Nutrition // Category

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18 Nov


It’s only tradition that we come up with a new recipe for our newest bar release — but this one holds a special place in our hearts. Because who can say no to salted caramel anything? These brownies take little to no effort to make and you get the added benefit that they’re incredibly delicious and have only 4g net carbs. So we don’t blame you if you skip over this text and go straight to the full recipe below:

NUTRITIONAL INFO

SALTED CARAMEL BROWNIES

Yields: 12 Servings |  Serving Size: 1 brownie square

Calories: 110 | Protein: 6g  | Fat: 4.5g | Net Carb: 4g 

Total Carb: 12g 

Prep Time: 15 mins  | Cook Time:  ~10 mins  | Total Time: 45 minutes (includes time to cool)

Method

  • Preheat the oven to 350 degrees F and prepare a 6×6 inch pan with parchment paper for easier removal.
  • In a bowl, stir together protein powder, almond flour, oat flour, cocoa powder and salt until combined.
  • In another bowl, beat the butter and sugar until creamy.
  • Add in the egg and vanilla and continue mixing until smooth.
  • Add the dry ingredients to the wet and mix until a batter forms and then fold in the Quest Bar pieces.
  • Transfer the batter to the prepared pan and bake for 8-10 minutes.
  • Remove and let cool completely before cutting into 12 bars and serving.


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18 Nov


It’s that time of year where you can’t escape pumpkin — that’s great news if you’re a fan of our Pumpkin Pie Protein Bar, chocolate and decadent dessert. Because these pumpkin spice truffles are truly a marvel to enjoy. They take minimal effort and will be a hit with your friends (or just yourself, we won’t tell). Carve into the full recipe below:

NUTRITIONAL INFO

PUMPKIN SPICE TRUFFLES

Yields: 12 Servings |  Serving Size: 1 truffle

Calories: 130 | Protein: 7g  | Fat: 8g | Net Carb: 8g 

Total Carb: 11g 

Prep Time: 20 mins  | Chill Time:  20 mins  | Total Time: ~50 mins (includes additional chill time)

Method

  • Place the cashew butter, pumpkin puree, Quest Bar, protein powder, almond flour, cinnamon and sea salt into a food processor and blend until smooth.
  • You will need to stop and scrape the sides as needed to ensure a good mix.
  • Roll the dough into 12 evenly sized balls and place them on a baking tray lined with parchment paper.
  • Chill them in the freezer for 20 minutes.
  • Melt your chocolate and coconut oil together.
  • Dip each ball in the chocolate or spoon chocolate over each ball. Dust the tops with cinnamon and chill until ready to serve.


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18 Nov


There’s no finer smell than an apple pie baking in the oven. We say, ditch the pie, make the whole apple the dang pie! These baked apples are a fun activity for the whole family and we’re pretty sure they’ll all enjoy the end result. Take a look at the full recipe below and bake some fall smells into your home.

NUTRITIONAL INFO

BAKED APPLES

Yields: 6 Servings |  Serving Size: 1/2 apple

Calories: 100 | Protein: 7g  | Fat: 4g | Net Carb: 6g 

Total Carb: 12g 

Prep Time: 15 mins  | Cook Time:  ~45 mins  | Total Time: ~ 1hr 10 mins (includes cooling time)

Method

  • Preheat the oven to 375 degrees F and prepare a baking dish with non-stick spray
  • Use a melon Baller to scoop out the centers of the apple, leaving about a half inch from the edge.
  • Cut the Quest bar into small pea-sized pieces and place them into a bowl with the almond flour, protein powder, oats, zero cal sweetener, and cinnamon.
  • Add in the melted butter and stir until a crumble forms.
  • Fill the apple centers with the crumble.
  • Bake for 35-45 minutes.
  • Remove and let cool
  • Top with a dollop of your favorite low-cal ice cream and dig in!


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17 Nov


 

No tricks, just treats. These Skeleton Cheesecake Cups are a fantastic holiday activity for friends and family. You don’t have to be cornered into just skeletons, feel free to top your cheesecake creation with any spooky seasonal creature. Whatever you decide to top your treat with, rest assured, when you bite into it, it’ll be tough to eat just one.

Check out the full recipe below:

NUTRITIONAL INFO

SKELETON CHEESECAKE CUPS

Yields: 7 Servings |  Serving Size: 1 Cheesecake Cup

Calories: 210 | Protein: 9g  | Fat: 15g | Net Carb: 6g 

Total Carb: 6g 

Prep Time: 5 mins  | Cook Time:  15 mins  | Total Time: 20 mins

Ingredients

FOR THE CRUST

FOR THE CHEESECAKE

  • 1/2 tbsp gelatin
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • 2 tbsp zero cal sweetener
  • 1/2 cup boiling water
  • 8oz cream cheese, room temperature
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 1/4 cup sugar-free chocolate chips

Method

  1. Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper.
  2. Cut the Quest Bar into pieces and place it on the baking sheet.
  3. Bake the pieces for 4-5 minutes.
  4. Once cooled, place the pieces into a food processor and blend for 10-20 seconds or until fine crumbles form.
  5. Place the crumbles and the butter into a bowl and stir until combined.
  6. Distribute the mixture between 7 cupcake liners and press the crust flat.
  7. Bake for 4-5 minutes.
  8. In bowl, stir together the gelatin, protein powder and sweetener.
  9. Add in the boiling water and stir until smooth and then set aside.
  10. in another bowl, beat the cream cheese, sour cream and vanilla until smooth.
  11. Add in the gelatin mixture and beat until smooth.
  12. Divide the cheesecakes between the cups.
  13. Chill for 2 hours.
  14. Melt the chocolate chips in a microwave safe bowl in 15 second increments until smooth.
  15. Transfer to a piping bag and decorate the cheesecakes with skeletons.
  16. Enjoy your treats!


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17 Nov


 

The holidays, where everyone is eating everything in sight. Meat, potatoes, pies, cakes, cookies, it’s all there, and it’s all drawing you in with its holiday allure. Have your cake and eat it too with our Peppermint Chocolate Cake recipe! Each slice of cake has 6g net carbs, so you can definitely enjoy seconds and possibly thirds. Don’t take our word for it, check out the full recipe below and gift yourself this season.

NUTRITIONAL INFO

PEPPERMINT CHOCOLATE CAKE

Yields: 9 Servings |  Serving Size: 1 slice of cake

Calories: 200 | Protein: 12g  | Fat: 10g | Net Carb: 6g 

Total Carb: 11g 

Prep Time: 15-20 mins  | Cook Time:  14-16 mins  | Total Time: ~45 mins includes cool time

Ingredients

FOR THE CRUST

  • 1 Quest Peppermint Bark Protein Bar
  • 1 cup almond flour
  • 1 scoop Quest Vanilla Milkshake Protein Powder
  • 2 tbsp unsweetened cocoa powder
  • 3 tbsp zero cal sweetener
  • 1 tbsp tapioca flour or corn starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup unsweetened applesauce
  • 2 eggs, large
  • 2 tbsp butter, melted
  • 1/2 cup unsweetened almond milk

FROSTING

Method

  1. Preheat oven to 350 degrees F and prepare a 6×6 inch pan with non-stick spray and parchment paper for easier removal.
  2. Cut the bar into small pieces and place them into a food processor and blend until small crumbles form.
  3. Transfer crumbles to a mixing bowl and add in the almond flour, protein powder, sweetener, tapioca flour, baking powder and baking soda and stir until combined.
  4. In another bowl whisk together the applesauce, eggs, butter and almond milk until smooth.
  5. Add the wet ingredients to the dry mix and stir until a batter forms.
  6. Transfer the batter to the prepared pan and bake for 14-16 minutes or until a toothpick comes out clean.
  7. Let cool.
  8. Use a handheld mixer to blend together the ricotta cheese and protein powder.
  9. Frost the cake and top with peppermint candy pieces and cut into 9 squares.
  10. Enjoy!


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17 Nov


And you thought you’d have to give up Pumpkin Pie for the holidays, silly you. If our limited edition Pumpkin Pie bar isn’t pumpkin enough for you, this Pumpkin Pie Bites recipe takes your pumpkin cravings and dials them up to 11. Best of all, these bite-sized bits of pumpkin perfection are have 5g net carbs per serving. Let’s see grandma’s recipe do that! But also, respect to grandma and her insanely good recipes — our recipe is for you!

Check out the full recipe below:

NUTRITIONAL INFO

PUMPKIN PIE BITES

Yields: 12 Servings |  Serving Size: 2 Pieces of Pie

Calories: 200 | Protein: 9g  | Fat: 12g | Net Carb: 5g 

Total Carb: 12g 

Prep Time: 30 mins  | Cook Time:  6-9 mins  | Total Time:  ~2hrs 40 mins (includes 2 hours refrigeration time)

Ingredients

FOR THE CRUST

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup butter, cold and chopped

FOR THE FILLING

FOR THE TOPPING

Method

  1. Preheat oven to 350 degrees F and prepare a 7×10 inch baking pan (or similar size) with non-stick spray and parchment paper for easy removal.
  2. Place the crust ingredients into a food processor pulse until the beginnings of a dough form.
  3. Press the dough evenly into the bottom of the pan and bake for 6-9 minutes or until golden brown.
  4. Remove and let cool completely.
  5. In a heat-proof bowl, whisk together the hot water and gelatin and then set it aside.
  6. In another bowl, stir together the pumpkin puree, sweetener, heavy cream, protein powder, pumpkin pie spice and cinnamon.
  7. Add the gelatin/water mixture to the pumpkin puree bowl and stir until well combined.
  8. Pour the filling over the crust.
  9. Cut the pumpkin pie bar into small pieces and then place them into a food processor or Nutribullet and pulse until fine crumbles form.
  10. Sprinkle the crumbles over the pumpkin filling.
  11. Cover and chill for at least two hours before cutting into 24 bite-sized bars.
  12. Use a handheld mixer to beat the heavy cream until light and fluffy.
  13. Add in the protein poder and mix until smooth.
  14. Transfer to a piping bag and pipe a dollop onto each bite.
  15. Top with cinnamon and enjoy!


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17 Nov


 

Asparagus is pretty fanstastic all by itself, but you haven’t lived your best veggie life until you try our bacon-wrapped asparagus. This savory treat is a great way to take advantage of our Ranch Tortilla Style Protein Chips and to woo friends and family with your “bland health food.” Because we all know how delicious it is, it’s best to share with others.

 

Check out the full recipe below:

NUTRITIONAL INFO

BACON WRAPPED ASPARAGUS

Yields: 5 Servings |  Serving Size: 2 pieces per serving

Calories: 150 | Protein: 12g  | Fat: 8.5g | Net Carb: 4g 

Total Carb: 5g 

Prep Time: 15 mins  | Cook Time:  9-12 mins  | Total Time: ~30 mins 

Ingredients

BACON WRAPPED ASPARAGUS

  • 10 stalks of asparagus
  • 10 strips of bacon
  • 3 tbsp oat flour
  • 2 eggs, lightly beaten
  • 1 bag Quest Ranch Tortilla Style Protein Chips, crushed

Method

  1. Preheat the oven to 400 degrees F and prepare a baking sheet with tin foil or parchment paper.
  2. Spread the flour out on a medium sized plate and set aside.
  3. Place the beaten eggs on another medium sized plate and set aside.
  4. Place crushed chips on a medium sized plate and set aside.
  5. Wrap each asparagus stalk tightly with a strip of bacon.
  6. Roll each bacon wrapped asparagus in the flour.
  7. Once each one has been covered in flour, roll each in the beaten egg and then the crushed chips until well-coated.
  8. Once done, place the asparagus on the baking sheet and bake for 9-12 minutes or until golden brown.
  9. Enjoy!


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17 Nov


Sometimes one day of a huge turkey feast isn’t enough. We’re here to keep the spirit of the season going strong whenever you want with our Butternut Squash Turkey Salad. Enjoy a savory salad complete with Quest Ranch Tortilla Style Protein Chips on your schedule and according to your eating habits. And if you do enjoy our recipe over the holidays, no one can look at your funny for not eating turkey!

 

Check out the full recipe below and get ready to gobble it up.

NUTRITIONAL INFO

BUTTERNUT SQUASH TURKEY SALAD

Yields: 6 Servings |  Serving Size: 1/6th of recipe

Calories: 275 | Protein: 18g  | Fat: 17g | Net Carb: 8g 

Total Carb: 10g 

Prep Time: 15-20 mins  | Cook Time:  14-16 mins  | Total Time: ~45 mins includes cool time

Ingredients

BUTTERNUT SQUASH TURKEY SALAD

  • 1 1/2 cup butternut squash, cubed
  • 1/2 tbsp olive oil
  • salt and pepper to taste
  • 6 cups spring lettuce
  • 1/2 cup pecans
  • 1/4 cup pumpkin seeds
  • 2oz goat cheese
  • 1 Bag Quest Ranch Tortilla Style Protein Chips
  • 9oz turkey breast, cooked

DRESSING

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper to taste

Method

  1. Preheat oven to 425 degrees F and prepare a baking sheet with parchment paper.
  2. Toss the butternut squash in olive oil and salt and pepper.
  3. Spread the squash in an even layer on the baking sheet and roast for 25-30 minutes.
  4. Toss the dressing ingredients together and set aside.
  5. In a large salad bowl, toss together the lettuce, pecans, pumpkin seeds, goat cheese, crush chips and turkey breast.
  6. Top with butternut squash and salad dressing.
  7. Enjoy Turkey Day!


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11 Sep

You know how you know it’s fall? The leaves start changing colors, the temperature starts to drop, and pumpkin everything pops up everywhere. This season, however, we’re throwing a little maple twist in the mix. These fantastically fall flavored Pumpkin Maple Donuts are going to provide all the seasonal sensations you crave, and best of all, they’re protein donuts, so you can definitely have more than one.

Fall in love with the full recipe below:

 

NUTRITIONAL INFO

PUMPKIN MAPLE DONUTS

Yields:  8 Servings |  Serving Size: 1 donut

Calories: 200 | Protein: 13g  | Fat: 13g | Net Carbs: 4g 

Total Carb: 9g 

Prep Time: 15 mins  | Cook Time:  10-12 minutes | Total Time: ~30 mins (including cool time)

Ingredients

DONUTS

Method

  1. Preheat the oven to 350 degrees F and prepare a standard size donut pan with non-stick spray.
  2. Cut the bar into pieces and then place them into a nutribullet or blender until small crumbles form. Set aside for topping.
  3. In a bowl, stir together the almond flour, protein powder, sweetener, baking powder, baking soda and spices.
  4. Add in the egg, pumpkin, melted butter and extract and stir until combined.
  5. Transfer the mixture to a piping bag and fill 8 donut molds.
  6. Bake for 10-12 minutes.
  7. Remove and let cool.
  8. Once cooled, stir together the frosting ingredients.
  9. Dip each donut in the frosting and top with bar crumbles.
  10. Donut forget to share!


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11 Sep

Life is full of simple pleasures — the wind on your face, the crunching of fresh snow under feet, and these Peanut Butter Blondies. There’s not much else we can say other than if you’ve ever been remotely interested in making one of our recipes, let it be this one. It’s simple, delicious and will disappear in half the time it takes you to bake it. Always the mark of a good dessert.

NUTRITIONAL INFO

PEANUT BUTTER BLONDIES

Yields: 9 Servings |  Serving Size: 1/9 tray (1 blondie)

Calories: 170 | Protein: 9g  | Fat: 9g | Net Carb: 7g 

Total Carb: 12g 

Prep Time: 15 mins  | Cook Time:  10-12 minutes  | Total Time: ~ 50 minutes (includes cooling time)

Method

  1. Preheat oven to 350 degrees F and prepare a 6×6 inch pan with parchment paper for easier removal.
  2. Place the cookies and oats into a nutribullet or blender and blend until no chunks remain.
  3. Transfer to a mixing bowl and add in the protein powder, sweetener, baking soda and salt. Stir until combined.
  4. In another bowl, whisk together eggs, peanut butter and vanilla until smooth then add to the dry ingredients.
  5. Use a rubber spatula to stir until a dough forms.
  6. Press the dough into the prepared pan and bake for 8-10 minutes. Don’t over-bake! 
  7. Let cool for 20 minutes before cutting into nine squares and drizzling with melted chocolate chips.
  8. Indulge in the deliciousness of your hard work.


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