Breakfast Popsicles


Have you ever thought about eating popsicles for breakfast? I attended a brunch once and, yes, they were in fact serving breakfast popsicles! I thought this was a really cool idea and decided to make them at home for quick grab-and-go breakfast. All you need is yogurt (plain or vanilla), your favorite fruit jam, and your favorite granola.

Most yogurts are too thick alone, so you’ll need to use your Magic Bullet to blend in a little milk. You can also blend the jam with a little yogurt to make it easier to freeze within the popsicle, but this step is not necessary. You do need to mix the granola with some yogurt, however, or it won’t freeze well in the popsicle mold. You can mix everything all together, or try my approach: layer them (granola, jam, yogurt, repeat) to form a beautiful, delicious, melty, gooey breakfast pop.

This is the stuff dreams are made of.





Breakfast Popsicles
  • 1 cup plain yogurt
  • 2 Tbsp milk
  • 1 cup fruit jam
  • 1 cup granola
  1. Add the milk and yogurt to a Magic Bullet cup and blend to create a thinner consistency.
  2. In a small bowl, pour 1/4 cup of yogurt over the granola and stir.
  3. In a separate bowl, combine 1/4 cup with the jam and stir.
  4. Spoon the three layers (yogurt, granola mixture and jam mixture) into 4 popsicle molds and place a stick in the middle before freezing.
  5. Freeze for 5 hours. To remove, run under hot water for a few seconds until the popsicle loosens from the mold.

Makes 4 popsicles.



It’s Earth Day! I’m not sure what the proper salutation is for Earth Day (Happy Earth Day? Enjoy your Earth Day? We love you and we’re sorry, Earth Day?) but whatever it is, this recipe will make sure you have a good one.

Salad is the usual go-to for vegans, and on a day like this, I bet you’re starting to crave salad. On the other hand, who really likes salad? What you’re probably actually craving is a hearty, delicious, totally vegan and totally Earth-friendly dish that’ll satisfy your need for crunchy greens, but not leave you starving.

This dish is my solution to the problem: a salad that’s arguably not a salad (in that it does not contain lettuce) but is healthy, delicious, and very satisfying. (What exactly is a salad? There’s a semantic debate waiting to happen. Call the pedants!)

I’ve adapted a Serious Eats recipe that uses spelt (whatever that is), for my personal favorite grain, farro, and used the Magic Bullet for a nice dressing. The dressing is an interesting mix of cider vinegar and olive oil, and, as a clever touch, the mushrooms get marinated in the cider vinegar for extra-juicy flavor. I also added cilantro, because, cilantro.







Farro Salad with Mushrooms, Leeks, and Cucumbers

  • 4 Tbsp extra virgin olive oil, plus more to taste
  • 1 pound baby bella (cremini) mushrooms, cut into quarters
  • 1 leek, cleaned and diced
  • 2 cloves garlic, peeled
  • 1 tsp. picked thyme leaves
  • ¼ cup plus 2 Tbsp cider vinegar, divided
  • 6 cups cooked farro (about a pound dry)
  • 1 large cucumber, peeled and cut into small pieces
  • ½ cup cilantro
  1. In a large skillet, heat two tablespoons olive oil over medium-high heat. Add mushrooms and cook, stirring, until most of the mushroom’s water has evaporated, about five minutes. Meanwhile, blend garlic in the Magic Bullet and then add the thyme and blend again.
  2. Add leek, garlic, and thyme to the pan, season with salt and pepper, and cook until leek is tender, about five minutes.
  3. Transfer to a large bowl and stir in quarter cup of cider vinegar. Let stand fifteen minutes. Meanwhile, blend cilantro in the Magic Bullet.
  4. In the bowl, stir together farro, cucumbers, and mushroom-leek mixture. Stir in remaining oil, vinegar, and cilantro. Taste, adding salt and oil to taste.


Don’t waste money on expensive, sugary frozen drinks from big chain coffee shops. Instead, whip up your own using fresh, healthful ingredients in the Magic Bullet! This version gets a tropical twist, using a frozen banana in place of artificially sweetened mixes.

Customize it by adding your favorite frozen fruit, a little mint, or a sprinkle of cinnamon.


Banana Coffee Frappe
  • 1 frozen banana, slightly thawed
  • 1/2 cup brewed coffee, chilled 1-2 hours
  • 1 cup milk of choice (dairy, almond, soy, hemp, etc.)
  • 1/4 tsp. vanilla extract
  1. Blend the frozen banana, coffee, milk, and vanilla in your Tall Cup until smooth.


I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.

I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamed about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.

This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.

Better than the original? Well, I don’t know. But this is definitely a winner.






Red Cabbage Caesar Salad with Nori
  • ½ head red cabbage, roughly chopped
  • 1 piece nori (dried seaweed)
  • 1 Tbsp miso, any kind
  • 1 tin anchovies, in oil
  • Juice of 1 lemon
  • 1 tsp. red-wine vinegar
  • 1 tsp. rice vinegar
  • 2 Tbsp tahini
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp vegetable oil
  • ½ cup farro
  • Cherry tomatoes, sliced, and/or a soft-boiled egg, optional
  1. Boil farro in salted water until al dente.
  2. Pulse nori in the Magic Bullet to roughly chop and set aside.
  3. In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
  4. Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.



Express Egg Salad

Sometimes, lunch has to be quick, easy to make, and easy to grab-and-go. Luckily, you don’t have to sacrifice flavor to make something that’ll satisfy your craving for convenience!

This delicious egg salad requires no slicing or dicing and is made of ingredients you already have in your fridge and pantry. Customize it to make it spicy, add your favorite veggies for a more filling meal, or lighten up the recipe by replacing the mayo with more natural, less processed options. Enjoy in a tortilla as a wrap, over toast for a sandwich, or on top of your favorite salad. Yes, the options truly are endless – and it’s a meal your whole family can enjoy!

Express Egg Salad
  • 2 hard-boiled eggs
  • 1 stalk celery
  • 1 slice of onion
  • 1-2 Tbsp mayonnaise
  • Pinch of mustard powder (optional)
  1. Break the celery stalks in half and pull to remove as much of the celery string as possible.
  2. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
  3. Pulse in the Magic Bullet. Press down on the cup and release the pressure immediately. Pause and let the ingredients settle. Then, quickly pulse again until you’ve reached your desired consistency.


  • Spice things up by adding a little sweet pickle relish, or add a dab of Dijon mustard to your ingredients before you blend. Sprinkle a little paprika over the top and serve on toast or add a scoop on top of a mixed green salad.
  • For a no-mayo option, replace the mayonnaise and oil in the recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an eggless mayo, like Veganaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.



Looking for an easy weeknight dinner? These lasagna rolls are an easy dish that you can even prepare ahead of time and just pop in the oven when ready to bake and serve. This recipe is vegetarian, but feel free to modify it by adding meat; ground beef, turkey or chopped sausage are great additions to these lasagna rolls. If you want to stick with the vegetarian version, you can also add other veggies, like artichoke hearts, bell peppers or chopped tomatoes.

This lasagna roll dish is also great for entertaining, since you can modify the recipe to make more or less depending on your party size. They are always a hit!

Don’t forget to cook the noodles al dente (slightly cooked, but firm) because you will bake them in the oven later and you don’t want them to get soggy.




Mushroom and Spinach Lasagna Rolls
  • 10 lasagna noodles
  • 4 cups marinara sauce
  • 2 eggs, beaten
  • 2 1/4 cups ricotta cheese
  • 2 1/4 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • 6 oz chopped raw spinach
  • 2 cups chopped white mushrooms
  • ¼ tsp. ground nutmeg
  • Pinch of salt
  • ¼ tsp. pepper
  1. Preheat the oven to 375 degrees F.
  2. Bring a pot of water to boil and cook the noodles al dente, about 5 minutes. Drain and set aside.
  3. Add 1 Tbsp water and spinach to a skillet and cook on medium heat until wilted, stirring occasionally. Remove and set aside to cool.
  4. Heat 1 Tbsp olive oil and mushrooms in a skillet and sauté the mushrooms until browned, about 7 minutes.
  5. Add the eggs, cheeses, nutmeg, salt and pepper to a Magic Bullet cup and blend well. Add the spinach and mushrooms and pulse a few times just to mix in.
  6. Pour 3 cups of marinara sauce into a 9×13-inch baking dish.
  7. Spread about ⅓ cup of the filling onto each noodle and roll up. Place into the baking dish and drizzle with the remaining sauce and sprinkle mozzarella cheese on top.
  8. Bake for 25 minutes.

Makes 10 rolls.


They tried to make me go to rehab, I said no, no no… !

Okay, what’s the connection? This pasta involves two ingredients that historically have not gotten a lot of respect, but that, in my humble opinion, have been rehabilitated over the past ten years. Cha-ching!

Broccoli and anchovies: turns out that if you treat them correctly, they’re delicious. Actually, anchovies are delicious no matter how you treat them, so I don’t know what that’s about, but I suspect that the George H.W. Bush’s of the world just haven’t have had the right broccoli.

Anyway, this recipe is adapted from the NY Times, and the trick is to really cook the broccoli so that it breaks down into a pasta sauce. Anchovies provide richness and umami and salt and deliciousness and break down, so there’s no fish flavor (and what’s so bad about fish flavor?) And the whole thing is incredibly convenient, as the broccoli is cooked in the same water as the pasta.

The Bullet takes an assist blending up garlic and the little fish into a delicious base for the sauce.





Pasta with Broccoli and Anchovy Sauce
  • 2 small bunches broccoli
  • 1 pound short pasta, any kind
  • 3 Tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 tin anchovies
  • ½ tsp. red pepper flakes
  • parmesan cheese, for serving
  • soft-boiled egg, optional, for serving
  1. Bring heavily salted water to boil, add broccoli, and cook for six minutes.
  2. Using a slotted spoon, remove all broccoli and add pasta. Cook until al dente.
  3. Meanwhile, blend garlic and anchovies in the Magic Bullet. Add to a pan with the red pepper flakes and cook over medium heat until flavors mellow, just a minute.
  4. Chop broccoli and mix pasta, broccoli, and garlic-anchovy mixture. Serve, passing parmesan and topped with the egg.


The last time we went out to eat, we went to a Mediterranean restaurant with a unique pomegranate chicken listed on the menu. Needless to say, it piqued my interest, and it was actually really delicious. Of course, any good chef will never share their secrets or recipes, so it took a few times ordering this chicken and testing some at home before I came really close to developing the recipe.

This pomegranate chicken is marinated in a reduced pomegranate juice mixture that is blended together nicely using the Magic Bullet. The skewers are grilled on a grill pan. They taste best served over couscous and topped with shredded fresh mint leaves for impeccable flavor.





Pomegranate Chicken Skewers
  • 2 chicken breast cutlets
  • 8 oz pomegranate juice
  • 1 Tbsp honey
  • 1/4 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1/4 tsp. salt
  • 1/4 cup chopped mint leaves
  1. Bring the pomegranate juice to boil, then turn the heat to low and simmer uncovered for 30 minutes to thicken.
  2. Add the pomegranate juice, honey, cinnamon and nutmeg to a small Magic Bullet cup and blend using the cross blade.
  3. Slice the chicken breast cutlets into 1-inch pieces and place into a large bowl.
  4. Pour the pomegranate marinade over the chicken and toss well. Cover and chill in the refrigerator for at least 4 hours.
  5. Preheat a grill pan or indoor grill.
  6. Arrange the chicken pieces on bamboo skewers, sprinkle with salt, and cook for 4-5 minutes (or 3 minutes on each side if using grill pan).
  7. Sprinkle with salt and chopped mint.

Makes 4 skewers.


This healthy mixed baby greens salad includes pecans, chopped apples, and crumbled goat cheese. It’s tossed together with a maple balsamic dressing that is quickly made in the Magic Bullet. Nuts are a tasty and healthy ingredient to add to fresh salads, and they make a great protein source when your salad is your meal. The slightly sweetened maple balsamic dressing goes perfectly with the pecans, and perfectly compliments the sweet chopped apples.

Enjoy this Fall-inspired salad as a main dish, or serve it as a side to your favorite meal!





Apple Pecan Salad with Maple Balsamic Dressing
  • 1 shallot, finely diced
  • 1 Tbsp balsamic vinegar
  • 4 Tbsp olive oil
  • 1 Tbsp maple syrup
  • Pinch of salt
  • Pinch of pepper
  • 5 oz baby lettuce mix
  • 1 gala apple, cored and chopped
  • 1/3 cup chopped pecans
  • 1/4 cup crumbled goat cheese
  1. Add the shallot, vinegar, olive oil, maple syrup, salt and pepper to a Magic Bullet cup and blend until well mixed. Set aside.
  2. Add the lettuce, apple, and pecans to a mixing bowl.
  3. Pour the dressing over the salad and toss well.
  4. Top the salad with crumbled goat cheese.

Makes 4 cups


Spinach Phyllo Cups


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!




Spinach Phyllo Cups
  • 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
  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.