Home Diet Low calorie recipes with  high fiber

Low calorie recipes with  high fiber

Low calorie recipes with  high fiber
High fiber food

Including a variety of high-fiber, low-calorie meals in your diet are the most effective way to lose weight. Small portions of these meals are filling due to the fact that they are made up of components that are high in fiber. Even incorporating one of these meals into your daily diet will, in conjunction with exercise, assist you in losing weight. These meals also help to improve heart health by regulating blood sugar levels and lowering blood cholesterol levels.

With these high fiber, low-calorie meals, you may increase your daily fiber consumption in a healthy manner:

  • Whole grain variations should be substituted for all refined cereals and goods.
  • Brown rice, whole wheat, millets (ragi), wheat crackers, and whole-grain pieces of bread should all be on the menu. Wheat bran can be used to make rotis, as well as bread and biscuits baked at home.
  • Choose pulses that have skin, such as chickpeas, rajma, cowpeas, and whole green gram, as opposed to those that do not.
  • As an alternative to namkeens and maida-based snacks, try snacking on nuts, seeds, and fresh fruits.
  • When making juices and soups at home, don’t strain them first.
  • Instead of using sugar to sweeten oatmeal, try using fiber-rich raisins and dates.
  • Numerous clients with whom I have worked have expressed an interest in trying new and delicious low-calorie, high-fiber meals and snacks.

Here is a handful that I would suggest:

Celery and Carrot Soup


  • 50 g onions
  • 1 mini carrot
  • 1 tbsp olive
  • 1 celery stalk
  • Season with salt and pepper to taste

Celery and Carrot Soup
Celery and Carrot Soup

Calorie count

  • 1 bowl = 70 kcals
  • protein: 0.4 g
  • fat:       2.6 g



  • Fry finely chopped onions in olive oil until they are pink in color.
  • After a few minutes, add the carrot and celery that have been chopped.
  • Put the pot to a boil by adding water. Bring the vegetables to a boil until they are tender, remove them from the heat, and mix. Season with salt and pepper and serve while still heated.

 Soybean And Eggplant Curry


  • 100 g soaked and cooked soybeans
  • 2 cups cubed eggplant
  • 1 finely sliced tiny onion
  • 1 tomato, medium-sized, chopped
  • 1 teaspoon cumin (jeera) seeds
  • 1 chile Verde
  • 1/4teaspoon Haldi
  • 1/4  tablespoon garam masala
  • 2 teaspoon oil
  • 1 cup distilled water
  • Season with salt to taste

Calorie count

  • 1 bowl = 73kcals
  • 4 g protein
  • 4 g fat



  • Heat the oil, add the jeera, and wait for it to pop. Then add the onions and tomatoes and cook until the vegetables are tender.
  • Cook for five minutes once you’ve added the eggplant.
  • Combine the boiling soybeans with all of the spices in a large mixing bowl.
  • Cook, stirring constantly until the gravy thickens. Serve with rice or rotis of your choice as an accompaniment.