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Happy New Year! New year, same me. The same me that doesn’t believe in juice cleanses or detoxes or intermittent fasting to jumpstart weight loss or a diet plan of any kind. Did you know the word “diet” means to eat? Meaning, my diet consists of real foods. Not, I’m going on a diet to lose weight. Somewhere along the lines of modern day talk we lost a sense of the word.

Anyway…you won’t find any weight loss tricks around here. You will find, though, healthy, real and whole foods that make you feel and perform your best. This means that if you switch from processed foods to making my recipes, you may see a shift in weight because you’re properly fueling your body and giving it energy it needs to work properly, giving you power for your workouts or simply digest and use nutrients properly. One thing I do have to give you though is a little jumpstart for the new year if you’re feeling like you’re full of inflammation and water weight, aka, holiday bloat. This soup contains many vitamins, minerals and nutrients that will flush out any toxins and help you on your way to a healthy new year. This can be eaten alongside healthy fats, lean protein or whole grains.

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Anti-Inflammatory Reset Soup

Ingredients

  • 1 bunch swiss chard
  • 3 small knobs bok choy
  • 2 large stalks celery
  • 1 small head broccoli
  • 6 baby carrots, or 1 large carrot
  • 1/4 cup parsley, chopped
  • 1 scoop vital proteins collagen (optional)
  • 1 tsp turmeric
  • ½ tsp ginger
  • 1/2 tsp black pepper

Instructions

  1. Peel and chop off ends of veggies.
  2. Add all ingredients to stock pot.
  3. Add enough water to cover veggies and boil until softened.
  4. Let cool. In small batches, blend in Magic Bullet until creamy.
  5. Serv with a swirl of coconut milk if you prefer and enjoy!

Serves: 4

Prep Time: 10 minutes

Cook Time: 45 minutes

 

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This is a delicious, easy-to-make, rich meal that combines unusual flavors to create a retro classic. It’s like if fettuccine alfredo had a baby with a tuna fish sandwich and it was all topped with potato chips. The Magic Bullet comes in handy for making a delicious, creamy sauce, and cooking the pasta in the pan makes this an easy, one pot meal.

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Tuna Noodle Casserole

Ingredients

  • 1 lb egg noodle pasta
  • 1.5 cups creme fraiche or sour cream
  • 2 eggs
  • 1 ½ tbl cornstarch
  • Juice of 1 lemon
  • 2 cans tuna, best quality, drained
  • 2 cups frozen peas
  • Crushed potato chips, for serving (omit if you dare)

Instructions

  1. Put noodles in a big pan and cover with water. Add a dash of salt and bring to a boil. Cook until pasta is just short of al dente. Drain most of the water but leave a little wet.
  2. Blend creme fraiche, egg, cornstarch, and half the lemon juice in the Magic Bullet.
  3. Add the mixture to the skillet and cook until sauce is thickened, stirring to coat noodles. Turn off the heat.
  4. Mix in the tuna, peas and rest of the lemon juice. Serve, passing potato chips.

 

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For your next pizza night, I challenge you to try something completely different! This asparagus and zucchini pizza is packed with fresh lemon flavor, which compliments the garlic ricotta cheese base nicely. There are so many flavors going on in this pizza, your taste buds will go crazy. The asparagus is boiled before, so it is nice and tender. You can add other vegetables as toppings if you would like, but it also tastes great with the asparagus and zucchini combo.
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Asparagus Zucchini Pizza Recipe

Ingredients

  • 12 oz fresh, whole wheat pizza dough
  • 1 medium zucchini, thinly sliced
  • 1 cup asparagus spears, sliced in half
  • 2/3 cup ricotta cheese
  • 1 clove garlic, finely chopped
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup mozzarella cheese

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Instructions

  1. Bring a pot of water to boil and add the asparagus. Cook for 5 minutes, then drain and set aside.
  2. Add the ricotta cheese, milk, lemon juice, nutmeg, and black pepper to a Magic Bullet pitcher and blend.
  3. Roll out the pizza dough and place onto a greased pizza pan.
  4. Spread the ricotta cheese mixture over the dough and top with asparagus, zucchini and mozzarella cheese.
  5. Bake in the oven at 425 degrees F for 20 minutes.

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Makes 1 18-inch pizza

 

Mar
15
0

Chickpea Burrito

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Chickpeas are often overlooked as a salad topping or smaller component of a larger dish, but they’re so much more versatile than that! This recipe combines a can of chickpeas with household spices to blend up a hearty vegetarian-friendly burrito filling that you’ll find yourself making over and over again.

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Chickpea Burrito Recipe

Ingredients

  • 1 can of chickpeas, not drained
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. red pepper flakes
  • 1 tbsp. lime juice
  • Small amount of salt & pepper
  • Soft tortillas

Instructions

  1. Combine all ingredients in Magic Bullet and blend.
  2. Add to heated skillet, stirring occasionally. The mixture will begin to thicken as the liquid burns off. Cook and stir it as you would scrambled eggs, until the mixture has the consistency of mashed potatoes.

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Top it with some avocado slices and dried cilantro, and you’ve got yourself a happy little burrito!

 

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I have been making this butternut squash quesadilla almost daily for the past few weeks because it is just that good.  Just like I do with my kiddos, I try my best to incorporate a vegetable at least 2 out of the 3 meals that we eat each day. Sometimes I don’t have the time to sit and cook a full lunch for myself, which is why I love this recipe. To make it simpler, I make a huge batch of butternut squash at the beginning of the week and prepare it so it’s ready to add to my lunch quesadilla. Saves me time and sanity.

Butternut Squash Quesadilla Recipe

Ingredients

  • 1 c. cooked butternut squash
  • ¼ tsp. each of cumin, paprika, chili powder, and pepper
  • ¼-½ tsp. salt
  • Water
  • Tortillas and cheese for quesadilla

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Instructions

  1. Add squash and spices to the Magic Bullet blender. Blend until completely creamy. Add a few tsp. of water if needed to blend.
  2. To assemble your quesadilla, spread a nice layer of butternut squash on one side of the tortilla. Top with cheese and another tortilla. Cook 2-3 minutes on each side, or until tortillas are golden brown.
  3. Serve with your favorite toppings. I love cilantro, salsa, and taco sauce.

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This is one of my favorite lunchtime sandwiches, especially because it’s a nice switch up from the regular turkey and cheese. It also comes together almost as quickly too! You could easily switch up the flavors and seasonings to adjust to your liking – play around and have fun with it!

Avocado Chickpea Sandwich Recipe

Ingredients

  • ½ can of chickpeas, drained and rinsed
  • ½ avocado
  • 1 tb. hummus
  • 1 tsp. mustard
  • Juice of ½ lemon
  • ¼ tsp. garlic powder, paprika, and cumin
  • Salt and pepper to taste

Instructions

  1. In your Magic Bullet Blender add chickpeas. Blend until the chickpeas have mashed a little. You don’t want a puree, just a rough mash.
  2. Add chickpeas to a medium bowl and mix in the avocado, hummus, mustard, lemon, and spices. Mash together until combined. Adjust seasonings if desired.
  3. Spread onto sandwich bread, and top with lettuce and tomato, or other preferred sandwich toppings.
  4. Eat and enjoy! You can store the leftovers in an airtight container in the fridge for 1-3 days.

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Feb
2
0

Sushi Bowls

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“Bowls”: I know, trending right now. I’m sorry to be part of the trend. I really am. But, what can I say? Sometimes trends happen for a reason. Anyway, if you haven’t tried making sushi bowls, you’re in for a treat: it turns out that a lot of the magic going on behind the sushi counter is about presentation. You can make a perfectly delicious, sushi-like creation with only a few simple ingredients. I use brown rice for a better glycemic index, too.

I’m lucky enough to live near an excellent Japanese store in Washington, DC that sells sushi-grade fish at reasonable prices, but you could easily substitute crabstick or shrimp for an equally delicious meal. The Magic Bullet whips up the seasoning in no time flat.

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Sushi Bowl Recipe

Sushi Rice Ingredients

  • 1.5 cups short grain brown rice
  • 1/4 cup rice vinegar
  • 2 tbl sugar
  • 1 tsp salt

Salad Ingredients

  • Protein, any type (I used seared tuna, sliced – if using raw seafood, be sure that it’s sushi-grade)
  • 1 avocado, peeled and sliced
  • 1 cucumber, sliced (peeling is optional)
  • Scallions, sliced
  • Big dash of sesame seeds
  • Nori (roasted sushi seaweed)
  • Wasabi
  • Soy sauce

Instructions

  1. Bring a medium pot of water to boil and add the rice. Cook for 30 minutes. Drain and refrigerate for 60 minutes (or if you’re pressed for time, rinse with cold water).
  2. Meanwhile, blend vinegar, sugar, and salt in the Magic Bullet.
  3. Mix rice with vinegar mixture.
  4. Put rice in bowl and add garnishes. Serve, passing wasabi and soy sauce.

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Jan
31
0

Butternut Squash Pizza

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This butternut squash pizza is one of my favorite vegetarian dishes because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.

Butternut Squash Pizza Recipe

Ingredients

  • 1 large pizza crust
  • 1 butternut squash, halved
  • 1/4 cup water
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 cup crumbled goat cheese
  • 1 cup fresh arugula

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Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
  3. Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
  4. Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
  5. Spread the butternut squash purée onto the pizza crust.
  6. Top with the onions and goat cheese.
  7. Bake in the oven for 15 minutes, then remove and top with arugula.

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Makes 1 12-inch pizza

 

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These noodles will drive you craaaaazy. OK, I can’t back that up, but they’re spicy and funky and unexpectedly cold, like a salad and ramen’s spicy funky lovechild. OK, I can’t back that up either. In any event, get yourself some kimchi – I got delicious radish kimchi from my local farmer’s market – and you’ll have these noodles made in twenty minutes or less. Might we even say they are healthy? They contain very little fat and a lot of vegetables, so… Hey, yeah. A salad it is.

The Magic Bullet makes whipping together the dressing very easy, and the only other time factor is the minutes it takes to boil the noodles and the time it takes to slice some veggies. Add a soft-boiled egg for protein and incredible richness, and you’ve got yourself a spicy, funky meal.

Adapted from The New York Times

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Cold, Spicy Kimchi Noodle Recipe

Sauce Ingredients

  • 1 cup kimchi
  • 1 garlic clove, peeled
  • 1 two-inch piece of ginger, peeled
  • 2 tbl brown sugar
  • 1 tbl gochujang
  • 1 tablespoon miso
  • 1 tbl sesame oil
  • 1 tbl rice vinegar
  • Juice of 1 lime
  • 1 tbl fish sauce

Noodle Ingredients

  • ½ lb soba noodles
  • 1 cucumber, peeled and large diced
  • 1 cup halved cherry tomatoes
  • 3 scallions, sliced
  • 3 eggs
  • 2 tbl sesame seeds

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Instructions

  1. Blend kimchi, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, and fish sauce in your Magic Bullet.
  2. Meanwhile, cook soba noodles until al dente and rest in cold water. Drain. Boil eggs for about five minutes and rest in cold water. Peel.
  3. Mix noodles, sauce, tomatoes, noodles, and cucumbers. Serve, garnishing with eggs and sesame seeds.

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Quesadillas are one of my family’s favorite dinner options. The best part? They’re easy to make! I like switching up the filling with black beans and sweet potatoes for a healthier, more filling dinner.

Black Bean and Sweet Potato Hummus Quesadilla Recipe

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • Juice of 1 lime
  • 2 tb. olive oil
  • Salt and pepper to taste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Tortillas
  • Pepper jack cheese

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Instructions

  1. Steam your sweet potatoes until soft, about 10-15 minutes.
  2. Once soft, add potatoes in a bowl along with black beans and mash lightly with a fork.
  3. Add mixture to Magic Bullet, along with spices, lime and olive oil.
  4. Puree until smooth, stopping and stirring mixture every so often. If needed, add a little water to thin out mixture.
  5. Add hummus to a bowl and store in the fridge for one week.
  6. To make a quesadilla, use corn or flour tortillas. Spread a good layer of hummus onto one side of the tortilla. Sprinkle pepper jack cheese on top and place another tortilla on top. Cook about 2-3 minutes on each side, serve warm with desired toppings like sour cream, avocado, and salsa!

 

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