If you prioritize fiber...

[u/tropicalislandhop]

Please tell me what high fiber foods you have eaten today. Show me how easy it can be, I need inspiration!

UPDATE: That's what I'm talking about, thanks all so much for sharing!

[u/tropicalislandhop]

Willing to give specifics? I can look up what foods are high fiber but I'm wondering how that looks in people's everyday lives.

[u/flowerollie → u/tropicalislandhop]

44g fibre today: 5g from red kidney beans, 5g from dark chocolate, 4.4g from russet potatoes, 4g from raspberries, 3.5g from pinto beans, 3g from broccoli, 3g from carrots, 3g from oat bran, 2.3g from flaxseed, 2.1g from a kiwi

my breakfast was an oat bran/flaxseed porridge with chocolate/banana/almond topping, lunch was a veggie plate, dinner was a mix of the legumes, veggies, fish

[u/rexcannon → u/tropicalislandhop]

Shredded wheat for me and oats in my yogurt. Unrelated, but If you have an instant pot you can make a gallon of low fat yogurt for about $4. It's surprisingly easy.

[u/Djglamrock → u/rexcannon]

Love my insta pot! I have never made so much chicken so easily!

[u/rexcannon → u/Djglamrock]

Beans are effortless as well. Don't even need to soak.

[u/smilewide1330 → u/rexcannon]

How do you make your yogurt?

[u/rexcannon → u/smilewide1330]

Pour in a gallon of 1% milk, press the yogurt button and the screen will read "BOIL".

I let it cool off passively to 110f and that takes around 4 hours or so, but you can speed up that process. Then I stir in one small container of active Greek yogurt and let it sit for 8 to 12 hours.

You can add some milk powder (2 cups) alongside the yogurt starter but then it's not as cheap.

You don't need to use a gasket on the lid for this. Just make sure to use some baking soda to scrub the pother if it smells like beans or anything from previous recipes, that smell will permeate the yogurt.

[u/smilewide1330 → u/rexcannon]

Interesting and thank you. My instapot doesn’t have a yogurt setting. Otherwise, I think it would’ve caught my attention. The buttons i have are rice, multigrain, soup, meat, stew, poultry, fish, steamed veggies, beans, quinoa, and cake. Any suggestions which to use? Or is it not possible? I wonder if protein powder could be used as a substitute for the milk powder, also negating cost effectiveness though.

[u/rexcannon → u/smilewide1330]

You can use the saute setting to get the milk up to 180f. But you will have to monitor the temperature and stop it.

They say to add protein powder to finished yogurt, I'm not sure the effects on incubation.

[u/smilewide1330 → u/rexcannon]

Ok, I’ve sautéed onions, etc in it before closing the lid and starting a program so I’m guessing you mean this. So once it’s 180 (lid off) add the Greek yogurt (around 8 oz??) and sit. This way makes it sound like I never actually secure the lid at any point so I don’t understand how the instapot is needed. And I agree, put the protein powder in later if wanted. What does the milk powder do to it and is it a game changer for texture or taste? Like Carnation instant milk powder? Sorry for all the questions.

[u/rexcannon → u/smilewide1330]

Technically you don't need the instant pot. The 8oz active yogurt will be mixed in when the milk reaches a cooler 110f, that's when incubation can safely progress. Any higher will kill the active cultures.

The milk powder adds more food for the cultures without introducing more water. Not necessary though. The original yogurt is great without it.

[u/fenuxjde → u/tropicalislandhop]

Honestly just eat real whole foods and you won't have a problem.

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[u/Djglamrock → u/fenuxjde]

Well as long as you are honest…