Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings

 

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Oct
6
0

Garlic Dijon Salmon

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This baked salmon recipe is another one of my go-to quick and easy dinner recipes. Our family eats a lot of salmon, and we love to switch things up all of the time. Lemon, garlic and Dijon mustard make a tasty marinade for these baked salmon fillets. The best part of this recipe is that there is very little preparation time, leaving more time to spend with family and friends and less time in the kitchen.

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Garlic Dijon Salmon Recipe

Ingredients

  • 4 salmon fillets
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 450 degrees F.
  2. Add all ingredients except for the salmon to a Magic Bullet cup and blend.
  3. Place salmon fillets skin side down onto a baking sheet and brush the marinade on the top.
  4. Bake for 15 minutes, until salmon flakes down easily with a fork.

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Serves 4.

 

Oct
2
1

Lemon Yogurt Plum Cake

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If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.

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Lemon Yogurt Plum Cake

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1 1/2 cups flour
  • 3 plums, sliced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.
  3. Pour into an 8×8 greased baking pan and top with sliced plums.
  4. Bake for 50 minutes.

Makes 1 8×8-inch cake.

 

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When you ask most people who they don’t like cauliflower, they respond that it is flavorless. To me, this makes it the perfect canvas for flavor. This sweet sesame cauliflower is a delicious side dish that goes great with Asian-style meals. Toss it into a stir fry, or eat it by itself on the side. You can double the sauce recipe for a saucier dish, or keep it light with a touch of sweet sesame flavor.

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Sweet Sesame Cauliflower

Ingredients

  • 1/2 head cauliflower, chopped into florets
  • 1/4 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 1/4 cup water
  • 2 tbsp corn starch

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Grease a baking sheet with oil and lay the cauliflower florets on top. Bake for 10 minutes.
  3. Add all remaining ingredients to a Magic Bullet cup and blend well.
  4. Add the cauliflower to a skillet over medium heat and drizzle the sauce on top.
  5. Cook until warmed.

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Makes 3 cups.

 

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We all have those late night cold treat cravings. Mine happen pretty much every night, which is why I LOVE this recipe! It’s light and healthy, but still makes me feel like I’m indulging while catching up on my trash TV shows.

You can adjust the flavors to whatever you like, even add in peanut butter or cocoa powder for a chocolate version!

Strawberry Sorbet Recipe

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 c. frozen strawberries

Instructions

  1. Take the fruit out of the freezer and allow to thaw for 5-7 minutes, so it’s easier to blend.
  2. Add your fruit to the magic bullet blender. Blend fruit until creamy. If you are having difficulty blending the fruit, you can add a few tb. of milk to thin out the mixture. Add a little at a time though, because you don’t want to make a smoothie!

sorbet

 

 

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This homemade Asian stir-fry dish is better than take-out and almost as easy to throw together on a busy weeknight. Fresh chopped vegetables are sautéed and tossed with a homemade soy sauce-based sauce and yakisoba noodles. The yakisoba noodles can be found in the refrigerator section of your local grocery store near the tofu. They only need to sit in hot water for a few minutes and they are ready to eat! This dish is perfect for preparing ahead of time in individual portions that are ready for take-and-go or just to heat up when you get home after a long day.

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Asian Garlic Noodle Stir-Fry

Ingredients

  • 10 oz yakisoba noodles
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, peeled and matchsticked
  • 2 tbsp olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger
  • 3 cloves garlic, minced
  • 1 tbsp sambal oelek
  • 2 tbsp brown sugar
  • 2 tsp oyster sauce
  • Crushed red peppers for topping

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Instructions

  1. Bring a pot of water to boil, add the noodles and remove from heat. Drain after 2 minutes.
  2. Saute the vegetables in olive oil in a large skillet until tender, about 9 minutes.
  3. Add the soy sauce, sesame oil, ginger, garlic, sambal oelek, brown sugar and oyster sauce to a Magic Bullet cup and blend well.
  4. Toss the noodles and sauce in with the vegetables over medium heat and cook until warmed through.
  5. Top with crushed red peppers and serve warm.

Makes 2 servings.

 

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Almonds are the magic nut. They’re rich with flavor and nutrients, and can play both a supporting or lead role in so many recipes. Here, we’re using almond milk and whole almonds to add flavor and texture to a delicious smoothie that combines vanilla, dates, ground cinnamon and banana. It’s filling and extremely tasty!

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Vanilla Almond Smoothie

Ingredients

  • 1 cup almond milk
  • 12 almonds (soaked for at least two hours in water)
  • 2 dates
  • 1/8 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/2 cup ice

Instructions

  1. Combine all ingredients in your Magic Bullet and blend until smooth. That’s it!

Have this treat for breakfast or just a snack – delicious and healthy!

 

Sep
15
0

Cauliflower Falafel

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Although falafel is usually deep-fried, I came up with a delicious baked alternative using cauliflower as the base. This may be one of those “I don’t believe it til I try it” recipes, but take my word for it that these baked cauliflower falafel are going to knock your socks off. I like to serve them over a bed of greens alongside some carrot and hummus for a tasty, healthy lunch.

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Cauliflower Falafel Recipe

Ingredients

  • 1/2 head cauliflower
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp dried parsley
  • 1 egg
  • 1/4 cup oat flour
  • 1/4 cup bread crumbs
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add the cauliflower to a Magic Bullet pitcher in sections and pulse to “rice” the cauliflower to small grains. Transfer to a bowl and set aside.
  3. Add all remaining ingredients and blend, followed by the cauliflower. Add more bread crumbs if needed to get to a sticky, yet holdable texture. It is ok if the batter is a little runny, as long as it can just barely form a drop on a pan.
  4. Drop tablespoons of batter onto a pan lined with parchment paper, forming mounds.
  5. Bake for 18 minutes, then turn the falafel over and bake another 18 minutes.

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Makes 9 falafels.

 

Sep
11
0

5 Minute Mayonnaise

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Almost every day for school, my girls request sandwiches for their lunches. They love them loaded up with turkey, cheese, and a lot of mayo. We go through it fast in our house, and a lot of times, I’ve sent them to school with dry sandwiches because mama forget to buy more mayo.

Recently, I learned how easy and quick it is to make your own mayo at home, and the Magic Bullet is the PERFECT machine to make it with! It came out so beautifully creamy, I couldn’t’ even tell the difference between store bought and homemade. I will definitely be making this again and again!

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5 Minute Mayonnaise

Ingredients

  • 1 egg
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 2 tb. white vinegar or lemon juice
  • 1 cup canola oil

Instructions

  1. Add all of your ingredients to your Magic Bullet blender, except oil. Add only 1/4 cup of the oil.
  2. Blend for one minute.
  3. While it is still blending, continue to add in the rest of the oil and blend for another minute. It will become very thick and creamy.
  4. Store for up to a week in an air tight container.

 

mayo

 

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Fall. It rolls around as soon as September 1st hits. Everything starts to revolve around all the fall indulgences: pumpkin spice lattes, apple cider donuts and fall activities. In an attempt to always challenge myself to create a healthier versions of the things I love, I went with apple cider donuts. They are always the perfect warm, sweet treat after a chilly day of apple picking. The crunch of the cinnamon sugar on top tops them off like icing on a cake. You won’t even miss store bought or farm fresh donuts with this recipe. They are good cold, even better warm, and unreal dipped in coconut sugar. Let them sit a day or two, and just like how your Nonna talks about her Italian pasta, it’s always better when the flavors blend. I also recommend eating these drizzled in peanut butter, because WHY NOT?! Or dipped in a warm almond milk latte. The possibilities are endless, right?!

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Apple Cider Donuts with Coconut Sugar

Ingredients – Muffins

  • 1 3/4 cup oats
  • 1/2 cup coconut sugar
  • 1 tbsp Apple Spice Blend (Primal Palate)
  • 2 tsp baking powder
  • 1/2 cup applesauce
  • 3 eggs, room temperature
  • 3 tbsp apple cider (if not seasonal in your area, nut milk works fine but won’t lend the same strong apple cider flavor)
  • 2 tbsp coconut oil, melted and cooled

Ingredients – Coconut Sugar Topping

  • 1/4 cup coconut sugar
  • Spray coconut oil

Instructions

  1. Preheat oven to 350 F. Spray donut pan thoroughly.
  2. Remove eggs from refrigerator. Melt coconut oil and set aside.
  3. In the Magic Bullet, blend oats until fine flour consistency is reached. This will make 1 1/2 cup oat flour.
  4. In large bowl, whisk oat flour, coconut sugar, baking powder and Apple Spice Blend. Add in apple cider, eggs and applesauce until well mixed. Add in coconut oil until well mixed.
  5. Add the batter to the greased donut pan.
  6. Bake for 12 minutes or until toothpick comes out clean.
  7. Lightly spray each donut with coconut oil. Dip into shallow bowl of coconut sugar and let sit to cool.

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Notes

* If you do not have the Apple Spice Blend from Primal Palate, you can mix together 1/4 tbsp of each: cinnamon, cloves, nutmeg and ginger.

  • It is important to let the eggs reach room temperature so the entire mixture is the same temperature and bakes evenly.

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