What do you think of when you hear the word HUMMUS?! Do you think of a traditional, simple, tahini spiced dip? Do you think of the creamy swirl of a tasty store-bought brand that gets swiftly disturbed by a chip or carrot? For me, I automatically think of the word VERSATILITY.

My heart was slightly broken (dramatic?) when I found out I had to avoid garlic. I battled my stomach and my body with food intolerances for years until I finally found out that garlic was the big culprit. And orange, but that’s much easier to live without. However, I am always challenged, as I will always say, to make a better version of anything I can order out, or buy at a store. Hummus? CHALLENGE ACCEPTED.

Fall seems like the perfect season to experiment with so many different flavors. Apple, pumpkin, maple… you know. And, being that hummus is always savory, I decided to put my sweet spin on it. This is where my Sweet Pumpkin Hummus originated from. My favorite part? It still goes well with everything! Crackers, chips, carrots, cucumbers, and my favorite – chicken or pork! YUP! Enjoy!


Sweet Pumpkin Hummus


  • 1 can organic pumpkin
  • 1 can chick peas, drained and rinsed
  • 2 tbsp maple syrup (more to taste)
  • 2-4 tbsp water
  • 1 tbsp avocado oil
  • 1 tbsp s tahini
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp cinnamon


  1. In the large Magic Bullet cup*, combine all ingredients until smooth. If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.
  2. Scoop into bowl to serve, add a bit of avocado oil and extra cinnamon on top. Enjoy!


*Sometimes I split the ingredients in two batches if it does not all fit in the Magic Bullet cup. It has differed for me.




This mango apple banana smoothie is one of my favorite breakfast smoothies. It is so simple, with only 4 ingredients: mango, apple, banana and water. No extra sweetener is needed, since all three fruits have plenty of natural sugar. The water gets things moving, while the frozen mango chunks and banana adds a nice, thick and creamy consistency.


Mango Apple Banana Smoothie


  • 1 Gala apple, cored and chopped
  • 1/2 cup frozen mango chunks
  • 1 banana
  • 1/2 cup water


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


Makes 1 smoothie



Tarte Flambée


I brought this Tarte Flambée recipe home with me from my very first trip to Germany. It is normally made with creme fraiche as the sauce, but I lightened it up by using a mixture of light sour cream and creme fraiche. A splash of nutmeg and pepper makes all the difference. On top sits thinly sliced onions and chopped ham. Cheese is optional, but I like to sprinkle a little gruyere or mozzarella over the top before putting it in the oven. Tarte Flambée is best enjoyed using a very thin, crispy crust, so make sure to roll your dough out nice and thin.


Tarte Flambée Recipe


  • 2 pre-made pizza dough
  • 5 oz creme fraiche
  • 3 oz light sour cream
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1 cup prosciutto, chopped
  • 1 onion, thinly sliced
  • 1/4 cup shredded gruyere cheese




  1. Preheat the oven to 425 degrees F.
  2. Roll out the dough very thin and cover 2 greased pizza pans.
  3. Add the creme fraiche, sour cream, nutmeg and pepper to a Magic Bullet cup and blend.
  4. Spread the cream evenly between the two pizzas, and top with the onions, ham and cheese.
  5. Bakes for 10-12 minutes, until starting to brown on top.


Makes 2 13-inch tarte flambées



We rarely buy store-bought salad dressings. Making them at home is so easy, and saves a lot of money in the long run! This parmesan vinaigrette requires few ingredients, and is very flavorful. I used pre-shredded carrots to save time, and threw some bread crisps on top for some carbs and extra crunch. All you need for the dressing is olive oil, garlic, mustard, red wine vinegar and shredded parmesan cheese.


Parmesan Vinaigrette Salad Dressing


  • ¼ cup fresh grated parmesan
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 cups chopped romaine
  • ½ cup shredded carrots
  • Croutons, for topping



  1. Add parmesan cheese, mustard, vinegar, garlic and oil to a Magic Bullet cup and blend.
  2. Add the salt and pepper to taste.
  3. Toss romaine lettuce with carrots, croutons and salad dressing.

Makes 1 cup



These muffins are incredibly yummy! I was excited for how quickly they came together, because who doesn’t love a dessert recipe made in blender?! (Only one thing to clean!) I kept these in the fridge for a nice treat to have when my kids went to bed, and looked forward to it each night! These are not bread like, similar to traditional muffins. These have a similar consistency to actual pumpkin pie!


Mini Pumpkin Pie Muffins


  • 1 cup pumpkin pie puree
  • 1/2 cup pancake mix
  • 1/2 cup sugar
  • 1/2 cup vanilla greek yogurt
  • 1 tsp. vanilla
  • 2 eggs


  1. Add all the ingredients into the Magic Bullet Blender. Blend until creamy. Preheat the oven to 375.
  2. Add muffin liners to a muffin pan. Pour batter 3/4 of the way full.
  3. Bake for 25 minutes, or until the tops of the muffin bounce back.
  4. Once done, let cool completely. The middles will fall a little.
  5. Once cooled, refrigerate covered. When you are ready to serve, add a little whip cream on top. Enjoy!



This pasta sauce is definitely a keeper. You don’t need a lot to make a yummy and fresh pasta sauce, and with your Magic Bullet, it’s so easy to do! Roasting the tomatoes, onion, and garlic enhances their flavor. It is super yummy!


Easy Cherry Tomato Basil Pasta Sauce


  • 3 cup cherry tomatoes
  • 1 onion, diced
  • 4 to 5 whole garlic cloves
  • 1/2 cup fresh basil
  • Fresh parmesan cheese


  1. Preheat the oven to 375. Add tomatoes, onion, and garlic. Coat with 2 tb. olive oil and a sprinkle of salt and pepper.
  2. Cook for 20 minutes, tossing every so often.
  3. Add the cooled ingredients to the Magic Bullet Blender. Puree until creamy.
  4. Add sauce to medium sauce pan, along with basil. Simmer for 5-10 minutes. Season with salt and pepper, and a little fresh parmesan cheese.
  5. Serve over pasta sauce and enjoy!



I am a late night snacker, so I love anything that comes together easy and is quite tasty. Especially anything sweet! This muffin cake is one of my favorite late night desserts. They’re also somewhat naturally sweetened, which makes it a little healthier than a normal cake! Win win!

White Chocolate Pumpkin Pie Mug Cake


  • 1 tb. canola oil
  • 1/2 cup pumpkin pie puree
  • 6 tb. flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 2 tb. milk
  • 1 egg, or one flax egg (1 tb. ground flax + 3 tb. cold water mixed together.)
  • 1 tsp. honey
  • 2 tb. white chocolate chips


  1. Add all ingredients into the Magic Bullet Blender, minus the chocolate chips. Spray a larger mug with baking spray. Pour batter into the mug, sprinkle and mix in the chocolate chips.
  2. Microwave on high for 3 minutes. Allow to cool. (You can add 30 seconds if the muffin is not cooked all the way through.)


My girls love bagels in the morning, so I love to switch up their toppings every once in a while! This spread has a ‘secret’ veggie hidden inside! Plus a little sprinkle of flax seeds to give it some fiber!

Flax Seed Sweet Veggie Cream Cheese Spread


  • 1/4 oz. softened cream cheese
  • 2 tb. pumpkin puree
  • 1 tb. flax seeds, ground


  1. Add all ingredients to the Magic Bullet Blender. Blend until creamy! Enjoy!




Grape Smoothie


If you love the flavor grape, you are going to love this grape smoothie! Grapes are known to have a lot of health benefits due to the high amount of antioxidants they contain. Grape juice gives this healthy smoothie a strong grape flavor as a base to which fresh grapes are added. The yogurt and banana give this smoothie a nice, thick texture. If you like your smoothies on the cold side, you can freeze the banana and grapes ahead of time before using it in the smoothie. For best results, use a grape juice that is not from concentrate (you can find this at health food stores).


Grape Smoothie Recipe


  • 1/2 cup plain yogurt
  • 1/2 cup grape juice
  • 1 cup frozen grapes
  • 1 banana, peeled and frozen


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


Makes 2 smoothies



Zucchini Meatballs


Lately, our family has been trying to cook more vegetarian meals. I saw this zucchini meatball recipe somewhere on social media, and thought it was a delicious idea for a vegetarian version of spaghetti and meatballs for dinner one night. Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.


Zucchini Meatballs


  • 2 large zucchini, grated
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tbsp dried basil
  • 1 cup panko breadcrumbs
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil


  1. Squeeze the water out of the zucchini with a kitchen towel and add to a Magic Bullet cup along with the garlic, egg, basil, breadcrumbs and cheese and blend.
  2. Heat the oil in a skillet over medium heat and preheat the oven to 350 degrees F.
  3. Form 1-inch balls with your hand and brown all sides in the skillet, about 7 minutes.
  4. Transfer to a baking sheet and bake in the oven for 10 minutes.


Makes 12 meatballs