A time to kill, and a time to heal;

A time to break down, and a time to build up;

A time to weep, and a time to laugh;

A time to mourn, and a time to dance;

A time to eat macaroni and cheese, and a time to eat red cabbage salad.

OK, that’s not how the old song goes (which apparently is based on an Old Testament verse –who knew?) But maybe it’s how it should go.

If you’ve overindulged the last few weeks (or months), may I recommend this delicious cabbage salad? I’ve adapted it from Martha Shulman over at the New York Times, and it is sweet, nutty, salty and sour. So good, you won’t miss the macaroni and cheese! OK, that isn’t true, but I added shrimp and it’s pretty darn delicious and healthy, too.







Red Cabbage Salad with Walnuts and Radishes


  • ¼ cup lime juice (about two limes’ worth of juice)
  • 1 Tbsp rice vinegar
  • 1 Tbsp honey
  • 1 Tbsp fish sauce
  • 3 Tbsp vegetable oil
  • 1 Tbsp sesame oil
  • 1 piece of ginger (about two inches), peeled and chopped
  • 1 medium cabbage, quartered, cored and finely sliced
  • 1 cup radishes, sliced thin
  • 1 cup walnuts, toasted if you like
  • seared shrimp, chicken, or tofu (optional)


  1. Blend lime juice, vinegar, honey, fish sauce, and oils in the Magic Bullet. Add ginger and blend just for a few pulses to make the dressing.
  2. Toss cabbage with radishes, walnuts, and blended dressing. Serve, passing protein if you like.

Coffee Dry Rub

Freshly ground coffee is a smell we can all agree is marvelous. Instead of wasting it away, poured into some hot water (can you tell I don’t drink coffee?), this recipe calls for those grounds to be combined with spices and used as a dry rub for a delicious slab of steak. The warm aroma of the coffee beans is a fantastic complement to the natural flavors of the steak, and better yet, it’s a great recipe that’s fun to make.

Feel free to play around with the spices in this recipe and make it your own! It’s a very forgiving recipe and welcomes unique flavors that go well with a variety of meats.










Coffee Dry Rub


  • 1/4 cup dark roasted coffee beans
  • 1 Tbsp cayenne pepper
  • 1 Tbsp cumin
  • 1 Tbsp mesquite salt (Mesquite salt is not a very common spice; feel free to sub in another salt mixture.)
  • 1 tsp. garlic powder
  • 1 tsp. rosemary
  • 1 tsp. curry powder


  1. Add coffee beans to Magic Bullet and blend until ground.
  2. Combine ground coffee beans with other spices in Magic Bullet and blend.
  3. Liberally pour dry rub over sirloin steak and massage into both sides of meat.
  4. Add meat to a well-oiled grill pan. Cook to your liking. I cooked each side for about 6 minutes on medium heat.

A great recipe to show off your spice collection!


Cacio e Pepe

If you’ve never made cacio e pepe, drop whatever you’re doing right now and get yourself to your kitchen. OK, if you’re holding an infant or a bullfrog, put that down first.


This recipe takes all of fifteen minutes and a handful of ingredients that you probably already have, and it is good. Creamy and cheesy, with a nice peppery bite, this is weeknight cooking that will make you feel like you’re in Rome.

I took the controversial step of using some half-and-half here, which is how Cook’s Illustrated does it, so deal with it. I think the cream does a nice job of emulsifying everything together into a rich sauce, and using half-and-half makes this into a somewhat lighter dish, perfect for a weeknight. I also like using a blend of olive oil and butter, which gives nice, well-rounded and fruity flavors. A little goes a long way. As they say, since this dish has very few ingredients, it’s best to use the highest quality cheese and olive oil here.

To take this dish to its highest form, use your Magic Bullet as a spice grinder to make freshly ground black pepper. You can also use the Bullet to make freshly grated cheese.






Cacio e Pepe


  • 1 pound pasta, such as spaghetti
  • 4 oz (1/4 pound) hard cheese – pecorino romano is traditional, parmesan or parmigiano reggiano is also good
  • 2 tsp. butter
  • 2 tsp. olive oil
  • 1 Tbsp half-and-half
  • 8 black peppercorns


  1. Cook pasta until al dente in a dutch oven with heavily salted water, reserving 1.5 cups of pasta cooking liquid after draining.
  2. Blend peppercorns in Magic Bullet and set aside. Blend cheese in Magic Bullet.
  3. Add olive oil, butter, and pepper to dutch oven over medium-high heat and cook until fragrant. Add half of the reserved cooking water and the half-and-half and cook briefly, 15 seconds.
  4. Add the cooked pasta and the cheese and stir everything together rapidly, adding more cooking water as desired. Serve.

Pizza covered in crushed red pepper with a side of garlic bread is a classic combination, but all that bread can be heavy and overwhelming. When you’re looking for a lighter version that packs the same amount of satisfaction, but can be paired with other sides or mains, look no further than this red pepper garlic bread! It’s both spicy and satisfying, and guaranteed to be a hit. Make a side of marinara and you’re set!










Red Pepper Garlic Bread


  • 1 baguette or Italian hero roll
  • 2 Tbsp butter
  • 1 tsp. red pepper flakes
  • 2 cloves of garlic
  • 2 Tbsp olive oil
  • Handful of parsley
  • 1/4 tsp. coriander


  1. Melt butter in microwave.
  2. Lightly chop parsley and garlic cloves.
  3. Add all ingredients (minus bread, of course) into Magic Bullet and blend.
  4. Brush blended red pepper garlic sauce over slices of bread.
  5. Put bread in oven and bake at 375 degrees for approximately 10 minutes, or until brown.

The only other ingredients are a good occasion and good friends. Enjoy!



Gnocchi is one of my favorite vegetarian meals to make. It’s really filling and you can experiment with an endless variety of sauces.

Last week, I made this roasted red pepper sauce in my Magic Bullet blender and tossed it with toasted garlic, spinach, pine nuts and potato gnocchi. If you don’t make the gnocchi from scratch and are able to find jarred roasted peppers, it saves a huge amount of time. The sauce is ready in minutes and store-bought gnocchi only takes a few minutes to boil. I love the final presentation of this dish, because the colors are so vibrant and the shredded basil and pine nuts sprinkled on top make it look oh-so-tasty!







Roasted Red Pepper Gnocchi


  • 2 1/2 cups uncooked potato gnocchi
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 jar roasted red peppers (about 2 peppers)
  • Salt and pepper, to taste
  • ¼ cup heavy cream
  • 2 cups uncooked spinach
  • ¼ cup pine nuts
  • 3 Tbsp fresh, chopped basil


  1. Heat 1 Tbsp olive oil in a small sauce pan over medium heat.
  2. Add the chopped garlic and stir occasionally until slightly browned, about 4 minutes.
  3. Add the red peppers and a little salt and pepper (you can add more later to taste) and stir. Cook for 5 minutes.
  4. Remove the pan from heat and cool to room temperature.
  5. Add the spinach and a tablespoon of water to a large skillet and cook on low until wilted.
  6. Bring salted water to boil and cook gnocchi according to package directions.
  7. Strain and transfer to the skillet with the spinach. Coat with olive oil.
  8. Transfer the red pepper mixture (once cooled) to a Magic Bullet cup and blend well.
  9. Add the sauce back to the pan and heat through. Add the heavy cream and 1 Tbsp basil and stir well.
  10. Transfer the sauce to the skillet with the gnocchi and stir and heat through.
  11. Serve warm and top with the rest of the shredded basil.

Makes 1 cup of sauce.

Do you ever wake up the morning with nothing to eat? Here’s a fantastic, easy breakfast that is low in fat and high in delicious: biscuits whipped up from pantry items in your Magic Bullet. I actually made this totally on a whim because I was hungry – and it turned out great. The biscuits were crunchy on the outside, and moist and flaky on the inside. This was great with an egg stuffed in the middle, though next time I’ll make the actual biscuits twice as big for easier egg-sandwiching. Of course, these biscuits aren’t no fat; they do contain butter, because, you know, biscuits.

I hear McDonald’s is now serving breakfast all day… which I guess means it’s okay to make these biscuits all day, too. Actually, I heard that they aren’t doing biscuits all day at McDonald’s, so really this is even better. I guess that shouldn’t be surprising: homemade biscuits are better than McDonald’s. Alert the media!







Easy Low-Fat Breakfast Biscuits


  • 1 1⁄2 cups all purpose flour
  • 1⁄2 cup whole wheat pastry flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 1 cup low fat, plain yogurt
  • 2 Tbsp butter, cold, chopped


  1. Preheat oven to 400 degrees fahrenheit.
  2. Blend all ingredients except butter in the Magic Bullet.
  3. Add butter to Magic Bullet and process just a few pulses.
  4. On a cookie sheet lined with parchment paper, scoop out balls of batter (about two tablespoons of batter per ball, though you could double that for larger biscuits).
  5. Bake about twenty minutes or until golden brown on the outside.

Homemade Protein Bars


Buying protein bars at the store can get really expensive. That’s why I created a delicious homemade peanut butter-flavored protein bar recipe for you!

You can use any protein powder you want, but I decided to use whey protein powder. Each chewy bar gives you 12 grams of protein and is made with oat flour, which provides a ton of fiber, as well. Keep them chilled in the refrigerator until you’re ready to snack on one after your workout!


Homemade Protein Bars


  • 1½ cups quick oats
  • ¾ cup whey protein powder (or other protein powder of your choice)
  • ½ cup crispy rice cereal
  • ¼ tsp. salt
  • ½ cup creamy peanut butter
  • ¼ cup honey or other sweetener of your choice
  • 1 tsp. vanilla extract
  • ¼ cup vanilla almond milk
  • 3 Tbsp semi-sweet chocolate chips


  1. Add the quick oats to a small Magic Bullet cup and blend until you get a fine oat flour. Transfer to a mixing bowl and add the rice cereal, protein powder, and salt.
  2. Mix the ingredients together with a spoon, then mix in the peanut butter, honey, vanilla, and almond milk until you get a crumbly dough mixture.
  3. Line an 8-inch x 8-inch baking dish with parchment paper and firmly press the dough into the pan until flat.
  4. Place in the refrigerator and then melt the chocolate chips in a microwave safe dish, no more than 45 seconds at a time in-between stirs.
  5. Transfer the chocolate to a plastic bag and cut a hole in the bottom corner (the width of the hole will determine the size of the drizzle! I like mine small!)
  6. Squeeze the bag over the bars, drizzling melted chocolate all over.
  7. Place in the freezer for 10 minutes, then lift the parchment paper onto a cutting board and cut 12 bars.
  8. Store in the refrigerator until ready to eat.

Makes 12 bars


German Pancake

For those who are unfamiliar, a German pancake is a delicious pastry pancake that’s thin, light and delicate, and works well as both a breakfast or dessert treat. It’s extremely easy to prepare with the help of the Magic Bullet, and yields a whole lot of pancake, thanks to how much the dish grows in the oven (it’s fun to watch!) A great substitute for the traditional pancake, and great for that New Year’s day hangover. You’re welcome.


German Pancake


  • 3 eggs
  • 1 1/2 Tbsp sugar
  • 2 tsp. vanilla
  • 3/4 cup milk or milk alternative, like almond, cashew, or coconut milk
  • 1 Tbsp butter, melted
  • 2 Tbsp butter, room temperature
  • 3/4 cup flour
  • Pinch of salt


  1. Combine eggs, sugar, vanilla, milk, melted butter, flour and salt Magic Bullet and blend.
  2. Melt 2 Tbsp of butter in frying pan.
  3. Add batter to heated frying pan and let sit for 15 to 20 seconds to cook the edges.
  4. Place frying pan in oven at 400 degrees for about 20 minutes, or until pancake is cooked through.

Seriously, how weird does that thing look? So fun to make and more fun to eat!


Avocado Aioli


This creamy avocado aioli is full of garlic and lemon flavor. It not only goes well on sandwiches, but it also makes an excellent vegetable dip!

I like to spread it on grilled turkey sandwiches. Avocado aioli makes a great dressing for sandwiches because it makes them less dry and more flavorful. Only a few ingredients are needed to make this flavorful aioli, and no egg yolks. Plain yogurt is used (not mayonnaise) in this healthy spread.




Avocado Aioli


  • 1 ripe avocado, chopped
  • 1/3 cup plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper


  1. Add all ingredients to a small Magic Bullet cup and blend until smooth and creamy.
  2. Enjoy spread on your favorite sandwich!

Makes 1 cup

Hey, a weeknight meal that’s complex and easy and healthy and, not surprisingly, involves eggs as the protein? Sold!

This is egg curry with cherry tomatoes, basically hard boiled eggs in a fragrant, Indian-spiced tomato sauce. Perfect for this time of year when you can’t really get good tomatoes anymore except of the cherry variety. I’m always amazed at how easily Indian spices can be turned into a deeply spiced treat, especially if you use a commonly available blend like garam masala.

The Bullet puts in an assist for easy chopping all of the garlic and ginger, and you could also use it to chop the onions, though the texture will be a little different. I prefer to make the eggs just shy of hard boiled, about nine minutes in just-below-boiling water.

This dish is inspired by The Kitchn, but I added chickpeas to make the meal more substantial and served it with some frozen garlic naan from Trader Joe’s. Yum.












Egg Curry with Cherry Tomatoes and Chickpeas


  • 6 eggs
  • 1 ½ Tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 inch piece ginger, peeled
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1/4 tsp. ground red cayenne pepper, or to taste
  • 1 pound cherry tomatoes, sliced in half
  • naan or rice for serving


  1. Heat a pot of water to boiling. Add eggs and turn water down slowly to somewhere between simmer and boil. Cook for nine minutes and dunk in cold water, then peel.
  2. Heat the butter in a big pan over medium heat until it foams. Add the onion and cook for five minutes, salting to taste, then add the ginger and garlic and cook for 30 seconds. Add the spices and cook for two minutes.
  3. Add the tomatoes, salt again, and cook until beginning to break down, about seven minutes. It may help to push on the tomatoes to break them up. Add chickpeas and stir until everything is hot. Add eggs and stir gently, cooking just until warm. Serve with naan or rice.