The She-Hulk Chef

Healthy, Delicious, Completely Made Up, Gluten-Free Food From the Kitchen of a Lifter Girl

[theshehulkchef]

Spring Veggie Pasta with Lime and Basil

I'm a little behind in posting this one! And by "a little behind" I mean that I wrote it at the beginning of March and just never got around to sharing it. Oops. Now that summer is here and I've joined my first ever CSA (which is AMAZING, by the way) I'm starting to cook a lot more again and I realized I've had these pictures sitting on my phone for months now and it's about time they hit the 'net. I made my first attempt at this pasta in 2007 at an Iron Chef style cook-off that was intended as "team building" for the office I worked at, and I've been making variations on it every since. Originally I wasn't using quinoa pasta, but in addition to the obvious perk of being gluten free, I really like what the slightly nutty flavor of this linguine adds to the dish. It's vegan as well, which is a nice bonus if you're cooking for a group with a combination of dietary restrictions! I've tried this with many different combinations of vegetables, and they've all been good, but I really like this mix a lot - however, feel free to use whatever you have on hand. As long as you use the lime and fresh basil, it'll probably still be awesome.

Serves 2

Ingredients:

4 oz quinoa linguine 3 tbsp olive oil 8 oz grape tomatoes 10 oz sliced mushrooms 1 small yellow squash 1 green bell pepper 1 lime 1 bunch fresh basil Salt and pepper to taste

Directions:

1) Cook pasta according to package instructions to al dente consistency 2) While waiting for the water to boil/pasta to cook, cut all veggies in to bite sized pieces (leave the lime and basil alone for now). Halve tomatoes.

3) Heat olive oil over high heat in large skillet. Add chopped veggies; salt and pepper to taste 4) Sauté the vegetables until mushrooms cook down and the squash is still semi-firm, but fork-soft

5) Turn off heat and squeeze lime over vegetables 6) Serve half veggie mixture over 2 oz of pasta. Top liberally with fresh basil

<

Nutrition: 468 Calories, 21g Fat (3g Saturated), 62g Carbohydrates (8g Fiber, 7g Sugars), 9g Protein, 17mg Sodium

[theshehulkchef]

Daddy Matt's Classic Beef & Bean Chili

I really can't claim much credit for this recipe. I've more or less straight-up stolen it from my dad. I grew up on this chili, and it's pretty much my favorite winter food, so as this winter has dragged ON and ON I've found myself making it fairly frequently! Chili is naturally gluten-free - one of a handful of meals that aren't assumed to be served with a carbohydrate - but you can serve this one over mashed potatoes if you want to make a slightly denser meal. The bonus to this particular chili is that you don't have to let it simmer forever - although the flavors get better over time, it's still really good after only 20 minutes or so on the stove. I have to beg my father's forgiveness for leaving out the onion and for daring to put measurements on the spices, but hopefully he'll enjoy my version as much as I enjoy his! 

Serves 4

Ingredients:

1 lb 94% fat free ground beef

1 medium green bell pepper, chopped

1 can (28 oz) diced tomatoes

1 can (14.5 oz) red kidney beans

1-2 tbsp ketchup

1-2 tbsp brown sugar

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

salt to taste

Directions:

1) Over high heat in a deep skillet, brown ground beef

2) Add green pepper and sauté 2-3 minutes

3) Add tomatoes, beans, ketchup, sugar and spices. Stir to combine.

4) Reduce heat to low. Cover and simmer for at least 20 minutes, stirring occasionally if simmering longer

5) Serve

 Nutrition:

318 Calories, 4g Fat (2g Saturated), 38g Carbohydrates (8g Fiber, 15g Sugars), 31g Protein, 886mg Sodium

[theshehulkchef]

Breakfast Burgers Benedict

Two of my favorite things to eat are brunch and burgers. They are also two things that can be harder to find in varieties that are both gluten free AND delicious. Recently, I decided to kill two birds with one stone and do a burger benedict - tasty burger over delicious baked hash browns, topped with a gooey poached egg and a little bit of a healthy take on a hollandaise. I’m really happy with this dish - it’s a little spicy, pretty low calorie, and protein packed. Not bad for a brunch dish! You may even be able to justify a mimosa or two. Note: you’ll need a couple special items for this one, including a George Foreman Grill (unless you have a real grill and want to go outside), a double boiler, and a wide, medium depth pan for poaching eggs.

Serves 3

Ingredients:

Burger:

1 lb 96% fat free ground beef

1 tbsp gluten free worcestershire sauce

½ tso garlic powder

Potatoes:

12 oz fingerling potatoes

1 small red bell pepper

1 tbsp olive oil

½ tsp creole seasoning

Sauce:

1 egg yolk

⅓ cup plain fat free yogurt

1 tsp lemon juice

¼ tsp dijon mustard

¼ tsp salt

3 whole eggs

Directions:

1) Preheat oven to 425 degrees.

2) Chop potatoes and red peppers into small cubes

3) Toss potatoes and peppers with olive oil and creole seasoning

4) Spread potato mixture on a nonstick tray or parchment paper on a cookie sheet, bake for 20 minutes or until potatoes brown at the edges

5) While potatoes are cooking, mix yogurt, egg yolk and lemon juice over a double boiler, stiring constantly until thickened, about 8 minutes

6) Remove from heat, stir in mustard and salt, set aside.

7) Preheat a George Foreman grill. Bring water for poaching eggs to a simmer in a wide, medium depth pan.

8) Mix beef with worcestershire and garlic. Form into three patties.

9) Grill burgers while poaching eggs (for tips on poaching eggs, check out these tips - you want the yolks runny). I prefer my burgers medium, but cook them to whatever your prefered temperature is.

10) Split potatoes on to three plates. Top each plate with a burger patty and a poached egg. Finish with a spoonful of hollandaise.

11) Serve!

Nutrition:

410 Calories, 16g Fat (5g Saturated), 24g Carbohydrates (2g Fiber, 5g Sugars), 40g Protein, 546mg Sodium

[theshehulkchef]

On Resolutions

FRIEND: Did you make any new years resolutions?

  ME: Nah, I'm kind of done with resolutions. I put on a bit of weight over the holidays that I would like to take off, but anymore that's kind of just in the realm of "don't undo all your hard work, you moron" 

  FRIEND: Right, you have already been working on what you want to do.

ME: Exactly. I guess you could say my resolution is to stop being so hard on myself and setting unrealistic goals, because I'm tired of the mental stress of trying so damned hard all the time and just making myself miserable.

  So I know I'm close to two weeks late on this one, but as someone who talks a lot about health and fitness, I want to talk a little bit about New Year's resolutions. This year, I didn't make any, at least not intentionally. I'll be honest, I've been a bit too hard on myself this year - I got married in August, and I (as many brides do) went a little nuts trying to make sure I looked "my best" before the big day. I wouldn't say I did anything unsafe, but I was working out 7 days a week, desperately trying to look... I don't know. Different. And in my defense, I am happy with how I look in the pictures.

  That said, it was miserable. I was miserable. I was cranky and I hurt and I was miserable to be around. Also, I was exhausted. And when it came down to it, I weighed probably three pounds less on my wedding day than I would have otherwise.

  This year, my non-resolution-resolution is to mellow out. The only reason for me to work out that much, or to push myself that hard, would be if I were competing, or trying to be a professional athlete, or a fitness model. I'm not. I want to be the healthiest that I can be - and that includes mental health, which means it includes treating myself right. 

  So anyway, here's my little piece of advice for everyone else: if you've gotta make resolutions, set attainable goals. Take care of yourself. Resolve to improve your life slowly, not to push yourself as hard as possible all at once. 

  ... I don't have a great summary sentence to throw out here, I just wanted to share! I'd say Happy Monday but we all know there's no such thing unless it's a snow day. 

[theshehulkchef]

Excited to be featured on the Tastebook blog again today! Check it out at http://www.tastebook.com/blog/, they have a lot of great recipes and ideas on how to get back on track in the New Year from plenty of talented people who are not me, as well ;-)

[theshehulkchef]

Happy New Year everyone! May 2014 be happy, healthy, and full of amazing food.

  Love, Hannah

[theshehulkchef]

Sweet Red Curry Salmon

  A new year is starting, and it’s time to get back on track! Post-holidays, everyone is trying to cut back on sweets and other heavy foods, but it can be hard to quit cold turkey (and let’s be honest, there’s been more than enough turkey over the past couple months!). Salmon is a super versatile fish, full of healthy fats and with great protein content. It pairs great with sweet, spicy, or savory flavors. This sweet, Thai inspired preparation tastes rich, but adds very few calories, so it’s a great way to wean yourself off of indulgent holiday treats. Pair it with some sauteed vegetables for an easy weeknight dinner.

Serves 2

    Ingredients:

2 salmon fillets, 6-8 oz each

¼ cup light coconut milk

2 tbsp honey

1 tbsp Thai red curry paste

¼ tsp ground ginger

¼ tsp garlic salt

  Directions:

1) Preheat oven to 350 degrees

2) Mix honey, curry paste and spices with a fork

    3) Whisk coconut milk in to curry mixture

    4) Line a baking pan with tin foil and place salmon fillets in foil

5) Pour curry sauce over salmon and wrap foil so that all moisture stays in

    6) Bake at 350 for 20-25 minutes or until fish flakes easily with a fork

7) Serve.

    Nutrition:

437 Calories, 21g Fat (8g Saturated), 21g Carbohydrates (0g Fiber, 18g Sugars), 38g Protein, 858mg Sodium

[theshehulkchef]

Gluten-Free Peppermint Buttercream Fudge Brownies

And here it is. The recipe to end all recipes. And all diets. I apologize in advance, and I refuse to include the nutrition information - instead I will just say "moderation is key". These amazing brownies are actually more like a fudge and are INCREDIBLY rich, so I recommend cutting them into very small pieces. The base is a pretty basic flourless chocolate cake, topped with a candy cane buttercream and a dark chocolate ganache. To me, these are the epitome of Christmas desserts - minty, fudgy, rich, and great for sharing! This is a make-ahead dessert - the cake base needs to refrigerate overnight if you don't want the top to flake apart when you spread the buttercream. 

Makes about 60 pieces

Ingredients:

Cake:

14 oz dark chocolate morsels

6 eggs

1 cup butter

1/2 cup granulated sugar

1/2 cup hot water

1 tsp vanilla

Buttercream:

1/2 cup butter, softened

2 cups confectioner's sugar, sifted

2 tbsp heavy cream

4 candy canes

Ganache:

6 oz dark chocolate morsels

1/2 cup heavy cream

1 candy cane for garnish

Directions:

Cake:

1) Preheat oven to 300 degrees

2) Microwave chocolate for 2 minutes. Stir until smooth

3) Melt 1/2 cup of butter. Beat in to melted chocolate

4) Beat in remaining 1/2 cup butter 1 tbsp at a time until smooth

5) Dissolve sugar in hot water. Add vanilla.

6) Slowly add sugar water mixture to chocolate

7) Beat eggs in to chocolate mixture one at a time

8) Pour batter into greased 9 x 13 cake pan

9) Bake at 300 degrees for 45-55 minutes, until center no longer wiggles when pan is moved

10) Let cool to room temperature

11) Cover and refrigerate overnight.

Buttercream:

1) Cream together 1/2 cup softened butter and 1 cup sifted powdered sugar

2) Add remaining 1 cup powdered sugar and 2 tbsp heavy cream; beat until creamy and smooth

3) Crush candy canes into a rough powder, about the consistency of sea salt. This can be done easily in a food processor, or with a rolling pin inside two layered ziploc bags if needed.

4) Stir candy cane powder in to buttercream

5) Spread evenly over chilled cake and return to refrigerator

Ganache:

1) Combine 6 oz dark chocolate morsels and 1/2 cup heavy cream in a sauce pan over medium heat

2) Stir constantly until chocolate is melted and mixture is smooth

3) Immediately pour over buttercream. Use a rubber spatula to smooth ganache evenly over buttercream.

4) Roughly crush remaining candy cane and sprinkle over top of ganache

5) Chill for 45 minutes or until ganache is mostly hardened

6) Cut in to 1.5" squares, cleaning knife between cuts

Nutrition:

GOD no. Did you think I was kidding? Trust me, you're better off not knowing.

[theshehulkchef]

Update: I'm listed right before (after? above? next to?) Martha Stewart. This screenshot is to commemorate the occasion! I will also hopefully be contributing to the Tastebook blog again in the near future. Exciting stuff! http://www.tastebook.com/blog/

[theshehulkchef]

I'm super psyched to have my 3-course gluten free holiday menu featured on Tastebook today!! Thanks so much to the Tastebook staff for the great opportunity.

[theshehulkchef]

Chicken Taco Chili

As the temperature drops, I must admit, so does my motivation. And let's be honest - it's been COLD in New York recently. I’ve been craving comfort foods like crazy, and I have no desire to spend long hours in the kitchen. Luckily, this recipe’s prep time is somewhere in the range of 10 minutes - as with so many crockpot recipes, it’s just set it and forget it. I got the idea for this recipe from my mom (hi mom!), who told me she made a taco chili that came out really well. I couldn’t remember what she said went in to it other than taco seasoning, so I just decided to make up my own version. This recipe is unfortunately pretty high on the sodium because I used canned ingredients - you can bring it down a bit by rehydrating dried beans yourself and using fresh corn, but that does make it a little less “super easy” and a bit more “plan a day ahead.”

Anyway, enjoy this still mostly nutrition recipe, because my next offering is so bad for you that I won't even list the nutrition facts because it will ruin it. Christmas does that. 

Serves 2

Ingredients:

1 lb skinless chicken breast (I used boneless skinless chicken tenders)

1 can whole corn kernels

1 can white kidney (cannellini) beans

1 can black beans

1 jar chunky salsa

1 can reduced sodium chicken broth

1 packet reduced sodium taco seasoning

Plain greek yogurt for garnish

Directions:

1) Drain corn and beans

2) Mix all ingredients except broth in a crock pot, stirring so that spices distribute evenly

3) Add broth and stir again

4) Cover and cook on high setting for 2 hours or until chicken shreds easily with a fork, stirring occasionally (every hour or so). Shred chicken

5) Turn crockpot to low and let cook another 30-60 minutes

6) Serve! For an extra pop of protein, you can top this with a dollop of plain greek yogurt or some shredded cheese.

Nutrition:

436 Calories, 2g Fat (0g Saturated), 59g Carbohydrates (18g Fiber, 19g Sugars), 41g Protein, 2184mg Sodium

[theshehulkchef]

Simple Pan Fried Tilapia

  After my last, super decadent post, I figured I should probably go back to basics: this super easy tilapia preparation is a fast protein dish for any night that takes virtually no time and uses literally three ingredients (plus some oil for frying). This is probably the simplest possible way to cook fish, but the flavors are super nice. Pair it with some quinoa to beef it up a bit, or add a veggie to keep things light.

Serves 2

  Ingredients:

2 tilapia loins, 4 oz each

1/2 tsp lemon pepper seasoning

1/2 tsp garlic salt

1/4 cup canola oil

  Directions:

1) Heat oil in frying pan over high heat

2) Sprinkle both sides of fish liberally with garlic salt and lemon pepper

    3) Fry in hot oil for 3 minutes, until the edges start to crisp and turn brown

    4) Flip, and cook for another 3 minutes or until fish is flaky

5) Serve hot

    Nutrition:

234 Calories, 16g Fat (2g Saturated), 0g Carbohydrates (0g Fiber, 0g Sugars), 23g Protein, 725mg Sodium

[theshehulkchef]

Flourless Dark Chocolate Gingerbread

Oh goodness, I have been horrible about posting lately. Life has just sort of gotten away from me! Luckily, this recipe is well worth the wait, so think of it as my way of making it up to you. Gingerbread has always been one of my favorite things, but I wasn't entirely sure that I would be able to come up with a gluten free variant that lived up to my expectations. This flourless chocolate cake definitely steps up to the plate - it's like the sexy love child of a fudgy brownie and a gingerbread. Which is to say, it's REALLY good. The dark chocolate balances really nicely with classic gingerbread spices for a rich, not-overly-sweet dessert that isn't even remotely a compromise. Full disclosure: this is NOT a healthy recipe! But it's the holiday season, so celebrate. You can repent after New Year's.

Serves 8

Ingredients:

12 oz dark chocolate morsels

6 eggs

Butter

½ cup heavy whipping cream

¼ cup molasses

½ tsp ginger

½ tsp cinnamon

¼ tsp nutmeg

⅛ tsp ground cloves

⅛ tsp salt

Powdered sugar and cinnamon for garnish

Directions:

1) Preheat oven to 325. Grease a 9” springform pan with butter.

2) Microwave chocolate in a large bowl on high for 2 minutes

3) While chocolate is melting, whisk eggs in a separate bowl

4) Stir chocolate until completely melted and shiny

5) Stir in cream and molasses

6) Gradually whisk eggs in to chocolate mixture

7) Sift spices into chocolate mixture; whisk until batter is smooth

8) Pour batter into prepared springform

9) Bake at 325 for 45 minutes and remove to a cooling rack. Center will still be shiny.

10) Let cool at least 15 minutes

11) Sift a small amount of powdered sugar and cinnamon over the top

12) Serve warm or chilled. Optional: top with whipped cream or vanilla ice cream.

 Nutrition:

347 Calories, 25g Fat (14g Saturated), 33g Carbohydrates (3g Fiber, 25g Sugars), 5g Protein, 104mg Sodium 

[theshehulkchef]

Surviving the Holidays Gluten Free

The winter holidays are one of the roughest times of year to deal with gluten intolerance or Celiacs. From turkey stuffing to dinner rolls to a whole myriad of wonderful desserts, it can be really hard to resist all of the seasonal treats that are at every gathering from November through the new year! Luckily, with awareness on the rise, there are more and more options available to GF eaters. If you want to partake in the holiday cheer, here are a few tips for getting by without feeling like you’re missing out:

1) Offer to bring dessert: goodies are often the hardest part of a party for people who eat gluten free. If you bring a dessert, you’re guaranteed to have at least one option available. Flourless chocolate cake is a great dessert that doesn’t require any adaptation to be GF. Bob’s Red Mill also makes a great GF all-purpose flour that makes for excellent pie crusts - it doesn’t include rice flour, so it doesn’t have that weird, gritty consistency that so many GF substitutes are known for - so you don’t have to skip out on the pumpkin pie.

2) Tis the season for cider - take advantage! Inability to have a Christmas Ale bringing you down? Mulled cider is a fantastic seasonal treat that won’t leave you feeling left out. Warm up some fresh apple cider with a cinnamon stick, some whole cloves and a bit of brown sugar in your crock pot. Mix with whiskey or rum for a delicious drink that doesn’t feel like settling.

3) Make your latkes with GF biscuit mix: Subbing in a gluten free biscuit mix for the matzoh meal won’t affect the flavor of your potato pancakes, but will keep you from getting sick!

4) Inform your hosts: As with any other food allergy, inform your hosts ahead of time about your restrictions. It’s better to let them know ahead of time than to make them feel awkward when you have to skip the main course! Simple adjustments like using cornstarch instead of flour to thicken gravy or keeping the croutons on the side of the salad can make sure that everyone can enjoy dinner without any major inconveniences.

I'll be posting a holiday recipe or two as the season goes on, but I figured this was a good way to get everyone started!

[theshehulkchef]

Apple Cider & Whiskey Glazed Pork Chops

Happy fall everyone! I went to an apple orchard this weekend, and I went a little overboard in my apple picking. I couldn’t help myself, they were gorgeous! I came up with this recipe to use up some of my beautiful apples, and to do something new with pork chops because I’ve gotten into a bit of a pork rut. This dish is quite sweet, but pork really pairs nicely with sweet flavors so it works out. I used a local New York apple variety but if you aren’t doing any orchard visits, you could use gala or fuji and the results should be similar. You can leave the goat cheese off if you aren’t a fan, but I like the slight tartness it brings to the composition.

Ingredients:

2 center cut pork loin chops, fat removed

2 oz spreadable goat cheese

1 cup apple cider

1 medium to large, sweet variety apple (I used Northern Spy)

¼ cup honey

¼ cup whiskey

½ tsp cinnamon

¼ tsp ground cloves

1 tbsp butter

salt to taste

Directions:

1) Preheat oven to 350 degrees.

2) Whisk together cider, whiskey, honey and spices in a sauce pan. Bring to a boil.

3) Decrease heat until the liquid is simmering. Cook, mixing frequently with a spatula, until the mixture reduces to the consistency of syrup (about 15 minutes).

4) In a shallow dish lined with foil, brush half the glaze over pork

5) Cook for 25-30 minutes, until pork is cooked through but not dry, basting every 5-10 minutes.

6) While the pork is cooking, peel and slice the apples

7) Melt butter in a large frying pan

8) Lay apple slices in butter; salt lightly

9) Let apples cook until browned on both sides and soft but not mushy - about 4-5 minutes

10) Top each pork chop with 1 oz goat cheese and ¼ of the apple slices. Drizzle with remaining glaze.

11) Serve

Nutrition:

601 Calories, 16g Fat (7g Saturated), 58g Carbohydrates (1g Fiber, 55g Sugars), 44g Protein, 470mg Sodium

[theshehulkchef]

Warm Heirloom Tomato & Brussels Sprout Salad with Crispy Polenta

  In my opinion, heirloom tomatoes are to beefsteak tomatoes what fresh squeezed orange juice is to Tropicana - which is to say, so much better that it’s really a different food. We’re right at the end of tomato season in New York, and they’re all over the farmer’s markets. I saw a wealth of these multi-colored beauties when I was passing through a market today, and I just couldn’t resist! This vegetarian dish makes a nice light dinner after a weekend of heavy brunch meals and late nights out.

Serves 2

Ingredients:

10 oz Brussels sprouts (about 15 sprouts)

3 small heirloom tomatoes

½ package yellow polenta

3 tbsp butter

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp grated parmesan romano blend

Black pepper to taste

  Directions:

1) Cut ends off sprouts and slice in half

2) Melt 2 tbsp butter in a medium saute pan

3) Place sprouts cut-side down in melted butter. Cook until browned, about 4 minutes. Saute for another minute. Remove from heat and set aside.

    4) Slice polenta into 8 pieces, approximately ½” thick

5) Melt remaining 1 tbsp butter in saute pan. Add polenta.

6) Cook polenta until browning and crispy around the edges, around 4-5 minutes per side

7) While polenta is cooking, slice tomatoes and add to sprouts

8) In a small bowl, whisk together olive oil, vinegar and pepper

9) Toss gently with vegetables

    10) Place 4 slices of polenta on each of two plates. Top with vegetable mixtures

11) Sprinkle ½ tbsp grated cheese over each plate

12) Serve

  Nutrition:

408 Calories, 25g Fat (12g Saturated), 39g Carbohydrates (8g Fiber, 7g Sugars), 9g Protein, 595mg Sodium

[theshehulkchef]

Autumn White Turkey Chili

  Well, I’m back from the wedding and honeymoon, and fall is in the air! This, of course, means that I’m jumping headlong into fall themed cooking, because it’s my absolute favorite time of year for food. I’m also really swamped right now with work and life, so I’m getting really into slow cooking - set and forget a big recipe in the morning, eat it for dinner for three days? Sold. This chili was semi-inspired by Thanksgiving and fall flavors (turkey, cranberries, apple), but the canned jalapenos give it a bit of a kick. You can use fresh if you prefer, but I’m far too clumsy and forgetful to risk getting jalapeno oil in my eye because I didn’t wash my hands! This recipe isn’t as sweet as you would expect it to be; the cranberries are actually quite tart. If you want it to be a bit sweeter, you can leave them out or up the sugar. Please forgive my slightly inaccurate ingredients picture, I tweaked this recipe a bit as I went!

Serves 5

  Ingredients:

1.5 oz boneless skinless turkey breast tenderloin

2 cans (15 oz each) white kidney/cannellini beans

1 large gala apple

2 cups frozen whole cranberries

3 cups low sodium chicken broth

2 tbsp canned jalapenos

½ tsp ground sage

½ tsp dried rosemary

½ tsp salt

1 tbsp cornstarch

1 tbsp brown sugar

  Directions:

1) Chop apple and jalapeno. The apple can be sort of chunky, but the jalapeno should be finely diced.

2) Add all ingredients except cornstarch and sugar to a slow cooker.

    3) Set slow cooker to low and let cook until turkey shreds easily (I left mine for about 6 hours)

4) Remove turkey from slow cooker and shred with two forks.

    5) Return turkey to slow cooker. Add brown sugar and stir well.

6) Whisk cornstarch with 1-2 tbsp water. Add to chili and stir well until broth thickens slightly.

7) Serve.

  Also, please note the beautiful multi-colored Fiesta Ware that we were given as wedding gifts! All of my recipes will now appear on perfectly contrasting dishes. You're welcome for the added Pinterestability of my pictures!

Nutrition:

373 Calories, 1g Fat (0g Saturated), 44g Carbohydrates (18g Fiber, 9g Sugars), 46g Protein, 450mg Sodium