Have you ever been to a Mexican restaurant that had incredibly creamy guacamole? I don’t know about you, but when I make guacamole, I do it the old fashioned way – mashing the avocados with a fork. And I’ll admit, it’s pretty tough to get a creamy texture this way! I discovered a little secret about how to make the creamiest guacamole ever: a little plain yogurt and the Magic Bullet. By blending the avocados with some yogurt, you get a creamy base to mix in the rest of your ingredients, like tomatoes, onion and cilantro. Serve chilled within one day for the best taste!
- 1/2 avocado
- 2 Tbsp plain yogurt
- 1/2 small lime, juiced
- 2 Tbsp chopped onion
- 1 Tbsp chopped tomato
- 2 Tbsp chopped cilantro
- 1 garlic clove, minced
- Salt and pepper, to taste
- Scoop out the avocado in a few pieces into a Magic Bullet cup.
- Add the yogurt and blend until creamy.
- Mix in the rest of the ingredients.
- Serve chilled the day of making for best taste.
Makes ~1 cup guacamole
I just got back from my vacation in Hawaii and when I got home I became overwhelmed with the amount of unpacking and laundry that had to be done. I decided it was time for a snack break! Hummus is one of my favorite snacks and I love eating it with pita chips or veggies. I have tried pretty much every flavor available in stores and, most recently, a pine nut flavor. It is my new favorite, so instead of buying it at the store, I make it at home in large batches!
What’s your favorite hummus flavor?
Pine Nut Hummus
- 1/2 can (7.5 oz) garbanzo beans, rinsed
- 2 tbsp tahini
- ½ lemon, juiced
- 1 clove minced garlic
- 1 tbsp olive oil
- 2 tbsp toasted pine nuts (more for garnish)
- ¼ tsp cumin
- ¼ tsp salt (or more to taste)
- 1 tbsp fresh chopped cilantro (more for garnish)
- Add all ingredients to a small Magic Bullet cup and run and blend for no more than 20 seconds at a time.
- Scrape the sides with a spatula and shake, then continue to blend. It will require several times of repeating this until hummus is nice and creamy.
- Taste and add additional salt, cumin or lemon juice if desired.
- Top with fresh cilantro, chopped pine nuts and olive oil.
- Keep refrigerated for up to 3 days.
Makes ~1 cup
The other day I was craving peanut butter and got out a slice of bread to make a peanut butter sandwich. When I opened my refrigerator up, I realized I was out of peanut butter! Then I saw some roasted peanuts… so, naturally, you know what came next! Homemade peanut butter! Why didn’t I think of making it from scratch before? It couldn’t be easier – only a few ingredients, peanuts, honey, oil and salt. You can make it crunchy by chopping up 1/4 of the peanuts in your Magic Bullet, then setting aside to stir in later. I like to change it up between both kinds, but this time I made it crunchy!
Homemade Peanut Butter
- 2 cups roasted, unsalted peanuts
- 1 tsp honey
- 1-2 tsp canola oil
- 1/4 tsp salt
- Add all ingredients to a Magic Bullet cup and pulse a few times using the flat blade.
- Use a spatula to stir the peanut mixture around and continue to pulse until creamy.
Makes 1 cup
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
- Add all ingredients to a small Magic Bullet cup and pulse several times until well blended.
- Add additional sugar to taste.
- Heat up before serving, if desired.
Makes 1/2 cup purée
This stunningly delicious sandwich spread is appealing to both adults and kids and couldn’t be easier, or quicker, to make. Its smoky, mustard flavor is unbelievably delicious, just perfect for sandwich platters.
- 1 1/2 cups cooked smoked ham (or fat free smoked turkey ham)
- 1/3 cup chicken broth
- 1 tbsp. Dijon mustard
- Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
- Then give it 5 or 6 quick Pulses. Just press down on the cup and release the pressure immediately, pause and let the ingredients settle, then quickly Pulse again until you’ve reached a good consistency.
- Then serve!
Bagels are my weakness. I can’t resist a bagel smothered in cream cheese, especially flavored cream cheese. My favorite is the garden vegetable flavor you can find at many bagel shops or at the grocery store. Flavored cream cheeses can be expensive, so I prefer to make my own.
For this garden vegetable cream cheese, all you need is a few common vegetables you probably already have in your refrigerator and some cream cheese. The Magic Bullet makes it quick and easy, so you will be enjoying your morning bagel in no time!
Garden Vegetable Cream Cheese
- 4 oz cream cheese, room temperature
- 1 tbsp chopped celery or leek
- 1 tbsp chopped fresh chives
- 2 tbsp chopped carrot
- 2 tbsp chopped red bell pepper
- Pinch of salt and pepper
- Blend cream cheese in a Magic Bullet cup with flat blade attachment until creamy.
- Add remaining ingredients and pulse a few times until blended (do not over-blend if you want a chunky texture).
- Enjoy with bagels or crackers. Keep refrigerated for up to 3 days.
Makes ~1 cup
Whenever I go out for Thai food, I always order a Thai salad to start. I love the mix of crunchy, fresh cucumbers with flavorful sliced tomatoes and carrots, lathered in a delicious peanut sauce dressing. The addition of peanuts to the dressing gives it a crunchy texture. The dressing is my favorite thing about this salad. Don’t be shy, the more the better!
Thai Salad with Peanut Dressing
- 1/4 cup peanut butter
- 2 tbsp vegetable oil
- 2 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 1 tbsp peanuts
- 4 cups mixed herb salad
- 1/2 cup chopped cucumber
- 1/3 cup chopped carrots
- 1 tomato, halved and sliced
- Add all dressing ingredients to a small Magic Bullet cup and pulse a few times until blended.
- Toss the salad ingredients together, then drizzle the dressing over the top.
It’s almost Super Bowl Sunday!
Get your party started with this incredibly easy guac’ recipe that’s sure to please. Don’t have a party to go to? Make it for yourself and enjoy it all the more!
Super Bowl Sunday Guacamole!
- 5 avocados, peeled and deseeded
- 1/2 red onion
- 1 jalapeno, seeded
- 1 cup fresh cilantro,
- 2 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- Add all ingredients to your Magic Bullet pitcher (or half the recipe and make two batches) and pulse until you reach your designed consistency.
Salsa is one of my go-to snacks in the afternoon when I start to get the munchies. What makes this salsa unique is that is has a little extra cilantro and a squeeze of fresh lime to give it an incredible flavor. It is so quick and easy to make at home with the Magic Bullet. I like my salsa chunky, but you can control the consistency by pulsing your salsa a little more or a little less. Serve chilled with tortilla chips, or use as a topping with your favorite Mexican dish!
Cilantro Lime Salsa
- 1 cup fresh cilantro
- ½ serrano pepper, seeded
- 5 green onions
- 2 tomatoes, chopped
- 3 cloves fresh garlic, minced
- 2 tbsp olive oil
- 1 tsp white wine vinegar
- 1/2 tsp lime juice
- Pepper to taste
- Add all ingredients to a Magic Bullet blender and pulse to desired consistency.
Makes ~2 cups
It’s that time of year where the dips, cookies and other traditional holiday treats are upon us! One of my favorite party dips is a classic spinach dip, but I always feel so guilty after eating so much of it. I tried this light spinach dip recipe and it was the perfect substitute for the traditional kind. I love the addition of feta cheese too, because it gives it a whole new dimension of flavor! Enjoy this dip chilled with soft pieces of bread, crackers or tortilla chips!
Light Spinach Dip
- 3/4 cup plain low-fat yogurt
- 1/4 cup crumbled feta cheese
- 2 tbsp light cream cheese, softened
- 2 tbsp low-fat sour cream
- 1 small garlic clove, minced
- 1 1/4 cups chopped spinach
- 1 tbsp dried dill
- 1/8 tsp black pepper
- Add the yogurt, feta cheese, cream cheese and sour cream to a small Magic Bullet cup and blend.
- Stir in minced garlic, spinach, dill and pepper.
- Serve chilled.
Makes ~2 cups