Hoppin’ Johns

We love soup. There’s a man at our church who says that “soup is for the weak and feeble minded.” If that’s true, I don’t want to be strong of mind or body. Also, to him I say, “No soup for you!”

Our good friends, Kate and Gilbert, introduced us to this awesome soup that you can just throw together. It gets better the longer it cooks, but we usually can’t wait that long – either because it’s time to eat, or because we just can’t resist it.

We make this soup often for family and friends when they come over because it’s delicious and easy and it warms you to the core. However, it’s one of the recipes that I don’t have written down anywhere. The first couple of times I make it each cold season, I have to dig around through emails, chat records, Facebook messages, and texts from Kate to see where it was that I last asked her for the list of ingredients. Lately, my family has asked for the recipe a lot, so I thought I’d put the list of ingredients here so that it’s easy for me to access and I can stop bothering Kate each Fall.


  • 1 pound sausage (You could use a brand other than Tennessee Pride, but then I may not respect you as much. Just so you know.)
  • 1 onion, chopped, sautéed in sausage grease
  • 1 box Near East Long Grain and Wild Rice, prepared (You can use other brands, but Near East is the only one I’ve found that is gluten free. Unfortunately, the 90 second Uncle Ben’s microwave pouch has wheat in the ingredients.)
  • 1, 14.5 ounce can beef broth
  • 1, 14.5 ounce can chicken broth
  • 2, 14.5 ounce cans diced tomatoes (don’t drain!)
  • 2, 14.5 ounce cans of black eyed peas (Don’t drain! Also, we usually get the “southern style” ones that have been seasoned… and cooked in bacon fat…)
  • If you need a bit more saltiness (I find we usually don’t – the broths are usually plenty salty), use Liquid Aminos or Gluten Free Soy Sauce instead of salt
Hoppin' Johns: Loved by big people with big people bowls and little people with little people bowls alike.

Hoppin’ Johns: Loved by big people with big-people-bowls and little people with little-people-bowls alike. Also, those are corn muffins in our bowls. A must with Hoppin’ Johns. An absolute must.


Happy Thanksgiving!

Happy Thanksgiving!

“What? It’s like, Christmas Eve Eve!”

Give me a break. The time between Thanksgiving and Christmas is nuts-o for me! Well, I’ll be honest, all the time is nuts-o for me, at least too nuts-o to blog things promptly. However, I happen to be on day 4.5 in a row of just being at home for the holidays. It wasn’t our plan to be home over the Christmas holidays. As I mentioned in my last post, we always travel north to Michigan (this year, we were even going to go extra far north so that Paige could visit my mom’s house for the very first time) and south to southern Indiana to spend Christmastime with our families. However, our poor Little Bug is quite sick. On Wednesday of last week, she came to work with me because she had a low-grade fever. Within two hours, her fever rose from 100.5 to 103.8, which caused her to have a Febrile Seizure. Cause of the fever? RSV, and a monster case of it. We’ve been under a bit of a quarantine with our wheezy girl and are staying put for Christmas so that we can make sure that she gets wholly well. Dr. Mulder says she needs to stay put (and stay away from others from whom she could pick up other bacteria/viruses or to whom she could pass on this nasty virus) for at least a week, maybe two. So, we’re caring for our Sweet Girl (she seems to slowly be on the upswing, by the way) and soaking up quiet family time at home. So, I have time to blog. But I digress. Like I said, Happy Thanksgiving!

“OK. Umm… still it’s a little late.”

I know. I know. But here’s the thing. I feel like every year at Thanksgiving I have to re-invent the wheel. We have pretty much the same menu every year, but every year I have to sit down and write out a menu, look up recipes, write out a grocery list, and write out a plan for what gets made when and what goes in which serving dish, etc. So, I figure, if we do the same thing every year, I should probably document all that stuff so that I don’t have to pull my hair out trying to figure it out each year. So really, this blog post is for me, not you. Sorry ’bout your luck. I mean, if you want to use some of the recipes or whatever or you’re just really curious about everything I do for Thanksgiving, great. But mostly it’s for me.

My Thanksgiving Lists. They take forever to prepare because they're like, perfect and color-coordinated and stuff.

My Thanksgiving Lists. They take forever to prepare because they’re like, perfect and color-coordinated and stuff. And yes, I scratched Brussels Sprouts with bacon. Why? 1) We have plenty of other things that we have to have each year, so there was no point in adding a new one and 2) I really didn’t have another white serving dish, so… you know.

So, here are my lists in easy-to-access digital format so that all I have to do next year (and the year after, and the year after, amen and amen) is click on my “Thanksgiving” tag and it all magically appears. You know, until we change things up in our menu, which (since this is PERFECT) will be, like, never.

Dish | Who’s Responsible for the Dish | When (Primarily) the Dish is Prepped | What Serving-Dish the Dish is, um, Served In

turkey1) Turkey | Rachel | Thursday | Large Turkey Platter (There’s no recipe link for this. See how I prepare our turkey below in the Thanksgiving day to-do list.)

2) Oyster Dressing | Jeffrey | Thursday | Large Oblong White Baking Dish (This is one of Jeffrey’s must-have Thanksgiving foods. This is the dressing he grew up with. In addition to what the recipe calls for, he also includes all the meat [and I mean all the meat] from the neck and the organs that come with the Turkey, which he dices very finely.) 

3) Gluten-Free Cranberry Almond Dressing | Rachel |Thursday | Large Round White Baking Dish

4) Gravy | Rachel | Thursday | Gravy Boat (There’s no recipe link for this. See how I prepare our gravy below in the Thanksgiving day to-do list.)

5) Mashed Potatoes | Jeffrey | Thursday | Round White Vegetable Bowl (No recipe. Jeffrey just makes the best, fluffiest, most wonderfulest mashed potatoes in the world. Too bad for you that he doesn’t make the mashed potatoes for your Thanksgiving dinner.)

6) Cranberry Orange Relish | Rachel | Tuesday | White Pumpkin Tureen

7) Baked Sweet Potatoes and Apples | Rachel | Wednesday | (Bake in a 13 x 9) Small Round White Baking Dish

8) Broccoli- Cheese Casserole | Jeffrey | Thursday | Small Oblong White Baking Dish

Gluten Free Rolls

OK. I’m not an awesome roll-maker. BUT, I’m super proud of how my first real gluten-free baking experience – these delicious, buttery rolls – turned out! The Gluten Free on a Shoestring cookbook is really quite excellent!

9) Gluten-Free Rolls | Rachel | Wednesday | Basket (Recipe from Gluten Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap, which is an excellent and very helpful gluten-free cookbook, if you’re looking for one. I’ve never had a recipe fail yet from this book – not even these very yummy dinner rolls – and trust me, I’ve had plenty of glutinous dinner rolls fail!)

10) The Pioneer Woman No-Knead Dinner Rolls | Rachel | Wednesday | Basket (This roll recipe really is SUPER easy and Jeffrey says it’s really tasty, BUT, it makes enough rolls for all of the PW’s ranch-hands, and since I don’t need enough dinner rolls for 438978370 people – especially since this isn’t the only dinner roll on the menu – I should probably remember to half this recipe next year. Did you read that, Rachel?! Don’t make the whole recipe!!)

11) Sweet and Sour Red Cabbage | Rachel | Thursday | Square White Vegetable Bowl

12) Italian Style Green Beans | Rachel | Thursday | Square White Vegetable Bowl

13) Dutch Apple Pie | Rachel | Wednesday | Pie Plate (Umm… I don’t make this. See ingredient list below.)

14) Gluten-Free Pumpkin Pie | Rachel | Wednesday | Pie Plate  (Gluten Free on a Shoestring Sweet Pastry Dough turned out great. It was a lot of work – I did a precise miniature dice on butter, for Pete’s sake! – but it was worth it. It was a dough that was easy to work with after it was chilled, it tasted great, and it baked up to be lovely and just the right amount of flaky. The filling was just the normal ole Libby’s pumpkin pie filling recipe that’s on the back of the can. Easy, trusted, and good. With all the other stuff going on, I just was not insane enough to buy fresh pumpkins instead of canned, although I believe that fresh pumpkin is better than canned. However, in the words of Garrison Keillor, “Pumpkin pie is nothing but mediocrity. The best one you ever ate wasn’t that much better than the worst. It’s just an excuse to eat nutmeg.” But, it’s just not Thanksgiving without pumpkin pie, right?)

Did I mention that I did a precise dice on butter? It took crazy long. Note: the cookbook version says to dice the butter, the link I included says something like "rough chop." Take the time and dice it. One, it's oddly comforting to make uniform little cubes of butter. 2) Doing so means you'll have an awesome distribution of cold little butter pieces throughout the dough, which means an awesome flakiness in your baked crust. It's worth it.

Did I mention that I did a precise dice on butter? It took crazy long. Note: the cookbook version says to dice the butter, the link I included says something like “rough chop.” Take the time and dice it. One, it’s oddly comforting to make uniform little cubes of butter. 2) Doing so means you’ll have an awesome distribution of cold little butter pieces throughout the dough, which means an awesome flakiness in your baked crust. It’s worth it.

15) Gluten-Free Sweet Potato Pie | Rachel | Wednesday | Pie Plate (Again, Gluten Free on a Shoestring Sweet Pastry Dough and the Better Homes and Gardens Sweet Potato Pie recipe. I’d never had Sweet Potato Pie before this year, but it far outshone pumpkin for me. It wasn’t as sweet as pumpkin pie and I like the milder flavor, especially after a big Thanksgiving meal.)

16) Whipped Cream | Rachel | Wednesday | Small White Rounded Rectangular Bowl (Basic BHG whipped cream recipe. I made it with our homemade vanilla extract and Jeffrey finally said, “THIS is better than Cool Whip.” Homemade vanilla extract FTW.)

17) Beef Ball and Crackers | Rachel | Tuesday | Small White Rounded Rectangular Bowl and Long White Serving Plate (I think every family has a version of this. In our family, you just mix 1 block of Philadelphia cream cheese [I buy off-brand a lot of things, but cream cheese isn’t one of them.], 1 bunch of diced green onions, 1 package of that super-cheap, super-thin roast beef lunch meat [Carl Buddig’s?], 1 tsp of Worcestershire sauce, and 1 tsp of Accent. Form it into a ball. Eat on a Ritz cracker. If you’re gluten-intolerant, I’ve found that I like Glutino’s version of Ritz crackers the best.)

Needed (Non-Staple) Ingredients

Numbers correspond to dish numbers above.

  1. turkey, celery (at least 5 stalks), onions, butter, fresh thyme
  2. celery (at least 2 stalks), onion, butter, cheap white bread (12 slices), chicken broth, 2 cans oysters
  3. 2/3 cups sliced almonds, 2 cups cranberries, 1 pear, sugar, butter, celery (at least 2 stalks) gluten-free multi-grain bread, 1 leek
  4. (turkey broth and cornstarch – should have both on hand!)
  5. potatoes, buttermilk
  6. 4 cups cranberries, 2 medium oranges, sugar, 1/2 cup pecan chips
  7. 4 lbs sweet potatoes, 2 lbs granny smith apples, brown sugar, butter
  8. 1 package (the “brick” kind) of frozen broccoli, minute rice, 1 can cream of mushroom soup, celery (at least 2 stalks), one jar Cheez Whiz (Note: this moves around the store, sometimes it’s with the real cheese [in the cooler?!], other times with the soup, other times with the non-refrigerated chip dips, other times in places that make no sense at all, so BOLO for CW in the weeks leading up to Thanksgiving so that you’re not running around the store with a full cart like a mad woman looking for the dag-blasted CW before you check out), cheap white bread (4 slices)
  9. yeast, eggs
  10. non-GF flour, milk
  11. one head of red cabbage, apple cider vinegar
  12. fresh green beans, onion
  13. a pie from the Lafayette Christian School fundraiser (Seriously. Did you expect me to make three pies from scratch? C’mon son.)
  14. powedered sugar, butter, canned pumpkin, evaporated milk
  15. 3 lbs sweet potatoes, buttermilk
  16. heavy whipping cream
  17. cream cheese (2), green onions (2), Carl Buddig beef (2), Ritz crackers, Glutino gluten-free crackers

Thanksgiving Week To-Do Lists

These day-to-day lists are absolutely essential. Since I work full-time and I only take the Wednesday before Thanksgiving off (which, Paige blessedly still has day-care on that day, so I get the kitchen and house to myself to get things done), there’d be no way I’d have everything ready if I didn’t plan out all the little things ahead of time!

Thursday Before Thanksgiving

  • Deep-clean the refrigerator. Like, take everything out of it and wash it down with hot, soapy water. You’ll feel so much better, trust me.
  • Deep-clean the pantry/fix the organization. (Isn’t it amazing how you can have a perfectly-organized and beautiful pantry and then within a couple of months suddenly there are snacks on the baking shelf, there’s rice in the gluten-free pasta bin, and there’s a mysterious box of Jell-o hanging out with the coffees and teas?! For reals: I never buy or make Jell-o [like, I’m pretty sure I’ve never made it in my whole life], but every time I clean the pantry I find a box or two. What up with that?)

Friday Before Thanksgiving

  • Shopping (Do not, REPEAT: Do NOT go Thanksgiving shopping on the Saturday before Thanksgiving… with a 15-month old. For the love of all that is good and decent, don’t do it!)

Saturday Before Thanksgiving

  • Put the ole frozen turkey in the garage fridge to thaw.
  • Make Cranberry Orange Relish and freeze.
  • Get the house clean and ready for (hopefully) some company!
  • Re-wash the guest room sheets and then re-make the bed. Leave towels and washcloths on the bed.

Monday Before Thanksgiving

  • Get out the serving dishes and the place settings. Put them all in one easy-to-access space, ready to go.
  • Iron the table linens.

Tuesday Before Thanksgiving

  • Eat leftovers for supper. ALL the leftovers. Make sure that all that pre-Thanksgiving food is gone!
  • Make the beef balls.

Wednesday Before Thanksgiving

  • Double-check that the bird is completely thawed. If not, give Tom Turkey a bath in the kitchen sink while you work.
  • Assemble the Baked Sweet Potatoes and Apples in a 9 x 13 and refrigerate so that it’s ready to bake on Thursday.
  • Bake the Dutch Apple Pie
  • Bake the Gluten-Free Pumpkin Pie
  • Bake the Gluten-Free Sweet Potato Pie
  • Bake the Gluten-Free Rolls
  • Bake the Regular Rolls (Yep. Both. I can’t have the regular ones, and while I think the gluten-free rolls are awesome, Jeffrey’s not such a fan.)
  • Wash and chop the celery for the turkey, both dressings, and the broccoli casserole. Put the measured-out celery in sandwich bags labeled for the correct dish.
  • Chop the onion for the turkey, the oyster stuffing, and the green beans. Put the measured-out onion in sandwich bags labeled for the correct dish. Put those bags in a gallon-sized bag to help keep everything in the fridge from smelling/tasting like raw chopped onion.
  • Cube the breads for the dressings and dry them out in the oven.
  • Wash and chop the leek for the Cranberry-Almond Dressing. Put the measured-out leek in a labeled sandwich bag.
  • Wash and chop the cabbage and place in a gallon-sized bag in the fridge.
  • Wash and snap the green beans and place in a gallon-sized bag in the fridge.
  • Make the whipped cream.
  • Get pizza for lunch/supper from Puccini’s. There will be no leftovers and there will be no cooking. Have Jeffrey go pick it up. :)

Thanksgiving Day

  • At 7:45, get the Cranberry Relish out of the freezer to thaw.
  • At 8 a.m., start prepping the turkey. (All I do is stuff the turkey with celery sticks, sprigs of fresh thyme, and quartered onions for flavor and to keep it moist and then put small pats of butter, fresh thyme leaves, kosher salt, and freshly-ground black pepper under the skin. Easy as pie. Easier, actually. You don’t have to dice and ice the butter.)
  • Start boiling the turkey neck and innards (ugh) for Jeffrey to use in his dressing.
  • At 9 a.m., put the turkey in the table-top roaster at 325.
  • Prep the Cranberry Almond Dressing.
  • Jeffrey needs to prep his Oyster Dressing.
  • Both dressings should go in the oven at the same time.
  • Take the assembled sweet potatoes and apples out of the fridge so that the dish can come to room temp.
  • Bake the sweet potatoes and apples.
  • Jeffrey needs to make the mashed potatoes… and make ’em creamy and whipped and perfect.
  • Jeffrey needs to make the broccoli cheese casserole.
  • Bake the broccoli cheese casserole.
  • Make the cabbage.
  • Make the green beans.
  • About 40 minutes before eating, make sure that the oven is empty. Transfer the turkey from the table-top roaster to the roasting pan. Rub down the turkey with butter and put it in the oven, uncovered, to brown. Boom, baby.
  • While the turkey is browning, take out about 3 cups of the turkey juices in the table-top roaster. Skim the fat and bring the juices to a boil in the large skillet. Mix cornstarch with cold water in the blender bottle and slowly whisk into the boiling juices to make gravy.
  • Have someone else set the table.
  • Put out the buffet.
  • Eat.
  • Don’t do the after-meal dishes. Don’t. The eaters can, Little Red Hen.


After several years of doing this Thanksgiving thing, with the help of my very precise lists, I was finally able to put some of what I’ve learned to use. Thanksgiving is a lot of work, and it’s intimidating before I start each year, so I figure reminding myself of some of the things that went well will help me get over the oh-my-goodness-that’s-so-much-to-do pre-Thanksgiving jitters. Here are some major successes from this year:

I finally had enough white serving wear that everything on the table was in a simple white dish. No glass baking dishes. No dinner plates. No Pyrex bowls. I love the simplicity of having all-white dishes. If I have enough white serving dishes for Thanksgiving, I have enough white serving dishes for anything! table
For the first time ever (fanfare and drum roll, please) I had my ducks in a row enough to finish out the turkey in the oven so that it was golden brown and lovely! (See photos above.) I love the table-top roaster because it frees up the oven for other dishes on Thanksgiving day, but it is absolutely impossible to brown a turkey in it. I’ve always wanted to be able to move the turkey to the oven, but I’ve always been too far behind what I’d like to be.

IMG_6474I got all of my prep work done the day before. All the pre-chopping and storing veggies in labeled and numbered baggies made Thanksgiving day go so smoothly. I just literally threw things together. So quick. So easy. I don’t think it’s a coincidence that this was the first year I did that and it was the first year that I was able to finish out my turkey in oven! Being my own sous-chef on Wednesday makes Thursday rock!

It was the easiest and most stress-free Thanksgiving ever. It was truly enjoyable to do all of that cooking! The dishes were done as they got dirtied and there was never a huge mess. I got to hang out with Paige, even. There were times before dinner that I was actually bored and didn’t know what to do because it was too early to start the next dish. Most of the things that were marked as Jeffrey’s responsibilites, I was able to do just so that I had something to do. I think the only things I didn’t do that he was responsible for were mashing the potatoes and cutting up the turkey neck ‘n stuff for his dressing. I even diced up the oysters (ew).

OK. So I know this was like the longest post ever. But, like I said, it’s for me, not for you. I totally don’t think that anyone else besides myself will read this. But, if someone did, Happy Thanksgiving!

Lovely November

I love November. I love November for so many reasons.

My favorite holiday, Thanksgiving, is in November. I love Thanksgiving more than any other holiday because in recent years Jeffrey and I decided that, since we travel north to Michigan and down to southern Indiana at Christmas, we’ll stay home at Thanksgiving. We treasure those quiet days at home together, snuggled up on the couch watching Christmas movies and eating Thanksgiving leftovers. Leftovers are one of the best parts. I love, love. love to cook, but after cooking and baking for days for one meal, by the time we sit down, I’m mostly ready to take my chef’s-privilege nap while everyone else does dishes. Leftovers take zero effort and taste even better than the food at the main dinner.

My favorite season, autumn, stretches into November. The leaves are still vibrant and holding on here. But every morning driveways are plastered with more and more leaves. Soon, the trees will be bare and delicate white frost will cover the roofs in the morning until the sun chases it away.

November 1 – today! – marks the beginning of what I call “It’s-Finally-Socially-Acceptable-to-Listen-to-Christmas-Music-So-That-Other-People-Can-Hear-It Season.” Some people just call this “Christmas Music Season” (and some people of the Scrooge variety aren’t even ready to call it that). I happen to be of the opinion that Christmas music deserves a year-round spot on my iPod, but I respect that not everyone can be as jolly as me all the time. However, I am also of the opinion that from November 1 – January 31, I can listen to Christmas music all the time without regard for who gets/has to hear.

I just think November is lovely. And today has been a lovely start to a lovely month.

Christmas music. People’s posts on Facebook of the not-so-little things for which they’re thankful. A big cold glass of well-brewed unsweet tea. (I do love sweet tea, but, you know, calories…)

Another thing that made today great is that it was the first time since cooler weather hit that the Ravellettes have had Kielbasa Mashed Potatoes for supper. You read right. Kielbasa. Smashed Potatoes. Butter. Red Wine Vinegar. Onions. Spinach. All mixed up together in a bowl of comfort, hugs, and cuddly food-love.

kielbasa mashed potatoes

Does it look sloppy? All the better. Kielbasa Mashed Potatoes is a comfort food. It doesn’t stand on ceremony. It doesn’t mind if you eat it in your pajamas on the couch in front of Netflix. It just wants you to be cozy.

danae is the genius behind this dish that has become a staple in many households among our friends. Check out her recipe on her cooking blog here. (Really. Check it out. You’ll add it to your cool-weather meal rotation tout de suite.)

Since I’m counting calories, I plugged the recipe in to myfitnesspal.com. I followed danae’s recipe for the most part, except I only used half a stick of butter and instead of the milk or cream, I used a half cup of plain soy milk. Be sure to keep extra red wine vinegar on hand – Jeffrey loves to add a lot of extra vinegar to his. In case you’re counting calories or carbs or are just somewhat interested in the nutritional information of this dish, I’ve included what I came up with through myfitnesspal at the end of this post.

This was not just our first Kielbasa Mashed Potatoes of the season, it was also Paige’s first experience with the dish. She gobbled it right up, but she was quick to pull out the spinach. I guess I can’t blame her. I accidentally picked up the regular spinach instead of baby spinach, so it was pretty long and slimy when isolated from the rest of the delicious mixture.

So I’m definitely thankful for Kielbasa Mashed Potatoes. I’m thankful for November. I’m thankful for a lot of things. So this lovely November, I’m going to try to take part in thankful November on Facebook by posting something for which I’m thankful each day. I won’t post them all here because, you know, redundancy, but here’s today’s:


I’m also going to be participating in No Make-Up November. At first when I read about it here, I was like, “That’s a sweet idea, but I don’t just participate in things just to participate in them. It’s not for me.” Then, I read this

Even after I agreed to participate, it wasn’t easy at first for me to jump wholeheartedly into this challenge. After all, I wasn’t a teenage girl with fresh skin. I’m a woman in my 30s. What will my friends think, I wondered? What will other women think of me, especially at church on Sunday? It was then that a revelation struck me: Aren’t we into beauty sometimes more to please other women in our lives, especially church women?

Ouch. That one hit a little too close to home. I decided, like the author of the article, that if it was really this hard for me to give up the idea of wearing make-up for 30 days, then I probably need to give up wearing make-up for 30 days. I’m a little freaked out about this one. I’ve been wearing make-up every day that I’ve left the house since college. I don’t know why I started wearing it all the time, but I did. I don’t think I wear way too much make-up. (If I do, please message me in private. I promise I’ll forgive you for not saying anything until now, although your mistake would be akin to letting me speak to a room full of strangers with basil in my teeth x 1,000,000.) The way I think about make-up is just wearing enough to make myself look fresh and not dead tired each morning. However, the point of No Make-Up November is to focus on allowing God to fill me with the confidence that comes with knowing – really knowing – that my beauty rests in Him.

Oh yes, you shaped me first inside, then out;
    you formed me in my mother’s womb.
I thank you, High God—you’re breathtaking!
    Body and soul, I am marvelously made!
    I worship in adoration—what a creation!
You know me inside and out,
    you know every bone in my body;
You know exactly how I was made, bit by bit,
    how I was sculpted from nothing into something.
Like an open book, you watched me grow from conception to birth;
    all the stages of my life were spread out before you,
The days of my life all prepared
    before I’d even lived one day.
– Psalm 139:13-16

So the make-up’s been moved to the closet. I’m going to try to keep it there all from now through December 1 (since I didn’t find out about No Make-Up November until after I had already put on make-up today).

Here’s to a lovely, comfort-food-filled month filled with the sounds of Bing, Frank, Dean, Sammy, and Karen crooning Christmas music while we rest in gratitude and in the deep-soul knowledge that we were made beautifully by a Loving God who loves us still. Dayenu. It is more than sufficient.

Grace and peace,


Here are the nutrition facts for danae’s Kielbasa Mashed Potatoes per serving based on her recipe making 8 servings (which is realistic for a my-size portion, but completely ridiculous to someone like Jeffrey who could eat the entire bowlful, if he really wanted to): 332 calories, 27g carbs, 20 g fat, 12 g protein, 550 (gulp) mg sodium, 1 g sugar.