I don’t know why I think olives are fancy. But I do. Also, you should know, you are speaking to a reformed olive-hater. Yep. I hated olives. Pretty hardcore, actually. Almost  as much as I hated beans. Actually, maybe even more than I hated beans. I don’t know why. I don’t have a reason. I think it was because olives tend to be a bit vinegar-y… kind of like pickles, which I also hated. I kind of still don’t like pickles. They’re growing on me, though. But olives. I made it a point to learn to like them. Is that weird? We were out to dinner one night, and they gave us olives with our bread or something or other, and I took one and I looked at Brett and I said.. “I am going to make myself like olives.” So I ate a small bite. Then the next time I took a bigger bite. And bigger. And now, well I kind of like olives. I actually quite enjoy them. Even green ones, which took me longer just because they’re creepy-looking.

So there’s this olive spread. Our friend makes it. I’ve liked it since even before I liked olives. This isn’t that olive spread. I’ll get that recipe eventually. But I had leftover olives in my fridge and I wanted spread. So I forged ahead recipe-less. And came up with this. It’s pretty dang good, if I do say so myself. So if you happen to like olives, or even if you think you don’t, or if you’d like to like olives but you don’t quite yet, go ahead and try this. I like it.

Olive Spread

(inspired by this recipe, but I really just looked at the basic ingredients so I don’t think it ended up resembling it at all.)


  • approx 15 oz black olives, pitted. (not gonna lie to you guys; I used 6.75 ounces because that’s how much I had leftover. But normal people don’t have that many olives. One can or one jar ranges from 12-15 oz, so the recipe I’m giving you is for one can or one jar; it’s double what I actually made. Make sense? Good.)
  • 3 tbsp fresh flat leaf parsley
  • 2 1/2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • salt and pepper to taste


  1. Throw everything into your tall cup and fit with the crossblade. To blend this, because it’s very dry,  you’ll want to pulse it several times, and then shake it down and pulse again, and then let it blend but shake the whole bullet apparatus, base and all, while it’s blending. Do this until it’s fairly smooth, but not baby food; you want a bit of texture in it.
  2. You can spread this on bread or toast; I ate it with tortilla chips because, well, they were closest to me and I’m lazy. It was delish. And it’s fancy. Because it’s olives.



In high school I used to spend a lot of time hanging out on my best friends’ families’ couches. Oftentimes I would find myself making bologna sandwiches and eating their leftovers, too. I loved them for letting me into their homes and their kitchens. It’s there that I discovered my love for eating frozen fruit. Plain. This fruit was really meant for smoothies, but I liked it all alone. Still do.

But when that wasn’t cutting it for me, I thought I would try out Jamie Oliver’s One-Minute Berry Ice Cream. I wouldn’t say it’s ice cream, but it does take about a minute and it does taste just as good. One could say it’s even better because this is actually better for you. And therefore, you feel better about eating it.

Grab whatever frozen fruit and yogurt you have on hand. Instead of plain Greek yogurt I used Mango Greek Yogurt, which gave it a nice tang.

  Throw all the ingredients into a party cup—I like to bring mine to the living room to eat on the couch while watching trash television—and blend until smooth.

But don’t over blend because it will become too liquidy and you’ll have yourself a smoothie instead.

All there’s left to do now is grab a spoon and have yourself some guilt free dessert! I may or may not have justified eating two of these cups because they’re “healthy.”

I’m not perfect. I don’t want to ever be perfect. If we’re perfect, then what is there to strive toward, to “better”?

I was recently asked how I cut down on my nighttime eating. I know this is something a LOT of us struggle with, so I’d love to share with you, Magic Bullet Blog readers, the tips and tricks I’ve used throughout the years that have actually stuck and made a difference.

Before we begin, it should be noted that in no way have I mastered this. I’m human. I’m normal. We all have our highs and lows, and slip up along the way. I will say that a tool I use to keep myself in check is calorie counting. Not meticulously, just a ballpark number. This works for some and doesn’t for others – if you’re prone to disordered tendencies and counting just sends you in a downward spiral, then please do not torture yourself over numbers. I find that if I keep a rough track, it helps me listen to my body and figure out what I really want, if I really want it. It’s like money in your wallet. Do you want to spend that $20 on an impulse buy or a ton of 99-cents store junk that will just end up adding to the tornado-aftermath that is your bedroom floor? Or do you want to buy that book you’ve been thinking about all day? Maybe you need a manicure soon because your nails are one step away from being dead-ringers for something straight out of Star Wars. Or maybe that $20 looks pretty cool just chillin’ in your wallet for now and you are actually just in “impulse buy” mode.

There are five strategies which I’ve found to be the most beneficial and easiest to implement when it comes to nighttime snacking. Five strategies that keep me feeling alive, alert, awake, and enthusiastic. Five strategies that keep my inner ice-cream monster at bay, sleeping like a baby. In each post, I’ll quickly detail one go-to tactic for you to test run on your own.

First up:


1.) Think about your goals, both short term AND long term.

Short term: How do I want to feel tomorrow? How do I want to look tomorrow? What would I like to wear tomorrow that I would feel like a superstar in?

When you know you’ll have to put your best foot forward in a matter of hours, decisions start to shift. Is this mindless snack going to make you wake up with energy or regret?

Long term: What would I feel like if I banished this habit every day? How will this make me feel tomorrow about my progress?

This one is great if you have a goal of weight loss, healing digestive or fatigue issues, or any sort of long-term goal that has to do with how your body FEELS and how do you envision yourself in the long run.

If you put the right work in, your body WILL transform into what you are working toward.

Stay tuned for the next tip next week…and keep me posted on your journey!

-Katie Horwitch

It’s summer and the sun is shining and the humidity is disgusting here in NYC. Although I spent all winter waiting to run outdoors without boots and socks and any number of layers on, now I find myself cooped up inside wishing for it to cool down. Oh, New York…

While inside, I decided to make myself some quintessential summer eats.

Popsicles! This is the easiest, set-it-and-forget-it recipe there is.

Grab some watermelon. Cut it up into bite size chunks. Grab a lime. Cut it in half.

Throw the watermelon into your trusty Magic Bullet, squeeze in half a lime’s worth of juice and add a teaspoon or two of sugar.

Blend it all up!

Now simply pour this mix into your Popsicle molds…

Sit back and goof around with watermelon rinds…

Because you know that in a few short hours you’ll have refreshing, tart popsicles!


Pea Pesto

I dunno if you guys are as bad as me, but I’m going to guess you are since you’re reading this. But blogs are addicting. Like, really, really addicting. It’s hard to do real work. I get so sidetracked. You know what has made it even worse? Pinterest. Ugh. It’s the bane of my existence, seriously. There are so many pretty pictures! I click them all. And then I’m stuck on these dang blogs that are captivating for whatever crazy reason and I. Can’t. Stop. Reading.

So, this pesto. I found it on a blog. Cupcakes and Cashmere; have you heard of it? If you don’t want to become obsessed, I’m warning you now, don’t click on the link. It’ll suck you in. You won’t be able to stop. People, I don’t even give a flip about fashion and I. Can’t. Stop. Reading. And I think part of it is that every once in awhile, (and let’s face it, when you’re stalking food blogs, which is what I normally stalk… it’s more than just once in a while. [Hey! If you’re looking for a new one to ogle… check out mine!.. shameless self promotion..]) you come across something like this pea pesto. And you try it because, well, why the heck not? You always have frozen peas in the freezer and you really don’t know what to do with them otherwise, and then you love it. And you know why you obsess over these things we call blogs. Because they’re awesome. They are a source of inspiration and a way to escape from your desk job and make yourself drool over fabulous looking food, and then maybe even go home and try it. Because hey, if they can do it, so can you, right? Right.

So let’s try this. Let’s try this pea pesto together. Tell me what you think. I think you’re gonna like it.

Pea Pesto Crostini

(found on Cupcakes and Cashmere; recipe adapted from Giada De Laurentis of Food Network)


  • 1 (10-ounce) package frozen peas, defrosted
  • 1 garlic clove
  • 1/2 cup parmesan, grated *(you know you can do this with your bullet, right? just use the flat blade!)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup olive oil
  • A loaf or two of crusty bread; a baguette works best here, but you could really use any kind of crusty bread.
  • olive oil for brushing
  • A handful of cherry or grape (or other small) tomatoes; sliced into chunks


  1. In a tall cup, blend together peas, parmesean, salt, pepper, and 1/3 cup olive oil until smooth. Boom. Taste for seasoning and add more salt and pepper if necessary (this will depend on how salty your cheese is).  Set aside.
  2. Cut your crusty bread into slices; about 1/2 inch or so thick, maybe a little less. Brush on both sides with olive oil and grill or toast under the broiler on both sides. (if you do it under the broiler, watch them carefully! those suckers burn quick!)
  3. Spread your toast slices with a hefty portion of the pea pesto, top with a slice of tomato and dig right in there! You should probably share, but I won’t judge you if you eat two or three before you bring the plate around.




Why Am I So Fat?

Why Am I So Fat?

In May 2011, I weighed 435 pounds, and I was not happy. The key word in that sentence is and. I have been overweight since the second grade, but I always had a positive outlook to what I could achieve in life.

I found myself in a situation where, for the first time in my life, I had lost my balance. For a lot of people, balance is key to everything, especially happiness. My happiness was the only thing holding me above water, because for me, it was stronger than my weight.

In the year leading up to my weight loss, I gained 35 pounds and started to see severe limitations. I could not give 100%, physically or mentally, to any task, anyone or anything. I would sleep until the last moment, not caring about grooming or hygiene, filling up on fast food for every meal, until my car looked like an overfilled dumpster. I was living in filth. I was fat, sloppy, and disrespectful to myself.

The Turning Point

That’s when I told myself that I needed to make a change. I didn’t tell myself that I needed to lose “this many pounds.” All I wanted was something different, something new. So I took action. The first thing I did was quit my job. The hours were late into the evenings, and I never had a normal weekend off. I was losing touch with my family and my friends, and I was thoroughly unhappy.

In my first day of job hunting, I found a listing for a personal trainer and nutrition specialist who was seeking someone to help with video content that had over 100 pounds to lose. I responded immediately, got the interview, and the rest is history.

I told myself that I had to seize this opportunity and make the most of it, because I had no idea how long it would last. With the tools provided to me, I basically cut all of my vices out completely. Cold turkey. No soda or coffee. No microwave. No processed foods. I was eating healthier than I had ever known. And what I didn’t expect was how great I would feel without all of those things.

Then and Now

My relationship with food was an abusive one, and I have since become very conscious and in-tune with my body. I listen to myself, knowing that I can control what goes into my body, and that no one else can pressure me. I have become stronger, and have found success in ways that I had never even imagined.

I always start my day with a green smoothie, and it gives me the energy boost I need to get out the door every morning. I have found that shakes are a very convenient way to give my body the nutrients it needs, and the Magic Bullet’s portability has saved me in many occasions. I can stick a few shakes in my satchel and get myself through the day, in between meals. I never knew how helpful a product could be to keep my lifestyle in check, but it really has!

Over the course of my journey, I have been documenting my successes. Since last year, I have lost 240 pounds and counting. I moved to Los Angeles to be a filmmaker, and this documentary has given me purpose and motivated my continued success. I have been talking to people about weight in hopes to come to a true and honest balance about health in my life, and I feel blessed because of it.


Gabe Evans is a filmmaker in Los Angeles. He is documenting his own weight loss journey and sharing his research in his upcoming film  Why Am I So Fat? To learn more about Gabe and his film, check out whyamisofatmovie.com



I’m going to tell you a story about chimichurri. Except I don’t know anything about it at all. Never even heard of it until my boyfriend, Brett, decided he wanted to see if the bullet could make it. It can. So. Let’s have wikipedia tell us a story about chimichurri. Well, apparently it is a sauce for meat, originating in Argentina, but also found in Uruguay, Nicaragua, Columbia, and Mexico. We ate it. Here in Hawaii. So now it’s come really far. And you know what, it was delicious. So I’m going to go ahead and insist that you try it, wherever you are, in which case the humble sauce of Argentina will travel the entire world. Wouldn’t that be thrilling?  I have no idea if this is actually a humble sauce. But it’s a delicious one.

You know what else is cool? It turns your meat green. Which, if you bring it to share at a BBQ, like we did, well it just might turn some people off with its hue. Which means you don’t have to share all that much at all. Not because you didn’t try or anything. Double win.

It also inspired me to try and make some kind of Green Eggs and Ham joke. But it’s green steak. So I kind of got stumped. Green steak and eggs? Eggs and green steak, I really like them.. Jake? Meh. Doesn’t work as well. But luckily, this sauce is delicious and I could easily see it used in other ways, too. Like over pasta. Or even over eggs with tortillas.. which would make for green eggs..which you could eat with ham. And tell your friend Sam how you’ve changed your mind, and really DO like green eggs and ham. Wow. I’ve gotten away from my point here. The point is: This is a meat marinade, and it will make your meat delicious. So try it.

Chimichurri Marinade Sauce

(adapted from Bobby Flay of Food Network)


  • 1 cup fresh flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh oregano leaves
  • 1/2 cup canola  or vegetable oil
  • 1/4 cup white wine vinegar (original calls for red; we didn’t have any, use whatever you got. except maybe balsamic I don’t think that would work out as well.)
  • 1 teaspoon crushed red pepper flakes
  • 8 cloves garlic
  • A big ol’ steak. I don’t know much about steak. Brett does the meat buying and most of the meat cooking in this house. Bobby Flay uses skirt steak. We used… Aw, crap. I can’t remember. Loin? Flank? Geez, who knows. Use whatever steak you like. Use chicken or pork if you like those better. It’s your mouth that’s gonna be eating this, after all. Sauce is enough for at least a pound and a half of meat, if not more.


  1. Stick everything except your steak (doy) into a magic bullet tall cup and fit with the crossblade. Pack it all in there; it’ll fit. Trust. Blend. Boom.
  2. Season your meat with salt and pepper and then place it in a plastic bag or a baking dish (however you prefer to marinade). Pour over your sauce and toss and turn the meat to coat. Let this marinate in the fridge for at least an hour or two, and up to overnight.  (if you want, save some extra sauce on the side for dipping later..)
  3. Before grilling, let your meat come to room temperature. Never grill cold meat! Heat up your grill or grill pan and grill your steak until it’s as done as you like it. We usually like ours pretty rare, but went for more medium on this, as I think it’s nice to cook the sauce a bit more. So maybe shoot for medium to medium well. Cook your steak on a high heat to get the nice char marks; you can move it to a cooler part of the grill if you want it to cook through the middle more; or cover your grill.
  4. Let your meat rest for at least five minutes, then slice, eat and enjoy!




I have no idea why we decided to name this drink a Mojito-rito. But for some reason, it just happened. My first thought is maybe because it’s somewhere between a mojito and a blended margarita… but I’m not sure if that is really why we came up with it or not. Either way, this drink was a creation that was basically the result of bringing home a bottle of rum and realizing we had no mixers. At all.

I had bought a big ol’ bunch of mint at the farmer’s market and was dreaming of making mojitos with some of it. So, graciously, my boyfriend Brett went out and bought some white rum to bring back to me. Club soda, he forgot. So we improvised. It turned out to be the most delicious improvisation we’ve made yet.

Seriously, not only does blending mint turn your ‘mojito’ into the most fabulous shade of green, but it makes something so refreshing that it turns an ordinary Sunday afternoon into a mini vacation. It’s not too sweet, it’s just strong enough that you don’t forget what it is you’re drinking, and, people, look at how green it is! Brett even went so far as to say it was his favorite cocktail he’s ever had. So if that doesn’t convince you, well gee, I just don’t know what will.


You can tell it’s delicious (and has rum!) by how happy I am!



(for two drinks)

  • 1 big handful fresh mint leaves
  • 1 lime
  • 3 oz white rum
  • 2 tbsp sugar
  • Ice


  1. Get out two party cups (or tall cups), and fill each one about 2/3- 3/4 of the way full with ice. Pour 1 1/2 oz of rum into each cup, and then squeeze the juice of a half a lime into each. top with 1/2 handful of fresh mint and 1 tbsp of sugar.
  2. Pop on your cross blade and blend until you don’t hear big chunks of ice whirling around anymore. Pour into a glass (or just screw on the party cup lid if you prefer), top with a sprig of fresh mint, and enjoy!

Variation: We made these again and added a few big chunks of fresh coconut that our landlord had given us from his tree. It was delicious in flavor, but fresh coconut made the texture off. I think this would be absolutely awesome with a splash of coconut milk. You could also throw in a couple chunks of mango if you’re feeling crazy. Oooh, that sounds good.. Excuse me.. it seems I need to do some more… uh… ‘taste testing’…

Yaayy, it’s popsicle season! It’s also peach season (-ish? Right? All I know is they are everywhere and so delish!) Now, I haven’t ever made my own popsicles at home. I’m really more of an ice cream kind of girl. But I’ve seen so many pictures of delicious looking popsicles everywhere, especially floating around pinterest (biggest time waster of my life–I’m obsessed) and I just knew that this summer I’d have to give it a try.

One small issue: I don’t own a popsicle mold. And given the teeny tiny kitchen we have and the even smaller amount of storage space (and the fact that our kitchen storage already overflows into the rest of our itsy-bitsy studio) buying some is kind of not realistic. Even if they’re small. And they would stay in the freezer. Man I really want some. On my first attempt at making these, I rigged up a little something with parchment paper and a beaker. Um. Don’t try it at home, folks. Learn from my mistakes. Shot glasses + ice cube trays = perfectly awesome popsicle molds.

Peaches and Cream Popsicles

I made a half recipe of these, and I’m going to go ahead and assume that normal folks own more than one shot glass and therefore would like to make more than one larger size pop and 12 teensy-tiny ice cube size pops. The recipe I’m giving you below would make 6-8 shot glass sized popsicles (depending on how big your shot glass is) or 26-30 ice cube sized popsicles.

giant popsicle!!! (just kidding!)


  • 2 medium sized ripe peaches, cut up
  • 1 cup plain yogurt (the thicker the better; greek would be fabulous here)
  • 2-3 tbsp honey; divided.
  • popsicle molds, ice cube trays, shot glasses… you get the idea.
  • Sticks, such as popsicle sticks, toothpicks, or bamboo skewers, depending on size mold you choose.


  1. In the small cup, put both of the peaches and one tbsp of honey.  As long as your peaches are ripe, they should blend right up using the cross blade. Blend until smooth and then set aside.
  2. In a tall cup, place one cup of yogurt and 1-2 tbsp of honey, depending on how sweet you like your yogurt. blend with the crossblade until honey is incorporated. No need to rinse the crossblade between the peaches and here. Woohoo! (P.S., you could totally use sweetened yogurt if you’d rather, we just always buy plain because it’s more delicious and you can regulate the amount and type of sweetener you use. But this would work well with vanilla yogurt, too if you like that, just skip adding honey and save yourself a cup! no need to blend!)
  3. In your popsicle-mold-of-choice, layer two spoonfuls of peaches, followed by a two spoonfuls of yogurt. The yogurt will be less dense than the peaches and will float on top. If you want to be adorable and make a cute pattern, stick this in the freezer for an hour or two and then repeat the layers again; peaches and then yogurt. (you could omit this and make only two layers; a bunch of peach on bottom followed by a bunch of yogurt on top, which is what you’ll do if you make ice cube size pops like me)  Freeze for another hour and then stick in your sticks and freeze until solid. To unmold, run under warm water for a few seconds and pop out using the stick.
  4. Eat and Enjoy! P.S.: if you notice, these pops are made of basically just peaches and yogurt. Which, if you’re wondering, makes them perfectly acceptable to eat for breakfast.

Take A Hike Smoothie

Magic Bullet Brothers and Sisters,

In your hour of need, I come to you with an amazing smoothie recipe! Yesterday morning, before embarking on a vigorous hike, I decided to make a fruity concoction to get myself energized and motivated. For the smoothie, I used some of my favorite fruits and even added a little raspberry sorbet, because I was feeling just that crazy.

This is a picture of me on a hike. Stretching my limbs or really exhausted? You be the judge.

Take a Hike Smoothie

 Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • ¼ cup orange juice
  • ¼ cup raspberry sorbet
  • ½ cup blueberries
  • ½ cup chopped ripe strawberries
  • ½ cup fresh mango
* Just a note– this smoothie is on the thicker side and fruit heavy. Feel free to add more orange juice for a frothier version.


  1. Cut strawberries into halves and cut mango into small cubes.

*Cutting a fresh mango can be challenging. If you’re not up for the task, you can always get pre-cut mango at your local grocery store.

2. Add to tall cup, ¼ cup scoopable raspberry sorbet, ½ cup blueberries, ½ cup chopped ripe strawberries, ½ cup fresh cut mango and ¼ cup orange juice.

3. Blend until smooth.
4. Drink your smoothie and go take a hike. Get out of here! I mean it!
This smoothie, jam-packed with fresh fruit, really helped me power through my hike. I felt like such a professional up in those hills. The next time I decide to take a nice long hike, I will definitely be making myself this drink. Hope you enjoy!