FOR MEN, THE<\/strong> daily recommended<\/a> amount of fiber<\/a> is 38 grams. But hitting that number is actually kind of tough. (Thirty-eight grams is the equivalent of 12 \u2153 medium bananas, for reference.)<\/p>\n So dietitians<\/a> largely agree that if you want to reap the gut-filling, weight-managing, heart-health-ifying benefits of fiber, you should just eat more<\/em>\u2014and ideally through food. \u201cYou could take a supplement<\/a>, but along with high-fiber foods you\u2019re also getting vitamins, minerals, and antioxidants,\u201d says Kelsey Kunik, RD, at Graciously Nourished<\/a>.<\/p>\n You don\u2019t even have to eat less protein<\/a>. In fact, packaging protein with fiber<\/a> will help you feel fuller, longer. These five meals are proof. And, if you want 20 more recipes, have at \u2018em.<\/p>\n CLICK HERE FOR MORE RECIPES<\/a><\/p>\n NUTRITION PER SERVING:<\/strong> 357 calories, 25 g protein, 27 g carbs (9 g fiber), 17 g fat<\/p>\n 1. Preheat the oven to 350\u00b0F. In a medium bowl, add the psyllium husk powder, poultry seasoning, and milk. Vigorously whisk until a thick paste forms.<\/p>\n 2. In a large bowl, whisk the eggs. Add the milk mixture, along with 1 tsp sea salt and \u00bd tsp freshly ground black pepper. Stir well. Fold in the navy beans, spinach, cheddar, and ham.<\/p>\n 3. Divide the egg mixture evenly into a 6-cup XL silicone muffin pan and bake until puffed and just set in the center, about 40 minutes. Let cool. (They freeze well too.) Makes 6 servings<\/em><\/p>\n NUTRITION PER SERVING:<\/strong><\/strong> 347 calories, 31 g protein, 26 g carbs (10 g fiber), 15 g fat<\/p>\n In a large cast-iron pan over medium-high, heat the oil. Add the bison and cook, undisturbed, to develop caramelization, 2 to 3 minutes, before stirring to break up into pieces. Add the onion and garlic, and continue cooking, letting the edges char a bit, 3 to 5 minutes. Stir in the chili powder, black beans, tomatoes, and 1 tsp salt. Cook until thickened, 5 to 7 minutes. Finish with the avocado and jalape\u00f1o just before serving with lime and cilantro. Eat with some crusty bread, if you\u2019d like. Makes 4 servings<\/em><\/p>\n NUTRITION PER SERVING: <\/strong>520 calories, 40 g protein, 34 g carbs (11 g fiber), 26 g fat 1. Preheat the oven to 400\u00b0F. In a small bowl, mash together the fava beans, peas, mint, and a generous pinch of salt and pepper. Set aside.<\/p>\n 2. Tear a large sheet of parchment paper (about 12×16 inches) and place \u00bd of a thinly sliced onion in the center. Layer on the pea mash, then place the halibut on top. Season with salt and pepper. Top with the butter, lemon zest, parsley, tarragon, and capers. Lift the sides of the parchment up toward the center above the fish until they meet and begin folding them downward in tight, overlapping crimps to create a sealed pouch. Tuck the ends to trap steam and keep the packet secure.<\/p>\n 3. Place the packet on a baking sheet and bake until the fish is just cooked through, 12 to 14 minutes. Carefully open the parchment and serve in the pouch, garnished with toasted almonds. Makes 1 serving<\/em><\/p>\n NUTRITION PER SERVING: <\/strong>515 calories, 35 g protein, 25 g carbs (10 g fiber), 33 g fat<\/strong><\/p>\n 1. Preheat a well-oiled grill or grill pan to high. Season the beef with salt and pepper on both sides. Grill to your preferred temp (for medium rare: roughly 4 minutes per side for a 1-inch-thick steak) and set aside to rest.<\/p>\n 2. Toss the asparagus and green beans and peas with the 1 tsp oil and grill until tender and charred, 2 to 3 minutes.<\/p>\n 3. For the chimichurri: In a small bowl, combine the remaining oil, cilantro, parsley, olives, red pepper, scallion, and the lemon zest and juice. Season with salt and pepper and set aside.<\/p>\n 4. Slice the steak and arrange over the greens and peas. Spoon the chimichurri over the steak with remaining sauce on the side. Makes 1 serving<\/em><\/p>\n NUTRITION<\/strong>:<\/strong> 400 calories, 25 g protein, 25 g carbs (10 g fiber), 25 g fat<\/p>\n 1. In a medium bowl, toss the tofu with the soy sauce and set aside while you prep the rest of the ingredients.<\/p>\n 2. In a larger nonstick or cast-iron pan set over high, heat the avocado oil. Place the tofu cubes in a single layer in the pan. Sear until the cubes are charred around all sides, turning every minute or so. Set aside to cool slightly.<\/p>\n 3. In a large bowl, add the greens, edamame, kimchi, avocado, and the tofu.<\/p>\n 4. In a small bowl, whisk the sesame oil, maple syrup (or honey), and lime juice. Drizzle over the salad and garnish with the mint and cilantro. Makes 1 serving<\/em><\/p>\n![\"recipes](\"https:\/\/hips.hearstapps.com\/hmg-prod\/images\/hlh100125dighighproteinhighfibermeals-017-2-695ed1fbcc83b.jpg?crop=0.677xw:0.452xh;0.136xw,0.305xh&resize=980:*\" "\\"recipes")
<\/p>\nHam & Egg Power Bites<\/h2>\n
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<\/p>\nBison & Black Bean Skillet<\/h2>\n
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<\/p>\nHalibut with Fava Beans & Almond-Herb Butter<\/h2>\n
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<\/p>\nChar-Grilled Steak & Greens with Chimichurri<\/h2>\n
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<\/p>\nTofu Kimchi Bowl<\/h2>\n
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