Brunch with the girls & how to get your daily dose of fiber

Please note: I am a Brand Ambassador for Benefiber. However, all opinions stated below are my own. A special thanks to Benefiber for sponsoring this post!  For more information about the Company, be sure to visit their official Facebook page.


Many of you know that my sister gave birth to twin girls in July.  She was on maternity leave all summer long and throughout September and October which was a lot of fun for me.  We got to hang out a bunch, and Michael got to see his little cousins.

By the way, you wouldn’t believe how gentle he is with them.  I’m hoping he is still that way once his sister is born!

Unfortunately, all good things must come to an end, and my sister returned to work this past Monday.  I decided to host a brunch at my house last week in her honor.  It ended up being just the girls since Michael napped through it.

brunch 3

The timing of the brunch couldn’t have been more perfect since I was asked by Benefiber to create some recipes using their Benefiber Powder.

The guest list couldn’t have been more appropriate either since digestive issues seem to run in my family- particularly in the females. Lucky us, right?

brunch 1

Consuming an adequate amount of fiber is one way to combat this issue and maintain a healthy digestive system.  Surprisingly, we all think we’re getting enough, but Americans consume less than half the daily recommended amount of fiber in their diets.

The Benefiber Powder quickly dissolves when added to food and has no taste, so it is a great way for busy women to add a little extra fiber to their meals- especially on those days when it is difficult to squeeze in the recommended daily allowance of fruits, vegetables, and whole grains.

And we all have those days from time to time.

brunch 2

We got a big dose of fiber from the brunch menu which included mini lemon poppy seed muffins, an egg white vegetable frittata, assorted fruit along with a delicious fruit dip, mini pecan pies from Trader Joe’s (which were amazing!), and bagels and cream cheese.

Lemon poppyseed muffins (dairy free)

Lemon poppy seed muffins

(Makes 24 mini muffins or 12 large muffins)

1/2 cup of softened Earth Balance butter

2 large eggs

2/3 cup pure cane sugar

1 1/3 cups of flour

1/2 teaspoon of baking soda

1 teaspoon of baking powder

1 teaspoon of Benefiber Powder

2 tablespoons of poppy seeds

The zest of 2 lemons

1/4 teaspoon of salt

1/2 cup of unsweetened vanilla almond milk

2 tablespoons of freshly squeezed organic lemons

1 teaspoon of vanilla

For the glaze:

1 1/2 tablespoons of lemon juice

3 tablespoons of powdered sugar


Preheat your oven to 350 degrees F.  Beat the butter and sugar until fluffy.  Add the eggs one at a time, and be sure to mix thoroughly. 

Combine the flour, baking soda, baking powder, Benefiber Powder, seeds, and lemon zest in a separate bowl.  Add the contents of that bowl to the creamy mixture and mix well while slowly adding the almond milk, lemon juice, and vanilla. 

Coat your muffin pan with cooking spray and fill each to the top with batter. Bake for about 25 minutes or until golden brown.  

Allow the muffins to cool on a wire rack for about 5 minutes before adding the glaze.  To make the glaze, mix the lemon juice and powdered sugar together and brush over the top of each muffin.  This step is completely optional, but it does amp up the flavor a bit.


Egg white vegetable frittata

Egg White Veggie Frittata

(Serves 4)

1 red onion, diced

1 cup of baby bella mushrooms, thinly sliced

2 cups of fresh spinach leaves

6 egg whites

1 teaspoon Benefiber Powder

1/4 cup feta cheese

1 teaspoon of olive oil

Salt & pepper, to taste

Preheat your oven to 400 degrees F.

Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until slightly brown. Next add the mushrooms and spinach until softened (approximately 5 minutes). 

In a medium bowl, whisk the egg whites, Benefiber Powder, and feta cheese.  Pour the egg mixture over the vegetables in the skillet and season with salt and pepper (optional).  Cook for about 2 minutes before transferring the skillet to the oven. 

Cook the frittata in the oven for about 12 minutes.   It tastes best when served warm!


It was such a fun time, but I am a little sad that my sister is back to the grind (although probably not as sad as she is to be back!). Both my mother and sister told me how much they loved all of the food, and I have to agree that everything turned out to be pretty tasty. 🙂

You seriously need to get your hands on those pecan pies from Trader Joe’s.  They are perfect for this time of the year- and they’ve become my latest pregnancy craving.


How do you make sure that you get enough fiber each day?  I’ve been eating fruit like a mad woman while pregnant, so I am probably more than covered these days!



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  1. I had no idea that you could do this. I guess I will be baking something for my picky eater this weekend. He so needs more fiber!

    • I didn’t know about it until recently either! I swear that you cannot even taste it at all which is awesome. Your little one will never know it’s in the food! 😉

  2. Oh My Goodness – Baby Cuteness:) I eat 8 to 12 servings of fruits and veggies a day. I also try to mix in whole grains, beans and greens. I am talking about digestion on my site this week too.

  3. I wish I could come over for brunch! What a great spread, and such pretty and festive decorations too 🙂


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