That said, it’s estimated that only7% of American adultsregularly meet their fiber needs.
One of my favorite ways to add fiber is by addinghigh-fiber foodsto baked goods.
Plus, veggies help keep baked goods from drying out and add a beautiful color.
Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Depending on what vegetables you use, many won’t modify the taste.
Eating more fiber doesn’t mean overhauling your entire pattern.
Instead, try adding fiber-rich ingredients to the foods (and baked goods) you already make.
Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
For more budget- and beginner-friendly healthy eating tips, check outThrifty.
Lemon Zucchini Bread
This super-moist zucchini bread is a great way to use up homegrown summer zucchini!
Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert.
It’s just sweet enough to satisfy a craving without giving you a sugar crash.
Peanut Butter & Chocolate Chickpea Blondies
Chickpea blondies?
Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
Serve with brunch or alongside a cup of coffee in the afternoon.
Organic cake mix is “dumped” on top, then the cake is smothered with butter.
Once baked and cooled, the mix forms a sweet and crispy topping.
Other fruits may be substituted.
It’s especially beautiful when baked in and served right from a cast-iron skillet.
If you’re not gluten-sensitive, regular rolled oats will work too.
Top with a dollop of whipped cream for an extra-special treat.
Chocolate-Peanut Butter Energy Bars
Dates provide all the sweetness you need for these no-bake energy bars.
Kids will love the chewy bites with crunchy nuts.
She was always encouraging us to try things, but a vegetable cake?
I was skeptical at first, but when I took the first bite, I fell in love.
Soon, I began making my own.
I found it offsets the sweetness and gives it a punch of umami.
I like to use both white and red miso.
Since the flavor of miso varies, start small, taste and adjust to suit your palate."
Rick Poon
