Nigerian cuisine is naturally built for high-fiber, plant-based eating. Staples like black-eyed peas, ugu, ewedu, okra, unripe plantain, tigernuts, millet, and sorghum pack 6-12+ grams of fiber into dishes like moin-moin, ewedu soup, and bean porridge. This guide breaks down 10 plant-based Nigerian foods, their fiber content, traditional prep, and easy ways to add them to your week, plus quick answers to common questions like which Nigerian foods are highest in fiber and best

Massachusetts has taken a major step for student health. Through Section 63 of the FY27 budget, the Commonwealth established a permanent School Meal Nutrition Standards Advisory Council—an expert-led, collaborative body building on the success of Universal Free School Meals and the 2023 Nutrition Standards Commission. As a member of the Massachusetts Healthy School Lunch Coalition, Balanced is proud to celebrate this shared milestone and to collaborate on the next chapter of

At 3:30 a.m., I crossed the finish line of a 67-mile ultramarathon I'd almost quit at mile 53. Fourteen weeks of training led to a black bear, a mountain lion, roughly 500 gunshots, and one decision made alone in the dark, at my lowest point, that determined whether I'd finish the race or drop out. That same decision also decided whether Balanced would hit its fundraising goal. The outcome: 67 miles finished and $3,161.46 raised for fiber-rich, nourishing school meals for K-1

The people who feed our kids show up every single day, often unseen and under-resourced. We spent three days with them at the Colorado SNA conference. Our recap looks honestly at the challenges facing school meal programs and the real reasons for hope, from universal free meals to plant-powered momentum spreading across the country.

Field notes from four days with higher ed dining leaders in Charlotte discussing plant-rich strategy, local food systems, and the future of institutional meals.

There are roughly 95,000 schools across the country where someone shows up early, ties on an apron, and starts cooking, not because the pay is great or the recognition is abundant, but because kids need to eat. On May 1, 2026, School Lunch Hero Day gives us a chance to say what should be said more often: thank you. What Is School Lunch Hero Day? School Lunch Hero Day is a national celebration held on the first Friday of May each year, honoring the school nutrition profession

Food systems drive up to one-third of global greenhouse gas emissions, and animal-based foods produce nearly twice the emissions of plant-based foods. For LA Climate Week (April 8–15, 2026), Balanced is spotlighting five climate-friendly, plant-forward restaurants in Los Angeles: Hey Sunshine Kitchen, Pura Vita, Cafe Gratitude, Kitchen Mouse, and Shojin. Each proves that eating well and eating sustainably aren't tradeoffs — they're the same thing.

LA Climate Week highlights climate solutions, and school food is one of them. Small menu swaps, like black bean burgers instead of beef, veggie pizza on whole grain crust, or three-bean chili in place of hot dogs, can lower greenhouse gas emissions while boosting fiber. These changes keep meals familiar for students while supporting both health and the planet.

World Health Day 2026 is a reminder that one of the smartest investments in children’s health is right in front of us: school meals. This post explores how nutritious, universal school meals improve diet quality, reduce stigma and food insecurity, support healthy growth, and help prevent chronic disease. It also highlights the fiber gap in kids’ diets and why schools are a powerful place to bring science-backed, health-promoting foods to every child’s plate.

April’s seasonal produce is packed with fiber, and most Americans aren’t getting enough. Avocados lead the chart at 6.7g of fiber per 100g (22% DV), followed by green peas at 5g (16% DV), limes at 2.8g, and bananas at 2.6g. Cabbage, garlic, apricots, onions, celery, and lettuce round out the lineup. The USDA recommends 28g of fiber daily, but most of us only hit about 15g. Eating seasonally is one of the simplest ways to close that gap, for your family and in school cafeteria

School cafeterias serve 30 million meals daily, yet tight budgets, rigid procurement rules, and aging equipment make nutritious school meals harder to deliver than most people realize. Foodservice directors work with roughly $4.70 per free lunch to cover food, labor, and operations. The result? Processed foods win on cost while fiber-rich options lose. These barriers are real, but so are the solutions.

Nutrition science shows that long-term health is shaped by overall dietary patterns, food environments, and consistent access to nutrient-dense foods, not calories alone. In schools, that science matters at scale. With nearly 30 million lunches served each day, cafeterias have the power to translate evidence into healthier habits through menus that emphasize fiber-rich, minimally processed, culturally relevant foods students will actually eat.