HIGH FIBER RECIPES from sparkepeople.com

peanut butter flax hot cereal

4 tbsp flax meal
0.5 cup boiling water
2 tbsp peanut butter(I use Naturally More-it has more fiber and added flax)
0.25 tsp cinnamon

Directions

Pour the boiling water over the flax meal and stir thoroughly.

Add the peanut butter and cinnamon. Let the mixture thicken for 1-2 minutes.

Enjoy!

(You can make a half-portion of this for when you want just a taste!)

Number of Servings: 1

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 331.5

• Total Fat: 25.0 g
• Cholesterol: 0.0 mg
• Sodium: 2.5 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 10.3 g
• Protein: 13.0 g

Reuben Burritos - sort of!

1 Tortilla Factory Low Carb High Fiber Wheat Tortilla
 

2 oz. extra lean deli pastrami sliced extra thin
1 oz provolone
1 cup cabbage (I buy slaw bags)
1/2 tbsp each - lite mayo, low carb ketchup
 

Directions

Put tortilla on micro-safe plate and pull apart the pastrami evenly over the top, then do the same with the cheese.

Mix together the mayo/ketchup in a tiny bowl

Nuke until cheese is almost all the way melted.

Remove - add cabbage in a line on 1/2 the tortilla,
then the dressing on the top of the cabbage.

Roll up like a tortilla and ENJOY!!

Number of Servings: 1

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 265.3

• Total Fat: 14.2 g
• Cholesterol: 48.6 mg
• Sodium: 1,038.3 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 9.1 g
• Protein: 25.5 g

Whole Wheat Berry Pancakes

Whole Wheat Flour - 3/4 cup
Splenda - 1 tsp
Baking Powder - 1/2 tsp
Egg White - 1
Olive Oil - 1 tsp
Skim Milk - 3/4 cup
Blueberries - 1/2 cup

Directions

Mix dry ingredients together in a mixing bowl. In a separate bowl, beat egg white into the teaspoon of oil. Add egg mixture to dry ingredients. Add milk slowly, stirring until you get the right consistency.
Using a low calorie pan coating spray such as Pam, fry pancakes on both sides until golden brown and cooked all the way through.

Makes 2 x 4" pancakes

Number of Servings: 1

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 472.6

• Total Fat: 6.4 g
• Cholesterol: 3.7 mg
• Sodium: 1,559.6 mg
• Total Carbs: 87.2 g
• Dietary Fiber: 12.9 g
• Protein: 22.5 g

Mexican Lasagna

6 La Tortillia Factory Low-Carb/Low-Fat Tortillias
1 Can (16 oz) Fat Free Refried Beans
1 Cup Shredded Low Fat Cheddar Cheese
1 Can (15 oz) diced tomato (drained )
 

1/2 Cup Chunky Salsa
1 Tbs Chili Powder
2 tsp Minced Garlic
1 Medium Onion Diced
1 tsp Hot Pepper Sauce (or to Taste)

Directions

Preheat oven to 350.
Spray 8.4 x 11 inch casserol dish with Non-Stick Cooking Spray.

Mix Refried Beans, 1/2 cup cheese, tomatoes, chili powder, garlic, onion, and hot pepper sauce in a bowl.

Lay 2 tortillas in the bottom of an casserole dish, top with 1/3 bean mixture, salsa, and remaining cheese. Continue 2 more layers.

Bake at 350 for 40 minutes.

Serves 6

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 226.0

• Total Fat: 3.9 g
• Cholesterol: 4.0 mg
• Sodium: 1,491.7 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 15.6 g
• Protein: 16.8 g

Strawberry Breakfast Shake

vanilla soy protein concentrate
1 cup frozen strawberries
 

1 cup milk 1%
1 tsp flax seed
1tsp vanilla extract
1/2 cup sliced bananas
2 oz light strawberry yogurt
 

Directions

Add all the ingredients into a blender.
Use the ice crush feature for about 30 secs.
Mix at high speed for another 30 secs.
Then pulse mixture for 4-5 pulses.
Mix until well blended.
You can split this up to make two servings at about 11/2 cup each....subract half the calories if you do this.
Single serving makes 3 cups.

Number of Servings: 1

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 421.0

• Total Fat: 7.0 g
• Cholesterol: 13.9 mg
• Sodium: 399.0 mg
• Total Carbs: 61.5 g
• Dietary Fiber: 9.8 g
• Protein: 31.7 g