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My mom used to make this for me as a kid all the time, and then she would spread it onto a sandwich and cut in into tiny squares. It always reminded me of tea party food, and I loved it. It’s a great twist on a sandwich, and the recipe today puts a little more grown up twist on this tea party classic.

Cream Cheese, Carrot, and Cucumber Spread

Ingredients

  • 1 block of cream cheese softened
  • 1 large carrot, grated
  • 1 cucumber, grated and then drained. (Squeeze the cucumber gratings to release the juices.)

Instructions

  1. In the Magic Bullet Blender, add all of the ingredients together.
  2. Blend until combined.
  3. Spread on a sandwich, toast, or whatever you desire!

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Smoothie bowls are one of my favorite treats! It’s my own version of build your own ‘fro-yo’, because I can add whatever topping I would like to a creamier/healthier ice cream base. I usually always go with chocolate :). Feel free to adjust the flavors and toppings accordingly! One topping I used were cocoa nibs, which is an all natural form of pure cocoa, but I would definitely be ok with chocolate chips as well!

Chocolate Smoothie Bowl

Ingredients

  • 1/2 large frozen banana, sliced
  • 1/4 cup milk of choice
  • 1/4 cup ice
  • 1 tb. cocoa powder
  • 1 tsp. honey or 1 pitted date
  • 1/4 tsp. pure vanilla extract
  • Toppings for smoothie

Instructions

  1. In the larger blender of the Magic Bullet, add your smoothie ingredients. Blend until creamy. Add more milk if needed to blend easier.
  2. Pour into a bowl, add toppings, and eat immediately.

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Chocolate Sheet Cake is one of my favorite cakes for one simple reason…Leftovers. It may be slightly embarrassing to admit but because it’s a slightly a bigger cake, there is ALWAYS leftovers. Which means for a few days after, I just grab a fork and sneak a few bites through out the day. It’s my favorite! 😉

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Chocolate Avocado Sheet Cake

Cake Ingredients

  • 2 cup flour
  • 1 1/4 cup sugar
  • 1/2 tsp. salt
  • 6 TB. cocoa powder
  • 1 stick butter
  • 1 ripe avocado
  • 1 cup boiling coffee or water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 tb. vanilla

Frosting Ingredients

  • 1 3/4 sticks butter
  • 6 tb. cocoa powder
  • 6 tb. milk
  • 1 tsp. vanilla
  • 4 1/2 cup powdered sugar

Instructions

  1. In the Magic Bullet Blender puree the avocado until smooth. If needed, add a tsp. of water to help blend. This may take a few minutes to blend as you might need to use a spoon to stir the avocado every so often.
  2. Next in a separate bowl, mix together the flour, sugar, and salt.
  3. In a saucepan add butter and melt. Then stir in cocoa powder and boiling water or coffee. Stir until creamy, remove from heat and pour over the flour mixture. Whisk together and set aside. In a separate bowl add the buttermilk, eggs, vanilla, and avocado. Whisk together until combined. Add to cake mixture and stir until combined.
  4. Grease a cake sheet pan and add mixture. Bake 250 for 20 minutes.
  5. Right before the cake is done, make the frosting. In a sauce pan melt the butter. Stir in the cocoa powder and turn off the heat. Whisk in the milk, vanilla, and powdered sugar. Once the cake is done, pour the frosting over the warm cake and spread. Enjoy!

 

Jun
21
0

Strawberry Purée

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This easy strawberry purée is a simple addition to your breakfast table or dessert spread that will add a fresh, healthy twist. Your guests at the table will appreciate your homemade effort. You can use this strawberry purée on an endless number of things, such as cheesecake, waffles, ice cream, or yogurt. Add more or less sugar to meet your personal preference.

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Strawberry Purée Recipe

Ingredients

  • 8 oz. strawberries, hulled
  • 2 tbsp. granulated sugar
  • 1/4 tsp. vanilla extract

Instructions

  1. In a small saucepot, add the strawberries and cook over low heat for 10 minutes, stirring occasionally.
  2. Stir in the sugar and let cool. Pour the vanilla on top.
  3. Transfer to a Magic Bullet cup and blend.

Makes 1 cup

 

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This nutty, spiced sweet potato bread pairs nicely with a warm cup of tea or coffee and whipped honey butter. It is best warm right from the oven after cooling about 15 minutes. You can place extra loaves in a freezer, wrapped in foil and placed into freezer bags and they will keep for a few months. When ready to consume, thaw overnight or bake in the oven for 15 minutes at 350 F. This recipe makes one large loaf, or 4 mini loaves.

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Spiced Sweet Potato Bread

Ingredients

  • 1 boiled sweet potato, peeled and chopped
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add the cooled sweet potato, eggs, oil and water to a Magic Bullet pitcher and blend.
  3. Add the flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl.
  4. Pour the sweet potato mixture over the dry ingredients and stir.
  5. Stir in the pecans.
  6. Pour into a greased 9×4 inch loaf pan and bake for 1 hour.

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Makes 1 loaf

 

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Soup is always a hit or miss with my kids. If there are vegetables or green stuff in their soup chances are it’s a no for them. No matter how many cheesy grilled cheese sandwiches I make as a side… they still aren’t having it.

Then it hit me one night when they scarfed down their mashed potatoes that I’ve never tried making them potato soup. Liquid mashed potatoes!

To be honest, I don’t love potato soup, I would much rather have a broth loaded veggie soup, but with just a touch of pesto and cheese, these soups have become my favorite! I won’t lie, a grilled mozzarella and tomato sandwich paired alongside doesn’t hurt either.

Oh, and if you have kids, go ahead and leave out the pesto..because it’s green and you know how kids are with green foods!

Creamy Leek and Potato Pesto Soup

Ingredients

  • 2 tb. olive oil
  • 1 large leek, both green and white parts chopped
  • 2 pounds gold potatoes, peeled and chopped into 2 inch pieces
  • 4 cups water
  • 2 large vegetable bouillon cubes
  • 2 cups whole milk, or coconut milk for vegan version
  • 1 cup prepared pesto
  • Parmesan cheese for topping

Instructions

  1. In a large pot, heat the olive oil on low/med heat. Add the leaks, stir occasionally, and cook until softened. Add the potatoes, stir, then add the broth and milk.
  2. Bring the mixture to a boil, then simmer on low until the potatoes have softened.
  3. Let soup cool to room temperature. Never put anything hot in the Magic Bullet.
  4. Using the large cup for the Magic Bullet Blender, ladle in the cooled soup to the blender in batches, and blend until creamy. Return blended soup to the pot to reheat. Thin with more milk if needed for a desired consistency.
  5. When serving, add 1-2 tb pesto swirled in to the soup, then top with parmesan cheese. Enjoy!

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My girls love anything ‘pink’ so when I was making this chia pudding they kept asking for it to be ‘pink’. Thank goodness for red ripe strawberries, because this its their new favorite treat! Plus blending it smooths out the chia seeds so it’s not a weird texture for the kids!

Strawberry Chia Seed Blender Pudding

Ingredients

  • 3/4 cup unsweetened almond milk
  • 4 tb. chia seeds
  • 4 large strawberries
  • 4 pitted dates
  • 1 tb. pure maple syrup
  • 1/2 tsp. vanilla

Instructions

  1. In a Magic Bullet Blender add all of the ingredients and blend until creamy. Pour into a dessert glass and refrigerate until set, about an hour. Top with additional strawberries and chopped chocolate. Enjoy!

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Jun
8
0

Healthy Blondies

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Are you asking yourself why these blondies are called “healthy”?

The secret ingredient is garbanzo beans! This may sound strange, but you can’t taste the actual beans in these blondies. They still have a little butter, sugar, eggs, and flour, but less of the bad stuff. The beans give them a moist, chewy consistency while the other ingredients mask the taste. Adding beans and blending them into the blondie batter is a great way to add fiber and protein to these delicious bars.

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Healthy Blondie Recipe

Ingredients

  • 1 can garbanzo beans (15.9 oz)
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 2 eggs
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Nuts (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Stir in nuts with a spatula and transfer to an 8×8 baking dish.
  4. Bake for 30 minutes, then cool before cutting.

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Makes 9 squares

 

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The other day I was at the grocery store looking for dips, and they all seemed so unhealthy. Many dips have MSG and other ingredients that are not good for you. When I got home, I decided to make my own with my Magic Bullet! This carrot, turmeric yogurt dip is packed with flavor and great for dipping vegetables.

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Carrot Turmeric Yogurt Dip

Ingredients

  • 1 large carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 tbsp coconut oil
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/2 cup plain Greek yogurt
  • Pinch of salt

Instructions

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

Makes 1 cup

 

May
31
0

Beet and Kale Galette

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It is no secret how much I love galettes. They are super easy to make, especially when you cheat a little bit with a store-bought crust. They don’t need to look pretty, and they taste great with just about any ingredient. For this galette recipe, I used herbed goat cheese and sour cream as the base, topped with cooked, sliced beets, honey and baby kale. For a crispier crust, you can brush an egg wash all around the edges just before baking.

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Beet and Kale Galette

Ingredients

  • 1 store-bought whole wheat pie crust
  • 1/4 cup sour cream
  • 1/4 cup herbed goat cheese
  • 1/2 tsp dill
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 3 cooked beets, sliced
  • 1/2 cup baby kale
  • Honey, to taste

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Instructions

  1. Add the cheese, sour cream, herbs and pepper to a Magic Bullet cup and blend until smooth.
  2. Roll out a thawed pie crust to about 12 inches, then spread the cheese mixture on top in the middle, leaving 2-3 inches on the sides.
  3. Place the sliced beets on top of the cheese mixture and drizzle honey on the top, then fold the crust up around it.
  4. Bake at 400 degrees F for 30 minutes.
  5. Top with baby kale.

Makes 1 galette