IMG_6654Everyone knows it can be tricky to get our kids to get all the vegetables they need for their growing bodies. I’ve become quite good at hiding certain veggies into dishes that way they have no idea they are getting a serving full of ‘disgusting vegetables’ :)! This pasta sauce is incredibly delicious! It’s on the sweeter side which I think really helps appeal to kids and their taste buds! Pair it with salty garlic bread and you have a winner!

Sweet Potato Meat Sauce

Ingredients

  • 2 tb. EVOO
  • 1 sweet onion, chopped
  • 4 cloves garlic, diced
  • 2 pounds ground turkey
  • 1 jar pasta sauce
  • 2 sweet potatoes, steamed and softened
  • 1/4 c-1/2 cup heavy cream, milk, or coconut milk from a can
  • Salt, pepper to taste
  • 2 tb. brown sugar or coconut sugar
  • Fresh herbs to top
  • Parmesan cheese to top

Instructions

  1. In a saucepan, heat the olive oil and saute the onion and garlic until translucent. Add in the ground turkey, season with salt and pepper. Cook the turkey all the way through and cover with the pasta sauce. Stir and let simmer.
  2. In the Magic Bullet Blender add the sweet potato and milk and puree until creamy. Stir that into the pasta sauce mixture. Add seasonings, stir, and simmer. Serve over cooked pasta and enjoy!

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email
Jul
19
0

Vegan Saag Paneer

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Saag paneer is a popular Indian dish made with spinach and cubed paneer cheese, and in this vegan version tofu is used instead of cheese. The tofu cubes are tossed in turmeric and fried until crispy, then mixed in with the spiced spinach mixture. Instead of yogurt, coconut milk is used to thicken it up a bit. Serve this flavorful dish by itself as a main, or as a side. It goes great with naan bread!

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Vegan Saag Paneer Recipe

Ingredients

  • 1 package tofu, drained
  • 2 tsp turmeric
  • ¼ tsp salt
  • 3 tbsp olive oil
  • ½ cup coconut milk
  • 12 oz frozen spinach
  • ½ onion, chopped
  • 1 tbsp fresh chopped ginger
  • 6 cloves garlic
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

  1. Press paper towels on the tofu to drain the water, then chop into 1-inch pieces.
  2. Heat the oil in a skillet over medium heat.
  3. Toss the tofu with the turmeric and salt, then transfer to the skillet and fry until crispy.
  4. Add the spinach, ginger, garlic, and spices to a Magic Bullet pitcher and pulse a few times to mix and chop the spinach smaller.
  5. Transfer to a pot over medium heat and simmer for 5 minutes, then stir in the coconut milk.
  6. Serve the spinach with the tofu on top, or mix in.

Makes 2 servings

 

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Soup is always a hit or miss with my kids. If there are vegetables or green stuff in their soup chances are it’s a no for them. No matter how many cheesy grilled cheese sandwiches I make as a side… they still aren’t having it.

Then it hit me one night when they scarfed down their mashed potatoes that I’ve never tried making them potato soup. Liquid mashed potatoes!

To be honest, I don’t love potato soup, I would much rather have a broth loaded veggie soup, but with just a touch of pesto and cheese, these soups have become my favorite! I won’t lie, a grilled mozzarella and tomato sandwich paired alongside doesn’t hurt either.

Oh, and if you have kids, go ahead and leave out the pesto..because it’s green and you know how kids are with green foods!

Creamy Leek and Potato Pesto Soup

Ingredients

  • 2 tb. olive oil
  • 1 large leek, both green and white parts chopped
  • 2 pounds gold potatoes, peeled and chopped into 2 inch pieces
  • 4 cups water
  • 2 large vegetable bouillon cubes
  • 2 cups whole milk, or coconut milk for vegan version
  • 1 cup prepared pesto
  • Parmesan cheese for topping

Instructions

  1. In a large pot, heat the olive oil on low/med heat. Add the leaks, stir occasionally, and cook until softened. Add the potatoes, stir, then add the broth and milk.
  2. Bring the mixture to a boil, then simmer on low until the potatoes have softened.
  3. Let soup cool to room temperature. Never put anything hot in the Magic Bullet.
  4. Using the large cup for the Magic Bullet Blender, ladle in the cooled soup to the blender in batches, and blend until creamy. Return blended soup to the pot to reheat. Thin with more milk if needed for a desired consistency.
  5. When serving, add 1-2 tb pesto swirled in to the soup, then top with parmesan cheese. Enjoy!

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May
31
0

Beet and Kale Galette

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It is no secret how much I love galettes. They are super easy to make, especially when you cheat a little bit with a store-bought crust. They don’t need to look pretty, and they taste great with just about any ingredient. For this galette recipe, I used herbed goat cheese and sour cream as the base, topped with cooked, sliced beets, honey and baby kale. For a crispier crust, you can brush an egg wash all around the edges just before baking.

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Beet and Kale Galette

Ingredients

  • 1 store-bought whole wheat pie crust
  • 1/4 cup sour cream
  • 1/4 cup herbed goat cheese
  • 1/2 tsp dill
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 3 cooked beets, sliced
  • 1/2 cup baby kale
  • Honey, to taste

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Instructions

  1. Add the cheese, sour cream, herbs and pepper to a Magic Bullet cup and blend until smooth.
  2. Roll out a thawed pie crust to about 12 inches, then spread the cheese mixture on top in the middle, leaving 2-3 inches on the sides.
  3. Place the sliced beets on top of the cheese mixture and drizzle honey on the top, then fold the crust up around it.
  4. Bake at 400 degrees F for 30 minutes.
  5. Top with baby kale.

Makes 1 galette

 

May
11
0

Bacon and Leek Quiche

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It took me many years to perfect my favorite quiche recipe, always striving for the best texture and flavors. This is my go-to quiche recipe that turns out perfect every time. Quiche is always a nice addition to the breakfast table, but equally nice when paired with a salad for lunch or dinner. I think of baking a quiche in 3 steps: the crust (if you are making it at home), the egg filling, and the vegetables/meat/fish filling. The crust is prepared first, so later you just have to add everything in a finish baking. Next, I prepare the vegetables and/or meats/fish and lay them down on the bottom of the pie. Last, I whip up the eggs, cheese and cream in my Magic Bullet blender and pour over the top.

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Bacon and Leek Quiche

Ingredients

  • 1 9×13-inch pie crust
  • 1 leek, thinly sliced
  • 4 strips turkey bacon
  • 4 eggs
  • 1 1/2 cups milk or cream
  • Pinch of sugar
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 425 F.
  2. Cook the bacon in a skillet until crisp, then add the leek and 1 tbsp olive oil and cook until tender, about 7 minutes.
  3. Crumble the bacon and fill the bottom of the crust with the leek and bacon mixture.
  4. Add the eggs, milk, sugar, salt and cheese to a Magic Bullet pitcher and blend.
  5. Pour over the quiche filling.
  6. Bake the quiche in the oven for 15 minutes, then lower the heat to 300 F and bake for 30 more minutes.

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Makes 1 9×13-inch quiche

 

May
8
0

Cheddar Waffles

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Not all waffles need to be sweet. These cheddar waffles go great with chicken and gravy, or with a dollop of sour cream for a delicious savory side dish. You can experiment with other cheeses and herbs by adding them to this basic cheddar waffle recipe. Try adding fresh chives on top!

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Cheddar Waffle Recipe

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp salt

Instructions

  1. Preheat a waffle maker.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Pour the batter onto the waffle maker, close and cook until crisp.

Makes 4 waffles

 

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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

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I love a good egg dish any day of the week, but I don’t think I’ll ever go back to plain eggs again! Roasted veggies in a frittata is a must have, and if you have never made a frittata, have no fear! It is so simple, quick, and tasty! Feel free to add whatever roasted veggies you like, and flavor of cheese. Make it your own!

Roasted Asparagus Frittata

Ingredients

  • 1 bunch asparagus, roughly chopped
  • 2 tb. butter
  • 4 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tomato, chopped
  • 2 tb. + 1 tb. parmesan cheese
  • 1/4 cups + 2 tb. mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the chopped asparagus to a baking sheet, coat with 1-2 tb. olive oil, and a sprinkle of salt and pepper.
  3. Roast for 10-15 minutes.
  4. Heat a skillet and melt the butter.
  5. In the Magic Bullet Blender add the eggs, milk, and a sprinkle of salt and pepper. Blend until frothy.
  6. Add the roasted asparagus and chopped tomato to the melted butter in the skillet. sprinkle with the 2 tb. parmesan cheese and 1/4 of the mozzarella. Turn off the heat. Pour the egg mixture on top. add remaining cheese on top and place in the oven.
  7. Bake for 8-12 minutes, or until the center bounces back.
  8. Serve and enjoy!

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Isn’t it nice to come back from a busy day and dinner is already ready? Let the Magic Bullet and slow cooker do all the work for you, so all you have to do when you get home is eat. A simple herbed lemon marinade is blended together in the Magic Bullet, and poured over chicken breasts in a slow cooker to create the most flavorful, tender chicken to accompany your favorite side dishes.

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Herbed Lemon Slow Cooker Chicken Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp basil
  • 1 tbsp oregano

Instructions:

  1. Heat the olive oil in a skillet and brown the chicken breasts on both sides, then add to a slow cooker on low setting.
  2. Add the remaining ingredients to a Magic Bullet cup and blend, then pour over the chicken.
  3. Cook on low for 4-5 hours, until chicken is fully cooked.

Makes 4 chicken breasts

 

Mar
1
1

Thai Noodle Salad

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It can be scary to step out of our comfort zones when it comes to cooking. For most of us, the foods and recipes we know are what we stick with in our every day cooking. Once I was experimenting a little and created this delicious Thai-inspired noodle salad. It has cucumbers, carrots, cilantro, and pineapple, all tossed in a peanut sauce. You can use rice noodles or Japanese yakisoba noodles in this recipe.

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Thai Noodle Recipe

Ingredients

  • 1 12-oz can chopped pineapple
  • 4 cups yakisoba noodles
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1/2 tbsp ginger powder
  • 2 tbsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp brown sugar

Instructions

  1. Add peanut butter, soy sauce, oils, lime juice and sugar to a small Magic Bullet cup and blend well.
  2. Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.
  3. Chill before serving.

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Makes 4 servings