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Pomegranate juice is very high in antioxidants, and has been shown to be even higher amounts of antioxidants than green tea and red wine. This makes it a healthy addition to smoothies. In this smoothie recipe, I use fresh peach slices, banana, oats and pomegranate juice. Adding juice to smoothies boosts the sugar content, so I like to dilute the juice 50:50 with water.

Peach Banana and Pomegranate Smoothie

Ingredients

  • 1/2 cup pomegranate juice
  • 1 banana
  • 1 peach, pitted and sliced
  • 1/4 cup oats

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend well.

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Makes 2 smoothies

 

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Looking for a super easy and delicious dessert? You will not believe how easy this blender chocolate mousse is to make and how it tastes like it took way longer to prepare. The only tricky part is the cream needs to be warmed before using it to melt the chocolate, but you don’t want it to be too hot when adding it to the blender. Once it is ready to add in, everything blends together nicely in the Magic Bullet creating a light, fluffy mousse once cooled. Top with fresh fruit or whipped cream.

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Blender Chocolate Mousse

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1/4 tsp vanilla
  • 1 egg
  • Pinch of salt

Instructions

  1. Heat the cream in a small pot until almost boiling, then remove from heat and let sit 3 minutes.
  2. Pour over chocolate chips and add the vanilla, butter, egg, and salt.
  3. Allow to cool to room temperature, then blend.
  4. Pour into 2 4-inch ramekins and chill for 2 hours.

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Makes 2 4-inch ramekins

 

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One of my go-to salad dressing recipes is this herbed vinaigrette recipe. It is simple, but something every likes. It also goes with many different salads, so get inspired and feel free to experiment! The best part of this recipe is that you probably already have all of the necessary ingredients at home.

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Herbed Red Wine Vinaigrette

Ingredients

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend.

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Makes 1 cup

 

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I love to make up different flavors of popsicles for my girls during the summer. They LOVE those brightly colored popsicles, and they could eat 10 if I let them. These are filling, subtly sweet, creamy, and have the pop of bright pinkish red raspberries that kids will love!

Raspberry and Cream Popsicles

Ingredients

  • 1 cup plain greek yogurt
  • 4 tsp. pure cane sugar
  • 1 tsp. vanilla
  • 1/2 – 3/4 cup raspberries

Instructions

  1. In the Magic Bullet blender, add all of your ingredients, minus the raspberries, and blend until smooth. 
  2. Pour your ingredients into a popsicle mold leaving a little but of room on the top. Place a few raspberries on the top, then stick your popsicle stick in the mold.
  3. Freeze for 2-4 hours, or until ready.

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Jul
24
0

Herbed Parsnip Fries

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Making homemade fries is always so much fun. Why not switch it up and make fries with another vegetable other than potatoes? One of my favorite non-potato fries recipe is made with parsnip. They become soft and tender in the oven after baking and crispy on the edges, and the flavor is very unique. I first prepare an herb, garlic and olive oil mixture in the Magic Bullet and then toss the thinly sliced parsnip with it in a mixing bowl. Then, I bake them in the oven. They are best hot right from the oven.

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Herbed Parsnip Fries

Ingredients

  • 1 parsnip, chopped into shoestrings
  • 2 tbsp olive oil
  • 1 clove garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried rosemary
  • ½ tsp oregano
  • ½ tsp basil

Instructions

  1. Preheat oven to 375 degrees F.
  2. Add the olive oil, garlic, salt, pepper and herbs to a small Magic Bullet cup and blend until well mixed.
  3. Toss the olive oil mixture with the parsnip in a large mixing bowl and spread out onto a baking sheet.
  4. Bake in the oven for 40 minutes, until tender and starting to brown on the edges.

Makes 4 servings

 

Jul
19
0

Vegan Saag Paneer

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Saag paneer is a popular Indian dish made with spinach and cubed paneer cheese, and in this vegan version tofu is used instead of cheese. The tofu cubes are tossed in turmeric and fried until crispy, then mixed in with the spiced spinach mixture. Instead of yogurt, coconut milk is used to thicken it up a bit. Serve this flavorful dish by itself as a main, or as a side. It goes great with naan bread!

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Vegan Saag Paneer Recipe

Ingredients

  • 1 package tofu, drained
  • 2 tsp turmeric
  • ¼ tsp salt
  • 3 tbsp olive oil
  • ½ cup coconut milk
  • 12 oz frozen spinach
  • ½ onion, chopped
  • 1 tbsp fresh chopped ginger
  • 6 cloves garlic
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

  1. Press paper towels on the tofu to drain the water, then chop into 1-inch pieces.
  2. Heat the oil in a skillet over medium heat.
  3. Toss the tofu with the turmeric and salt, then transfer to the skillet and fry until crispy.
  4. Add the spinach, ginger, garlic, and spices to a Magic Bullet pitcher and pulse a few times to mix and chop the spinach smaller.
  5. Transfer to a pot over medium heat and simmer for 5 minutes, then stir in the coconut milk.
  6. Serve the spinach with the tofu on top, or mix in.

Makes 2 servings

 

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My youngest is one of the pickiest eaters, but I can always get her to eat donuts. She loves all sorts of flavors, so I have a lot of fun coming up with new and healthier ways to get her to eat! These donuts come together so quickly which is always a plus!

Chocolate Peanut Butter Blender Donuts

Ingredients

  • ½ cup chunky peanut butter
  • 1 ripe banana
  • 1 egg
  • 1 tsp. vanilla
  • 2 tb. maple syrup
  • 1 tb. cocoa Powder
  • 1 tb. almond milk
  • ½ tsp. baking powder

Instructions

  1. Preheat oven to 350 degrees. Add all of the ingredients to the Magic Bullet blender and blend until creamy, about 1 minute. 
  2. Grease a donut pan and then pour the batter into the donut pan. Top with chocolate chips, optional. Bake for 10-12 minutes. 

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This lemon basil fish marinade recipe is a product of me having too much basil. Whenever I buy a basil plant, it seems to grow like crazy and I can never keep up with the amount of basil it produces. It turns out, basil is a super flavorful addition to marinades, like this fish marinade. I haven’t tried it with any other fish other than tilapia, so I don’t know how well it goes with other types of fish. Let us know if you try it!

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Lemon Basil Fish Marinade

Ingredients

  • ½ cup olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup fresh basil leaves
  • 2 cloves garlic
  • 1 lemon, juiced

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend together.
  2. Pour over fish and marinade.

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Makes 1 cup

 

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This is a great ‘sunrise’ smoothie that you can enjoy after your morning workout, or a little bright pick me up! Or, if you are in really good mood…A nice big scoop of coconut milk ice cream would make a rather nice addition ;).

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Fresh OJ Creamsicle Smoothie

Ingredients

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup milk or coconut milk
  • 1/2 cup greek yogurt
  • 1 tsp. vanilla
  • 1 frozen banana

Instructions

  1. Add all of the ingredients into the Magic Bullet Blender and Blend until creamy. Drink immediately and enjoy!

 

Jul
5
0

S’more Bars

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Summer means s’mores, but if you live in the desert in the summer then making s’mores over a fire is not the best idea! So these baked s’more bars are just as fun to eat, and you won’t have to sweat it out over a hot fire!

S’more Bars

Ingredients

  • 2 cups plus 1 tb. flour
  • 6 graham crackers 
  • 1 1/2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tb. vanilla
  • 3/4 cup mini marshmallows
  • 2 chocolate bars, plus 1/2 of one for the top, chopped

Instructions

  1. Preheat the oven to 350 degrees. Add the graham crackers in a ziplock bag. Crush them lightly then add them into the Magic Bullet Blender. Blend them until them are fine crumbs.
  2. In a bowl, whisk together the flour, 1/4 cup of the graham crackers crumbs, cornstarch, baking soda, and salt. Set aside.
  3. In another bowl, beat the butter and sugar together until combined. Add the sugars, beat together, then the eggs and vanilla.
  4. Beat together the flour into the butter mixture until combined.
  5. Using your hands, fold in the marshmallows and chocolate. (Reserve some for topping.)
  6. Grease an 8×8 glass pan and add the batter to the pan. Press down firmly, then press in the rest of the chocolate. 
  7. Sprinkle 1/4 cup of graham cracker crumbs on top and press those in too.
  8. Bake for 20 minutes, then remove and let cool. Serve and enjoy!

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