serve the poached fruits just as they are or as a brûlée: whisk the milk into the fromage frais to loosen it a little, then divide the fruits and enough juice to cover them, among six ovenproof ramekins and spoon on the fromage frais, thickly. Dust with caster sugar and then ‘burn’ the sugar with a blow-torch. (Or put the ramekins on a heavy baking sheet, place it under a very hot grill and leave for 1-2 minutes until the sugar has caramelised.)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-163/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-163/#img-0

Georgia Peach Pie with Bourbon Whipped Cream

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
1 cup heavy cream (chilled)
1 tablespoon bourbon
0.5 teaspoon sugar
0.25 teaspoon pure vanilla extract

Instructions

Gather the ingredients.
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms.
Turn the dough out onto a work surface and knead two or three times, just until the dough comes together.
Cut the dough in half and form into two disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
On a lightly floured surface, roll out each disk of dough into a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough. Make the filling
Preheat the oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach.
Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen.
Using a slotted spoon, transfer the peaches to the ice water to cool.
Drain and peel the peaches; cut them into 3/4-inch wedges.
Transfer the peaches to a large bowl. Add the sugar, lemon juice, and flour; toss well and let stand for 5 minutes. Assemble the pie
Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top.
Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes.
Reduce the oven temperature to 375°F, cover the edge of the pie with foil, and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.
Transfer the pie to a rack to cool completely before serving. Make the Bourbon Whipped Cream
Using an electric mixer, beat heavy cream, bourbon, sugar, and vanilla together in a large bowl until the cream is softly whipped. Serve with pie.

Georgia Peach Pie with Bourbon Whipped Cream

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
1 cup heavy cream (chilled)
1 tablespoon bourbon
0.5 teaspoon sugar
0.25 teaspoon pure vanilla extract

Instructions

Gather the ingredients.
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms.
Turn the dough out onto a work surface and knead two or three times, just until the dough comes together.
Cut the dough in half and form into two disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
On a lightly floured surface, roll out each disk of dough into a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough. Make the filling
Preheat the oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach.
Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen.
Using a slotted spoon, transfer the peaches to the ice water to cool.
Drain and peel the peaches; cut them into 3/4-inch wedges.
Transfer the peaches to a large bowl. Add the sugar, lemon juice, and flour; toss well and let stand for 5 minutes. Assemble the pie
Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top.
Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes.
Reduce the oven temperature to 375°F, cover the edge of the pie with foil, and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.
Transfer the pie to a rack to cool completely before serving. Make the Bourbon Whipped Cream
Using an electric mixer, beat heavy cream, bourbon, sugar, and vanilla together in a large bowl until the cream is softly whipped. Serve with pie.

Georgia Peach Pie with Bourbon Whipped Cream

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
1 cup heavy cream (chilled)
1 tablespoon bourbon
0.5 teaspoon sugar
0.25 teaspoon pure vanilla extract

Instructions

Gather the ingredients.
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms.
Turn the dough out onto a work surface and knead two or three times, just until the dough comes together.
Cut the dough in half and form into two disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
On a lightly floured surface, roll out each disk of dough into a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough. Make the filling
Preheat the oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach.
Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen.
Using a slotted spoon, transfer the peaches to the ice water to cool.
Drain and peel the peaches; cut them into 3/4-inch wedges.
Transfer the peaches to a large bowl. Add the sugar, lemon juice, and flour; toss well and let stand for 5 minutes. Assemble the pie
Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top.
Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes.
Reduce the oven temperature to 375°F, cover the edge of the pie with foil, and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.
Transfer the pie to a rack to cool completely before serving. Make the Bourbon Whipped Cream
Using an electric mixer, beat heavy cream, bourbon, sugar, and vanilla together in a large bowl until the cream is softly whipped. Serve with pie.

Georgia Peach Pie with Bourbon Whipped Cream

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening
1/2 cup ice water
8 large, ripe but firm peaches (3 1/2 pounds)
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon all-purpose flour
1 1/2 tablespoons unsalted butter, thinly sliced
Egg wash made with 1 egg yolk mixed with 2 tablespoons water
1 cup heavy cream (chilled)
1 tablespoon bourbon
0.5 teaspoon sugar
0.25 teaspoon pure vanilla extract

Instructions

Gather the ingredients.
In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal.
Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms.
Turn the dough out onto a work surface and knead two or three times, just until the dough comes together.
Cut the dough in half and form into two disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
On a lightly floured surface, roll out each disk of dough into a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough. Make the filling
Preheat the oven to 400°F. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach.
Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen.
Using a slotted spoon, transfer the peaches to the ice water to cool.
Drain and peel the peaches; cut them into 3/4-inch wedges.
Transfer the peaches to a large bowl. Add the sugar, lemon juice, and flour; toss well and let stand for 5 minutes. Assemble the pie
Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top.
Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips. Bake for 30 minutes.
Reduce the oven temperature to 375°F, cover the edge of the pie with foil, and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.
Transfer the pie to a rack to cool completely before serving. Make the Bourbon Whipped Cream
Using an electric mixer, beat heavy cream, bourbon, sugar, and vanilla together in a large bowl until the cream is softly whipped. Serve with pie.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-164/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-164/#img-0

Man Candy: Candied Bacon and Nuts

Ingredients

6 slices centre cut or middle bacon ((about 200g / 6 oz) (Note 1))
1/4 cup brown sugar ((light or normal))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1 lemon (, zest only)
Pinch of salt
Black pepper ((3 grinds))
1 cup pecans (, roughly chopped)
1 cup walnuts (, roughly chopped)
1/4 cup brown sugar ((light or normal))
2 tbsp maple syrup
1 tsp pumpkin pie spice ((Note 3))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1/8 tsp pepper
Black pepper ((3 grinds))

Instructions

Preheat oven to 180C/350F.
Line a baking tray with baking paper (parchment paper).
Cut the bacon into 1.5cm / 0.6" pieces (remove rind if it has it).
Combine with remaining Candied Bacon ingredients in a bowl and use your fingers to coat the bacon.
Combine the Candied Nuts ingredients in a bowl and toss to combine.
Spread the Candied Bacon onto a baking tray and bake for 10 minutes, or until the sugar is bubbling and the bacon is starting to turn brown (i.e. almost cooked).
Remove the bacon from the tray using a slotted spatula (so you don't get too much bacon fat) and transfer it into the bowl with the nuts. Mix to combine.
Use a spatula to scrape and pour the excess oil off the parchment paper (this is what I did).
Pour the nuts back onto the baking tray and bake for 15 minutes, stirring once at half time.
Turn the oven off and open the door slightly. Leave for at least 15 minutes, then remove and allow to cool.
Break the candy into chunks. To store, place into an airtight container and keep in the refrigerator. (Note 4)

Man Candy: Candied Bacon and Nuts

Ingredients

6 slices centre cut or middle bacon ((about 200g / 6 oz) (Note 1))
1/4 cup brown sugar ((light or normal))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1 lemon (, zest only)
Pinch of salt
Black pepper ((3 grinds))
1 cup pecans (, roughly chopped)
1 cup walnuts (, roughly chopped)
1/4 cup brown sugar ((light or normal))
2 tbsp maple syrup
1 tsp pumpkin pie spice ((Note 3))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1/8 tsp pepper
Black pepper ((3 grinds))

Instructions

Preheat oven to 180C/350F.
Line a baking tray with baking paper (parchment paper).
Cut the bacon into 1.5cm / 0.6" pieces (remove rind if it has it).
Combine with remaining Candied Bacon ingredients in a bowl and use your fingers to coat the bacon.
Combine the Candied Nuts ingredients in a bowl and toss to combine.
Spread the Candied Bacon onto a baking tray and bake for 10 minutes, or until the sugar is bubbling and the bacon is starting to turn brown (i.e. almost cooked).
Remove the bacon from the tray using a slotted spatula (so you don't get too much bacon fat) and transfer it into the bowl with the nuts. Mix to combine.
Use a spatula to scrape and pour the excess oil off the parchment paper (this is what I did).
Pour the nuts back onto the baking tray and bake for 15 minutes, stirring once at half time.
Turn the oven off and open the door slightly. Leave for at least 15 minutes, then remove and allow to cool.
Break the candy into chunks. To store, place into an airtight container and keep in the refrigerator. (Note 4)

Man Candy: Candied Bacon and Nuts

Ingredients

6 slices centre cut or middle bacon ((about 200g / 6 oz) (Note 1))
1/4 cup brown sugar ((light or normal))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1 lemon (, zest only)
Pinch of salt
Black pepper ((3 grinds))
1 cup pecans (, roughly chopped)
1 cup walnuts (, roughly chopped)
1/4 cup brown sugar ((light or normal))
2 tbsp maple syrup
1 tsp pumpkin pie spice ((Note 3))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1/8 tsp pepper
Black pepper ((3 grinds))

Instructions

Preheat oven to 180C/350F.
Line a baking tray with baking paper (parchment paper).
Cut the bacon into 1.5cm / 0.6" pieces (remove rind if it has it).
Combine with remaining Candied Bacon ingredients in a bowl and use your fingers to coat the bacon.
Combine the Candied Nuts ingredients in a bowl and toss to combine.
Spread the Candied Bacon onto a baking tray and bake for 10 minutes, or until the sugar is bubbling and the bacon is starting to turn brown (i.e. almost cooked).
Remove the bacon from the tray using a slotted spatula (so you don't get too much bacon fat) and transfer it into the bowl with the nuts. Mix to combine.
Use a spatula to scrape and pour the excess oil off the parchment paper (this is what I did).
Pour the nuts back onto the baking tray and bake for 15 minutes, stirring once at half time.
Turn the oven off and open the door slightly. Leave for at least 15 minutes, then remove and allow to cool.
Break the candy into chunks. To store, place into an airtight container and keep in the refrigerator. (Note 4)

Man Candy: Candied Bacon and Nuts

Ingredients

6 slices centre cut or middle bacon ((about 200g / 6 oz) (Note 1))
1/4 cup brown sugar ((light or normal))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1 lemon (, zest only)
Pinch of salt
Black pepper ((3 grinds))
1 cup pecans (, roughly chopped)
1 cup walnuts (, roughly chopped)
1/4 cup brown sugar ((light or normal))
2 tbsp maple syrup
1 tsp pumpkin pie spice ((Note 3))
1/2 tsp paprika ((Note 2))
1/8 tsp cayenne pepper ((Note 2))
1/8 tsp pepper
Black pepper ((3 grinds))

Instructions

Preheat oven to 180C/350F.
Line a baking tray with baking paper (parchment paper).
Cut the bacon into 1.5cm / 0.6" pieces (remove rind if it has it).
Combine with remaining Candied Bacon ingredients in a bowl and use your fingers to coat the bacon.
Combine the Candied Nuts ingredients in a bowl and toss to combine.
Spread the Candied Bacon onto a baking tray and bake for 10 minutes, or until the sugar is bubbling and the bacon is starting to turn brown (i.e. almost cooked).
Remove the bacon from the tray using a slotted spatula (so you don't get too much bacon fat) and transfer it into the bowl with the nuts. Mix to combine.
Use a spatula to scrape and pour the excess oil off the parchment paper (this is what I did).
Pour the nuts back onto the baking tray and bake for 15 minutes, stirring once at half time.
Turn the oven off and open the door slightly. Leave for at least 15 minutes, then remove and allow to cool.
Break the candy into chunks. To store, place into an airtight container and keep in the refrigerator. (Note 4)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-165/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-165/#img-0

Turmeric Chickpeas with Garlic Tahini

Ingredients

1/4 cup tahini
2 cloves garlic, peeled and crushed into a paste
big squeeze of fresh lemon juice
5 T water, or more
salt to taste
1 bunch of broccoli, trimmed
2 cups turmeric chickpeas
1 bunch of chives, minced
1/4 cup toasted pinenuts
4-5 big handfuls of arugula
1 - 2 tablespoons extra virgin olive oil

Instructions

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.

Turmeric Chickpeas with Garlic Tahini

Ingredients

1/4 cup tahini
2 cloves garlic, peeled and crushed into a paste
big squeeze of fresh lemon juice
5 T water, or more
salt to taste
1 bunch of broccoli, trimmed
2 cups turmeric chickpeas
1 bunch of chives, minced
1/4 cup toasted pinenuts
4-5 big handfuls of arugula
1 - 2 tablespoons extra virgin olive oil

Instructions

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.

Turmeric Chickpeas with Garlic Tahini

Ingredients

1/4 cup tahini
2 cloves garlic, peeled and crushed into a paste
big squeeze of fresh lemon juice
5 T water, or more
salt to taste
1 bunch of broccoli, trimmed
2 cups turmeric chickpeas
1 bunch of chives, minced
1/4 cup toasted pinenuts
4-5 big handfuls of arugula
1 - 2 tablespoons extra virgin olive oil

Instructions

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.

Turmeric Chickpeas with Garlic Tahini

Ingredients

1/4 cup tahini
2 cloves garlic, peeled and crushed into a paste
big squeeze of fresh lemon juice
5 T water, or more
salt to taste
1 bunch of broccoli, trimmed
2 cups turmeric chickpeas
1 bunch of chives, minced
1/4 cup toasted pinenuts
4-5 big handfuls of arugula
1 - 2 tablespoons extra virgin olive oil

Instructions

Whisk the tahini, garlic, lemon, and water together in a small bowl. Keep whisking until the mixture really thickens. Set aside.
Bring a medium saucepan of water to a boil, salt well, and cook the broccoli until it brightens and becomes a bit tender, just a minute or two. Drain.
In a large bowl gently toss the broccoli, chives, pinenuts, and arugula with the olive oil. Season with salt, to taste. Slather the tahini mixture across a large platter, and serve the chickpea and broccoli mixture spread out on top of it.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-166/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-166/#img-0

High Fiber Low Calorie Bran Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Instructions

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

High Fiber Low Calorie Bran Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Instructions

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

High Fiber Low Calorie Bran Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Instructions

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

High Fiber Low Calorie Bran Muffins

Ingredients

1 1/2 cups whole wheat flour
1 1/2 cups unprocessed millers natural bran
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1/2 cup golden raisin
3 egg whites
1/2 cup buttermilk
1/2 cup water
1 small ripe banana, mashed (1/2 cup)
1 teaspoon vanilla extract
1/2 teaspoon banana extract

Instructions

Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside.
Mix all dry ingredients, including raisins, in a large bowl.
Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl.
Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full.
Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-167/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-167/#img-0

Subtly Strawberry Oatmeal

Ingredients

1 cup water
pinch salt
1/2 cup old-fashioned oats
1/2 tsp vanilla extract
1 1/2 tbsp strawberry jam

Instructions

In a small saucepan, combine the water and salt and bring to a rapid boil over high heat. Add the oats and reduce the heat to medium. Cook, stirring occasionally, for 5-7 min, or until all the liquid is absorbed. Stir in the vanilla extract. Cover, remove from the heat, and let sit for 5 min. spoon into a serving bowl, stir in the jam, and serve.

Subtly Strawberry Oatmeal

Ingredients

1 cup water
pinch salt
1/2 cup old-fashioned oats
1/2 tsp vanilla extract
1 1/2 tbsp strawberry jam

Instructions

In a small saucepan, combine the water and salt and bring to a rapid boil over high heat. Add the oats and reduce the heat to medium. Cook, stirring occasionally, for 5-7 min, or until all the liquid is absorbed. Stir in the vanilla extract. Cover, remove from the heat, and let sit for 5 min. spoon into a serving bowl, stir in the jam, and serve.

Subtly Strawberry Oatmeal

Ingredients

1 cup water
pinch salt
1/2 cup old-fashioned oats
1/2 tsp vanilla extract
1 1/2 tbsp strawberry jam

Instructions

In a small saucepan, combine the water and salt and bring to a rapid boil over high heat. Add the oats and reduce the heat to medium. Cook, stirring occasionally, for 5-7 min, or until all the liquid is absorbed. Stir in the vanilla extract. Cover, remove from the heat, and let sit for 5 min. spoon into a serving bowl, stir in the jam, and serve.

Subtly Strawberry Oatmeal

Ingredients

1 cup water
pinch salt
1/2 cup old-fashioned oats
1/2 tsp vanilla extract
1 1/2 tbsp strawberry jam

Instructions

In a small saucepan, combine the water and salt and bring to a rapid boil over high heat. Add the oats and reduce the heat to medium. Cook, stirring occasionally, for 5-7 min, or until all the liquid is absorbed. Stir in the vanilla extract. Cover, remove from the heat, and let sit for 5 min. spoon into a serving bowl, stir in the jam, and serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-168/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-168/#img-0

Glazed Nutty Christmas Cake

Ingredients

250 g Half-fat spread; (8oz)
1/2 ts Ground cinnamon
2 tb Skimmed milk; (30ml)
175 g Sultanas; (6oz)
; nuts , about (4oz)
175 g Currants; (6oz)
A pinch of salt
; (4oz)
250 g Self-raising wholemeal
50 g Blanched almonds; chopped
; quartered (2oz)
75 g Soft dark brown muscavado
Finely grated zest of 1
; walnuts and pecan
125 g Ready-to-eat dried apricots;
175 g Seedless raisins; (6oz)
1 ts Ground mixed spice
125 g Mixed nuts; eg brazil nuts,
50 g Glace cherries; washed,
5 tb Brandy
3 Eggs; (size 2), beaten

Instructions

Place the apricots, cherries, currants, raisins and sultanas in a large bowl. Pour over the brandy, cover and leave to soak overnight. Preheat the oven to Gas Mark 2/150 C/300 F. Lightly grease a 20cm (8inch) round or 18cm (7inch) square cake tin and line the base and sides with a double layer of greaseproof paper. Tie a double thickness of greaseproof paper around the outside of the tin. Cream together the half-fat spread and sugar until pale in colour. Stir in the lemon zest and add the eggs, a little at a time, beating well between each addition. Sieve together the flour, salt and spices and fold into the creamed mixture. Finally fold in the soaked fruit, chopped almonds and milk. Spoon the cake mixture into the prepared tin and level the surface. Carefully arrange the mixed nuts decoratively to cover the surface of the cake mixture. Bake the cake in the oven for 2-2 1/2 hours, or until a skewer inserted in the centre comes out clean. Cover lightly with foil, if necessary, to prevent overbrowning. Leave the cake to cool in the tin before cooling completely on a wire rack. Discard the greaseproof paper. To complete the decoration, warm the apricot jam and pass through a sieve. Stir in the orange zest and then brush the mixture over the nuts. Decorate with a wide red, green or gold ribbon tied around the side.

Glazed Nutty Christmas Cake

Ingredients

250 g Half-fat spread; (8oz)
1/2 ts Ground cinnamon
2 tb Skimmed milk; (30ml)
175 g Sultanas; (6oz)
; nuts , about (4oz)
175 g Currants; (6oz)
A pinch of salt
; (4oz)
250 g Self-raising wholemeal
50 g Blanched almonds; chopped
; quartered (2oz)
75 g Soft dark brown muscavado
Finely grated zest of 1
; walnuts and pecan
125 g Ready-to-eat dried apricots;
175 g Seedless raisins; (6oz)
1 ts Ground mixed spice
125 g Mixed nuts; eg brazil nuts,
50 g Glace cherries; washed,
5 tb Brandy
3 Eggs; (size 2), beaten

Instructions

Place the apricots, cherries, currants, raisins and sultanas in a large bowl. Pour over the brandy, cover and leave to soak overnight. Preheat the oven to Gas Mark 2/150 C/300 F. Lightly grease a 20cm (8inch) round or 18cm (7inch) square cake tin and line the base and sides with a double layer of greaseproof paper. Tie a double thickness of greaseproof paper around the outside of the tin. Cream together the half-fat spread and sugar until pale in colour. Stir in the lemon zest and add the eggs, a little at a time, beating well between each addition. Sieve together the flour, salt and spices and fold into the creamed mixture. Finally fold in the soaked fruit, chopped almonds and milk. Spoon the cake mixture into the prepared tin and level the surface. Carefully arrange the mixed nuts decoratively to cover the surface of the cake mixture. Bake the cake in the oven for 2-2 1/2 hours, or until a skewer inserted in the centre comes out clean. Cover lightly with foil, if necessary, to prevent overbrowning. Leave the cake to cool in the tin before cooling completely on a wire rack. Discard the greaseproof paper. To complete the decoration, warm the apricot jam and pass through a sieve. Stir in the orange zest and then brush the mixture over the nuts. Decorate with a wide red, green or gold ribbon tied around the side.

Glazed Nutty Christmas Cake

Ingredients

250 g Half-fat spread; (8oz)
1/2 ts Ground cinnamon
2 tb Skimmed milk; (30ml)
175 g Sultanas; (6oz)
; nuts , about (4oz)
175 g Currants; (6oz)
A pinch of salt
; (4oz)
250 g Self-raising wholemeal
50 g Blanched almonds; chopped
; quartered (2oz)
75 g Soft dark brown muscavado
Finely grated zest of 1
; walnuts and pecan
125 g Ready-to-eat dried apricots;
175 g Seedless raisins; (6oz)
1 ts Ground mixed spice
125 g Mixed nuts; eg brazil nuts,
50 g Glace cherries; washed,
5 tb Brandy
3 Eggs; (size 2), beaten

Instructions

Place the apricots, cherries, currants, raisins and sultanas in a large bowl. Pour over the brandy, cover and leave to soak overnight. Preheat the oven to Gas Mark 2/150 C/300 F. Lightly grease a 20cm (8inch) round or 18cm (7inch) square cake tin and line the base and sides with a double layer of greaseproof paper. Tie a double thickness of greaseproof paper around the outside of the tin. Cream together the half-fat spread and sugar until pale in colour. Stir in the lemon zest and add the eggs, a little at a time, beating well between each addition. Sieve together the flour, salt and spices and fold into the creamed mixture. Finally fold in the soaked fruit, chopped almonds and milk. Spoon the cake mixture into the prepared tin and level the surface. Carefully arrange the mixed nuts decoratively to cover the surface of the cake mixture. Bake the cake in the oven for 2-2 1/2 hours, or until a skewer inserted in the centre comes out clean. Cover lightly with foil, if necessary, to prevent overbrowning. Leave the cake to cool in the tin before cooling completely on a wire rack. Discard the greaseproof paper. To complete the decoration, warm the apricot jam and pass through a sieve. Stir in the orange zest and then brush the mixture over the nuts. Decorate with a wide red, green or gold ribbon tied around the side.

Glazed Nutty Christmas Cake

Ingredients

250 g Half-fat spread; (8oz)
1/2 ts Ground cinnamon
2 tb Skimmed milk; (30ml)
175 g Sultanas; (6oz)
; nuts , about (4oz)
175 g Currants; (6oz)
A pinch of salt
; (4oz)
250 g Self-raising wholemeal
50 g Blanched almonds; chopped
; quartered (2oz)
75 g Soft dark brown muscavado
Finely grated zest of 1
; walnuts and pecan
125 g Ready-to-eat dried apricots;
175 g Seedless raisins; (6oz)
1 ts Ground mixed spice
125 g Mixed nuts; eg brazil nuts,
50 g Glace cherries; washed,
5 tb Brandy
3 Eggs; (size 2), beaten

Instructions

Place the apricots, cherries, currants, raisins and sultanas in a large bowl. Pour over the brandy, cover and leave to soak overnight. Preheat the oven to Gas Mark 2/150 C/300 F. Lightly grease a 20cm (8inch) round or 18cm (7inch) square cake tin and line the base and sides with a double layer of greaseproof paper. Tie a double thickness of greaseproof paper around the outside of the tin. Cream together the half-fat spread and sugar until pale in colour. Stir in the lemon zest and add the eggs, a little at a time, beating well between each addition. Sieve together the flour, salt and spices and fold into the creamed mixture. Finally fold in the soaked fruit, chopped almonds and milk. Spoon the cake mixture into the prepared tin and level the surface. Carefully arrange the mixed nuts decoratively to cover the surface of the cake mixture. Bake the cake in the oven for 2-2 1/2 hours, or until a skewer inserted in the centre comes out clean. Cover lightly with foil, if necessary, to prevent overbrowning. Leave the cake to cool in the tin before cooling completely on a wire rack. Discard the greaseproof paper. To complete the decoration, warm the apricot jam and pass through a sieve. Stir in the orange zest and then brush the mixture over the nuts. Decorate with a wide red, green or gold ribbon tied around the side.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-169/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-169/#img-0

Thai-Style Vegan Stir-Fry With Lemongrass

Ingredients

8 ounces firm or extra-firm tofu
3 tablespoons peanut oil
3/4 cup sliced green beans
3/4 cup thinly sliced carrots
1 cup coarsely chopped broccoli
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 Thai green chile peppers, minced
4 cloves garlic, minced
2 tablespoons very thinly sliced fresh lemongrass
2 tablespoons freshly squeezed lime juice
1 dash salt, or to taste
Cooked rice, for serving

Instructions

Gather the ingredients.
Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
Cut the pressed tofu into small cubes, about 3/4-inch thick.
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
Add the green beans, carrots, broccoli, red and green bell peppers , and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
Add the garlic and lemongrass and cook for another minute or two, stirring well.
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Serve over plain white or brown steamed rice . Enjoy!

Thai-Style Vegan Stir-Fry With Lemongrass

Ingredients

8 ounces firm or extra-firm tofu
3 tablespoons peanut oil
3/4 cup sliced green beans
3/4 cup thinly sliced carrots
1 cup coarsely chopped broccoli
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 Thai green chile peppers, minced
4 cloves garlic, minced
2 tablespoons very thinly sliced fresh lemongrass
2 tablespoons freshly squeezed lime juice
1 dash salt, or to taste
Cooked rice, for serving

Instructions

Gather the ingredients.
Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
Cut the pressed tofu into small cubes, about 3/4-inch thick.
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
Add the green beans, carrots, broccoli, red and green bell peppers , and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
Add the garlic and lemongrass and cook for another minute or two, stirring well.
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Serve over plain white or brown steamed rice . Enjoy!

Thai-Style Vegan Stir-Fry With Lemongrass

Ingredients

8 ounces firm or extra-firm tofu
3 tablespoons peanut oil
3/4 cup sliced green beans
3/4 cup thinly sliced carrots
1 cup coarsely chopped broccoli
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 Thai green chile peppers, minced
4 cloves garlic, minced
2 tablespoons very thinly sliced fresh lemongrass
2 tablespoons freshly squeezed lime juice
1 dash salt, or to taste
Cooked rice, for serving

Instructions

Gather the ingredients.
Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
Cut the pressed tofu into small cubes, about 3/4-inch thick.
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
Add the green beans, carrots, broccoli, red and green bell peppers , and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
Add the garlic and lemongrass and cook for another minute or two, stirring well.
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Serve over plain white or brown steamed rice . Enjoy!

Thai-Style Vegan Stir-Fry With Lemongrass

Ingredients

8 ounces firm or extra-firm tofu
3 tablespoons peanut oil
3/4 cup sliced green beans
3/4 cup thinly sliced carrots
1 cup coarsely chopped broccoli
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
2 Thai green chile peppers, minced
4 cloves garlic, minced
2 tablespoons very thinly sliced fresh lemongrass
2 tablespoons freshly squeezed lime juice
1 dash salt, or to taste
Cooked rice, for serving

Instructions

Gather the ingredients.
Prepare the tofu by pressing it for 30 minutes between paper towels or a clean kitchen cloth. Weight it down with a heavy bottomed pot, cast-iron skillet, or similar heavy object.
Cut the pressed tofu into small cubes, about 3/4-inch thick.
In a wok or large skillet, sauté the pressed tofu in peanut oil until lightly golden, about 5 minutes.
Add the green beans, carrots, broccoli, red and green bell peppers , and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.
Add the garlic and lemongrass and cook for another minute or two, stirring well.
Once the garlic is well incorporated, add the lime juice and a dash of salt and remove the pan from heat.
Serve over plain white or brown steamed rice . Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-17/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-17/#img-0

Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Ingredients

1 1/2 qt. vanilla ice cream
2 c. shredded sweetened coconut, lightly toasted
1/2 c. (1 stick) unsalted butter, at room temperature
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
2 tsp. orange zest
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 c. boiling water
1 1/3 c. hot amber rum

Instructions

Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.

Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Ingredients

1 1/2 qt. vanilla ice cream
2 c. shredded sweetened coconut, lightly toasted
1/2 c. (1 stick) unsalted butter, at room temperature
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
2 tsp. orange zest
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 c. boiling water
1 1/3 c. hot amber rum

Instructions

Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.

Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Ingredients

1 1/2 qt. vanilla ice cream
2 c. shredded sweetened coconut, lightly toasted
1/2 c. (1 stick) unsalted butter, at room temperature
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
2 tsp. orange zest
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 c. boiling water
1 1/3 c. hot amber rum

Instructions

Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.

Hot Buttered Rum with Coconut-Vanilla Ice-Cream Balls

Ingredients

1 1/2 qt. vanilla ice cream
2 c. shredded sweetened coconut, lightly toasted
1/2 c. (1 stick) unsalted butter, at room temperature
1/4 c. packed light brown sugar
1/4 c. pure maple syrup
2 tsp. orange zest
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
4 c. boiling water
1 1/3 c. hot amber rum

Instructions

Line a rimmed baking sheet with wax paper. Scoop ice cream into 8 (2-inch) balls onto baking sheet. Roll balls in coconut. Freeze until firm, at least 2 hours or up to 1 day.
Beat butter with an electric mixer on high speed until fluffy, about 1 minute. Reduce speed to low and beat in brown sugar, maple syrup, orange zest, cinnamon, allspice, cloves, nutmeg, salt, and vanilla until combined. Transfer to a large heatproof serving pitcher or pot and stir in boiling water and rum. Serve in mugs topped with ice-cream balls.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-170/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-170/#img-0

Mango Salsa Fish Tacos Recipe by Tasty

Ingredients

18 oz boneless salmon fillet
8 corn tortillas, 6 inch (15 cm)
½ teaspoon salt, divided
1 ½ tablespoons olive oil, divided
2 teaspoons lime juice, divided
½ teaspoon chili powder
1 teaspoon mexican spice mix
1 ½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon cumin, ground
¼ teaspoon cayenne powder
5 oz avocado, cubed
6 oz mango, cubed
1 ½ oz red onion, chopped
½ cup sour cream
1 teaspoon lime zest
½ oz jalapeño
½ cup coriander, roughly chopped
¼ teaspoon black pepper, garnish
½ teaspoon garam masala

Instructions

Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
Bake tortillas for 5 minutes.
To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
Serve.

Mango Salsa Fish Tacos Recipe by Tasty

Ingredients

18 oz boneless salmon fillet
8 corn tortillas, 6 inch (15 cm)
½ teaspoon salt, divided
1 ½ tablespoons olive oil, divided
2 teaspoons lime juice, divided
½ teaspoon chili powder
1 teaspoon mexican spice mix
1 ½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon cumin, ground
¼ teaspoon cayenne powder
5 oz avocado, cubed
6 oz mango, cubed
1 ½ oz red onion, chopped
½ cup sour cream
1 teaspoon lime zest
½ oz jalapeño
½ cup coriander, roughly chopped
¼ teaspoon black pepper, garnish
½ teaspoon garam masala

Instructions

Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
Bake tortillas for 5 minutes.
To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
Serve.

Mango Salsa Fish Tacos Recipe by Tasty

Ingredients

18 oz boneless salmon fillet
8 corn tortillas, 6 inch (15 cm)
½ teaspoon salt, divided
1 ½ tablespoons olive oil, divided
2 teaspoons lime juice, divided
½ teaspoon chili powder
1 teaspoon mexican spice mix
1 ½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon cumin, ground
¼ teaspoon cayenne powder
5 oz avocado, cubed
6 oz mango, cubed
1 ½ oz red onion, chopped
½ cup sour cream
1 teaspoon lime zest
½ oz jalapeño
½ cup coriander, roughly chopped
¼ teaspoon black pepper, garnish
½ teaspoon garam masala

Instructions

Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
Bake tortillas for 5 minutes.
To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
Serve.

Mango Salsa Fish Tacos Recipe by Tasty

Ingredients

18 oz boneless salmon fillet
8 corn tortillas, 6 inch (15 cm)
½ teaspoon salt, divided
1 ½ tablespoons olive oil, divided
2 teaspoons lime juice, divided
½ teaspoon chili powder
1 teaspoon mexican spice mix
1 ½ teaspoons paprika
½ teaspoon garlic powder
¼ teaspoon cumin, ground
¼ teaspoon cayenne powder
5 oz avocado, cubed
6 oz mango, cubed
1 ½ oz red onion, chopped
½ cup sour cream
1 teaspoon lime zest
½ oz jalapeño
½ cup coriander, roughly chopped
¼ teaspoon black pepper, garnish
½ teaspoon garam masala

Instructions

Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
Bake tortillas for 5 minutes.
To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
Serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-171/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-171/#img-0

Basic Sugarless Vegetarian Mincemeat

Ingredients

1/2 ts Salt optional
1 1/2 ts Rum flavoring (optional)
3/4 ts Nutmeg
2 ts Cinnamon
1 md Orange with peel, ground
3/4 ts Cloves
1/4 c Date sugar (optional)
3/4 ts Allspice (optional)
1/2 lg Lemon with peel, ground
1 c Seedless raisins, ground
3 c Apple pulp, some skins
1 c Currants (or more raisins)
1 c Seedless raisins whole
2 tb Flour (or 1 tb arrowroot fl)

Instructions

Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Basic Sugarless Vegetarian Mincemeat

Ingredients

1/2 ts Salt optional
1 1/2 ts Rum flavoring (optional)
3/4 ts Nutmeg
2 ts Cinnamon
1 md Orange with peel, ground
3/4 ts Cloves
1/4 c Date sugar (optional)
3/4 ts Allspice (optional)
1/2 lg Lemon with peel, ground
1 c Seedless raisins, ground
3 c Apple pulp, some skins
1 c Currants (or more raisins)
1 c Seedless raisins whole
2 tb Flour (or 1 tb arrowroot fl)

Instructions

Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Basic Sugarless Vegetarian Mincemeat

Ingredients

1/2 ts Salt optional
1 1/2 ts Rum flavoring (optional)
3/4 ts Nutmeg
2 ts Cinnamon
1 md Orange with peel, ground
3/4 ts Cloves
1/4 c Date sugar (optional)
3/4 ts Allspice (optional)
1/2 lg Lemon with peel, ground
1 c Seedless raisins, ground
3 c Apple pulp, some skins
1 c Currants (or more raisins)
1 c Seedless raisins whole
2 tb Flour (or 1 tb arrowroot fl)

Instructions

Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Basic Sugarless Vegetarian Mincemeat

Ingredients

1/2 ts Salt optional
1 1/2 ts Rum flavoring (optional)
3/4 ts Nutmeg
2 ts Cinnamon
1 md Orange with peel, ground
3/4 ts Cloves
1/4 c Date sugar (optional)
3/4 ts Allspice (optional)
1/2 lg Lemon with peel, ground
1 c Seedless raisins, ground
3 c Apple pulp, some skins
1 c Currants (or more raisins)
1 c Seedless raisins whole
2 tb Flour (or 1 tb arrowroot fl)

Instructions

Quarter and core apples, but do not peel. Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade. Remove seeds from lemon and orange, grind and add to apples. Grind 1 cup raisins. Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired. Add flavoring and mix again. Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning. (1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.) If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen. Thaw overnight in the refrigerator before using. Makes 1 quart, enough for 2 8-inch pies. 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium. Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-172/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-172/#img-0

Winter Warmer Recipe

Ingredients

Yeast
Wyeast 1028 London Ale
Steeping Grains
12 ounces Crystal 120°L
8 ounces Crystal 40°L
4 ounces chocolate malt
4 ounces black patent malt
Fermentables
12.5 pounds pale ale liquid malt extract (LME)
1/2 cup molasses (optional), not blackstrap
Hops
1 ounce Magnum 15% AA for 60 minutes
Spices
1/2 teaspoon cinnamon for 1 minute
1/2 teaspoon ground ginger for 1 minute
1/8 teaspoon ground cardamom for 1 minute
1/8 teaspoon ground nutmeg for 1 minute

Instructions

One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F. Also cool the yeast starter to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch the yeast.
Let the beer temperature rise to 68°F, hold there at least three days, then let it rise as high as 74°F until fermentation is complete.
Bottle or keg the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.

Winter Warmer Recipe

Ingredients

Yeast
Wyeast 1028 London Ale
Steeping Grains
12 ounces Crystal 120°L
8 ounces Crystal 40°L
4 ounces chocolate malt
4 ounces black patent malt
Fermentables
12.5 pounds pale ale liquid malt extract (LME)
1/2 cup molasses (optional), not blackstrap
Hops
1 ounce Magnum 15% AA for 60 minutes
Spices
1/2 teaspoon cinnamon for 1 minute
1/2 teaspoon ground ginger for 1 minute
1/8 teaspoon ground cardamom for 1 minute
1/8 teaspoon ground nutmeg for 1 minute

Instructions

One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F. Also cool the yeast starter to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch the yeast.
Let the beer temperature rise to 68°F, hold there at least three days, then let it rise as high as 74°F until fermentation is complete.
Bottle or keg the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.

Winter Warmer Recipe

Ingredients

Yeast
Wyeast 1028 London Ale
Steeping Grains
12 ounces Crystal 120°L
8 ounces Crystal 40°L
4 ounces chocolate malt
4 ounces black patent malt
Fermentables
12.5 pounds pale ale liquid malt extract (LME)
1/2 cup molasses (optional), not blackstrap
Hops
1 ounce Magnum 15% AA for 60 minutes
Spices
1/2 teaspoon cinnamon for 1 minute
1/2 teaspoon ground ginger for 1 minute
1/8 teaspoon ground cardamom for 1 minute
1/8 teaspoon ground nutmeg for 1 minute

Instructions

One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F. Also cool the yeast starter to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch the yeast.
Let the beer temperature rise to 68°F, hold there at least three days, then let it rise as high as 74°F until fermentation is complete.
Bottle or keg the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.

Winter Warmer Recipe

Ingredients

Yeast
Wyeast 1028 London Ale
Steeping Grains
12 ounces Crystal 120°L
8 ounces Crystal 40°L
4 ounces chocolate malt
4 ounces black patent malt
Fermentables
12.5 pounds pale ale liquid malt extract (LME)
1/2 cup molasses (optional), not blackstrap
Hops
1 ounce Magnum 15% AA for 60 minutes
Spices
1/2 teaspoon cinnamon for 1 minute
1/2 teaspoon ground ginger for 1 minute
1/8 teaspoon ground cardamom for 1 minute
1/8 teaspoon ground nutmeg for 1 minute

Instructions

One day before brew day, make a starter with your yeast.
Heat 1 gallon of water to 170°F. Remove from heat and add steeping grains to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
Bring 3 gallons water to a boil. Add steeping tea from Step 2. Slowly add extract and molasses, if using, stirring. Add enough water to reach a total of 7 gallons. Bring to a boil on high heat.
When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at 60 minutes left and spices at 1 minute left.
At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F. Also cool the yeast starter to 62°F.
Once the wort reaches 62°F, aerate the wort and pitch the yeast.
Let the beer temperature rise to 68°F, hold there at least three days, then let it rise as high as 74°F until fermentation is complete.
Bottle or keg the beer. Because this beer is high in alcohol and complex it may take two to three months for the flavors to become balanced.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-173/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-173/#img-0

Denver-Style Morning Burrito

Ingredients

8 eggs
1 tub PHILADELPHIA Original Cooking Creme divided
1/2 cup green peppers chopped
1/2 cup onions chopped
1 cup OSCAR MAYER CARVING BOARD Slow Cooked Ham chopped
8 flour tortillas (6 inch) warmed

Instructions

WHISK eggs and 1/2 cup cooking creme until well blended; set aside.
COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally.
SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.

Denver-Style Morning Burrito

Ingredients

8 eggs
1 tub PHILADELPHIA Original Cooking Creme divided
1/2 cup green peppers chopped
1/2 cup onions chopped
1 cup OSCAR MAYER CARVING BOARD Slow Cooked Ham chopped
8 flour tortillas (6 inch) warmed

Instructions

WHISK eggs and 1/2 cup cooking creme until well blended; set aside.
COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally.
SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.

Denver-Style Morning Burrito

Ingredients

8 eggs
1 tub PHILADELPHIA Original Cooking Creme divided
1/2 cup green peppers chopped
1/2 cup onions chopped
1 cup OSCAR MAYER CARVING BOARD Slow Cooked Ham chopped
8 flour tortillas (6 inch) warmed

Instructions

WHISK eggs and 1/2 cup cooking creme until well blended; set aside.
COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally.
SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.

Denver-Style Morning Burrito

Ingredients

8 eggs
1 tub PHILADELPHIA Original Cooking Creme divided
1/2 cup green peppers chopped
1/2 cup onions chopped
1 cup OSCAR MAYER CARVING BOARD Slow Cooked Ham chopped
8 flour tortillas (6 inch) warmed

Instructions

WHISK eggs and 1/2 cup cooking creme until well blended; set aside.
COOK and stir vegetables and ham in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until vegetables are crisp-tender. Add egg mixture; cook 3 min. or until set, stirring occasionally.
SPREAD tortillas with remaining cooking creme; top with egg mixture. Fold in opposite sides of each tortilla, then roll up, burrito-style.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-174/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-174/#img-0

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

Banana Breakfast Smoothie

Ingredients

2 Bananas Chopped
2 Peaches Quartered
8 ounces Sliced Pineapple (or tinned)
1/3 cup Chopped Mango Optional
1/4 cup Crushed Oats
1 cup Soy or Almond Milk

Instructions

Prepare and blend

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-175/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-175/#img-0

Grilled Smoked Salmon Panini with Red Onion Ribbons

Ingredients

1 tablespoon Champagne vinegar
3 tablespoons fresh lemon juice divided
3 teaspoons Dijon mustard divided
1 teaspoon garlic minced
3 tablespoons extra-virgin olive oil
1 Salt to taste
Freshly ground black pepper to taste
1 small red onion halved and sliced paper-thin
6 ounces cream cheese softened
4 ounces goat cheese soft
1/4 cup green onions thinly sliced
1 tablespoon capers chopped
1 teaspoon lemon rind grated
1/4 teaspoon freshly ground black pepper
1 loaf ciabatta
8 ounces hot-smoked salmon flaked
3 cups baby spinach loosely packed
3 tbsp Extra-Virgin Olive Oil

Instructions

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally

Grilled Smoked Salmon Panini with Red Onion Ribbons

Ingredients

1 tablespoon Champagne vinegar
3 tablespoons fresh lemon juice divided
3 teaspoons Dijon mustard divided
1 teaspoon garlic minced
3 tablespoons extra-virgin olive oil
1 Salt to taste
Freshly ground black pepper to taste
1 small red onion halved and sliced paper-thin
6 ounces cream cheese softened
4 ounces goat cheese soft
1/4 cup green onions thinly sliced
1 tablespoon capers chopped
1 teaspoon lemon rind grated
1/4 teaspoon freshly ground black pepper
1 loaf ciabatta
8 ounces hot-smoked salmon flaked
3 cups baby spinach loosely packed
3 tbsp Extra-Virgin Olive Oil

Instructions

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally

Grilled Smoked Salmon Panini with Red Onion Ribbons

Ingredients

1 tablespoon Champagne vinegar
3 tablespoons fresh lemon juice divided
3 teaspoons Dijon mustard divided
1 teaspoon garlic minced
3 tablespoons extra-virgin olive oil
1 Salt to taste
Freshly ground black pepper to taste
1 small red onion halved and sliced paper-thin
6 ounces cream cheese softened
4 ounces goat cheese soft
1/4 cup green onions thinly sliced
1 tablespoon capers chopped
1 teaspoon lemon rind grated
1/4 teaspoon freshly ground black pepper
1 loaf ciabatta
8 ounces hot-smoked salmon flaked
3 cups baby spinach loosely packed
3 tbsp Extra-Virgin Olive Oil

Instructions

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally

Grilled Smoked Salmon Panini with Red Onion Ribbons

Ingredients

1 tablespoon Champagne vinegar
3 tablespoons fresh lemon juice divided
3 teaspoons Dijon mustard divided
1 teaspoon garlic minced
3 tablespoons extra-virgin olive oil
1 Salt to taste
Freshly ground black pepper to taste
1 small red onion halved and sliced paper-thin
6 ounces cream cheese softened
4 ounces goat cheese soft
1/4 cup green onions thinly sliced
1 tablespoon capers chopped
1 teaspoon lemon rind grated
1/4 teaspoon freshly ground black pepper
1 loaf ciabatta
8 ounces hot-smoked salmon flaked
3 cups baby spinach loosely packed
3 tbsp Extra-Virgin Olive Oil

Instructions

Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive oil, whisking constantly, until mixture is slightly thickened. Add salt and pepper to taste. Add red onion, tossing to coat. Let stand 30 minutes (can be made ahead and refrigerated).
Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon mustard.
Slice ciabatta horizontally into top and bottom halves. Spread cream cheese mixture evenly on both pieces of bread. Arrange salmon in an even layer over cheese on bottom half of bread; press salmon firmly into cheese. Top with spinach and marinated red onion. Place top half of bread on sandwich can be prepared in advance up to this point if kept tightly wrapped and refrigerated 4 to 6 hours).
Cut into 4 individual sandwiches. Heat panini maker or grill to medium-high heat. Brush both sides of each sandwich with olive oil. Grill about 5 minutes, or until crisp and browned. (If grilling, weigh down sandwiches with a baking sheet topped with heavy canned goods.) Cut each sandwich in half diagonally

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-176/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-176/#img-0

Winter Squash And Brussel Sprout Soup Recipe

Ingredients

1/2 onion-chopped
2 cloves garlic-minced ( or 2 tsp garlic salt)
2 tsp unsalted butter
1 8 oz package frozen winter squash-defrosted (bird's eye is good)
1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor
1/4 cup canned sweet corn-drained (*optional)
1 tsp dry sage
1 tsp dry tarragon
1 can low salt chicken stock
freshly ground black pepper- to taste-it doesn't need much!
*extra water for thinning if necessary

Instructions

Melt butter in a medium sized saucepan on medium heat.
Add onions and saute until soft-about 4-6 minutes.
When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
Add brussel sprouts and stir well, heat through.
Add squash puree and mix well.
Add spices and stir through.
Add stock and corn and a little pepper and mix well.
Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
Add a bit of water if necessary to thin soup.
Check flavour and adjust seasonings if necessary.
Enjoy!

Winter Squash And Brussel Sprout Soup Recipe

Ingredients

1/2 onion-chopped
2 cloves garlic-minced ( or 2 tsp garlic salt)
2 tsp unsalted butter
1 8 oz package frozen winter squash-defrosted (bird's eye is good)
1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor
1/4 cup canned sweet corn-drained (*optional)
1 tsp dry sage
1 tsp dry tarragon
1 can low salt chicken stock
freshly ground black pepper- to taste-it doesn't need much!
*extra water for thinning if necessary

Instructions

Melt butter in a medium sized saucepan on medium heat.
Add onions and saute until soft-about 4-6 minutes.
When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
Add brussel sprouts and stir well, heat through.
Add squash puree and mix well.
Add spices and stir through.
Add stock and corn and a little pepper and mix well.
Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
Add a bit of water if necessary to thin soup.
Check flavour and adjust seasonings if necessary.
Enjoy!

Winter Squash And Brussel Sprout Soup Recipe

Ingredients

1/2 onion-chopped
2 cloves garlic-minced ( or 2 tsp garlic salt)
2 tsp unsalted butter
1 8 oz package frozen winter squash-defrosted (bird's eye is good)
1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor
1/4 cup canned sweet corn-drained (*optional)
1 tsp dry sage
1 tsp dry tarragon
1 can low salt chicken stock
freshly ground black pepper- to taste-it doesn't need much!
*extra water for thinning if necessary

Instructions

Melt butter in a medium sized saucepan on medium heat.
Add onions and saute until soft-about 4-6 minutes.
When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
Add brussel sprouts and stir well, heat through.
Add squash puree and mix well.
Add spices and stir through.
Add stock and corn and a little pepper and mix well.
Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
Add a bit of water if necessary to thin soup.
Check flavour and adjust seasonings if necessary.
Enjoy!

Winter Squash And Brussel Sprout Soup Recipe

Ingredients

1/2 onion-chopped
2 cloves garlic-minced ( or 2 tsp garlic salt)
2 tsp unsalted butter
1 8 oz package frozen winter squash-defrosted (bird's eye is good)
1/2 cup frozen brussel sprouts-defrosted and roughly pulsed in a food processor
1/4 cup canned sweet corn-drained (*optional)
1 tsp dry sage
1 tsp dry tarragon
1 can low salt chicken stock
freshly ground black pepper- to taste-it doesn't need much!
*extra water for thinning if necessary

Instructions

Melt butter in a medium sized saucepan on medium heat.
Add onions and saute until soft-about 4-6 minutes.
When onions are about halfway done, add garlic and continue to saute until onions are soft and translucent.
Add brussel sprouts and stir well, heat through.
Add squash puree and mix well.
Add spices and stir through.
Add stock and corn and a little pepper and mix well.
Bring to a boil and then lower heat and continue to simmer partially covered for about 10-15 minutes until flavours blend.
Add a bit of water if necessary to thin soup.
Check flavour and adjust seasonings if necessary.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-177/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-177/#img-0

Spring Salad with Lemon Mint Vinaigrette

Ingredients

For the vinaigrette:
1/4 cup Extra virgin olive oil
3 tbsp Fresh squeezed lemon juice
1 tbsp Honey
1 tsp Dijon mustard
1 Garlic cloves
2 tbsp Packed fresh mint leaves
1/4 tsp Salt
1/4 tsp Ground black pepper
For the salad:
2 5-ounce Packages of spring mix
1 pound Asparagus ends trimmed and cut into 1-inch pieces
4 Radishes thinly sliced
2 medium Carrots shredded
1/2 cup Frozen peas or shelled edamame thawed
1 Avocado pitted, peeled, and sliced
2 ounces Feta cheese crumbles (about ½ cup)
1/4 cup Chopped roasted pistachios
2 tbsp Chopped fresh chives

Instructions

1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
2. Fill a mixing bowl with cold water and ice cubes. Set aside.
3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.

Spring Salad with Lemon Mint Vinaigrette

Ingredients

For the vinaigrette:
1/4 cup Extra virgin olive oil
3 tbsp Fresh squeezed lemon juice
1 tbsp Honey
1 tsp Dijon mustard
1 Garlic cloves
2 tbsp Packed fresh mint leaves
1/4 tsp Salt
1/4 tsp Ground black pepper
For the salad:
2 5-ounce Packages of spring mix
1 pound Asparagus ends trimmed and cut into 1-inch pieces
4 Radishes thinly sliced
2 medium Carrots shredded
1/2 cup Frozen peas or shelled edamame thawed
1 Avocado pitted, peeled, and sliced
2 ounces Feta cheese crumbles (about ½ cup)
1/4 cup Chopped roasted pistachios
2 tbsp Chopped fresh chives

Instructions

1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
2. Fill a mixing bowl with cold water and ice cubes. Set aside.
3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.

Spring Salad with Lemon Mint Vinaigrette

Ingredients

For the vinaigrette:
1/4 cup Extra virgin olive oil
3 tbsp Fresh squeezed lemon juice
1 tbsp Honey
1 tsp Dijon mustard
1 Garlic cloves
2 tbsp Packed fresh mint leaves
1/4 tsp Salt
1/4 tsp Ground black pepper
For the salad:
2 5-ounce Packages of spring mix
1 pound Asparagus ends trimmed and cut into 1-inch pieces
4 Radishes thinly sliced
2 medium Carrots shredded
1/2 cup Frozen peas or shelled edamame thawed
1 Avocado pitted, peeled, and sliced
2 ounces Feta cheese crumbles (about ½ cup)
1/4 cup Chopped roasted pistachios
2 tbsp Chopped fresh chives

Instructions

1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
2. Fill a mixing bowl with cold water and ice cubes. Set aside.
3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.

Spring Salad with Lemon Mint Vinaigrette

Ingredients

For the vinaigrette:
1/4 cup Extra virgin olive oil
3 tbsp Fresh squeezed lemon juice
1 tbsp Honey
1 tsp Dijon mustard
1 Garlic cloves
2 tbsp Packed fresh mint leaves
1/4 tsp Salt
1/4 tsp Ground black pepper
For the salad:
2 5-ounce Packages of spring mix
1 pound Asparagus ends trimmed and cut into 1-inch pieces
4 Radishes thinly sliced
2 medium Carrots shredded
1/2 cup Frozen peas or shelled edamame thawed
1 Avocado pitted, peeled, and sliced
2 ounces Feta cheese crumbles (about ½ cup)
1/4 cup Chopped roasted pistachios
2 tbsp Chopped fresh chives

Instructions

1. Make the vinaigrette. Place olive oil, lemon juice, honey, dijon mustard, garlic, mint, salt, and ground black pepper in a blender or food processor. Blend until smooth. Taste the dressing and adjust salt and black pepper, if needed. Set dressing aside.
2. Fill a mixing bowl with cold water and ice cubes. Set aside.
3. Bring a large pot of water to a boil. Add the asparagus pieces and cook for 3 minutes or until the asparagus is bright green and crisp-tender. Drain into a colander or use a slotted spoon to transfer asparagus from the cooking water to the bowl of ice water to stop the cooking. If using a colander, transfer the drained asparagus from the colander to the ice water. Let the asparagus sit in the ice water for 2 minutes, then drain.
4. Arrange the spring mix on a salad platter or serving bowl. Top with the asparagus, sliced radishes, shredded carrots, peas or edamame, avocado slices, feta crumbles, pistachios, and chives. Serve with the vinaigrette.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-178/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-178/#img-0

Banana pineapple smoothie

Ingredients

Banana pineapple nutmeg, vanilla

Instructions

Blend together and enjoy!

Banana pineapple smoothie

Ingredients

Banana pineapple nutmeg, vanilla

Instructions

Blend together and enjoy!

Banana pineapple smoothie

Ingredients

Banana pineapple nutmeg, vanilla

Instructions

Blend together and enjoy!

Banana pineapple smoothie

Ingredients

Banana pineapple nutmeg, vanilla

Instructions

Blend together and enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-179/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-179/#img-0

Vegan Jackfruit & Sweet Potato Tinga

Ingredients

2 x 400g tins young green jackfruit
2 tbsp. olive oil
1 onion, finely chopped
1 sweet potato, peeled and coarsely grated
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1-2 tbsp chipotle paste, to taste
700 mL passata
350 mL vegetable stock
400 g tin black beans, drained and rinsed
1 tbsp. light brown soft sugar
Juice 1 lime, plus extra wedges to serve

Instructions

Drain the jackfruit and rinse well under cold running water. Using your hands, roughly shred the jackfruit and pat dry with kitchen paper.
Heat the oil in a large pan over low heat. Add the onion and sweet potato, and cook for 5min, until slightly softened. Increase heat to medium, add the jackfruit and fry for 5-7min, stirring regularly, until slightly softened.
Stir in the garlic, spices and chipotle paste. Cook for 1min, until fragrant. Add the passata, vegetable stock, black beans and some seasoning. Bring to the boil, then reduce to a simmer. Cook for 30min, stirring occasionally.
Stir in the sugar and lime juice, and check seasoning. Serve with the lime wedges for squeezing over, and with rice and guacamole on the side, if you like.

Vegan Jackfruit & Sweet Potato Tinga

Ingredients

2 x 400g tins young green jackfruit
2 tbsp. olive oil
1 onion, finely chopped
1 sweet potato, peeled and coarsely grated
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1-2 tbsp chipotle paste, to taste
700 mL passata
350 mL vegetable stock
400 g tin black beans, drained and rinsed
1 tbsp. light brown soft sugar
Juice 1 lime, plus extra wedges to serve

Instructions

Drain the jackfruit and rinse well under cold running water. Using your hands, roughly shred the jackfruit and pat dry with kitchen paper.
Heat the oil in a large pan over low heat. Add the onion and sweet potato, and cook for 5min, until slightly softened. Increase heat to medium, add the jackfruit and fry for 5-7min, stirring regularly, until slightly softened.
Stir in the garlic, spices and chipotle paste. Cook for 1min, until fragrant. Add the passata, vegetable stock, black beans and some seasoning. Bring to the boil, then reduce to a simmer. Cook for 30min, stirring occasionally.
Stir in the sugar and lime juice, and check seasoning. Serve with the lime wedges for squeezing over, and with rice and guacamole on the side, if you like.

Vegan Jackfruit & Sweet Potato Tinga

Ingredients

2 x 400g tins young green jackfruit
2 tbsp. olive oil
1 onion, finely chopped
1 sweet potato, peeled and coarsely grated
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1-2 tbsp chipotle paste, to taste
700 mL passata
350 mL vegetable stock
400 g tin black beans, drained and rinsed
1 tbsp. light brown soft sugar
Juice 1 lime, plus extra wedges to serve

Instructions

Drain the jackfruit and rinse well under cold running water. Using your hands, roughly shred the jackfruit and pat dry with kitchen paper.
Heat the oil in a large pan over low heat. Add the onion and sweet potato, and cook for 5min, until slightly softened. Increase heat to medium, add the jackfruit and fry for 5-7min, stirring regularly, until slightly softened.
Stir in the garlic, spices and chipotle paste. Cook for 1min, until fragrant. Add the passata, vegetable stock, black beans and some seasoning. Bring to the boil, then reduce to a simmer. Cook for 30min, stirring occasionally.
Stir in the sugar and lime juice, and check seasoning. Serve with the lime wedges for squeezing over, and with rice and guacamole on the side, if you like.

Vegan Jackfruit & Sweet Potato Tinga

Ingredients

2 x 400g tins young green jackfruit
2 tbsp. olive oil
1 onion, finely chopped
1 sweet potato, peeled and coarsely grated
3 garlic cloves, crushed
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. smoked paprika
1-2 tbsp chipotle paste, to taste
700 mL passata
350 mL vegetable stock
400 g tin black beans, drained and rinsed
1 tbsp. light brown soft sugar
Juice 1 lime, plus extra wedges to serve

Instructions

Drain the jackfruit and rinse well under cold running water. Using your hands, roughly shred the jackfruit and pat dry with kitchen paper.
Heat the oil in a large pan over low heat. Add the onion and sweet potato, and cook for 5min, until slightly softened. Increase heat to medium, add the jackfruit and fry for 5-7min, stirring regularly, until slightly softened.
Stir in the garlic, spices and chipotle paste. Cook for 1min, until fragrant. Add the passata, vegetable stock, black beans and some seasoning. Bring to the boil, then reduce to a simmer. Cook for 30min, stirring occasionally.
Stir in the sugar and lime juice, and check seasoning. Serve with the lime wedges for squeezing over, and with rice and guacamole on the side, if you like.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-18/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-18/#img-0

Vegetarian Haggis

Ingredients

4 potatoes, peeled and quartered
1 swede, peeled, very finely chopped (or squash)
1 teaspoon gingerroot, finely chopped
125 g porridge oats
50 g vegetable oil
1 onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped
200 g kidney beans, chopped (cooked weight)
1 tablespoon yeast extract
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons rapeseed oil
50 g walnuts, chopped
1/2 teaspoon grated nutmeg
2 teaspoons lime juice
1 tablespoon whiskey or 1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 tablespoons butter, plus
1 tablespoon cream (optional)
salt and pepper
1/2 teaspoon chopped fresh rosemary

Instructions

Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

Vegetarian Haggis

Ingredients

4 potatoes, peeled and quartered
1 swede, peeled, very finely chopped (or squash)
1 teaspoon gingerroot, finely chopped
125 g porridge oats
50 g vegetable oil
1 onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped
200 g kidney beans, chopped (cooked weight)
1 tablespoon yeast extract
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons rapeseed oil
50 g walnuts, chopped
1/2 teaspoon grated nutmeg
2 teaspoons lime juice
1 tablespoon whiskey or 1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 tablespoons butter, plus
1 tablespoon cream (optional)
salt and pepper
1/2 teaspoon chopped fresh rosemary

Instructions

Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

Vegetarian Haggis

Ingredients

4 potatoes, peeled and quartered
1 swede, peeled, very finely chopped (or squash)
1 teaspoon gingerroot, finely chopped
125 g porridge oats
50 g vegetable oil
1 onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped
200 g kidney beans, chopped (cooked weight)
1 tablespoon yeast extract
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons rapeseed oil
50 g walnuts, chopped
1/2 teaspoon grated nutmeg
2 teaspoons lime juice
1 tablespoon whiskey or 1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 tablespoons butter, plus
1 tablespoon cream (optional)
salt and pepper
1/2 teaspoon chopped fresh rosemary

Instructions

Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

Vegetarian Haggis

Ingredients

4 potatoes, peeled and quartered
1 swede, peeled, very finely chopped (or squash)
1 teaspoon gingerroot, finely chopped
125 g porridge oats
50 g vegetable oil
1 onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped
200 g kidney beans, chopped (cooked weight)
1 tablespoon yeast extract
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
2 tablespoons rapeseed oil
50 g walnuts, chopped
1/2 teaspoon grated nutmeg
2 teaspoons lime juice
1 tablespoon whiskey or 1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 tablespoons butter, plus
1 tablespoon cream (optional)
salt and pepper
1/2 teaspoon chopped fresh rosemary

Instructions

Fry the oats in 25 g vegetable oil, stirring constantly until golden brown (about 2 minutes). Empty onto a plate and keep aside.
Wipe out the frying pan, tip in further 25g vegetable oil and fry the onions, 125g swede, mushrooms and carrots until the swede is starting to soften (about 10 minutes). Add the chopped kidney beans and heat through.
Combine the stir fried vegetables with the oats, spices, juices, rapeseed oil and walnuts.
Divide the mixture into 4 ramekins. Cover each one with foil and place in a deep sided roasting tray half filled with boiling water.
Cook in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
Meanwhile cook the potatoes then mash with cream, butter and rosemary. In a separate pan, cook the remaining swede with the ginger. Mash and season with salt and pepper.
When the haggis are cooked, turn the ramekins upside down onto individual plates and serve with the mashed potato and swede.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-180/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-180/#img-0

Orange Dreamsicle Smoothie

Ingredients

1 cup 2% reduced-fat Greek yogurt
⅔ cup ice cubes
½ cup chopped peeled ripe mango, frozen
½ cup fresh orange juice
1 medium orange, peeled and sliced into segments
1 teaspoon vanilla extract

Instructions

Place all ingredients in a blender; process 1 minute or until completely smooth. Divide mixture evenly between 2 glasses.

Orange Dreamsicle Smoothie

Ingredients

1 cup 2% reduced-fat Greek yogurt
⅔ cup ice cubes
½ cup chopped peeled ripe mango, frozen
½ cup fresh orange juice
1 medium orange, peeled and sliced into segments
1 teaspoon vanilla extract

Instructions

Place all ingredients in a blender; process 1 minute or until completely smooth. Divide mixture evenly between 2 glasses.

Orange Dreamsicle Smoothie

Ingredients

1 cup 2% reduced-fat Greek yogurt
⅔ cup ice cubes
½ cup chopped peeled ripe mango, frozen
½ cup fresh orange juice
1 medium orange, peeled and sliced into segments
1 teaspoon vanilla extract

Instructions

Place all ingredients in a blender; process 1 minute or until completely smooth. Divide mixture evenly between 2 glasses.

Orange Dreamsicle Smoothie

Ingredients

1 cup 2% reduced-fat Greek yogurt
⅔ cup ice cubes
½ cup chopped peeled ripe mango, frozen
½ cup fresh orange juice
1 medium orange, peeled and sliced into segments
1 teaspoon vanilla extract

Instructions

Place all ingredients in a blender; process 1 minute or until completely smooth. Divide mixture evenly between 2 glasses.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-181/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-181/#img-0

White Bean "Chicken" Chili, Vegan

Ingredients

2 tablespoons Extra virgin olive oil
1 large Vidalia onion finely chopped
4 ribs Celery finely chopped
1 each Yellow bell pepper seeds removed and chopped
1 each Jalapeno pepper OPTIONAL
5 cloves Garlic minced
4 15oz cans Great Northern white beans drained and rinsed well
1 quart Vegetable broth
5 cups Water OPTIONAL depending on thickness desired
3 tablespoons Cumin
1 tablespoon Sea Salt to taste, less is fine
1 teaspoon Oregano dried, ground
1 teaspoon Sage dried, ground
1 teaspoon Parsley dried, ground
1/4 teaspoon White pepper
16 ounces Jack fruit, in water drained well and shredded
1/4 cup cornmeal + 6 T water stirred until smooth
1/2 cup Cilantro chopped

Instructions

1. Heat the 2T olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften - approximately 5 minutes.
2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
3. Add the garlic and cook for 2 minutes. Add the beans, the ground cumin, ground oregano, ground sage, ground parsley, and white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
4. Add the broth, up to 5 cups of water (optional and up to any amount for thickness desired) and stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes, stirring occasionally. Reduce heat if the bottom begins to scorch.
5. Add the cornmeal and water mixture and salt and pepper to taste. Stir well. Cook for another 15 minutes or until the chili thickens, 6. Add the cilantro and stir. Serve hot.
7. Top with cubed avocado if desired.

White Bean "Chicken" Chili, Vegan

Ingredients

2 tablespoons Extra virgin olive oil
1 large Vidalia onion finely chopped
4 ribs Celery finely chopped
1 each Yellow bell pepper seeds removed and chopped
1 each Jalapeno pepper OPTIONAL
5 cloves Garlic minced
4 15oz cans Great Northern white beans drained and rinsed well
1 quart Vegetable broth
5 cups Water OPTIONAL depending on thickness desired
3 tablespoons Cumin
1 tablespoon Sea Salt to taste, less is fine
1 teaspoon Oregano dried, ground
1 teaspoon Sage dried, ground
1 teaspoon Parsley dried, ground
1/4 teaspoon White pepper
16 ounces Jack fruit, in water drained well and shredded
1/4 cup cornmeal + 6 T water stirred until smooth
1/2 cup Cilantro chopped

Instructions

1. Heat the 2T olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften - approximately 5 minutes.
2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
3. Add the garlic and cook for 2 minutes. Add the beans, the ground cumin, ground oregano, ground sage, ground parsley, and white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
4. Add the broth, up to 5 cups of water (optional and up to any amount for thickness desired) and stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes, stirring occasionally. Reduce heat if the bottom begins to scorch.
5. Add the cornmeal and water mixture and salt and pepper to taste. Stir well. Cook for another 15 minutes or until the chili thickens, 6. Add the cilantro and stir. Serve hot.
7. Top with cubed avocado if desired.

White Bean "Chicken" Chili, Vegan

Ingredients

2 tablespoons Extra virgin olive oil
1 large Vidalia onion finely chopped
4 ribs Celery finely chopped
1 each Yellow bell pepper seeds removed and chopped
1 each Jalapeno pepper OPTIONAL
5 cloves Garlic minced
4 15oz cans Great Northern white beans drained and rinsed well
1 quart Vegetable broth
5 cups Water OPTIONAL depending on thickness desired
3 tablespoons Cumin
1 tablespoon Sea Salt to taste, less is fine
1 teaspoon Oregano dried, ground
1 teaspoon Sage dried, ground
1 teaspoon Parsley dried, ground
1/4 teaspoon White pepper
16 ounces Jack fruit, in water drained well and shredded
1/4 cup cornmeal + 6 T water stirred until smooth
1/2 cup Cilantro chopped

Instructions

1. Heat the 2T olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften - approximately 5 minutes.
2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
3. Add the garlic and cook for 2 minutes. Add the beans, the ground cumin, ground oregano, ground sage, ground parsley, and white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
4. Add the broth, up to 5 cups of water (optional and up to any amount for thickness desired) and stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes, stirring occasionally. Reduce heat if the bottom begins to scorch.
5. Add the cornmeal and water mixture and salt and pepper to taste. Stir well. Cook for another 15 minutes or until the chili thickens, 6. Add the cilantro and stir. Serve hot.
7. Top with cubed avocado if desired.

White Bean "Chicken" Chili, Vegan

Ingredients

2 tablespoons Extra virgin olive oil
1 large Vidalia onion finely chopped
4 ribs Celery finely chopped
1 each Yellow bell pepper seeds removed and chopped
1 each Jalapeno pepper OPTIONAL
5 cloves Garlic minced
4 15oz cans Great Northern white beans drained and rinsed well
1 quart Vegetable broth
5 cups Water OPTIONAL depending on thickness desired
3 tablespoons Cumin
1 tablespoon Sea Salt to taste, less is fine
1 teaspoon Oregano dried, ground
1 teaspoon Sage dried, ground
1 teaspoon Parsley dried, ground
1/4 teaspoon White pepper
16 ounces Jack fruit, in water drained well and shredded
1/4 cup cornmeal + 6 T water stirred until smooth
1/2 cup Cilantro chopped

Instructions

1. Heat the 2T olive oil in a large stock pot on medium-high heat. When the oil is hot, add the onions and celery and cook until they begin to soften - approximately 5 minutes.
2. Add the jackfruit, bell and jalapeno peppers and cook for approximately 5 minutes, or until softened. Stir occasionally.
3. Add the garlic and cook for 2 minutes. Add the beans, the ground cumin, ground oregano, ground sage, ground parsley, and white pepper, and stir. Cook for 2 minutes so the spices release their oil. This creates the best flavor.
4. Add the broth, up to 5 cups of water (optional and up to any amount for thickness desired) and stir until combined. Bring to a boil and then reduce the heat to low. Cook for 45 minutes, stirring occasionally. Reduce heat if the bottom begins to scorch.
5. Add the cornmeal and water mixture and salt and pepper to taste. Stir well. Cook for another 15 minutes or until the chili thickens, 6. Add the cilantro and stir. Serve hot.
7. Top with cubed avocado if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-182/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-182/#img-0

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

Power Breakfast Smoothie

Ingredients

2 medium bananas roughly chopped
2 cups fresh spinach roughly chopped
1 medium red delicious apple skinned and roughly chopped
1 cup Skim milk

Instructions

In a blender, combine bananas, spinach, apple, and skim milk, and blend until smooth.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-183/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-183/#img-0

Pho (Keto, Vegan , Gluten Free)

Ingredients

8 cups veggie broth
2 cups water
1 medium white onion chopped
1 bunch scallions white parts, chopped
6 large garrlic cloves crushed (Not minced)
4 whole star anise pods
2 inch piece of fresh ginger peeled and thinly sliced
1 stick Cinnamon
4 whole Cloves
1 teaspoon black peppercorn
1 tablespoon sugar
2 teaspoon siracha
1/2 pound Noodles
1 bunch Scallions green parts
1 bunch cilantro chopped
15 whole Fresh basil chopped
1 cup Mint leaves chopped
2 whole Jalapeno Pepper chopped
1 whole Lime wedged
Siracha (or similar)
1 block Extra firm Tofu
1 bunch Mushrooms

Instructions

Directions
• In a large stockpot, pour in broth and water, and bring to a boil
• Add onion, white parts of scallions, garlic, star anise, ginger, cinnamon, cloves, peppercorns, sugar, siracha
• Reduce the heat and simmer for 30 minutes.
• Cook the rice noodles using instructions on noodle package, drain and set aside
Serving
• Drain, season (salt and pepper and cayenne) and fry the Tofu over oil in pan, set aside
• Season (salt and pepper) mushrooms and saute in pan with oil., set aside
• Line all the garnishes on the table so that everyone can access
• Put desired amount of noodle in a bowl
• Using a strainer and ladle. Ladle desired amount of broth through the strainer and into the bowl over the noodles
• Let everyone put desired garnishes on top

Pho (Keto, Vegan , Gluten Free)

Ingredients

8 cups veggie broth
2 cups water
1 medium white onion chopped
1 bunch scallions white parts, chopped
6 large garrlic cloves crushed (Not minced)
4 whole star anise pods
2 inch piece of fresh ginger peeled and thinly sliced
1 stick Cinnamon
4 whole Cloves
1 teaspoon black peppercorn
1 tablespoon sugar
2 teaspoon siracha
1/2 pound Noodles
1 bunch Scallions green parts
1 bunch cilantro chopped
15 whole Fresh basil chopped
1 cup Mint leaves chopped
2 whole Jalapeno Pepper chopped
1 whole Lime wedged
Siracha (or similar)
1 block Extra firm Tofu
1 bunch Mushrooms

Instructions

Directions
• In a large stockpot, pour in broth and water, and bring to a boil
• Add onion, white parts of scallions, garlic, star anise, ginger, cinnamon, cloves, peppercorns, sugar, siracha
• Reduce the heat and simmer for 30 minutes.
• Cook the rice noodles using instructions on noodle package, drain and set aside
Serving
• Drain, season (salt and pepper and cayenne) and fry the Tofu over oil in pan, set aside
• Season (salt and pepper) mushrooms and saute in pan with oil., set aside
• Line all the garnishes on the table so that everyone can access
• Put desired amount of noodle in a bowl
• Using a strainer and ladle. Ladle desired amount of broth through the strainer and into the bowl over the noodles
• Let everyone put desired garnishes on top

Pho (Keto, Vegan , Gluten Free)

Ingredients

8 cups veggie broth
2 cups water
1 medium white onion chopped
1 bunch scallions white parts, chopped
6 large garrlic cloves crushed (Not minced)
4 whole star anise pods
2 inch piece of fresh ginger peeled and thinly sliced
1 stick Cinnamon
4 whole Cloves
1 teaspoon black peppercorn
1 tablespoon sugar
2 teaspoon siracha
1/2 pound Noodles
1 bunch Scallions green parts
1 bunch cilantro chopped
15 whole Fresh basil chopped
1 cup Mint leaves chopped
2 whole Jalapeno Pepper chopped
1 whole Lime wedged
Siracha (or similar)
1 block Extra firm Tofu
1 bunch Mushrooms

Instructions

Directions
• In a large stockpot, pour in broth and water, and bring to a boil
• Add onion, white parts of scallions, garlic, star anise, ginger, cinnamon, cloves, peppercorns, sugar, siracha
• Reduce the heat and simmer for 30 minutes.
• Cook the rice noodles using instructions on noodle package, drain and set aside
Serving
• Drain, season (salt and pepper and cayenne) and fry the Tofu over oil in pan, set aside
• Season (salt and pepper) mushrooms and saute in pan with oil., set aside
• Line all the garnishes on the table so that everyone can access
• Put desired amount of noodle in a bowl
• Using a strainer and ladle. Ladle desired amount of broth through the strainer and into the bowl over the noodles
• Let everyone put desired garnishes on top

Pho (Keto, Vegan , Gluten Free)

Ingredients

8 cups veggie broth
2 cups water
1 medium white onion chopped
1 bunch scallions white parts, chopped
6 large garrlic cloves crushed (Not minced)
4 whole star anise pods
2 inch piece of fresh ginger peeled and thinly sliced
1 stick Cinnamon
4 whole Cloves
1 teaspoon black peppercorn
1 tablespoon sugar
2 teaspoon siracha
1/2 pound Noodles
1 bunch Scallions green parts
1 bunch cilantro chopped
15 whole Fresh basil chopped
1 cup Mint leaves chopped
2 whole Jalapeno Pepper chopped
1 whole Lime wedged
Siracha (or similar)
1 block Extra firm Tofu
1 bunch Mushrooms

Instructions

Directions
• In a large stockpot, pour in broth and water, and bring to a boil
• Add onion, white parts of scallions, garlic, star anise, ginger, cinnamon, cloves, peppercorns, sugar, siracha
• Reduce the heat and simmer for 30 minutes.
• Cook the rice noodles using instructions on noodle package, drain and set aside
Serving
• Drain, season (salt and pepper and cayenne) and fry the Tofu over oil in pan, set aside
• Season (salt and pepper) mushrooms and saute in pan with oil., set aside
• Line all the garnishes on the table so that everyone can access
• Put desired amount of noodle in a bowl
• Using a strainer and ladle. Ladle desired amount of broth through the strainer and into the bowl over the noodles
• Let everyone put desired garnishes on top

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-184/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-184/#img-0

Strawberry Dream Cake

Ingredients

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

Strawberry Dream Cake

Ingredients

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

Strawberry Dream Cake

Ingredients

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

Strawberry Dream Cake

Ingredients

CAKE LAYERS
Shortening
Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries
DREAMY WHIPPED FROSTING
1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Instructions

Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.
Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.
Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.
Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.
Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.
Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.
Spoon about 1 1/2 cups frosting into a ziplock plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.
Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-185/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-185/#img-0

Rum baba with poached pears and ginger ice cream

Ingredients

45ml of semi-skimmed milk
25g of fresh yeast
335g of plain flour
45g of caster sugar
1 pinch of salt
5 eggs
110g of butter, chilled
190g of caster sugar
450ml of dessert wine
150ml of orange juice
1 1/2 lemons, juiced
3 conference pears
caster sugar for dusting
250ml of semi-skimmed milk
125ml of double cream
1/2 tbsp of ground ginger
50g of stem ginger, chopped
1 vanilla pod
3 egg yolks
50g of caster sugar
175g of sugar
275ml of water
125ml of dark rum

Instructions

To make the ginger ice cream, put the milk, double cream, ground ginger, stem ginger and vanilla pod in a heavy saucepan and bring to the boil. Remove from the heat and infuse for 1 hour. Pour through a fine sieve
Cream the egg yolks and sugar together. Pour the flavoured cream onto the sugar and egg yolks, then return the mix to the saucepan
Heat gently, stirring occasionally until the mix reaches 81°C or coats the back of a spoon. Cool to room temperature. Pour the mix into an ice cream machine and churn. Freeze until needed
To make the baba, warm the milk and stir in the yeast to dissolve. Combine the flour, sugar, salt and yeast mixture into the bowl of a mixer. Using the dough hook, mix on a medium speed to form a dough
Add the eggs one at a time with the mixer running until they are fully incorporated. Tip the dough into a bowl. Cut the butter into 2cm dice and put over the dough
Cover with cling film and leave at room temperature to double in size
To make the rum syrup, bring the sugar and 175ml of water to a simmer in a heavy saucepan, stirring until the sugar has dissolved, then bring to the boil
Mix the syrup, rum and 100ml of water and bring to the boil. Remove from the heat and leave at room temperature
To make the spiced poached pears peel the pears. Place with all the rest of the ingredients in a heavy saucepan and bring to the boil. Remove from the heat and leave the pears to cool in the cooking liquor
Once cool, slice into 8 wedges and remove the core. Sprinkle the wedges with a little caster sugar and caramelise with a blowtorch
Once the dough has doubled in size, beat the butter thoroughly into the dough with the mixer. Spoon into a piping bag fitted with a 1-2cm nozzle
Pipe into 8 buttered dariole moulds, 5cm across the base and 5cm high. Half fill the moulds. Let the mix prove again in the moulds until it doubles in size
Preheat the oven to 180°C/Gas mark 4. Bake the babas for 12 minutes or until cooked through. Remove the cooked babas from the moulds and tip them into the rum syrup for 5-10 minutes
To plate, slice a soaked baba in half and place overlapping on the right side of the serving plate. Arrange three caramelised pear wedges to the left of the baba and top with a ball of ginger ice cream
Serve extra rum syrup in a small jug

Rum baba with poached pears and ginger ice cream

Ingredients

45ml of semi-skimmed milk
25g of fresh yeast
335g of plain flour
45g of caster sugar
1 pinch of salt
5 eggs
110g of butter, chilled
190g of caster sugar
450ml of dessert wine
150ml of orange juice
1 1/2 lemons, juiced
3 conference pears
caster sugar for dusting
250ml of semi-skimmed milk
125ml of double cream
1/2 tbsp of ground ginger
50g of stem ginger, chopped
1 vanilla pod
3 egg yolks
50g of caster sugar
175g of sugar
275ml of water
125ml of dark rum

Instructions

To make the ginger ice cream, put the milk, double cream, ground ginger, stem ginger and vanilla pod in a heavy saucepan and bring to the boil. Remove from the heat and infuse for 1 hour. Pour through a fine sieve
Cream the egg yolks and sugar together. Pour the flavoured cream onto the sugar and egg yolks, then return the mix to the saucepan
Heat gently, stirring occasionally until the mix reaches 81°C or coats the back of a spoon. Cool to room temperature. Pour the mix into an ice cream machine and churn. Freeze until needed
To make the baba, warm the milk and stir in the yeast to dissolve. Combine the flour, sugar, salt and yeast mixture into the bowl of a mixer. Using the dough hook, mix on a medium speed to form a dough
Add the eggs one at a time with the mixer running until they are fully incorporated. Tip the dough into a bowl. Cut the butter into 2cm dice and put over the dough
Cover with cling film and leave at room temperature to double in size
To make the rum syrup, bring the sugar and 175ml of water to a simmer in a heavy saucepan, stirring until the sugar has dissolved, then bring to the boil
Mix the syrup, rum and 100ml of water and bring to the boil. Remove from the heat and leave at room temperature
To make the spiced poached pears peel the pears. Place with all the rest of the ingredients in a heavy saucepan and bring to the boil. Remove from the heat and leave the pears to cool in the cooking liquor
Once cool, slice into 8 wedges and remove the core. Sprinkle the wedges with a little caster sugar and caramelise with a blowtorch
Once the dough has doubled in size, beat the butter thoroughly into the dough with the mixer. Spoon into a piping bag fitted with a 1-2cm nozzle
Pipe into 8 buttered dariole moulds, 5cm across the base and 5cm high. Half fill the moulds. Let the mix prove again in the moulds until it doubles in size
Preheat the oven to 180°C/Gas mark 4. Bake the babas for 12 minutes or until cooked through. Remove the cooked babas from the moulds and tip them into the rum syrup for 5-10 minutes
To plate, slice a soaked baba in half and place overlapping on the right side of the serving plate. Arrange three caramelised pear wedges to the left of the baba and top with a ball of ginger ice cream
Serve extra rum syrup in a small jug

Rum baba with poached pears and ginger ice cream

Ingredients

45ml of semi-skimmed milk
25g of fresh yeast
335g of plain flour
45g of caster sugar
1 pinch of salt
5 eggs
110g of butter, chilled
190g of caster sugar
450ml of dessert wine
150ml of orange juice
1 1/2 lemons, juiced
3 conference pears
caster sugar for dusting
250ml of semi-skimmed milk
125ml of double cream
1/2 tbsp of ground ginger
50g of stem ginger, chopped
1 vanilla pod
3 egg yolks
50g of caster sugar
175g of sugar
275ml of water
125ml of dark rum

Instructions

To make the ginger ice cream, put the milk, double cream, ground ginger, stem ginger and vanilla pod in a heavy saucepan and bring to the boil. Remove from the heat and infuse for 1 hour. Pour through a fine sieve
Cream the egg yolks and sugar together. Pour the flavoured cream onto the sugar and egg yolks, then return the mix to the saucepan
Heat gently, stirring occasionally until the mix reaches 81°C or coats the back of a spoon. Cool to room temperature. Pour the mix into an ice cream machine and churn. Freeze until needed
To make the baba, warm the milk and stir in the yeast to dissolve. Combine the flour, sugar, salt and yeast mixture into the bowl of a mixer. Using the dough hook, mix on a medium speed to form a dough
Add the eggs one at a time with the mixer running until they are fully incorporated. Tip the dough into a bowl. Cut the butter into 2cm dice and put over the dough
Cover with cling film and leave at room temperature to double in size
To make the rum syrup, bring the sugar and 175ml of water to a simmer in a heavy saucepan, stirring until the sugar has dissolved, then bring to the boil
Mix the syrup, rum and 100ml of water and bring to the boil. Remove from the heat and leave at room temperature
To make the spiced poached pears peel the pears. Place with all the rest of the ingredients in a heavy saucepan and bring to the boil. Remove from the heat and leave the pears to cool in the cooking liquor
Once cool, slice into 8 wedges and remove the core. Sprinkle the wedges with a little caster sugar and caramelise with a blowtorch
Once the dough has doubled in size, beat the butter thoroughly into the dough with the mixer. Spoon into a piping bag fitted with a 1-2cm nozzle
Pipe into 8 buttered dariole moulds, 5cm across the base and 5cm high. Half fill the moulds. Let the mix prove again in the moulds until it doubles in size
Preheat the oven to 180°C/Gas mark 4. Bake the babas for 12 minutes or until cooked through. Remove the cooked babas from the moulds and tip them into the rum syrup for 5-10 minutes
To plate, slice a soaked baba in half and place overlapping on the right side of the serving plate. Arrange three caramelised pear wedges to the left of the baba and top with a ball of ginger ice cream
Serve extra rum syrup in a small jug

Rum baba with poached pears and ginger ice cream

Ingredients

45ml of semi-skimmed milk
25g of fresh yeast
335g of plain flour
45g of caster sugar
1 pinch of salt
5 eggs
110g of butter, chilled
190g of caster sugar
450ml of dessert wine
150ml of orange juice
1 1/2 lemons, juiced
3 conference pears
caster sugar for dusting
250ml of semi-skimmed milk
125ml of double cream
1/2 tbsp of ground ginger
50g of stem ginger, chopped
1 vanilla pod
3 egg yolks
50g of caster sugar
175g of sugar
275ml of water
125ml of dark rum

Instructions

To make the ginger ice cream, put the milk, double cream, ground ginger, stem ginger and vanilla pod in a heavy saucepan and bring to the boil. Remove from the heat and infuse for 1 hour. Pour through a fine sieve
Cream the egg yolks and sugar together. Pour the flavoured cream onto the sugar and egg yolks, then return the mix to the saucepan
Heat gently, stirring occasionally until the mix reaches 81°C or coats the back of a spoon. Cool to room temperature. Pour the mix into an ice cream machine and churn. Freeze until needed
To make the baba, warm the milk and stir in the yeast to dissolve. Combine the flour, sugar, salt and yeast mixture into the bowl of a mixer. Using the dough hook, mix on a medium speed to form a dough
Add the eggs one at a time with the mixer running until they are fully incorporated. Tip the dough into a bowl. Cut the butter into 2cm dice and put over the dough
Cover with cling film and leave at room temperature to double in size
To make the rum syrup, bring the sugar and 175ml of water to a simmer in a heavy saucepan, stirring until the sugar has dissolved, then bring to the boil
Mix the syrup, rum and 100ml of water and bring to the boil. Remove from the heat and leave at room temperature
To make the spiced poached pears peel the pears. Place with all the rest of the ingredients in a heavy saucepan and bring to the boil. Remove from the heat and leave the pears to cool in the cooking liquor
Once cool, slice into 8 wedges and remove the core. Sprinkle the wedges with a little caster sugar and caramelise with a blowtorch
Once the dough has doubled in size, beat the butter thoroughly into the dough with the mixer. Spoon into a piping bag fitted with a 1-2cm nozzle
Pipe into 8 buttered dariole moulds, 5cm across the base and 5cm high. Half fill the moulds. Let the mix prove again in the moulds until it doubles in size
Preheat the oven to 180°C/Gas mark 4. Bake the babas for 12 minutes or until cooked through. Remove the cooked babas from the moulds and tip them into the rum syrup for 5-10 minutes
To plate, slice a soaked baba in half and place overlapping on the right side of the serving plate. Arrange three caramelised pear wedges to the left of the baba and top with a ball of ginger ice cream
Serve extra rum syrup in a small jug

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-186/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-186/#img-0

Baked tomato, gruyère & potato gratin

Ingredients

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Instructions

Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Baked tomato, gruyère & potato gratin

Ingredients

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Instructions

Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Baked tomato, gruyère & potato gratin

Ingredients

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Instructions

Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Baked tomato, gruyère & potato gratin

Ingredients

a few knobs of butter , plus extra for greasing
4-5 thyme sprigs
200g gruyère , grated
100g parmesan (or vegetarian alternative), finely grated
500ml pot double cream
300ml vegetable or chicken stock
1 ½kg large potatoes , thinly sliced (on a mandolin if you have one)
8 round shallots or 4 banana shallots, thinly sliced
3 fat garlic cloves , finely chopped
100g walnuts , chopped
650g mixed tomatoes , sliced
5 tbsp dried breadcrumbs

Instructions

Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you’ve layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-187/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-187/#img-0

Super Bowl Chili - Vegan

Ingredients

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Instructions

In a stock pot, heat canola oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Next add bell pepper and garlic, stir until fragrant.
Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
Bring to a boil and let simmer for 15-20 minutes.
Add 1-2 cans of beans (your choice) and stir to combine.
Simmer another 5-10 minutes and serve!

Super Bowl Chili - Vegan

Ingredients

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Instructions

In a stock pot, heat canola oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Next add bell pepper and garlic, stir until fragrant.
Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
Bring to a boil and let simmer for 15-20 minutes.
Add 1-2 cans of beans (your choice) and stir to combine.
Simmer another 5-10 minutes and serve!

Super Bowl Chili - Vegan

Ingredients

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Instructions

In a stock pot, heat canola oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Next add bell pepper and garlic, stir until fragrant.
Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
Bring to a boil and let simmer for 15-20 minutes.
Add 1-2 cans of beans (your choice) and stir to combine.
Simmer another 5-10 minutes and serve!

Super Bowl Chili - Vegan

Ingredients

1 -2 tablespoon canola oil
1 onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 teaspoon coriander seed, toasted and ground
1 tablespoon cumin seed, toasted and ground
2 tablespoons chili powder, medium hot
1 teaspoon oregano
1 teaspoon southwest seasoning (pampered chef)
1 cup textured vegetable protein
1 (10 ounce) can enchilada sauce, medium hot
1 (28 ounce) can diced tomatoes
1 (14 1/2 ounce) can black beans

Instructions

In a stock pot, heat canola oil over medium heat.
Add chopped onion and saute 3-4 minutes.
Next add bell pepper and garlic, stir until fragrant.
Next add toasted spices, chilli powder, oregano, southwest seasoning, if using and salt and pepper to taste.
Add the textured vegetable protein, stir to quickly coat with all the yummy toasted spices.
Pan will dry out quickly, so have the can of enchilada sauce ready and add to pan.
Stir to let tvp begin to absorb the liquid, then add the can of diced tomatoes.
Bring to a boil and let simmer for 15-20 minutes.
Add 1-2 cans of beans (your choice) and stir to combine.
Simmer another 5-10 minutes and serve!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-188/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-188/#img-0

Easy Vegan Ratatouille

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 bay leaf
4 tablespoons dry red wine
1/2 cup tomato juice
4 to 5 cloves garlic, crushed
1 tablespoon dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 dash ground rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 eggplant, cut into small cubes
2 large tomatoes, cut into eighths
5 tablespoons tomato paste

Instructions

Gather the ingredients.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion until translucent, about 5 to 7 minutes.
Add the bay leaf, red wine, and tomato juice and stir to combine well.
Then add the garlic, basil, marjoram, oregano, rosemary, salt, and pepper and mix until well blended. Cover the saucepan and allow to simmer for 10 minutes over low heat.
Add the zucchini and the green and red bell peppers, stir well, cover, and simmer for another 5 minutes.
Add the eggplant, tomatoes, and tomato paste and stir again to combine everything together well. Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally.
Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy. Serve your vegan ratatouille over rice or pasta with French bread. This vegetarian and vegan ratatouille recipe is reprinted with permission from " The Compassionate Cook Cookbook ."

Easy Vegan Ratatouille

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 bay leaf
4 tablespoons dry red wine
1/2 cup tomato juice
4 to 5 cloves garlic, crushed
1 tablespoon dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 dash ground rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 eggplant, cut into small cubes
2 large tomatoes, cut into eighths
5 tablespoons tomato paste

Instructions

Gather the ingredients.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion until translucent, about 5 to 7 minutes.
Add the bay leaf, red wine, and tomato juice and stir to combine well.
Then add the garlic, basil, marjoram, oregano, rosemary, salt, and pepper and mix until well blended. Cover the saucepan and allow to simmer for 10 minutes over low heat.
Add the zucchini and the green and red bell peppers, stir well, cover, and simmer for another 5 minutes.
Add the eggplant, tomatoes, and tomato paste and stir again to combine everything together well. Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally.
Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy. Serve your vegan ratatouille over rice or pasta with French bread. This vegetarian and vegan ratatouille recipe is reprinted with permission from " The Compassionate Cook Cookbook ."

Easy Vegan Ratatouille

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 bay leaf
4 tablespoons dry red wine
1/2 cup tomato juice
4 to 5 cloves garlic, crushed
1 tablespoon dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 dash ground rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 eggplant, cut into small cubes
2 large tomatoes, cut into eighths
5 tablespoons tomato paste

Instructions

Gather the ingredients.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion until translucent, about 5 to 7 minutes.
Add the bay leaf, red wine, and tomato juice and stir to combine well.
Then add the garlic, basil, marjoram, oregano, rosemary, salt, and pepper and mix until well blended. Cover the saucepan and allow to simmer for 10 minutes over low heat.
Add the zucchini and the green and red bell peppers, stir well, cover, and simmer for another 5 minutes.
Add the eggplant, tomatoes, and tomato paste and stir again to combine everything together well. Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally.
Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy. Serve your vegan ratatouille over rice or pasta with French bread. This vegetarian and vegan ratatouille recipe is reprinted with permission from " The Compassionate Cook Cookbook ."

Easy Vegan Ratatouille

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 bay leaf
4 tablespoons dry red wine
1/2 cup tomato juice
4 to 5 cloves garlic, crushed
1 tablespoon dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1 dash ground rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 eggplant, cut into small cubes
2 large tomatoes, cut into eighths
5 tablespoons tomato paste

Instructions

Gather the ingredients.
Heat the olive oil in a large saucepan over medium heat. Sauté the onion until translucent, about 5 to 7 minutes.
Add the bay leaf, red wine, and tomato juice and stir to combine well.
Then add the garlic, basil, marjoram, oregano, rosemary, salt, and pepper and mix until well blended. Cover the saucepan and allow to simmer for 10 minutes over low heat.
Add the zucchini and the green and red bell peppers, stir well, cover, and simmer for another 5 minutes.
Add the eggplant, tomatoes, and tomato paste and stir again to combine everything together well. Cover the pan and continue to simmer until the vegetables are tender, about 8 more minutes, stirring occasionally.
Once the veggies are tender and cooked, remove the pan from the heat immediately to make sure the vegetables don't overcook and become soggy. Serve your vegan ratatouille over rice or pasta with French bread. This vegetarian and vegan ratatouille recipe is reprinted with permission from " The Compassionate Cook Cookbook ."

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-189/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-189/#img-0

Edamame Salad (Offbeat #1)

Ingredients

1 lb frozen edamame
2 cucumbers diced
4 plum tomatoes diced
1 tablespoon fresh mint
1/2 head medium green cabbage cored and julienned
1/2 cup Lemon Juice
2 tablespoon Soy sauce
2 tablespoon Cilantro chopped
1 tablespoon black pepper
1 tablespoon fresh ginger crushed
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/2 tablespoon cumin
1/3 tablespoon coriander
1/4 tablespoon cardamom
1/4 tablespoon cinnamon
1/2 tablespoon ginger
1 teaspoon garam masala
1 teaspoon chili powder
1/2 cup olive oil

Instructions

For the Edamame:
1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside
For the Dressing:
1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste
For the Salad:
1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and vinaigrette
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day

Edamame Salad (Offbeat #1)

Ingredients

1 lb frozen edamame
2 cucumbers diced
4 plum tomatoes diced
1 tablespoon fresh mint
1/2 head medium green cabbage cored and julienned
1/2 cup Lemon Juice
2 tablespoon Soy sauce
2 tablespoon Cilantro chopped
1 tablespoon black pepper
1 tablespoon fresh ginger crushed
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/2 tablespoon cumin
1/3 tablespoon coriander
1/4 tablespoon cardamom
1/4 tablespoon cinnamon
1/2 tablespoon ginger
1 teaspoon garam masala
1 teaspoon chili powder
1/2 cup olive oil

Instructions

For the Edamame:
1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside
For the Dressing:
1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste
For the Salad:
1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and vinaigrette
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day

Edamame Salad (Offbeat #1)

Ingredients

1 lb frozen edamame
2 cucumbers diced
4 plum tomatoes diced
1 tablespoon fresh mint
1/2 head medium green cabbage cored and julienned
1/2 cup Lemon Juice
2 tablespoon Soy sauce
2 tablespoon Cilantro chopped
1 tablespoon black pepper
1 tablespoon fresh ginger crushed
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/2 tablespoon cumin
1/3 tablespoon coriander
1/4 tablespoon cardamom
1/4 tablespoon cinnamon
1/2 tablespoon ginger
1 teaspoon garam masala
1 teaspoon chili powder
1/2 cup olive oil

Instructions

For the Edamame:
1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside
For the Dressing:
1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste
For the Salad:
1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and vinaigrette
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day

Edamame Salad (Offbeat #1)

Ingredients

1 lb frozen edamame
2 cucumbers diced
4 plum tomatoes diced
1 tablespoon fresh mint
1/2 head medium green cabbage cored and julienned
1/2 cup Lemon Juice
2 tablespoon Soy sauce
2 tablespoon Cilantro chopped
1 tablespoon black pepper
1 tablespoon fresh ginger crushed
1 tablespoon garlic powder
1/2 tablespoon kosher salt
1/2 tablespoon cumin
1/3 tablespoon coriander
1/4 tablespoon cardamom
1/4 tablespoon cinnamon
1/2 tablespoon ginger
1 teaspoon garam masala
1 teaspoon chili powder
1/2 cup olive oil

Instructions

For the Edamame:
1. Fill a medium pot with 2 quarts of water and bring to a boil. Add the edamame and turn off the heat. Leave in the hot water for 5 minutes or until it is soft and has lost its raw flavor
2. Strain and put into a large bowl
3. Set aside
For the Dressing:
1. In a separate, large bowl, whisk together the lemon juice, soy sauce, chopped cilantro, black pepper, crushed ginger, minced garlic, garlic powder, salt, cumin, coriander, cardamom, cinnamon, ginger powder, garam masala, chilli powder, olive oil
2. Add olive olive oil and mix to emulsion
3. Season to taste
For the Salad:
1. In bowl of edamame and add cabbage, tomato, cucumber, mint, and vinaigrette
2. Mix thoroughly and season to taste
3. Store at room temperature in a sealed container for up to one day

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-19/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-19/#img-0

Jamaican Red Snapper With Vegetables Recipe

Ingredients

2 lbs whole snappers, cleaned and scaled
(or substitute 1.5lb snapper fillets)
1/2 cup fresh lime juice
Salt & freshly ground black pepper
1/2 cup olive oil
1 large onion, thinly sliced
1 teaspoon fresh thyme
(or substitute 1/2 teaspoon dried thyme)
1/2 teaspoon fresh oregano
1 bay leaf, crumbled
1 medium onion, diced
3 carrots, peeled and sliced
8 oz calaloo or spinach, washed w/tough stems discarded
2 cloves garlic, minced
1 scotch bonnet or jalapeno chili, deseeded and minced
1 tablespoon chopped fresh parsley

Instructions

Step 1: Rub the fish inside and out with the lime juice, season it with salt and pepper, and set aside to marinate.
Step 2: Pour 6 tablespoons of the olive oil into a large roasting pan or baking dish and arrange the onion slices on the bottom of the pan. Sprinkle them with thyme, oregano, and bay leaf and additional salt and pepper.
Step 3: Drain the fish, saving the lime juice; pour the preserved lime juice over the onions in the pan. Place the snapper on top of the bed of onions.
Step 4: Heat the oven to 400F
Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and saute all of the remaining ingredients for 3 minutes.
Step 6: Place the sauteed vegetables around the fish and bake, uncovered, until the fish flakes easily when tested with a fork (about 20 to 30 minutes).

Jamaican Red Snapper With Vegetables Recipe

Ingredients

2 lbs whole snappers, cleaned and scaled
(or substitute 1.5lb snapper fillets)
1/2 cup fresh lime juice
Salt & freshly ground black pepper
1/2 cup olive oil
1 large onion, thinly sliced
1 teaspoon fresh thyme
(or substitute 1/2 teaspoon dried thyme)
1/2 teaspoon fresh oregano
1 bay leaf, crumbled
1 medium onion, diced
3 carrots, peeled and sliced
8 oz calaloo or spinach, washed w/tough stems discarded
2 cloves garlic, minced
1 scotch bonnet or jalapeno chili, deseeded and minced
1 tablespoon chopped fresh parsley

Instructions

Step 1: Rub the fish inside and out with the lime juice, season it with salt and pepper, and set aside to marinate.
Step 2: Pour 6 tablespoons of the olive oil into a large roasting pan or baking dish and arrange the onion slices on the bottom of the pan. Sprinkle them with thyme, oregano, and bay leaf and additional salt and pepper.
Step 3: Drain the fish, saving the lime juice; pour the preserved lime juice over the onions in the pan. Place the snapper on top of the bed of onions.
Step 4: Heat the oven to 400F
Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and saute all of the remaining ingredients for 3 minutes.
Step 6: Place the sauteed vegetables around the fish and bake, uncovered, until the fish flakes easily when tested with a fork (about 20 to 30 minutes).

Jamaican Red Snapper With Vegetables Recipe

Ingredients

2 lbs whole snappers, cleaned and scaled
(or substitute 1.5lb snapper fillets)
1/2 cup fresh lime juice
Salt & freshly ground black pepper
1/2 cup olive oil
1 large onion, thinly sliced
1 teaspoon fresh thyme
(or substitute 1/2 teaspoon dried thyme)
1/2 teaspoon fresh oregano
1 bay leaf, crumbled
1 medium onion, diced
3 carrots, peeled and sliced
8 oz calaloo or spinach, washed w/tough stems discarded
2 cloves garlic, minced
1 scotch bonnet or jalapeno chili, deseeded and minced
1 tablespoon chopped fresh parsley

Instructions

Step 1: Rub the fish inside and out with the lime juice, season it with salt and pepper, and set aside to marinate.
Step 2: Pour 6 tablespoons of the olive oil into a large roasting pan or baking dish and arrange the onion slices on the bottom of the pan. Sprinkle them with thyme, oregano, and bay leaf and additional salt and pepper.
Step 3: Drain the fish, saving the lime juice; pour the preserved lime juice over the onions in the pan. Place the snapper on top of the bed of onions.
Step 4: Heat the oven to 400F
Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and saute all of the remaining ingredients for 3 minutes.
Step 6: Place the sauteed vegetables around the fish and bake, uncovered, until the fish flakes easily when tested with a fork (about 20 to 30 minutes).

Jamaican Red Snapper With Vegetables Recipe

Ingredients

2 lbs whole snappers, cleaned and scaled
(or substitute 1.5lb snapper fillets)
1/2 cup fresh lime juice
Salt & freshly ground black pepper
1/2 cup olive oil
1 large onion, thinly sliced
1 teaspoon fresh thyme
(or substitute 1/2 teaspoon dried thyme)
1/2 teaspoon fresh oregano
1 bay leaf, crumbled
1 medium onion, diced
3 carrots, peeled and sliced
8 oz calaloo or spinach, washed w/tough stems discarded
2 cloves garlic, minced
1 scotch bonnet or jalapeno chili, deseeded and minced
1 tablespoon chopped fresh parsley

Instructions

Step 1: Rub the fish inside and out with the lime juice, season it with salt and pepper, and set aside to marinate.
Step 2: Pour 6 tablespoons of the olive oil into a large roasting pan or baking dish and arrange the onion slices on the bottom of the pan. Sprinkle them with thyme, oregano, and bay leaf and additional salt and pepper.
Step 3: Drain the fish, saving the lime juice; pour the preserved lime juice over the onions in the pan. Place the snapper on top of the bed of onions.
Step 4: Heat the oven to 400F
Step 5: Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and saute all of the remaining ingredients for 3 minutes.
Step 6: Place the sauteed vegetables around the fish and bake, uncovered, until the fish flakes easily when tested with a fork (about 20 to 30 minutes).

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-190/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-190/#img-0

Almond Tarts

Ingredients

1/2 cup (99g) granulated sugar
8 tablespoons (113g) unsalted butter softened
1/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon almond extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
4 tablespoons (57g) butter softened
1/4 teaspoon table salt
1 cup (198g) granulated sugar
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
1 teaspoon almond extract
1 teaspoon King Arthur Pure Vanilla Extract
3 large eggs
1 1/4 cups (120g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
1 cup (113g) confectioners' sugar
2 tablespoons (28g) milk
raspberries for garnish

Instructions

Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

Almond Tarts

Ingredients

1/2 cup (99g) granulated sugar
8 tablespoons (113g) unsalted butter softened
1/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon almond extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
4 tablespoons (57g) butter softened
1/4 teaspoon table salt
1 cup (198g) granulated sugar
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
1 teaspoon almond extract
1 teaspoon King Arthur Pure Vanilla Extract
3 large eggs
1 1/4 cups (120g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
1 cup (113g) confectioners' sugar
2 tablespoons (28g) milk
raspberries for garnish

Instructions

Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

Almond Tarts

Ingredients

1/2 cup (99g) granulated sugar
8 tablespoons (113g) unsalted butter softened
1/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon almond extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
4 tablespoons (57g) butter softened
1/4 teaspoon table salt
1 cup (198g) granulated sugar
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
1 teaspoon almond extract
1 teaspoon King Arthur Pure Vanilla Extract
3 large eggs
1 1/4 cups (120g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
1 cup (113g) confectioners' sugar
2 tablespoons (28g) milk
raspberries for garnish

Instructions

Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

Almond Tarts

Ingredients

1/2 cup (99g) granulated sugar
8 tablespoons (113g) unsalted butter softened
1/4 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1/2 teaspoon almond extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
3/4 cup (72g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
4 tablespoons (57g) butter softened
1/4 teaspoon table salt
1 cup (198g) granulated sugar
2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
1 teaspoon almond extract
1 teaspoon King Arthur Pure Vanilla Extract
3 large eggs
1 1/4 cups (120g) [product-link]almond flour[/product-link] or finely ground sliced or slivered almonds
1 cup (113g) confectioners' sugar
2 tablespoons (28g) milk
raspberries for garnish

Instructions

Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-191/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-191/#img-0

Ground Beef Burritos Recipe

Ingredients

2 tsp dried minced onion
1/2 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1/4 tsp dried minced garlic
1/4 tsp dried oregano
1 lb ground beef
1/4 onion, chopped
1/2 cup water
6 (12 ") flour tortillas
3/4 cup sour cream
1 1/2 cup finely shredded sharp cheddar cheese or Mexican cheese
2 cup loosely packed shredded iceberg Lettuce

Instructions

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

Ground Beef Burritos Recipe

Ingredients

2 tsp dried minced onion
1/2 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1/4 tsp dried minced garlic
1/4 tsp dried oregano
1 lb ground beef
1/4 onion, chopped
1/2 cup water
6 (12 ") flour tortillas
3/4 cup sour cream
1 1/2 cup finely shredded sharp cheddar cheese or Mexican cheese
2 cup loosely packed shredded iceberg Lettuce

Instructions

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

Ground Beef Burritos Recipe

Ingredients

2 tsp dried minced onion
1/2 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1/4 tsp dried minced garlic
1/4 tsp dried oregano
1 lb ground beef
1/4 onion, chopped
1/2 cup water
6 (12 ") flour tortillas
3/4 cup sour cream
1 1/2 cup finely shredded sharp cheddar cheese or Mexican cheese
2 cup loosely packed shredded iceberg Lettuce

Instructions

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

Ground Beef Burritos Recipe

Ingredients

2 tsp dried minced onion
1/2 tsp salt
1 tsp chili powder
1/2 tsp cornstarch
1/2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper (optional)
1/4 tsp dried minced garlic
1/4 tsp dried oregano
1 lb ground beef
1/4 onion, chopped
1/2 cup water
6 (12 ") flour tortillas
3/4 cup sour cream
1 1/2 cup finely shredded sharp cheddar cheese or Mexican cheese
2 cup loosely packed shredded iceberg Lettuce

Instructions

Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, dried minced garlic, and oregano in a bowl.
Heat a large skillet over medium-high heat. Brown meat and onions, stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.
Warm the tortilla, then Spoon meat mixture down centers of tortillas; top with remaining ingredients. and fold in opposite sides of each tortilla, then roll up burrito-style.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-192/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-192/#img-0

Dark English Fruit Cake

Ingredients

16 ounces Chopped dates
12 ounces Tart, dried cherries chopped
2 ounces Candied lemon peel
2 ounces Candied orange peel
15 ounces Sultanas (golden raisins)
15 ounces Raisins
4 ounces Walnuts chopped
8 ounces Prunes
4 tablespoons Lemon juice
6 tablespoons Brandy or rum can use a lot more than this !!
4 cups Flour
2 tablespoons Allspice
4 ounces Ground almonds or chopped walnuts
14 ounces Dark brown sugar packed
14 ounces Butter softened
4 tablespoons Dark unsulfured molasses
8 large Eggs

Instructions

TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).
RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.
The day before baking (or ideally several days or weeks before -- the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.
When ready to bake the cake:
Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.
Spoon the batter over the fruit mixture and stir until everything is well blended.
Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.
Smooth the surface.
Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.
Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. "Feed" the cake every week with a few spoonfuls of rum or brandy.
The cake will keep for up to three months.

Dark English Fruit Cake

Ingredients

16 ounces Chopped dates
12 ounces Tart, dried cherries chopped
2 ounces Candied lemon peel
2 ounces Candied orange peel
15 ounces Sultanas (golden raisins)
15 ounces Raisins
4 ounces Walnuts chopped
8 ounces Prunes
4 tablespoons Lemon juice
6 tablespoons Brandy or rum can use a lot more than this !!
4 cups Flour
2 tablespoons Allspice
4 ounces Ground almonds or chopped walnuts
14 ounces Dark brown sugar packed
14 ounces Butter softened
4 tablespoons Dark unsulfured molasses
8 large Eggs

Instructions

TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).
RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.
The day before baking (or ideally several days or weeks before -- the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.
When ready to bake the cake:
Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.
Spoon the batter over the fruit mixture and stir until everything is well blended.
Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.
Smooth the surface.
Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.
Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. "Feed" the cake every week with a few spoonfuls of rum or brandy.
The cake will keep for up to three months.

Dark English Fruit Cake

Ingredients

16 ounces Chopped dates
12 ounces Tart, dried cherries chopped
2 ounces Candied lemon peel
2 ounces Candied orange peel
15 ounces Sultanas (golden raisins)
15 ounces Raisins
4 ounces Walnuts chopped
8 ounces Prunes
4 tablespoons Lemon juice
6 tablespoons Brandy or rum can use a lot more than this !!
4 cups Flour
2 tablespoons Allspice
4 ounces Ground almonds or chopped walnuts
14 ounces Dark brown sugar packed
14 ounces Butter softened
4 tablespoons Dark unsulfured molasses
8 large Eggs

Instructions

TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).
RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.
The day before baking (or ideally several days or weeks before -- the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.
When ready to bake the cake:
Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.
Spoon the batter over the fruit mixture and stir until everything is well blended.
Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.
Smooth the surface.
Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.
Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. "Feed" the cake every week with a few spoonfuls of rum or brandy.
The cake will keep for up to three months.

Dark English Fruit Cake

Ingredients

16 ounces Chopped dates
12 ounces Tart, dried cherries chopped
2 ounces Candied lemon peel
2 ounces Candied orange peel
15 ounces Sultanas (golden raisins)
15 ounces Raisins
4 ounces Walnuts chopped
8 ounces Prunes
4 tablespoons Lemon juice
6 tablespoons Brandy or rum can use a lot more than this !!
4 cups Flour
2 tablespoons Allspice
4 ounces Ground almonds or chopped walnuts
14 ounces Dark brown sugar packed
14 ounces Butter softened
4 tablespoons Dark unsulfured molasses
8 large Eggs

Instructions

TOTAL WEIGHT OF DRIED FRUITS & NUTS SHOULD BE APPROXIMATELY 4-1/2 POUNDS (72-76 OUNCES).
RECIPE MAKES 2 - 9 INCH SPRINGFORM PANS.
The day before baking (or ideally several days or weeks before -- the longer the better) place the raisins, currants, sultanas, peel, cherries, chopped walnuts (or flaked almonds), lemon juice, rinds and alcohol in a bowl, mix and cover until needed. The longer the soaking, the more alcohol is needed. Add more brandy every couple of days to keep the fruit wet.
When ready to bake the cake:
Mix the remaining ingredients and beat with a spoon for a couple of minutes until the batter is smooth.
Spoon the batter over the fruit mixture and stir until everything is well blended.
Spoon the mixture into two 9-inch springform pans that are lined bottom and sides with waxed paper.
Smooth the surface.
Bake in 275 degree oven for 3 to 3-1/2 hours. The cake should feel firm and a wooden skewer should come out clean.
Let the cake cool in the tin. Do not remove the lining paper when removing the cake from the tin. Spoon 1-2 spoonfuls of brandy/rum over the cake and wrap in cheesecloth and double foil to store. "Feed" the cake every week with a few spoonfuls of rum or brandy.
The cake will keep for up to three months.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-193/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-193/#img-0

Spiced Apricot and Plum Pie

Ingredients

2 (825 g) cans dark plums in light syrup
2 cups dried apricots
1 cinnamon stick
3 cloves
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
2 sheets shortcrust pastry
1 egg, lightly beaten
1 tablespoon sugar (see note)
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon cinnamon
1/4 teaspoon ground ginger
icing sugar, for dusting

Instructions

Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
Drain plums and reserve 1 cup of syrup.
Halve plums, discard stones, place plums in prepared dish.
Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
Simmer uncovered until liquid is reduced to ½ cup.
Note : if your apricots are a little tart, add the sugar to the saucepan.
Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
Dust with icing sugar and serve with spiced yoghurt cream.
Spiced yoghurt cream : Combine ingredients in a small bowl.

Spiced Apricot and Plum Pie

Ingredients

2 (825 g) cans dark plums in light syrup
2 cups dried apricots
1 cinnamon stick
3 cloves
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
2 sheets shortcrust pastry
1 egg, lightly beaten
1 tablespoon sugar (see note)
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon cinnamon
1/4 teaspoon ground ginger
icing sugar, for dusting

Instructions

Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
Drain plums and reserve 1 cup of syrup.
Halve plums, discard stones, place plums in prepared dish.
Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
Simmer uncovered until liquid is reduced to ½ cup.
Note : if your apricots are a little tart, add the sugar to the saucepan.
Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
Dust with icing sugar and serve with spiced yoghurt cream.
Spiced yoghurt cream : Combine ingredients in a small bowl.

Spiced Apricot and Plum Pie

Ingredients

2 (825 g) cans dark plums in light syrup
2 cups dried apricots
1 cinnamon stick
3 cloves
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
2 sheets shortcrust pastry
1 egg, lightly beaten
1 tablespoon sugar (see note)
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon cinnamon
1/4 teaspoon ground ginger
icing sugar, for dusting

Instructions

Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
Drain plums and reserve 1 cup of syrup.
Halve plums, discard stones, place plums in prepared dish.
Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
Simmer uncovered until liquid is reduced to ½ cup.
Note : if your apricots are a little tart, add the sugar to the saucepan.
Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
Dust with icing sugar and serve with spiced yoghurt cream.
Spiced yoghurt cream : Combine ingredients in a small bowl.

Spiced Apricot and Plum Pie

Ingredients

2 (825 g) cans dark plums in light syrup
2 cups dried apricots
1 cinnamon stick
3 cloves
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
2 sheets shortcrust pastry
1 egg, lightly beaten
1 tablespoon sugar (see note)
1/2 cup plain yogurt
1/2 cup sour cream
1 tablespoon cinnamon
1/4 teaspoon ground ginger
icing sugar, for dusting

Instructions

Preheat oven to 200 Celsius (400 F). Grease 26 cm (10.5 inch) pie dish or deep 1.25 litre (5 cup) rectangle dish.
Drain plums and reserve 1 cup of syrup.
Halve plums, discard stones, place plums in prepared dish.
Combine reserve syrup, apricots, cinnamon, cloves, mixed spice and ginger in medium saucepan.
Simmer uncovered until liquid is reduced to ½ cup.
Note : if your apricots are a little tart, add the sugar to the saucepan.
Remove and discard cinnamon stick and cloves. Cool mixture to room temperature. Pour mixture over plums.
Cut the pastry into 2.5cm strips. Brush edge of pie dish with some of the egg. Press pastry strips around edge of dish. Place remaining strips in lattice pattern over pie. Brush with remaining egg.
Bake for about 40 minutes or until pastry is browned lightly. If pastry starts to brown too quickly, cover with foil for the last 10 -15 minutes of baking time.
Dust with icing sugar and serve with spiced yoghurt cream.
Spiced yoghurt cream : Combine ingredients in a small bowl.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-194/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-194/#img-0

Warm Shortcake with Winter Fruit Compote

Ingredients

2 ts Ground cinnamon
1/3 c Corn kernels; fresh or
1/4 ts Lemon juice
3/4 c Port wine
1/2 ts Baking soda
1/8 ts Sea salt
1/2 ts Vanilla extract
2 Pears; peeled and finely
1 One inch piece fresh ginger
1 2/3 c Unbleached all-purpose flour
1/2 c Sucanat; or brown sugar
1/2 ts Ground allspice
1/2 ts Ground nutmeg
2/3 c Maple syrup
2 Fuyu persimmon; finely
3 c Fresh cranberries; (12 oz)
1/2 Vanilla beans; split; use
1/2 c Apple juice
3/4 c Water

Instructions

To Make the Shortcake: Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan. Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces. To make the compote: In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." on Jan 11, 1999,

Warm Shortcake with Winter Fruit Compote

Ingredients

2 ts Ground cinnamon
1/3 c Corn kernels; fresh or
1/4 ts Lemon juice
3/4 c Port wine
1/2 ts Baking soda
1/8 ts Sea salt
1/2 ts Vanilla extract
2 Pears; peeled and finely
1 One inch piece fresh ginger
1 2/3 c Unbleached all-purpose flour
1/2 c Sucanat; or brown sugar
1/2 ts Ground allspice
1/2 ts Ground nutmeg
2/3 c Maple syrup
2 Fuyu persimmon; finely
3 c Fresh cranberries; (12 oz)
1/2 Vanilla beans; split; use
1/2 c Apple juice
3/4 c Water

Instructions

To Make the Shortcake: Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan. Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces. To make the compote: In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." on Jan 11, 1999,

Warm Shortcake with Winter Fruit Compote

Ingredients

2 ts Ground cinnamon
1/3 c Corn kernels; fresh or
1/4 ts Lemon juice
3/4 c Port wine
1/2 ts Baking soda
1/8 ts Sea salt
1/2 ts Vanilla extract
2 Pears; peeled and finely
1 One inch piece fresh ginger
1 2/3 c Unbleached all-purpose flour
1/2 c Sucanat; or brown sugar
1/2 ts Ground allspice
1/2 ts Ground nutmeg
2/3 c Maple syrup
2 Fuyu persimmon; finely
3 c Fresh cranberries; (12 oz)
1/2 Vanilla beans; split; use
1/2 c Apple juice
3/4 c Water

Instructions

To Make the Shortcake: Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan. Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces. To make the compote: In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." on Jan 11, 1999,

Warm Shortcake with Winter Fruit Compote

Ingredients

2 ts Ground cinnamon
1/3 c Corn kernels; fresh or
1/4 ts Lemon juice
3/4 c Port wine
1/2 ts Baking soda
1/8 ts Sea salt
1/2 ts Vanilla extract
2 Pears; peeled and finely
1 One inch piece fresh ginger
1 2/3 c Unbleached all-purpose flour
1/2 c Sucanat; or brown sugar
1/2 ts Ground allspice
1/2 ts Ground nutmeg
2/3 c Maple syrup
2 Fuyu persimmon; finely
3 c Fresh cranberries; (12 oz)
1/2 Vanilla beans; split; use
1/2 c Apple juice
3/4 c Water

Instructions

To Make the Shortcake: Preheat oven to 350F. Lightly oil and 8-inch square or round cake pan. Sift the flour and baking powder into a large bowl. Stir in the salt. In a blender, combine the syrup, water, corn, vanilla, and lemon juice. Pour the wet ingredients into the dry ingredients and mix well. Pour into the prepared pan. Bake for 40 -45 minutes, or until the cake is golden brown and cake tester comes out clean. Let cool. Cut into 8 pieces. To make the compote: In a large saucepan, combine the port and cranberries and simmer for 7 minutes, or until the cranberries are all popped open. In a blender, puree half of this mixture. Add the persimmons, pear, sugar, apple juice, and all the seasonings to the cranberries in the pan. Mix well and simmer for 15 - 20 minutes,until the fruit is al dente. Add the pureed cranberries. Keep warm. Warm the cake just before serving. Spoon an eight of the compote on top of each shortcake. Per serving: 321 Calories; 1g Fat (2% calories from fat); 3g Protein; 71g Carbohydrate; 0mg Cholesterol; 119mg Sodium Food Exchanges: 1 1/2 Starch/Bread; 1 Fruit; 2 Other Carbohydrates Recipe by: The Millennium Cookbook Posted to EAT-LF Digest by "Ellen C." on Jan 11, 1999,

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-195/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-195/#img-0

Pinneapple and Spiced Rum Chops

Ingredients

4 pork chops
2 tablespoons extra virgin olive oil
1 Pineapple cored and chopped
4 strips Thick Cut Bacon
salt and pepper to taste
1/2 tablespoon cumin
3/4 cup spiced rum
3/4 cup pineapple juice
2 tablespoons molasses
2 tsp dark brown sugar
1 teaspoon cayenne pepper

Instructions

Start by wrapping each pork chop with one piece of bacon, use tooth picks to hold bacon in place. Season pork chops with salt, pepper, and cumin. Next in a large skillet, heat olive oil over medium heat. Place bacon wrapped pork chops in skillet and heat until bacon is cooked thoroughly (about 5 min per side). Mix rum, pineapple juice, molasses, brown sugar, and cayenne pepper in a medium bowl, whisk until combined. Add pineapple chunks to bowl, pour over pork chops, reduce to medium-low heat and simmer until cooked through (about 30 minutes.) Turn pork chops halfway through. Remove tooth picks and pour pineapple & spiced rum sauce over over pork chops. Make sure everyone gets plenty of pineapple!

Pinneapple and Spiced Rum Chops

Ingredients

4 pork chops
2 tablespoons extra virgin olive oil
1 Pineapple cored and chopped
4 strips Thick Cut Bacon
salt and pepper to taste
1/2 tablespoon cumin
3/4 cup spiced rum
3/4 cup pineapple juice
2 tablespoons molasses
2 tsp dark brown sugar
1 teaspoon cayenne pepper

Instructions

Start by wrapping each pork chop with one piece of bacon, use tooth picks to hold bacon in place. Season pork chops with salt, pepper, and cumin. Next in a large skillet, heat olive oil over medium heat. Place bacon wrapped pork chops in skillet and heat until bacon is cooked thoroughly (about 5 min per side). Mix rum, pineapple juice, molasses, brown sugar, and cayenne pepper in a medium bowl, whisk until combined. Add pineapple chunks to bowl, pour over pork chops, reduce to medium-low heat and simmer until cooked through (about 30 minutes.) Turn pork chops halfway through. Remove tooth picks and pour pineapple & spiced rum sauce over over pork chops. Make sure everyone gets plenty of pineapple!

Pinneapple and Spiced Rum Chops

Ingredients

4 pork chops
2 tablespoons extra virgin olive oil
1 Pineapple cored and chopped
4 strips Thick Cut Bacon
salt and pepper to taste
1/2 tablespoon cumin
3/4 cup spiced rum
3/4 cup pineapple juice
2 tablespoons molasses
2 tsp dark brown sugar
1 teaspoon cayenne pepper

Instructions

Start by wrapping each pork chop with one piece of bacon, use tooth picks to hold bacon in place. Season pork chops with salt, pepper, and cumin. Next in a large skillet, heat olive oil over medium heat. Place bacon wrapped pork chops in skillet and heat until bacon is cooked thoroughly (about 5 min per side). Mix rum, pineapple juice, molasses, brown sugar, and cayenne pepper in a medium bowl, whisk until combined. Add pineapple chunks to bowl, pour over pork chops, reduce to medium-low heat and simmer until cooked through (about 30 minutes.) Turn pork chops halfway through. Remove tooth picks and pour pineapple & spiced rum sauce over over pork chops. Make sure everyone gets plenty of pineapple!

Pinneapple and Spiced Rum Chops

Ingredients

4 pork chops
2 tablespoons extra virgin olive oil
1 Pineapple cored and chopped
4 strips Thick Cut Bacon
salt and pepper to taste
1/2 tablespoon cumin
3/4 cup spiced rum
3/4 cup pineapple juice
2 tablespoons molasses
2 tsp dark brown sugar
1 teaspoon cayenne pepper

Instructions

Start by wrapping each pork chop with one piece of bacon, use tooth picks to hold bacon in place. Season pork chops with salt, pepper, and cumin. Next in a large skillet, heat olive oil over medium heat. Place bacon wrapped pork chops in skillet and heat until bacon is cooked thoroughly (about 5 min per side). Mix rum, pineapple juice, molasses, brown sugar, and cayenne pepper in a medium bowl, whisk until combined. Add pineapple chunks to bowl, pour over pork chops, reduce to medium-low heat and simmer until cooked through (about 30 minutes.) Turn pork chops halfway through. Remove tooth picks and pour pineapple & spiced rum sauce over over pork chops. Make sure everyone gets plenty of pineapple!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-196/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-196/#img-0

Sunken Plum Cake Recipe | The Nosher

Ingredients

½ cup (1 stick) vegan butter or unsalted butter, at room temperature
½ cup sugar
¼ cup honey
2 large eggs, at room temperature
2 tsp pure vanilla extract
½ tsp freshly grated ginger
1¼ cup all purpose flour or gluten free all purpose flour
1½ tsp baking powder
½ tsp ground cardamom
¼ tsp salt if using unsalted butter, pinch of salt if using vegan butter
4-5 plums, halved, pitted and sliced ¼” thick
Turbinado/raw sugar, for sprinkling on top
¼ cup honey for the glaze (optional)

Instructions

Preheat the oven to 350°F.
Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.
Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.
Add the honey to the sugar mixture and mix until well incorporated.
Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.
Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.
Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.
Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.
If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.
Serve topped with whipped cream or ice cream. Can be made a day in advance.

Sunken Plum Cake Recipe | The Nosher

Ingredients

½ cup (1 stick) vegan butter or unsalted butter, at room temperature
½ cup sugar
¼ cup honey
2 large eggs, at room temperature
2 tsp pure vanilla extract
½ tsp freshly grated ginger
1¼ cup all purpose flour or gluten free all purpose flour
1½ tsp baking powder
½ tsp ground cardamom
¼ tsp salt if using unsalted butter, pinch of salt if using vegan butter
4-5 plums, halved, pitted and sliced ¼” thick
Turbinado/raw sugar, for sprinkling on top
¼ cup honey for the glaze (optional)

Instructions

Preheat the oven to 350°F.
Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.
Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.
Add the honey to the sugar mixture and mix until well incorporated.
Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.
Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.
Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.
Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.
If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.
Serve topped with whipped cream or ice cream. Can be made a day in advance.

Sunken Plum Cake Recipe | The Nosher

Ingredients

½ cup (1 stick) vegan butter or unsalted butter, at room temperature
½ cup sugar
¼ cup honey
2 large eggs, at room temperature
2 tsp pure vanilla extract
½ tsp freshly grated ginger
1¼ cup all purpose flour or gluten free all purpose flour
1½ tsp baking powder
½ tsp ground cardamom
¼ tsp salt if using unsalted butter, pinch of salt if using vegan butter
4-5 plums, halved, pitted and sliced ¼” thick
Turbinado/raw sugar, for sprinkling on top
¼ cup honey for the glaze (optional)

Instructions

Preheat the oven to 350°F.
Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.
Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.
Add the honey to the sugar mixture and mix until well incorporated.
Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.
Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.
Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.
Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.
If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.
Serve topped with whipped cream or ice cream. Can be made a day in advance.

Sunken Plum Cake Recipe | The Nosher

Ingredients

½ cup (1 stick) vegan butter or unsalted butter, at room temperature
½ cup sugar
¼ cup honey
2 large eggs, at room temperature
2 tsp pure vanilla extract
½ tsp freshly grated ginger
1¼ cup all purpose flour or gluten free all purpose flour
1½ tsp baking powder
½ tsp ground cardamom
¼ tsp salt if using unsalted butter, pinch of salt if using vegan butter
4-5 plums, halved, pitted and sliced ¼” thick
Turbinado/raw sugar, for sprinkling on top
¼ cup honey for the glaze (optional)

Instructions

Preheat the oven to 350°F.
Grease and line a 9” springform pan with parchment paper, or you can also make this in a 9” x 9” baking dish.
Cream together vegan butter/butter and sugar until light and fluffy, about 3-4 minutes, using either a handheld mixer or stand mixer with the paddle attachment.
Add the honey to the sugar mixture and mix until well incorporated.
Add the eggs, vanilla, and freshly grated ginger and mix until they are also well incorporated.
Sift the flour, baking powder, salt, and cardamom together. Slowly add the dry ingredients to the wet ingredients, and mix until just incorporated. Be careful not to over-mix.
Pour the batter into the lined and greased cake pan. Add the sliced plums on top of the cake, they will sink as they bake. Top the cake with a generous sprinkling of Turbinado/raw sugar, or regular sugar if you don’t have raw sugar.
Bake 35-40 minutes, or until a cake tester comes out clean when tested in the center of the cake.
If desired, you can brush honey on top of the cake once it has cooled: heat ¼ cup of honey until just warm, and then brush it over the cake.
Serve topped with whipped cream or ice cream. Can be made a day in advance.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-197/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-197/#img-0

'da best homemade Salsa

Ingredients

1 Jalapeno (diced) - remove some seeds for a littl
1 Finger Hot Pepper (diced) - optional for a littl
3/4 cup Sweet Onion (diced) - about 1 to 2 small sweet o
1/2 tsp Sugar
1 tsp Salt
Lawry's Season Salt (if no Season salt add anot
1 tsp Black Pepper
1 tsp Cilantro (Spice Islands or McCormick)
1 tsp Ground Cumin (Spice Islands or McCormick)
3 tablespoon White Vinegar (Heinz distilled)
1/2 tsp Lime Juice (too taste start with 1/2 tsp)
8 can Tomato Sauce (Hunts)
3 14.5-oz can Diced Tomato (Hunts - Regular or Fire Roa

Instructions

With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.

'da best homemade Salsa

Ingredients

1 Jalapeno (diced) - remove some seeds for a littl
1 Finger Hot Pepper (diced) - optional for a littl
3/4 cup Sweet Onion (diced) - about 1 to 2 small sweet o
1/2 tsp Sugar
1 tsp Salt
Lawry's Season Salt (if no Season salt add anot
1 tsp Black Pepper
1 tsp Cilantro (Spice Islands or McCormick)
1 tsp Ground Cumin (Spice Islands or McCormick)
3 tablespoon White Vinegar (Heinz distilled)
1/2 tsp Lime Juice (too taste start with 1/2 tsp)
8 can Tomato Sauce (Hunts)
3 14.5-oz can Diced Tomato (Hunts - Regular or Fire Roa

Instructions

With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.

'da best homemade Salsa

Ingredients

1 Jalapeno (diced) - remove some seeds for a littl
1 Finger Hot Pepper (diced) - optional for a littl
3/4 cup Sweet Onion (diced) - about 1 to 2 small sweet o
1/2 tsp Sugar
1 tsp Salt
Lawry's Season Salt (if no Season salt add anot
1 tsp Black Pepper
1 tsp Cilantro (Spice Islands or McCormick)
1 tsp Ground Cumin (Spice Islands or McCormick)
3 tablespoon White Vinegar (Heinz distilled)
1/2 tsp Lime Juice (too taste start with 1/2 tsp)
8 can Tomato Sauce (Hunts)
3 14.5-oz can Diced Tomato (Hunts - Regular or Fire Roa

Instructions

With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.

'da best homemade Salsa

Ingredients

1 Jalapeno (diced) - remove some seeds for a littl
1 Finger Hot Pepper (diced) - optional for a littl
3/4 cup Sweet Onion (diced) - about 1 to 2 small sweet o
1/2 tsp Sugar
1 tsp Salt
Lawry's Season Salt (if no Season salt add anot
1 tsp Black Pepper
1 tsp Cilantro (Spice Islands or McCormick)
1 tsp Ground Cumin (Spice Islands or McCormick)
3 tablespoon White Vinegar (Heinz distilled)
1/2 tsp Lime Juice (too taste start with 1/2 tsp)
8 can Tomato Sauce (Hunts)
3 14.5-oz can Diced Tomato (Hunts - Regular or Fire Roa

Instructions

With all the ingredients in the Cuisinart - pulse about 10-15 times, if you pulse (or blend) too much you will have spicy tomato soup (you want it a little chunky).
Pour the Salsa into 3 medium (about 3 CUP) storage containers. I put about 2 1/2 cups into each of the containers (these are the small clear plastic with blue lid containers that you can find in almost any grocery store). You want to pour the Salsa into the containers soon after mixing or the heavier ingredients may settle to the bottom.
Put the containers in the refrigerator and chill for 2-3 hours (the longer the better).
Will keep for 3-4 days in the refrigerator.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-198/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-198/#img-0

Najlah's Fatteh Shawarma Salad

Ingredients

1 large Eggplant cubed
1 pound Chicken thawed
3 Cardamom pods
1 stick Cinnamon broken into pieces
3 Cloves
1 medium Onion sliced thinly
1 tablespoon Garlic minced
1/2 12-oz can Garbonzo (chickapeas) beans rinsed and drained
1 bag Whole wheat (baked) pita chips or 3 pita breads broken and toasted
1 container Leban (Greek Yogurt or plain yogurt)
1/4 cup Lemon juice
1 tablespoon Garlic (or garlic powder) minced
1/4 cup Tahini
1/2 cup Pine nuts toasted
1 bunch Italian parsley chopped
Salt to taste
Pepper to taste
4 tablespoon Sumak
1/4 cup Water
Vegetable oil for frying
2 tablespoon Butter melted (optional)

Instructions

THIS RECIPE CAN BE ALTERED FOR HEALTHIER OPTIONS BY BAKING/ROASTING/TOASTING INGREDIENTS INSTEAD OF FRYING.
Wash and cube eggplant, sprinkle with salt and soak in water for at least 30 minutes.
Slice onion into thin slivers. Set 3/4 of the onion aside for final prep.
Wash and deskin chicken (you can use any cut of chicken, I prefer thigh meat for tenderness). Boil chicken in a pot of water with cardamon, cloves, cinnamon, garlic, and onion slivers. This produces the most aromatic chicken stock and unbelievably flavored chicken!! (** I boil mine for almost 45 minutes so that it''s so tender it just falls apart. No need to chop it, it just crumbles.**)
Combine yogurt, lemon juice (or citric acid), garlic, tahini and water. Whisk until smooth. Refrigerate until final prep.
Fry eggplant until golden then set on paper towel to drain excess oil.
While eggplant is frying and chicken is boiling, pull parsley leaves from stems and chop parsley roughly. Set aside with onions.
Boil garbonzo beans and strain. Keep warm until right before serving.
Fry pinenuts in remaining oil until toasty brown.
Spread pita pieces on baking pan and bake until toasted at 350?. (*No need for this step is using pre-packaged pita chips*)
FINAL PREP:
Layer ingredients in order listed below in a clear glass dish (deeper the better):
- toasted pita chips
- warm garbonzo beans
--- (optional) --- add salt and pepper to taste here
- eggplant
- chicken
- yogurt mixture
- sumak
- parsley
- pinenuts
--- (optional) --- drizzle melted butter over the entire salad (optional)

Najlah's Fatteh Shawarma Salad

Ingredients

1 large Eggplant cubed
1 pound Chicken thawed
3 Cardamom pods
1 stick Cinnamon broken into pieces
3 Cloves
1 medium Onion sliced thinly
1 tablespoon Garlic minced
1/2 12-oz can Garbonzo (chickapeas) beans rinsed and drained
1 bag Whole wheat (baked) pita chips or 3 pita breads broken and toasted
1 container Leban (Greek Yogurt or plain yogurt)
1/4 cup Lemon juice
1 tablespoon Garlic (or garlic powder) minced
1/4 cup Tahini
1/2 cup Pine nuts toasted
1 bunch Italian parsley chopped
Salt to taste
Pepper to taste
4 tablespoon Sumak
1/4 cup Water
Vegetable oil for frying
2 tablespoon Butter melted (optional)

Instructions

THIS RECIPE CAN BE ALTERED FOR HEALTHIER OPTIONS BY BAKING/ROASTING/TOASTING INGREDIENTS INSTEAD OF FRYING.
Wash and cube eggplant, sprinkle with salt and soak in water for at least 30 minutes.
Slice onion into thin slivers. Set 3/4 of the onion aside for final prep.
Wash and deskin chicken (you can use any cut of chicken, I prefer thigh meat for tenderness). Boil chicken in a pot of water with cardamon, cloves, cinnamon, garlic, and onion slivers. This produces the most aromatic chicken stock and unbelievably flavored chicken!! (** I boil mine for almost 45 minutes so that it''s so tender it just falls apart. No need to chop it, it just crumbles.**)
Combine yogurt, lemon juice (or citric acid), garlic, tahini and water. Whisk until smooth. Refrigerate until final prep.
Fry eggplant until golden then set on paper towel to drain excess oil.
While eggplant is frying and chicken is boiling, pull parsley leaves from stems and chop parsley roughly. Set aside with onions.
Boil garbonzo beans and strain. Keep warm until right before serving.
Fry pinenuts in remaining oil until toasty brown.
Spread pita pieces on baking pan and bake until toasted at 350?. (*No need for this step is using pre-packaged pita chips*)
FINAL PREP:
Layer ingredients in order listed below in a clear glass dish (deeper the better):
- toasted pita chips
- warm garbonzo beans
--- (optional) --- add salt and pepper to taste here
- eggplant
- chicken
- yogurt mixture
- sumak
- parsley
- pinenuts
--- (optional) --- drizzle melted butter over the entire salad (optional)

Najlah's Fatteh Shawarma Salad

Ingredients

1 large Eggplant cubed
1 pound Chicken thawed
3 Cardamom pods
1 stick Cinnamon broken into pieces
3 Cloves
1 medium Onion sliced thinly
1 tablespoon Garlic minced
1/2 12-oz can Garbonzo (chickapeas) beans rinsed and drained
1 bag Whole wheat (baked) pita chips or 3 pita breads broken and toasted
1 container Leban (Greek Yogurt or plain yogurt)
1/4 cup Lemon juice
1 tablespoon Garlic (or garlic powder) minced
1/4 cup Tahini
1/2 cup Pine nuts toasted
1 bunch Italian parsley chopped
Salt to taste
Pepper to taste
4 tablespoon Sumak
1/4 cup Water
Vegetable oil for frying
2 tablespoon Butter melted (optional)

Instructions

THIS RECIPE CAN BE ALTERED FOR HEALTHIER OPTIONS BY BAKING/ROASTING/TOASTING INGREDIENTS INSTEAD OF FRYING.
Wash and cube eggplant, sprinkle with salt and soak in water for at least 30 minutes.
Slice onion into thin slivers. Set 3/4 of the onion aside for final prep.
Wash and deskin chicken (you can use any cut of chicken, I prefer thigh meat for tenderness). Boil chicken in a pot of water with cardamon, cloves, cinnamon, garlic, and onion slivers. This produces the most aromatic chicken stock and unbelievably flavored chicken!! (** I boil mine for almost 45 minutes so that it''s so tender it just falls apart. No need to chop it, it just crumbles.**)
Combine yogurt, lemon juice (or citric acid), garlic, tahini and water. Whisk until smooth. Refrigerate until final prep.
Fry eggplant until golden then set on paper towel to drain excess oil.
While eggplant is frying and chicken is boiling, pull parsley leaves from stems and chop parsley roughly. Set aside with onions.
Boil garbonzo beans and strain. Keep warm until right before serving.
Fry pinenuts in remaining oil until toasty brown.
Spread pita pieces on baking pan and bake until toasted at 350?. (*No need for this step is using pre-packaged pita chips*)
FINAL PREP:
Layer ingredients in order listed below in a clear glass dish (deeper the better):
- toasted pita chips
- warm garbonzo beans
--- (optional) --- add salt and pepper to taste here
- eggplant
- chicken
- yogurt mixture
- sumak
- parsley
- pinenuts
--- (optional) --- drizzle melted butter over the entire salad (optional)

Najlah's Fatteh Shawarma Salad

Ingredients

1 large Eggplant cubed
1 pound Chicken thawed
3 Cardamom pods
1 stick Cinnamon broken into pieces
3 Cloves
1 medium Onion sliced thinly
1 tablespoon Garlic minced
1/2 12-oz can Garbonzo (chickapeas) beans rinsed and drained
1 bag Whole wheat (baked) pita chips or 3 pita breads broken and toasted
1 container Leban (Greek Yogurt or plain yogurt)
1/4 cup Lemon juice
1 tablespoon Garlic (or garlic powder) minced
1/4 cup Tahini
1/2 cup Pine nuts toasted
1 bunch Italian parsley chopped
Salt to taste
Pepper to taste
4 tablespoon Sumak
1/4 cup Water
Vegetable oil for frying
2 tablespoon Butter melted (optional)

Instructions

THIS RECIPE CAN BE ALTERED FOR HEALTHIER OPTIONS BY BAKING/ROASTING/TOASTING INGREDIENTS INSTEAD OF FRYING.
Wash and cube eggplant, sprinkle with salt and soak in water for at least 30 minutes.
Slice onion into thin slivers. Set 3/4 of the onion aside for final prep.
Wash and deskin chicken (you can use any cut of chicken, I prefer thigh meat for tenderness). Boil chicken in a pot of water with cardamon, cloves, cinnamon, garlic, and onion slivers. This produces the most aromatic chicken stock and unbelievably flavored chicken!! (** I boil mine for almost 45 minutes so that it''s so tender it just falls apart. No need to chop it, it just crumbles.**)
Combine yogurt, lemon juice (or citric acid), garlic, tahini and water. Whisk until smooth. Refrigerate until final prep.
Fry eggplant until golden then set on paper towel to drain excess oil.
While eggplant is frying and chicken is boiling, pull parsley leaves from stems and chop parsley roughly. Set aside with onions.
Boil garbonzo beans and strain. Keep warm until right before serving.
Fry pinenuts in remaining oil until toasty brown.
Spread pita pieces on baking pan and bake until toasted at 350?. (*No need for this step is using pre-packaged pita chips*)
FINAL PREP:
Layer ingredients in order listed below in a clear glass dish (deeper the better):
- toasted pita chips
- warm garbonzo beans
--- (optional) --- add salt and pepper to taste here
- eggplant
- chicken
- yogurt mixture
- sumak
- parsley
- pinenuts
--- (optional) --- drizzle melted butter over the entire salad (optional)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-199/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-199/#img-0

The Best Tzimmes Recipe

Ingredients

4 lb sweet potatoes
2 lb Russet potatoes
1 lb pitted prunes
1 lb baby carrots, or whole carrots, peeled and cut into 1-inch pieces
3 lb flanken
3/4 cup brown sugar, divided
1/2 cup fresh lemon juice, divided
water, to cover

Instructions

Place 1-2 pieces of flanken on the bottom of a casserole dish. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
Fill the casserole dish with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven-to-table serving dish. Pour gravy in another container. Place both in fridge overnight.
The next day, preheat oven to 375°F. Remove the dish with the meat and vegetables, and the container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and/or lemon juice depending on your taste. Pour gravy over meat and vegetables.
Place the dish in oven and bake for 2-3 hours uncovered. Baste constantly until gravy has thickened and glazed the tzimmes. If the top layer begins to brown too much, cover the dish lightly with foil and continue to cook. Serve hot.

The Best Tzimmes Recipe

Ingredients

4 lb sweet potatoes
2 lb Russet potatoes
1 lb pitted prunes
1 lb baby carrots, or whole carrots, peeled and cut into 1-inch pieces
3 lb flanken
3/4 cup brown sugar, divided
1/2 cup fresh lemon juice, divided
water, to cover

Instructions

Place 1-2 pieces of flanken on the bottom of a casserole dish. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
Fill the casserole dish with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven-to-table serving dish. Pour gravy in another container. Place both in fridge overnight.
The next day, preheat oven to 375°F. Remove the dish with the meat and vegetables, and the container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and/or lemon juice depending on your taste. Pour gravy over meat and vegetables.
Place the dish in oven and bake for 2-3 hours uncovered. Baste constantly until gravy has thickened and glazed the tzimmes. If the top layer begins to brown too much, cover the dish lightly with foil and continue to cook. Serve hot.

The Best Tzimmes Recipe

Ingredients

4 lb sweet potatoes
2 lb Russet potatoes
1 lb pitted prunes
1 lb baby carrots, or whole carrots, peeled and cut into 1-inch pieces
3 lb flanken
3/4 cup brown sugar, divided
1/2 cup fresh lemon juice, divided
water, to cover

Instructions

Place 1-2 pieces of flanken on the bottom of a casserole dish. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
Fill the casserole dish with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven-to-table serving dish. Pour gravy in another container. Place both in fridge overnight.
The next day, preheat oven to 375°F. Remove the dish with the meat and vegetables, and the container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and/or lemon juice depending on your taste. Pour gravy over meat and vegetables.
Place the dish in oven and bake for 2-3 hours uncovered. Baste constantly until gravy has thickened and glazed the tzimmes. If the top layer begins to brown too much, cover the dish lightly with foil and continue to cook. Serve hot.

The Best Tzimmes Recipe

Ingredients

4 lb sweet potatoes
2 lb Russet potatoes
1 lb pitted prunes
1 lb baby carrots, or whole carrots, peeled and cut into 1-inch pieces
3 lb flanken
3/4 cup brown sugar, divided
1/2 cup fresh lemon juice, divided
water, to cover

Instructions

Place 1-2 pieces of flanken on the bottom of a casserole dish. Scatter half of the sweet potatoes, white potatoes, prunes and carrots over the meat.
Sprinkle half the brown sugar and lemon juice over this layer. Place the remaining flanken on top and cover with all remaining ingredients.
Fill the casserole dish with water until the ingredients are barely covered. Bring to a boil on top of the stove and then reduce heat to a simmer.
Cover casserole. Simmer ingredients for 90 minutes. Remove from heat and cool.
Carefully, remove meat, potatoes, carrots and prunes from the gravy. Arrange them in an oven-to-table serving dish. Pour gravy in another container. Place both in fridge overnight.
The next day, preheat oven to 375°F. Remove the dish with the meat and vegetables, and the container of gravy from fridge. With a slotted spoon, remove the thick layer of fat that will have formed over night. Taste gravy. Add more brown sugar and/or lemon juice depending on your taste. Pour gravy over meat and vegetables.
Place the dish in oven and bake for 2-3 hours uncovered. Baste constantly until gravy has thickened and glazed the tzimmes. If the top layer begins to brown too much, cover the dish lightly with foil and continue to cook. Serve hot.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-2/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-2/#img-0

High Fiber Cereal

Ingredients

1 1/2 c Bran Buds -- or All Bran
1 c Pitted prunes -- chopped
Chopped
2 3/4 c 40% Bran Flakes
Cereal
1 c Sliced almonds
1/2 c Raisins
1 c Dried apricot halves --

Instructions

Combine all ingredients in lg. bowl. Mix gently. Store in tightly covered container. Per 1 1/4 cup serving: 200 calories, 15 g. fiber. Recipe By : Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

High Fiber Cereal

Ingredients

1 1/2 c Bran Buds -- or All Bran
1 c Pitted prunes -- chopped
Chopped
2 3/4 c 40% Bran Flakes
Cereal
1 c Sliced almonds
1/2 c Raisins
1 c Dried apricot halves --

Instructions

Combine all ingredients in lg. bowl. Mix gently. Store in tightly covered container. Per 1 1/4 cup serving: 200 calories, 15 g. fiber. Recipe By : Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

High Fiber Cereal

Ingredients

1 1/2 c Bran Buds -- or All Bran
1 c Pitted prunes -- chopped
Chopped
2 3/4 c 40% Bran Flakes
Cereal
1 c Sliced almonds
1/2 c Raisins
1 c Dried apricot halves --

Instructions

Combine all ingredients in lg. bowl. Mix gently. Store in tightly covered container. Per 1 1/4 cup serving: 200 calories, 15 g. fiber. Recipe By : Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

High Fiber Cereal

Ingredients

1 1/2 c Bran Buds -- or All Bran
1 c Pitted prunes -- chopped
Chopped
2 3/4 c 40% Bran Flakes
Cereal
1 c Sliced almonds
1/2 c Raisins
1 c Dried apricot halves --

Instructions

Combine all ingredients in lg. bowl. Mix gently. Store in tightly covered container. Per 1 1/4 cup serving: 200 calories, 15 g. fiber. Recipe By : Bobb1744 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-20/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-20/#img-0

Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

Ingredients

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Instructions

Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
Sprinkle toasted sesame seeds on top.
Serve warm or cold. Enjoy!.

Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

Ingredients

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Instructions

Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
Sprinkle toasted sesame seeds on top.
Serve warm or cold. Enjoy!.

Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

Ingredients

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Instructions

Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
Sprinkle toasted sesame seeds on top.
Serve warm or cold. Enjoy!.

Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

Ingredients

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

Instructions

Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and ½ teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
Sprinkle toasted sesame seeds on top.
Serve warm or cold. Enjoy!.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-200/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-200/#img-0

Fig-and-Plum Cake

Ingredients

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 ¼ pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1.25 cups sugar
1 teaspoon kosher salt
1.25 cups unbleached all-purpose flour, plus more for pressing dough into pan
0.25 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
0.25 teaspoon pure almond extract

Instructions

Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

Fig-and-Plum Cake

Ingredients

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 ¼ pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1.25 cups sugar
1 teaspoon kosher salt
1.25 cups unbleached all-purpose flour, plus more for pressing dough into pan
0.25 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
0.25 teaspoon pure almond extract

Instructions

Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

Fig-and-Plum Cake

Ingredients

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 ¼ pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1.25 cups sugar
1 teaspoon kosher salt
1.25 cups unbleached all-purpose flour, plus more for pressing dough into pan
0.25 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
0.25 teaspoon pure almond extract

Instructions

Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

Fig-and-Plum Cake

Ingredients

2 sticks unsalted butter, room temperature, cut into pieces, plus more for pan
4 ripe but firm plums (1 ¼ pounds total), each pitted and cut into 4 wedges
6 small fresh figs (about 4 ounces total), halved
1.25 cups sugar
1 teaspoon kosher salt
1.25 cups unbleached all-purpose flour, plus more for pressing dough into pan
0.25 teaspoon baking powder
1 cup finely ground almond flour
2 large eggs, room temperature
0.25 teaspoon pure almond extract

Instructions

Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-201/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-201/#img-0

Oxtail Stew - Rabo Encendido

Ingredients

4 lbs oxtails, cut in chunks
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 garlic cloves, mashed with
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup parsley, chopped
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon hershey cocoa powder (for a slight mole taste)
1 (12 ounce) can tomato sauce
1 cup red wine
2 1/2 cups beef broth
1 cup potato, diced
1 cup carrot, diced
1 cup celery, diced
flour, for dredging meat

Instructions

Dredge the meat with flour.
In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
Remove meat.
Sauté the onions and green pepper in the same pan.
When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
Add the tomato sauce, wine, beef broth and all spices.
Return meat to pot.
Add the potatoes, carrots and celery.
Bring to a boil and cover.
Simmer for two hours or until meat is tender on low heat, stirring occasionally.
Adjust seasonings, if necessary.
Add additional beef broth if needed.
Remove bay leaves, and serve hot.

Oxtail Stew - Rabo Encendido

Ingredients

4 lbs oxtails, cut in chunks
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 garlic cloves, mashed with
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup parsley, chopped
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon hershey cocoa powder (for a slight mole taste)
1 (12 ounce) can tomato sauce
1 cup red wine
2 1/2 cups beef broth
1 cup potato, diced
1 cup carrot, diced
1 cup celery, diced
flour, for dredging meat

Instructions

Dredge the meat with flour.
In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
Remove meat.
Sauté the onions and green pepper in the same pan.
When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
Add the tomato sauce, wine, beef broth and all spices.
Return meat to pot.
Add the potatoes, carrots and celery.
Bring to a boil and cover.
Simmer for two hours or until meat is tender on low heat, stirring occasionally.
Adjust seasonings, if necessary.
Add additional beef broth if needed.
Remove bay leaves, and serve hot.

Oxtail Stew - Rabo Encendido

Ingredients

4 lbs oxtails, cut in chunks
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 garlic cloves, mashed with
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup parsley, chopped
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon hershey cocoa powder (for a slight mole taste)
1 (12 ounce) can tomato sauce
1 cup red wine
2 1/2 cups beef broth
1 cup potato, diced
1 cup carrot, diced
1 cup celery, diced
flour, for dredging meat

Instructions

Dredge the meat with flour.
In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
Remove meat.
Sauté the onions and green pepper in the same pan.
When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
Add the tomato sauce, wine, beef broth and all spices.
Return meat to pot.
Add the potatoes, carrots and celery.
Bring to a boil and cover.
Simmer for two hours or until meat is tender on low heat, stirring occasionally.
Adjust seasonings, if necessary.
Add additional beef broth if needed.
Remove bay leaves, and serve hot.

Oxtail Stew - Rabo Encendido

Ingredients

4 lbs oxtails, cut in chunks
1/4 cup olive oil
2 medium onions, chopped
2 green peppers, chopped
4 garlic cloves, mashed with
1 teaspoon salt
1 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon nutmeg
1/4 cup parsley, chopped
2 bay leaves
1/4 teaspoon black pepper
1 tablespoon hershey cocoa powder (for a slight mole taste)
1 (12 ounce) can tomato sauce
1 cup red wine
2 1/2 cups beef broth
1 cup potato, diced
1 cup carrot, diced
1 cup celery, diced
flour, for dredging meat

Instructions

Dredge the meat with flour.
In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes.
Remove meat.
Sauté the onions and green pepper in the same pan.
When the onions start to get translucent, add the mashed garlic and cook for one additional minute.
Add the tomato sauce, wine, beef broth and all spices.
Return meat to pot.
Add the potatoes, carrots and celery.
Bring to a boil and cover.
Simmer for two hours or until meat is tender on low heat, stirring occasionally.
Adjust seasonings, if necessary.
Add additional beef broth if needed.
Remove bay leaves, and serve hot.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-202/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-202/#img-0

Raw Vegan Chocolate Cherry/Strawberry Tart

Ingredients

1 1/2 cups almonds (soaked overnight, soaking optional)
1/2 cup hazelnuts (soaked for 30-60 mins)
1 -1 1/2 cup dates
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons cocoa nibs (optional)
1 cup cashews (soaked 30-60 mins)
1 cup dates (soaked 30-60mins)
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 pinch salt, 3 tbsp
3 cups fresh cherries (pitted and halved)
1/4 cup of shaved coconut
1 tablespoon cocoa powder
2 tablespoons agave nectar

Instructions

soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.

Raw Vegan Chocolate Cherry/Strawberry Tart

Ingredients

1 1/2 cups almonds (soaked overnight, soaking optional)
1/2 cup hazelnuts (soaked for 30-60 mins)
1 -1 1/2 cup dates
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons cocoa nibs (optional)
1 cup cashews (soaked 30-60 mins)
1 cup dates (soaked 30-60mins)
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 pinch salt, 3 tbsp
3 cups fresh cherries (pitted and halved)
1/4 cup of shaved coconut
1 tablespoon cocoa powder
2 tablespoons agave nectar

Instructions

soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.

Raw Vegan Chocolate Cherry/Strawberry Tart

Ingredients

1 1/2 cups almonds (soaked overnight, soaking optional)
1/2 cup hazelnuts (soaked for 30-60 mins)
1 -1 1/2 cup dates
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons cocoa nibs (optional)
1 cup cashews (soaked 30-60 mins)
1 cup dates (soaked 30-60mins)
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 pinch salt, 3 tbsp
3 cups fresh cherries (pitted and halved)
1/4 cup of shaved coconut
1 tablespoon cocoa powder
2 tablespoons agave nectar

Instructions

soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.

Raw Vegan Chocolate Cherry/Strawberry Tart

Ingredients

1 1/2 cups almonds (soaked overnight, soaking optional)
1/2 cup hazelnuts (soaked for 30-60 mins)
1 -1 1/2 cup dates
1 pinch salt
1 teaspoon vanilla extract
2 tablespoons cocoa nibs (optional)
1 cup cashews (soaked 30-60 mins)
1 cup dates (soaked 30-60mins)
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 pinch salt, 3 tbsp
3 cups fresh cherries (pitted and halved)
1/4 cup of shaved coconut
1 tablespoon cocoa powder
2 tablespoons agave nectar

Instructions

soak almonds overnight. when ready to make it soak the other nuts and dates in separate bowls for 30-60 mins while measuring out the other ingredients.
Base: process the almonds, salt and cocoa nibs until a coarse meal texture and then add the dates and vanilla until it clumps together and holds. Press it into a 10-12 inch tart/quiche tin with a pop out base. Chill in fridge.
Filling:Process the cashews with some of the soaking water until creamy and smooth. Add in the other filling ingredients and process until thick and moussy but it still stays on the spoon. You will need to add soaking waters until you get the right consistency. Spread over the base.
Topping: put the cherries on the filling and then sprinkle the coconut over it all. Chill for 1-2 hours. You can serve straight away if in a pinch.
For the sauce mix together the cocoa and agave nectar into a sauce consistency. you can add more or less agave to suit your taste. Drizzle over the tart when serving. Cheers.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-203/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-203/#img-0

Smoothies - Pina Colada

Ingredients

1 cup pineapple
1 cup strawberries
1/2 cup coconut milk
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon honey

Instructions

Put ingredients in blender in the order listed above. Blend until smooth.

Smoothies - Pina Colada

Ingredients

1 cup pineapple
1 cup strawberries
1/2 cup coconut milk
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon honey

Instructions

Put ingredients in blender in the order listed above. Blend until smooth.

Smoothies - Pina Colada

Ingredients

1 cup pineapple
1 cup strawberries
1/2 cup coconut milk
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon honey

Instructions

Put ingredients in blender in the order listed above. Blend until smooth.

Smoothies - Pina Colada

Ingredients

1 cup pineapple
1 cup strawberries
1/2 cup coconut milk
1/2 cup water
1/2 teaspoon vanilla
1 tablespoon honey

Instructions

Put ingredients in blender in the order listed above. Blend until smooth.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-204/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-204/#img-0

Brown Sugar-Spiced Nut Mix

Ingredients

6 tablespoons light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
½ cup raw whole almonds
⅓ cup raw shelled pumpkinseeds
Cooking spray

Instructions

Preheat oven to 350°.
Combine first 5 ingredients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.

Brown Sugar-Spiced Nut Mix

Ingredients

6 tablespoons light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
½ cup raw whole almonds
⅓ cup raw shelled pumpkinseeds
Cooking spray

Instructions

Preheat oven to 350°.
Combine first 5 ingredients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.

Brown Sugar-Spiced Nut Mix

Ingredients

6 tablespoons light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
½ cup raw whole almonds
⅓ cup raw shelled pumpkinseeds
Cooking spray

Instructions

Preheat oven to 350°.
Combine first 5 ingredients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.

Brown Sugar-Spiced Nut Mix

Ingredients

6 tablespoons light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground red pepper
¼ teaspoon ground cardamom
1 egg white
2 teaspoons canola oil
1 teaspoon Worcestershire sauce
1 cup raw pecan halves
½ cup raw whole almonds
⅓ cup raw shelled pumpkinseeds
Cooking spray

Instructions

Preheat oven to 350°.
Combine first 5 ingredients in a small bowl. Combine egg white, oil, and Worcestershire in a large bowl; stir with a whisk until mixture is frothy. Add nuts, pumpkinseeds, and sugar mixture, stirring well to coat.
Spread nut mixture on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Remove pan from oven; stir nuts to break apart. Return pan to oven. Reduce oven temperature to 300°. Bake 10 minutes. Remove nuts; cool 5 minutes. Stir to break apart nuts.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-205/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-205/#img-0

Burrata with black figs, Delica pumpkin and chicory

Ingredients

4 burrata, weighing 100g each, as fresh as possible
4 black figs, very ripe, quartered
400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
2 red chicory, leaves separated
4 tbsp of pumpkin seeds, lightly toasted
sea salt
freshly ground black pepper
olive oil, for cooking
100ml of fig leaf vinegar
50ml of extra virgin olive oil
1/2 tsp caster sugar

Instructions

Preheat an oven to 180°C/Gas mark 4
Toss the pumpkin wedges in olive oil and season well. Place on an oven tray and roast until lightly browned and tender (around 20-25 minutes). Set aside to cool
Whisk the vinegar, sugar and olive oil together to make a vinaigrette and season to taste
Toss the chicory leaves, figs and pumpkin wedges together in a bowl and season to taste, then spoon over the vinaigrette and toss again
Divide the salad between bowls then top with the burrata, toasted seeds and seasoning, plus a final drizzle of oil

Burrata with black figs, Delica pumpkin and chicory

Ingredients

4 burrata, weighing 100g each, as fresh as possible
4 black figs, very ripe, quartered
400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
2 red chicory, leaves separated
4 tbsp of pumpkin seeds, lightly toasted
sea salt
freshly ground black pepper
olive oil, for cooking
100ml of fig leaf vinegar
50ml of extra virgin olive oil
1/2 tsp caster sugar

Instructions

Preheat an oven to 180°C/Gas mark 4
Toss the pumpkin wedges in olive oil and season well. Place on an oven tray and roast until lightly browned and tender (around 20-25 minutes). Set aside to cool
Whisk the vinegar, sugar and olive oil together to make a vinaigrette and season to taste
Toss the chicory leaves, figs and pumpkin wedges together in a bowl and season to taste, then spoon over the vinaigrette and toss again
Divide the salad between bowls then top with the burrata, toasted seeds and seasoning, plus a final drizzle of oil

Burrata with black figs, Delica pumpkin and chicory

Ingredients

4 burrata, weighing 100g each, as fresh as possible
4 black figs, very ripe, quartered
400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
2 red chicory, leaves separated
4 tbsp of pumpkin seeds, lightly toasted
sea salt
freshly ground black pepper
olive oil, for cooking
100ml of fig leaf vinegar
50ml of extra virgin olive oil
1/2 tsp caster sugar

Instructions

Preheat an oven to 180°C/Gas mark 4
Toss the pumpkin wedges in olive oil and season well. Place on an oven tray and roast until lightly browned and tender (around 20-25 minutes). Set aside to cool
Whisk the vinegar, sugar and olive oil together to make a vinaigrette and season to taste
Toss the chicory leaves, figs and pumpkin wedges together in a bowl and season to taste, then spoon over the vinaigrette and toss again
Divide the salad between bowls then top with the burrata, toasted seeds and seasoning, plus a final drizzle of oil

Burrata with black figs, Delica pumpkin and chicory

Ingredients

4 burrata, weighing 100g each, as fresh as possible
4 black figs, very ripe, quartered
400g of Delica pumpkin, skin intact and seeds removed, cut into 8 wedges
2 red chicory, leaves separated
4 tbsp of pumpkin seeds, lightly toasted
sea salt
freshly ground black pepper
olive oil, for cooking
100ml of fig leaf vinegar
50ml of extra virgin olive oil
1/2 tsp caster sugar

Instructions

Preheat an oven to 180°C/Gas mark 4
Toss the pumpkin wedges in olive oil and season well. Place on an oven tray and roast until lightly browned and tender (around 20-25 minutes). Set aside to cool
Whisk the vinegar, sugar and olive oil together to make a vinaigrette and season to taste
Toss the chicory leaves, figs and pumpkin wedges together in a bowl and season to taste, then spoon over the vinaigrette and toss again
Divide the salad between bowls then top with the burrata, toasted seeds and seasoning, plus a final drizzle of oil

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-206/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-206/#img-0

Refreshing Rhubarb and Tofu Layered Dessert

Ingredients

1 tablespoon potato starch
1 tablespoon water
1 lb rhubarb, cleaned and chopped
1/4 cup water
2 tablespoons unsweetened applesauce
1/2 teaspoon almond extract
1 tablespoon Splenda sugar substitute (can use more, if rhubarb is very tart)
150 g vegan cream cheese (if not vegan, use regular)
200 g tofu, chopped coarsely (I used a firm one)
1 -2 teaspoon vanilla extract
1 tablespoon agave nectar
1 tablespoon unsweetened applesauce
1/4 teaspoon carob powder (optional)

Instructions

For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
Keep refrigerated until ready to eat. Enjoy! :).

Refreshing Rhubarb and Tofu Layered Dessert

Ingredients

1 tablespoon potato starch
1 tablespoon water
1 lb rhubarb, cleaned and chopped
1/4 cup water
2 tablespoons unsweetened applesauce
1/2 teaspoon almond extract
1 tablespoon Splenda sugar substitute (can use more, if rhubarb is very tart)
150 g vegan cream cheese (if not vegan, use regular)
200 g tofu, chopped coarsely (I used a firm one)
1 -2 teaspoon vanilla extract
1 tablespoon agave nectar
1 tablespoon unsweetened applesauce
1/4 teaspoon carob powder (optional)

Instructions

For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
Keep refrigerated until ready to eat. Enjoy! :).

Refreshing Rhubarb and Tofu Layered Dessert

Ingredients

1 tablespoon potato starch
1 tablespoon water
1 lb rhubarb, cleaned and chopped
1/4 cup water
2 tablespoons unsweetened applesauce
1/2 teaspoon almond extract
1 tablespoon Splenda sugar substitute (can use more, if rhubarb is very tart)
150 g vegan cream cheese (if not vegan, use regular)
200 g tofu, chopped coarsely (I used a firm one)
1 -2 teaspoon vanilla extract
1 tablespoon agave nectar
1 tablespoon unsweetened applesauce
1/4 teaspoon carob powder (optional)

Instructions

For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
Keep refrigerated until ready to eat. Enjoy! :).

Refreshing Rhubarb and Tofu Layered Dessert

Ingredients

1 tablespoon potato starch
1 tablespoon water
1 lb rhubarb, cleaned and chopped
1/4 cup water
2 tablespoons unsweetened applesauce
1/2 teaspoon almond extract
1 tablespoon Splenda sugar substitute (can use more, if rhubarb is very tart)
150 g vegan cream cheese (if not vegan, use regular)
200 g tofu, chopped coarsely (I used a firm one)
1 -2 teaspoon vanilla extract
1 tablespoon agave nectar
1 tablespoon unsweetened applesauce
1/4 teaspoon carob powder (optional)

Instructions

For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
Keep refrigerated until ready to eat. Enjoy! :).

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-207/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-207/#img-0

"elmer's" Summertime Sweet Onion Salsa

Ingredients

4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup onion, sweet Walla Walla, diced (I think any sweet onion would work)
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Instructions

In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

"elmer's" Summertime Sweet Onion Salsa

Ingredients

4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup onion, sweet Walla Walla, diced (I think any sweet onion would work)
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Instructions

In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

"elmer's" Summertime Sweet Onion Salsa

Ingredients

4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup onion, sweet Walla Walla, diced (I think any sweet onion would work)
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Instructions

In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

"elmer's" Summertime Sweet Onion Salsa

Ingredients

4 large plum tomatoes, cored, seeded and cut into 1/2 inch dice (about 1 3/4 cups)
1 jalapeno, seeds and ribs removed, minced
2 green onions, including green tops, cut into thin slices
3/4 cup onion, sweet Walla Walla, diced (I think any sweet onion would work)
1/2 cup fresh cilantro leaves, chopped
1/2 teaspoon garlic, minced
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 teaspoon sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt

Instructions

In a medium bowl, combine the tomatoes, jalapeno, green onion, sweet onion, cilantro and garlic.
In a measuring cup, stir together the lemon juice, lime juice, sugar, coriander, cumin and salt.
Stir until the sugar and salt dissolve, and then pour over the tomato mixture.
Stir gently to combine.
Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow the flavors to meld.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-208/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-208/#img-0

Spiced Plum Chutney

Ingredients

1 whole star anise*
1 whole clove
1 2-inch stick cinnamon
1/2 cup Red wine vinegar
1/2 cup Sugar
1 2-inch piece fresh ginger peeled, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon Black Pepper ground
2 red black, green, or blue plums (tart or sweet; about 5 large),quar

Instructions

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.

Spiced Plum Chutney

Ingredients

1 whole star anise*
1 whole clove
1 2-inch stick cinnamon
1/2 cup Red wine vinegar
1/2 cup Sugar
1 2-inch piece fresh ginger peeled, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon Black Pepper ground
2 red black, green, or blue plums (tart or sweet; about 5 large),quar

Instructions

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.

Spiced Plum Chutney

Ingredients

1 whole star anise*
1 whole clove
1 2-inch stick cinnamon
1/2 cup Red wine vinegar
1/2 cup Sugar
1 2-inch piece fresh ginger peeled, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon Black Pepper ground
2 red black, green, or blue plums (tart or sweet; about 5 large),quar

Instructions

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.

Spiced Plum Chutney

Ingredients

1 whole star anise*
1 whole clove
1 2-inch stick cinnamon
1/2 cup Red wine vinegar
1/2 cup Sugar
1 2-inch piece fresh ginger peeled, cut into 1/2-inch-thick rounds
1 tablespoon whole mustard seeds
1 teaspoon Black Pepper ground
2 red black, green, or blue plums (tart or sweet; about 5 large),quar

Instructions

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-209/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-209/#img-0

Strawberry Nut Salad

Ingredients

1 (6 ounce) package strawberry jello
1-1/2 cups boiling water
2 (10 ounce) packages frozen strawberries thawed
1 (20 ounce) can crushed pineapple drained
3 medium bananas mashed
1 cup chopped walnuts
1 cup dairy sour cream

Instructions

Dissolve gelatin in boiling water, fold in strawberries with juice, drained pineapple, mashed bananas and walnuts. Put half of the mixture into oblong 13 x 9 x 2-inch dish. Chill until firm. Spread sour cream on top and gently spoon on the rest of the jello mixture. Chill.

Strawberry Nut Salad

Ingredients

1 (6 ounce) package strawberry jello
1-1/2 cups boiling water
2 (10 ounce) packages frozen strawberries thawed
1 (20 ounce) can crushed pineapple drained
3 medium bananas mashed
1 cup chopped walnuts
1 cup dairy sour cream

Instructions

Dissolve gelatin in boiling water, fold in strawberries with juice, drained pineapple, mashed bananas and walnuts. Put half of the mixture into oblong 13 x 9 x 2-inch dish. Chill until firm. Spread sour cream on top and gently spoon on the rest of the jello mixture. Chill.

Strawberry Nut Salad

Ingredients

1 (6 ounce) package strawberry jello
1-1/2 cups boiling water
2 (10 ounce) packages frozen strawberries thawed
1 (20 ounce) can crushed pineapple drained
3 medium bananas mashed
1 cup chopped walnuts
1 cup dairy sour cream

Instructions

Dissolve gelatin in boiling water, fold in strawberries with juice, drained pineapple, mashed bananas and walnuts. Put half of the mixture into oblong 13 x 9 x 2-inch dish. Chill until firm. Spread sour cream on top and gently spoon on the rest of the jello mixture. Chill.

Strawberry Nut Salad

Ingredients

1 (6 ounce) package strawberry jello
1-1/2 cups boiling water
2 (10 ounce) packages frozen strawberries thawed
1 (20 ounce) can crushed pineapple drained
3 medium bananas mashed
1 cup chopped walnuts
1 cup dairy sour cream

Instructions

Dissolve gelatin in boiling water, fold in strawberries with juice, drained pineapple, mashed bananas and walnuts. Put half of the mixture into oblong 13 x 9 x 2-inch dish. Chill until firm. Spread sour cream on top and gently spoon on the rest of the jello mixture. Chill.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-21/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-21/#img-0

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

Fruit Parfait Recipe by Tasty

Ingredients

yogurt
raspberry
blueberry
strawberry
granola

Instructions

In a mason jar, layer the yogurt, berries and granola on top of one another until your desired serving is achieved.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-210/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-210/#img-0

Chocolate-Berry Yogurt Parfaits

Ingredients

2 6-ounce Containers fat-free vanilla yogurt
3/4 cup Fat free sour cream
3 tablespoon Fat free chocolate syrup ,(for yogurt mixture)
1 tablespoon Fat free chocolate syrup , (for hazelnut spread mixture)
1/2 teaspoon Ground cinnamon
2 tablespoon Chocolate hazelnut spread
1 tablespoon Fat free milk
2 cups Mixed fresh fruit , sliced or cut up
2 Low fat graham cracker sheets , crumbled

Instructions

In a medium bowl, whisk together the yogurt, sour cream, 3 tablespoons chocolate syrup, and cinnamon.
In a small bowl, whisk together the chocolate hazelnut spread, milk, and the remaining 1 tablespoon chocolate syrup.
Spoon 1/2 cup yogurt mixture and 1/2 cup fruit into each parfait or wine glass. Top with the graham cracker crumbles, then the chocolate hazelnut mixture.

Chocolate-Berry Yogurt Parfaits

Ingredients

2 6-ounce Containers fat-free vanilla yogurt
3/4 cup Fat free sour cream
3 tablespoon Fat free chocolate syrup ,(for yogurt mixture)
1 tablespoon Fat free chocolate syrup , (for hazelnut spread mixture)
1/2 teaspoon Ground cinnamon
2 tablespoon Chocolate hazelnut spread
1 tablespoon Fat free milk
2 cups Mixed fresh fruit , sliced or cut up
2 Low fat graham cracker sheets , crumbled

Instructions

In a medium bowl, whisk together the yogurt, sour cream, 3 tablespoons chocolate syrup, and cinnamon.
In a small bowl, whisk together the chocolate hazelnut spread, milk, and the remaining 1 tablespoon chocolate syrup.
Spoon 1/2 cup yogurt mixture and 1/2 cup fruit into each parfait or wine glass. Top with the graham cracker crumbles, then the chocolate hazelnut mixture.

Chocolate-Berry Yogurt Parfaits

Ingredients

2 6-ounce Containers fat-free vanilla yogurt
3/4 cup Fat free sour cream
3 tablespoon Fat free chocolate syrup ,(for yogurt mixture)
1 tablespoon Fat free chocolate syrup , (for hazelnut spread mixture)
1/2 teaspoon Ground cinnamon
2 tablespoon Chocolate hazelnut spread
1 tablespoon Fat free milk
2 cups Mixed fresh fruit , sliced or cut up
2 Low fat graham cracker sheets , crumbled

Instructions

In a medium bowl, whisk together the yogurt, sour cream, 3 tablespoons chocolate syrup, and cinnamon.
In a small bowl, whisk together the chocolate hazelnut spread, milk, and the remaining 1 tablespoon chocolate syrup.
Spoon 1/2 cup yogurt mixture and 1/2 cup fruit into each parfait or wine glass. Top with the graham cracker crumbles, then the chocolate hazelnut mixture.

Chocolate-Berry Yogurt Parfaits

Ingredients

2 6-ounce Containers fat-free vanilla yogurt
3/4 cup Fat free sour cream
3 tablespoon Fat free chocolate syrup ,(for yogurt mixture)
1 tablespoon Fat free chocolate syrup , (for hazelnut spread mixture)
1/2 teaspoon Ground cinnamon
2 tablespoon Chocolate hazelnut spread
1 tablespoon Fat free milk
2 cups Mixed fresh fruit , sliced or cut up
2 Low fat graham cracker sheets , crumbled

Instructions

In a medium bowl, whisk together the yogurt, sour cream, 3 tablespoons chocolate syrup, and cinnamon.
In a small bowl, whisk together the chocolate hazelnut spread, milk, and the remaining 1 tablespoon chocolate syrup.
Spoon 1/2 cup yogurt mixture and 1/2 cup fruit into each parfait or wine glass. Top with the graham cracker crumbles, then the chocolate hazelnut mixture.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-211/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-211/#img-0

Mountain Man Breakfast

Ingredients

1 package cubed hash browns
2 pound Country sausage
8 Eggs , beaten
Grated cheese

Instructions

Crumble and brown sausage in Dutch oven (or frying pan). Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns.
Add 1/2 cup water to eggs and beat thoroughly. Pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom (for Dutch oven), 15 to 20 minutes till eggs are firm.
Made 1/9/94
Posted in memory of the late Drew Jones, who loved this

Mountain Man Breakfast

Ingredients

1 package cubed hash browns
2 pound Country sausage
8 Eggs , beaten
Grated cheese

Instructions

Crumble and brown sausage in Dutch oven (or frying pan). Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns.
Add 1/2 cup water to eggs and beat thoroughly. Pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom (for Dutch oven), 15 to 20 minutes till eggs are firm.
Made 1/9/94
Posted in memory of the late Drew Jones, who loved this

Mountain Man Breakfast

Ingredients

1 package cubed hash browns
2 pound Country sausage
8 Eggs , beaten
Grated cheese

Instructions

Crumble and brown sausage in Dutch oven (or frying pan). Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns.
Add 1/2 cup water to eggs and beat thoroughly. Pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom (for Dutch oven), 15 to 20 minutes till eggs are firm.
Made 1/9/94
Posted in memory of the late Drew Jones, who loved this

Mountain Man Breakfast

Ingredients

1 package cubed hash browns
2 pound Country sausage
8 Eggs , beaten
Grated cheese

Instructions

Crumble and brown sausage in Dutch oven (or frying pan). Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns.
Add 1/2 cup water to eggs and beat thoroughly. Pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom (for Dutch oven), 15 to 20 minutes till eggs are firm.
Made 1/9/94
Posted in memory of the late Drew Jones, who loved this

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-212/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-212/#img-0

Instant Pot Breakfast Ratatouille

Ingredients

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Instructions

For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

Instant Pot Breakfast Ratatouille

Ingredients

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Instructions

For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

Instant Pot Breakfast Ratatouille

Ingredients

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Instructions

For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

Instant Pot Breakfast Ratatouille

Ingredients

1 cup chopped yellow onion (about 1 medium)
¼ cup olive oil
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh oregano
1 (28-ounce) can whole peeled plum tomatoes (such as San Marzano), drained
3 cups chopped eggplant (from 1 medium)
2 cups sliced zucchini, cut in half-moons (from 1 zucchini)
1 cup chopped yellow bell pepper (from 1 bell pepper)
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon drained capers, chopped
1 tablespoon red wine vinegar
1 dozen large eggs
Crusty bread

Instructions

For a single serving, heat 1 cup ratatouille in a small skillet over medium-high, and cook, stirring often, until it begins to simmer. Make 2 small cavities; crack 1 egg into each cavity. Reduce heat to medium-low; cover, and cook until whites are set, about 3minutes. Serve immediately with crusty bread.
Instant Pot, Model: IP-DUO V2 was used for this recipe.
Using a towel, vent seal. Once all pressure has released, open, and stir in basil, parsley, capers, and vinegar. Store in an airtight container in refrigerator up to 1 week, or freeze up to 6 months.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-213/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-213/#img-0

Apple & Sage Vegan Sausage

Ingredients

1 cup dried apple (Measured Loosely)
2 cups filtered water
1/2 cup old fashioned oats
2/3 cup vital wheat gluten
3 tablespoons nutritional yeast flakes
1/4 cup almond meal or 1/4 cup flour
1/2 cup brown rice, Cooked
1 tablespoon ground flax seeds
1 teaspoon sugar
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground cloves
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed fennel seed
1/2 teaspoon salt
2 tablespoons liquid from apples
1 tablespoon liquid smoke
1 teaspoon seasoned Chinese white rice vinegar

Instructions

Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
Preheat oven 300 degrees.
To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
These can be frozen and reheated in the microwave.

Apple & Sage Vegan Sausage

Ingredients

1 cup dried apple (Measured Loosely)
2 cups filtered water
1/2 cup old fashioned oats
2/3 cup vital wheat gluten
3 tablespoons nutritional yeast flakes
1/4 cup almond meal or 1/4 cup flour
1/2 cup brown rice, Cooked
1 tablespoon ground flax seeds
1 teaspoon sugar
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground cloves
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed fennel seed
1/2 teaspoon salt
2 tablespoons liquid from apples
1 tablespoon liquid smoke
1 teaspoon seasoned Chinese white rice vinegar

Instructions

Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
Preheat oven 300 degrees.
To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
These can be frozen and reheated in the microwave.

Apple & Sage Vegan Sausage

Ingredients

1 cup dried apple (Measured Loosely)
2 cups filtered water
1/2 cup old fashioned oats
2/3 cup vital wheat gluten
3 tablespoons nutritional yeast flakes
1/4 cup almond meal or 1/4 cup flour
1/2 cup brown rice, Cooked
1 tablespoon ground flax seeds
1 teaspoon sugar
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground cloves
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed fennel seed
1/2 teaspoon salt
2 tablespoons liquid from apples
1 tablespoon liquid smoke
1 teaspoon seasoned Chinese white rice vinegar

Instructions

Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
Preheat oven 300 degrees.
To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
These can be frozen and reheated in the microwave.

Apple & Sage Vegan Sausage

Ingredients

1 cup dried apple (Measured Loosely)
2 cups filtered water
1/2 cup old fashioned oats
2/3 cup vital wheat gluten
3 tablespoons nutritional yeast flakes
1/4 cup almond meal or 1/4 cup flour
1/2 cup brown rice, Cooked
1 tablespoon ground flax seeds
1 teaspoon sugar
1 teaspoon rubbed sage
1 teaspoon garlic powder
1 teaspoon lemon pepper
1/4 teaspoon ground thyme
1/8 teaspoon ground cloves
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon crushed fennel seed
1/2 teaspoon salt
2 tablespoons liquid from apples
1 tablespoon liquid smoke
1 teaspoon seasoned Chinese white rice vinegar

Instructions

Place apples and water in a medium saucepan on medium heat and cook for about 15 minutes. After they have cooked reserve left over liquid from cooking the apples. Spread the apples out and allow them to cool.
In a food processor pulse the oats a few times to break them up. Pour into a medium sized mixing bowl with the wheat gluten, nutritional yeast flakes, almond flour, brown rice, flaxseed, sugar, sage, garlic powder, lemon pepper, thyme, clove, pepper flakes, fennel and salt.
Put apples in the food processor and add the 2 tablespoons of the reserved apple water, liquid smoke and vinegar. If there was no water left from cooking the apples, just add water. Puree for 2 minutes. To this add the dry ingredients from the mixing bowl and process until it mixes together and forms a ball in the processor. Take out of processor and place back into the mixing bowl.
Preheat oven 300 degrees.
To make the sausages, measure out 1 tablespoon for each sausage link. A tip, rubbing some oil inside the tablespoon helps the sausage dough from sticking to the spoon. First roll the dough into a ball, then between your hands to get the shape started. Then place it on a piece of wax paper and roll into a 3 1/2 inch link.
Place them on a greased cookie sheet, spray the tops with a little oil, cover with aluminum foil loosely and place into the oven for 15 minutes. Turn them over, cover again and cook them another 15 minutes. Let rest for 5 minutes before eating.
These can be frozen and reheated in the microwave.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-214/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-214/#img-0

Peach, Plum, and Apricot Crisp

Ingredients

4 ½ cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon grated whole nutmeg
Cooking spray
1 cup old-fashioned rolled oats
½ cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
½ teaspoon salt
¼ cup butter, melted
4 cups vanilla low-fat ice cream

Instructions

Combine first 6 ingredients in a large bowl; let stand 15 minutes.
Preheat oven to 400°.
Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Peach, Plum, and Apricot Crisp

Ingredients

4 ½ cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon grated whole nutmeg
Cooking spray
1 cup old-fashioned rolled oats
½ cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
½ teaspoon salt
¼ cup butter, melted
4 cups vanilla low-fat ice cream

Instructions

Combine first 6 ingredients in a large bowl; let stand 15 minutes.
Preheat oven to 400°.
Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Peach, Plum, and Apricot Crisp

Ingredients

4 ½ cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon grated whole nutmeg
Cooking spray
1 cup old-fashioned rolled oats
½ cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
½ teaspoon salt
¼ cup butter, melted
4 cups vanilla low-fat ice cream

Instructions

Combine first 6 ingredients in a large bowl; let stand 15 minutes.
Preheat oven to 400°.
Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

Peach, Plum, and Apricot Crisp

Ingredients

4 ½ cups sliced peaches
2 cups sliced plums
2 cups sliced apricots
¾ cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon grated whole nutmeg
Cooking spray
1 cup old-fashioned rolled oats
½ cup packed brown sugar
3.4 ounces all-purpose flour (about 3/4 cup)
½ teaspoon salt
¼ cup butter, melted
4 cups vanilla low-fat ice cream

Instructions

Combine first 6 ingredients in a large bowl; let stand 15 minutes.
Preheat oven to 400°.
Spoon fruit mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly.
Combine oats and next 3 ingredients (through salt) in a bowl. Drizzle with butter, stirring until crumbly. Sprinkle oat mixture over fruit. Bake an additional 15 minutes or until topping is lightly browned and fruit is bubbly. Serve warm with ice cream.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-215/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-215/#img-0

Spiced chicken, spinach & sweet potato stew

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

Instructions

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

Spiced chicken, spinach & sweet potato stew

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

Instructions

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

Spiced chicken, spinach & sweet potato stew

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

Instructions

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

Spiced chicken, spinach & sweet potato stew

Ingredients

3 sweet potatoes, cut into chunks
190g bag spinach
1 tbsp sunflower oil
8 chicken thighs, skinless and boneless
500ml chicken stock
2 onions, chopped
1 red chilli, chopped
1 tsp paprika
thumb-sized piece ginger, grated
400g can tomatoes
2 preserved lemons, deseeded and chopped
pumpkin seeds, toasted
2-3 preserved lemons, deseeded and chopped
4 naan bread, warmed

Instructions

Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
Check the chicken is cooked by cutting into one of the thighs and making sure it’s white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-216/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-216/#img-0

Vegan burrito bowl

Ingredients

250g easy-cook brown rice
1 tbsp tomato purée
1 tsp cumin seeds
½ tsp hot chilli powder
1 tsp vegetable bouillon powder (gluten-free, if needed)
400g black beans, drained
4 tomatoes, chopped
1 small red onion, finely chopped, about 75g
20g fresh coriander, chopped
2 limes, juiced
2 avocados
2 x 198g cans sweetcorn

Instructions

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.
Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.
Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

Vegan burrito bowl

Ingredients

250g easy-cook brown rice
1 tbsp tomato purée
1 tsp cumin seeds
½ tsp hot chilli powder
1 tsp vegetable bouillon powder (gluten-free, if needed)
400g black beans, drained
4 tomatoes, chopped
1 small red onion, finely chopped, about 75g
20g fresh coriander, chopped
2 limes, juiced
2 avocados
2 x 198g cans sweetcorn

Instructions

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.
Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.
Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

Vegan burrito bowl

Ingredients

250g easy-cook brown rice
1 tbsp tomato purée
1 tsp cumin seeds
½ tsp hot chilli powder
1 tsp vegetable bouillon powder (gluten-free, if needed)
400g black beans, drained
4 tomatoes, chopped
1 small red onion, finely chopped, about 75g
20g fresh coriander, chopped
2 limes, juiced
2 avocados
2 x 198g cans sweetcorn

Instructions

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.
Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.
Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

Vegan burrito bowl

Ingredients

250g easy-cook brown rice
1 tbsp tomato purée
1 tsp cumin seeds
½ tsp hot chilli powder
1 tsp vegetable bouillon powder (gluten-free, if needed)
400g black beans, drained
4 tomatoes, chopped
1 small red onion, finely chopped, about 75g
20g fresh coriander, chopped
2 limes, juiced
2 avocados
2 x 198g cans sweetcorn

Instructions

Tip the rice and 600ml water into a pan, then stir in the tomato purée, cumin, chilli and bouillon powder. Cover and cook over a low heat for 20 mins until the rice is tender, and it has absorbed the liquid. Remove from the heat and stir in the black beans.
Meanwhile, mix the tomatoes with the red onion, coriander and the juice of 1 lime to make a salsa. Roughly mash the remaining lime juice with the avocados to create a chunky texture.
Spoon the rice into four bowls or rigid containers (cool the half you are saving for another day first). Top with the tomato salsa, avocado and corn. The rice will keep for up to two days – just make the toppings fresh on the day.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-217/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-217/#img-0

Huevos Rancheros Breakfast Bowl

Ingredients

2 medium Russet potatoes Unpeeled, Diced
1/2 cup Olive oil
2 1/2 tsp Sea Salt
1 tsp Paprika
1 tsp Chili powder
1/4 tsp Garlic powder
1/2 medium Yellow onion diced
1/2 large Red bell pepper diced
1/2 large Green bell pepper diced
1/2 large poblano pepper diced
1/2 Jalapeno Pepper seeded, finely diced
2 cloves Garlic minced
3/4 tsp Ground cumin
1/4 tsp Ground black pepper
1/4 tsp Dried oregano
1/8 tsp Cayenne pepper
1 1/2 cup Diced tomatoes
1/2 cup low-sodium chicken broth
1/4 cup Fresh Cilantro chopped
1 can (15-oz) black beans no salt added drained and rinsed
1 tbsp Lime Juice
4 corn tortillas
4 Eggs
queso fresco crumbled
Lime wedges

Instructions

1. For the potatoes, preheat oven to 400, and line a rimmed baking sheet with parchment paper. On the baking sheet, toss potatoes, olive oil (1 tbsp), salt (1 tsp), paprika, chili powder (1/2 tsp), and garlic powder to coat. Bake for 20-25 mins, or until potatoes are tender. Toss halfway through for even browning.
2. Prepare the sauce while the potatoes are in the oven. Heat the olive oil (1tbsp) in a large skillet or saucepan over med-high heat. Add the onion, red and green peppers, poblano pepper, jalapeño, and garlic. Cook, stirring occasionally, for 6-8 mins or until the onion begins to soften.
2a. Add the salt (1/2 tsp), cumin (1/4 tsp), pepper, oregano and cayenne, and stir to combine. Add the tomatoes and chicken broth, and being the sauce to a simmer. Cover, and simmer for 15 mins.
2b. Remove the cover, stir in the cilantro and cook for 5-8 mins, or until the sauce begins to thicken. Season with salt and pepper to taste.
3. Prepare the beans while the sauce is cooking. In a small pot, use a potato masher to mash together the beans, chili powder (1 tsp), cumin (1/2 tsp), lime juice, and salt (1/2 tsp). Cook over med-high heat, mashing and stirring occasionally, for 7-8 mins, or until heated through.
4. To prepare the corn tortillas, line a plate with paper towels. Heat 1/2 tbsp of the olive oil in a large skillet. Add 1 tortilla to the oil, and cook for 1-2 mins per side, flipping frequently, until both sides are beginning to bubble and turn golden. Remove the tortilla from the pan, and lay it on the prepared plate to drain. Repeat with the remaining tortillas adding the remaining olive oil, 1/2 tbsp at a time, as needed to keep the tortilla bubbling and frying.
5. To fry the eggs, heat the olive oil (1 tbsp) over med-high hear in a skillet until hot. Carefully add the eggs to the skillet. Season with the salt and pepper. To make sunny-side up, cover pan with lid for a min or two and don't flip eggs. Once egg whites are cooked, remove eggs from pan and serve. For firmer yolks, flip eggs when whites are set (no longer jiggly) and cook them for an additional 1-2 mins on opposite side. Remove eggs quickly from and to stop cooking.
6. For serving, one each of four bowls, layer one-quarter of the refried beans, followed by one-quarter of the ranchero sauce, a tortilla, one-quarter of the potatoes, then a fried egg. Garnish with the cilantro, quest fresco, and a lime wedge.

Huevos Rancheros Breakfast Bowl

Ingredients

2 medium Russet potatoes Unpeeled, Diced
1/2 cup Olive oil
2 1/2 tsp Sea Salt
1 tsp Paprika
1 tsp Chili powder
1/4 tsp Garlic powder
1/2 medium Yellow onion diced
1/2 large Red bell pepper diced
1/2 large Green bell pepper diced
1/2 large poblano pepper diced
1/2 Jalapeno Pepper seeded, finely diced
2 cloves Garlic minced
3/4 tsp Ground cumin
1/4 tsp Ground black pepper
1/4 tsp Dried oregano
1/8 tsp Cayenne pepper
1 1/2 cup Diced tomatoes
1/2 cup low-sodium chicken broth
1/4 cup Fresh Cilantro chopped
1 can (15-oz) black beans no salt added drained and rinsed
1 tbsp Lime Juice
4 corn tortillas
4 Eggs
queso fresco crumbled
Lime wedges

Instructions

1. For the potatoes, preheat oven to 400, and line a rimmed baking sheet with parchment paper. On the baking sheet, toss potatoes, olive oil (1 tbsp), salt (1 tsp), paprika, chili powder (1/2 tsp), and garlic powder to coat. Bake for 20-25 mins, or until potatoes are tender. Toss halfway through for even browning.
2. Prepare the sauce while the potatoes are in the oven. Heat the olive oil (1tbsp) in a large skillet or saucepan over med-high heat. Add the onion, red and green peppers, poblano pepper, jalapeño, and garlic. Cook, stirring occasionally, for 6-8 mins or until the onion begins to soften.
2a. Add the salt (1/2 tsp), cumin (1/4 tsp), pepper, oregano and cayenne, and stir to combine. Add the tomatoes and chicken broth, and being the sauce to a simmer. Cover, and simmer for 15 mins.
2b. Remove the cover, stir in the cilantro and cook for 5-8 mins, or until the sauce begins to thicken. Season with salt and pepper to taste.
3. Prepare the beans while the sauce is cooking. In a small pot, use a potato masher to mash together the beans, chili powder (1 tsp), cumin (1/2 tsp), lime juice, and salt (1/2 tsp). Cook over med-high heat, mashing and stirring occasionally, for 7-8 mins, or until heated through.
4. To prepare the corn tortillas, line a plate with paper towels. Heat 1/2 tbsp of the olive oil in a large skillet. Add 1 tortilla to the oil, and cook for 1-2 mins per side, flipping frequently, until both sides are beginning to bubble and turn golden. Remove the tortilla from the pan, and lay it on the prepared plate to drain. Repeat with the remaining tortillas adding the remaining olive oil, 1/2 tbsp at a time, as needed to keep the tortilla bubbling and frying.
5. To fry the eggs, heat the olive oil (1 tbsp) over med-high hear in a skillet until hot. Carefully add the eggs to the skillet. Season with the salt and pepper. To make sunny-side up, cover pan with lid for a min or two and don't flip eggs. Once egg whites are cooked, remove eggs from pan and serve. For firmer yolks, flip eggs when whites are set (no longer jiggly) and cook them for an additional 1-2 mins on opposite side. Remove eggs quickly from and to stop cooking.
6. For serving, one each of four bowls, layer one-quarter of the refried beans, followed by one-quarter of the ranchero sauce, a tortilla, one-quarter of the potatoes, then a fried egg. Garnish with the cilantro, quest fresco, and a lime wedge.

Huevos Rancheros Breakfast Bowl

Ingredients

2 medium Russet potatoes Unpeeled, Diced
1/2 cup Olive oil
2 1/2 tsp Sea Salt
1 tsp Paprika
1 tsp Chili powder
1/4 tsp Garlic powder
1/2 medium Yellow onion diced
1/2 large Red bell pepper diced
1/2 large Green bell pepper diced
1/2 large poblano pepper diced
1/2 Jalapeno Pepper seeded, finely diced
2 cloves Garlic minced
3/4 tsp Ground cumin
1/4 tsp Ground black pepper
1/4 tsp Dried oregano
1/8 tsp Cayenne pepper
1 1/2 cup Diced tomatoes
1/2 cup low-sodium chicken broth
1/4 cup Fresh Cilantro chopped
1 can (15-oz) black beans no salt added drained and rinsed
1 tbsp Lime Juice
4 corn tortillas
4 Eggs
queso fresco crumbled
Lime wedges

Instructions

1. For the potatoes, preheat oven to 400, and line a rimmed baking sheet with parchment paper. On the baking sheet, toss potatoes, olive oil (1 tbsp), salt (1 tsp), paprika, chili powder (1/2 tsp), and garlic powder to coat. Bake for 20-25 mins, or until potatoes are tender. Toss halfway through for even browning.
2. Prepare the sauce while the potatoes are in the oven. Heat the olive oil (1tbsp) in a large skillet or saucepan over med-high heat. Add the onion, red and green peppers, poblano pepper, jalapeño, and garlic. Cook, stirring occasionally, for 6-8 mins or until the onion begins to soften.
2a. Add the salt (1/2 tsp), cumin (1/4 tsp), pepper, oregano and cayenne, and stir to combine. Add the tomatoes and chicken broth, and being the sauce to a simmer. Cover, and simmer for 15 mins.
2b. Remove the cover, stir in the cilantro and cook for 5-8 mins, or until the sauce begins to thicken. Season with salt and pepper to taste.
3. Prepare the beans while the sauce is cooking. In a small pot, use a potato masher to mash together the beans, chili powder (1 tsp), cumin (1/2 tsp), lime juice, and salt (1/2 tsp). Cook over med-high heat, mashing and stirring occasionally, for 7-8 mins, or until heated through.
4. To prepare the corn tortillas, line a plate with paper towels. Heat 1/2 tbsp of the olive oil in a large skillet. Add 1 tortilla to the oil, and cook for 1-2 mins per side, flipping frequently, until both sides are beginning to bubble and turn golden. Remove the tortilla from the pan, and lay it on the prepared plate to drain. Repeat with the remaining tortillas adding the remaining olive oil, 1/2 tbsp at a time, as needed to keep the tortilla bubbling and frying.
5. To fry the eggs, heat the olive oil (1 tbsp) over med-high hear in a skillet until hot. Carefully add the eggs to the skillet. Season with the salt and pepper. To make sunny-side up, cover pan with lid for a min or two and don't flip eggs. Once egg whites are cooked, remove eggs from pan and serve. For firmer yolks, flip eggs when whites are set (no longer jiggly) and cook them for an additional 1-2 mins on opposite side. Remove eggs quickly from and to stop cooking.
6. For serving, one each of four bowls, layer one-quarter of the refried beans, followed by one-quarter of the ranchero sauce, a tortilla, one-quarter of the potatoes, then a fried egg. Garnish with the cilantro, quest fresco, and a lime wedge.

Huevos Rancheros Breakfast Bowl

Ingredients

2 medium Russet potatoes Unpeeled, Diced
1/2 cup Olive oil
2 1/2 tsp Sea Salt
1 tsp Paprika
1 tsp Chili powder
1/4 tsp Garlic powder
1/2 medium Yellow onion diced
1/2 large Red bell pepper diced
1/2 large Green bell pepper diced
1/2 large poblano pepper diced
1/2 Jalapeno Pepper seeded, finely diced
2 cloves Garlic minced
3/4 tsp Ground cumin
1/4 tsp Ground black pepper
1/4 tsp Dried oregano
1/8 tsp Cayenne pepper
1 1/2 cup Diced tomatoes
1/2 cup low-sodium chicken broth
1/4 cup Fresh Cilantro chopped
1 can (15-oz) black beans no salt added drained and rinsed
1 tbsp Lime Juice
4 corn tortillas
4 Eggs
queso fresco crumbled
Lime wedges

Instructions

1. For the potatoes, preheat oven to 400, and line a rimmed baking sheet with parchment paper. On the baking sheet, toss potatoes, olive oil (1 tbsp), salt (1 tsp), paprika, chili powder (1/2 tsp), and garlic powder to coat. Bake for 20-25 mins, or until potatoes are tender. Toss halfway through for even browning.
2. Prepare the sauce while the potatoes are in the oven. Heat the olive oil (1tbsp) in a large skillet or saucepan over med-high heat. Add the onion, red and green peppers, poblano pepper, jalapeño, and garlic. Cook, stirring occasionally, for 6-8 mins or until the onion begins to soften.
2a. Add the salt (1/2 tsp), cumin (1/4 tsp), pepper, oregano and cayenne, and stir to combine. Add the tomatoes and chicken broth, and being the sauce to a simmer. Cover, and simmer for 15 mins.
2b. Remove the cover, stir in the cilantro and cook for 5-8 mins, or until the sauce begins to thicken. Season with salt and pepper to taste.
3. Prepare the beans while the sauce is cooking. In a small pot, use a potato masher to mash together the beans, chili powder (1 tsp), cumin (1/2 tsp), lime juice, and salt (1/2 tsp). Cook over med-high heat, mashing and stirring occasionally, for 7-8 mins, or until heated through.
4. To prepare the corn tortillas, line a plate with paper towels. Heat 1/2 tbsp of the olive oil in a large skillet. Add 1 tortilla to the oil, and cook for 1-2 mins per side, flipping frequently, until both sides are beginning to bubble and turn golden. Remove the tortilla from the pan, and lay it on the prepared plate to drain. Repeat with the remaining tortillas adding the remaining olive oil, 1/2 tbsp at a time, as needed to keep the tortilla bubbling and frying.
5. To fry the eggs, heat the olive oil (1 tbsp) over med-high hear in a skillet until hot. Carefully add the eggs to the skillet. Season with the salt and pepper. To make sunny-side up, cover pan with lid for a min or two and don't flip eggs. Once egg whites are cooked, remove eggs from pan and serve. For firmer yolks, flip eggs when whites are set (no longer jiggly) and cook them for an additional 1-2 mins on opposite side. Remove eggs quickly from and to stop cooking.
6. For serving, one each of four bowls, layer one-quarter of the refried beans, followed by one-quarter of the ranchero sauce, a tortilla, one-quarter of the potatoes, then a fried egg. Garnish with the cilantro, quest fresco, and a lime wedge.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-218/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-218/#img-0

Pork Picadillo Empanadas with Chipotle Salsa

Ingredients

1 tbsp olive oil
1 12 oz pork tenderloin, trimmed cut into 1/3 inch pieces
1 jalapeno chili minced
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tbsp chopped toasted almonds
3 tbsp sour cream
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 tsp baking powder
1 tsp salt
1/2 cup unsalted butter melted, cooled
1/2+1 cup+tbsp water
2 large eggs
Chipotle salsa (see recipe or store buy)
sour cream

Instructions

*Available at Latin American markets and many supermarkets.
For filling:
Heat oil in a large nonstick skillet over medium-high heat. Add pork, jalapeno chili, chili powder, cumin, cinnamon, and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Butter two large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend., Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8 inch thickness. Using 3 3/4-inch diameter biscuit center, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill).
Preheat over to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle salsa and sour cream.

Pork Picadillo Empanadas with Chipotle Salsa

Ingredients

1 tbsp olive oil
1 12 oz pork tenderloin, trimmed cut into 1/3 inch pieces
1 jalapeno chili minced
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tbsp chopped toasted almonds
3 tbsp sour cream
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 tsp baking powder
1 tsp salt
1/2 cup unsalted butter melted, cooled
1/2+1 cup+tbsp water
2 large eggs
Chipotle salsa (see recipe or store buy)
sour cream

Instructions

*Available at Latin American markets and many supermarkets.
For filling:
Heat oil in a large nonstick skillet over medium-high heat. Add pork, jalapeno chili, chili powder, cumin, cinnamon, and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Butter two large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend., Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8 inch thickness. Using 3 3/4-inch diameter biscuit center, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill).
Preheat over to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle salsa and sour cream.

Pork Picadillo Empanadas with Chipotle Salsa

Ingredients

1 tbsp olive oil
1 12 oz pork tenderloin, trimmed cut into 1/3 inch pieces
1 jalapeno chili minced
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tbsp chopped toasted almonds
3 tbsp sour cream
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 tsp baking powder
1 tsp salt
1/2 cup unsalted butter melted, cooled
1/2+1 cup+tbsp water
2 large eggs
Chipotle salsa (see recipe or store buy)
sour cream

Instructions

*Available at Latin American markets and many supermarkets.
For filling:
Heat oil in a large nonstick skillet over medium-high heat. Add pork, jalapeno chili, chili powder, cumin, cinnamon, and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Butter two large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend., Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8 inch thickness. Using 3 3/4-inch diameter biscuit center, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill).
Preheat over to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle salsa and sour cream.

Pork Picadillo Empanadas with Chipotle Salsa

Ingredients

1 tbsp olive oil
1 12 oz pork tenderloin, trimmed cut into 1/3 inch pieces
1 jalapeno chili minced
2 tsp chili powder
2 tsp ground cumin
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 cup golden raisins
1/4 cup fresh lime juice
6 tbsp chopped toasted almonds
3 tbsp sour cream
1 1/2 cups all purpose flour
1 cup Masa Harina (corn tortilla mix)*
1 tsp baking powder
1 tsp salt
1/2 cup unsalted butter melted, cooled
1/2+1 cup+tbsp water
2 large eggs
Chipotle salsa (see recipe or store buy)
sour cream

Instructions

*Available at Latin American markets and many supermarkets.
For filling:
Heat oil in a large nonstick skillet over medium-high heat. Add pork, jalapeno chili, chili powder, cumin, cinnamon, and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
For dough:
Butter two large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend., Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8 inch thickness. Using 3 3/4-inch diameter biscuit center, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill).
Preheat over to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with chipotle salsa and sour cream.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-219/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-219/#img-0

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

Engine 2 Raise the Roof Sweet Potato Vegetarian Lasagna

Ingredients

1 onion, chopped
1 garlic clove, chopped
8 ounces mushrooms, sliced
1 head broccoli, chopped
2 carrots, chopped
2 red bell peppers, seeded and chopped
1 (15 ounce) can corn, rinsed and drained
1 (12 ounce) package tofu
1/2 teaspoon cayenne pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
2 (25 ounce) jars vegan pasta sauce
2 (14 ounce) boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
2 sweet potatoes, cooked and mashed
6 roma tomatoes, sliced thin
1 cup raw cashews, ground

Instructions

Pre-heat oven to 400 degrees.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan. Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl. Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Drain the tofu by wrapping in paper towels. Break it up directly in the towel and mix into the vegetable bowl. Add spices to the vegetable bowl and combine.
To Assemble:.
Cover the bottom of a 9-by-13-inch casserole with a layer of sauce. Add a layer of noodles. Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy. Spread the vegetable mixture over the sauced noodles. Cover with a layer of noodles and another dressing of sauce. Add the spinach to the second layer of sauced noodles. Cover the spinach with the mashed sweet potatoes. Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes. Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let sit for 15 minutes before serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-22/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-22/#img-0

Perfect Plum Crisp

Ingredients

1 cup prune, pitted and cooked
1/4 cup sugar
1/2 cup sherry wine
1/2 teaspoon cinnamon
1 cup flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup butter
1 cup quick-cooking oats
1 cup coconut

Instructions

In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
Bake at 325 degrees for 45 minutes.

Perfect Plum Crisp

Ingredients

1 cup prune, pitted and cooked
1/4 cup sugar
1/2 cup sherry wine
1/2 teaspoon cinnamon
1 cup flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup butter
1 cup quick-cooking oats
1 cup coconut

Instructions

In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
Bake at 325 degrees for 45 minutes.

Perfect Plum Crisp

Ingredients

1 cup prune, pitted and cooked
1/4 cup sugar
1/2 cup sherry wine
1/2 teaspoon cinnamon
1 cup flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup butter
1 cup quick-cooking oats
1 cup coconut

Instructions

In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
Bake at 325 degrees for 45 minutes.

Perfect Plum Crisp

Ingredients

1 cup prune, pitted and cooked
1/4 cup sugar
1/2 cup sherry wine
1/2 teaspoon cinnamon
1 cup flour
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup butter
1 cup quick-cooking oats
1 cup coconut

Instructions

In a saucepan, combine the first four ingredients; simmer 15 minutes and set aside.
Sift flour and salt; add brown sugar, cut in butter; add oats and coconut.
Spread half of dry mixture in 8" square pan; spoon prune mixture over top; spread remaining dry mixture over two layers.
Bake at 325 degrees for 45 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-220/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-220/#img-0

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

Summer Berry Salad

Ingredients

1/2 cup (11/2 ounces) coarsely chopped dried mission figs
1/4 cup balsamic vinegar
2 tablespoons sugar
1/4 cup cherry preserves
11/2 teaspoons mashed Simple Roasted Garlic
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
10 ounces mixed baby greens
6 ounces baby arugula
15 dried mission figs cut lengthwise into quarters
1 cup Spiced Whole Almonds (recipe below)
2 cups fresh strawberries hulled and quartered
11/2 cups fresh blueberries
Kosher salt
Freshly ground black pepper
11/2 cups (6 ounces) crumbled rindless goat cheese (chèvre)
11/2 cups fresh raspberries
11/2 cups fresh blackberries
1 large egg white
1/4 teaspoon Tabasco sauce
1/2 teaspoon kosher salt
21/2 cups (12 ounces) blanched whole almonds
3/4 cup packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/8 teaspoon cayenne pepper

Instructions

1. To make the vinaigrette, bring the figs, balsamic vinegar, and sugar to a simmer in a small nonreactive saucepan over medium heat, stirring frequently to dissolve the sugar. Simmer, uncovered, until the liquid is reduced by half, about 10 minutes. Add the cherry preserves and roasted garlic and cook for 1 minute longer. Let cool. Transfer the mixture to a blender or food processor fitted with the metal blade. Add the red wine vinegar, salt, and pepper. Process until the figs are finely chopped. With the machine running, add the oil in a thin, steady stream to form an emulsion. One tablespoon at a time, add 3 tablespoons of water.
Almonds:
A. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
B. B. In a medium bowl, whisk the egg white, Tabasco, and salt until very foamy with no liquid. Add the almonds and brown sugar and fold gently with a rubber spatula to coat. Spread the almonds in a single layer, without touching each other, on the prepared baking sheet. Bake, without stirring, until the almonds are crisp and golden brown, 16 to 18 minutes.
C. C. Mix the granulated sugar, cinnamon, and cayenne pepper in a heatproof medium bowl. Scrape the hot almonds into the cinnamon mixture and toss to coat. Spread on a platter and let cool. (The almonds can be stored in an airtight container at room temperature for up to 1 week.)
2. Combine the mixed greens and arugula in a large bowl. Add the figs and the almonds, drizzle with 1 cup of the vinaigrette and toss. Add the strawberries and blueberries and toss again. Season with salt and pepper.
3. Divide the salad evenly among 6 chilled salad bowls. Scatter equal amounts of the goat cheese, raspberries, and blackberries evenly over the salads. Serve immediately.
Note: The recipe for Balsamic Fig Vinaigrette makes about 1½ cups, although only 1 cup is needed for this recipe. Place the extra vinaigrette in an airtight container in the refrigerator for up to 3 days to use on other salads. Shake well before using.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-221/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-221/#img-0

Guava Ponche with Sweet Vermouth

Ingredients

6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved
3 cups water
1 ounce edible dried hibiscus flowers (about 1 cup)
3/4 cup granulated sugar
2 (2-inch) cinnamon sticks
1 cup (8 ounces) sweet red vermouth (such as Bèrto)
1 small Granny Smith apple, finely chopped (about 1 cup)
1/2 cup fresh lemon juice, plus lemon slices, for garnish
1/4 teaspoon kosher salt
1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional)
Topo Chico, for serving
Mint sprigs, for garnish

Instructions

Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight.
Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids.
Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint.

Guava Ponche with Sweet Vermouth

Ingredients

6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved
3 cups water
1 ounce edible dried hibiscus flowers (about 1 cup)
3/4 cup granulated sugar
2 (2-inch) cinnamon sticks
1 cup (8 ounces) sweet red vermouth (such as Bèrto)
1 small Granny Smith apple, finely chopped (about 1 cup)
1/2 cup fresh lemon juice, plus lemon slices, for garnish
1/4 teaspoon kosher salt
1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional)
Topo Chico, for serving
Mint sprigs, for garnish

Instructions

Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight.
Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids.
Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint.

Guava Ponche with Sweet Vermouth

Ingredients

6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved
3 cups water
1 ounce edible dried hibiscus flowers (about 1 cup)
3/4 cup granulated sugar
2 (2-inch) cinnamon sticks
1 cup (8 ounces) sweet red vermouth (such as Bèrto)
1 small Granny Smith apple, finely chopped (about 1 cup)
1/2 cup fresh lemon juice, plus lemon slices, for garnish
1/4 teaspoon kosher salt
1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional)
Topo Chico, for serving
Mint sprigs, for garnish

Instructions

Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight.
Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids.
Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint.

Guava Ponche with Sweet Vermouth

Ingredients

6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved
3 cups water
1 ounce edible dried hibiscus flowers (about 1 cup)
3/4 cup granulated sugar
2 (2-inch) cinnamon sticks
1 cup (8 ounces) sweet red vermouth (such as Bèrto)
1 small Granny Smith apple, finely chopped (about 1 cup)
1/2 cup fresh lemon juice, plus lemon slices, for garnish
1/4 teaspoon kosher salt
1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional)
Topo Chico, for serving
Mint sprigs, for garnish

Instructions

Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight.
Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids.
Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-222/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-222/#img-0

Glazed Beef Shanks with Coffee and Peanuts

Ingredients

4 (about 1 1/2-pound) osso buco–cut Angus beef shanks (about 2 inches thick), tied
2 1/2 tablespoons kosher salt, plus more to taste
1/4 cup peanut oil
1 (28-ounce) can whole peeled plum tomatoes (such as Cento), undrained
1 large yellow onion, sliced
3/4 cup 1/4-inch-thick unpeeled fresh ginger slices
3/4 cup garlic cloves, peeled and smashed
1 (6-ounce) can tomato paste
1 red Fresno chile, unseeded and halved lengthwise
5 chiles de árbol
3 cups strong-brewed coffee
1 1/2 cups water
2 teaspoons toasted coriander seeds
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon toasted fenugreek seeds
1 toasted cinnamon stick
4 toasted Tellicherry peppercorns
3/4 cup creamy peanut butter
Finely crushed roasted peanuts, finely ground coffee beans, and fresh cilantro leaves, for garnish

Instructions

Sprinkle beef all over with salt. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or up to overnight.
Preheat oven to 300°F. (If beef was chilled overnight, let stand at room temperature 30 minutes.) Heat oil in a roasting pan over medium-high until starting to smoke. Add beef; cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove from pan. While beef browns, process plum tomatoes in a blender until smooth, about 15 seconds; set aside.
Reduce heat under roasting pan to medium. Add onion, ginger, and garlic; cook, stirring occasionally and scraping bottom of pan to loosen any browned bits, until onion is softened, 6 to 8 minutes. Stir in tomato paste, Fresno chile, and chiles de árbol; cook, stirring often, until mixture is fragrant, about 3 minutes. Stir in coffee and pureed tomatoes. Bring mixture to a boil over medium; boil, stirring occasionally, 2 minutes.
Return beef to pan, nestling into tomato mixture; add 11/2 cups water, coriander, cumin, fenugreek, cinnamon stick, and peppercorns. Return mixture to a boil over medium. Cover pan tightly with aluminum foil. Transfer to preheated oven; roast until beef is fork-tender, 2 hours and 30 minutes to 3 hours. Uncover and continue to roast 30 minutes.
Remove from oven; let stand 15 minutes. Remove beef from pan, and cover beef with foil to keep warm. Pour braising liquid in pan through a fine wire-mesh strainer into a heatproof bowl; discard solids. Wipe pan clean. Return braising liquid to pan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until liquid is slightly thickened and reduced to about 5 cups, 15 to 20 minutes.
Whisk peanut butter into reduced sauce in pan until smooth; season with salt to taste. Return beef to pan; cook over medium-low, basting occasionally, until warmed through, 8 to 10 minutes. Garnish with crushed peanuts, ground coffee beans, and cilantro. Serve immediately.

Glazed Beef Shanks with Coffee and Peanuts

Ingredients

4 (about 1 1/2-pound) osso buco–cut Angus beef shanks (about 2 inches thick), tied
2 1/2 tablespoons kosher salt, plus more to taste
1/4 cup peanut oil
1 (28-ounce) can whole peeled plum tomatoes (such as Cento), undrained
1 large yellow onion, sliced
3/4 cup 1/4-inch-thick unpeeled fresh ginger slices
3/4 cup garlic cloves, peeled and smashed
1 (6-ounce) can tomato paste
1 red Fresno chile, unseeded and halved lengthwise
5 chiles de árbol
3 cups strong-brewed coffee
1 1/2 cups water
2 teaspoons toasted coriander seeds
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon toasted fenugreek seeds
1 toasted cinnamon stick
4 toasted Tellicherry peppercorns
3/4 cup creamy peanut butter
Finely crushed roasted peanuts, finely ground coffee beans, and fresh cilantro leaves, for garnish

Instructions

Sprinkle beef all over with salt. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or up to overnight.
Preheat oven to 300°F. (If beef was chilled overnight, let stand at room temperature 30 minutes.) Heat oil in a roasting pan over medium-high until starting to smoke. Add beef; cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove from pan. While beef browns, process plum tomatoes in a blender until smooth, about 15 seconds; set aside.
Reduce heat under roasting pan to medium. Add onion, ginger, and garlic; cook, stirring occasionally and scraping bottom of pan to loosen any browned bits, until onion is softened, 6 to 8 minutes. Stir in tomato paste, Fresno chile, and chiles de árbol; cook, stirring often, until mixture is fragrant, about 3 minutes. Stir in coffee and pureed tomatoes. Bring mixture to a boil over medium; boil, stirring occasionally, 2 minutes.
Return beef to pan, nestling into tomato mixture; add 11/2 cups water, coriander, cumin, fenugreek, cinnamon stick, and peppercorns. Return mixture to a boil over medium. Cover pan tightly with aluminum foil. Transfer to preheated oven; roast until beef is fork-tender, 2 hours and 30 minutes to 3 hours. Uncover and continue to roast 30 minutes.
Remove from oven; let stand 15 minutes. Remove beef from pan, and cover beef with foil to keep warm. Pour braising liquid in pan through a fine wire-mesh strainer into a heatproof bowl; discard solids. Wipe pan clean. Return braising liquid to pan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until liquid is slightly thickened and reduced to about 5 cups, 15 to 20 minutes.
Whisk peanut butter into reduced sauce in pan until smooth; season with salt to taste. Return beef to pan; cook over medium-low, basting occasionally, until warmed through, 8 to 10 minutes. Garnish with crushed peanuts, ground coffee beans, and cilantro. Serve immediately.

Glazed Beef Shanks with Coffee and Peanuts

Ingredients

4 (about 1 1/2-pound) osso buco–cut Angus beef shanks (about 2 inches thick), tied
2 1/2 tablespoons kosher salt, plus more to taste
1/4 cup peanut oil
1 (28-ounce) can whole peeled plum tomatoes (such as Cento), undrained
1 large yellow onion, sliced
3/4 cup 1/4-inch-thick unpeeled fresh ginger slices
3/4 cup garlic cloves, peeled and smashed
1 (6-ounce) can tomato paste
1 red Fresno chile, unseeded and halved lengthwise
5 chiles de árbol
3 cups strong-brewed coffee
1 1/2 cups water
2 teaspoons toasted coriander seeds
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon toasted fenugreek seeds
1 toasted cinnamon stick
4 toasted Tellicherry peppercorns
3/4 cup creamy peanut butter
Finely crushed roasted peanuts, finely ground coffee beans, and fresh cilantro leaves, for garnish

Instructions

Sprinkle beef all over with salt. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or up to overnight.
Preheat oven to 300°F. (If beef was chilled overnight, let stand at room temperature 30 minutes.) Heat oil in a roasting pan over medium-high until starting to smoke. Add beef; cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove from pan. While beef browns, process plum tomatoes in a blender until smooth, about 15 seconds; set aside.
Reduce heat under roasting pan to medium. Add onion, ginger, and garlic; cook, stirring occasionally and scraping bottom of pan to loosen any browned bits, until onion is softened, 6 to 8 minutes. Stir in tomato paste, Fresno chile, and chiles de árbol; cook, stirring often, until mixture is fragrant, about 3 minutes. Stir in coffee and pureed tomatoes. Bring mixture to a boil over medium; boil, stirring occasionally, 2 minutes.
Return beef to pan, nestling into tomato mixture; add 11/2 cups water, coriander, cumin, fenugreek, cinnamon stick, and peppercorns. Return mixture to a boil over medium. Cover pan tightly with aluminum foil. Transfer to preheated oven; roast until beef is fork-tender, 2 hours and 30 minutes to 3 hours. Uncover and continue to roast 30 minutes.
Remove from oven; let stand 15 minutes. Remove beef from pan, and cover beef with foil to keep warm. Pour braising liquid in pan through a fine wire-mesh strainer into a heatproof bowl; discard solids. Wipe pan clean. Return braising liquid to pan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until liquid is slightly thickened and reduced to about 5 cups, 15 to 20 minutes.
Whisk peanut butter into reduced sauce in pan until smooth; season with salt to taste. Return beef to pan; cook over medium-low, basting occasionally, until warmed through, 8 to 10 minutes. Garnish with crushed peanuts, ground coffee beans, and cilantro. Serve immediately.

Glazed Beef Shanks with Coffee and Peanuts

Ingredients

4 (about 1 1/2-pound) osso buco–cut Angus beef shanks (about 2 inches thick), tied
2 1/2 tablespoons kosher salt, plus more to taste
1/4 cup peanut oil
1 (28-ounce) can whole peeled plum tomatoes (such as Cento), undrained
1 large yellow onion, sliced
3/4 cup 1/4-inch-thick unpeeled fresh ginger slices
3/4 cup garlic cloves, peeled and smashed
1 (6-ounce) can tomato paste
1 red Fresno chile, unseeded and halved lengthwise
5 chiles de árbol
3 cups strong-brewed coffee
1 1/2 cups water
2 teaspoons toasted coriander seeds
1 1/2 teaspoons toasted cumin seeds
1/2 teaspoon toasted fenugreek seeds
1 toasted cinnamon stick
4 toasted Tellicherry peppercorns
3/4 cup creamy peanut butter
Finely crushed roasted peanuts, finely ground coffee beans, and fresh cilantro leaves, for garnish

Instructions

Sprinkle beef all over with salt. Let stand at room temperature 1 hour, or chill, uncovered, at least 8 hours or up to overnight.
Preheat oven to 300°F. (If beef was chilled overnight, let stand at room temperature 30 minutes.) Heat oil in a roasting pan over medium-high until starting to smoke. Add beef; cook, turning occasionally, until browned on all sides, 15 to 20 minutes. Remove from pan. While beef browns, process plum tomatoes in a blender until smooth, about 15 seconds; set aside.
Reduce heat under roasting pan to medium. Add onion, ginger, and garlic; cook, stirring occasionally and scraping bottom of pan to loosen any browned bits, until onion is softened, 6 to 8 minutes. Stir in tomato paste, Fresno chile, and chiles de árbol; cook, stirring often, until mixture is fragrant, about 3 minutes. Stir in coffee and pureed tomatoes. Bring mixture to a boil over medium; boil, stirring occasionally, 2 minutes.
Return beef to pan, nestling into tomato mixture; add 11/2 cups water, coriander, cumin, fenugreek, cinnamon stick, and peppercorns. Return mixture to a boil over medium. Cover pan tightly with aluminum foil. Transfer to preheated oven; roast until beef is fork-tender, 2 hours and 30 minutes to 3 hours. Uncover and continue to roast 30 minutes.
Remove from oven; let stand 15 minutes. Remove beef from pan, and cover beef with foil to keep warm. Pour braising liquid in pan through a fine wire-mesh strainer into a heatproof bowl; discard solids. Wipe pan clean. Return braising liquid to pan. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, stirring occasionally, until liquid is slightly thickened and reduced to about 5 cups, 15 to 20 minutes.
Whisk peanut butter into reduced sauce in pan until smooth; season with salt to taste. Return beef to pan; cook over medium-low, basting occasionally, until warmed through, 8 to 10 minutes. Garnish with crushed peanuts, ground coffee beans, and cilantro. Serve immediately.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-223/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-223/#img-0

Bright and Crunchy Salmon

Ingredients

1 orange, such as Cara Cara or blood
1 lime
12 ounces wild-salmon fillet, cut into 2 portions
Kosher salt
1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile
1 recipe Frizzled Shallots , plus 1 ½ cups reserved shallot oil
1 watermelon radish (or 3 smaller radishes)
3 Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves
0.5 cup roasted and salted skin-on peanuts, for serving
0.5 cup crispy rice cereal, for serving

Instructions

Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

Bright and Crunchy Salmon

Ingredients

1 orange, such as Cara Cara or blood
1 lime
12 ounces wild-salmon fillet, cut into 2 portions
Kosher salt
1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile
1 recipe Frizzled Shallots , plus 1 ½ cups reserved shallot oil
1 watermelon radish (or 3 smaller radishes)
3 Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves
0.5 cup roasted and salted skin-on peanuts, for serving
0.5 cup crispy rice cereal, for serving

Instructions

Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

Bright and Crunchy Salmon

Ingredients

1 orange, such as Cara Cara or blood
1 lime
12 ounces wild-salmon fillet, cut into 2 portions
Kosher salt
1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile
1 recipe Frizzled Shallots , plus 1 ½ cups reserved shallot oil
1 watermelon radish (or 3 smaller radishes)
3 Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves
0.5 cup roasted and salted skin-on peanuts, for serving
0.5 cup crispy rice cereal, for serving

Instructions

Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

Bright and Crunchy Salmon

Ingredients

1 orange, such as Cara Cara or blood
1 lime
12 ounces wild-salmon fillet, cut into 2 portions
Kosher salt
1 tablespoon Lacto-Fermented Fresno Chiles or 1 thinly sliced fresh jalapeño or serrano chile
1 recipe Frizzled Shallots , plus 1 ½ cups reserved shallot oil
1 watermelon radish (or 3 smaller radishes)
3 Persian cucumbers
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 big handful combined fresh mint leaves, cilantro leaves, and Thai-basil leaves
0.5 cup roasted and salted skin-on peanuts, for serving
0.5 cup crispy rice cereal, for serving

Instructions

Preheat oven to 325°F. Cut 1/2 orange and 1/2 lime into thin slices and put in a 9-inch square baking dish, a small rimmed baking sheet, or a heatproof skillet. Place salmon on top and sprinkle with salt and chiles. Pour all but 2 tablespoons of reserved shallot oil over salmon. Bake until salmon is opaque throughout, about 25 minutes. Remove from oil and, once cool enough to touch, break into bite-size pieces.
Use a mandoline to thinly slice watermelon radish; set in a bowl of ice water until slices are extra-crunchy. Slice cucumbers and put in a large bowl.
Into a small bowl or measuring cup, juice remaining 1/2 orange and 1/2 lime; add rice vinegar, fish sauce, and remaining 2 tablespoons shallot oil. Taste for seasoning.
Drain and pat dry radish; add to bowl with cucumbers. Add flaked salmon and herbs, drizzle with just a few tablespoons of dressing (being careful not to overdress), and toss. Serve the rest of dressing on the side to preserve crunchiness of ingredients. Put on serving plates or a platter and top with frizzled shallots, peanuts, and rice cereal.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-224/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-224/#img-0

Yummy Vegan Gravy

Ingredients

1 onion, chopped
2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
2 tablespoons flour
1 garlic clove (to taste)
1 (14 ounce) can vegetable broth
1 teaspoon nutritional yeast
1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
pepper
handful chopped toasted cashews (optional)
diced red pepper
mushroom
roasted garlic
herbs
1 dash red wine (Whatever sounds good to you)

Instructions

Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.

Yummy Vegan Gravy

Ingredients

1 onion, chopped
2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
2 tablespoons flour
1 garlic clove (to taste)
1 (14 ounce) can vegetable broth
1 teaspoon nutritional yeast
1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
pepper
handful chopped toasted cashews (optional)
diced red pepper
mushroom
roasted garlic
herbs
1 dash red wine (Whatever sounds good to you)

Instructions

Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.

Yummy Vegan Gravy

Ingredients

1 onion, chopped
2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
2 tablespoons flour
1 garlic clove (to taste)
1 (14 ounce) can vegetable broth
1 teaspoon nutritional yeast
1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
pepper
handful chopped toasted cashews (optional)
diced red pepper
mushroom
roasted garlic
herbs
1 dash red wine (Whatever sounds good to you)

Instructions

Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.

Yummy Vegan Gravy

Ingredients

1 onion, chopped
2 tablespoons vegetable oil (I like walnut oil for flavor) or 2 tablespoons olive oil (I like walnut oil for flavor)
2 tablespoons flour
1 garlic clove (to taste)
1 (14 ounce) can vegetable broth
1 teaspoon nutritional yeast
1 -2 tablespoon soy sauce (I use no more than 1 1/2 T)
pepper
handful chopped toasted cashews (optional)
diced red pepper
mushroom
roasted garlic
herbs
1 dash red wine (Whatever sounds good to you)

Instructions

Saute onion 5 minutes in oil.
Add flour and cook 5 more minutes until brown, and the onion is soft.
Add minced garlic, then gradually whisk in broth. Add cashews, if using.
Simmer 10 minutes while partly covered.
Stir in yeast, soy sauce and pepper. Mix well, then blend until desired consistency.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-225/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-225/#img-0

Cooked Fruit Dressing

Ingredients

1 c Pineapple juice
1 tb Sugar
1 Beaten egg
2 tb All purpose flour
2 tb Butter cut into bits

Instructions

Blend flour and sugar in a small saucepan; addjuice and cook, stirring until thickened. add 1/3 cup of hot mixture to beatened egg stirring as your adding; return to saucepan and continue to cook 2 -3 minutes until thickened. Remove from heat; stir in bits of butter. Cool. Cover and chill serve with fruit salads Source Salads for all seasons by Miriam Loos Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)

Cooked Fruit Dressing

Ingredients

1 c Pineapple juice
1 tb Sugar
1 Beaten egg
2 tb All purpose flour
2 tb Butter cut into bits

Instructions

Blend flour and sugar in a small saucepan; addjuice and cook, stirring until thickened. add 1/3 cup of hot mixture to beatened egg stirring as your adding; return to saucepan and continue to cook 2 -3 minutes until thickened. Remove from heat; stir in bits of butter. Cool. Cover and chill serve with fruit salads Source Salads for all seasons by Miriam Loos Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)

Cooked Fruit Dressing

Ingredients

1 c Pineapple juice
1 tb Sugar
1 Beaten egg
2 tb All purpose flour
2 tb Butter cut into bits

Instructions

Blend flour and sugar in a small saucepan; addjuice and cook, stirring until thickened. add 1/3 cup of hot mixture to beatened egg stirring as your adding; return to saucepan and continue to cook 2 -3 minutes until thickened. Remove from heat; stir in bits of butter. Cool. Cover and chill serve with fruit salads Source Salads for all seasons by Miriam Loos Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)

Cooked Fruit Dressing

Ingredients

1 c Pineapple juice
1 tb Sugar
1 Beaten egg
2 tb All purpose flour
2 tb Butter cut into bits

Instructions

Blend flour and sugar in a small saucepan; addjuice and cook, stirring until thickened. add 1/3 cup of hot mixture to beatened egg stirring as your adding; return to saucepan and continue to cook 2 -3 minutes until thickened. Remove from heat; stir in bits of butter. Cool. Cover and chill serve with fruit salads Source Salads for all seasons by Miriam Loos Posted to MM-Recipes Digest V3 #190 Date: Mon, 8 Jul 1996 10:14:00 -0700 (MST) From: jmchee@goodnet.com (Marina Cheesman)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-226/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-226/#img-0

Cumin-scented chicken curry

Ingredients

12 large chicken thighs bone in
4 tablespoons vegetable oil or sunflower oil
2 teaspoons cumin seeds
2 medium onions sliced
3 cm piece of fresh root ginger peeled and shredded
3 fat garlic cloves shredded
3 plump green chillies halved lengthways (leave in some or all of the seeds if you lik
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons paprika
2 large peppers one red and one yellow or orange, seeded and cut into rough chu
2 tablespoons tomato pur�e
250 mililiters tub natural yoghurt
3 tablespoons chopped coriander to serve

Instructions

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
Stir the tomato pur?e into the yoghurt, turn down the heat a fraction and swirl the yoghurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Cumin-scented chicken curry

Ingredients

12 large chicken thighs bone in
4 tablespoons vegetable oil or sunflower oil
2 teaspoons cumin seeds
2 medium onions sliced
3 cm piece of fresh root ginger peeled and shredded
3 fat garlic cloves shredded
3 plump green chillies halved lengthways (leave in some or all of the seeds if you lik
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons paprika
2 large peppers one red and one yellow or orange, seeded and cut into rough chu
2 tablespoons tomato pur�e
250 mililiters tub natural yoghurt
3 tablespoons chopped coriander to serve

Instructions

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
Stir the tomato pur?e into the yoghurt, turn down the heat a fraction and swirl the yoghurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Cumin-scented chicken curry

Ingredients

12 large chicken thighs bone in
4 tablespoons vegetable oil or sunflower oil
2 teaspoons cumin seeds
2 medium onions sliced
3 cm piece of fresh root ginger peeled and shredded
3 fat garlic cloves shredded
3 plump green chillies halved lengthways (leave in some or all of the seeds if you lik
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons paprika
2 large peppers one red and one yellow or orange, seeded and cut into rough chu
2 tablespoons tomato pur�e
250 mililiters tub natural yoghurt
3 tablespoons chopped coriander to serve

Instructions

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
Stir the tomato pur?e into the yoghurt, turn down the heat a fraction and swirl the yoghurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

Cumin-scented chicken curry

Ingredients

12 large chicken thighs bone in
4 tablespoons vegetable oil or sunflower oil
2 teaspoons cumin seeds
2 medium onions sliced
3 cm piece of fresh root ginger peeled and shredded
3 fat garlic cloves shredded
3 plump green chillies halved lengthways (leave in some or all of the seeds if you lik
1/2 teaspoon turmeric
1/2 teaspoon garam masala
2 teaspoons paprika
2 large peppers one red and one yellow or orange, seeded and cut into rough chu
2 tablespoons tomato pur�e
250 mililiters tub natural yoghurt
3 tablespoons chopped coriander to serve

Instructions

Pull the skin off the chicken using kitchen paper to get a good grip. Set the chicken aside. Heat the oil in a large pan over a medium heat - a wok is great for this. Fry the cumin seeds for just a few secs until they give off a lovely nutty aroma, then tip in the onions and turn the heat down low. Cook with the lid on until the onions are soft and squidgy, but not yet starting to colour - 10 mins.
Scatter in the ginger, garlic and chillies and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika. Stir in the chicken and peppers and continue frying for about 10 mins until the spice mixture clings to the chicken and the onions turn russet brown. Add a splash of water if they start to catch on the bottom of the pan.
Stir the tomato pur?e into the yoghurt, turn down the heat a fraction and swirl the yoghurt into the pan followed by 125ml/4fl oz cold water. Bring to a simmer and cook gently without a lid for about 30-35 mins until the chicken is tender, stirring in a little more water if the sauce becomes dry - it should thicken and take on a warm reddish tinge. Add salt if you want to. (Will keep in the fridge for up to 2 days.) Reheat in a covered casserole in the oven at 200C/fan 180C/gas 6 for 20-30 mins or until bubbling (you may need to stir in a splash of water if the sauce is too thick). Scatter over coriander before serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-227/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-227/#img-0

Tempura spring onions with onion purée

Ingredients

8 spring onions, or calçots if available
6 onions, finely sliced
sea salt
8 onions, finely sliced
100ml of rapeseed oil
1 pinch of xanthan gum
20ml of sherry vinegar
salt
70g of plain flour
30g of cornflour
1 tsp bicarbonate of soda
1 tsp baking powder
ice cubes
sparkling water
rapeseed oil, for deep-frying

Instructions

For the onion powder, evenly spread the sliced onions in large trays and place in a dehydrator for approx. 24–48 hours until brittle and fully dried – some of the onions will go quite dark, which is great for the flavour. Place in a food processor and blitz with a small amount of sea salt. Push through a fine sieve and reserve the powder in a sealed container
To make the onion purée, add the oil to a pan and place over a low-medium heat. Add the onions to the pan and add a generous pinch of salt – this will help them to break down. Cook low and slow for approximately 45–60 minutes to give beautifully golden, sweet onions. Once cooked, transfer to a blender and blitz to a smooth purée, adding a little water if necessary to loosen it a little. Finish by blending in a pinch of xanthan gum, salt if needed, and the sherry vinegar
Prepare the spring onions by trimming the tops and the bottoms, but try not to take too much away. Wash thoroughly, then blanch for 2–3 minutes, holding the onions upright in the pan with the bulb at the bottom to ensure they cook evenly. Place straight into iced water to cool
To make the batter, whisk together all the ingredients in a bowl, stirring in enough water to give a nice, thin batter. Add the ice cubes to the batter to keep it nice and cold – at the restaurant they add crushed ice to the batter, which they add to the fryer. This makes the fryer bubble furiously, which creates a super-crispy, bubbly coating, but is definitely not advisable in a home kitchen as it might prove quite dangerous! Chilling the batter with ice cubes before coating the onions will suffice, as the colder the batter, the better
Preheat a deep-fryer or deep pan of oil to 180°C
Coat the onions in the batter and allow some to drip off – you are not looking for a thick consistency here. Place the battered onions in the fryer for approximately 90 seconds until the batter is nice and crisp. Remove from the fryer and drain on kitchen paper or a J-cloth before seasoning well with salt and the onion powder
To serve, place a few onions on each plate and add a dollop of the purée to act as a dip. Finish with a sprinkling of the onion powder to serve

Tempura spring onions with onion purée

Ingredients

8 spring onions, or calçots if available
6 onions, finely sliced
sea salt
8 onions, finely sliced
100ml of rapeseed oil
1 pinch of xanthan gum
20ml of sherry vinegar
salt
70g of plain flour
30g of cornflour
1 tsp bicarbonate of soda
1 tsp baking powder
ice cubes
sparkling water
rapeseed oil, for deep-frying

Instructions

For the onion powder, evenly spread the sliced onions in large trays and place in a dehydrator for approx. 24–48 hours until brittle and fully dried – some of the onions will go quite dark, which is great for the flavour. Place in a food processor and blitz with a small amount of sea salt. Push through a fine sieve and reserve the powder in a sealed container
To make the onion purée, add the oil to a pan and place over a low-medium heat. Add the onions to the pan and add a generous pinch of salt – this will help them to break down. Cook low and slow for approximately 45–60 minutes to give beautifully golden, sweet onions. Once cooked, transfer to a blender and blitz to a smooth purée, adding a little water if necessary to loosen it a little. Finish by blending in a pinch of xanthan gum, salt if needed, and the sherry vinegar
Prepare the spring onions by trimming the tops and the bottoms, but try not to take too much away. Wash thoroughly, then blanch for 2–3 minutes, holding the onions upright in the pan with the bulb at the bottom to ensure they cook evenly. Place straight into iced water to cool
To make the batter, whisk together all the ingredients in a bowl, stirring in enough water to give a nice, thin batter. Add the ice cubes to the batter to keep it nice and cold – at the restaurant they add crushed ice to the batter, which they add to the fryer. This makes the fryer bubble furiously, which creates a super-crispy, bubbly coating, but is definitely not advisable in a home kitchen as it might prove quite dangerous! Chilling the batter with ice cubes before coating the onions will suffice, as the colder the batter, the better
Preheat a deep-fryer or deep pan of oil to 180°C
Coat the onions in the batter and allow some to drip off – you are not looking for a thick consistency here. Place the battered onions in the fryer for approximately 90 seconds until the batter is nice and crisp. Remove from the fryer and drain on kitchen paper or a J-cloth before seasoning well with salt and the onion powder
To serve, place a few onions on each plate and add a dollop of the purée to act as a dip. Finish with a sprinkling of the onion powder to serve

Tempura spring onions with onion purée

Ingredients

8 spring onions, or calçots if available
6 onions, finely sliced
sea salt
8 onions, finely sliced
100ml of rapeseed oil
1 pinch of xanthan gum
20ml of sherry vinegar
salt
70g of plain flour
30g of cornflour
1 tsp bicarbonate of soda
1 tsp baking powder
ice cubes
sparkling water
rapeseed oil, for deep-frying

Instructions

For the onion powder, evenly spread the sliced onions in large trays and place in a dehydrator for approx. 24–48 hours until brittle and fully dried – some of the onions will go quite dark, which is great for the flavour. Place in a food processor and blitz with a small amount of sea salt. Push through a fine sieve and reserve the powder in a sealed container
To make the onion purée, add the oil to a pan and place over a low-medium heat. Add the onions to the pan and add a generous pinch of salt – this will help them to break down. Cook low and slow for approximately 45–60 minutes to give beautifully golden, sweet onions. Once cooked, transfer to a blender and blitz to a smooth purée, adding a little water if necessary to loosen it a little. Finish by blending in a pinch of xanthan gum, salt if needed, and the sherry vinegar
Prepare the spring onions by trimming the tops and the bottoms, but try not to take too much away. Wash thoroughly, then blanch for 2–3 minutes, holding the onions upright in the pan with the bulb at the bottom to ensure they cook evenly. Place straight into iced water to cool
To make the batter, whisk together all the ingredients in a bowl, stirring in enough water to give a nice, thin batter. Add the ice cubes to the batter to keep it nice and cold – at the restaurant they add crushed ice to the batter, which they add to the fryer. This makes the fryer bubble furiously, which creates a super-crispy, bubbly coating, but is definitely not advisable in a home kitchen as it might prove quite dangerous! Chilling the batter with ice cubes before coating the onions will suffice, as the colder the batter, the better
Preheat a deep-fryer or deep pan of oil to 180°C
Coat the onions in the batter and allow some to drip off – you are not looking for a thick consistency here. Place the battered onions in the fryer for approximately 90 seconds until the batter is nice and crisp. Remove from the fryer and drain on kitchen paper or a J-cloth before seasoning well with salt and the onion powder
To serve, place a few onions on each plate and add a dollop of the purée to act as a dip. Finish with a sprinkling of the onion powder to serve

Tempura spring onions with onion purée

Ingredients

8 spring onions, or calçots if available
6 onions, finely sliced
sea salt
8 onions, finely sliced
100ml of rapeseed oil
1 pinch of xanthan gum
20ml of sherry vinegar
salt
70g of plain flour
30g of cornflour
1 tsp bicarbonate of soda
1 tsp baking powder
ice cubes
sparkling water
rapeseed oil, for deep-frying

Instructions

For the onion powder, evenly spread the sliced onions in large trays and place in a dehydrator for approx. 24–48 hours until brittle and fully dried – some of the onions will go quite dark, which is great for the flavour. Place in a food processor and blitz with a small amount of sea salt. Push through a fine sieve and reserve the powder in a sealed container
To make the onion purée, add the oil to a pan and place over a low-medium heat. Add the onions to the pan and add a generous pinch of salt – this will help them to break down. Cook low and slow for approximately 45–60 minutes to give beautifully golden, sweet onions. Once cooked, transfer to a blender and blitz to a smooth purée, adding a little water if necessary to loosen it a little. Finish by blending in a pinch of xanthan gum, salt if needed, and the sherry vinegar
Prepare the spring onions by trimming the tops and the bottoms, but try not to take too much away. Wash thoroughly, then blanch for 2–3 minutes, holding the onions upright in the pan with the bulb at the bottom to ensure they cook evenly. Place straight into iced water to cool
To make the batter, whisk together all the ingredients in a bowl, stirring in enough water to give a nice, thin batter. Add the ice cubes to the batter to keep it nice and cold – at the restaurant they add crushed ice to the batter, which they add to the fryer. This makes the fryer bubble furiously, which creates a super-crispy, bubbly coating, but is definitely not advisable in a home kitchen as it might prove quite dangerous! Chilling the batter with ice cubes before coating the onions will suffice, as the colder the batter, the better
Preheat a deep-fryer or deep pan of oil to 180°C
Coat the onions in the batter and allow some to drip off – you are not looking for a thick consistency here. Place the battered onions in the fryer for approximately 90 seconds until the batter is nice and crisp. Remove from the fryer and drain on kitchen paper or a J-cloth before seasoning well with salt and the onion powder
To serve, place a few onions on each plate and add a dollop of the purée to act as a dip. Finish with a sprinkling of the onion powder to serve

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-228/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-228/#img-0

Pork schnitzel with plum, parsley and radicchio salad

Ingredients

3 Large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dried oregano
1 teaspoon sweet paprika
2 cups Panko
1 1 1/4 pound pork tenderloin Cut crosswise into six medallions and pounded 1/4 inch thick
3 tablespoons Grapeseed or vegetable oil, plus more for frying
3 Firm ripe plums Cut into 1/3 inch wedges
1 10 ounce Head of radicchio halved cored and thinly sliced
2 cups packed chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijohn mustard
Kosher salt and freshly ground pepper
Freshly shaved Parmesan oh Reggiano cheese

Instructions

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, wish the flour, ginger, dill, garlic powder, onion powder, oregano and paprika.
spread the panko in a third shallow bowl.
Season the pork with salt and pepper. Dredge the cutlets into the flour mixture, dip them in the egg mixture and Coke with panko; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
In a bowl, toss the plums,radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil.
Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

Pork schnitzel with plum, parsley and radicchio salad

Ingredients

3 Large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dried oregano
1 teaspoon sweet paprika
2 cups Panko
1 1 1/4 pound pork tenderloin Cut crosswise into six medallions and pounded 1/4 inch thick
3 tablespoons Grapeseed or vegetable oil, plus more for frying
3 Firm ripe plums Cut into 1/3 inch wedges
1 10 ounce Head of radicchio halved cored and thinly sliced
2 cups packed chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijohn mustard
Kosher salt and freshly ground pepper
Freshly shaved Parmesan oh Reggiano cheese

Instructions

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, wish the flour, ginger, dill, garlic powder, onion powder, oregano and paprika.
spread the panko in a third shallow bowl.
Season the pork with salt and pepper. Dredge the cutlets into the flour mixture, dip them in the egg mixture and Coke with panko; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
In a bowl, toss the plums,radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil.
Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

Pork schnitzel with plum, parsley and radicchio salad

Ingredients

3 Large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dried oregano
1 teaspoon sweet paprika
2 cups Panko
1 1 1/4 pound pork tenderloin Cut crosswise into six medallions and pounded 1/4 inch thick
3 tablespoons Grapeseed or vegetable oil, plus more for frying
3 Firm ripe plums Cut into 1/3 inch wedges
1 10 ounce Head of radicchio halved cored and thinly sliced
2 cups packed chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijohn mustard
Kosher salt and freshly ground pepper
Freshly shaved Parmesan oh Reggiano cheese

Instructions

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, wish the flour, ginger, dill, garlic powder, onion powder, oregano and paprika.
spread the panko in a third shallow bowl.
Season the pork with salt and pepper. Dredge the cutlets into the flour mixture, dip them in the egg mixture and Coke with panko; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
In a bowl, toss the plums,radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil.
Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

Pork schnitzel with plum, parsley and radicchio salad

Ingredients

3 Large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 teaspoon ground ginger
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Dried oregano
1 teaspoon sweet paprika
2 cups Panko
1 1 1/4 pound pork tenderloin Cut crosswise into six medallions and pounded 1/4 inch thick
3 tablespoons Grapeseed or vegetable oil, plus more for frying
3 Firm ripe plums Cut into 1/3 inch wedges
1 10 ounce Head of radicchio halved cored and thinly sliced
2 cups packed chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijohn mustard
Kosher salt and freshly ground pepper
Freshly shaved Parmesan oh Reggiano cheese

Instructions

In a shallow bowl, beat the eggs with the sour cream. In another shallow bowl, wish the flour, ginger, dill, garlic powder, onion powder, oregano and paprika.
spread the panko in a third shallow bowl.
Season the pork with salt and pepper. Dredge the cutlets into the flour mixture, dip them in the egg mixture and Coke with panko; transfer to a baking sheet.
In a very large skillet, heat 1/4 inch of oil. Add half of the cutlets and fry over moderately high heat, turning once, until just cooked through, 4 minutes total; transfer to paper towels. Repeat with the remaining cutlets.
In a bowl, toss the plums,radicchio, parsley, lemon juice and mustard with the 3 tablespoons of oil.
Season with salt and pepper and garnish with the cheese. Serve the pork schnitzel with the salad.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-229/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-229/#img-0

Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Ingredients

1 teaspoon canola oil
¼ cup hoisin sauce
¼ cup ketchup
1 teaspoon low-sodium soy sauce
½ teaspoon bottled minced garlic
⅛ to 1/4 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
1 teaspoon black pepper
¼ teaspoon salt
2 teaspoons dark sesame oil
1 cup presliced zucchini
1 cup presliced red bell pepper
1 teaspoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
1 teaspoon toasted sesame seeds

Instructions

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Ingredients

1 teaspoon canola oil
¼ cup hoisin sauce
¼ cup ketchup
1 teaspoon low-sodium soy sauce
½ teaspoon bottled minced garlic
⅛ to 1/4 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
1 teaspoon black pepper
¼ teaspoon salt
2 teaspoons dark sesame oil
1 cup presliced zucchini
1 cup presliced red bell pepper
1 teaspoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
1 teaspoon toasted sesame seeds

Instructions

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Ingredients

1 teaspoon canola oil
¼ cup hoisin sauce
¼ cup ketchup
1 teaspoon low-sodium soy sauce
½ teaspoon bottled minced garlic
⅛ to 1/4 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
1 teaspoon black pepper
¼ teaspoon salt
2 teaspoons dark sesame oil
1 cup presliced zucchini
1 cup presliced red bell pepper
1 teaspoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
1 teaspoon toasted sesame seeds

Instructions

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Ingredients

1 teaspoon canola oil
¼ cup hoisin sauce
¼ cup ketchup
1 teaspoon low-sodium soy sauce
½ teaspoon bottled minced garlic
⅛ to 1/4 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
1 teaspoon black pepper
¼ teaspoon salt
2 teaspoons dark sesame oil
1 cup presliced zucchini
1 cup presliced red bell pepper
1 teaspoon bottled ground fresh ginger (such as Spice World)
½ cup chopped green onions
1 teaspoon toasted sesame seeds

Instructions

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-23/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-23/#img-0

Vegan Stew

Ingredients

3 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
5 cups Cremini Mushrooms ((480g) Sliced)
3 Large Carrots (Diced)
3 Celery Stalks (Diced)
1/3 cup All Purpose Flour ((41g))
2 cups Vegetable Stock ((480ml))
1 cup Marinara Sauce ((240ml))
1 cup Red Wine ((240ml))
2 Large Potatoes ((600g/1.2 pounds peeled weight) peeled and chopped)
15 ounce (425g) Can Kidney Beans ((1 can) Drained)
1/2 cup Tomato Paste ((130g))
1 Tbsp Dark Soy Sauce
2 leaves Bay Leaf
1 Tbsp Coconut Sugar (Optional)

Instructions

Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
Add the all purpose flour and stir it in.
Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
Serve as is or with basmati rice.

Vegan Stew

Ingredients

3 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
5 cups Cremini Mushrooms ((480g) Sliced)
3 Large Carrots (Diced)
3 Celery Stalks (Diced)
1/3 cup All Purpose Flour ((41g))
2 cups Vegetable Stock ((480ml))
1 cup Marinara Sauce ((240ml))
1 cup Red Wine ((240ml))
2 Large Potatoes ((600g/1.2 pounds peeled weight) peeled and chopped)
15 ounce (425g) Can Kidney Beans ((1 can) Drained)
1/2 cup Tomato Paste ((130g))
1 Tbsp Dark Soy Sauce
2 leaves Bay Leaf
1 Tbsp Coconut Sugar (Optional)

Instructions

Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
Add the all purpose flour and stir it in.
Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
Serve as is or with basmati rice.

Vegan Stew

Ingredients

3 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
5 cups Cremini Mushrooms ((480g) Sliced)
3 Large Carrots (Diced)
3 Celery Stalks (Diced)
1/3 cup All Purpose Flour ((41g))
2 cups Vegetable Stock ((480ml))
1 cup Marinara Sauce ((240ml))
1 cup Red Wine ((240ml))
2 Large Potatoes ((600g/1.2 pounds peeled weight) peeled and chopped)
15 ounce (425g) Can Kidney Beans ((1 can) Drained)
1/2 cup Tomato Paste ((130g))
1 Tbsp Dark Soy Sauce
2 leaves Bay Leaf
1 Tbsp Coconut Sugar (Optional)

Instructions

Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
Add the all purpose flour and stir it in.
Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
Serve as is or with basmati rice.

Vegan Stew

Ingredients

3 Tbsp Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
1 Tbsp Crushed Garlic
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
5 cups Cremini Mushrooms ((480g) Sliced)
3 Large Carrots (Diced)
3 Celery Stalks (Diced)
1/3 cup All Purpose Flour ((41g))
2 cups Vegetable Stock ((480ml))
1 cup Marinara Sauce ((240ml))
1 cup Red Wine ((240ml))
2 Large Potatoes ((600g/1.2 pounds peeled weight) peeled and chopped)
15 ounce (425g) Can Kidney Beans ((1 can) Drained)
1/2 cup Tomato Paste ((130g))
1 Tbsp Dark Soy Sauce
2 leaves Bay Leaf
1 Tbsp Coconut Sugar (Optional)

Instructions

Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
Add the all purpose flour and stir it in.
Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
Serve as is or with basmati rice.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-230/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-230/#img-0

Red Velvet Cookies

Ingredients

1/2 cup unsalted butter (, softened (110g / 3 3/4 oz))
1 tsp vanilla bean paste ((or extract/essence))
1 cup caster sugar ((220g / 7 3/4 oz))
2 eggs (, at room temperature)
1/4 cup sour cream or plain yogurt ((full fat))
2 tbsp cocoa powder
3/4 tbsp red food colouring
2 cups plain white flour ((250g / 9 oz))
1 tsp baking powder
6 tbsp unsalted butter (, softened (75g / 2 1/2 oz))
5 oz / 150g cream cheese (, softened)
1 tsp vanilla bean paste ((or extract/essence))
2 1/4 cups powdered ((icing) sugar (225g / 7 1/2 oz))
Red sprinkles ((optional))

Instructions

Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

Red Velvet Cookies

Ingredients

1/2 cup unsalted butter (, softened (110g / 3 3/4 oz))
1 tsp vanilla bean paste ((or extract/essence))
1 cup caster sugar ((220g / 7 3/4 oz))
2 eggs (, at room temperature)
1/4 cup sour cream or plain yogurt ((full fat))
2 tbsp cocoa powder
3/4 tbsp red food colouring
2 cups plain white flour ((250g / 9 oz))
1 tsp baking powder
6 tbsp unsalted butter (, softened (75g / 2 1/2 oz))
5 oz / 150g cream cheese (, softened)
1 tsp vanilla bean paste ((or extract/essence))
2 1/4 cups powdered ((icing) sugar (225g / 7 1/2 oz))
Red sprinkles ((optional))

Instructions

Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

Red Velvet Cookies

Ingredients

1/2 cup unsalted butter (, softened (110g / 3 3/4 oz))
1 tsp vanilla bean paste ((or extract/essence))
1 cup caster sugar ((220g / 7 3/4 oz))
2 eggs (, at room temperature)
1/4 cup sour cream or plain yogurt ((full fat))
2 tbsp cocoa powder
3/4 tbsp red food colouring
2 cups plain white flour ((250g / 9 oz))
1 tsp baking powder
6 tbsp unsalted butter (, softened (75g / 2 1/2 oz))
5 oz / 150g cream cheese (, softened)
1 tsp vanilla bean paste ((or extract/essence))
2 1/4 cups powdered ((icing) sugar (225g / 7 1/2 oz))
Red sprinkles ((optional))

Instructions

Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

Red Velvet Cookies

Ingredients

1/2 cup unsalted butter (, softened (110g / 3 3/4 oz))
1 tsp vanilla bean paste ((or extract/essence))
1 cup caster sugar ((220g / 7 3/4 oz))
2 eggs (, at room temperature)
1/4 cup sour cream or plain yogurt ((full fat))
2 tbsp cocoa powder
3/4 tbsp red food colouring
2 cups plain white flour ((250g / 9 oz))
1 tsp baking powder
6 tbsp unsalted butter (, softened (75g / 2 1/2 oz))
5 oz / 150g cream cheese (, softened)
1 tsp vanilla bean paste ((or extract/essence))
2 1/4 cups powdered ((icing) sugar (225g / 7 1/2 oz))
Red sprinkles ((optional))

Instructions

Cookies
Preheat oven to 180C/350F.
Line two cookie sheets with baking (parchment) paper. I streak the tray with a bit of butter to make the paper stay in place.
Use a mixer or handheld beater to cream the butter, vanilla extract and sugar until light and fluffy - around 3 minutes on high.
Add the eggs, sour cream, cocoa powder and red food colour and mix until combined.
Add the flour and baking powder and mix until just combined.
Drop heaped tablespoons of batter onto the baking tray, spacing them out around 1 inch / 2.5cm from each other and the edge of the tray.
Bake for 8 to 10 minutes until the top springs back when touched.
Allow to cool for 5 minutes on the tray before transferring to a wire rack.
Top with cream cheese frosting and red sprinkles, if using.
Cream Cheese Frosting
Beat the ingredients together until fluffy and smooth - around 5 minutes on high.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-231/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-231/#img-0

Warm Plum Sauce (Hoisin alternative)

Ingredients

4 large plums pitted and cut into 1/4-inch dice
1 large clove garlic very finely minced
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seeds

Instructions

In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

Warm Plum Sauce (Hoisin alternative)

Ingredients

4 large plums pitted and cut into 1/4-inch dice
1 large clove garlic very finely minced
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seeds

Instructions

In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

Warm Plum Sauce (Hoisin alternative)

Ingredients

4 large plums pitted and cut into 1/4-inch dice
1 large clove garlic very finely minced
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seeds

Instructions

In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

Warm Plum Sauce (Hoisin alternative)

Ingredients

4 large plums pitted and cut into 1/4-inch dice
1 large clove garlic very finely minced
2 tablespoons sugar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon sesame seeds

Instructions

In a medium saucepan, combine all ingredients except sesame seeds; cook over high heat for 3 minutes. Reduce heat to medium high and cook, stirring occasionally, until liquid thickens and the plums have softened and broken down to the consistency of a chunky preserve, about 15 minutes.
Remove from heat, transfer plum sauce to a serving dish, and sprinkle with the sesame seeds. Serve warm.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-232/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-232/#img-0

Fresh Plum Cake

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk or 1 cup buttermilk
4 plums, chopped
1/2 cup walnuts, chopped (optional)

Instructions

Cream butter and sugars together in a mixing bowl.
Add applesauce and vanilla, beating until fluffy.
In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
Stir in plums and walnuts, if desired.
Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
Serve as is, or with a dollop of whipped cream on top.

Fresh Plum Cake

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk or 1 cup buttermilk
4 plums, chopped
1/2 cup walnuts, chopped (optional)

Instructions

Cream butter and sugars together in a mixing bowl.
Add applesauce and vanilla, beating until fluffy.
In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
Stir in plums and walnuts, if desired.
Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
Serve as is, or with a dollop of whipped cream on top.

Fresh Plum Cake

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk or 1 cup buttermilk
4 plums, chopped
1/2 cup walnuts, chopped (optional)

Instructions

Cream butter and sugars together in a mixing bowl.
Add applesauce and vanilla, beating until fluffy.
In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
Stir in plums and walnuts, if desired.
Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
Serve as is, or with a dollop of whipped cream on top.

Fresh Plum Cake

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup brown sugar, packed
1/4 cup sugar
1/4 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk or 1 cup buttermilk
4 plums, chopped
1/2 cup walnuts, chopped (optional)

Instructions

Cream butter and sugars together in a mixing bowl.
Add applesauce and vanilla, beating until fluffy.
In a separate bowl, combine dry ingredients and add to sugar mixture alternately with milk.
Stir in plums and walnuts, if desired.
Spread into a greased 13 x 9 baking pan or a loaf pan and bake at 350 F or 160 C for about 35 minutes (a loaf pan may require slightly longer) or until a toothpick inserted near the centre comes out clean.
Serve as is, or with a dollop of whipped cream on top.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-233/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-233/#img-0

Burrito breakfast bake

Ingredients

0.5 cup Red onion chopped
1 orange chopped
6 cups Spinach chopped
1 tablespoon Savory spice blend prepare beforehand
1 teaspoon Chilli powder
0.5 teaspoon Ground cumin
0.5 teaspoon Dried oregano
2 cups Summer salsa prepare beforehand
1.5 cups Black beans prepare beforehand
1 Sweet potato baked and mashed, prepare beforehand
2 tablespoons Fresh Cilantro minced
2 tablespoons Nutritional yeast
4 100% whole-grain tortillas
0.25 cup Pumpkin seeds coarsly ground
1 Avocado diced
1 Jalapeno chopped

Instructions

Preheat the oven to 180C or 350F.
Combine the onion and orange in a large saucepan with 0.25 cup of water over medium heat. Cook for 5 minutes to soften. Add the greens, stirring until wilted and the water is evaporated. Add the savory spice blend, chili powder, cumin, oregano and 0.25 cup of the summer salsa, stirring to combine. Remove from the heat.
Mash the black beans in a large bowl. Add the reserved vegetable mixture and stir to mix well.
In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast and 0.25 cup of the salsa.
Spoon 0.75 cup of the salsa into a 23 x 33 cm or 9 x 13-inch baking dish, spreading evenly. Set aside.
Spoon one-quarter of the sweet potato mixture down the center of each tortilla. Top each with one-quarter of the bean mixture. Roll up the tortillas and arrange them, seam side down, in the prepared baking dish. Spread the remaining 0.75 cup of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 to 30 minutes, or until hot. Serve hot, garnished with diced avocado and chopped jalapeno, if desired.

Burrito breakfast bake

Ingredients

0.5 cup Red onion chopped
1 orange chopped
6 cups Spinach chopped
1 tablespoon Savory spice blend prepare beforehand
1 teaspoon Chilli powder
0.5 teaspoon Ground cumin
0.5 teaspoon Dried oregano
2 cups Summer salsa prepare beforehand
1.5 cups Black beans prepare beforehand
1 Sweet potato baked and mashed, prepare beforehand
2 tablespoons Fresh Cilantro minced
2 tablespoons Nutritional yeast
4 100% whole-grain tortillas
0.25 cup Pumpkin seeds coarsly ground
1 Avocado diced
1 Jalapeno chopped

Instructions

Preheat the oven to 180C or 350F.
Combine the onion and orange in a large saucepan with 0.25 cup of water over medium heat. Cook for 5 minutes to soften. Add the greens, stirring until wilted and the water is evaporated. Add the savory spice blend, chili powder, cumin, oregano and 0.25 cup of the summer salsa, stirring to combine. Remove from the heat.
Mash the black beans in a large bowl. Add the reserved vegetable mixture and stir to mix well.
In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast and 0.25 cup of the salsa.
Spoon 0.75 cup of the salsa into a 23 x 33 cm or 9 x 13-inch baking dish, spreading evenly. Set aside.
Spoon one-quarter of the sweet potato mixture down the center of each tortilla. Top each with one-quarter of the bean mixture. Roll up the tortillas and arrange them, seam side down, in the prepared baking dish. Spread the remaining 0.75 cup of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 to 30 minutes, or until hot. Serve hot, garnished with diced avocado and chopped jalapeno, if desired.

Burrito breakfast bake

Ingredients

0.5 cup Red onion chopped
1 orange chopped
6 cups Spinach chopped
1 tablespoon Savory spice blend prepare beforehand
1 teaspoon Chilli powder
0.5 teaspoon Ground cumin
0.5 teaspoon Dried oregano
2 cups Summer salsa prepare beforehand
1.5 cups Black beans prepare beforehand
1 Sweet potato baked and mashed, prepare beforehand
2 tablespoons Fresh Cilantro minced
2 tablespoons Nutritional yeast
4 100% whole-grain tortillas
0.25 cup Pumpkin seeds coarsly ground
1 Avocado diced
1 Jalapeno chopped

Instructions

Preheat the oven to 180C or 350F.
Combine the onion and orange in a large saucepan with 0.25 cup of water over medium heat. Cook for 5 minutes to soften. Add the greens, stirring until wilted and the water is evaporated. Add the savory spice blend, chili powder, cumin, oregano and 0.25 cup of the summer salsa, stirring to combine. Remove from the heat.
Mash the black beans in a large bowl. Add the reserved vegetable mixture and stir to mix well.
In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast and 0.25 cup of the salsa.
Spoon 0.75 cup of the salsa into a 23 x 33 cm or 9 x 13-inch baking dish, spreading evenly. Set aside.
Spoon one-quarter of the sweet potato mixture down the center of each tortilla. Top each with one-quarter of the bean mixture. Roll up the tortillas and arrange them, seam side down, in the prepared baking dish. Spread the remaining 0.75 cup of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 to 30 minutes, or until hot. Serve hot, garnished with diced avocado and chopped jalapeno, if desired.

Burrito breakfast bake

Ingredients

0.5 cup Red onion chopped
1 orange chopped
6 cups Spinach chopped
1 tablespoon Savory spice blend prepare beforehand
1 teaspoon Chilli powder
0.5 teaspoon Ground cumin
0.5 teaspoon Dried oregano
2 cups Summer salsa prepare beforehand
1.5 cups Black beans prepare beforehand
1 Sweet potato baked and mashed, prepare beforehand
2 tablespoons Fresh Cilantro minced
2 tablespoons Nutritional yeast
4 100% whole-grain tortillas
0.25 cup Pumpkin seeds coarsly ground
1 Avocado diced
1 Jalapeno chopped

Instructions

Preheat the oven to 180C or 350F.
Combine the onion and orange in a large saucepan with 0.25 cup of water over medium heat. Cook for 5 minutes to soften. Add the greens, stirring until wilted and the water is evaporated. Add the savory spice blend, chili powder, cumin, oregano and 0.25 cup of the summer salsa, stirring to combine. Remove from the heat.
Mash the black beans in a large bowl. Add the reserved vegetable mixture and stir to mix well.
In a separate bowl, combine the mashed sweet potato, cilantro, nutritional yeast and 0.25 cup of the salsa.
Spoon 0.75 cup of the salsa into a 23 x 33 cm or 9 x 13-inch baking dish, spreading evenly. Set aside.
Spoon one-quarter of the sweet potato mixture down the center of each tortilla. Top each with one-quarter of the bean mixture. Roll up the tortillas and arrange them, seam side down, in the prepared baking dish. Spread the remaining 0.75 cup of salsa over the burritos. Sprinkle with the pumpkin seeds. Cover and bake for 20 to 30 minutes, or until hot. Serve hot, garnished with diced avocado and chopped jalapeno, if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-234/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-234/#img-0

Almond Tortoni

Ingredients

1 tbsp Butter
2 tbsps Almonds chopped
1/2 cup Vanilla wafers crushed
1/4 tsp Almond extract
1 cup Heavy cream whipped
2 tbsps Powdered sugar
2 tbsps Rum light
3 Maraschino cherries halved

Instructions

In sauce pan melt butter, add almonds and cook until lightly browned. Remove from heat and stir in vanilla wafer crumbs and almond extract. Reserve 2 tbsps for topping. Fold sugar and rum into whipped cream, add crumb mixture and make sure everything is well blended without collapsing cream. Line mini-muffin tin with paper cups and spoon Tortoni mixture into cups. Sprinkle with reserved crumb topping and top with a cherry half. Place in freezer until firm and cover. Let Tortoni stand at room temperature to soften slightly before serving. Makes 12 mini-cups.

Almond Tortoni

Ingredients

1 tbsp Butter
2 tbsps Almonds chopped
1/2 cup Vanilla wafers crushed
1/4 tsp Almond extract
1 cup Heavy cream whipped
2 tbsps Powdered sugar
2 tbsps Rum light
3 Maraschino cherries halved

Instructions

In sauce pan melt butter, add almonds and cook until lightly browned. Remove from heat and stir in vanilla wafer crumbs and almond extract. Reserve 2 tbsps for topping. Fold sugar and rum into whipped cream, add crumb mixture and make sure everything is well blended without collapsing cream. Line mini-muffin tin with paper cups and spoon Tortoni mixture into cups. Sprinkle with reserved crumb topping and top with a cherry half. Place in freezer until firm and cover. Let Tortoni stand at room temperature to soften slightly before serving. Makes 12 mini-cups.

Almond Tortoni

Ingredients

1 tbsp Butter
2 tbsps Almonds chopped
1/2 cup Vanilla wafers crushed
1/4 tsp Almond extract
1 cup Heavy cream whipped
2 tbsps Powdered sugar
2 tbsps Rum light
3 Maraschino cherries halved

Instructions

In sauce pan melt butter, add almonds and cook until lightly browned. Remove from heat and stir in vanilla wafer crumbs and almond extract. Reserve 2 tbsps for topping. Fold sugar and rum into whipped cream, add crumb mixture and make sure everything is well blended without collapsing cream. Line mini-muffin tin with paper cups and spoon Tortoni mixture into cups. Sprinkle with reserved crumb topping and top with a cherry half. Place in freezer until firm and cover. Let Tortoni stand at room temperature to soften slightly before serving. Makes 12 mini-cups.

Almond Tortoni

Ingredients

1 tbsp Butter
2 tbsps Almonds chopped
1/2 cup Vanilla wafers crushed
1/4 tsp Almond extract
1 cup Heavy cream whipped
2 tbsps Powdered sugar
2 tbsps Rum light
3 Maraschino cherries halved

Instructions

In sauce pan melt butter, add almonds and cook until lightly browned. Remove from heat and stir in vanilla wafer crumbs and almond extract. Reserve 2 tbsps for topping. Fold sugar and rum into whipped cream, add crumb mixture and make sure everything is well blended without collapsing cream. Line mini-muffin tin with paper cups and spoon Tortoni mixture into cups. Sprinkle with reserved crumb topping and top with a cherry half. Place in freezer until firm and cover. Let Tortoni stand at room temperature to soften slightly before serving. Makes 12 mini-cups.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-235/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-235/#img-0

Smoothie Sasha and Max

Ingredients

2 tablespoons Almond Powder Heaping spoons
2 piece Bananas 2 big or 3 small ones
1 cup Frozen whole strawberries
400 ml Filtered Water

Instructions

Put everything into a Vitamix and mix for 30 seconds.

Smoothie Sasha and Max

Ingredients

2 tablespoons Almond Powder Heaping spoons
2 piece Bananas 2 big or 3 small ones
1 cup Frozen whole strawberries
400 ml Filtered Water

Instructions

Put everything into a Vitamix and mix for 30 seconds.

Smoothie Sasha and Max

Ingredients

2 tablespoons Almond Powder Heaping spoons
2 piece Bananas 2 big or 3 small ones
1 cup Frozen whole strawberries
400 ml Filtered Water

Instructions

Put everything into a Vitamix and mix for 30 seconds.

Smoothie Sasha and Max

Ingredients

2 tablespoons Almond Powder Heaping spoons
2 piece Bananas 2 big or 3 small ones
1 cup Frozen whole strawberries
400 ml Filtered Water

Instructions

Put everything into a Vitamix and mix for 30 seconds.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-236/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-236/#img-0

Breakfast Tacos With Eggs, Spinach, and Bacon Recipe

Ingredients

4 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium cloves garlic, thinly sliced
1 quart packed flat leaf spinach leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup homemade or store-bought salsa verde
4 soft flour or corn tortillas, warmed
Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Instructions

Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Breakfast Tacos With Eggs, Spinach, and Bacon Recipe

Ingredients

4 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium cloves garlic, thinly sliced
1 quart packed flat leaf spinach leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup homemade or store-bought salsa verde
4 soft flour or corn tortillas, warmed
Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Instructions

Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Breakfast Tacos With Eggs, Spinach, and Bacon Recipe

Ingredients

4 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium cloves garlic, thinly sliced
1 quart packed flat leaf spinach leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup homemade or store-bought salsa verde
4 soft flour or corn tortillas, warmed
Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Instructions

Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

Breakfast Tacos With Eggs, Spinach, and Bacon Recipe

Ingredients

4 slices thick-cut bacon, cut into 1/4-inch pieces
2 medium cloves garlic, thinly sliced
1 quart packed flat leaf spinach leaves, roughly chopped
Kosher salt and freshly ground black pepper
1 tablespoon butter
4 eggs, beaten
1 cup homemade or store-bought salsa verde
4 soft flour or corn tortillas, warmed
Crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro for garnish

Instructions

Cook bacon in a medium non-stick skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving fat behind.
Add garlic to bacon fat and cook over medium heat, stirring constantly, until fragrant and pale golden, about 1 minute. Add half of spinach and cook until wilted, about 30 seconds. Add remaining spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. Transfer to a paper towel-lined plate and wipe out skillet.
Melt butter in now-empty skillet over medium heat. Add eggs and cook, stirring constantly, until no longer watery but still moist, about 1 minute. Season to taste with salt and pepper and transfer to a plate.
Spread salsa over each tortilla and divide spinach evenly. Divide eggs on top of spinach and top with crumbled bacon. Serve immediately with crumbled queso cotija or feta cheese, lime wedges, and sliced scallions and cilantro.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-237/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-237/#img-0

Fruity Potato Wedge Salad

Ingredients

2 Oranges; peeled and pared
; 8 equal wedges
50 g Walnuts; roughly chopped
; into segments
1 sm Pack mixed salad leaves
; (8oz)
1 tb olive oil
1 160 gram pac chicory heads;
; (2oz)
250 g Potatoes; washed and cut
Salt
1 tb Walnut oil

Instructions

Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes. Preheat a grill to a moderate heat. Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side. Drain the potatoes and brush with the remaining olive oil and add to the chicory dish. Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway. Add the orange segments and season. Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately. NOTES : A tasty, alternative style, warm salad combining potatoes, chicory and orange.

Fruity Potato Wedge Salad

Ingredients

2 Oranges; peeled and pared
; 8 equal wedges
50 g Walnuts; roughly chopped
; into segments
1 sm Pack mixed salad leaves
; (8oz)
1 tb olive oil
1 160 gram pac chicory heads;
; (2oz)
250 g Potatoes; washed and cut
Salt
1 tb Walnut oil

Instructions

Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes. Preheat a grill to a moderate heat. Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side. Drain the potatoes and brush with the remaining olive oil and add to the chicory dish. Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway. Add the orange segments and season. Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately. NOTES : A tasty, alternative style, warm salad combining potatoes, chicory and orange.

Fruity Potato Wedge Salad

Ingredients

2 Oranges; peeled and pared
; 8 equal wedges
50 g Walnuts; roughly chopped
; into segments
1 sm Pack mixed salad leaves
; (8oz)
1 tb olive oil
1 160 gram pac chicory heads;
; (2oz)
250 g Potatoes; washed and cut
Salt
1 tb Walnut oil

Instructions

Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes. Preheat a grill to a moderate heat. Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side. Drain the potatoes and brush with the remaining olive oil and add to the chicory dish. Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway. Add the orange segments and season. Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately. NOTES : A tasty, alternative style, warm salad combining potatoes, chicory and orange.

Fruity Potato Wedge Salad

Ingredients

2 Oranges; peeled and pared
; 8 equal wedges
50 g Walnuts; roughly chopped
; into segments
1 sm Pack mixed salad leaves
; (8oz)
1 tb olive oil
1 160 gram pac chicory heads;
; (2oz)
250 g Potatoes; washed and cut
Salt
1 tb Walnut oil

Instructions

Place the potato wedges in cold water, bring to the boil and simmer for 10-15 minutes. Preheat a grill to a moderate heat. Brush the chicory with some of the olive oil then place in a large shallow heatproof dish and grill for 3 minutes on each side. Drain the potatoes and brush with the remaining olive oil and add to the chicory dish. Sprinkle with the nuts, then drizzle over the walnut oil, return to the grill for 4 minutes, turning halfway. Add the orange segments and season. Place salad leaves on a serving plate and top with the potato and orange mix. Serve immediately. NOTES : A tasty, alternative style, warm salad combining potatoes, chicory and orange.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-238/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-238/#img-0

Vanilla-Scented Fruit Cup

Ingredients

1/4 c Chopped Dried Apricots
2 Dates; Pit, Chop
1/4 ts Ground cinnamon
1 c Vanilla Low-Fat Yogurt; Or
Juice Of 1/2 Lemon
2 Fresh Figs; Sliced, Optional
Mint Leaves; For Garnish,
Honey; Or Sugar, To Taste
1 Orange; Peel,Chop, Section
1 Kiwi Fruit; Peel, Slice
1 Red Apples; Core, Chop
1/4 ts Vanilla extract

Instructions

Serve this dish in wine or champagne goblets for an elegant presentation. Use any combination of fresh or dried fruit you like. Combine all ingredients except mint in med bowl; refrigerate until serving time. Stir well before serving. Garnish with mint leaves if using. Makes 4 servings Lacto NOTES : Cal 143.1, Fat 1.1g, Carb 32.1g, Fib 3.3g, Pro 3.9g, Sod 40mg, CFF 6.4%. Recipe by: Vegetarian Times, Feb 1997, pg 38 Posted to Digest eat-lf.v097.n197 by Reggie Dwork on Aug 05, 1997

Vanilla-Scented Fruit Cup

Ingredients

1/4 c Chopped Dried Apricots
2 Dates; Pit, Chop
1/4 ts Ground cinnamon
1 c Vanilla Low-Fat Yogurt; Or
Juice Of 1/2 Lemon
2 Fresh Figs; Sliced, Optional
Mint Leaves; For Garnish,
Honey; Or Sugar, To Taste
1 Orange; Peel,Chop, Section
1 Kiwi Fruit; Peel, Slice
1 Red Apples; Core, Chop
1/4 ts Vanilla extract

Instructions

Serve this dish in wine or champagne goblets for an elegant presentation. Use any combination of fresh or dried fruit you like. Combine all ingredients except mint in med bowl; refrigerate until serving time. Stir well before serving. Garnish with mint leaves if using. Makes 4 servings Lacto NOTES : Cal 143.1, Fat 1.1g, Carb 32.1g, Fib 3.3g, Pro 3.9g, Sod 40mg, CFF 6.4%. Recipe by: Vegetarian Times, Feb 1997, pg 38 Posted to Digest eat-lf.v097.n197 by Reggie Dwork on Aug 05, 1997

Vanilla-Scented Fruit Cup

Ingredients

1/4 c Chopped Dried Apricots
2 Dates; Pit, Chop
1/4 ts Ground cinnamon
1 c Vanilla Low-Fat Yogurt; Or
Juice Of 1/2 Lemon
2 Fresh Figs; Sliced, Optional
Mint Leaves; For Garnish,
Honey; Or Sugar, To Taste
1 Orange; Peel,Chop, Section
1 Kiwi Fruit; Peel, Slice
1 Red Apples; Core, Chop
1/4 ts Vanilla extract

Instructions

Serve this dish in wine or champagne goblets for an elegant presentation. Use any combination of fresh or dried fruit you like. Combine all ingredients except mint in med bowl; refrigerate until serving time. Stir well before serving. Garnish with mint leaves if using. Makes 4 servings Lacto NOTES : Cal 143.1, Fat 1.1g, Carb 32.1g, Fib 3.3g, Pro 3.9g, Sod 40mg, CFF 6.4%. Recipe by: Vegetarian Times, Feb 1997, pg 38 Posted to Digest eat-lf.v097.n197 by Reggie Dwork on Aug 05, 1997

Vanilla-Scented Fruit Cup

Ingredients

1/4 c Chopped Dried Apricots
2 Dates; Pit, Chop
1/4 ts Ground cinnamon
1 c Vanilla Low-Fat Yogurt; Or
Juice Of 1/2 Lemon
2 Fresh Figs; Sliced, Optional
Mint Leaves; For Garnish,
Honey; Or Sugar, To Taste
1 Orange; Peel,Chop, Section
1 Kiwi Fruit; Peel, Slice
1 Red Apples; Core, Chop
1/4 ts Vanilla extract

Instructions

Serve this dish in wine or champagne goblets for an elegant presentation. Use any combination of fresh or dried fruit you like. Combine all ingredients except mint in med bowl; refrigerate until serving time. Stir well before serving. Garnish with mint leaves if using. Makes 4 servings Lacto NOTES : Cal 143.1, Fat 1.1g, Carb 32.1g, Fib 3.3g, Pro 3.9g, Sod 40mg, CFF 6.4%. Recipe by: Vegetarian Times, Feb 1997, pg 38 Posted to Digest eat-lf.v097.n197 by Reggie Dwork on Aug 05, 1997

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-239/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-239/#img-0

Orange & Almond Coffee Cake

Ingredients

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
0.33 cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
0.25 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup all-purpose flour
0.5 cup extra-fine almond flour
1 teaspoon baking powder
0.75 teaspoon baking soda
0.5 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1.25 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
0.5 cup unsweetened applesauce
0.5 cup plain yogurt

Instructions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

Orange & Almond Coffee Cake

Ingredients

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
0.33 cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
0.25 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup all-purpose flour
0.5 cup extra-fine almond flour
1 teaspoon baking powder
0.75 teaspoon baking soda
0.5 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1.25 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
0.5 cup unsweetened applesauce
0.5 cup plain yogurt

Instructions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

Orange & Almond Coffee Cake

Ingredients

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
0.33 cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
0.25 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup all-purpose flour
0.5 cup extra-fine almond flour
1 teaspoon baking powder
0.75 teaspoon baking soda
0.5 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1.25 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
0.5 cup unsweetened applesauce
0.5 cup plain yogurt

Instructions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

Orange & Almond Coffee Cake

Ingredients

1 cup superfine blanched almond flour (see Tip)
1 cup sliced almonds
0.33 cup packed light brown sugar
2 tablespoons tapioca starch or cornstarch
1 tablespoon ground cinnamon
1 teaspoon almond extract
0.25 teaspoon kosher salt
5 tablespoons unsalted butter, melted
1 cup all-purpose flour
0.5 cup extra-fine almond flour
1 teaspoon baking powder
0.75 teaspoon baking soda
0.5 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), softened
1.25 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon packed finely grated orange zest
0.5 cup unsweetened applesauce
0.5 cup plain yogurt

Instructions

Preheat oven to 350˚F. Coat a 9-inch-square baking pan with cooking spray. Line with parchment paper, letting the paper hang over on 2 opposite sides of the pan.
To prepare topping: Whisk 1 cup almond flour, sliced almonds, brown sugar, tapioca starch (or cornstarch), cinnamon, almond extract and 1/4 teaspoon salt in a medium bowl until combined. Stir in 5 tablespoons melted butter until combined. Set aside.
To prepare cake: Whisk all-purpose flour, almond flour, baking powder, baking soda and salt in a medium bowl.
Beat butter and sugar in a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer) on medium speed until light and fluffy, 5 to 10 minutes. Add eggs, 1 at a time, scraping the bowl as needed and mixing until combined. Add vanilla and orange zest, beating to incorporate, scraping the bowl as needed.
Add half of the flour mixture; beat on low speed to incorporate. Add applesauce and yogurt; beat to incorporate. Add the remaining flour mixture; beat to incorporate.
Scrape the batter into the prepared pan and smooth the top. Crumble the topping evenly over the batter. Bake until a wooden pick inserted in the center of the cake comes out clean, 40 to 50 minutes. (If the cake is browning too quickly, loosely cover with foil.) Let cool in the pan on a wire rack for 15 minutes, then use the overhanging parchment to lift the cake onto the rack and cool for 30 minutes more.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-24/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-24/#img-0

Plum and Rosemary Challah

Ingredients

1¼ cups lukewarm water (100-110ºF)
2 (¼ oz) packets active dry or instant yeast (41/2 tsp)
¾ cup + ½ tsp granulated sugar, divided
5 cups bread flour, preferably King Arthur, divided, plus more for dusting
2½ tsp kosher salt
¼ cup vegetable oil, plus more for the bowl
3 large eggs, divided
2-4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)
plum jam, as needed (see recipe below)
3-4 large sprigs fresh rosemary, chopped
2 Tbsp turbinado sugar
2 lb plums
1 cup sugar, or to taste
juice of ½ a lemon

Instructions

Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each).
Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough.
Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired.
Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.

Plum and Rosemary Challah

Ingredients

1¼ cups lukewarm water (100-110ºF)
2 (¼ oz) packets active dry or instant yeast (41/2 tsp)
¾ cup + ½ tsp granulated sugar, divided
5 cups bread flour, preferably King Arthur, divided, plus more for dusting
2½ tsp kosher salt
¼ cup vegetable oil, plus more for the bowl
3 large eggs, divided
2-4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)
plum jam, as needed (see recipe below)
3-4 large sprigs fresh rosemary, chopped
2 Tbsp turbinado sugar
2 lb plums
1 cup sugar, or to taste
juice of ½ a lemon

Instructions

Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each).
Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough.
Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired.
Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.

Plum and Rosemary Challah

Ingredients

1¼ cups lukewarm water (100-110ºF)
2 (¼ oz) packets active dry or instant yeast (41/2 tsp)
¾ cup + ½ tsp granulated sugar, divided
5 cups bread flour, preferably King Arthur, divided, plus more for dusting
2½ tsp kosher salt
¼ cup vegetable oil, plus more for the bowl
3 large eggs, divided
2-4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)
plum jam, as needed (see recipe below)
3-4 large sprigs fresh rosemary, chopped
2 Tbsp turbinado sugar
2 lb plums
1 cup sugar, or to taste
juice of ½ a lemon

Instructions

Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each).
Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough.
Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired.
Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.

Plum and Rosemary Challah

Ingredients

1¼ cups lukewarm water (100-110ºF)
2 (¼ oz) packets active dry or instant yeast (41/2 tsp)
¾ cup + ½ tsp granulated sugar, divided
5 cups bread flour, preferably King Arthur, divided, plus more for dusting
2½ tsp kosher salt
¼ cup vegetable oil, plus more for the bowl
3 large eggs, divided
2-4 Tbsp sesame seeds, poppy seeds, nigella seeds, flaky or coarse salt, or everything bagel seasoning (optional)
plum jam, as needed (see recipe below)
3-4 large sprigs fresh rosemary, chopped
2 Tbsp turbinado sugar
2 lb plums
1 cup sugar, or to taste
juice of ½ a lemon

Instructions

Start by making the dough: Place 1¼ cups lukewarm water in a small bowl. Sprinkle with 2 packets active dry or instant yeast and ½ tsp of the granulated sugar, and stir to combine. Let sit until foamy on top, about 5 minutes. If it doesn’t smelly “yeasty” or bubble up, throw it out and start again with new yeast. Meanwhile, place 1½ cups of the bread flour, the remaining ¾ cup granulated sugar and 2½ tsp kosher salt in the bowl of a stand mixer.
When the yeast is ready, mix the flour mixture with the whisk attachment on medium speed until combined, 1-2 minutes. Add the water-yeast mixture and ¼ cup vegetable oil and mix on high speed until smooth, about 3 minutes.
Stop the mixer and switch to the dough hook attachment. Add the remaining 3½ cups bread flour and 2 of the large eggs. Mix on high speed until the dough is smooth and pulling away from the sides of the bowl, about 5 minutes.
Lightly coat a large bowl with vegetable oil and transfer the dough into the bowl. Cover the bowl with a damp kitchen towel or plastic wrap. Let rise in a warm place until doubled in bulk and puffy, about 3 hours at room temperature, or overnight in the refrigerator.
To make the plum jam (optional): Slice the plums, discarding the pits. To a medium pot, add the plums, 1 cup of sugar and the lemon juice. Bring the mixture up to a boil, and lower it to a simmer. After 5 minutes carefully taste the hot mixture, if you would like it sweeter, add more sugar, ¼ cup at a time. I prefer to keep this jam more tart than sweet, as the challah will likely be dipped in honey. Simmer the jam for 35-45 minutes or until easily coats the back of a spoon and has substantially thickened and reduced; it will continue to thicken as it cools. Allow the jam to fully cool before using.
If the challah dough has been refrigerated, let it sit at room temperature for 1 hour. Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the dough onto a very lightly floured work surface. Divide into 2 portions (about 22 oz each).
Divide half of the dough into the 4 equal-sized pieces, or into the number of strands you intend to braid with. Roll out each piece of dough into a long rectangular shape, about 12” long and 3-4” wide. Add 1-2 tsp plum jam to the center of the dough. Top the jam with a sprinkle of chopped rosemary. Fold over the dough and firmly seal it shut, then roll the dough into a long strand. If the strand splits a little, just press it closed again; minor splitting will not be a problem. After filling each strand, braid your challah. Repeat the process with the remaining half of the dough.
Transfer the braided challahs to the baking sheet, spacing them evenly apart. Let the challah rise uncovered until risen by about ½ inch and puffed, 25-35 minutes. This step is very important to ensure a light and fluffy challah.
Meanwhile, arrange a rack in the middle of the oven and heat the oven to 375ºF. Place the remaining 1 large egg in a small bowl and beat with a fork to break up.
Brush the egg wash liberally over the challah. Sprinkle each loaf with 1-2 Tbsp chopped rosemary, and 1 Tbsp turbinado sugar, if desired.
Bake until the challah is golden on the outside and sounds hollow when you “knock” on the bottom, 24-28 minutes. Transfer to a wire rack and let cool completely before serving or freezing.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-240/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-240/#img-0

Pear Turnovers with Plum Drizzle

Ingredients

2 sheets Frozen puff pastry about 1 lb
2-3 Bosc Pears peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water

Instructions

1. If using frozen puff pastry, thaw the dough according to the package directions.
2. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
3.In a medium mixing bowl, toss the diced pears with raisins, walnuts, all-purpose flour, brown sugar, vanilla extract, salt, cinnamon, ginger, and nutmeg.
4. Dust your work surface with all-purpose flour and unfold one sheet of puff pastry. Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry.
5. Divide the pear filling evenly between the 8 squares of puff pastry. Be sure to leave a border of at least ½-inch around the filling.
6. Beat the egg with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the border of each puff pastry square.
7. Fold half of each pastry over the filling to form triangles. Use a fork to seal the edges of each pastry.
8. Brush the tops of each turnover with the remaining egg wash and sprinkle with granulated sugar.
9. Bake turnovers for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and transfer turnovers to a wire rack. Let the turnovers cool until just slightly warm before glazing.
10. To make the glaze, stir powdered sugar, vanilla extract, plum jam, and 1 tablespoon of milk or water. Add more milk or water, 1 tablespoon at a time, until the glaze is smooth, thick, and coats the back of a spoon.
11. Use a spoon to spread the glaze on top of each turnover. Let turnovers sit at room temperature for about 10 minutes to let the glaze set.

Pear Turnovers with Plum Drizzle

Ingredients

2 sheets Frozen puff pastry about 1 lb
2-3 Bosc Pears peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water

Instructions

1. If using frozen puff pastry, thaw the dough according to the package directions.
2. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
3.In a medium mixing bowl, toss the diced pears with raisins, walnuts, all-purpose flour, brown sugar, vanilla extract, salt, cinnamon, ginger, and nutmeg.
4. Dust your work surface with all-purpose flour and unfold one sheet of puff pastry. Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry.
5. Divide the pear filling evenly between the 8 squares of puff pastry. Be sure to leave a border of at least ½-inch around the filling.
6. Beat the egg with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the border of each puff pastry square.
7. Fold half of each pastry over the filling to form triangles. Use a fork to seal the edges of each pastry.
8. Brush the tops of each turnover with the remaining egg wash and sprinkle with granulated sugar.
9. Bake turnovers for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and transfer turnovers to a wire rack. Let the turnovers cool until just slightly warm before glazing.
10. To make the glaze, stir powdered sugar, vanilla extract, plum jam, and 1 tablespoon of milk or water. Add more milk or water, 1 tablespoon at a time, until the glaze is smooth, thick, and coats the back of a spoon.
11. Use a spoon to spread the glaze on top of each turnover. Let turnovers sit at room temperature for about 10 minutes to let the glaze set.

Pear Turnovers with Plum Drizzle

Ingredients

2 sheets Frozen puff pastry about 1 lb
2-3 Bosc Pears peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water

Instructions

1. If using frozen puff pastry, thaw the dough according to the package directions.
2. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
3.In a medium mixing bowl, toss the diced pears with raisins, walnuts, all-purpose flour, brown sugar, vanilla extract, salt, cinnamon, ginger, and nutmeg.
4. Dust your work surface with all-purpose flour and unfold one sheet of puff pastry. Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry.
5. Divide the pear filling evenly between the 8 squares of puff pastry. Be sure to leave a border of at least ½-inch around the filling.
6. Beat the egg with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the border of each puff pastry square.
7. Fold half of each pastry over the filling to form triangles. Use a fork to seal the edges of each pastry.
8. Brush the tops of each turnover with the remaining egg wash and sprinkle with granulated sugar.
9. Bake turnovers for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and transfer turnovers to a wire rack. Let the turnovers cool until just slightly warm before glazing.
10. To make the glaze, stir powdered sugar, vanilla extract, plum jam, and 1 tablespoon of milk or water. Add more milk or water, 1 tablespoon at a time, until the glaze is smooth, thick, and coats the back of a spoon.
11. Use a spoon to spread the glaze on top of each turnover. Let turnovers sit at room temperature for about 10 minutes to let the glaze set.

Pear Turnovers with Plum Drizzle

Ingredients

2 sheets Frozen puff pastry about 1 lb
2-3 Bosc Pears peeled, cored, and diced (1 lb total)
1/3 cup Golden raisins
1/4 cup Walnuts chopped
1 tbsp All purpose flour
1/4 cup Light brown sugar packed
1/2 tsp Vanilla extract
1/4 tsp Salt
1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/8 tsp Ground nutmeg
1 large Egg
2 tbsp Water
2 tbsp Granulated sugar
1 cup Powdered sugar
1/2 tsp Vanilla extract
2 tbsp plum preserves
1-2 tbsp milk or water

Instructions

1. If using frozen puff pastry, thaw the dough according to the package directions.
2. Preheat the oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
3.In a medium mixing bowl, toss the diced pears with raisins, walnuts, all-purpose flour, brown sugar, vanilla extract, salt, cinnamon, ginger, and nutmeg.
4. Dust your work surface with all-purpose flour and unfold one sheet of puff pastry. Cut the puff pastry into 4 equal squares. Repeat with the second sheet of puff pastry.
5. Divide the pear filling evenly between the 8 squares of puff pastry. Be sure to leave a border of at least ½-inch around the filling.
6. Beat the egg with 1 tablespoon of water. Use a pastry brush to paint the egg wash on the border of each puff pastry square.
7. Fold half of each pastry over the filling to form triangles. Use a fork to seal the edges of each pastry.
8. Brush the tops of each turnover with the remaining egg wash and sprinkle with granulated sugar.
9. Bake turnovers for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and transfer turnovers to a wire rack. Let the turnovers cool until just slightly warm before glazing.
10. To make the glaze, stir powdered sugar, vanilla extract, plum jam, and 1 tablespoon of milk or water. Add more milk or water, 1 tablespoon at a time, until the glaze is smooth, thick, and coats the back of a spoon.
11. Use a spoon to spread the glaze on top of each turnover. Let turnovers sit at room temperature for about 10 minutes to let the glaze set.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-241/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-241/#img-0

Homemade Plum Cake Recipe

Ingredients

2 cup all purpose flour
2 tablespoon powdered green cardamom
1 tablespoon baking powder
1 cup black grape juice
1 tablespoon vanilla essence
50 gm apricots
50 gm cranberries
50 gm dried dates
2 tablespoon nutmeg powder
1 tablespoon powdered cinnamon
1 tablespoon baking soda
1 cup brown sugar
1 cup mixed dry fruits
2 tablespoon vegetable oil
50 gm figs
boiling water as required

Instructions

Chop the figs, apricots, dry dates and cranberries in a bowl and soak them in grape juice for 2 hours.
Sieve together all-purpose flour, nutmeg powder, cardamom powder, cinnamon powder, baking powder and baking soda.
Add warm water in the bowl of flour mix along with brown sugar, vegetable oil, vanilla essence, mixed dry fruits and soaked fruits. Beat well and make a batter with a thick consistency.
Dust the cake tin with a little all-purpose flour. Pour this to the tin and double-tap to avoid air bubble. Bake for 50 minutes at 180 degree Celsius.

Homemade Plum Cake Recipe

Ingredients

2 cup all purpose flour
2 tablespoon powdered green cardamom
1 tablespoon baking powder
1 cup black grape juice
1 tablespoon vanilla essence
50 gm apricots
50 gm cranberries
50 gm dried dates
2 tablespoon nutmeg powder
1 tablespoon powdered cinnamon
1 tablespoon baking soda
1 cup brown sugar
1 cup mixed dry fruits
2 tablespoon vegetable oil
50 gm figs
boiling water as required

Instructions

Chop the figs, apricots, dry dates and cranberries in a bowl and soak them in grape juice for 2 hours.
Sieve together all-purpose flour, nutmeg powder, cardamom powder, cinnamon powder, baking powder and baking soda.
Add warm water in the bowl of flour mix along with brown sugar, vegetable oil, vanilla essence, mixed dry fruits and soaked fruits. Beat well and make a batter with a thick consistency.
Dust the cake tin with a little all-purpose flour. Pour this to the tin and double-tap to avoid air bubble. Bake for 50 minutes at 180 degree Celsius.

Homemade Plum Cake Recipe

Ingredients

2 cup all purpose flour
2 tablespoon powdered green cardamom
1 tablespoon baking powder
1 cup black grape juice
1 tablespoon vanilla essence
50 gm apricots
50 gm cranberries
50 gm dried dates
2 tablespoon nutmeg powder
1 tablespoon powdered cinnamon
1 tablespoon baking soda
1 cup brown sugar
1 cup mixed dry fruits
2 tablespoon vegetable oil
50 gm figs
boiling water as required

Instructions

Chop the figs, apricots, dry dates and cranberries in a bowl and soak them in grape juice for 2 hours.
Sieve together all-purpose flour, nutmeg powder, cardamom powder, cinnamon powder, baking powder and baking soda.
Add warm water in the bowl of flour mix along with brown sugar, vegetable oil, vanilla essence, mixed dry fruits and soaked fruits. Beat well and make a batter with a thick consistency.
Dust the cake tin with a little all-purpose flour. Pour this to the tin and double-tap to avoid air bubble. Bake for 50 minutes at 180 degree Celsius.

Homemade Plum Cake Recipe

Ingredients

2 cup all purpose flour
2 tablespoon powdered green cardamom
1 tablespoon baking powder
1 cup black grape juice
1 tablespoon vanilla essence
50 gm apricots
50 gm cranberries
50 gm dried dates
2 tablespoon nutmeg powder
1 tablespoon powdered cinnamon
1 tablespoon baking soda
1 cup brown sugar
1 cup mixed dry fruits
2 tablespoon vegetable oil
50 gm figs
boiling water as required

Instructions

Chop the figs, apricots, dry dates and cranberries in a bowl and soak them in grape juice for 2 hours.
Sieve together all-purpose flour, nutmeg powder, cardamom powder, cinnamon powder, baking powder and baking soda.
Add warm water in the bowl of flour mix along with brown sugar, vegetable oil, vanilla essence, mixed dry fruits and soaked fruits. Beat well and make a batter with a thick consistency.
Dust the cake tin with a little all-purpose flour. Pour this to the tin and double-tap to avoid air bubble. Bake for 50 minutes at 180 degree Celsius.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-242/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-242/#img-0

Spiced Glazed Nuts and Pretzel Mix

Ingredients

2 cups mixed raw nuts, any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts (untoasted)
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar (or cassonade sugar)
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or piment d'Espelette)
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse salt or 1 1/2 teaspoons kosher salt
2 cups small pretzels

Instructions

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

Spiced Glazed Nuts and Pretzel Mix

Ingredients

2 cups mixed raw nuts, any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts (untoasted)
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar (or cassonade sugar)
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or piment d'Espelette)
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse salt or 1 1/2 teaspoons kosher salt
2 cups small pretzels

Instructions

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

Spiced Glazed Nuts and Pretzel Mix

Ingredients

2 cups mixed raw nuts, any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts (untoasted)
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar (or cassonade sugar)
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or piment d'Espelette)
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse salt or 1 1/2 teaspoons kosher salt
2 cups small pretzels

Instructions

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

Spiced Glazed Nuts and Pretzel Mix

Ingredients

2 cups mixed raw nuts, any combination of cashews, whole almonds, peanuts, pecan halves, and hazelnuts (untoasted)
1 tablespoon unsalted butter, melted
3 tablespoons dark brown sugar (or cassonade sugar)
1/2 teaspoon ground cinnamon
3/4 teaspoon cayenne pepper (or piment d'Espelette)
1 1/2 tablespoons maple syrup
1 1/2 teaspoons coarse salt or 1 1/2 teaspoons kosher salt
2 cups small pretzels

Instructions

1. Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
2. In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne, and maple syrup.
Add the salt, warm nuts, pretzels, and stir until the nuts and pretzels are completely coated.
3. Spread the mixture back on the baking sheet and return to the oven for 12 minutes, stirring twice during cooking. Remove from oven and cool completely, separating the nuts and pretzels as they cool.
Once cool, this mixture can be stored in an airtight container for up to a week.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-243/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-243/#img-0

Coconut Crusted Red Snapper

Ingredients

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Instructions

In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk.
Place the remaining 1/4 cup flour in a shallow bowl.
For Each Fillet:
Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
Heat the 1 T. of olive oil in a lg. saute pan until hot.
Add the fillets to the pan, coconut side down.
Cook 3 mins., then turn and cook until done, about 1 minute more.

Coconut Crusted Red Snapper

Ingredients

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Instructions

In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk.
Place the remaining 1/4 cup flour in a shallow bowl.
For Each Fillet:
Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
Heat the 1 T. of olive oil in a lg. saute pan until hot.
Add the fillets to the pan, coconut side down.
Cook 3 mins., then turn and cook until done, about 1 minute more.

Coconut Crusted Red Snapper

Ingredients

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Instructions

In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk.
Place the remaining 1/4 cup flour in a shallow bowl.
For Each Fillet:
Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
Heat the 1 T. of olive oil in a lg. saute pan until hot.
Add the fillets to the pan, coconut side down.
Cook 3 mins., then turn and cook until done, about 1 minute more.

Coconut Crusted Red Snapper

Ingredients

4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
1/2 cup shredded coconut (unsweetened)
1/2 cup flour
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon olive oil

Instructions

In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
In another shallow bowl whisk together the egg and the milk.
Place the remaining 1/4 cup flour in a shallow bowl.
For Each Fillet:
Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
Heat the 1 T. of olive oil in a lg. saute pan until hot.
Add the fillets to the pan, coconut side down.
Cook 3 mins., then turn and cook until done, about 1 minute more.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-244/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-244/#img-0

Banana breakfast smoothie

Ingredients

1 banana
1 teaspoon vanilla essence
300 ml milk
80 g natural Yoghurt

Instructions

1. Place all ingredients in a blender until smooth

Banana breakfast smoothie

Ingredients

1 banana
1 teaspoon vanilla essence
300 ml milk
80 g natural Yoghurt

Instructions

1. Place all ingredients in a blender until smooth

Banana breakfast smoothie

Ingredients

1 banana
1 teaspoon vanilla essence
300 ml milk
80 g natural Yoghurt

Instructions

1. Place all ingredients in a blender until smooth

Banana breakfast smoothie

Ingredients

1 banana
1 teaspoon vanilla essence
300 ml milk
80 g natural Yoghurt

Instructions

1. Place all ingredients in a blender until smooth

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-245/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-245/#img-0

Coconut Curry Mussels

Ingredients

1 1/2 inches fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (12 ounce) can evaporated skim milk
1/2 cup unsweetened coconut milk
3 lbs mussels, scrubbed and debearded
2 tablespoons fresh lime juice
kosher salt
1/3 cup coarsely chopped fresh cilantro
lime wedge, for serving

Instructions

In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

Coconut Curry Mussels

Ingredients

1 1/2 inches fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (12 ounce) can evaporated skim milk
1/2 cup unsweetened coconut milk
3 lbs mussels, scrubbed and debearded
2 tablespoons fresh lime juice
kosher salt
1/3 cup coarsely chopped fresh cilantro
lime wedge, for serving

Instructions

In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

Coconut Curry Mussels

Ingredients

1 1/2 inches fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (12 ounce) can evaporated skim milk
1/2 cup unsweetened coconut milk
3 lbs mussels, scrubbed and debearded
2 tablespoons fresh lime juice
kosher salt
1/3 cup coarsely chopped fresh cilantro
lime wedge, for serving

Instructions

In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

Coconut Curry Mussels

Ingredients

1 1/2 inches fresh ginger, peeled
4 garlic cloves, halved
1/2 cup water
1 tablespoon extra virgin olive oil
2 large Spanish onions, coarsely chopped
4 jalapenos, halved seeded and thinly sliced
2 stalks lemongrass, inner white bulb only, thinly sliced crosswise
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 (12 ounce) can evaporated skim milk
1/2 cup unsweetened coconut milk
3 lbs mussels, scrubbed and debearded
2 tablespoons fresh lime juice
kosher salt
1/3 cup coarsely chopped fresh cilantro
lime wedge, for serving

Instructions

In a mini-food processor, coarsely chop the ginger and garlic. Add the water and process until almost smooth.
Heat the oil in a large enameled cast-iron casserole. Add the onions, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the jalapeños, lemongrass, cumin, coriander, turmeric and the garlic and ginger puree and cook, stirring, for 2 minutes.
Stir in the evaporated milk and coconut milk and bring to a simmer. Remove from the heat and let stand for at least 30 minutes or for up to 4 hours.
Bring the curry broth to a boil. Stir in the mussels, cover and cook over moderate heat just until the mussels open, about 7 minutes; discard any that don't open.
Stir in the lime juice and season with salt. Spoon the mussels and their broth into shallow bowls, sprinkle with the cilantro and serve with lime wedges.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-246/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-246/#img-0

Morning Fiber and Protein Muffins

Ingredients

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup applesauce (or one little pot)
1 teaspoon vanilla extract
3/4-1 cup tea (or water or skim milk)
3/4 cup low fat cottage cheese (or yogurt)

Instructions

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
Add the ground flax and mix well.
Add the egg and vanilla and blend well.
Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

Morning Fiber and Protein Muffins

Ingredients

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup applesauce (or one little pot)
1 teaspoon vanilla extract
3/4-1 cup tea (or water or skim milk)
3/4 cup low fat cottage cheese (or yogurt)

Instructions

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
Add the ground flax and mix well.
Add the egg and vanilla and blend well.
Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

Morning Fiber and Protein Muffins

Ingredients

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup applesauce (or one little pot)
1 teaspoon vanilla extract
3/4-1 cup tea (or water or skim milk)
3/4 cup low fat cottage cheese (or yogurt)

Instructions

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
Add the ground flax and mix well.
Add the egg and vanilla and blend well.
Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

Morning Fiber and Protein Muffins

Ingredients

3 cups Fiber One cereal
2 tablespoons ground flax seeds
1 tablespoon cinnamon (or to taste)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup applesauce (or one little pot)
1 teaspoon vanilla extract
3/4-1 cup tea (or water or skim milk)
3/4 cup low fat cottage cheese (or yogurt)

Instructions

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.
In a large bowl combine the applesauce, tea, and cereal and leave to soak for 10 minutes. Stir occasionally. Cereal should start to feel heavy and squishy.
In a stand mixer or with a hand mixer on a low-to-medium speed mix the cereal mixture until it is fairly mushy, much like the consistancy of mashed potatoes. If you are shorter on time or your hand mixer gets bogged down, try throwing the lot in the blender or food processor.
Add the ground flax and mix well.
Add the egg and vanilla and blend well.
Add the remaining ingredients one by one leaving the cottage cheese until last. Mix well. Batter should be thick and fairly lumpy with a fibrous texture.
Transfer batter to muffin pans and bake at 350 for about 25 minutes Adjust time according to humidity and altitude (+/- 5 minutes. As an indication, in the summer (humid/hot) in Toronto (elevation 600ft) I bake these for 22-23 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-247/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-247/#img-0

Lemon-Coconut Tart with Brown-Sugar Cream

Ingredients

1 1/3 cups crushed graham cracker crumbs (10 squares)
1/4 cup plus 2 tablespoons sweetened shredded coconut
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
One 14-ounce can sweetened condensed milk
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup cream of coconut, such as Coco Lopez
2/3 cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 cup light brown sugar
1 1/2 cups cold heavy cream

Instructions

Preheat the oven to 350°F. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut, and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar, and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.

Lemon-Coconut Tart with Brown-Sugar Cream

Ingredients

1 1/3 cups crushed graham cracker crumbs (10 squares)
1/4 cup plus 2 tablespoons sweetened shredded coconut
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
One 14-ounce can sweetened condensed milk
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup cream of coconut, such as Coco Lopez
2/3 cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 cup light brown sugar
1 1/2 cups cold heavy cream

Instructions

Preheat the oven to 350°F. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut, and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar, and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.

Lemon-Coconut Tart with Brown-Sugar Cream

Ingredients

1 1/3 cups crushed graham cracker crumbs (10 squares)
1/4 cup plus 2 tablespoons sweetened shredded coconut
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
One 14-ounce can sweetened condensed milk
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup cream of coconut, such as Coco Lopez
2/3 cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 cup light brown sugar
1 1/2 cups cold heavy cream

Instructions

Preheat the oven to 350°F. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut, and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar, and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.

Lemon-Coconut Tart with Brown-Sugar Cream

Ingredients

1 1/3 cups crushed graham cracker crumbs (10 squares)
1/4 cup plus 2 tablespoons sweetened shredded coconut
1 1/2 tablespoons sugar
6 tablespoons unsalted butter, melted
4 large egg yolks
One 14-ounce can sweetened condensed milk
1 1/2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup fresh lemon juice
1/2 cup cream of coconut, such as Coco Lopez
2/3 cup sweetened shredded coconut
2 pints strawberries, hulled and sliced
1/4 cup light brown sugar
1 1/2 cups cold heavy cream

Instructions

Preheat the oven to 350°F. Lightly butter a 9-inch glass pie plate. In a medium bowl, mix the graham cracker crumbs, coconut, and sugar with the butter until evenly moistened. Press the crumbs over the bottom and up the side of the pie plate in an even layer. Bake in the center of the oven for 8 minutes, or until lightly golden and barely set.
In a medium bowl, whisk the egg yolks with the sweetened condensed milk, lemon zest, vanilla, cream of tartar, and salt. Slowly whisk in the lemon juice and cream of coconut until smooth. Pour the filling into the crust and bake for 20 minutes, or until the filling is just set but still slightly jiggly in the center. Transfer the tart to a wire rack to cool, then refrigerate until chilled, about 3 hours.
Spread 1/3 cup of the shredded coconut on a baking sheet and toast in the oven for about 3 minutes, or until it is golden. Transfer the toasted coconut to a plate and stir in the remaining 1/3 cup of coconut.
Just before serving, in a medium bowl, toss the strawberries with 2 tablespoons of the brown sugar and let stand until juicy, about 10 minutes. In a large bowl, whip the heavy cream with the remaining 2 tablespoons of brown sugar until firm. Spread some of the whipped cream over the tart and sprinkle the coconut on top. Serve the tart with the strawberries and the remaining whipped cream.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-248/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-248/#img-0

Dried Apricots And Rum Muffins with Spiced Butter

Ingredients

1/2 c Butter softened
1 3/4 c Flour
1/2 c Heavy cream
1 ts Sugar
1 c Dried apricots; chopped
1 Egg
2 ts Baking Powder
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1/4 c Vegetable oil

Instructions

Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins: In a mixing bowl, combine the flour, sugar, baking powder and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mixture into the egg mixture just enough to moisten the dry ingredients. Muffins must not be overmixed. If overmixed, the muffins will be tough. The batter should be lumpy and not smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl, combine all the ingredients together and mix until incorporated. Using a 8- by 10-inch piece of plastic wrap, spoon the butter onto the center of the wrap. Fold the wrap over and roll the plastic up, forming a log shape. Refrigerate until the butter has set, about 10 minutes. Remove the muffins from the oven. Remove the butter from the refrigerator and unwrap. In a napkin-lined basket, invert the muffins into the basket. Place the spiced butter on a small dish and set to the side of the basket. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Emeril Lagasse

Dried Apricots And Rum Muffins with Spiced Butter

Ingredients

1/2 c Butter softened
1 3/4 c Flour
1/2 c Heavy cream
1 ts Sugar
1 c Dried apricots; chopped
1 Egg
2 ts Baking Powder
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1/4 c Vegetable oil

Instructions

Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins: In a mixing bowl, combine the flour, sugar, baking powder and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mixture into the egg mixture just enough to moisten the dry ingredients. Muffins must not be overmixed. If overmixed, the muffins will be tough. The batter should be lumpy and not smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl, combine all the ingredients together and mix until incorporated. Using a 8- by 10-inch piece of plastic wrap, spoon the butter onto the center of the wrap. Fold the wrap over and roll the plastic up, forming a log shape. Refrigerate until the butter has set, about 10 minutes. Remove the muffins from the oven. Remove the butter from the refrigerator and unwrap. In a napkin-lined basket, invert the muffins into the basket. Place the spiced butter on a small dish and set to the side of the basket. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Emeril Lagasse

Dried Apricots And Rum Muffins with Spiced Butter

Ingredients

1/2 c Butter softened
1 3/4 c Flour
1/2 c Heavy cream
1 ts Sugar
1 c Dried apricots; chopped
1 Egg
2 ts Baking Powder
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1/4 c Vegetable oil

Instructions

Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins: In a mixing bowl, combine the flour, sugar, baking powder and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mixture into the egg mixture just enough to moisten the dry ingredients. Muffins must not be overmixed. If overmixed, the muffins will be tough. The batter should be lumpy and not smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl, combine all the ingredients together and mix until incorporated. Using a 8- by 10-inch piece of plastic wrap, spoon the butter onto the center of the wrap. Fold the wrap over and roll the plastic up, forming a log shape. Refrigerate until the butter has set, about 10 minutes. Remove the muffins from the oven. Remove the butter from the refrigerator and unwrap. In a napkin-lined basket, invert the muffins into the basket. Place the spiced butter on a small dish and set to the side of the basket. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Emeril Lagasse

Dried Apricots And Rum Muffins with Spiced Butter

Ingredients

1/2 c Butter softened
1 3/4 c Flour
1/2 c Heavy cream
1 ts Sugar
1 c Dried apricots; chopped
1 Egg
2 ts Baking Powder
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1/4 c Vegetable oil

Instructions

Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins: In a mixing bowl, combine the flour, sugar, baking powder and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mixture into the egg mixture just enough to moisten the dry ingredients. Muffins must not be overmixed. If overmixed, the muffins will be tough. The batter should be lumpy and not smooth. Spoon the mixture into the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl, combine all the ingredients together and mix until incorporated. Using a 8- by 10-inch piece of plastic wrap, spoon the butter onto the center of the wrap. Fold the wrap over and roll the plastic up, forming a log shape. Refrigerate until the butter has set, about 10 minutes. Remove the muffins from the oven. Remove the butter from the refrigerator and unwrap. In a napkin-lined basket, invert the muffins into the basket. Place the spiced butter on a small dish and set to the side of the basket. This recipe yields 12 muffins. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-10-1997 Recipe by: Emeril Lagasse

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-249/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-249/#img-0

Fabulous Wet Burritos

Ingredients

Enchilada sauce:
1 1/2 tablespoon Vegetable oil
1/2 tablespoon flour
1/8 cup Chili powder
1 cup chicken broth
1 (5 oz) can tomato paste
1/2 teaspoon Dried oregano
1/2 teaspoon ground cumin
Burritos:
1 pound lean ground beef
1/2 cup chopped onion
1 Garlic cloves minced
1/2 teaspoon ground cumin
1 (4.5 oz) can chopped green chiles
1 (16 oz) can refried beans
12" Flour tortillas
reduced fat shredded Mexican cheese
sliced green onion
fat free sour cream

Instructions

In small saucepan, heat oil over medium heat. Add flour and cook for 1 minute, smoothing with wooden spoon. Add chili powder & cook for 30 secs. Add broth, tomato paste, oregano & cumin. Bring to a boil. Reduce heat to low & simmer at least 15 mins.
Meanwhile, brown ground beef. Drain & rinse. Add onion and cook until translucent. Add garlic & cumin. Stir in green chiles & refried beans. Stir until well blended. Reduce heat to low.
Warm tortillas in microwave for approximately 15 secs. Place tortilla on a plate. Spoon generous amount of beef filling in center of tortilla. Roll tortilla. Spoon enchilada sauce on top of burrito. Sprinkle cheese & green onion on top. Heat in microwave approximately 30 secs or until cheese melted.
Serve with sour cream and hot sauce on side.

Fabulous Wet Burritos

Ingredients

Enchilada sauce:
1 1/2 tablespoon Vegetable oil
1/2 tablespoon flour
1/8 cup Chili powder
1 cup chicken broth
1 (5 oz) can tomato paste
1/2 teaspoon Dried oregano
1/2 teaspoon ground cumin
Burritos:
1 pound lean ground beef
1/2 cup chopped onion
1 Garlic cloves minced
1/2 teaspoon ground cumin
1 (4.5 oz) can chopped green chiles
1 (16 oz) can refried beans
12" Flour tortillas
reduced fat shredded Mexican cheese
sliced green onion
fat free sour cream

Instructions

In small saucepan, heat oil over medium heat. Add flour and cook for 1 minute, smoothing with wooden spoon. Add chili powder & cook for 30 secs. Add broth, tomato paste, oregano & cumin. Bring to a boil. Reduce heat to low & simmer at least 15 mins.
Meanwhile, brown ground beef. Drain & rinse. Add onion and cook until translucent. Add garlic & cumin. Stir in green chiles & refried beans. Stir until well blended. Reduce heat to low.
Warm tortillas in microwave for approximately 15 secs. Place tortilla on a plate. Spoon generous amount of beef filling in center of tortilla. Roll tortilla. Spoon enchilada sauce on top of burrito. Sprinkle cheese & green onion on top. Heat in microwave approximately 30 secs or until cheese melted.
Serve with sour cream and hot sauce on side.

Fabulous Wet Burritos

Ingredients

Enchilada sauce:
1 1/2 tablespoon Vegetable oil
1/2 tablespoon flour
1/8 cup Chili powder
1 cup chicken broth
1 (5 oz) can tomato paste
1/2 teaspoon Dried oregano
1/2 teaspoon ground cumin
Burritos:
1 pound lean ground beef
1/2 cup chopped onion
1 Garlic cloves minced
1/2 teaspoon ground cumin
1 (4.5 oz) can chopped green chiles
1 (16 oz) can refried beans
12" Flour tortillas
reduced fat shredded Mexican cheese
sliced green onion
fat free sour cream

Instructions

In small saucepan, heat oil over medium heat. Add flour and cook for 1 minute, smoothing with wooden spoon. Add chili powder & cook for 30 secs. Add broth, tomato paste, oregano & cumin. Bring to a boil. Reduce heat to low & simmer at least 15 mins.
Meanwhile, brown ground beef. Drain & rinse. Add onion and cook until translucent. Add garlic & cumin. Stir in green chiles & refried beans. Stir until well blended. Reduce heat to low.
Warm tortillas in microwave for approximately 15 secs. Place tortilla on a plate. Spoon generous amount of beef filling in center of tortilla. Roll tortilla. Spoon enchilada sauce on top of burrito. Sprinkle cheese & green onion on top. Heat in microwave approximately 30 secs or until cheese melted.
Serve with sour cream and hot sauce on side.

Fabulous Wet Burritos

Ingredients

Enchilada sauce:
1 1/2 tablespoon Vegetable oil
1/2 tablespoon flour
1/8 cup Chili powder
1 cup chicken broth
1 (5 oz) can tomato paste
1/2 teaspoon Dried oregano
1/2 teaspoon ground cumin
Burritos:
1 pound lean ground beef
1/2 cup chopped onion
1 Garlic cloves minced
1/2 teaspoon ground cumin
1 (4.5 oz) can chopped green chiles
1 (16 oz) can refried beans
12" Flour tortillas
reduced fat shredded Mexican cheese
sliced green onion
fat free sour cream

Instructions

In small saucepan, heat oil over medium heat. Add flour and cook for 1 minute, smoothing with wooden spoon. Add chili powder & cook for 30 secs. Add broth, tomato paste, oregano & cumin. Bring to a boil. Reduce heat to low & simmer at least 15 mins.
Meanwhile, brown ground beef. Drain & rinse. Add onion and cook until translucent. Add garlic & cumin. Stir in green chiles & refried beans. Stir until well blended. Reduce heat to low.
Warm tortillas in microwave for approximately 15 secs. Place tortilla on a plate. Spoon generous amount of beef filling in center of tortilla. Roll tortilla. Spoon enchilada sauce on top of burrito. Sprinkle cheese & green onion on top. Heat in microwave approximately 30 secs or until cheese melted.
Serve with sour cream and hot sauce on side.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-25/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-25/#img-0

Sweet Potato And Poblano Tacos Recipe by Tasty

Ingredients

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1–2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!

Sweet Potato And Poblano Tacos Recipe by Tasty

Ingredients

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1–2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!

Sweet Potato And Poblano Tacos Recipe by Tasty

Ingredients

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1–2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!

Sweet Potato And Poblano Tacos Recipe by Tasty

Ingredients

2 cups sweet potato, cut into 1/2 (1/4 cm)
2 cups poblano pepper, cut into 1/2 in pieces (1/4 cm)
¼ cup olive oil
1 oz McCormick® Original Taco Seasoning, 1 packet
½ cup black beans, drained and rinsed
10 corn tortillas, warmed
½ cup cotija cheese, crumbled
1 cup shredded lettuce
½ medium red onion, thinly sliced
½ cup water
½ cup white vinegar
2 tablespoons sugar
1 medium avocado, pitted and peeled
¼ cup plain yogurt
½ teaspoon kosher salt
½ lime juice

Instructions

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
Pour the pickling liquid over the onion to submerge. Let cool.
Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
To assemble the tacos, spread 1–2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-250/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-250/#img-0

Hiziki Caviar with Cornmeal Blini

Ingredients

1 tb Lemon juice
Chopped parsley or chives as
6 tb Hiziki
1/3 c Water
2 tb Shoyu
Sea salt to taste
1 sm Piec ginger root; peeled
2/3 c Unfiltered apple juice
Cornmeal blini; see recipe
1 tb Garlic minced
2 ts Sesame oil
1 3/4 c Diced onion

Instructions

Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and sautJ for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Yield: 1 1/2 cups of hiziki caviar. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9514 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.

Hiziki Caviar with Cornmeal Blini

Ingredients

1 tb Lemon juice
Chopped parsley or chives as
6 tb Hiziki
1/3 c Water
2 tb Shoyu
Sea salt to taste
1 sm Piec ginger root; peeled
2/3 c Unfiltered apple juice
Cornmeal blini; see recipe
1 tb Garlic minced
2 ts Sesame oil
1 3/4 c Diced onion

Instructions

Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and sautJ for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Yield: 1 1/2 cups of hiziki caviar. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9514 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.

Hiziki Caviar with Cornmeal Blini

Ingredients

1 tb Lemon juice
Chopped parsley or chives as
6 tb Hiziki
1/3 c Water
2 tb Shoyu
Sea salt to taste
1 sm Piec ginger root; peeled
2/3 c Unfiltered apple juice
Cornmeal blini; see recipe
1 tb Garlic minced
2 ts Sesame oil
1 3/4 c Diced onion

Instructions

Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and sautJ for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Yield: 1 1/2 cups of hiziki caviar. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9514 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.

Hiziki Caviar with Cornmeal Blini

Ingredients

1 tb Lemon juice
Chopped parsley or chives as
6 tb Hiziki
1/3 c Water
2 tb Shoyu
Sea salt to taste
1 sm Piec ginger root; peeled
2/3 c Unfiltered apple juice
Cornmeal blini; see recipe
1 tb Garlic minced
2 ts Sesame oil
1 3/4 c Diced onion

Instructions

Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and sautJ for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Yield: 1 1/2 cups of hiziki caviar. CHEF DU JOUR RACHEL GITLIN SHOW #DJ9514 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-251/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-251/#img-0

Miso + Spring Veggie Risotto

Ingredients

6 cups Low-sodium Chicken Broth
1/3 cup White Miso Paste
2 tablespoons Extra virgin olive oil divided
1 bunch Asparagus ends trimmed and cut into 1-inch pieces
2 tablespoons Unsalted butter
2 Shallots finely chopped
4 Garlic cloves minced
1/4 pound Baby bella mushrooms chopped
1 Fennel bulb chopped
2 cups Arborio Rice
1/2 cup Dry white wine
1 cup Shelled green peas (fresh or frozen)
1/4 cup Freshly grated Parmesan Cheese
2 tablespoons Chopped Fresh Chives
2 tablespoons Chopped Fresh Parsley
Salt to taste
Cracked Black Pepper to taste

Instructions

1. Heat chicken broth in a large pot over medium heat. When the broth comes to a simmer, whisk in the miso paste. Reduce the heat to medium-low to keep the miso broth at a low simmer while you prepare the risotto.
2. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven set over medium-high heat. Add the asparagus and saute until crisp-tender and bright green, about 3 to 4 minutes. Transfer asparagus to a clean bowl and set aside.
3. Heat the remaining 1 tablespoon of olive oil and the butter in the now empty pot. Add the shallots and cook for 2 to 3 minutes until they begin to turn translucent.
4. Add the garlic, mushrooms, and fennel to the shallots. Cook until the mushrooms and fennel begin to soften, about 3 to 5 minutes.
5. Add rice to vegetables, stirring to coat the rice in the cooking oil. Cook for 1 to 2 minutes.
6. Add white wine to the rice and vegetables. Cook until most of the liquid has been absorbed, about 3 to 5 minutes.
7. Reduce the heat to medium. Use a ladle to add approximately 1 cup of hot broth to the rice. Stir the rice frequently until most of the liquid has been absorbed. Then, add another ladle of hot broth to the rice and repeat the process. Keep adding hot stock to the rice, stirring frequently, and letting the broth absorb before adding more until the rice is tender and creamy. This process should take 20 to 30 minutes.
8. When the rice is tender, reduce the heat to low. Stir in the asparagus and peas and cook until vegetables are warmed through, about 5 minutes.
9. Remove the risotto from the heat. Stir in the parmesan cheese, chives, and parsley. Taste the risotto, season with salt and cracked black pepper, and serve.

Miso + Spring Veggie Risotto

Ingredients

6 cups Low-sodium Chicken Broth
1/3 cup White Miso Paste
2 tablespoons Extra virgin olive oil divided
1 bunch Asparagus ends trimmed and cut into 1-inch pieces
2 tablespoons Unsalted butter
2 Shallots finely chopped
4 Garlic cloves minced
1/4 pound Baby bella mushrooms chopped
1 Fennel bulb chopped
2 cups Arborio Rice
1/2 cup Dry white wine
1 cup Shelled green peas (fresh or frozen)
1/4 cup Freshly grated Parmesan Cheese
2 tablespoons Chopped Fresh Chives
2 tablespoons Chopped Fresh Parsley
Salt to taste
Cracked Black Pepper to taste

Instructions

1. Heat chicken broth in a large pot over medium heat. When the broth comes to a simmer, whisk in the miso paste. Reduce the heat to medium-low to keep the miso broth at a low simmer while you prepare the risotto.
2. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven set over medium-high heat. Add the asparagus and saute until crisp-tender and bright green, about 3 to 4 minutes. Transfer asparagus to a clean bowl and set aside.
3. Heat the remaining 1 tablespoon of olive oil and the butter in the now empty pot. Add the shallots and cook for 2 to 3 minutes until they begin to turn translucent.
4. Add the garlic, mushrooms, and fennel to the shallots. Cook until the mushrooms and fennel begin to soften, about 3 to 5 minutes.
5. Add rice to vegetables, stirring to coat the rice in the cooking oil. Cook for 1 to 2 minutes.
6. Add white wine to the rice and vegetables. Cook until most of the liquid has been absorbed, about 3 to 5 minutes.
7. Reduce the heat to medium. Use a ladle to add approximately 1 cup of hot broth to the rice. Stir the rice frequently until most of the liquid has been absorbed. Then, add another ladle of hot broth to the rice and repeat the process. Keep adding hot stock to the rice, stirring frequently, and letting the broth absorb before adding more until the rice is tender and creamy. This process should take 20 to 30 minutes.
8. When the rice is tender, reduce the heat to low. Stir in the asparagus and peas and cook until vegetables are warmed through, about 5 minutes.
9. Remove the risotto from the heat. Stir in the parmesan cheese, chives, and parsley. Taste the risotto, season with salt and cracked black pepper, and serve.

Miso + Spring Veggie Risotto

Ingredients

6 cups Low-sodium Chicken Broth
1/3 cup White Miso Paste
2 tablespoons Extra virgin olive oil divided
1 bunch Asparagus ends trimmed and cut into 1-inch pieces
2 tablespoons Unsalted butter
2 Shallots finely chopped
4 Garlic cloves minced
1/4 pound Baby bella mushrooms chopped
1 Fennel bulb chopped
2 cups Arborio Rice
1/2 cup Dry white wine
1 cup Shelled green peas (fresh or frozen)
1/4 cup Freshly grated Parmesan Cheese
2 tablespoons Chopped Fresh Chives
2 tablespoons Chopped Fresh Parsley
Salt to taste
Cracked Black Pepper to taste

Instructions

1. Heat chicken broth in a large pot over medium heat. When the broth comes to a simmer, whisk in the miso paste. Reduce the heat to medium-low to keep the miso broth at a low simmer while you prepare the risotto.
2. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven set over medium-high heat. Add the asparagus and saute until crisp-tender and bright green, about 3 to 4 minutes. Transfer asparagus to a clean bowl and set aside.
3. Heat the remaining 1 tablespoon of olive oil and the butter in the now empty pot. Add the shallots and cook for 2 to 3 minutes until they begin to turn translucent.
4. Add the garlic, mushrooms, and fennel to the shallots. Cook until the mushrooms and fennel begin to soften, about 3 to 5 minutes.
5. Add rice to vegetables, stirring to coat the rice in the cooking oil. Cook for 1 to 2 minutes.
6. Add white wine to the rice and vegetables. Cook until most of the liquid has been absorbed, about 3 to 5 minutes.
7. Reduce the heat to medium. Use a ladle to add approximately 1 cup of hot broth to the rice. Stir the rice frequently until most of the liquid has been absorbed. Then, add another ladle of hot broth to the rice and repeat the process. Keep adding hot stock to the rice, stirring frequently, and letting the broth absorb before adding more until the rice is tender and creamy. This process should take 20 to 30 minutes.
8. When the rice is tender, reduce the heat to low. Stir in the asparagus and peas and cook until vegetables are warmed through, about 5 minutes.
9. Remove the risotto from the heat. Stir in the parmesan cheese, chives, and parsley. Taste the risotto, season with salt and cracked black pepper, and serve.

Miso + Spring Veggie Risotto

Ingredients

6 cups Low-sodium Chicken Broth
1/3 cup White Miso Paste
2 tablespoons Extra virgin olive oil divided
1 bunch Asparagus ends trimmed and cut into 1-inch pieces
2 tablespoons Unsalted butter
2 Shallots finely chopped
4 Garlic cloves minced
1/4 pound Baby bella mushrooms chopped
1 Fennel bulb chopped
2 cups Arborio Rice
1/2 cup Dry white wine
1 cup Shelled green peas (fresh or frozen)
1/4 cup Freshly grated Parmesan Cheese
2 tablespoons Chopped Fresh Chives
2 tablespoons Chopped Fresh Parsley
Salt to taste
Cracked Black Pepper to taste

Instructions

1. Heat chicken broth in a large pot over medium heat. When the broth comes to a simmer, whisk in the miso paste. Reduce the heat to medium-low to keep the miso broth at a low simmer while you prepare the risotto.
2. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven set over medium-high heat. Add the asparagus and saute until crisp-tender and bright green, about 3 to 4 minutes. Transfer asparagus to a clean bowl and set aside.
3. Heat the remaining 1 tablespoon of olive oil and the butter in the now empty pot. Add the shallots and cook for 2 to 3 minutes until they begin to turn translucent.
4. Add the garlic, mushrooms, and fennel to the shallots. Cook until the mushrooms and fennel begin to soften, about 3 to 5 minutes.
5. Add rice to vegetables, stirring to coat the rice in the cooking oil. Cook for 1 to 2 minutes.
6. Add white wine to the rice and vegetables. Cook until most of the liquid has been absorbed, about 3 to 5 minutes.
7. Reduce the heat to medium. Use a ladle to add approximately 1 cup of hot broth to the rice. Stir the rice frequently until most of the liquid has been absorbed. Then, add another ladle of hot broth to the rice and repeat the process. Keep adding hot stock to the rice, stirring frequently, and letting the broth absorb before adding more until the rice is tender and creamy. This process should take 20 to 30 minutes.
8. When the rice is tender, reduce the heat to low. Stir in the asparagus and peas and cook until vegetables are warmed through, about 5 minutes.
9. Remove the risotto from the heat. Stir in the parmesan cheese, chives, and parsley. Taste the risotto, season with salt and cracked black pepper, and serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-252/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-252/#img-0

Pink Stuff ( Strawberry Jello, Pineapple Dessert )

Ingredients

1 (12 ounce) can crushed pineapple
1 (8 ounce) box strawberry Jell-O gelatin dessert
1 (12 ounce) container Cool Whip
1 (12 ounce) container cottage cheese

Instructions

Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.

Pink Stuff ( Strawberry Jello, Pineapple Dessert )

Ingredients

1 (12 ounce) can crushed pineapple
1 (8 ounce) box strawberry Jell-O gelatin dessert
1 (12 ounce) container Cool Whip
1 (12 ounce) container cottage cheese

Instructions

Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.

Pink Stuff ( Strawberry Jello, Pineapple Dessert )

Ingredients

1 (12 ounce) can crushed pineapple
1 (8 ounce) box strawberry Jell-O gelatin dessert
1 (12 ounce) container Cool Whip
1 (12 ounce) container cottage cheese

Instructions

Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.

Pink Stuff ( Strawberry Jello, Pineapple Dessert )

Ingredients

1 (12 ounce) can crushed pineapple
1 (8 ounce) box strawberry Jell-O gelatin dessert
1 (12 ounce) container Cool Whip
1 (12 ounce) container cottage cheese

Instructions

Drain pineapples and cottage cheese.
Mix together jello powder and cool whip.
Mix in drained pineapple chunks and drained cottage cheese.
Put in the fridge to cool or serve as is.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-253/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-253/#img-0

Creamy Layered Fruit Sensation

Ingredients

1 package Angel food cake
3 tablespoon Orange juice
1/4 teaspoon Almond extract
2 1/2 cups Milk
2 package Vanilla pudding
1 1/2 cup Cool whip thawed, divided
4 cup Mixed berries thawed, well drained

Instructions

Cut cake into cubes; place in large bowl. Combine orangejuice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2 qt glass serving bowl or 2 qt round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Creamy Layered Fruit Sensation

Ingredients

1 package Angel food cake
3 tablespoon Orange juice
1/4 teaspoon Almond extract
2 1/2 cups Milk
2 package Vanilla pudding
1 1/2 cup Cool whip thawed, divided
4 cup Mixed berries thawed, well drained

Instructions

Cut cake into cubes; place in large bowl. Combine orangejuice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2 qt glass serving bowl or 2 qt round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Creamy Layered Fruit Sensation

Ingredients

1 package Angel food cake
3 tablespoon Orange juice
1/4 teaspoon Almond extract
2 1/2 cups Milk
2 package Vanilla pudding
1 1/2 cup Cool whip thawed, divided
4 cup Mixed berries thawed, well drained

Instructions

Cut cake into cubes; place in large bowl. Combine orangejuice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2 qt glass serving bowl or 2 qt round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

Creamy Layered Fruit Sensation

Ingredients

1 package Angel food cake
3 tablespoon Orange juice
1/4 teaspoon Almond extract
2 1/2 cups Milk
2 package Vanilla pudding
1 1/2 cup Cool whip thawed, divided
4 cup Mixed berries thawed, well drained

Instructions

Cut cake into cubes; place in large bowl. Combine orangejuice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min or until well blended. Gently stir in 1 cup of the whipped topping.
Layer half the cake cubes in bottom of 2 qt glass serving bowl or 2 qt round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2-6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-254/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-254/#img-0

Fruit-Nut Balls with Liqueur

Ingredients

1 1/2 c Seedless raisins
1 c Black walnuts -- chopped
1 c Dried coconut
1/2 c Southern Comfort
1 c Chopped dates
1/2 c Dried apricots
1/3 c Honey
1 ts Orange peel -- grated
2 c Graham cracker crumbs
1 ds Salt

Instructions

1. Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade. 2. Mix together the honey, liqueur, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut. 3. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Fruit-Nut Balls with Liqueur

Ingredients

1 1/2 c Seedless raisins
1 c Black walnuts -- chopped
1 c Dried coconut
1/2 c Southern Comfort
1 c Chopped dates
1/2 c Dried apricots
1/3 c Honey
1 ts Orange peel -- grated
2 c Graham cracker crumbs
1 ds Salt

Instructions

1. Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade. 2. Mix together the honey, liqueur, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut. 3. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Fruit-Nut Balls with Liqueur

Ingredients

1 1/2 c Seedless raisins
1 c Black walnuts -- chopped
1 c Dried coconut
1/2 c Southern Comfort
1 c Chopped dates
1/2 c Dried apricots
1/3 c Honey
1 ts Orange peel -- grated
2 c Graham cracker crumbs
1 ds Salt

Instructions

1. Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade. 2. Mix together the honey, liqueur, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut. 3. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Fruit-Nut Balls with Liqueur

Ingredients

1 1/2 c Seedless raisins
1 c Black walnuts -- chopped
1 c Dried coconut
1/2 c Southern Comfort
1 c Chopped dates
1/2 c Dried apricots
1/3 c Honey
1 ts Orange peel -- grated
2 c Graham cracker crumbs
1 ds Salt

Instructions

1. Put fruit, nuts and graham cracker crumbs through food processor or food chopper using the finest blade. 2. Mix together the honey, liqueur, orange peel and salt; add to fruit mixture. Mix well with hands and shape into marble-sized balls. Roll in the coconut. 3. Store in tightly covered container. Need not be refrigerated but store in a container with a tight-fitting lid. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-255/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-255/#img-0

Chocolate Spice Cake

Ingredients

1 1/2 c. sifted cake flour
c. Dutch-process cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. strong brewed coffee
c. light olive oil
1 1/2 tsp. vanilla extract
1 tbsp. aged balsamic vinegar
1 1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. coriander
1/4 tsp. Black pepper
1 1/2 tsp. vanilla extract
1 1/4 c. chopped mixed nuts
1 1/2 c. chopped raisins
3 tsp. chopped candied orange peel
8 oz. chopped bittersweet chocolate

Instructions

Heat the oven to 400 degrees F. Butter and flour a 10-inch nonstick springform pan. Set aside.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Stir the cinnamon, cloves, nutmeg, coriander, black pepper, vanilla extract, nuts, raisins, candied orange peel, and bittersweet chocolate into the batter.
Pour into the prepared springform pan. Bake until a wooden skewer inserted in the center comes out clean — about 40 minutes. Cool completely, in the pan, on a wire rack. Unmold cake and dust top with cocoa before serving.

Chocolate Spice Cake

Ingredients

1 1/2 c. sifted cake flour
c. Dutch-process cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. strong brewed coffee
c. light olive oil
1 1/2 tsp. vanilla extract
1 tbsp. aged balsamic vinegar
1 1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. coriander
1/4 tsp. Black pepper
1 1/2 tsp. vanilla extract
1 1/4 c. chopped mixed nuts
1 1/2 c. chopped raisins
3 tsp. chopped candied orange peel
8 oz. chopped bittersweet chocolate

Instructions

Heat the oven to 400 degrees F. Butter and flour a 10-inch nonstick springform pan. Set aside.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Stir the cinnamon, cloves, nutmeg, coriander, black pepper, vanilla extract, nuts, raisins, candied orange peel, and bittersweet chocolate into the batter.
Pour into the prepared springform pan. Bake until a wooden skewer inserted in the center comes out clean — about 40 minutes. Cool completely, in the pan, on a wire rack. Unmold cake and dust top with cocoa before serving.

Chocolate Spice Cake

Ingredients

1 1/2 c. sifted cake flour
c. Dutch-process cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. strong brewed coffee
c. light olive oil
1 1/2 tsp. vanilla extract
1 tbsp. aged balsamic vinegar
1 1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. coriander
1/4 tsp. Black pepper
1 1/2 tsp. vanilla extract
1 1/4 c. chopped mixed nuts
1 1/2 c. chopped raisins
3 tsp. chopped candied orange peel
8 oz. chopped bittersweet chocolate

Instructions

Heat the oven to 400 degrees F. Butter and flour a 10-inch nonstick springform pan. Set aside.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Stir the cinnamon, cloves, nutmeg, coriander, black pepper, vanilla extract, nuts, raisins, candied orange peel, and bittersweet chocolate into the batter.
Pour into the prepared springform pan. Bake until a wooden skewer inserted in the center comes out clean — about 40 minutes. Cool completely, in the pan, on a wire rack. Unmold cake and dust top with cocoa before serving.

Chocolate Spice Cake

Ingredients

1 1/2 c. sifted cake flour
c. Dutch-process cocoa
1 tsp. baking soda
1 c. sugar
1/2 tsp. salt
1 c. strong brewed coffee
c. light olive oil
1 1/2 tsp. vanilla extract
1 tbsp. aged balsamic vinegar
1 1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. coriander
1/4 tsp. Black pepper
1 1/2 tsp. vanilla extract
1 1/4 c. chopped mixed nuts
1 1/2 c. chopped raisins
3 tsp. chopped candied orange peel
8 oz. chopped bittersweet chocolate

Instructions

Heat the oven to 400 degrees F. Butter and flour a 10-inch nonstick springform pan. Set aside.
Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
Stir the cinnamon, cloves, nutmeg, coriander, black pepper, vanilla extract, nuts, raisins, candied orange peel, and bittersweet chocolate into the batter.
Pour into the prepared springform pan. Bake until a wooden skewer inserted in the center comes out clean — about 40 minutes. Cool completely, in the pan, on a wire rack. Unmold cake and dust top with cocoa before serving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-256/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-256/#img-0

Slow-cooked Vegetable Curry

Ingredients

2 cups sliced carrots
2 medium potatoes cut into 1/2 inch cubes
1 (15 ounce) cans garbanzo beans rinsed and drained
8 ounces green beans cut into 1 inch pieces
1 cup coarsely chopped onion
3 cloves garlic minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes
2 cups hot cooked rice

Instructions

1 Add the first 12 ingredients in order to a 4-quart slow-cooker.
2 Pour vegetable broth over all.
3 Cover and cook on LOW for 7-9 hours.
4 Add in undrained tomatoes; stir to combine.
5 Cover and let stand 5 minutes.
6 Serve over cooked rice.

Slow-cooked Vegetable Curry

Ingredients

2 cups sliced carrots
2 medium potatoes cut into 1/2 inch cubes
1 (15 ounce) cans garbanzo beans rinsed and drained
8 ounces green beans cut into 1 inch pieces
1 cup coarsely chopped onion
3 cloves garlic minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes
2 cups hot cooked rice

Instructions

1 Add the first 12 ingredients in order to a 4-quart slow-cooker.
2 Pour vegetable broth over all.
3 Cover and cook on LOW for 7-9 hours.
4 Add in undrained tomatoes; stir to combine.
5 Cover and let stand 5 minutes.
6 Serve over cooked rice.

Slow-cooked Vegetable Curry

Ingredients

2 cups sliced carrots
2 medium potatoes cut into 1/2 inch cubes
1 (15 ounce) cans garbanzo beans rinsed and drained
8 ounces green beans cut into 1 inch pieces
1 cup coarsely chopped onion
3 cloves garlic minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes
2 cups hot cooked rice

Instructions

1 Add the first 12 ingredients in order to a 4-quart slow-cooker.
2 Pour vegetable broth over all.
3 Cover and cook on LOW for 7-9 hours.
4 Add in undrained tomatoes; stir to combine.
5 Cover and let stand 5 minutes.
6 Serve over cooked rice.

Slow-cooked Vegetable Curry

Ingredients

2 cups sliced carrots
2 medium potatoes cut into 1/2 inch cubes
1 (15 ounce) cans garbanzo beans rinsed and drained
8 ounces green beans cut into 1 inch pieces
1 cup coarsely chopped onion
3 cloves garlic minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 (14 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes
2 cups hot cooked rice

Instructions

1 Add the first 12 ingredients in order to a 4-quart slow-cooker.
2 Pour vegetable broth over all.
3 Cover and cook on LOW for 7-9 hours.
4 Add in undrained tomatoes; stir to combine.
5 Cover and let stand 5 minutes.
6 Serve over cooked rice.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-257/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-257/#img-0

Summer Smoothies

Ingredients

1 c. orange juice
1/2 c. coconut yogurt
1 1/2 c. frozen mango
1 medium carrot, coarsely grated
1/2 c. coconut water
1/2 c. coconut yogurt
1 c. strawberries
1/2 c. frozen peaches
1/2 c. unsweetened almond milk
1/2 c. honey yogurt
2 bananas, cut into pieces and frozen
3 c. baby spinach
1/2 c. low-fat milk
1/2 c. nonfat Greek yogurt
2 c. frozen raspberries
2 bananas, peeled and cut into pieces

Instructions

In blender, puree the ingredients until smooth.
To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

Summer Smoothies

Ingredients

1 c. orange juice
1/2 c. coconut yogurt
1 1/2 c. frozen mango
1 medium carrot, coarsely grated
1/2 c. coconut water
1/2 c. coconut yogurt
1 c. strawberries
1/2 c. frozen peaches
1/2 c. unsweetened almond milk
1/2 c. honey yogurt
2 bananas, cut into pieces and frozen
3 c. baby spinach
1/2 c. low-fat milk
1/2 c. nonfat Greek yogurt
2 c. frozen raspberries
2 bananas, peeled and cut into pieces

Instructions

In blender, puree the ingredients until smooth.
To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

Summer Smoothies

Ingredients

1 c. orange juice
1/2 c. coconut yogurt
1 1/2 c. frozen mango
1 medium carrot, coarsely grated
1/2 c. coconut water
1/2 c. coconut yogurt
1 c. strawberries
1/2 c. frozen peaches
1/2 c. unsweetened almond milk
1/2 c. honey yogurt
2 bananas, cut into pieces and frozen
3 c. baby spinach
1/2 c. low-fat milk
1/2 c. nonfat Greek yogurt
2 c. frozen raspberries
2 bananas, peeled and cut into pieces

Instructions

In blender, puree the ingredients until smooth.
To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

Summer Smoothies

Ingredients

1 c. orange juice
1/2 c. coconut yogurt
1 1/2 c. frozen mango
1 medium carrot, coarsely grated
1/2 c. coconut water
1/2 c. coconut yogurt
1 c. strawberries
1/2 c. frozen peaches
1/2 c. unsweetened almond milk
1/2 c. honey yogurt
2 bananas, cut into pieces and frozen
3 c. baby spinach
1/2 c. low-fat milk
1/2 c. nonfat Greek yogurt
2 c. frozen raspberries
2 bananas, peeled and cut into pieces

Instructions

In blender, puree the ingredients until smooth.
To make smoothie bowl: Make Razzle-Dazzle Smoothie and transfer to bowls. Top with kiwi slices, coconut flakes, and raspberries.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-258/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-258/#img-0

Crunchy Granola

Ingredients

4 ounces Margarine melted
1/2 cup Brown sugar
1 teaspoon Vanilla extract
1/2 cup Water
8 cups Oatmeal uncooked
1 cup Wheat germ
1 cup Coconut shredded
1/2 cup Almonds slivered
1/4 cup Sesame seeds optional
salt to taste

Instructions

In Dutch Oven or heavy saucepan over low heat, stir the margarine, sugar, salt, vanilla & water until mixture dissolves.
Add the remaining ingredients & stir until moistened.
Spread on un-greased cookie sheets & bake at 275(F) degrees for 2 hours (or less) stirring occasionally with a fork.
If you don't stir & separate the oat flakes, the end result tastes the same, but resembles crumbled cookies.
Serve plain or with milk As a cereal. Mix with raisins, dates or dried fruit as a snack, sprinkle over ice cream or stewed apples.
Store in plastic bag or container. Seal well.
(Ingredients can be adjusted to taste.)
Serving size based approx. on 1 cup granola.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-26/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-26/#img-0

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
8 slices fresh mozzarella cheese (fresh is key for this)
2 large portabella mushrooms, thick sliced (4 slices per mushroom)
1/2 cup italian dried breadcrumbs
1/4 cup fresh basil, rough chopped
1/4 cup parmesan cheese
pepper
1/4 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper

Instructions

Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
8 slices fresh mozzarella cheese (fresh is key for this)
2 large portabella mushrooms, thick sliced (4 slices per mushroom)
1/2 cup italian dried breadcrumbs
1/4 cup fresh basil, rough chopped
1/4 cup parmesan cheese
pepper
1/4 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper

Instructions

Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
8 slices fresh mozzarella cheese (fresh is key for this)
2 large portabella mushrooms, thick sliced (4 slices per mushroom)
1/2 cup italian dried breadcrumbs
1/4 cup fresh basil, rough chopped
1/4 cup parmesan cheese
pepper
1/4 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper

Instructions

Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

Sweet/Tangy Onion, Portabella & Mozzarella Baked Stacks

Ingredients

2 large onions, medium slices (not too thin, you want the slices to stay together close to 1/2-inch thick, you want 8 slices)
8 slices fresh mozzarella cheese (fresh is key for this)
2 large portabella mushrooms, thick sliced (4 slices per mushroom)
1/2 cup italian dried breadcrumbs
1/4 cup fresh basil, rough chopped
1/4 cup parmesan cheese
pepper
1/4 cup balsamic vinegar
1/4 cup honey
1/2 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon minced garlic
1 pinch salt
1 pinch pepper

Instructions

Marinade -- In a 13x9 pan, mix the olive oil, vinegar, honey, garlic, Italian seasoning, salt and pepper.
Vegetables -- Just add the vegetables to the marinade, flip each piece over so it gets marinade on each side. Just cover and set to the side. Room temp suggested. Marinade at least 30 minutes up to 2 hours.
Roast -- Transfer the onion slices (keep them whole) and the mushrooms to a baking sheet lined with parchment paper. Season with pepper, and bake in at 400 degree oven for about 15 minutes until they begin to get golden brown. Don't throw out that marinade -- we are using it to drizzle over the vegetables at the end.
Key an eye on them, the mushrooms will get done probably a few minutes before the onions. You want them both tender but not falling apart. If the mushrooms get done early, just take them out and set them off until the onions are done. They cook pretty close in time, but just watch them.
Filling and Cheese -- As the vegetables cook, add to a small bowl the bread crumbs and parmesan and set to the side. Then slice up your mozzarella. TIP: Use dental floss to cut fresh mozzarella, makes it very very easy and nothing to clean, just toss the dental floss.
Finish the Stacks -- By now your onions and mushrooms should be done. Top each onion slice with a spoon of the parmesan bread crumb mixture. Then top with a slice of the portabello. If it doesn't fit and is too big, just cut the mushroom in half and then put the two slices on top of the onion, no problem. Top the onion and mushroom with the fresh mozzarella slice.
Broil -- Put the stacks back in the oven on broil, on the middle shelf just to melt the cheese. It will only take a minute or two.
Serve -- Just top each stack with a drizzle of the reserved balsamic vinaigrette (marinade) and fresh basil. ENJOY!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-27/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-27/#img-0

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

1 14-oz package firm tofu (up to 16-oz) package
2 tablespoons Soy sauce
1/4 cup Vegetable oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped peeled
1/2 teaspoon dried hot red pepper flakes
1 pound green beans trimmed and cut into 2-inch-long pieces
1 red bell pepper cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon Salt
1 14-oz can unsweetened coconut milk (not low-fat) (up to 15-oz)
1 tablespoon Fresh lime juice
1/3 cup salted roasted cashews chopped

Instructions

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

1 14-oz package firm tofu (up to 16-oz) package
2 tablespoons Soy sauce
1/4 cup Vegetable oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped peeled
1/2 teaspoon dried hot red pepper flakes
1 pound green beans trimmed and cut into 2-inch-long pieces
1 red bell pepper cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon Salt
1 14-oz can unsweetened coconut milk (not low-fat) (up to 15-oz)
1 tablespoon Fresh lime juice
1/3 cup salted roasted cashews chopped

Instructions

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

1 14-oz package firm tofu (up to 16-oz) package
2 tablespoons Soy sauce
1/4 cup Vegetable oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped peeled
1/2 teaspoon dried hot red pepper flakes
1 pound green beans trimmed and cut into 2-inch-long pieces
1 red bell pepper cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon Salt
1 14-oz can unsweetened coconut milk (not low-fat) (up to 15-oz)
1 tablespoon Fresh lime juice
1/3 cup salted roasted cashews chopped

Instructions

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

Seared Tofu with with Green Beans and Asian Coconut Sauce

Ingredients

1 14-oz package firm tofu (up to 16-oz) package
2 tablespoons Soy sauce
1/4 cup Vegetable oil
1 tablespoon garlic finely chopped
1 tablespoon fresh ginger finely chopped peeled
1/2 teaspoon dried hot red pepper flakes
1 pound green beans trimmed and cut into 2-inch-long pieces
1 red bell pepper cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon Salt
1 14-oz can unsweetened coconut milk (not low-fat) (up to 15-oz)
1 tablespoon Fresh lime juice
1/3 cup salted roasted cashews chopped

Instructions

Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
Add garlic, ginger, and red pepper flakes to skillet and saute, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and saute, stirring, 1 minute.
Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-28/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-28/#img-0

Vegan Chinese Kung Pao Tofu

Ingredients

1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
3 tablespoons vegetable broth
1 tablespoon freshly squeezed lime juice
2 tablespoons soy sauce (or tamari to keep it gluten-free)
1 tablespoon sesame oil
2 tablespoons sesame oil
1 medium onion (diced)
1 red bell pepper (diced)
1/4 teaspoon red pepper flakes
1/2 cup sliced mushrooms
1 tablespoon minced fresh ginger
1 small bok choy (chopped)
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage (sliced thin)
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

Marinate and Bake the Tofu
Gather the tofu and marinade ingredients.
Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
Bake the tofu for 15 minutes, turning once. Set aside.
Cook the Stir-Fry
Gather the remaining ingredients.
In a large skillet or wok over medium-high heat, heat the sesame oil.
Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
Add the cabbage and snow peas.
Reduce the heat to low and add the tofu and remaining ingredients.
Cook until just until combined and heated through.

Vegan Chinese Kung Pao Tofu

Ingredients

1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
3 tablespoons vegetable broth
1 tablespoon freshly squeezed lime juice
2 tablespoons soy sauce (or tamari to keep it gluten-free)
1 tablespoon sesame oil
2 tablespoons sesame oil
1 medium onion (diced)
1 red bell pepper (diced)
1/4 teaspoon red pepper flakes
1/2 cup sliced mushrooms
1 tablespoon minced fresh ginger
1 small bok choy (chopped)
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage (sliced thin)
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

Marinate and Bake the Tofu
Gather the tofu and marinade ingredients.
Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
Bake the tofu for 15 minutes, turning once. Set aside.
Cook the Stir-Fry
Gather the remaining ingredients.
In a large skillet or wok over medium-high heat, heat the sesame oil.
Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
Add the cabbage and snow peas.
Reduce the heat to low and add the tofu and remaining ingredients.
Cook until just until combined and heated through.

Vegan Chinese Kung Pao Tofu

Ingredients

1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
3 tablespoons vegetable broth
1 tablespoon freshly squeezed lime juice
2 tablespoons soy sauce (or tamari to keep it gluten-free)
1 tablespoon sesame oil
2 tablespoons sesame oil
1 medium onion (diced)
1 red bell pepper (diced)
1/4 teaspoon red pepper flakes
1/2 cup sliced mushrooms
1 tablespoon minced fresh ginger
1 small bok choy (chopped)
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage (sliced thin)
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

Marinate and Bake the Tofu
Gather the tofu and marinade ingredients.
Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
Bake the tofu for 15 minutes, turning once. Set aside.
Cook the Stir-Fry
Gather the remaining ingredients.
In a large skillet or wok over medium-high heat, heat the sesame oil.
Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
Add the cabbage and snow peas.
Reduce the heat to low and add the tofu and remaining ingredients.
Cook until just until combined and heated through.

Vegan Chinese Kung Pao Tofu

Ingredients

1 pound firm or extra firm tofu (pressed and cut into bite-sized cubes)
3 tablespoons vegetable broth
1 tablespoon freshly squeezed lime juice
2 tablespoons soy sauce (or tamari to keep it gluten-free)
1 tablespoon sesame oil
2 tablespoons sesame oil
1 medium onion (diced)
1 red bell pepper (diced)
1/4 teaspoon red pepper flakes
1/2 cup sliced mushrooms
1 tablespoon minced fresh ginger
1 small bok choy (chopped)
1/4 cup vegetable broth
1/2 cup snow peas
1/2 small purple cabbage (sliced thin)
1 tablespoon chopped fresh parsley
1 teaspoon hot sauce
Salt and pepper to taste

Instructions

Marinate and Bake the Tofu
Gather the tofu and marinade ingredients.
Make the marinade: Combine the vegetable broth, lime juice, soy sauce, and sesame oil in a bowl.
Add the tofu and allow to marinate for at least 30 minutes, mixing occasionally to coat the tofu well.
Preheat the oven to 375 F. Grease a baking sheet or cover with aluminum foil.
Bake the tofu for 15 minutes, turning once. Set aside.
Cook the Stir-Fry
Gather the remaining ingredients.
In a large skillet or wok over medium-high heat, heat the sesame oil.
Add the onion, bell pepper, red pepper flakes, mushrooms, and ginger and saute for 3 to 5 minutes, stirring frequently.
Add bok choy and vegetable broth and cook for 3 to 5 more minutes.
Add the cabbage and snow peas.
Reduce the heat to low and add the tofu and remaining ingredients.
Cook until just until combined and heated through.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-29/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-29/#img-0

Blue Piñata Recipe by Tasty

Ingredients

1 cup water
1 cup tamarind pulp
1 cup granulated sugar
1 oz tamarind syrup, plus more for dipping
¾ oz fresh lime juice
1 ¾ oz pineapple infused rum
½ oz pineapple juice
1 oz blue curaçao
1 cup crushed ice
¾ oz aquafaba, (canned chickpea liquid)
¼ cup rainbow sugar, for garnish
2 dashes angostura bitters
1 pineapple leaf, for garnish
1 dehydrated pineapple wheel, for garnish
1 orange peel, for garnish

Instructions

Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
Enjoy!

Blue Piñata Recipe by Tasty

Ingredients

1 cup water
1 cup tamarind pulp
1 cup granulated sugar
1 oz tamarind syrup, plus more for dipping
¾ oz fresh lime juice
1 ¾ oz pineapple infused rum
½ oz pineapple juice
1 oz blue curaçao
1 cup crushed ice
¾ oz aquafaba, (canned chickpea liquid)
¼ cup rainbow sugar, for garnish
2 dashes angostura bitters
1 pineapple leaf, for garnish
1 dehydrated pineapple wheel, for garnish
1 orange peel, for garnish

Instructions

Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
Enjoy!

Blue Piñata Recipe by Tasty

Ingredients

1 cup water
1 cup tamarind pulp
1 cup granulated sugar
1 oz tamarind syrup, plus more for dipping
¾ oz fresh lime juice
1 ¾ oz pineapple infused rum
½ oz pineapple juice
1 oz blue curaçao
1 cup crushed ice
¾ oz aquafaba, (canned chickpea liquid)
¼ cup rainbow sugar, for garnish
2 dashes angostura bitters
1 pineapple leaf, for garnish
1 dehydrated pineapple wheel, for garnish
1 orange peel, for garnish

Instructions

Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
Enjoy!

Blue Piñata Recipe by Tasty

Ingredients

1 cup water
1 cup tamarind pulp
1 cup granulated sugar
1 oz tamarind syrup, plus more for dipping
¾ oz fresh lime juice
1 ¾ oz pineapple infused rum
½ oz pineapple juice
1 oz blue curaçao
1 cup crushed ice
¾ oz aquafaba, (canned chickpea liquid)
¼ cup rainbow sugar, for garnish
2 dashes angostura bitters
1 pineapple leaf, for garnish
1 dehydrated pineapple wheel, for garnish
1 orange peel, for garnish

Instructions

Make the tamarind syrup: In a medium saucepan, combine the water and tamarind pulp. Bring to a boil over high heat and cook for 3–5 minutes. Add the sugar and continue boiling for 30 seconds more, until the sugar dissolves. Strain into a glass jar, discarding the tamarind solids, and let cool before using. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
Make the cocktail: Add the tamarind syrup, lime juice, pineapple-infused rum, pineapple juice, and blue curaçao to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously to combine. Strain the mixture into a tall glass. Discard the ice used for shaking and return the cocktail to the shaker, along with the aquafaba. Dry shake for 30 seconds, until foamy.
Add the rainbow sugar to a small plate. Dip the rim of a hurricane glass in tamarind syrup, then carefully roll the rim in the rainbow sugar.
Fill the glass with the remaining ½ cup crushed ice and shake the angostura bitters over the ice. Strain the cocktail into the glass and garnish with the pineapple leaf, dehydrated pineapple wheel, and orange peel.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-3/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-3/#img-0

Homemade Fiber One Bars

Ingredients

1 (14 ounce) can sweetened condensed milk
7 ounces marshmallow cream
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup flax seed
1 cup Grape-nuts cereal
3 cups Fiber One cereal
1 cup Rice Krispies

Instructions

First, spray a 9X13 pan with cooking spray.
Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.

Homemade Fiber One Bars

Ingredients

1 (14 ounce) can sweetened condensed milk
7 ounces marshmallow cream
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup flax seed
1 cup Grape-nuts cereal
3 cups Fiber One cereal
1 cup Rice Krispies

Instructions

First, spray a 9X13 pan with cooking spray.
Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.

Homemade Fiber One Bars

Ingredients

1 (14 ounce) can sweetened condensed milk
7 ounces marshmallow cream
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup flax seed
1 cup Grape-nuts cereal
3 cups Fiber One cereal
1 cup Rice Krispies

Instructions

First, spray a 9X13 pan with cooking spray.
Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.

Homemade Fiber One Bars

Ingredients

1 (14 ounce) can sweetened condensed milk
7 ounces marshmallow cream
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup flax seed
1 cup Grape-nuts cereal
3 cups Fiber One cereal
1 cup Rice Krispies

Instructions

First, spray a 9X13 pan with cooking spray.
Next, coarsely chop semisweet and peanut butter chips. Then, combine all dry ingredients, including chips, in a large bowl. Make sure you have a utensil close by, sprayed with cooking spray, ready to spread mixture in pan. You will need to smooth and press mixture in pan quickly once it's ready.
Then in a medium to large saucepan, over VERY low heat, melt marshmallow cream into sweetened condensed milk. Make sure to stir constantly and closely monitor for burning. DO NOT walk away from this because it takes very little heat to melt the cream. You may need to remove pan from heat and continue to stir until melted if it gets too hot and starts to brown on the bottom of the pan; it depends on your stovetop.
Once melted add dry ingredients and incorporate into cream ensuring to equally distribute the cream over dry ingredients. Now, quickly spread into 9X13 pan and smooth evenly.
Let cool completely before cutting into bars or squares. I like large bars so for me this recipe makes 10, 2" X 4" bars. Once cooled and cut into your preferred size wrap in plastic wrap and store in container in refrigerator. I put mine in the freezer to save for a longer period.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-30/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-30/#img-0

Make Ahead Super Green Vegan Quinoa Burritos

Ingredients

1 avocado
2 cloves garlic
4 scallion, trimmed
handful of chives, basil, and/or cilantro
1/4 cup tahini or almond butter
1/4 cup water
5 tablespoons lemon juice
salt or coconut aminos, to taste
1 serrano chile pepper (optional)
2 bunches of kale, de-stemmed, and sliced
6 multi-grain or spinach tortillas
3 cups cooked mung beans
3 cups cooked quinoa
optional: toasted pepitas, hemp seeds

Instructions

Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.

Make Ahead Super Green Vegan Quinoa Burritos

Ingredients

1 avocado
2 cloves garlic
4 scallion, trimmed
handful of chives, basil, and/or cilantro
1/4 cup tahini or almond butter
1/4 cup water
5 tablespoons lemon juice
salt or coconut aminos, to taste
1 serrano chile pepper (optional)
2 bunches of kale, de-stemmed, and sliced
6 multi-grain or spinach tortillas
3 cups cooked mung beans
3 cups cooked quinoa
optional: toasted pepitas, hemp seeds

Instructions

Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.

Make Ahead Super Green Vegan Quinoa Burritos

Ingredients

1 avocado
2 cloves garlic
4 scallion, trimmed
handful of chives, basil, and/or cilantro
1/4 cup tahini or almond butter
1/4 cup water
5 tablespoons lemon juice
salt or coconut aminos, to taste
1 serrano chile pepper (optional)
2 bunches of kale, de-stemmed, and sliced
6 multi-grain or spinach tortillas
3 cups cooked mung beans
3 cups cooked quinoa
optional: toasted pepitas, hemp seeds

Instructions

Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.

Make Ahead Super Green Vegan Quinoa Burritos

Ingredients

1 avocado
2 cloves garlic
4 scallion, trimmed
handful of chives, basil, and/or cilantro
1/4 cup tahini or almond butter
1/4 cup water
5 tablespoons lemon juice
salt or coconut aminos, to taste
1 serrano chile pepper (optional)
2 bunches of kale, de-stemmed, and sliced
6 multi-grain or spinach tortillas
3 cups cooked mung beans
3 cups cooked quinoa
optional: toasted pepitas, hemp seeds

Instructions

Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-31/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-31/#img-0

Jamaican Style Ox Tails And Rice Recipe

Ingredients

3-4 lbs of oxtails
Oxtail Seasoning
1 large onion
1 can of beef stock
1 cup of water
1 garlic clove or 1 tablespoon chopped
3 cups of carrots/celery mix
Smallest can of tomato paste
1 cup of red wine vinegar or 2 cups of red wine
Salt, pepper, thyme, bay leaf
Rice:
2 cups of white rice
1 can of pigeon peas
1 package of Sazon Seasoning

Instructions

Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serve oxtails over rice

Jamaican Style Ox Tails And Rice Recipe

Ingredients

3-4 lbs of oxtails
Oxtail Seasoning
1 large onion
1 can of beef stock
1 cup of water
1 garlic clove or 1 tablespoon chopped
3 cups of carrots/celery mix
Smallest can of tomato paste
1 cup of red wine vinegar or 2 cups of red wine
Salt, pepper, thyme, bay leaf
Rice:
2 cups of white rice
1 can of pigeon peas
1 package of Sazon Seasoning

Instructions

Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serve oxtails over rice

Jamaican Style Ox Tails And Rice Recipe

Ingredients

3-4 lbs of oxtails
Oxtail Seasoning
1 large onion
1 can of beef stock
1 cup of water
1 garlic clove or 1 tablespoon chopped
3 cups of carrots/celery mix
Smallest can of tomato paste
1 cup of red wine vinegar or 2 cups of red wine
Salt, pepper, thyme, bay leaf
Rice:
2 cups of white rice
1 can of pigeon peas
1 package of Sazon Seasoning

Instructions

Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serve oxtails over rice

Jamaican Style Ox Tails And Rice Recipe

Ingredients

3-4 lbs of oxtails
Oxtail Seasoning
1 large onion
1 can of beef stock
1 cup of water
1 garlic clove or 1 tablespoon chopped
3 cups of carrots/celery mix
Smallest can of tomato paste
1 cup of red wine vinegar or 2 cups of red wine
Salt, pepper, thyme, bay leaf
Rice:
2 cups of white rice
1 can of pigeon peas
1 package of Sazon Seasoning

Instructions

Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serve oxtails over rice

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-32/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-32/#img-0

Chocolate Raspberry Trifle

Ingredients

***Spongecake Layer***
4 large eggs separated
3/4 cup sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
***Rum Syrup***
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
***Custard Cream***
1 quart milk
1 1/2 cup sugar divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
***Whipped Cream***
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

Instructions

For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak.
Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture,
continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

Chocolate Raspberry Trifle

Ingredients

***Spongecake Layer***
4 large eggs separated
3/4 cup sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
***Rum Syrup***
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
***Custard Cream***
1 quart milk
1 1/2 cup sugar divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
***Whipped Cream***
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

Instructions

For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak.
Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture,
continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

Chocolate Raspberry Trifle

Ingredients

***Spongecake Layer***
4 large eggs separated
3/4 cup sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
***Rum Syrup***
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
***Custard Cream***
1 quart milk
1 1/2 cup sugar divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
***Whipped Cream***
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

Instructions

For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak.
Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture,
continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

Chocolate Raspberry Trifle

Ingredients

***Spongecake Layer***
4 large eggs separated
3/4 cup sugar divided
1 teaspoon vanilla extract
1 pinch salt
1/2 cup all-purpose flour
1/2 cup cornstarch
***Rum Syrup***
3/4 cup sugar
3/4 cup water
1/2 cup dark rum
***Custard Cream***
1 quart milk
1 1/2 cup sugar divided
12 large egg yolks
2/3 cup all-purpose flour
2 teaspoons vanilla extract
6 ounces semisweet chocolate
***Whipped Cream***
2 cups heavy whipping cream
1/4 cup sugar
2 teaspoons vanilla extract
2 baskets fresh raspberries
chocolate shavings for finish

Instructions

For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak.
Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture,
continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
For whipped cream: Combine all ingredients and whip to a soft peak.
To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-33/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-33/#img-0

Piña Colada Granola

Ingredients

1 3/4 cups (157g) old-fashioned rolled oats*
1/4 cup (13g) shredded coconut unsweetened
1/4 cup (28g) wheat germ optional
1/2 cup (57g) pecans diced
1/4 cup (28g) walnuts diced
1/4 cup (28g) almonds slivered
2 tablespoons (28g) vegetable oil
1/8 teaspoon table salt
1/4 cup (85g) honey
1/4 teaspoon King Arthur Pure Vanilla Extract
1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple papaya mango and flaked coconut or your own favorites

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets (half-sheet pans) or line them with parchment., In a large bowl, combine the oats, coconut, wheat germ, and nuts., In a separate bowl, whisk together the oil, salt, honey, and vanilla., Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined., Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

Piña Colada Granola

Ingredients

1 3/4 cups (157g) old-fashioned rolled oats*
1/4 cup (13g) shredded coconut unsweetened
1/4 cup (28g) wheat germ optional
1/2 cup (57g) pecans diced
1/4 cup (28g) walnuts diced
1/4 cup (28g) almonds slivered
2 tablespoons (28g) vegetable oil
1/8 teaspoon table salt
1/4 cup (85g) honey
1/4 teaspoon King Arthur Pure Vanilla Extract
1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple papaya mango and flaked coconut or your own favorites

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets (half-sheet pans) or line them with parchment., In a large bowl, combine the oats, coconut, wheat germ, and nuts., In a separate bowl, whisk together the oil, salt, honey, and vanilla., Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined., Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

Piña Colada Granola

Ingredients

1 3/4 cups (157g) old-fashioned rolled oats*
1/4 cup (13g) shredded coconut unsweetened
1/4 cup (28g) wheat germ optional
1/2 cup (57g) pecans diced
1/4 cup (28g) walnuts diced
1/4 cup (28g) almonds slivered
2 tablespoons (28g) vegetable oil
1/8 teaspoon table salt
1/4 cup (85g) honey
1/4 teaspoon King Arthur Pure Vanilla Extract
1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple papaya mango and flaked coconut or your own favorites

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets (half-sheet pans) or line them with parchment., In a large bowl, combine the oats, coconut, wheat germ, and nuts., In a separate bowl, whisk together the oil, salt, honey, and vanilla., Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined., Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

Piña Colada Granola

Ingredients

1 3/4 cups (157g) old-fashioned rolled oats*
1/4 cup (13g) shredded coconut unsweetened
1/4 cup (28g) wheat germ optional
1/2 cup (57g) pecans diced
1/4 cup (28g) walnuts diced
1/4 cup (28g) almonds slivered
2 tablespoons (28g) vegetable oil
1/8 teaspoon table salt
1/4 cup (85g) honey
1/4 teaspoon King Arthur Pure Vanilla Extract
1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple papaya mango and flaked coconut or your own favorites

Instructions

Preheat the oven to 250°F. Lightly grease two large rimmed baking sheets (half-sheet pans) or line them with parchment., In a large bowl, combine the oats, coconut, wheat germ, and nuts., In a separate bowl, whisk together the oil, salt, honey, and vanilla., Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined., Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir., When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans., Transfer the granola to a large bowl, and mix in the dried fruit., Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-34/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-34/#img-0

Fibre-Rich- Homemade Granola

Ingredients

1 c Raisins
1/2 c Liquid honey
3/4 c Wheat germ
4 c Rolled oats large, flake, cooking
1/2 c Almonds chopped

Instructions

In a small saucepan, heat honey over medium heat for about 1 minute or until very runny. Place rolled oats in bowl; pour warm honey over and stir to coat. Spread mixture evenly on 2 baking sheets; sprinkle almonds over top. Bake in 300F 150C oven for 12 minutes. Stir in wheat germ; bake, stirring occasionally, for 8-10 minutes longer or until light brown. Remove from oven; transfer to large bowl. Mix in raisins. Let cook completely. [Can be stored in plastic bag or airtight container for up top 2 weeks at room temperature.] Per serving: [1/2-cup/125mL] calories [about] 210 Protein [g] 7 fat [g] 5 carbohydrate [g] 39 source of fibre: very high Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

Fibre-Rich- Homemade Granola

Ingredients

1 c Raisins
1/2 c Liquid honey
3/4 c Wheat germ
4 c Rolled oats large, flake, cooking
1/2 c Almonds chopped

Instructions

In a small saucepan, heat honey over medium heat for about 1 minute or until very runny. Place rolled oats in bowl; pour warm honey over and stir to coat. Spread mixture evenly on 2 baking sheets; sprinkle almonds over top. Bake in 300F 150C oven for 12 minutes. Stir in wheat germ; bake, stirring occasionally, for 8-10 minutes longer or until light brown. Remove from oven; transfer to large bowl. Mix in raisins. Let cook completely. [Can be stored in plastic bag or airtight container for up top 2 weeks at room temperature.] Per serving: [1/2-cup/125mL] calories [about] 210 Protein [g] 7 fat [g] 5 carbohydrate [g] 39 source of fibre: very high Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

Fibre-Rich- Homemade Granola

Ingredients

1 c Raisins
1/2 c Liquid honey
3/4 c Wheat germ
4 c Rolled oats large, flake, cooking
1/2 c Almonds chopped

Instructions

In a small saucepan, heat honey over medium heat for about 1 minute or until very runny. Place rolled oats in bowl; pour warm honey over and stir to coat. Spread mixture evenly on 2 baking sheets; sprinkle almonds over top. Bake in 300F 150C oven for 12 minutes. Stir in wheat germ; bake, stirring occasionally, for 8-10 minutes longer or until light brown. Remove from oven; transfer to large bowl. Mix in raisins. Let cook completely. [Can be stored in plastic bag or airtight container for up top 2 weeks at room temperature.] Per serving: [1/2-cup/125mL] calories [about] 210 Protein [g] 7 fat [g] 5 carbohydrate [g] 39 source of fibre: very high Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

Fibre-Rich- Homemade Granola

Ingredients

1 c Raisins
1/2 c Liquid honey
3/4 c Wheat germ
4 c Rolled oats large, flake, cooking
1/2 c Almonds chopped

Instructions

In a small saucepan, heat honey over medium heat for about 1 minute or until very runny. Place rolled oats in bowl; pour warm honey over and stir to coat. Spread mixture evenly on 2 baking sheets; sprinkle almonds over top. Bake in 300F 150C oven for 12 minutes. Stir in wheat germ; bake, stirring occasionally, for 8-10 minutes longer or until light brown. Remove from oven; transfer to large bowl. Mix in raisins. Let cook completely. [Can be stored in plastic bag or airtight container for up top 2 weeks at room temperature.] Per serving: [1/2-cup/125mL] calories [about] 210 Protein [g] 7 fat [g] 5 carbohydrate [g] 39 source of fibre: very high Source: Canadian Living Test Kitchen, Canadian Living [magazine] Feb 96 [-=PAM=-] PA_Meadows@msn.com

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-35/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-35/#img-0

Pear And Dried Cherry Crisp with Coconut-Almond Topping

Ingredients

3 1/2 lb Pears; peeled, cored, cut
1 1/3 c Dried tart cherries or
1/4 c Packed dark brown sugar
7 tb Chilled butter; cut into
3/4 c Shredded sweetened coconut
Vanilla ice cream
1/8 ts Ground nutmeg
; into 1/2-inch-thick
1/4 ts Ground cinnamon
2/3 c Sliced almonds; (about 2 3/4
2 tb All purpose flour
2 tb Butter; (1/4 stick)
3/4 c All purpose flour
; wedges
1/8 ts Ground nutmeg
2/3 c Packed dark brown sugar
1/4 ts Ground cinnamon

Instructions

For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.) For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream. Serves 8. Bon Appetit November 1994

Pear And Dried Cherry Crisp with Coconut-Almond Topping

Ingredients

3 1/2 lb Pears; peeled, cored, cut
1 1/3 c Dried tart cherries or
1/4 c Packed dark brown sugar
7 tb Chilled butter; cut into
3/4 c Shredded sweetened coconut
Vanilla ice cream
1/8 ts Ground nutmeg
; into 1/2-inch-thick
1/4 ts Ground cinnamon
2/3 c Sliced almonds; (about 2 3/4
2 tb All purpose flour
2 tb Butter; (1/4 stick)
3/4 c All purpose flour
; wedges
1/8 ts Ground nutmeg
2/3 c Packed dark brown sugar
1/4 ts Ground cinnamon

Instructions

For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.) For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream. Serves 8. Bon Appetit November 1994

Pear And Dried Cherry Crisp with Coconut-Almond Topping

Ingredients

3 1/2 lb Pears; peeled, cored, cut
1 1/3 c Dried tart cherries or
1/4 c Packed dark brown sugar
7 tb Chilled butter; cut into
3/4 c Shredded sweetened coconut
Vanilla ice cream
1/8 ts Ground nutmeg
; into 1/2-inch-thick
1/4 ts Ground cinnamon
2/3 c Sliced almonds; (about 2 3/4
2 tb All purpose flour
2 tb Butter; (1/4 stick)
3/4 c All purpose flour
; wedges
1/8 ts Ground nutmeg
2/3 c Packed dark brown sugar
1/4 ts Ground cinnamon

Instructions

For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.) For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream. Serves 8. Bon Appetit November 1994

Pear And Dried Cherry Crisp with Coconut-Almond Topping

Ingredients

3 1/2 lb Pears; peeled, cored, cut
1 1/3 c Dried tart cherries or
1/4 c Packed dark brown sugar
7 tb Chilled butter; cut into
3/4 c Shredded sweetened coconut
Vanilla ice cream
1/8 ts Ground nutmeg
; into 1/2-inch-thick
1/4 ts Ground cinnamon
2/3 c Sliced almonds; (about 2 3/4
2 tb All purpose flour
2 tb Butter; (1/4 stick)
3/4 c All purpose flour
; wedges
1/8 ts Ground nutmeg
2/3 c Packed dark brown sugar
1/4 ts Ground cinnamon

Instructions

For Topping: Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.) For Fruit: Preheat oven to 375 F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream. Serves 8. Bon Appetit November 1994

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-36/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-36/#img-0

Caramel-Apple-Spice Cupcakes

Ingredients

2 tart, firm cooking apples such as Granny Smith
2 tbs brown sugar
1 tbs nonhydrogenated vegan margarine
1 cup soy milk
1 tbs lemon juice
1/3 cup canola oil
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
3 tbs nonhydrogenated vegan margarine
1 tbs molasses
1/3 cup soy creamer or soy milk
2 tbs plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla
1/2 cup chopped roasted peanuts for sprinkling

Instructions

Preheat the oven to 350 F and line a 12-cup muffin tin with paper cupcake liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4-inch cubes) for about 1 2/3 cups of diced apple.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add the apple pieces and stir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for minute to curdle. Add the canola oil, granulated sugar, lemon zest, and vanilla, and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and only until the dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liners three-quarters of the way with batter, and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
When the cupcakes are done, remove them from the oven and cool on wire racks.
While they cool, prepare the Caramel-Penuche Frosting: Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy-bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from the heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla, then beat with electric beaters for 2 to 3 minutes, until creamy. Slowly beat in remaining confectioners' sugar until a thick,smooth, fudgelie frosting forms. The frosting can be spread warn or lightly cooled, but too much cooling will make the frosting too stiff to spread. If this happens just let it warm to room temperature. Frost the cupcakes and sprinkle with chopped peanuts.

Caramel-Apple-Spice Cupcakes

Ingredients

2 tart, firm cooking apples such as Granny Smith
2 tbs brown sugar
1 tbs nonhydrogenated vegan margarine
1 cup soy milk
1 tbs lemon juice
1/3 cup canola oil
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
3 tbs nonhydrogenated vegan margarine
1 tbs molasses
1/3 cup soy creamer or soy milk
2 tbs plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla
1/2 cup chopped roasted peanuts for sprinkling

Instructions

Preheat the oven to 350 F and line a 12-cup muffin tin with paper cupcake liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4-inch cubes) for about 1 2/3 cups of diced apple.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add the apple pieces and stir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for minute to curdle. Add the canola oil, granulated sugar, lemon zest, and vanilla, and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and only until the dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liners three-quarters of the way with batter, and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
When the cupcakes are done, remove them from the oven and cool on wire racks.
While they cool, prepare the Caramel-Penuche Frosting: Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy-bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from the heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla, then beat with electric beaters for 2 to 3 minutes, until creamy. Slowly beat in remaining confectioners' sugar until a thick,smooth, fudgelie frosting forms. The frosting can be spread warn or lightly cooled, but too much cooling will make the frosting too stiff to spread. If this happens just let it warm to room temperature. Frost the cupcakes and sprinkle with chopped peanuts.

Caramel-Apple-Spice Cupcakes

Ingredients

2 tart, firm cooking apples such as Granny Smith
2 tbs brown sugar
1 tbs nonhydrogenated vegan margarine
1 cup soy milk
1 tbs lemon juice
1/3 cup canola oil
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
3 tbs nonhydrogenated vegan margarine
1 tbs molasses
1/3 cup soy creamer or soy milk
2 tbs plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla
1/2 cup chopped roasted peanuts for sprinkling

Instructions

Preheat the oven to 350 F and line a 12-cup muffin tin with paper cupcake liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4-inch cubes) for about 1 2/3 cups of diced apple.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add the apple pieces and stir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for minute to curdle. Add the canola oil, granulated sugar, lemon zest, and vanilla, and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and only until the dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liners three-quarters of the way with batter, and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
When the cupcakes are done, remove them from the oven and cool on wire racks.
While they cool, prepare the Caramel-Penuche Frosting: Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy-bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from the heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla, then beat with electric beaters for 2 to 3 minutes, until creamy. Slowly beat in remaining confectioners' sugar until a thick,smooth, fudgelie frosting forms. The frosting can be spread warn or lightly cooled, but too much cooling will make the frosting too stiff to spread. If this happens just let it warm to room temperature. Frost the cupcakes and sprinkle with chopped peanuts.

Caramel-Apple-Spice Cupcakes

Ingredients

2 tart, firm cooking apples such as Granny Smith
2 tbs brown sugar
1 tbs nonhydrogenated vegan margarine
1 cup soy milk
1 tbs lemon juice
1/3 cup canola oil
1 tsp lemon zest
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup granulated sugar
3 tbs nonhydrogenated vegan margarine
1 tbs molasses
1/3 cup soy creamer or soy milk
2 tbs plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla
1/2 cup chopped roasted peanuts for sprinkling

Instructions

Preheat the oven to 350 F and line a 12-cup muffin tin with paper cupcake liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4-inch cubes) for about 1 2/3 cups of diced apple.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring, until the mixture begins to bubble. Add the apple pieces and stir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for minute to curdle. Add the canola oil, granulated sugar, lemon zest, and vanilla, and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg and only until the dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liners three-quarters of the way with batter, and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
When the cupcakes are done, remove them from the oven and cool on wire racks.
While they cool, prepare the Caramel-Penuche Frosting: Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy-bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from the heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla, then beat with electric beaters for 2 to 3 minutes, until creamy. Slowly beat in remaining confectioners' sugar until a thick,smooth, fudgelie frosting forms. The frosting can be spread warn or lightly cooled, but too much cooling will make the frosting too stiff to spread. If this happens just let it warm to room temperature. Frost the cupcakes and sprinkle with chopped peanuts.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-37/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-37/#img-0

Old Fashioned Spicy Oatmeal Raisin Bars

Ingredients

1 cup raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut)
3/4 cup water
1 cup quick-cooking rolled oats
1 cup flour
1/3 cup shortening (or unsalted butter, softened)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
3/4 teaspoon baking soda (1/2 tsp at high altitude)
1/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup nuts, chopped
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/8 teaspoon ginger

Instructions

Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

Old Fashioned Spicy Oatmeal Raisin Bars

Ingredients

1 cup raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut)
3/4 cup water
1 cup quick-cooking rolled oats
1 cup flour
1/3 cup shortening (or unsalted butter, softened)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
3/4 teaspoon baking soda (1/2 tsp at high altitude)
1/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup nuts, chopped
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/8 teaspoon ginger

Instructions

Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

Old Fashioned Spicy Oatmeal Raisin Bars

Ingredients

1 cup raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut)
3/4 cup water
1 cup quick-cooking rolled oats
1 cup flour
1/3 cup shortening (or unsalted butter, softened)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
3/4 teaspoon baking soda (1/2 tsp at high altitude)
1/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup nuts, chopped
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/8 teaspoon ginger

Instructions

Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

Old Fashioned Spicy Oatmeal Raisin Bars

Ingredients

1 cup raisins (chopped will make the bars easier to cut) or 1 cup dates, whole or chopped (chopped will make the bars easier to cut)
3/4 cup water
1 cup quick-cooking rolled oats
1 cup flour
1/3 cup shortening (or unsalted butter, softened)
1/2 cup sugar
1 egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla
3/4 teaspoon baking soda (1/2 tsp at high altitude)
1/3 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup nuts, chopped
1/2 cup whole wheat flour or 1/2 cup all-purpose flour
1/8 teaspoon ginger

Instructions

Combine raisins with water, and simmer for 10 minutes.
Add oats and all other remaining ingredients; blend, then beat at medium speed for 1 minute.
Spread evenly in greased 13x9" pan, and bake at 350F (375 at high altitude) until top springs back when touched lightly in the center (15-20 minutes).

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-38/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-38/#img-0

Gluten Free Rustic Apricot Slice

Ingredients

3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice

Instructions

Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool – Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.

Gluten Free Rustic Apricot Slice

Ingredients

3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice

Instructions

Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool – Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.

Gluten Free Rustic Apricot Slice

Ingredients

3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice

Instructions

Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool – Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.

Gluten Free Rustic Apricot Slice

Ingredients

3 1/4 ounces organic butter (90gm)
1/3 cup Agave
1 organic egg
1 teaspoon natural vanilla extract
1/2 cup brown rice flour
1/2 cup white rice flour
1/4 teaspoon baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon cream of tartar
1/2 cup organic shredded coconut
8 7/8 ounces dried apricots (250 gms)
1 cup filtered water
2 tablespoons organic honey
1/2 cup agave nectar
30 g organic butter (1 ounce)
1 organic egg
2 cups gluten free rolled oats
1 cup organic shredded coconut
100 g butter (3.5 ounces)
1/2 cup organic pineapple juice

Instructions

Base.
Cream the butter and sweetener in a stand mixer or electric beater.
Add in the egg and vanilla, and beat well.
Fold in the sifted flours and coconut and mix well.
Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
Filling.
Place the apricots in the water and stand for 1 hour.
Put apricots and water in a saucepan and bring to the boil.
Reduce heat and simmer for 10 minutes.
Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
Allow To Cool – Blend until smooth. Gently beat your egg and fold.
Topping.
Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
Let stand to completely cool and it will harden slightly, making it easier to cut.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-39/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-39/#img-0

Herb Fritters with Yoghurt, Mint And Apricot Dip

Ingredients

3 Eggs lightly beaten (3 To 4)
150 g Mozzarella grated
85 g Grated Parmesan fresh
125 g Fresh breadcrumbs
1/2 Red onion finely chopped
1/4 ts Red chilli flakes
2 tb fresh Roughly chopped
2 tb chives Roughly chopped, into segments if possible
5 tb flat leaf parsley Roughly chopped
1 Handful rocket leaves
1 Handful baby spinach leaves
Salt and pepper sunflower seeds
Generous knob butter
1 500-gram tub Greek yoghurt
12 dried apricots Ready-to-eat
2 cloves Garlic crushed
2 tb fresh mint Chopped
Salt and pepper

Instructions

1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. 2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce. Recipe by: Sophie Grigsons Herbs

Herb Fritters with Yoghurt, Mint And Apricot Dip

Ingredients

3 Eggs lightly beaten (3 To 4)
150 g Mozzarella grated
85 g Grated Parmesan fresh
125 g Fresh breadcrumbs
1/2 Red onion finely chopped
1/4 ts Red chilli flakes
2 tb fresh Roughly chopped
2 tb chives Roughly chopped, into segments if possible
5 tb flat leaf parsley Roughly chopped
1 Handful rocket leaves
1 Handful baby spinach leaves
Salt and pepper sunflower seeds
Generous knob butter
1 500-gram tub Greek yoghurt
12 dried apricots Ready-to-eat
2 cloves Garlic crushed
2 tb fresh mint Chopped
Salt and pepper

Instructions

1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. 2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce. Recipe by: Sophie Grigsons Herbs

Herb Fritters with Yoghurt, Mint And Apricot Dip

Ingredients

3 Eggs lightly beaten (3 To 4)
150 g Mozzarella grated
85 g Grated Parmesan fresh
125 g Fresh breadcrumbs
1/2 Red onion finely chopped
1/4 ts Red chilli flakes
2 tb fresh Roughly chopped
2 tb chives Roughly chopped, into segments if possible
5 tb flat leaf parsley Roughly chopped
1 Handful rocket leaves
1 Handful baby spinach leaves
Salt and pepper sunflower seeds
Generous knob butter
1 500-gram tub Greek yoghurt
12 dried apricots Ready-to-eat
2 cloves Garlic crushed
2 tb fresh mint Chopped
Salt and pepper

Instructions

1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. 2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce. Recipe by: Sophie Grigsons Herbs

Herb Fritters with Yoghurt, Mint And Apricot Dip

Ingredients

3 Eggs lightly beaten (3 To 4)
150 g Mozzarella grated
85 g Grated Parmesan fresh
125 g Fresh breadcrumbs
1/2 Red onion finely chopped
1/4 ts Red chilli flakes
2 tb fresh Roughly chopped
2 tb chives Roughly chopped, into segments if possible
5 tb flat leaf parsley Roughly chopped
1 Handful rocket leaves
1 Handful baby spinach leaves
Salt and pepper sunflower seeds
Generous knob butter
1 500-gram tub Greek yoghurt
12 dried apricots Ready-to-eat
2 cloves Garlic crushed
2 tb fresh mint Chopped
Salt and pepper

Instructions

1 Mix the fritter ingredients, except the oil and butter, until thick and fairly solid. Bind with breadcrumbs if damp. Chill for 1/2 hour or more. Mix the sauce ingredients just before using. Pour 1cm/ 1/2" oil into a frying pan, add the butter and heat until hazy. 2 Use a tablespoon to mould oval-shaped fritters, pressing firmly with your hand to compact it. Fry in the oil for 2-3 minutes until crisp. Drain on paper and serve hot with the sauce. Recipe by: Sophie Grigsons Herbs

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-4/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-4/#img-0

Super Fiber Cereal

Ingredients

1 tablespoon sliced or chopped almonds
1/4 cup quinoa, any color
1/2 cup water
1 tablespoon oat bran
1/2 cup fresh raspberries (or frozen and thawed)
2 teaspoons maple syrup
yogurt or milk optional

Instructions

Toast the almonds in a small saucepan on medium heat until fragrant, about four minutes, stirring frequently. Remove the almonds and set aside.
Combine the quinoa, water, and oat bran in the same saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Stir in the raspberries, almonds, and maple syrup. Serve topped with yogurt or milk (if using).

Super Fiber Cereal

Ingredients

1 tablespoon sliced or chopped almonds
1/4 cup quinoa, any color
1/2 cup water
1 tablespoon oat bran
1/2 cup fresh raspberries (or frozen and thawed)
2 teaspoons maple syrup
yogurt or milk optional

Instructions

Toast the almonds in a small saucepan on medium heat until fragrant, about four minutes, stirring frequently. Remove the almonds and set aside.
Combine the quinoa, water, and oat bran in the same saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Stir in the raspberries, almonds, and maple syrup. Serve topped with yogurt or milk (if using).

Super Fiber Cereal

Ingredients

1 tablespoon sliced or chopped almonds
1/4 cup quinoa, any color
1/2 cup water
1 tablespoon oat bran
1/2 cup fresh raspberries (or frozen and thawed)
2 teaspoons maple syrup
yogurt or milk optional

Instructions

Toast the almonds in a small saucepan on medium heat until fragrant, about four minutes, stirring frequently. Remove the almonds and set aside.
Combine the quinoa, water, and oat bran in the same saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Stir in the raspberries, almonds, and maple syrup. Serve topped with yogurt or milk (if using).

Super Fiber Cereal

Ingredients

1 tablespoon sliced or chopped almonds
1/4 cup quinoa, any color
1/2 cup water
1 tablespoon oat bran
1/2 cup fresh raspberries (or frozen and thawed)
2 teaspoons maple syrup
yogurt or milk optional

Instructions

Toast the almonds in a small saucepan on medium heat until fragrant, about four minutes, stirring frequently. Remove the almonds and set aside.
Combine the quinoa, water, and oat bran in the same saucepan and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 6 minutes. Stir in the raspberries, almonds, and maple syrup. Serve topped with yogurt or milk (if using).

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-40/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-40/#img-0

Pan Seared Salmon And Scallops Umeboshi And Port Wine Reduction Sauce Plum Wine Emulsion Recipe

Ingredients

6 ea., 5 oz. Fresh King Salmon fillets
12 ea., Atlantic Diver Scallops, scored one one side and cleaned
1/2 bottle Ruby Port
1/3 lb. Unsalted Butter, cut into small cubes
2 tsp. Umeboshi paste
1 cup Japanese plum wine
1/4 cup Elderflower (sub. mirin or simple syrup)
2 tsp. Lecithin
Kosher salt to taste
1-2 tsp. Togarashi Shichimi
Canola Oil

Instructions

In a sauce pan, reduce the port until the consistency of maple syrup. Remove from heat and whisk in the butter, a few cubes at a time until emulsified. Return to heat if the sauce gets cold, but do not boil. Whisk in the umeboshi paste and check for seasoning. Add more paste if needed. Reserve and keep warm.
In a seperate sauce pan, bring the plum wine to a boil and simmer for 3-4 minutes to cook off some of the alcohol and to take off the "bite" from it. Remove from heat and add the butter, elderflower, lecithin. Season to taste and foam with an immersion blender (you'll need a good amount of salt to bring out the flavors).
Heat enough oil in two large saute pans on high until smoking. Score the skin side of the salmon and season with salt. Add skin side down and press down gently so that it sears evenly. Cook on high for 1 minute, then reduce heat to medium. Cook until the skin is golden brown and crispy, then flip and cook until medium doneness.
Heat enough oil in two large saute pans on high until smoking. Season the scallops with salt, and add the scored side down while pressing gently on each scallop so that it sears evenly. Cook until golden brown on each side, and until medium doneness.
Serve the salmon and scallops with the two sauces layered, and a sprinkling of the togarashi on top.

Pan Seared Salmon And Scallops Umeboshi And Port Wine Reduction Sauce Plum Wine Emulsion Recipe

Ingredients

6 ea., 5 oz. Fresh King Salmon fillets
12 ea., Atlantic Diver Scallops, scored one one side and cleaned
1/2 bottle Ruby Port
1/3 lb. Unsalted Butter, cut into small cubes
2 tsp. Umeboshi paste
1 cup Japanese plum wine
1/4 cup Elderflower (sub. mirin or simple syrup)
2 tsp. Lecithin
Kosher salt to taste
1-2 tsp. Togarashi Shichimi
Canola Oil

Instructions

In a sauce pan, reduce the port until the consistency of maple syrup. Remove from heat and whisk in the butter, a few cubes at a time until emulsified. Return to heat if the sauce gets cold, but do not boil. Whisk in the umeboshi paste and check for seasoning. Add more paste if needed. Reserve and keep warm.
In a seperate sauce pan, bring the plum wine to a boil and simmer for 3-4 minutes to cook off some of the alcohol and to take off the "bite" from it. Remove from heat and add the butter, elderflower, lecithin. Season to taste and foam with an immersion blender (you'll need a good amount of salt to bring out the flavors).
Heat enough oil in two large saute pans on high until smoking. Score the skin side of the salmon and season with salt. Add skin side down and press down gently so that it sears evenly. Cook on high for 1 minute, then reduce heat to medium. Cook until the skin is golden brown and crispy, then flip and cook until medium doneness.
Heat enough oil in two large saute pans on high until smoking. Season the scallops with salt, and add the scored side down while pressing gently on each scallop so that it sears evenly. Cook until golden brown on each side, and until medium doneness.
Serve the salmon and scallops with the two sauces layered, and a sprinkling of the togarashi on top.

Pan Seared Salmon And Scallops Umeboshi And Port Wine Reduction Sauce Plum Wine Emulsion Recipe

Ingredients

6 ea., 5 oz. Fresh King Salmon fillets
12 ea., Atlantic Diver Scallops, scored one one side and cleaned
1/2 bottle Ruby Port
1/3 lb. Unsalted Butter, cut into small cubes
2 tsp. Umeboshi paste
1 cup Japanese plum wine
1/4 cup Elderflower (sub. mirin or simple syrup)
2 tsp. Lecithin
Kosher salt to taste
1-2 tsp. Togarashi Shichimi
Canola Oil

Instructions

In a sauce pan, reduce the port until the consistency of maple syrup. Remove from heat and whisk in the butter, a few cubes at a time until emulsified. Return to heat if the sauce gets cold, but do not boil. Whisk in the umeboshi paste and check for seasoning. Add more paste if needed. Reserve and keep warm.
In a seperate sauce pan, bring the plum wine to a boil and simmer for 3-4 minutes to cook off some of the alcohol and to take off the "bite" from it. Remove from heat and add the butter, elderflower, lecithin. Season to taste and foam with an immersion blender (you'll need a good amount of salt to bring out the flavors).
Heat enough oil in two large saute pans on high until smoking. Score the skin side of the salmon and season with salt. Add skin side down and press down gently so that it sears evenly. Cook on high for 1 minute, then reduce heat to medium. Cook until the skin is golden brown and crispy, then flip and cook until medium doneness.
Heat enough oil in two large saute pans on high until smoking. Season the scallops with salt, and add the scored side down while pressing gently on each scallop so that it sears evenly. Cook until golden brown on each side, and until medium doneness.
Serve the salmon and scallops with the two sauces layered, and a sprinkling of the togarashi on top.

Pan Seared Salmon And Scallops Umeboshi And Port Wine Reduction Sauce Plum Wine Emulsion Recipe

Ingredients

6 ea., 5 oz. Fresh King Salmon fillets
12 ea., Atlantic Diver Scallops, scored one one side and cleaned
1/2 bottle Ruby Port
1/3 lb. Unsalted Butter, cut into small cubes
2 tsp. Umeboshi paste
1 cup Japanese plum wine
1/4 cup Elderflower (sub. mirin or simple syrup)
2 tsp. Lecithin
Kosher salt to taste
1-2 tsp. Togarashi Shichimi
Canola Oil

Instructions

In a sauce pan, reduce the port until the consistency of maple syrup. Remove from heat and whisk in the butter, a few cubes at a time until emulsified. Return to heat if the sauce gets cold, but do not boil. Whisk in the umeboshi paste and check for seasoning. Add more paste if needed. Reserve and keep warm.
In a seperate sauce pan, bring the plum wine to a boil and simmer for 3-4 minutes to cook off some of the alcohol and to take off the "bite" from it. Remove from heat and add the butter, elderflower, lecithin. Season to taste and foam with an immersion blender (you'll need a good amount of salt to bring out the flavors).
Heat enough oil in two large saute pans on high until smoking. Score the skin side of the salmon and season with salt. Add skin side down and press down gently so that it sears evenly. Cook on high for 1 minute, then reduce heat to medium. Cook until the skin is golden brown and crispy, then flip and cook until medium doneness.
Heat enough oil in two large saute pans on high until smoking. Season the scallops with salt, and add the scored side down while pressing gently on each scallop so that it sears evenly. Cook until golden brown on each side, and until medium doneness.
Serve the salmon and scallops with the two sauces layered, and a sprinkling of the togarashi on top.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-41/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-41/#img-0

Ensalada Pina Pico de Gallo

Ingredients

1/4 cup Sliced almonds
1 1/2 tablespoons Sugar
Salad Mix:
1/2 small iceberg lettuce bite size pieces
1/2 small Romaine lettuce bite size pieces
1 cup jicama diced
2 stalks celery sliced
2 scallions sliced
1/3 cup coconut
1 13 oz. can pineapple chunks drained
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon fresh mint minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red pepper sauce

Instructions

Cook almonds and sugar over medium heat, stirring constantly until sugar melts and almonds are coated. Place on plate and let cool.
Combine salad mix.
Blend dressing ingredients.
Add dressing to salad mix; mix well. Gently toss in almonds.

Ensalada Pina Pico de Gallo

Ingredients

1/4 cup Sliced almonds
1 1/2 tablespoons Sugar
Salad Mix:
1/2 small iceberg lettuce bite size pieces
1/2 small Romaine lettuce bite size pieces
1 cup jicama diced
2 stalks celery sliced
2 scallions sliced
1/3 cup coconut
1 13 oz. can pineapple chunks drained
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon fresh mint minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red pepper sauce

Instructions

Cook almonds and sugar over medium heat, stirring constantly until sugar melts and almonds are coated. Place on plate and let cool.
Combine salad mix.
Blend dressing ingredients.
Add dressing to salad mix; mix well. Gently toss in almonds.

Ensalada Pina Pico de Gallo

Ingredients

1/4 cup Sliced almonds
1 1/2 tablespoons Sugar
Salad Mix:
1/2 small iceberg lettuce bite size pieces
1/2 small Romaine lettuce bite size pieces
1 cup jicama diced
2 stalks celery sliced
2 scallions sliced
1/3 cup coconut
1 13 oz. can pineapple chunks drained
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon fresh mint minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red pepper sauce

Instructions

Cook almonds and sugar over medium heat, stirring constantly until sugar melts and almonds are coated. Place on plate and let cool.
Combine salad mix.
Blend dressing ingredients.
Add dressing to salad mix; mix well. Gently toss in almonds.

Ensalada Pina Pico de Gallo

Ingredients

1/4 cup Sliced almonds
1 1/2 tablespoons Sugar
Salad Mix:
1/2 small iceberg lettuce bite size pieces
1/2 small Romaine lettuce bite size pieces
1 cup jicama diced
2 stalks celery sliced
2 scallions sliced
1/3 cup coconut
1 13 oz. can pineapple chunks drained
Dressing:
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon fresh mint minced
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon red pepper sauce

Instructions

Cook almonds and sugar over medium heat, stirring constantly until sugar melts and almonds are coated. Place on plate and let cool.
Combine salad mix.
Blend dressing ingredients.
Add dressing to salad mix; mix well. Gently toss in almonds.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-42/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-42/#img-0

Grannie's Orange Salad

Ingredients

3 Ounces Orange Jello box
2 cups Water boiling hot
8 ounces Crushed Pineapple 8 ounces
1 container Dream Whip
3 ounces Philadelphia Brand Cream Cheese softened
1 cup Pecans Nut of your choice for decoration
1 1/2 teaspoons Lemon Juice
1 large Egg beaten
6 tablespoons Sugar
1 tablespoon Flour

Instructions

Jell-O Salad:
1. Drain the pineapple, saving the pineapple juice.
2. Mix together Jell-O, hot water, and drained pineapple.
3. Place the Jell-O mixture in the refrigerator to set for at least 4 hours.
4. Combine the dream whip and cream cheese. Spread over the top of the Jell-O mixture after it has set in the refrigerator and is firm.
Topping:
1. In a small pot, mix together 1/2 cup pineapple juice (you can use the juice from the can you drained), lemon juice, beaten egg, sugar, and flour.
2. Cook over medium to medium high heat until thickened. Let cool and pour over the Jell-O salad
3. Top with pecans or other nuts of your choice as a decoration (optional)

Grannie's Orange Salad

Ingredients

3 Ounces Orange Jello box
2 cups Water boiling hot
8 ounces Crushed Pineapple 8 ounces
1 container Dream Whip
3 ounces Philadelphia Brand Cream Cheese softened
1 cup Pecans Nut of your choice for decoration
1 1/2 teaspoons Lemon Juice
1 large Egg beaten
6 tablespoons Sugar
1 tablespoon Flour

Instructions

Jell-O Salad:
1. Drain the pineapple, saving the pineapple juice.
2. Mix together Jell-O, hot water, and drained pineapple.
3. Place the Jell-O mixture in the refrigerator to set for at least 4 hours.
4. Combine the dream whip and cream cheese. Spread over the top of the Jell-O mixture after it has set in the refrigerator and is firm.
Topping:
1. In a small pot, mix together 1/2 cup pineapple juice (you can use the juice from the can you drained), lemon juice, beaten egg, sugar, and flour.
2. Cook over medium to medium high heat until thickened. Let cool and pour over the Jell-O salad
3. Top with pecans or other nuts of your choice as a decoration (optional)

Grannie's Orange Salad

Ingredients

3 Ounces Orange Jello box
2 cups Water boiling hot
8 ounces Crushed Pineapple 8 ounces
1 container Dream Whip
3 ounces Philadelphia Brand Cream Cheese softened
1 cup Pecans Nut of your choice for decoration
1 1/2 teaspoons Lemon Juice
1 large Egg beaten
6 tablespoons Sugar
1 tablespoon Flour

Instructions

Jell-O Salad:
1. Drain the pineapple, saving the pineapple juice.
2. Mix together Jell-O, hot water, and drained pineapple.
3. Place the Jell-O mixture in the refrigerator to set for at least 4 hours.
4. Combine the dream whip and cream cheese. Spread over the top of the Jell-O mixture after it has set in the refrigerator and is firm.
Topping:
1. In a small pot, mix together 1/2 cup pineapple juice (you can use the juice from the can you drained), lemon juice, beaten egg, sugar, and flour.
2. Cook over medium to medium high heat until thickened. Let cool and pour over the Jell-O salad
3. Top with pecans or other nuts of your choice as a decoration (optional)

Grannie's Orange Salad

Ingredients

3 Ounces Orange Jello box
2 cups Water boiling hot
8 ounces Crushed Pineapple 8 ounces
1 container Dream Whip
3 ounces Philadelphia Brand Cream Cheese softened
1 cup Pecans Nut of your choice for decoration
1 1/2 teaspoons Lemon Juice
1 large Egg beaten
6 tablespoons Sugar
1 tablespoon Flour

Instructions

Jell-O Salad:
1. Drain the pineapple, saving the pineapple juice.
2. Mix together Jell-O, hot water, and drained pineapple.
3. Place the Jell-O mixture in the refrigerator to set for at least 4 hours.
4. Combine the dream whip and cream cheese. Spread over the top of the Jell-O mixture after it has set in the refrigerator and is firm.
Topping:
1. In a small pot, mix together 1/2 cup pineapple juice (you can use the juice from the can you drained), lemon juice, beaten egg, sugar, and flour.
2. Cook over medium to medium high heat until thickened. Let cool and pour over the Jell-O salad
3. Top with pecans or other nuts of your choice as a decoration (optional)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-43/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-43/#img-0

Curried Sweet Potato & Peanut Soup

Ingredients

2 tablespoons canola oil
1.5 cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
3 cups water
1 cup "lite" coconut milk
0.75 cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
0.75 teaspoon salt
0.25 teaspoon ground pepper
0.25 cup chopped fresh cilantro
2 tablespoons lime juice
0.25 cup unsalted roasted pumpkin seeds
Lime wedges

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

Curried Sweet Potato & Peanut Soup

Ingredients

2 tablespoons canola oil
1.5 cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
3 cups water
1 cup "lite" coconut milk
0.75 cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
0.75 teaspoon salt
0.25 teaspoon ground pepper
0.25 cup chopped fresh cilantro
2 tablespoons lime juice
0.25 cup unsalted roasted pumpkin seeds
Lime wedges

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

Curried Sweet Potato & Peanut Soup

Ingredients

2 tablespoons canola oil
1.5 cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
3 cups water
1 cup "lite" coconut milk
0.75 cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
0.75 teaspoon salt
0.25 teaspoon ground pepper
0.25 cup chopped fresh cilantro
2 tablespoons lime juice
0.25 cup unsalted roasted pumpkin seeds
Lime wedges

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

Curried Sweet Potato & Peanut Soup

Ingredients

2 tablespoons canola oil
1.5 cups diced yellow onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 teaspoons red curry paste (see Tip)
1 serrano chile, ribs and seeds removed, minced
1 pound sweet potatoes, peeled and cubed (1/2-inch pieces)
3 cups water
1 cup "lite" coconut milk
0.75 cup unsalted dry-roasted peanuts
1 (15 ounce) can white beans, rinsed
0.75 teaspoon salt
0.25 teaspoon ground pepper
0.25 cup chopped fresh cilantro
2 tablespoons lime juice
0.25 cup unsalted roasted pumpkin seeds
Lime wedges

Instructions

Heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened and translucent, about 4 minutes.
Stir in garlic, ginger, curry paste, and serrano; cook, stirring, for 1 minute. Stir in sweet potatoes and water; bring to a boil. Reduce heat to medium-low and simmer, partially covered, until the sweet potatoes are soft, 10 to 12 minutes.
Transfer half of the soup to a blender, along with coconut milk and peanuts; puree. (Use caution when pureeing hot liquids.) Return to the pot with the remaining soup. Stir in beans, salt, and pepper; heat through. Remove from the heat. Stir in cilantro and lime juice. Serve with pumpkin seeds and lime wedges.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-44/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-44/#img-0

Green Bean And Dill Soup Recipe

Ingredients

6 stalks celery sliced really thin
1 bunch spring onions chopped fine
1/2 bunch fresh parsley chopped fine
3 or 4 medium white potatoes diced with skin on (stay away from yukon golds or red skinned ones, the final clean green/white color combo is what you are looking for in the finished product)
1 LB fresh green beans
1/2-1 full stick butter or thereabouts
2-3 TBSP flour
1 Cup powdered milk
2 QTS water
2 TBSP sea salt
1 TSP white pepper ground
2 TBSP Dill weed
2 cups sour cream (do not use low-fat/no-fat it clumps)(just eat less soup if you have to)
Dry Sherry (grocery store Taylor works fine)

Instructions

In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
Add water, stir until blended then add powdered milk. Stir over medium heat.
Add potatoes, salt, pepper, parsley, dill weed.
Mix and simmer stirring often about 1/2 hour.
Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
Chop ends off green beans and then cut into 1-2 inch sections.
Add green beans and sour cream to soup and fold in gently.
Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.

Green Bean And Dill Soup Recipe

Ingredients

6 stalks celery sliced really thin
1 bunch spring onions chopped fine
1/2 bunch fresh parsley chopped fine
3 or 4 medium white potatoes diced with skin on (stay away from yukon golds or red skinned ones, the final clean green/white color combo is what you are looking for in the finished product)
1 LB fresh green beans
1/2-1 full stick butter or thereabouts
2-3 TBSP flour
1 Cup powdered milk
2 QTS water
2 TBSP sea salt
1 TSP white pepper ground
2 TBSP Dill weed
2 cups sour cream (do not use low-fat/no-fat it clumps)(just eat less soup if you have to)
Dry Sherry (grocery store Taylor works fine)

Instructions

In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
Add water, stir until blended then add powdered milk. Stir over medium heat.
Add potatoes, salt, pepper, parsley, dill weed.
Mix and simmer stirring often about 1/2 hour.
Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
Chop ends off green beans and then cut into 1-2 inch sections.
Add green beans and sour cream to soup and fold in gently.
Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.

Green Bean And Dill Soup Recipe

Ingredients

6 stalks celery sliced really thin
1 bunch spring onions chopped fine
1/2 bunch fresh parsley chopped fine
3 or 4 medium white potatoes diced with skin on (stay away from yukon golds or red skinned ones, the final clean green/white color combo is what you are looking for in the finished product)
1 LB fresh green beans
1/2-1 full stick butter or thereabouts
2-3 TBSP flour
1 Cup powdered milk
2 QTS water
2 TBSP sea salt
1 TSP white pepper ground
2 TBSP Dill weed
2 cups sour cream (do not use low-fat/no-fat it clumps)(just eat less soup if you have to)
Dry Sherry (grocery store Taylor works fine)

Instructions

In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
Add water, stir until blended then add powdered milk. Stir over medium heat.
Add potatoes, salt, pepper, parsley, dill weed.
Mix and simmer stirring often about 1/2 hour.
Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
Chop ends off green beans and then cut into 1-2 inch sections.
Add green beans and sour cream to soup and fold in gently.
Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.

Green Bean And Dill Soup Recipe

Ingredients

6 stalks celery sliced really thin
1 bunch spring onions chopped fine
1/2 bunch fresh parsley chopped fine
3 or 4 medium white potatoes diced with skin on (stay away from yukon golds or red skinned ones, the final clean green/white color combo is what you are looking for in the finished product)
1 LB fresh green beans
1/2-1 full stick butter or thereabouts
2-3 TBSP flour
1 Cup powdered milk
2 QTS water
2 TBSP sea salt
1 TSP white pepper ground
2 TBSP Dill weed
2 cups sour cream (do not use low-fat/no-fat it clumps)(just eat less soup if you have to)
Dry Sherry (grocery store Taylor works fine)

Instructions

In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
Add water, stir until blended then add powdered milk. Stir over medium heat.
Add potatoes, salt, pepper, parsley, dill weed.
Mix and simmer stirring often about 1/2 hour.
Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
Chop ends off green beans and then cut into 1-2 inch sections.
Add green beans and sour cream to soup and fold in gently.
Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-45/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-45/#img-0

Plum Crisp

Ingredients

12 plums
1/4 cup brown sugar
1/2 cup gluten free flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter melted

Instructions

Pit and quarter plums
Combine with brown sugar
Spoon into baking dish
Toss plum mixture with all other ingredients besides butter.
Drizzle with melted butter over top.
375 degrees for 45 minutes
Serve with ice cream

Plum Crisp

Ingredients

12 plums
1/4 cup brown sugar
1/2 cup gluten free flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter melted

Instructions

Pit and quarter plums
Combine with brown sugar
Spoon into baking dish
Toss plum mixture with all other ingredients besides butter.
Drizzle with melted butter over top.
375 degrees for 45 minutes
Serve with ice cream

Plum Crisp

Ingredients

12 plums
1/4 cup brown sugar
1/2 cup gluten free flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter melted

Instructions

Pit and quarter plums
Combine with brown sugar
Spoon into baking dish
Toss plum mixture with all other ingredients besides butter.
Drizzle with melted butter over top.
375 degrees for 45 minutes
Serve with ice cream

Plum Crisp

Ingredients

12 plums
1/4 cup brown sugar
1/2 cup gluten free flour
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter melted

Instructions

Pit and quarter plums
Combine with brown sugar
Spoon into baking dish
Toss plum mixture with all other ingredients besides butter.
Drizzle with melted butter over top.
375 degrees for 45 minutes
Serve with ice cream

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-46/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-46/#img-0

NUTZ for you!

Ingredients

olive or coconut oil
2 egg shites
2 cups raw or roated almonds
2 cups pecan halves
3/4 cup brown sugar
2 Tablespoons curry powder
1 Talbespoon ground cumin
1 1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom OR cinnamon & nutmeg or ginger or ground cloves
1/2 teaspoon cinnamon

Instructions

Place an oven rack in center of oven. Preheat the oven to 250 degrees. Coat a baking sheet with oil. Set aside.
In large bowl whisk the egg whites until frothy. Add the nuts & stir until coated.
In small bowl combine the sugar, curry powder, cumin, cayenne pepper, cardamom & cinnamon. Sprinkle the sugar mixture over the nuts & toss until coated. Arrange the nuts in a single layer on prepared baking sheet.
Bake for 45 minutes until golden & fragrant. Cool for 1 hour.
Using a metal spatual remove the nuts from the baking sheet. Break the nuts into bite sized pieces & place in serving bowls.

NUTZ for you!

Ingredients

olive or coconut oil
2 egg shites
2 cups raw or roated almonds
2 cups pecan halves
3/4 cup brown sugar
2 Tablespoons curry powder
1 Talbespoon ground cumin
1 1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom OR cinnamon & nutmeg or ginger or ground cloves
1/2 teaspoon cinnamon

Instructions

Place an oven rack in center of oven. Preheat the oven to 250 degrees. Coat a baking sheet with oil. Set aside.
In large bowl whisk the egg whites until frothy. Add the nuts & stir until coated.
In small bowl combine the sugar, curry powder, cumin, cayenne pepper, cardamom & cinnamon. Sprinkle the sugar mixture over the nuts & toss until coated. Arrange the nuts in a single layer on prepared baking sheet.
Bake for 45 minutes until golden & fragrant. Cool for 1 hour.
Using a metal spatual remove the nuts from the baking sheet. Break the nuts into bite sized pieces & place in serving bowls.

NUTZ for you!

Ingredients

olive or coconut oil
2 egg shites
2 cups raw or roated almonds
2 cups pecan halves
3/4 cup brown sugar
2 Tablespoons curry powder
1 Talbespoon ground cumin
1 1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom OR cinnamon & nutmeg or ginger or ground cloves
1/2 teaspoon cinnamon

Instructions

Place an oven rack in center of oven. Preheat the oven to 250 degrees. Coat a baking sheet with oil. Set aside.
In large bowl whisk the egg whites until frothy. Add the nuts & stir until coated.
In small bowl combine the sugar, curry powder, cumin, cayenne pepper, cardamom & cinnamon. Sprinkle the sugar mixture over the nuts & toss until coated. Arrange the nuts in a single layer on prepared baking sheet.
Bake for 45 minutes until golden & fragrant. Cool for 1 hour.
Using a metal spatual remove the nuts from the baking sheet. Break the nuts into bite sized pieces & place in serving bowls.

NUTZ for you!

Ingredients

olive or coconut oil
2 egg shites
2 cups raw or roated almonds
2 cups pecan halves
3/4 cup brown sugar
2 Tablespoons curry powder
1 Talbespoon ground cumin
1 1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom OR cinnamon & nutmeg or ginger or ground cloves
1/2 teaspoon cinnamon

Instructions

Place an oven rack in center of oven. Preheat the oven to 250 degrees. Coat a baking sheet with oil. Set aside.
In large bowl whisk the egg whites until frothy. Add the nuts & stir until coated.
In small bowl combine the sugar, curry powder, cumin, cayenne pepper, cardamom & cinnamon. Sprinkle the sugar mixture over the nuts & toss until coated. Arrange the nuts in a single layer on prepared baking sheet.
Bake for 45 minutes until golden & fragrant. Cool for 1 hour.
Using a metal spatual remove the nuts from the baking sheet. Break the nuts into bite sized pieces & place in serving bowls.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-47/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-47/#img-0

Blossom-Inspired Drink Recipe by Tasty

Ingredients

3 oz gin
1 lemon, juiced
1 oz simple syrup
¼ oz rosewater, or orange blossom water
2 large egg whites
ice, for shaking
2 oz LaCroix, hibiscus-flavored sparkling water
grenadine, for drizzling
dried flower, such as rose petals or hibiscus, for garnish

Instructions

Add the gin, lemon juice, simple syrup, rosewater, and egg whites to a cocktail shaker and shake vigorously for 30 seconds, until the ingredients are well incorporated. Fill the shaker with ice and shake for another 30 seconds, until the cocktail is very cold.
Strain the cocktail evenly between 2 martini or coupe glasses. Top with the hibiscus-flavored sparkling water and a drizzle of grenadine. Garnish with dried flowers.
Enjoy!

Blossom-Inspired Drink Recipe by Tasty

Ingredients

3 oz gin
1 lemon, juiced
1 oz simple syrup
¼ oz rosewater, or orange blossom water
2 large egg whites
ice, for shaking
2 oz LaCroix, hibiscus-flavored sparkling water
grenadine, for drizzling
dried flower, such as rose petals or hibiscus, for garnish

Instructions

Add the gin, lemon juice, simple syrup, rosewater, and egg whites to a cocktail shaker and shake vigorously for 30 seconds, until the ingredients are well incorporated. Fill the shaker with ice and shake for another 30 seconds, until the cocktail is very cold.
Strain the cocktail evenly between 2 martini or coupe glasses. Top with the hibiscus-flavored sparkling water and a drizzle of grenadine. Garnish with dried flowers.
Enjoy!

Blossom-Inspired Drink Recipe by Tasty

Ingredients

3 oz gin
1 lemon, juiced
1 oz simple syrup
¼ oz rosewater, or orange blossom water
2 large egg whites
ice, for shaking
2 oz LaCroix, hibiscus-flavored sparkling water
grenadine, for drizzling
dried flower, such as rose petals or hibiscus, for garnish

Instructions

Add the gin, lemon juice, simple syrup, rosewater, and egg whites to a cocktail shaker and shake vigorously for 30 seconds, until the ingredients are well incorporated. Fill the shaker with ice and shake for another 30 seconds, until the cocktail is very cold.
Strain the cocktail evenly between 2 martini or coupe glasses. Top with the hibiscus-flavored sparkling water and a drizzle of grenadine. Garnish with dried flowers.
Enjoy!

Blossom-Inspired Drink Recipe by Tasty

Ingredients

3 oz gin
1 lemon, juiced
1 oz simple syrup
¼ oz rosewater, or orange blossom water
2 large egg whites
ice, for shaking
2 oz LaCroix, hibiscus-flavored sparkling water
grenadine, for drizzling
dried flower, such as rose petals or hibiscus, for garnish

Instructions

Add the gin, lemon juice, simple syrup, rosewater, and egg whites to a cocktail shaker and shake vigorously for 30 seconds, until the ingredients are well incorporated. Fill the shaker with ice and shake for another 30 seconds, until the cocktail is very cold.
Strain the cocktail evenly between 2 martini or coupe glasses. Top with the hibiscus-flavored sparkling water and a drizzle of grenadine. Garnish with dried flowers.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-48/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-48/#img-0

Vegan (Strict Vegetarian) Nut Roast a la Peta

Ingredients

2 lg Onions chopped fine
1 1/2 c Bread
3 c Raw cashews
Salt and pepper
1/2 ts Nutmeg
3 tb Parsley chopped
1 c Margarine
1/2 c Margarine
1/2 ts Thyme
2 tb Lemon juice
2 sm Onions chopped fine
1 c Vegetable stock (or water)
1/2 ts Marjoram
1 c Celery chopped
5 Cloves (or an entire bulb)
3 c Bread crumbs

Instructions

Credit for this recipe must go to PETA (People for the Ethical Treatment of Animals), who published something very similar for Thanksgiving, 1994. There are many variations in many vegetarian cookbooks, and this version uses ideas from many recipes. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once its done, and the result is heavenly. Method: (From the first list:) Melt the margarine list in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or a greased loaf pan if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really cant find it, use water, or even chicken stock if you dont usually eat a vegetarian diet. M. L. Grant. All material on this page is Copyright 1995 by M. L. Grant. Free redistribution and use permitted with this copyright notice and a reference to People for the Ethical Treatment of Animals (PETA) intact! Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 12:50:38 -0800 From: Pamela Ramsey

Vegan (Strict Vegetarian) Nut Roast a la Peta

Ingredients

2 lg Onions chopped fine
1 1/2 c Bread
3 c Raw cashews
Salt and pepper
1/2 ts Nutmeg
3 tb Parsley chopped
1 c Margarine
1/2 c Margarine
1/2 ts Thyme
2 tb Lemon juice
2 sm Onions chopped fine
1 c Vegetable stock (or water)
1/2 ts Marjoram
1 c Celery chopped
5 Cloves (or an entire bulb)
3 c Bread crumbs

Instructions

Credit for this recipe must go to PETA (People for the Ethical Treatment of Animals), who published something very similar for Thanksgiving, 1994. There are many variations in many vegetarian cookbooks, and this version uses ideas from many recipes. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once its done, and the result is heavenly. Method: (From the first list:) Melt the margarine list in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or a greased loaf pan if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really cant find it, use water, or even chicken stock if you dont usually eat a vegetarian diet. M. L. Grant. All material on this page is Copyright 1995 by M. L. Grant. Free redistribution and use permitted with this copyright notice and a reference to People for the Ethical Treatment of Animals (PETA) intact! Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 12:50:38 -0800 From: Pamela Ramsey

Vegan (Strict Vegetarian) Nut Roast a la Peta

Ingredients

2 lg Onions chopped fine
1 1/2 c Bread
3 c Raw cashews
Salt and pepper
1/2 ts Nutmeg
3 tb Parsley chopped
1 c Margarine
1/2 c Margarine
1/2 ts Thyme
2 tb Lemon juice
2 sm Onions chopped fine
1 c Vegetable stock (or water)
1/2 ts Marjoram
1 c Celery chopped
5 Cloves (or an entire bulb)
3 c Bread crumbs

Instructions

Credit for this recipe must go to PETA (People for the Ethical Treatment of Animals), who published something very similar for Thanksgiving, 1994. There are many variations in many vegetarian cookbooks, and this version uses ideas from many recipes. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once its done, and the result is heavenly. Method: (From the first list:) Melt the margarine list in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or a greased loaf pan if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really cant find it, use water, or even chicken stock if you dont usually eat a vegetarian diet. M. L. Grant. All material on this page is Copyright 1995 by M. L. Grant. Free redistribution and use permitted with this copyright notice and a reference to People for the Ethical Treatment of Animals (PETA) intact! Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 12:50:38 -0800 From: Pamela Ramsey

Vegan (Strict Vegetarian) Nut Roast a la Peta

Ingredients

2 lg Onions chopped fine
1 1/2 c Bread
3 c Raw cashews
Salt and pepper
1/2 ts Nutmeg
3 tb Parsley chopped
1 c Margarine
1/2 c Margarine
1/2 ts Thyme
2 tb Lemon juice
2 sm Onions chopped fine
1 c Vegetable stock (or water)
1/2 ts Marjoram
1 c Celery chopped
5 Cloves (or an entire bulb)
3 c Bread crumbs

Instructions

Credit for this recipe must go to PETA (People for the Ethical Treatment of Animals), who published something very similar for Thanksgiving, 1994. There are many variations in many vegetarian cookbooks, and this version uses ideas from many recipes. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once its done, and the result is heavenly. Method: (From the first list:) Melt the margarine list in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat. Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or a greased loaf pan if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really cant find it, use water, or even chicken stock if you dont usually eat a vegetarian diet. M. L. Grant. All material on this page is Copyright 1995 by M. L. Grant. Free redistribution and use permitted with this copyright notice and a reference to People for the Ethical Treatment of Animals (PETA) intact! Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 12:50:38 -0800 From: Pamela Ramsey

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-49/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-49/#img-0

Taco Dip Aka 7 Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
8 ounces sour cream
8 ounces cream cheese, softened
1 (4 1/2 ounce) can chopped green chilies (in the mexian food isle with refried beans)
1 green pepper, chopped
1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
1 (8 ounce) can black olives, sliced (to taste)
1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)

Instructions

Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
Sprinkle chopped green peppers, scallions & black olives as your next layer.
Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
Sprinkle with shredded cheese & refrigerate until ready to serve.
Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.

Taco Dip Aka 7 Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
8 ounces sour cream
8 ounces cream cheese, softened
1 (4 1/2 ounce) can chopped green chilies (in the mexian food isle with refried beans)
1 green pepper, chopped
1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
1 (8 ounce) can black olives, sliced (to taste)
1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)

Instructions

Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
Sprinkle chopped green peppers, scallions & black olives as your next layer.
Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
Sprinkle with shredded cheese & refrigerate until ready to serve.
Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.

Taco Dip Aka 7 Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
8 ounces sour cream
8 ounces cream cheese, softened
1 (4 1/2 ounce) can chopped green chilies (in the mexian food isle with refried beans)
1 green pepper, chopped
1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
1 (8 ounce) can black olives, sliced (to taste)
1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)

Instructions

Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
Sprinkle chopped green peppers, scallions & black olives as your next layer.
Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
Sprinkle with shredded cheese & refrigerate until ready to serve.
Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.

Taco Dip Aka 7 Layer Dip

Ingredients

1 (16 ounce) can refried beans
1 (1 1/4 ounce) packet taco seasoning
8 ounces sour cream
8 ounces cream cheese, softened
1 (4 1/2 ounce) can chopped green chilies (in the mexian food isle with refried beans)
1 green pepper, chopped
1 bunch scallion, chopped (to taste -I LOVE scallions so I use entire amount, but if you prefer less -only chop what you need)
1 (8 ounce) can black olives, sliced (to taste)
1 (12 ounce) jar chunky salsa, drain most of liquid (your favorite brand-any kind will do)
16 ounces cheddar cheese, shredded (or mexican blend shredded cheese)
1 (9 ounce) bag tortilla chips (I prefer Tostitos Gold)

Instructions

Mix refried beans & taco seasoning with an electric mixer and spread into the bottom of a 9x12 inch pan.
Mix sour cream & softened cream cheese with an electric mixer and spread over bean layer.
Spoon chopped chilies, distributing evenly over the cream cheese/sour cream layer.
Sprinkle chopped green peppers, scallions & black olives as your next layer.
Next we add the salsa, but I usually drain it a bit in a colander because too much liquid will cause the dip to be soggy. Distribute evenly across the pan.
Sprinkle with shredded cheese & refrigerate until ready to serve.
Serve with tortilla chips. The dip is rather heavy so stronger chips are best. Tostitos Gold or scoops work best.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-5/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-5/#img-0

Lemon Poppy Seed High Fiber Bars

Ingredients

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Instructions

Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
Mix together milk with lemon juice, set aside for 5 minutes.
Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Lemon Poppy Seed High Fiber Bars

Ingredients

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Instructions

Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
Mix together milk with lemon juice, set aside for 5 minutes.
Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Lemon Poppy Seed High Fiber Bars

Ingredients

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Instructions

Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
Mix together milk with lemon juice, set aside for 5 minutes.
Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

Lemon Poppy Seed High Fiber Bars

Ingredients

2 egg whites
1/2 cup brown sugar, tightly packed
1/2 cup sugar
2 tablespoons canola oil
1 tablespoon vanilla
1 1/2 tablespoons lemon extract
1 tablespoon lemon juice (to mix with milk)
1 cup fat-free evaporated milk
2 cups zucchini, grated
2 cups carrots, grated
1 1/2 cups whole wheat flour
1 cup flax seed meal
1/3 cup soy protein
2 tablespoons poppy seeds
1 1/2 teaspoons baking soda
1/8 teaspoon salt
2 ounces sliced almonds

Instructions

Prepheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
Mix together milk with lemon juice, set aside for 5 minutes.
Beat together egg whites, brown sugar, and oil. Then add vanilla, Lemon extract, zucchini, carrots and the milk and lemon juice mixture. Mix together well.
In a separate bowl, combine flour, flaxmeal, soy protein, poppy seeds, baking soda, salt, almonds.
Add dry mixture to the wet mixture until just blended. Spoon mixture into prepared pan.
Bake for 35 minutes or until wooden stick inserted into the middle comes out clean.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-50/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-50/#img-0

Chocoholics Deeply Delicious Dark Chocolate Raisin Loaf (Abm)

Ingredients

243 ml water (room temperature)
350 g white bread flour
1/4 teaspoon vitamin C powder (optional)
13 g dried non-fat powdered milk
3 g wheat bran (1 1/2 tsp, heaped)
32 g nutella (I use a generic 'Chocolate Spread')
20 g sugar
5 g salt (I use 'Lo-Salt', 1 Tsp)
2 -3 drops vanilla flavoring, to taste
8 g unsweetened cocoa powder (2 1/2 Tsp, approx)
15 g steel cut oats
4 g bread machine yeast (1 Tsp slightly heaped)
85 g seedless raisins
22 g bitter chocolate chips (or more to taste)
9 g unsweetened cocoa powder (3 Tsp, approx)
4 1/3 g oat bran (1 Tsp Heaped)

Instructions

Remove pan from bread machine and place on electronic scales and zero them.
Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
You may need to add a teaspoon-ish of water if the raisins are very dried.
Bakes approx 1 1/2lb Loaf.
(Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

Chocoholics Deeply Delicious Dark Chocolate Raisin Loaf (Abm)

Ingredients

243 ml water (room temperature)
350 g white bread flour
1/4 teaspoon vitamin C powder (optional)
13 g dried non-fat powdered milk
3 g wheat bran (1 1/2 tsp, heaped)
32 g nutella (I use a generic 'Chocolate Spread')
20 g sugar
5 g salt (I use 'Lo-Salt', 1 Tsp)
2 -3 drops vanilla flavoring, to taste
8 g unsweetened cocoa powder (2 1/2 Tsp, approx)
15 g steel cut oats
4 g bread machine yeast (1 Tsp slightly heaped)
85 g seedless raisins
22 g bitter chocolate chips (or more to taste)
9 g unsweetened cocoa powder (3 Tsp, approx)
4 1/3 g oat bran (1 Tsp Heaped)

Instructions

Remove pan from bread machine and place on electronic scales and zero them.
Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
You may need to add a teaspoon-ish of water if the raisins are very dried.
Bakes approx 1 1/2lb Loaf.
(Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

Chocoholics Deeply Delicious Dark Chocolate Raisin Loaf (Abm)

Ingredients

243 ml water (room temperature)
350 g white bread flour
1/4 teaspoon vitamin C powder (optional)
13 g dried non-fat powdered milk
3 g wheat bran (1 1/2 tsp, heaped)
32 g nutella (I use a generic 'Chocolate Spread')
20 g sugar
5 g salt (I use 'Lo-Salt', 1 Tsp)
2 -3 drops vanilla flavoring, to taste
8 g unsweetened cocoa powder (2 1/2 Tsp, approx)
15 g steel cut oats
4 g bread machine yeast (1 Tsp slightly heaped)
85 g seedless raisins
22 g bitter chocolate chips (or more to taste)
9 g unsweetened cocoa powder (3 Tsp, approx)
4 1/3 g oat bran (1 Tsp Heaped)

Instructions

Remove pan from bread machine and place on electronic scales and zero them.
Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
You may need to add a teaspoon-ish of water if the raisins are very dried.
Bakes approx 1 1/2lb Loaf.
(Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

Chocoholics Deeply Delicious Dark Chocolate Raisin Loaf (Abm)

Ingredients

243 ml water (room temperature)
350 g white bread flour
1/4 teaspoon vitamin C powder (optional)
13 g dried non-fat powdered milk
3 g wheat bran (1 1/2 tsp, heaped)
32 g nutella (I use a generic 'Chocolate Spread')
20 g sugar
5 g salt (I use 'Lo-Salt', 1 Tsp)
2 -3 drops vanilla flavoring, to taste
8 g unsweetened cocoa powder (2 1/2 Tsp, approx)
15 g steel cut oats
4 g bread machine yeast (1 Tsp slightly heaped)
85 g seedless raisins
22 g bitter chocolate chips (or more to taste)
9 g unsweetened cocoa powder (3 Tsp, approx)
4 1/3 g oat bran (1 Tsp Heaped)

Instructions

Remove pan from bread machine and place on electronic scales and zero them.
Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine.
Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine.
Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon.
I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them.
Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty.
I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way.
You may need to add a teaspoon-ish of water if the raisins are very dried.
Bakes approx 1 1/2lb Loaf.
(Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!).
This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-51/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-51/#img-0

Plum Pudding

Ingredients

2 c White raisins
2 c All purpose flour
3/4 c Chopped candied cherries
1 ts Salt
1/3 c Fresh orange juice
1 c Dark brown sugar
1 1/2 c Dried currants
1/4 c Fresh Lemon Juice
2 c Seedless raisins
1 md Sized tart cook apple;
2 tb Finely grated orange peel
4 c Fresh soft crumbs; made from
1 ts Ground allspice
1 c Blanched slivered almonds
1/2 lb Finely chopped beef suet
6 Eggs
1/2 c Brandy; for flaming
3/4 c Finely chopped candied mixed
2 ts Finely grated lemon peel
1 sm Carrot scraped and
1 c Brandy

Instructions

This makes 4 - you can easily half the recipe. In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frother. Stir int he cup of brandy, the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampended kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon the mixture into four 1-quart English pudding basins or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered foil, turning the edges down and pressing the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corners of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly. Place the molds in a large pot and pour in enough boiling water to come about three fourths of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, redice the heat to its lowest point and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additonal boiling water. When the puddings are done, remove them from the water and let them cool to room temperature. Then remove the towels and foil and recover the molds tightly with fresh foil. Refrigerate the puddings for at least 3 weeks before serving. Plum puddings may be kept up to a year in the refrigerator or other cool place; traditionally they were often made a year in advance. To serve, place the mold in a pot and pour in enough boiling water to come about three fourths of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, reduce the heat to low and steam for 2 hours. Run a knife around the inside edges of the mold and place firmly together, turn them over. The pudding should slide out easily. Christmas pudding is traditionally accompanied by a hard sauce. Small paper-wrapped coins (such as sixpenses and threepenny bits) are sometimes pressed into the pudding as good luck pieces just before it is served. If you would like to set the pudding aflame before you serve it, warm the 1/2 cup brandy in a small saucepan over low heat, ignit it with a match and pour it flaming over the pudding. REC.FOOD.RECIPES ARCHIVES /DESSERTS CHILL 3 WEEKS!!! From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Plum Pudding

Ingredients

2 c White raisins
2 c All purpose flour
3/4 c Chopped candied cherries
1 ts Salt
1/3 c Fresh orange juice
1 c Dark brown sugar
1 1/2 c Dried currants
1/4 c Fresh Lemon Juice
2 c Seedless raisins
1 md Sized tart cook apple;
2 tb Finely grated orange peel
4 c Fresh soft crumbs; made from
1 ts Ground allspice
1 c Blanched slivered almonds
1/2 lb Finely chopped beef suet
6 Eggs
1/2 c Brandy; for flaming
3/4 c Finely chopped candied mixed
2 ts Finely grated lemon peel
1 sm Carrot scraped and
1 c Brandy

Instructions

This makes 4 - you can easily half the recipe. In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frother. Stir int he cup of brandy, the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampended kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon the mixture into four 1-quart English pudding basins or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered foil, turning the edges down and pressing the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corners of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly. Place the molds in a large pot and pour in enough boiling water to come about three fourths of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, redice the heat to its lowest point and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additonal boiling water. When the puddings are done, remove them from the water and let them cool to room temperature. Then remove the towels and foil and recover the molds tightly with fresh foil. Refrigerate the puddings for at least 3 weeks before serving. Plum puddings may be kept up to a year in the refrigerator or other cool place; traditionally they were often made a year in advance. To serve, place the mold in a pot and pour in enough boiling water to come about three fourths of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, reduce the heat to low and steam for 2 hours. Run a knife around the inside edges of the mold and place firmly together, turn them over. The pudding should slide out easily. Christmas pudding is traditionally accompanied by a hard sauce. Small paper-wrapped coins (such as sixpenses and threepenny bits) are sometimes pressed into the pudding as good luck pieces just before it is served. If you would like to set the pudding aflame before you serve it, warm the 1/2 cup brandy in a small saucepan over low heat, ignit it with a match and pour it flaming over the pudding. REC.FOOD.RECIPES ARCHIVES /DESSERTS CHILL 3 WEEKS!!! From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Plum Pudding

Ingredients

2 c White raisins
2 c All purpose flour
3/4 c Chopped candied cherries
1 ts Salt
1/3 c Fresh orange juice
1 c Dark brown sugar
1 1/2 c Dried currants
1/4 c Fresh Lemon Juice
2 c Seedless raisins
1 md Sized tart cook apple;
2 tb Finely grated orange peel
4 c Fresh soft crumbs; made from
1 ts Ground allspice
1 c Blanched slivered almonds
1/2 lb Finely chopped beef suet
6 Eggs
1/2 c Brandy; for flaming
3/4 c Finely chopped candied mixed
2 ts Finely grated lemon peel
1 sm Carrot scraped and
1 c Brandy

Instructions

This makes 4 - you can easily half the recipe. In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frother. Stir int he cup of brandy, the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampended kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon the mixture into four 1-quart English pudding basins or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered foil, turning the edges down and pressing the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corners of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly. Place the molds in a large pot and pour in enough boiling water to come about three fourths of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, redice the heat to its lowest point and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additonal boiling water. When the puddings are done, remove them from the water and let them cool to room temperature. Then remove the towels and foil and recover the molds tightly with fresh foil. Refrigerate the puddings for at least 3 weeks before serving. Plum puddings may be kept up to a year in the refrigerator or other cool place; traditionally they were often made a year in advance. To serve, place the mold in a pot and pour in enough boiling water to come about three fourths of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, reduce the heat to low and steam for 2 hours. Run a knife around the inside edges of the mold and place firmly together, turn them over. The pudding should slide out easily. Christmas pudding is traditionally accompanied by a hard sauce. Small paper-wrapped coins (such as sixpenses and threepenny bits) are sometimes pressed into the pudding as good luck pieces just before it is served. If you would like to set the pudding aflame before you serve it, warm the 1/2 cup brandy in a small saucepan over low heat, ignit it with a match and pour it flaming over the pudding. REC.FOOD.RECIPES ARCHIVES /DESSERTS CHILL 3 WEEKS!!! From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Plum Pudding

Ingredients

2 c White raisins
2 c All purpose flour
3/4 c Chopped candied cherries
1 ts Salt
1/3 c Fresh orange juice
1 c Dark brown sugar
1 1/2 c Dried currants
1/4 c Fresh Lemon Juice
2 c Seedless raisins
1 md Sized tart cook apple;
2 tb Finely grated orange peel
4 c Fresh soft crumbs; made from
1 ts Ground allspice
1 c Blanched slivered almonds
1/2 lb Finely chopped beef suet
6 Eggs
1/2 c Brandy; for flaming
3/4 c Finely chopped candied mixed
2 ts Finely grated lemon peel
1 sm Carrot scraped and
1 c Brandy

Instructions

This makes 4 - you can easily half the recipe. In a large, deep bowl, combine the currants, seedless raisins, white raisins, candied fruit peel, cherries, almonds, apple, carrot, orange and lemon peel, and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in the flour, bread crumbs, brown sugar, allspice and salt. In a separate bowl, beat the eggs until frother. Stir int he cup of brandy, the orange and lemon juice, and pour this mixture over the fruit mixture. Knead vigorously with both hands, then beat with a wooden spoon until all the ingredients are blended. Drape a dampended kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon the mixture into four 1-quart English pudding basins or plain molds, filling them to within 2 inches of their tops. Cover each mold with a strip of buttered foil, turning the edges down and pressing the foil tightly around the sides to secure it. Drape a dampened kitchen towel over each mold and tie it in place around the sides with a long piece of kitchen cord. Bring two opposite corners of the towel up to the top and knot them in the center of the mold; then bring up the remaining two corners and knot them similarly. Place the molds in a large pot and pour in enough boiling water to come about three fourths of the way up their sides. Bring the water to a boil over high heat, cover the pot tightly, redice the heat to its lowest point and steam the puddings for 8 hours. As the water in the steamer boils away, replenish it with additonal boiling water. When the puddings are done, remove them from the water and let them cool to room temperature. Then remove the towels and foil and recover the molds tightly with fresh foil. Refrigerate the puddings for at least 3 weeks before serving. Plum puddings may be kept up to a year in the refrigerator or other cool place; traditionally they were often made a year in advance. To serve, place the mold in a pot and pour in enough boiling water to come about three fourths of the way up the sides of the mold. Bring to a boil over high heat, cover the pot, reduce the heat to low and steam for 2 hours. Run a knife around the inside edges of the mold and place firmly together, turn them over. The pudding should slide out easily. Christmas pudding is traditionally accompanied by a hard sauce. Small paper-wrapped coins (such as sixpenses and threepenny bits) are sometimes pressed into the pudding as good luck pieces just before it is served. If you would like to set the pudding aflame before you serve it, warm the 1/2 cup brandy in a small saucepan over low heat, ignit it with a match and pour it flaming over the pudding. REC.FOOD.RECIPES ARCHIVES /DESSERTS CHILL 3 WEEKS!!! From rec.food.cooking archives. Downloaded from G Internet, G Internet.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-52/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-52/#img-0

Harley Pasternak Breakfast Smoothie

Ingredients

1 each Apple
5 each Raw almonds
1 each Banana
3/4 cup Non-fat greek yogurt
1/2 cup Non-fat milk
1/4 tsp. Cinnamon

Instructions

Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.)
Blend on medium-high for 30 seconds (or until desired consistency).
Makes one 16-ounce serving for a total of 382 calories.

Harley Pasternak Breakfast Smoothie

Ingredients

1 each Apple
5 each Raw almonds
1 each Banana
3/4 cup Non-fat greek yogurt
1/2 cup Non-fat milk
1/4 tsp. Cinnamon

Instructions

Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.)
Blend on medium-high for 30 seconds (or until desired consistency).
Makes one 16-ounce serving for a total of 382 calories.

Harley Pasternak Breakfast Smoothie

Ingredients

1 each Apple
5 each Raw almonds
1 each Banana
3/4 cup Non-fat greek yogurt
1/2 cup Non-fat milk
1/4 tsp. Cinnamon

Instructions

Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.)
Blend on medium-high for 30 seconds (or until desired consistency).
Makes one 16-ounce serving for a total of 382 calories.

Harley Pasternak Breakfast Smoothie

Ingredients

1 each Apple
5 each Raw almonds
1 each Banana
3/4 cup Non-fat greek yogurt
1/2 cup Non-fat milk
1/4 tsp. Cinnamon

Instructions

Place all ingredients in a blender. (Depending on how powerful your blender is, you may need to chop the apple and almonds into small pieces before blending.)
Blend on medium-high for 30 seconds (or until desired consistency).
Makes one 16-ounce serving for a total of 382 calories.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-53/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-53/#img-0

Spicy Date And Almond Fruit Cake

Ingredients

Sift together - 12oz; (350g)
Ground Nutmeg; Cinnamon and
3 tb Dark rum
3 tb Black treacle
6 oz Dark brown sugar; (175g)
4 Eggs - size 3 - beaten
; flour, 2 tsp each
12 oz Sultanas; (350g)
8 oz Pitted dates - roughly
8 oz Margarine or butter -
; Schwartz
2 oz Blanched almonds - finely

Instructions

Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm) square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one. Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly. Cook for approximately 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container.

Spicy Date And Almond Fruit Cake

Ingredients

Sift together - 12oz; (350g)
Ground Nutmeg; Cinnamon and
3 tb Dark rum
3 tb Black treacle
6 oz Dark brown sugar; (175g)
4 Eggs - size 3 - beaten
; flour, 2 tsp each
12 oz Sultanas; (350g)
8 oz Pitted dates - roughly
8 oz Margarine or butter -
; Schwartz
2 oz Blanched almonds - finely

Instructions

Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm) square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one. Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly. Cook for approximately 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container.

Spicy Date And Almond Fruit Cake

Ingredients

Sift together - 12oz; (350g)
Ground Nutmeg; Cinnamon and
3 tb Dark rum
3 tb Black treacle
6 oz Dark brown sugar; (175g)
4 Eggs - size 3 - beaten
; flour, 2 tsp each
12 oz Sultanas; (350g)
8 oz Pitted dates - roughly
8 oz Margarine or butter -
; Schwartz
2 oz Blanched almonds - finely

Instructions

Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm) square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one. Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly. Cook for approximately 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container.

Spicy Date And Almond Fruit Cake

Ingredients

Sift together - 12oz; (350g)
Ground Nutmeg; Cinnamon and
3 tb Dark rum
3 tb Black treacle
6 oz Dark brown sugar; (175g)
4 Eggs - size 3 - beaten
; flour, 2 tsp each
12 oz Sultanas; (350g)
8 oz Pitted dates - roughly
8 oz Margarine or butter -
; Schwartz
2 oz Blanched almonds - finely

Instructions

Preheat oven to 300F, 150C, Gas Mark 2. Grease and line an 8 inch (200mm) square cake tin with a double layer of greaseproof paper. Cream the butter and sugar together. Stir in the treacle. Beat in the eggs one at a time, adding a spoonful of the flour and spice mixture with each one. Mix in the remaining flour mixture followed by the almonds, dates, sultanas and rum. Spoon into the cake tin and hollow out the centre of the mixture slightly. Cook for approximately 2 hours or until the cake is risen and firm to touch. The cake may be stored for up to 2 weeks in an airtight container.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-54/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-54/#img-0

Coffee Feather Cake

Ingredients

2.25 cups cake flour (not self-rising)
1.5 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
0.75 cup strongly brewed coffee, room temperature
0.5 cup safflower oil
6 large eggs, separated, room temperature
1 tablespoon pure vanilla extract
1 cup mascarpone
Pinch of kosher salt
0.5 cup heavy cream
0.25 cup confectioners' sugar
1 ounce dark chocolate, chopped (¼ cup)
1 ounce milk chocolate, chopped (¼ cup)
2 ounces white chocolate, chopped (½ cup)
0.5 cup granulated sugar
Pinch of kosher salt
1.5 cups heavy cream
0.25 cup strongly brewed coffee, plus more to taste, room temperature

Instructions

Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.

Coffee Feather Cake

Ingredients

2.25 cups cake flour (not self-rising)
1.5 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
0.75 cup strongly brewed coffee, room temperature
0.5 cup safflower oil
6 large eggs, separated, room temperature
1 tablespoon pure vanilla extract
1 cup mascarpone
Pinch of kosher salt
0.5 cup heavy cream
0.25 cup confectioners' sugar
1 ounce dark chocolate, chopped (¼ cup)
1 ounce milk chocolate, chopped (¼ cup)
2 ounces white chocolate, chopped (½ cup)
0.5 cup granulated sugar
Pinch of kosher salt
1.5 cups heavy cream
0.25 cup strongly brewed coffee, plus more to taste, room temperature

Instructions

Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.

Coffee Feather Cake

Ingredients

2.25 cups cake flour (not self-rising)
1.5 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
0.75 cup strongly brewed coffee, room temperature
0.5 cup safflower oil
6 large eggs, separated, room temperature
1 tablespoon pure vanilla extract
1 cup mascarpone
Pinch of kosher salt
0.5 cup heavy cream
0.25 cup confectioners' sugar
1 ounce dark chocolate, chopped (¼ cup)
1 ounce milk chocolate, chopped (¼ cup)
2 ounces white chocolate, chopped (½ cup)
0.5 cup granulated sugar
Pinch of kosher salt
1.5 cups heavy cream
0.25 cup strongly brewed coffee, plus more to taste, room temperature

Instructions

Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.

Coffee Feather Cake

Ingredients

2.25 cups cake flour (not self-rising)
1.5 cups granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
0.75 cup strongly brewed coffee, room temperature
0.5 cup safflower oil
6 large eggs, separated, room temperature
1 tablespoon pure vanilla extract
1 cup mascarpone
Pinch of kosher salt
0.5 cup heavy cream
0.25 cup confectioners' sugar
1 ounce dark chocolate, chopped (¼ cup)
1 ounce milk chocolate, chopped (¼ cup)
2 ounces white chocolate, chopped (½ cup)
0.5 cup granulated sugar
Pinch of kosher salt
1.5 cups heavy cream
0.25 cup strongly brewed coffee, plus more to taste, room temperature

Instructions

Cake: Preheat oven to 325°F. In a large bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add coffee, oil, egg yolks, and vanilla; whisk until smooth. Beat egg whites on medium speed until frothy, about 2 minutes. Increase speed to medium-high and gradually add remaining 3/4 cup granulated sugar; beat until stiff, glossy peaks form, about 5 minutes. Gently fold one-third of whites into batter, then fold in remaining whites.
Divide batter evenly among three ungreased 8-inch round pans, smoothing tops with an offset spatula. Bake until lightly golden and tops spring back when gently pressed, 25 to 30 minutes. Transfer pans to wire racks; let cool 15 minutes. Run a small offset spatula around edges and turn out cakes, upside-down, onto racks; let cool completely. With a serrated knife, split each cake in half horizontally (making 6 layers).
Filling: Beat mascarpone with salt on low speed until combined. With mixer running, slowly add cream. Increase speed to medium; gradually add confectioners' sugar and beat to medium peaks. Refrigerate, covered, until ready to use.
Feathers: Melt each chocolate in a separate heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Mix a little melted milk chocolate into half of melted white chocolate to create a fourth color.
Working in batches, spoon half-dollar-size pools of melted chocolate onto baking sheets lined with nonstick baking mats or parchment. (If chocolate hardens as you're working, reheat over simmering water.) Using pastry brushes and short, quick strokes, brush melted chocolate into feather shapes. Refrigerate until set, at least 30 minutes.
Coffee whipped cream: Beat granulated sugar, salt, cream, and coffee on medium-low speed until sugar has dissolved, about 1 minute. Increase speed to medium-high and beat to stiff peaks, about 3 minutes. (For a stronger coffee flavor, whisk in another 1 to 2 tablespoons coffee.)
Anchor one cake layer, bottom-side down, on an 8-inch board with a dab of whipped cream. Spread 3/4 cup mascarpone filling evenly over layer, then top with a second cake layer. Spread evenly with 3/4 cup whipped cream, then repeat process, alternating filling and whipped cream between layers, and ending with sixth and final cake layer, bottom-side up.
Spread a thin layer of whipped cream over cake to form a crumb coat; refrigerate until firm, about 15 minutes. Spread all but 1/4 cup of remaining whipped cream over top and sides of cake. Create a layering effect with chocolate feathers by attaching them, at a slight angle, to side of cake with dabs of remaining whipped cream to anchor.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-55/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-55/#img-0

Brazil Nut and Cocoa Parfait Pt 1

Ingredients

1 ts Vanilla extract
1/3 c Granulated sugar
1 c Brazil Nuts; (about 5 oz.)
2 tb Dark Rum
1 1/2 c Heavy cream
1 1/2 ts Unflavored Powdered Gelatin
1/4 c All-purpose flour
1 tb Dark Rum; (optional)
2 tb Unsalted butter
2 c Half and half
2 tb Unsweetened Cocoa Powder;
1/2 ts Baking Powder
1/4 c Unsalted Butter; melted
1 tb Espresso Beans; coarsely
1/2 c Granulated Sugar; divided
1/2 ts Vanilla extract
1 pn Salt
8 oz Bittersweet Chocolate
3 lg Eggs separated
3 lg Egg yolks
3/4 c Granulated Sugar; divided
1/2 c Hot Brewed Espresso
1/4 c Granulated sugar
3 tb Water; divided
2 lg Eggs
Cocoa Powder

Instructions

Make the Brazil nut cocoa biscuit: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool. Select 8 of the most attractive nuts to reserve for garnish. 2. Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess. 3. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds, until finely ground. Add the flour, cocoa, and baking powder, and process 20 seconds until well blended. 4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high speed for about 5 minutes until it is pale yellow in color and forms a ribbon when the whip is lifted. 5. In another 4/-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny. 6. Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula. Add one-third of the whites and gently fold in. Repeat until all the nut mixture and whites are incorporated. Gently fold in the melted butter. 7. Scrape the batter into the prepared pan and spread evenly with a spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean. Cool the cake in the pan on a rack for 20 minutes. Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cool the cake completely on a wire rack. Make the coffee sauce: 1. In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat. Remove from the heat and let steep 5 minutes. 2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this mixture to the saucepan. 3. Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not boil. It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds. continued in part 2

Brazil Nut and Cocoa Parfait Pt 1

Ingredients

1 ts Vanilla extract
1/3 c Granulated sugar
1 c Brazil Nuts; (about 5 oz.)
2 tb Dark Rum
1 1/2 c Heavy cream
1 1/2 ts Unflavored Powdered Gelatin
1/4 c All-purpose flour
1 tb Dark Rum; (optional)
2 tb Unsalted butter
2 c Half and half
2 tb Unsweetened Cocoa Powder;
1/2 ts Baking Powder
1/4 c Unsalted Butter; melted
1 tb Espresso Beans; coarsely
1/2 c Granulated Sugar; divided
1/2 ts Vanilla extract
1 pn Salt
8 oz Bittersweet Chocolate
3 lg Eggs separated
3 lg Egg yolks
3/4 c Granulated Sugar; divided
1/2 c Hot Brewed Espresso
1/4 c Granulated sugar
3 tb Water; divided
2 lg Eggs
Cocoa Powder

Instructions

Make the Brazil nut cocoa biscuit: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool. Select 8 of the most attractive nuts to reserve for garnish. 2. Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess. 3. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds, until finely ground. Add the flour, cocoa, and baking powder, and process 20 seconds until well blended. 4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high speed for about 5 minutes until it is pale yellow in color and forms a ribbon when the whip is lifted. 5. In another 4/-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny. 6. Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula. Add one-third of the whites and gently fold in. Repeat until all the nut mixture and whites are incorporated. Gently fold in the melted butter. 7. Scrape the batter into the prepared pan and spread evenly with a spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean. Cool the cake in the pan on a rack for 20 minutes. Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cool the cake completely on a wire rack. Make the coffee sauce: 1. In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat. Remove from the heat and let steep 5 minutes. 2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this mixture to the saucepan. 3. Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not boil. It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds. continued in part 2

Brazil Nut and Cocoa Parfait Pt 1

Ingredients

1 ts Vanilla extract
1/3 c Granulated sugar
1 c Brazil Nuts; (about 5 oz.)
2 tb Dark Rum
1 1/2 c Heavy cream
1 1/2 ts Unflavored Powdered Gelatin
1/4 c All-purpose flour
1 tb Dark Rum; (optional)
2 tb Unsalted butter
2 c Half and half
2 tb Unsweetened Cocoa Powder;
1/2 ts Baking Powder
1/4 c Unsalted Butter; melted
1 tb Espresso Beans; coarsely
1/2 c Granulated Sugar; divided
1/2 ts Vanilla extract
1 pn Salt
8 oz Bittersweet Chocolate
3 lg Eggs separated
3 lg Egg yolks
3/4 c Granulated Sugar; divided
1/2 c Hot Brewed Espresso
1/4 c Granulated sugar
3 tb Water; divided
2 lg Eggs
Cocoa Powder

Instructions

Make the Brazil nut cocoa biscuit: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool. Select 8 of the most attractive nuts to reserve for garnish. 2. Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess. 3. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds, until finely ground. Add the flour, cocoa, and baking powder, and process 20 seconds until well blended. 4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high speed for about 5 minutes until it is pale yellow in color and forms a ribbon when the whip is lifted. 5. In another 4/-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny. 6. Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula. Add one-third of the whites and gently fold in. Repeat until all the nut mixture and whites are incorporated. Gently fold in the melted butter. 7. Scrape the batter into the prepared pan and spread evenly with a spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean. Cool the cake in the pan on a rack for 20 minutes. Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cool the cake completely on a wire rack. Make the coffee sauce: 1. In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat. Remove from the heat and let steep 5 minutes. 2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this mixture to the saucepan. 3. Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not boil. It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds. continued in part 2

Brazil Nut and Cocoa Parfait Pt 1

Ingredients

1 ts Vanilla extract
1/3 c Granulated sugar
1 c Brazil Nuts; (about 5 oz.)
2 tb Dark Rum
1 1/2 c Heavy cream
1 1/2 ts Unflavored Powdered Gelatin
1/4 c All-purpose flour
1 tb Dark Rum; (optional)
2 tb Unsalted butter
2 c Half and half
2 tb Unsweetened Cocoa Powder;
1/2 ts Baking Powder
1/4 c Unsalted Butter; melted
1 tb Espresso Beans; coarsely
1/2 c Granulated Sugar; divided
1/2 ts Vanilla extract
1 pn Salt
8 oz Bittersweet Chocolate
3 lg Eggs separated
3 lg Egg yolks
3/4 c Granulated Sugar; divided
1/2 c Hot Brewed Espresso
1/4 c Granulated sugar
3 tb Water; divided
2 lg Eggs
Cocoa Powder

Instructions

Make the Brazil nut cocoa biscuit: 1. Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 minutes. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cool. Select 8 of the most attractive nuts to reserve for garnish. 2. Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess. 3. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 cup of the sugar. Process for 30 to 45 seconds, until finely ground. Add the flour, cocoa, and baking powder, and process 20 seconds until well blended. 4. In the 4l/2-quart bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 cup of the sugar at medium-high speed for about 5 minutes until it is pale yellow in color and forms a ribbon when the whip is lifted. 5. In another 4/-quart bowl, using a clean wire whip attachment, whip the whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and whip until stiff and shiny. 6. Sprinkle one-third of the nut mixture over the yolk mixture and fold in gently using a rubber spatula. Add one-third of the whites and gently fold in. Repeat until all the nut mixture and whites are incorporated. Gently fold in the melted butter. 7. Scrape the batter into the prepared pan and spread evenly with a spatula. Bake for 33 to 38 minutes until a wooden toothpick inserted in the center of the biscuit comes out clean. Cool the cake in the pan on a rack for 20 minutes. Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cool the cake completely on a wire rack. Make the coffee sauce: 1. In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 cup of the sugar and bring to a gentle boil over medium heat. Remove from the heat and let steep 5 minutes. 2. In a medium bowl, whisk the yolks with the remaining 1/4 cup sugar until blended. Gradually whisk the hot half-and-half mixture into the yolk mixture. Return this mixture to the saucepan. 3. Continue cooking the mixture over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 minutes, or until the sauce has thickened slightly. Do not boil. It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds. continued in part 2

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-56/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-56/#img-0

Plum Chutney

Ingredients

1 (2-inch) piece fresh ginger, peeled
6 cardamom pods
1 cup dates, stoned and roughly chopped
3 pounds fresh plums, halved and stoned
2 red onions, finely chopped
2 cooking apples, peeled, cored, and roughly chopped
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 pod star anise

Instructions

Gather the ingredients.
Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
Roughly chop the dates .
Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn’t sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

Plum Chutney

Ingredients

1 (2-inch) piece fresh ginger, peeled
6 cardamom pods
1 cup dates, stoned and roughly chopped
3 pounds fresh plums, halved and stoned
2 red onions, finely chopped
2 cooking apples, peeled, cored, and roughly chopped
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 pod star anise

Instructions

Gather the ingredients.
Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
Roughly chop the dates .
Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn’t sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

Plum Chutney

Ingredients

1 (2-inch) piece fresh ginger, peeled
6 cardamom pods
1 cup dates, stoned and roughly chopped
3 pounds fresh plums, halved and stoned
2 red onions, finely chopped
2 cooking apples, peeled, cored, and roughly chopped
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 pod star anise

Instructions

Gather the ingredients.
Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
Roughly chop the dates .
Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn’t sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

Plum Chutney

Ingredients

1 (2-inch) piece fresh ginger, peeled
6 cardamom pods
1 cup dates, stoned and roughly chopped
3 pounds fresh plums, halved and stoned
2 red onions, finely chopped
2 cooking apples, peeled, cored, and roughly chopped
1/2 cup apple cider vinegar
2 cups dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 pod star anise

Instructions

Gather the ingredients.
Start by thinly slicing the peeled ginger, then cut again into thin matchsticks.
Place the cardamom pods into a pestle and lightly crack them and remove the seeds. Throw the shell away and crush the seeds.
Roughly chop the dates .
Place the ginger, crushed cardamom, and dates into a large, non-reactive saucepan.
Cut the plum halves into two and add to the pan with the onions, apples, vinegar, and sugar. Stir well.
Put the pan onto medium heat and stir until all the sugar dissolves. Add the cinnamon, ground ginger, and star anise. Stir again.
Let the chutney reach a gentle boil, then turn down the heat to low and continue to cook for 2 to 2 1/2 hours. During this time, keep an eye on the chutney, checking from time to time that it isn’t sticking to the bottom of the pan. You do not have to stand over the pan, but do not leave it for too long in between stirs.
The chutney is ready when it has thickened, turned a delicious glossy dark brown. Remove from the heat and let it stand for 15 minutes before potting into hot sterilized jars . The chutney should go through a water bath canning process, and will keep for up to a year in a cool place, and it does not need to be refrigerated until opened.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-57/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-57/#img-0

Spicy Candied Orange Slices Recipe by Tasty

Ingredients

4 cups water, divided
2 oranges
1 cup ice
2 cups granulated sugar
2 tablespoons sugar
1 tablespoon tajin seasoning

Instructions

In a medium pot, bring 2 cups of water to a boil over high heat.
Slice the oranges into ½-inch-thick rounds.
Add the orange slices to the boiling water and cook for 3 minutes.
Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
Coat the orange slices: On a small plate, combine the sugar and Tajín.
Dip the orange slices in the spicy sugar until coated on both sides.
Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
Enjoy!

Spicy Candied Orange Slices Recipe by Tasty

Ingredients

4 cups water, divided
2 oranges
1 cup ice
2 cups granulated sugar
2 tablespoons sugar
1 tablespoon tajin seasoning

Instructions

In a medium pot, bring 2 cups of water to a boil over high heat.
Slice the oranges into ½-inch-thick rounds.
Add the orange slices to the boiling water and cook for 3 minutes.
Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
Coat the orange slices: On a small plate, combine the sugar and Tajín.
Dip the orange slices in the spicy sugar until coated on both sides.
Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
Enjoy!

Spicy Candied Orange Slices Recipe by Tasty

Ingredients

4 cups water, divided
2 oranges
1 cup ice
2 cups granulated sugar
2 tablespoons sugar
1 tablespoon tajin seasoning

Instructions

In a medium pot, bring 2 cups of water to a boil over high heat.
Slice the oranges into ½-inch-thick rounds.
Add the orange slices to the boiling water and cook for 3 minutes.
Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
Coat the orange slices: On a small plate, combine the sugar and Tajín.
Dip the orange slices in the spicy sugar until coated on both sides.
Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
Enjoy!

Spicy Candied Orange Slices Recipe by Tasty

Ingredients

4 cups water, divided
2 oranges
1 cup ice
2 cups granulated sugar
2 tablespoons sugar
1 tablespoon tajin seasoning

Instructions

In a medium pot, bring 2 cups of water to a boil over high heat.
Slice the oranges into ½-inch-thick rounds.
Add the orange slices to the boiling water and cook for 3 minutes.
Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
Coat the orange slices: On a small plate, combine the sugar and Tajín.
Dip the orange slices in the spicy sugar until coated on both sides.
Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-58/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-58/#img-0

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

4 teaspoons canola oil, divided
⅓ cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
⅔ cup water
¼ teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
⅛ teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
½ cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
¾ cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

Instructions

Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

4 teaspoons canola oil, divided
⅓ cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
⅔ cup water
¼ teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
⅛ teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
½ cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
¾ cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

Instructions

Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

4 teaspoons canola oil, divided
⅓ cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
⅔ cup water
¼ teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
⅛ teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
½ cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
¾ cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

Instructions

Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

Vegetable and Rice Burritos with Quesadilla Cheese

Ingredients

4 teaspoons canola oil, divided
⅓ cup uncooked long-grain white rice
1 teaspoon chopped garlic, divided
⅔ cup water
¼ teaspoon salt, divided
1 tablespoon chopped jalapeño pepper
¼ cup reduced-fat sour cream
1 tablespoon chopped cilantro
1 teaspoon fresh lemon juice
⅛ teaspoon ground red pepper
1 cup chopped onion
1 cup sliced cremini mushrooms
½ cup fresh corn kernels
1 small zucchini, halved lengthwise and sliced (about 3/4 cup)
¾ cup halved grape tomatoes
4 (7- to 8-inch) whole-wheat tortillas
4 ounces quesadilla cheese, shredded (about 1 cup packed)
Cilantro leaves (optional)

Instructions

Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-59/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-59/#img-0

Three Grain Delight from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Vita Clay Chef Slow Cooker
1/2 cups Pearled Barley
1/2 cup Quinoa
1/2 cup Millet
1/2 ounce Fresh Ginger Grated Fine. Substitute Powdered about 1/2 teaspoons.
1/2 ounce Fresh Turmeric. Grated Fine.
1/4 teaspoon Ajwein
1/2 teaspoon Kolonji (Black Seed)
1 teaspoon Whole Cumin For the Above:
10 each Curry Leaves
1 teaspoon Salt
50 twists Black pepper Substitute: Ground
2 tablespoons Ghee or Oil
3 1/2 cups Water
2 to 3 teaspoons Golden Spice or GS+ Use Instead of other spices with salt & pepper.

Instructions

You can make this dish simpler by adding all the ingredients to a Vita Clay Chef or another rice cooker without sautéing them first.
If using a Vita Clay Chef, cook at "Brown Rice".
MORE COMPLEX
Put the grains and half the water in your pot.
Heat the oil or ghee on medium.
Add the ginger and turmeric and sauté for a minute or two. Careful not to burn.
Remove and let heat up a bit. Test a cumin seed. If it pops, the oil is hot enough.
Add the spices except the curry leaves. When the spices are browned a bit, add the curry leaves.
Add the rest of the water to the spice mixture and then into the pot.
Cook the grains.

Three Grain Delight from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Vita Clay Chef Slow Cooker
1/2 cups Pearled Barley
1/2 cup Quinoa
1/2 cup Millet
1/2 ounce Fresh Ginger Grated Fine. Substitute Powdered about 1/2 teaspoons.
1/2 ounce Fresh Turmeric. Grated Fine.
1/4 teaspoon Ajwein
1/2 teaspoon Kolonji (Black Seed)
1 teaspoon Whole Cumin For the Above:
10 each Curry Leaves
1 teaspoon Salt
50 twists Black pepper Substitute: Ground
2 tablespoons Ghee or Oil
3 1/2 cups Water
2 to 3 teaspoons Golden Spice or GS+ Use Instead of other spices with salt & pepper.

Instructions

You can make this dish simpler by adding all the ingredients to a Vita Clay Chef or another rice cooker without sautéing them first.
If using a Vita Clay Chef, cook at "Brown Rice".
MORE COMPLEX
Put the grains and half the water in your pot.
Heat the oil or ghee on medium.
Add the ginger and turmeric and sauté for a minute or two. Careful not to burn.
Remove and let heat up a bit. Test a cumin seed. If it pops, the oil is hot enough.
Add the spices except the curry leaves. When the spices are browned a bit, add the curry leaves.
Add the rest of the water to the spice mixture and then into the pot.
Cook the grains.

Three Grain Delight from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Vita Clay Chef Slow Cooker
1/2 cups Pearled Barley
1/2 cup Quinoa
1/2 cup Millet
1/2 ounce Fresh Ginger Grated Fine. Substitute Powdered about 1/2 teaspoons.
1/2 ounce Fresh Turmeric. Grated Fine.
1/4 teaspoon Ajwein
1/2 teaspoon Kolonji (Black Seed)
1 teaspoon Whole Cumin For the Above:
10 each Curry Leaves
1 teaspoon Salt
50 twists Black pepper Substitute: Ground
2 tablespoons Ghee or Oil
3 1/2 cups Water
2 to 3 teaspoons Golden Spice or GS+ Use Instead of other spices with salt & pepper.

Instructions

You can make this dish simpler by adding all the ingredients to a Vita Clay Chef or another rice cooker without sautéing them first.
If using a Vita Clay Chef, cook at "Brown Rice".
MORE COMPLEX
Put the grains and half the water in your pot.
Heat the oil or ghee on medium.
Add the ginger and turmeric and sauté for a minute or two. Careful not to burn.
Remove and let heat up a bit. Test a cumin seed. If it pops, the oil is hot enough.
Add the spices except the curry leaves. When the spices are browned a bit, add the curry leaves.
Add the rest of the water to the spice mixture and then into the pot.
Cook the grains.

Three Grain Delight from Epicure Alive! -- Ayurvedic Epicure

Ingredients

Vita Clay Chef Slow Cooker
1/2 cups Pearled Barley
1/2 cup Quinoa
1/2 cup Millet
1/2 ounce Fresh Ginger Grated Fine. Substitute Powdered about 1/2 teaspoons.
1/2 ounce Fresh Turmeric. Grated Fine.
1/4 teaspoon Ajwein
1/2 teaspoon Kolonji (Black Seed)
1 teaspoon Whole Cumin For the Above:
10 each Curry Leaves
1 teaspoon Salt
50 twists Black pepper Substitute: Ground
2 tablespoons Ghee or Oil
3 1/2 cups Water
2 to 3 teaspoons Golden Spice or GS+ Use Instead of other spices with salt & pepper.

Instructions

You can make this dish simpler by adding all the ingredients to a Vita Clay Chef or another rice cooker without sautéing them first.
If using a Vita Clay Chef, cook at "Brown Rice".
MORE COMPLEX
Put the grains and half the water in your pot.
Heat the oil or ghee on medium.
Add the ginger and turmeric and sauté for a minute or two. Careful not to burn.
Remove and let heat up a bit. Test a cumin seed. If it pops, the oil is hot enough.
Add the spices except the curry leaves. When the spices are browned a bit, add the curry leaves.
Add the rest of the water to the spice mixture and then into the pot.
Cook the grains.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-6/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-6/#img-0

High Fiber Energy Bars

Ingredients

2 cups dried prunes, pitted
2/3 cup orange juice
1/2 cup chopped nuts
3/4 cup margarine, soft
3/4 cup packed brown sugar
1/4 cup honey
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Combine prunes (and apricots if using) with the orange juice in a blender. Blend until almost smooth, scrapping down the sides of the blender a few times. Stir in the nuts; set mixture aside.
In a large bowl, cream the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat germ, baking soda and salt to blend thoroughly.
Grease a 9 × 13-inch baking pan. Spread a little less than half of the flour mixture evenly in the pan. Spread the prune mixture evenly over the mixture in pan, keeping the prune mixture to within 1/2 inch of the edges. Crumble the remaining flour mixture over the top to cover the prune mixture. Pat down gently.
Bake in a preheated 350-degree oven 30-35 minutes or until browned and springs back to the touch.
Cool on wire rack. Cut into bars about 1 by 2 inches each.

High Fiber Energy Bars

Ingredients

2 cups dried prunes, pitted
2/3 cup orange juice
1/2 cup chopped nuts
3/4 cup margarine, soft
3/4 cup packed brown sugar
1/4 cup honey
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Combine prunes (and apricots if using) with the orange juice in a blender. Blend until almost smooth, scrapping down the sides of the blender a few times. Stir in the nuts; set mixture aside.
In a large bowl, cream the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat germ, baking soda and salt to blend thoroughly.
Grease a 9 × 13-inch baking pan. Spread a little less than half of the flour mixture evenly in the pan. Spread the prune mixture evenly over the mixture in pan, keeping the prune mixture to within 1/2 inch of the edges. Crumble the remaining flour mixture over the top to cover the prune mixture. Pat down gently.
Bake in a preheated 350-degree oven 30-35 minutes or until browned and springs back to the touch.
Cool on wire rack. Cut into bars about 1 by 2 inches each.

High Fiber Energy Bars

Ingredients

2 cups dried prunes, pitted
2/3 cup orange juice
1/2 cup chopped nuts
3/4 cup margarine, soft
3/4 cup packed brown sugar
1/4 cup honey
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Combine prunes (and apricots if using) with the orange juice in a blender. Blend until almost smooth, scrapping down the sides of the blender a few times. Stir in the nuts; set mixture aside.
In a large bowl, cream the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat germ, baking soda and salt to blend thoroughly.
Grease a 9 × 13-inch baking pan. Spread a little less than half of the flour mixture evenly in the pan. Spread the prune mixture evenly over the mixture in pan, keeping the prune mixture to within 1/2 inch of the edges. Crumble the remaining flour mixture over the top to cover the prune mixture. Pat down gently.
Bake in a preheated 350-degree oven 30-35 minutes or until browned and springs back to the touch.
Cool on wire rack. Cut into bars about 1 by 2 inches each.

High Fiber Energy Bars

Ingredients

2 cups dried prunes, pitted
2/3 cup orange juice
1/2 cup chopped nuts
3/4 cup margarine, soft
3/4 cup packed brown sugar
1/4 cup honey
1 egg
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Combine prunes (and apricots if using) with the orange juice in a blender. Blend until almost smooth, scrapping down the sides of the blender a few times. Stir in the nuts; set mixture aside.
In a large bowl, cream the margarine, sugar and honey. Beat in the egg. Mix in flour, oats, wheat germ, baking soda and salt to blend thoroughly.
Grease a 9 × 13-inch baking pan. Spread a little less than half of the flour mixture evenly in the pan. Spread the prune mixture evenly over the mixture in pan, keeping the prune mixture to within 1/2 inch of the edges. Crumble the remaining flour mixture over the top to cover the prune mixture. Pat down gently.
Bake in a preheated 350-degree oven 30-35 minutes or until browned and springs back to the touch.
Cool on wire rack. Cut into bars about 1 by 2 inches each.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-60/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-60/#img-0

Vegan burrito

Ingredients

4 tortilla wraps
300g of brown rice, cooked
1/2 bunch of fresh coriander
2 limes, halved
4 dried chipotle chillies
2 dried red chillies
4 garlic cloves
250ml of water
225ml of orange juice
3 tbsp of cider vinegar
2 tbsp of brown sugar
1 tsp cacao powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cloves
400g of black beans, drained and rinsed
1 onion, finely chopped
1 garlic clove, chopped
1/2 chipotle chilli, soaked and chopped
1/2 tsp ground cumin
1 pinch of ground cinnamon
olive oil
2 avocados, ripe, peeled and stoned
1/4 red onion, chopped
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juiced
salt
pepper
1/2 red onion, chopped
5 plum tomatoes, finely diced
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juice only
1 dash of olive oil
salt
pepper
150g of cashew nuts, soaked overnight
1 dash of cider vinegar
1/2 lemon, juice only
1 tsp onion powder
salt
pepper

Instructions

Preheat the oven to 200°C/gas mark 6
Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes
Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher
Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce
While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside
In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste
For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve
To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll
There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together
Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over

Vegan burrito

Ingredients

4 tortilla wraps
300g of brown rice, cooked
1/2 bunch of fresh coriander
2 limes, halved
4 dried chipotle chillies
2 dried red chillies
4 garlic cloves
250ml of water
225ml of orange juice
3 tbsp of cider vinegar
2 tbsp of brown sugar
1 tsp cacao powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cloves
400g of black beans, drained and rinsed
1 onion, finely chopped
1 garlic clove, chopped
1/2 chipotle chilli, soaked and chopped
1/2 tsp ground cumin
1 pinch of ground cinnamon
olive oil
2 avocados, ripe, peeled and stoned
1/4 red onion, chopped
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juiced
salt
pepper
1/2 red onion, chopped
5 plum tomatoes, finely diced
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juice only
1 dash of olive oil
salt
pepper
150g of cashew nuts, soaked overnight
1 dash of cider vinegar
1/2 lemon, juice only
1 tsp onion powder
salt
pepper

Instructions

Preheat the oven to 200°C/gas mark 6
Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes
Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher
Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce
While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside
In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste
For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve
To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll
There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together
Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over

Vegan burrito

Ingredients

4 tortilla wraps
300g of brown rice, cooked
1/2 bunch of fresh coriander
2 limes, halved
4 dried chipotle chillies
2 dried red chillies
4 garlic cloves
250ml of water
225ml of orange juice
3 tbsp of cider vinegar
2 tbsp of brown sugar
1 tsp cacao powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cloves
400g of black beans, drained and rinsed
1 onion, finely chopped
1 garlic clove, chopped
1/2 chipotle chilli, soaked and chopped
1/2 tsp ground cumin
1 pinch of ground cinnamon
olive oil
2 avocados, ripe, peeled and stoned
1/4 red onion, chopped
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juiced
salt
pepper
1/2 red onion, chopped
5 plum tomatoes, finely diced
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juice only
1 dash of olive oil
salt
pepper
150g of cashew nuts, soaked overnight
1 dash of cider vinegar
1/2 lemon, juice only
1 tsp onion powder
salt
pepper

Instructions

Preheat the oven to 200°C/gas mark 6
Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes
Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher
Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce
While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside
In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste
For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve
To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll
There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together
Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over

Vegan burrito

Ingredients

4 tortilla wraps
300g of brown rice, cooked
1/2 bunch of fresh coriander
2 limes, halved
4 dried chipotle chillies
2 dried red chillies
4 garlic cloves
250ml of water
225ml of orange juice
3 tbsp of cider vinegar
2 tbsp of brown sugar
1 tsp cacao powder
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/4 tsp ground cloves
400g of black beans, drained and rinsed
1 onion, finely chopped
1 garlic clove, chopped
1/2 chipotle chilli, soaked and chopped
1/2 tsp ground cumin
1 pinch of ground cinnamon
olive oil
2 avocados, ripe, peeled and stoned
1/4 red onion, chopped
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juiced
salt
pepper
1/2 red onion, chopped
5 plum tomatoes, finely diced
1/2 red chilli, deseeded and finely chopped
10 sprigs of fresh coriander
1/2 lime, juice only
1 dash of olive oil
salt
pepper
150g of cashew nuts, soaked overnight
1 dash of cider vinegar
1/2 lemon, juice only
1 tsp onion powder
salt
pepper

Instructions

Preheat the oven to 200°C/gas mark 6
Begin by preparing the chipotle sauce. Place the chillies and garlic on a baking sheet and roast for 1–2 minutes, ensuring the chillies don't burn. Remove the chillies from the tray and place into a bowl of water to soften, returning the garlic to the oven to roast for a further 15–20 minutes
Meanwhile, prepare the refried beans. Heat a dash of oil in a large frying pan and sauté the onion for a couple of minutes until translucent. Add the garlic, chipotle, cumin and cinnamon and sauté for a further couple of minutes, then add the black beans. Continue to cook for about 10 minutes, crushing the beans as they cook with a potato masher
Remove the garlic from the oven and remove the skins. Place the roasted garlic in a blender along with the rest of the sauce ingredients and combine until they're puréed. Put the chipotle purée in a pan, bring to the boil and simmer for 20 minutes until the mixture has reduced to a relatively thick sauce
While the sauce is cooking, prepare the additional dips. Add all the guacamole ingredients to a food processor (or pestle and mortar) and blitz for 10 seconds, taking care to retain some of the texture. Adjust the chilli, lime and salt and pepper to taste and set aside
In a separate bowl, mix together the salsa ingredients until combined, adjusting the chilli, lime, salt and pepper to taste
For the cashew cream, drain the soaked cashews and place them in a blender along with the vinegar, olive oil, lemon, onion powder and seasoning. Blender to a creamy consistency, adding water as required. Season further to taste and set aside until ready to serve
To assemble the finished burritos, place the tortillas flat on a board. Off-centre, layer the rice, refried beans, salsa, guacamole, raw cashew cream and chipotle sauce. Top with some coriander and a generous squeeze of lime juice and you're ready to roll
There are many techniques for rolling a burrito, but we normally just bring the bottom over, then tuck the sides in and finish the roll. We sometimes use a little water to help it stick together
Finally, heat a dry pan until hot and lightly toast each wrapped burrito for about 1 minute on each side. Serve hot with an extra wedge of lime for squeezing over

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-61/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-61/#img-0

Quesadillas with Squash Blossoms, Mozzarella, Guacamole And

Ingredients

1/2 Chilli; finely chopped, up
1 tb Freshly chopped coriander;
; 2
2 Ripe tomatoes; chopped
Sugar
4 Corn or what flour tortillas
225 g Mozzarella; (unless Oaxacan
; lemon juice, up to
; available)
Fresh coriander
; to 1
1 Garlic crushed
Freshly squeezed lime juice
Salt
12 Squash or 4-8 zucchini
1 Garlic crushed
; up to 16
1 tb Chopped fresh coriander
2 Green chillies; (optional)
1 tb Onions chopped
1 tb Olive oil; (optional)
; string cheese is
1 Ripe avocado
1 tb Freshly squeezed lime or;
Sea salt and freshly ground

Instructions

First make the guacamole and the tomato and coriander salsa, cover and keep cool. Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste. Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar. Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked. There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Quesadillas with Squash Blossoms, Mozzarella, Guacamole And

Ingredients

1/2 Chilli; finely chopped, up
1 tb Freshly chopped coriander;
; 2
2 Ripe tomatoes; chopped
Sugar
4 Corn or what flour tortillas
225 g Mozzarella; (unless Oaxacan
; lemon juice, up to
; available)
Fresh coriander
; to 1
1 Garlic crushed
Freshly squeezed lime juice
Salt
12 Squash or 4-8 zucchini
1 Garlic crushed
; up to 16
1 tb Chopped fresh coriander
2 Green chillies; (optional)
1 tb Onions chopped
1 tb Olive oil; (optional)
; string cheese is
1 Ripe avocado
1 tb Freshly squeezed lime or;
Sea salt and freshly ground

Instructions

First make the guacamole and the tomato and coriander salsa, cover and keep cool. Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste. Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar. Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked. There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Quesadillas with Squash Blossoms, Mozzarella, Guacamole And

Ingredients

1/2 Chilli; finely chopped, up
1 tb Freshly chopped coriander;
; 2
2 Ripe tomatoes; chopped
Sugar
4 Corn or what flour tortillas
225 g Mozzarella; (unless Oaxacan
; lemon juice, up to
; available)
Fresh coriander
; to 1
1 Garlic crushed
Freshly squeezed lime juice
Salt
12 Squash or 4-8 zucchini
1 Garlic crushed
; up to 16
1 tb Chopped fresh coriander
2 Green chillies; (optional)
1 tb Onions chopped
1 tb Olive oil; (optional)
; string cheese is
1 Ripe avocado
1 tb Freshly squeezed lime or;
Sea salt and freshly ground

Instructions

First make the guacamole and the tomato and coriander salsa, cover and keep cool. Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste. Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar. Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked. There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Quesadillas with Squash Blossoms, Mozzarella, Guacamole And

Ingredients

1/2 Chilli; finely chopped, up
1 tb Freshly chopped coriander;
; 2
2 Ripe tomatoes; chopped
Sugar
4 Corn or what flour tortillas
225 g Mozzarella; (unless Oaxacan
; lemon juice, up to
; available)
Fresh coriander
; to 1
1 Garlic crushed
Freshly squeezed lime juice
Salt
12 Squash or 4-8 zucchini
1 Garlic crushed
; up to 16
1 tb Chopped fresh coriander
2 Green chillies; (optional)
1 tb Onions chopped
1 tb Olive oil; (optional)
; string cheese is
1 Ripe avocado
1 tb Freshly squeezed lime or;
Sea salt and freshly ground

Instructions

First make the guacamole and the tomato and coriander salsa, cover and keep cool. Guacamole: Mash the flesh from the avocado with a fork or, in a pestle and mortar, with the garlic. Add the freshly squeezed lime juice, a little olive oil, coriander, salt and pepper to taste. Tomato and coriander salsa: Mix all the ingredients together. Season with salt, pepper and sugar. Remove the thorns from the base of the squash blossoms. Heat an iron pan or griddle; it would be medium hot, otherwise the outside of the tortillas will burn before the filling is cooked. There are two ways of presenting quesadillas: one resembles a sandwich, the other a turnover. Lay a tortilla on the hot pan, put about 15g of cheese on one half, keeping it a little from the edge, sprinkle some strips or dice of chilli on top with 3-4 squash blossoms or 1-2 larger zucchini blossoms and another 15g of cheese. Fold the tortilla over the filling and cook for a minute or two, then turn over carefully. Cook just until the cheese begins to melt. Serve one or two per person with the guacamole and the tomato and coriander salsa. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-62/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-62/#img-0

Rustic Vegetarian End of Summer Stew

Ingredients

3 tablespoons vegan butter
1 tablespoon olive oil
2 large garlic cloves, cut in half
1/2 teaspoon chili powder
1 tablespoon caraway seed, smashed with the back of a spoon
3/4 cup carrot, chopped
2 radishes, sliced thin
1 cup red onion, chopped
2 cups raw beets, chopped
2 cups cauliflower, chopped small
1 cup potato, chopped
2 cups tomatoes, chopped (I used combo of grape and beefsteak)
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt and pepper, to taste
32 ounces vegetable stock
1/4 cup quinoa, uncooked
1 tablespoon nutritional yeast

Instructions

Melt Vegan Butter and oil in Soup pot.
Add in Garlic, Chili Powder and Caraway Seeds. Saute 5 minutes.
Add Carrots, Radishes, Red Onion, Beets, Cauliflower and Potato. Saute 20 minutes, stirring occasionally. Salt and Pepper to taste.
Now add in Tomato, stir until heated through. Add Black Beans, Vegetable Stock, Quinoa and Nutritional Yeast.
Simmer on Low to Medium heat until Quinoa is cooked and Veggies are tender, approximately 40 minutes.

Rustic Vegetarian End of Summer Stew

Ingredients

3 tablespoons vegan butter
1 tablespoon olive oil
2 large garlic cloves, cut in half
1/2 teaspoon chili powder
1 tablespoon caraway seed, smashed with the back of a spoon
3/4 cup carrot, chopped
2 radishes, sliced thin
1 cup red onion, chopped
2 cups raw beets, chopped
2 cups cauliflower, chopped small
1 cup potato, chopped
2 cups tomatoes, chopped (I used combo of grape and beefsteak)
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt and pepper, to taste
32 ounces vegetable stock
1/4 cup quinoa, uncooked
1 tablespoon nutritional yeast

Instructions

Melt Vegan Butter and oil in Soup pot.
Add in Garlic, Chili Powder and Caraway Seeds. Saute 5 minutes.
Add Carrots, Radishes, Red Onion, Beets, Cauliflower and Potato. Saute 20 minutes, stirring occasionally. Salt and Pepper to taste.
Now add in Tomato, stir until heated through. Add Black Beans, Vegetable Stock, Quinoa and Nutritional Yeast.
Simmer on Low to Medium heat until Quinoa is cooked and Veggies are tender, approximately 40 minutes.

Rustic Vegetarian End of Summer Stew

Ingredients

3 tablespoons vegan butter
1 tablespoon olive oil
2 large garlic cloves, cut in half
1/2 teaspoon chili powder
1 tablespoon caraway seed, smashed with the back of a spoon
3/4 cup carrot, chopped
2 radishes, sliced thin
1 cup red onion, chopped
2 cups raw beets, chopped
2 cups cauliflower, chopped small
1 cup potato, chopped
2 cups tomatoes, chopped (I used combo of grape and beefsteak)
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt and pepper, to taste
32 ounces vegetable stock
1/4 cup quinoa, uncooked
1 tablespoon nutritional yeast

Instructions

Melt Vegan Butter and oil in Soup pot.
Add in Garlic, Chili Powder and Caraway Seeds. Saute 5 minutes.
Add Carrots, Radishes, Red Onion, Beets, Cauliflower and Potato. Saute 20 minutes, stirring occasionally. Salt and Pepper to taste.
Now add in Tomato, stir until heated through. Add Black Beans, Vegetable Stock, Quinoa and Nutritional Yeast.
Simmer on Low to Medium heat until Quinoa is cooked and Veggies are tender, approximately 40 minutes.

Rustic Vegetarian End of Summer Stew

Ingredients

3 tablespoons vegan butter
1 tablespoon olive oil
2 large garlic cloves, cut in half
1/2 teaspoon chili powder
1 tablespoon caraway seed, smashed with the back of a spoon
3/4 cup carrot, chopped
2 radishes, sliced thin
1 cup red onion, chopped
2 cups raw beets, chopped
2 cups cauliflower, chopped small
1 cup potato, chopped
2 cups tomatoes, chopped (I used combo of grape and beefsteak)
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon salt and pepper, to taste
32 ounces vegetable stock
1/4 cup quinoa, uncooked
1 tablespoon nutritional yeast

Instructions

Melt Vegan Butter and oil in Soup pot.
Add in Garlic, Chili Powder and Caraway Seeds. Saute 5 minutes.
Add Carrots, Radishes, Red Onion, Beets, Cauliflower and Potato. Saute 20 minutes, stirring occasionally. Salt and Pepper to taste.
Now add in Tomato, stir until heated through. Add Black Beans, Vegetable Stock, Quinoa and Nutritional Yeast.
Simmer on Low to Medium heat until Quinoa is cooked and Veggies are tender, approximately 40 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-63/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-63/#img-0

Rustic Miso Soup With Tofu and Seaweed Recipe

Ingredients

1 tablespoon (3g) dried wakame seaweed
1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
Cold water
1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
About 1/3 cake (160g) silken tofu, cut into 1/2-inch pieces
1 tablespoon (16g) mild miso, such as shiro (white) miso (see note)
2 tablespoons (32g) dark miso, such as hatcho or aka (red) miso (see note)
1 scallion, white and light green parts only, sliced thinly on the bias

Instructions

In a small bowl, cover wakame with enough cold water to cover and let stand at room temperature until soft, about 15 minutes.
Meanwhile, in a medium saucepan, combine kombu with 3 1/2 cups (830ml) cold water and cook over medium heat until water just starts to boil, about 6 minutes. Remove kombu with tongs and discard or reserve for another use. (Kombu can be cut into thin slivers and tossed into a salad.)
Add a few tablespoons cold water to saucepan to lower temperature, then add katsuobushi and bring to a boil over high heat. Reduce heat and simmer dashi for 7 minutes.
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Return dashi to a clean saucepan. Drain wakame and add to dashi along with tofu; be very gentle, since tofu is fragile and will break easily. Set over medium heat until warmed through.
In a small bowl, whisk both misos with just enough warm dashi to dissolve into a thin paste. Remove dashi from heat and very gently stir in miso paste, being careful not to break the tofu.
Carefully ladle soup into warmed bowls, garnish with scallions, and serve immediately.

Rustic Miso Soup With Tofu and Seaweed Recipe

Ingredients

1 tablespoon (3g) dried wakame seaweed
1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
Cold water
1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
About 1/3 cake (160g) silken tofu, cut into 1/2-inch pieces
1 tablespoon (16g) mild miso, such as shiro (white) miso (see note)
2 tablespoons (32g) dark miso, such as hatcho or aka (red) miso (see note)
1 scallion, white and light green parts only, sliced thinly on the bias

Instructions

In a small bowl, cover wakame with enough cold water to cover and let stand at room temperature until soft, about 15 minutes.
Meanwhile, in a medium saucepan, combine kombu with 3 1/2 cups (830ml) cold water and cook over medium heat until water just starts to boil, about 6 minutes. Remove kombu with tongs and discard or reserve for another use. (Kombu can be cut into thin slivers and tossed into a salad.)
Add a few tablespoons cold water to saucepan to lower temperature, then add katsuobushi and bring to a boil over high heat. Reduce heat and simmer dashi for 7 minutes.
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Return dashi to a clean saucepan. Drain wakame and add to dashi along with tofu; be very gentle, since tofu is fragile and will break easily. Set over medium heat until warmed through.
In a small bowl, whisk both misos with just enough warm dashi to dissolve into a thin paste. Remove dashi from heat and very gently stir in miso paste, being careful not to break the tofu.
Carefully ladle soup into warmed bowls, garnish with scallions, and serve immediately.

Rustic Miso Soup With Tofu and Seaweed Recipe

Ingredients

1 tablespoon (3g) dried wakame seaweed
1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
Cold water
1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
About 1/3 cake (160g) silken tofu, cut into 1/2-inch pieces
1 tablespoon (16g) mild miso, such as shiro (white) miso (see note)
2 tablespoons (32g) dark miso, such as hatcho or aka (red) miso (see note)
1 scallion, white and light green parts only, sliced thinly on the bias

Instructions

In a small bowl, cover wakame with enough cold water to cover and let stand at room temperature until soft, about 15 minutes.
Meanwhile, in a medium saucepan, combine kombu with 3 1/2 cups (830ml) cold water and cook over medium heat until water just starts to boil, about 6 minutes. Remove kombu with tongs and discard or reserve for another use. (Kombu can be cut into thin slivers and tossed into a salad.)
Add a few tablespoons cold water to saucepan to lower temperature, then add katsuobushi and bring to a boil over high heat. Reduce heat and simmer dashi for 7 minutes.
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Return dashi to a clean saucepan. Drain wakame and add to dashi along with tofu; be very gentle, since tofu is fragile and will break easily. Set over medium heat until warmed through.
In a small bowl, whisk both misos with just enough warm dashi to dissolve into a thin paste. Remove dashi from heat and very gently stir in miso paste, being careful not to break the tofu.
Carefully ladle soup into warmed bowls, garnish with scallions, and serve immediately.

Rustic Miso Soup With Tofu and Seaweed Recipe

Ingredients

1 tablespoon (3g) dried wakame seaweed
1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
Cold water
1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
About 1/3 cake (160g) silken tofu, cut into 1/2-inch pieces
1 tablespoon (16g) mild miso, such as shiro (white) miso (see note)
2 tablespoons (32g) dark miso, such as hatcho or aka (red) miso (see note)
1 scallion, white and light green parts only, sliced thinly on the bias

Instructions

In a small bowl, cover wakame with enough cold water to cover and let stand at room temperature until soft, about 15 minutes.
Meanwhile, in a medium saucepan, combine kombu with 3 1/2 cups (830ml) cold water and cook over medium heat until water just starts to boil, about 6 minutes. Remove kombu with tongs and discard or reserve for another use. (Kombu can be cut into thin slivers and tossed into a salad.)
Add a few tablespoons cold water to saucepan to lower temperature, then add katsuobushi and bring to a boil over high heat. Reduce heat and simmer dashi for 7 minutes.
Strain dashi through a fine-mesh strainer set over a heatproof bowl; discard katsuobushi. Return dashi to a clean saucepan. Drain wakame and add to dashi along with tofu; be very gentle, since tofu is fragile and will break easily. Set over medium heat until warmed through.
In a small bowl, whisk both misos with just enough warm dashi to dissolve into a thin paste. Remove dashi from heat and very gently stir in miso paste, being careful not to break the tofu.
Carefully ladle soup into warmed bowls, garnish with scallions, and serve immediately.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-64/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-64/#img-0

Gariguette strawberries and vanilla parfait

Ingredients

200g of strawberries, hulled
100ml of Boiron strawberry purée
200ml of water
2g of ultratex
30g of sugar
190g of caster sugar
5 egg yolks
250ml of double cream
4 vanilla pods, seeds scraped
500ml of Boiron strawberry purée
2 sprigs of mint
5g of agar agar
50g of butter
50g of flour
50g of ground almonds
50g of caster sugar
50g of Demerara sugar
350ml of stock syrup
150ml of Boiron strawberry purée
1/2 lemon, juiced
300ml of Boiron strawberry purée
2g of agar agar
2 gelatine leaves

Instructions

To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet

Gariguette strawberries and vanilla parfait

Ingredients

200g of strawberries, hulled
100ml of Boiron strawberry purée
200ml of water
2g of ultratex
30g of sugar
190g of caster sugar
5 egg yolks
250ml of double cream
4 vanilla pods, seeds scraped
500ml of Boiron strawberry purée
2 sprigs of mint
5g of agar agar
50g of butter
50g of flour
50g of ground almonds
50g of caster sugar
50g of Demerara sugar
350ml of stock syrup
150ml of Boiron strawberry purée
1/2 lemon, juiced
300ml of Boiron strawberry purée
2g of agar agar
2 gelatine leaves

Instructions

To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet

Gariguette strawberries and vanilla parfait

Ingredients

200g of strawberries, hulled
100ml of Boiron strawberry purée
200ml of water
2g of ultratex
30g of sugar
190g of caster sugar
5 egg yolks
250ml of double cream
4 vanilla pods, seeds scraped
500ml of Boiron strawberry purée
2 sprigs of mint
5g of agar agar
50g of butter
50g of flour
50g of ground almonds
50g of caster sugar
50g of Demerara sugar
350ml of stock syrup
150ml of Boiron strawberry purée
1/2 lemon, juiced
300ml of Boiron strawberry purée
2g of agar agar
2 gelatine leaves

Instructions

To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet

Gariguette strawberries and vanilla parfait

Ingredients

200g of strawberries, hulled
100ml of Boiron strawberry purée
200ml of water
2g of ultratex
30g of sugar
190g of caster sugar
5 egg yolks
250ml of double cream
4 vanilla pods, seeds scraped
500ml of Boiron strawberry purée
2 sprigs of mint
5g of agar agar
50g of butter
50g of flour
50g of ground almonds
50g of caster sugar
50g of Demerara sugar
350ml of stock syrup
150ml of Boiron strawberry purée
1/2 lemon, juiced
300ml of Boiron strawberry purée
2g of agar agar
2 gelatine leaves

Instructions

To make the strawberry powder, dry the strawberries in a dehydrator for 6 hours until absolutely dry. Blitz in a blender to a powder
For the strawberry tuile, Mix the purée with the water, pass through a fine sieve, then add the rest of the ingredients, mix well and spread on silicone mat. Cook at 80˚C for 1 ½ hours until dry
To make the parfait, heat the sugar and water in a small saucepan . While the sugar is cooking begin to whisk the egg yolks on a mixer, when the sugar reaches 121°C pour the sugar onto the yolks and continue to whisk until the mixture is room temperature
Gently whip the double cream with the vanilla then fold into the egg and sugar. Leave to cool in the fridge. Once cold roll the parfait mix in clingfilm to form cylinders about 3cm in size. Transfer to the freezer
For the strawberry gel, warm the strawberry purée, add the mint then infuse for 1 hour. Pass through a sieve into a clean pan then add the agar and heat to 72°C. Pour onto a tray and set in the fridge. Once set blitz in a blender and pass through a fine sieve
Preheat the oven to 180°C/gas mark 4. To make the crumble, mix all the ingredients together on a mixer until combined, do not overwork the mix. Transfer onto a baking tray and cook for 15–20 minutes until golden brown. Leave to cool then break the crumble up into small pieces
For the strawberry sorbet mix all ingredients together and blend on a hand blender. Churn in an ice cream machine and keep in the freezer until needed
For the strawberry jelly, heat the strawberry purée, add the agar and heat to 72°C. Whisk in the gelatine and pour onto an acetate sheet to a thickness of 2–3mm then chill in the fridge. Wrap around the vanilla parfait once chilled
To plate, scatter the crumble around the plate and pipe dots of the strawberry gel. Arrange 3 strawberries per place and one piece of the parfait. Add pieces of the tuile and a few leaves of mint cress. Sprinkle over the strawberry powder and finish with a quenelle of the sorbet

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-65/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-65/#img-0

Summer Fruit Soup with Vanilla Bavarois

Ingredients

1 Punnet strawberries; diced
1 Mango; diced
; a sieve
; passed through a
4 Egg yolks
3 Leaves gelatine; soaked in
1 Paw paw; diced
1 Punnet raspberries; diced
6 Oranges; juiced, liquidised
; sieve
; water
Fresh mint
2 Vanilla pods; (seeds only)
125 g Sugar
1 Kiwi fruit; diced
1/2 pt milk
6 Passion fruit seeds;
1 sm Melon; diced
1/2 pt Semi-whipped cream
; and passed through

Instructions

Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the gelatine to the custard while still hot and pass through a fine sieve. Add to the cream when cool and pour into moulds. Chill in the fridge. Gently mix the fruit through the orange and passion liquid, and spoon into bowls. Loosen the moulds under the hot tap and turn out the bavarois into the centre of the fruit soup. Sprinkle with icing sugar and garnish with a sprig of mint. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Summer Fruit Soup with Vanilla Bavarois

Ingredients

1 Punnet strawberries; diced
1 Mango; diced
; a sieve
; passed through a
4 Egg yolks
3 Leaves gelatine; soaked in
1 Paw paw; diced
1 Punnet raspberries; diced
6 Oranges; juiced, liquidised
; sieve
; water
Fresh mint
2 Vanilla pods; (seeds only)
125 g Sugar
1 Kiwi fruit; diced
1/2 pt milk
6 Passion fruit seeds;
1 sm Melon; diced
1/2 pt Semi-whipped cream
; and passed through

Instructions

Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the gelatine to the custard while still hot and pass through a fine sieve. Add to the cream when cool and pour into moulds. Chill in the fridge. Gently mix the fruit through the orange and passion liquid, and spoon into bowls. Loosen the moulds under the hot tap and turn out the bavarois into the centre of the fruit soup. Sprinkle with icing sugar and garnish with a sprig of mint. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Summer Fruit Soup with Vanilla Bavarois

Ingredients

1 Punnet strawberries; diced
1 Mango; diced
; a sieve
; passed through a
4 Egg yolks
3 Leaves gelatine; soaked in
1 Paw paw; diced
1 Punnet raspberries; diced
6 Oranges; juiced, liquidised
; sieve
; water
Fresh mint
2 Vanilla pods; (seeds only)
125 g Sugar
1 Kiwi fruit; diced
1/2 pt milk
6 Passion fruit seeds;
1 sm Melon; diced
1/2 pt Semi-whipped cream
; and passed through

Instructions

Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the gelatine to the custard while still hot and pass through a fine sieve. Add to the cream when cool and pour into moulds. Chill in the fridge. Gently mix the fruit through the orange and passion liquid, and spoon into bowls. Loosen the moulds under the hot tap and turn out the bavarois into the centre of the fruit soup. Sprinkle with icing sugar and garnish with a sprig of mint. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

Summer Fruit Soup with Vanilla Bavarois

Ingredients

1 Punnet strawberries; diced
1 Mango; diced
; a sieve
; passed through a
4 Egg yolks
3 Leaves gelatine; soaked in
1 Paw paw; diced
1 Punnet raspberries; diced
6 Oranges; juiced, liquidised
; sieve
; water
Fresh mint
2 Vanilla pods; (seeds only)
125 g Sugar
1 Kiwi fruit; diced
1/2 pt milk
6 Passion fruit seeds;
1 sm Melon; diced
1/2 pt Semi-whipped cream
; and passed through

Instructions

Make a custard using the milk, egg yolks, vanilla seeds and sugar. Add the gelatine to the custard while still hot and pass through a fine sieve. Add to the cream when cool and pour into moulds. Chill in the fridge. Gently mix the fruit through the orange and passion liquid, and spoon into bowls. Loosen the moulds under the hot tap and turn out the bavarois into the centre of the fruit soup. Sprinkle with icing sugar and garnish with a sprig of mint. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-66/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-66/#img-0

Crunchy-Topped Strawberry-Kiwi Parfaits

Ingredients

2 cups Banana Nut Cheerios™ cereal
1/4 cup sliced almonds
1 1/2 cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1 cup sliced fresh strawberries
2 medium kiwifruit, peeled, cut into chunks

Instructions

Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes.
In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture. Serve immediately.

Crunchy-Topped Strawberry-Kiwi Parfaits

Ingredients

2 cups Banana Nut Cheerios™ cereal
1/4 cup sliced almonds
1 1/2 cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1 cup sliced fresh strawberries
2 medium kiwifruit, peeled, cut into chunks

Instructions

Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes.
In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture. Serve immediately.

Crunchy-Topped Strawberry-Kiwi Parfaits

Ingredients

2 cups Banana Nut Cheerios™ cereal
1/4 cup sliced almonds
1 1/2 cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1 cup sliced fresh strawberries
2 medium kiwifruit, peeled, cut into chunks

Instructions

Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes.
In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture. Serve immediately.

Crunchy-Topped Strawberry-Kiwi Parfaits

Ingredients

2 cups Banana Nut Cheerios™ cereal
1/4 cup sliced almonds
1 1/2 cups Yoplait® 99% Fat Free creamy vanilla or creamy harvest peach yogurt (from 2-lb container)
1 cup sliced fresh strawberries
2 medium kiwifruit, peeled, cut into chunks

Instructions

Heat oven to 350°F. Place cereal and almonds in ungreased 13x9-inch pan. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool about 5 minutes.
In each of 4 parfait glasses, alternate layers of yogurt, strawberries, kiwifruit and toasted cereal and almond mixture. Serve immediately.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-67/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-67/#img-0

Smoked Chicken Tamales with Spicy Roasted Red Bell Pepper-Ba

Ingredients

1 1/2 c Masa harina
1 tb fresh basil Chopped
4 New Mexican chiles roasted, stemmed, seeded, and coarsely chopped
1/2 ts Ground coriander
1 Chipotle chile stemmed
1/2 ts Salt
1/2 ts Sugar
8 lg Corn husks
1 ts Butter melted
2 Garlic chopped
1/4 c Cheddar Cheese grated
1/2 lb Boneless smoked chicken;
; chopped
2 Garlic chopped
1/2 ts Ground cumin
1 ts Vegetable oil
1/4 c Monterey jack cheese grated
4 Red bell peppers roasted, seeded, and diced
Salt and pepper
1 ts Ground cumin
ROASTED RED BELL PEPPER & SAUCE
3/4 c Water
1 Clove garlic chopped
Salt
1/2 ts Chile powder

Instructions

To prepare the sauce, combine all of the ingredients in a blender or in the bowl of a food processor fitted with the metal blade and puree until smooth. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 week. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir until a soft dough forms. Cover with plastic wrap and set aside. To prepare the filling, place the oil in a large saute pan over high heat and heat until smoking hot. Add the chicken and cook until almost cooked through, about 4 minutes. Add the garlic and chiles and toss to combine well. Remove the pan from the heat and let cool. Add the jack and Cheddar cheeses, cumin, coriander, and chile powder. Season to taste with salt and pepper. To assemble the tamales, soak the corn husks in warm water for 10 minutes, or until pliable. Bring a pot with a large steamer insert to a boil. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough evenly between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to form a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 minutes. Serve immediately with the sauce on the side. Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Smoked Chicken Tamales with Spicy Roasted Red Bell Pepper-Ba

Ingredients

1 1/2 c Masa harina
1 tb fresh basil Chopped
4 New Mexican chiles roasted, stemmed, seeded, and coarsely chopped
1/2 ts Ground coriander
1 Chipotle chile stemmed
1/2 ts Salt
1/2 ts Sugar
8 lg Corn husks
1 ts Butter melted
2 Garlic chopped
1/4 c Cheddar Cheese grated
1/2 lb Boneless smoked chicken;
; chopped
2 Garlic chopped
1/2 ts Ground cumin
1 ts Vegetable oil
1/4 c Monterey jack cheese grated
4 Red bell peppers roasted, seeded, and diced
Salt and pepper
1 ts Ground cumin
ROASTED RED BELL PEPPER & SAUCE
3/4 c Water
1 Clove garlic chopped
Salt
1/2 ts Chile powder

Instructions

To prepare the sauce, combine all of the ingredients in a blender or in the bowl of a food processor fitted with the metal blade and puree until smooth. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 week. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir until a soft dough forms. Cover with plastic wrap and set aside. To prepare the filling, place the oil in a large saute pan over high heat and heat until smoking hot. Add the chicken and cook until almost cooked through, about 4 minutes. Add the garlic and chiles and toss to combine well. Remove the pan from the heat and let cool. Add the jack and Cheddar cheeses, cumin, coriander, and chile powder. Season to taste with salt and pepper. To assemble the tamales, soak the corn husks in warm water for 10 minutes, or until pliable. Bring a pot with a large steamer insert to a boil. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough evenly between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to form a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 minutes. Serve immediately with the sauce on the side. Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Smoked Chicken Tamales with Spicy Roasted Red Bell Pepper-Ba

Ingredients

1 1/2 c Masa harina
1 tb fresh basil Chopped
4 New Mexican chiles roasted, stemmed, seeded, and coarsely chopped
1/2 ts Ground coriander
1 Chipotle chile stemmed
1/2 ts Salt
1/2 ts Sugar
8 lg Corn husks
1 ts Butter melted
2 Garlic chopped
1/4 c Cheddar Cheese grated
1/2 lb Boneless smoked chicken;
; chopped
2 Garlic chopped
1/2 ts Ground cumin
1 ts Vegetable oil
1/4 c Monterey jack cheese grated
4 Red bell peppers roasted, seeded, and diced
Salt and pepper
1 ts Ground cumin
ROASTED RED BELL PEPPER & SAUCE
3/4 c Water
1 Clove garlic chopped
Salt
1/2 ts Chile powder

Instructions

To prepare the sauce, combine all of the ingredients in a blender or in the bowl of a food processor fitted with the metal blade and puree until smooth. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 week. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir until a soft dough forms. Cover with plastic wrap and set aside. To prepare the filling, place the oil in a large saute pan over high heat and heat until smoking hot. Add the chicken and cook until almost cooked through, about 4 minutes. Add the garlic and chiles and toss to combine well. Remove the pan from the heat and let cool. Add the jack and Cheddar cheeses, cumin, coriander, and chile powder. Season to taste with salt and pepper. To assemble the tamales, soak the corn husks in warm water for 10 minutes, or until pliable. Bring a pot with a large steamer insert to a boil. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough evenly between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to form a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 minutes. Serve immediately with the sauce on the side. Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Smoked Chicken Tamales with Spicy Roasted Red Bell Pepper-Ba

Ingredients

1 1/2 c Masa harina
1 tb fresh basil Chopped
4 New Mexican chiles roasted, stemmed, seeded, and coarsely chopped
1/2 ts Ground coriander
1 Chipotle chile stemmed
1/2 ts Salt
1/2 ts Sugar
8 lg Corn husks
1 ts Butter melted
2 Garlic chopped
1/4 c Cheddar Cheese grated
1/2 lb Boneless smoked chicken;
; chopped
2 Garlic chopped
1/2 ts Ground cumin
1 ts Vegetable oil
1/4 c Monterey jack cheese grated
4 Red bell peppers roasted, seeded, and diced
Salt and pepper
1 ts Ground cumin
ROASTED RED BELL PEPPER & SAUCE
3/4 c Water
1 Clove garlic chopped
Salt
1/2 ts Chile powder

Instructions

To prepare the sauce, combine all of the ingredients in a blender or in the bowl of a food processor fitted with the metal blade and puree until smooth. Set aside until ready to serve, or store in an airtight container in the refrigerator for up to 1 week. To prepare the dough, in a mixing bowl combine the masa, sugar, salt, butter, garlic, and water and stir until a soft dough forms. Cover with plastic wrap and set aside. To prepare the filling, place the oil in a large saute pan over high heat and heat until smoking hot. Add the chicken and cook until almost cooked through, about 4 minutes. Add the garlic and chiles and toss to combine well. Remove the pan from the heat and let cool. Add the jack and Cheddar cheeses, cumin, coriander, and chile powder. Season to taste with salt and pepper. To assemble the tamales, soak the corn husks in warm water for 10 minutes, or until pliable. Bring a pot with a large steamer insert to a boil. Tear 2 of the husks into 12 strips and set aside. Lay 6 husks on a work surface and distribute the dough evenly between them. Using your fingertips, form the dough into a rectangle, leaving a 1/2-inch border along the sides of the husks. Spoon the filling into the center of the dough and roll the husk lengthwise over the filling to form a tube shape, enclosing the filling in the dough and completely wrapping the dough in the husk. Tie both ends of the husk with the torn strips. Place the tamales in the steamer, cover tightly, and steam for 15 to 20 minutes. Serve immediately with the sauce on the side. Per serving: 164 Calories (kcal); 4g Total Fat; (22% calories from fat); 5g Protein; 28g Carbohydrate; 7mg Cholesterol; 219mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-68/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-68/#img-0

Full Flavor Amazing Chili

Ingredients

2 1/4 lbs ground chuck
5 slices bacon, crumbled once cooked
1 tablespoon olive oil
1 green bell pepper, small dice
1 yellow bell pepper, small dice
1 red bell pepper, small dice
1 medium yellow onion, small dice
5 garlic cloves, crushed
3 tablespoons chili powder
1 1/4 teaspoons dried chipotle powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 bay leaf
2 (28 ounce) bottles beer, Amber Bock
1 (28 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
2 teaspoons dark brown sugar
1 lime, juice of
1 (16 ounce) can red kidney beans
1 (16 ounce) can pinto beans
1 cup fresh cilantro, chopped
salt & pepper
1 cup cheddar cheese, shredded, for garnish
1 cup green onion, chopped, for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions

Brown ground beef in a large saute pan, until cooked through. Drain well and set aside.
Wipe pan dry and brown bacon. Remove bacon, set aside, and drain out all but 1 tablespoon of bacon grease.
Add 1 tablespoon olive oil to pan. Saute onions, peppers and garlic until soft (about 10 min).
Heat a large pot over medium heat. Add onions, peppers, garlic, meat and spices. Stir to combine, cook for about 3 minutes.
Add bay leaf, tomatoes with liquid, tomato paste, beer, lime juice, and brown sugar, and crumbled bacon. Allow to cook until foam subsides, while stirring.
Cover pot and lower heat to a simmer. Simmer covered for 1 hour, stirring occasionally, until thickened slightly.
Drain and rinse beans. Add beans and 1 cup cilantro to pot. Check and adjust seasoning, if needed, with salt and pepper. Cook an additional 45 minutes to an hour, until thickened.
**If not thickened enough, a mixture of cornstarch and water can be added, increasing heat and stirring constantly until thickened.
Remove bay leaf, and serve with desired garnishes.

Full Flavor Amazing Chili

Ingredients

2 1/4 lbs ground chuck
5 slices bacon, crumbled once cooked
1 tablespoon olive oil
1 green bell pepper, small dice
1 yellow bell pepper, small dice
1 red bell pepper, small dice
1 medium yellow onion, small dice
5 garlic cloves, crushed
3 tablespoons chili powder
1 1/4 teaspoons dried chipotle powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 bay leaf
2 (28 ounce) bottles beer, Amber Bock
1 (28 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
2 teaspoons dark brown sugar
1 lime, juice of
1 (16 ounce) can red kidney beans
1 (16 ounce) can pinto beans
1 cup fresh cilantro, chopped
salt & pepper
1 cup cheddar cheese, shredded, for garnish
1 cup green onion, chopped, for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions

Brown ground beef in a large saute pan, until cooked through. Drain well and set aside.
Wipe pan dry and brown bacon. Remove bacon, set aside, and drain out all but 1 tablespoon of bacon grease.
Add 1 tablespoon olive oil to pan. Saute onions, peppers and garlic until soft (about 10 min).
Heat a large pot over medium heat. Add onions, peppers, garlic, meat and spices. Stir to combine, cook for about 3 minutes.
Add bay leaf, tomatoes with liquid, tomato paste, beer, lime juice, and brown sugar, and crumbled bacon. Allow to cook until foam subsides, while stirring.
Cover pot and lower heat to a simmer. Simmer covered for 1 hour, stirring occasionally, until thickened slightly.
Drain and rinse beans. Add beans and 1 cup cilantro to pot. Check and adjust seasoning, if needed, with salt and pepper. Cook an additional 45 minutes to an hour, until thickened.
**If not thickened enough, a mixture of cornstarch and water can be added, increasing heat and stirring constantly until thickened.
Remove bay leaf, and serve with desired garnishes.

Full Flavor Amazing Chili

Ingredients

2 1/4 lbs ground chuck
5 slices bacon, crumbled once cooked
1 tablespoon olive oil
1 green bell pepper, small dice
1 yellow bell pepper, small dice
1 red bell pepper, small dice
1 medium yellow onion, small dice
5 garlic cloves, crushed
3 tablespoons chili powder
1 1/4 teaspoons dried chipotle powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 bay leaf
2 (28 ounce) bottles beer, Amber Bock
1 (28 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
2 teaspoons dark brown sugar
1 lime, juice of
1 (16 ounce) can red kidney beans
1 (16 ounce) can pinto beans
1 cup fresh cilantro, chopped
salt & pepper
1 cup cheddar cheese, shredded, for garnish
1 cup green onion, chopped, for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions

Brown ground beef in a large saute pan, until cooked through. Drain well and set aside.
Wipe pan dry and brown bacon. Remove bacon, set aside, and drain out all but 1 tablespoon of bacon grease.
Add 1 tablespoon olive oil to pan. Saute onions, peppers and garlic until soft (about 10 min).
Heat a large pot over medium heat. Add onions, peppers, garlic, meat and spices. Stir to combine, cook for about 3 minutes.
Add bay leaf, tomatoes with liquid, tomato paste, beer, lime juice, and brown sugar, and crumbled bacon. Allow to cook until foam subsides, while stirring.
Cover pot and lower heat to a simmer. Simmer covered for 1 hour, stirring occasionally, until thickened slightly.
Drain and rinse beans. Add beans and 1 cup cilantro to pot. Check and adjust seasoning, if needed, with salt and pepper. Cook an additional 45 minutes to an hour, until thickened.
**If not thickened enough, a mixture of cornstarch and water can be added, increasing heat and stirring constantly until thickened.
Remove bay leaf, and serve with desired garnishes.

Full Flavor Amazing Chili

Ingredients

2 1/4 lbs ground chuck
5 slices bacon, crumbled once cooked
1 tablespoon olive oil
1 green bell pepper, small dice
1 yellow bell pepper, small dice
1 red bell pepper, small dice
1 medium yellow onion, small dice
5 garlic cloves, crushed
3 tablespoons chili powder
1 1/4 teaspoons dried chipotle powder
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 bay leaf
2 (28 ounce) bottles beer, Amber Bock
1 (28 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
2 teaspoons dark brown sugar
1 lime, juice of
1 (16 ounce) can red kidney beans
1 (16 ounce) can pinto beans
1 cup fresh cilantro, chopped
salt & pepper
1 cup cheddar cheese, shredded, for garnish
1 cup green onion, chopped, for garnish
1/2 cup fresh cilantro, chopped, for garnish

Instructions

Brown ground beef in a large saute pan, until cooked through. Drain well and set aside.
Wipe pan dry and brown bacon. Remove bacon, set aside, and drain out all but 1 tablespoon of bacon grease.
Add 1 tablespoon olive oil to pan. Saute onions, peppers and garlic until soft (about 10 min).
Heat a large pot over medium heat. Add onions, peppers, garlic, meat and spices. Stir to combine, cook for about 3 minutes.
Add bay leaf, tomatoes with liquid, tomato paste, beer, lime juice, and brown sugar, and crumbled bacon. Allow to cook until foam subsides, while stirring.
Cover pot and lower heat to a simmer. Simmer covered for 1 hour, stirring occasionally, until thickened slightly.
Drain and rinse beans. Add beans and 1 cup cilantro to pot. Check and adjust seasoning, if needed, with salt and pepper. Cook an additional 45 minutes to an hour, until thickened.
**If not thickened enough, a mixture of cornstarch and water can be added, increasing heat and stirring constantly until thickened.
Remove bay leaf, and serve with desired garnishes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-69/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-69/#img-0

Crisp Tempura Vegetables with Miso-Mustard

Ingredients

For the sauce
1/4 cup white or yellow (aka mellow) miso
1 tablespoon Dijon mustard
1 teaspoon low-sodium soy sauce
1 teaspoon unrefined cane sugar
1/3 cup Water
For the batter
Canola, grapeseed, or peanut oil for frying
1 cup all-purpose flour chilled
1 cup rice flour chilled
2 1/3 cups ice cold seltzer water or pale ale beer
1 red or sweet onion cut into 1-inch slices and separated into rings
1 large sweet potato or yam (about 8 ounces) sliced into 1/4-inch rounds
8 ounces green beans ends trimmed
8 ounces broccolini ends trimmed
1 medium Red bell pepper sliced into strips
Kosher salt to taste
Lemon wedges for serving

Instructions

For the sauce:
Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use. (Sauce can be made up to 4 days ahead.)
For the batter:
Line a baking sheet with paper towels then fill a large saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.
Meanwhile, prepare the batter. Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined. (There should be a few lumps left – if you over whisk it will get gummy.)
Place a handful of the prepared vegetables in the batter and toss to coat. Remove vegetables one by one and let excess batter drip off. Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Remove to paper towels, season with salt, and repeat to cook all vegetables.
Serve hot or warm with dipping sauce, lemon wedges, and extra salt.

Crisp Tempura Vegetables with Miso-Mustard

Ingredients

For the sauce
1/4 cup white or yellow (aka mellow) miso
1 tablespoon Dijon mustard
1 teaspoon low-sodium soy sauce
1 teaspoon unrefined cane sugar
1/3 cup Water
For the batter
Canola, grapeseed, or peanut oil for frying
1 cup all-purpose flour chilled
1 cup rice flour chilled
2 1/3 cups ice cold seltzer water or pale ale beer
1 red or sweet onion cut into 1-inch slices and separated into rings
1 large sweet potato or yam (about 8 ounces) sliced into 1/4-inch rounds
8 ounces green beans ends trimmed
8 ounces broccolini ends trimmed
1 medium Red bell pepper sliced into strips
Kosher salt to taste
Lemon wedges for serving

Instructions

For the sauce:
Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use. (Sauce can be made up to 4 days ahead.)
For the batter:
Line a baking sheet with paper towels then fill a large saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.
Meanwhile, prepare the batter. Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined. (There should be a few lumps left – if you over whisk it will get gummy.)
Place a handful of the prepared vegetables in the batter and toss to coat. Remove vegetables one by one and let excess batter drip off. Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Remove to paper towels, season with salt, and repeat to cook all vegetables.
Serve hot or warm with dipping sauce, lemon wedges, and extra salt.

Crisp Tempura Vegetables with Miso-Mustard

Ingredients

For the sauce
1/4 cup white or yellow (aka mellow) miso
1 tablespoon Dijon mustard
1 teaspoon low-sodium soy sauce
1 teaspoon unrefined cane sugar
1/3 cup Water
For the batter
Canola, grapeseed, or peanut oil for frying
1 cup all-purpose flour chilled
1 cup rice flour chilled
2 1/3 cups ice cold seltzer water or pale ale beer
1 red or sweet onion cut into 1-inch slices and separated into rings
1 large sweet potato or yam (about 8 ounces) sliced into 1/4-inch rounds
8 ounces green beans ends trimmed
8 ounces broccolini ends trimmed
1 medium Red bell pepper sliced into strips
Kosher salt to taste
Lemon wedges for serving

Instructions

For the sauce:
Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use. (Sauce can be made up to 4 days ahead.)
For the batter:
Line a baking sheet with paper towels then fill a large saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.
Meanwhile, prepare the batter. Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined. (There should be a few lumps left – if you over whisk it will get gummy.)
Place a handful of the prepared vegetables in the batter and toss to coat. Remove vegetables one by one and let excess batter drip off. Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Remove to paper towels, season with salt, and repeat to cook all vegetables.
Serve hot or warm with dipping sauce, lemon wedges, and extra salt.

Crisp Tempura Vegetables with Miso-Mustard

Ingredients

For the sauce
1/4 cup white or yellow (aka mellow) miso
1 tablespoon Dijon mustard
1 teaspoon low-sodium soy sauce
1 teaspoon unrefined cane sugar
1/3 cup Water
For the batter
Canola, grapeseed, or peanut oil for frying
1 cup all-purpose flour chilled
1 cup rice flour chilled
2 1/3 cups ice cold seltzer water or pale ale beer
1 red or sweet onion cut into 1-inch slices and separated into rings
1 large sweet potato or yam (about 8 ounces) sliced into 1/4-inch rounds
8 ounces green beans ends trimmed
8 ounces broccolini ends trimmed
1 medium Red bell pepper sliced into strips
Kosher salt to taste
Lemon wedges for serving

Instructions

For the sauce:
Whisk everything together, taste and adjust seasoning as desired. Chill in refrigerator until ready to use. (Sauce can be made up to 4 days ahead.)
For the batter:
Line a baking sheet with paper towels then fill a large saucepan with at least 2 inches of oil (about 6 to 8 cups oil). Insert a deep frying thermometer and heat the oil to 350°F over medium-high heat.
Meanwhile, prepare the batter. Combine flours in a medium bowl then nest it in a second bowl of ice water (to help keep the batter as cold as possible). Add the cold seltzer or beer to the flour and whisk until just combined. (There should be a few lumps left – if you over whisk it will get gummy.)
Place a handful of the prepared vegetables in the batter and toss to coat. Remove vegetables one by one and let excess batter drip off. Place carefully into heated oil and cook, stirring a few times, until just beginning to color, about 1 minute for the thinner vegetables and 3 minutes for the thicker vegetables. Remove to paper towels, season with salt, and repeat to cook all vegetables.
Serve hot or warm with dipping sauce, lemon wedges, and extra salt.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-7/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-7/#img-0

High-fiber Cereal Breakfast

Ingredients

1/2 cup Cereal Kashi high fiber
1/2 cup Skim milk
1/2 cup Seasonal berries
2 tbsp Almonds slivered

Instructions

Combine ingredients in bowl.

High-fiber Cereal Breakfast

Ingredients

1/2 cup Cereal Kashi high fiber
1/2 cup Skim milk
1/2 cup Seasonal berries
2 tbsp Almonds slivered

Instructions

Combine ingredients in bowl.

High-fiber Cereal Breakfast

Ingredients

1/2 cup Cereal Kashi high fiber
1/2 cup Skim milk
1/2 cup Seasonal berries
2 tbsp Almonds slivered

Instructions

Combine ingredients in bowl.

High-fiber Cereal Breakfast

Ingredients

1/2 cup Cereal Kashi high fiber
1/2 cup Skim milk
1/2 cup Seasonal berries
2 tbsp Almonds slivered

Instructions

Combine ingredients in bowl.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-70/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-70/#img-0

Napoleon's Vice from Lolinda Recipe

Ingredients

1 1/2 ounces Amontillado sherry, such as Hidalgo Napoleon
1 ounce aged rum such as Ron Diplomatico (Angostura 1919 works nicely, too)
1/2 ounce Benedictine
1/2 ounce unsweetened pineapple juice (fresh is best)
1/4 ounce pineapple gum syrup (see note)
1/4 ounce freshly squeezed juice from 1 lemon
2 dashes Angostura bitters
Crushed ice
Freshly grated nutmeg

Instructions

Combine sherry, rum, Benedictine, pineapple juice, pineapple gum, lemon juice, and bitters in a cocktail shaker. "Flash" shake—shake the drink very quickly and not very vigorously—to chill ingredients, about 8 seconds.
Pour into serving glass filled with crushed ice; garnish with freshly grated nutmeg.

Napoleon's Vice from Lolinda Recipe

Ingredients

1 1/2 ounces Amontillado sherry, such as Hidalgo Napoleon
1 ounce aged rum such as Ron Diplomatico (Angostura 1919 works nicely, too)
1/2 ounce Benedictine
1/2 ounce unsweetened pineapple juice (fresh is best)
1/4 ounce pineapple gum syrup (see note)
1/4 ounce freshly squeezed juice from 1 lemon
2 dashes Angostura bitters
Crushed ice
Freshly grated nutmeg

Instructions

Combine sherry, rum, Benedictine, pineapple juice, pineapple gum, lemon juice, and bitters in a cocktail shaker. "Flash" shake—shake the drink very quickly and not very vigorously—to chill ingredients, about 8 seconds.
Pour into serving glass filled with crushed ice; garnish with freshly grated nutmeg.

Napoleon's Vice from Lolinda Recipe

Ingredients

1 1/2 ounces Amontillado sherry, such as Hidalgo Napoleon
1 ounce aged rum such as Ron Diplomatico (Angostura 1919 works nicely, too)
1/2 ounce Benedictine
1/2 ounce unsweetened pineapple juice (fresh is best)
1/4 ounce pineapple gum syrup (see note)
1/4 ounce freshly squeezed juice from 1 lemon
2 dashes Angostura bitters
Crushed ice
Freshly grated nutmeg

Instructions

Combine sherry, rum, Benedictine, pineapple juice, pineapple gum, lemon juice, and bitters in a cocktail shaker. "Flash" shake—shake the drink very quickly and not very vigorously—to chill ingredients, about 8 seconds.
Pour into serving glass filled with crushed ice; garnish with freshly grated nutmeg.

Napoleon's Vice from Lolinda Recipe

Ingredients

1 1/2 ounces Amontillado sherry, such as Hidalgo Napoleon
1 ounce aged rum such as Ron Diplomatico (Angostura 1919 works nicely, too)
1/2 ounce Benedictine
1/2 ounce unsweetened pineapple juice (fresh is best)
1/4 ounce pineapple gum syrup (see note)
1/4 ounce freshly squeezed juice from 1 lemon
2 dashes Angostura bitters
Crushed ice
Freshly grated nutmeg

Instructions

Combine sherry, rum, Benedictine, pineapple juice, pineapple gum, lemon juice, and bitters in a cocktail shaker. "Flash" shake—shake the drink very quickly and not very vigorously—to chill ingredients, about 8 seconds.
Pour into serving glass filled with crushed ice; garnish with freshly grated nutmeg.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-71/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-71/#img-0

Hearty Rice Skillet

Ingredients

1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice
1/2 teaspoon dried thyme or 1/2 teaspoon dried dill, crushed
3 dashes bottled hot pepper sauce (optional)
1 (10 3/4 ounce) can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Instructions

In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.

Hearty Rice Skillet

Ingredients

1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice
1/2 teaspoon dried thyme or 1/2 teaspoon dried dill, crushed
3 dashes bottled hot pepper sauce (optional)
1 (10 3/4 ounce) can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Instructions

In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.

Hearty Rice Skillet

Ingredients

1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice
1/2 teaspoon dried thyme or 1/2 teaspoon dried dill, crushed
3 dashes bottled hot pepper sauce (optional)
1 (10 3/4 ounce) can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Instructions

In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.

Hearty Rice Skillet

Ingredients

1 (15 ounce) can garbanzo beans or 1 (15 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes, cut up
2 cups loose-pack frozen mixed vegetables
1 cup water
3/4 cup quick-cooking brown rice
1/2 teaspoon dried thyme or 1/2 teaspoon dried dill, crushed
3 dashes bottled hot pepper sauce (optional)
1 (10 3/4 ounce) can condensed tomato soup
1/3 cup slivered almonds, toasted
1/2 cup shredded mozzarella cheese (2 ounces) or 1/2 cup cheddar cheese (2 ounces)

Instructions

In a large skillet stir beans, undrained tomatoes, vegetables, water, uncooked rice, thyme or dillweed, and, if desired, hot pepper sauce.
Bring to a boil; reduce heat.
Cover and simmer for 12 to 14 minutes or till rice is tender.
Stir in soup; heat through.
Before serving, stir in almonds and sprinkle with cheese.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-72/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-72/#img-0

Spiced Nuts

Ingredients

1/2 c Pecans*
1/2 c Almonds*
1/3 c Pistachios*
1/3 c Cashews*
1/3 c Pumpkin seeds*
1 T Maple syrup
1/2 t Curry powder
1/8 t Cayenne pepper
1/2 t Dried rosemary
1/4 t Salt

Instructions

*All nuts are shelled, unsalted and unroasted.
Preheat oven to 325 degrees. Combine nuts and seeds in a medium-sized bowl. Add the syrup and spices; toss to combine. Spray a baking sheet with cooking spray; spread nuts evenly on sheet. Bake 15 - 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

Spiced Nuts

Ingredients

1/2 c Pecans*
1/2 c Almonds*
1/3 c Pistachios*
1/3 c Cashews*
1/3 c Pumpkin seeds*
1 T Maple syrup
1/2 t Curry powder
1/8 t Cayenne pepper
1/2 t Dried rosemary
1/4 t Salt

Instructions

*All nuts are shelled, unsalted and unroasted.
Preheat oven to 325 degrees. Combine nuts and seeds in a medium-sized bowl. Add the syrup and spices; toss to combine. Spray a baking sheet with cooking spray; spread nuts evenly on sheet. Bake 15 - 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

Spiced Nuts

Ingredients

1/2 c Pecans*
1/2 c Almonds*
1/3 c Pistachios*
1/3 c Cashews*
1/3 c Pumpkin seeds*
1 T Maple syrup
1/2 t Curry powder
1/8 t Cayenne pepper
1/2 t Dried rosemary
1/4 t Salt

Instructions

*All nuts are shelled, unsalted and unroasted.
Preheat oven to 325 degrees. Combine nuts and seeds in a medium-sized bowl. Add the syrup and spices; toss to combine. Spray a baking sheet with cooking spray; spread nuts evenly on sheet. Bake 15 - 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

Spiced Nuts

Ingredients

1/2 c Pecans*
1/2 c Almonds*
1/3 c Pistachios*
1/3 c Cashews*
1/3 c Pumpkin seeds*
1 T Maple syrup
1/2 t Curry powder
1/8 t Cayenne pepper
1/2 t Dried rosemary
1/4 t Salt

Instructions

*All nuts are shelled, unsalted and unroasted.
Preheat oven to 325 degrees. Combine nuts and seeds in a medium-sized bowl. Add the syrup and spices; toss to combine. Spray a baking sheet with cooking spray; spread nuts evenly on sheet. Bake 15 - 20 minutes, stirring once, until nuts are fragrant and lightly toasted.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-73/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-73/#img-0

Burrani Raita Recipe: How to Make Burrani Raita Recipe | Homemade Burrani Raita Recipe - Times Food

Ingredients

1 1/4 cup yoghurt (curd)
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 tablespoon pomegranate seeds
4 cloves chopped garlic
1 tablespoon ghee
salt as required
1/4 teaspoon black pepper

Instructions

In a small pan, add ghee on medium flame and let it heat. After the ghee heats, add chopped garlic to it and saute. Saute garlic till it becomes golden or slightly brown. After they are roasted, keep them aside.
In a bowl, whisk together Yoghurt (curd), red chilli powder, cumin powder, salt and pepper. Now add the roasted garlic and fold with curd. Pour the curd into the bowl in which you are going to serve and garnish it with pomegranate seeds. (image credits- istock)

Burrani Raita Recipe: How to Make Burrani Raita Recipe | Homemade Burrani Raita Recipe - Times Food

Ingredients

1 1/4 cup yoghurt (curd)
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 tablespoon pomegranate seeds
4 cloves chopped garlic
1 tablespoon ghee
salt as required
1/4 teaspoon black pepper

Instructions

In a small pan, add ghee on medium flame and let it heat. After the ghee heats, add chopped garlic to it and saute. Saute garlic till it becomes golden or slightly brown. After they are roasted, keep them aside.
In a bowl, whisk together Yoghurt (curd), red chilli powder, cumin powder, salt and pepper. Now add the roasted garlic and fold with curd. Pour the curd into the bowl in which you are going to serve and garnish it with pomegranate seeds. (image credits- istock)

Burrani Raita Recipe: How to Make Burrani Raita Recipe | Homemade Burrani Raita Recipe - Times Food

Ingredients

1 1/4 cup yoghurt (curd)
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 tablespoon pomegranate seeds
4 cloves chopped garlic
1 tablespoon ghee
salt as required
1/4 teaspoon black pepper

Instructions

In a small pan, add ghee on medium flame and let it heat. After the ghee heats, add chopped garlic to it and saute. Saute garlic till it becomes golden or slightly brown. After they are roasted, keep them aside.
In a bowl, whisk together Yoghurt (curd), red chilli powder, cumin powder, salt and pepper. Now add the roasted garlic and fold with curd. Pour the curd into the bowl in which you are going to serve and garnish it with pomegranate seeds. (image credits- istock)

Burrani Raita Recipe: How to Make Burrani Raita Recipe | Homemade Burrani Raita Recipe - Times Food

Ingredients

1 1/4 cup yoghurt (curd)
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 tablespoon pomegranate seeds
4 cloves chopped garlic
1 tablespoon ghee
salt as required
1/4 teaspoon black pepper

Instructions

In a small pan, add ghee on medium flame and let it heat. After the ghee heats, add chopped garlic to it and saute. Saute garlic till it becomes golden or slightly brown. After they are roasted, keep them aside.
In a bowl, whisk together Yoghurt (curd), red chilli powder, cumin powder, salt and pepper. Now add the roasted garlic and fold with curd. Pour the curd into the bowl in which you are going to serve and garnish it with pomegranate seeds. (image credits- istock)

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-74/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-74/#img-0

Crispy Rice, Chicken, and Sweet Potatoes #RSC

Ingredients

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Instructions

In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
Dissolve the saffron into 3 tablespoons of the chicken stock.
Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

Crispy Rice, Chicken, and Sweet Potatoes #RSC

Ingredients

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Instructions

In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
Dissolve the saffron into 3 tablespoons of the chicken stock.
Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

Crispy Rice, Chicken, and Sweet Potatoes #RSC

Ingredients

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Instructions

In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
Dissolve the saffron into 3 tablespoons of the chicken stock.
Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

Crispy Rice, Chicken, and Sweet Potatoes #RSC

Ingredients

2 1/2 cups jasmine rice
2 boneless chicken breasts
1 peeled and thinly sliced sweet potato
3 egg yolks
1 1/2 cups plain Greek yogurt
1 (5 ounce) container peach Greek yogurt
1 (12 ounce) jar sweet mango chutney
5 shallots, finely chopped
1/4 cup chopped fresh chives
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon powdered saffron
1/2 teaspoon turmeric
1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
3 tablespoons extra virgin olive oil
6 tablespoons chicken stock
1/4 teaspoon black pepper
1/4 teaspoon salt
water

Instructions

In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
Dissolve the saffron into 3 tablespoons of the chicken stock.
Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-75/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-75/#img-0

Chunky Guacamole Recipe

Ingredients

2 medium plum tomatoes, seeded and cut up
1/4 cup coarsely chopped red onion
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and cut up
Tortilla chips

Instructions

In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped. Add avocados. Cover and process just until mixture is chopped. Transfer to a serving bowl; cover surface with plastic wrap. Chill for up to 1 hour. Serve with chips. Makes 2 cups (sixteen 2-tablespoon servings).
To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.

Chunky Guacamole Recipe

Ingredients

2 medium plum tomatoes, seeded and cut up
1/4 cup coarsely chopped red onion
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and cut up
Tortilla chips

Instructions

In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped. Add avocados. Cover and process just until mixture is chopped. Transfer to a serving bowl; cover surface with plastic wrap. Chill for up to 1 hour. Serve with chips. Makes 2 cups (sixteen 2-tablespoon servings).
To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.

Chunky Guacamole Recipe

Ingredients

2 medium plum tomatoes, seeded and cut up
1/4 cup coarsely chopped red onion
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and cut up
Tortilla chips

Instructions

In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped. Add avocados. Cover and process just until mixture is chopped. Transfer to a serving bowl; cover surface with plastic wrap. Chill for up to 1 hour. Serve with chips. Makes 2 cups (sixteen 2-tablespoon servings).
To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.

Chunky Guacamole Recipe

Ingredients

2 medium plum tomatoes, seeded and cut up
1/4 cup coarsely chopped red onion
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and cut up
Tortilla chips

Instructions

In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped. Add avocados. Cover and process just until mixture is chopped. Transfer to a serving bowl; cover surface with plastic wrap. Chill for up to 1 hour. Serve with chips. Makes 2 cups (sixteen 2-tablespoon servings).
To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-76/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-76/#img-0

Harissa vegetables with quinoa

Ingredients

1 tbsp rapeseed oil
2 red onions (160g), chopped
1 green pepper , deseeded and cubed
1 small sweet potato (200g), peeled and cut into chunks
2 large celery sticks (125g), cut into chunky slices
10g ginger , finely chopped
300ml vegetable stock made with 2 tsp vegan bouillon powder
1 tbsp harissa paste
2 tbsp tomato purée
2 dried apricots , quartered
10g coriander or parsley, chopped, plus a few extra leaves to serve
250g pack cooked red and white quinoa
4 tbsp coconut yogurt

Instructions

Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.
Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

Harissa vegetables with quinoa

Ingredients

1 tbsp rapeseed oil
2 red onions (160g), chopped
1 green pepper , deseeded and cubed
1 small sweet potato (200g), peeled and cut into chunks
2 large celery sticks (125g), cut into chunky slices
10g ginger , finely chopped
300ml vegetable stock made with 2 tsp vegan bouillon powder
1 tbsp harissa paste
2 tbsp tomato purée
2 dried apricots , quartered
10g coriander or parsley, chopped, plus a few extra leaves to serve
250g pack cooked red and white quinoa
4 tbsp coconut yogurt

Instructions

Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.
Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

Harissa vegetables with quinoa

Ingredients

1 tbsp rapeseed oil
2 red onions (160g), chopped
1 green pepper , deseeded and cubed
1 small sweet potato (200g), peeled and cut into chunks
2 large celery sticks (125g), cut into chunky slices
10g ginger , finely chopped
300ml vegetable stock made with 2 tsp vegan bouillon powder
1 tbsp harissa paste
2 tbsp tomato purée
2 dried apricots , quartered
10g coriander or parsley, chopped, plus a few extra leaves to serve
250g pack cooked red and white quinoa
4 tbsp coconut yogurt

Instructions

Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.
Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

Harissa vegetables with quinoa

Ingredients

1 tbsp rapeseed oil
2 red onions (160g), chopped
1 green pepper , deseeded and cubed
1 small sweet potato (200g), peeled and cut into chunks
2 large celery sticks (125g), cut into chunky slices
10g ginger , finely chopped
300ml vegetable stock made with 2 tsp vegan bouillon powder
1 tbsp harissa paste
2 tbsp tomato purée
2 dried apricots , quartered
10g coriander or parsley, chopped, plus a few extra leaves to serve
250g pack cooked red and white quinoa
4 tbsp coconut yogurt

Instructions

Heat the oil in a non-stick pan and fry the vegetables and ginger for 10 mins, stirring frequently, until softened and starting to colour.
Stir in the stock, harissa, tomato purée and apricots. Bring to the boil, cover and simmer for 15 mins. Stir in the coriander.
Meanwhile, heat the quinoa following pack instructions. Serve with the veg and yogurt, plus a scattering of coriander leaves.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-77/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-77/#img-0

Crunchy Granola

Ingredients

3-1/2 cups Old Fashioned Oats 350 grams
1/2 cup Flaked, Unsweeted Coconut 42 grams
1/2 cup Wheat Bran 25 grams
1/2 cup Slivered Almonds 71 grams
1/2 cup Dried Walnuts or Pecans 53 grams
1/2 cup Sunflower Seeds 71 grams
1/4 teaspoon Salt
1/2 cup Pure Maple Syrup 120 mL
2 teaspoons Vanilla Extract
1/4 cup Vegetable Oil 60 grams
1/4 cup Powdered Milk (optional) 18 grams
1/2 cup Dried Cranberries 57 grams
1/2 cup Dried Blueberries 71 grams
1/2 cup Dried Apricots 61 grams
1/2 cup Dried Dates 75 grams
1/2 cup Dried Cherries 71 grams
1/2 cup Dried Pinneapple 71 grams

Instructions

• In a very large bowl, combine the oats, coconut, wheat germ, nuts and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
• Pour over the dry mixture in the bowl, stirring and tossing till everything is well combined; a large spoon works well here, although it’s probably easiest to just use your hands.
• Spread granola on a couple of large lightly greased baking sheet; a half sheet pan is idea. Cleanup will be much easier if you line the pan with parchment paper.
• Bake in a preheated 250° F. oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven each time you stir.
• When the granola is light-to-medium golden brown, remove it from the oven and cool completely on the pans.
• Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

3-1/2 cups Old Fashioned Oats 350 grams
1/2 cup Flaked, Unsweeted Coconut 42 grams
1/2 cup Wheat Bran 25 grams
1/2 cup Slivered Almonds 71 grams
1/2 cup Dried Walnuts or Pecans 53 grams
1/2 cup Sunflower Seeds 71 grams
1/4 teaspoon Salt
1/2 cup Pure Maple Syrup 120 mL
2 teaspoons Vanilla Extract
1/4 cup Vegetable Oil 60 grams
1/4 cup Powdered Milk (optional) 18 grams
1/2 cup Dried Cranberries 57 grams
1/2 cup Dried Blueberries 71 grams
1/2 cup Dried Apricots 61 grams
1/2 cup Dried Dates 75 grams
1/2 cup Dried Cherries 71 grams
1/2 cup Dried Pinneapple 71 grams

Instructions

• In a very large bowl, combine the oats, coconut, wheat germ, nuts and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
• Pour over the dry mixture in the bowl, stirring and tossing till everything is well combined; a large spoon works well here, although it’s probably easiest to just use your hands.
• Spread granola on a couple of large lightly greased baking sheet; a half sheet pan is idea. Cleanup will be much easier if you line the pan with parchment paper.
• Bake in a preheated 250° F. oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven each time you stir.
• When the granola is light-to-medium golden brown, remove it from the oven and cool completely on the pans.
• Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

3-1/2 cups Old Fashioned Oats 350 grams
1/2 cup Flaked, Unsweeted Coconut 42 grams
1/2 cup Wheat Bran 25 grams
1/2 cup Slivered Almonds 71 grams
1/2 cup Dried Walnuts or Pecans 53 grams
1/2 cup Sunflower Seeds 71 grams
1/4 teaspoon Salt
1/2 cup Pure Maple Syrup 120 mL
2 teaspoons Vanilla Extract
1/4 cup Vegetable Oil 60 grams
1/4 cup Powdered Milk (optional) 18 grams
1/2 cup Dried Cranberries 57 grams
1/2 cup Dried Blueberries 71 grams
1/2 cup Dried Apricots 61 grams
1/2 cup Dried Dates 75 grams
1/2 cup Dried Cherries 71 grams
1/2 cup Dried Pinneapple 71 grams

Instructions

• In a very large bowl, combine the oats, coconut, wheat germ, nuts and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
• Pour over the dry mixture in the bowl, stirring and tossing till everything is well combined; a large spoon works well here, although it’s probably easiest to just use your hands.
• Spread granola on a couple of large lightly greased baking sheet; a half sheet pan is idea. Cleanup will be much easier if you line the pan with parchment paper.
• Bake in a preheated 250° F. oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven each time you stir.
• When the granola is light-to-medium golden brown, remove it from the oven and cool completely on the pans.
• Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Crunchy Granola

Ingredients

3-1/2 cups Old Fashioned Oats 350 grams
1/2 cup Flaked, Unsweeted Coconut 42 grams
1/2 cup Wheat Bran 25 grams
1/2 cup Slivered Almonds 71 grams
1/2 cup Dried Walnuts or Pecans 53 grams
1/2 cup Sunflower Seeds 71 grams
1/4 teaspoon Salt
1/2 cup Pure Maple Syrup 120 mL
2 teaspoons Vanilla Extract
1/4 cup Vegetable Oil 60 grams
1/4 cup Powdered Milk (optional) 18 grams
1/2 cup Dried Cranberries 57 grams
1/2 cup Dried Blueberries 71 grams
1/2 cup Dried Apricots 61 grams
1/2 cup Dried Dates 75 grams
1/2 cup Dried Cherries 71 grams
1/2 cup Dried Pinneapple 71 grams

Instructions

• In a very large bowl, combine the oats, coconut, wheat germ, nuts and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
• Pour over the dry mixture in the bowl, stirring and tossing till everything is well combined; a large spoon works well here, although it’s probably easiest to just use your hands.
• Spread granola on a couple of large lightly greased baking sheet; a half sheet pan is idea. Cleanup will be much easier if you line the pan with parchment paper.
• Bake in a preheated 250° F. oven for about 90 minutes, stirring the mixture with a heatproof spatula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven each time you stir.
• When the granola is light-to-medium golden brown, remove it from the oven and cool completely on the pans.
• Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-78/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-78/#img-0

Low Country Pousse-Rapière with Homemade Brandied Plums

Ingredients

1/4 c. Brandied Plum syrup
1 whole Brandied Plum
1 bottle dry sparkling white wine, such as Prosecco
12 large plums
1 (1-inch) cinnamon sticks
2 c. sugar
1/4 tsp. kosher salt
2 c. VSOP (or better) brandy

Instructions

Make brandied plums:
Fill 2 lidded 1-quart glass canning jars with water. Place the jars (uncovered) in a deep stockpot and fill the pot with water up to about an inch beneath the jars' rims. Remove jars, empty their water, and set aside. Bring water in pot to a boil.
Meanwhile, prick several holes around stem ends of plums and pack into jars, quartering and pitting any that don't fit and placing the quartered pieces in the gaps between whole plums. Add a cinnamon stick to each jar.
Bring sugar, salt, and 1 cup water to a boil in a small saucepan, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 10 minutes. Stir in brandy and immediately pour liquid into jars up to 1/2 inch from rim.
Partially close each jar (leave a gap for steam to escape) and place in the pot of boiling water. Boil for 10 minutes and remove with a jar lifter or two sets of tongs. Close jar lids tightly.
Cool to room temperature, about 30 minutes. Store in refrigerator for up to 2 weeks.
Make cocktail:
Pour 1 tablespoon plum syrup into each of 4 champagne flutes or wineglasses and add a wedge or two of Brandied Plum. Top off with sparkling wine and serve.

Low Country Pousse-Rapière with Homemade Brandied Plums

Ingredients

1/4 c. Brandied Plum syrup
1 whole Brandied Plum
1 bottle dry sparkling white wine, such as Prosecco
12 large plums
1 (1-inch) cinnamon sticks
2 c. sugar
1/4 tsp. kosher salt
2 c. VSOP (or better) brandy

Instructions

Make brandied plums:
Fill 2 lidded 1-quart glass canning jars with water. Place the jars (uncovered) in a deep stockpot and fill the pot with water up to about an inch beneath the jars' rims. Remove jars, empty their water, and set aside. Bring water in pot to a boil.
Meanwhile, prick several holes around stem ends of plums and pack into jars, quartering and pitting any that don't fit and placing the quartered pieces in the gaps between whole plums. Add a cinnamon stick to each jar.
Bring sugar, salt, and 1 cup water to a boil in a small saucepan, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 10 minutes. Stir in brandy and immediately pour liquid into jars up to 1/2 inch from rim.
Partially close each jar (leave a gap for steam to escape) and place in the pot of boiling water. Boil for 10 minutes and remove with a jar lifter or two sets of tongs. Close jar lids tightly.
Cool to room temperature, about 30 minutes. Store in refrigerator for up to 2 weeks.
Make cocktail:
Pour 1 tablespoon plum syrup into each of 4 champagne flutes or wineglasses and add a wedge or two of Brandied Plum. Top off with sparkling wine and serve.

Low Country Pousse-Rapière with Homemade Brandied Plums

Ingredients

1/4 c. Brandied Plum syrup
1 whole Brandied Plum
1 bottle dry sparkling white wine, such as Prosecco
12 large plums
1 (1-inch) cinnamon sticks
2 c. sugar
1/4 tsp. kosher salt
2 c. VSOP (or better) brandy

Instructions

Make brandied plums:
Fill 2 lidded 1-quart glass canning jars with water. Place the jars (uncovered) in a deep stockpot and fill the pot with water up to about an inch beneath the jars' rims. Remove jars, empty their water, and set aside. Bring water in pot to a boil.
Meanwhile, prick several holes around stem ends of plums and pack into jars, quartering and pitting any that don't fit and placing the quartered pieces in the gaps between whole plums. Add a cinnamon stick to each jar.
Bring sugar, salt, and 1 cup water to a boil in a small saucepan, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 10 minutes. Stir in brandy and immediately pour liquid into jars up to 1/2 inch from rim.
Partially close each jar (leave a gap for steam to escape) and place in the pot of boiling water. Boil for 10 minutes and remove with a jar lifter or two sets of tongs. Close jar lids tightly.
Cool to room temperature, about 30 minutes. Store in refrigerator for up to 2 weeks.
Make cocktail:
Pour 1 tablespoon plum syrup into each of 4 champagne flutes or wineglasses and add a wedge or two of Brandied Plum. Top off with sparkling wine and serve.

Low Country Pousse-Rapière with Homemade Brandied Plums

Ingredients

1/4 c. Brandied Plum syrup
1 whole Brandied Plum
1 bottle dry sparkling white wine, such as Prosecco
12 large plums
1 (1-inch) cinnamon sticks
2 c. sugar
1/4 tsp. kosher salt
2 c. VSOP (or better) brandy

Instructions

Make brandied plums:
Fill 2 lidded 1-quart glass canning jars with water. Place the jars (uncovered) in a deep stockpot and fill the pot with water up to about an inch beneath the jars' rims. Remove jars, empty their water, and set aside. Bring water in pot to a boil.
Meanwhile, prick several holes around stem ends of plums and pack into jars, quartering and pitting any that don't fit and placing the quartered pieces in the gaps between whole plums. Add a cinnamon stick to each jar.
Bring sugar, salt, and 1 cup water to a boil in a small saucepan, reduce heat to low, and simmer for 10 minutes, stirring occasionally. Remove from heat and cool for 10 minutes. Stir in brandy and immediately pour liquid into jars up to 1/2 inch from rim.
Partially close each jar (leave a gap for steam to escape) and place in the pot of boiling water. Boil for 10 minutes and remove with a jar lifter or two sets of tongs. Close jar lids tightly.
Cool to room temperature, about 30 minutes. Store in refrigerator for up to 2 weeks.
Make cocktail:
Pour 1 tablespoon plum syrup into each of 4 champagne flutes or wineglasses and add a wedge or two of Brandied Plum. Top off with sparkling wine and serve.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-79/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-79/#img-0

Yam And Chickpea Curry

Ingredients

2 medium red onions coarsely chopped
1 clove Garlic minced
1 small hot pepper such as jalapeno, seeded and minced
1 piece of fresh ginger 2 1/2 to 3 inches long, peeled and cut into chunks
3 Tbs canola oil
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp ground tumeric
3 cardamom pods crushed
1 tsp Salt
3 medium orange-fleshed yams or sweet potatoes; peeled and
1 can unsweetened coconut milk 14 oz
1 can vegetable broth 14 oz
4 cups cooked chickpeas canned or freshly cooked, drained, about 3 cans
2 Tbs chopped fresh cilantro optional
1 Couscous or quinoa; for serving
1 Steamed broccoli; for serving

Instructions

1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.

Yam And Chickpea Curry

Ingredients

2 medium red onions coarsely chopped
1 clove Garlic minced
1 small hot pepper such as jalapeno, seeded and minced
1 piece of fresh ginger 2 1/2 to 3 inches long, peeled and cut into chunks
3 Tbs canola oil
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp ground tumeric
3 cardamom pods crushed
1 tsp Salt
3 medium orange-fleshed yams or sweet potatoes; peeled and
1 can unsweetened coconut milk 14 oz
1 can vegetable broth 14 oz
4 cups cooked chickpeas canned or freshly cooked, drained, about 3 cans
2 Tbs chopped fresh cilantro optional
1 Couscous or quinoa; for serving
1 Steamed broccoli; for serving

Instructions

1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.

Yam And Chickpea Curry

Ingredients

2 medium red onions coarsely chopped
1 clove Garlic minced
1 small hot pepper such as jalapeno, seeded and minced
1 piece of fresh ginger 2 1/2 to 3 inches long, peeled and cut into chunks
3 Tbs canola oil
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp ground tumeric
3 cardamom pods crushed
1 tsp Salt
3 medium orange-fleshed yams or sweet potatoes; peeled and
1 can unsweetened coconut milk 14 oz
1 can vegetable broth 14 oz
4 cups cooked chickpeas canned or freshly cooked, drained, about 3 cans
2 Tbs chopped fresh cilantro optional
1 Couscous or quinoa; for serving
1 Steamed broccoli; for serving

Instructions

1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.

Yam And Chickpea Curry

Ingredients

2 medium red onions coarsely chopped
1 clove Garlic minced
1 small hot pepper such as jalapeno, seeded and minced
1 piece of fresh ginger 2 1/2 to 3 inches long, peeled and cut into chunks
3 Tbs canola oil
1/2 tsp red pepper flakes
1/2 tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 1/2 tsp ground tumeric
3 cardamom pods crushed
1 tsp Salt
3 medium orange-fleshed yams or sweet potatoes; peeled and
1 can unsweetened coconut milk 14 oz
1 can vegetable broth 14 oz
4 cups cooked chickpeas canned or freshly cooked, drained, about 3 cans
2 Tbs chopped fresh cilantro optional
1 Couscous or quinoa; for serving
1 Steamed broccoli; for serving

Instructions

1. Preheat the oven to 350 deg F. coat a deep 2 1/2-qt casserole with cooking spray
2. Combine the onions, garlic, hot pepper, and ginger in a food processor with the steel blade in place. Pulse until all ingredients are finely chopped.
3. Pour the oil into a large saute pan over medium-low heat. Add the chopped onion mixture and saute until softened, about 5 minutes. Add the red pepper flakes, ginger, coriander, cumin, tumeric, cardamom pods, and salt, and stir to blend well. Add the yams and stir in the coconut milk, broth, and chickpeas. Transfer to the casserole.
4. Cover and bake for 45 minutes, or until the yams are soft. Top with the cilantro and serve over couscous (or quinoa) with steamed broccoli on the side.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-8/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-8/#img-0

Rich Plum Cake Recipe

Ingredients

1 cup raisins
1 cup chopped apricots
40 gm orange peel
225 gm melted butter
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
150 gm brown sugar
2 tablespoon molasses
1 cup toasted walnuts
1/2 cup cherry jam
1 cup chopped figs
1/2 cup chopped ginger
3/4 cup brandy
380 gm flour
1 teaspoon cinnamon
1/2 teaspoon clove
300 gm sugar
4 egg
1 tablespoon vanilla extract
1/2 cup water

Instructions

Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.
Pre-heat oven to 180 degree Celsius. Butter two 9/5 inch loaf tins. Line them with butter paper.
In a bowl mix dry ingredients flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.
Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till a knife inserted comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

Rich Plum Cake Recipe

Ingredients

1 cup raisins
1 cup chopped apricots
40 gm orange peel
225 gm melted butter
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
150 gm brown sugar
2 tablespoon molasses
1 cup toasted walnuts
1/2 cup cherry jam
1 cup chopped figs
1/2 cup chopped ginger
3/4 cup brandy
380 gm flour
1 teaspoon cinnamon
1/2 teaspoon clove
300 gm sugar
4 egg
1 tablespoon vanilla extract
1/2 cup water

Instructions

Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.
Pre-heat oven to 180 degree Celsius. Butter two 9/5 inch loaf tins. Line them with butter paper.
In a bowl mix dry ingredients flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.
Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till a knife inserted comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

Rich Plum Cake Recipe

Ingredients

1 cup raisins
1 cup chopped apricots
40 gm orange peel
225 gm melted butter
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
150 gm brown sugar
2 tablespoon molasses
1 cup toasted walnuts
1/2 cup cherry jam
1 cup chopped figs
1/2 cup chopped ginger
3/4 cup brandy
380 gm flour
1 teaspoon cinnamon
1/2 teaspoon clove
300 gm sugar
4 egg
1 tablespoon vanilla extract
1/2 cup water

Instructions

Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.
Pre-heat oven to 180 degree Celsius. Butter two 9/5 inch loaf tins. Line them with butter paper.
In a bowl mix dry ingredients flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.
Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till a knife inserted comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

Rich Plum Cake Recipe

Ingredients

1 cup raisins
1 cup chopped apricots
40 gm orange peel
225 gm melted butter
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
150 gm brown sugar
2 tablespoon molasses
1 cup toasted walnuts
1/2 cup cherry jam
1 cup chopped figs
1/2 cup chopped ginger
3/4 cup brandy
380 gm flour
1 teaspoon cinnamon
1/2 teaspoon clove
300 gm sugar
4 egg
1 tablespoon vanilla extract
1/2 cup water

Instructions

Stir together dried fruit, candied ginger, candied orange peel and brandy. Keep overnight.
Pre-heat oven to 180 degree Celsius. Butter two 9/5 inch loaf tins. Line them with butter paper.
In a bowl mix dry ingredients flour, baking powder, spices and salt. In a mixer beat butter and both the sugars until smooth. Mix eggs one at a time followed by molasses and vanilla. Gradually add the flour mixture. Mix till smooth. Add the fruit mixture and walnuts.
Divide the batter between the two tins. Bake for 1 hour and 35 minutes or till a knife inserted comes out clean. Remove from oven and brush the top with more liquor. Remove and place on a wired rack. Heat the jam and water till smooth and glaze the top of the warmed cake.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-80/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-80/#img-0

Pindi Chole Recipe

Ingredients

2 cup soaked overnight kabuli chana
3 black cardamom
2 cinnamon stick
1/4 teaspoon baking soda
1 teaspoon cumin seeds
4 chopped green chillies
1 teaspoon garlic paste
1 teaspoon coriander powder
2 teaspoon chola masala
1 1/2 handful chopped coriander leaves
3 tablespoon washed & dried chana dal
salt as required
1 tablespoon tea powder
2 1/2 tablespoon ghee
2 teaspoon grated ginger
1/2 cup grated onion
3/4 cup tomato puree
1 teaspoon garam masala powder
1 1/2 teaspoon red chilli powder

Instructions

In a muslin cloth, add tea leaves, black cardamom, and cinnamon. Tie them together to form a potli. Now, in a pressure cooker, add kabuli chana, potli, chana dal, salt, baking soda, and 2 1/2 cups of water. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
In a kadhai/ pan, heat ghee. Add ginger, green chilies, and cumin seeds. Saute them for 20-30 sec. Then add garlic paste and onions. Mix everything well and cook it for 5 mins.
Pour in the tomato puree. Mix everything well and cook for 5 mins. Stir occasionally. Now, add powdered spices like garam masala, red chili powder, coriander powder, and chole masala. Mix everything well and cook for 2 mins.
Finally, add kabuli chana to the masala along with 1/2 cup of water (You can adjust the quantity of water as per your preference). Season it with some salt and cook it for 15-20 mins. Once the water dries out, turn off the gas flame. Dont wait for all the water to dry out, try to keep the pindi chole in a bit gravy form.
Garnish the chole with some freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it alongside bhature or butter naan. Enjoy the meal.

Pindi Chole Recipe

Ingredients

2 cup soaked overnight kabuli chana
3 black cardamom
2 cinnamon stick
1/4 teaspoon baking soda
1 teaspoon cumin seeds
4 chopped green chillies
1 teaspoon garlic paste
1 teaspoon coriander powder
2 teaspoon chola masala
1 1/2 handful chopped coriander leaves
3 tablespoon washed & dried chana dal
salt as required
1 tablespoon tea powder
2 1/2 tablespoon ghee
2 teaspoon grated ginger
1/2 cup grated onion
3/4 cup tomato puree
1 teaspoon garam masala powder
1 1/2 teaspoon red chilli powder

Instructions

In a muslin cloth, add tea leaves, black cardamom, and cinnamon. Tie them together to form a potli. Now, in a pressure cooker, add kabuli chana, potli, chana dal, salt, baking soda, and 2 1/2 cups of water. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
In a kadhai/ pan, heat ghee. Add ginger, green chilies, and cumin seeds. Saute them for 20-30 sec. Then add garlic paste and onions. Mix everything well and cook it for 5 mins.
Pour in the tomato puree. Mix everything well and cook for 5 mins. Stir occasionally. Now, add powdered spices like garam masala, red chili powder, coriander powder, and chole masala. Mix everything well and cook for 2 mins.
Finally, add kabuli chana to the masala along with 1/2 cup of water (You can adjust the quantity of water as per your preference). Season it with some salt and cook it for 15-20 mins. Once the water dries out, turn off the gas flame. Dont wait for all the water to dry out, try to keep the pindi chole in a bit gravy form.
Garnish the chole with some freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it alongside bhature or butter naan. Enjoy the meal.

Pindi Chole Recipe

Ingredients

2 cup soaked overnight kabuli chana
3 black cardamom
2 cinnamon stick
1/4 teaspoon baking soda
1 teaspoon cumin seeds
4 chopped green chillies
1 teaspoon garlic paste
1 teaspoon coriander powder
2 teaspoon chola masala
1 1/2 handful chopped coriander leaves
3 tablespoon washed & dried chana dal
salt as required
1 tablespoon tea powder
2 1/2 tablespoon ghee
2 teaspoon grated ginger
1/2 cup grated onion
3/4 cup tomato puree
1 teaspoon garam masala powder
1 1/2 teaspoon red chilli powder

Instructions

In a muslin cloth, add tea leaves, black cardamom, and cinnamon. Tie them together to form a potli. Now, in a pressure cooker, add kabuli chana, potli, chana dal, salt, baking soda, and 2 1/2 cups of water. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
In a kadhai/ pan, heat ghee. Add ginger, green chilies, and cumin seeds. Saute them for 20-30 sec. Then add garlic paste and onions. Mix everything well and cook it for 5 mins.
Pour in the tomato puree. Mix everything well and cook for 5 mins. Stir occasionally. Now, add powdered spices like garam masala, red chili powder, coriander powder, and chole masala. Mix everything well and cook for 2 mins.
Finally, add kabuli chana to the masala along with 1/2 cup of water (You can adjust the quantity of water as per your preference). Season it with some salt and cook it for 15-20 mins. Once the water dries out, turn off the gas flame. Dont wait for all the water to dry out, try to keep the pindi chole in a bit gravy form.
Garnish the chole with some freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it alongside bhature or butter naan. Enjoy the meal.

Pindi Chole Recipe

Ingredients

2 cup soaked overnight kabuli chana
3 black cardamom
2 cinnamon stick
1/4 teaspoon baking soda
1 teaspoon cumin seeds
4 chopped green chillies
1 teaspoon garlic paste
1 teaspoon coriander powder
2 teaspoon chola masala
1 1/2 handful chopped coriander leaves
3 tablespoon washed & dried chana dal
salt as required
1 tablespoon tea powder
2 1/2 tablespoon ghee
2 teaspoon grated ginger
1/2 cup grated onion
3/4 cup tomato puree
1 teaspoon garam masala powder
1 1/2 teaspoon red chilli powder

Instructions

In a muslin cloth, add tea leaves, black cardamom, and cinnamon. Tie them together to form a potli. Now, in a pressure cooker, add kabuli chana, potli, chana dal, salt, baking soda, and 2 1/2 cups of water. Mix everything well. Pressure cook it for 3 whistles. Once done, remove the potli and keep it aside.
In a kadhai/ pan, heat ghee. Add ginger, green chilies, and cumin seeds. Saute them for 20-30 sec. Then add garlic paste and onions. Mix everything well and cook it for 5 mins.
Pour in the tomato puree. Mix everything well and cook for 5 mins. Stir occasionally. Now, add powdered spices like garam masala, red chili powder, coriander powder, and chole masala. Mix everything well and cook for 2 mins.
Finally, add kabuli chana to the masala along with 1/2 cup of water (You can adjust the quantity of water as per your preference). Season it with some salt and cook it for 15-20 mins. Once the water dries out, turn off the gas flame. Dont wait for all the water to dry out, try to keep the pindi chole in a bit gravy form.
Garnish the chole with some freshly chopped coriander leaves. Your Pindi Chole is ready. Serve it alongside bhature or butter naan. Enjoy the meal.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-81/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-81/#img-0

Crunchy Crackers

Ingredients

7/8 to 1 cup (198g to 227g) water lukewarm
1 1/2 cups (170g) King Arthur Golden Wheat Flour
1 cup (120g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (12g) granulated sugar
1 teaspoon instant yeast
1 teaspoon (6g) table salt
2 tablespoons (14g) flax seeds milled or whole
2 tablespoons (14g) sesame seeds or flax seeds
1/2 cup (71g) sunflower seeds midget preferred*
1/4 cup (28g) sesame seeds*
1/4 cup (28g) flax seeds golden preferred*
sea salt or your favorite flavored salt if desired

Instructions

To make the dough, mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry., Knead in the seeds., Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit., Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough., For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough., If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse., Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they'll get just a bit puffy., Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight.

Crunchy Crackers

Ingredients

7/8 to 1 cup (198g to 227g) water lukewarm
1 1/2 cups (170g) King Arthur Golden Wheat Flour
1 cup (120g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (12g) granulated sugar
1 teaspoon instant yeast
1 teaspoon (6g) table salt
2 tablespoons (14g) flax seeds milled or whole
2 tablespoons (14g) sesame seeds or flax seeds
1/2 cup (71g) sunflower seeds midget preferred*
1/4 cup (28g) sesame seeds*
1/4 cup (28g) flax seeds golden preferred*
sea salt or your favorite flavored salt if desired

Instructions

To make the dough, mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry., Knead in the seeds., Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit., Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough., For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough., If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse., Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they'll get just a bit puffy., Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight.

Crunchy Crackers

Ingredients

7/8 to 1 cup (198g to 227g) water lukewarm
1 1/2 cups (170g) King Arthur Golden Wheat Flour
1 cup (120g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (12g) granulated sugar
1 teaspoon instant yeast
1 teaspoon (6g) table salt
2 tablespoons (14g) flax seeds milled or whole
2 tablespoons (14g) sesame seeds or flax seeds
1/2 cup (71g) sunflower seeds midget preferred*
1/4 cup (28g) sesame seeds*
1/4 cup (28g) flax seeds golden preferred*
sea salt or your favorite flavored salt if desired

Instructions

To make the dough, mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry., Knead in the seeds., Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit., Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough., For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough., If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse., Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they'll get just a bit puffy., Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight.

Crunchy Crackers

Ingredients

7/8 to 1 cup (198g to 227g) water lukewarm
1 1/2 cups (170g) King Arthur Golden Wheat Flour
1 cup (120g) King Arthur Unbleached All-Purpose Flour
2 tablespoons (18g) non-diastatic malt powder or 1 tablespoon (12g) granulated sugar
1 teaspoon instant yeast
1 teaspoon (6g) table salt
2 tablespoons (14g) flax seeds milled or whole
2 tablespoons (14g) sesame seeds or flax seeds
1/2 cup (71g) sunflower seeds midget preferred*
1/4 cup (28g) sesame seeds*
1/4 cup (28g) flax seeds golden preferred*
sea salt or your favorite flavored salt if desired

Instructions

To make the dough, mix and knead together all of the cracker ingredients (except the seeds) to a smooth, fairly stiff dough. Add 1-2 more tablespoons of water if the dough is dry., Knead in the seeds., Let the dough rise, covered, for 60 to 90 minutes, until it's expanded a bit., Divide the dough in half. Working with one piece at a time, roll it into a rectangle approximately 14" x 9", a generous 1/8" thick. This will probably require you to roll the dough until it fights back; give it a 10-minute rest, then come back and roll some more. It may need two rest periods to allow you to roll it thin enough., For easiest handling, turn the dough onto a piece of parchment paper. Spritz the dough with water. Sprinkle with 1/4 of the topping seeds, lay a piece of parchment on top, and press the seeds in with a rolling pin. Turn the dough over, peel off the parchment, and repeat. Set the seeded crackers on a baking sheet, and repeat with the remaining piece of dough., If you don't have parchment, roll on a rolling mat or on a very lightly floured or lightly greased work surface; and transfer the seeded crackers to a lightly greased baking sheet. Sprinkle each sheet of crackers with some sea salt or flavored salt. Crush the sea salt between your fingers or grind it in a salt mill if it's very coarse., Prick the dough over with a fork, and cut it into rectangles, whatever size you like. Pull the crackers apart just a bit; you don't need to separate them completely. Let the crackers rise for 30 to 45 minutes. while you preheat your oven to 350°F; they'll get just a bit puffy., Bake for 20 minutes, until the crackers are a medium brown. Turn off the heat, wait 15 minutes, then open the oven door a couple of inches and let the crackers cool completely in the turned-off oven. When they're completely cool, break apart, if necessary, and store airtight.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-82/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-82/#img-0

Rich Fruit Cake

Ingredients

1/4 ts Ginger
125 g Currants
1 1/2 c Brown sugar firmly packed
1 pn Ground cloves
250 g Raisins
125 g Grace cherries
250 g Butter
1/2 c rum, brandy, whisky mixed
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts lemon and orange peel Each grated
1 ts Mixed spice
Stephen Ceideburg
125 g Mixed peel
2 tb Marmalade
3 drops almond essence (to 4)
1 ts Vanilla essence
5 Eggs
750 g Sultanas
2 1/2 c plain flour with pinch
100 g almond Finely chopped

Instructions

Set a slow oven. Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week. Prepare a 21 cm (8 in) cake tin before you start. Cream the butter and the brown sugar with the grated rind and the essence. Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so. Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit. Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.] Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture. Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles. Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely. Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning. Cook in a slow oven for approximately four hours. Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top. After four hours test to make sure its cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container. Develops full flavour after a month. From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time. Posted by Stephen Ceidbeurg From an article by John Stapleton in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.

Rich Fruit Cake

Ingredients

1/4 ts Ginger
125 g Currants
1 1/2 c Brown sugar firmly packed
1 pn Ground cloves
250 g Raisins
125 g Grace cherries
250 g Butter
1/2 c rum, brandy, whisky mixed
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts lemon and orange peel Each grated
1 ts Mixed spice
Stephen Ceideburg
125 g Mixed peel
2 tb Marmalade
3 drops almond essence (to 4)
1 ts Vanilla essence
5 Eggs
750 g Sultanas
2 1/2 c plain flour with pinch
100 g almond Finely chopped

Instructions

Set a slow oven. Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week. Prepare a 21 cm (8 in) cake tin before you start. Cream the butter and the brown sugar with the grated rind and the essence. Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so. Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit. Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.] Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture. Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles. Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely. Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning. Cook in a slow oven for approximately four hours. Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top. After four hours test to make sure its cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container. Develops full flavour after a month. From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time. Posted by Stephen Ceidbeurg From an article by John Stapleton in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.

Rich Fruit Cake

Ingredients

1/4 ts Ginger
125 g Currants
1 1/2 c Brown sugar firmly packed
1 pn Ground cloves
250 g Raisins
125 g Grace cherries
250 g Butter
1/2 c rum, brandy, whisky mixed
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts lemon and orange peel Each grated
1 ts Mixed spice
Stephen Ceideburg
125 g Mixed peel
2 tb Marmalade
3 drops almond essence (to 4)
1 ts Vanilla essence
5 Eggs
750 g Sultanas
2 1/2 c plain flour with pinch
100 g almond Finely chopped

Instructions

Set a slow oven. Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week. Prepare a 21 cm (8 in) cake tin before you start. Cream the butter and the brown sugar with the grated rind and the essence. Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so. Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit. Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.] Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture. Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles. Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely. Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning. Cook in a slow oven for approximately four hours. Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top. After four hours test to make sure its cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container. Develops full flavour after a month. From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time. Posted by Stephen Ceidbeurg From an article by John Stapleton in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.

Rich Fruit Cake

Ingredients

1/4 ts Ginger
125 g Currants
1 1/2 c Brown sugar firmly packed
1 pn Ground cloves
250 g Raisins
125 g Grace cherries
250 g Butter
1/2 c rum, brandy, whisky mixed
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts lemon and orange peel Each grated
1 ts Mixed spice
Stephen Ceideburg
125 g Mixed peel
2 tb Marmalade
3 drops almond essence (to 4)
1 ts Vanilla essence
5 Eggs
750 g Sultanas
2 1/2 c plain flour with pinch
100 g almond Finely chopped

Instructions

Set a slow oven. Prepare the fruit by cutting into uniform size. For competi- tion this is best done with scissors. Put all the fruit in a large glass jar and then pour over the spirit mixture. Seal well and leave for about a week. Prepare a 21 cm (8 in) cake tin before you start. Cream the butter and the brown sugar with the grated rind and the essence. Add the eggs one at a time beating well. Make sure the mixture does not curdle, add a small amount of flour if it begins to do so. Then put the fruit in a large. basin and sift half dry ingredients (flour and spices) over the fruit. Then gradually add the fruit mixture to the creamed butter mixture, breaking up lumps of fruit as you go.] Sift in remaining dry ingredients with this until it is all used. Make sure it is well mixed, pour into the prepared tin and shake the tin well to settle the mixture. Then wet your hands, and pat the surface level with a wet hand to help give a nice finish. Give the tin one or two hard taps to break the air bubbles. Get two pages of the Herald and fold three times to make a long collar for the outside of the tin. Tie securely. Put a piece of heavy cardboard in the oven and rest the cake tin on it to stop the bottom burning. Cook in a slow oven for approximately four hours. Hal(way through put a sheet of brown paper over the top to stop it getting too brown on top. After four hours test to make sure its cooked and then remove from the oven and leave to cool in the tin, covered with a clean cloth. Remove from tin, wrap greaseproof paper and foil and seal in an airtight container. Develops full flavour after a month. From Shirley Lenton of Kiama. This recipe has won the Best Rich Fruit Cake Section at the Royal Easter several time. Posted by Stephen Ceidbeurg From an article by John Stapleton in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-83/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-83/#img-0

Steamed Mussels with Lemongrass Coconut Curry Recipe

Ingredients

2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
2 bottles of clam juice (or substitute with vegetable broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
1 tablespoon fish sauce
1 teaspoon sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping

Instructions

Fry the curry paste: In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass (or lemon peel). Fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. If you are using lemon peel, discard lemon peel. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.
Steam the mussels: Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes. Open lid, scootch the mussels to one side, add mung bean noodles and cook for another minute uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it's done! Top with chopped chilies and scallions.

Steamed Mussels with Lemongrass Coconut Curry Recipe

Ingredients

2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
2 bottles of clam juice (or substitute with vegetable broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
1 tablespoon fish sauce
1 teaspoon sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping

Instructions

Fry the curry paste: In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass (or lemon peel). Fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. If you are using lemon peel, discard lemon peel. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.
Steam the mussels: Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes. Open lid, scootch the mussels to one side, add mung bean noodles and cook for another minute uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it's done! Top with chopped chilies and scallions.

Steamed Mussels with Lemongrass Coconut Curry Recipe

Ingredients

2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
2 bottles of clam juice (or substitute with vegetable broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
1 tablespoon fish sauce
1 teaspoon sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping

Instructions

Fry the curry paste: In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass (or lemon peel). Fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. If you are using lemon peel, discard lemon peel. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.
Steam the mussels: Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes. Open lid, scootch the mussels to one side, add mung bean noodles and cook for another minute uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it's done! Top with chopped chilies and scallions.

Steamed Mussels with Lemongrass Coconut Curry Recipe

Ingredients

2 pounds mussels, scrubbed & picked through (discard cracked shells and ones that don't close when tapped)
1 stalk of lemongrass, white part grated with microplane grater (or substitute with 4 wide strips of lemon peel)
2 bottles of clam juice (or substitute with vegetable broth + wine)
1 can (14oz) of good coconut milk, shake the can vigorously to mix the fat with the liquid
1/4 cup to 1/2 cup of Thai curry paste (depends on your spice level)
1 tablespoon fish sauce
1 teaspoon sugar
3 small skeins of mung bean noodles, soaked in cold water for 5 minutes.
chopped scallions & chili for topping

Instructions

Fry the curry paste: In a wok or large pot, turn heat to medium. When wok is hot but not smoking, add 2 tbl curry paste and the lemongrass (or lemon peel). Fry for 30 seconds to release its flavors. Add the clam juice, fish sauce, sugar and coconut milk. Simmer for 3 minutes. If you are using lemon peel, discard lemon peel. Taste the broth. If you want more heat, add more curry paste. In meantime, drain your mung bean noodles. The noodles should still be a little stiff.
Steam the mussels: Turn heat to high and add your mussels. Immediately cover with tight fitting lid. Steam on high for 4 minutes. Open lid, scootch the mussels to one side, add mung bean noodles and cook for another minute uncovered. Use a large spoon to redistribute the mussels from the top to the bottom of the broth, cook another 30 seconds and it's done! Top with chopped chilies and scallions.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-84/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-84/#img-0

Sneaky Chef Make-Ahead Recipe #2: Orange Puree

Ingredients

1 medium sweet potato peeled and rough chopped
3 medium to large carrots peeled and sliced into thick chunks
2 - 3 tablespoons water

Instructions

In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

Sneaky Chef Make-Ahead Recipe #2: Orange Puree

Ingredients

1 medium sweet potato peeled and rough chopped
3 medium to large carrots peeled and sliced into thick chunks
2 - 3 tablespoons water

Instructions

In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

Sneaky Chef Make-Ahead Recipe #2: Orange Puree

Ingredients

1 medium sweet potato peeled and rough chopped
3 medium to large carrots peeled and sliced into thick chunks
2 - 3 tablespoons water

Instructions

In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

Sneaky Chef Make-Ahead Recipe #2: Orange Puree

Ingredients

1 medium sweet potato peeled and rough chopped
3 medium to large carrots peeled and sliced into thick chunks
2 - 3 tablespoons water

Instructions

In a medium pot, cover carrots and potatoes with cold water and boil for about 20 minutes until yams, and especially the carrots, are very tender. If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence (a gigantic NO-NO for the sneaky chef).
Drain the potatoes and carrots and put them in the bowl of food processor with two tablespoons of water. Puree on high until smooth; no pieces of carrots or potatoes should remain. Stop occasionally to push the contents from the top to the bottom. If necessary, use the third tablespoon of water to make a smooth puree, but the less water the better.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-85/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-85/#img-0

Fig Cake

Ingredients

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Instructions

Begin cake batter: Preheat oven to 350°F. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
Add remaining ingredients: Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and pecans. (Batter will be thin.) Divide batter between 2 greased and floured 8-inch round cake pans.
Bake cake layers: Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; invert cakes, and cool completely on wire racks.
Frost cake: Spread frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Fig Cake

Ingredients

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Instructions

Begin cake batter: Preheat oven to 350°F. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
Add remaining ingredients: Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and pecans. (Batter will be thin.) Divide batter between 2 greased and floured 8-inch round cake pans.
Bake cake layers: Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; invert cakes, and cool completely on wire racks.
Frost cake: Spread frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Fig Cake

Ingredients

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Instructions

Begin cake batter: Preheat oven to 350°F. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
Add remaining ingredients: Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and pecans. (Batter will be thin.) Divide batter between 2 greased and floured 8-inch round cake pans.
Bake cake layers: Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; invert cakes, and cool completely on wire racks.
Frost cake: Spread frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

Fig Cake

Ingredients

3 large eggs
1 cup sugar
1 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 cups fig preserves
1/2 cup applesauce
1 cup chopped pecans, toasted
Cream Cheese Frosting
Garnishes: dried figs, fresh raspberries, fresh mint sprigs

Instructions

Begin cake batter: Preheat oven to 350°F. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add buttermilk and vanilla; beat well.
Add remaining ingredients: Combine flour and next 5 ingredients; gradually add to buttermilk mixture, beating until blended. Fold in fig preserves, applesauce, and pecans. (Batter will be thin.) Divide batter between 2 greased and floured 8-inch round cake pans.
Bake cake layers: Bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes; invert cakes, and cool completely on wire racks.
Frost cake: Spread frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-86/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-86/#img-0

Beef stew

Ingredients

1 tablespoon olive oil
1 large onion quartered and thickly sliced
4 cloves garlic minced
3 medium carrot peeled sliced on a bias, 1/2 inch thick
1 cup red wine
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type) lazily peeled, cut in 1 1/2 inch chunks
1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
3 vegan sausages sliced into chunky half mooons
Chopped fresh parsley for garnish

Instructions

Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

Beef stew

Ingredients

1 tablespoon olive oil
1 large onion quartered and thickly sliced
4 cloves garlic minced
3 medium carrot peeled sliced on a bias, 1/2 inch thick
1 cup red wine
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type) lazily peeled, cut in 1 1/2 inch chunks
1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
3 vegan sausages sliced into chunky half mooons
Chopped fresh parsley for garnish

Instructions

Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

Beef stew

Ingredients

1 tablespoon olive oil
1 large onion quartered and thickly sliced
4 cloves garlic minced
3 medium carrot peeled sliced on a bias, 1/2 inch thick
1 cup red wine
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type) lazily peeled, cut in 1 1/2 inch chunks
1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
3 vegan sausages sliced into chunky half mooons
Chopped fresh parsley for garnish

Instructions

Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

Beef stew

Ingredients

1 tablespoon olive oil
1 large onion quartered and thickly sliced
4 cloves garlic minced
3 medium carrot peeled sliced on a bias, 1/2 inch thick
1 cup red wine
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
1/2 teaspoon ground fennel or crushed fennel seeds
Fresh black pepper
1 teaspoon salt
1 oz dried porcini mushrooms
3 cups vegetable broth
1 1/2 pounds potatoes (any type) lazily peeled, cut in 1 1/2 inch chunks
1/4 cup all purpose flour
1/2 cup water
2 tablespoons tomato paste
3 vegan sausages sliced into chunky half mooons
Chopped fresh parsley for garnish

Instructions

Preheat a 4 quart pot over medium high heat.
Saute onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
Add porcinis and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the procinis. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the sausages and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve! Sprinkle individual servings with fresh parsley if you want to be 70s food chic.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-87/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-87/#img-0

Winter Greens & Citrus Salad

Ingredients

4 c. cubed sourdough bread
3 tbsp. olive oil
2 tsp. fresh rosemary, minced
Kosher salt and freshly ground black pepper
1 1/2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 c. fresh orange juice
1/4 c. olive oil
1 tbsp. Dijon
1 tbsp. Champagne vinegar
1 tbsp. pure maple syrup
12 oz. assorted hardy greens (such as kale, collards, and chard), stems removed and sliced into ribbons
1/2 c. toasted pine nuts
2 small shallots, thinly sliced
4 Cara Cara oranges, peeled and pith removed, and segmented

Instructions

Make croutons: Preheat oven to 350°F. Toss together bread, oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
Make dressing: Whisk together orange juice, oil, mustard, vinegar, and maple syrup in a bowl. Season with salt and pepper.
Make salad: Add greens to dressing and use hands to massage greens until starting to soften. Add nuts, shallots, oranges, and croutons, and toss to combine.

Winter Greens & Citrus Salad

Ingredients

4 c. cubed sourdough bread
3 tbsp. olive oil
2 tsp. fresh rosemary, minced
Kosher salt and freshly ground black pepper
1 1/2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 c. fresh orange juice
1/4 c. olive oil
1 tbsp. Dijon
1 tbsp. Champagne vinegar
1 tbsp. pure maple syrup
12 oz. assorted hardy greens (such as kale, collards, and chard), stems removed and sliced into ribbons
1/2 c. toasted pine nuts
2 small shallots, thinly sliced
4 Cara Cara oranges, peeled and pith removed, and segmented

Instructions

Make croutons: Preheat oven to 350°F. Toss together bread, oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
Make dressing: Whisk together orange juice, oil, mustard, vinegar, and maple syrup in a bowl. Season with salt and pepper.
Make salad: Add greens to dressing and use hands to massage greens until starting to soften. Add nuts, shallots, oranges, and croutons, and toss to combine.

Winter Greens & Citrus Salad

Ingredients

4 c. cubed sourdough bread
3 tbsp. olive oil
2 tsp. fresh rosemary, minced
Kosher salt and freshly ground black pepper
1 1/2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 c. fresh orange juice
1/4 c. olive oil
1 tbsp. Dijon
1 tbsp. Champagne vinegar
1 tbsp. pure maple syrup
12 oz. assorted hardy greens (such as kale, collards, and chard), stems removed and sliced into ribbons
1/2 c. toasted pine nuts
2 small shallots, thinly sliced
4 Cara Cara oranges, peeled and pith removed, and segmented

Instructions

Make croutons: Preheat oven to 350°F. Toss together bread, oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
Make dressing: Whisk together orange juice, oil, mustard, vinegar, and maple syrup in a bowl. Season with salt and pepper.
Make salad: Add greens to dressing and use hands to massage greens until starting to soften. Add nuts, shallots, oranges, and croutons, and toss to combine.

Winter Greens & Citrus Salad

Ingredients

4 c. cubed sourdough bread
3 tbsp. olive oil
2 tsp. fresh rosemary, minced
Kosher salt and freshly ground black pepper
1 1/2 oz. Parmesan cheese, grated (about 1/2 cup)
1/4 c. fresh orange juice
1/4 c. olive oil
1 tbsp. Dijon
1 tbsp. Champagne vinegar
1 tbsp. pure maple syrup
12 oz. assorted hardy greens (such as kale, collards, and chard), stems removed and sliced into ribbons
1/2 c. toasted pine nuts
2 small shallots, thinly sliced
4 Cara Cara oranges, peeled and pith removed, and segmented

Instructions

Make croutons: Preheat oven to 350°F. Toss together bread, oil, and rosemary on a large rimmed baking sheet. Season with salt and pepper. Sprinkle with cheese. Bake, stirring halfway through, until golden brown, 14 to 16 minutes. Cool completely.
Make dressing: Whisk together orange juice, oil, mustard, vinegar, and maple syrup in a bowl. Season with salt and pepper.
Make salad: Add greens to dressing and use hands to massage greens until starting to soften. Add nuts, shallots, oranges, and croutons, and toss to combine.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-88/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-88/#img-0

Almond Zucchini Burritos

Ingredients

6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onion
1 tablespoon vegetable oil
1/3 cup salsa (mild, medium or hot...up to you)
2 tablespoons water
3/4 cup sliced almonds (reserve 3 tbsp for garnish)
1 1/2 cups grated cheddar cheese
1 (4 ounce) can diced chilies
6 tablespoons salsa (mild, medium or hot)
6 tablespoons sour cream (lite or regular)
3 tablespoons reserved sliced almonds (mentioned above)

Instructions

Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
Reduce heat to low, add water and salsa, cover and cook for three minutes.
Stir in almonds (remember to reserve 3 tbsp for garnish).
Remove from heat.
Spoon 1/2 cup vegetable mixture down center of each tortilla.
Divide cheese into sixths and sprinkle on top of vegetable mixture.
Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
Garnish burritos with reserved almonds.
Serve immediately.
If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
Enjoy!

Almond Zucchini Burritos

Ingredients

6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onion
1 tablespoon vegetable oil
1/3 cup salsa (mild, medium or hot...up to you)
2 tablespoons water
3/4 cup sliced almonds (reserve 3 tbsp for garnish)
1 1/2 cups grated cheddar cheese
1 (4 ounce) can diced chilies
6 tablespoons salsa (mild, medium or hot)
6 tablespoons sour cream (lite or regular)
3 tablespoons reserved sliced almonds (mentioned above)

Instructions

Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
Reduce heat to low, add water and salsa, cover and cook for three minutes.
Stir in almonds (remember to reserve 3 tbsp for garnish).
Remove from heat.
Spoon 1/2 cup vegetable mixture down center of each tortilla.
Divide cheese into sixths and sprinkle on top of vegetable mixture.
Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
Garnish burritos with reserved almonds.
Serve immediately.
If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
Enjoy!

Almond Zucchini Burritos

Ingredients

6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onion
1 tablespoon vegetable oil
1/3 cup salsa (mild, medium or hot...up to you)
2 tablespoons water
3/4 cup sliced almonds (reserve 3 tbsp for garnish)
1 1/2 cups grated cheddar cheese
1 (4 ounce) can diced chilies
6 tablespoons salsa (mild, medium or hot)
6 tablespoons sour cream (lite or regular)
3 tablespoons reserved sliced almonds (mentioned above)

Instructions

Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
Reduce heat to low, add water and salsa, cover and cook for three minutes.
Stir in almonds (remember to reserve 3 tbsp for garnish).
Remove from heat.
Spoon 1/2 cup vegetable mixture down center of each tortilla.
Divide cheese into sixths and sprinkle on top of vegetable mixture.
Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
Garnish burritos with reserved almonds.
Serve immediately.
If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
Enjoy!

Almond Zucchini Burritos

Ingredients

6 flour tortillas
3 cups julienned zucchini (matchstick size)
1/3 cup chopped onion
1 tablespoon vegetable oil
1/3 cup salsa (mild, medium or hot...up to you)
2 tablespoons water
3/4 cup sliced almonds (reserve 3 tbsp for garnish)
1 1/2 cups grated cheddar cheese
1 (4 ounce) can diced chilies
6 tablespoons salsa (mild, medium or hot)
6 tablespoons sour cream (lite or regular)
3 tablespoons reserved sliced almonds (mentioned above)

Instructions

Wrap tortillas in foil; bake at 375°F 10-15 minutes or until soft and heated through.
Can also be wrapped in plastic wrap and microwaved for 1-2 minutes on high until soft.
While tortillas heat, saute zucchini, onion and canned chilies in oil for three minutes on medium heat.
Reduce heat to low, add water and salsa, cover and cook for three minutes.
Stir in almonds (remember to reserve 3 tbsp for garnish).
Remove from heat.
Spoon 1/2 cup vegetable mixture down center of each tortilla.
Divide cheese into sixths and sprinkle on top of vegetable mixture.
Roll up tortillas (fold one end in towards vegetable/cheese mixture, then roll).
Place burritos on serving dish and spoon 1 tbsp sour cream and 1 tbsp salsa down length of each burrito.
Garnish burritos with reserved almonds.
Serve immediately.
If desired serve with shredded lettuce, chopped tomatoes and sliced avacado on the side.
Refried beans and Spanish rice are also nice side dishes to go with the burritos and makes for a full course meal.
Enjoy!

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-89/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-89/#img-0

Almond tart with medlar jam, caramelised apples and Jersey cream

Ingredients

250g of plain flour, plus extra for dusting
125g of unsalted butter, cold
50g of icing sugar
2 egg yolks
1 pinch of salt
1 tsp water
36 medlars
18 Agen prunes, stones removed and coarsely chopped
6 tbsp of Armagnac
500g of Marcona almonds
500g of unsalted butter
500g of caster sugar
4 eggs
6 apples, Jonagold, Discovery or Cox's apples
100g of caster sugar
2 lemons, juice only
Jersey cream
icing sugar, for dusting
flaked almonds

Instructions

The night before serving, prepare the pastry and jam. Place the butter, flour, sugar and salt in a food processor and blitz to form a fine crumb. Add the water and egg yolks and blitz again to bring the mixture together into a ball
Tip the pastry out onto a board or clean, floured surface and knead lightly. Bring the pastry together into a ball and wrap in clingfilm, placing in the fridge to rest overnight
For the jam, pound the medlars through a conical sieve into a large bowl and add the chopped prunes. Stir through the Armagnac and mix until well combined, then pour the jam into a large sterilised jar. Seal and set aside until required
The next day, prepare the frangipane filling. Using a food processor or grinder, grind the almonds to a coarse crumb. In a separate bowl, cream together the butter and sugar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest
Preheat the oven to 160°C/gas mark 3
Remove the pastry from the fridge and roll out into a large, even layer. Carefully line the tart case with the pastry, leaving a little overlap around the edges
Spread a generous layer of jam across the pastry and pour over the frangipane until 4/5ths full. Place in the oven and bake for 1 hour
Meanwhile, prepare the caramelised apples. Peel and slice each apple into 6 even pieces and set aside.
Place a medium pan over a moderate heat and add the sugar. Heat to form a caramel, carefully adding the lemon juice and apples to the pan. Cook until the apples are soft and golden, and the caramel is thick and glossy. Set aside and leave to cool until ready to serve
After 1 hour, reduce the heat of the oven to 130°C/gas mark 1 and continue to cook the tart for a further 15 minutes. Once cooked through, remove from the oven and leave to cool a little, trimming any excess pastry from the edges
Once cool, scatter flaked almonds across the tart. Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Jersey cream and arrange pieces of apple to one side. Drizzle over any remaining caramel, dust lightly with icing sugar and serve immediately

Almond tart with medlar jam, caramelised apples and Jersey cream

Ingredients

250g of plain flour, plus extra for dusting
125g of unsalted butter, cold
50g of icing sugar
2 egg yolks
1 pinch of salt
1 tsp water
36 medlars
18 Agen prunes, stones removed and coarsely chopped
6 tbsp of Armagnac
500g of Marcona almonds
500g of unsalted butter
500g of caster sugar
4 eggs
6 apples, Jonagold, Discovery or Cox's apples
100g of caster sugar
2 lemons, juice only
Jersey cream
icing sugar, for dusting
flaked almonds

Instructions

The night before serving, prepare the pastry and jam. Place the butter, flour, sugar and salt in a food processor and blitz to form a fine crumb. Add the water and egg yolks and blitz again to bring the mixture together into a ball
Tip the pastry out onto a board or clean, floured surface and knead lightly. Bring the pastry together into a ball and wrap in clingfilm, placing in the fridge to rest overnight
For the jam, pound the medlars through a conical sieve into a large bowl and add the chopped prunes. Stir through the Armagnac and mix until well combined, then pour the jam into a large sterilised jar. Seal and set aside until required
The next day, prepare the frangipane filling. Using a food processor or grinder, grind the almonds to a coarse crumb. In a separate bowl, cream together the butter and sugar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest
Preheat the oven to 160°C/gas mark 3
Remove the pastry from the fridge and roll out into a large, even layer. Carefully line the tart case with the pastry, leaving a little overlap around the edges
Spread a generous layer of jam across the pastry and pour over the frangipane until 4/5ths full. Place in the oven and bake for 1 hour
Meanwhile, prepare the caramelised apples. Peel and slice each apple into 6 even pieces and set aside.
Place a medium pan over a moderate heat and add the sugar. Heat to form a caramel, carefully adding the lemon juice and apples to the pan. Cook until the apples are soft and golden, and the caramel is thick and glossy. Set aside and leave to cool until ready to serve
After 1 hour, reduce the heat of the oven to 130°C/gas mark 1 and continue to cook the tart for a further 15 minutes. Once cooked through, remove from the oven and leave to cool a little, trimming any excess pastry from the edges
Once cool, scatter flaked almonds across the tart. Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Jersey cream and arrange pieces of apple to one side. Drizzle over any remaining caramel, dust lightly with icing sugar and serve immediately

Almond tart with medlar jam, caramelised apples and Jersey cream

Ingredients

250g of plain flour, plus extra for dusting
125g of unsalted butter, cold
50g of icing sugar
2 egg yolks
1 pinch of salt
1 tsp water
36 medlars
18 Agen prunes, stones removed and coarsely chopped
6 tbsp of Armagnac
500g of Marcona almonds
500g of unsalted butter
500g of caster sugar
4 eggs
6 apples, Jonagold, Discovery or Cox's apples
100g of caster sugar
2 lemons, juice only
Jersey cream
icing sugar, for dusting
flaked almonds

Instructions

The night before serving, prepare the pastry and jam. Place the butter, flour, sugar and salt in a food processor and blitz to form a fine crumb. Add the water and egg yolks and blitz again to bring the mixture together into a ball
Tip the pastry out onto a board or clean, floured surface and knead lightly. Bring the pastry together into a ball and wrap in clingfilm, placing in the fridge to rest overnight
For the jam, pound the medlars through a conical sieve into a large bowl and add the chopped prunes. Stir through the Armagnac and mix until well combined, then pour the jam into a large sterilised jar. Seal and set aside until required
The next day, prepare the frangipane filling. Using a food processor or grinder, grind the almonds to a coarse crumb. In a separate bowl, cream together the butter and sugar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest
Preheat the oven to 160°C/gas mark 3
Remove the pastry from the fridge and roll out into a large, even layer. Carefully line the tart case with the pastry, leaving a little overlap around the edges
Spread a generous layer of jam across the pastry and pour over the frangipane until 4/5ths full. Place in the oven and bake for 1 hour
Meanwhile, prepare the caramelised apples. Peel and slice each apple into 6 even pieces and set aside.
Place a medium pan over a moderate heat and add the sugar. Heat to form a caramel, carefully adding the lemon juice and apples to the pan. Cook until the apples are soft and golden, and the caramel is thick and glossy. Set aside and leave to cool until ready to serve
After 1 hour, reduce the heat of the oven to 130°C/gas mark 1 and continue to cook the tart for a further 15 minutes. Once cooked through, remove from the oven and leave to cool a little, trimming any excess pastry from the edges
Once cool, scatter flaked almonds across the tart. Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Jersey cream and arrange pieces of apple to one side. Drizzle over any remaining caramel, dust lightly with icing sugar and serve immediately

Almond tart with medlar jam, caramelised apples and Jersey cream

Ingredients

250g of plain flour, plus extra for dusting
125g of unsalted butter, cold
50g of icing sugar
2 egg yolks
1 pinch of salt
1 tsp water
36 medlars
18 Agen prunes, stones removed and coarsely chopped
6 tbsp of Armagnac
500g of Marcona almonds
500g of unsalted butter
500g of caster sugar
4 eggs
6 apples, Jonagold, Discovery or Cox's apples
100g of caster sugar
2 lemons, juice only
Jersey cream
icing sugar, for dusting
flaked almonds

Instructions

The night before serving, prepare the pastry and jam. Place the butter, flour, sugar and salt in a food processor and blitz to form a fine crumb. Add the water and egg yolks and blitz again to bring the mixture together into a ball
Tip the pastry out onto a board or clean, floured surface and knead lightly. Bring the pastry together into a ball and wrap in clingfilm, placing in the fridge to rest overnight
For the jam, pound the medlars through a conical sieve into a large bowl and add the chopped prunes. Stir through the Armagnac and mix until well combined, then pour the jam into a large sterilised jar. Seal and set aside until required
The next day, prepare the frangipane filling. Using a food processor or grinder, grind the almonds to a coarse crumb. In a separate bowl, cream together the butter and sugar and add the eggs one at a time. Beat in the almonds, stir well to combine and set aside in the fridge to rest
Preheat the oven to 160°C/gas mark 3
Remove the pastry from the fridge and roll out into a large, even layer. Carefully line the tart case with the pastry, leaving a little overlap around the edges
Spread a generous layer of jam across the pastry and pour over the frangipane until 4/5ths full. Place in the oven and bake for 1 hour
Meanwhile, prepare the caramelised apples. Peel and slice each apple into 6 even pieces and set aside.
Place a medium pan over a moderate heat and add the sugar. Heat to form a caramel, carefully adding the lemon juice and apples to the pan. Cook until the apples are soft and golden, and the caramel is thick and glossy. Set aside and leave to cool until ready to serve
After 1 hour, reduce the heat of the oven to 130°C/gas mark 1 and continue to cook the tart for a further 15 minutes. Once cooked through, remove from the oven and leave to cool a little, trimming any excess pastry from the edges
Once cool, scatter flaked almonds across the tart. Using a sharp knife, slice the tart into even pieces and divide between plates. Top with a generous spoonful of Jersey cream and arrange pieces of apple to one side. Drizzle over any remaining caramel, dust lightly with icing sugar and serve immediately

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-9/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-9/#img-0

Breakfast Crunchwrap Supreme

Ingredients

1/3 c. sour cream
Juice of 1/2 lime
1 jalapeño, minced
1/4 tsp. paprika
kosher salt
Freshly ground black pepper
4 frozen hash brown patties
5 large eggs
1 tbsp. whole milk
1 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
4 large flour tortillas
6 slices cooked bacon, chopped
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Vegetable oil, for pan

Instructions

Creamy Jalapeño Sauce
In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika. Season with salt and pepper. Set aside.
Crunchwraps
Bake frozen hash brown patties according to package instructions.
In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunchwraps. Cut each in half and serve warm.

Breakfast Crunchwrap Supreme

Ingredients

1/3 c. sour cream
Juice of 1/2 lime
1 jalapeño, minced
1/4 tsp. paprika
kosher salt
Freshly ground black pepper
4 frozen hash brown patties
5 large eggs
1 tbsp. whole milk
1 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
4 large flour tortillas
6 slices cooked bacon, chopped
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Vegetable oil, for pan

Instructions

Creamy Jalapeño Sauce
In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika. Season with salt and pepper. Set aside.
Crunchwraps
Bake frozen hash brown patties according to package instructions.
In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunchwraps. Cut each in half and serve warm.

Breakfast Crunchwrap Supreme

Ingredients

1/3 c. sour cream
Juice of 1/2 lime
1 jalapeño, minced
1/4 tsp. paprika
kosher salt
Freshly ground black pepper
4 frozen hash brown patties
5 large eggs
1 tbsp. whole milk
1 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
4 large flour tortillas
6 slices cooked bacon, chopped
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Vegetable oil, for pan

Instructions

Creamy Jalapeño Sauce
In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika. Season with salt and pepper. Set aside.
Crunchwraps
Bake frozen hash brown patties according to package instructions.
In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunchwraps. Cut each in half and serve warm.

Breakfast Crunchwrap Supreme

Ingredients

1/3 c. sour cream
Juice of 1/2 lime
1 jalapeño, minced
1/4 tsp. paprika
kosher salt
Freshly ground black pepper
4 frozen hash brown patties
5 large eggs
1 tbsp. whole milk
1 tbsp. butter
kosher salt
Freshly ground black pepper
2 tbsp. finely chopped chives
4 large flour tortillas
6 slices cooked bacon, chopped
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
Vegetable oil, for pan

Instructions

Creamy Jalapeño Sauce
In a small bowl, whisk together sour cream, lime juice, jalapeño and paprika. Season with salt and pepper. Set aside.
Crunchwraps
Bake frozen hash brown patties according to package instructions.
In a large bowl, combine eggs and milk and whisk until frothy. In a medium nonstick pan, melt butter over medium heat. Pour egg mixture into the pan. Let set slightly then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat.
Spread the jalapeño sauce onto the center of each flour tortilla, then top each with a hash brown patty, scrambled eggs, bacon, cheddar and Monterey Jack. Fold tortillas around the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
Repeat with remaining crunchwraps. Cut each in half and serve warm.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-90/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-90/#img-0

West- Royal Lamb Chops Braised with Nuts and Sa

Ingredients

1/2 ts Saffron threads, dissolved
Salt optional
Stephen Ceideburg
5 Cloves
1/4 ts Ground mace
1/2 c Water
1 ts Coriander
5 Green cardamom pods,husked
2 tb Minced fresh cilantro or
1/2 c Peas, fresh or frozen
1/4 c Sliced almonds
1/4 c Slivered pistachios
1/4 ts Black peppercorns
1/4 c Water
1/2 ts Royal cumin, or regular
1 One-inch piece fresh ginger
4 tb Unsalted butter
6 lg Garlic
1 Fresh hot green chile
3 Lamb rib chops, 4 ounces

Instructions

This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

West- Royal Lamb Chops Braised with Nuts and Sa

Ingredients

1/2 ts Saffron threads, dissolved
Salt optional
Stephen Ceideburg
5 Cloves
1/4 ts Ground mace
1/2 c Water
1 ts Coriander
5 Green cardamom pods,husked
2 tb Minced fresh cilantro or
1/2 c Peas, fresh or frozen
1/4 c Sliced almonds
1/4 c Slivered pistachios
1/4 ts Black peppercorns
1/4 c Water
1/2 ts Royal cumin, or regular
1 One-inch piece fresh ginger
4 tb Unsalted butter
6 lg Garlic
1 Fresh hot green chile
3 Lamb rib chops, 4 ounces

Instructions

This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

West- Royal Lamb Chops Braised with Nuts and Sa

Ingredients

1/2 ts Saffron threads, dissolved
Salt optional
Stephen Ceideburg
5 Cloves
1/4 ts Ground mace
1/2 c Water
1 ts Coriander
5 Green cardamom pods,husked
2 tb Minced fresh cilantro or
1/2 c Peas, fresh or frozen
1/4 c Sliced almonds
1/4 c Slivered pistachios
1/4 ts Black peppercorns
1/4 c Water
1/2 ts Royal cumin, or regular
1 One-inch piece fresh ginger
4 tb Unsalted butter
6 lg Garlic
1 Fresh hot green chile
3 Lamb rib chops, 4 ounces

Instructions

This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

West- Royal Lamb Chops Braised with Nuts and Sa

Ingredients

1/2 ts Saffron threads, dissolved
Salt optional
Stephen Ceideburg
5 Cloves
1/4 ts Ground mace
1/2 c Water
1 ts Coriander
5 Green cardamom pods,husked
2 tb Minced fresh cilantro or
1/2 c Peas, fresh or frozen
1/4 c Sliced almonds
1/4 c Slivered pistachios
1/4 ts Black peppercorns
1/4 c Water
1/2 ts Royal cumin, or regular
1 One-inch piece fresh ginger
4 tb Unsalted butter
6 lg Garlic
1 Fresh hot green chile
3 Lamb rib chops, 4 ounces

Instructions

This elegant entree is a specialty of Rajasthan, home of the Rajput warriors. Heat 2 tablespoons of the butter in a heavy pan over medium-high heat. Add almonds and pistachios; cook, stirring, until light brown, about 4 minutes. Remove with a slotted spoon and set aside. Combine the garlic, ginger, coriander, cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Cover and refrigerate 30 minutes. Heat remaining 2 tablespoons butter in a large, heavy skillet over medium-high heat. Add lamb and brown well on both sides. Add 1/4 cup of the water and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Add remaining water; sprinkle in saffron. Cover and cook until lamb is tender, about 10 minutes. Taste, and add salt, if needed. Stir in peas and cook 5 minutes longer. Sauce should be very thick. Transfer lamb to a heated platter. Stir sauce and pour over lamb. Top with fried nuts and cilantro. Note: Royal cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-91/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-91/#img-0

Spicy Tofu/Prawn Stir Fry

Ingredients

20 -30 large shelled prawns
1 (8 ounce) package extra firm tofu
1 bunch green onion
5 -6 green peppers
2 onions
6 -8 minced garlic cloves
2 tablespoons grated gingerroot
1 small hot chili pepper, to taste (fresh or dry)
3 cups orange juice
2/3 cup soy sauce
1/3 cup cooking sherry
1/3 cup hoisin sauce
1/8 cup sesame oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons hot Chinese chili paste
1/4 cup cornstarch
2/3 cup water
oil
rind from 1 whole orange, grated
cashews or toasted slivered almonds
Chinese egg noodles

Instructions

Saute prawns and tofu in wok with oil. Remove onto plate.
Slice green onion, regular onion and green or red peppers and set aside.
In small dish combine garlic, ginger, and chili pepper. Set aside.
In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
Combine corn starch and water and set aside.
Add more oil to wok and stir fry peppers, onion, and green onion.
Add garlic mixture, stir another minute.
Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
Add cornstarch and water.
Heat till it starts to bubble.
Add grated orange rind.
Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.

Spicy Tofu/Prawn Stir Fry

Ingredients

20 -30 large shelled prawns
1 (8 ounce) package extra firm tofu
1 bunch green onion
5 -6 green peppers
2 onions
6 -8 minced garlic cloves
2 tablespoons grated gingerroot
1 small hot chili pepper, to taste (fresh or dry)
3 cups orange juice
2/3 cup soy sauce
1/3 cup cooking sherry
1/3 cup hoisin sauce
1/8 cup sesame oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons hot Chinese chili paste
1/4 cup cornstarch
2/3 cup water
oil
rind from 1 whole orange, grated
cashews or toasted slivered almonds
Chinese egg noodles

Instructions

Saute prawns and tofu in wok with oil. Remove onto plate.
Slice green onion, regular onion and green or red peppers and set aside.
In small dish combine garlic, ginger, and chili pepper. Set aside.
In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
Combine corn starch and water and set aside.
Add more oil to wok and stir fry peppers, onion, and green onion.
Add garlic mixture, stir another minute.
Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
Add cornstarch and water.
Heat till it starts to bubble.
Add grated orange rind.
Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.

Spicy Tofu/Prawn Stir Fry

Ingredients

20 -30 large shelled prawns
1 (8 ounce) package extra firm tofu
1 bunch green onion
5 -6 green peppers
2 onions
6 -8 minced garlic cloves
2 tablespoons grated gingerroot
1 small hot chili pepper, to taste (fresh or dry)
3 cups orange juice
2/3 cup soy sauce
1/3 cup cooking sherry
1/3 cup hoisin sauce
1/8 cup sesame oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons hot Chinese chili paste
1/4 cup cornstarch
2/3 cup water
oil
rind from 1 whole orange, grated
cashews or toasted slivered almonds
Chinese egg noodles

Instructions

Saute prawns and tofu in wok with oil. Remove onto plate.
Slice green onion, regular onion and green or red peppers and set aside.
In small dish combine garlic, ginger, and chili pepper. Set aside.
In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
Combine corn starch and water and set aside.
Add more oil to wok and stir fry peppers, onion, and green onion.
Add garlic mixture, stir another minute.
Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
Add cornstarch and water.
Heat till it starts to bubble.
Add grated orange rind.
Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.

Spicy Tofu/Prawn Stir Fry

Ingredients

20 -30 large shelled prawns
1 (8 ounce) package extra firm tofu
1 bunch green onion
5 -6 green peppers
2 onions
6 -8 minced garlic cloves
2 tablespoons grated gingerroot
1 small hot chili pepper, to taste (fresh or dry)
3 cups orange juice
2/3 cup soy sauce
1/3 cup cooking sherry
1/3 cup hoisin sauce
1/8 cup sesame oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons hot Chinese chili paste
1/4 cup cornstarch
2/3 cup water
oil
rind from 1 whole orange, grated
cashews or toasted slivered almonds
Chinese egg noodles

Instructions

Saute prawns and tofu in wok with oil. Remove onto plate.
Slice green onion, regular onion and green or red peppers and set aside.
In small dish combine garlic, ginger, and chili pepper. Set aside.
In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
Combine corn starch and water and set aside.
Add more oil to wok and stir fry peppers, onion, and green onion.
Add garlic mixture, stir another minute.
Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
Add cornstarch and water.
Heat till it starts to bubble.
Add grated orange rind.
Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-92/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-92/#img-0

Chicory tart with walnut and pear salad and deep fried blue cheese

Ingredients

4 white chicory, thinly sliced
200g of puff pastry, ready roll
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
20ml of olive oil
50g of butter
75g of caster sugar
salt
200g of blue cheese, cut into bite-sized pieces
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs (1)
vegetable oil, for deep frying
salt
1 garlic clove, puréed
1 tbsp of English mustard
1 lemon, juice only
2 tsp cider vinegar
150ml of rapeseed oil
150ml of walnut oil
salt
black pepper, freshly ground
2 pears, peeled, core removed and chopped into small pieces
100g of mixed salad leaves
6 pickled walnuts, roughly chopped

Instructions

For the chicory marmalade tart, cut the puff pastry sheet into four 15cm squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes
Preheat the oven to 175°C/gas mark 4
Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm
Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent
Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly
Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool
For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat
Place the coated blue cheese in a deep fat fryer or pot of oil set to 190°C (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt
For the dressing, whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined
Pour the rapeseed oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper
To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese around the tart, drizzle each plate with the dressing and serve

Chicory tart with walnut and pear salad and deep fried blue cheese

Ingredients

4 white chicory, thinly sliced
200g of puff pastry, ready roll
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
20ml of olive oil
50g of butter
75g of caster sugar
salt
200g of blue cheese, cut into bite-sized pieces
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs (1)
vegetable oil, for deep frying
salt
1 garlic clove, puréed
1 tbsp of English mustard
1 lemon, juice only
2 tsp cider vinegar
150ml of rapeseed oil
150ml of walnut oil
salt
black pepper, freshly ground
2 pears, peeled, core removed and chopped into small pieces
100g of mixed salad leaves
6 pickled walnuts, roughly chopped

Instructions

For the chicory marmalade tart, cut the puff pastry sheet into four 15cm squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes
Preheat the oven to 175°C/gas mark 4
Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm
Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent
Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly
Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool
For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat
Place the coated blue cheese in a deep fat fryer or pot of oil set to 190°C (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt
For the dressing, whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined
Pour the rapeseed oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper
To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese around the tart, drizzle each plate with the dressing and serve

Chicory tart with walnut and pear salad and deep fried blue cheese

Ingredients

4 white chicory, thinly sliced
200g of puff pastry, ready roll
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
20ml of olive oil
50g of butter
75g of caster sugar
salt
200g of blue cheese, cut into bite-sized pieces
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs (1)
vegetable oil, for deep frying
salt
1 garlic clove, puréed
1 tbsp of English mustard
1 lemon, juice only
2 tsp cider vinegar
150ml of rapeseed oil
150ml of walnut oil
salt
black pepper, freshly ground
2 pears, peeled, core removed and chopped into small pieces
100g of mixed salad leaves
6 pickled walnuts, roughly chopped

Instructions

For the chicory marmalade tart, cut the puff pastry sheet into four 15cm squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes
Preheat the oven to 175°C/gas mark 4
Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm
Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent
Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly
Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool
For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat
Place the coated blue cheese in a deep fat fryer or pot of oil set to 190°C (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt
For the dressing, whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined
Pour the rapeseed oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper
To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese around the tart, drizzle each plate with the dressing and serve

Chicory tart with walnut and pear salad and deep fried blue cheese

Ingredients

4 white chicory, thinly sliced
200g of puff pastry, ready roll
4 shallots, finely sliced
100ml of white wine vinegar
4 juniper berries, crushed
20ml of olive oil
50g of butter
75g of caster sugar
salt
200g of blue cheese, cut into bite-sized pieces
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs (1)
vegetable oil, for deep frying
salt
1 garlic clove, puréed
1 tbsp of English mustard
1 lemon, juice only
2 tsp cider vinegar
150ml of rapeseed oil
150ml of walnut oil
salt
black pepper, freshly ground
2 pears, peeled, core removed and chopped into small pieces
100g of mixed salad leaves
6 pickled walnuts, roughly chopped

Instructions

For the chicory marmalade tart, cut the puff pastry sheet into four 15cm squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes
Preheat the oven to 175°C/gas mark 4
Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm
Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent
Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly
Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool
For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat
Place the coated blue cheese in a deep fat fryer or pot of oil set to 190°C (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt
For the dressing, whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined
Pour the rapeseed oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper
To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese around the tart, drizzle each plate with the dressing and serve

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-93/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-93/#img-0

Sherry Tofu and Snow Peas

Ingredients

1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
3 tablespoons corn oil or 3 tablespoons soy oil, divided
1/4 cup dry sherry
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
2 cups snow peas
2 whole green onions, minced
2 tablespoons minced fresh yellow onions
1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
1 teaspoon minced roasted garlic
1/2 cup roasted cashews
3 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper

Instructions

Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
Serve immediately with rice or noodles.

Sherry Tofu and Snow Peas

Ingredients

1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
3 tablespoons corn oil or 3 tablespoons soy oil, divided
1/4 cup dry sherry
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
2 cups snow peas
2 whole green onions, minced
2 tablespoons minced fresh yellow onions
1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
1 teaspoon minced roasted garlic
1/2 cup roasted cashews
3 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper

Instructions

Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
Serve immediately with rice or noodles.

Sherry Tofu and Snow Peas

Ingredients

1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
3 tablespoons corn oil or 3 tablespoons soy oil, divided
1/4 cup dry sherry
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
2 cups snow peas
2 whole green onions, minced
2 tablespoons minced fresh yellow onions
1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
1 teaspoon minced roasted garlic
1/2 cup roasted cashews
3 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper

Instructions

Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
Serve immediately with rice or noodles.

Sherry Tofu and Snow Peas

Ingredients

1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
3 tablespoons corn oil or 3 tablespoons soy oil, divided
1/4 cup dry sherry
3 tablespoons soy sauce
1 1/2 teaspoons cornstarch
2 cups snow peas
2 whole green onions, minced
2 tablespoons minced fresh yellow onions
1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
1 teaspoon minced roasted garlic
1/2 cup roasted cashews
3 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper

Instructions

Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
Serve immediately with rice or noodles.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-94/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-94/#img-0

Dried-Fruit-and-Nut Health Bars

Ingredients

1 cup (5 ounces) pitted dates
3 tablespoons honey
Vegetable oil cooking spray
1.5 cups old-fashioned oats, finely ground; or 1 cup quinoa flakes
1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped
0.5 cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped
0.333 cup dried papaya, cut into ½-inch pieces
0.333 cup (2 ounces) dried cherries, chopped
0.333 cup (1 ½ ounces) dried blueberries
2 tablespoons oat bran
3 tablespoons ground flaxseed
2 tablespoons wheat germ
0.5 teaspoon coarse salt
0.5 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

Dried-Fruit-and-Nut Health Bars

Ingredients

1 cup (5 ounces) pitted dates
3 tablespoons honey
Vegetable oil cooking spray
1.5 cups old-fashioned oats, finely ground; or 1 cup quinoa flakes
1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped
0.5 cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped
0.333 cup dried papaya, cut into ½-inch pieces
0.333 cup (2 ounces) dried cherries, chopped
0.333 cup (1 ½ ounces) dried blueberries
2 tablespoons oat bran
3 tablespoons ground flaxseed
2 tablespoons wheat germ
0.5 teaspoon coarse salt
0.5 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

Dried-Fruit-and-Nut Health Bars

Ingredients

1 cup (5 ounces) pitted dates
3 tablespoons honey
Vegetable oil cooking spray
1.5 cups old-fashioned oats, finely ground; or 1 cup quinoa flakes
1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped
0.5 cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped
0.333 cup dried papaya, cut into ½-inch pieces
0.333 cup (2 ounces) dried cherries, chopped
0.333 cup (1 ½ ounces) dried blueberries
2 tablespoons oat bran
3 tablespoons ground flaxseed
2 tablespoons wheat germ
0.5 teaspoon coarse salt
0.5 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

Dried-Fruit-and-Nut Health Bars

Ingredients

1 cup (5 ounces) pitted dates
3 tablespoons honey
Vegetable oil cooking spray
1.5 cups old-fashioned oats, finely ground; or 1 cup quinoa flakes
1 cup (4 ½ ounces) pecans, toasted, half finely ground and half coarsely chopped
0.5 cup unsalted macadamia nuts, toasted, half finely ground and half coarsely chopped
0.333 cup dried papaya, cut into ½-inch pieces
0.333 cup (2 ounces) dried cherries, chopped
0.333 cup (1 ½ ounces) dried blueberries
2 tablespoons oat bran
3 tablespoons ground flaxseed
2 tablespoons wheat germ
0.5 teaspoon coarse salt
0.5 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees. Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain reserving cooking water. Puree dates in a food processor with honey and 1/4 cup reserved cooking water until smooth.
Coat an 8-inch square baking pan with cooking spray and line with parchment paper leaving a 2-inch overhang on all sides. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt, and cinnamon in a large bowl. Mix in date puree. The mixture should be moist enough to hold together. If necessary, add up to 1/2 cup more cooking water. Press mixture into pan.
Bake until center is firm and edges are golden, about 20 to 25 minutes. Let cool in pan on a wire rack. Cut into 16 bars.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-95/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-95/#img-0

Spiced Plum Galette

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. granulated sugar
3/4 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into pieces
1/4 c. ice water
1/3 c. granulated sugar
4 1/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
Pinch kosher salt
1 lb. plums, pitted and sliced 1/4-inch thick
1 tsp. pure vanilla extract
1/2 tsp. lemon zest
1 large egg, lightly beaten
1 tbsp. turbinado sugar
2 tbsp. plum preserves, melted
Vanilla ice cream, for serving

Instructions

Make the dough: Combine flour, sugar, and salt in a bowl. Add butter, tossing to coat. Cut in butter with two forks or a pastry blender until butter is the size of almonds. Add water, one tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add an additional tablespoon of water, if needed.) Transfer dough to a large piece of plastic wrap. Use the plastic to flatten and press dough into a disk. Chill at least 2 hours or up to overnight.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough out to a 13-inch circle. Transfer to prepared baking sheet. Chill while preparing filling.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a bowl. Add plums, vanilla, and lemon zest, and toss to combine. Arrange plums in a single layer in the center of the dough, leaving a 2-inch border all around. Spoon any juices from bowl over fruit. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush crust with egg and sprinkle with turbinado sugar.

Spiced Plum Galette

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. granulated sugar
3/4 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into pieces
1/4 c. ice water
1/3 c. granulated sugar
4 1/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
Pinch kosher salt
1 lb. plums, pitted and sliced 1/4-inch thick
1 tsp. pure vanilla extract
1/2 tsp. lemon zest
1 large egg, lightly beaten
1 tbsp. turbinado sugar
2 tbsp. plum preserves, melted
Vanilla ice cream, for serving

Instructions

Make the dough: Combine flour, sugar, and salt in a bowl. Add butter, tossing to coat. Cut in butter with two forks or a pastry blender until butter is the size of almonds. Add water, one tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add an additional tablespoon of water, if needed.) Transfer dough to a large piece of plastic wrap. Use the plastic to flatten and press dough into a disk. Chill at least 2 hours or up to overnight.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough out to a 13-inch circle. Transfer to prepared baking sheet. Chill while preparing filling.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a bowl. Add plums, vanilla, and lemon zest, and toss to combine. Arrange plums in a single layer in the center of the dough, leaving a 2-inch border all around. Spoon any juices from bowl over fruit. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush crust with egg and sprinkle with turbinado sugar.

Spiced Plum Galette

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. granulated sugar
3/4 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into pieces
1/4 c. ice water
1/3 c. granulated sugar
4 1/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
Pinch kosher salt
1 lb. plums, pitted and sliced 1/4-inch thick
1 tsp. pure vanilla extract
1/2 tsp. lemon zest
1 large egg, lightly beaten
1 tbsp. turbinado sugar
2 tbsp. plum preserves, melted
Vanilla ice cream, for serving

Instructions

Make the dough: Combine flour, sugar, and salt in a bowl. Add butter, tossing to coat. Cut in butter with two forks or a pastry blender until butter is the size of almonds. Add water, one tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add an additional tablespoon of water, if needed.) Transfer dough to a large piece of plastic wrap. Use the plastic to flatten and press dough into a disk. Chill at least 2 hours or up to overnight.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough out to a 13-inch circle. Transfer to prepared baking sheet. Chill while preparing filling.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a bowl. Add plums, vanilla, and lemon zest, and toss to combine. Arrange plums in a single layer in the center of the dough, leaving a 2-inch border all around. Spoon any juices from bowl over fruit. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush crust with egg and sprinkle with turbinado sugar.

Spiced Plum Galette

Ingredients

1 1/4 c. all-purpose flour, spooned and leveled, plus more for work surface
1 tsp. granulated sugar
3/4 tsp. kosher salt
1/2 c. (1 stick) cold unsalted butter, cut into pieces
1/4 c. ice water
1/3 c. granulated sugar
4 1/2 tsp. all-purpose flour
1/2 tsp. ground cinnamon
Pinch kosher salt
1 lb. plums, pitted and sliced 1/4-inch thick
1 tsp. pure vanilla extract
1/2 tsp. lemon zest
1 large egg, lightly beaten
1 tbsp. turbinado sugar
2 tbsp. plum preserves, melted
Vanilla ice cream, for serving

Instructions

Make the dough: Combine flour, sugar, and salt in a bowl. Add butter, tossing to coat. Cut in butter with two forks or a pastry blender until butter is the size of almonds. Add water, one tablespoon at a time, using a fork to pull dough together into a crumbly pile. (Add an additional tablespoon of water, if needed.) Transfer dough to a large piece of plastic wrap. Use the plastic to flatten and press dough into a disk. Chill at least 2 hours or up to overnight.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll dough out to a 13-inch circle. Transfer to prepared baking sheet. Chill while preparing filling.
Make the filling: Whisk together granulated sugar, flour, cinnamon, and salt in a bowl. Add plums, vanilla, and lemon zest, and toss to combine. Arrange plums in a single layer in the center of the dough, leaving a 2-inch border all around. Spoon any juices from bowl over fruit. Fold edges of dough around the filling, overlapping and pressing gently to seal. Brush crust with egg and sprinkle with turbinado sugar.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-96/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-96/#img-0

Cherry-Almond Torte

Ingredients

1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
1 1/3 cups cold water
1/2 teaspoon almond extract
1 cup marshmallow creme
1 can (21 oz) cherry pie filling
1/4 cup sliced almonds, toasted

Instructions

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

Cherry-Almond Torte

Ingredients

1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
1 1/3 cups cold water
1/2 teaspoon almond extract
1 cup marshmallow creme
1 can (21 oz) cherry pie filling
1/4 cup sliced almonds, toasted

Instructions

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

Cherry-Almond Torte

Ingredients

1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
1 1/3 cups cold water
1/2 teaspoon almond extract
1 cup marshmallow creme
1 can (21 oz) cherry pie filling
1/4 cup sliced almonds, toasted

Instructions

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

Cherry-Almond Torte

Ingredients

1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
1 1/3 cups cold water
1/2 teaspoon almond extract
1 cup marshmallow creme
1 can (21 oz) cherry pie filling
1/4 cup sliced almonds, toasted

Instructions

Move oven rack to lowest position (remove other racks). Heat oven to 350°F. Make cake mix as directed on box, using cold water and adding almond extract with the water. Pour into ungreased 10-inch angel food (tube) cake pan.
Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
Run knife around edges of cake; remove from pan. Cut cake to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long serrated knife.)
On serving plate, place bottom layer. Spoon 2/3 cup of the marshmallow creme by heaping teaspoonfuls onto bottom layer. Spoon 1 cup of the pie filling between spoonfuls of marshmallow creme. Sprinkle with half of the almonds. Place other layer on top. Spoon remaining marshmallow creme and pie filling on top of cake, allowing pie filling to drizzle down sides. Sprinkle with remaining almonds. Store covered in refrigerator.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-97/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-97/#img-0

Will's Vegan Haggis

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Instructions

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

Will's Vegan Haggis

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Instructions

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

Will's Vegan Haggis

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Instructions

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

Will's Vegan Haggis

Ingredients

100 g barley
175 g pinhead oats
25 g rolled oats
1 1/2 tablespoons yeast extract (Marmite, Vegemite, etc.)
100 g margarine (or substitute olive oil)
1 onion, large
100 g mushrooms
50 g green lentils
50 g split red lentils
100 g textured vegetable protein or 100 g vegetarian ground beef
400 ml strong vegetable stock (add yeast extract or soya sauce to taste)
2 tablespoons ground black pepper (or to taste)
2 -3 tablespoons mixed herbs (parsley, sage, rosemary, thyme, etc ( to taste)
3 tablespoons vegetarian worcestershire sauce (or mushroom ketchup)
1/2 lemon, juice of
1 lime, juice of
Scotch whisky (1 big tot, the peatier the better, None o' yer wee English measures!)
salt

Instructions

In one pan, boil the barley for 30 minutes.
In another, boil green and red lentils for 30 minutes.
Drain both barley and lentils well and reserve separately.
Melt 50 g margarine in a very large saucepan; then add barley, oats, and yeast extract.
Sauté for three minutes or so; then reserve in a bowl.
Chop onion and mushrooms fine or pop them in the food processor.
Melt the other 50 g margarine in the saucepan; then add onion, mushrooms, and fake beef.
Cook for 2 or 3 minutes.
Then add lentils and the oat/barley mixture.
Mix up this lot well.
Gradually add vegetable stock till the mixture has a slightly juicy consistency -.
but not too watery!
This can be trial-and-error.
I find that roughly 300 ml works for me.
But I always make up about 500 ml, just in case.
You can also splash in a little extra olive oil if you think it is needed.
Mix in spices, whiskey, juice, and Worcestershire sauce?.
and do a bit of a taste test.
Once satisfied with the taste, cook the lot for about 5 extra minutes, stirring frequently.
Then transfer to a casserole dish, cover with foil, mash down, and place in an oven pre-heated to Gas Mark 4/ 180°C/ 350°F.
Keep an eye on it in 20- to 30-minute intervals, and add stock if it dries out.
Cook this for about an hour or an hour and a quarter.
Times may vary greatly.
Refrigerates or freezes well.
Re-heat in microwave or else wrap well and tight (and waterproof) in foil or other heat-sturdy casing, then cover with water and boil for about 45 minutes.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-98/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-98/#img-0

Spiced baked apple with toffee sauce(vegan/gluten free dessert)

Ingredients

1 whole Apple
1 tablespoon Brown sugar
1 tablespoon oats
1 tablespoon Raisins
1/2 teaspoon Cinnamon
1 tablespoon melted vegan butter or syrup

Instructions

1. Either core an apple and keep it whole or cut the apple in half.
2. Mix all the above ingredients in a bowl and then stuff in the apple.
3. Bake for 30 minutes or until you can get knife in the apple easily.
4. Serve with the same toffee sauce as the sticky toffee but make with vegan margarine in place of butter.

Spiced baked apple with toffee sauce(vegan/gluten free dessert)

Ingredients

1 whole Apple
1 tablespoon Brown sugar
1 tablespoon oats
1 tablespoon Raisins
1/2 teaspoon Cinnamon
1 tablespoon melted vegan butter or syrup

Instructions

1. Either core an apple and keep it whole or cut the apple in half.
2. Mix all the above ingredients in a bowl and then stuff in the apple.
3. Bake for 30 minutes or until you can get knife in the apple easily.
4. Serve with the same toffee sauce as the sticky toffee but make with vegan margarine in place of butter.

Spiced baked apple with toffee sauce(vegan/gluten free dessert)

Ingredients

1 whole Apple
1 tablespoon Brown sugar
1 tablespoon oats
1 tablespoon Raisins
1/2 teaspoon Cinnamon
1 tablespoon melted vegan butter or syrup

Instructions

1. Either core an apple and keep it whole or cut the apple in half.
2. Mix all the above ingredients in a bowl and then stuff in the apple.
3. Bake for 30 minutes or until you can get knife in the apple easily.
4. Serve with the same toffee sauce as the sticky toffee but make with vegan margarine in place of butter.

Spiced baked apple with toffee sauce(vegan/gluten free dessert)

Ingredients

1 whole Apple
1 tablespoon Brown sugar
1 tablespoon oats
1 tablespoon Raisins
1/2 teaspoon Cinnamon
1 tablespoon melted vegan butter or syrup

Instructions

1. Either core an apple and keep it whole or cut the apple in half.
2. Mix all the above ingredients in a bowl and then stuff in the apple.
3. Bake for 30 minutes or until you can get knife in the apple easily.
4. Serve with the same toffee sauce as the sticky toffee but make with vegan margarine in place of butter.

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-99/ https://foodndrinkbitluxy4.pages.dev/blog/flavorful-high-fiber-recipes-page-99/#img-0

Crispy Ground Beef Tacos

Ingredients

Canola oil, for frying
8 (5 to 6-inch) white or yellow corn tortillas
1 teaspoon kosher salt, plus more to season the tortilla shells
1 pound (85/15) ground beef
1 small yellow onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
1/2 cup water
Optional toppings: shredded cheese, shredded lettuce, diced tomatoes, salsa, sour cream

Instructions

Fry the tortillas: Pour the canola oil into a large, deep skillet to a depth of 1/4 inch. Heat over medium heat. Line a sheet pan with paper towels and set aside. Working with 1 tortilla at a time, carefully place the tortilla in the hot oil and cook until lightly brown on one side but still soft, about 30 seconds. Using tongs, fold the tortilla in half to form the shape of a taco shell. Fry, holding with tongs to keep the tortilla’s shape, until lightly golden, 15 to 20 seconds per side. If your tortilla closes up while frying, gently pry it open using the tongs to make a shell. It will stay malleable until it cools.Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Drain and salt the taco shells: Transfer the taco shell to the prepared sheet pan. Sprinkle evenly with salt and turn the shell to face open-side down to drain. Repeat with remaining tortillas. Discard the oil from the skillet, and carefully wipe clean. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cook the beef, onion, garlic, and spices: Heat the cleaned skillet over medium-high heat. Add the beef, onion, garlic, chili powder, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring occasionally with a wooden spoon to crumble the meat, until browned and no pink remains, 5 to 6 minutes. Push the beef to one side of the pan and tilt it to allow the fat to pool on the opposite side. Spoon off and discard the fat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Add the tomato sauce: Stir in tomato sauce and water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced and thickened to coat the ground beef, 8 to 10 minutes. Remove from the heat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Serve with toppings: Fill each taco shell with about 1/3 cup of the ground beef mixture. Top with your desired toppings. Serve immediately. Leftover ground beef can be stored in an airtight container in the fridge for up to 3 days. Store the shells in an airtight container at room temperature for up to a week. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Crispy Ground Beef Tacos

Ingredients

Canola oil, for frying
8 (5 to 6-inch) white or yellow corn tortillas
1 teaspoon kosher salt, plus more to season the tortilla shells
1 pound (85/15) ground beef
1 small yellow onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
1/2 cup water
Optional toppings: shredded cheese, shredded lettuce, diced tomatoes, salsa, sour cream

Instructions

Fry the tortillas: Pour the canola oil into a large, deep skillet to a depth of 1/4 inch. Heat over medium heat. Line a sheet pan with paper towels and set aside. Working with 1 tortilla at a time, carefully place the tortilla in the hot oil and cook until lightly brown on one side but still soft, about 30 seconds. Using tongs, fold the tortilla in half to form the shape of a taco shell. Fry, holding with tongs to keep the tortilla’s shape, until lightly golden, 15 to 20 seconds per side. If your tortilla closes up while frying, gently pry it open using the tongs to make a shell. It will stay malleable until it cools.Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Drain and salt the taco shells: Transfer the taco shell to the prepared sheet pan. Sprinkle evenly with salt and turn the shell to face open-side down to drain. Repeat with remaining tortillas. Discard the oil from the skillet, and carefully wipe clean. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cook the beef, onion, garlic, and spices: Heat the cleaned skillet over medium-high heat. Add the beef, onion, garlic, chili powder, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring occasionally with a wooden spoon to crumble the meat, until browned and no pink remains, 5 to 6 minutes. Push the beef to one side of the pan and tilt it to allow the fat to pool on the opposite side. Spoon off and discard the fat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Add the tomato sauce: Stir in tomato sauce and water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced and thickened to coat the ground beef, 8 to 10 minutes. Remove from the heat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Serve with toppings: Fill each taco shell with about 1/3 cup of the ground beef mixture. Top with your desired toppings. Serve immediately. Leftover ground beef can be stored in an airtight container in the fridge for up to 3 days. Store the shells in an airtight container at room temperature for up to a week. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Crispy Ground Beef Tacos

Ingredients

Canola oil, for frying
8 (5 to 6-inch) white or yellow corn tortillas
1 teaspoon kosher salt, plus more to season the tortilla shells
1 pound (85/15) ground beef
1 small yellow onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
1/2 cup water
Optional toppings: shredded cheese, shredded lettuce, diced tomatoes, salsa, sour cream

Instructions

Fry the tortillas: Pour the canola oil into a large, deep skillet to a depth of 1/4 inch. Heat over medium heat. Line a sheet pan with paper towels and set aside. Working with 1 tortilla at a time, carefully place the tortilla in the hot oil and cook until lightly brown on one side but still soft, about 30 seconds. Using tongs, fold the tortilla in half to form the shape of a taco shell. Fry, holding with tongs to keep the tortilla’s shape, until lightly golden, 15 to 20 seconds per side. If your tortilla closes up while frying, gently pry it open using the tongs to make a shell. It will stay malleable until it cools.Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Drain and salt the taco shells: Transfer the taco shell to the prepared sheet pan. Sprinkle evenly with salt and turn the shell to face open-side down to drain. Repeat with remaining tortillas. Discard the oil from the skillet, and carefully wipe clean. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cook the beef, onion, garlic, and spices: Heat the cleaned skillet over medium-high heat. Add the beef, onion, garlic, chili powder, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring occasionally with a wooden spoon to crumble the meat, until browned and no pink remains, 5 to 6 minutes. Push the beef to one side of the pan and tilt it to allow the fat to pool on the opposite side. Spoon off and discard the fat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Add the tomato sauce: Stir in tomato sauce and water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced and thickened to coat the ground beef, 8 to 10 minutes. Remove from the heat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Serve with toppings: Fill each taco shell with about 1/3 cup of the ground beef mixture. Top with your desired toppings. Serve immediately. Leftover ground beef can be stored in an airtight container in the fridge for up to 3 days. Store the shells in an airtight container at room temperature for up to a week. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Crispy Ground Beef Tacos

Ingredients

Canola oil, for frying
8 (5 to 6-inch) white or yellow corn tortillas
1 teaspoon kosher salt, plus more to season the tortilla shells
1 pound (85/15) ground beef
1 small yellow onion, finely chopped (about 3/4 cup)
3 garlic cloves, minced
1 tablespoon chili powder
3/4 teaspoon cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (8-ounce) can tomato sauce
1/2 cup water
Optional toppings: shredded cheese, shredded lettuce, diced tomatoes, salsa, sour cream

Instructions

Fry the tortillas: Pour the canola oil into a large, deep skillet to a depth of 1/4 inch. Heat over medium heat. Line a sheet pan with paper towels and set aside. Working with 1 tortilla at a time, carefully place the tortilla in the hot oil and cook until lightly brown on one side but still soft, about 30 seconds. Using tongs, fold the tortilla in half to form the shape of a taco shell. Fry, holding with tongs to keep the tortilla’s shape, until lightly golden, 15 to 20 seconds per side. If your tortilla closes up while frying, gently pry it open using the tongs to make a shell. It will stay malleable until it cools.Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Drain and salt the taco shells: Transfer the taco shell to the prepared sheet pan. Sprinkle evenly with salt and turn the shell to face open-side down to drain. Repeat with remaining tortillas. Discard the oil from the skillet, and carefully wipe clean. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Cook the beef, onion, garlic, and spices: Heat the cleaned skillet over medium-high heat. Add the beef, onion, garlic, chili powder, cumin, oregano, cayenne, and 1 teaspoon salt. Cook, stirring occasionally with a wooden spoon to crumble the meat, until browned and no pink remains, 5 to 6 minutes. Push the beef to one side of the pan and tilt it to allow the fat to pool on the opposite side. Spoon off and discard the fat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Add the tomato sauce: Stir in tomato sauce and water. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced and thickened to coat the ground beef, 8 to 10 minutes. Remove from the heat. Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Serve with toppings: Fill each taco shell with about 1/3 cup of the ground beef mixture. Top with your desired toppings. Serve immediately. Leftover ground beef can be stored in an airtight container in the fridge for up to 3 days. Store the shells in an airtight container at room temperature for up to a week. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina DaleySimply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

]]> Sun, 05 Jul 2026 00:00:00 GMT flavorful high fiber recipes