This delicious chicken dish is both savory and hearty without being too heavy. The mustard and balsamic vinegar sauce brings together the tartness of both the mustard and the vinegar while really cutting through the richness of the chicken.

Best of all, the sauce all comes together in the Magic Bullet with minimal work and fuss.


Chicken Legs with Mustard and Balsamic


  • 4 chicken legs, cut into thighs and drumsticks
  • 1/2 cup balsamic vinegar
  • 2 tbl dijon mustard
  • 1 tbl honey
  • 2 cloves garlic, peeled
  • Olive oil



  1. In a large oven-safe pan, add a glug of olive oil over medium-high heat. Add the chicken legs and cook until well-browned. Preheat oven to 350.
  2. Meanwhile, blend the garlic in the Magic Bullet. Add the honey, the mustard, and the vinegar and blend.
  3. Add the sauce to the pan all over the chicken and stir. Move to the oven and cook until the chicken is cooked through.



What is endive? Is it an alien food only available in the French Alps? Is it the cousin of radicchio? There’s Google for those questions, but I can tell you that endive tastes sweet, almost nutty, and yet a little bitter. This recipe, adapted from Gabrielle Hamilton of Prune via Food52, plays up another feature of endive: its incredible crispness. Soaking endive in crushed ice results in an icy, crunchy delight – totally satisfying and unique as either an entrée or a side dish.

The Magic Bullet does double duty here, crushing the ice for easy melting and making a delicious dressing out of lemon, anchovies and a lot of fresh garlic (a bit like fresh Caesar). Snappy snappy snappy, delicious delicious delicious! I play up the nuttiness by adding toasted walnuts and a soft-boiled egg, because that’s just delicious.





Cold Endive Salad with Walnuts and Fresh Dressing


  • Handful of endive (about half to a pound), ends trimmed and discarded, then sliced
  • 4 cloves garlic, peeled
  • juice of 1 lemon
  • 1 tin anchovies
  • ¼ cup olive oil
  • ½ cup walnuts, tossed in olive oil
  • 1 cup ice


  1. Blend ice in Magic Bullet until crushed. Put endive in big bowl and pour ice on top.
  2. Blend the garlic, then add the lemon juice and the anchovies and blend. Add the olive oil and pulse a few times.
  3. Microwave the walnuts for one minute in a microwave-safe bowl.
  4. Mix up the walnuts, endive, and dressing in a bowl (do not discard ice water, which will thin the sauce). Serve with a soft-boiled egg if you like.

Fruit Gazpacho

A traditional gazpacho is made with a tomato base that’s combined with other vegetables and served cold. It’s a refreshing dish that can satisfyingly lead a healthy meal.

This recipe, similar to a smoothie, turns it around and lends a fruity gazpacho ending to the meal, feeding our sweet tooth, while providing our bodies with tons of health benefits.




Fruit Gazpacho


  • 2 cups sliced watermelon
  • 1 cup sliced cantaloupe
  • 3/4 cup blueberries
  • 1-2 cups sliced strawberries
  • 1 Tbsp lime juice


  1. Slice watermelon and cantaloupe and add to Magic Bullet, along with blueberries and lime juice. Blend until smooth.
  2. Chop strawberries and add to blended fruits in Magic Bullet. Blend once again – this is to vary consistencies and give the gazpacho a bit more texture.

Feel free to play around with what sort of fruits you add to your gazpacho!


Yellow Curry

Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well.

Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time.

Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. Add a side of rice and you’ve got a complete meal that’ll leave you questioning all those past take-out decisions. No judgments here!


Yellow Curry


  • 1 Tbsp coconut oil, melted
  • 2 boiler onions (or 1/4 onion, quartered)
  • 1/4 inch chunk fresh ginger
  • 1/2 garlic clove (or about 1/4 tsp. chopped garlic)
  • 2 1/2 tsp. curry powder
  • 3/4 cup coconut milk
  • 2 Tbsp water
  • Juice of 1/4 lemon
  • 2 new potatoes, quartered
  • 1 carrot, peeled and cut into chunks
  • 4 oz chicken, cut into 1 inch pieces
  • 1 cup cooked white or brown rice


  1. Add coconut oil, onions, ginger, garlic, curry powder, coconut  milk, water, and lemon juice to the Tall Cup. Blend for 10 seconds, then transfer mixture to a small saucepan on the stove over medium heat.
  2. Bring to a boil, then add potatoes and carrots and reduce heat to medium for 20 minutes.
  3. Add chicken pieces and cook for an additional 10 minutes. The curry is ready to eat when the carrots and potatoes are tender and the chicken is cooked through.
  4. Spoon over rice and enjoy!

Makes 1 serving.




Creamy Asparagus Soup


The other day my husband did a really nice thing: the grocery shopping! Usually, I’m the one who does it, but I’ve been working long hours lately, so he offered to buy some things at the grocery store for us that night. I came home to 2 huge bundles of asparagus. Now, we both love to eat asparagus, but this was just way too much to eat before it would go bad. I started thinking about what we could do with all of that asparagus and came up with this creamy asparagus soup.

The addition of bacon really adds great flavor to this soup. First, the vegetables are cooked in the bacon fat. Then, the bacon is used a second time as cooked bite-sized pieces to add texture and even more flavor to the soup.






Creamy Asparagus Soup


  • 4 slices bacon
  • 1 Tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 3 ribs celery, chopped
  • 3 cups chopped asparagus spears (woody parts chopped or peeled beforehand)
  • 1 large russet potato, peeled
  • 3 cups chicken broth
  • 1/4 tsp. pepper
  • 2 Tbsp fresh parsley (plus more for garnish)


  1. Add the bacon to a large pot and cook over medium heat until crispy.
  2. Remove the bacon and set aside for garnish later (retain the bacon fat in the pot for flavor!)
  3. Add the butter, onions, celery and asparagus to the pot and cook over medium heat until onions are soft, about 7 minutes.
  4. Add the potatoes, parsley and chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes, until potatoes are soft.
  5. Allow to cool, then transfer in batches to a Magic Bullet pitcher and blend until smooth.
  6. Transfer the soup back to the pan and add the pepper. Reheat and serve warm and topped with crumbled bacon.

Makes 4 servings

There are some dishes that are so classic they don’t need to be improved upon. But everything can be improved upon, right? I present to you, courtesy of the clever little buggers over at Cooks Illustrated, fresh pasta puttanesca.

Pasta puttanesca is a famous classic Italian pantry dish. Its name translates to – well, you can google that yourself – but suffice it to say it’s a dish that’s known for being salty and satisfying. What I love about it is the way it combines the bold flavors of anchovies and capers with olives; it just smacks you in the face with flavor. This version is very clever because it combines those lip-smacking elements of the original with fresh tomato flavor.

If you’re dying for tomato season to come along but are getting impatient, this is the perfect pasta dish for you. Fresh cherry tomatoes get blended up in the Bullet to provide sweetness and, well, freshness that really pair well with the salty umami of the classic puttanesca ingredients.





Fresh Pasta Puttanesca


  • 3 Tbsp olive oil
  • 4 garlic cloves, peeled
  • 1 tin anchovies, or to taste
  • 1 quart grape or cherry tomatoes
  • 1 pound small pasta, such as fusilli or campanelle
  • 1/2 cup pitted kalamata olives
  • 3 Tbsp capers
  • ¼ tsp. red pepper flakes
  • ¼ tsp. oregano


  1. Boil pasta in heavily salted water until just short of al dente.
  2. Blend anchovies, garlic and oil in the Magic Bullet and add to a pan over medium heat. Cook until garlic is fragrant, about two minutes.
  3. Blend tomatoes in the Magic Bullet and add to pan. Raise heat to high and cook three minutes.
  4. Add cooked pasta and tomato mixture to a pot and put heat on medium. Cook one or two minutes until pasta starts to absorb the tomatoes. Serve.


I have been obsessed with crostini lately. Crostino, or “little toast” in Italian, are fun appetizers and snacks and I can’t help but enjoy trying different toppings and flavor combinations.

This past week, I made these sun-dried tomato and basil crostini and they were so delicious, I just had to share the recipe with you. A french baguette works best for this recipe, but you can also spread it on crackers.



Sun-Dried Tomato and Basil Crostini


  • 1/2 cup sun-dried tomatoes
  • 1/4 cup freshly chopped basil
  • 2 Tbsp olive oil
  • 1/4 tsp. lemon juice
  • Salt and pepper to taste


  1. Add all ingredients to a small Magic Bullet cup and pulse a few times until evenly blended.

Makes 1/2 cup


Breakfast bars are great for those busy mornings when you’re on the go! These blueberry breakfast bars are the perfect snack to boost your energy first thing in the morning, or as a sweet addition to your breakfast.

I love how easy they are to make with my Magic Bullet. The fresh blueberries add so much flavor! I also added shredded coconut and walnuts to give them more of a crunchy texture. These blueberry bars are soft and chewy, so I definitely like adding those in to switch things up. They will only stay fresh for a few days, but you can freeze them so they last longer.

This recipe will make 8 blueberry breakfast bars, so double the recipe if you want to make more!






Blueberry Good Morning Bars


  • ½ banana
  • 1 egg
  • 3 Tbsp plain yogurt
  • ¼ cup unsweetened applesauce
  • 1 Tbsp vegetable oil
  • ½ tsp. vanilla extract
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ⅓ cup brown sugar
  • 6 Tbsp oats (+ 2 Tbsp for topping)
  • ⅓ cup chopped walnuts
  • ½ cup + 2 Tbsp whole wheat flour
  • ½ tsp. baking powder
  • ½ cup fresh blueberries


  1. Preheat the oven to 350 degrees F.
  2. Add the wet ingredients (banana through vanilla) to a Magic Bullet pitcher and pulse several times until smooth.
  3. Add the remaining ingredients, except for the blueberries, and mix until smooth.
  4. Stir the blueberries in by hand, then transfer the batter to an 8-inch x 8-inch baking dish lined with parchment paper.
  5. Bake for 30 minutes, then remove from the oven to cool for 10 minutes.
  6. Lift the parchment paper up onto a wooden cutting board, and gently slide the block off onto the cutting board.
  7. Cut evenly into 8 bars.

Makes 8 bars


Spinach and Feta Crepes


These spinach crêpes make a delightfully quick and healthy lunch. First, the Magic Bullet whips up a batch of delicious crêpe batter, and then they are cooked and filled with blended spinach and feta cheese and sprinkled with pine nuts. When filling the crêpes, I like to fry them in a little bit of butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.




Spinach and Feta Crepes


  • 1/2 cup milk
  • 2 eggs
  •  1/4 cup water
  •  2 Tbsp butter, melted
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 1 1/2 cups cooked spinach
  • 1/4 tsp. nutmeg
  • 1/2 cup feta cheese, plus more for topping
  • 1/3 cup pine nuts


  1. Add milk, eggs, water, butter, flour and salt to a large Magic Bullet cup or pitcher and blend well.
  2. Grease a skillet with butter and heat over medium heat. Once hot, pour 1/4 cup batter into the skillet and rotate around several times until the batter no longer moves around the skillet. Cook for about 3 minutes (the sides should start peeling easily off of the skillet when ready), then flip over and cook the other side for about 3 minutes.
  3. Blend the cooked spinach, nutmeg and feta cheese in a small Magic Bullet cup.
  4. Add the cooked crêpes one at a time back to the greased skillet over medium heat and spread 1/4 cup of spinach on top.
  5. Sprinkle with pine nuts and fold in half, then in half again.
  6. Top with crumbled feta cheese and pine nuts.

Makes 6 crêpes


News flash: Mexican food is trending right now. Tell your friends. But before you do that, try these tacos. I spent some time in Mexico this winter and gorged myself on cochinita pibil, which is an all-night roast pork extravaganza that you eat for breakfast. That was great, and maybe someday I’ll make this with roast pork, but a similar concept works great for a healthy, very easy weeknight meal with chicken thighs. This recipe relies on achiote, which is a little bit of an exotic spice that I found in the Mexican grocery near me. But you can use any chile powder (or just “chile powder.”)

Here’s the plan: the night before, use your Magic Bullet to make a delicious, chile-infused marinade with citrus. Ten minutes, tops. Leave the chicken to marinate overnight. In the morning, slice half an onion and throw it with the chicken into the slow cooker. When you come home from work, your house will smell amazing and the chicken will be falling apart and tender and will have turned itself into a delicious sauce.






Pollo Pibil Tacos


  • 1.5 pounds boneless skinless chicken thighs (or breasts)
  • juice of 1 orange
  • juice of 2 limes
  • 1.5 Tbsp achiote powder or other chile powder
  • 2 tsp. salt
  • 2 cloves garlic
  • ½ medium onion, thinly sliced


  1. The night before, blend all the ingredients except the chicken and onion in the Magic Bullet.
  2. Put chicken and blend into a bowl and refrigerate overnight.
  3. In the morning, add the chicken and onion to a slow cooker. Cook on low for at least six hours and up to ten.
  4. Serve with tacos and cabbage, if you like.