Homemade peanut butter is healthier, cheaper and tastier than store-bought brands. Not only that, making it in the Magic Bullet is a million times more fun than waiting in line at your local grocery for a bottle.

I’m using maple syrup as a sweetener for this recipe. It’s a unique and delicious flavor, though if you’d prefer, you can substitute honey or plain sugar.

Recommended: Purchase your peanuts from the pack-your-own section of your local grocer, rather than pre-packaged peanuts. It’s much less expensive this way!



Maple Peanut Butter


  • 1 ½ cups of roasted peanuts
  • 1 ½ Tbsp peanut or vegetable oil
  • 2 ½ Tbsp maple syrup
  • Salt


  1. Pour peanuts into Magic Bullet and blend until desired consistency. Somewhere in the vicinity of 3 minutes should work for most tastes. Seriously – it’s really cool how they turn into butter.
  2. Add oil, maple syrup and one or two pinches of salt to puréed peanuts and blend.

Spread it over some fluffy white bread, add jelly, honey or raisins (or ham if you’re an Elvis fan) and enjoy!




Restaurant Style Salsa


Have you ever been to a Mexican restaurant and thought, “Wow, I wish I knew how to make this salsa!”? Well, what if I told you that you can make it at home, and that it’s incredibly easy? After gathering a few ingredients, all you need to do is pulse them a few times in your Magic Bullet and you end up with delicious, thick and tasty restaurant style salsa.

Never again do you have to leave the restaurant embarrassed, head low in shame, after having asked your server to box up the rest of the salsa for you. Come on, you know you’ve done it before!



Restaurant Style Salsa


  • 1 can (14.5 oz) stewed Mexican style tomatoes
  • 4 hot chili peppers
  • 1/3 cup fresh cilantro
  • 3 green onions, chopped (white part only)
  • 2 garlic cloves, chopped
  • 1 Tbsp vinegar
  • 1 Tbsp olive oil


  1. Add all ingredients to a large Magic Bullet cup and pulse several times until well mixed. Do not blend continuously or texture will be too runny.

Makes 1 cup


Curried Lentil Dip


I love dips, but most of the time they’re really unhealthy! What makes this curried lentil dip so great is that it’s actually very healthy for you, but you wouldn’t even know it. Lentils are cooked with onion, carrots, celery and tomatoes, and then blended together to make a creamy dip. The fresh cilantro on top gives it even more flavor. This dip tastes great with tortilla chips!



Curried Lentil Dip


  • 1 Tbsp olive oil
  • 1/2 onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 1 large carrot, peeled and chopped
  • 1 large tomato, diced
  • 1 cup dry lentil beans
  • 2 cups chicken broth
  • 1 Tbsp curry powder
  • ½ tsp black pepper (add more to taste)
  • Pinch crushed red pepper
  • Fresh cilantro for topping


  1. Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
  2. Add the chicken broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes, curry powder and peppers.
  3. Cook for another 20 minutes, or until lentils are tender.
  4. Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
  5. Top the warm dip with fresh cilantro just before serving.

Makes 2 cups


Vegan Mayo

Vegan: not a word I’d have thought would ever be associated with me, my cooking, my blogging, my shoes. But, wouldn’t you know it, this is my second vegan post in as many months, and I’m just getting started. (The first was this Chocolate Peanut Butter Tofu Pudding.)

Why vegan mayo? Let me explain:




Now, I know there’s a certain set of you who, putting the whole vegan issue aside, just aren’t into mayo. I’ve always found these people mystifying — what doesn’t benefit from a rich, creamy condiment? (Nobody objects to butter. Well. No non-vegan objects to butter.) Anyway, I’ve learned that it’s fruitless to reason with them (you) about mayo. But if you like mayo, let me make the case for vegan mayo.

Have you ever made mayo at home? If you have, you know it’s delicious and rich and decadent. In a word: a treat. Which is why I don’t make mayo very often at home; it’s just too rich to use on an everyday sandwich, or in tuna salad. Enter vegan mayo: like homemade mayo in flavor and freshness, but a bit lighter, more ready for everyday use. To be fair, I cheated (if you want to call it that) a bit here by adding some soy lechitin, which I bought on Amazon, to help the mixture get and stay emulsified. But while nice, that’s hardly necessary and really just helps the mayo keep its shape.

The Magic Bullet is great for making vegan mayo, too. The oil and tofu emulsify especially well without the need to drip, drip, drip the oil in, as with regular homemade mayo.


Vegan Mayo


  • 8 ounces soft silken tofu (one package)
  • 1 clove garlic, chopped
  • 1 Tbsp lemon juice or cider vinegar, or a combination
  • 2 teaspoons dijon mustard
  • 1/2 cup vegetable or olive oil
  • 1 tsp soy lechitin (optional)
  • salt to taste


  1. Blend all ingredients in Magic Bullet.


I know, I know. “Low-fat.” Very 1990s. But. But. What if I were to offer you a simple way to lighten up one of life’s great pleasures? Would that be so wrong?

Not diet food, exactly, but here’s a lighter version of ye olde bagel with smoked salmon and cream cheese.

Forgive me:

Of course, the Magic Bullet takes well to making spreads of all kinds, and my colleague Kristianne has a great recipe for herbed salmon spread. Here I offer you a similar, but slightly different take: a low-fat version of smoked salmon spread, made with neufchatel cheese, which really is indistinguishable from regular cream cheese, if you want my humble opinion. If you’ll hear me out, here are the advantages: you can make a low-fat cream cheese spread with all the flavor of bagels and lox, but using much less lox and lower calorie cheese. Just try it before you throw something at me. Please?

If you do try it, you’ll discover a lighter, delicious version of a classic.




Low-Fat Smoked Salmon “Cream Cheese”


  • ½ package neufachatel cheese (4 oz)
  • 4 oz smoked salmon
  • fresh chives (optional)


  1. Add smoked salmon to Magic Bullet and pulse one or two times. (Be careful not to overmix.)
  2. Add cheese to Bullet and pulse a few times. If necessary, open up Bullet and mix with a knife or spoon.
  3. Serve on a bagel.

Spinach Artichoke Dip


This spinach artichoke dip is really easy to put together and great if you are short on time or just craving some dip. You can make it ahead of time and store it in the refrigerator until ready to serve, then just microwave it a bit to heat it up. Use your Magic Bullet to chop up the spinach and artichoke hearts into smaller pieces, while still leaving some chunkiness for a nice texture. I like to dip crispy baguette slices into this cheesy dip, but you can also serve it with tortilla chips. The freshly grated Parmesan cheese makes the dip extra cheesy and red pepper flakes give it a little kick!

What would you serve with this spinach artichoke dip?





Spinach Artichoke Dip


  • 1/2 cup cooked spinach
  • 1/2 cup chopped, canned artichoke hearts
  • 6 oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 tsp dried red pepper flakes
  • 1/8 tsp salt
  • 1/4 tsp garlic powder


  1.  Add all ingredients to a Magic Bullet cup and pulse a few times to chop the spinach and artichoke hearts, careful not to overblend to retain some texture.
  2. Use a spoon to stir.
  3. When ready to serve, microwave for 2 minutes to heat up.
  4. Serve with a baguette or tortilla chips.

Makes 1 cup


1, 2, 3, Aioli!


The first time I tried aioli, it was paired with an artichoke (it was also the first time I tried an artichoke!). The word aioli simply means “garlic oil.” Aioli originates from an area of France and can be paired with a variety of vegetables and fish. After trying it for the first time, aioli instantly became one of my favorite dips. Personally, I like to serve it over asparagus, cauliflower or potatoes. How could you not like the combination of garlic and lemon in a dip? MMMMM…

This aioli recipe is really easy because it only consists of three steps: Add the ingredients, blend, and chill. It really is that easy!



1, 2, 3, Aioli! 


  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 garlic clove, finely chopped
  • 1/4 cup olive oil


  1. Add the egg yolk, lemon juice, salt and garlic to a small Magic Bullet cup.
  2. Blend for 20 seconds, then add the olive oil and blend for 10 more seconds.
  3. Cover with a lid and refrigerate until ready to serve.

Makes 1/2 cup


Creamy Guacamole


Have you ever been to a Mexican restaurant that had incredibly creamy guacamole? I don’t know about you, but when I make guacamole, I do it the old fashioned way – mashing the avocados with a fork. And I’ll admit, it’s pretty tough to get a creamy texture this way! I discovered a little secret about how to make the creamiest guacamole ever: a little plain yogurt and the Magic Bullet. By blending the avocados with some yogurt, you get a creamy base to mix in the rest of your ingredients, like tomatoes, onion and cilantro. Serve chilled within one day for the best taste!




Creamy Guacamole


  • 1/2 avocado
  • 2 Tbsp plain yogurt
  • 1/2 small lime, juiced
  • 2 Tbsp chopped onion
  • 1 Tbsp chopped tomato
  • 2 Tbsp chopped cilantro
  • 1 garlic clove, minced
  • Salt and pepper, to taste


  1. Scoop out the avocado in a few pieces into a Magic Bullet cup.
  2. Add the yogurt and blend until creamy.
  3. Mix in the rest of the ingredients.
  4. Serve chilled the day of making for best taste.

Makes ~1 cup guacamole


Pine Nut Hummus


I just got back from my vacation in Hawaii and when I got home I became overwhelmed with the amount of unpacking and laundry that had to be done. I decided it was time for a snack break! Hummus is one of my favorite snacks and I love eating it with pita chips or veggies. I have tried pretty much every flavor available in stores and, most recently, a pine nut flavor. It is my new favorite, so instead of buying it at the store, I make it at home in large batches!

What’s your favorite hummus flavor?



Pine Nut Hummus


  • 1/2 can (7.5 oz) garbanzo beans, rinsed
  • 2 tbsp tahini
  • ½ lemon, juiced
  • 1 clove minced garlic
  • 1 tbsp olive oil
  • 2 tbsp toasted pine nuts (more for garnish)
  • ¼ tsp cumin
  • ¼ tsp salt (or more to taste)
  • 1 tbsp fresh chopped cilantro (more for garnish)


  1. Add all ingredients to a small Magic Bullet cup and run and blend for no more than 20 seconds at a time.
  2. Scrape the sides with a spatula and shake, then continue to blend. It will require several times of repeating this until hummus is nice and creamy.
  3. Taste and add additional salt, cumin or lemon juice if desired.
  4. Top with fresh cilantro, chopped pine nuts and olive oil.
  5. Keep refrigerated for up to 3 days.

Makes ~1 cup


The other day I was craving peanut butter and got out a slice of bread to make a peanut butter sandwich. When I opened my refrigerator up, I realized I was out of peanut butter! Then I saw some roasted peanuts… so, naturally, you know what came next! Homemade peanut butter! Why didn’t I think of making it from scratch before? It couldn’t be easier – only a few ingredients, peanuts, honey, oil and salt. You can make it crunchy by chopping up 1/4 of the peanuts in your Magic Bullet, then setting aside to stir in later. I like to change it up between both kinds, but this time I made it crunchy!



Homemade Peanut Butter


  • 2 cups roasted, unsalted peanuts
  • 1 tsp honey
  • 1-2 tsp canola oil
  • 1/4 tsp salt


  1. Add all ingredients to a Magic Bullet cup and pulse a few times using the flat blade.
  2. Use a spatula to stir the peanut mixture around and continue to pulse until creamy.

Makes 1 cup