Category: Gluten Free

Slow Cooker Baked Potatoes

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It’s summer and the temps are hot right now, right?  Who wants to turn on your oven and bake potatoes?  Not me!  This is a VERY handy way to “bake” your potatoes.  You can fit quite a few in your slow cooker and you don’t have to worry about heating up the house on a hot summer day.  I think this method is quite brilliant. . . . especially because the potatoes come out soft.  Just as if they’ve been baked!  Not to mention that the slow cooker will keep your potatoes warm for quite some time if you’re serving a crowd.  The only trick here is to remember to put the potatoes in the slow cooker 8ish hours before you’re ready to eat/serve them.  Pretty darn easy if you ask me.

Slow Cooker Baked Potatoes
Adapted from Real Mom Kitchen

potatoes (I used red potatoes)

Wash your potatoes well and let them dry.  Then wrap each potato in a piece of foil (no need for pricking them).

Place the foil wrapped potatoes in your slow cooker.  I put 10 medium sized potatoes in my 4 quart crock pot.

Cook on low for 8 hours.

Nutritional Information (Per 4-oz. Potato)
Calories:  124
Protein:  2.6g
Carbs:  28.6g
Fat:  0.1g

Breakfast Fried Rice

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Eggs, Brown Rice, Canadian Bacon, Syrup

I’ve probably told you before, but I really, REALLY love rice.  I’ve always said I would make a good latin or polynesian person because I can really eat rice for every meal and be just fine.  So, one day when I had leftover brown rice in the fridge and I was contemplating on what to have for breakfast, I guess it’s no surprise that I wanted to eat that rice.  I just had to figure out a good way to prepare it so that it seemed more like breakfast than dinner.

This is how I came up with Breakfast Fried Rice.  I love eggs, Canadian bacon, and I knew I would like a hint of maple all over everything.  So, I gave this a whirl and I seriously fell in love with it.  It tasted just like breakfast, but was definitely something different than my typical oatmeal.  It’s delicious.  I promise.

Breakfast Fried Rice
Mimi’s Original

1 egg
1 egg white
2 slices Canadian bacon, diced
1/2 cup cold, cooked, brown rice
1 tablespoon sugar free maple syrup
nonstick cooking spray

Heat a small nonstick skillet over medium heat and lightly coat with nonstick cooking spray.

Place egg, egg white, and Canadian bacon in a small bowl and lightly whisk.  Add mixture to skillet and cook, gently pushing, lifting, and folding them from one side of the pan to the other, until large, shiny, wet curds form, about 2 minutes (in other words…scramble them).   Remove eggs from skillet.

Increase heat to medium-high and lightly coat with nonstick cooking spray.  Add cold rice to skillet and spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes.  Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the maple syrup all over the rice, and toss again.  Add eggs to the pan and toss to combine all the ingredients well with the rice.  Let everything heat back up again until the rice grains are sizzling again.  Add additional maple syrup to taste, if needed.  Serve.

Serves 1.

Nutritional Information
Calories:  244
Protein:  18.1g
Carbs:  24.8g
Fat:  8g (2.4g = Sat.)
Fiber:  1.8g
Sugars:  0g

Orange Beef On a Stick

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These are pretty darn tasty, my friends.  If you’re looking for something that is a little different than your typical grilled steak or chicken, this is a great option!  I have always been a fan of orange beef from Asian restaurants, so I was pretty excited to try this recipe.  It didn’t disappoint in the least!  My biggest concern was that they wouldn’t have enough orange flavor, but they totally did!  The orange flavor was dominant and the other ingredients in the marinade (garlic, ginger, oil, honey, etc.) balanced everything out to give these a hint of Asian flare.  (P.S.  Siracha chili sauce is easily found in most grocery stores on the Asian isle.  It’s worth buying because it’s tasty on lots of stuff and you really should try it in Bangin’ Good Shrimp too!)

I served these on a bed of Baked Brown Rice.  I really had hoped that I had green onions in my fridge to add to the rice once it came out of the oven, but I was out.  I plan on adding green onions and lime juice to my finished rice next time. . . because there will definitely be a next time for this delicious meal!

Orange Beef On a Stick

Adapted from Our Best Bites

1 orange
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon coriander
4 cloves garlic
2-4 teaspoon Sriracha chili sauce
1 1/2 lb. flank steak
skewers (If using wood/bamboo make sure to soak them in water for at least 30 minutes before use.)

Zest your orange and add all of the zest to a small mixing bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine.

To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. (Once these are marinated and cooked, the spice mellows quite a bit. I add 2 tsp. Sriracha and it’s mild enough that even kids will eat them. It’s not even spicy at all, just flavorful. So if you like heat, add 3-4 teaspoons of Sriracha.) Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4″ slices. (It helps to pop the steak into the freezer for 20 minutes or so beforehand.) Place steak in a zip-lock bag and pour the marinade in. Swish it all around and place the bag in the fridge. It’s best if it can sit for at least 4 hours.

When you’re ready to get cookin’ preheat your grill. Then take your skewers (pre-soaked if you’re using wood/bamboo ones) and thread on the strips of meat, just like you’re stitching. In order for them to cook evenly, stretch the meat out a bit.
  (I got 2 slices of meat per skewer, with a total of 12 skewers.)

Place them on the grill. Cook them approximately 3-4 minutes per side.  (These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it.)

Serves 6.

Nutritional Information (Per Serving = Approx. 2 Skewers)
Calories:  201.6
Protein:  23.5g
Carbs:  3.4g
Fat:  9.8g (3.8g = Sat.)
Fiber:  0.1g
Sugars:  1.9g

Greek-Style Chickpea Salad

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This is such a fabulous option for a healthy carbohydrate side dish.  Chickpeas (also known as Garbanzo Beans) soak up the flavors well and they have a great buttery flavor.  This all helps to make the salad taste flavorful and rich.  This salad is punched with boldly flavored ingredients, so it makes it possible to get away with using a small amount of each while still packing in great taste and low fat.  The fresh mint, feta, and olives add plenty of zest to this salad.

I’m sure this salad would be delicious served over a bed of greens with whole-wheat pita chips.  Add in a little grilled chicken and you’ll have yourself a full meal!  Whether you eat this as a side dish or as a main course, I hope it offers some variety that you’ll love.

Greek-Style Chickpea Salad
Adapted from America’s Test Kitchen Healthy Family Cookbook

2 (15-ounce) cans chickpeas, rinsed
1/2 small red onion, minced
1/2 English cucumber, halved length-wise and chopped small
1/4 cup minced fresh mint
1/4 cup crumbled reduced fat feta cheese
1 tablespoon minced fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons minced pitted kalamata olives
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
salt and pepper

Toss the chickpeas, onion, cucumber, mint, feta, and parsley together in a large bowl.  In a separate bowl, whisk the lemon juice, olives, mustard, oil, and garlic together, then pour over the chickpea mixture and toss to coat.  Season with salt and pepper to taste and serve.

Serves 9.

Nutritional Information (Per Serving = 1/2 Cup)
Calories:  90
Protein:  4g
Carbs:  11g
Fat:  4g (0.5g = Sat.)
Fiber:  3g

Chili Salmon with Mango, Cucumber & Avocado Salsa

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Salsa Includes Blueberries, Lime, and Jalapeño

Oh my!  This is SO my kind of dinner!  This seriously tastes like healthy summer on a plate.  The salmon is simply seasoned with chili powder and the salsa is sweet and fresh.  Of course the chili powder is a fabulous compliment to salsa, so it’s no wonder this all goes together beautifully.

The salsa is seriously SO good!  It’s so good that it’s kind of a little bit hard not to eat more than the appropriate portion size.  (You’ve been warned!)  I was pretty intrigued with the addition of blueberries in this salsa.  I’ve made and seen several variations of mango salsa, but none that included blueberries.  Let me tell you, it’s awesome!  The burst of the blueberry in the mouth along with the sweetness and tartness of the berry is a perfect compliment to the soft and sweet mango.  The cucumber adds a nice balance to the sweetness as well as good bulk to the salsa (without adding many calories).  You can’t have a salsa without some kind of pepper, so there is a jalapeño pepper in here and you can add as much as you want.  The majority of the heat comes from the ribs and seeds of the pepper so for a mild salsa, remove all the ribs and seeds, for a hot salsa, keep them in.  The avocado adds a richness and creaminess to the salsa that helps to made this stuff so addictive.  Last, but certainly not least, is the addition of  lime zest and lime juice.  This gives the perfect amount of acidity and zing to the salsa and makes it taste amazingly fresh.

This meal can be eaten for lunch or dinner.  We had it for dinner with a side salad.  I think I might start making the salsa for snacks and appetizers too.  It’s that good!

Chili Salmon with Mango, Cucumber, & Avocado Salsa
Adapted from The Chew

For the Salmon:
4 Skin-On Salmon Filets (4 oz. each)
Extra Virgin Olive Oil
Salt and Freshly Ground Pepper
1 teaspoon Chili Powder

For the Salsa:
1 mango (cubed)
1/4 – 1/2 English cucumber (diced)
1 avocado (cubed)
1/2 cup blueberries
1/2 – 1 jalapeno (seeded and minced)
juice and zest of 1 lime
1/4 teaspoon Salt
1 tablespoon chopped parsley

For the Salsa: Toss all salsa ingredients in a medium bowl until well mixed (I use a rubber spatula so that the avocado doesn’t get mashed).  Set aside.

For the Salmon: Preheat a grill (outdoor or indoor . . . I used a charcoal grill for mine) to medium-high, and season lightly with olive oil. Sprinkle 1/4 teaspoon chili powder over each of the salmon filets. Season with salt and pepper, and place, skin-side down. After 2 to 3 minutes, flip, and continue to cook on other side for an additional 2 to 3 minutes, or until it reaches an internal temperature of 130F.

Serves 4.

Nutritional Information (Per Serving = 1 Filet & Approx. 1/2 Cup Salsa)
Calories:  284.5
Protein:  30.4g
Carbs:  15.1g
Fat:  11.6g (1.7g = Sat.)
Fiber:  2.7g
Sugars:  6.1g

Greek-Style Shrimp with Tomatoes & Feta

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Greek Shrimp with Tomatoes and Feta Cheese

Well, it’s been a month since my little Evie joined our family and I’ve had some great time off with her.  We’re starting to get more into a routine around our house which means I’ve been able to try my hand at some new recipes worth sharing with you all.  This is one of those recipes.  It’s yummy.  I love the quick and easy skillet method that is used to cook it and the fresh herbs really make this dish sing.  You might think that shrimp mixed with cheese is a BAD idea . . . and, it is in most cases but this recipe is definitely an exception.  Perhaps it’s because the feta cheese isn’t over-powering and instead offers a nice creamy touch to the finished dish.

This dish is far from dull!  The simple marinade for the shrimp helps to boost flavors.  The tomatoes garlic, olive oil, and bell pepper really help enhance the dish.  And, the Feta and dill added at the very end of the cooking time definitely made this dish taste Greek!   This is a simple, flavorful, fresh, and unique dish that I’m guessing you’ll love like we did at our house.  Enjoy!

Greek-Style Shrimp with Tomatoes and Feta
Adapted from America’s Test Kitchen Light & Healthy 2012

1 lb. extra-large shrimp, peeled and deveined, tails removed if desired
5 garlic cloves, minced
2 teaspoons extra-virgin olive oil
1 teaspoon grated lemon zest
salt and pepper
1 small onion, chopped
1/2 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1/2 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
1/4 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes, drained with 1/3 cup juice reserved
1/4 cup white cooking wine
2 tablespoons minced fresh parsley
2 ounces reduced-fat feta cheese, crumbled (1/2 cup)
2 tablespoons minced fresh dill

Toss shrimp, 1 teaspoon garlic, 1 teaspoon oil, lemon zest, 1/8 teaspoon salt and 1/8 teaspoon pepper in bowl until well combined; set aside.

Combine 1 teaspoon oil, onion, red and green bell pepper, and 1/8 teaspoon salt in 12-inch skillet. Cover and cook over medium-low heat, stirring occasionally, until softened, 8 to 10 minutes.  Add remaining garlic and red pepper flakes and cook until fragrant, about 1 minute.

Add tomatoes and reserved juice and wine.  Increase heat to medium, bring to simmer, and cook, uncovered, stirring occasionally, until sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes.  Stir in parsley and season with salt and pepper to taste.

Reduce heat to medium-low and stir in shrimp.  Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes.  Off heat, sprinkle evenly with feta and dill.  Serve immediately.

Served 4.

Nutritional Information (Per Serving = 1/4 the Recipe)
Calories:  250.6
Protein:  28.7g
Carbs:  15.9g
Fat:  6.4g
Fiber:  3.4g
Sugars:  7.7g

Thai Green Coconut Curry with Shrimp & Basil

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I am a HUGE sucker for coconut milk. . . especially when it comes to anything Thai.  When I eat out at Thai restaurants and want to indulge, I go for the coconut curry dishes every time.  So, it’s no wonder that I absolutely LOVE this recipe.  I think it’s restaurant worthy, but I dare say it’s even better because it tastes so darn fresh when I make it in my own kitchen.  You can adjust the heat of the recipe with the amount of curry paste you add.  So, if you like your curry spicy, add a little more curry paste.  I think the amount in the recipe is just right for most people.  (I like a little more heat, so I usually add more when I’m just cooking for me.)

The addition of fresh basil that you add just before serving is SO awesome.  It leaves this dish tasting so fresh and that basil flavor is the most perfect compliment to the curry.  You MUST try this.  If you are a Thai food lover like me, you’re going to love it.  If you’re not sure you like Thai food . . . well, this is a pretty safe recipe to try because I’ll be shocked if you don’t fall in love at first bite.  (By the way – for all you people who don’t love shrimp or who are allergic to shellfish, you can always substitute chicken.  Just remember to cook it until it is done and is no longer pink inside.)

Thai Green Coconut Curry with Shrimp & Basil
Adapted slightly from skinnytaste.com

1 teaspoon extra virgin olive oil
4 small scallions, whites and greens separated, chopped
1 tablespoon Thai green curry paste (or more to taste)
2 cloves garlic, minced
1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
6 oz light coconut milk
2 teaspoon Thai fish sauce
2 tablespoon fresh basil, chopped
salt to taste

In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute.

Add shrimp and garlic, season with salt and cook about 2-3 minutes.

Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.

Remove from heat, mix in scallion greens and basil. Serve over brown rice and enjoy!

Serves 4.

Nutritional Information (Per Serving = 1/4 Shrimp + Sauce)
Calories:  134.1
Protein:  18.5g
Carbs:  4.4g
Fat:  4.4g
Fiber:  1g
Sugars:  1.8g

Steak & Potato Skillet Salad

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Sounds interesting, right?  That’s what I thought when I first came across this hearty salad.  I think I’ve said it before, but I rarely like salads to be my main course.  I LOVE them as a side, but do not prefer them as the star.  However, when I saw this salad I thought that, while it sounded interesting, it also sounded hearty.  I mean, I still get my steak and potatoes!

This was a SUPER easy way to prepare both the steak and the potatoes.  I used the microwave and one skillet to achieve a freshly seared steak AND crispy potatoes.  While I seared the steak, I popped the potatoes in the microwave to give them a head start (you’ll want to avoid having raw insides and burnt outsides).  By the time the steak was ready to rest, the potatoes were ready to be added to the skillet to finish cooking . . . not to mention they were infused with a meaty flavor from the browned bits left behind by the seared steak.  Talk about delicious!

The dressing was very tasty!  I think it was the thyme that really complimented the beef here.  I will tell you that the reason this recipe has a tad bit more calories than expected is because of the dressings (those darn dressings will get us EVERY time).  So, if you’re really watching calories then you’ll want to half the amount of dressing you put on your salad.  (Just so you can see, I did end up putting the calorie count for the dressing alone.  You can find it at the bottom of the post.)

I really loved this salad . . . even as my main course.  It was LARGE, meaty, and filling.  Oh, and very tasty to boot!

Steak and Potato Skillet Salad
Adapted from The America’s Test Kitchen Healthy Family Cookbook

Dressing
3 tablespoons red wine vinegar
3 tablespoons water
1 tablespoon red onion, minced
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon minced fresh thyme (or 1/8 tsp. dried)
1/4 teaspoon salt
1/8 teaspoon pepper

Salad
1 pound boneless top sirloin steak, about 1-1/4 inches thick
salt and pepper
1 tablespoon canola oil
1 pound potatoes (about 3 medium), scrubbed and cut into wedges
3 romaine lettuce hearts (about 1 pound), torn into bite-sized pieces
1/3 cup thinly sliced red onion

For the dressing:  Whisk all the ingredients together in a bowl until bell combined; set aside.  (Alternatively, you can put it all in a food processor and process until combined.)

For the salad:  Pat the steak dry with paper towels and season with salt and pepper (about 1/8 teaspoon of each).  Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking.  Brown the steak well on the first side, about 3 minutes.  Flip the steak, reduce the heat to medium, and continue to cook until the center of the steak registers 120 to 125 degrees on an in, 5 to 7 minutes longer.  (This is for medium-rare.  If you prefer it more or less done, cook for more or less time accordingly.  I cooked mine until they were 130 degrees.)

Transfer the steak to a carving board, tent loosely with foil, and let rest for 10 minutes.  Cut the steak across the grain into 1/4-inch-thick slices.

Meanwhile, toss the potatoes with the remaining 1 teaspoon oil in a large microwave-safe bowl.  Cover the microwave on high until the potatoes are tender, 5 to 10 minutes, stirring the potatoes halfway through the cooking time.

Return the skillet to medium-high heat until just smoking.  Add the potatoes in a single layer and cook until well browned on both sides, about 5 minutes.  Season with salt and pepper to taste.

Whisk the dressing to recombine.  Toss the lettuce and onion with 1/2 cup of the dressing, then divide it among four plates.  Arrange the steak and potatoes on top of the salads, drizzle with the remaining dressing, and serve.

Serves 4.

Nutritional Information (Per Serving = 1/4 of Recipe)
Calories:  380
Protein:  29g
Carbs:  29g
Fat:  16g (3g = Sat.)
Fiber:  4g

Nutritional Information – DRESSING ONLY (Per serving)
Calories:  83.4
Protein:  0.1g
Carbs:  5.5g
Fat:  7g (1g = Sat.)
Fiber:  0.1g

Slow Cooker Taco Soup

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Happy first day of March!  This day is good news to me because I absolutely LOVE spring and summer and we’re getting that much closer to these fabulous seasons!  (Plus it is my nephew’s first birthday today and I love him so much!  Happy Birthday C-Bug!)

But since the weather is still kind of cold, I have another cold-weather meal for you today.  Who’s never heard of Taco Soup?  It seems like it is a common soup option for many.  I mean, what’s not to love about it?  It’s a taco in a bowl and I love my taco coming in a soup option when we’re in the colder months of the year.

The GREAT news about Taco Soup is that it is usually well balanced with proteins, fats, and carbs.  Plus it is loaded with antioxidants (thanks to those beans!).  There are several variations of Taco Soup, but here is one of my go-to recipes and I like it because it’s so quick and easy.  It seems like the most time-consuming part is opening each can of goods with a can opener.  It could easily be called Taco-Dump Soup because mostly all you do is open a can and dump it in the slow cooker.  Pretty easy, right?

If you’re REALLY counting carbs and calories, leave out the corn.  That’s what I did here because I am being strict with my carbs and calories right now (I’m going on a beach vacation soon so of course I’m watching my calories a little closer . . . more on that later).   You’ll see that I calculated the nutritional information for both options – corn or no corn.  So, prepare it as you wish (or rather as you need to), but enjoy every bite!

Slow Cooker Taco Soup
Adapted from allrecipes.com

1.5 pounds (24 oz.) lean ground beef
1 onion, chopped
1 (16-oz.) can chili beans, with liquid
1 (15-oz.) can black beans with liquid
1 (15-oz.) can whole kernel corn, with liquid
1 (8-oz.) can tomato sauce
1 cup water
2 (14.5-oz.) cans peeled & diced tomatoes
1 (4-oz.) can diced green chile peppers
2 tablespoons (or 1 package) taco seasoning

In a medium skillet, cook the ground beef with 1 tablespoon of taco seasoning over medium heat.  Drain, and set aside.

Place the ground beef, onion, chili beans, black beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and remaining taco seasoning in a slow cooker.  Mix to blend and cook on Low setting for 8 hours (or High setting for 4 hours).

Serves 8.

Nutritional Information (Per Serving, without Corn)
Calories:  266.7
Protein:  21.8g
Carbs:  26.3g
Fat:  9.5g (3.7g = Sat.)
Fiber:  7.1g
Sugars:  5.6g

Nutritional Information (Per Serving with Corn)
Calories:  291.5
Protein:  22.6g
Carbs:  32g
Fat:  9.8g (3.7g = Sat.)
Fiber:  7.7g
Sugars:  5.6g

Mushroom, Garlic & White Wine Chicken

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Doesn’t this sound like such a fancy dish?  I can attest that it tastes kind of fancy, but it’s not all that fancy to prepare.  The mushrooms, garlic and white wine do WONDERS when it comes to flavoring this chicken.  It is tasty!

Not only that, this dish comes together in a flash!  It’s great for any day of the week.  You can definitely use regular chicken breasts and just cut them into strips if you do not have chicken tenderloins on hand.  You’ll notice that I used white cooking wine in this recipe (usually found on the vinegar isle of your grocery store).  You can certainly use regular white wine if you have it.  Or, you can simply substitute chicken broth if you don’t have either.

This is SUPER tasty served over baked brown rice.  Give it a try because I am pretty confident that you’re going to love it.

Mushroom, Garlic & White Wine Chicken
Adapted from skinnytaste.com

16 oz of chicken tenderloins (about 8 tenderloins)
2 tsp light butter (such as Land O Lakes)
2 tsp extra virgin olive oil
1 tablespoon all purpose flour* (use rice flour if gluten free)
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white cooking wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. (I usually pour about 1/4 cup of flour in a bowl so that it’s easier to lightly coat the chicken.  However, only about 1 tablespoon actually gets used.)

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add cooking wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Serves 4.

Nutritional Information (Per Serving = 1/4 of the Recipe)
Calories:  165.6
Protein:  26.2g
Carbs:  6.8g
Fat:  4.5g (0.7g = Sat.)
Fiber:  1.1g
Sugars:  1.4g