Salsa is probably one of my favorite foods to have on hand because I can cook with it! I love to bake chicken with it, add it to rice dishes, or just use it as a quick snack with lightly salted tortilla chips. This is a yummy green salsa that will have your taste buds going wild!

Green Chili and Tomatillo Salsa


  • 1/2 bunch cilantro
  • Juice and zest of 1 lime
  • 1 can diced green chilies, 7 oz.
  • 2 tomatillos, diced
  • 2 cloves garlic
  • Salt to taste


  1. Add all the ingredients to the Magic Bullet Blender. Blend until creamy. Serve immediately, or store in the fridge for 3-5 days. Enjoy!





This pumpkin pie dip had my kids so excited! It came together SO quickly when I needed something fast for my hungry kiddos after school! It’s sweet, creamy, and the perfect dip for apples! Hello Fall, I love you!

Pumpkin Pie Cream Cheese Dip


  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 8 ounces softened cream cheese
  • 1 tsp. vanilla extract


  1. Add all the ingredients into the Magic Bullet blender and blend until creamy. Serve with cut up apples.
  2. Store in the fridge for 3-5 days.



Have you ever tried pasta sauce that wasn’t red or white? I admit that I haven’t had any other sauce besides tomato or Alfredo (or other cheese sauce) with pasta before I tried avocado pasta sauce very recently. My next non-traditional pasta sauce experiment: rosemary butternut squash pasta sauce. I had a lot of butternut squash left over from a butternut squash soup I made, and when trying to think of other things to cook with it, I thought of making a creamy pasta sauce from it! Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.  This butternut squash pasta sauce is also a great way to eat your vegetables. My 11 month old daughter loved it!


Rosemary Butternut Squash Pasta Sauce


  • 1 butternut squash, peeled, seeded and chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary leaves
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbsp fresh grated Parmesan cheese



  1. Heat the olive oil in a skillet over medium heat and add the butternut squash, garlic and rosemary.
  2. Cook for 10 minutes, then add the chicken broth and bring to a boil.
  3. Simmer for 10 minutes, then add the half and half and turn off the heat.
  4. Let cool to room temperature, then transfer to a Magic Bullet cup along with the cheese and blend until smooth.
  5. Add more salt and pepper to taste before tossing with your favorite pasta.


Makes 3 cups.


strawberry ice cream

My girls and I LOVE to make homemade ice cream together. Our favorite thing to do is come up with different flavor combinations, get creative, and spend time together. Somehow, we always end up making ‘pink’ ice cream though, which usually means a nice fresh strawberry ice cream.

We have tried many recipes over the years, but I’ve always favored the ‘no churn’ ice cream recipes because that means I don’t have to get out my huge ice cream machine!

This recipe is so quick, fresh, and simple that your whole family will love it!

Strawberry’s & Cream Ice Cream


  • 2 cup fresh strawberries, stems removed
  • 1 tb. water
  • 1 can sweetened condensed milk
  • 1 tb. vanilla
  • 2 1/4 cup heavy cream
  • 1/2 cup chopped white chocolate or white chocolate chips


  1. In your Magic Bullet blender, add the strawberries, plus water. Puree the berries until smooth.
  2. Strain the berries through a mesh sleeve if you want to remove the seeds, otherwise add the condensed milk and vanilla to the blender and puree until smooth. Set aside.
  3. In a cold bowl, add your heavy cream. Using a hand mixer, beat the cream until stiff peaks form.
  4. Pour your strawberry mixture over the whipped cream and gently fold it all together.
  5. Add ice cream to a sealed tupperware container, and top with white chocolate.
  6. Let freeze until solid overnight, or at least 4-6 hours.

strawberry ice cream


quick and easy pasta sauce

Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of, but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

quick and easy pasta sauce

Quick and Easy Sweet Potato Pasta Sauce


  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)


  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

quick and easy pasta sauce

Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!



Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!


Easy Strawberry Soufflé


  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites


  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.


Makes 2 soufflés.



Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in its place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.


Southwest Sweet Potato Salad with Cilantro Dressing


  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste


  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.



Thai Kale Salad


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.


Thai Kale Salad Recipe


  • 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


  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.


Makes 2 servings



Garlic Dijon Salmon


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.


Garlic Dijon Salmon Recipe


  • 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


  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.


Serves 4.



Lemon Yogurt Plum Cake


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.


Lemon Yogurt Plum Cake


  • 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


  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.