Super Bran Muffins


These bran muffins are the perfect wholesome muffins to start off your day. Muffins have a bad reputation as an unhealthy breakfast food, but I love bran muffins because they are so much healthier for you than other types of muffins. They have the most fiber and the least amount of fat and sugar. The most fun part is deciding what to put in them – I added chopped dried apricots, walnuts and chopped fresh granny smith apple to these super bran muffins. You can add things like raisins, carrots, zucchini, pecans, etc. Get creative!






Super Bran Muffins


  • 1½ cups bran cereal
  • 2 tbsp butter, melted
  • ½ cup milk
  • ¼ cup plain yogurt
  • 1 egg
  • ¼ cup oats
  • ⅓ cup brown sugar
  • 1 tbsp honey
  • ¾ cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ ripe banana, mashed
  • ¼ cup chopped dried apricots
  • ½ granny smith apple, peeled and chopped


  1. Preheat oven to 375 degrees F.
  2. Add bran cereal, butter, milk, yogurt and egg to a Magic Bullet pitcher and pulse a few times.
  3. Add the oats and flour and pulse a few more times.
  4. Use a spoon to stir in the rest of the ingredients by hand until just blended.
  5. Spoon into a paper cup-lined muffin pan.
  6. Bake for 16 minutes, until a toothpick comes out clean and tops are firm.
  7. Cool for 15 minutes before serving.

Makes 12 muffins



Wouldn’t it be the most amazing thing ever if donuts could be low in fat and still taste delicious? Well, they can be! By baking donuts instead of frying them, they become  less fattening, yet still absolutely satisfying. I made these cinnamon sugar donuts with a mini donut pan. They are so small that they bake very quickly in the oven. I also used my cinnamon and sugar grinder that I found at Trader Joe’s, but you can also just mix some granulated sugar and cinnamon together in a bowl for the topping. The donuts themselves are not very sweet, so the extra sugar on top is the perfect compliment!




Baked Mini Cinnamon Sugar Donuts


  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • Pinch of nutmeg
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2 tbsp plain yogurt
  • 1 tbsp butter
  • Cinnamon sugar (you can mix equal parts cinnamon and sugar – about a tbsp each)


  1.  Preheat oven to 375 degrees F.
  2. Add all ingredients to a Magic Bullet blender and blend. Use a spatula to scrape down the sides, then blend again until the batter is well combined.
  3. Spoon the batter into a greased mini donut pan and bake for 7 minutes, until tops are firm and spring back when lightly pressed.
  4. Gently remove from the pan to cool.
  5. Melt the butter in a small skillet, then dip the top of the donuts into the melted butter and into the cinnamon sugar.

Makes 12 miniature donuts


This smoothie recipe is for all of my strawberry lovers out there! Strawberries are my favorite fruit; I can never eat enough of them! In the mornings, I like to mix strawberries with oatmeal, so I thought a strawberry oatmeal smoothie would be a perfect way to change up my breakfast routine. Frozen strawberries give this smoothie a refreshing texture and the oatmeal adds in some healthy fiber. Smoothies are perfect for those mornings when you’re in a rush. It is during these mornings where I am saying TGFMMB (Thank God For My Magic Bullet)!



Strawberry Oatmeal Smoothie


  • 1 cup frozen strawberries
  • 1 banana
  • 1/4 cup oats
  • 1/2 cup plain non-fat yogurt
  • 1/4 cup water
  • 1 tsp honey


Add all ingredients to a Magic Bullet cup and blend.

Makes 2 smoothies


Bagels are my weakness. I can’t resist a bagel smothered in cream cheese, especially flavored cream cheese. My favorite is the garden vegetable flavor you can find at many bagel shops or at the grocery store. Flavored cream cheeses can be expensive, so I prefer to make my own.

For this garden vegetable cream cheese, all you need is a few common vegetables you probably already have in your refrigerator and some cream cheese. The Magic Bullet makes it quick and easy, so you will be enjoying your morning bagel in no time!




Garden Vegetable Cream Cheese


  • 4 oz cream cheese, room temperature
  • 1 tbsp chopped celery or leek
  • 1 tbsp chopped fresh chives
  • 2 tbsp chopped carrot
  • 2 tbsp chopped red bell pepper
  • Pinch of salt and pepper


  1. Blend cream cheese in a Magic Bullet cup with flat blade attachment until creamy.
  2. Add remaining ingredients and pulse a few times until blended (do not over-blend if you want a chunky texture).
  3. Enjoy with bagels or crackers. Keep refrigerated for up to 3 days.

Makes ~1 cup

It’s the first day of spring, but all across America, the temperatures are still in the lows to freezing. So, now, during this still-perfect soup weather, try this one before it gets too hot for soup. Which is really a shame. Because soup is amazing.

Carrot sweet potato soup

Sweet Potato and Broccoli Soup


  • 1 tbsp. olive oil
  • 1 large onion, chopped
  • 1 leek, chopped
  • 3 1/2 cups chicken or vegetable broth
  • 3 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 medium apple, peeled and cut into 1-inch pieces
  • 2 cups broccoli florets
  • 1 tablespoon water
  • sour cream and apple slices, optional for garnish


  1. In a medium-sized saucepan, heat oil and add onion and leeks just slightly before the oil starts to sizzle. Cook, stirring, for 4 minutes or until soft. Stir in the broth, sweet potatoes and apple pieces. Bring to a boil and then reduce heat. Cover and simmer until sweet potatoes are tender; about 20 minutes.
  2. While the potatoes cook, microwave your broccoli florets and water in a small bowl on High for 1 minute, or until they are crisp.
  3. Once your soup is ready, let it cool. Add about 1/3 of the portion to your Magic Bullet cup or pitcher and blend until creamy and smooth. Repeat with the rest of the soup.
  4. Begin to heat the pureed soup again, stirring in the broccoli florets. Heat for 10 minutes, or until hot.
  5. Serve, adding a dollop or sour cream and apple slices on top, if desired.



This healthy Blue Chia Machine Smoothie is my new favorite this week! It has blueberries, blackberries, banana, spinach and chia seeds. After months of forgetting, I finally bought some chia seeds to start adding to my diet. If you aren’t familiar, chia seeds contain fiber, omega-3 fatty acids and many nutrients. They are truly a superfood! I prefer them to flax seeds; for flax seeds’ full benefits, you have to grind them up. Not so for chia seeds – you can just eat them whole!




Blue Chia Machine Smoothie


  • ½ cup plain non-fat yogurt
  • ½ banana
  • ⅓ cup fresh blackberries
  • ⅓ cup fresh blueberries
  • ⅓ cup frozen spinach
  • ½ cup orange juice
  • 1 tsp chia seeds


  1. Add all ingredients to a Magic Bullet cup and blend.

Makes 2 smoothies


There is nothing like a big bowl of chocolate banana pudding waiting for you in the fridge after a long day to pick up your spirits. Instead of those fattening egg yolks and heavy cream, this pudding is made with bananas for a healthier spin. You can prepare a whole batch ahead of time so you have enough to last a few days. Talk about a quick, easy dessert! The next time you are craving chocolate pudding, try whipping up a chocolate banana pudding in your Magic Bullet. Top with bananas and sliced almonds.



Chocolate Banana Pudding


  • 1 1/4 cups milk
  • 1 banana
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp semi-sweet chocolate chips, melted
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • Sliced almonds for topping


  1. Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
  2. Add all ingredients except the vanilla and sliced almonds to a Magic Bullet cup and blend until creamy.
  3. Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
  4. Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Makes 4 glasses


Crêpes are one of my favorite breakfast foods, but they also make a great dessert! You can fill them with pretty much anything, including different jams and fruits. You can make them sweet or savory, but I prefer my crêpes sweet! The first time I tried chocolate crêpes, I knew I loved them more than any other one I had had before. These double chocolate crêpes are filled with chocolate hazelnut spread and chopped strawberries.

Are you having these for breakfast, dessert, or both?




Double Chocolate Crêpes


  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp granulated sugar
  • 1/8 tsp salt
  • Butter
  • Chocolate hazelnut spread
  • Strawberries
  • Powdered sugar


  1. Add all ingredients except for the butter to a Magic Bullet blender and pulse a few times until the batter is well blended.
  2. Heat a skillet over medium heat and swirl the end of a stick of butter over the top until coated.
  3. Pour about 1/4 cup batter into the skillet and immediately lift and rotate, swirling the batter around the pan until it stops swirling.
  4. Cook until the edges begin to get crispy and lift off of the pan, then carefully peel and flip to the other side.
  5. Repeat for the remaining crêpes.
  6. Spread chocolate hazelnut spread over each crêpe and fill with chopped strawberries, then roll up.
  7. Dust with powdered sugar.

Makes 6 crêpes


Whenever I go out for Thai food, I always order a Thai salad to start. I love the mix of crunchy, fresh cucumbers with flavorful sliced tomatoes and carrots, lathered in a delicious peanut sauce dressing. The addition of peanuts to the dressing gives it a crunchy texture. The dressing is my favorite thing about this salad. Don’t be shy, the more the better!



Thai Salad with Peanut Dressing



  • 1/4 cup peanut butter
  • 2 tbsp vegetable oil
  • 2 tbsp rice vinegar
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 1 tsp ground ginger
  • 1 tbsp peanuts


  • 4 cups mixed herb salad
  • 1/2 cup chopped cucumber
  • 1/3 cup chopped carrots
  • 1 tomato, halved and sliced


  1. Add all dressing ingredients to a small Magic Bullet cup and pulse a few times until blended.
  2. Toss the salad ingredients together, then drizzle the dressing over the top.

Serves two


I love adding fresh fruit to my smoothies, but I also love the texture of frozen fruit. This recipe uses both. By adding freshly chopped pineapple to frozen strawberries, not only do you get a refreshing texture, but you also get that fresh pineapple taste. This smoothie is a little on the tangy side, so if you like it a bit sweeter, feel free to add more honey to sweeten things up. Add a slice of fresh pineapple on the side of each glass just before serving to give it a tropical touch. Now, where is my straw hat, bathing suit and beach towel?




Pineapple Strawberry Smoothie


  • 1 cup frozen strawberries
  • 1 cup freshly chopped pineapple cubes
  • 1/2 cup orange juice
  • 1/2 cup plain greek yogurt
  • 1 tbsp honey


  1. Add all ingredients to a Magic Bullet cup and blend well!

Makes 2 smoothies