What is it with grain salads? For decades, we didn’t know they existed, and now they’re everywhere. Here’s a hint: they’re delicious.

In this one, I tried out a new grain: pearled barley. It’s sort of like farro, but a little less nutty and a little more… barley-ey? It’s great for a weeknight, since it boils up to al dente in fifteen minutes.

This fish sauce vinaigrette, adapted from The Kitchn, pulls everything together nicely with tart, umami, and salty notes. Although fish sauce is famously not fishy, here, I play up the seafood element by pairing the sauce with griddled scallops (scallops a la plancha). To get a beautiful crust on the scallops (or any protein), I recommend salting them a day before and leaving uncovered in the fridge. And roasted brussels sprouts, too, for vegetal, crispy, chewy deliciousness. Obviously.

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Fish Sauce Vinaigrette with Pearled Barley Salad
Ingredients
  • 1/4 cup red wine vinegar
  • 2 Tbsp fish sauce
  • 2 tsp. honey
  • 1/2 cup olive oil
  • ¾ cup pearled barley
  • 1 pound brussels sprouts, trimmed and halved
  • Half a bundle of scallions, sliced
  • Protein of choice, cooked to taste – I used scallops
Directions
  1. Preheat the oven to 450 degrees.
  2. Blend the vinegar, fish sauce, honey, and olive oil in your Magic Bullet.
  3. Meanwhile, boil the pearled barley in heavily salted water for fifteen minutes or until al dente. Rinse with cold water to cool.
  4. Toss the brussels sprouts with a dash of olive oil and a hefty dash of salt and roast in the oven until crispy and brown, about twenty minutes.
  5. Toss brussels, scallions, barley, and protein with the vinaigrette.
  6. Enjoy!

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The summer can be brutal, and the majority of the time, I just want to enjoy a nice, refreshing piece of fruit. Almost daily, my kids and I venture to the pool with packed lunches and sunscreen. The last thing I want to eat is a sandwich, so I created this salad as my g0-to. 😉 It’s light, refreshing, but still totally filling. And, you won’t feel full or bloated in your bathing suit!

We all know how important that it!

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Strawberry Mint Watermelon Salad
Ingredients
  • 2 cups chopped, seedless watermelon
  • 1 cup chopped strawberries
  • 1/3 cup feta
  • ½ lime, juiced, or 1 whole lime if it’s not super juicy
  • 6-7 mint leaves
  • zest of ½ lime
Directions
  1. In a bowl, add chopped watermelon, strawberries, and feta. Using the smallest Magic Bullet cup, add in your lime juice and mint leaves.
  2. Blend until the mint leaves are chopped up and the lime is well incorporated.
  3. Add the dressing to the salad and mix. Top with lime zest, and enjoy!

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Dessert or appetizer dip? You decide! This chocolate chip cookie dough dip is secretly healthy, although nobody would know unless you told them the secret ingredient: white beans! Yes, the base of the dip is white kidney beans. But I promise — you don’t taste them at all once they’re blended with all of the other ingredients, which helps create a delicious and strong cookie dough flavor.

My favorite thing to eat this cookie dough dip with is graham crackers, but I’m sure you can think of a lot of other things it would go great with! Last time I made it, I ate the whole batch myself. It’s very addicting!

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Healthy Chocolate Chip Cookie Dough Dip
Ingredients
  • 1 cup white beans, rinsed and drained
  • 2 Tbsp milk
  • 1/4 cup brown sugar
  • 1 tsp. pure vanilla extract
  • 2 Tbsp almond butter
  • Pinch of baking soda
  • Pinch of salt
  • ¼ cup semi-sweet chocolate chips
Directions
  1. Add all ingredients except chocolate chips to a Magic Bullet cup and blend until creamy and smooth.
  2. Stir in chocolate chips and sprinkle on top.

Makes 1 cup.

Hello salad, my old friend.

I’ve come to enjoy you again.

Because as lately, I’ve been eating,

Foods that I should not be eating –

Pizza, mac n’ cheese,

Cheeseburgers, wings –

And yet the hunger deep inside my stomach

Still remains.

And so… I eat salad.

(With salmon and farro and Brussels sprouts, and a lemony vinaigrette.)

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Salmon, Farro, and Brussels Sprouts Salad
Ingredients
  • 1 medium wild salmon filet, about 8 ounces
  • 1 pound Brussels sprouts, trimmed and sliced
  • 1 cucumber, peeled and chopped
  • 2/3 cup farro
  • ¼ cup olive oil, plus more for cooking
  • Juice and zest from 1 lemon
  • 2 Tbsp mustard (I used a mix of Dijon and spicy brown)
Directions
  1. Add a dash of olive oil to a large pan over medium-high heat and add the brussels sprouts. Cook until beginning to brown, then remove to a bowl.
  2. Pat the salmon dry with a paper towel and sprinkle with salt and pepper. Add more olive oil to the pan and add the salmon, skin side down. Cook until salmon skin will release from pan without any resistance, then flip the salmon over and cook few minutes more until the salmon is medium-rare on the inside.
  3. Meanwhile, boil the farro in two cups of salted water until cooked, about twenty minutes.
  4. In Magic Bullet, blend the olive oil, lemon juice and zest, and the mustard.
  5. Add the farro, cucumbers and brussels sprouts to a bowl. Add the vinaigrette and stir everything around. Plate the salad, topping with salmon.

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Buddha bowls are my new favorite way to get in all of my vegetables for the day. If you haven’t heard of them yet, I’m sure you’ve seen them around the web, since they’re kind of a thing right now. But what’s with the name?

They actually called “Buddha” bowls because they look like, well, a Buddha belly with all of those vegetables piled on top! In terms of what vegetables you can add to them, you can go crazy and add whatever you want! The base of this Buddha bowl is made with quinoa, and it is topped with some of my favorite vegetables, including bell pepper, radish, cauliflower, asparagus, carrots, kale and avocado. You can also switch it up and make the base out of brown rice, or mix in some cooked black beans. My favorite part about this bowl is the dressing—it is so delicious and adds so much flavor to this healthy vegetable quinoa salad.

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Buddha Bowl with Tahini Dressing
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1/3 cup cooked kale
  • 1 radish, sliced
  • 1 carrot, thinly peeled into ribbons
  • 1/2 cup purple cauliflower
  • 1 asparagus, chopped
  • 1/2 avocado, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1/3 cup tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup
Directions
  1. Bring the water to a boil, then add the quinoa and turn to low heat and cover. Cook for about 20 minutes, then uncover, stir and cool.
  2. Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a small Magic Bullet cup and blend well.
  3. Spread the quinoa over the bottom of a large bowl and top with the veggies, followed by the dressing.

Makes 1 large bowl.

May
19
0

Edamame Dip

Edamame is something almost exclusively served with sushi, and usually enjoyed on its own. But it’s about time these little beans enjoyed their time in the limelight!

In this recipe, the Magic Bullet helps blend cooked edamame with spices and tahini to create a delicious dip you’ll serve over and over again. It’s easy, healthy, and a great alternative to the same old boring cracker dip!

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Edamame Dip
Ingredients
  • 3/4 cup shelled edamame
  • 1 1/2 Tbsp tahini
  • 1 Tbsp olive oil
  • 1 tsp. red pepper flakes
  • 1/2 tsp. garlic powder
  • 1 Tbsp lemon juice
  • 1/2 tsp. cumin
  • Salt and pepper, to taste
Directions
  1. Combine all ingredients in your Magic Bullet and blend thoroughly.

This stuff disappears QUICK, so enjoy!

May
16
0

Thai Chicken Pizza

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This Thai chicken pizza is inspired by a crazy good pizza I had the other weekend up in South Lake Tahoe, CA. Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made from scratch using peanut butter, soy sauce, fresh ginger, garlic and brown sugar. Then it’s topped with chicken and mozzarella cheese and baked in the oven.

After it’s done baking, this Thai pizza is topped with fresh ingredients, including cilantro, carrots, sprouts, and lime. What other toppings can you think of that would go well with this Thai chicken pizza? Make it ahead of time, wrap in plastic wrap, and store in the refrigerator until ready to bake for up to a few days.

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Thai Chicken Pizza
Ingredients

Dough

  • 2 tsp. dry active yeast
  • 1 tsp. sugar
  • 1 cup lukewarm water
  • 1 tsp. salt
  • 3 Tbsp olive oil
  • 2 1/4 cups all purpose flour

Sauce

  • 1/2 cup peanut butter
  • 1/3 cup water
  • 1 Tbsp chopped fresh ginger
  • 1 garlic clove, chopped
  • 2 tsp. brown sugar
  • 3 Tbsp soy sauce
  • 1 Tbsp lime juice
  • 1/2 tsp. crushed red peppers

Toppings

  • Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarella cheese
Directions
  1. Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
  2. Add the salt, olive oil, and flour a little at a time while mixing on low speed. Continue to mix for 10 minutes or knead by hand.
  3. Cover with a towel and place in a warm place to rise about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Roll out dough on a floured surface and place onto greased pizza pans.
  6. Add the sauce ingredients to a Magic Bullet cup and blend well.
  7. Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
  8. Bake for 20 minutes and top with remaining toppings.

Makes 1 pizza.

May
5
0

Fiesta Bean Dip

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Happy Cinco de Mayo! No better way to celebrate than with a delicious margarita and this festive bean dip! Okay, it’s only festive because we’re eating it today, but that absolutely still counts!

By adding a few simple ingredients, you can turn a boring can of refried beans – or better yet, fresh-made beans quickly mashed over high heat –  into the best bean dip ever! All you need is a can of refried beans, sour cream, cumin and chili powder. After blending all in your Magic Bullet, transfer to your serving dish and heat up in the microwave.

I like to add a little shredded Mexican style cheese on top. This creamy bean dip is the perfect side to your favorite Mexican dish, but you can also serve it as an appetizer or snack with tortilla chips.

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Fiesta Bean Dip
Ingredients
  • 1 16oz can refried beans, or 2 cups homemade
  • 1/3 cup sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 cup shredded Mexican cheese (optional)
Directions
  1. Add all ingredients to a Magic Bullet cup and blend together until creamy.
  2. Transfer to a microwave safe serving dish and top with cheese before heating in the microwave for 30 seconds.

Makes 2 cups

Breakfast time is hectic and it’s easy to get stuck in a rut eating the same thing every day. My kids LOVE cereal, but I always feel like it sends them off to school with a tummy full of empty calories and sugar. On the other hand, I love toast because I can top it with pretty much anything and can guarantee that my kids will get a good and filling breakfast. Not to mention any breakfast that takes less than 5 minutes of prep time is a thumbs up in this mom’s book!

Side note: This also makes a really good after school snack!

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Strawberry Cream Cheese Honey Almond Toast
Ingredients
  • Whole wheat bread, bagels, or your favorite sliced bread
  • 8 ounces cream cheese, softened
  • 3-4 medium strawberries
  • Honey, to taste
  • Slivered almonds
Directions
  1. In your Magic Bullet, add the strawberries. Puree until blended, but a little chunky. Pour your strawberries onto your cream cheese and mix together with a spoon until incorporated.
  2. Place in a covered dish and refrigerate.
  3. When you’re ready, toast your bread. Spread cream cheese on the bread, then top with slivered almonds, and drizzle a little honey on top!
  4. Eat immediately and enjoy the cream cheese throughout the week.
May
2
0

Simple Bolognese

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This recipe will be your weeknight go-to! It requires just a few simple ingredients, and the sauce makes a nice base for a variety of herb and vegetable dishes that you can make anytime.

Bolognese is a meat-based sauce originating from Bologna, Italy. It usually contains a variety of vegetables that include onion, carrots, and celery. This simple bolognese sauce recipe is an easy make-ahead sauce that keeps nicely in the refrigerator or freezer until ready to heat and serve over flat egg noodles. You can also serve it just the way it is!

Don’t try to cut down the simmer time, because the long cooking time is what makes it so flavorful. Sprinkle freshly grated Parmesan cheese on top after serving over your favorite noodles.

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Simple Bolognese
Ingredients
  • 1 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 14 oz can Italian plum tomatoes
  • 1 pound ground beef
  • 1/2 cup whole milk
  • 1/8 tsp. nutmeg
  • 1 cup dry white wine
  • Salt and pepper, to taste
Directions
  1. Heat the olive oil in a large pot over medium heat.
  2. Add and cook the onion, carrots, and celery for 10 minutes.
  3. Transfer half of the onion, carrot and celery mixture to a Magic Bullet cup, let cool for about 5 minutes to room temperature, and add 1/4 cup tomatoes and blend. Add back to the pot.
  4. Add the ground beef, salt and pepper and cook until browned. Drain any excess fat.
  5. Add the milk and nutmeg and bring to a boil. Simmer for 10 minutes.
  6. Add the wine and simmer until it has evaporated.
  7. Stir in the tomatoes and simmer uncovered for 2 hours, adding a little water if needed as it dries out. Add salt and pepper to taste. In the end, the sauce should be mostly dry.

Makes 6 servings.