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When I’m craving a snack during the day to give me an energy boost, these coconut date bites are one of my favorite go-to healthy snacks. It’s so easy to whip a batch of these up in the Magic Bullet, just add in three main ingredients: walnuts, dates, and coconut oil. Then, shape them into balls, roll them in shredded coconut, and chill them in the refrigerator. That’s it!

The dates are already very sweet, so you don’t need to add any sweetener. I also like to use unsweetened shredded coconut to keep the added sugar to a minimum.

You don’t need to buy store-bought energy bars with a long list of ingredients and preservatives when these vegan-friendly coconut date energy bites are this easy to make at home!

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Vegan Coconut Date Energy Bites

Ingredients

  • 1/2 cup dates, pitted
  • 3/4 cup walnuts
  • 1 Tbsp coconut oil
  • 1/2 cup unsweetened shredded coconut

Directions

  1. Add the dates, walnuts and coconut oil to a Magic Bullet cup and pulse until well chopped and blended.
  2. Shape into 1-inch balls with your hands and roll in the shredded coconut.
  3. Store in the refrigerator.

Makes 12 bites.

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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.

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Cold Endive Salad with Walnuts and Fresh Dressing

Ingredients

  • 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

Directions

  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.
May
31
0

Angeled Eggs

Don’t you just love deviled eggs?

What’s that? You’ve never had them? Well, no one’s done everything there is to do in life, so we’ll just chalk this one up to saving the best for now. That’s right, it’s time. 

And don’t worry, we’ve got the best, easiest, and healthiest recipe for those of you who think deviled eggs are too fussy to make. Packed with nutritious Greek yogurt instead of the usual mayo, and topped with a hint of smoked paprika, you won’t feel so guilty eating these bad boys, who, turns out, aren’t so bad after all.

Eating with your hands has never been so chic.

Angel Eggs

Ingredients

  • 12 hard-boiled eggs, peeled and sliced in half
  • 1/2 cup 2% Greek yogurt
  • 1/2 tsp. kosher salt
  • 2 Tbsp dijon or yellow mustard
  • 1/2 tsp. hot sauce
  • smoked paprika to garnish

Directions

  1. Scoop the yolks from the middle of your halved eggs into the Tall Cup. Set egg whites aside on a large plate or baking sheet.
  2. Add Greek yogurt, salt, mustard, and hot sauce to the egg yolks, screw on the Cross Blade, and pulse for 10 seconds, until the ingredients are evenly mixed.
  3. Spoon roughly 1 Tbsp of the yolk mixture into the hole of each halved egg white. Shake paprika over the top, transfer to a serving platter, and watch your guests gobble up these little pieces of heaven!

Enjoy!

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There’s a time and a place for 30-minute beef chili: a weeknight when you just want to throw something in a pot and have a warming and pretty delicious meal in a matter of minutes. And then there’s a time and a place for those more lazy afternoons watching football when you can also make the World’s Best Vegetarian Chili and bake homemade cornbread to boot. That’s not really my designation; this is a recipe adapted from Cook’s Illustrated called the “Best Vegetarian Chili,” so you know it’s true.

In any event, this was delicious, and really not that much work: brine some dried beans for a couple of hours. Then clean and grind dry mushrooms and walnuts (I happened to have leftovers of both in my pantry), which add savoriness. Blend up some tomatoes and cook everything with onions.

The secret ingredient? Throw in some bulgur at the end, to add chewiness and texture. Of course, I always add some fish sauce, soy sauce, and Worcestershire, a little trick I learned that helps amp up the umami.

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World’s Best Vegetarian Chili

Ingredients

  • 1 pound dried beans (I used half black beans and half pinto)
  • 3 dried chilies, any type (guajillo, ancho, and pasilla are good options)
  • 1 Tbsp smoked chili powder (like chipotle)
  • 1/2 oz dried mushrooms mushroom, any type (I used porcinis), cleaned
  • 4 tsp. dried oregano
  • 1/2 cup walnuts, toasted if you like
  • 1 28-oz can diced tomatoes
  • 3 Tbsp tomato paste
  • 1 or 2 hot peppers
  • 6 garlic cloves
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp fish sauce (optional)
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup vegetable oil
  • 2 pounds onion, roughly chopped
  • 1 Tbsp ground cumin
  • 7 cups water
  • 2/3 cup bulgur

Directions

  1. Add beans to a large bowl or dutch oven and cover with water by at least two inches. Add 3 Tbsp salt and soak for at least six hours and as long as a day. Drain.
  2. Preheat oven to 300 degrees. Put the chilies on a banking sheet and bake for about 8 minutes, until they are fragrant. Transfer to a plate, let cool for 5 minutes, then stem and seed the chilies.
  3. Blend the walnuts in the Magic Bullet and set aside.
  4. Grind the toasted chilies, mushrooms, chili powder, and oregano in the Magic Bullet and set aside.
  5. Add the garlic to the Magic Bullet and blend. Add the canned tomatoes with their juices, tomato paste, and hot peppers. Blend until everything is basically smooth.
  6. Over medium-high heat, heat the vegetable oil in a big dutch oven or pot. Add the onions and a big pinch of salt and cook until the onions begin to brown, stirring occasionally, about ten minutes.
  7. Lower the heat to medium, add the chili mixture and cumin, and cook until fragrant, about a minute. Add the beans and the water and bring to a boil over high heat.
  8. Cover the pot and move to the oven (still at 300 degrees). Cook for 45 minutes, then take out of the oven and add bulgur, walnuts and tomato mixture. Cover and cook for an additional two hours. Add soy sauce, fish sauce, and Worcestershire, stir, and taste for salt. Serve.

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What if you could make a pasta dish in less than thirty minutes using a clever mix of store-bought ingredients and homemade pizzaz that was delicious, unusual, and nutritious? (Well… It contains vegetables, at least.) And what if it all fit in one pot for easy cleanup and no stress? I don’t know about you, but that sounds pretty good to me.

Adapted from The Kitchn, this dish uses store-bought frozen tortellini combined with sweet potatoes, spinach and just a litttttle bit of cream to make a delicious, satisfying weeknight dinner. Cutting the potatoes into pieces helps to make it all come together really fast, and, hey, your dishwasher will thank you.

The Magic Bullet comes in handy to give extra-super flavor from fresh herbs and garlic.

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One-Pot Tortellini with Sweet Potato, Spinach, and Cream

Ingredients

  • 1 Tbsp olive oil
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 cloves garlic, peeled
  • leaves from several sprigs rosemary
  • ½ tsp. black peppercorns
  • ½ tsp. salt
  • 1 cup chicken broth (I use Better than Bouillon)
  • 1 bag baby spinach
  • 1/2 cup half-and-half or cream
  • 1 12-ounce package frozen tortellini (I used cheese tortellini)

Directions

  1. Heat the oil in a pot or Dutch Oven over medium heat.
  2. Blend the garlic, rosemary, and peppercorns in the Magic Bullet.
  3. Into the pot, stir in the sweet potato cubes, garlic, rosemary, and salt and pepper. Cover and cook, stirring occasionally, for about five minutes, until the sweet potatoes are just starting to soften.
  4. Uncover the pot and add the broth. Add the spinach in handfuls, stirring until it wilts down, before adding more.
  5. Stir in the half-and-half or cream, then cover and bring the liquid to a simmer.
  6. Uncover and stir in the tortellini. Cook, stirring frequently, until the tortellini are cooked through, about ten to fifteen minutes.
  7. Enjoy!

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Buddha bowls are my new favorite way to get in all of my vegetables for the day. If you haven’t heard of them yet, I’m sure you’ve seen them around the web, since they’re kind of a thing right now. But what’s with the name?

They actually called “Buddha” bowls because they look like, well, a Buddha belly with all of those vegetables piled on top! In terms of what vegetables you can add to them, you can go crazy and add whatever you want! The base of this Buddha bowl is made with quinoa, and it is topped with some of my favorite vegetables, including bell pepper, radish, cauliflower, asparagus, carrots, kale and avocado. You can also switch it up and make the base out of brown rice, or mix in some cooked black beans. My favorite part about this bowl is the dressing—it is so delicious and adds so much flavor to this healthy vegetable quinoa salad.

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Buddha Bowl with Tahini Dressing

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1/3 cup cooked kale
  • 1 radish, sliced
  • 1 carrot, thinly peeled into ribbons
  • 1/2 cup purple cauliflower
  • 1 asparagus, chopped
  • 1/2 avocado, sliced
  • 1/2 yellow bell pepper, sliced
  • 1 Tbsp olive oil
  • 1 clove garlic, minced
  • 1/3 cup tahini
  • 2 Tbsp lemon juice
  • 1 Tbsp maple syrup

Directions

  1. Bring the water to a boil, then add the quinoa and turn to low heat and cover. Cook for about 20 minutes, then uncover, stir and cool.
  2. Add the olive oil, garlic, tahini, lemon juice, and maple syrup to a small Magic Bullet cup and blend well.
  3. Spread the quinoa over the bottom of a large bowl and top with the veggies, followed by the dressing.

Makes 1 large bowl.

A long time ago, in a galaxy… well, okay, it was this galaxy. I bookmarked a recipe for Mark Bittman’s shrimp – also known as “The Simplest and Best Shrimp Dish” or “Shrimp My Way.” It sounded pretty good, but, for whatever reason, I never made it. Well, stop the presses: I made it recently and it is pretty good. I don’t know if it’s the best shrimp dish ever—no Bubba Gump here, I’ve yet to taste every shrimp dish in the world—but it’s pretty darn good. Delicious, garlicky, barely cooked shrimp with the beguiling, unexpected flavor of paprika. And it all comes together lickety split, especially if you use the Magic Bullet to prepare the garlic marinade.

I’d recommend serving this with, well, with anything would be pretty darn great, but I served it with a garlicky pilaf of quinoa and kale that provided crunch and a little interesting texture from the quinoa. Winner, winner, shrimp dinner.

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Shrimp with Paprika and Garlic

Ingredients

  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 4 cloves garlic, peeled
  • about ½ pound shrimp, preferably raw, defrosted
  • 1 tsp. ground cumin
  • 1 1/2 tsp. paprika, any kind (I like smoked paprika)

Directions

  1. Blend the garlic in the Magic Bullet.
  2. Melt the butter in the olive oil over medium heat. Add the garlic and cook, stirring, for a few minutes until just beginning to brown.
  3. Raise heat to medium-high and add shrimp and spices. Season with salt and cook until just turning pink, about five minutes. Serve with the butter and oil.

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May
16
0

Thai Chicken Pizza

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This Thai chicken pizza is inspired by a crazy good pizza I had the other weekend up in South Lake Tahoe, CA. Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made from scratch using peanut butter, soy sauce, fresh ginger, garlic and brown sugar. Then it’s topped with chicken and mozzarella cheese and baked in the oven.

After it’s done baking, this Thai pizza is topped with fresh ingredients, including cilantro, carrots, sprouts, and lime. What other toppings can you think of that would go well with this Thai chicken pizza? Make it ahead of time, wrap in plastic wrap, and store in the refrigerator until ready to bake for up to a few days.

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Thai Chicken Pizza

Ingredients

Dough

  • 2 tsp. dry active yeast
  • 1 tsp. sugar
  • 1 cup lukewarm water
  • 1 tsp. salt
  • 3 Tbsp olive oil
  • 2 1/4 cups all purpose flour

Sauce

  • 1/2 cup peanut butter
  • 1/3 cup water
  • 1 Tbsp chopped fresh ginger
  • 1 garlic clove, chopped
  • 2 tsp. brown sugar
  • 3 Tbsp soy sauce
  • 1 Tbsp lime juice
  • 1/2 tsp. crushed red peppers

Toppings

  • Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarella cheese

Directions

  1. Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
  2. Add the salt, olive oil, and flour a little at a time while mixing on low speed. Continue to mix for 10 minutes or knead by hand.
  3. Cover with a towel and place in a warm place to rise about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Roll out dough on a floured surface and place onto greased pizza pans.
  6. Add the sauce ingredients to a Magic Bullet cup and blend well.
  7. Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
  8. Bake for 20 minutes and top with remaining toppings.

Makes 1 pizza.

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Do I really need to sell you on this one? Look at that picture! It contains mascarpone! That’s an Italian cream cheese. In a pasta! With delicious springtime asparagus! Are you crazy?! Scroll down to the recipe and get started making this!

Still here? Well, okay, you’re a tough sell. I can respect that. But seriously, I toast walnuts and cook asparagus in the same water as the pasta for extra convenience, making this essentially a one-pot dish, and there is garlic and nuttiness and the distinctive delicious asparagus flavor. It’s like mac and cheese – I suppose it is mac and cheese, what with the mascarpone and all – but more a subtle creaminess than cheesiness and nom nom nom this is good.

Sold?

This is an adaption from a book called At Elizabeth David’s Table, via Serious Eats, except the asparagus is my addition and a mighty delicious one, if I do say so myself. The Magic Bullet comes in with the assist for chopped garlic and grated parmesan.

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Pasta with Mascarpone Cheese, Asparagus, and Walnuts

Ingredients

  • 1 pound penne
  • 2 Tbsp butter
  • 1 bunch asparagus, woody stems removed, sliced into pieces
  • 1/2-1 cup mascarpone
  • 3 oz parmesan
  • 1 clove garlic, peeled
  • 1/4 cup chopped walnuts, tossed in oil

Directions

  1. Boil asparagus in heavily salted water until tender. Remove from pot with a slotted spoon and add the pasta. Cook until al dente and drain, reserving about a cup of pasta water.
  2. Meanwhile, microwave walnuts for one minute. Blend parmesan in the Magic Bullet, remove, and pulse the garlic clove to chop.
  3. Add butter, mascarpone, garlic, and half of the cooking water with the pasta over medium heat. Cook for one minute, turn off the heat, and stir everything up. Add parmesan, then continue to stir and add more cooking water if necessary so the sauce is nice and smooth. Add walnuts and asparagus and stir. Serve with black pepper and more parmesan.

Enjoy!

May
11
0

Western Omelet

Why is breakfast so much better tasting at night? Eggs for lunch, eggs for dinner – a fluffy omelet is good any time of day. And since you don’t necessarily want to expend a lot of energy first thing in the morning, this is the perfect recipe for those looking for a quick and easy breakfast. (Or lunch. Or dinner.) (Or maybe midnight snack? No judgments here.)

The other great thing about this omelet is that it’s totally customizable. Base ingredients turn it into a delicious Western-style breakfast, but swap out the ham for lean turkey, add a bit of spinach, or nix the cheese to suit your dietary preferences. My recommendation? Leave the cheese. It’s glorious.

And yes, it’s totally easy to make. The Magic Bullet makes quick work of shredding and dicing and mixing it all up, so you don’t have a million dishes to wash when it’s all said and done.

Enjoy!

Western Omelet

Ingredients

  • 1/2 Tbsp olive oil or butter
  • 1 boiler onion or 1/4 medium white onion
  • 1/2 bell pepper, seeds and stem removed
  • 1/4 cup diced cooked lean ham or turkey
  • 3 eggs
  • salt and pepper to taste
  • 1 oz shredded Monterey Jack cheese, grated in the Bullet or pre-shredded

Directions

  1. Heat 1/2 Tbsp olive oil or butter in a small pan over medium heat. Add onion and pepper to the Tall Cup, screw on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 4 minutes. Stir in ham/turkey for 1 minute to warm. Reduce heat to low.
  2. Rinse and dry the Tall Cup. Add in eggs, salt, and pepper, twist on the blade, and pulse on the Power Base 5-7 times until fully whipped. Add to the pan, stirring quickly to distribute ingredients, then let rest to form a flat omelet.
  3. When the omelet sets, add Monterey Jack cheese on one side, fold the egg in half and serve.