Easy Whipped Cream


I went to dinner at a friend’s house the other night and he made the most incredible dessert: whipped cream and ginger cookies. Yes, that’s it. So simple, yes? What made it even more interesting was learning that he made the whipped cream in his blender. I have never thought of trying this before, so of course a few days later, I decided to try it in my Magic Bullet. I was surprised at how quickly my whipped cream was ready! Preparing it in my Magic Bullet took me less time than using my hand mixer or standalone mixer! It can’t get any easier.




Easy Whipped Cream


  • 1 cup heavy whipping cream
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract


  1. Add heavy cream to a Magic Bullet cup.
  2. Blend for 15 seconds, then shake and repeat once more.
  3. Open and add the sugar and vanilla, shake, and continue to blend for 15 second intervals. After only a few times of repeating this, you should get whipped cream!
  4. Add to your favorite dessert.

Makes ~ 1 cup whipped cream


This delectable recipe from our friends over at NutriBullet will be the perfect picnic wrap up this holiday weekend!



Red, White & Blue Blast


Red Layer

  • 1/2 cup strawberries,
  • 1/2 cup almond milk (or other milk substitute)
  • 1 tsp raw, organic honey
  • Ice cubes

White Layer

  • 3/4 cup almond milk (or other milk substitute)
  • 1 tsp raw, organic honey
  • Ice cubes

Blue Layer

  • 1/2 cup blueberries
  • 1/2 cup almond milk (or other milk substitute)
  • 1 tsp honey
  • Ice cubes


  1. Make the red layer and pour equal amounts into 2-4 glasses. Put glasses in the freezer for 10 minutes.
  2. Make the white layer and take glasses with red layer out of freezer. Pour equal amounts of white on top of the red layers. Put in freezer for another 10 minutes.
  3. Make the blue layer and take glasses with red and white layer out of freezer. Pour equal amounts of blue on top of the red and white layers.

Optional – garnish with mint and blueberries on top!

This makes an ice cold Blast that’s delicious in the summer months and at your next gathering. For an extra special treat, use popsicle molds instead of glasses and leave each layer in the freezer for at least two hours. Once done, you’ll have beautiful Red, White & Blue Pops!


Banana Brownies


I have a really yummy treat for you today: chewy, fudgey, chocolatey banana brownies. How did this delicious creation come about? Once again, I found myself with one banana on the verge of going bad. One banana is not really enough for banana bread, or even banana muffins, so I started thinking of what else I could do with it. This recipe is a healthier brownie recipe, the banana makes the brownies so moist, you use much less butter and oil than you would in regular brownies. The problem with these “healthier brownies” is that I feel less guilty eating them and eat MORE than usual!

The banana gives these brownies a great flavor – it goes perfect with chocolate! Don’t forget to eat them warm with a cold glass of milk.





Banana Brownies


  • ¼ cup plain yogurt
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • 1 ripe banana
  • 1 large egg
  • ½ tsp instant coffee granules
  • ½ tsp almond extract (can also use vanilla)
  • ¼ cup unsweetened cocoa
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • ½ cup all-purpose flour
  • Chopped walnuts for topping


  1. Preheat oven to 350° F.
  2. Blend together butter, sugar, yogurt and banana in a Magic Bullet cup.
  3. Add egg and almond extract and pulse a few times until mixed well.
  4. Add the coffee granules, cocoa powder, baking powder and salt. Lastly, add the flour a little at a time, pulsing in-between, until everything is well blended.
  5. Transfer the batter using a spatula to a greased 8×8-inch baking dish.
  6. Top with walnuts.
  7. Bake for 20 minutes, until a wooden pick inserted in center comes out clean (*if you want them more fudgy, take out a little early).
  8. Cool for at least 30 minutes before cutting.

Makes 9 brownies


Banana Pie Smoothie


This banana pie smoothie tastes just like a banana cream pie in a glass! My favorite thing about it is the graham cracker crust topping. Freeze the bananas ahead of time (already peeled and chopped in half). I like this smoothie really cold, so I also like to add some ice, too. You can make this smoothie for breakfast, as an afternoon snack, or as a healthy dessert alternative!


Banana Pie Smoothie


  • 1 banana, frozen
  • ½ cup plain, non-fat yogurt
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp graham cracker crumbs, plus more for topping
  • 3 ice cubes
  • Whipped cream for topping


  1. Slice the frozen banana into bite-sized pieces.
  2. Add all ingredients to a Magic Bullet cup and blend until combined.
  3. Top with whipped cream and graham cracker crumbs.

Makes 1 smoothie


Skinny Banana Cookies


I discovered the healthiest cookie recipe, ever! These banana cookies are “skinny” because they are only made with ripe bananas, pecans and oats with a little chocolate drizzled on top. There is no butter, no sugar, no flour, just bananas, pecans and oats (making them vegan, too!) You have to try these. They have a really strong banana flavor, which I love. Finally, a healthy low-fat cookie that actually tastes good. You can even eat these for breakfast! The chocolate drizzled over the top gives them a nice presentation, and who can resist a little chocolate on their cookies?





Skinny Banana Cookies


  • 1½ ripe bananas
  • 1 cup oats
  • ¼ cup pecans
  • ¼ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Add oats, pecans and bananas to your Magic Bullet cup.
  3. Pulse a few times to combine the ingredients, leaving some whole oats for texture.
  4. Mix the batter with a spoon so it is even.
  5. Use a teaspoon to drop balls of dough on a cookie sheet.
  6. Bake for 10-12 minutes.
  7. Melt chocolate chips in a microwave-safe bowl 30 seconds at a time until melted, then transfer with a spoon to a plastic baggy with a hole cut in the corner.
  8. Drizzle the melted chocolate over the cookies.

Makes 12 cookies


Easy Blackberry Purée


Blackberries don’t get as much hype as other superfoods, but they contain a large amount of antioxidants and other healthy nutrients. I like to blend them up into a sweet sauce that can be used as a topping for a variety of classic breakfast dishes (pancakes, waffles, french toast, etc.). When I am in the mood for something lighter, I like to mix it into some plain yogurt for some additional health benefits. It also makes the perfect topping for vanilla ice cream when heated up… yum!




Easy Blackberry Purée


  • 1/2 cup fresh blackberries
  • 1/2 tsp fresh lemon juice
  • 1 tsp granulated sugar


  1. Add all ingredients to a small Magic Bullet cup and pulse several times until well blended.
  2. Add additional sugar to taste.
  3. Heat up before serving, if desired.

Makes 1/2 cup purée


This fresh, homemade cinnamon applesauce is so easy to make. It is the perfect healthy anytime snack and it makes a precious gift! You can add more or less cinnamon, depending on how strong you want the cinnamon flavor. Applesauce is a great substitute for butter in many recipes, so it’s nice to have in the refrigerator, just in case. I like to make a large batch to last me almost the entire week. It will stay good for about 5 days if kept chilled in the refrigerator in an air-tight glass jar. It’s also nice to have around for those after-work hunger attacks when you are too lazy to make anything, or as an easy dessert.






Homemade Cinnamon Applesauce


  • 4 small organic gala apples (2 large)
  • 1/2 tsp cinnamon


  1. Peel, core and chop apples.
  2. Steam the apples for 15 minutes, then remove from heat and cool.
  3. Add the apples and cinnamon to a small Magic Bullet blender cup and pulse a few times until desired texture is reached.

Makes ~1 cup


Wouldn’t it be the most amazing thing ever if donuts could be low in fat and still taste delicious? Well, they can be! By baking donuts instead of frying them, they become  less fattening, yet still absolutely satisfying. I made these cinnamon sugar donuts with a mini donut pan. They are so small that they bake very quickly in the oven. I also used my cinnamon and sugar grinder that I found at Trader Joe’s, but you can also just mix some granulated sugar and cinnamon together in a bowl for the topping. The donuts themselves are not very sweet, so the extra sugar on top is the perfect compliment!




Baked Mini Cinnamon Sugar Donuts


  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • Pinch of nutmeg
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2 tbsp plain yogurt
  • 1 tbsp butter
  • Cinnamon sugar (you can mix equal parts cinnamon and sugar – about a tbsp each)


  1.  Preheat oven to 375 degrees F.
  2. Add all ingredients to a Magic Bullet blender and blend. Use a spatula to scrape down the sides, then blend again until the batter is well combined.
  3. Spoon the batter into a greased mini donut pan and bake for 7 minutes, until tops are firm and spring back when lightly pressed.
  4. Gently remove from the pan to cool.
  5. Melt the butter in a small skillet, then dip the top of the donuts into the melted butter and into the cinnamon sugar.

Makes 12 miniature donuts


There is nothing like a big bowl of chocolate banana pudding waiting for you in the fridge after a long day to pick up your spirits. Instead of those fattening egg yolks and heavy cream, this pudding is made with bananas for a healthier spin. You can prepare a whole batch ahead of time so you have enough to last a few days. Talk about a quick, easy dessert! The next time you are craving chocolate pudding, try whipping up a chocolate banana pudding in your Magic Bullet. Top with bananas and sliced almonds.



Chocolate Banana Pudding


  • 1 1/4 cups milk
  • 1 banana
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp semi-sweet chocolate chips, melted
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • Sliced almonds for topping


  1. Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
  2. Add all ingredients except the vanilla and sliced almonds to a Magic Bullet cup and blend until creamy.
  3. Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
  4. Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Makes 4 glasses


Crêpes are one of my favorite breakfast foods, but they also make a great dessert! You can fill them with pretty much anything, including different jams and fruits. You can make them sweet or savory, but I prefer my crêpes sweet! The first time I tried chocolate crêpes, I knew I loved them more than any other one I had had before. These double chocolate crêpes are filled with chocolate hazelnut spread and chopped strawberries.

Are you having these for breakfast, dessert, or both?




Double Chocolate Crêpes


  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sugar
  • 1/8 tsp salt
  • Butter
  • Chocolate hazelnut spread
  • Strawberries
  • Powdered sugar


  1. Add all ingredients except for the butter to a Magic Bullet blender and pulse a few times until the batter is well blended.
  2. Heat a skillet over medium heat and swirl the end of a stick of butter over the top until coated.
  3. Pour about 1/4 cup batter into the skillet and immediately lift and rotate, swirling the batter around the pan until it stops swirling.
  4. Cook until the edges begin to get crispy and lift off of the pan, then carefully peel and flip to the other side.
  5. Repeat for the remaining crêpes.
  6. Spread chocolate hazelnut spread over each crêpe and fill with chopped strawberries, then roll up.
  7. Dust with powdered sugar.

Makes 6 crêpes