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This butternut squash lasagna is a great vegetarian version of this popular layered pasta dish. The layers consist of a creamy, fresh butternut squash purée, a thick white sauce, cheese and lasagna noodles. I always use oven-ready lasagna noodles, which are so much easier since all you have to do is layer them in your baking dish right out of the box. You don’t have to boil them first! Be sure to cover the lasagna with foil for most of the baking in the oven, or you will burn the top layer of mozzarella cheese.

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Butternut Squash Lasagna Recipe

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup water
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1/8 tsp nutmeg
  • 14 oven-ready lasagna noodles
  • 2 cups shredded mozzarella cheese

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Instructions

  1. Add olive oil to a large pot and heat over medium heat.
  2. Add the butternut squash and season with salt and pepper.
  3. Add the water, bring to a boil, then cover and turn the heat to low. Cook the squash until tender, about 15 minutes.
  4. Cool the squash to room temperature, then blend in a Magic Bullet pitcher until smooth.
  5. In a separate pot, melt the butter and mix in the flour. Add the milk and bring to a boil while whisking constantly. Turn down the heat and continue to mix until it gets thick. Remove from the heat and set aside. Season with the nutmeg, salt and pepper to taste.
  6. Preheat the oven to 375 degrees F.
  7. Spread some of the butternut squash at the bottom of a 9×13-inch baking pan, then layer starting with the noodles, butternut squash, white sauce, and mozzarella cheese. Repeat 2 more times.
  8. Bake in the oven for 40 minutes covered with foil, then remove the foil for the last 15 minutes.

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Makes 1 9×13-inch lasagna

 

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Apr
19
0

Banana Hot Cocoa

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My favorite drink on a cool night is hot cocoa. The other day I had the idea of blending a banana with cocoa powder, milk and cinnamon, and warming it up in a pot. I call it, banana hot cocoa! It came out delicious. I love how the banana adds sweetness naturally to this hot cocoa drink. No extra sugar is needed. It also thickens it up, making it nice and creamy. Serve this drink hot right from the pot, and enjoy with marshmallows on top.

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Banana Hot Cacao Recipe

Ingredients

  • 1 banana
  • 2 cups whole milk
  • 1/2 tsp cinnamon
  • 3 tbsp unsweetened cocoa powder

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Pour into a pot and heat over low heat until bubbles start to form at the top.

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Makes 2 cups

 

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I love a good egg dish any day of the week, but I don’t think I’ll ever go back to plain eggs again! Roasted veggies in a frittata is a must have, and if you have never made a frittata, have no fear! It is so simple, quick, and tasty! Feel free to add whatever roasted veggies you like, and flavor of cheese. Make it your own!

Roasted Asparagus Frittata

Ingredients

  • 1 bunch asparagus, roughly chopped
  • 2 tb. butter
  • 4 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tomato, chopped
  • 2 tb. + 1 tb. parmesan cheese
  • 1/4 cups + 2 tb. mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the chopped asparagus to a baking sheet, coat with 1-2 tb. olive oil, and a sprinkle of salt and pepper.
  3. Roast for 10-15 minutes.
  4. Heat a skillet and melt the butter.
  5. In the Magic Bullet Blender add the eggs, milk, and a sprinkle of salt and pepper. Blend until frothy.
  6. Add the roasted asparagus and chopped tomato to the melted butter in the skillet. sprinkle with the 2 tb. parmesan cheese and 1/4 of the mozzarella. Turn off the heat. Pour the egg mixture on top. add remaining cheese on top and place in the oven.
  7. Bake for 8-12 minutes, or until the center bounces back.
  8. Serve and enjoy!

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Normally I like to make my smoothies with almond milk, but I recently discovered pistachio milk and thought it would taste great as a base for a pistachio banana smoothie. This green smoothie is simple and delicious, as it only needs a few ingredients to make: pistachio milk, spinach, banana, honey and yogurt. You can even add pistachio nuts for a crunchy texture, or add then on top! Go ahead and try your new favorite green smoothie.

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Pistachio Banana Smoothie

Ingredients

  • 1 cup pistachio milk
  • 1/2 cup plain yogurt
  • 1 banana, chopped and frozen
  • 1 cup raw spinach
  • 1 tsp honey
  • Pistachios for topping

Instructions:

  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Top with pistachios (shells removed).

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Makes 1 smoothie

 

Apr
11
0

Fit Hubby Fudge

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You may have heard of a dessert called “chubby hubby” before, a flavor created by Ben and Jerry’s with peanut butter, pretzel and fudge. I decided to create a “fit hubby” version using peanut butter, pretzels, chocolate whey protein powder and a drizzle of chocolate on the top. This is a great energy-boosting snack after a workout to give your body the protein it needs to build muscle, and it tastes like a dessert!

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Fit Hubby Fudge Recipe

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/4 cup honey
  • 2/3 cup chocolate whey protein powder
  • 1/2 cup chopped pretzels
  • 1/4 cup chocolate chips

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Instructions

  1. Add all ingredients, except for pretzels and chocolate chips, to a Magic Bullet cup and blend.
  2. Take half of the mixture and combine with 1/4 cup chopped pretzels and press into an 8×8-inch baking dish.
  3. Press the other half of the mixture on top.
  4. Melt the chocolate chips in a microwave for 30 seconds at a time, then drizzle over the top and sprinkle the remaining pretzels.
  5. Chill in the refrigerator 1 hour before cutting into squares.

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Makes 9 1-inch squares

 

Apr
5
0

Tomato Fennel Soup

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Although I love classic homemade tomato soup, sometimes it is fun to switch things up and add new ingredients. For this tomato fennel soup recipe, I added some chopped fennel cooked in garlic, onion and olive oil. The fennel gives the tomato soup a subtle refreshing flavor. Using many different vegetables in soups makes them healthier, too! Garnish with fennel leaves and serve with a crusty baguette.

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Tomato Fennel Soup Recipe

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 1 fennel bulb, chopped
  • 2 cloves garlic, chopped
  • 1 can (28 oz) whole peeled tomatoes
  • 2 cups chicken broth
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Heat the olive oil in a large pot.
  2. Add the onion, fennel and garlic and cook 10 minutes, stirring occasionally.
  3. Add the tomatoes, chicken broth, salt and pepper.
  4. Bring to a boil and turn heat to low.
  5. Simmer for 20 minutes.
  6. Allow the soup to cool to room temperature, then blend in a Magic Bullet pitcher.

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Makes 4 servings

 

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Making piña colada from scratch at home is very easy and adds a flavorful touch to a classic fruit salad recipe. All you need is some coconut milk, pineapples and pineapple juice to make the non-alcoholic piña colada mix. Then, toss it with some chopped fruit and mint to create a refreshing fruit salad everyone will love!

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Piña Colada Fruit Salad Recipe

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 1/4 cup frozen pineapple
  • 1 cup chopped pineapple slices
  • 1 cup grapes
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup chopped strawberries
  • 1/4 cup chopped mint

Instructions

  1. Add the coconut milk, pineapple juice and frozen pineapple to a Magic Bullet blender and blend.
  2. Toss the blended piña colada mix with the fruit and mint in a large bowl and chill until ready to serve.

Makes 4 servings

 

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The other day I was trying to put together a salad dressing that my husband would LOVE. He definitely loves creamy dressing, versus a vinaigrette, so I knew I needed something that would pair perfectly with crunchy Romain lettuce. He also loves things with a some spice/kick, which this dressing has!

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Citrus Southwestern Salad Dressing

Ingredients

  • 1 cup mayo
  • 1 cup buttermilk
  • Few dashes of hot sauce
  • 1/2 bunch cilantro
  • 2 scallions, chopped
  • Zest of 1 orange
  • 2 garlic cloves
  • Sprinkle of salt

Instructions

  1. Throw all the ingredients into the Magic Bullet and blend until creamy.
  2. Store in the fridge for up to a week!
  3. Serve over salad with avocado, sharp cheese, and orange slices.

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Mar
27
0

Simple Crepes

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My husband has never loved pancakes because they can be so thick and cake like, so I started making crepes a while back to fit his taste buds! They are thin, light, but still so filling! And when a batter comes together all in one blender, you will not see me complaining! Easy peasy!

Simple Crepe Recipe

Ingredients

  • 1 cup milk
  • 1 tb. vanilla
  • 3 eggs
  • 1 c. flour
  • 2 TB. melted butter
  • 1 tsp. sugar

Instructions

  1. Add all the ingredients to the Magic Bullet Blender until blended.
  2. Grease and heat a pan on the stove.
  3. Once it’s ready pour a thin layer of batter to coat the bottom. Cook slowly one side, then carefully release the edges and flip. It’s ok if it isn’t perfect.
  4. Once it’s done, fill the crepe with desired fruit fillings, nut spreads, etc. And top with powdered sugar! Enjoy!

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Makes 4 crepes.

 

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I am always looking for a healthier dessert that I can indulge in late at night the my kids go to bed. 99% of the time I am looking for chocolate, so when this recipe came together I was super excited! My favorite thing to do is wrap them up safe in the freezer and then pull them out when everyone is in bed….and no one can disturb me ;).

Peanut Butter Black Bean Brownies

Ingredients

  • 1 can black beans, drained and rinsed
  • 1/4 cup peanut butter
  • 3 eggs
  • 1 tb. canola oil
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tb. vanilla
  • 2/3 cup coconut sugar
  • 1/2 cup chocolate chips

Instructions

  1. Add all ingredients to the large magic bullet blender. (Eggs on the bottom.)
  2. Puree until smooth. The batter will be really thick, so if it doesn’t blend, add a few TB. of milk
  3. Add parchment paper to an 8X8 pan, add batter, and bake at 350 for 20-25 minutes.
  4. Let cool, then cut into squares.

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