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I’ve been making these cupcakes for my kiddos for a while now, and they just love them! These desserts have the right amount of sweetness where no sugary frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potatoes after making these muffins, then save them to add into your next banana bread recipe!

Dairy-Free Sweet Potato Cupcake Recipe

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1.5 cups white whole wheat flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 3/4tsp. baking soda
  • 1 cup non dairy milk + 1 tsp. vinegar, mixed
  • 1/3 cup melted coconut oil, cooled
  • 1/2 cup pure cane sugar
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla

Instructions

  1. Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
  2. Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
  3. In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
  4. In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
  5. Preheat oven to 350 degrees.
  6. Scoop batter into prepared muffin tins and bake for 22-27 minutes.
  7. Let cool, then sprinkle with powdered sugar if desired.

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These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy recipes because it still tastes like a satisfying dessert! It’s made with creamy peanut butter and applesauce, instead of butter, to give it a soft texture. Oats and quinoa add healthy doses of protein and iron to these cookies. You won’t be disappointed! My whole family loves these.

Chocolate Chip Quinoa Cookie Recipe

Ingredients

  • 1/2 cup cooked quinoa
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup applesauce
  • 1/4 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup sour cream
  • 1/2 cup semisweet chocolate chips

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Instructions

  1. Preheat the oven to 375 degrees F.
  2. Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
  3. Stir in the chocolate chips by hand.
  4. Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.

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Makes 12 cookies

 

Dec
2
1

Almond Muffins

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Almonds are magical! They’re healthy, rich, tasty, and extremely versatile! Enjoy them either on their own or as a tasty topper. And, with the Magic Bullet’s help, you can ground almonds up into a useful gluten-free flour. This recipe mixes almond grounds into a delicious muffin that’ll satisfy any sweet tooth!

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Almond Muffin Recipe

Ingredients

  • 1/2 cup almonds
  • 1/2 tsp. almond extract
  • 1 1/2 cup flour
  • 3/4 cup milk
  • 1/4 tsp. cinnamon
  • 1/3 cup Oil
  • 1/3 cup sugar
  • 3 tsp. baking powder
  • Pinch of salt

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Instructions

  1. Blend almonds in Magic Bullet.
  2. In mixing bowl, whisk together egg, almond extract, oil and milk.
  3. Combine mixture with ground almonds, flour, sugar, cinnamon, baking powder and salt.
  4. Add mixture to oiled cupcake tin and bake at 390 degrees for 15 minutes.

There’s nothing like a homemade muffin!

 

They always say that breakfast is the most important meal of the day, right? But we all know how hard it is to make sure you eat breakfast, especially when you have to get the kids out the door early in the morning while accomplishing everything else on that morning to do list! That’s why I love the idea of making breakfast ahead of time so that I can grab it and be out the door. These breakfast muffins are not only fast and easy to make, but they also have a secret vegetable hidden inside! Talk about being a super parent. And hey, you may even have time to actually put on some makeup before you head out the door!

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Mini Carrot Pancake Muffins Recipe

Ingredients

  • 1 ½ cup baby carrots
  • 2 cup pancake mix, whole grain
  • 1 cup milk of choice
  • 1 egg
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tb. vanilla extract
  • ½ cup dark chocolate chips

Instructions

  1. In a steamer, cook carrots until soft, about 10-15 minutes.
  2. Preheat oven to 350 degrees. Add carrots, and a few tsp. of water if needed to Magic Bullet blender. Puree carrots until smooth. Transfer to a bowl to cool. (You will need 1 CUP of puree for this recipe.)
  3. In a mixing bowl add all of your ingredients, including 1 cup of carrot puree.
  4. Whisk together until mixed.
  5. Prepare a mini muffin sheet by adding cupcake liners.
  6. Using a small ice cream scoop, add the batter to each muffin evenly. Lightly press a few chocolate chips on top of each muffin.
  7. Bake for 15-20 minutes, or until baked all the way through.
  8. Muffins can be frozen and heated in microwave for busy mornings. They can be eaten as is, or dipped in pure maple syrup for a pancake breakfast!

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Looking for a new low-fat, healthy dessert to try this Fall? You’re going to love this pumpkin “nice cream!” What do I mean by “nice cream?” If you haven’t heard about nice cream yet, you are in for a treat. It’s basically ice cream without the fat and calories. Whhhaaat?? Yes, it’s true! The secret is frozen bananas. Frozen bananas add an amazing ice cream-like texture without bringing an overpowering banana flavor to the dessert. Combine frozen bananas with anything, like pumpkin puree, to make your favorite ice cream into nice cream!

You can enjoy this treat right away, or pop it in the freezer for later (just thaw about 20 minutes before you want to eat it).

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Pumpkin “Nice Cream” Recipe

Ingredients

  • 1/2 cup organic pumpkin puree
  • 2 bananas, frozen
  • 1/4 tsp pumpkin pie spice (optional)
  • Chopped pecans for topping
  • Milk, as needed

 

Instructions

  1. Add the pumpkin puree, frozen bananas, and spice to a Magic Bullet cup and blend. Add milk as needed, start will less, if too much milk is added the end result will be too runny.
  2. Top with chopped pecans.

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Makes ~1 cup

 

Oct
21
0

Maple Shaved Ice

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Who hasn’t gone to their local carnival and been excited to pick up some shaved ice? It’s one of those memories that everyone shares a variation of. Now, with help from the Magic Bullet, you’ll be able to relive that delicious nostalgia in your own kitchen!

While traditional shaved ice recipes call for a fruity syrup to be drizzled over the top of your ice, but I prefer a more natural sweetness like maple syrup. It doesn’t take a lot to sweeten the whole cup, and the natural syrup provide the perfect complement to the chilly ice.

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Maple Shaved Ice Recipe

Ingredients

  • 1 1/2 cups ice cubes
  • 1/2 to 1 tbsp. maple syrup

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Instructions

  1. Blend your ice cubes in the Magic Bullet, and then drizzle the maple syrup over top. It’s so simple!
  2. It only takes about ninety seconds to feel like a kid again!

 

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This moist, spiced raisin carrot bread loaf is made with whole wheat flour and tastes just like carrot cake (even though it is much healthier!). The Magic Bullet does all the work by blending all of the ingredients together, leaving the carrots and raisins to stir in last before popping it into the oven. While it’s baking, this carrot loaf makes your home smell amazing! Bake as a gift for a friend, or enjoy it all yourself (we won’t tell). It’s good enough to eat alone, but you can also spread cinnamon cream cheese, butter or applesauce on top for extra yumminess.

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Whole Wheat Raisin Carrot Loaf Recipe

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp  cinnamon
  • 1/2 tsp nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots
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Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients, except for the carrots and raisins, to your Tall Cup and blend.
  3. Pour the batter into a greased 9×5 inch loaf pan and stir in the carrots and raisins.
  4. Bake for 50 minutes-1 hour, until a toothpick comes out clean.
  5. Cool before serving.

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Makes 1 9x5x3 inch loaf

 

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Ice cream is so much better when it’s homemade. You have more control over the ingredients, portions and flavors, not to mention the rewarding satisfaction of a job well done! This recipe combines banana and cocoa powder for a light and delicious ice cream you’ll be making after every meal.

Banana Dark Chocolate Ice Cream

Ingredients

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  • 1 1/2 Bananas
  • 3 Tbsp cocoa powder
  • 1/2 tsp vanilla
  • 2 Tbsp cream

 

Instructions

1) Chop bananas and freeze for at least two to three hours.

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2) Combine frozen bananas with cocoa powder, vanilla and cream in Magic Bullet and blend.

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Meet your new favorite dessert!

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During the summer, all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls. But as a mom of three active girls, sometimes, the summer days can be long. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times!

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Vegan Coconut Chip Ice Cream

Ingredients

  • 2 cans coconut milk (full fat or light)
  • ½ cup pure maple syrup
  • ¾ cup vegan chocolate chips, or regular chopped dark chocolate

Instructions

  1. Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
  2. Blend for about 30 seconds.
  3. Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
  4. Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!

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An ice pop is more than just a tasty treat. It’s a symbol of happiness, nostalgia and friendship (I’m allowed to be sentimental)! Who isn’t having a great time while eating an ice pop? And now with the help of the Magic Bullet, it’s also incredibly easy to make! This recipe combines fresh watermelon, strawberry and some lime juice into a delicious treat you’ll be making for yourself and friends time and again.

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Strawberry Watermelon Ice Pop

Ingredients

  • 3 Cups Chopped Watermelon
  • 3 Strawberries
  • 3 Tbsp Sugar
  • 2 Tbsp Lime juice

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Instructions

1) Chop watermelon. Combine with lime juice in Magic Bullet and blend.

 

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2) Chop strawberries.

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3) Add to Magic Bullet and blend once more, roughly (this is so we get some pieces of strawberry in our pops!)

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Remember: having sticky hands means you’re having fun.