Chicken Satay


These grilled chicken strips on sticks paired with a tangy peanut sauce make an easy, fun appetizer. The marinade takes only a few minutes to prepare by adding all of the ingredients to a Magic Bullet cup and blending them together to make a nice, even marinade for the chicken strips. By the time you are finished with the peanut sauce and your indoor grill is preheated, the chicken strips are nice and flavorful and ready to be grilled! You can heat the peanut sauce in a saucepan if you prefer it hot, but it also tastes good at room temperature and the chicken strips will already be very hot off the grill!


Chicken Satay



  • 1 lb boneless, skinless chicken breasts, cut into strips
  • 1 Tbsp brown sugar
  • 2 1/2 Tbsp low-sodium soy sauce
  • 1 1/2 tsp ground ginger
  • 1 tsp grated lime rind
  • 2 garlic cloves, minced
  • 1/4 tsp crushed red pepper

Peanut Sauce

  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp low-sodium soy sauce
  • 1 Tbsp fresh lime juice
  • 1/4 cup chunky peanut butter
  • 1 garlic clove, minced
  • 1/4 tsp crushed red pepper
  1. Add all marinade ingredients to a Magic Bullet cup and blend until evenly mixed.
  2. Pour over the chicken strips in a shallow bowl, and refrigerate for 30 minutes.
  3. Combine the peanut sauce ingredients in a small bowl and set aside.
  4. Preheat an indoor grill.
  5. In the meantime, prepare the strips by piercing them with wooden skewers.
  6. Grill the chicken strips about 5 minutes (or 2-3 minutes on each side) and serve hot with the peanut sauce.

Serves 4


Spinach Artichoke Dip


This spinach artichoke dip is really easy to put together and great if you are short on time or just craving some dip. You can make it ahead of time and store it in the refrigerator until ready to serve, then just microwave it a bit to heat it up. Use your Magic Bullet to chop up the spinach and artichoke hearts into smaller pieces, while still leaving some chunkiness for a nice texture. I like to dip crispy baguette slices into this cheesy dip, but you can also serve it with tortilla chips. The freshly grated Parmesan cheese makes the dip extra cheesy and red pepper flakes give it a little kick!

What would you serve with this spinach artichoke dip?





Spinach Artichoke Dip

  • 1/2 cup cooked spinach
  • 1/2 cup chopped, canned artichoke hearts
  • 6 oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 tsp dried red pepper flakes
  • 1/8 tsp salt
  • 1/4 tsp garlic powder
  1.  Add all ingredients to a Magic Bullet cup and pulse a few times to chop the spinach and artichoke hearts, careful not to overblend to retain some texture.
  2. Use a spoon to stir.
  3. When ready to serve, microwave for 2 minutes to heat up.
  4. Serve with a baguette or tortilla chips.

Makes 1 cup


Easy Balsamic Vinegar


The weather is heating up and summer is quickly approaching! During the summer months, I love to eat different salads. No matter what ingredients I add, my go-to dressing is always a simple balsamic vinegar. It just tastes so good with everything! The Magic Bullet makes it really quick and easy to prepare – just add all the ingredients, pulse a few times to mix up and pour over your favorite salad before tossing. Look no further for a salad dressing recipe – this is all you will ever need!



Easy Balsamic Vinegar

  • 6 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp brown sugar
  • Salt and pepper, to taste
  1. Add all ingredients to a small Magic Bullet cup and blend until mixed.
  2. Add to your favorite salad, or chill in the refrigerator for up to 1 week until ready to use.

Makes ~1/2 cup dressing


1, 2, 3, Aioli!


The first time I tried aioli, it was paired with an artichoke (it was also the first time I tried an artichoke!). The word aioli simply means “garlic oil.” Aioli originates from an area of France and can be paired with a variety of vegetables and fish. After trying it for the first time, aioli instantly became one of my favorite dips. Personally, I like to serve it over asparagus, cauliflower or potatoes. How could you not like the combination of garlic and lemon in a dip? MMMMM…

This aioli recipe is really easy because it only consists of three steps: Add the ingredients, blend, and chill. It really is that easy!



1, 2, 3, Aioli! 

  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 garlic clove, finely chopped
  • 1/4 cup olive oil
  1. Add the egg yolk, lemon juice, salt and garlic to a small Magic Bullet cup.
  2. Blend for 20 seconds, then add the olive oil and blend for 10 more seconds.
  3. Cover with a lid and refrigerate until ready to serve.

Makes 1/2 cup

There are nights when you want to cook dinner, and there are nights when you want to order takeout, and there are nights when you want to make dinner, but you’d rather order takeout, but you’d rather not reeeally order takeout. This recipe is for those nights. It mostly involves assembly, not much cooking, but it’s homemade and healthy and satisfying.


I offer two little tricks here for turning what is really just a salad into something resembling a homecooked meal. The first is homemade Caesar salad dressing. As I’ve mentioned, I’m not necessarily into DIY (do-it-yourself) for DIY’s sake, but homemade salad dressing really is better than anything you can buy and pretty easy, too. This is a not-creamy version of Caesar salad dressing and it’s really good, delicious, and easy. The second trick is soaking tofu in salted water for fifteen minutes before sauteing. I don’t know why it works, but this little trick is the best way I’ve found to produce springy tofu with a crispy brown crust.

Can you really ask anything more from me? Well, a recipe’d be nice…

The Magic Bullet does a great job of making this meal come together easily and with minimal cleanup.


Caesar Salad with Homemade Dressing and Salt-Soaked Tofu

  • 2 hearts of romaine, sliced, tough ends discarded
  • 1/2 cup olive oil (or use a mixture of olive and vegetable oil)
  • 1 egg yolk
  • 2 garlic cloves
  • 1 tin anchovies
  • 1 small hunk of parmesan, cut into cubes, with more for serving
  • 1/2 juice of a lemon
  • 3/4 tsp dijon mustard
  • 1/2 package extra firm tofu, in the refrigerator package (i.e. not “silken”)
  • croutons, store bought
  1. Put tofu in bowl, cover with water, add abundant amount of salt, stir water, and let soak for 15 minutes. Then cut tofu into cubes and saute in vegetable oil.
  2. Add parmesan to Magic Bullet, large cup, with the cross blade. Blend until grated. Remove and set aside most of the cheese, but don’t clean the cup.
  3. Add garlic cloves to Bullet and blend until roughly chopped.
  4. Add 1/2 tin anchovies, egg yolks, olive oil, lemon juice, and mustard to Bullet. Blend until well emulsified.
  5. Mix dressing, parmesan cheese, remaining anchovies, croutons, and tofu with romaine in large bowl. Serve, passing parmesan.



Creamy Guacamole


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!




Creamy Guacamole

  • 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
  1. Scoop out the avocado in a few pieces into a Magic Bullet cup.
  2. Add the yogurt and blend until creamy.
  3. Mix in the rest of the ingredients.
  4. Serve chilled the day of making for best taste.

Makes ~1 cup guacamole


Pine Nut Hummus


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)


  1. Add all ingredients to a small Magic Bullet cup and run and blend for no more than 20 seconds at a time.
  2. 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.
  3. Taste and add additional salt, cumin or lemon juice if desired.
  4. Top with fresh cilantro, chopped pine nuts and olive oil.
  5. 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


  1. Add all ingredients to a Magic Bullet cup and pulse a few times using the flat blade.
  2. Use a spatula to stir the peanut mixture around and continue to pulse until creamy.

Makes 1 cup


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


Deviled Ham

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.


Deviled Ham


  • 1 1/2 cups cooked smoked ham (or fat free smoked turkey ham)
  • 1/3 cup chicken broth
  • 1 tbsp. Dijon mustard


  1. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
  2. 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.
  3. Then serve!

Serving Suggestion

Serve sandwich-style on bread, or Pulse until smooth and serve it pate-style as a spread for crackers, or slices of crusty Italian or French bread.


Deviled ham is perfect for pinwheel sandwiches, just spread the ham and some cream cheese evenly over lavash bread and roll up into a log. Slice into 1/2-3/4-inch rounds (you may need a toothpick to hold the wheels together) for a lovely lunchtime treat.