16 High-Fiber, Low-Carb Dishes for Healthy Weight Loss

These high-fiber, low-carb recipes make healthy eating delicious and satisfying. Each dish packs plenty of nutrients while keeping carbs in check for your weight loss goals.

From veggie-packed sides to protein-rich mains, these recipes prove that eating well doesn’t mean sacrificing flavor or feeling hungry.

01. Baked Mushroom Cheese Gratin

Rich portobello mushrooms baked with melted cheese create this comforting low-carb side. Perfect alongside grilled meats or as a vegetarian main with salad.

Ingredients: 6 large portobello mushroom caps, 1 cup shredded Gruyere cheese, ½ cup heavy cream, 2 tablespoons butter, 2 cloves garlic (minced), ¼ cup fresh thyme leaves, salt and black pepper to taste.

How To Make Baked Mushroom Cheese Gratin

1. Preheat your oven to 400°F and remove the dark gills from mushroom caps using a spoon. Slice caps into ½-inch thick pieces and arrange in a greased 9×13 baking dish, overlapping slightly for even cooking.

2. Melt butter in a small saucepan over medium heat, then add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and simmer for 2 minutes until slightly thickened.

3. Season mushrooms with salt and pepper, then pour the cream mixture evenly over top. Sprinkle with Gruyere cheese and fresh thyme leaves for maximum flavor.

4. Bake for 25-30 minutes until mushrooms are tender and cheese is golden brown and bubbly on top. Let rest 5 minutes before serving to allow flavors to meld together perfectly.

02. Creamy Baked Asparagus Casserole

Tender asparagus spears smothered in rich cheese sauce and topped with golden breadcrumbs. This elegant side dish brings restaurant quality to your dinner table.

Ingredients: 2 pounds medium asparagus spears, 1 cup heavy cream, ¾ cup shredded sharp cheddar cheese, ½ cup panko breadcrumbs, 3 tablespoons butter, 2 tablespoons all-purpose flour, 1 teaspoon Dijon mustard, salt and pepper to taste.

How To Make Creamy Baked Asparagus Casserole

1. Preheat oven to 375°F and trim woody ends from asparagus. Bring a large pot of salted water to boil, then blanch asparagus for 2 minutes until bright green and crisp-tender.

2. Immediately transfer asparagus to ice water to stop cooking and preserve that beautiful green color. Drain thoroughly and arrange in a greased 9×13 baking dish.

3. Melt 2 tablespoons butter in a saucepan over medium heat, whisk in flour and cook for 1 minute. Gradually add cream, whisking constantly until smooth and thickened, about 3 minutes.

4. Remove from heat and stir in cheese and Dijon mustard until melted. Season with salt and pepper, then pour over asparagus.

5. Melt remaining butter and toss with panko breadcrumbs. Sprinkle over casserole and bake 20-25 minutes until golden brown and bubbling around edges.

03. Whole Roasted Cauliflower with Parmesan Glaze

Impressive whole cauliflower roasted until golden and drizzled with balsamic glaze. This stunning centerpiece requires minimal effort but delivers maximum wow factor for entertaining.

Ingredients: 1 large head cauliflower, ¼ cup balsamic vinegar, 2 tablespoons honey, 3 tablespoons olive oil, ½ cup grated Parmesan cheese, 2 cloves garlic (minced), 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Whole Roasted Cauliflower with Parmesan Glaze

1. Preheat oven to 425°F and remove leaves from cauliflower, trimming stem end flat so it sits upright. Place in a baking dish and rub all over with olive oil, salt, and pepper.

2. Roast cauliflower for 45-60 minutes until tender when pierced with a knife and golden brown on the outside. The size of your cauliflower will determine exact cooking time.

3. Meanwhile, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 8-10 minutes until reduced by half and syrupy.

4. Mix Parmesan cheese with minced garlic and oregano in a small bowl. Sprinkle this mixture over the hot cauliflower, then drizzle with the balsamic glaze for a beautiful finish.

04. Smoked Salmon Breakfast Tortilla Wraps

Luxurious smoked salmon and cream cheese wrapped in whole wheat tortillas. This protein-packed breakfast offers all the flavors of lox and bagels with fewer carbs.

Ingredients: 4 whole wheat tortillas, 6 oz smoked salmon, ½ cup cream cheese (softened), 2 tablespoons capers, 1 small red onion (thinly sliced), 2 cups baby spinach, 1 cucumber (sliced), fresh dill sprigs.

How To Make Smoked Salmon Breakfast Tortilla Wraps

1. Spread 2 tablespoons of softened cream cheese evenly across each tortilla, leaving a 1-inch border around the edges for easier rolling without spillage.

2. Layer baby spinach leaves over the cream cheese, followed by cucumber slices and thin red onion rings. The vegetables add great crunch and freshness to balance the rich salmon.

3. Divide smoked salmon evenly among the tortillas, arranging it in a single layer. Sprinkle capers and fresh dill over the salmon for that classic lox flavor combination.

4. Roll each tortilla tightly from bottom to top, tucking in the sides as you go. Slice each wrap in half diagonally and serve immediately for the best texture.

05. Bell Pepper Egg Cups with Avocado Salsa

Colorful bell pepper rings replace bread in this healthy twist on egg in a hole. Fresh avocado salsa adds vibrant flavor and healthy fats to this cheerful breakfast.

Ingredients: 2 large bell peppers (any color), 4 large eggs, 1 ripe avocado (diced), 1 small tomato (diced), 2 tablespoons red onion (minced), 1 jalapeño (seeded and minced), 2 tablespoons lime juice, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Bell Pepper Egg Cups with Avocado Salsa

1. Cut bell peppers into 1-inch thick rings and remove all seeds and membranes. You should get 4 rings total, each large enough to hold an egg comfortably.

2. Heat olive oil in a large skillet over medium heat. Place pepper rings in the pan and cook for 2-3 minutes until slightly softened but still holding their shape.

3. Crack one egg into each pepper ring, being careful not to break the yolks. Season with salt and pepper, then cover and cook 4-5 minutes until whites are set but yolks remain runny.

4. While eggs cook, combine diced avocado, tomato, red onion, and jalapeño in a bowl. Add lime juice and season with salt and pepper for a fresh, zesty salsa.

5. Serve the pepper egg cups immediately topped with generous spoonfuls of the avocado salsa for a complete, satisfying breakfast that’s both beautiful and nutritious.

06. Crispy Balsamic Parmesan Broccoli

Quick-cooked broccoli with crispy edges and tangy balsamic flavor. Using a wok creates more surface area for those delicious caramelized bits everyone loves.

Ingredients: 1 large head broccoli (cut into florets), 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, ½ cup grated Parmesan cheese, 3 cloves garlic (minced), ¼ teaspoon red pepper flakes, salt and black pepper to taste.

How To Make Crispy Balsamic Parmesan Broccoli

1. Cut broccoli into uniform bite-sized florets so they cook evenly. Heat olive oil in a large wok or skillet over high heat until shimmering and almost smoking.

2. Add broccoli florets in a single layer, working in batches if necessary to avoid overcrowding. Let them cook undisturbed for 2-3 minutes until the bottoms develop golden brown crispy edges.

3. Stir in minced garlic and red pepper flakes, tossing everything together for 30 seconds until fragrant. The high heat will quickly cook the garlic without burning it.

4. Pour balsamic vinegar over the broccoli and toss quickly to coat. Cook for another minute until the vinegar reduces slightly and glazes the vegetables.

5. Remove from heat and immediately sprinkle with Parmesan cheese, salt, and pepper. The residual heat will melt the cheese perfectly while keeping the broccoli crisp-tender.

07. Mediterranean Grilled Eggplant Salad

Smoky grilled eggplant combined with fresh vegetables and herbs creates this vibrant summer salad. Serve warm or at room temperature for maximum versatility.

Ingredients: 2 large eggplants (sliced into rounds), 1 cup cherry tomatoes (halved), 1 red bell pepper (diced), ½ red onion (thinly sliced), ¼ cup olive oil, 3 tablespoons red wine vinegar, ¼ cup fresh basil (chopped), 2 tablespoons fresh oregano, salt and pepper to taste.

How To Make Mediterranean Grilled Eggplant Salad

1. Preheat grill to medium-high heat and slice eggplants into ½-inch thick rounds. Brush both sides generously with olive oil and season with salt and pepper for best flavor.

2. Grill eggplant slices for 4-5 minutes per side until tender and marked with beautiful grill lines. The flesh should be completely soft and lightly charred.

3. Let grilled eggplant cool slightly, then cut into bite-sized cubes. This makes the salad easier to eat and helps the flavors distribute more evenly throughout.

4. Combine cubed eggplant with cherry tomatoes, diced bell pepper, and sliced red onion in a large bowl. The colorful vegetables create a stunning presentation.

5. Whisk together remaining olive oil, red wine vinegar, fresh basil, and oregano. Pour over the salad and toss gently, then let stand 15 minutes for flavors to meld beautifully.

08. Bright Citrus Arugula Salad

Peppery arugula paired with sweet citrus and creamy avocado makes this stunning side dish. A touch of jalapeño adds just the right amount of heat.

Ingredients: 6 cups fresh arugula, 2 oranges (peeled and segmented), 1 grapefruit (peeled and segmented), 1 ripe avocado (sliced), 1 small jalapeño (seeded and minced), 3 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon honey, salt to taste.

How To Make Bright Citrus Arugula Salad

1. Remove all peel and white pith from oranges and grapefruit using a sharp knife. Cut between membranes to release clean citrus segments, catching any juice in a bowl below.

2. Place arugula in a large serving bowl and arrange citrus segments and avocado slices on top in an attractive pattern. The colors should look vibrant and appealing.

3. Whisk together olive oil, lime juice, honey, and minced jalapeño with any reserved citrus juice. This creates a bright dressing that complements all the flavors perfectly.

4. Drizzle dressing over the salad just before serving and toss gently to coat. Season with salt to taste, being careful not to mash the delicate avocado pieces.

09. Herb-Crusted Steak with Seared Escarole

Pan-seared steak with crispy herbs and wilted escarole makes an elegant weeknight dinner. Cooking everything in one skillet means minimal cleanup required.

Ingredients: 4 ribeye steaks (6 oz each), 2 heads escarole (chopped), ¼ cup fresh herbs (thyme, rosemary, sage), 4 tablespoons olive oil, 3 cloves garlic (sliced), 2 tablespoons butter, ¼ cup white wine, salt and pepper to taste.

How To Make Herb-Crusted Steak with Seared Escarole

1. Let steaks come to room temperature for 30 minutes, then season generously with salt and pepper on both sides. This ensures even cooking and better flavor penetration.

2. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat until smoking. Add steaks and fresh herbs to the pan simultaneously.

3. Sear steaks for 3-4 minutes per side for medium-rare, pressing herbs into the meat as they crisp. The herbs will infuse incredible flavor while creating an aromatic crust.

4. Remove steaks and herbs to a plate, tent with foil to rest. Add remaining oil to the same pan and sauté garlic for 30 seconds until fragrant.

5. Add chopped escarole and white wine to the pan, cooking until wilted and tender, about 3-4 minutes. Stir in butter and season with salt and pepper before serving alongside the herb-crusted steaks.

10. Italian Pizza Lettuce Wraps

All your favorite pizza flavors wrapped in crisp lettuce leaves instead of dough. These fresh wraps satisfy pizza cravings with significantly fewer carbs and calories.

Ingredients: 1 head butter lettuce (leaves separated), ½ cup marinara sauce, 1 cup mozzarella cheese (shredded), ¼ cup pepperoni (diced), ¼ cup black olives (sliced), 2 tablespoons fresh basil (chopped), 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, Italian seasoning to taste.

How To Make Italian Pizza Lettuce Wraps

1. Carefully separate lettuce leaves and wash them gently under cold water. Pat completely dry with paper towels since any moisture will make the wraps soggy.

2. Warm marinara sauce in a small saucepan over low heat, stirring in Italian seasoning to taste. This step intensifies the flavors and makes spreading easier.

3. Spread 1-2 tablespoons of warm marinara sauce onto each lettuce leaf, leaving borders for wrapping. Top with shredded mozzarella, diced pepperoni, and sliced olives.

4. Drizzle each wrap lightly with olive oil and balsamic vinegar, then sprinkle with fresh basil. Roll or fold the lettuce leaves around the filling and serve immediately for best texture.

11. Caramelized Lemon-Garlic Roasted Broccoli

Perfectly roasted broccoli with golden caramelized edges and bright lemon-garlic vinaigrette. The key is leaving it undisturbed while roasting for maximum caramelization.

Ingredients: 2 large heads broccoli (cut into florets), ¼ cup olive oil, 4 cloves garlic (minced), ¼ cup lemon juice, 2 tablespoons lemon zest, 2 tablespoons Dijon mustard, 1 tablespoon honey, ¼ cup toasted pine nuts, salt and pepper to taste.

How To Make Caramelized Lemon-Garlic Roasted Broccoli

1. Preheat oven to 425°F and cut broccoli into uniform florets with some stem attached. Toss with 2 tablespoons olive oil, salt, and pepper on a large baking sheet.

2. Arrange broccoli cut-side down in a single layer, making sure pieces don’t overlap. This positioning is crucial for achieving those beautiful caramelized edges we’re after.

3. Roast for 18-22 minutes without moving the broccoli until the bottoms are deep golden brown and the tops are crisp-tender. Resist the urge to stir or flip.

4. While broccoli roasts, whisk together remaining olive oil, minced garlic, lemon juice, lemon zest, Dijon mustard, and honey to create a bright, tangy vinaigrette.

5. Transfer hot broccoli to a serving platter and immediately drizzle with the lemon-garlic vinaigrette. Top with toasted pine nuts for extra crunch and richness.

12. Strawberry Spinach Salad with Feta and Walnuts

Sweet strawberries and salty feta cheese create perfect balance in this colorful spinach salad. Homemade balsamic vinaigrette with fresh shallots beats any store-bought version.

Ingredients: 8 cups fresh baby spinach, 2 cups strawberries (hulled and sliced), ¾ cup crumbled feta cheese, ½ cup toasted walnuts, 1 shallot (minced), 3 tablespoons balsamic vinegar, ¼ cup olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper to taste.

How To Make Strawberry Spinach Salad with Feta and Walnuts

1. Wash and thoroughly dry baby spinach leaves, then place in a large salad bowl. Any excess moisture will dilute the dressing and make the salad soggy.

2. Hull strawberries and slice them into even pieces, about ¼-inch thick. Add sliced strawberries to the spinach along with crumbled feta cheese and toasted walnuts.

3. Whisk together minced shallot, balsamic vinegar, Dijon mustard, and honey in a small bowl. Slowly drizzle in olive oil while whisking to create a smooth, emulsified dressing.

4. Season the vinaigrette with salt and pepper to taste. The fresh shallot adds a sharp bite that you simply can’t get from bottled dressings.

5. Pour dressing over the salad just before serving and toss gently to coat all ingredients. Serve immediately while the spinach is crisp and the flavors are bright.

13. Mexican-Style Loaded Baked Potatoes

Fluffy baked potatoes topped with zesty salsa, protein-packed beans, and creamy avocado. This family-friendly dinner comes together with minimal active cooking time required.

Ingredients: 4 large russet potatoes, 1 can black beans (drained and rinsed), 1 cup prepared salsa, 2 ripe avocados (diced), ½ cup sour cream, ¼ cup green onions (chopped), 1 cup shredded cheddar cheese, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Mexican-Style Loaded Baked Potatoes

1. Preheat oven to 425°F and scrub potatoes clean under running water. Pierce each potato several times with a fork, then rub with olive oil and salt for crispy skins.

2. Bake potatoes directly on the oven rack for 45-60 minutes until tender when squeezed gently. The exact time depends on size, so test for doneness.

3. While potatoes bake, warm black beans in a small saucepan over medium heat with a pinch of salt and pepper. This step enhances their flavor significantly.

4. Cut open hot potatoes lengthwise and fluff the flesh with a fork. Top each potato with warm black beans, salsa, and shredded cheddar cheese.

5. Add dollops of sour cream and diced avocado to each potato, then sprinkle with chopped green onions. Serve immediately while the cheese is melted and everything is warm.

14. Avocado Chicken Salad Boats

Creamy homemade chicken salad served in avocado halves instead of bread creates a protein-packed, portable lunch. This recipe makes enough for several days of healthy meals.

Ingredients: 4 boneless skinless chicken breasts, 4 ripe avocados, ¼ cup mayonnaise, 2 tablespoons Greek yogurt, 1 celery stalk (diced), ¼ cup red onion (minced), 2 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 2 tablespoons fresh dill (chopped), salt and pepper to taste.

How To Make Avocado Chicken Salad Boats

1. Season chicken breasts with salt and pepper, then poach in simmering water for 15-18 minutes until internal temperature reaches 165°F. This gentle cooking method keeps the meat tender and moist.

2. Remove chicken from water and let cool completely before shredding into bite-sized pieces with two forks. Properly cooled chicken will hold together better in the salad.

3. Combine shredded chicken with mayonnaise, Greek yogurt, diced celery, minced red onion, lemon juice, Dijon mustard, and fresh dill in a large bowl.

4. Mix everything together until well combined and season with salt and pepper to taste. The Greek yogurt adds protein while keeping the salad lighter than traditional versions.

5. Cut avocados in half lengthwise and remove pits, then scoop out some flesh to create deeper boats. Fill each avocado half with chicken salad and serve immediately.

15. Low-Carb Cauliflower English Muffins

Grain-free English muffins made with riced cauliflower, cheese, and eggs create the perfect low-carb breakfast bread. Toast them up and add your favorite toppings.

Ingredients: 2 cups cauliflower rice (fresh or frozen), 2 large eggs, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 2 tablespoons almond flour, 1 teaspoon baking powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper.

How To Make Low-Carb Cauliflower English Muffins

1. Preheat oven to 400°F and line a baking sheet with parchment paper. If using frozen cauliflower rice, thaw completely and squeeze out excess moisture with paper towels.

2. Steam fresh cauliflower rice for 5 minutes until tender, then let cool and squeeze out as much moisture as possible. Removing excess water is crucial for muffins that hold together properly.

3. Combine cauliflower rice, eggs, mozzarella cheese, Parmesan cheese, almond flour, baking powder, garlic powder, salt, and pepper in a large bowl. Mix until well combined.

4. Form mixture into 6 round muffin shapes on the prepared baking sheet, making them about ½-inch thick. Use your hands to pack them firmly so they don’t fall apart.

5. Bake for 20-25 minutes until golden brown and firm to the touch. Let cool for 5 minutes before carefully transferring to a wire rack. Toast before serving for the best texture.

16. Salmon-Stuffed Avocado Halves

Canned salmon mixed with fresh herbs and vegetables creates this no-cook, omega-3-rich meal. Creamy avocado halves make the perfect edible serving bowls for this healthy lunch.

Ingredients: 2 cans salmon (drained and flaked), 3 ripe avocados, 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 celery stalk (finely diced), 2 tablespoons red onion (minced), 2 tablespoons fresh parsley (chopped), 1 tablespoon capers, salt and pepper to taste.

How To Make Salmon-Stuffed Avocado Halves

1. Drain canned salmon thoroughly and flake it into bite-sized pieces, removing any skin or bones you might find. Quality canned salmon makes all the difference in this simple recipe.

2. Combine flaked salmon with mayonnaise, lemon juice, diced celery, minced red onion, fresh parsley, and capers in a medium bowl. Mix gently to avoid breaking up the salmon too much.

3. Season the salmon mixture with salt and pepper to taste, remembering that capers are already quite salty. The lemon juice brightens all the flavors beautifully.

4. Cut avocados in half lengthwise and remove the pits, then scoop out a little extra flesh to create deeper cavities for more filling.

5. Divide salmon mixture evenly among the avocado halves, mounding it slightly on top. Serve immediately with extra lemon wedges on the side for added brightness.

Final Thoughts

These high-fiber, low-carb recipes prove that healthy eating can be both satisfying and delicious. Each dish delivers plenty of nutrients while supporting your weight loss goals naturally.

From quick weeknight dinners to make-ahead lunches, these recipes will keep you energized and satisfied without the carb crash.