Banana-Cashew-Butter-(1)

I’m a huge fan of anything that goes on bread. Sometimes, though, I’m in the mood for a more unique flavor on my bagel; one can only cycle through peanut butter, cream cheese or jelly so many times. This banana cashew butter is sweet, refreshing and healthy. Luckily, it’s also a synch to throw together! I’ve added raisins as a sweetener, too, for that little extra oomph!

Banana-Cashew-Butter-(2)

Banana-Cashew-Butter-(3)

Banana-Cashew-Butter-(4)

Banana-Cashew-Butter-(5)

Banana Raisin Cashew Butter
Ingredients
  • 3/4 cup cashews
  • 1 banana
  • 1/3 cup raisins
  • 1 Tbsp peanut or canola oil
  • Salt
Directions
  1. Add cashews, oil and a pinch of salt to Magic Bullet and blend until creamy.
  2. Combine sliced banana and raisins into Magic Bullet with blended cashews. Blend until smooth.

Enjoy for breakfast, dessert or a mid-afternoon snack!

 

email

DSC03006

One thing I love to make in my Magic Bullet is salad dressings! It’s fun to try new dressings every now and then, and this is the first time I made a lemon poppyseed dressing.

It turned out perfect for my chopped apple and pear salad. It’s slightly tangy from the lemon, but also sweet from the sugar and the mustard and onion flavors in it are spectacular, as well. The Magic Bullet makes it so easy to whip up this dressing in almost no time – one quick pulse and you’ll be ready to go!

What would you pair with this lemon poppyseed dressing?

DSC02999

DSC03000

Lemon Poppyseed Dressing 
Ingredients
  • 3 Tbsp lemon juice
  • 1/3 cup vegetable oil
  • 2 Tbsp sugar
  • 1 tsp. finely chopped onion
  • 1/8 tsp. salt
  • 1/2 tsp. Dijon mustard
  • 1/2 Tbsp poppy seeds
Directions
  1. Add all ingredients to a Magic Bullet cup and blend well.

Makes about 3/4 cup dressing

Champagne-Vinaigrette_Pic-1

With holidays around every corner, it’s always a great time to capitalize on champagne-themed or flavored dishes. And considering 95 percent of us have made resolutions to be healthier, why not try this champagne vinaigrette dressing on a healthy salad? While we’re still eating them, of course.

Champagne-Vinaigrette_Pic-2

Champagne-Vinaigrette_Pic-3

Champagne-Vinaigrette_Pic-4

Champagne-Vinaigrette_Pic-5

Champagne Vinaigrette 
Ingredients
  • 1/4 cup champagne vinegar
  • 1/4 cup olive oil
  • 3/4 shallot
  • 1 Tbsp dijon mustard
  • 1 tsp. salt
  • pepper
Directions
  1. Combine champagne vinegar and olive oil.
  2. Slightly chop shallot.
  3. Add vinegar, oil, shallot, mustard, salt, and a pinch of pepper to Magic Bullet and blend.

It’s easy to stay healthy all year long with tricks like this!

Mar
16
0

Light Cheesecake Dip

DSC03060

This low-fat cheesecake dip is a great party appetizer or addition to the dessert spread. It is made of light cream cheese, sugar, milk (to create more of a dip consistency), lemon, vanilla and graham cracker crumbs. It tastes just like cheesecake, but as a dip!

Try it with graham crackers and fresh fruit, like strawberries or raspberries. I like to use this dip as an alternative for a heavy baked cheesecake when I (or my guests) are more in the mood for something light, but still want something to satisfy those sweet tooth cravings! You can also add a few tablespoons of Cool Whip for a sweeter dip.

DSC03018

DSC03067

Light Cheesecake Dip
Ingredients
  • 4 oz light cream cheese, room temperature
  • 2 Tbsp sugar
  • 1/4 cup milk
  • 1/4 tsp. lemon juice
  • 1/2 tsp. vanilla extract
  • 1 graham cracker, broken into 4 pieces
Directions
  1. Add all ingredients to a Magic Bullet cup and blend until smooth.
  2. Chill until ready to serve with fresh fruit and graham crackers.

Makes 1 cup

 

I’ve had Mexican food on the mind lately after a few recent trips to Mexico. One of the things I love about Mexico City in particular is the ubiquity of at least two types of hot sauces – one green, one red — on the tables of each and every restaurant and even taco stand there. The sauces vary from place to place and this is my attempt to recreate one the best I had: a chipotle sauce that is simultaneously spicy, tangy, and smoky.

Chipotle: before the word became an international phenomenon, which is not even to mention the restaurant, it meant smoked jalapeno peppers. You can buy them in a can or dried; here for convenience I go with the canned variety.

To push the flavor profile up a level, I slow-roasted some garlic in the oven before blending everything up in the Magic Bullet. While not strictly necessary, this adds a complexity and depth of flavor to layer on top of the smoky spice.

IMG_6497

IMG_6525

Homemade Chipotle Hot Sauce
Ingredients
  • ½ head garlic
  • 1 7-oz can chipotles-in-adobo
  • 1/3 cup white vinegar
  • 1/3 cup red wine vinegar
  • 1 tsp. olive oil
Directions\
  1. Preheat oven to 375 degrees. Peel most of the papery covering of the garlic off and slice off very top of the bulb. Drizzle with olive oil and wrap in aluminum foil. Roast until beginning to brown, about 45 minutes.
  2. Remove peeled garlic cloves from the bulb. Add all ingredients to the Magic Bullet and blend until smooth.
  3. Refrigerate and serve.

Coconut-Whipped-Cream_Pic-1

Who doesn’t love whipped cream with strawberries? Add coconut into the mix (anything with “coconut” in front of it is a winner in my book), and you’ve got yourself a fun and tasty recipe that’s guaranteed to be a hit at any party or evening in.

Homemade whipped cream also allows you the ability to regulate the amount of whipped cream you make – so often I’m forced to throw out a store-bought container after discovering the expired leftovers three months after purchasing them during a refrigerator inventory cleanse. No more!

Coconut-Whipped-Cream_Pic-2

Coconut-Whipped-Cream_Pic-3

Coconut-Whipped-Cream_Pic-4

Coconut Whipped Cream 
Ingredients
  • 1 can of full-fat coconut milk, refrigerated
  • 1/4 tsp. vanilla extract
  • 1 Tbsp sugar, powdered*

* Most recipes call for powdered sugar. To get around purchasing a bag of powdered sugar just for this single use, we’re going to use the Magic Bullet to powder plain sugar for us.

Directions
  1. Pour sugar into Magic Bullet and blend for thirty seconds using flat blade. Set aside in another container.
  2. Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Save coconut water for another use or discard.
  3. Blend coconut cream for half a minute.
  4. Add powdered sugar and vanilla extract and blend for two to three minutes, or until desired level of fluffiness.

Eat with strawberries, waffles, pancakes, ice cream or all of the above!

Feb
23
0

Spicy Black Bean Dip

DSC02394

Here is another healthy dip recipe that you can blend up in minutes. No heating required until serving, although you can eat this spicy black bean dip hot or cold. It is made with fresh ingredients like tomatoes, red bell pepper, jalapeño, and onion. Do you have to wait for a special occasion to make it? Of course not! I like to have some of this black bean dip in my refrigerator for an anytime-snack. Top it with fresh cilantro, avocados, or cheese to dress it up a bit!

DSC02372

DSC02376

Spicy Black Bean Dip
Ingredients
  • 1 14oz can black beans
  • 1 clove garlic, minced
  • 2 Tbsp chopped onion
  • 2 Tbsp chopped red bell pepper
  • 1 Tbsp chopped jalapeño
  • 1/2 tomato, chopped
  • 1 Tbsp fresh cilantro
  • 1/4 tsp. red cayenne pepper
  • 1 tsp. cumin powder
  • 1 tsp. fresh lime juice
  • 1/4 cup sour cream
  • Avocado for topping
Directions
  1. Add the onion, garlic, bell pepper, jalapeño, tomato and cilantro to a Magic Bullet cup and blend until smooth.
  2. Add the black beans, spices, lime juice and sour cream and continue to pulse until you get a smooth dip.
  3. Store in the refrigerator.

Makes 1 cup

 

Maple-Peanut-Butter_Pic-1

Homemade peanut butter is healthier, cheaper and tastier than store-bought brands. Not only that, making it in the Magic Bullet is a million times more fun than waiting in line at your local grocery for a bottle.

I’m using maple syrup as a sweetener for this recipe. It’s a unique and delicious flavor, though if you’d prefer, you can substitute honey or plain sugar.

Recommended: Purchase your peanuts from the pack-your-own section of your local grocer, rather than pre-packaged peanuts. It’s much less expensive this way!

Maple-Peanut-Butter_Pic-2

Maple-Peanut-Butter_Pic-3

Maple Peanut Butter
Ingredients
  • 1 ½ cups of roasted peanuts
  • 1 ½ Tbsp peanut or vegetable oil
  • 2 ½ Tbsp maple syrup
  • Salt
Directions
  1. Pour peanuts into Magic Bullet and blend until desired consistency. Somewhere in the vicinity of 3 minutes should work for most tastes. Seriously – it’s really cool how they turn into butter.
  2. Add oil, maple syrup and one or two pinches of salt to puréed peanuts and blend.

Spread it over some fluffy white bread, add jelly, honey or raisins (or ham if you’re an Elvis fan) and enjoy!

Maple-Peanut-Butter_Pic-4

Maple-Peanut-Butter_Pic-5

Feb
16
0

Cilantro Lime Dressing

DSC02445

Dressings can add a lot of flavor to simple dishes, like this southwest quinoa dish I made the other night. It wasn’t the most exciting dish without any dressing, so I decided to quickly blend up a cilantro lime dressing for it and it completely changed the flavor! I love this dressing because it is full of flavor and it’s also healthy for you, made with fresh lime juice and olive oil. This dressing is great for salads, too. Try it with chopped romaine lettuce, tomatoes, black beans, corn and avocado – yum!

DSC02440

DSC02443

DSC02455

Cilantro Lime Dressing
Ingredients
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 1 small garlic clove, minced
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1 Tbsp chopped fresh cilantro
Directions
  1. Add all ingredients to a small Magic Bullet cup and blend well.

Makes 1/4 cup dressing

Feb
5
0

Restaurant Style Salsa

restaurant-style-salsa

Have you ever been to a Mexican restaurant and thought, “Wow, I wish I knew how to make this salsa!”? Well, what if I told you that you can make it at home, and that it’s incredibly easy? After gathering a few ingredients, all you need to do is pulse them a few times in your Magic Bullet and you end up with delicious, thick and tasty restaurant style salsa.

Never again do you have to leave the restaurant embarrassed, head low in shame, after having asked your server to box up the rest of the salsa for you. Come on, you know you’ve done it before!

DSC02146

DSC02147

Restaurant Style Salsa
Ingredients
  • 1 can (14.5 oz) stewed Mexican style tomatoes
  • 4 hot chili peppers
  • 1/3 cup fresh cilantro
  • 3 green onions, chopped (white part only)
  • 2 garlic cloves, chopped
  • 1 Tbsp vinegar
  • 1 Tbsp olive oil
Directions
  1. Add all ingredients to a large Magic Bullet cup and pulse several times until well mixed. Do not blend continuously or texture will be too runny.

Makes 1 cup