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My mom used to make this for me as a kid all the time, and then she would spread it onto a sandwich and cut in into tiny squares. It always reminded me of tea party food, and I loved it. It’s a great twist on a sandwich, and the recipe today puts a little more grown up twist on this tea party classic.

Cream Cheese, Carrot, and Cucumber Spread

Ingredients

  • 1 block of cream cheese softened
  • 1 large carrot, grated
  • 1 cucumber, grated and then drained. (Squeeze the cucumber gratings to release the juices.)

Instructions

  1. In the Magic Bullet Blender, add all of the ingredients together.
  2. Blend until combined.
  3. Spread on a sandwich, toast, or whatever you desire!

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The other day I was at the grocery store looking for dips, and they all seemed so unhealthy. Many dips have MSG and other ingredients that are not good for you. When I got home, I decided to make my own with my Magic Bullet! This carrot, turmeric yogurt dip is packed with flavor and great for dipping vegetables.

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Carrot Turmeric Yogurt Dip

Ingredients

  • 1 large carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 tbsp coconut oil
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/2 cup plain Greek yogurt
  • Pinch of salt

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.

Makes 1 cup

 

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Salsa doesn’t last long in our household. We usually have a handful of jars of homemade salsa in our fridge and 15 opened bags of tortilla chips in the pantry. We are slightly obsessed. Tomatillos have become my new favorite salsa ingredients, especially roasted! The flavor is similar to tomatoes, but more tart. Paired with cilantro and roasted jalapeños, you might find this recipe to be your new go to!

Roasted Tomatillo Salsa Recipe

Ingredients:

  • 1 pound husked tomatillos
  • 1 jalepeno
  • 5 large garlic cloves, peeled
  • 1 tb. olive oil
  • Salt
  • 2 scallions
  • 1/2 bunch cilantro
  • Juice of 1, juicy, lime

Instructions

  1. Turn on your oven broiler to high.
  2. Add your tomatillos, jalapeño, and garlic to a baking sheet. Toss with olive oil and a sprinkle of salt. Broil until charred.
  3. Remove from the oven and add the ingredients to the Magic Bullet Blender, along with the rest of the ingredients.
  4. Puree until smooth.
  5. Seal in an airtight jar and keep in the fridge for up to 1 week.

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Mar
14
0

Chickpea Guacamole

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Every time I go to the grocery store I buy chickpeas because they are one of my favorite beans to cook with. I love to roast them, serve them in soups, add them to tacos, salads, and now…guacamole!

I used my favorite healthy crackers and made a lunch of out it! Super filling and full of all the right nutrients that this busy mama needed!

 

Chickpea Guacamole Recipe

Ingredients

  • 2 avocados
  • 1 can chickpeas, drained and rinsed
  • Cooking spray
  • Salt, pepper, paprika, cumin, and chili powder
  • Juice of 1 lemon
  • 2 tb. tahini
  • 1/2 bunch cilantro, finely chopped

Instructions

  1. Turn on your broiler. Add 1/3 of the beans to a baking sheet. Spray lightly with cooking spray, then sprinkle salt, pepper, paprika, and cumin on the chickpeas.
  2. Broil in the oven until crispy, watch carefully.
  3. In the Magic Bullet blender, add your avocados, the rest of the chickpeas, lemon juice, and tahini. Blend. You may have to stop the blender a few times so you can stir the mixture together for better mixing. (It’s ok if the guacamole is chunky!)
  4. Remove from the blender, mix in a sprinkle of salt, 1/4 tsp. each of pepper, paprika, cumin, and chili powder.  Adjust spices if needed.
  5. Fold in cilantro, top with roasted chickpeas, and enjoy!
  6. Keeps sealed in the fridge for 2 days.

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Mar
12
0

Herbed Goat Cheese Tart

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This herbed goat cheese tart is an easy, flavorful vegetarian dish that uses thin phyllo sheets as the crust. The filling is made with soft, mild goat cheese and cottage cheese, and it is topped with sautéed shallots and cherry tomatoes before baking in the oven. The secret to this main dish is the fresh herbs. You can substitute dry, but nothing compares to using fresh herbs! Once you take the tart out of the oven, sprinkle chopped fresh herbs all over for a finished look and extra flavor.

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Herbed Goat Cheese Tart Recipe

Ingredients

  • 1 package frozen phyllo sheets
  • 1 tbsp butter, melted
  • 8 oz soft goat cheese
  • 1 cup cottage cheese
  • 2 eggs
  • 2 tbsp flour
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh chives
  • 1 tbsp chopped fresh rosemary
  • 1 shallot, finely chopped
  • 1/2 cup cherry tomatoes, sliced
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add olive oil to a skillet over medium heat and toss in the shallot and cherry tomatoes. Cook for 7 minutes, stirring occasionally. Set aside.
  3. Lay out at least 10 layers of phyllo onto a 9×13-inch baking sheet and spread butter between each layer.
  4. Add the cheese, eggs, flour, and herbs to a Magic Bullet blender and blend until well mixed.
  5. Pour the cheese filling over the phyllo sheets and top with the tomato shallot mixture.
  6. Bake for 25 minutes.
  7. Sprinkle with fresh herbs.

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Makes 1 9×13-inch tart

 

Mar
8
0

Whipped Coconut Cream

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My youngest is the pickiest eater, so I have the hardest time giving her foods that not only fill her up, but also give her the nutrition she needs. She tends to lean towards the sweeter foods, so this coconut whipped cream sounded like the perfect addition to her diet!

She loves to dip salty pretzels in it, and I love to dip berries in it! Also it’s made with  healthy fats and natural sugars! But the best part is how quickly this comes together in the Magic Bullet! (And it’s creamy too!)

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Whipped Coconut Cream

Ingredients

  • 1 can full fat coconut milk, refrigerated
  • 2 tb. pure maple syrup
  • 1 tsp. vanilla extract

Instructions

  1. In the Magic Bullet blender, add the maple syrup and vanilla. Then open the can and scoop out the solid cream part, not the coconut water.
  2. Blend it until whipped and creamy! Keep refrigerated for up to 5 days.

 

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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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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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