Tasty Tuesday Recipe: Quest Bars :)

I love to eat! How about you? I mean, what’s the point of having food if you can’t enjoy it?

Welcome to QUEST Nutrition! Quest bars (and now pastas!) came on the scene a few years ago and dramatically changed everything. You can now #cheatclean and stay lean thanks to whole foods ingredients and bio-available protein in every bite. That means more bang for your buck. Follow Quest Nutrition on Twitter and Instagram for delicious recipes and posts on health, wellness and keeping your body its fittest year round. Flexible dieters unite! Quest Bars are totally acceptable in your “meal plan” :)

Need to stock up?

Check them out at Bodybuilding.com below!


Quest Bars By Quest Nutrition

Healthy Holiday Recipes!

These 4 recipes will get you started toward healthier holidays!

Remember, portion control is your #1 line of defense :)



Pumpkin Muffins

¾ cup whole wheat flour

¾ cup oat bran cereal (found over on top of the oatmeal and is super cheap)

½ teaspoon baking soda

1-2 teaspoons pumpkin pie spice (to your taste)

½ cup natural sugar (sugar in the raw works)

½ teaspoon salt


Wet ingredients

1 mashed banana

½ cup kefir (or plain nonfat yogurt will work)

1 egg white + 1 whole egg, beaten

2 tablespoons pumpkin puree (in the can, make sure it says pure pumpkin)

1 teaspoon vanilla

1 carrot, peeled and grated

½ cup pitted dates (optional)

½ cup walnuts (optional)

Mix the dry ingredients in 1 bowl, wet in another then gently mix together. Spoon into muffin tins (the silver liners work best) and pop into an oven preheated to 425 degrees for about 15-20 minutes.




Leftover Turkey Soup


Post Thanksgiving

2 cups skinless turkey breasts (white meat has less fat than dark meat)

1 cup diced celery

1 diced onion

4 minced garlic cloves

2 chopped sweet potatoes

1 diced sweet pepper (red, yellow, orange)

1 handful chopped cilantro

Dash of sea salt

Pepper to taste

2 Tablespoons chili powder

2 Teaspoons ground ginger

1 Tablespoon olive oil

1-2 cups turkey or chicken broth (no fat)



Using a large soup pot, place olive oil, onion, garlic, celery and sweet potatoes and cook until onion becomes transparent in color. Then add the rest of the ingredients, adding enough water to cover; bring to a boil and cook on medium heat until the veggies are cooked through. Enjoy!




 Mexican Soup

6 cups low sodium chicken stock

1 large purple onion

2 red bell peppers, seeded

2 chili peppers, chopped

5 plum tomatoes, chopped

1 cup corn kernels

2 cloves garlic, minced

3 bouillon cubes

2 teaspoons chili powder

2 teaspoons taco seasoning

1 teaspoon paprika

1 can red kidney beans, rinsed

Throw all ingredients into your Crockpot and cook on medium heat.




1 onion

3 cloves garlic, minced

1 tablespoon olive oil

1 pound ground turkey breast, lean beef, or bison

1 tablespoon cocoa powder

Dash of cayenne pepper

1 tablespoon chili powder

1 poblano pepper

1 green bell pepper

2 cups low sodium chicken stock

1 cup chopped cilantro

1 and ½ teaspoon ground cumin seeds

Ancho chilis

1 can chopped tomatoes

1 can rinsed red kidney beans


Sauté onion and garlic in olive oil

Add ground meat and brown

Season with cocoa powder, cayenne and chili powder

Add fresh peppers (poblano, bell etc)


In soup pot boil broth or stock

Add chopped cilantro, cumin seed, ancho chile, chopped tomatoes (or paste or sauce)


Transfer meat to soup pot and simmer down to your preferred consistency.

Add beans if you want.


Meatball Monday plus some yummy frozen treats

Happy Monday Morning!
I hope the thought of this day brings you as much excitement as it brings me :-) .
Today I’m going to share my foolproof meatball recipe that is quite a crowd pleaser, even with the pickiest of palettes. I also have 2 frozen yogurt recipes that will help you chill out on these hot days. So, let’s jump into the kitchen and have some fun!

Meatballs for ALL!


Begin by tearing bread into pieces in a large bowl. This is a great job for young children. Pour in low fat milk, add salt and pepper and let sit for 1 hour.
Add the rest of the ingredients and mix by hand, yes hand.
Form large meatballs and place on baking sheet.
Put into oven pre-heated to 425 degrees F for 25 mins, or until meatballs are very lightly golden and bounce back when you touch them.

These meatballs are great with spaghetti and marinara. You can also serve them with some spiced up spaghetti squash or even alone with a side salad. Store them in the fridge in an airtight container and munch on them for up to 4 days. Make them in bulk and place in freezer bags for later use. The sky is the limit!


Chocolate Shako Froyo

I use chocolate shakeology for this recipe, but you can probably use any whey protein powder. Shakeology simply gives more nutrition per serving.

In blender:
1 cup low fat milk
1 cup organic low fat vanilla yogurt
2 scoops chocolate shakeology
Blend until smooth
Place in frozen yogurt maker and spin for about 30 minutes
Leftovers can be placed in tightly sealed containers and stored in the freezer.

Greek FroYo

So we all know Greek yogurt has tons of health benefits right? It has made it’s way to the frozen yogurt aisle, but all the added sugar kills the goodness. Here’s my take on a refreshing Summer treat you will feel good about.

In blender combine:
2 cups low fat Plain Greek Yogurt
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1 frozen banana
1/2 cup coconut milk
2 tablespoons honey
Blend and transfer to frozen yogurt machine for 30 minutes. Super light and tasty without nasty additives

Enjoy your culinary adventures this week!