From spark to surge: 2025 was a breakthrough year for fiber and plant-forward meals. With families, districts, and partners, Balanced turned research into recipes and pilots into scalable programs—serving 200,000+ plant-based meals, upgrading procurement with a 315+ product directory, and advancing policy from Illinois to Massachusetts. Explore our Fiber-Rich Meal Guide, recipe bank, and school lunch cohorts—and help us carry this momentum joyfully into 2026.

Does blending destroy fiber? Nope. In smoothies, fruit and veggie fiber stays intact—just pre-chopped for easier digestion. Most nutrients hold steady too; just sip soon to limit oxidation. Learn why blending beats juicing for fullness and blood sugar, and get simple ways to pack in even more fiber (chia, oats, beans, greens). Plus: quick recipes and a Fiber Meal Guide to help you turn your blender into a daily gut-health win. Spoiler: smoothies keep good stuff, fiber, flavor

Most people know fiber helps with digestion, but its benefits go much further. This article explains how fiber supports steady energy, heart health, blood sugar control, and long‑term disease prevention. And offers simple, family‑friendly ways to add more fiber at home, in schools, and across community menus.

Close the fiber gap this winter with our December Fiber Guide. Avocados (7g/100g) and chestnuts (5.1g) lead the list, with collard greens, cabbage, cauliflower, apples, oranges, acorn squash, onions, and turnips rounding out cozy, affordable picks. Get quick recipes, sheet-pan ideas, and a printable tracker to hit 25–38g/day. Simple swaps = steadier energy, happier digestion.

From ancient kitchens to today’s cafeterias, fiber has always mattered. Learn what history teaches us about nourishing meals and how Balanced helps schools bring them back.

Discover 5 delicious fiber Thanksgiving recipes—lentil stuffing, roasted Brussels, wild rice pilaf, skin-on mash, and oat crisp—to boost fiber on feast day.

Every school day, countless trays of healthy food end up in the trash. Yet across the country, schools are finding creative ways to reduce waste and improve nutrition. From share tables and composting to smarter menus and student choice, small changes are making a big difference in how school meals nourish both students and the planet.

Millions of children rely on school meals and nutrition programs. Learn why kids need to eat during government shutdown and what can be done to help.

Discover fiber-rich kids lunches and healthy school lunches packed with high-fiber foods for kids to boost energy, focus, and long-term health every day.

Quick Answer🥇 Which November fruits and vegetables are highest in fiber? Parsnips ( 4.9 g/100 g ) and pomegranate ( 4 g/100 g ) lead the month, followed by sweet potatoes ( 3.3 g ), cranberries ( 3.6 g ), butternut squash ( 2.5 g ), oranges ( 2.4 g ), and kale or turnips ( ≈2 g  each). Add these to fall meals to reach the USDA’s daily fiber goals: 25 g for women, 38 g for men. November 2025 Fiber Guide 🍂🥗 Your friendly, fall-at-the-table roadmap to gut-happy meals November

For decades, the National School Lunch Program  (NSLP) has been a cornerstone of childhood nutrition in the United States. Established in 1946, the program was created to provide low-cost or free lunches to millions of schoolchildren, ensuring they receive the necessary nutrients to support their growth, development, and academic success. Today, the NSLP serves over 30 million students   every day, playing a vital role in both their physical well-being and their ability to th

Fill your fiber gap this fall with apples, pears, broccoli, dates, blackberries & more. See grams per 100 g, quick recipes, and FAQ answers.