#5 – Saag paneer 
#10 – Broccoli tots 
#17 – Hummus 
#18 – Breakfast stuffed poblano peppers 
#25 – Kung pao lotus root 
#27 – Eggplant parmesan
2020 will be the second year I celebrate #FiberFebruary. The challenge: to make, eat, and share at least one high-fiber meal for 28 days in a row. Last year, I featured a different high-fiber key ingredient each day, and this year I’m going to challenge myself a little further by not using any of the same main ingredients as I did in 2019.
In this post, I list out the 28 meals I made last year as high-fiber inspiration. If you make any of these (or other) high-fiber meals this month, use #FiberFebruary and/or tag me @letourjeff. Your gut microbes will thank you!
- Tomato
Cheese tortellini with tomato sauce and broccoli - Kohlrabi
Roasted kohlrabi - Bulgur
Lebanese bulgur - Oats
Basic oatmeal - Spinach
Saag paneer - Artichokes
Roasted artichokes - Jerusalem artichokes (AKA sunchokes)
Roasted jerusalem artichokes - Chia seeds
Chia pudding - Cannellini beans
Pan-Fried Zata’ar Navy Beans - Broccoli
Broccoli tots - Soybeans / Texturized vegetable protein (TVP)
TVP tacos - Cauliflower
Buffalo cauliflower - Lentils
Lentil falafel - Avocado
Avocado toast - Quinoa
Thai-style quinoa cakes - Kale
Kale chips - Chickpeas
Hummus
Turmeric chickpea salad - Poblano peppers
Breakfast stuffed poblano peppers - Tomatillo
Salsa verde - Leeks
Braised leeks with parmesan - Farro
Crispy farro stir-fry - Sweet potato
African peanut sweet potato stew - Collard greens
Kickin’ collard greens - Bok choy
Thai coconut curry - Lotus root
Kung pao lotus root - Barley
Indian curry barley pilaf - Eggplant
Eggplant parmesan - Jicama
Baked jicama fries
Jeffrey Letourneau, PhD 