FlapJacked™ Mighty Muffin - S'mores

FlapJacked™ Mighty Muffin - S'mores - JACEY CAKES - GNC Zoom
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Item #521004

Size: 1 Container

Flavors:

S'mores
  • Chocolate Peanut Butter
  • Cinnamon Apple
  • Double Chocolate
  • Maple Pumpkin
  • Peanut Butter
  • S'mores

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Product Information

Description

Mighty Muffin with Probiotics*

Add Water - Ready in Seconds

Supports Immune Health* As part of a balanced diet and healthy lifestyle.
  • High Protein
  • High Fiber
  • Low-Cholesterol
  • 0 Trans Fat
  • Probiotics*
  • Gluten-Free
  • Non-GMO
  • * These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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    Supplement Facts

    Nutrition Facts
    Serving Size 1 Container
    Servings Per Container 1
    Amount Per Serving % DV
    Calories 210.00
    Calories from Fat 50.00
    Total Fat 6.00 g9%
    Saturated Fat 2.50 g13%
    Trans Fat 0.00 g
    Cholesterol 5.00 mg2%
    Total Carbohydrate 24.00 g8%
    Dietary Fiber 5.00 g20%
    Sugars 10.00 g
    Protein 20.00 g40%
    Sodium 350.00 mg15%
    ** Daily Value (DV) not established
    † Percent Daily Values are based on a 2000 calorie diet.
    Your daily values may be higher or lower depending on
    your calorie needs:
      Calories: 2000 2500
    Total Fat Less than 65 g 80 g
      Sat. Fat Less than 20 g 25 g
    Cholesterol Less than 300 mg 300 mg
    Sodium Less than 2400 mg 2400 mg
    Total Carbohydrate   300 g 375 g
      Dietary Fiber   25 g 30 g
    Calories per gram:
    Fat 9 • Carbohydrate 4 • Protein 4

    Product Directions / Additional Info

    1. REMOVE lid sealed protective film..
    2. ADD 1/4 cup cold water.
    3. STIR using fork until blended.
    4. MICROWAVE on high per cooking time based on your microwave wattage.
    5. ENJOY! But caution, contents are hot!

    Other Ingredients: Gluten-Free Oat Flour, Pea Protein, Milk Chocolate, Marshmallow Drops, Buttermilk, Butter, Dextrin, Natural Flavor, Molasses, Cocoa Powder, Baking Soda, Baking Powder (Corn Starch, Sodium Bicarbonate, Sodium Acid Pyrophosphate, Mono-Calcium Phosphate), Xanthan Gum, Sea Salt, Monk Fruit, Probiotic (Skim Milk Powder, Bacilus coagulans GBI-30 6086)

    JaceyCakes, LLC. Westminster, CO 80234

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    Health Notes

    The Mighty Marinade

    The Mighty Marinade
    For budget-friendly back-to-school dinners
    The Mighty Marinade: Main Image
    During busy school days, it can be convenient to throw a marinade together at night

    "What's for dinner?" We have an answer-one that doesn't cost a lot of time or money. We're talking about marinades. Balsamic vinegar, yogurt, pineapple juice and buttermilk are a just few of the bases you can use to turn a boring piece of chicken, meat, fish, or even tofu into a spicy taste of India or Italy, Morocco or Mexico. Marinades tenderize meats while decreasing the harmful chemicals produced when grilling at high heat.

    During busy school days, it can be convenient to throw a marinade together at night after the kids are in bed. Experiment with whatever's on your spice shelf or peruse your grocery aisles for an enticing rub (but read the ingredients-many contain a lot of sodium), add to a base, and let the marinating begin.

    Finding the secret sauce

    Devin Alexander, author of The Most Decadent Diet Ever!, likes the versatility of low-fat buttermilk, which works with a wide variety of spices and rubs, because it doesn't add a lot of flavor. "But it works wonders as a natural tenderizer." Alexander, also the host of "Healthy Decadence with Devin Alexander," which airs on Discovery Health and Fit TV, offers these tips for convenient and cost-effective meals:

    • Spicy London Broil: Soak a lean meat, such as London broil, in buttermilk overnight. Just before dinner, remove the meat from the marinade and coat it in your choice of spices-for instance, onion powder, cayenne pepper, garlic powder and paprika-or your favorite store-bought rub, and let it stand for about 15 minutes. Then throw it on the grill or under the broiler. After it's cooked, make a loose tent of tin foil and let it set a few minutes to let the flavors redistribute, slice and serve.
    • Faux Fried Chicken: Marinate chicken breast overnight in buttermilk, then coat it in a mixture of spices and crushed baked (not fried) potato chips and stick it in the oven. When it's no longer pink, it's done. As long as you don't overcook it, your chicken will come out as tender as if it was deep fried.
    • Tandoori to the Rescue: Combine nonfat, plain yogurt with store-bought tandoori or curry paste for an effortless coating for chicken or seafood. Add a hint of fresh lime juice to the mix to make it taste "from scratch."
    • Dressing Up: When you are in a rush, marinate meat in store-bought light balsamic vinaigrette. For a flavor boost, add extra balsamic vinegar and fresh herbs to the vinaigrette before using it as a marinade.

    "Heck, when I'm really in a pinch," Alexander confesses, "I sometimes sprinkle Extra Spicy Mrs. Dash and Lawry's Seasoned Salt on turkey breast cutlets and throw them on the grill for a minute or two per side. " In other words, in the time it takes to set the table, dinner's ready.

    Rules of thumb

    For the tastiest recipes, made with safe food-handling practices, the Association for Dressings and Sauces recommends the following:

    • For each 1 to 2 pounds of meat, poultry, seafood, fish or vegetables, figure 1/4 to 1/2 cup of marinade. Marinades soak about 1/4 inch into the surface of the food.
    • Use heavy plastic food-storage bags or nonmetal containers for marinating. Glass and plastic won't react with acidic liquids in the marinade (such as vinegar, wine or lemon juice).
    • Marinate food, covered, in the refrigerator (not at room temperature) for 15 minutes to 2 hours or longer, and turn food occasionally to evenly distribute the marinade.
    • To tenderize meat, marinate it for up to 24 hours (after 24 hours, the texture of the meat may become mushy). Marinate fish only 15 to 30 minutes to prevent mushiness.
    • Don't use the same marinade used on raw food as a sauce while cooking 0.75always use a fresh batch to keep contamination at a minimum.

    With a little creativity and a well-stocked pantry, you can build a repertoire of go-to recipes that will satisfy your family with flavorful meals night after night.

    Mary Duffy, a Los Angeles-based writer, worked on this article while her halibut marinated in lime juice, cilantro and mango.

    Copyright 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com

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