Pasta dishes are one of the quickest and easiest ways to get dinner on the table, especially when you have 3 hungry kids running around! I am 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 making 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. How much easier can it be than throwing everything in a blender and voila! 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
- 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
- Cook your pasta according to package directions.
- 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.
- Next add in your salt and pepper to taste, and red pepper flakes if wanted.
- Once the pasta is cooked, fold in the sauce and top with parmesan cheese.
- You could also add halved tomatoes and extra basil on top.
- Eat immediately or store covered in the fridge for 1-2 days.
Who hasn’t gone to their local carnival and been excited to pick up some shaved ice? It’s one of those memories that everyone shares a variation of. Now, with help from the Magic Bullet, you’ll be able to relive that delicious nostalgia in your own kitchen!
While traditional shaved ice recipes call for a fruity syrup to be drizzled over the top of your ice, I prefer a more natural sweetness like maple syrup. It doesn’t take a lot to sweeten the whole cup, and the natural spices provide the perfect compliment to the chilly ice.
Maple Shaved Ice Recipe
- 1 1/2 cups ice cubes
- 1/2 to 1 tbsp. maple syrup
- Blend your ice cubes in the Magic Bullet, and then drizzle the maple syrup over top. It’s so simple!
- It only takes about ninety seconds to feel like a kid again!
This moist, spiced raisin carrot bread loaf is made with whole wheat flour and tastes just like carrot cake (even though it is much healthier!). The Magic Bullet does all the work by blending all of the ingredients together, leaving the carrots and raisins to stir in last before popping it into the oven. While it is baking, this carrot loaf makes your home smell amazing. Bake as a gift for a friend, or enjoy it all yourself (we won’t tell). It is good enough to eat alone, but you can also spread cinnamon cream cheese, butter or applesauce on top for extra yumminess.
Whole Wheat Raisin Carrot Loaf Recipe
- 2 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup raisins
- Preheat oven to 350 degrees F.
- Add all ingredients, except for the carrots and raisins, to your Tall Cup and blend.
- Pour the batter into a greased 9×5 inch loaf pan and stir in the carrots and raisins.
- Bake for 50 minutes-1 hour, until a toothpick comes out clean.
- Cool before serving.
Makes 1 9x5x3 inch loaf
A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crabcakes are great, but everyone knows that the best crabcakes 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, satisfying sauce for pasta with a bunch of vegetables (asparagus) to boot. Sound good? Sounds good.
I happened to have a bunch of leftover crab meat from a night spent picking crabs and eating beer (and drinking 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
- 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
- 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.
- Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
- 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.
- 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.
- Serve, passing parsley.
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.
- 10 dates
- 1/4 cup cashews
- 1/4 cup almonds
1) Combine almonds and cashews in Magic Bullet and blend.
2) Add dates and blend further.
3) Put mixture into bowl and roll into balls.
Sleep in a bit longer! Your quick breakfast is covered.
Come fall, I am totally ready to embrace all things that go with the season! Pumpkin begins to slowly creep back into my life and I get so excited at the sight of everything pumpkin in the grocery stores. Unfortunately, the first day of fall is not always the cool sweater weather I am expecting, especially living in the desert! So this smoothie is a combination of the fall flavors with the summer weather.
- 3 Tbsp. pumpkin puree
- 2 tsp. cocoa powder
- ½ tsp. vanilla
- ¾ tsp. pumpkin pie spice
- 1 Tbsp. pure maple syrup
- 1 frozen banana, sliced
- 1/2 cup non-dairy milk
- Handful of ice
- Add all ingredients to your Magic Bullet blender.
- Blend until creamy. You can add additional milk by the tablespoon if it’s too thick.
- Drink immediately and enjoy!
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 is easy to make it at home using plain hummus and some spices. Would you add anything else?
- 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
- Add the hummus, curry powder, cumin and olive oil to a small Magic Bullet cup and blend.
- 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
There are times when you want the tart flavor of a balsamic vinaigrette to dress your peppery arugula, and there are other times when you want a thick, rich salad dressing that doesn’t exactly scream health food. For the latter times, I present to you this avocado ranch dressing. It’s rich and delicious, but by using some sneaky ingredients it actually isn’t that heavy.
Avocados are having a little bit of a cultural moment (you can get them on any sandwich at Potbelly!) and this dressing takes full advantage of both their richness and flavor. I also use a bunch of lime as well as Greek yogurt to give it more tang and a bit of body, which you want to keep this more in the “modern take on ranch dressing” category and less in the “this is ranch dressing with an avocado blended into it” category.
I’d recommend serving over romaine or iceberg lettuce with some sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.
Light Avocado Ranch Dressing
- 1 ripe avocado, peeled and pitted
- 1 5.3 oz package Greek yogurt
- 1/3 cup skim milk, plus more to taste
- 1/3 cup light mayo
- 1 garlic clove, peeled
- 2 tsp sugar
- 1/2 tsp salt, plus more to taste
- Juice of half lime, plus more to taste
- Blend garlic clove in Magic Bullet until well pulverized.
- Add other ingredients and blend. Taste for salt and lime and add more milk as necessary to thin out into a dressing consistency.
Ice cream is so much better when it’s homemade. You have more control over the ingredients, portions and flavor proportions, not to mention the rewarding satisfaction of a job well done! This recipe combines banana and cocoa powder for a light and delicious ice cream you’ll be making after every meal.
- 1 1/2 Bananas
- 3 Tbsp cocoa powder
- 1/2 tsp vanilla
- 2 Tbsp cream
1) Chop bananas and freeze for at least two to three hours.
2) Combine frozen bananas with cocoa powder, vanilla and cream in Magic Bullet and blend.
Meet your new favorite dessert!
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