Dec
6
0

Blue Cheese Dressing

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Making your own, homemade salad dressing is easier than you think. A handful of ingredients and a Magic Bullet and in no time you have a tasty dressing perfect for salad or dipping your favorite veggies into.

 

Blue Cheese Dressing

Ingredients

  • 1 cup mayo
  • 1 cup blue cheese
  • 1/2 cup buttermilk
  • 1 shallot
  • Zest of 1 lemon
  • 1 tb. worcestershire sauce
  • 1/2 bunch parsley
  • Salt and pepper to taste

Instructions

  1. Add all the ingredients into the Magic Bullet Blender and blend until creamy.
  2. Serve over a wedge salad, use as a dip for veggies or chicken wings, or eat it with a spoon ;).

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email

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What do you think of when you hear the word HUMMUS?! Do you think of a traditional, simple, tahini spiced dip? Do you think of the creamy swirl of a tasty store-bought brand that gets swiftly disturbed by a chip or carrot? For me, I automatically think of the word VERSATILITY.

My heart was slightly broken (dramatic?) when I found out I had to avoid garlic. I battled my stomach and my body with food intolerances for years until I finally found out that garlic was the big culprit. And orange, but that’s much easier to live without. However, I am always challenged, as I will always say, to make a better version of anything I can order out, or buy at a store. Hummus? CHALLENGE ACCEPTED.

Fall seems like the perfect season to experiment with so many different flavors. Apple, pumpkin, maple… you know. And, being that hummus is always savory, I decided to put my sweet spin on it. This is where my Sweet Pumpkin Hummus originated from. My favorite part? It still goes well with everything! Crackers, chips, carrots, cucumbers, and my favorite – chicken or pork! YUP! Enjoy!

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Sweet Pumpkin Hummus

Ingredients

  • 1 can organic pumpkin
  • 1 can chick peas, drained and rinsed
  • 2 tbsp maple syrup (more to taste)
  • 2-4 tbsp water
  • 1 tbsp avocado oil
  • 1 tbsp s tahini
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp cinnamon

Instructions

  1. In the large Magic Bullet cup*, combine all ingredients until smooth. If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.
  2. Scoop into bowl to serve, add a bit of avocado oil and extra cinnamon on top. Enjoy!

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*Sometimes I split the ingredients in two batches if it does not all fit in the Magic Bullet cup. It has differed for me.

 

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We rarely buy store-bought salad dressings. Making them at home is so easy, and saves a lot of money in the long run! This parmesan vinaigrette requires few ingredients, and is very flavorful. I used pre-shredded carrots to save time, and threw some bread crisps on top for some carbs and extra crunch. All you need for the dressing is olive oil, garlic, mustard, red wine vinegar and shredded parmesan cheese.

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Parmesan Vinaigrette Salad Dressing

Ingredients

  • ¼ cup fresh grated parmesan
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 cups chopped romaine
  • ½ cup shredded carrots
  • Croutons, for topping

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Instructions

  1. Add parmesan cheese, mustard, vinegar, garlic and oil to a Magic Bullet cup and blend.
  2. Add the salt and pepper to taste.
  3. Toss romaine lettuce with carrots, croutons and salad dressing.

Makes 1 cup

 

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This pasta sauce is definitely a keeper. You don’t need a lot to make a yummy and fresh pasta sauce, and with your Magic Bullet, it’s so easy to do! Roasting the tomatoes, onion, and garlic enhances their flavor. It is super yummy!

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Easy Cherry Tomato Basil Pasta Sauce

Ingredients

  • 3 cup cherry tomatoes
  • 1 onion, diced
  • 4 to 5 whole garlic cloves
  • 1/2 cup fresh basil
  • Fresh parmesan cheese

Instructions

  1. Preheat the oven to 375. Add tomatoes, onion, and garlic. Coat with 2 tb. olive oil and a sprinkle of salt and pepper.
  2. Cook for 20 minutes, tossing every so often.
  3. Add the cooled ingredients to the Magic Bullet Blender. Puree until creamy.
  4. Add sauce to medium sauce pan, along with basil. Simmer for 5-10 minutes. Season with salt and pepper, and a little fresh parmesan cheese.
  5. Serve over pasta sauce and enjoy!

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My girls love bagels in the morning, so I love to switch up their toppings every once in a while! This spread has a ‘secret’ veggie hidden inside! Plus a little sprinkle of flax seeds to give it some fiber!

Flax Seed Sweet Veggie Cream Cheese Spread

Ingredients

  • 1/4 oz. softened cream cheese
  • 2 tb. pumpkin puree
  • 1 tb. flax seeds, ground

Instructions

  1. Add all ingredients to the Magic Bullet Blender. Blend until creamy! Enjoy!

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Salsa is probably one of my favorite foods to have on hand because I can cook with it! I love to bake chicken with it, add it to rice dishes, or just use it as a quick snack with lightly salted tortilla chips. This is a yummy green salsa that will have your taste buds going wild!

Green Chili and Tomatillo Salsa

Ingredients

  • 1/2 bunch cilantro
  • Juice and zest of 1 lime
  • 1 can diced green chilies, 7 oz.
  • 2 tomatillos, diced
  • 2 cloves garlic
  • Salt to taste

Instructions

  1. Add all the ingredients to the Magic Bullet Blender. Blend until creamy. Serve immediately, or store in the fridge for 3-5 days. Enjoy!

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This pumpkin pie dip had my kids so excited! It came together SO quickly when I needed something fast for my hungry kiddos after school! It’s sweet, creamy, and the perfect dip for apples! Hello Fall, I love you!

Pumpkin Pie Cream Cheese Dip

Ingredients

  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 8 ounces softened cream cheese
  • 1 tsp. vanilla extract

Instructions

  1. Add all the ingredients into the Magic Bullet blender and blend until creamy. Serve with cut up apples.
  2. Store in the fridge for 3-5 days.

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Have you ever tried pasta sauce that wasn’t red or white? I admit that I haven’t had any other sauce besides tomato or Alfredo (or other cheese sauce) with pasta before I tried avocado pasta sauce very recently. My next non-traditional pasta sauce experiment: rosemary butternut squash pasta sauce. I had a lot of butternut squash left over from a butternut squash soup I made, and when trying to think of other things to cook with it, I thought of making a creamy pasta sauce from it! Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.  This butternut squash pasta sauce is also a great way to eat your vegetables. My 11 month old daughter loved it!

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Rosemary Butternut Squash Pasta Sauce

Ingredients

  • 1 butternut squash, peeled, seeded and chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary leaves
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbsp fresh grated Parmesan cheese

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Instructions

  1. Heat the olive oil in a skillet over medium heat and add the butternut squash, garlic and rosemary.
  2. Cook for 10 minutes, then add the chicken broth and bring to a boil.
  3. Simmer for 10 minutes, then add the half and half and turn off the heat.
  4. Let cool to room temperature, then transfer to a Magic Bullet cup along with the cheese and blend until smooth.
  5. Add more salt and pepper to taste before tossing with your favorite pasta.

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Makes 3 cups.

 

quick and easy pasta sauce

Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of, but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

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Quick and Easy Sweet Potato Pasta Sauce

Ingredients

  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)

Instructions

  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

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Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!

 

Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings