Inspire Fitness
The Podcast is for women over age 40 who want to get fit, lose fat & gain confidence. The Inspire Fitness Podcast host, Casey Young, is a Registered Dietitian & Certified Personal Trainer. Casey is passionate about helping women become healthy, strong & confident. She is a mom to 3 teenage boys & is married. She is owner & founder of Inspire Health & Wellness and offers virtual nutrition coaching & a virtual fitness program to women worldwide.
Inspire Fitness
Your Zucchini Isn't the Fiber Hero You Think It Is
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Your neighbor just dropped another bag of zucchini on your porch, and somewhere between the stuffed boats and the noodle spirals, you started telling yourself you were finally getting your fiber handled. You've been doing the right things, eating the vegetables, filling the plate. And yet the bloating hasn't budged, the energy crashes are still showing up mid-afternoon, and you can't quite figure out why.
Here's the truth almost nobody tells you: most late summer garden vegetables, the zucchini, the cucumber, the tomatoes, are actually pretty low in fiber. This isn't a willpower problem or a "you're not trying hard enough" problem. It's an information problem, and once you know which foods are actually doing the work, everything gets easier.
In this episode, I walk through what fiber really does for your body in this season of life, which vegetables are pulling their weight and which ones aren't, and exactly what to add to your plate so your garden overflow finally earns its keep.
You'll learn:
- Why fiber becomes more important, not less, during perimenopause and menopause
- The real fiber counts hiding in your favorite summer vegetables, and why the numbers might surprise you
- The difference between soluble, insoluble, and prebiotic fiber, and why your body needs all three
- A simple way to pair your zucchini overload with real fiber sources, no recipe overhaul required
The top ten highest fiber foods worth building meals around
- Navy beans, cooked, 1 cup: 19g
- Split peas, cooked, 1 cup: 16g
- Lentils, cooked, 1 cup: 15.5g
- Black beans, cooked, 1 cup: 15g
- Chia seeds, 1 oz (about 2 tablespoons): 10g
- Artichoke, 1 medium: 10g
- Avocado, 1 whole: 10g
- Green peas, cooked, 1 cup: 9g
- Raspberries, 1 cup: 8g
- Brussels sprouts, cooked, 1 cup: 6g
This isn't about eating perfectly. It's about finally understanding what's actually on your plate, so you can stop guessing and start feeling like the effort you're putting in is going somewhere.
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