Aug
21
0

Moroccan Chickpea Soup

DSC02297

Not only is this Moroccan chickpea soup comforting to eat, the aromas of cooking it will fill up your whole house. Many different spices are used to make this soup, including cinnamon and paprika. The combination of tomatoes and chickpeas blended into a creamy texture will excite your taste buds to the max. A fresh herb like cilantro makes a beautiful topping, and adds yet another dimension of taste to this dish.

DSC02267

Moroccan Chickpea Soup

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 13.5 oz can chickpeas, drained
  • 1 13.5 oz can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper

DSC02290

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and garlic and cook 7 minutes, stirring occasionally.
  3. Add the spices and stir for 30 seconds.
  4. Add the chickpeas, tomatoes and broth and bring to a boil.
  5. Simmer for 30 minutes, then cool to room temperature.
  6. Blend the soup until creamy in a Magic Bullet pitcher.
  7. Rewarm in the pot and serve.

DSC02295

Makes 2 servings

 

email

Potato-Salad-1

The classic potato salad can be made with an overwhelming amount of mayonnaise, and while that can taste great, it’s a heavy dish that doesn’t agree with all diets or taste buds. The spin in this recipe is replacing the creaminess of the mayonnaise with an avocado – a much healthier and lighter version that retains the classic texture and adds refreshing flavor. For added kick, we’ll be blending in some dill, as well.

Potato-Salad-2

Avocado and Dill Potato Salad

Ingredients

  • 1 to 1 1/2 lbs. small potatoes
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/3 cup dill
  • 1 small garlic clove
  • 3 tbsp. olive oil
  • Salt & pepper

Potato-Salad-9

Instructions

  1. Cut potatoes into halves and quarters. Dress with oil, salt and pepper, and bake in the oven for approximately 20 minutes on 400 degrees (or until brown), stirring occasionally.
  2. While potatoes are cooking, peel garlic clove and blend in the Magic Bullet.
  3. Add fresh dill, oil, lemon, avocado, salt and pepper to the garlic in the Magic Bullet and blend until creamy.
  4. Place browned potatoes in mixing bowl and toss with avocado dill sauce.

Potato-Salad-11

Now you have a unique and delicious treat to liven up any dinner party, lunch party or picnic!

 

DSC07429

Homemade tortillas are the best! They taste so fresh compared to store-bought tortillas, and don’t have any preservatives. You can make a larger batch and freeze them for later use, too. My toddler is a bit of a picky eater, and doesn’t like to eat vegetables. I try to sneak them in any way I can, and these spinach tortillas are just one example. Fresh spinach is puréed in the Magic Bullet, then mixed with flour and olive oil to create spinach tortilla dough. The dough is then rolled and heated in a skillet until cooked (you can tell it is done when brown spots appear). Keep them warm in a tortilla warmer until all are cooked and ready.

DSC07400

DSC07411

Homemade Spinach Tortillas

Ingredients

  • 4 cups fresh spinach
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1/4 tsp salt

Instructions

  1. Add the spinach and water to a skillet and cook over medium heat until the spinach is wilted (about 5 minutes). Stir occasionally.
  2. Blend the spinach in a Magic Bullet cup until puréed.
  3. Combine the spinach, olive oil, flour and salt in a mixing bowl and knead with your hands until a dough forms. If it is too dry, add a little more water. If it is too sticky, add more flour. The dough should be elastic, but not stick to your hands.
  4. Chill the dough in the refrigerator for 15 minutes.
  5. Break the dough apart into 6 equal circles.
  6. Roll out each circle on a nonstick surface and heat on a skillet over medium heat on each side until brown spots appear.

DSC07413

Makes 6 tortillas

 

IMG_7873

This is a delicious, easy-to-make, rich meal that combines unusual flavors to create a retro classic. It’s like if fettuccine alfredo had a baby with a tuna fish sandwich and it was all topped with potato chips. The Magic Bullet comes in handy for making a delicious, creamy sauce, and cooking the pasta in the pan makes this an easy, one pot meal.

IMG_7818

Tuna Noodle Casserole

Ingredients

  • 1 lb egg noodle pasta
  • 1.5 cups creme fraiche or sour cream
  • 2 eggs
  • 1 ½ tbl cornstarch
  • Juice of 1 lemon
  • 2 cans tuna, best quality, drained
  • 2 cups frozen peas
  • Crushed potato chips, for serving (omit if you dare)

Instructions

  1. Put noodles in a big pan and cover with water. Add a dash of salt and bring to a boil. Cook until pasta is just short of al dente. Drain most of the water but leave a little wet.
  2. Blend creme fraiche, egg, cornstarch, and half the lemon juice in the Magic Bullet.
  3. Add the mixture to the skillet and cook until sauce is thickened, stirring to coat noodles. Turn off the heat.
  4. Mix in the tuna, peas and rest of the lemon juice. Serve, passing potato chips.

 

DSC00653
Homemade truffles can seem intimidating to make at home, but they are actually very easy! No special equipment is needed. The peanut butter filling is made in the Magic Bullet, chilled in the refrigerator, and then dipped in melted dark chocolate mixed with a splash of coconut oil.

Melting chocolate can be a difficult task, but once you know what you are doing it is quite simple. The most important thing is to melt the chocolate chips very slowly over low heat. To do this, boil a small amount of water in a large pot, turn off the heat and place another smaller pot in the water (or stainless steel bowl) that is filled with the chocolate chips. This ensures that the chocolate won’t burn.

Once your chocolate is melted, the dipping fun begins! I used shredded coconut to hide the holes on top of my truffles that were made from the fork I used to dip the peanut butter balls into the melted chocolate, but you can also swirl the chocolate around a bit to hide them, too.

DSC00549

Dark Chocolate Coconut Peanut Butter Truffles

Ingredients

  • 6 oz dark chocolate chips
  • 1 tsp coconut oil
  • 3/4 cup peanut butter
  • 1/2 banana
  • 1/3 cup sweetened shredded coconut
  • 1/2 tsp vanilla extract

Instructions

  1. Add the peanut butter, banana, coconut and vanilla to a Magic Bullet cup and blend until creamy.
  2. Roll into 1-inch balls and place on parchment paper.
  3. Chill in the refrigerator for 30 minutes.
  4. Bring a medium pot filled 1/4 full of water to boil, then turn off the heat.
  5. Set a smaller pot or stainless steel bowl filled with the chocolate chips and coconut oil into the water and stir occasionally as the chocolate melts.
  6. Use a fork to dip the peanut butter balls into the melted chocolate and set back onto the parchment paper.
  7. Chill for 15 minutes until chocolate is hardened.

DSC00660

Makes 12 truffles

 

DSC02287

One of my favorite ways to use up kiwis that are getting too ripe and soft is by adding them to a strawberry peach smoothie for breakfast. In this refreshing breakfast smoothie, I use frozen peach slices and strawberries for the slushy effect, plus fresh kiwi, oats and yogurt to make it a well-balanced breakfast. I personally like to only add some water to get things moving instead of fruit juices, but adding orange juice or any other fruit juice will sweeten this smoothie up.

DSC02275

Kiwi Berry Peach Smoothie

Ingredients

  • 1/3 cup frozen peaches
  • 1/3 cup frozen strawberries
  • 1 kiwi
  • 1/4 cup yogurt
  • 2 tbsp rolled oats
  • 1/4 cup water or juice

Instructions

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

Makes 1 smoothie.

 

DSC05351

Somehow, corn on the cob always reminds me of a hot summer day. Maybe because grilled corn on the cob is always at every summer BBQ. Did you know there are hundreds of ways to dress up corn on the cob? Once you start experimenting with different flavors, I promise you’ll never go back to boring, plain old corn on the cob again! One of my favorite dressings to add to corn on the cob is this chili lime pistachio dressing. Chili and lime add a delicious burst of flavor, and chopped pistachios add a nice crunch. Say goodbye to butter and salt – you can pair corn on the cob prepared any way you want with this dressing to make it extra exciting.
DSC05345

Chili Lime Pistachio Corn Recipe

Ingredients

  • 1/4 cup pistachios, shelled
  • 1/2 cup plain yogurt
  • 1 tbsp chili powder
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 4 corn on the cob

Instructions

  1. Cook the corn on the cob by boiling it in water for 10 minutes on the stove or grilling it.
  2. Chop the pistachios by pulsing them a few times in a small Magic Bullet cup. Transfer to another dish and set aside.
  3. Add the yogurt, chili powder, lime juice and salt to the small Magic Bullet cup and blend well.
  4. Drizzle the dressing over the corn and sprinkle pistachios and lime zest on top.

DSC05364

Makes 1/2 cup dressing.

 

Aug
4
0

Almond Butter Muffins

DSC07135

Say hello to the most perfect breakfast muffin ever – almond butter muffins! These healthy muffins don’t have any butter, because the almond butter makes them nice and moist. Bananas give them a sweet flavor without having to add too much sugar, while the oats provide fiber. These muffins are a great grab-and-go breakfast, or you can enjoy them at home with some jam or extra almond butter slathered on top. Delicious!
DSC07087

Almond Butter Muffins

Ingredients

  • 1/2 cup almond butter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup oats
  • 1/2 cup sugar
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 banana, mashed

Instructions

  1. Preheat oven to 375 degrees F.
  2. Line a muffin pan with paper liners.
  3. Add all ingredients to a Magic Bullet pitcher and blend until well mixed.
  4. Fill the muffin pan liners 3/4 full.
  5. Bake for 20 minutes, until a toothpick comes out clean when inserted in the middle.

DSC07090

Makes 12 muffins

 

Broc-Smoothie-1

This recipe combines broccoli with blueberries and banana to produce one of the most deliciously healthy smoothies you’ve ever had. The sweetness of the fruit is just the right thing to balance out the broccolis earthiness.

Broc-Smoothie-2

Broccoli Blueberry Smoothie

Ingredients

  • 1 cup broccoli
  • 1/2 to 1 cup blueberries
  • 1/2 banana
  • 1/2 cup rolled oats
  • 1/2 cup raisins
  • 3/4 cup milk
  • 3/4 cup water

Broc-Smoothie-4

Instructions

  1. Combine milk, water, banana and oats in Magic Bullet and blend until mixed together.
  2. Add remaining ingredients to Magic Bullet and blend.

Meet your new breakfast!

 

IMG_8692

Recreating Chinese-American food classics at home: What’s the point? Can’t you just get delivery? I’ll tell you the point: it’s healthier, tastier, and cheaper. (I won’t say “faster” because that’s just silly.) Case in point: this beef with broccoli and scallions with loads of roasted broccoli and extra scallions. Believe it or not, the standard kitchen in China does not include an oven, so you’re verrrrry unlikely to find roasted broccoli in a Chinese-American dish. But it’s delicious: the roasting brings out savory notes and crunch that adds extra dimensions to the whole dish. Greasy take-out, no way. I really amp up the amount of broccoli here for delicious healthfulness, and sweet scallions make everything better.

Pro-tip: put the beef in the freezer for an hour or two before slicing to make it easy to get the perfect thin slices. And the marinade slash sauce comes together in the Magic Bullet in no time flat.

IMG_8662

Beef with Broccoli and Scallions

Ingredients

  • 1 lb flank, sirloin, or skirt steak, thinly sliced
  • 1 clove garlic, peeled
  • 3 medium sized heads broccoli, cut into florets
  • ½ bunch scallions, cut into wedges
  • Vegetable oil
  • Salt

Instructions

  1. At least 30 minutes in advance, blend the garlic, vegetable oil and salt in the Magic Bullet. Toss with the steak in a sealed container and refrigerate for 30 minutes to 12 hours.
  2. Preheat oven to 450 degrees. Toss broccoli and scallions with a dash of oil and salt and roast until crispy and brown.
  3. Add a dash of oil to a large skillet over high heat. Add the beef with the marinade into the pan, using a big dash of water to rinse out the container and add that to the pan too. Cook until beef is just cooked through, about five minutes.
  4. Toss broccoli and scallions with beef. Serve over rice.