quest gaming | Eat Game Live

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In the world of Mario, there exists these little walking bombs. They just waltz around, minding their own business… But they definitely have a short fuse, so don’t make them mad or BOOM! Meet the Bob-omb!

I think they’re misunderstood. I mean, look at those big ol’ eyes. HOW COULD SOMETHING SO CUTE BE SO MEAN?

Growing up, I spent a lot of time playing Super Smash Bros and Mario Kart, which meant I spent many hours throwing Bob-ombs at my friends. Here! Catch!

So I thought it would be pretty awesome to recreate such a familiar figure in chocolate!

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8 almond slivers
1 tablespoon of pumpkin pie spice
2 – 3 tablespoons of water
2 tablespoons of almond butter
3 tablespoons of unsweetened dark chocolate powder
3 – 4 dark chocolate squares, melted
1 Quest Coconut Cashew bar
2 scoops of Quest Chocolate Milkshake protein powder

Quest protein powder and bars also do not contain any sugars or artificial sweeteners.

If you don’t like using 100% dark chocolate, feel free to use a dark chocolate with a lower cacao, but please note that this may change the macros shown in this recipe.

BUILD ORDER

Total prep time for this recipe is about 15 minutes. Decorating time is about 20 – 30 minutes. This makes 4 servings.

Each serving contains: 19g of Protein, 10g of Fat, 14g of Carbs (8g of Fiber)

OPENING

In a large bowl, combine 2 scoops of protein powder, 1 tablespoon of pumpkin pie spice, and 1 tablespoon of unsweetened dark chocolate powder.
Once the powders have been thoroughly mixed, add in your almond butter. Stir to combine.
Slowly add your water to your mixture until it forms a consistent doughy/peanut buttery texture. This will be your ganache.
Cover the bowl with plastic wrap and let it chill for 10 minutes.

MID GAME

While your ganache is chilling, begin molding your protein bar into the various parts of the Bob-omb.
Using a rolling pin, roll the bar flat. Cut the bar into 4 even sections.
Cut a thin strip from one of the 4 sections. Gently roll the strip between your hands. This will be the Bob-omb’s wick.
With the remaining piece of that bar’s section, cut it into 2 parts. One part will become the wind-up key and the other part will become the shoes.
Form a heart shape with one of the sections. Using a straw, punch two holes.
Create a pair of shoes with the remaining section.
Repeat steps 3 – 6 three more times to create the rest of the pieces. You should have 4 sets.

LATE GAME

Remove the bowl from the fridge.
Pour your chocolate powder in a separate bowl.
Using an ice cream scoop, scoop out 1/4 of the ganache from the bowl.
Roll 1/4 into a ball. Roll it into the chocolate powder. Repeat this 3 more times.
Now, melt your dark chocolate. Gently dip the ganache balls into the dark chocolate and coat them evenly.
Once they’ve been dipped in the chocolate, place them on a plate and begin adhering your decorations: the wick, the shoes, the wind-up key, and the almond eyes.
After decorating, place them in the fridge to cool for 10 minutes.
Eat!

GG WP!

Isn’t he so cute? But you know what’s cuter than just one Bob-omb?

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Three Bob-ombs! They’re just so cute, I could just take a bite out of ’em.

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Oh… Oh dear. Well, he was definitely tasty.

These Bob-ombs are definitely best served chilled, so make some room in your fridge for these guys!

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This recipe was created with support from Quest Gaming. Follow them on Facebook, Instagram and Twitter to learn more about how other gamers eat healthy and #CheatClean.

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We’re headed back to Draenor for another delicious treat! This time, we’re looking to the skies for our meal… It’s RYLAK CREPES!

As a Hunter, it’s always awkward to create a dish from a beast that could have easily been one of your own companions.

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LOOK AWAY, MOCHI! JUST… LOOK AWAY.

However, I’ve gotta eat somehow… You can’t fight the Iron Horde when your stomach is rumbling. Besides, those Rylak crepes do look mighty tasty.

In Draenor, Rylak crepes only require five Rylak eggs. Unfortunately, since I couldn’t find any Rylak eggs where I live, I had to improvise with a few more ingredients.

blog_rylakcrepes_dish Rylaks are predators, so I would assume that any dish made from them would be packed full of lean protein. My version of Rylak crepes features chicken breast and Quest protein!

UNIT COMPOSITION

blog_rylakcrepes_crepeingredients

FOR THE CREPE

salt
2 tablespoons of olive oil
1/2 cup of whole wheat flour
1 scoop of Quest protein powder
2 eggs
1 cup of milk

FOR THE FILLING

salt
pepper
3 tablespoons of olive oil
1 egg
1/2 cup of whole wheat powder
1/2 scoop of Quest protein powder
2 bags of Quest BBQ protein chips
1 lb of chicken breast, cut into strips
1/2 cup of arugula or baby spinach, washed
1/3 lb of asparagus
2/3 lb of fingerling potatoes, cut into fries

FOR THE SAUCE (optional)

1 tablespoon of honey
2 tablespoon of mayonnaise
2 tablespoon of mustard

BUILD ORDER

Total prep time for this dish is about 45 minutes. Total cook time is about 35 minutes. This will make about 4 servings. Each serving contains about ~57g of protein.

OPENING

Preheat your oven to 350°.
Open your bag of chips to let out the air. Then, crush the chips in the bag to create the crispy coating for your chicken.
Place your sliced chicken, 1/2 cup of whole wheat flour, mixed egg and crushed chips into separate dishes. This will be your dredging station.
Add in 1/2 scoop of protein powder to your whole wheat flour and mix to combine.
Take your chicken breast and dip it in the whole wheat flour. Then, dip it in the egg. Then, lightly coat it with the crushed chips. You will want to different hands for this to avoid getting the flour and egg mixture stuck to your hand (something that Alton Brown refers to as “club hand”).
For example, use your left hand for the flour to egg portion. Then, use your right hand for the egg to chips portion.
Place the coated chicken strips on baking sheet lined with aluminum foil.
Lightly drizzle 1 table spoon of olive oil over the chicken strips.
Bake them for about 14 minutes. While your chicken is baking, prepare the rest of the filling.

MID GAME

In a medium sized pan, add in 2 tablespoons of olive oil. Set it on medium high heat.
Once your olive oil comes up to temperature, place your sliced potatoes in the pan.
Let them cook for about 2 -3 minutes on each side or until browned.
Once they’re crispy, remove them from the oil and let them dry on over a paper towel. This paper towel will be used to absorb any extra oil.
Steam your asparagus or boil (you can cheat by throwing them in the microwave for about 2 minutes in a dish with water!).
Carefully wipe your skillet with a paper towel. You will be using this same skillet to make your crepes.

LATE GAME

In a bowl, whisk together 2 eggs, 1/2 cup of whole wheat flour, 1 scoop of protein powder and 1 cup of milk. Add in salt for seasoning.
Set your pan to medium heat.
Pour 2 tablespoons of olive oil into a small bowl. Dip a paper towel into the olive oil and use it to coat the pan with olive oil. You will be doing this between each crepe.
Use a ladle or measuring cup to add your crepe batter to the pan. Quickly swirl the pan to ensure that the batter evenly coats the surface of the pan.
Allow the crepe to cook for about 1 1/2 minutes. Then, flip it over.
Continue cooking for another minute and a half. Remove the crepe and repeat the process. Be sure to wipe down the pan with olive oil.
Once you’ve finished making all your crepes, it’s now time to assemble them. Place a fresh crepe on a plate.
Place your asparagus, spinach/arugula, chicken, and potatoes in the center of the crepe.
Then, roll the crepe up and use a toothpick to hold the crepe in place. ‘
OPTIONAL: Create a honey mustard dipping sauce by combining mayonnaise, honey and mustard.
Eat!