Mar
26
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Spinach Phyllo Cups

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Happy Easter!

Miniature quiche cups are the perfect party appetizer because they make great finger food – and with all those eggs lying around, you’ll get points for deliciousness and ingenuity!

Whip up these mini spinach quiche cups in minutes using your Magic Bullet blender and pre-baked phyllo cups that you can find in the freezer section of most grocery stores. Pre-baked phyllo cups are the perfect quiche crust because you don’t have to worry about it getting soggy! You can use fresh spinach or thawed frozen chopped cooked spinach if you want to skip a step in the recipe below.

A general rule for serving these mini phyllo quiche cups is to make enough to have four quiche cups per person. They are really addicting and will be gone within seconds of putting them out on the appetizer table!

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Spinach Phyllo Cups
Ingredients
  • 1/2 Tbsp olive oil
  • 1 Tbsp water
  • 2 cups baby spinach
  • 1 shallot, chopped
  • 4 eggs
  • 2 Tbsp milk
  • 1/4 cup feta cheese
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt
  • Pinch ground black pepper
  • 12 pre-baked phyllo cups
  • Cheddar cheese for topping
Directions
  1. Preheat oven to 375 degrees F.
  2. In a small skillet, heat the olive oil over medium heat and add the chopped shallot. Cook for 5 minutes, then add the water and baby spinach and bring to a boil. Reduce to low heat and cook until spinach is wilted, about 5 minutes.
  3. Add the eggs, milk, cheese, nutmeg, salt and pepper to a Magic Bullet cup and blend.
  4. Add a little spinach to each phyllo cup and set on a baking sheet. Pour the egg batter over the top and sprinkle with cheddar cheese if desired.
  5. Bake for 20 minutes, or until set.

Makes 12 mini quiche cups.

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You know, salads with balsamic vinaigrette are pretty great, but sometimes the same old routine gets a little boring. Here’s a neat little salad, adapted from Serious Eats, that takes things in a different direction with some Japanese ingredients. The primary component is “shoyu-dashi,” which is basically a mixture of soy sauce and dashi, which is, in turn, a brewed broth of kombu and bonito (a type of seaweed and smoked fish flakes, respectively). Got all that?

To make things less confusing, let me simplify and describe the dressing this way: a blend of soy sauce, oil, and seaweed broth that gets some extra umami from fish stock. I had trouble finding bonito, so I used anchovies instead (yum), a classic trick from Caesar salad. Long story short, this dressing is truly delicious, unusually full of umami for something so light, and quite easy to prepare so long as you can find kombu (try Whole Foods).

The salad itself is composed of arugula, sweet potatoes, and walnuts. Making things extra easy, the sweet potatoes are “steamed” in the microwave; ditto with the toasting of the walnuts. The dressing would be good on any number of things, though. I added chopped red onions to the original recipe, for sweetness, and a soft-boiled egg, because, well, that goes without saying.

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Sweet Potato and Walnut Salad

Ingredients

  • 1 pound sweet potatoes, poked all over with a fork
  • 1 cup walnuts
  • 1 Tbsp olive oil, plus more for drizzling
  • 1 cup water
  • 1/4 ounce dried kombu
  • 1 tin anchovies
  • ¼ red onion, chopped
  • 2 Tbsp soy sauce
  • 4 cups arugula
  • 1 soft-boiled egg, optional

Directions

  1. Microwave sweet potatoes until tender and easily pierced with a fork, about ten minutes. Set aside to cool. Cut into cubes.
  2. Meanwhile, on a microwave-safe plate, drizzle walnuts with olive oil and shake them up. Microwave in 1-minute intervals at high power, tossing between intervals, until toasted and fragrant, about two minutes.
  3. In a medium pot, combine water with kombu and bring to a boil, then lower heat to a simmer and cook for ten minutes. Remove and discard kombu.
  4. Add oil from anchovy tin to Magic Bullet with one or two anchovies. Blend. Add about ¼ cup of the kombu broth (discarding the rest), along with the soy sauce, and blend. Add the olive oil and pulse a few times.
  5. In a salad bowl, combine sweet potato, walnuts, red onion and arugula. Toss with dressing and serve with anchovies and egg.

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Mar
24
0

Blender Muffins

Muffins are always my go-to after school snack, especially when there are ripe bananas on the counter needing to be used! I love the idea of blender muffins because throwing everything into one container and having a machine do all the work for me sounds like the best idea. You never really know how crazy things might get when those kids walk through the door from school. One thing you can guarantee is that they are always hungry!

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Blender Muffins
Ingredients
  • 1 cup old fashioned oats
  • 1 ½ bananas, ripe
  • 2 Tbsp plain Greek yogurt
  • 3 Tbsp coconut sugar, or brown sugar
  • 1 egg
  • 1 Tbsp honey
  • 1 tsp. vanilla
  • ¾ tsp. cinnamon
  • ¼ tsp. nutmeg
  • dash of salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½-3/4 cup chocolate chips or raw cacao nibs
Directions
  1. Preheat oven to 350 degrees.
  2. Throw all of the ingredients into the Magic Bullet Blender, except chocolate chips, and blend until the bananas are pureed and the mixture is creamy.
  3. Grease a mini muffin tin.
  4. Add chocolate chips to Magic Bullet cup, stir in the chips with a spoon, then pour the batter into the muffin tin.
  5. Bake at 350 degrees for 13-15 minutes, or until cooked all the way through.
  6. Top with a smear of peanut butter and honey, and enjoy!
Mar
24
0

Tuna Salad Sammie

Light on mayo but full of flavor, this classic tuna salad recipe is sure to please. Give it a try next lunchtime or make ahead of time, store in the fridge, and spread over a slice of bread for a quick and easy meal.

Tuna Salad Sammie
Ingredients
  • 1/2 can tuna, drained
  • 1 scallion, diced
  • 1/8 red onion
  • 1 tsp. sweet relish (may also use 3-4 pitted green olives)
  • 1/4 celery stalk
  • 1 tsp. fresh lemon juice
  • 1/2 clove garlic
  • 1 tsp. extra-virgin olive oil
  • 2 Tbsp mayonnaise*
  • 1 tsp. mustard (yellow, Dijon, coarse grain, honey)
  • dash of salt
  • pepper to taste
  • 2 slices whole grain bread of choice (ciabatta is quite tasty!)
  • optional toppings: sliced tomato, lettuce
Directions
  1. Place all ingredients in the Tall Cup, twist on the Cross Blade and pulse to combine.
  2. Spread tuna salad on one slice of bread (or toast), add your favorite toppings and sandwich with the other slice of bread.
  3. Enjoy!

*For a no-mayo option, replace the mayonnaise and oil with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an egg-less mayo like Vegenaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.

Mar
22
0

Scrambled Tofu

Breakfast is the most important meal of the day! Full of deliciously savory flavors, it energizes you, helping you face the rest of your day and get you going. For vegans, getting the right nutrients is especially important – and that’s where this scramble comes in! Perfect for vegans and meat-eaters alike, this recipe is packed with all natural protein and fiber, and uses spices like turmeric and soy sauce to really deliver a strong and unforgettable punch.

Make it ahead of time and enjoy wrapped in a flour tortilla for a healthy take on a breakfast burrito.

Scrambled Tofu
Ingredients
  • 16-oz block of extra-firm tofu, pressed and drained
  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 2 cups diced vegetables (zucchini, bell pepper, mushrooms), diced
  • 1 clove garlic
  • 2 Tbsp tahini
  • 1 tsp. soy sauce
  • 1 Tbsp Dijon mustard
  • 1/2 tsp. turmeric powder
  • 3 Tbsp parmesan cheese or nutritional yeast
  • 1 cup spinach
  • pinch of sea salt
  • pepper to taste
Directions
  1. In the Tall Cup, blend tahini, soy sauce, mustard, turmeric, garlic, cheese/nutritional yeast, and seasoning.
  2. Add onion and veggies to a Party Mug or other Magic Bullet cup attachment and pulse to coarsely chop.
  3. Heat oil in a skillet over medium heat and sauté the onion and veggies until soft.
  4. Roughly crumble the tofu with your fingers into the skillet. Pour tahini mixture on top and stir to combine until tofu is warmed and cooked through (approx. 3-5 minutes). Add in spinach and mix until wilted.

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Did you know that making homemade crackers is super easy? They also taste way better than store-bought crackers because you can control the flavors and amount of salt, and there are no preservatives or artificial ingredients.

These crunchy almond crackers are gluten-free and only require a few ingredients to make. You can use almonds straight from the bag, or use the almond pulp leftover after making almond milk. I like to sprinkle coarse ground salt and pepper on the top just before putting them in the oven to give them a little extra flavor. You can cut them into any shape you want, such as squares, long rectangles, circles, or any other fun shape by using cookie cutters. It’s all about having fun and creating something naturally delicious.

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Salt and Pepper Almond Crackers
Ingredients
  • 1 cup raw almonds
  • 2 Tbsp water
  • 3 Tbsp coconut oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
Directions
  1. Preheat the oven to 400 degrees F.
  2. Add the almonds to a Magic Bullet cup and pulse to grind the almonds into a grainy flour. Use a spatula to scrap down after each pulse.
  3. Add the remaining ingredients and blend together.
  4. Use the spatula to transfer the dough to a piece of parchment paper and place another piece of paper on top. Roll to 1/8 inch thick and cut into your desired shape. Place the paper onto a baking sheet.
  5. Sprinkle the top with salt and pepper, if desired.
  6. Bake for 15-20 minutes, until crackers are firm.

Makes 9 square crackers.

Convenience food: it doesn’t sound good, does it? Like a frozen pizza or one of those rotisserie chickens from the grocery store. (OK, both of those can be good sometimes.) Even so, I think it’s funny how squishy the line is between “prepared food” and “homemade.” As far as I can tell, these days virtually nobody actually makes food from scratch from scratch – I mean, what would that even mean? Is anybody out there milling their own flour? But on the other hand, some food just resonates as being made from scratch and other food just doesn’t.

Anyway, the key to this easy, delicious, healthy pasta is that it takes almost no work (with your Magic Bullet, not even any chopping), and results in a fresh and easy homemade dish. The secret, such as it is, is using two convenient ingredients that are still delicious and “fresh:” Italian sausage and pre-chopped kale. Since both have actually been substantially prepared by another person (well, or a machine, I don’t really know…), their use here sneakily lets you make something delicious and homemade that is also really quick and easy.

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Pasta with Kale, Sausage, and Lemon
Ingredients
  • 1 pound pasta, any kind
  • 1/2 pound hot Italian sausage, removed from casing (any sausage will do)
  • 3 cloves garlic, peeled
  • 1/2 pound of chopped kale, from a bag
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • Olive oil
  • Grated parmesan cheese, for serving
Directions
  1. Boil pasta in heavily salted water until just short of al dente. Reserve half of a cup of pasta-cooking water.
  2. Meanwhile, blend garlic in Magic Bullet, then add to a pan with a big glug of olive oil over medium-high heat. Cook until garlic is just fragrant, about thirty seconds.
  3. Add sausage to pan and cook, stirring to break up the sausage, until just beginning to brown. Add all the kale, stirring in batches if necessary, and cook for another minute. Then add the chicken broth and continue to cook for another few minutes until kale is well-wilted and sausage is clearly done.
  4. Mix together pasta, kale and sausage and lemon juice. Stir everything together for another minute over medium-low heat until pasta is not visibly wet. (If pasta gets too dry, add some of the cooking water.) Add extra olive oil and salt to taste.
  5. Serve, passing parmesan.

 

Nothing better than a hot cup of coffee first thing in the morning… Mix it up a little with this deliciously easy recipe. No need for sugary, processed creamers or additives.

Coconut oil is believed to have fantastic energy-boosting properties. Infuse your cup of joe with this nut of coco and get buzzin’!

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Creamy Coconut Coffee
Ingredients
  • 1 1/2 cups brewed coffee, slightly warm (not hot!)
  • 1 1/2 tsp. cold-pressed coconut oil

Directions

  1. Combine both ingredients in the Tall Cup, blend until well incorporated.
  2. Transfer to a coffee mug and heat in the microwave. Alternatively, you may heat on the stove in a small pot.
  3. Enjoy!
Mar
15
0

Curried Cauli Rice

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I’ve made cauliflower rice before, but always find it a little boring without adding some other ingredients. A few days ago, I made this curried cauliflower rice and it actually turned out really flavorful!

I love mixing in sweet raisins with anything curried, because I think the two contrasting flavors go so well together. Cauliflower rice is really easy to make with your Magic Bullet – just chop a head of cauliflower into florets, add them to a Magic Bullet cup and pulse a few times until you get rice-like cauliflower crumbs. Then, just heat them up in a skillet to remove the water, which will give you a fluffy rice texture. It’s pretty magical when you realize how easy it is!

In this cauliflower rice recipe, I added raisins and cashews and served it with fresh cilantro on top. What other ingredients would you add in?

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Curried Cauli Rice
Ingredients
  • ½ head cauliflower, chopped into florets
  • 1 Tbsp coconut oil
  • 2 tsp. curry powder
  • ½ tsp. turmeric
  • ¼ tsp. salt
  • 2 Tbsp raisins
  • 2 Tbsp cashews
  • Cilantro for garnish
Directions
  1. Add the cauliflower florets to your Magic Bullet and pulse until you get a fine, crumbly texture.
  2. Heat the coconut oil in a skillet over medium heat.
  3. Add the cauliflower to the skillet, scraping it out of your bowl with a spatula.
  4. Add the curry powder, turmeric, and salt and mix with a wooden spoon. Cook for 7 minutes, stirring occasionally.
  5. Stir in the raisins and cashews and cook for 2 minutes.
  6. Serve warm, topped with fresh cilantro.

Makes 2 cups

Mar
11
0

Poppy Seed Dressing

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So, let’s talk salad dressing. You can buy it and it’s easy and it’s good. But is it good? Well, I often find that I do not want to eat salad when it’s made with store-bought dressing. But when I make my own salad dressing, sometimes I do want to eat salad. Correlation? Causation? Who’s to say?

In any event, here’s a great new salad dressing that was really different from anything I’d ever made before. It uses poppy seeds, an ingredient I’d never bought before (except on a bagel, but that’s buying a bagel, not poppy seeds), and all the ingredients create a really nice balance of sweet, savory, and herbal flavors. Don’t skip the sugar here. I know it’s a salad (we’ve been over that several times), but it’s the combination and balance here that really makes this dressing special.

I served this with some baby arugula, cherry tomatoes, farro, and a soft-boiled egg: all winter ingredients that still somehow taste like vegetables. Glory!

Adapted from The Kitchn.

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Poppy Seed Dressing
Ingredients
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 garlic clove, peeled
  • 1 1/2 Tbsp poppy seeds
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard (the kind that’s in a powder)
  • 1/8 cup olive oil
  • 1/8 cup vegetable oil
Directions
  1. Blend the garlic in the Magic Bullet. Add the vinegar and the sugar and blend.
  2. Add the poppy seeds, salt, and ground mustard, and pulse a few times to combine.
  3. Bit by bit, add the oil and blend.
  4. Serve over salad or keep in the fridge. If dressing separates, shake or blend to reconstitute.