Although I love smoothies for breakfast, some mornings, I don’t want anything too sweet. Hence, my favorite citrus smoothie! It is made of a blend of fresh banana, orange, and lemon. This smoothie is more tangy than sweet and makes a great breakfast drink to start off your day. I add a little orange juice so it isn’t too sour, which creates a nice balance. You can chop and freeze your banana the night before, so in the morning you just have to add it to the smoothie and blend. What do you think – do you prefer sweet or tangy smoothies?
- 1 banana
- 1/2 orange
- 1/2 lemon
- 1/4 cup yogurt
- 1/4 cup orange juice
- A few ice cubes (optional)
- Chop and freeze the banana for at least 30 minutes (can do this the night before).
- Add all ingredients to a Magic Bullet cup and blend.
Makes 2 smoothies
I went to dinner at a friend’s house the other night and he made the most incredible dessert: whipped cream and ginger cookies. Yes, that’s it. So simple, yes? What made it even more interesting was learning that he made the whipped cream in his blender. I have never thought of trying this before, so of course a few days later, I decided to try it in my Magic Bullet. I was surprised at how quickly my whipped cream was ready! Preparing it in my Magic Bullet took me less time than using my hand mixer or standalone mixer! It can’t get any easier.
Easy Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Add heavy cream to a Magic Bullet cup.
- Blend for 15 seconds, then shake and repeat once more.
- Open and add the sugar and vanilla, shake, and continue to blend for 15 second intervals. After only a few times of repeating this, you should get whipped cream!
- Add to your favorite dessert.
Makes ~ 1 cup whipped cream
I’ve never quite understood the whole “make your favorite takeout at home!” recipe genre. If I want takeout, I’ll just get takeout. But what does make sense to me is modifying a takeout classic into something that is even better. And here the title says it all: Imagine if you could eat dumplings for dinner, but with extra greens to give it a semblance of being healthy. Oh, one other thing: what if we swapped slow-roasted pork shoulder for the usual dumping ground pork?
I’ve taken a recipe from Melissa Clark and made one major adjustment, subbing out ground pork for the slow-roasted pork. To be fair to MC, my version takes hours longer to cook, albeit no more work, while the pork roasts. I also add some sugar, because I associate sweetness with dumpling filling. This was delicious dumpling goodness in pasta form combined with Chinese roast pork and lots of greens: yeah, that’s better than takeout.
The Magic Bullet does a terrific job of speeding the recipe up, providing grated garlic and ginger in no time with no mess.
Noodles with Roasted Pork, Baby Bok Choy and Dumpling Seasonings
- 2 inches of fresh ginger root, peeled
- 3 garlic cloves
- 1 dried chili (optional)
- 4 heads baby bok choy, greens separated from white stems, stems sliced
- 1 lb wide noodles, preferably rice noodles
- 1 tbsp. vegetable oil
- 2/3 lb pork shoulder
- ¼ cup soy sauce, plus more for drizzling on pork
- 2 tbsp. rice wine vinegar
- 1 bunch scallions, sliced
- 2 tbsp. toasted sesame seeds
- 1.5 tsp. sesame oil
- Chinese black vinegar (optional), as a garnish
- Put pork on baking sheet and drizzle generously with soy sauce. Roast in oven at 275 degrees for at least two hours or until very tender. When done, cut into bite-sized hunks.
- Cook noodles in heavily salted water until al dente.
- Put ginger, garlic and chili in small Magic Bullet cup with chopper attachment. Blend until well-chopped.
- Add vegetable oil to large pan and heat to medium-high. Stir in half the scallions and the garlic-ginger-chili mixture. Cook until fragrant, about 1 minute. Add bok choy stems and cook until tender, about 2 minutes.
- Add all remaining ingredients to pan (including noodles) and warm through. Serve, passing black vinegar.
I just got back from my vacation in Hawaii and when I got home I became overwhelmed with the amount of unpacking and laundry that had to be done. I decided it was time for a snack break! Hummus is one of my favorite snacks and I love eating it with pita chips or veggies. I have tried pretty much every flavor available in stores and, most recently, a pine nut flavor. It is my new favorite, so instead of buying it at the store, I make it at home in large batches!
What’s your favorite hummus flavor?
Pine Nut Hummus
- 1/2 can (7.5 oz) garbanzo beans, rinsed
- 2 tbsp tahini
- ½ lemon, juiced
- 1 clove minced garlic
- 1 tbsp olive oil
- 2 tbsp toasted pine nuts (more for garnish)
- ¼ tsp cumin
- ¼ tsp salt (or more to taste)
- 1 tbsp fresh chopped cilantro (more for garnish)
- Add all ingredients to a small Magic Bullet cup and run and blend for no more than 20 seconds at a time.
- Scrape the sides with a spatula and shake, then continue to blend. It will require several times of repeating this until hummus is nice and creamy.
- Taste and add additional salt, cumin or lemon juice if desired.
- Top with fresh cilantro, chopped pine nuts and olive oil.
- Keep refrigerated for up to 3 days.
Makes ~1 cup
This delectable recipe from our friends over at NutriBullet will be the perfect picnic wrap up this holiday weekend!
Red, White & Blue Blast
- 1/2 cup strawberries,
- 1/2 cup almond milk (or other milk substitute)
- 1 tsp raw, organic honey
- Ice cubes
- 3/4 cup almond milk (or other milk substitute)
- 1 tsp raw, organic honey
- Ice cubes
- 1/2 cup blueberries
- 1/2 cup almond milk (or other milk substitute)
- 1 tsp honey
- Ice cubes
- Make the red layer and pour equal amounts into 2-4 glasses. Put glasses in the freezer for 10 minutes.
- Make the white layer and take glasses with red layer out of freezer. Pour equal amounts of white on top of the red layers. Put in freezer for another 10 minutes.
- Make the blue layer and take glasses with red and white layer out of freezer. Pour equal amounts of blue on top of the red and white layers.
Optional – garnish with mint and blueberries on top!
This makes an ice cold Blast that’s delicious in the summer months and at your next gathering. For an extra special treat, use popsicle molds instead of glasses and leave each layer in the freezer for at least two hours. Once done, you’ll have beautiful Red, White & Blue Pops!
I have a really yummy treat for you today: chewy, fudgey, chocolatey banana brownies. How did this delicious creation come about? Once again, I found myself with one banana on the verge of going bad. One banana is not really enough for banana bread, or even banana muffins, so I started thinking of what else I could do with it. This recipe is a healthier brownie recipe, the banana makes the brownies so moist, you use much less butter and oil than you would in regular brownies. The problem with these “healthier brownies” is that I feel less guilty eating them and eat MORE than usual!
The banana gives these brownies a great flavor – it goes perfect with chocolate! Don’t forget to eat them warm with a cold glass of milk.
- ¼ cup plain yogurt
- ⅓ cup granulated sugar
- 2 tbsp butter, melted
- 1 ripe banana
- 1 large egg
- ½ tsp instant coffee granules
- ½ tsp almond extract (can also use vanilla)
- ¼ cup unsweetened cocoa
- ¼ tsp baking soda
- ⅛ tsp salt
- ½ cup all-purpose flour
- Chopped walnuts for topping
- Preheat oven to 350° F.
- Blend together butter, sugar, yogurt and banana in a Magic Bullet cup.
- Add egg and almond extract and pulse a few times until mixed well.
- Add the coffee granules, cocoa powder, baking powder and salt. Lastly, add the flour a little at a time, pulsing in-between, until everything is well blended.
- Transfer the batter using a spatula to a greased 8×8-inch baking dish.
- Top with walnuts.
- Bake for 20 minutes, until a wooden pick inserted in center comes out clean (*if you want them more fudgy, take out a little early).
- Cool for at least 30 minutes before cutting.
Makes 9 brownies
The Perfect Side Dish to your Mexican Food Night!
The other night was Mexican food night and instead of the sides we always have, I decided to mix it up a little and make these stuffed jalapeño peppers. I was worried that they would turn out too spicy to eat, but surprisingly, they were just the perfect amount of spicy. The cream cheese filling is very flavorful, too! They make a fun appetizer or side dish, especially for those who like spicy foods.
Baked Stuffed Jalapeños
- 4 jalapeño peppers, halved and seeded
- 1/2 cup light cream cheese
- 1 tbsp crumbled cooked bacon pieces
- 2 tbsp shredded cheddar cheese
- 1 small garlic clove, minced
- 2 tbsp finely chopped green onions
- 1/4 tsp Worcestershire sauce
- 1/2 tsp lime juice
- Pinch of salt
- Chives for topping
- Preheat oven to 400 degrees F.
- Place jalapeño peppers on a greased baking sheet.
- Add all ingredients (except for the jalapeño peppers) to a small Magic Bullet cup and blend.
- Use a spoon to evenly fill the jalapeños with the cheese filling.
- Top with more bacon and cheese, if desired.
- Bake for 10-15 minutes, until top is slightly browned.
- Top with fresh chives
Makes 8 stuffed jalapeños
This banana pie smoothie tastes just like a banana cream pie in a glass! My favorite thing about it is the graham cracker crust topping. Freeze the bananas ahead of time (already peeled and chopped in half). I like this smoothie really cold, so I also like to add some ice, too. You can make this smoothie for breakfast, as an afternoon snack, or as a healthy dessert alternative!
Banana Pie Smoothie
- 1 banana, frozen
- ½ cup plain, non-fat yogurt
- ¼ cup milk
- ½ tsp vanilla extract
- 2 tbsp graham cracker crumbs, plus more for topping
- 3 ice cubes
- Whipped cream for topping
- Slice the frozen banana into bite-sized pieces.
- Add all ingredients to a Magic Bullet cup and blend until combined.
- Top with whipped cream and graham cracker crumbs.
Makes 1 smoothie
I discovered a really tasty post-workout smoothie last week: cocoa, almond butter, banana, milk and honey. The milk, banana and almond butter provide protein and electrolytes, making this smoothie an excellent pick-me-up after a work-out. The cocoa adds antioxidants and a rich chocolately taste. I usually skip the whipped cream, but once in a while, if I have some in my fridge, I splurge! Try topping it with sliced almonds, too.
Cocoa Almond Butter Smoothie
- 1 cup low-fat milk (or milk alternative, such as almond milk, coconut milk, etc.)
- 1/2 banana
- 1 tbsp honey
- 2 tbsp almond butter
- 2 tbsp unsweetened cocoa powder
- 4 ice cubes
- Light whipped cream for topping (optional)
- Add all ingredients (except for the whipped cream) to a Magic Bullet cup and blend well.
- Top with whipped cream and sliced almonds, if desired.
Makes 2 8-oz smoothies
The other day I was craving peanut butter and got out a slice of bread to make a peanut butter sandwich. When I opened my refrigerator up, I realized I was out of peanut butter! Then I saw some roasted peanuts… so, naturally, you know what came next! Homemade peanut butter! Why didn’t I think of making it from scratch before? It couldn’t be easier – only a few ingredients, peanuts, honey, oil and salt. You can make it crunchy by chopping up 1/4 of the peanuts in your Magic Bullet, then setting aside to stir in later. I like to change it up between both kinds, but this time I made it crunchy!
Homemade Peanut Butter
- 2 cups roasted, unsalted peanuts
- 1 tsp honey
- 1-2 tsp canola oil
- 1/4 tsp salt
- Add all ingredients to a Magic Bullet cup and pulse a few times using the flat blade.
- Use a spatula to stir the peanut mixture around and continue to pulse until creamy.
Makes 1 cup