Happy Hump Day everyone!

Hope all are well.

I’ve been trying really hard to eat more healthily as of late, so I’m going to start incorporating some more low-cal recipes here on the Magic Bullet page.

Eating is one of my favorite things in the world. Food rocks. It just rocks. That’s why it’s always pretty hard for me to diet. It’s sort of like learning a new language. You have to count all those calories, and sometimes you find yourself surprised!  Even when you’re eating salad, thinking you’re being healthy, and then you look at the side of the bottle and realize you just doused your veggies in 140 calories.

Well here’s a tasty solution to give a little kick to your veggies, without as many calories. Today’s recipe is inspired by something my sister showed me last time I visited her in Baltimore.

So throw out the ranch, people, and give this Skinny Roasted Red Pepper Dip a try!


  • 2 cloves of garlic
  • 2 large roasted red peppers, packed in oil
  • 1, 6oz package of plain, non-fat greek yogurt
  • 1/2 cup chopped tomato
  • 1/4 cup green onions
  • 1/2 teaspoon cumin


  1. Throw everything but the green onion into your large Bullet cup and blend for about 10 seconds. You might have to give it a little shake 😉
  2. Stir in the green onions, cover, and chill for about 4 hours.

Cut up your favorite veggies, peppers, carrots, cucumbers, broccoli and start dipping!! ! I’m sure you could use pretzels or something, too.

Deliciously guilt-free!

Until next time, Bulleteers!



Hi Everybody!

It’s Me Chef Scott from Sunny St. Petersburg Florida!

Living in this community has given me a new perspective on whoelsome good food and a bounty of fresh veggies! There are farmers markets on just about every corner, and the produce is terrific! We all know that the less processed food is, the better it is for us. Although I love cakes and cookies… I know it’s not the best diet… so I try to even it out where I can.

Today I’ve got something that you can feel good about, and later this week we’ll get into the bad stuff, but for now…

Hey, I LOVE salad! And it’s a good thing too, because 2 salads a day can make a huge difference if you are concerned about weight and health issues. It’s just plain good science. I was enjoying my salad-y goodness with a glop of my favorite Honey Mustard one day, when a friend commented on the ingredients in my bottled dressing. I had forgotten that I still had to watch out for Canola Oil and High Fructose Corn Syrup… and polydi-googly-whatsits in my yummy dressing. Not much help to eat the greens and cover them up with who knows what… so I decided to try this, a raw (or nearly raw) dressing!

Raw Garlic Vinaigrette. This is a thick dressing with a tasty green/yellow color. It is primarily raw, and the finished product is smooth with a heavy garlic flavor and a tangy punch. Very easy to modify to your own taste.

You Need:

Magic Bullet Tall Cup and Cross Blade


  • 5 Cloves Garlic
  • 1 TBS Honey (or agave nectar or brown sugar)
  • ½ Cup Bragg Organic Apple Cider Vinegar (or any salad vinegar… rice, champagne, wine, your fave!)
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Cup Extra Virgin Olive Oil
  1. Chuck all of the ingredients except the olive oil into your Tall Cup and blend for 10-20 seconds, until it looks pretty smooth. Take a quick taste before you add the oil. Make any adjustments to your personal taste… sweeter?… more pepper?.. etc. (Tip: add salt a little bit at a time to tame the vinegar’s bite)
  2. Add the olive oil all at once and return the Cross Blade. Blend for 20-30 seconds. You will see the color lighten. The dressing will also look thicker in the Bullet Cup when it is done.
  3. Chill It and Serve It!

If you like a vinaigrette dressing you will love this raw take. The thing I like most is the versatility of this recipe… pick your favorite vinegar; add lemon zest, or lemon juice; a couple torn basil leaves; some dried spices from your pantry… the list goes on and on. This is a Great Base!

My next post will be a little party appetizer that I am known for making and eating ALL by myself… it’s perfect to impress friends… or to just treat yourself right!

Till Then…

Sending my Warmest Regards,

Chef Scott

Terrific Tuesday – SALSA VERDE

Buenos dias you little jumping beans and Happy Tuesday to all of you!

Lauren here – your Magic Bullet Blender Kitchen Magician – here to spiiiice up your work week.

Today – we are going VERDE. GREEN.

No, I am not teaching you how to compost or recycle. Although yes, I am a big advocate.
And no, not talking about that hit Tom Hanks movie, ‘The Green Mile’… the only flick that makes me absolutely lose my mind sobbing more than when they carry the bobsled over the finish line in ‘Cool Runnings’.
And no, this is not a write up on how awesome ruffage is.

This is green – as in verde – as in tons of phenomenal flavors brought together into a harmonious bowl of love – as in SALSA VERDE.

Blend and enjoy, por favor.


  • [1] Magic Bullet Blender cross blade
  • [1] Magic Bullet Blender tall cup


  • [1 1/2 Cups] husked tomatillos
  • [1/4 Cup] roughly chopped onion
  • [1/2] Serrano chile pepper
  • [1 Tablespoon] chopped cilantro
  • [1] clove of garlic
  • [1 1/2 teaspoons] oregano
  • [1/4 teaspoon] ground cumin
  • [1/2 teaspoon] salt
  • Water


  1. Add tomatillos, onion and the Serrano chile pepper to tall cup with about 2 tablespoons of water
  2. Blend with cross blade for 10 seconds
  3. Add all other ingredients to tall cup
  4. Fill remaining space in cup with water
  5. Blend with cross blade for 10 seconds
  6. After it’s blended it goes into a pan on high heat and bring it to a boil.
  7. Turn the heat back to medium-low and let it simmer for 10-15 minutes.
  8. Love it

My post for today, as well as this Thursday’s, will tie directly into next Tuesday’s video – so slap on your sombreros and join me for the ride.

My nickname in college was actually ‘The Walking Enchilada’, so you can only begin to imagine how excited I am about these next few posts.

Hasta luego and Happy Blending – from my big heart in Boston – to Yours.

Lauren xox


Happy Thursday my little Bullet Banshees! Lauren here – your Kitchen Magician, straight from drizzly Boston – and in turn, frizzily hair.

I have one word for you – TZATZIKI. If you haven’t tried it – you need to.

I may sweat garlic, and my last name may contain almost all of the vowels in the alphabet – but slap me silly and call me Aphrodites, I do love Greek food. I’m talking – get the shakes every couple weeks LOVE.

Tzatziki is awesome. Basic. Yogurt based but TONS of flavor so you can go the low-fat route with it too! Great weeknight go-to, also whip it out during entertaining, all around – one heck of a sauce / condiment / topping / heaven sent – and the Magic Bullet Blender is THE BEST for this.

Below I have listed the recipe as well as how I like to use it. Hit up that grocery store and try it kids.


–          [1] Magic Bullet tall cup

–          {1} Magic Bullet cross blade


–          [1] cucumber – peeled, halved, seeds removed – then roughly chopped to fit into bullet cup

–          [1] cup – plain, Greek yogurt

–          [2] cloves garlic, halved

–          [1/2 teaspoon] fresh mint leaves

–          [1 teaspoon] fresh dill

–          [1/4 teaspoon] salt

–          [1/4 teaspoon] white pepper


–          Add cucumber, garlic, mint and dill to tall cup

–          Pulse approximately 5 times until broken down

–          Add remaining ingredients (yogurt, salt, pepper)

–          Blend for 10 seconds

–          Cover and place in fridge for approx. 30 minutes before using


–          Use with pita chips [try the ones I made in the Greek Dressing video!] for mass entertaining

–          Bangin with a gyro of any sort [google it if you are unaware of this gift of life]

–          I LOVE using a bit of this on a piece of grilled chicken with some veggies on the side

–          Spread it on your bread to spice up a sandwich

In the words of the legendary, life changing, rock artist, Meatloaf – ‘I would do anything for love, but I won’t do that’.

AKA – Try it – don’t buy it.

And then youtube  that song. It will get you through the rest of the afternoon.

Have a FANTASTIC and safe weekend. I’ll see you all next Tuesday!

Happy Blending – from my big heart in Boston – to Yours.

Xox Lauren

Hey everyone,
I hope you’re all having a safe and fun Labor Day weekend. This is a good time to get out all your last summer kicks before settling into the reality of autumn. In order to close out my segment on chipotle peppers, I’m giving you all a wonderful elixir for those of you who might have partied JUST a little to hard this weekend!

Here we go, my Super Spicy Chipotle Elixir!

I love, love, LOVE bloody marys, and I wanted to make a little spicy twist on the same ol’ thing, so I decided to throw in some extra spice! Follow me!

-2 cups diced tomatoes
-juice from half a lemon
-dash of Tabasco
-dash of Worcestershire
-pinch black pepper
-pinch celery salt
-pinch sea salt
-1/4 cup pickle brine
-1 chipotle en adobo
-1-2 oz vodka (I’m using black pepper infused vodka, recipe follows)

Throw all these ingredients into your Magic Bullet tall cup, and blend for about ten second. This is great as-is, or passed through a strainer!

For black pepper infused vodka: take a large bottle of your favorite vodka. Measure out about 1/8-1/4 cup of black peppercorns. Roughly break up the peppercorns and add the the vodka. Let sit for about three days, giving it a good shake about once a day. Pass the vodka through a strainer and voila!

Again, I hope you’re all having a safe and happy Labor Day weekend! See you all soon!


Hey hey hey! Happy Hump Day!!!
I am getting back in the school spirit! Tomorrow is the first day of September, which means all kinds of students are preparing their notebooks and backpacks with nervous energy. Including me! After three years of being a teacher, I decided a couple years ago to become a student again.
Every fall, I feel much more productive. It’s something about the weather. I usually take this time to go on a health cleanse, because I need to repair my body after all the barbecues and cocktails from summer.

So today, I’m gonna summon the teacher in me, and give you all a lesson: EAT YOUR VEGGIES!!!

Now, if you’ve been following, you know I’ve been working with chipotle peppers. That’s why I’m going to share with you a dressing recipe using those spicy little fellas.

Without further ado, here’s my SMOKY CHIPOTLE RANCH DRESSING!


  • 1 chipotle chile en adobo sauce
  • 2 tsp fresh lime juice
  • 1/4 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • pinch of dried oregano
  • 1/2 tsp kosher salt

Throw all these ingredients in your small Magic Bullet cup, blend for ten seconds, and voila!!! I actually usually throw in a tablespoon of the adobo sauce as well, but that’s because, as we know, I’m obsessed with the flavor.

Today I used this on a normal green salad, but next, I think I want to try it on some roasted corn!!!


Enjoy the rest of the week, peeps!!


Hey everyone!

Well, it looks like we survived ol’ Irene. There is a bit of damage here in NYC, but not as much as anticipated. I’m glad we’re safe, and my heart goes out to those people living in areas that went under massive destruction.

Until now, I’ve been focusing on a lot of simple fruits and vegetables as ingredients in my recipes, and I thought this week, I’d spice things up. Literally.

I live in a neighborhood with a very large Latin community, and so my dishes are often influenced by those flavors. That means they are often HOT! HOT! HOT! So this week, I am focusing my attention on an ingredient I’ve become OBSESSED with lately: chipotle peppers!

Chipotle literally means “smoked chili pepper.” It’s a jalapeño pepper that has been smoked and dried. You can get them in dried form, or in adobo sauce. They are spicy, smoky, delicious!

So to start of my homage to this little pepper, we’re going to go with the obvious. Here’s my easy, 10 second Chipotle Salsa!

1 14.5oz can whole peeled tomatoes
1 fresh jalapeno or serrano pepper (take out the seeds if you want less spice)
1 chipotle chile in adobo sauce
a 1″ piece of dried ancho chile pepper (optional)
3 tbs chopped onion
1 tbs chopped cilantro
juice from half a lemon
1 tsp salt
pinch of sugar
pinch of ground cumin

Place all of these in your large Magic Bullet cup, blend with the cross blade for about 10 seconds, and voila!

Serve with your favorite tortilla chips, or use to top other Mexican-inspired dishes!

Hope you all have a good week, I’ll see you all Wednesday!


Kitchen Magician – back on your radar.

The weekend is almost here – as is Miss Irene.

Come on, Irene. Why must you do this to me? With Irene, comes storm prep.
With storm prep, comes:
A. Battling over bottled water like a tigress on a maimed gazelle at the grocery store
B. Less time to cook
C. Chance of losing power

Now, the last time I checked, Jim Cantore from the Weather Channel was not one of my homeboys.
And regardless of the fact that I had a hurricane tracking chart through my childhood – yes, I was that cool – I am not a huge fan of getting slammed in the face with horizontal rain.
Nor are many other folks that I am aware of.

What does all of this mindless information lead up to? The answer is STORM PARTY! I LOVE storm parties.

Typically these are snow storm parties, but this weekend we are going to have a hell-of-a-hurricaned good freaking time.

Now thinking through app choices. I wanted something easy, something that is not inundated with crazy meat or chicken or dairy in case we DO lose power for a little while, something versatile, something my little Magic Bullet Blender can whip up quick for me tonight and I can toss in the fridge til this weekend.

The final decision – HUMMUS. 2 ways.

Hummus is awesome. I am embarrassed to say I actually didn’t give hummus a fair shot until my last roommate, Marissa ‘the Garbanzo Bean’ Wheeler had me try it. And now, it is one of my favorites.

You can serve it with pita chips [try the ones I made in the Greek Dressing video last week!], it is great with veggies, fabulous on healthy wraps for lunch, crackers – shoot I would probably eat it on a shoe.

See below for the details!

HUMMUS – 2 WAYS …. Get After it GARLIC and Run This City ROASTED RED PEPPER

[ 1 ] Magic Bullet tall cup
[ 1 ] Magic Bullet cross blade


GARLIC Hummus:
[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 2 ] cloves of garlic, halved
*Sometimes I will add some paprika to this as well. Gives it a good kick in the tush.

[ 1 Cup ] garbanzo beans – rinsed and drained
[ 2 Tablespoons ] lemon juice
[ 1/3 Cup ] extra virgin olive oil
[ ½ teaspoon ] salt
[ 1 ] large garlic clove, halved
[ ½ Cup ] roasted red peppers
[ 1 ] fresh basil leaf

· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· You have go get your groove on hummus – already. Yes, it’s done.

· To tall cup add: beans, lemon juice, olive oil, salt, garlic
· Blend with cross blade until smooth
· Add peppers and basil
· Blend until combined and smooth
· You are DONE

Serve either of these with pita chips, veggies, crackers, whatever you dig!

You really don’t have to stop with just these two.
The garlic hummus recipe is really good with some pitted kalamata olives added in.
Sometimes I will do a sundried tomato hummus – follow the same recipe as the Roasted Red – but substitute tomatoes for peppers
Toss any of these onto a wheat wrap, add sliced turkey breast, shredded carrots, whatever veggies float your boat.

Put this on tap for tonight and give it a shot.
Get creative with it!
It is tough to mess these ones up – and they are great to make ahead – just keep them sealed or covered well if you are making them a couple of days in advance!

Alrighty kids – I’ve got to go buy some bike locks for the ole roof deck furniture.
Don’t want anyone taking a chair to the windshield. That would be a blast to explain to the insurance company.

If you are in Irene’s path, STAY SAFE!
If you are not, get out of control.

I’ll be checking in next week a couple of times – and with my next video!

Clue on next video’s topic – Will you marry me………….?

Happy Blending my little Pumpkins – from my hungry heart in boston, to Yours!

Xox – Lauren D. – Your Bullet Blender Enthusiast

Your week is back in full swing and it is time to get down to business.

I like getting down to business … with pesto.

I would exfoliate with pesto.
I would use it as the air freshener in my car.
I would wear it. But since I can’t, yes, I decided to wear the colors of the Italian flag in my photo instead.
Gotta get in that mind set, ya know? Toss some Dean Martin on the iPod, pop open a bottle of vino, get after it.

Pesto is great. Basic. Versatile. INCREDIBLY Magic Bullet friendly. A great weeknight go to.

A nice spin on your traditional pesto – sundried tomato pesto.

Toss with over pasta, add it to a panini, use it as sauce on a pizza.

Below I have listed the recipe I use for my sundried tomato pesto, as well as some additional ideas listed below. Make extra, keep it in the fridge, have it on hand, and dive in.

Magic Bullet Parts:
[1] Magic Bullet tall cup
[1] Magic Bullet short cup
[1] Magic Bullet cross blade
[1] Magic Bullet flat blade

[3/4 lb.] penne pasta, cooked in lightly salted water
[1 cup] drained, oil packed sundried tomatoes
[3/4 cup] extra virgin olive oil
[3] garlic cloves
[2 ½ tablespoons] pignoli nuts, toasted [optional]
[1/2 cup] packed, fresh basil leaves
[1/2 cup] bulleted pecorino romano

– Add pasta to boiling, lightly salted water
– To short cup, add sundried tomatoes
– Pulse with flat blade until broken up, not pureed – set aside
– To tall cup add olive oil, garlic, pignoli nuts, basil, pecorino romano

TIP: Buy a wedge of good pecorino romano from the cheese section of your grocery store. Cut into 1” cubes and blend with cross blade until grated. Keep in fridge and use with shaker top!
– Blend until smooth
– Add pesto and sundried tomatoes to bowl with pasta and toss together
– Top with additional pecorino romano
– Breathe it. Live it. Love it. Eat it.

This is great to make ahead, toss in the fridge and serve as a pasta salad.
Other nights I will toss it over some fresh tortellini, add some shrimp or some grilled, sliced chicken – fabulous.
Onto focaccia bread add grilled chicken, fresh mozzarella, sundried tomato pesto – for panini amazingness.

Summer is ending and sadness is setting in. If you are like me, and some blended herbs, oil and cheese make you happy, then this should spice up your week.

And on that extremely chubby comment, I wish you all a very happy Tuesday.

Happy Blending my little chefs – from my big heart in Boston, to Yours.

Xox – your Kitchen Magician, Lauren.

I keep seeing all these “Back to School” sales, the number of cookouts to go to is dwindling…and, another sign that summer is coming to a close, STRAWBERRIES ARE ALMOST OUT OF SEASON!

That’s why, this week, I’m going to highlight them, because there are a ton of great recipes that you can make using strawberries in your Magic Bullet.

ALSO, the good thing about strawberries going out of season is that you can find them on sale EVERYWHERE! Pints are currently 2-for-1 at my local grocery store, so you really can’t beat that!

There are countless combinations of smoothies and desserts you can use strawberries in, but I thought I’d switch things up and do something a little unusual with this sweet little fruit.

Following is a strawberry marinade that will be a total hit at your next cookout, turning every savory dish into something that’s a little sweet, too. You can use this on steaks, sausages, and even vegetarian BBQ foods.

The best part is that this marinade can DOUBLE as a salsa for chips! It will be a little sweet and sour, so I would recommend pairing it with some lime-flavored chips.

Here ya go, y’all!


1 cup strawberries
1 cup pineapple
1/2 cup mango
1″ of ginger
2 tbs lemon juice
2 tsp sugar

Chop the strawberries, pineapple, and mango and put them in your large Magic Bullet cup. Peel the ginger and chop roughly before adding it. Throw in the remaining ingredients and give this all a quick whirl in your Bullet!


For marinating, you REALLY don’t need much AT ALL, in fact, in my picture, I used a little too much. You can just BRUSH this on your meats while they’re cooking, or soak them in it for a few hours before cooking. Just remember not to reuse any marinade that raw meats have been sitting in, unless you boil it for 3-4 minutes before to kill off any bacteria.

Have a great week everyone! I’ll be back Wednesday with a SWEET TREAT!

~Lizzie (The Swinging Single City Gal)