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Scrambled. Egg. Salad. I know it’s weird. But, hey, 2016 has been a weird year, so just roll with it.

I’ve been on a quest lately for new ways to make salad a satisfying dinner. And while farro salad is my great love, you can’t actually eat farro every night. Trust me. I’ve tried. Plus, sometimes, the Whole Foods bulk bin section is out of farro so you’ll need another plan.

That’s what led me to giving scrambled egg salad a try on the advice of a friend. It’s called Insalata Pontormo, and it’s delicious. It turns out, mixing firmly scrambled eggs into a salad of romaine lettuce creates a crazy-tasty mix of textures, temperatures and flavors. You can fill an enormous bowl with protein and greens and still feel like you’re a virtuous vegetarian. Or you can do what I did – add a little pancetta into your eggs, for a real Americana breakfast touch. Enjoy!

Scrambled Egg Salad (Insalata Pontormo)

Ingredients

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1 package pancetta
  • 1 package herbs, any type (I used marjoram)
  • 6 large eggs
  • 1 large bag of crisp greens
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Instructions

  1. Chop the herbs in the Magic Bullet. Remove to a bowl.
  2. Blend the vinegars, oil, and salt in the Magic Bullet.
  3. Add the olive oil to a pan over medium-high heat. Cook until just beginning to crisp and add the herbs.
  4. When the bacon is really getting crispy, turn off the heat and add the eggs. Continue to cook off the heat, stirring all the while.
  5. Add the bacon and eggs and the dressing to the greens in a big bowl. Stir and serve.

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They always say that breakfast is the most important meal of the day, right? But we all know how hard it is to make sure you eat breakfast, especially when you have to get the kids out the door early in the morning while accomplishing everything else on that morning to do list! That’s why I love the idea of making breakfast ahead of time so that I can grab it and be out the door. These breakfast muffins are not only fast and easy to make, but they also have a secret vegetable hidden inside! Talk about being a super parent. And hey, you may even have time to actually put on some makeup before you head out the door!

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Mini Carrot Pancake Muffins Recipe

Ingredients

  • 1 ½ cup baby carrots
  • 2 cup pancake mix, whole grain
  • 1 cup milk of choice
  • 1 egg
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tb. vanilla extract
  • ½ cup dark chocolate chips

Instructions

  1. In a steamer, cook carrots until soft, about 10-15 minutes.
  2. Preheat oven to 350 degrees. Add carrots, and a few tsp. of water if needed to Magic Bullet blender. Puree carrots until smooth. Transfer to a bowl to cool. (You will need 1 CUP of puree for this recipe.)
  3. In a mixing bowl add all of your ingredients, including 1 cup of carrot puree.
  4. Whisk together until mixed.
  5. Prepare a mini muffin sheet by adding cupcake liners.
  6. Using a small ice cream scoop, add the batter to each muffin evenly. Lightly press a few chocolate chips on top of each muffin.
  7. Bake for 15-20 minutes, or until baked all the way through.
  8. Muffins can be frozen and heated in microwave for busy mornings. They can be eaten as is, or dipped in pure maple syrup for a pancake breakfast!

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For me, one of the keys to eating healthy at home is having a lot of simple, adaptable techniques for making flavor-filled vegetable sides. Don’t get me wrong – I love the more elaborate dishes, too – but if you’re going to sustain a lifestyle of cooking and eating healthfully, then you need to be able to easily make vegetables the star of your meal. And when I need to get a simple, healthy dinner on the table fast, I often find myself turning to these green beans.

 

The technique is straightforward and infinitely variable: sauté green beans in a skillet on high heat to give them a nice bit of brown, then add water and steam until they reach the perfect texture. Along the way, you add in garlic, citrus and your favorite flavors and spices. This version uses Asian chili garlic sauce, which is a condiment your kitchen most certainly needs, and sesame oil. But any fresh herb or other sauce would work – whatever you need to match your meal.

 

One last note. It’s true that I think of this dish as a part of the key to healthy eating. But that doesn’t mean you have to skimp on the butter! A generous (but not absurd) pat of yellow gold means that you’re making green beans the most delicious thing on your plate – and that’s a great way to fill your diet with good stuff.

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Perfect Spicy Green Beans Recipe

Ingredients

  • 1 lb green beans, trimmed
  • ¾ tbl butter
  • 2 cloves garlic
  • 2 tbl chili garlic sauce
  • 1 tbl sesame oil
  • juice of 1 lemon
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Instructions

  1. Peel garlic and mince in the Magic Bullet. Add butter and chili garlic sauce and blend.
  2. Add green beans to skillet on high heat. Cook for 7 minutes, stirring occasionally, until green beans are thoroughly browned.
  3. Add ¼ cup water. Cover and reduce heat. Allow green beans to steam for 2 minutes, until cooked through but still a touch crispy.
  4. Add garlic mixture and cook until flavors meld, another minute.
  5. Add sesame oil and lemon.
  6. Serve and enjoy!

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Whenever I make mashed potatoes for my family, I always make an extra serving because I know I can stretch another dinner out of it! Mashed potato pancakes are so easy and versatile, you’ll be adding them to your dinner menu every week.

Mashed Potato Pancake Recipe

Ingredients

  • 2 c. mashed potatoes
  • 1/3 c. flour
  • 1 egg
  • Salt and pepper to taste
  • 2 tsps. Dried Italian herbs
  • (Optional toppings: sour cream, chives, green onions, etc.)

 

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  1. Add all ingredients to the magic bullet blender, besides toppings, and blend until creamy.
  2. Preheat a pancake griddle and spray with non stick cooking spray.
  3. Scoop about ¼ c. of batter onto griddle.
  4. Let pancake cook a few minutes on each side. Before flipping, make sure the middle has started to cook. The pancakes can be very fragile, so make sure to cook them slow and on medium heat.
  5. Top with toppings you would use for a baked potato, eat and enjoy!

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One pan meals: are they the greatest thing ever, or just one of the greatest things ever? You get all the components of a well-rounded, delicious meal with minimal work and cleanup. Sold. Even better if the whole shebang is healthy and delicious too.

To wit, here’s a delicious recipe for “fish sticks” – crispy and delicious panko-breaded cod, that is – with a vegetable side and delicious, crispy chickpeas. And, although the fish may taste fried, it’s not! This meal contains only healthy fish oils and chickpeas. Plus, your handy Magic Bullet makes everything a snap to prepare.

Adapted from The New York Times.

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One-Pan Gourmet Fish Sticks with Zucchini and Crispy Chickpeas Recipe

Ingredients

  • 1 cup panko bread crumbs
  • Big pinch dry thyme
  • 1 garlic clove, peeled
  • Big dash whole black peppercorns
  • ¼ cup Dijon mustard
  • 2 eggs
  • 1 cup flour
  • 1 pound cod or other white fish
  • 3 zucchini or yellow squash, sliced
  • 1 can chickpeas, drained and dried on paper towels
  • Vegetable oil

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Instructions

  1. Preheat oven to 450 degrees.
  2. Blend the garlic in the Magic Bullet and mix with the panko and thyme in a bowl. Add the flour to another bowl.
  3. Blend the eggs and the mustard in the Magic Bullet. Remove to a bowl.
  4. Season fish with salt. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next.
  5. Toss the chickpeas and zucchini and squash in oil and salt.
  6. Put the chickpeas, zucchini and squash on a baking sheet. Put the fish on a sheet too, on a rack if you have one.
  7. Roast everything until the fish is cooked, the zucchini is browned, and the chickpeas are crispy, about 20 minutes, checking every 5 to 10 minutes for doneness and removing any element that’s done.

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Oct
24
0

Avocado Pasta Sauce

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Pasta dishes are one of the quickest and easiest ways to get dinner on the table, especially when you have three hungry kids running around! I’m always looking for new ways to make pasta, since it’s one of the only foods that every member of my family enjoys eating. I also love finding new ways for dinner to be healthy and filling, which is why this recipe makes me so happy! Avocado pasta, for starters, is SUPER easy to make. Simply throw everything in a blender and voila! It doesn’t get easier than that. It’s full of healthy fats, which will definitely keep those energetic kids nice and full until morning time! (You mean they won’t be begging for a snack right before bed?!) I can’t promise that, but I can promise that you will love this dish and want to make it often!

 

Avocado Pasta Sauce Recipe

Ingredients

  • 2 ripe avocados, no brown spots
  • ½ cup fresh basil
  • 2-4 tablespoon extra virgin olive oil
  • 2-3 small/medium garlic cloves (Start with 2 and add more if wanted)
  • Zest and juice of 1 lemon, about 2 tablespoons
  • 2 tablespoon pumpkin seeds
  • Salt and pepper to taste
  • Optional hot sauce/red pepper flakes
  • Optional parmesan cheese
  • 16 oz pasta

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Instructions

  1. Cook your pasta according to package directions.
  2. In your Magic Bullet, add avocados, basil, extra virgin olive oil, garlic, lemon, and pumpkin seeds to a Tall Cup and blend until nice and creamy. Add more olive oil if needed to thin out.
  3. Next add in your salt and pepper to taste, and red pepper flakes if wanted.
  4. Once the pasta is cooked, fold in the sauce and top with parmesan cheese.
  5. You could also add halved tomatoes and extra basil on top.
  6. Eat immediately or store covered in the fridge for 1-2 days.

 

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A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crab cakes are great, but everyone knows that the best crab cakes involve as much crab as possible. Here’s a way for you to stretch the crab that you’ve got into a delicious meal for several people with great crab flavor, as well as a rich and satisfying sauce for pasta with a bunch of vegetables to boot. Sound good? Good.

I happened to have a bunch of leftover crab meat from a night spent picking crabs and drinking beer (and rosé, but that’s another story), but you can pick it up at the grocery store. Buy the smallest container possible and you’ll be able to make a delicious, vaguely healthy meal with the luxurious flavor of crab. Plus, it’s a one pot meal.

The recipe here uses crème fraiche, which is like the rich and delicious sour cream of your dreams, but you could always just use sour cream, I won’t tell.

Adapted from The New York Times

 

Spicy Pasta with Crab, Crème Fraiche & Asparagus Recipe

Ingredients

  • 1 pound pasta, any type
  • 1 cup crème fraiche
  • 3 tablespoon Dijon mustard
  • 2 cups cooked crab meat, or as much as you can spare
  • 1 pound asparagus, sliced into thirds
  • 1 jalapeno, seeded and cored
  • 1/2 bunch parsley
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Instructions

  1. Bring pot of heavily salted water to a boil. Add asparagus and cook until just soft, about four minutes. Remove the asparagus with tongs or a slotted spoon.
  2. Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
  3. Meanwhile, blend the parsley in the Magic Bullet. Move the parsley to a bowl and add the jalapeno. Blend until chopped. Add the crème fraiche and the mustard and blend. Add a pinch of salt and blend.
  4. Add the crème fraiche mixture to the pot over medium heat. When warmed, add the crab and cook until sizzling, about 30 seconds. Add the pasta and the pasta cooking water and stir until the liquid is absorbed. Add the asparagus and stir.
  5. Serve, passing parsley.

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Oct
12
0

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’s easy to make it at home using plain hummus and some spices. Would you add anything else?

Sweet Potato Beet Avocado Sandwich

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’s 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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