Did you guys know there is a healthy version of hollandaise sauce that tastes even better than the real stuff? No butter is used in this recipe. Instead, plain yogurt is used as the base. The lemon juice gives it a nice flavor. Careful not to heat the sauce too quickly in the end, because the eggs will cook too fast and you will end up with a chunky sauce! Patience is your best friend for this recipe. Add pepper or dill to taste in the end if you like. This guilt-free hollandaise sauce goes great with asparagus, potatoes, and many other cooked veggies.
- 1 cup plain yogurt
- 1 tsp lemon juice
- 3 egg yolks
- 1/2 tsp salt
- Add all ingredients to a small Magic Bullet cup and blend.
- Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.
Makes 1 cup
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
- 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)
- 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.
- 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.
- 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.
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.
- 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
1) Chop zucchini and blend in Magic Bullet.
2) In mixing bowl, combine egg, oil, basil, salt and pepper and mix together.
3) In same mixing bowl, add zucchini puree, flour, corn and cheese.
4) Fry mixture into pancakes, between two and four minutes on each side, or until golden brown.
Try it with some applesauce or sour cream!
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.
- 2 cups brewed coffee, cooled to room temperature
- 2 cups ice cubes
- 4 scoops light vanilla ice cream
- Add the coffee and ice cubes to a Magic Bullet pitcher and blend until frothy and the ice is chopped up.
- Pour into two glasses and top with 2 scoops of ice cream each.
- Slightly stir with a spoon.
Makes 2 iced coffees
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?)
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
- Blend the peanut butter, rice vinegar, soy sauce, water, hot sauce, and sesame oil in the Magic Bullet.
- Put the broccoli slaw and the pepper in a large bowl and toss with the dressing.
- Just before serving, add the peanuts and cilantro. Top with protein and serve.
I had no idea how easy homemade enchilada sauce was until I made some of my own. I had all of the ingredients on hand, and then made enough to make one batch of enchiladas and 2 full jars to freeze! I definitely felt very domesticated that day. 🙂 You could easily switch up the spices to incorporate different flavors, and use what you have on hand!
- 2 cans crushed or diced tomatoes
- 7oz can diced green chilies
- ½ onion, roughly chopped
- 3 cloves garlic
- 3 Tbsp. taco seasoning
- 1½ Tbsp. Chili powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. pure cane sugar
- In a sauce pan, add all of the ingredients and bring to a low simmer. Let cook for 5-10 minutes to allow the flavors to come together.
- Add all ingredients to your Magic Bullet blender and puree until smooth. (You can do this in batches.)
- Once cooled, store in the fridge in a covered container for 1 week, or freeze until ready to use.
Cauliflower is a magical food. It can be served raw, cooked, as an appetizer or, in this case, as the foundation of a hearty supper. Here we’re using the Magic Bullet to blend cooked cauliflower, and combining it with spinach and sautéed onions into a tasty cheesy casserole.
- 1 small head of cauliflower
- 1/2 onion
- 1 cup spinach
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp butter
- 2 Tbsp cream
- Pinch of ground cloves
- 1/2 tsp nutmeg
- Salt & pepper
1) Chop cauliflower into small florets and boil for approximately 10 minutes.
2) While cauliflower is boiling, chop onion and begin to sauté in a frying pan with some oil.
3) Blend cauliflower with butter, cream and a pinch of salt and pepper in Magic Bullet into puree. You’ll most likely need to do this in two batches: one half of cauliflower florets; 1/2 Tbsp butter; 1 Tbsp cream.
4) Once onions have begun to brown, sauté with spinach, nutmeg and cloves.
5) Mix together cauliflower puree with sautéed veggies and mozzarella cheese in mixing bowl.
6) Place mixture in iron skillet and cover with additional mozzarella cheese. Broil until cheese has browned.
So delicious you’ll be kicking yourself for not making this sooner!
Looking for a healthy smoothie bowl to get your morning off to a good start? Try this wild blueberry smoothie bowl, which has frozen organic wild blueberries, banana, a splash of organic grape juice, flaxseed meal and plain Greek yogurt. Get creative with your toppings. Some of my favorite smoothie bowl toppings include oats, shredded coconut, and fresh banana slices.
Wild Blueberry Smoothie Bowl
- 1/2 banana, chopped and frozen
- 1/2 cup frozen wild blueberries
- 1/4 cup organic grape juice
- 1/4 cup water
- 1/3 cup plain Greek yogurt
- 1 tbsp flaxseed meal
- Shredded coconut, oats and fresh banana slices for topping
- Add all ingredients to a Magic Bullet cup and blend until well combined.
- Pour into a bowl and top with shredded coconut, oats, banana slices or other toppings.
Makes 1 smoothie bowl
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.
10-Minute Miso Asparagus
- 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
- Preheat oven to 425 degrees.
- Blend the garlic in the Magic Bullet, then add all the other ingredients except the asparagus and pulse a few times.
- In a big bowl, rub the miso mixture all over the asparagus.
- Put on a cookie sheet and roast until browned and soft, stirring once or twice during cooking if you like. Serve.
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 😉
- 2 cans coconut milk (full fat or light)
- ½ cup pure maple syrup
- ¾ cup vegan chocolate chips, or regular chopped dark chocolate
- 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.)
- Blend for about 30 seconds.
- 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.
- 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!