Tag Archives: quest cooking

Quest Hero Bars

Overall, this brand on bars lost it for me. Another company with a lot of hype behind their product that just doesn’t deliver. Check out the reviews to see what I thought or here are some links for you to check them out yourself! 

Quest Hero Bar, Vanilla
Quest Hero Bar, Variety Pack
Quest Hero Bar, Chocolate
Quest Hero Bar, Blueberry

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@questnutritionblueberry cobbler review
170 cal / 7f / 30c / 17p .
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Very faint Blueberry smell here. Cereal bar style filling, Blueberry layer, then covered in a vanilla coating just barely enough to get around the bar. Very very sweet bar, honestly it’s almost chewy texture that sticks in your teeth. Macro split is a bit off for me as I would of liked to see a bit higher protein count here. Flavor definitely isn’t Blueberry cobbler. It should be a sweet vanilla with a weird gummy layer. I get little to no Blueberry flavor here and left a bit disappointed.
Overall – 5.5/10

The bar is edible and isn’t terrible but nothing I would write home about or go outta my way to get again.

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@questnutrition Vanilla caramel hero bar review
170 cal / 9f / 29c / 16p
visually a bit better than the chocolate bar but still very plain. Smells exactly like a cereal bar you’d get from a gas station. Whey crisp filling, thin layer of caramel, then a white coating. Macros on the bar are a bit wacky for me. Higher fat and carb to lower protein usually isn’t a win for me. Also totes 12g of sugar. 60g bar weight so it’s a standard size for quest bars. Bar chews very soft with just a bit of crunch for texture. Kinda keeps the cereal bar flavor as well. The picture shows almonds and I don’t taste any of those, and I don’t really get the caramel flavor either. Mainly just a overall vanilla flavor this this bar. I think the flavor here is actually much better than it’s brother the chocolate pecan. Finished smooth and doesn’t leave a bad taste in your mouth. Wasn’t a bad bar at all.
Overall 7/10

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@questnutritionchocolate caramel pecan review

200 cal / 11f / 27c / 15p .
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I must of gotten the reject of the group. Pulled mine out of the package looking like Frankenstein. Not quite how the package looks eh? Visually very unappealing with a chocolate coated whey crisp bar with a caramel layer and scattered pecan pieces coming it an a pretty standard 60g weight. .
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Fat macros are a bit high for my personal liking at 11 with only 15g protein and 12 of the 27 carbs are sugar which seems a bit high compared to most bars? I could be wrong. .
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Taste wise the primary flavor is caramel with chocolate being a very faint backdrop and a finish at the end. The pecans although some visible decided not to show up to the party as I couldn’t taste them. The bar also seemed to chew and finish a tad bit dry as well. Throwing in the microwave for a bit seemed to help the flavor just slightly, but you shouldn’t have to do anything else to a protein bar as they are suppose to be a convenience product. .
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Overall 6.5/10
With all the factors weighing in I decided to go with 6.5. Originally I had planned a 7 but I felt with as high rep quest has with protein bars I was a bit let down by this bar. It’s much better than the @fitjoynutritionbar I had yesterday (see earlier post) but not something I would write home about.

Here are a few other pages you might like!

Quest Nutrition Mocha Chocolate Chip

MTS Cookies & Creme Protein Review 

Vanilla Cake with a Salted Caramel Frosting

IMG_20160314_221425.jpgLately I am really trying to experiment with different types of flours, mixing flours, different types of ingredients, and any other way I can think to change things up.

Tonight I decided to give plan ole All Purpose Flour a crack. I had tons of Vanilla protein, and had just got the Salted Caramel from Quest so I figured those to would make a good pairing.

So, lets get all our ingriedents together, and pre heat the oven to 350 degrees.

First lets start by adding all of our dry mix into a bowl.

28g Vanilla Protein

20g All Purpose Flour

7g Coconut Flour

4 Splenda Packets

1 Tsp Baking Powder

1/4 Tsp Baking Soda

1/4 Tsp Salt

Mix that all together well

Then Proceed to place wet ingredients in.

60g Plain Greek Yogurt

46g Egg Whites

61g Unsweetened Applesauce

25G 0 Cal Waldens Farm Pancake Syrup

1 1/2 Tsp Vanilla (you can just use 1 tsp, I just like vanilla a lot)

And a splash of water if needed to finish mixing.

Once batter has been mixed grab a 6in ramekin and spray it down with non stick spray and/or place parchment paper in it.

Place in the middle of your oven and let bake for roughly 20 minutes. The type of protein powder and size of container will affect cooking time. Just keep and eye on it and use the toothpick test to check if done.

Once cake is done, take out of oven and place on a cooling rack.

Well your cake is cooling its time to make up the frosting.

In a bowl place:

2 oz FF Cream Cheese

28g Salted Caramel Protein

30g Waldens Farm 0 cal Caramel Syrup

Mix it together well. Place in fridge until cake is cooled.

Once cake has been cooled, place on a plate and begin frosting your cake. You can adjust levels and cut in half if you only want the top portion of the cake covered.

Sprinkle Sea Salt over the top if you would like to round out the Salted Caramel feel.

Macros for the whole cake: 457 cals / 1.2f/47.5c/66.3p and 5.8g of fiber!

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Be sure to tag me on Instagram if you make any of my creations as I love to see!!!

Also be sure to follow me for giveaways and reviews! I have a giveaway going on right now!!!

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Peanut Butter Chocolate Chip Oat muffins

 

Back at it with more oats!!!!

Similar recipe to the most recent White Chocolate Cranberry Muffins with just a few changes. You can find the other recipe here. — Cran Recipe!

I wanted to do something featuring chocolate chips, cause lets me real…. Who doesn’t love chocolate chips. They make anything better. Cookies, pancakes, waffles, and yes even muffins. Then I struggled to decide what I wanted to pair with the chips….. I thought and thought, I thought so hard I even gave myself a thinking cramp ;). Anyway, I finally decided to match it with peanut butter. I mean who doesn’t love peanut butter and chocolate. Wait…… you don’t? I feel so sorry for you. Definitely head over to the cranberry recipe then. For those of you who are on my bus, stay with me here.

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Alright, so to start –

Place 21g Lite butter in a bowl and melt it down. Let it sit for a minute to cool. Then add in 69g Egg whites, 1.5 tsp Vanilla, 40g Lite Brown Sugar, 4 oz almond milk, and 61g Unsweetend applesauce. Mix everything well.

Next place in 100g Old fashion oats, 45g Peanut butter protein, 1.5 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon(just cause I am a fan, it is not needed). Incorporate everything well.

Place in the fridge for at least 15 min. Now I would start to pre heat my oven to 350 degrees, and spray down my muffin pan with non stick spray.

Once your batter has sat for a bit, pop It out and place into 8 muffin holders. You can make muffins bigger or smaller, just make sure to adjust macros.

Finally, I weighed out 22g 60% Bittersweet Chocolate chips (Ghirardelli) and chopped them into halfs. Then place chopped chips evenly throughout your muffins just slightly pushing them into your batter.

Once chips are placed, pop muffins into the oven for roughly 15 min. Use the toothpick test to check if done.

Pull out of the oven and place on a cooling rack. After about 10 min pop out of the muffin tin and place back on the rack to finish cooling.

Macros per 1 muffin : 125 cal / 3.2 f / 16.4 c / 7.1 p

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I hope you enjoy them! So easy and quick to make! Make sure to follow me on IG to stay up to date with everything that is going on! @the_flexible_baker  !

Lets be Honest. Chocolate and Peanut Butter Fucking Rock.

What is up everyone! I decided to share some Reese cake recipes with you.
Will work on building these recipes into even better versions but until then let these satisfy your taste buds. First one I made ages ago, 2nd one made last night. Very similar, next time I will use regular flour.

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Blend 90g cannelloni beans. Put half in one bowl and half in another(for two cakes if only one combine everything) then put half equal parts of each next ingredient in each bowl. 20g coconut flour, 90g pumpkin, 8g sf ff pudding, baking powder, vanilla or chocolate extract, sweetner of choice I used stevia and chocolate sauces, and a egg white in each. Then in the chocolate cake I put 5g coco and 1/2scoop chocolate pb casein. Almond milk to mix. Other bowl I put 12g pb2, 1/2scoop pb protein, and again almond milk to mix. There is the base, chocolate cake and pb cake. Put in oven at 350 and cook till done. 15-25min. Pb cooked way faster than chocolate. Take out and let sit till cool. Then take 5g coco, and 1/2scoop protein (chocolate pb for me) and a bit of almond milk and chocolate sauce if you have and mix into frosting. Can add more sweetener if needed. Cut both cakes in half. Place chocolate on bottom, take half of pb cake on top, take a thin layer of frosting and spread on top of pb cake. Then if wanted place desired goodies(pb cups and cereal for me) then place 2nd pb cake on top of filling. Place chocolate cake on top of that. Then use frosting to cover the cake. Top with desired goodies.
I hope I’m not missing anything.

Macros without goodies but with frosting was 565cals 8f 64c 63p give or take a few.

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1/2 scoop pb protein

1/2 scoop chocolate protein

1/2 c cannelloni beans

90g pumpkin

2 egg whites

6g pb2

5g coco

3 sweetner packets

7g reese chips

Almond milk

Baking powder

Syrup and Chocolate Syrup.

Make just like above cake mixing chocolates with chocolates, pb with pb. Bake same amount of time.

In the meantime Take

5g coco

1/2 scoop chocolate protein

11g SF FF Pudding mix

Chocolate syrup

Splash of almond milk and mix for frosting.

Take takes out to cool, once cool slice each in half and spread a thin layer of frosting on each. Stack the pb on each other with 1 layer of chocolate on the bottom, and one layer on the top. Cover with remaining frosting and top with Reese chips.

Macros for 1/4 of the cake before extra toppings: 144 cal , 2.2f/15.4c/15.3p and 5.1g of fiber

Macros for whole Cake before extra toppings: 574 cal, 8.8f/61.5c/61.3p and 20g of fiber

A light drizzle of peanut butter and the fats can still stay low, or even use a PB2 drizzle to keep it way down. I also recommend adding in at least one crushed up Reese =]

Not to shabby for eating a whole cake. I think just about anyone could fit a slice of that into their day. Served with ice cream is always best of course.

What flavor cakes would you guys like to see? Enjoy the cakes even or am I wasting my time eating all this dank ass food?haha

Remember to check me out on Instagram under d_chron or use the hashtag #dustyscalculatedmadness