korean drug eggs recipe
- Total Time: 370 minutes
- Yield: 3–6 servings 1x
- Diet: General
Description
This Korean drug eggs recipe offers a satisfying, easy dinner idea with deep amber, jammy, flavorful yolks, perfect for a high-protein snack or meal. It features a savory, slightly sweet marinade with a spicy kick.
Ingredients
- 6 large eggs
- 0.5 cup low-sodium soy sauce (alcohol-free)
- 0.5 cup filtered water
- 2 tablespoons granulated sugar
- 2 tablespoons gochujang (Korean chili paste, alcohol-free)
- 2 large cloves garlic, roasted and finely minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 stalks green onions, white and light green parts finely chopped (reserve some for garnish)
- 1 teaspoon toasted white sesame seeds (reserve some for garnish)
- 1 tablespoon spicy chili oil (for drizzling)
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Boil Eggs: Gently lower 6 large eggs into a 2-quart pot of gently boiling water. Cook for 6-7 minutes for jammy yolks, or 8 minutes for firmer yolks. Immediately transfer cooked eggs to an ice bath for 5 minutes to stop cooking and aid peeling.
- Peel Eggs: Carefully peel the cooled eggs. (If tricky, crack shells and peel under a gentle stream of cold water). Place peeled eggs into a clean, shallow container or resealable bag.
- Prepare Marinade: In a medium mixing bowl, combine low-sodium soy sauce, filtered water, granulated sugar, gochujang, finely minced roasted garlic, toasted sesame oil, and rice vinegar. Whisk until sugar dissolves and gochujang is fully incorporated. Stir in most of the finely chopped green onions and toasted sesame seeds, reserving a small amount for garnish.
- Marinate: Pour the prepared marinade over the peeled eggs, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, or preferably overnight, for optimal flavor infusion. Turn eggs every few hours if not fully submerged.
- Serve: Arrange 2-3 marinated eggs in a bowl. Spoon generous marinade over eggs, then drizzle with spicy chili oil. Garnish with reserved green onions and toasted sesame seeds. Serve immediately, ideally over warm steamed rice.
Notes
For a gluten-free version, use low-sodium tamari instead of soy sauce. To lower carbs, substitute granulated sugar with erythritol. For easier peeling, use eggs that are a few days old and ensure a quick ice bath. If the marinade is too salty, add a tablespoon of water or a pinch more sugar. Pricking egg whites with a skewer before marinating can speed up flavor infusion. Store marinated eggs in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Boiling, Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 2 eggs with sauce
- Calories: 180 calories
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 370 mg
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
protein powder pancake recipe
- Total Time: 30 minutes
- Yield: 6 pancakes 1x
- Diet: General
Description
This high-protein pancake recipe results in soft, fluffy pancakes, enhanced with a rich brown butter cinnamon swirl, offering a healthy yet indulgent start to the day. The recipe provides tips to avoid common pitfalls like rubbery texture, ensuring a delicious outcome.
Ingredients
- 1 cup all-purpose flour
- 2 scoops vanilla or unflavored protein powder
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1.5 tbsp granulated sugar
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1 tbsp unsalted butter, melted
- For the Brown Butter Cinnamon Swirl:
- 2 tbsp unsalted butter
- 1.5 tbsp light brown sugar, packed
- 1/2 tsp ground cinnamon
- For Garnish:
- 4 tbsp pure maple syrup
- 1/4 tsp ground cinnamon
Instructions
- Prepare the Swirl: Melt 2 tablespoons of unsalted butter over medium heat until it turns nutty brown, about 3-5 minutes. Immediately remove from heat and stir in the light brown sugar and ground cinnamon until smooth. Set aside to cool and thicken.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, protein powder, baking powder, salt, and granulated sugar.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and vanilla extract. Stir in the 1 tablespoon of melted butter.
- Combine Batter Gently: Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to keep the pancakes fluffy. Lumps are normal.
- Rest the Batter: Drizzle the cooled cinnamon swirl mixture over the top of the batter. Gently swirl with a knife 2-3 times. Allow the batter to rest for 5-10 minutes before cooking.
- Cook Pancakes: Heat a lightly greased griddle over medium heat. Pour 1/4 to 1/3 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side until golden brown, flipping when bubbles form on the surface and edges are set.
- Plate and Serve: Stack the warm pancakes on a plate. Drizzle generously with maple syrup and dust with ground cinnamon. Serve immediately.
Notes
To avoid dense or rubbery pancakes, do not overmix the batter; a few lumps are desirable. For maximum fluffiness, ensure your baking powder is fresh and allow the batter to rest for 5-10 minutes before cooking to hydrate the protein powder.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 550 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg
pickled cauliflower recipe Turmeric-Gold Pickled Cauliflower Florets
- Total Time: 1490 minutes
- Yield: 2–3 pint jars (about 10 servings) 1x
- Diet: Keto-friendly, Low-Carb, Vegetarian, Vegan
Description
This Turmeric-Gold Pickled Cauliflower recipe offers ultimate crunch and vibrant tangy flavor. It’s an easy, healthy, low-carb snack or meal addition, perfect for quick meals and gut-friendly eating.
Ingredients
- 1 medium head cauliflower (about 2 lbs), cut into bite-sized florets
- 2 cups white vinegar (or apple cider vinegar)
- 2 cups water
- 2 tbsp pickling salt (or Kosher salt)
- 2 tbsp granulated sugar (or erythritol)
- 1 tbsp turmeric powder
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2–3 cloves garlic, sliced (optional)
- 0.5 tsp red pepper flakes (optional)
Instructions
- Prep Cauliflower: Wash the medium head of cauliflower thoroughly. Using a sharp knife, carefully cut the cauliflower into uniform, bite-sized florets, roughly 1-1.5 inches (2.5-4cm) across.
- Make Brine: In a medium saucepan, combine the white vinegar, water, pickling salt, granulated sugar, turmeric powder, mustard seeds, and black peppercorns. Bring the mixture to a rolling boil over medium-high heat, stirring continuously until the salt and sugar have completely dissolved and the brine looks clear. Reduce the heat and let it simmer gently for 2 minutes to allow the spices to infuse.
- Pack Jars: Sterilize clean, heat-proof glass jars. Tightly pack the prepared cauliflower florets into the jars. If using, add the optional sliced garlic or red pepper flakes, distributing them evenly among the jars.
- Pour & Seal: Carefully pour the hot brine over the packed cauliflower, ensuring that all florets are fully submerged and covered by at least 0.5 inch (1.25 cm) of liquid. Tap the jars gently on the counter to release any trapped air bubbles. Seal the jars with lids.
- Cool & Chill: Allow the sealed jars to cool completely on your kitchen counter at room temperature (about 30-60 minutes). Once cool, transfer the jars to the refrigerator. For the best flavor development, refrigerate for at least 24-48 hours before enjoying.
Notes
Always use fresh, firm cauliflower for best crunch. Avoid overcooking cauliflower (do not blanch). If brine looks cloudy after a few days, it’s usually normal, but discard if it smells off or you see mold. For quick prep, use pre-cut cauliflower or prepare brine ahead of time. Keto/diabetic options available by swapping sugar.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: General
Nutrition
- Serving Size: 0.5 cup (80 g)
- Calories: 35 calories
- Sugar: 2.5 g
- Sodium: 1170 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Kitchen Aid Ice Cream Recipe Vanilla Mixer-Churned
- Total Time: 275 minutes
- Yield: 8 servings (approx. 2 quarts) 1x
- Diet: General
Description
This recipe provides a perfected homemade vanilla ice cream using a KitchenAid mixer, offering a silky-smooth and rich dessert that is a wholesome alternative to store-bought options.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 2 teaspoons vanilla extract or vanilla bean paste
- 0.25 teaspoon salt
Instructions
- Prepare the Base: In a large mixing bowl, whisk together the chilled heavy cream, whole milk, granulated sugar, vanilla extract (or paste), and salt until the sugar is fully dissolved and the mixture looks smooth, ensuring the base is very cold.
- Assemble Your Mixer: Attach the thoroughly frozen KitchenAid ice cream maker bowl to your stand mixer’s hub and secure the dasher (paddle) inside the bowl.
- Begin Churning: Turn the mixer to Stir (speed 1), then immediately pour the chilled vanilla ice cream mixture into the frozen bowl, avoiding pouring before starting the mixer to prevent freezing on contact.
- Churn to Perfection: Continue churning for 20-30 minutes, or until the mixture thickens to a soft-serve consistency and expands in volume, indicating air incorporation.
- Transfer and Freeze: Transfer the soft ice cream to an airtight, freezer-safe container (e.g. 2-quart tub), press plastic wrap directly onto the surface, and freeze for at least 4-6 hours (or overnight) for a firm, scoopable texture.
Notes
Ensure the mixer bowl is frozen solid for 15-24 hours before use. Thoroughly chill all ingredients to 40F (4C) or colder for best churning results. Use full-fat dairy for the creamiest texture; low-fat yields icier results. Always turn the mixer off and unplug before attaching or detaching components. If ice cream does not firm up, the bowl or mixture was likely not cold enough. Do not overfill the bowl, allowing room for expansion during churning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320 calories
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 35 mg
mediterranean grilled chicken recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy grilled chicken recipe uses a zesty Mediterranean marinade and is served with a creamy roasted red pepper and feta swirl for a rich, tangy finish.
Ingredients
- 1.5 lb boneless, skinless chicken thighs or breasts, trimmed
- 0.25 cup extra virgin olive oil (for marinade)
- 2 tablespoons fresh lemon juice (for marinade)
- 4 cloves garlic, minced (for marinade)
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika (for marinade)
- 0.5 teaspoon sea salt (for marinade)
- 0.25 teaspoon freshly ground black pepper (for marinade)
- 2 large red bell peppers (about 400g total)
- 3.5 oz crumbled feta cheese
- 0.5 cup full-fat Greek yogurt
- 1 tablespoon fresh lemon juice (for swirl)
- 2 cloves garlic, minced (for swirl)
- 2 tablespoons fresh parsley, chopped (for swirl)
- 1 tablespoon extra virgin olive oil (for swirl)
- 0.25 teaspoon sea salt (for swirl)
- 0.125 teaspoon black pepper (for swirl)
- pinch smoked paprika (for garnish)
Instructions
- Marinate the Chicken: Pat the chicken dry with paper towels. In a medium bowl, combine the marinade ingredients: olive oil, lemon juice, 4 minced garlic cloves, dried oregano, smoked paprika, salt, and black pepper. Add the chicken pieces, toss to coat thoroughly, and refrigerate for at least 30 minutes, or up to 4 hours.
- Roast the Red Peppers: Preheat your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast for 25-30 minutes, turning once halfway through, until the skin is softened and slightly charred. Transfer the hot peppers to a bowl, cover tightly, and let steam for 10-15 minutes. Once cool enough to handle, peel the peppers, core, and deseed them.
- Prepare the Creamy Roasted Red Pepper and Feta Swirl: In a food processor, combine the roasted peppers, crumbled feta cheese, Greek yogurt, 1 tablespoon lemon juice, 2 minced garlic cloves, fresh parsley, 1 tablespoon olive oil, 0.25 teaspoon salt, and 0.125 teaspoon black pepper. Process until completely smooth and creamy. Adjust seasoning if needed, then set aside.
- Grill the Chicken: Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking. Remove the chicken from the marinade, shaking off any excess. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has deep char marks. Let the chicken rest for 5 minutes before slicing.
- Plate and Serve: Slice the grilled chicken against the grain. Arrange the sliced chicken on a plate and generously spoon the vibrant red pepper and feta swirl alongside and over the chicken. Garnish with extra fresh parsley and a delicate pinch of smoked paprika over the sauce.
Notes
Pat chicken dry before marinating for better browning. For even cooking with breasts, use cutlets or pound them thin. Double the sauce recipe for extra dip throughout the week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (200 g)
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
jennifer garner egg bites recipe
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian, High-Protein
Description
These fluffy, protein-packed egg bites with vibrant flecks of veggies are a stress-free, healthy, and energizing breakfast or snack. This family-friendly recipe is perfect for quick meal prep and busy mornings.
Ingredients
- 8 large eggs (about 400g)
- 1 cup (250g) full-fat cottage cheese (4 percent milkfat suggested)
- 0.5 cup (60g) shredded cheese (cheddar or Monterey Jack suggested)
- 0.5 cup (30g packed) fresh spinach, roughly chopped
- 0.25 cup (40g) bell pepper, finely diced
- 0.5 teaspoon (3g) fine sea salt
- 0.25 teaspoon (1g) black pepper
Instructions
- Prep Oven & Molds: Preheat your oven to 175 C (350 F). Lightly grease a 12-cup standard muffin tin or silicone muffin molds with a touch of olive oil.
- Blend Wet Ingredients: In a blender or food processor, combine the 8 large eggs, 1 cup (250g) full-fat cottage cheese, 0.5 cup (60g) shredded cheese, 0.5 teaspoon (3g) fine sea salt, and 0.25 teaspoon (1g) black pepper. Blend until the mixture is completely smooth and pale yellow (about 30 seconds).
- Add Veggies: Gently stir in the 0.5 cup (30g) chopped fresh spinach and 0.25 cup (40g) finely diced bell pepper by hand.
- Fill Molds: Pour the egg mixture evenly into the prepared muffin molds, filling each about two-thirds full.
- Bake Until Set: Bake for 20-25 minutes, or until the egg bites are set and lightly golden around the edges. A toothpick inserted into the center should come out clean.
- Cool & Serve: Remove the muffin tin from the oven and let the egg bites cool in the molds for 5 minutes before carefully removing them from the pan.
Notes
If egg bites stick, use silicone muffin liners next time. If they appear too watery, ensure cottage cheese wasn’t overly wet; draining excess liquid can help. For a subtle kick, add hot sauce before blending. Garnish with fresh chopped chives after baking. Dice and freeze extra bell pepper for future batches.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 85 calories
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 7 g
- Cholesterol: 130 mg
coleslaw dressing recipe without mayo
- Total Time: 10 minutes
- Yield: Enough for 8–10 cups of vegetables (approx. 8 servings) 1x
- Diet: Vegan, Gluten-Free, General
Description
This recipe provides a vibrant, tangy, and healthy no-mayo coleslaw dressing alternative that coats crisp cabbage and carrots with a beautiful golden sheen, perfect for a light summer meal or weeknight dinner.
Ingredients
- 0.5 cup extra virgin olive oil
- 0.25 cup apple cider vinegar (or white wine vinegar)
- 1 tablespoon pure maple syrup (or honey)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon celery seed
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Combine Liquids: In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, and pure maple syrup until well combined and smooth.
- Emulsify with Oil: Slowly drizzle in the extra virgin olive oil while continuously whisking vigorously for 1-2 minutes until the dressing is emulsified, appearing slightly thickened and uniformly blended. (If it resists emulsifying, try pouring the mixture into a jar and shaking it vigorously for 30 seconds until cohesive.)
- Season and Taste: Stir in the celery seed, sea salt, and freshly ground black pepper. Taste the dressing and adjust the sweetness, tang, or salt as needed, aiming for a balanced, vibrant flavor.
- Dress the Coleslaw: Pour the prepared dressing over your preferred shredded cabbage and carrot mixture (typically 8-10 cups of vegetables). Toss thoroughly using a large spoon or salad tongs to ensure every piece of vegetable is coated.
Notes
Refrigerate the dressed coleslaw for at least 30 minutes before serving to allow flavors to meld. Add dressing a little at a time to avoid sogginess. For keto, swap maple syrup for erythritol or stevia. For vegan, ensure maple syrup is used instead of honey and Dijon is vegan-friendly. Avocado or grapeseed oil can be used for a milder flavor. Consider adding fresh dill, parsley, onion powder, garlic powder, or smoked paprika for extra flair.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Whisking
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons dressing
- Calories: 180 calories
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
lemon blueberry pound cake recipe
- Total Time: 90 minutes
- Yield: 10 servings 1x
- Diet: general
Description
A moist and tender lemon blueberry pound cake featuring a hidden swirl of cardamom-spiced lemon curd and finished with a bright lemon glaze. This recipe elevates a classic dessert, making it perfect for brunch or special occasions.
Ingredients
- For the Cardamom Curd:
- 1/4 cup fresh lemon juice
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon cornstarch
- 3.5 tablespoons unsalted butter, cubed
- 1/2 teaspoon ground cardamom
- For the Pound Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour, for dusting blueberries
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- For Garnish (Optional):
- 1/4 cup fresh blueberries
- 1/4 teaspoon lemon zest
- Pinch of ground cardamom
Instructions
- Prepare Cardamom Curd: Whisk together lemon juice, sugar, egg, and cornstarch in a saucepan. Cook over medium-low heat, whisking constantly for 5-7 minutes until thick. Remove from heat, then stir in butter and cardamom until smooth. Cover with plastic wrap directly on the surface and refrigerate for at least 1 hour, or until firm.
- Preheat Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter and dust lightly with flour.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, baking powder, and salt. Set aside. In a separate small bowl, gently toss the blueberries with the 1 tablespoon of flour to prevent sinking during baking.
- Cream Butter and Sugar: In a large bowl with an electric mixer, cream the softened butter and granulated sugar for 3-5 minutes until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest.
- Make Cake Batter: With the mixer on low speed, add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing only until just combined. Gently fold in the flour-dusted blueberries using a spatula.
- Layer and Swirl Curd: Spread half of the batter into the prepared loaf pan. Dollop half of the firm, chilled lemon curd over the batter. Carefully spread the remaining batter over the curd, then dollop the rest of the curd on top. Use a knife or skewer to create a gentle swirl pattern.
- Bake the Pound Cake: Bake for 60-70 minutes, or until a wooden skewer inserted into the center (avoiding curd spots) comes out clean. If the top browns too quickly, tent loosely with aluminum foil.
- Cool Completely: Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely before glazing.
- Prepare and Glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle generously over the cooled cake. Allow the glaze to set for 10-15 minutes before slicing and serving.
Notes
For a tender crumb, ensure all ingredients, including butter and eggs, are at room temperature before mixing. Dusting the blueberries with flour helps keep them suspended in the batter during baking. Avoid over-mixing the batter when adding wet and dry ingredients. The cardamom curd can be prepared up to 3 days in advance.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 40g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
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