Thai Noodle Salad


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.


Thai Noodle Recipe


  • 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


  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.


Makes 4 servings



Carrot Potato Soup


Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.


Carrot Potato Soup


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil


  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.


Makes 4 servings



During Fall and Winter, one of my favorite meals is a warm bowl of chili. This white bean chicken chili dish is so comforting on a cold day! I like to top it with sour cream and add a side of corn bread. This is a great make-ahead dish for your busy weekdays. Lime and cilantro also make great toppings for this chicken chili.


White Bean Chicken Chili


  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 can Bush’s Best White Chili Beans
  • 2 cloves garlic, chopped
  • ½ cup corn
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • Pinch cayenne pepper
  • Cilantro, cheese and sour cream for topping


  1. Heat the olive oil over medium heat, then add the onion and garlic and cook for 7 minutes, stirring occasionally.
  2. Add the spices and stir.
  3. Blend ⅓ of the beans in a Magic Bullet cup, and add this and the ⅔ whole beans to the chili.
  4. Add the corn, chicken, broth and bring to a boil.
  5. Serve hot, topped with fresh cilantro, cheese and sour cream.

Makes 4 cups



Old Bread Dumplings


We have all heard of using stale bread for croutons, but here is another recipe that uses stale bread as the main ingredient! These dumplings are great in soup, but also can be eaten alone. Stale bread is ground down to crumbs using a Magic Bullet blender, and then mixed with egg, milk, flour, bacon, onion, and herbs to form dumplings. They are then boiled in broth until cooked.





Old Bread Dumplings


  • 2 cups stale bread, broken into small pieces
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp flour
  • 2 strips cooked bacon, crumbled
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 4 cups chicken broth



  1. Cook the onion in heated olive oil in a skillet over medium heat for 7 minutes, until soft.
  2. Add the bread to a Magic Bullet pitcher and blend until your get bread crumbs and pour into a bowl.
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Form 2-inch balls with your hand and drop into a pot of boiling chicken broth.
  5. Cook the dumplings for 20 minutes, then carefully remove with a strainer.


Makes 12 dumplings



Veggie Mac n Cheese


A healthier version of everyone’s favorite mac ‘n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce. This is a great make-ahead dish, or for when you are feeding many mouths. Place it on the table right out of the oven and let everyone feed themselves.


Veggie Mac N Cheese


  • 1 package elbow macaroni
  • 1 butternut squash, peeled and chopped into 1-inch pieces
  • 2 cups brussels sprouts, quartered
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese



  1. Preheat the oven to 425 degrees F.
  2. Toss all vegetables with olive oil, salt and pepper and bake on a baking sheet for 25 minutes.
  3. Cook pasta and drain.
  4. Add milk, cheese, and chicken broth to a Magic Bullet cup and blend.
  5. Melt the butter in a saucepan over low heat and add the onion. Cook for 5 minutes, then stir in the flour.
  6. Add the milk mixture and bring to a boil. Remove from heat and continue to stir until thick.
  7. Pour the sauce over the pasta and veggies in a baking dish and serve hot.


Serves 8



Banana Curry


DSC03233 (1)

Bananas are a healthy way to naturally sweeten your curry dish. In this yellow curry made from scratch, I use coconut milk, curry powder, turmeric, bananas and chicken drumsticks, carrots and spinach. Serve this healthy curry dish over basmati rice or your other favorite Indian side dish. Save the leftovers for lunch the next day.


Banana Curry Recipe


  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 6 chicken drumsticks
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 14 oz can coconut milk
  • 1 cup chicken broth
  • 1/4 cup flour
  • 2 carrots, chopped
  • 1 banana
  • 1 cup spinach


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and garlic and cook for 7 minutes, stirring occasionally.
  3. Sprinkle the curry powder over the drumsticks and brown in the pot.
  4. Add the turmeric and coconut milk.
  5. Blend 1/2 of the banana with the chicken broth and flour in a Magic Bullet cup and add to the pot.
  6. Slice the other half of the banana and add to the pot along with the carrots and bring to a boil.
  7. Turn the heat to low, cover and simmer for 30 minutes.
  8. Add the spinach and simmer for 5 minutes.

DSC03131Serves 4



Happy New Year! New year, same me. The same me that doesn’t believe in juice cleanses or detoxes or intermittent fasting to jumpstart weight loss or a diet plan of any kind. Did you know the word “diet” means to eat? Meaning, my diet consists of real foods. Not, I’m going on a diet to lose weight. Somewhere along the lines of modern day talk we lost a sense of the word.

Anyway…you won’t find any weight loss tricks around here. You will find, though, healthy, real and whole foods that make you feel and perform your best. This means that if you switch from processed foods to making my recipes, you may see a shift in weight because you’re properly fueling your body and giving it energy it needs to work properly, giving you power for your workouts or simply digest and use nutrients properly. One thing I do have to give you though is a little jumpstart for the new year if you’re feeling like you’re full of inflammation and water weight, aka, holiday bloat. This soup contains many vitamins, minerals and nutrients that will flush out any toxins and help you on your way to a healthy new year. This can be eaten alongside healthy fats, lean protein or whole grains.


Anti-Inflammatory Reset Soup


  • 1 bunch swiss chard
  • 3 small knobs bok choy
  • 2 large stalks celery
  • 1 small head broccoli
  • 6 baby carrots, or 1 large carrot
  • 1/4 cup parsley, chopped
  • 1 scoop vital proteins collagen (optional)
  • 1 tsp turmeric
  • ½ tsp ginger
  • 1/2 tsp black pepper


  1. Peel and chop off ends of veggies.
  2. Add all ingredients to stock pot.
  3. Add enough water to cover veggies and boil until softened.
  4. Let cool. In small batches, blend in Magic Bullet until creamy.
  5. Serv with a swirl of coconut milk if you prefer and enjoy!

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes



Spiced Sweet Potatoes


What is it about sweet potatoes and cinnamon that makes them such a great pair? This mashed sweet potato recipe is very easy with the help of your Magic Bullet. First, cook them in a pot with some butter, salt, milk and cinnamon. After allowing them to cool off, let your Magic Bullet blend them to the perfect creamy consistency.


Spiced Sweet Potatoes


  • 3 sweet potatoes, peeled and chopped
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt


  1. Add all ingredients to a pot and heat over low heat for 40 minutes, stirring occasionally.
  2. Cool to room temperature, then add to a Magic Bullet pitcher and blend until creamy.

Makes 4 cups



Tarte Flambée


I brought this Tarte Flambée recipe home with me from my very first trip to Germany. It is normally made with creme fraiche as the sauce, but I lightened it up by using a mixture of light sour cream and creme fraiche. A splash of nutmeg and pepper makes all the difference. On top sits thinly sliced onions and chopped ham. Cheese is optional, but I like to sprinkle a little gruyere or mozzarella over the top before putting it in the oven. Tarte Flambée is best enjoyed using a very thin, crispy crust, so make sure to roll your dough out nice and thin.


Tarte Flambée Recipe


  • 2 pre-made pizza dough
  • 5 oz creme fraiche
  • 3 oz light sour cream
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1 cup prosciutto, chopped
  • 1 onion, thinly sliced
  • 1/4 cup shredded gruyere cheese




  1. Preheat the oven to 425 degrees F.
  2. Roll out the dough very thin and cover 2 greased pizza pans.
  3. Add the creme fraiche, sour cream, nutmeg and pepper to a Magic Bullet cup and blend.
  4. Spread the cream evenly between the two pizzas, and top with the onions, ham and cheese.
  5. Bakes for 10-12 minutes, until starting to brown on top.


Makes 2 13-inch tarte flambées



Zucchini Meatballs


Lately, our family has been trying to cook more vegetarian meals. I saw this zucchini meatball recipe somewhere on social media, and thought it was a delicious idea for a vegetarian version of spaghetti and meatballs for dinner one night. Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.


Zucchini Meatballs


  • 2 large zucchini, grated
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tbsp dried basil
  • 1 cup panko breadcrumbs
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil


  1. Squeeze the water out of the zucchini with a kitchen towel and add to a Magic Bullet cup along with the garlic, egg, basil, breadcrumbs and cheese and blend.
  2. Heat the oil in a skillet over medium heat and preheat the oven to 350 degrees F.
  3. Form 1-inch balls with your hand and brown all sides in the skillet, about 7 minutes.
  4. Transfer to a baking sheet and bake in the oven for 10 minutes.


Makes 12 meatballs