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.
- 2 cups sliced watermelon
- 1 cup sliced cantaloupe
- 3/4 cup blueberries
- 1-2 cups sliced strawberries
- 1 Tbsp lime juice
- Slice watermelon and cantaloupe and add to Magic Bullet, along with blueberries and lime juice. Blend until smooth.
- 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!
If you didn’t know, crostini in Italian means “little crusts.” Whenever I want a quick healthy snack, I love to make these crispy avocado tomato crostini. Baguette slices are slightly toasted in the oven, then topped with a creamy avocado spread and fresh sliced cherry tomatoes.
In addition to making a great snack, these crostini make a delicious appetizer tray. I like to whip these crostini up while making dinner so nobody goes hungry waiting for dinner to be ready. The Magic Bullet makes the avocados nice and creamy, so they are easy to spread onto the baguette slices. Avocados contain healthy fats, vitamins and minerals, so I make sure to enjoy them a few times a week. These crostini and guacamole are my two favorite ways to eat avocados! What about you?
Avocado Tomato Crostini
- 1 French baguette, sliced
- 2 avocados
- 1 tsp. lemon juice
- 2 Tbsp olive oil
- Pinch of salt
- 9 cherry tomatoes, halved
- Fresh ground pepper, to taste
- Bake the baguette slices at 350 degrees for 7 minutes, or until toasted. Remove from the oven and let cool.
- Slice the avocados in half, remove the pits and scoop the avocado into a Magic Bullet cup.
- Add the lemon juice, olive oil and salt and pulse a few times until blended and smooth.
- Spread the avocado spread onto the toasted baguette slices and top with tomatoes and ground pepper.
Makes 12 slices.
There’s a time and a place for an all-day vegetarian chili-making session, and there’s a weeknight dinner when you just want something healthy and delicious, but not too boring. I’m here to offer you something tasty and just a little different that will still fit into your week, without much cooking, prep, or even extensive grocery shopping: roasted brussels sprouts with a delicious, Asian-inspired glaze.
This is really a way to use your well-stocked pantry to create an incredibly delicious side dish. Just pick up some brussels sprouts (and oyster sauce if you don’t have it –- if you don’t have fish sauce, soy sauce, and a clove of garlic already, I don’t wanna know ya) and you’re ready to go. You’ll be amazed by how much savoriness (not to mention flavor) slips into a few minutes of prep work.
Brussels Sprouts with Oyster Sauce Glaze
- 1 pound brussels sprouts, trimmed and sliced in half
- 2 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp oyster sauce
- 1 clove garlic, peeled
- olive oil
- Heat oven to 450. Add brussels sprouts to a baking sheet and brush with olive oil. (Do not add salt.)
- Blend garlic in Magic Bullet until well chopped. Add soy sauce, fish sauce, and oyster sauce and blend a few pulses.
- Roast the brussels sprouts until just beginning to brown, about fifteen minutes. Remove pan from oven and toss with the sauce. Add back to oven and cook until just beginning to crisp up, about another five minutes. (Be careful not to overcook or the glaze will burn.)
- Serve with chicken, meat, or fish.
I’m a fan of a hearty breakfast and, while I love traditional pancakes, I’ve always preferred the consistency and satisfaction of their slightly less fluffy whole wheat counterpart. And, to make it even more interesting, in this recipe we’re adding granola in the equation. It’s an addition you’ll notice in both texture and flavor.
For added fun, we’re making our own whole wheat flour with the Magic Bullet! This way you won’t have to buy a bag of whole wheat flour that may take up precious real estate in your cupboard.
Whole Wheat Granola Pancakes
- 1 cup wheat berries
- 1/2 cup granola
- 1 cup whole milk
- 1 Tbsp lemon juice
- 1 egg
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 2 Tbsp melted butter
- 2 tsp. sugar
- 1/4 tsp. salt
- To make the whole wheat flour, add wheat berries to Magic Bullet and blend to consistency of flour.
- Combine milk and lemon juice; set aside to curdle.
- Blend granola in Magic Bullet.
- Add flour, blended granola, sugar, baking soda, baking powder and salt to mixing bowl and mix together.
- Blend egg, milk, lemon juice and melted butter in Magic Bullet.
- Combine wet and dry mixtures in bowl and mix together.
- Add mixture to buttered frying pan or skillet and prepare as you would normal pancakes, cooking each side 2 to 3 minutes.
Garnish with berries and dress with your favorite shade of maple syrup. It’ll be a hit you’ll want to make over and over again!
Filled with vegetables and protein-rich quinoa, these delicious veggie patties make a healthy and satisfying dinner. Perfect for the vegan or meat-eater in your life, you can enjoy these between two buns or on top of a hearty salad for a filling meal that’s full of nutrients.
Quinoa Veggie Patty
- 1/4 cup cooked quinoa
- 1/2 carrot, diced
- 1 scallion, sliced
- 1 clove garlic
- 1/2 cup cooked black beans
- 2 Tbsp Italian-seasoned dried breadcrumbs
- 2 tsp. flax meal + 1 1/2 Tbsp water
- 1 tsp. ground cumin
- 1/4 tsp. salt
- Dash of black pepper
- Olive oil
- Cook quinoa according to package directions.
- Combine flax and water and allow to gel for about 3 minutes.
- In the Tall Cup, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, flax mixture, cumin, salt, and pepper; pulse until combined but still slightly chunky. Form the mixture into two even patties.
- In a large nonstick skillet, heat the oil over medium; cook burgers until browned, about 8 minutes per side.
Coconut, coffee, and chocolate—is there anything more delicious? Beat the morning blues with this tasty concoction and you’ll be ready to take on the day!
- 1/2 cup hot, brewed coffee
- 3/4 cup milk of choice (dairy, almond, soy, hazelnut, hemp, etc.)
- 2 tsp. cacao powder
- 1 Tbsp coconut butter
- 2 tsp. honey
- Optional: 1/8 tsp. almond or vanilla extract
- Blend milk, cacao, coconut butter, honey and optional extract in the Tall Cup.
- Twist the cap open and pour in hot, brewed coffee.
- Stir to combine. Enjoy!
I’ve been trying for a few years to recreate this dish from Ivy Noodle, the great (okay, good) Chinese noodle house in New Haven, Connecticut. I think this is my best yet: stir-fried noodles with a salty, soy-sauced based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts. Not to mention bits of chewy stir-fried tofu, which compliment the noodles, as well as a meaty, funky bite from bits of preserved Chinese sausage. It all comes together faster than it sounds and is truly delicious.
This dish should not be confused with the “Singapore noodles” that you get in Chinese-American restaurants in the United States. As far as I can tell, that’s just fried noodles with curry powder… not my favorite. This dish is a relatively more authentic dish from modern Singapore, known as char kway teow. If you can’t find Chinese sausage, just skip it; the rest of the ingredients can be found in any good grocery store (and certainly any Asian grocery store).
Singapore-Style Stir Fry Noodles with Shrimp and Chinese Sausage (Char Kway Teow)
- 1 pound stir-fry noodles, any type
- 1 Tbsp vegetable oil
- 3 cloves garlic, peeled
- ¼ pound shrimp
- ½ pound extra firm or super-pressed tofu, cut into bite-sized slices
- 1 preserved Chinese sausage link, casing removed and sliced
- 2 tsp. sambal olek or other hot sauce
- 1 ½ Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1/4 cup fish sauce
- 1 cup bean sprouts
- 1 bunch scallions, sliced
- Prepare noodles for stir-frying according to package instructions.
- Heat vegetable oil in large skillet (or wok) over high heat. Add garlic to Magic Bullet and blend. Add garlic to skillet and cook until fragrant, no more than 30 seconds.
- Add shrimp to pan and cook, stirring frequently, until just barely cooked through. Remove shrimp and place in a bowl.
- Add tofu and sausage to skillet and cook, stirring frequently, until nicely browned.
- Add hot sauce, soy sauce, oyster sauce, and fish sauce to Magic Bullet and blend.
- Add noodles and blended sauce to pan and cook, stirring frequently, for two minutes or until liquid is just absorbed.
- Add shrimp, bean sprouts and scallions to noodles and cook, stirring frequently, for a minute or two until sprouts and scallions have just lost their raw edge.
Horchata is always a go-to of mine when I order Mexican food. The light texture and subtle sweetness are wonderful complements to all of the strong spices and flavors found in delicious Mexican cuisine.
But what happens when you’re having taco night at your house and can’t order a glass? Thanks to the Magic Bullet, that problem is solved! This recipe produces a perfect horchata, all while schooling you on the process of soaking rice and cinnamon sticks.
Be aware that while this recipe is very simple, it involves letting rice soak in a water mixture for approximately three hours – make sure you start early!
- 1/2 cup long grain white rice
- 1 cinnamon stick
- 1/4 cup sugar
- 4 cups water
- Break cinnamon stick into small pieces.
- Add cinnamon pieces and rice to Magic Bullet and blend for ten seconds or so, until roughly blended.
- Set aside half of cinnamon and rice mixture. Combine other half of mixture with 2 cups of water in Magic Bullet and pulse until mixture is thoroughly chopped and blended into water. Pour into large bowl.
- Repeat step 3 with another 2 cups of water and the remaining cinnamon and rice mixture. We’re splitting it up to make more horchata and to get the most out of your rice!
- Combine both water mixtures in large bowl and let soak for three hours.
- Scoop out cinnamon and rice mixture and add to Magic Bullet. Blend for another ten to fifteen seconds (because the rice has softened, we’ll likely get a more thorough mixture out of the blend this way).
- Add cinnamon and rice mixture back to liquid and stir. Pour liquid through a cheesecloth into another pitcher or bowl.
Make sure you really squeeze the cloth and contents so you get all the juices out. You should be left with a dried, clumpy grain mixture, which you can discard.
Let it chill in the fridge for a bit before serving with ice. This is sure to spice up your normal taco night – sprinkle powdered cinnamon on top for an extra kick of sweetness!
I recently was given a pressure cooker and here’s a strange-but-true fact: chicken cooked in a pressure cooker gets extra chickeny. I don’t know why this is so, but once I figured it out, one thing became obvious: I needed to make Hainanese chicken.
What’s Hainanese chicken? Chicken and rice is a dish that is popular around the world in many cuisines, and Hainanese chicken is essentially the southeast Asian version: white meat chicken and rice cooked in chicken broth, fragrant with just the slightest bit of shallot, ginger, and garlic, to ensure a thoroughly chickeny dish.
As in Singapore, I served this with a nice, subtle ginger-scallion sauce, with the ginger serving to compliment the flavors of the chicken itself and had just the slightest hint of sharpness from the scallion. This it the chicken and rice of your dreams. Serve with sliced cucumbers and tomatoes.
Hainanese Chicken with Ginger-Scallion Sauce
- 1.5 pounds bone-in, skin-on chicken breasts
- 1 Tbsp butter
- 3 shallots, minced
- 1 cup rice
- 1 1/2 cups chicken broth
- 2 1/2 inch piece of ginger, peeled
- 4 scallions, ends removed
- 3 Tbsp vegetable oil
- Blend ginger and garlic in your Magic Bullet.
- Heat pressure cooker pot (with cover off) over medium-high heat. Add butter and wait until it foams, then add chicken skin side down and cook until golden brown. Flip chicken, cook for a minute or two, and remove chicken. (Chicken will still basically be raw.)
- Add shallot with half the ginger and garlic. Cook until shallot is softened. Add the rice and cook two minutes. Add the chicken and the chicken broth. Cover pressure cooker, bring the cooker to pressure, and cook for eleven minutes.
- Add the scallions to the Magic Bullet and blend.
- In a small saucepan, heat the vegetable oil until shimmering, then pour it over the garlic-ginger-scallion mixture.
- Serve with scallion sauce and hot sauce if you like.
I’m as big a fan of a traditional hamburger as anyone you’d meet. Sometimes, though, red meat is just a little too much. Whether that’s due to diet, general heaviness, or straight up boredom depends. On the other hand, salmon burgers are healthy, enlightening, and totally delicious. They’re a wonderful alternative to the traditional hamburger, and a great stand-alone dish; and with the Magic Bullet, extremely easy to make!
Quick and Easy Salmon Burgers
- 3/4 to 1 pound salmon filet
- 1 Tbsp light mayonnaise
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- 1/2 tsp. cayenne pepper
- Olive oil
- Two slices of bread (for about 3/4 cup of breadcrumbs)
- Salt and pepper
- De-skin salmon and cut half of it into small chunks – we will not be blending these.
- Cut the remaining salmon into chunks and add to Magic Bullet with mayo, mustard, lemon juice, cayenne pepper and salt and pepper to taste. Blend until you reach a thick paste consistency.
- Toast two slices of bread and add large pieces to your Magic Bullet. Process to make 3/4 cups of fresh breadcrumbs, or skip this step if using store-bought breadcrumbs.
- Combine remaining salmon with salmon paste and breadcrumbs in large bowl and mix together.
- Make two salmon patties and add them to a well-oiled frying pan on medium heat. Cook until brown on each side (about 1 to 2 minutes per side).
Garnish with your favorite veggies, toppings, and don’t forget the tartar sauce for an added kick!