The Easy Way to Eat Right!

Celebrate Mother's Day With These Delicious Brunch Recipes!

This Mother's Day, ditch the high priced, high calorie brunch specials and spoil the moms in your life with one of these delicious and healthy, high-protein recipes!

Shirred Eggs w/ Marinara & Feta

Ingredients:

  • 4 Alternative Bagelettes*
  • 2 tsp. extra-virgin oil
  • 4 large eggs
  • salt & pepper
  • 1/2 cup low-sodium marinara sauce
  • 4 tsp. crumbled feta cheese
  • 2 tsp. fresh oregano, chopped

Lets Cook:

  1. Preheat oven to 375°F. Cut each bagel half into 4 pieces. Place bagel pieces on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.
  2. Rub 1/2 teaspoon oil into each 4 (8-ounce) mini cocottes or ramekins. Divide bread cubes among cocottes and crack one egg into each.
  3. Season each egg with a dash of salt & pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta.
  4. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.

Nutrition: 

Calories: 166 | Protein: 11g | Carbs: 15g | Fat: 8g | Fiber 5g

 

Kid Friendly Breakfast Pizza

Who said pizza wasn’t an a.m. food? Because turkey bacon is the star topping, this recipe is an easy one. An adult can whisk and scramble the eggs, and the kids can take charge of the assembly.

Ingredients:

  • 4 large eggs
  • 2 Perfect 10 Bagels*
  • 1 cup low-fat, cheddar cheese
  • 4 slices turkey bacon, cooked & chopped
  • 1 green onion, diced

Lets Cook:

Spray medium frying pan and preheat over medium heat. In a bowl, whisk the eggs. Stir in salt and pepper to taste. Pour into pan. Scramble eggs lightly over medium heat until eggs are set.

To assemble: On each bagel half, top with scrambled eggs, sprinkle with a tablespoon of cheese and turkey-bacon pieces. Place on cookie sheet and broil 3-5 minutes until cheese melts. Top with onions and serve immediately.

Nutrition:

Calories: 187 | Protein: 15g | Carbs: 12.5g | Fat: 8.5g | Fiber 1g

 

Crustless Smoked Turkey & Spinach Quiche

Ingredients:

  • Cooking spray
  • 3/4 cup (4 ounces) cubed smoked turkey ham (such as Jennie-0)
  • 1/2 cup chopped onion
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup (3 ounces) shredded Swiss cheese, divided
  • 1 cup fresh baby spinach leaves
  • 1 cup fat-free cottage cheese
  • 1/2 cup evaporated fat-free milk
  • 1/4 cup (1 ounce) shredded reduced-fat cheddar cheese
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 1 teaspoon baking powder

Directions:

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; sauté 4 minutes or until ham is lightly browned.
  3. Sprinkle 1/4 cup shredded Swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture.
  4. Combine remaining 1/2 cup Swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.
  5. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.

Nutrition:

Calories 152 | Protein 14.2g | Carbs 11.2g | Fat 5.1g | Fiber 0.5g

A Note From Dr. Powell--Your Liquids

Have you ever thought about how many calories you drink in a day? Hidden calories, that are of no nutritional value, can add up quickly. Your body stores these extra calories as fat. We are essentially the only animal (with a few exceptions) that continues to consume liquid calories after weaned from our mothers. Particularly, drinking these calories for pure pleasure, not nutrition. Think about it: what does an adult zebra, gorilla, bear, deer, elk, raccoon, cow, sheep, or a chicken drink? That's right: WATER. Do you ever see a zebra drinking a sugary soda? Or how about a gorilla with an energy drink? Or what about a bear drinking a beer or a glass of wine? Nope, they all drink water only. So think about all the calories we drink in this country: sodas with 140 calories per can; or what about the calories in a 44oz super-sized soda with 513 calories; the specialty coffees that can range from 190 to 470 calories; a glass of orange juice (a regular household glass holds 8oz ounces) can easily be 100 calories; and don't forget the cow milk that we drink at over 148 calories per glass. What about a beer that can be 80 to 250 calories per bottle or a glass of wine at 160 calories?! Don't forget the daiquiris and margaritas that can be over 400 calories! When I review with my new patients about their liquid calories, many do not realize how many calories they are drinking. Now I'm a realist, I'm not going to tell someone to stop all of their liquid calories at once unless they want to. And I'm not going to tell them to give up all their liquid pleasures forever. What I tell them is this, "It's not about giving anything up, it's about how much and how often" How many liquid calories do you drink?

 

Fresh Ideas For Your Easter Leftovers!

After the egg hunt, chances are you'll have a colorful stash of the Easter treats. But that doesn't have to mean a week of nothing but boring breakfasts and deviled eggs. Check out these healthy ways to use up your hard-boiled eggs after Easter!

 

Breakfast Pizzas

Ingredients:

  • 4 Perfect 10 Bagels, halved
  • Olive oil
  • 8 tomato slices
  • 4 hard-boiled eggs, sliced
  • 4 Tbsp Mozzarella, grated
  • Oregano (to taste)
  • Salt (to taste)

Directions:

  1. Toast bagel halves and place on  a cookie sheet.
  2. Drizzle each with olive oil, then layer on tomato slices, hard-boiled egg slices (half an egg each), and a little grated mozzarella. Sprinkle with oregano and salt.
  3. Broil 5 minutes or until the cheese melts.

Nutrition:

Serving Size: 1 pizza

Calories: 176 | Fat: 7g | Carbs: 11.5g | Protein: 17.8g

 

Salmon Salad with Vinaigrette

Ingredients:

  • 1 lb green beans, trimmed
  • 1/4 cup red wine vinegar
  • 2 Tbsp dijon mustard
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp minced shallots
  • 1/4 tsp kosher salt, divided
  • 1/4 black pepper, divided
  • 4 (3oz) salmon fillets
  • 4 cups mixed salad greens
  • 1/4 cup vertically sliced Vidalia or other sweet onion
  • 2 hard-boiled eggs, sliced

Directions:

  1. Preheat grill to medium-high.
  2. Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
  3. Combine vinegar, mustard, oil, shallots, 1/8 tsp salt, and 1/8 tsp pepper in a small bowl, stirring well with whisk; set aside.
  4. Using a mister, bray both sides of each fillet with olive oil; sprinkle with 1/8 tsp salt and 1/8 tsp pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with a fork, turning after 4 minutes.
  5. Arrange 1 cup of greens in each of 4 bowls; top with onion, egg slices, and beans. Top with salmon; drizzle with dressing.

Nutrition:

Calories: 271 | Fat: 13g | Carbs: 13g | Protein: 26g

 

Tuna & Egg Stuffed Tomatoes

Ingredients:

  • 8 tomatoes, tops cut off, cored and seeded
  • 2 hard-boiled eggs, shelled and chopped
  • 2 cans of albacore tuna, drained
  • 2 Tbsp mayonnaise, fat free
  • 4 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
  • salt & pepper, to taste

Directions:

  1. Wash tomatoes, cut tops off using a serrated knife, and core and seed them; set aside.
  2. Open tuna cans and drain. In a medium bowl, combine tuna, mayonnaise, garlic, parsley, and chopped hard-boiled eggs.
  3. Stuff the tomatoes with the tuna mixture and garnish with a sprig of parsley.

Nutrition:

Serving Size: 1 tomato

Calories: 75 | Fat: 1.75g | Carbs: 3g | Protein: 9g

 

 

 

Spring Time Recipes

Dig in with these delicious spring recipes!

From the markets and out of the gardens come the first sweet offerings of the season. Enjoy the fresh flavors of the season with dishes that incorporate the jewels of spring. These seasonal recipes will remind you that spring has sprung.

Chicken & Veggie Stir-Fry

Ingredients:

  • 2 cups broccoli florets
  • 2 tsp vegetable oil
  • 1 tbsp fat-free chicken broth
  • 1/2 tbsp minced fresh ginger
  • 4 oz chicken breast, chopped
  • 1 tbsp dry sherry
  • 1/2 tbsp low-sodium soy sauce
  • 1/2 tsp cornstarch
  • 1/8 tsp red pepper flakes
  • 3/4 cup shitake mushrooms, caps halved
  • 1/2 cup cherry tomatoes, halved

Lets Cook:

Mix chicken, broth, soy sauce, sherry, and cornstarch in a bowl. In a medium saucepan, bring 3 cups of water to a boil over high heat; add broccoli. Cook, stirring, about 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shake well to remove excess water. Heat a 14-inch wok or 12-inch skillet over high heat, swirl in oil. Add broccoli, mushrooms, ginger and red pepper flakes; stir-fry 2-3 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining vegetable oil over medium-high heat; cook and stir chicken and mixture until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, stir-fry 2 minutes; add cherry tomatoes stir-fry 15 seconds or until combined.

Nutrition:

Cals: 114 | Fat: 1.5g | Carbs: 8g | Protein: 14g

 

Spring Veggie & Egg Coffee Cup Scramble 

Ingredients:

  • 1 large egg & 1 large egg white
  • 1 cup baby spinach
  • 1 tbsp. Parmesan cheese, grated
  • 1/2 cup grape tomatoes, halved
  • 1 tbsp. scallions, sliced

Lets Cook:

In microwave-safe cup, stir together eggs, and spinach. Microwave 45 sec. and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 sec. Sprinkle with tomatoes and scallions.

Nutrition:

Cals: 135 | Fat: 6g | Carbs: 5.5g | Protein: 13g

 

Crispy Baked Spring Rolls

Ingredients:

  • 1/2 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 scallions, finely chopped
  • 1 tsp minced fresh ginger
  • 1/2 lb ground chicken
  • 1/2 cup shitake mushrooms, sliced
  • 6 Nasoya Egg Roll wrappers
  • 1/2 tsp sesame oil
  • 1/2 cup green cabbage, finely shredded
  • 1 tbsp hoisin sauce
  • 1/4 cup Walden Farms sesame ginger

Let's Cook:

Preheat the oven to 400ºF. Sauté the garlic, ginger, sesame and olive oils in large sauté pan set over medium-low heat. Add the chicken to the pan, breaking it apart into small pieces, and sauté until fully cooked. Add the mushrooms to the pan and sauté just until wilted. Remove the pan from the heat and drain out any liquid. Stir in the green cabbage, scallions and hoisin sauce until thoroughly combined. Transfer mixture to a large bowl and let it cool for 10 minutes. Arrange the spring roll wrappers on a dry work surface then place 3 to 4 tablespoons of the chicken mixture in the center of each of the spring roll wrappers. Roll the wrappers around the mixture, folding the edges inward. Before your final fold, dip your fingers in water and then moisten the outer edge of the wrapper to seal the spring roll shut. Arrange the spring rolls in a single layer on a baking sheet lined with parchment paper or a nonstick baking mat. Brush the tops of the rolls with olive oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they're golden brown and crispy. Remove the spring rolls from the oven and serve them immediately with Walden Farms sesame ginger dressing.

Nutrition:

Serving Size: 2 rolls

Cals: 184 | Fat: 3.5g | Carbs: 25g | Protein: 18g

Hooray for National Chili Day!

It's the perfect time of year to serve up a warm bowl of this heart-healthy comfort food. Perfect for cozy nights in or for feeding a crowd; leftovers are great for lunch and easy to freeze for later! Try our recipes below, they're: Low-Carb, High-Protein, easy to make, and oh so delicious; what more could you ask for? Enjoy!

SLOW COOKER 3 BEAN CHILI

This easy slow cooker chili uses lean ground turkey and a whole lotta beans! Top this with your favorite chili toppings and enjoy!

Ingredients:

  • 1.3 lb (20 oz) 99% lean ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes, drained
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies
  • 1 (15 oz) can chickpeas, drained
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can small red beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin

For the Topping:

  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • optional toppings: shredded cheddar, avocado

Directions:

  1. Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  2. Cook on high 6 to 8 hours or low 10 to 12.
  3. Garnish with onions, cilantro and your favorite toppings.

Nutrition:

Serving Size: 1 cup

Calories: 231 | Protein: 19.5g | Net Carbs: 19.5g | Fat: 5g 

TURKEY, WHITE BEAN, AND PUMPKIN CHILI

An interesting twist on chili made with pumpkin puree, ground turkey, white beans, green chili and spices. Top this with chopped fresh cilantro, green onions, jalapeños, light sour cream, and/or reduced fat cheddar for a delicious lunch or dinner!

Ingredients:

  • cooking spray
  • 2 lb 99% lean ground turkey
  • 1/2 tsp olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 tsp chili powder, to taste
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 (15 oz cans) white northern or navy beans, rinsed and drained
  • 15 oz can pumpkin puree (or homemade)
  • 4.5 oz canned chopped green chile
  • 2 cups low sodium chicken broth
  • chopped cilantro and chives for topping
  • salt and pepper to taste 

Directions:

  1. Heat a large heavy sauté pan over high heat and lightly spray with oil.
  2. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.
  3. Add oil to the sauté pan, then onions and garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute. Add to crock pot.
  4. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
  5. Cover and cook on high for 4 hours or low for 8 hours.
  6. Remove bay leaves and adjust seasoning to taste before serving.
  7. Top with cilantro and chives. Enjoy!

Nutrition:

Serving Size: 1 cup

Calories: 272 | Protein: 32g | Net Carbs: 19g | Fat: 2.5

BBQ CHICKEN CHILI

Shredded chicken, beans and BBQ sauce are simmered in one big pot with just a touch of sweetness that puts a delicious spin on traditional chili.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup red onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons smoked paprika
  • 1 tablespoon plus 2 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • pinch of red pepper flakes
  • 12 oz cooked boneless, skinless chicken breasts, shredded
  • 12-oz jar roasted red peppers in water, drained and chopped
  • 1 1/2 cups canned cannellini beans, rinsed and drained
  • 1 1/2 cups canned kidney beans, rinsed and drained
  • 3 cups low sodium chicken stock
  • 1 28-oz can diced tomatoes
  • 1/2 cup barbecue sauce
  • reduced fat cheddar cheese, for topping
  • chopped cilantro, for topping

Directions:

  1. Heat a large pot over medium heat and add the olive oil, onion, jalapeño, and garlic.  Cook until soft, about 5 minutes.  Add the paprika, chili powder, cumin, black pepper, salt, and red pepper flakes.  Stir and cook for 2 to 3 more minutes.
  2. Add the chicken, red peppers, beans, chicken stock, tomatoes, and barbecue sauce, stirring to combine.  Cover the pot, lower the heat to medium low, and cook for 20 minutes.  Remove the lid and taste, adjusting the seasoning to taste, if needed.  Cover and cook another 10 minutes.
  3. Spoon the chili into bowls and top with cheddar cheese and cilantro. Enjoy!

Nutrition:

Serving Size: 1 cup

Calories: 237 | Protein: 23g | Net Carbs: 17g | Fat: 7

Healthy Valentine's Day Recipes

Love is in the air! A Valentine’s Day meal usually means decadence: a round of appetizers and a heavy entree followed by a rich, gooey dessert (and washed down with a sugary cocktail!). To keep your diet on track without sacrificing the romance, surprise your sweetie with a homemade meal packed with flavorful ingredients that won't break the calorie bank.

Seared Scallops with Mint Pesto

Ingredients:

  • 1/3 cup lightly packed fresh mint
  • 1/4 cup lightly packed fresh flat-leaf parsley
  • 2 tablespoons almonds, toasted and chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 sea scallops (8 to 10 ounces total)
  • 1 teaspoon olive oil
  • 1 cup fresh watercress or spinach

Let's Cook:

  1. For pesto: In a food processor, combine mint, parsley, almonds, Parmesan cheese, the water, lemon juice, garlic, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cover and process until nearly smooth. Set aside.
  2. Rinse scallops and pat dry with paper towels. Sprinkle scallops with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat oil over medium-high heat. Add scallops; cook for 4 to 5 minutes or until scallops are opaque, turning once halfway through cooking.
  3. Serve scallops and pesto over watercress.

Nutrition:

Serving Size: 3 Scallops

Calories: 189 | Protein: 23g | Carbs: 7g | Fat: 8g

Roasted Duck with Pomegranate Sauce

Ingredients:

  • 1 pounds duck, breast skin removed
  • 1/2 teaspoon salt, Kosher
  • 2 teaspoon oil, olive, extra-virgin
  • 1 small shallot(s), finely chopped
  • 1 cup(s) pomegranate juice
  • 1/4 cup(s) chicken broth, less sodium
  • 1 teaspoon cornstarch
  • 2 teaspoon parsley, fresh chopped

    Let's Cook:

    1. Preheat oven to 450°F.
    2. Sprinkle duck with salt. Heat oil in a medium skillet over medium-high heat. Add the duck and cook until browned on both sides, 3 to 4 minutes per side. Transfer the duck to a small baking dish and roast until a thermometer inserted into the thickest part registers 150°F, 8 to 12 minutes for medium, depending on the size of the breast. Transfer to a cutting board; let rest 5 minutes.
    3. While the duck is roasting, return the pan to medium-high heat. Add shallot and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add pomegranate juice and bring to a boil. Reduce heat to a simmer; cook until reduced by half, 1 to 2 minutes. Stir broth and cornstarch in a small bowl until the cornstarch dissolves. Add to the pan. Bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring, until the sauce is thickened, 1 to 2 minutes.
    4. When the duck has finished resting, pour any accumulated juices into the sauce and stir to combine.
    5. Thinly slice the duck; serve topped with the pomegranate sauce. Garnish with parsley, if desired.

    Nutrition:

    Calories: 272 | Protein: 23g | Carbs: 22g | Fat: 10g 

    Peanut Butter & Pretzel Truffles

    Ingredients:

    Directions:

    1. Prepare PB2 as directed.
    2. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes.
    3. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour.
    4. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.
    5. Enjoy!

    Nutrition:

    Serving Size: 2 Truffles

    Calories: 66 | Protein: 5g | Carbs: 8g | Fat: 3g 

     

    Hot Breakfast Month-Heart Healthy Style!

    Health trends come and go, but there's one piece of advice that's managed to stand the test of time: Eat breakfast! Countless studies show that partaking in a morning meal can help you lose weight, but if that's not enough to entice you to flip a pancake, at least do it for your heart. Adults who regularly miss breakfast tend to have higher cholesterol, elevated insulin levels and larger waist circumferences—all risk factors for heart disease. But not just any morning meal will do. The best breakfast consists of some lean protein and fiber, which stabilize your blood sugar and keep you feeling satisfied longer. Check out these delicious breakfast recipes, all packed with nutrient-rich, heart-healthy superfoods.

    Tex-Mex Breakfast Sandwich

    Avocados are positively packed with heart-healthy (and belly-flattening) monounsaturated fats. And when it comes to your cholesterol, those fats are doubly effective.

    Ingredients:

    • 2 Lg egg whites
    • 2 Tbsp reduced-fat shredded sharp cheddar cheese
    • 1 Healthy Grain Perfect 10 bagel, toasted
    • 2 slices avocado, about ½ ounce
    • 4 tsp jarred chunky salsa

    Let's Cook:

    1. Coat a small nonstick skillet with cooking spray and heat over medium-high heat.
    2. Stir in the egg whites and cheese, cook 2 minutes per side.
    3. Place the eggs on the bottom half of the bagel.
    4. Top with the avocado slices and salsa, then replace the top of the bagel.

    Nutrition:

    Calories: 326 | Protein: 30g | Carbs: 28g | Fat: 8g | Fiber 5g

    Low Fat Frittata w/ Smoked Salmon

    Fatty cold-water fish, like salmon, are rich in heart-healthy omega-3 fatty acids, as well as selenium, an antioxidant shown to help protect your heart.

    Ingredients:

    • 2 tsp extra virgin olive oil
    • 6 green onions, trimmed and coarsely chopped
    • 6 egg whites
    • 4 whole eggs
    • ½ tsp dried tarragon or 1½ tsp fresh, minced
    • ¼ cup cold water
    • 2 ounces thinly sliced smoked salmon, cut into ½" wide pieces
    • ½ chopped fresh basil, arugula, or spinach (garnish)

    Let's Cook:

    1. Preheat oven to 350°F.
    2. Heat heavy 8" oven proof sauté pan over medium heat 1 minute. Mist bottom of pan with cooking spray. Add oil and heat 20 seconds.
    3. Add green onions and sauté, stirring periodically, until soft, about 30 seconds.
    4. Whisk egg whites, eggs, tarragon, water, salt and black pepper in a medium bowl.
    5. Pour mixture into pan and lay salmon pieces on top. Cook, stirring periodically, about 2 minutes.
    6. Transfer to oven and cook until firm, golden, and puffed, about 6 to 8 minutes.
    7. Remove from oven and gently slide frittata onto warm serving platter. Garnish with fresh basil, if desired.

    Nutrition:

    Calories: 96 | Protein: 10g | Carbs: 2g | Fat: 1g | Fiber 0.5g

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    Note: Some flavors may not be available in every size.