Dried red and green lentils
These fiber-rich legumes are full of protein and don’t need to be soaked before cooking. Red lentils turn soft when cooked and are great for thickening soups. Green lentils hold their shape and are perfect for rice pilafs, salads and soups.
Brown rice
A whole grain that has about four times more fiber and magnesium than white rice. Have you ever tried eating brown rice as part of a healthy breakfast? You totally should!