Big, juicy nectarines are one of my favorite things about summer. I love them so much that I usually buy so many and I never can eat them all before they go bad. They ripen very quickly! The perfect solution to this problem is this nectarine oatmeal smoothie. Once nectarines start to get a little mushy, I slice them up and toss them in this delicious blend. I love adding some oats to it to make it a filling breakfast drink.
This recipe only makes enough for one smoothie, but you can double or triple it to make enough for a treat for the entire family. They will love you for it! You can add ice cubes to make it more slushy and cold, which is really nice and refreshing.
Nectarine Oatmeal Smoothie
- 1 nectarine, pitted and sliced
- 1 small banana
- 1/4 cup plain yogurt
- 1/4 cup orange juice
- 2 Tbsp water
- 2 Tbsp rolled oats (plus more for topping)
- Ice cubes (optional)
- Add all ingredients to a Magic Bullet cup and blend well.
- Sprinkle rolled oats on top before serving.
Makes 1 smoothie
It’s so easy to get caught up in the many delicious treats that surround us, but don’t forget that fruits can make the best desserts! Instead of going for ice cream, why not whip up a quick batch of this mango lime sorbet? Simply add frozen mango chunks, fresh-squeezed lime juice, plain Greek yogurt and a pinch of sugar to your Magic Bullet blender, and you have a healthy, refreshing dessert in almost no time!
This mango lime sorbet is low-fat, gluten-free and vegan.
Mango Lime Sorbet
- 1 cup frozen mango chunks
- 2 Tbsp fresh lime juice
- 1/2 cup plain Greek yogurt
- 1 Tbsp sugar
- Add all ingredients to a Magic Bullet cup and blend.
- Serve immediately, or store in a freezer safe container for later.
Makes 1 1/2 cups
I know I probably sound like a broken record, but if you aren’t buying great in-season tomatoes, I don’t know what to do with you.
Of course, great big heirloom tomatoes are one of the best things about summer, but another cool thing is the variety of tomatoes you can get. Case in point: these delicious sungold tomatoes, which are like cherry tomatoes, but much richer, umamier (Is that word? It is now), and, well, tomato-ier.
I like buying lots of things at the farmer’s market, but I think it’s pretty clear it makes the most sense to buy tomatoes there, as the difference between farmer’s market tomatoes and grocery store tomatoes is humongous. On the other hand, farmer’s market peaches are really good… And, sometimes we get these cool mushrooms that I can’t exactly get in the store… Okay, maybe I just like the farmer’s market.
With tomatoes as good as this, this dish would probably be delicious without anything else, but my farmer’s market was selling heaps of basil for $2 per bunch, so I couldn’t resist working them in as a topping for some great fragrance, and a little garlic, too, just for depth. The Magic Bullet whips up the basil and garlic in no time flat.
Pasta with Sungold Tomatoes and Basil
- 1 lb pasta, any type
- 1 pint sungold tomatoes (or cherry tomatoes)
- 1 bunch basil, leaves only
- 2 cloves garlic
- 2 Tbsp olive oil
- Boil pasta in heavily salted water until done. Retain ½ cup of pasta cooking water.
- Blend garlic in Magic Bullet. Add to olive oil in a pan over medium heat and cook until very fragrant, about two minutes.
- Blend basil in Magic Bullet with another dash of olive oil, if you’d like.
- Add tomatoes to pan with the pasta cooking water and raise heat to high. Cook for a few minutes, smashing a few tomatoes to make a sauce.
- Mix all ingredients in a big pot and stir to let pasta soak up the sauce.
We’ve all accidentally beaten eggs over the side of a bowl and onto the countertop. It’s a sad experience. The Magic Bullet is, of course, a great tool for avoiding that mess. Beyond that, though, it’s also an instrument that allows you to add new ingredients to an egg mixture that you might not have otherwise.
In this recipe, we’re using the Magic Bullet to mix eggs, an assortment of peppers, and parsley into a healthy, delicious and attractive scramble.
Rainbow Pepper Scrambled Eggs
- 2 eggs
- 1/4 of each: red, yellow and orange bell pepper
- 1/8 cup parsley
- 1/4 cup milk
- Pinch of salt
- Lightly chop parsley and assorted peppers.
- Add all ingredients into Magic Bullet and blend.
- Cook over medium heat in lightly-oiled frying pan.
A colorful way to get you going and start the day!
If you like hummus, you’re going to love this red lentil hummus recipe!
While traditional hummus is made with chickpeas, also known as garbanzo beans, it can also be made with other beans. Technically, “hummus” means chickpeas, but red lentils are a perfect alternative to this classic dip. I don’t notice a big difference in flavor when I make hummus with chickpeas or red lentils, so it is nice to be able to use whatever I have on hand at the time. All of the other ingredients are the same. Serve with fresh vegetables or pita chips.
Red Lentil Hummus
- 1/2 cup dried red lentils
- 1 cup water
- 1 garlic clove, finely chopped
- 2 Tbsp tahini
- 3 Tbsp olive oil, plus more for topping
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp. salt
- 1/8 tsp. freshly ground black pepper
- Red paprika for topping
- Bring 1 cup of water to boil and add lentils. Cook for 20 minutes, until lentils are tender.
- Cool the lentils for at least 30 minutes.
- Add the cooked lentils and all of the rest of the ingredients to a small Magic Bullet cup and blend until smooth.
- Top with drizzled olive oil and a few dashes of paprika.
Makes 1 cup
It’s still summer! Grill grill grill grill! Okay, that’s definitely part of summer fun, but it’s also a great time at the farmer’s market, and in particular the only time of the year you can get green garlic. Green garlic is just immature garlic, but it’s a really neat and tasty ingredient – like the sweet, mild garlic of your dreams. Sometimes, ingredients just taste better when you can only get them for a few short months.
Taking a cue here from Melissa Clark of the New York Times, I use the Magic Bullet to create green garlic butter, a creative condiment that goes well with fish, chicken, or, in this case, green garlic bread. Basically, you blend up green garlic with butter and parmesan, which creates a rich, savory, mildly herbal spread. You can use it as you would use butter, of course, but it works equally well as a topping for on plain dishes. You may have heard of “hotel butter,” a similar topping that steakhouses often use on meat. Typically that’s made with parsley and lemon. I think this works just as well, if not better.
Of course, you could always combine green garlic butter with grilled meat or fish to make a summer double threat. Yum.
Green Garlic Butter
- White and green parts of a green garlic bulb
- 1 stick butter, softened on the counter or microwave
- 1 large chunk parmesan
- ¼ tsp. kosher or sea salt
- Blend parmesan in Magic Bullet until shredded. Remove to bowl.
- Blend garlic bulb in the Magic Bullet.
- Mix all ingredients in a bowl or in the Magic Bullet.
Almonds are always something I keep around the house. Apart from being a great snack, they’re useful in so many different Magic Bullet recipes; almond milk is definitely one of them! Whether you’re interested in almond milk for flavor, consistency or diet, this sweet and hearty recipe is incredibly simple and the end result is absolutely delicious. It’s a great alternative to regular cow’s milk and has added health benefits, as well.
This recipe calls for the use of a nut bag. If you don’t have one, a cheesecloth will do the trick (that’s what I’ve used here). And if you don’t have one of those, there are a plenty of DIY solutions you can find on the internet. We’ll also be making this recipe in two batches to yield a larger amount of milk (same amount of ingredients – we’ll just halve them for each go-round).
Take note to start this recipe early – the almonds should soak in water for a number of hours before blending in the Magic Bullet.
Vanilla Almond Milk
- 1 cup almonds
- 1 tsp. vanilla
- 1/2 tsp. cinnamon
- 3 cups water
- Pinch of salt
- Let the almonds soften by soaking them in water for at least 4-6 hours before blending. I’d recommend letting them sit overnight. To yield a larger amount of milk, I’m splitting the recipe in half. You should go through the following steps twice.
- Drain and wash the almonds. Add half of the almonds to your Magic Bullet cup with 1/2 tsp. of vanilla, 1/4 tsp. cinnamon, 1 1/2 cups of water and just a touch of salt. Blend for about 60 seconds.
- Pour liquid through a nut bag or cheesecloth into a large bowl. Make sure you squeeze the contents of the bag or cloth to get all the milk out.
- Transfer from bowl into pitcher or milk container. Now repeat steps 2 and 3!
Let it chill for a while in the refrigerator before serving, unless you’re looking for an old-fashioned sleeping agent.
Be aware that because we’re not using preservatives, this milk will expire quicker than store-bought almond milk. And for anyone who’s curious, my cereal of choice is a combination of shredded wheat, cinnamon raisin granola and honey nut cheerios.
A few years ago, I went through this thing where I was eating Chinese chicken salad pretty much every day for a month. It was right after I tried my very first Chinese chicken salad and, I guess you could say I became a little obsessed.
What truly makes a Chinese chicken salad superb is the dressing. Minced fresh ginger is one of the essential ingredients in this great-tasting dressing. I like to make a big portion of the dressing and keep it in the refrigerator to enjoy over a few days, since I clearly never get tired of eating this salad! All you need for a simple salad is chopped romaine lettuce, mandarins, sliced almonds, grilled chicken and carrots. Pour this dressing over and you’ve got a spectacular meal.
Chinese Chicken Salad Dressing
- 3 Tbsp soy sauce
- 1 tsp. sesame oil
- 2 Tbsp canola oil
- 1/3 cup rice wine vinegar
- 1 tsp. minced garlic
- 1/2 tsp. minced fresh ginger
- 2 Tbsp brown sugar
- Add all ingredients to a small Magic Bullet cup and pulse a few times until all ingredients are blended together well.
- Cover with a lid and store in the refrigerator up to 3 days.
Makes ~1 cup dressing
I once read a book about a high school where an alumnus was obsessed with fried zucchini and the students hated fried zucchini, but the alumnus was a really nice guy and no one wanted to offend him so everyone buried the zucchini under the football bleachers, but then hamsters started eating the zucchini, which made them breed rapidly, which made the alumnus provide even more fried zucchini, which made the problem worse, until it reached the point where hundreds of hamsters flooded the football field during a home game and everyone figured out the zucchini thing.
Man, I wonder what that book was. It’s a shame there’s no way to find out.
Anyway, this dish is a much better way to use zucchini or other types of summer squash: sauté them in olive oil and mix them together with some chopped basil to make a delicious pasta dish. Top it all with toasted breadcrumbs and ricotta cheese. Yum.
Pasta with Summer Squash and Basil
- 1 lb pasta
- 4 medium-sized summer squash, sliced to ¼ inch and then halved
- 1 bunch basil
- 2 cloves garlic
- olive oil
- ricotta cheese
- parmesan cheese, grated (in the Magic Bullet!)
- Boil pasta in heavily salted water until al dente, reserving half a cup of pasta cooking water.
- Toast breadcrumbs with olive oil over medium heat in small skillet.
- Add squash to a large skillet with a large glug of olive oil and add a hearty amount of salt. Cook over high heat, stirring frequently, until squash is nicely browned and has given off a lot of its moisture, about fifteen minutes. Chop the garlic in the Magic Bullet and add to pan. Cook until garlic becomes fragrant, just a minute.
- Chop two-thirds of the basil in the Magic Bullet and add to pan. Stir.
- Mix pasta and squash mixture with pasta cooking water and a big glug of olive oil. Serve, garnishing with breadcrumbs, ricotta cheese, and parmesan cheese.
Three different seeds add a lot of protein, fiber and healthy fats to these energy bites. They’re a perfect post-workout snack to help refuel your muscles and give you a boost of energy.
You can add other nuts and seeds if you like, but remember that the more stuff you add to these, the more peanut butter you will need to add to compensate so they don’t fall apart! They’re really easy to make – no baking required.
Three-Seed Protein Bites
- 1 cup rolled oats
- 1/2 cup creamy peanut butter
- 1/4 cup sunflower seeds
- 3 Tbsp flax seeds
- 3 Tbsp chia seeds
- 1/4 cup honey
- 1 tsp. vanilla extract
- Add all ingredients to a Magic Bullet cup, with the oats going into the cup first so they are at the bottom.
- Pulse the ingredients a few times to blend the top portion above the oats (not until completely
- smooth, but just mixed!).
- Use a large spoon to stir in the rest of the oats that were not mixed into the rest of the ingredients after pulsing.
- Roll spoonfuls of the mixture in your hands and place on a baking tray lined with parchment paper.
- Chill in the refrigerator for at least 1 hour before serving for best results.
Makes 12 energy bites