The avocado’s rich and creamy texture is perfect for spreading on toast for a simple meal. With help from the Magic Bullet, this recipe adds a spicy dynamic to the natural avocado flavor, combining it with jalapeño and crushed red pepper to create an easy-to-make, flavor-rich and super healthy spread.
The only difficult part of this recipe is deciding what bread to put it on!
Spicy Avocado Spread Recipe
- 1/2 avocado
- 1/4 jalapeño pepper
- 1 tsp. crushed red pepper
- Cut avocado and jalapeño pepper. When cutting jalapeño, make sure to cut it length-wise so you’re able to control the number of seeds added to the recipe.
- Combine avocado, jalapeño and red pepper in Magic Bullet and blend.
Whether it’s to start your day or keep it moving along, this meal will point you in the right direction.
This butternut squash pizza is one of my favorite vegetarian dishes, because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.
Butternut Squash Pizza Recipe
- 1 large pizza crust
- 1 butternut squash, halved
- 1/4 cup water
- 2 tbsp chopped fresh rosemary
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup crumbled goat cheese
- 1 cup fresh arugula
- Preheat the oven to 400 degrees F.
- Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
- Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
- Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
- Spread the butternut squash purée onto the pizza crust.
- Top with the onions and goat cheese.
- Bake in the oven for 15 minutes, then remove and top with arugula.
Makes 1 12-inch pizza
A dip usually has word associations like, “cheesy,” “creamy,” or “heavy.” It’s rare that those associations ever wander into the territory of “healthy” or “light,” but it’s guaranteed that after you’ve tasted this carrot purée dip, you’ll have no idea why that is. This recipe uses the Magic Bullet to blend carrot and a little bit of spice to create a magical veggie dip you’ll be serving over and over again.
Carrot Purée Recipe
- 2 cups carrots
- 1/2 tsp. cumin
- 1 tsp. red pepper
- 1 1/2 tbsp. olive oil
- Splash of lemon juice
- Chop carrots.
- Add all ingredients to Magic Bullet and blend.
Craving a healthy dip? This recipe has you covered!
The holidays are upon us once again, and I am sure you are going to see your fair share of dips this season. One way to cut the calories down this year during the holidays is to make healthier versions of your favorite dips. This light french onion dip uses light sour cream as the base, and is combined with dried onion, garlic powder, some herbs and salt in the Magic Bullet. This dip goes great with potato chips of course, but you can also enjoy it with fresh vegetables and healthier baked chips!
Light French Onion Dip Recipe
- 1 cup light sour cream
- 1 tbsp dried onion
- 1 tsp onion powder
- 1/8 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp salt
- Add all ingredients to a small Magic Bullet cup and blend until well mixed.
Makes ~1 cup
Pumpkin gets all the attention during the Fall season, but don’t forget about cranberries! Each Fall, when cranberries are harvested and show up in the grocery store, I love to make this easy apple cranberry chutney. If you aren’t able to get fresh cranberries just get dried whole cranberries, they work great in this recipe. First, simmer the cranberries and apples together with the spices. Then, add the cooled mixture to a Magic Bullet cup and pulse a few times to get an amazing chutney! Pair this cranberry chutney with cheese and crackers, or use it as a spread for meats.
Apple Cranberry Chutney Recipe
- 1 cup water
- 1 cup sweetened dried whole cranberries
- 1 cup chopped, peeled apples
- ⅓ cup apple cider vinegar
- ½ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp ginger
- ¼ cup chopped pecans
- Add all ingredients to a saucepan and bring to a boil.
- Reduce the heat to low and simmer for 12 minutes.
- Turn off the heat and cool.
- Pulse a few times in a Magic Bullet cup until you reach the desired texture.
- Stir in the pecans and store in the refrigerator until ready to use.
Makes 2 cups
There are times when you want the tart flavor of a balsamic vinaigrette to dress your peppery arugula, and there are other times when you want a thick, rich salad dressing that doesn’t exactly scream health food. For the latter times, I present to you this avocado ranch dressing. It’s rich and delicious, but by using some sneaky ingredients it actually isn’t that heavy.
Avocados are having a little bit of a cultural moment (you can get them on any sandwich at Potbelly!) and this dressing takes full advantage of both their richness and flavor. I also use a bunch of lime as well as Greek yogurt to give it more tang and a bit of body, which you want to keep this more in the “modern take on ranch dressing” category and less in the “this is ranch dressing with an avocado blended into it” category.
I’d recommend serving over romaine or iceberg lettuce with some sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.
Light Avocado Ranch Dressing
- 1 ripe avocado, peeled and pitted
- 1 5.3 oz package Greek yogurt
- 1/3 cup skim milk, plus more to taste
- 1/3 cup light mayo
- 1 garlic clove, peeled
- 2 tsp sugar
- 1/2 tsp salt, plus more to taste
- Juice of half lime, plus more to taste
- Blend garlic clove in Magic Bullet until well pulverized.
- Add other ingredients and blend. Taste for salt and lime and add more milk as necessary to thin out into a dressing consistency.
Did you guys know there is a healthy version of hollandaise sauce that tastes even better than the real stuff? No butter is used in this recipe. Instead, plain yogurt is used as the base. The lemon juice gives it a nice flavor. Careful not to heat the sauce too quickly in the end, because the eggs will cook too fast and you will end up with a chunky sauce! Patience is your best friend for this recipe. Add pepper or dill to taste in the end if you like. This guilt-free hollandaise sauce goes great with asparagus, potatoes, and many other cooked veggies.
- 1 cup plain yogurt
- 1 tsp lemon juice
- 3 egg yolks
- 1/2 tsp salt
- Add all ingredients to a small Magic Bullet cup and blend.
- Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.
Makes 1 cup
What is it about heat that has us craving salads? I live down the street from a salad place, and the first hot day of summer is always the same: lines down the block. I like salad as much as the next person, and sometimes it’s nice to vary it up a little.
Here’s an interesting salad using broccoli slaw, broccoli’s little brother and coleslaw’s cousin. (Does that also make coleslaw broccoli’s cousin?)
Anyway, this recipe has multiple advantages: it’s a little different (due to the slaw), it’s very easy (my grocery sells pre-made broccoli slaw), it’s cheap, it’s very delicious, and apparently it can be made ahead without much wilting (killer slaw!). It’s topped with a delicious peanut butter and soy based dressing, too, which I’m sure would work on many salads. I used pan-fried salmon here, but feel free to sub in your protein of choice.
Adapted from The Kitchn.
Broccoli Slaw Salad with Peanut Butter Dressing
- 1/2 cup peanut butter, any type
- 1/4 cup rice vinegar
- 3 Tbsp. soy sauce
- 2 Tbsp. water
- 1 tsp. hot sauce, any kind
- 1 tsp. sesame oil
- 12 oz bag of undressed broccoli slaw
- 1 medium red bell pepper, core removed, sliced
- cooked protein, any type
- 1/4 cup croutons (I used broken up crackers)
- 1/4 cup roasted peanuts
- 1/4 cup loosely packed fresh cilantro leaves, chopped
- Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
- Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
- Just before serving, add the peanuts and cilantro. Top with protein and serve.
I had no idea how easy homemade enchilada sauce was until I made some of my own. I had all of the ingredients on hand, and then made enough to make one batch of enchiladas and 2 full jars to freeze! I definitely felt very domesticated that day. 🙂 You could easily switch up the spices to incorporate different flavors, and use what you have on hand!
- 2 cans crushed or diced tomatoes
- 7oz can diced green chilies
- ½ onion, roughly chopped
- 3 cloves garlic
- 3 Tbsp. taco seasoning
- 1½ Tbsp. Chili powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. pure cane sugar
- In a sauce pan, add all of the ingredients and bring to a low simmer. Let cook for 5-10 minutes to allow the flavors to come together.
- Add all ingredients to your Magic Bullet blender and puree until smooth. (You can do this in batches.)
- Once cooled, store in the fridge in a covered container for 1 week, or freeze until ready to use.
I think that easy, delicious, complex side dishes are a genre that needs more exploring. For example, this dish. It takes very little work, uses ingredients that pack a ton of vibrant yet nuanced flavors, is salty and a little bit sweet, and is very healthy to boot. The base of the sauce is a miso-soy, garlic-ginger concoction, which basically just screams “ingredients that punch above their weight!” I use it here with asparagus, but really it would go well with any green vegetable; the original recipe from which I’ve adapted it from Kitchn.com, which used broccolini, but regular broccoli or even broccoli rabe or kale would be terrific and delicious.
Serve this opposite any simply prepared meat and starch, and you have yourself a surprisingly sophisticated meal, easy enough for a weeknight yet elegant enough for company. The marinade, if you want to call it that, seasons and oils the vegetable all in one, and if you coat your cookie sheet with aluminum fool you’ll have very little cleanup. Done and done.
10-Minute Miso Asparagus
- 1 bunch asparagus, woody ends chopped off
- 1 Tbsp miso paste
- 1 Tbsp vegetable oil
- 1 Tbsp soy sauce
- 1 Tbsp minced ginger
- 1 clove garlic
- ¼ tsp red pepper flakes
- Preheat oven to 425 degrees.
- Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
- In a big bowl, rub the miso mixture all over the asparagus.
- Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.