Caesar Salad Dressing

Caesar salad is really one of life’s great pleasures.

It’s great topped with grilled chicken, sautéed shrimp, or a piece of roast salmon.  A little pile of Caesar salad is a wonderful accompaniment to a sandwich or a bowl of soup.  A big bowl of Caesar all by itself is a satisfying meal.  Traditionally it’s made with romaine lettuce, toasted croutons, lots of cracked black pepper and parmesan cheese, and of course the ubiquitous creamy and garlicky Caesar dressing.  You can of course buy a bottle of Caesar dressing in any supermarket, but it’s sooooo much better freshly made – and so simple!

Caesar Salad Dressing


  • 2 Tbl red wine vinegar
  • ½ tsp Worcestershire
  • 20 turns on the peppermill (or ½ tsp cracked black pepper)
  • 1 tsp kosher salt
  • 1 garlic clove, peeled and smashed (or grated on a microplane)
  • 2 Tbl fine grated Parmesan or Grana Padano cheese
  • zest from ½ lemon (not necessary but I like it!)
  • 1 egg yolk
  • 1 Tbl cold water
  • 1 tsp Dijon mustard
  • ½ cup + 2 Tbl canola oil



  1. Add all the ingredients to your Magic Bullet cup and fit it with the cross blade.
  2. Blend for 10 seconds, then pulse 4 or 5 times.

Now check the consistency and flavor.

Too flat?  Add salt.  Too tart?  Add another couple tablespoons of canola oil and a teaspoon of water.  Like it stronger?  Add more Worcestershire.  Want it richer?  Add another egg yolk.

The recipe makes about a cup, which is plenty to dress a salad for the whole family and then some.  Use within 2-3 days – much more than that and the flavor starts to go off as the egg yolk oxidizes.

Oh!  Here’s how I like to do my salad – with a little extra shaved cheese on top.  Use a veggie peeler to get long flat shavings from a hunk of parmesan or pecorino.  Finish with croutons and a couple turns of the pepper grinder.



So I’ve mentioned how much I like smoothies for breakfast. But generally, a smoothie alone just doesn’t quite cut it. Sure, it makes a nice dent, but it isn’t going to be enough to keep you full until lunch. This is where the genius of the bowl comes in.

You’ve seen them. C’mon now, don’t be shy. You’ve walked past the hippe “health bar” where the guy with dreds flashes you a peace sign as he digs in to something purple and drippy and covered in fruit. You think, “Man, that looks good.” So you’ve even gone in. You’ve looked at the menu. You know it’s covered in organic granola, bananas and, wait.. bee pollen? Then you’ve seen the price tag. “Eleven dollars?!? For a bowl of smoothie?!” And you’ve walked away. Or maybe you’ve forked out the cash and you didn’t exactly regret it because yeah, it was downright tasty, but you’ve certainly mentally scolded yourself for spending so much on something that melts.

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Baba Ganoush

Sounds like gibberish, right? I promise it doesn’t taste like gibberish!

Actually, I’m not entirely sure what gibberish tastes like, but I can guarantee you that if it tastes like this, you’ll eat the whole bowl. What is it, you ask? Well, let me tell you. It’s a roasted eggplant dip that is so creamy and roasty you’ll think it’s unhealthy for you. It’s that good.

I can very clearly remember the first time I had baba ganoush. But the story isn’t all that interesting, so let me tell you about the first time I had greek food on the fair little island we call home. It was on my 21st birthday, a whopping three years ago, and my boyfriend took me to this little place he said was super delish and in a great location. So we went, and as it turned out, this little place wasn’t exactly a normal restaurant; you had to fight for your table and it was BYOB. Which would have been fine, except there were no tables and it was drizzling and we didn’t B-our-own-B. So we took it to go and ate it at the beach park nearby under a mostly-waterproof canopy with sparkling lemonade and tiny cockroaches crawling across our feet. It was really a great birthday, actually.

But it wasn’t until a couple years later that we went to a different Greek restaurant closer to home and with available tables and wine, that we tried Baba Ganoush. I may or may not have eaten the entire bowl.. and used my fingers when the pita bread ran out. I just can’t say for sure. No judgement, k? You know you’ve all done the same thing.

So. This recipe is for all of you who, like me, can’t always make it to a restaurant when you’re craving something gloppy and dippable.

Baba Ganoush

(from Better Homes and Gardens Cookbook) 


  1. one large eggplant
  2. one very large clove of garlic extremely thinly sliced (or two if you’re feelin crazy. or if you only have baby cloves)
  3. 2 tbsp tahini (roasted sesame paste; you can get this at most any grocery store if you look hard or ask nicely, it is an essential flavor in both baba ganoush and hummus)
  4. 1 1/2 tbsp fresh lemon juice
  5. 2 tbsp olive oil
  6. 1 tbsp water
  7. 1/2 tsp salt (or more to taste)
  8. pinch of cayenne pepper and tiny pinch of cumin (seriously, tiny)
  9. small bunch of parsley, leaves only


  1. Preheat the oven to 350F. make small slits in the skin of the eggplant all over, and insert the garlic slices into the slits. Place on a baking sheet and roast in oven until eggplant is completely dilapidated and soft.
  2. Scoop out the flesh (discard the skins) and place into your bullet cup. add all the other ingredients and blend, baby blend.
  3. Serve with pita chips, pita wedges, or veggies. Eat and Enjoy!


Hi Magic Bullet Heads,

Although I’ve never been a huge liquor drinker, my friend recently turned me onto Bushmills Irish Honey– a special blend of Bushmills Original whiskey and real Irish honey. Not only does it mix perfectly with ginger ale (one of my all-time favorite sodas), but it also carries way less of a punch than straight whiskey. If you are like me and sometimes gag at the smell of liquor, there’s a chance that Bushmills Irish Honey is for you. Also, if you’re anything like me, you could probably use a drink or two plus three.


Anyway, in honor of this fine whiskey product, I decided to make a Bushmills Irish Honey milkshake with graham crackers and cinnamon. Since this was my first time making a spiked milkshake, it took a little bit of experimenting to get it right. Lucky for you, here it is, the perfected recipe for a Bushmills Honey milkshake!


The Official Unofficial Bushmills Honey Milkshake

Magic Bullet Parts

Magic Bullet tall cup with cross blades


  • 3 oz (2 shots) Bushmills Irish Honey
  • 3 graham crackers
  • ½ cup of ice cream
  • ½ teaspoon of cinnamon



  1. To tall cup add cup of scoopable ice cream, Bushmills Irish Honey, graham crackers and ½ teaspoon of cinnamon. *I’d recommend putting in the ice cream first to avoid a cannonball effect, which ends with you getting whiskey all of your face. This may or may not have happened to me.
  2. Blend ingredients until smooth.
  3. Pour your very adult milkshake in a glass. You can top it all off by sticking in a graham cracker and sprinkling a little bit of cinnamon on top.

This Bushmills Honey milkshake is perfection. It has the perfect amount of whiskey– enough to taste but not too overpowering or boozy. And the cinnamon really kicks it up a notch. Take that, Emeril.

Enjoy (responsibly)!




By Diana Siegel


Founded by Fred Lebow in 1970, the New York City Marathon is the largest marathon in the world. What began as a quadruple loop around Central Park with less than 150 runners has, over the course of forty-one years, grown into a 5-borough journey that draws nearly 50,000 competitors from a lottery of over 100,000 applicants.


The race takes place annually on the first Sunday in November. While thousands compete, millions line the streets to support and celebrate, making the marathon a vibrant event for both runners and spectators.


A reminder of the great feats we are capable of achieving, each marathon includes incredible stories of spirit and perseverance. Here are some of the most remarkable (and some of the most fun!):



Best of Times

Kenyan runner Geoffrey Muttai set the new men’s course record in 2011 with his time of 2:05:05.

Another Kenyan, Margaret Okayo set the women’s course record in 2003 with her time of 2:22:31


The NYC Marathon introduced a wheelchair division in 2000.

Australian Kurt Fearnley, a four-time winner, set the course record in 2006 with his time of 1:29:22, while American Amanda McCrory broke the course record in 2011, with her time of 1:50:25


Child’s Play

In 1977, eight year-old Wesley Paul became the youngest runner to complete the race with the incredible time of 3:00:27! Looks like he’ll hold that record forever; officials now ban anyone under 18 years old from entering the race.


Here Comes the Stride

In 2011, NYC marathoners Mary Martin and Raymond Donaldson got married while running the 22nd mile in a mobile wedding ceremony! Now that’s commitment!


The Magic Bullet has joined in the merriment and partnered with lead sponsor ING to bring you the ING MARATHON BULLET®. Designed with the long distance runner in mind, this Orange and Blue Limited Edition MARATHON BULLET® leads the pack of athlete-friendly appliances, and makes a great addition to the homes of both runners and supporters alike!  Visit the facebook page: 

So I’ve been really obsessed lately with organic ground turkey, since it’s now available at Costco. Oh, and it’s DELICIOUS. I usually make Italian-style meatballs, or even just turkey burger patties, but today as I was gazing out into the gloomy sky and closing the kitchen window against the chill I had a yen for chicken soup. Also, I was craving Mexican food. Put ‘em together and what do you get?! Albondigas! Albondigas is the Spanish word for meatballs, and normally they are made with beef, but Albondigas is also the name of the lovely meatball soup with chicken broth and vegetables that is so comforting on a chilly day. Confusing, I know. Anyhow let’s start with the meatballs… err, turkey balls…

Mexican Turkey Meatballs


  • 1 package ground turkey (little less than a pound)
  • ½ onion, cut into chunks (white or yellow, red if that’s what you got)
  • 1 clove of garlic, halved
  • A handful of fresh cilantro
  • A big handful of corn tortilla chips
  • A 4 oz hunk of Cotija cheese (aged white crumbly cheese – sub parmesan if you must)
  • 1.5 teaspoons of taco seasoning
  • 2 Tablespoons canola oil


1. Start by prepping all the ingredients.

2. Put your ground turkey in a mixing bowl that’s big enough to handle mixing all the stuff together without it spilling over the sides.

3. Using the large pitcher with the flat blade – grind the tortilla chips into fine ‘bread’crumbs, pulsing for about a minute. You do not need the mesh sieve for this, and you could use the large cup – I used the pitcher because tortilla chips are bulky.

4. Add the tortilla chip crumbs to the mixing bowl with the turkey, then throw the cheese in the pitcher – no need to clean it out first – it’s all going in the meatballs! Process the cotija cheese into a fine crumb texture as well, then add to mixing bowl.

Next pulse your onion and garlic, and then cilantro until finely chopped. I switched to a clean cup for this, with the cross blade.

Now you have all your ingredients ready to mix!

Add the taco seasoning, and mix it all together – clean hands work best!

NOTE – if your taco seasoning is salt-free you may want to add about a half teaspoon.

Pinch off portions, about 2 tablespoons at a time, and roll you meatballs. You can do them any size really – but large ones will take longer to cook all the way through. Smaller ones are great for little kids!

Now get a pan hot – leave it over low heat for a good 5 minutes. Low heat – not high heat! When you’re ready, raise the heat to medium and add about a tablespoon of canola oil and swirl the pan to coat, then add your meatballs gently – don’t crowd the pan! I cooked the meatballs in 2 batches.

After about a minute, give the pan a shake so the meatballs roll. Use a pair of tongs to flip them if they need help. Brown evenly on all sides, for about 5 minutes until done.

Mmmmm… yummy Mexican Meatballs (with turkey!). Now you could just eat them like this – or wrap inside a tortilla to make tacos, or even skewer them and serve at a party with spicy chipotle tomato sauce on the side, or put them in your kids lunch…

I made Albondigas soup – but that another recipe…

To be continued!


Chef Cordelia


Recover Up!

By Diana Siegel 

Running a marathon is no walk in the park. Once committed to the 26.2-mile journey, runners must train for months to build their stamina and avoid “hitting the wall” on race day. While increasing mileage over time, carbo-loading, and thoroughly hydrating are all key components of a successful race preparation program, they only focus on preparation leading up to a run. Equally important (and often overlooked) is the vital role recovery plays in a runner’s overall performance.


Without proper recovery, the body becomes overworked and likely to burn out by race day. While physical recovery exercises like cool downs and stretches ease some of the stress that long distance running places the body, diet and nutrition supply some of the best tools available to help repair your muscles, joints, and bones, and keep you moving towards that finish line.


Consuming a mix of protein and complex carbohydrates within an hour of finishing a long distance training run or race will accelerate muscle recovery. Pack these proteins and carbs with nutritious antioxidants, and you’ll help your body eliminate toxins released by the muscles during strenuous exercise, and decrease the inflammation that flares up in hard-worked body parts. But how can a runner down all of the post-run nutrition he or she needs with a workout-suppressed appetite? The answer is simple: Marathon Bullet Smoothies!


The following recipes contain the perfect blend of nutrients in delicious, easily drinkable beverage from. Make them a regular part of your training program, and you’ll be leaving others in the dust!




Cherry Picker

Let this pretty pink mixture be the cherry on top of your great training run! Tofu gives the drink a powerful protein punch and creamy texture; while cherries contain complex carbs, anti-inflammatories, and antioxidants to help your achy muscles recover.


-1 cup frozen unsweetened cherries

-1/2 cup 100% cherry juice

-3/4 cup soft tofu, drained

-1 tbs maple syrup (optional)

-handful of ice (optional; if your prefer your smoothies cold)


Add all ingredients to the Tall Cup or Oversized Mug

Twist on the Cross Blade and blend until smooth


Re-pear Man

Heal your hardworking body with this delicious protein-packed smoothie


-1 pear

-1/4 avocado

-3/4 cup nonfat plain Greek yogurt

-1/2 cup apple juice

-3/4 cup water

-2 tbs lime juice

-handful of ice (optional; if your prefer your smoothies cold)


Add all ingredients to the Tall Cup or Oversized Mug

Twist on the Cross Blade and blend until smooth


All of these recipes and more can be found in the RECIPES FOR RUNNERS guide included in the Marathon Bullet system.


Green Berry Smoothie

Hey everyone! Erin here. Smoothies are, well, delicious. They also happen to be nutritious, or at least, they can be. Sure, Juice it up has the best white peach smoothie I’ve ever had in my life. But that’s because it’s made with ice cream. Duh. And even though we’re “grown ups” now and we technically can eat ice cream for breakfast, because y’know what, ma, I do what I want! ahem. We really have become our parents and “know better now” or at least, have to make it through 8 to 12 to 14 hour work days (plus school and studying and oi vey), so ice cream generally isn’t going to cut it for breakfast. 

But smoothies still can. Especially when paired with something like an english muffin or an egg-inside-tortilla, which is my personal favorite thing to pair a smoothie or juice with. And smoothies actually can do a very good job of not only keeping you a bit fuller and keeping your energy up, but you can sneak in a whole bunch of good stuff that you otherwise might not want to eat all that much. Which is what we do. Green powder, which I’m pretty sure you can buy anywhere they sell strange health-food items, is one of my boyfriend’s obsessions and we put a couple scoops in every smoothie we make. And I don’t even complain because I can’t taste it. But the nutrition label says I am being nice to my body when I eat it. go fig.

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Nutz for Mandee

Hello Magic Bullet Friends!


I would like to tell you about one of my dearest and closet friends, Mandee. I’m seriously nutz about her. Every time I go over to Mandee’s place, she and I have a blast cooking delicious homemade meals.


This time around, Mandee suggested we make Japanese style noodles with an original peanut sauce. We used my handy dandy Magic Bullet to make the sauce, and in honor of my amazing friend, I’ve named the entire recipe “Nutz For Mandee.” Here we go!


Nutz of Mandee

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  •  3 cloves of garlic
  • 1 lime
  • 2/3 cup of vegetable broth/chicken
  • 1/3 cup of peanut butter
  • 2 tablespoons of soy sauce
  • ½ teaspoon of salt
  • ½ inch piece of fresh ginger peeled
  •  1 package of tofu
  • 2 tablespoons of water
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • Japanese style noodles
  • 2 cups of cauliflower florets
  • 2 carrots
  • 1 small bunch of broccolini
  • ½ onion
  • 3 eggs


For tofu

  1. Dry the tofu. This can be done my patting down tofu block with two paper towels. You don’t want the tofu to be super watery because then it won’t soak up the marinade.
  2. Cut tofu into ½ inch thick pieces.
  3. In a plastic container (that will fit the amount of tofu you choose to use), add 2 tablespoons of water, 2 tablespoons of soy sauce and 1 tablespoon of sesame oil.
  4. Add tofu into marinade. If you need more marinade, add another tablespoon of water and soy sauce.
  5. Put plastic lid on container and let tofu sit in your refrigerator for an hour.
  6. Generously oil pan and let pan heat up (2-3 minutes).
  7.  Cook tofu until golden brown on both sides.  *It’s best to cook the tofu while cooking the veggies. That way everything will be warm when served.

Mandee blending the peanut sauce with the Magic Bullet!

For peanut sauce

  1. To tall cup, add 3 cloves of garlic, the juice of 1 lime, 2/3 cup of vegetable broth, 1/3 cup of peanut butter, 2 tablespoons of soy sauce, ½ teaspoon of salt and ½ inch piece of fresh ginger (that has been peeled).
    *Mandee is a vegetarian so we used vegetable broth. The sauce can also be made with chicken broth!
  2.  Blend ingredients until smooth and set aside until later.



  1. Bring pot of water to boil and add Japanese style noodles.
  2. Stir noodles occasionally until cooked al dente (7-8 minutes).
  3. Drain noodles and rinse off with cold water.
  4. Generously oil large wok or pan and give it enough time to heat up (2-3 minutes).
  5. Add ½ onion, 2 carrots and 2 cups of cauliflower florets*. After about 5 minutes, add 1 small bunch of broccolini– this veggie will cook the fastest! *Feel free to add/substitute whatever vegetables you want.

    Cooking away!

  6. Once vegetables are tender, take off heat and move into medium sized bowl.
  7. Now add cooked noodles into the wok/pan. You can use same wok/pan that the vegetables were just cooked in.
  8. Pour 3 eggs that have beaten onto the noodles. Stir noodles with tongs so eggs are cooked.
  9. Add 1 cup of your peanut sauce to noodles. Stir noodles so that sauce is evenly distributed.
  10. *We had leftover peanut sauce, which we put into the fridge for future use! Once you taste the sauce, you will be very happy if you have extra.
  11. Add cooked vegetables to noodles and stir with tongs.
  12. Mandee and I put tofu pieces on top of our noodles, but you can always mix the tofu in with the noodles and veggies.
  13. Stuff your face time!

While stuffing as many noodles into my mouth as possible, I said to Mandee (most likely with food on my face), “I would order this in a restaurant if it was on the menu.” Without Mandee, this meal would not have turned out as delicious as it did.




(I haven’t included a photo of Mandee but just imagine a pretty lady with curly brown hair, glasses, and a big smile. That’s Mandee! Don’t you just love her face?)