Ice cream without the cream? Thank you Magic Bullet! This peanut butter, banana and honey ice cream is simple and delicious. You’ll fool everyone into thinking you scooped it right out of a container!
Peanut Butter, Banana and Honey Ice Cream Recipe
- 1 1/2 bananas (chopped and frozen)
- 3 tbsp. peanut butter
- 2 tsp. honey
- Add frozen banana slices to Magic Bullet and blend until smooth.
- Combine banana mixture with remaining ingredients and blend.
You’ll never want store-bought again!
Spaghetti carbonara… it’s a classic, easy, delicious, cheap, and hearty dinner, so why haven’t you made it? If you don’t know what carbonara is, you’re in for a treat. This classic, Roman dish consists of bacon, barely cooked eggs and parmesan, to create a rich, delicious pasta sauce.
Although I’ve made carbonara many times before, this one follows a new recipe from Serious Eats, which involves more egg yolks and less bacon and cheese than other recipes. The result is particularly eggy and rich but less greasy. You can also use any type of bacon; here I use pancetta, which is more porky and less smoky.
The Magic Bullet does triple duty here, grating the parmesan, chopping the garlic, and grinding the pepper.
Pasta Carbonara Recipe
- 1 pound pasta (I used bucatini; spaghetti is “traditional”)
- 1/2 cup diced bacon (or guanciale or pancetta)
- 2 tbl olive oil
- 2 whole eggs plus 6 egg yolks
- 1 large parmesan (enough to make ½ cup when grated)
- 1 tsp black peppercorns
- 1 clove garlic, peeled
- Cook pasta until al dente in heavily salted water. Without draining the pasta water, remove the pasta.
- Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
- Blend garlic in the Magic Bullet and remove to a large metal or glass bowl. Blend the parmesan and remove to the bowl. Blend the black pepper and remove to the bowl. Add the eggs and egg yolks and stir everything up.
- Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture to the pan and stir everything some more. Add ½ cup of the pasta water and bring the pasta water to a boil.
- Dump everything in the pan back into the bowl over the boiling water. Let the pasta cook from the heat of the steam until you have a creamy sauce.
- Serve immediately.
This is one of my favorite lunch time sandwiches, especially because it’s a nice switch up from the regular turkey and cheese. It also comes together almost as quickly too! You could easily switch up the flavors and seasonings to adjust to your liking, play around and have fun with it!
Avocado Chickpea Sandwich Recipe
- ½ can of chickpeas, drained and rinsed
- ½ avocado
- 1 tb. hummus
- 1 tsp. mustard
- Juice of ½ lemon
- ¼ tsp. garlic powder, paprika, and cumin
- Salt and pepper to taste
- In your Magic Bullet Blender add chickpeas. Blend until the chickpeas have mashed a little. You don’t want a puree, just a rough mash.
- Add chickpeas to a medium bowl and mix in the avocado, hummus, mustard, lemon, and spices. Mash together until combined. Adjust seasonings if desired.
- Spread onto sandwich bread, and top with lettuce and tomato, or other preferred sandwich toppings.
- Eat and enjoy! You can store the leftovers in an airtight container in the fridge for 1-3 days.
Red velvet cupcakes are my weakness. Especially with cream cheese frosting. February is the perfect month to bake red velvet cupcakes in order to celebrate Valentine’s Day. This year, I give you a healthier version, using fresh beets in this cupcake recipe. The beets give the cupcakes a beautiful, natural color and moist texture. We don’t need to use any artificial food dyes or a lot of butter in this recipe, which makes it much healthier! Go ahead and eat your heart out.
Red Velvet Beet Cupcake Recipe
- 2 beets, boiled, peeled and chopped
- ⅔ cup nonfat buttermilk
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ¼ cup canola oil
- ¼ cup butter, softened
- 2 large eggs
- Preheat oven to 350 degrees F.
- Line a muffin pan with liners.
- Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
- Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
- Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
- Fill the liners 3/4 full and bake for 18 minutes.
Makes 1 dozen cupcakes
Cherry and coconut… doesn’t your mouth start to water just thinking about that combination? This smoothie is a refreshing and unique blend of the two foods, balancing out the strong cherry flavor with both coconut milk and coconut flakes, along with a splash of vanilla yogurt for some added texture and taste.
Cherry Coconut Smoothie Recipe
- 1 1/2 cups frozen cherries
- 2 tbsp. shredded coconut
- 1/2 cup low fat coconut milk
- 1/2 cup low fat vanilla yogurt
- Blend all ingredients together in your Magic Bullet.
- If you’re like me and crave coconut flavoring with just about everything, add more coconut flakes on top!
Breakfast or dessert – you’ll feel good making this for either!
The avocado’s rich and creamy texture is perfect for spreading on toast for a simple meal. With help from the Magic Bullet, this recipe adds a spicy dynamic to the natural avocado flavor, combining it with jalapeño and crushed red pepper to create an easy-to-make, flavor-rich and super healthy spread.
The only difficult part of this recipe is deciding what bread to put it on!
Spicy Avocado Spread Recipe
- 1/2 avocado
- 1/4 jalapeño pepper
- 1 tsp. crushed red pepper
- Cut avocado and jalapeño pepper. When cutting jalapeño, make sure to cut it length-wise so you’re able to control the number of seeds added to the recipe.
- Combine avocado, jalapeño and red pepper in Magic Bullet and blend.
Whether it’s to start your day or keep it moving along, this meal will point you in the right direction.
“Bowls”: I know, trending right now. I’m sorry to be part of the trend. I really am. But, what can I say? Sometimes trends happen for a reason. (I still like pesto.) Anyway, if you haven’t tried making sushi bowls, you’re in for a treat: it turns out that a lot of the magic going on behind the sushi counter is about presentation. You can make a perfectly delicious, sushi-like creation with only a few simple ingredients. I use brown rice for a better glycemic index, too.
I’m lucky enough to live near an excellent Japanese store in Washington, DC that sells sushi-grade fish at reasonable prices, but you could easily substitute crabstick or shrimp for an equally delicious meal. The Magic Bullet whips up the seasoning in no time flat.
Sushi Bowl Recipe
Sushi Rice Ingredients
- 1.5 cups short grain brown rice
- 1/4 cup rice vinegar
- 2 tbl sugar
- 1 tsp salt
- Protein, any type (I used seared tuna, sliced)
- 1 avocado, peeled and sliced
- 1 cucumber, sliced (peeling is optional)
- Scallions, sliced
- Big dash of sesame seeds
- Nori (roasted sushi seaweed)
- Soy sauce
- Bring a medium pot of water to boil and add the rice. Cook for 30 minutes. Drain and refrigerate for 60 minutes (or if you’re pressed for time, rinse with cold water).
- Meanwhile, blend vinegar, sugar, and salt in the Magic Bullet.
- Mix rice with vinegar mixture.
- Put rice in bowl and add garnishes. Serve, passing wasabi and soy sauce.
This butternut squash pizza is one of my favorite vegetarian dishes, because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.
Butternut Squash Pizza Recipe
- 1 large pizza crust
- 1 butternut squash, halved
- 1/4 cup water
- 2 tbsp chopped fresh rosemary
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 cup crumbled goat cheese
- 1 cup fresh arugula
- Preheat the oven to 400 degrees F.
- Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
- Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
- Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
- Spread the butternut squash purée onto the pizza crust.
- Top with the onions and goat cheese.
- Bake in the oven for 15 minutes, then remove and top with arugula.
Makes 1 12-inch pizza
Sometimes the simplest salad dressings are the best. This recipe blends balsamic, olive oil, honey and a handful of almonds into a light and delicious dressing you’ll be pouring over every salad. It’ll become your reason to have salad!
Honey Balsamic Almond Dressing Recipe
- 4 tbsp. balsamic vinegar
- 2 tbsp. olive oil
- 2 tbsp. honey
- 12 almonds
- Combine all ingredients in Magic Bullet and blend thoroughly.
- Add some chicken, quinoa or tofu and dig in!
Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Its star is rising! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….
Anyway, here I combine farrow with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.
Get ahead of the fad and try farro today. It’s just pretty darn good.
Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe
- 1 lb fish, any type (I used swordfish)
- 2 tbl pimenton, separated
- 4 tbl olive oil, plus more for cooking and coating
- 2 tbl white balsamic vinegar, or any vinegar
- 1 clove garlic, peeled
- 2/3 cup farro
- four scallions, sliced
- 1 head broccoli, cut into florets
- Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
- Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
- Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
- Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
- Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.