Nutrition // Category

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07 Jun

There are so many ways to show appreciation for the planet today. If you can’t support a local cause or call your congressperson to support the Green New Deal, take some time to enjoy the fruits of the earth by making these Smoothie Bowls! Real blueberries and real bananas that come from the real planet should be a good reminder of how much the Earth gives and asks nothing in return. Real talk: appreciate the planet and appreciate this day.

NUTRITIONAL INFO

EARTH DAY SMOOTHIE BOWLS

Yields: 4 servings |  Serving Size: 1 bowl

Calories: 190 | Protein: 14g  | Fat: 4.5g | Net Carb: 19g 

Total Carb: 27g 

Prep Time:  10 mins  | Cook Time:  5 minutes | Total Time: 25 mins (to cook through all batter)

Ingredients

BLUE SMOOTHIE PORTION

  • 1 Quest Blueberry Muffin Protein Bar
  • 1/2 scoop Quest Vanilla Milkshake Protein Powder
  • 1 banana chopped, frozen
  • 3/4 cup blueberries
  • 1 1/2 cup almond milk
  • 2-3 drops blue natural food coloring

GREEN SMOOTHIE PORTION

  • 1/2 scoop Quest Vanilla Milkshake Protein Powder
  • 3/4 cup kiwi, chopped and frozen
  • 1 cup spinach, fresh
  • 1 banana, chopped and frozen
  • 1 1/4 cup almond milk

Method

  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
  2. Break the Blueberry Muffin bar in to small pieces and place them on the baking sheet. 
  3. Bake for 4-5 minutes or until golden brown.
  4. Let cool
  5. Once cooled, place the bar in a food processor or blender and blend until it’s in powder form.
  6. Add the remaining ingredients for the blue smoothie and blend until smooth (if your blender is having a hard time blending, scrape the sides and add another 2 tablespoon of milk)
  7. Remove from blender and set aside.
  8. Rinse blender and add the green layer ingredients. 
  9. Blend until smooth.
  10. Alternate pouring the blue smoothie and green smoothie between four small bowls and use a spoon to swirl them together if needed. 
  11. Serve and enjoy! 


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07 Jun

Imagine if Thanos could snap his fingers and cut half the sugar from all the foods in the world. While Thanos is a fictional character, these Infinity Stone Cookie Dough Cupcakes are 100% real and made with a fraction of the sugar of boring old regular cupcakes. Check out the full recipe below, and get ready for Endgame to come out however you need to! 

 

NUTRITIONAL INFO

INFINITY STONE COOKIE DOUGH CUPCAKES

Yields: 6 servings |  Serving Size: 1 cupcake

Calories: 220 | Protein: 12g  | Fat: 16g | Net Carb: 6g 

Total Carb: 22g 

Prep Time:  20 mins  | Cook Time:  20 minutes | Total Time: 1 hour (for cooling and prep)

Ingredients

CUPCAKES

  • 3/4 cup almond flour
  • 1/4 cup zero calorie sweetener
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg, room temperature
  • 3 tbsp egg whites, room temperature
  • 1 tbsp coconut oil, melted
  • 1/4 cup almond milk, room temperature
  • 1 Quest Chocolate Chip Cookie Dough Protein Bar

FROSTING

  • 1/3 cup low fat ricotta cheese
  • 1/2 scoop Quest Vanilla Milkshake Protein Powder
  • 1 tbsp zero calorie sweetener

TOPPING

  • 1/4 cup + 2 tbsp shredded coconut, unsweetened
  • 1-2 drops of each primary color of natural food coloring
  • filtered water, as needed.

Method

  1. Preheat oven to 350 degrees F and prepare a muffin tin with 6 liners
  2. In a bowl, stir together all the dry ingredients until combined (almond flour, zero cal sweetener, cocoa powder, salt and baking soda).
  3. In another bowl, whisk together the egg, egg whites, almond milk, coconut oil and vanilla until incorporated.
  4. Add the wet ingredients to the dry and mix until a batter forms and no dry spots remain.
  5. Chop the Chocolate Chip Cookie Dough Bar into small pieces (about 1/4 inch cubes) and stir them into the batter.
  6. Distribute the batter between the liners and bake for 17-19 minutes. Once cupcakes are fully baked, remove and reduce the heat of the oven to 175 degrees F
  7. Distribute the shredded coconut into 6 small bowls.
  8. for the red, add 1 drop of red food coloring plus 1-2 drops of water and stir until the color is evenly distributed. 
  9. Repeat step 8 for the rest of the colors (blue, green and yellow.)
  10. For the orange, use 1/2 drop yellow and 1/2 drop red food coloring.
  11. For purple use 1/2 drop blue and 1/2 drop red food coloring.
  12. Once you have made all the colors, line the color shredded coconut on a baking sheet prepared with parchment paper.
  13. Be sure the different colors aren’t touching each other when they’re on the baking sheet.
  14. Bake for 10 minutes, remove and let cool
  15. For the frosting, place all the frosting ingredients into a bowl and use a handheld mixer and mix until combined. 
  16. Frost a thin layer onto each cupcake and roll them in the cooled down colored coconut shavings.
  17. Enjoy!


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07 Jun

As if you needed another excuse to enjoy homemade cookies. We crafted up this little dessert masterpiece to help you get creative with your Quest Chocolate Hazelnut Protein Bars. One of our favorite things to do is make Questified recipes and give them to people who have no idea they’re not your standard dessert recipe. We suggest you do the same with these unbelievably delicious cookies. Check out the full recipe below and spread some protein cookie love amongst your friends.

NUTRITIONAL INFO

CHOCOLATE HAZELNUT COCONUT COOKIES

Yields: 16 servings |  Serving Size: 2 cookies

Calories: 240 | Protein: 9g  | Fat: 16g | Net Carb: 6g 

Total Carb: 20g 

Prep Time:  25 mins  | Cook Time:  9-11 minutes | Total Time: 45 minutes (for cooling and prep)

Ingredients

COOKIES

  • 2 Quest Chocolate Hazelnut Protein Bar
  • 1 cup almond flour
  • 1/2 cup shredded coconut, unsweetened
  • 1/4 cup zero calorie sweetener (erythritol)
  • 1/4 cup raw whole hazelnuts, measured whole and then finely chopped
  • 1/2 tsp baking sode
  • 1 tbsp butter, melted
  • 1 egg, lightly beaten
  • 1/4 cup unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1/4 cup sugar free chocolate chips, separated

Method

  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper. Cut the Quest Protein Bars into small pieces and place them on the baking sheet.
  2. Bake for 4-5 minutes.
  3. Remove and let cool completely.
  4. Place the cooled pieces into a food processor or nutribullet and blend until fine crumbles form.
  5. Place the crumbles, almond flour, coconut, zero calorie sweetener, hazelnuts and baking soda into a mixing bowl and stir until combined.
  6. Add the butter, egg, applesauce and vanilla and stir until a dough forms.
  7. Fold in 1/2 of the chocolate chips.
  8. Use a 1 and 1/2 tablespoon cookie scoop to make 16 evenly sized cookies and place them on the baking sheet.
  9. Press them down using the back of a measuring cup.
  10. Bake for 9-11 minutes or until the edges are golden brown.
  11. Remove and let cool.
  12. Once cooled, melt the remaining chocolate in a microwave safe bowl until smooth.
  13. Transfer it to a plastic bag and cut the corner to create a piping bag.
  14. Drizzle the chocolate over the cookies.
  15. Let the chocolate set at room temperature.
  16. Make the cookies disappear by eating them.


Credit: Source link

07 Jun

Popcorn is debatably one of the best snacks ever discovered. It’s light and crunchy — it’s easy to make, and most people enjoy it while enjoying an entertaining movie or TV show. But then you’ve got some carb detractors who swear off popcorn altogether. Don’t be one of those folks! Make this super simple, utterly delicious peanut butter popcorn using your favorite Quest protein cookie today! Check out the full recipe and make your next chill movie night a little bit tastier.

NUTRITIONAL INFO

PEANUT BUTTER POPCORN

Yields: 14 servings |  Serving Size: 1 cup

Calories: 160 | Protein: 7g  | Fat: 10g | Net Carb: 5g 

Total Carb: 10g 

Prep Time: 15 mins  | Cook Time:  10 minutes | Total Time: 25 minutes

Method

*NOTE: This recipe calls for popping your popcorn in a pot with a tight-fitting lid. If you’d prefer, a bagged popcorn of your choice will also work. We recommend non-buttered popcorn.

  1. preheat a large pot with a tight fitting lid over low heat.
  2. Add the popcorn kernels and close the lid.
  3. gently shake the pot every 4-5 minutes until kernels start to pop (about 2 minutes)
  4. Continue shaking the pot until all the kernels have popped.
  5. Transform popcorn to a large mixing bowl.
  6. In a microwave safe bowl, melt the peanut butter and coconut oil together for 15 seconds.
  7. Place the zero cal sweetener in a saucepan over medium heat.
  8. Stir until it starts to liquify and then add it to the coconut and peanut butter mixture.
  9. Stir until smooth.
  10. Drizzle half the peanut butter mixture over the popcorn and toss to coat.
  11. Pour the remaining peanut butter mixture and continue tossing until evenly distributed.
  12. Cut the Quest protein cookies into small crumbles and toss into the popcorn.
  13. Enjoy!


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06 Jun

In our yearly tradition of gifting a Star Wars themed recipe for May the 4th, we’re back with a recipe that’s fun for the whole family! This may look like regular guacamole with Yoda’s face on it, which it is, but you get to enjoy it with Quest Ranch Tortilla Style Protein Chips!  That makes this protein guacamole and we think you’re going to love it. Take a look at the full recipe below, and if you’re anything like me, you’re yelling “yoda guacamole” because it’s fun to say.

NUTRITIONAL INFO

YODA GUACAMOLE

Yields: 5 servings |  Serving Size: 1/5 of guacamole 

Calories: 250 | Protein: 9g  | Fat: 20g | Net Carb: 4g 

Total Carb: 13g 

Prep Time: 10 mins  | Cook Time:  5 minutes | Total Time: 15 minutes

Method

  1. Scoop out the avocado meat and place it in a large mixing bowl.
  2. Add in the lime juice, cilantro, garlic powder and salt.
  3. Use a handheld mixer to beat until smooth.
  4. Spoon guacamole onto a serving plate and shape into Jedi Master Yoda.
  5. Add the sour cream for eyes and the olives for pupils.
  6. Finish with Quest Tortilla Chips and serve!


Credit: Source link

06 Jun

There are fewer finer tastes in life than cheesecake. So what better way to celebrate with friends and family on cinco de mayo than with a protein-packed recipe that everyone can enjoy? Regardless of whether or not you’ve had too many cervezas, there’s plenty of lime to accent your drink, or a delicious treat to soak up some sobriety. Oh, and they also taste incredible, so no matter what your level of celebration, everyone wins with cheesecake. Take a look at the full recipe and get ready to fall in love.

 

NUTRITIONAL INFO

CINCO DE MAYO LIME CHEESECAKE BARS

Yields: 9 servings |  Serving Size: 1 bar

Calories: 140 | Protein: 10g  | Fat: 8g | Net Carb: 4g 

Total Carb: 13g 

Prep Time: 25 mins  | Cook Time:  4-6 hours (cool time) | Total Time: ~ 5-6 hrs.

Ingredients

LIME CHEESECAKE BARS CRUST

LIME CHEESECAKE BARS FILLING

  • 1 8oz package reduced fat cream cheese, room temperature
  • 1 1/4 cup 0% fat Greek yogurt
  • 1/4 cup zero cal sweetener
  • 1 tsp vanilla extract
  • pinch of sea salt
  • zest and juice of 1 lime
  • sliced lime for topping

Method

  1. preheat over to 350 degrees F, and prepare a baking sheet with parchment paper.
  2. Cut the Quest Bars into pieces and place them on the baking sheet – bake for 4-5 minutes.
  3. Remove and let cool.
  4. Once cooled, place them into a food processor or blender and blitz until fine crumbles form.
  5. Add in the melted butter and pulse until combined.
  6. Prepare 6×6 inch pan with non-stick spray and parchment paper both ways for easy removal.
  7. Press the crust mixture into the bottom of the prepared pan and use the bottom of a glass to pack it down tightly.
  8. Bake for 6 minutes.
  9. Remove and let cool
  10. Meanwhile, place the room temp cream cheese, yogurt, sweetener, vanilla, salt, juice and zest into a mixing bowl and use a handheld mixer to beat until well combined.
  11. Transfer to the cooled crust.
  12. Cover and chill for 4-6 hours before cutting into squares, topping with lime slices and serving!


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06 Jun

This Mother’s Day we’re keeping things light. That’s why we’re excited to share with you these colorful, fun and refreshing fruit cups to make on mom’s special day. They’re quick to make, taste uh-mazing, and everyone loves a refreshing fruit cup on a Sunday brunch. So take a look at the full recipe below and be sure to add the secret ingredient of love to every batch. Trust us, mom can taste the difference.

NUTRITIONAL INFO

MOTHER’S DAY FRUIT CUPS

Yields: 6 servings |  Serving Size: 1 cup of fruit

Calories: 150 | Protein: 11g  | Fat: 6g | Net Carb: 11g 

Total Carb: 18g 

Prep Time: 15 mins  | Cook Time:  16 minutes | Total Time: 45 minutes (includes cooling time)

Ingredients

FOR THE CUPS

FOR THE FILLING FILLING

  • 3/4 cup 0% fat vanilla Greek yogurt
  • 1/2 kiwi, sliced
  • 1/2 banana, sliced
  • 1/3 cup raspberries

Method

  1. preheat over to 350 degrees F, and prepare a baking sheet with parchment paper.
  2. Cut the Quest Bars into pieces and place them on the baking sheet – bake for 4-5 minutes.
  3. Remove and let cool.
  4. Once cooled, place them into a food processor or blender and blend until fine crumbles form.
  5. Prepare a muffin pan with non-stick spray.
  6. Stir together the Quest Bar crumbles, oats, almond flour and sweetener in a mixing bowl.
  7. Add the applesauce and coconut oil and stir until combined.
  8. Use a 1 and 1/2 inch cookie scooper to scoop six (6) evenly sized balls and press them into the base and up the sides of the muffin molds to create cup shapes.
  9. Bake for 14-16 minutes.
  10. Remove and let cool.
  11. Fill with yogurt and fruit and then serve your mom first because it’s Mother’s Day!


Credit: Source link

06 Jun

There are very few people who don’t love the combo of chocolate and peanut butter. So for those who love the taste, and even those who don’t, we suggest you make and try these Peanut Butter Cookie Dough Cups. You get the PB & Chocolate combo you crave, with the added benefit of cookie dough…I literally can’t think of anything more delicious sounding. Take a look at the full recipe below and be sure to share with others (or don’t, we wont’ judge).

NUTRITIONAL INFO

PEANUT BUTTER COOKIE DOUGH CUPS

Yields: 8 servings |  Serving Size: 1 cup

Calories: 120 | Protein: 4g  | Fat: 9g | Net Carb: 4g 

Total Carb: 12g 

Prep Time: 15 mins  | Freezer Time:  15 minutes | Total Time: 30 minutes 

Method

  1. Cut the Quest Bar into 8 evenly sized pieces and set aside.
  2. Place 8 mini cupcake liners on a plate or baking sheet
  3. In a microwave safe bowl, gently melt the chocolate chips and coconut oil together until smooth.
  4. Spoon 1/2 tablespoon of chocolate into the bottom of each liner.
  5. Place a Cookie Dough Quest Bar piece into the center of the chocolate and press it down.
  6. Cover the cookie dough piece with 1/2 teaspoon of peanut butter.
  7. Finish it off with another 1/2 tablespoon of chocolate.
  8. Repeat 7 more times.
  9. Place cups into the freezer to chill for 15 minutes.
  10. Eat all 8 cups as quickly as you can because they’re that good.


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