IMG_6654Everyone knows it can be tricky to get our kids to get all the vegetables they need for their growing bodies. I’ve become quite good at hiding certain veggies into dishes that way they have no idea they are getting a serving full of ‘disgusting vegetables’ :)! This pasta sauce is incredibly delicious! It’s on the sweeter side which I think really helps appeal to kids and their taste buds! Pair it with salty garlic bread and you have a winner!

Sweet Potato Meat Sauce


  • 2 tb. EVOO
  • 1 sweet onion, chopped
  • 4 cloves garlic, diced
  • 2 pounds ground turkey
  • 1 jar pasta sauce
  • 2 sweet potatoes, steamed and softened
  • 1/4 c-1/2 cup heavy cream, milk, or coconut milk from a can
  • Salt, pepper to taste
  • 2 tb. brown sugar or coconut sugar
  • Fresh herbs to top
  • Parmesan cheese to top


  1. In a saucepan, heat the olive oil and saute the onion and garlic until translucent. Add in the ground turkey, season with salt and pepper. Cook the turkey all the way through and cover with the pasta sauce. Stir and let simmer.
  2. In the Magic Bullet Blender add the sweet potato and milk and puree until creamy. Stir that into the pasta sauce mixture. Add seasonings, stir, and simmer. Serve over cooked pasta and enjoy!





Whenever I have a plethora of strawberries around the house, I love to use them up to make these delicious rolls. My secret ingredient is rhubarb, which makes them more on the tart side. You can serve these cinnamon rolls for breakfast or dessert with glaze, and they keep very well in the freezer. The dough is more of a pastry texture rather than a bread since the rising time is short.




Rhubarb Strawberry Cinnamon Rolls

Ingredients – Dough

  • 2 tsp active dry yeast
  • 1/2 cup whole milk, warmed
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 stick butter, melted

Ingredients – Filling

  • 3/4 cup chopped rhubarb
  • 3/4 cup sliced strawberries
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 2 tbsp water


  1. Add the milk and yeast to a mixing bowl and let sit for 5 minutes.
  2. Whisk in the flour, salt, cinnamon, sugar, egg and butter and knead with hands to form a dough.
  3. Set the dough aside to rise for 30 minutes.
  4. Roll dough out onto a floured surface in the shape of a large rectangle.
  5. Add half of the strawberries, rhubarb and all of the water to a Magic Bullet pitcher and blend, then add to a pot with the remaining fruit, cinnamon and lemon juice. Simmer for 5 minutes, then cool to room temperature.
  6. Spread the filling over the dough, roll up and slice into 8 rolls.
  7. Place the rolls onto a baking sheet and bake at 350 degrees F for 25-30 minutes.


Makes 8 rolls


Pomegranate juice is very high in antioxidants, and has been shown to be even higher amounts of antioxidants than green tea and red wine. This makes it a healthy addition to smoothies. In this smoothie recipe, I use fresh peach slices, banana, oats and pomegranate juice. Adding juice to smoothies boosts the sugar content, so I like to dilute the juice 50:50 with water.

Peach Banana and Pomegranate Smoothie


  • 1/2 cup pomegranate juice
  • 1 banana
  • 1 peach, pitted and sliced
  • 1/4 cup oats


  1. Add all ingredients to a Magic Bullet cup and blend well.


Makes 2 smoothies



Looking for a super easy and delicious dessert? You will not believe how easy this blender chocolate mousse is to make and how it tastes like it took way longer to prepare. The only tricky part is the cream needs to be warmed before using it to melt the chocolate, but you don’t want it to be too hot when adding it to the blender. Once it is ready to add in, everything blends together nicely in the Magic Bullet creating a light, fluffy mousse once cooled. Top with fresh fruit or whipped cream.


Blender Chocolate Mousse


  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1/4 tsp vanilla
  • 1 egg
  • Pinch of salt


  1. Heat the cream in a small pot until almost boiling, then remove from heat and let sit 3 minutes.
  2. Pour over chocolate chips and add the vanilla, butter, egg, and salt.
  3. Allow to cool to room temperature, then blend.
  4. Pour into 2 4-inch ramekins and chill for 2 hours.


Makes 2 4-inch ramekins



One of my go-to salad dressing recipes is this herbed vinaigrette recipe. It is simple, but something everyone likes. It also goes with many different salads, so get inspired and feel free to experiment! The best part of this recipe is that you probably already have all of the necessary ingredients at home.


Herbed Red Wine Vinaigrette


  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme


  1. Add all ingredients to a small Magic Bullet cup and blend.


Makes 1 cup



I love to make up different flavors of popsicles for my girls during the summer. They LOVE those brightly colored popsicles, and they could eat 10 if I let them. These are filling, subtly sweet, creamy, and have the pop of bright pinkish red raspberries that kids will love!

Raspberry and Cream Popsicles


  • 1 cup plain greek yogurt
  • 4 tsp. pure cane sugar
  • 1 tsp. vanilla
  • 1/2 – 3/4 cup raspberries


  1. In the Magic Bullet blender, add all of your ingredients, minus the raspberries, and blend until smooth. 
  2. Pour your ingredients into a popsicle mold leaving a little bit of room on the top. Place a few raspberries on the top, then stick your popsicle stick in the mold.
  3. Freeze for 2-4 hours, or until ready.




Herbed Parsnip Fries


Making homemade fries is always so much fun. Why not switch it up and make fries with another vegetable other than potatoes? One of my favorite non-potato fries recipe is made with parsnip. They become soft and tender in the oven after baking and crispy on the edges, and the flavor is very unique. I first prepare an herb, garlic and olive oil mixture in the Magic Bullet and then toss the thinly sliced parsnip with it in a mixing bowl. Then, I bake them in the oven. They are best hot right from the oven.


Herbed Parsnip Fries


  • 1 parsnip, chopped into shoestrings
  • 2 tbsp olive oil
  • 1 clove garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried rosemary
  • ½ tsp oregano
  • ½ tsp basil


  1. Preheat oven to 375 degrees F.
  2. Add the olive oil, garlic, salt, pepper and herbs to a small Magic Bullet cup and blend until well mixed.
  3. Toss the olive oil mixture with the parsnip in a large mixing bowl and spread out onto a baking sheet.
  4. Bake in the oven for 40 minutes, until tender and starting to brown on the edges.

Makes 4 servings



Vegan Saag Paneer


Saag paneer is a popular Indian dish made with spinach and cubed paneer cheese, and in this vegan version tofu is used instead of cheese. The tofu cubes are tossed in turmeric and fried until crispy, then mixed in with the spiced spinach mixture. Instead of yogurt, coconut milk is used to thicken it up a bit. Serve this flavorful dish by itself as a main, or as a side. It goes great with naan bread!



Vegan Saag Paneer Recipe


  • 1 package tofu, drained
  • 2 tsp turmeric
  • ¼ tsp salt
  • 3 tbsp olive oil
  • ½ cup coconut milk
  • 12 oz frozen spinach
  • ½ onion, chopped
  • 1 tbsp fresh chopped ginger
  • 6 cloves garlic
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin


  1. Press paper towels on the tofu to drain the water, then chop into 1-inch pieces.
  2. Heat the oil in a skillet over medium heat.
  3. Toss the tofu with the turmeric and salt, then transfer to the skillet and fry until crispy.
  4. Add the spinach, ginger, garlic, and spices to a Magic Bullet pitcher and pulse a few times to mix and chop the spinach smaller.
  5. Transfer to a pot over medium heat and simmer for 5 minutes, then stir in the coconut milk.
  6. Serve the spinach with the tofu on top, or mix in.

Makes 2 servings



My youngest is one of the pickiest eaters, but I can always get her to eat donuts. She loves all sorts of flavors, so I have a lot of fun coming up with new and healthier ways to get her to eat! These donuts come together so quickly which is always a plus!

Chocolate Peanut Butter Blender Donuts


  • ½ cup chunky peanut butter
  • 1 ripe banana
  • 1 egg
  • 1 tsp. vanilla
  • 2 tb. maple syrup
  • 1 tb. cocoa Powder
  • 1 tb. almond milk
  • ½ tsp. baking powder


  1. Preheat oven to 350 degrees. Add all of the ingredients to the Magic Bullet blender and blend until creamy, about 1 minute. 
  2. Grease a donut pan and then pour the batter into the donut pan. Top with chocolate chips, optional. Bake for 10-12 minutes. 




This lemon basil fish marinade recipe is a product of me having too much basil. Whenever I buy a basil plant, it seems to grow like crazy and I can never keep up with the amount of basil it produces. It turns out, basil is a super flavorful addition to marinades, like this fish marinade. I haven’t tried it with any other fish other than tilapia, so I don’t know how well it goes with other types of fish. Let us know if you try it!


Lemon Basil Fish Marinade


  • ½ cup olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup fresh basil leaves
  • 2 cloves garlic
  • 1 lemon, juiced


  1. Add all ingredients to a small Magic Bullet cup and blend together.
  2. Pour over fish and marinade.


Makes 1 cup