Crumbled bacon and this hearty corn chowder is a match made in heaven. Sweet corn is blended together with potatoes and heavy cream to create a creamy chowder. Blend the entire batch of soup if you like it extra creamy, or leave some unblended if you want a little more texture to your chowder. Either way, you will love how creamy and filling this soup is and how easy it is to make. Serve this corn chowder as a side to your favorite BBQ menu, or as a main for a hearty lunch.
Creamy Corn Chowder Recipe
- 2 tbsp butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups frozen sweet corn
- 1/2 tsp thyme
- 2 potatoes, peeled and chopped
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1/4 tsp ground black pepper
- 1/3 cup crumbled cooked bacon for topping
- Heat the butter in a large pot over medium heat and add the onions and garlic. Cook for 7 minutes, stirring occasionally.
- Add the corn, thyme, potatoes, pepper, cream and chicken broth and bring to a boil.
- Simmer for 20 minutes, then cool to room temperature.
- Blend the soup in a Magic Bullet blender until creamy, then add back to the pot.
- Serve with crumbled bacon on top.
Makes 6 servings
Peanut butter is delicious, and muffins are a wonderful treat. It was only a matter of time before we combined the two. This peanut butter muffin recipe is easy and super tasty. It’s a great balance of flavors that isn’t too rich, but filling enough to leave you satisfied.
Peanut Butter Muffin Recipe
- 1/2 cup peanut butter
- 1/4 cup sugar
- 3/4 cup flour
- 1 egg
- 1/2 cup low-fat milk
- 1/2 tsp. salt
- 1/2 tbsp. baking powder
- Combine peanut butter, milk, egg and baking powder in Magic Bullet and blend.
- Gradually blend in flour until thoroughly combined.
- Add to slightly oiled cupcake tray and cook at 350 degrees for 12 to 15 minutes.
- Top it off with a few dabs of your favorite jam or jelly to give it a sweet kick!
These noodles will drive you craaaaazy. OK, I can’t back that up, but they’re spicy and funky and unexpectedly cold, like a salad and ramen’s spicy funky lovechild. OK, I can’t back that up either. In any event, get yourself some kimchi – I got delicious radish kimchi from my local farmer’s market – and you’ll have these noodles made in twenty minutes or less. Might we even say they are healthy? They contain very little fat and a lot of vegetables, so… Hey, yeah. A salad it is.
The Magic Bullet makes whipping together the dressing very easy, and the only other time factor is the minutes it takes to boil the noodles and the time it takes to slice some veggies. Add a soft-boiled egg for protein and incredible richness, and you’ve got yourself a spicy, funky meal.
Adapted from The New York Times
Cold, Spicy Kimchi Noodle Recipe
- 1 cup kimchi
- 1 garlic clove, peeled
- 1 two-inch piece of ginger, peeled
- 2 tbl brown sugar
- 1 tbl gochujang
- 1 tablespoon miso
- 1 tbl sesame oil
- 1 tbl rice vinegar
- Juice of 1 lime
- 1 tbl fish sauce
- ½ lb soba noodles
- 1 cucumber, peeled and large diced
- 1 cup halved cherry tomatoes
- 3 scallions, sliced
- 3 eggs
- 2 tbl sesame seeds
- Blend kimchi, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, and fish sauce in your Magic Bullet.
- Meanwhile, cook soba noodles until al dente and rest in cold water. Drain. Boil eggs for about five minutes and rest in cold water. Peel.
- Mix noodles, sauce, tomatoes, noodles, and cucumbers. Serve, garnishing with eggs and sesame seeds.
Acai is one of the most popular smoothie choices right now, and I love that it’s so easy to make at home without paying an arm and a leg! My kids love the vibrant color that the smoothie makes, and I love all of the antioxidants that come with it. Just blend it up until creamy, and for added flavor and texture, top with your favorite toppings! Granola, chocolate chips, fruit, and a drizzle of honey are just some of my favorites!
Acai Berry Smoothie Recipe
- 1 acai smoothie pack
- ½ cup frozen strawberries
- 1 small frozen banana
- 1 cup milk of choice
- Optional toppings: honey, granola, chocolate chips, fruit
- Add all ingredients into the Magic Bullet Blender.
- Blend until creamy, then pour into a glass or bowl. Top with your favorite ingredients and enjoy!
Cozy up to a cup of the red pepper butternut squash soup and a blanket on a chilly winter day. Roasted red peppers add a huge amount of flavor to this simple butternut squash soup that you are going to love. By making a large pot of this soup, you can save leftovers in the refrigerator or freezer for another day. Add more or less curry powder to taste, and don’t forget a dollop of cold sour cream when serving.
Roasted Red Pepper Butternut Squash Soup Recipe
- 2 red bell peppers, halved
- 1 butternut squash, peeled and chopped
- 1 tbsp olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 2 apples, cored, peeled and chopped
- 1/4 tsp nutmeg
- 1 tsp curry powder
- 1/4 tsp ground black pepper
- Preheat the oven to the broil setting.
- Place the bell peppers skin-side up on a baking sheet and place in the oven for 8 minutes, until skins start to blacken.
- Remove the peppers from the oven and allow to cool for 10 minutes, then peel off the blackened skin.
- Add the oil to a large pot over medium heat and add the onion, apples, squash and spices. Cook for 7 minutes, stirring occasionally.
- Add the bell peppers and broth and bring to a boil.
- Simmer for 20 minutes uncovered, then cool to room temperature.
- Blend in a Magic Bullet pitcher until smooth and add back to the pot to reheat.
Makes 6 servings
There’s something deeply satisfying about a sweet, cheese spread. The combination of complementing flavors hits all of your taste buds in just the right way. This recipe uses the Magic Bullet to blend together goat cheese, honey and dried fig for a unique spread that has both a winning flavor and texture.
Goat Cheese, Fig and Honey Spread Recipe
- 2/3 to 1 cup of goat cheese
- 3 dried figs
- 1 tbsp. honey (or more if you like it sweeter!)
- Combine all ingredients in Magic Bullet and blend. If the figs are very dry and somewhat stale, boil or microwave them for a moment to soften them up before blending.
- Be ready to whip up another batch – this goes quick!
The lamb takes on the flavors of cumin so well in this Chinese food dish.
Recently I shared with you velveting, the Chinese method for keeping meat tender and delicious. Does it work with lamb?! Only one way to find out… Long story short: yes, it works! Tender, mildly chewy lamb, bursting with cumin flavor, smoky and spicy from poblano peppers, vegetable-y and vaguely healthy from lots of onion and green peppers, and tingly from Sichuan peppercorns. Puts new meaning into better-than-takeout: much healthier (more vegetables and less oil) and it’s fast and delicious!
Cumin Lamb Recipe
- 1 lb boneless lamb shoulder, sliced into bite-sized pieces
- 2 tbsp. Chinese rice wine, separated (or mirin or omit)
- 3 tbsp. soy sauce, separated into 1 tbsp. and 2 tbsp.
- 1 egg white
- 2 tbsp. cornstarch, separated
- 3 tbsp. cumin seeds
- 1 tbsp. Sichuan peppercorns (available in Chinese groceries or online)
- 3 garlic cloves, peeled
- 1 very large onion, peeled and sliced
- 1 green pepper, seeded and sliced
- 1 poblano pepper, seeded and sliced
- ½ bunch cilantro, cleaned and chopped
- Vegetable oil
- Heat a wok or large skillet over medium-high heat. Add cumin seeds and peppercorns and toast until fragrant, about 30 seconds. Add to the Magic Bullet and blend. Remove spice mixture, add the garlic, and blend.
- Meanwhile, bring a medium-sized pot of water to a boil. In a bowl, mix the lamb, one tablespoon of rice wine, one tablespoon of soy sauce, egg white, and cornstarch.
- When the water is boiling, add the lamb and cook two minutes, until just beginning to change color. Remove lamb and rub with ground spices and a pinch of salt.
- Meanwhile, add the onions to the wok with a big glug of vegetable oil and a big pinch of salt. Cook until softened and just beginning to brown.
- Add both peppers and the lamb and cook, stirring, until lamb is just cooked through. Add remaining soy sauce, garlic, and rice wine, stir and cook until just fragrant, another 30 seconds.
- Add cilantro, stir, and serve.
I’ve been making these cupcakes a long time for my kiddos, and they just love them! They are just the right amount of sweetness where no frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potato after making these muffins, then save them and add them into your next banana bread recipe!
Dairy-Free Sweet Potato Cupcake Recipe
- 2 large sweet potatoes, peeled and diced
- 1.5 cups white whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 3/4tsp. baking soda
- 1 cup non dairy milk + 1 tsp. vinegar, mixed
- 1/3 cup melted coconut oil, cooled
- 1/2 cup pure cane sugar
- 1/2 cup coconut sugar
- 1 tsp. vanilla
- Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
- Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
- In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
- In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
- Preheat oven to 350 degrees.
- Scoop batter into prepared muffin tins and bake for 22-27 minutes.
- Let cool, then sprinkle with powdered sugar if desired.
These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy cookie recipes, because it still tastes like a satisfying dessert! It is made without butter, but instead creamy peanut butter and applesauce to give it a soft texture. Oats and quinoa give these cookies iron and protein. You won’t be disappointed! My whole family loves these.
Chocolate Chip Quinoa Cookie Recipe
- 1/2 cup cooked quinoa
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup applesauce
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sour cream
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
- Stir in the chocolate chips by hand.
- Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.
Makes 12 cookies
Hey, here’s an easy, delicious, and healthy weeknight dinner that uses some sneaky, flavor-packed ingredients to amp up the taste with very little work. And it all gets made in one pot. I guess that’s not very much for a recipe… OK, that’s pretty awesome for a recipe if you want to know the truth.
If you don’t know preserved lemons, it’s time to work them into your repertoire. Tangy, funky, tart… they’re like the miso of citrus. Maybe not, but this is a delicious dish.
Preserved Lemon, Asparagus, and Ricotta Pasta Recipe
- 1 lb short pasta, any type
- 1 lb asparagus, sliced
- 1 preserved lemon
- 2 cloves garlic, peeled
- ½ cup ricotta (low-fat if you like)
- Olive oil
- Boil a pot of heavily salted water and add the pasta. Cook the pasta until al dente, adding the asparagus for the final minute of cooking. Drain the pasta, reserving half a cup of pasta cooking water.
- Meanwhile, blend the garlic in the Magic Bullet.
- Add the asparagus to the pot with the garlic and a big glug of olive oil over medium-high heat. Cook until garlic is very fragrant and asparagus is just beginning to brown, about three minutes, stirring frequently.
- Blend the lemon, ricotta, and some of the reserved pasta cooking water in the Magic Bullet.
- Add the pasta and the lemon-ricotta mixture to the pot with the asparagus. Stir everything over medium-low heat until everything comes together, adding more pasta cooking water as necessary to keep everything moist.