Quick & Easy High-Fiber Recipes

This quick and easy recipe blends quinoa and chia seeds for a protein-packed dessert or grab-and-go breakfast. This recipe uses kefir rather than milk for a probiotic boost and instead of refined sugar, this pudding relies on maple syrup for its sweetness. Prep time is minimal--just leave the mixture in the refrigerator overnight to firm up.

The combination of oat milk, vanilla extract and sweet cherries makes this recipe taste like a cherry pie smoothie. Adding a bit of brown sugar boosts that nostalgia even more.

A squeeze of lemon juice adds bright flavor to this frozen fruit smoothie. Mango provides plenty of sweetness without having to add juice, but if it's too tart for you, a touch of agave will do the trick.

This pasta- and tuna-salad mashup gets a boost of color and texture from broccoli. Plenty of Kalamata olives add a briny bite. Be sure to monitor the pasta-cooking carefully, as orzo can go from al dente to mush in a minute. If in doubt, drain it a little early--it'll soften further in the lemon dressing.

A combination of avocado and yogurt gives juicy cucumber just the right amount of creaminess in this rich chilled cucumber soup.

Mini burgers make a fun, kid-friendly meal. Italian herbs, marinara and melty mozz give them the appeal of pizza.

Lightly charring the broccoli then finishing over indirect heat allows the stems to get tender without becoming too burnt.

Consider making a double batch of this easy pasta salad--it's delicious the next day. The orzo will absorb the dressing as it sits, so add a little more olive oil and lemon juice if you'd like.

This simplified take on minestrone uses canned beans and tomatoes and packaged broth, meaning you can always keep the ingredients for this easy soup on hand.

This aromatic cauliflower rice bowl comes together in minutes and is a simple meal for one. Using frozen riced cauliflower instead of rice keeps the carbs in check--and makes for quicker prep.

This loaded spaghetti squash recipe has all the fixings of a classic baked potato, but with a fraction of the carbs. The pasta-like spaghetti squash is combined with Cheddar cheese, bacon and scallions that melt together in the oven. Top with sour cream and garnish with more scallions and bacon and you have a delicious low-carb side dish ready to go.

If you want proof that school gardens help create sophisticated and adventurous eaters, look no further. Just say "arugula-lemon pesto" to yourself and marvel that the origin of this pasta salad recipe is a cookbook that is an offshoot of school garden programs in Vermont.

These parsnip chips have only 4 ingredients and couldn't be easier to make. They're best when the parsnips are sliced thinly and evenly, so if you have a mandoline this would be the perfect time to get it out. Recipe adapted from VT Feed.

The kids participating in the California Farm to School Network who inspired this salad knew that they could make kale more tender and appealing to fellow students by massaging it first to break down tough cells in the plant. You probably won't find crumbled Cheddar at your market, but all you have to do is buy the cheese as a brick and then slice before breaking it into little chunks.

We jump-start this baked Brussels sprouts recipe by preheating the baking sheet for quick roasting.

This gorgeous salad, packed with vitamin C, will help keep you and your friends healthy during the winter months. Hot chili oil brings the heat in the dressing, while toasted sesame oil adds a nutty note. Creamy avocado and cooling mint balance out the flavors.

Think of these easy no-bake cookies as a healthy makeover of one of our favorite Girl Scout Cookies--chewy caramel, dark chocolate and toasted coconut come together with fiber-boosting oats instead of sugar and flour. And the best part? They take only 15 minutes from start to finish.

Sweet port softens the bitter edge of this endive appetizer that is sure to please.

We opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor.

Clean and simple, it just takes a blender to whip up this DIY watermelon juice. You can enjoy this refreshing drink with no added sugar on its own, or jazz it up with one of our variations (see below).