1. Greek Yogurt Parfait

Ingredients:

• 1 cup (285g) non-fat Greek yogurt

• 1/2 cup (70g) mixed berries (strawberries, blueberries, raspberries)

• 1/4 cup (30g) almonds, sliced

• 1 tablespoon (15g) flaxseeds, ground

Directions:

1. Layer the Parfait: In a serving glass or bowl, start with a layer of Greek yogurt.

2. Add Berries: Add a layer of mixed berries on top of the yogurt.

3. Add Crunch: Sprinkle half of the sliced almonds and half of the ground flaxseeds over the berries.

4. Repeat: Repeat the layering process with the remaining Greek yogurt, berries, almonds, and flaxseeds.

5. Serve: Enjoy immediately for the freshest taste and best texture.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 32g

• Carbohydrates: 26g

• Fiber: 6g

• Fat: 15g

2. Spinach and Feta Omelette

Ingredients:

• 3 large eggs

• 1 cup (30g) fresh spinach, chopped

• 1/4 cup (30g) feta cheese, crumbled

• 1 teaspoon (5ml) olive oil

• Salt and pepper to taste

Directions:

1. Prep Eggs: Beat the eggs in a bowl. Season with salt and pepper.

2. Cook Spinach: Heat olive oil in a skillet over medium heat. Add spinach and sauté until wilted, about 1-2 minutes.

3. Add Eggs: Pour the beaten eggs over the spinach. Cook without stirring for a few minutes until the edges start to set.

4. Add Feta: Sprinkle crumbled feta cheese over the half of the omelette. Fold the other half over the cheese.

5. Serve: Continue cooking until the cheese is melted and the eggs are set to your liking. Serve hot.

Nutritional Breakdown (approximate):

• Calories: 320 kcal

• Protein: 25g

• Carbohydrates: 4g

• Fiber: 1g

• Fat: 23g

3. Quinoa and Egg Breakfast Bowl

Ingredients:

• 1/2 cup (85g) quinoa, cooked

• 2 large eggs, boiled or poached

• 1/2 avocado, sliced

• 1/4 cup (25g) cherry tomatoes, halved

• 1/4 cup (17g) kale, chopped

• Salt and pepper to taste

Directions:

1. Assemble Bowl: In a bowl, layer the cooked quinoa as the base.

2. Add Toppings: Top quinoa with boiled or poached eggs, avocado slices, cherry tomatoes, and kale.

3. Season: Season with salt and pepper to taste.

4. Serve: Enjoy as a nourishing, protein-packed breakfast bowl.

Nutritional Breakdown (approximate):

• Calories: 400 kcal

• Protein: 20g

• Carbohydrates: 30g

• Fiber: 7g

• Fat: 22g

4. Tuna Salad Cucumber Boats

Ingredients:

• 1 can (120g) tuna in water, drained

• 1/4 cup (60g) Greek yogurt

• 2 medium cucumbers, halved and seeded

• 1 tablespoon (15g) red onion, minced

• 1 tablespoon (15g) celery, minced

• Salt and pepper to taste

Directions:

1. Mix Tuna Salad: In a bowl, combine the drained tuna, Greek yogurt, red onion, and celery. Season with salt and pepper.

2. Prepare Cucumbers: Cut cucumbers in half lengthwise and scoop out the seeds to create a "boat".

3. Fill Boats: Spoon the tuna salad mixture into the cucumber boats.

4. Serve: Chill for a few minutes before serving, if desired.

Nutritional Breakdown (approximate):

• Calories: 250 kcal

• Protein: 30g

• Carbohydrates: 12g

• Fiber: 2g

• Fat: 8g

5. Grilled Chicken Salad with Avocado Dressing

Ingredients:

• 1 large chicken breast (200g), grilled and sliced

• 2 cups (50g) mixed greens

• 1/2 avocado

• 1/4 cup (60ml) Greek yogurt

• 1/4 cucumber, sliced

• 1/4 cup (40g) cherry tomatoes, halved

• 1 tablespoon (15ml) lemon juice

• Salt and pepper to taste

Directions:

1. Prepare Dressing: Blend avocado, Greek yogurt, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.

2. Assemble Salad: On a plate, arrange mixed greens, sliced cucumber, cherry tomatoes, and grilled chicken.

3. Add Dressing: Drizzle the avocado dressing over the salad.

4. Serve: Enjoy this refreshing and protein-packed salad.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 35g

• Carbohydrates: 14g

• Fiber: 5g

• Fat: 18g

6. Beef and Broccoli Stir-Fry

Ingredients:

• 200g lean beef strips

• 2 cups (150g) broccoli florets

• 1 tablespoon (15ml) soy sauce (low sodium)

• 1 teaspoon (5ml) sesame oil

• 1 clove garlic, minced

• 1/2 teaspoon (2g) ginger, grated

• 1/2 tablespoon (7ml) olive oil for cooking

Directions:

1. Marinate Beef: In a bowl, mix beef strips with soy sauce, sesame oil, garlic, and ginger. Let marinate for at least 15 minutes.

2. Stir-Fry Broccoli: Heat olive oil in a pan over medium-high heat. Add broccoli florets and stir-fry until tender-crisp, about 3-4 minutes. Remove and set aside.

3. Cook Beef: In the same pan, add the marinated beef. Stir-fry until cooked through, about 2-3 minutes.

4. Combine: Return the broccoli to the pan with the beef. Toss to combine and heat through.

5. Serve: Serve hot, optionally over a small portion of brown rice or quinoa for a complete meal.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 35g

• Carbohydrates: 10g

• Fiber: 3g

• Fat: 14g

7. Salmon and Asparagus Foil Packets

Ingredients:

• 2 salmon fillets (150g each)

• 1 cup (100g) asparagus, trimmed

• 2 teaspoons (10ml) olive oil

• 1 lemon, sliced

• Salt and pepper to taste

• 2 foil sheets

Directions:

1. Prep Packets: Place each salmon fillet on a sheet of foil. Divide asparagus between them. Drizzle with olive oil and season with salt and pepper. Top with lemon slices.

2. Seal Foil: Fold and seal the foil packets, ensuring they are closed tightly.

3. Cook: Bake in a preheated oven at 200°C (400°F) or grill over medium heat for about 15-20 minutes, or until salmon is cooked through.

4. Serve: Open the packets carefully (watch for steam) and serve immediately.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 34g

• Carbohydrates: 6g

• Fiber: 2g

• Fat: 20g

8. Turkey Chili

Ingredients:

• 500g ground turkey

• 1 can (400g) kidney beans, drained and rinsed

• 2 cans (800g) diced tomatoes

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon (15g) chili powder

• 1 teaspoon (5g) cumin

• 1/2 tablespoon (7ml) olive oil

• Salt and pepper to taste

Directions:

1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft.

2. Brown Turkey: Add ground turkey to the pot, breaking it up with a spoon. Cook until browned.

3. Add Remaining Ingredients: Stir in kidney beans, diced tomatoes, chili powder, and cumin. Season with salt and pepper.

4. Simmer: Bring to a boil, then reduce heat and simmer for at least 30 minutes, stirring occasionally.

5. Serve: Serve hot, optionally with a dollop of Greek yogurt or shredded cheese on top.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 35g

• Carbohydrates: 30g

• Fiber: 8g

• Fat: 10g

9. Zucchini Noodles with Pesto Chicken

Ingredients:

• 2 large zucchinis, spiralized

• 200g chicken breast, cooked and shredded

• 2 tablespoons (30g) pesto sauce

• 1/2 tablespoon (7ml) olive oil

• 1/4 cup (40g) cherry tomatoes, halved

• Salt and pepper to taste

Directions:

1. Prep Zucchini Noodles: Heat olive oil in a pan over medium heat. Add spiralized zucchini (zoodles) and sauté for 2-3 minutes until just tender. Season with salt and pepper.

2. Combine with Chicken: Add shredded chicken and pesto sauce to the pan. Toss to combine and heat through.

3. Finish with Tomatoes: Stir in cherry tomatoes and cook for another minute.

4. Serve: Serve hot, garnished with fresh basil or Parmesan cheese, if desired.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 30g

• Carbohydrates: 10g

• Fiber: 3g

• Fat: 16g

10. Cottage Cheese and Fruit

Ingredients:

• 1 cup (225g) cottage cheese, low-fat

• 1/2 cup (70g) mixed fresh fruit (berries, peach slices)

• 1 tablespoon (15g) honey

• A pinch of cinnamon

Directions:

1. Combine Ingredients: In a bowl, mix cottage cheese with fresh fruit.

2. Sweeten and Spice: Drizzle honey over the top and sprinkle with a pinch of cinnamon.

3. Serve: Enjoy as a refreshing and protein-packed snack or dessert.

Nutritional Breakdown (approximate):

• Calories: 250 kcal

• Protein: 28g

• Carbohydrates: 35g

• Fiber: 2g

• Fat: 2.5g

11. Grilled Lemon Herb Chicken

Ingredients:

• 2 chicken breasts (400g total)

• Juice and zest of 1 lemon

• 2 cloves garlic, minced

• 2 tablespoons (30ml) olive oil

• 1 tablespoon (15g) fresh rosemary, chopped

• Salt and pepper to taste

Directions:

1. Marinate Chicken: In a bowl, combine lemon juice and zest, minced garlic, olive oil, rosemary, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Marinate for at least 30 minutes, or overnight for best flavor.

2. Grill Chicken: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.

3. Rest and Serve: Let the chicken rest for a few minutes before slicing. Serve with a side of grilled vegetables or salad.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 35g

• Carbohydrates: 3g

• Fiber: 0.5g

• Fat: 16g

12. Lentil Soup with Kale

Ingredients:

• 1 cup (200g) lentils, rinsed

• 4 cups (1L) vegetable broth

• 1 cup (67g) kale, chopped

• 1 carrot, diced

• 1 stalk celery, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 teaspoon (5ml) olive oil

• 1 teaspoon (5g) cumin

• Salt and pepper to taste

Directions:

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery, cooking until softened. Add garlic and sauté for another minute.

2. Cook Lentils: Add lentils, vegetable broth, and cumin to the pot. Season with salt and pepper. Bring to a boil, then cover, reduce heat, and simmer for about 25-30 minutes, or until lentils are tender.

3. Add Kale: Stir in kale and cook until wilted, about 5 minutes.

4. Serve: Adjust seasoning if needed and serve hot.

Nutritional Breakdown (approximate):

• Calories: 250 kcal

• Protein: 18g

• Carbohydrates: 40g

• Fiber: 19g

• Fat: 3g

13. Protein Shake

Ingredients:

• 1 scoop (30g) whey protein powder

• 1 cup (240ml) almond milk, unsweetened

• 1 tablespoon (16g) natural peanut butter

• 1/2 banana, frozen

• 1 handful spinach

Directions:

1. Blend Ingredients: Combine whey protein powder, almond milk, peanut butter, frozen banana, and spinach in a blender.

2. Blend until Smooth: Blend on high speed until smooth and creamy.

3. Serve: Pour into a glass and serve immediately. Add ice if desired for a colder shake.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 30g

• Carbohydrates: 22g

• Fiber: 4g

• Fat: 10g

14. Baked Cod with Vegetables

Ingredients:

• 2 cod fillets (200g each)

• 1 cup (150g) cherry tomatoes, halved

• 1 cup (100g) zucchini, sliced

• 2 teaspoons (10ml) olive oil

• 1 lemon, sliced

• Salt and pepper to taste

• Fresh herbs (e.g., dill or parsley) for garnish

Directions:

1. Preheat Oven: Preheat the oven to 200°C (400°F).

2. Prepare Baking Dish: Place cod fillets in a baking dish. Surround with cherry tomatoes and zucchini slices. Drizzle everything with olive oil and season with salt and pepper. Top with lemon slices.

3. Bake: Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.

4. Serve: Garnish with fresh herbs before serving.

Nutritional Breakdown (approximate):

• Calories: 250 kcal

• Protein: 30g

• Carbohydrates: 8g

• Fiber: 2g

• Fat: 10g

15. Turkey and Quinoa Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeded

• 1/2 cup (85g) quinoa, cooked

• 200g ground turkey, cooked

• 1 cup (240ml) tomato sauce

• 1 teaspoon (5ml) olive oil

• 1/2 onion, diced

• 1 clove garlic, minced

• 1 teaspoon (5g) cumin

• Salt and pepper to taste

• 1/4 cup (30g) shredded cheese (optional)

Directions:

1. Preheat Oven: Preheat the oven to 180°C (350°F).

2. Prepare Filling: In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until soft. Add cooked ground turkey, cooked quinoa, tomato sauce, and cumin. Season with salt and pepper. Cook until heated through.

3. Stuff Peppers: Spoon the turkey and quinoa mixture into the halved bell peppers. Place in a baking dish.

4. Bake: Cover with foil and bake for about 30 minutes. Uncover, top with cheese if using, and bake for another 10 minutes or until the peppers are tender and the cheese is melted.

5. Serve: Serve hot, garnished with fresh herbs if desired.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 25g

• Carbohydrates: 25g

• Fiber: 5g

• Fat: 10g

16. Chicken Caesar Salad Wrap

Ingredients:

• 200g grilled chicken breast, sliced

• 2 large whole wheat tortillas

• 1 cup (50g) romaine lettuce, chopped

• 1/4 cup (25g) Parmesan cheese, shredded

• 2 tablespoons (30g) Caesar dressing, low-fat

• Salt and pepper to taste

Directions:

1. Prepare Ingredients: Toss the sliced grilled chicken with Caesar dressing, salt, and pepper.

2. Assemble Wraps: Lay out the whole wheat tortillas. Place an even layer of romaine lettuce on each tortilla, followed by the dressed chicken. Sprinkle with Parmesan cheese.

3. Wrap: Roll up the tortillas tightly, folding in the sides to enclose the fillings.

4. Serve: Cut each wrap in half and serve immediately. Optionally, you can lightly grill the wraps on a panini press for a warm, crispy exterior.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 35g

• Carbohydrates: 28g

• Fiber: 4g

• Fat: 10g

17. Shrimp and Avocado Salad

Ingredients:

• 200g shrimp, cooked and peeled

• 1 large avocado, diced

• 1 cup (150g) cherry tomatoes, halved

• 2 cups (50g) mixed greens

• 1 tablespoon (15ml) olive oil

• 1 tablespoon (15ml) lime juice

• Salt and pepper to taste

Directions:

1. Mix Dressing: In a small bowl, whisk together olive oil, lime juice, salt, and pepper.

2. Combine Salad: In a larger bowl, combine cooked shrimp, diced avocado, cherry tomatoes, and mixed greens.

3. Dress Salad: Pour the dressing over the salad and gently toss to combine.

4. Serve: Serve immediately, garnished with lime wedges if desired.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 25g

• Carbohydrates: 12g

• Fiber: 6g

• Fat: 18g

18. Eggplant and Chickpea Curry

Ingredients:

• 1 large eggplant, diced

• 1 can (240g) chickpeas, drained and rinsed

• 1 can (400ml) coconut milk, light

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tablespoon (6g) curry powder

• 1 teaspoon (2g) turmeric

• 1/2 tablespoon (7ml) olive oil

• Salt and pepper to taste

• Fresh cilantro for garnish

Directions:

1. Sauté Onion and Garlic: Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking until softened.

2. Cook Eggplant: Add diced eggplant to the pan, seasoning with curry powder and turmeric. Cook until the eggplant starts to soften.

3. Add Chickpeas and Coconut Milk: Stir in chickpeas and coconut milk. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, until the curry has thickened and the eggplant is tender.

4. Garnish and Serve: Serve hot, garnished with fresh cilantro. This dish pairs well with brown rice or quinoa.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 9g

• Carbohydrates: 35g

• Fiber: 13g

• Fat: 14g

19. Beef Stir-Fry with Broccoli and Bell Pepper

Ingredients:

• 200g lean beef strips

• 2 cups (150g) broccoli florets

• 1 red bell pepper, sliced

• 2 tablespoons (30ml) soy sauce, low sodium

• 1 tablespoon (15ml) sesame oil

• 1 clove garlic, minced

• 1 teaspoon (5g) ginger, grated

• 1/2 tablespoon (7ml) olive oil for cooking

Directions:

1. Marinate Beef: In a bowl, combine beef strips with soy sauce, sesame oil, garlic, and ginger. Let marinate for at least 30 minutes.

2. Stir-Fry Vegetables: Heat olive oil in a pan over medium-high heat. Add broccoli and bell pepper, stir-frying until tender-crisp. Remove from the pan and set aside.

3. Cook Beef: In the same pan, add marinated beef. Stir-fry until cooked through.

4. Combine and Serve: Return the vegetables to the pan with the beef, mixing well. Serve hot, optionally with a side of brown rice.

Nutritional Breakdown (approximate):

• Calories: 320 kcal

• Protein: 26g

• Carbohydrates: 12g

• Fiber: 3g

• Fat: 18g

20. Greek Yogurt with Mixed Berries and Nuts

Ingredients:

• 1 cup (285g) Greek yogurt, non-fat

• 1/2 cup (70g) mixed berries (blueberries, raspberries, strawberries)

• 1/4 cup (30g) mixed nuts (almonds, walnuts), chopped

• 1 tablespoon (15ml) honey

Directions:

1. Layer Yogurt and Berries: In a serving bowl, layer the Greek yogurt and mixed berries.

2. Add Toppings: Sprinkle chopped nuts over the top.

3. Drizzle with Honey: Drizzle honey over the nuts and berries.

4. Serve: Enjoy as a nutritious breakfast or a healthy snack.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 25g

• Carbohydrates: 35g

• Fiber: 5g

• Fat: 10g

21. Spicy Grilled Shrimp Tacos

Ingredients:

• 200g shrimp, peeled and deveined

• 1 tablespoon (15ml) olive oil

• 1 teaspoon (5g) chili powder

• 1/2 teaspoon (2g) paprika

• 1/4 teaspoon (1g) cumin

• Juice of 1 lime

• 4 small whole wheat tortillas

• 1 cup (70g) cabbage, shredded

• 1 avocado, sliced

• Fresh cilantro for garnish

• Salt and pepper to taste

Directions:

1. Marinate Shrimp: In a bowl, combine shrimp with olive oil, chili powder, paprika, cumin, lime juice, salt, and pepper. Let marinate for 15-20 minutes.

2. Grill Shrimp: Preheat grill to medium-high heat. Grill shrimp for 2-3 minutes on each side, or until opaque and cooked through.

3. Assemble Tacos: Warm the tortillas on the grill for about 30 seconds each side. Divide the grilled shrimp, cabbage, and avocado slices among the tortillas. Garnish with fresh cilantro.

4. Serve: Serve immediately with lime wedges on the side.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 25g

• Carbohydrates: 35g

• Fiber: 8g

• Fat: 12g

22. Quinoa and Black Bean Salad

Ingredients:

• 1 cup (185g) quinoa, cooked

• 1 can (400g) black beans, drained and rinsed

• 1 red bell pepper, diced

• 1/4 cup (40g) red onion, finely chopped

• 1/4 cup (60ml) lime juice

• 2 tablespoons (30ml) olive oil

• 1 teaspoon (5g) ground cumin

• 1/2 cup (15g) fresh cilantro, chopped

• Salt and pepper to taste

Directions:

1. Combine Salad Ingredients: In a large bowl, mix the cooked quinoa, black beans, red bell pepper, and red onion.

2. Dress the Salad: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper. Pour over the salad and toss to coat evenly.

3. Add Cilantro: Stir in the chopped cilantro just before serving.

4. Serve: Can be served chilled or at room temperature.

Nutritional Breakdown (approximate):

• Calories: 300 kcal

• Protein: 12g

• Carbohydrates: 45g

• Fiber: 10g

• Fat: 8g

23. Turkey Meatballs with Zucchini Noodles

Ingredients:

• 500g ground turkey

• 1 egg, beaten

• 1/4 cup (25g) breadcrumbs

• 2 cloves garlic, minced

• 1 teaspoon (5g) Italian seasoning

• Salt and pepper to taste

• 4 cups (360g) zucchini, spiralized

• 1 tablespoon (15ml) olive oil

• 1 cup (240ml) marinara sauce, low-sugar

Directions:

1. Prep Meatballs: In a bowl, mix ground turkey, egg, breadcrumbs, garlic, Italian seasoning, salt, and pepper. Form into small meatballs.

2. Cook Meatballs: In a skillet, heat a bit of olive oil over medium heat. Add meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes. Pour marinara sauce over meatballs and simmer for a few minutes.

3. Prepare Zucchini Noodles: In another skillet, heat olive oil over medium heat. Add spiralized zucchini and sauté for 2-3 minutes until just tender.

4. Serve: Place zucchini noodles on plates and top with turkey meatballs and sauce.

Nutritional Breakdown (approximate):

• Calories: 320 kcal

• Protein: 28g

• Carbohydrates: 18g

• Fiber: 4g

• Fat: 16g

24. Baked Lemon Pepper Salmon

Ingredients:

• 2 salmon fillets (150g each)

• 2 tablespoons (30ml) lemon juice

• 1 tablespoon (15ml) olive oil

• 1 teaspoon (5g) lemon pepper seasoning

• 1 lemon, sliced for garnish

• Salt to taste

Directions:

1. Preheat Oven: Preheat the oven to 200°C (400°F).

2. Season Salmon: Place salmon fillets on a baking sheet. Drizzle with lemon juice and olive oil. Season with lemon pepper and salt.

3. Bake: Bake in the preheated oven for 12-15 minutes, or until salmon flakes easily with a fork.

4. Serve: Garnish with lemon slices and serve immediately.

Nutritional Breakdown (approximate):

• Calories: 280 kcal

• Protein: 23g

• Carbohydrates: 1g

• Fiber: 0g

• Fat: 20g

25. Chicken Avocado Burrito Bowls

Ingredients:

• 200g chicken breast, cooked and shredded

• 1 cup (185g) brown rice, cooked

• 1 avocado, diced

• 1/2 cup (100g) black beans, drained and rinsed

• 1/2 cup (75g) corn kernels

• 1/4 cup (60ml) salsa

• 2 tablespoons (30g) Greek yogurt

• Fresh cilantro, lime wedges for garnish

• Salt and pepper to taste

Directions:

1. Assemble Bowls: Divide the cooked brown rice between two bowls. Top with shredded chicken, diced avocado, black beans, and corn.

2. Add Toppings: Spoon salsa over each bowl. Add a dollop of Greek yogurt.

3. Garnish and Serve: Garnish with fresh cilantro and lime wedges. Season with salt and pepper to taste.

Nutritional Breakdown (approximate):

• Calories: 350 kcal

• Protein: 25g

• Carbohydrates: 40g

• Fiber: 7g

• Fat: 12g