The summer can be brutal, and the majority of the time, I just want to enjoy a nice, refreshing piece of fruit. Almost daily, my kids and I venture to the pool with packed lunches and sunscreen. The last thing I want to eat is a sandwich, so I created this salad as my g0-to. 😉 It’s light, refreshing, but still totally filling. And, you won’t feel full or bloated in your bathing suit!
We all know how important that it!
Strawberry Mint Watermelon Salad
- 2 cups chopped, seedless watermelon
- 1 cup chopped strawberries
- 1/3 cup feta
- ½ lime, juiced, or 1 whole lime if it’s not super juicy
- 6-7 mint leaves
- zest of ½ lime
- In a bowl, add chopped watermelon, strawberries, and feta. Using the smallest Magic Bullet cup, add in your lime juice and mint leaves.
- Blend until the mint leaves are chopped up and the lime is well incorporated.
- Add the dressing to the salad and mix. Top with lime zest, and enjoy!
Calling all peanut butter lovers! You are going to swoon over this fluffy peanut butter mousse. Especially because it’s actually healthy. No heavy whipping cream is used in this recipe; instead it uses silken tofu, an unexpected, but absolutely delicious replacement for fattening and sweetened cream! The tofu gives it a fluffy texture, while the peanut butter and confectioners’ sugar give it all the flavor. Watch out though, because this vegan dessert is highly addicting. Once you have a bite, you won’t be able to stop eating it!
To make it completely vegan, instead of whipped cream on top, you can use coconut cream, which is easily made using your Magic Bullet.
Peanut Butter Mousse
- 1 12oz package silken or firm tofu, chopped
- 1/2 cup creamy peanut butter
- 1/3 cup confectioners’ sugar
- Add all ingredients to your Magic Bullet cup and blend until smooth and creamy.
Makes 2 cups.
This dish is such a classic for me that I couldn’t believe I’d never blogged about it for Magic Bullet. It’s an easy weeknight dish: an incredibly delicious pasta with somewhat off-beat ingredients and reasonably healthy to boot.
If you think you don’t like cauliflower, this will turn you into a convert: the high heat gets it crispy and sweet and delicious. And if you think you don’t like anchovies, well, first of all, you’re nuts, but second of all, this will also turn you into a convert: the combination of raw garlic and anchovies (which combine to create the lovely Italian flavors of “bagna cauda”) gives a lip-smacking, slap-your-grandma flavor burst in lieu of a sauce. When I started making this dish, I wasn’t too acquainted with using fennel seed, either, but it gives a nice subtle anisey flavor that really contrasts nicely with the rest.
With a big thank you to Adam Roberts (aka the Amateur Gourmet), from whom I’ve adapted this amazing dish.
Pasta with Cauliflower and Garlic Bagna Cauda
- 1 pound short pasta (like rigatoni)
- 1 head cauliflower, cut into small florets, stem removed
- 1 tin anchovies, reserving oil
- 4 cloves garlic, peeled
- 2 Tbsp fennel seeds
- Olive oil, to taste
- Big dash of red pepper flakes
- Grated parmesan cheese, for serving
- Preheat oven to 450 degrees. Roast cauliflower florets until crispy, about twenty minutes. Meanwhile, boil pasta in heavily salted water until al dente.
- Blend garlic in Magic Bullet, then add the anchovies with their oil and the red pepper flakes and blend.
- Mix together the pasta, the blended ingredients, and the cauliflower. Drizzle with olive oil for added richness. Serve, passing parmesan.
Who doesn’t like a good tot? While potato-based tots are by far the most common, sometimes you’re in the mood for a little spin off. This recipe uses cooked broccoli, cheddar cheese and some spicy Sriracha to make a baked broccoli tot that’s not only healthy, but just as tasty as any tater tot out there!
- 1 1/2-2 cups broccoli, chopped
- 1/4 cup scallions, chopped
- 1 Tbsp Sriracha, or your favorite hot sauce
- 1/2-1 tsp. garlic powder
- 1 egg
- 1/2 cup shredded cheddar cheese
- 2 slices bread
- Salt & pepper
- First thing, let’s make bread crumbs! Toast 1-2 small slices of bread, break apart, and add to your Magic Bullet cup. Blend until crumbly.
- Chop broccoli and add to pot of lightly salted boiling water. Remove after two minutes.
- Add broccoli to Magic Bullet and blend until finely chopped.
- Beat egg, combine all ingredients in mixing bowl and mix together.
- Roll mixture into cylindrical shapes and place on oiled oven pan. Bake for 9 minutes at 400 degrees, flip the tots over and bake for another 9 minutes.
That’s it! Enjoy!
This ham and cheese breakfast strata is an easy dish to make for a complete breakfast. It is also one of my favorite dishes to bring to a brunch, since it can easily feed a lot of people. You can use white or whole wheat bread — white bread tastes a little better in my opinion, but whole wheat bread is healthier and will keep you full longer. I usually opt for the whole wheat bread option, especially in this dish, which is already hearty and full of flavor!
Best of all, it’s super easy to make. Arrange a few pieces of bread on the bottom of a greased baking dish (I used an 8×8-inch pan.) Top with chopped ham and pour beaten eggs over, sprinkling with cheese before baking it in the oven. The bread becomes soaked with egg and, once it bakes in the oven, it tastes fluffy and scrumptious. It is almost like a savory baked French toast!
- 3 slices of whole wheat bread, halved
- 1 cup milk
- 3 eggs
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup chopped ham
- 1/2 cup shredded cheddar and jack cheese
- Preheat the oven to 350 degrees F.
- Arrange the bread at the bottom of a greased 8×8-inch baking dish.
- Add the eggs, milk, salt and pepper to a Magic Bullet cup and blend until well combined and frothy.
- Sprinkle the chopped ham over the bread and pour the egg mixture on top.
- Top with shredded cheese and bake for 30 minutes until cheese is starting to brown.
Makes 1 8×8 dish.
Multiple times I day I crave a little something sweet, and, now that summer’s here, popsicles are a must have! Sadly, store-bought popsicles are packed full of sugar, a no-no if you’ve got 3 rambunctious little ones running around — or even just one, for that matter! But, luckily, it’s so easy to make your own, and the prep is little to none. Before you know it, you will have a sweet, refreshing, cold treat perfect for satisfying those cravings!
Strawberry Lemonade Popsicles
- 1 tsp. lemon zest
- 3-4 large strawberries
- 1 cup water or coconut water
- ¼ cup lemon juice
- 2-3 packets of stevia, to taste
- In your Magic Bullet, add all of your ingredients and blend until well mixed.
- Pour the mixture into an ice cube tray and place a popsicle stick in each cube.
- Freeze for at least 2 hours, and enjoy when frozen!
Dessert or appetizer dip? You decide! This chocolate chip cookie dough dip is secretly healthy, although nobody would know unless you told them the secret ingredient: white beans! Yes, the base of the dip is white kidney beans. But I promise — you don’t taste them at all once they’re blended with all of the other ingredients, which helps create a delicious and strong cookie dough flavor.
My favorite thing to eat this cookie dough dip with is graham crackers, but I’m sure you can think of a lot of other things it would go great with! Last time I made it, I ate the whole batch myself. It’s very addicting!
Healthy Chocolate Chip Cookie Dough Dip
- 1 cup white beans, rinsed and drained
- 2 Tbsp milk
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 2 Tbsp almond butter
- Pinch of baking soda
- Pinch of salt
- ¼ cup semi-sweet chocolate chips
- Add all ingredients except chocolate chips to a Magic Bullet cup and blend until creamy and smooth.
- Stir in chocolate chips and sprinkle on top.
Makes 1 cup.
Hello salad, my old friend.
I’ve come to enjoy you again.
Because as lately, I’ve been eating,
Foods that I should not be eating –
Pizza, mac n’ cheese,
Cheeseburgers, wings –
And yet the hunger deep inside my stomach
And so… I eat salad.
(With salmon and farro and Brussels sprouts, and a lemony vinaigrette.)
Salmon, Farro, and Brussels Sprouts Salad
- 1 medium wild salmon filet, about 8 ounces
- 1 pound Brussels sprouts, trimmed and sliced
- 1 cucumber, peeled and chopped
- 2/3 cup farro
- ¼ cup olive oil, plus more for cooking
- Juice and zest from 1 lemon
- 2 Tbsp mustard (I used a mix of Dijon and spicy brown)
- Add a dash of olive oil to a large pan over medium-high heat and add the brussels sprouts. Cook until beginning to brown, then remove to a bowl.
- Pat the salmon dry with a paper towel and sprinkle with salt and pepper. Add more olive oil to the pan and add the salmon, skin side down. Cook until salmon skin will release from pan without any resistance, then flip the salmon over and cook few minutes more until the salmon is medium-rare on the inside.
- Meanwhile, boil the farro in two cups of salted water until cooked, about twenty minutes.
- In Magic Bullet, blend the olive oil, lemon juice and zest, and the mustard.
- Add the farro, cucumbers and brussels sprouts to a bowl. Add the vinaigrette and stir everything around. Plate the salad, topping with salmon.
I love a good meatball, but I’ve always been a bit intimidated by the preparation process. First, you need an Italian grandmother, a chicken that lays fresh eggs, and years, even decades, of meatball-making wisdom. Well, needless to say, I didn’t have any of that. So, instead, I tested the waters and actually tried a recipe that sounded relatively simple. I was surprised — the recipe was easy to make, the meatballs were tasty, and they actually tasted better with time.
You can make them in a snap in your Magic Bullet. Enjoy them on their own, in a sub, or in a pasta dish of your choosing, and voila! The perfect, homemade meal.
This recipe also substitutes chicken for the classic ground beef to produce a healthier meatball. The chicken adds a nice consistency and flavor, as well!
Easy Chicken Meatballs
- 1/2 pound boneless chicken thighs, cooled
- 1/2 yellow or white onion
- 1 egg
- About 2 Tbsp fresh or dried rarsley
- 1 tsp. rosemary
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 oz. parmesan cheese
- Olive oil
- Salt and pepper, to taste
- Lightly chop onions and blend in Magic Bullet with Parmesan cheese and parsley.
- Cut chicken into small cubes.
- Add chicken, egg, rosemary, red pepper flakes, salt and pepper to parsley, cheese and onion in Magic Bullet and blend.
- Roll mixture into balls and coat each in flour.
- Add meatballs to well-oiled frying pan over medium heat, turning frequently to cook evenly. Cook each for 10 to 15 minutes.
Throw these into some pasta with your favorite sauce and you’ve got yourself a heck of a meal!
Fresh kiwi, agave and a bit of water. That’s all there is to this exceptionally refreshing kiwi agua fresca. Kiwi is a fruit rarely seen anywhere but a fruit bowl, but you’re guaranteed to look at them entirely differently after trying this!
Kiwi Agua Fresca
- 2 kiwis
- 1 1/2 cups water
- 1 tsp. agave sweetener
- Slice kiwis.
- Combine all ingredients in Magic Bullet and blend until smooth.
Save this for a warm, sunny day and enjoy!