Week 16 Roundup

The importance of fiber, healthy stuffed bell peppers, and big moves by Kardashian-led brands.

Fiber Is Your Friend

Fiber is the unsung hero of your diet—the quiet MVP keeping digestion smooth, blood sugar steady, and cholesterol in check while you’re busy chasing caffeine and calendar invites. Think of it like your gut’s personal trainer: it bulks up stool, feeds your microbiome, and keeps you fuller for longer so snack cravings don’t run the show. Most adults need around 25–38 grams a day, yet most of us barely hit half that, which is a big reason energy slumps and “mystery bloat” hang around. The good news: fiber isn’t some exotic superfood—it’s hiding in plain sight. Start with simple swaps like oats instead of sugary cereal, whole-grain bread over white, and bean-based lunches a few times a week. Load your plate with berries, apples (skin on), leafy greens, broccoli, carrots, and avocado. Nuts and seeds (hello, chia and flax) pull double duty with healthy fats. Hydration matters, too—fiber needs water to do its thing. Ease gradually to avoid discomfort, and let your gut adjust over a week or two.

Now, about fiber supplements—yes, they can help, but they’re a sidekick, not the star. You’ll see psyllium husk (great for cholesterol and regularity), inulin (prebiotic, but gassy for some), wheat dextrin (easy to mix, gentle), and methylcellulose (less bloat-prone) lining the shelves. Powders, gummies, capsules—choose what you’ll actually use consistently. Check labels for added sugars and dyes, and aim for 3–7 grams per serving if you’re filling a daily gap rather than trying to hit the whole target at once. Psyllium in particular has solid evidence for heart health and glucose control, which is why it’s often the go-to. Still, real food brings vitamins, minerals, polyphenols, and textures that supplements can’t match. A smart play: build a high-fiber baseline with meals, then use a supplement as an insurance policy on hectic days. Your gut will be happier, your energy steadier, and your future self will thank you.

Recipe of the Week

Stuffed Peppers

• 4 large bell peppers

• 1 cup of rice

• 1 8oz can of salsa

• 1 can of black beans

• 1 cap of canned corn

• 1lb of lean ground turkey

• 1 tbsp of olive oil

• 1 packet taco seasoning

• 1/2 chopped white onion

• 1/2 cup of shredded Mexican cheese

Cook rice in 1 cup of water and 1 can of salsa until liquid is absorbed and rice is cooked. Saute onion in a skillet with olive oil. Add in ground turkey and cook until browned. Add taco seasoning along with 2 tbsp of water and simmer until meat is evenly coated and water is absorbed. While meat is simmering, cut tops off of bell peppers and clean out the insides. Place peppers in a baking pan and roast in the oven for 10 minutes at 350°. Rinse canned beans and corn and place in a large bowl along with cooked rice. Add the turkey mixture to the bowl and mix together. Spoon mixture into roasted bell peppers and top with shredded cheese. Bake in the oven at 350° for another 15-20 minutes or until the cheese is melted and the peppers are soft.

Notable and Newsworthy

• Kourtney Kardashian Barker’s supplement brand Lemme launches new immunity product

• Functional mushroom brand Alice raises $8M in Series A capital to help expand retail presence

• After only 3 years canned cocktail brand Surfside expects to move 12 million cases and hit around $300M in FY sales in 2025

• Former Chief Growth Officer of Poppi, Jeff Rubenstein, named CEO of Khloe Kardashian’s protein popcorn brand Khloud

• Slate Milk raises a $23M Series B round to fund continued growth of their protein drink line

• Flex raises a $15M Series A to help enable more health and wellness brands to accept HSA/FSA payments

Podcast of the Week

Invest Like the Best with Patrick O’Shaughnessy - FidjiSimo: Creating Delightful Consumer Experiences

• Apple Podcasts

• Spotify