When I was a kid, many birthday dinners involved going to a Japanese steakhouse, the type of place where they cook the food in front of you on a big ol’ griddle. The chef would profess to many years of highly specialized knife-skills training and would do those tricks where the knives get thrown up in the air and a piece of scrambled egg (for the fried rice) gets thrown into a child’s mouth. Or, more often, onto the child’s shirt, which is better than into the child’s eyeball I suppose.

The steak was delicious and the egg-in the-mouth-or-shirt-or-eye was fun, but I also really liked the carrot-ginger dressing that was served over a crisp iceberg salad to start the meal. Twenty years later, here I am recreating that dressing in a Magic Bullet, except now that it’s 2015 instead of 1995 I use the dressing in a dinner salad with arugula, farro and a soft-boiled egg, instead of before a meal at which food is thrown at children and a grown man plays with knives for a kid’s birthday.








Farro Arugula Salad with Carrot-Ginger Dressing


  • 1/2 cup vegetable oil
  • ¼ cup sesame oil
  • 1⁄2 cup rice vinegar
  • 1⁄4 cup soy sauce
  • 1 tbl sugar
  • 1 small piece of ginger, peeled
  • 2 medium carrots, peeled and roughly chopped
  • 1 large bag of arugula
  • ½ cup farro, boiled until al dente
  • ½ red onion, rough chop
  • 1 soft boiled egg


  1. Blend ginger in the Magic Bullet until well chopped. Add the oils, vinegar, soy sauce, sugar, and carrots and blend until well combined.
  2. Mix arugula, farro, and red onion and dress with dressing. Serve with egg on top.




Are you guys excited that it’s pumpkin season? I love seeing pumpkins in grocery stores right now, because they make me dream of all of the delicious recipes I can make with them!

One of my favorite Fall salads is this roasted butternut squash salad. I use my Magic Bullet to quickly mix up a sweet honey balsamic dressing and toss it together with some spinach, pecans and pumpkin seeds, while my chopped butternut squash is roasting in the oven. This recipe makes enough salad for two people as a side, but you can double it if you want to serve it as a main.

I was trying to think of a cheese that would go with this salad, but I couldn’t think of any. What do you guys think? Would you add some cheese, or leave it as is?




Roasted Butternut Squash Salad


  • 2 cups chopped fresh butternut squash
  • ¼ tsp. pepper
  • ¼ tsp. salt
  • 4 cups fresh spinach
  • ¼ cup chopped pecans
  • 2 Tbsp roasted pumpkin seeds
  • 1/4 cup olive oil + 1 Tbsp
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey


  1. Preheat the oven to 425 degrees F.
  2. Grease a baking sheet and set aside.
  3. Toss the butternut squash with 1 Tbsp olive oil, salt and pepper and pour onto the baking sheet.
  4. Bake for 15 minutes.
  5. Add the remaining olive oil, balsamic vinegar and honey to a small Magic Bullet cup and blend.
  6. Toss the dressing with the spinach, pecans and pumpkin seeds.
  7. Once the butternut squash has finished roasting in the oven, add on top or toss into the salad.

Serves 2

Sigh. I’d say summer is ending, but that wouldn’t be true: summer is over. Pretty soon it’ll be all stews, braises, and chili around here, and while there’s nothing wrong with that, comfort yourself just a little bit by finding one of the last tomatoes of the season and fresh basil at the farmers market and making this delicious fresh tomato sauce.

With really good tomatoes, you make a great sauce with no cooking at all; just blend them up in the Magic Bullet. I like a slightly deeper and richer flavor, so I rough chop the tomatoes with a knife and sauté them in some olive oil and garlic and use the Bullet for garlic, parmesan and basil duty. You can seed or skin the tomatoes, but I don’t think it makes much difference here, since any bitterness is sort of nice as a foil to the rich, sweet pasta sauce.

A little secret here that makes a big difference: pull the pasta out of the water slightly before it is done and finish it in the pasta sauce. The pasta will absorb the sauce, eliminating any wateriness and really flavoring the noodles.





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Pasta with Fresh Tomato Sauce


  • 1 pound pasta
  • 1 clove garlic, peeled
  • 3 tomatoes (about 1.5 pounds), cored and roughly chopped
  • leaves from a big bunch of basil, preferably from a farm (not a greenhouse)
  • 1 Tbsp olive oil
  • hunk of parmesan cheese


  1. Cook pasta in heavily salted water until just short of al dente.
  2. Blend garlic in Magic Bullet.
  3. Add olive oil to a heavy pan over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes and cook, stirring frequently, until tomatoes start to break down, about five to ten minutes.
  4. Drain pasta and mix together pasta and tomato sauce in pot over medium-high heat. Cook for two minutes or until sauce begins to become absorbed by pasta.
  5. Blend basil leaves in the Magic Bullet and set aside. Blend parmesan in the Magic Bullet.
  6. Serve, passing basil and parmesan.



Spicy Ketchup

Ketchup is something we often put very little thought into purchasing. And for good reason – aside from branding, there aren’t many variations that are popular. It’s a common flavor that we’ve trained ourselves not to think too deeply about.

Two of the best benefits of the Magic Bullet are the abilities to have control and to get creative with everything you eat. In this recipe for ketchup, we’re able to have fun creating a spin on the classic flavor from the ground up – I’ve also chosen to give it a spicy kick!







Spicy Ketchup


  • 2 pints grape tomatoes
  • 1/3 cup brown sugar
  • 1 cup red wine vinegar
  • 1 1/2 tsp. red pepper flakes
  • 1/2 tsp. worcestershire sauce
  • 2 tsp. salt
  • 1 tsp. pepper


  1. Cut tomatoes in half.
  2. Combine all ingredients in frying pan or skillet and simmer for approximately 20 to 25 minutes.
  3. When liquid boils off and you’re left with a thick jam, remove from heat.
  4. Add mixture to Magic Bullet and blend.

Enjoy with potatoes, hamburgers, hotdogs or any other of your favorite dishes to splash some ketchup on!


Avocado Pasta Sauce


The other day, I came up with a new recipe that seriously surprised me. The title of this post already gives it away, but there you have it: avocados really do make delicious, creamy pasta sauce!

After the first bite of my avocado pasta, I scarfed down the rest of the entire dish in a matter of seconds. It may sound strange to use avocados in pasta sauce, but I promise it is so good! Don’t you just love it when healthy foods taste amazing?





Avocado Pasta Sauce


  • 1 ripe avocado, chopped
  • 1 garlic clove
  • 1 Tbsp fresh squeezed lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp fresh grated Parmesan cheese (plus more for topping)
  • Salt and pepper to taste
  • Fresh parsley for topping


  1. Add all ingredients to a Magic Bullet cup and blend until smooth and creamy.
  2. Toss with freshly cooked, hot noodles.
  3. Top with Parmesan cheese and fresh parsley before serving.

Makes ~3/4 cup sauce


Cilantro Lime Crema


Living in San Francisco has turned me into sort of a fish taco snob. There are so many incredible fish taco places here! For me, the one thing that makes a delicious fish taco (besides the fish, of course) is the creamy “dressing” lathered on top.

Most fish tacos I’ve had here are topped with a delicious, flavorful, creamy topping that I have not been able to reproduce… until now! I finally perfected a fish taco crema topping that tastes just like some of my favorite fish taco places in the city. This cilantro lime crema is made with fresh lime, cilantro and green onion, plus a little mayonnaise for a bit of tangy flavor.



Cilantro Lime Crema


  • 1/4 cup light sour cream
  • 3 Tbsp mayonnaise
  • 3 Tbsp sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tsp. fresh lime juice
  • 1 garlic clove, minced
  • 1/4 tsp. salt


  1. Add all ingredients to a small Magic Bullet cup and pulse a few times until well blended, but not smooth.
  2. Chill in the refrigerator for up to 3 days until ready to serve.

Makes ~1/2 cup


Pumpkin Mousse


If you find yourself craving pumpkin pie this holiday season, why not skip the extra calories and make a healthy pumpkin mousse instead?

This pumpkin mousse is vegan and gluten-free, and tastes just like a delicious pumpkin pie filling. The secret ingredient is tofu, which makes it really thick and creamy. You can sweeten it with almost any sweetener, from honey to maple syrup to brown sugar. I’ve tried a few different sweeteners in this recipe and they all work really well. I have found that firm tofu works best.

It’s an incredibly easy dessert to whip up (literally) for guests, or simply a treat for yourself. For best results, chill the mousse in the refrigerator for an hour before serving.





Pumpkin Mousse


  • 1 can (15 oz) organic pumpkin
  • 1 package (15 oz) firm or silken tofu
  • 1 Tbsp honey
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. allspice


  1. Add all ingredients to a Magic Bullet cup and blend until smooth. Add more honey or other sweetener, depending on your tastes.
  2. Top with whipped cream and cinnamon before serving.

Makes 2 cups


Lately I have been making a lot of my own nut and seed butters. They are cheaper and easier to make at home, plus you don’t need to add any preservatives or stabilizers if you make them in small batches at a time every few days.

I made this creamy cinnamon seed butter the other day. It can be used as a spread for apples for a healthy snack, or on a piece of toast for a protein-rich breakfast. The most important ingredient is the sunflower seeds, because depending on the type of seeds you buy, you will get very different results.

First, make sure they are roasted. Roasting the seeds really brings out their flavor. Second, make sure you buy unsalted, otherwise your butter might be too salty. I like to add the salt myself to control how salty it tastes. For a creamier texture, add more oil. For a sweeter butter, blend in more honey.





Cinnamon Sunflower Seed Butter


  • 1 cup unsalted roasted sunflower seeds
  • 1 Tbsp coconut oil
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. honey


  1. Add all ingredients except for the honey to a small Magic Bullet blender cup and pulse a few times.
  2. Add the honey and stir with a spoon, then twist the blade back on and pulse a few more times until your sunflower seed butter is nice and creamy. Add more coconut oil if needed for a creamier texture.

Makes 1 cup


Red Lentil Hummus


If you like hummus, you’re going to love this red lentil hummus recipe!

While traditional hummus is made with chickpeas, also known as garbanzo beans, it can also be made with other beans. Technically, “hummus” means chickpeas, but red lentils are a perfect alternative to this classic dip. I don’t notice a big difference in flavor when I make hummus with chickpeas or red lentils, so it is nice to be able to use whatever I have on hand at the time. All of the other ingredients are the same. Serve with fresh vegetables or pita chips.





Red Lentil Hummus


  • 1/2 cup dried red lentils
  • 1 cup water
  • 1 garlic clove, finely chopped
  • 2 Tbsp tahini
  • 3 Tbsp olive oil, plus more for topping
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • Red paprika for topping


  1. Bring 1 cup of water to boil and add lentils. Cook for 20 minutes, until lentils are tender.
  2. Cool the lentils for at least 30 minutes.
  3. Add the cooked lentils and all of the rest of the ingredients to a small Magic Bullet cup and blend until smooth.
  4. Top with drizzled olive oil and a few dashes of paprika.

Makes 1 cup


Green Garlic Butter

It’s still summer! Grill grill grill grill! Okay, that’s definitely part of summer fun, but it’s also a great time at the farmer’s market, and in particular the only time of the year you can get green garlic. Green garlic is just immature garlic, but it’s a really neat and tasty ingredient – like the sweet, mild garlic of your dreams. Sometimes, ingredients just taste better when you can only get them for a few short months.

Taking a cue here from Melissa Clark of the New York Times, I use the Magic Bullet to create green garlic butter, a creative condiment that goes well with fish, chicken, or, in this case, green garlic bread. Basically, you blend up green garlic with butter and parmesan, which creates a rich, savory, mildly herbal spread. You can use it as you would use butter, of course, but it works equally well as a topping for on plain dishes. You may have heard of “hotel butter,” a similar topping that steakhouses often use on meat. Typically that’s made with parsley and lemon. I think this works just as well, if not better.

Of course, you could always combine green garlic butter with grilled meat or fish to make a summer double threat. Yum.





Green Garlic Butter


  • White and green parts of a green garlic bulb
  • 1 stick butter, softened on the counter or microwave
  • 1 large chunk parmesan
  • ¼ tsp. kosher or sea salt


  1. Blend parmesan in Magic Bullet until shredded. Remove to bowl.
  2. Blend garlic bulb in the Magic Bullet.
  3. Mix all ingredients in a bowl or in the Magic Bullet.