Oct
12
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Energy Bites

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Mornings can be tough. Sometimes you’re rushed, and sometimes you’re just not feeling up to eating a big meal. It’s times like those when having a quick, tasty and not too filling solution comes in handy! This recipe blends together dates, cashews and almonds for a simple shot of delicious energy to start your day with.

 

Energy Bites

Ingredients
  • 10 dates
  • 1/4 cup cashews
  • 1/4 cup almonds

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Instructions

1) Combine almonds and cashews in Magic Bullet and blend.

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2) Add dates and blend further.

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3) Put mixture into bowl and roll into balls.

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Sleep in a bit longer! Your quick breakfast is covered.

 

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No need to spend a lot of money eating a fancy vegan sandwich at your favorite restaurant when you can easily (and cheaply) make them right at home with your Magic Bullet! All you need to make your own delicious, healthy vegan sandwich at home is a few slices of your favorite sandwich bread, an avocado, sweet potato, a few beets, a cucumber, hummus, olive oil, cumin and curry powder. I have not seen curried hummus at the grocery store, but with the Magic Bullet it is easy to make it at home using plain hummus and some spices. Would you add anything else?

Ingredients

  • 4 slices of wheat bread
  • 1 avocado, pitted and mashed
  • 4 small cooked beets, thinly sliced
  • 1 cooked sweet potato, sliced
  • 1 English cucumber, sliced
  • ½ cup plain hummus
  • 2 tsp curry powder
  • ½ tsp cumin
  • 1 tsp olive oil

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Instructions

  1. Add the hummus, curry powder, cumin and olive oil to a small Magic Bullet cup and blend.
  2. Put together the sandwiches by starting with the mashed avocado on one slice, followed by the sweet potato, cucumber, beets, and then spread the hummus on the other slice before closing.

Makes 2 sandwiches

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So a few months ago I showed you how to make the world’s most delicious, easiest mac ‘n cheese on the stovetop. That was pretty good. Heck, that was great. But how often can you eat plain homemade mac ‘n cheese? OK, don’t answer that.

In any event, here’s a variation on a theme: extremely easy stovetop mac ‘n cheese that is amped up with Spanish flavors and roasted cauliflower, which as I have noted in the past, is having a bit of a cultural moment. I call it: El Macaroni de Espana.

The cauliflower is caramelized with distinctive flavor and crunchy texture and the pimenton is smoky and earthy with smoked cheese for even more savory notes and the mac ‘n cheese is creamy and gooey and melty. Yeah, not bad for a weeknight. Plus, it has vegetables!

El Macaroni de Espana (Spanish Mac n Cheese)

Adapted from The Food Lab by Kenji Lopez-Alt

Ingredients

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  • 1 1/2 lb elbow macaroni
  • 1 head cauliflower, cut into florets
  • 1 5-ounce can evaporated milk
  • 1 egg
  • 1/2 tsp ground mustard
  • 1/2 pound smoky fancy cheese, like smoked Gouda
  • 1/4 lb American cheese
  • 1/2 Tbsp cornstarch
  • 4 Tbsp (1/2 stick) butter or margarine, cut into hunks
  • Smoked paprika, to taste
  • Frozen peas, to taste (optional)

 

Instructions
  1. Cook pasta in heavily salted water until barely al dente. Meanwhile, toss cauliflower with olive oil, salt, and paprika and roast in a 450 degree oven.
  1. Blend the cheeses in the Magic Bullet, then move them to a bowl with the cornstarch and stir. Add the milk, mustard, cornstarch, and egg to the Magic Bullet and blend or shake until well-mixed.
  1. When the pasta is cooked, drain it and return it to the saucepan. Over low heat, add the butter and then everything else. Stir and season to taste with salt and more paprika and serve while hot.

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Sep
15
0

Zucchini Cakes

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We all love a good potato pancake. But what about a slightly greener veggie to blend into a savory treat? Zucchini to the rescue! This recipe combines blended zucchini with corn to make a rich and tasty fried cake you’ll be serving at every dinner party.

Ingredients

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  • 1 cup chopped zucchini (about 1 zucchini)
  • 1 cup flour
  • 1 egg
  • 1/2 cup corn (frozen or fresh)
  • 1/2 cup shredded cheese (I used mozzarella)
  • 2 Tbsp. olive oil
  • 1/4 tsp. dried basil
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

 

Instructions

1) Chop zucchini and blend in Magic Bullet.

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2) In mixing bowl, combine egg, oil, basil, salt and pepper and mix together.

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3) In same mixing bowl, add zucchini puree, flour, corn and cheese.

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4) Fry mixture into pancakes, between two and four minutes on each side, or until golden brown.

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Try it with some applesauce or sour cream!

Sep
12
0

Eiskaffee (Iced Coffee)

 

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Normally when you ask for an iced coffee at a cafe, you get a cup of coffee with ice cubes in it plus or minus milk. I was surprised when I asked for one in Germany while on vacation and I got an iced coffee with vanilla ice cream in it. Let me tell you, the ice cream made it so much more delicious! I especially like to add ice cream to my iced coffee on really hot days, but like it any time of the year. Use light vanilla ice cream to cut down on the fat and calories.

Ingredients
  • 2 cups brewed coffee, cooled to room temperature
  • 2 cups ice cubes
  • 4 scoops light vanilla ice cream
Instructions
  1. Add the coffee and ice cubes to a Magic Bullet pitcher and blend until frothy and the ice is chopped up.
  2. Pour into two glasses and top with 2 scoops of ice cream each.
  3. Slightly stir with a spoon.

Makes 2 iced coffees

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What is it about heat that has us craving salads? I live down the street from a salad place, and the first hot day of summer is always the same: lines down the block. I like salad as much as the next person, and sometimes it’s nice to vary it up a little.

Here’s an interesting salad using broccoli slaw, broccoli’s little brother and coleslaw’s cousin. (Does that also make coleslaw broccoli’s cousin?)

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Anyway, this recipe has multiple advantages: it’s a little different (due to the slaw), it’s very easy (my grocery sells pre-made broccoli slaw), it’s cheap, it’s very delicious, and apparently it can be made ahead without much wilting (killer slaw!). It’s topped with a delicious peanut butter and soy based dressing, too, which I’m sure would work on many salads. I used pan-fried salmon here, but feel free to sub in your protein of choice.

Adapted from The Kitchn.

Broccoli Slaw Salad with Peanut Butter Dressing
  • 1/2 cup peanut butter, any type
  • 1/4 cup rice vinegar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. water
  • 1 tsp. hot sauce, any kind
  • 1 tsp. sesame oil
  • 12 oz bag of undressed broccoli slaw
  • 1 medium red bell pepper, core removed, sliced
  • cooked protein, any type
  • 1/4 cup croutons (I used broken up crackers)
  • 1/4 cup roasted peanuts
  • 1/4 cup loosely packed fresh cilantro leaves, chopped

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Instructions
  1. Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
  2. Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
  3. Just before serving, add the peanuts and cilantro. Top with protein and serve.

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I think that easy, delicious, complex side dishes are a genre that needs more exploring. For example, this dish. It takes very little work, uses ingredients that pack a ton of vibrant yet nuanced flavors, is salty and a little bit sweet, and is very healthy to boot. The base of the sauce is a miso-soy, garlic-ginger concoction, which basically just screams “ingredients that punch above their weight!” I use it here with asparagus, but really it would go well with any green vegetable; the original recipe from which I’ve adapted it from Kitchn.com, which used broccolini, but regular broccoli or even broccoli rabe or kale would be terrific and delicious.

Serve this opposite any simply prepared meat and starch, and you have yourself a surprisingly sophisticated meal, easy enough for a weeknight yet elegant enough for company. The marinade, if you want to call it that, seasons and oils the vegetable all in one, and if you coat your cookie sheet with aluminum fool you’ll have very little cleanup. Done and done.

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10-Minute Miso Asparagus
Ingredients
  • 1 bunch asparagus, woody ends chopped off
  • 1 Tbsp miso paste
  • 1 Tbsp vegetable oil
  • 1 Tbsp soy sauce
  • 1 Tbsp minced ginger
  • 1 clove garlic
  • ¼ tsp red pepper flakes
Directions
  1. Preheat oven to 425 degrees.
  2. Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
  3. In a big bowl, rub the miso mixture all over the asparagus.
  4. Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.

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During the summer all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls! But, as a mom of 3 active girls, sometimes the summer days can be long and there is always an activity needed to be done. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times 😉

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Ingredients
  • 2 cans coconut milk (full fat or light)
  • ½ cup pure maple syrup
  • ¾ cup vegan chocolate chips, or regular chopped dark chocolate
Directions
  1. Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
  2. Blend for about 30 seconds.
  3. Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
  4. Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!

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Sun-dried tomato! Just mentioning it makes you feel healthy and closer to nature. Tomatoes? Dried by the sun? Count me in! So why not blend this delicious natural treat into a tasty salad dressing that compliments its own natural flavors?

This simple sun-dried tomato salad dressing is unique, rich, and with help from the Magic Bullet, incredibly easy to make!

Ingredients

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  • 1/3 Cup Packed Sun-dried Tomatoes
  • 1 Cup Water
  • 1/4 tsp Garlic Powder
  • 1 1/2 tbsp. Maple Syrup
  • 2 Tbsp Lemon Juice
  • Salt & Pepper
Instructions

1) Let sun-dried tomatoes sit in warm water for 10 minutes to soften.

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2) Combine all ingredients in Magic Bullet and blend.

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Top your salad with some feta cheese, chicken, corn or other favorite salad ingredients, and dig in!

 

Aug
16
0

Broccoli White Pizza

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The first time I tried a white pizza was with my husband at a pizza restaurant close to where we live in the city. We accidentally ordered it from the menu. Growing up, all we ever had was pizza with red sauce, so we both completely missed that this restaurant offered a few pizzas with white sauce! He was not a fan, but I loved it. My favorite topping on white pizza sauce is broccoli. They go so well together. To make white pizza sauce, you need milk, flour, butter, garlic, basil, salt, pepper and Parmesan cheese. I like to sprinkle Mozzarella cheese on top of the pizza before it goes into the oven for extra cheesiness.

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Broccoli White Pizza
Ingredients
  • 1 package dry active yeast

  • 1 cup warm water

  • 2 1/4 cups flour

  • 1 tsp sugar

  • 1 tsp salt

  • 2 Tbsp olive oil

  • 1 head broccoli, chopped and slightly steamed (optional)

  • 1 cup shredded Mozzarella cheese

 

White Sauce Ingredients
  • 1 cup milk
  • 1/2 cup shredded Parmesan cheese
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 2 garlic cloves, minced
  • 1 Tbsp dried basil
  • 1/2 tsp salt
  • 1/8 tsp pepper
Directions
  1. Mix the yeast with water and sugar in a large bowl, then add the salt and oil.
  2. Gradually add the flour and stir with a spoon until the dough is dry enough to hold in your hands and no longer sticky.
  3. Knead the dough for 10 minutes, then place in a bowl and cover with a towel. Set in a warm place to rise for 1 hour.
  4. Add the milk, cheese, garlic, basil, salt and pepper to a Magic Bullet cup and blend.
  5. Melt the butter in a small saucepan and stir in the flour.
  6. Add the milk mixture to the saucepan and whisk over medium heat until bubbles begin to form. Lower the heat and continue to stir until the sauce thickens.
  7. Preheat the oven to 425 degrees F.
  8. Roll the dough out and spread onto a greased pizza pan.
  9. Top the dough with sauce, broccoli and Mozzarella cheese.
  10. Bake in the oven for 10-15 minutes, until slightly browned.

Makes 1 Large Pizza