Dare I say this, but I don’t think I will ever make French toast any other way, than this way. I know it’s crazy, but this dish was SO good, my whole family went nuts for it! We are big banana bread people in my house, and I usually bake a batch every week. I get excited when my bananas start to brown because that can only mean one thing!

But  a loaf of banana bread can take almost an hour to bake up, and then you have to let it cool before you cut it. IT’S SO HARD TO NOT DIG IN!

This French toast plays off those same flavors, but whips up in under 15 minutes. it’s also best served hot, with melted butter, peanut butter, syrup, chocolate chips… need I go on?

Banana Bread French Toast


  • 1 ripe banana
  • 2 eggs
  • 1tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 c. milk of choice
  • 6-8 pieces of bread


  1. Preheat and grease a pancake griddle on medium-low heat .In the Magic Bullet blender, add all the ingredients, except the bread.
  2. Pour the mixture into a shallow bowl.
  3. Soak each piece of bread in the mixture and place on the griddle. Watch carefully as each side begins to brown, about 1-3 minutes on each side. The mixture can burn easily, so be careful.
  4. Flip and do the other side of the bread.
  5. Serve with your favorite toppings!




Beet Hummus


If you like hummus, you are going to love this beet hummus recipe. Beets are a great source of vitamin C and many vitamins and minerals, making them a healthy addition to your basic hummus recipe. Surprisingly, the garlic and tahini overpower the beet flavor, so you don’t taste them much if you are worried about a strong beet flavor in this hummus recipe. Serve this beet hummus dip with crackers or vegetables for a snack or appetizer. The beets add a nice color, don’t you think?


Beet Hummus


  • 2 small cooked beets
  • ¼ cup extra virgin olive oil
  • 1 15 oz. can chickpeas, drained
  • 1 tbsp lemon juice
  • 2 large cloves garlic, minced
  • 2 tbsp tahini
  • ¼ tsp salt



  1. Add all ingredients to a Magic Bullet cup and blend until smooth and creamy. Add more olive oil if desired to reach a more creamy texture.

Makes 1 cup



Old Bread Dumplings


We have all heard of using stale bread for croutons, but here is another recipe that uses stale bread as the main ingredient! These dumplings are great in soup, but also can be eaten alone. Stale bread is ground down to crumbs using a Magic Bullet blender, and then mixed with egg, milk, flour, bacon, onion, and herbs to form dumplings. They are then boiled in broth until cooked.





Old Bread Dumplings


  • 2 cups stale bread, broken into small pieces
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp flour
  • 2 strips cooked bacon, crumbled
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 4 cups chicken broth



  1. Cook the onion in heated olive oil in a skillet over medium heat for 7 minutes, until soft.
  2. Add the bread to a Magic Bullet pitcher and blend until your get bread crumbs and pour into a bowl.
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Form 2-inch balls with your hand and drop into a pot of boiling chicken broth.
  5. Cook the dumplings for 20 minutes, then carefully remove with a strainer.


Makes 12 dumplings



Veggie Mac n Cheese


A healthier version of everyone’s favorite mac ‘n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce. This is a great make-ahead dish, or for when you are feeding many mouths. Place it on the table right out of the oven and let everyone feed themselves.


Veggie Mac N Cheese


  • 1 package elbow macaroni
  • 1 butternut squash, peeled and chopped into 1-inch pieces
  • 2 cups brussels sprouts, quartered
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese



  1. Preheat the oven to 425 degrees F.
  2. Toss all vegetables with olive oil, salt and pepper and bake on a baking sheet for 25 minutes.
  3. Cook pasta and drain.
  4. Add milk, cheese, and chicken broth to a Magic Bullet cup and blend.
  5. Melt the butter in a saucepan over low heat and add the onion. Cook for 5 minutes, then stir in the flour.
  6. Add the milk mixture and bring to a boil. Remove from heat and continue to stir until thick.
  7. Pour the sauce over the pasta and veggies in a baking dish and serve hot.


Serves 8



February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!


Grain-Free Red Velvet Muffins


  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla


  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.


Makes 6 large muffins



Easy Taco Dip


Whenever we have people over at our house, the munchies are flowing. We like to offer a few different dips and appetizers for people to choose from. One dip we always make is this easy taco dip. It is made with sour cream, cream cheese and taco seasoning mix. Get creative with the toppings for this dip: cheese, tomatoes, olives and jalapeños are just a few ideas. This dip is best served with tortilla chips.


Easy Taco Dip


  • 4 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1 packet taco seasoning mix
  • Cheese, tomatoes, olives, jalapeños for topping


  1. Blend the cream cheese, sour cream and taco mix in a Magic Bullet cup, then transfer to a bowl.
  2. Top the dip with your favorite toppings!

Makes 1 cup



Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

DSC03173 Almond Cookie Dough Bites


  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips


  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.


Makes 6 bites



Green Smoothie Cubes


I wish I would have discovered the secret to super fast, healthy smoothie prep years ago! Recently, I discovered the technique of freezing my smoothies in ice cube trays in the freezer. When you are ready to make a quick smoothie, all you have to do is pop some cubes out into a Magic Bullet cup and add some water. No more chopping, measuring, or cleaning, and you have your smoothie ready in seconds.

Here is a recipe for one of my favorite green smoothies, and it is freezer-friendly 🙂


Green Smoothie Ice Cubes


  • 1 banana
  • 2 cups spinach
  • 1/4 cup oats
  • 1/2 cup plain yogurt
  • 1 tbsp honey
  • 1/4 cup water


  1. Add all ingredients to a Magic Bullet blender and blend well.
  2. Pour into ice cube trays and freeze until ready to use.


Makes 2 smoothies



Banana Curry


DSC03233 (1)

Bananas are a healthy way to naturally sweeten your curry dish. In this yellow curry made from scratch, I use coconut milk, curry powder, turmeric, bananas and chicken drumsticks, carrots and spinach. Serve this healthy curry dish over basmati rice or your other favorite Indian side dish. Save the leftovers for lunch the next day.


Banana Curry Recipe


  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp olive oil
  • 6 chicken drumsticks
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 14 oz can coconut milk
  • 1 cup chicken broth
  • 1/4 cup flour
  • 2 carrots, chopped
  • 1 banana
  • 1 cup spinach


  1. Heat the oil in a large pot over medium heat.
  2. Add the onion and garlic and cook for 7 minutes, stirring occasionally.
  3. Sprinkle the curry powder over the drumsticks and brown in the pot.
  4. Add the turmeric and coconut milk.
  5. Blend 1/2 of the banana with the chicken broth and flour in a Magic Bullet cup and add to the pot.
  6. Slice the other half of the banana and add to the pot along with the carrots and bring to a boil.
  7. Turn the heat to low, cover and simmer for 30 minutes.
  8. Add the spinach and simmer for 5 minutes.

DSC03131Serves 4



I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste


  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!