Salsa is probably one of the most versatile foods out there. Good on it’s own as a dip, or as a topping for tacos or sandwiches, or as a salad mix-in, or as a chicken or fish marinade, the possibilities are pretty endless. But tomato salsa is so yesterday. Modernize your salsa repertoire with this healthy, vegan, sweet and savory salsa you can quickly make in your Magic Bullet. Keep extra on hand to top  your favorite protein with, blend it a little longer to create a delicious puree, or mix it in with rice right after cooking for a delicious twist on some classic recipes.

(Did we mention it’s versatile?)

Fresh and Easy Mango Salsa


  • 3 mangoes, peeled, pitted and roughly chopped
  • 1 red bell pepper, stemmed, seeded and roughly chopped
  • 1/2 jalapeño, stemmed and roughly chopped
  • 1/4 large red onion, roughly chopped
  • 1/4 cup cilantro, leaves only
  • 2 Tbsp fresh lime juice
  • 1 Tbsp extra-virgin olive oil
  • Salt and pepper to taste


  1. Add all ingredients to your Magic Bullet Tall Cup and pulse 5-6 times, or until ingredients are well combined and you reach your desired consistency.
  2. Enjoy with chips, baked atop fresh salmon or tilapia, or as a topping on your favorite taco.

Optional: add 2 small, roughly chopped tomatoes along with the other ingredients.

Note: If ingredients don’t all fit, split into two portions, blend each, and mix at the end.



It’s Earth Day! I’m not sure what the proper salutation is for Earth Day (Happy Earth Day? Enjoy your Earth Day? We love you and we’re sorry, Earth Day?) but whatever it is, this recipe will make sure you have a good one.

Salad is the usual go-to for vegans, and on a day like this, I bet you’re starting to crave salad. On the other hand, who really likes salad? What you’re probably actually craving is a hearty, delicious, totally vegan and totally Earth-friendly dish that’ll satisfy your need for crunchy greens, but not leave you starving.

This dish is my solution to the problem: a salad that’s arguably not a salad (in that it does not contain lettuce) but is healthy, delicious, and very satisfying. (What exactly is a salad? There’s a semantic debate waiting to happen. Call the pedants!)

I’ve adapted a Serious Eats recipe that uses spelt (whatever that is), for my personal favorite grain, farro, and used the Magic Bullet for a nice dressing. The dressing is an interesting mix of cider vinegar and olive oil, and, as a clever touch, the mushrooms get marinated in the cider vinegar for extra-juicy flavor. I also added cilantro, because, cilantro.







Farro Salad with Mushrooms, Leeks, and Cucumbers


  • 4 Tbsp extra virgin olive oil, plus more to taste
  • 1 pound baby bella (cremini) mushrooms, cut into quarters
  • 1 leek, cleaned and diced
  • 2 cloves garlic, peeled
  • 1 tsp. picked thyme leaves
  • ¼ cup plus 2 Tbsp cider vinegar, divided
  • 6 cups cooked farro (about a pound dry)
  • 1 large cucumber, peeled and cut into small pieces
  • ½ cup cilantro


  1. In a large skillet, heat two tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring, until most of the mushroom’s water has evaporated, about five minutes. Meanwhile, blend garlic in the Magic Bullet and then add the thyme and blend again.
  2. Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.
  3. Transfer to a large bowl and stir in quarter cup of cider vinegar. Let stand fifteen minutes. Meanwhile, blend cilantro in the Magic Bullet.
  4. In the bowl, stir together farro, cucumbers, and mushroom-leek mixture. Stir in remaining oil, vinegar, and cilantro. Taste, adding salt and oil to taste.



I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.

I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamed about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.

This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.

Better than the original? Well, I don’t know. But this is definitely a winner.






Red Cabbage Caesar Salad with Nori


  • ½ head red cabbage, roughly chopped
  • 1 piece nori (dried seaweed)
  • 1 Tbsp miso, any kind
  • 1 tin anchovies, in oil
  • Juice of 1 lemon
  • 1 tsp. red-wine vinegar
  • 1 tsp. rice vinegar
  • 2 Tbsp tahini
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp vegetable oil
  • ½ cup farro
  • Cherry tomatoes, sliced, and/or a soft-boiled egg, optional


  1. Boil farro in salted water until al dente.
  2. Pulse nori in the Magic Bullet to roughly chop and set aside.
  3. In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
  4. Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.



Smooth cream cheese and sharp cheddar cheese is blended together and wrapped in a ball using chopped pecans to create the perfect party appetizer. This basic cheddar cheeseball is a delicious addition to any appetizer spread. It is casual enough for entertaining a few friends, but also sophisticated enough to star in a large party appetizer line-up.

My favorite crackers to spread this cheeseball on are rosemary raisin crackers, but get creative! Why not put out a few different kinds and let your guests decide their favorite? Bagels, a veggie platter, even an accompanying charcuterie plate will make it a night to remember! Lighten up the calories in this cheeseball by using light cream cheese.




Cheddar Pecan Cheeseball


  • 1 8oz package light cream cheese, room temperature
  • 1/2 cup shredded cheddar cheese
  • 1 Tbsp chopped red bell pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. lemon juice
  • Pinch cayenne pepper
  • 1 cup chopped pecans


  1. Add all ingredients except the chopped pecans to a small Magic Bullet cup and pulse until well blended and creamy.
  2. Use a spatula to remove the cheese and form into a ball with your hands.
  3. Roll around in the chopped pecans poured onto a plate, forming a ball.
  4. Keep chilled until ready to serve.

Makes 1 cup.


The last time we went out to eat, we went to a Mediterranean restaurant with a unique pomegranate chicken listed on the menu. Needless to say, it piqued my interest, and it was actually really delicious. Of course, any good chef will never share their secrets or recipes, so it took a few times ordering this chicken and testing some at home before I came really close to developing the recipe.

This pomegranate chicken is marinated in a reduced pomegranate juice mixture that is blended together nicely using the Magic Bullet. The skewers are grilled on a grill pan. They taste best served over couscous and topped with shredded fresh mint leaves for impeccable flavor.





Pomegranate Chicken Skewers


  • 2 chicken breast cutlets
  • 8 oz pomegranate juice
  • 1 Tbsp honey
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/4 cup chopped mint leaves


  1. Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
  2. Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
  3. Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
  4. Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
  5. Preheat a grill pan or indoor grill.
  6. Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
  7. Sprinkle with salt and chopped mint.

Makes 4 skewers.


This healthy mixed baby greens salad includes pecans, chopped apples, and crumbled goat cheese. It’s tossed together with a maple balsamic dressing that is quickly made in the Magic Bullet. Nuts are a tasty and healthy ingredient to add to fresh salads, and they make a great protein source when your salad is your meal. The slightly sweetened maple balsamic dressing goes perfectly with the pecans, and perfectly compliments the sweet chopped apples.

Enjoy this Fall-inspired salad as a main dish, or serve it as a side to your favorite meal!





Apple Pecan Salad with Maple Balsamic Dressing


  • 1 shallot, finely diced
  • 1 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1 Tbsp maple syrup
  • Pinch of salt
  • Pinch of pepper
  • 5 oz baby lettuce mix
  • 1 gala apple, cored and chopped
  • 1/3 cup chopped pecans
  • 1/4 cup crumbled goat cheese


  1. Add the shallot, vinegar, olive oil, maple syrup, salt and pepper to a Magic Bullet cup and blend until well mixed. Set aside.
  2. Add the lettuce, apple, and pecans to a mixing bowl.
  3. Pour the dressing over the salad and toss well.
  4. Top the salad with crumbled goat cheese.

Makes 4 cups


Tartar Sauce

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There’s a lot of downtime in cooking. Prepare… wait. Into the oven… wait. Let it cool… wait. If you’ve got plenty of time and patience, it’s no biggie, but when you don’t, it’s an endless game that drags on.

One of the best parts of the Magic Bullet is that it allows you to take advantage of that kitchen downtime to create dishes or sauces that compliment your main course. And it’s so easy! In this recipe, we’re combining a bunch of healthy foods to create a simple and delicious tartar sauce that adds incredible flavor to a main course – in this case, fish.

Give it a try!



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Tartar Sauce


  • 1/2 cup of light mayonnaise
  • 1/2 tsp. garlic powder
  • 1/2 to 1 dill pickle
  • 1 tsp. capers
  • 1 tsp. grain mustard
  • 1 Tbsp champagne or white wine vinegar


  1. Chop 1/2 to 1 pickle (depending on how much you like pickles!) and combine with all ingredients in Magic Bullet and blend.
  2. Pour over your favorite fish and enjoy!

I chose baked salmon, but it would also go great with smoked mussels and crackers.


Poppy Seed Dressing


So, let’s talk salad dressing. You can buy it and it’s easy and it’s good. But is it good? Well, I often find that I do not want to eat salad when it’s made with store-bought dressing. But when I make my own salad dressing, sometimes I do want to eat salad. Correlation? Causation? Who’s to say?

In any event, here’s a great new salad dressing that was really different from anything I’d ever made before. It uses poppy seeds, an ingredient I’d never bought before (except on a bagel, but that’s buying a bagel, not poppy seeds), and all the ingredients create a really nice balance of sweet, savory, and herbal flavors. Don’t skip the sugar here. I know it’s a salad (we’ve been over that several times), but it’s the combination and balance here that really makes this dressing special.

I served this with some baby arugula, cherry tomatoes, farro, and a soft-boiled egg: all winter ingredients that still somehow taste like vegetables. Glory!

Adapted from The Kitchn.





Poppy Seed Dressing


  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 garlic clove, peeled
  • 1 1/2 Tbsp poppy seeds
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard (the kind that’s in a powder)
  • 1/8 cup olive oil
  • 1/8 cup vegetable oil


  1. Blend the garlic in the Magic Bullet. Add the vinegar and the sugar and blend.
  2. Add the poppy seeds, salt, and ground mustard, and pulse a few times to combine.
  3. Bit by bit, add the oil and blend.
  4. Serve over salad or keep in the fridge. If dressing separates, shake or blend to reconstitute.


If you didn’t know, crostini in Italian means “little crusts.” Whenever I want a quick healthy snack, I love to make these crispy avocado tomato crostini. Baguette slices are slightly toasted in the oven, then topped with a creamy avocado spread and fresh sliced cherry tomatoes.

In addition to making a great snack, these crostini make a delicious appetizer tray. I like to whip these crostini up while making dinner so nobody goes hungry waiting for dinner to be ready. The Magic Bullet makes the avocados nice and creamy, so they are easy to spread onto the baguette slices. Avocados contain healthy fats, vitamins and minerals, so I make sure to enjoy them a few times a week. These crostini and guacamole are my two favorite ways to eat avocados! What about you?




Avocado Tomato Crostini


  • 1 French baguette, sliced
  • 2 avocados
  • 1 tsp. lemon juice
  • 2 Tbsp olive oil
  • Pinch of salt
  • 9 cherry tomatoes, halved
  • Fresh ground pepper, to taste


  1. Bake the baguette slices at 350 degrees for 7 minutes, or until toasted. Remove from the oven and let cool.
  2. Slice the avocados in half, remove the pits and scoop the avocado into a Magic Bullet cup.
  3. Add the lemon juice, olive oil and salt and pulse a few times until blended and smooth.
  4. Spread the avocado spread onto the toasted baguette slices and top with tomatoes and ground pepper.

Makes 12 slices.


There’s a time and a place for an all-day vegetarian chili-making session, and there’s a weeknight dinner when you just want something healthy and delicious, but not too boring. I’m here to offer you something tasty and just a little different that will still fit into your week, without much cooking, prep, or even extensive grocery shopping: roasted brussels sprouts with a delicious, Asian-inspired glaze.

This is really a way to use your well-stocked pantry to create an incredibly delicious side dish. Just pick up some brussels sprouts (and oyster sauce if you don’t have it –- if you don’t have fish sauce, soy sauce, and a clove of garlic already, I don’t wanna know ya) and you’re ready to go. You’ll be amazed by how much savoriness (not to mention flavor) slips into a few minutes of prep work.


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Brussels Sprouts with Oyster Sauce Glaze


  • 1 pound brussels sprouts, trimmed and sliced in half
  • 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 1 clove garlic, peeled
  • olive oil


  1. Heat oven to 450. Add brussels sprouts to a baking sheet and brush with olive oil. (Do not add salt.)
  2. Blend garlic in Magic Bullet until well chopped. Add soy sauce, fish sauce, and oyster sauce and blend a few pulses.
  3. Roast the brussels sprouts until just beginning to brown, about fifteen minutes. Remove pan from oven and toss with the sauce. Add back to oven and cook until just beginning to crisp up, about another five minutes. (Be careful not to overcook or the glaze will burn.)
  4. Serve with chicken, meat, or fish.