Some days, I really want soup, but don’t want to spend the time it usually takes to make it. One day, I was craving this broccoli cheese soup and realized it can be made quickly and easily with the Magic Bullet. The longest step is cooking the broccoli florets, but after they’re done, you just need to toss them and the rest of the soup ingredients into a Magic Bullet cup and blend. The soup stays warm from the just-cooked broccoli and can be eaten warm right away. This recipe only makes a cup of soup for one, but you can double this recipe to serve two people.
Quick Broccoli Cheese Soup
- 1 cup broccoli florets
- 1/2 Tbsp chopped onion
- 1/2 cup milk
- 1/4 cup cheddar cheese
- 1/2 tsp chicken boullion
- Boil the broccoli florets in a small pot for 10 minutes, or until tender. Drain well.
- Let the broccoli cool a bit and add, along with remaining ingredients, to a Magic Bullet cup and blend until smooth.
Makes 1 cup soup
I love dips, but most of the time they’re really unhealthy! What makes this curried lentil dip so great is that it’s actually very healthy for you, but you wouldn’t even know it. Lentils are cooked with onion, carrots, celery and tomatoes, and then blended together to make a creamy dip. The fresh cilantro on top gives it even more flavor. This dip tastes great with tortilla chips!
Curried Lentil Dip
- 1 Tbsp olive oil
- 1/2 onion, peeled and chopped
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 large carrot, peeled and chopped
- 1 large tomato, diced
- 1 cup dry lentil beans
- 2 cups chicken broth
- 1 Tbsp curry powder
- ½ tsp black pepper (add more to taste)
- Pinch crushed red pepper
- Fresh cilantro for topping
- Heat olive oil in a large pot over medium heat, and add the onions, celery and garlic. Cook until onions are translucent.
- Add the chicken broth and bring to a boil. Add the lentils and cook for 40 minutes, then add the carrots, tomatoes, curry powder and peppers.
- Cook for another 20 minutes, or until lentils are tender.
- Let the lentils cool, then blend in a Magic Bullet blender using the small cup.
- Top the warm dip with fresh cilantro just before serving.
Makes 2 cups
Is this bringing you back to your childhood days, when peanut butter apples were the best after-school snack ever? I thought so. I’ve always loved them as a healthy snack (and still do), and was thrilled when I came up with the idea of a peanut butter and apple smoothie! The apples add just the right amount of sweetness to this smoothie, which is loaded with rich peanut butter flavor. Enjoy!
Peanut Butter and Apple Smoothie
- 1/2 banana
- 1 small gala apple, cored and sliced
- 3 Tbsp peanut butter
- 1/4 cup milk
- Ice cubes (optional)
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 1 smoothie
Whether breakfast is the most important meal of the day or not is up for debate; I think we can all agree, however, that whatever it is, it ought to be delicious. This berry ganache is easy, sweet and healthy, and is a great addition to countless breakfast dishes. I made this with mini-waffles, but feel free to add it to cereal, oatmeal, pancakes, French toast or most anything else you can think.
- Wash and add berries to your Magic Bullet in proportions of your liking.
- Blend and serve with or on top of breakfast.
That’s it! Save any leftover ganache to snack on with a spoon right out of the Bullet cup.
The first time I tried tzatziki was drizzled over a falafel salad one day when I stumbled upon a seemingly popular food truck. It was so delicious as a salad dressing that it instantly became one of my favorite dressings to use on salads. You can use it over a variety of salads, but my favorite is still that cucumber and falafel salad. You can also use it in pitas or as a dip.
Tzatziki Salad Dressing
- 1 cup plain Greek yogurt
- 2 Tbsp olive oil
- 1 cucumber, seeded and grated
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh dill
- Pinch of salt and pepper
- Add all ingredients to a small Magic Bullet cup and blend until creamy.
Makes 1 cup
I was recently at a great Korean restaurant and had “maeun galbi jim” — braised short ribs in a spicy sweet sauce. It was rich and delicious with lots of unusual ingredients (turnips, chestnuts), as well as one of my favorites, gochujang (fermented chili paste). I had to recreate it myself. I found chestnuts at a farmer’s market and that was basically the hardest part.
This was an incredibly easy dish to make with tons of deep flavors. The Magic Bullet does a great job of creating the sauce and using the slow cooker makes it a weeknight option. I dispense with some of the traditional Korean touches (e.g. boiling instead of searing first) to make the recipe a little less fussy, but equally delicious.
If you’ve never had short ribs before, you’re in for a treat. Actually, if you’ve had short ribs before, you’re also in for a treat. I love the Korean flavors and unusual ingredients, too, adding a different dimension without any more work.
Korean-Braised Short Ribs
- 2 lbs beef short ribs
- 1 pint chestnuts, peeled
- 5 carrots, peeled and slice
- 1 onion, cut into wedges
- 1 lb turnips, cut into small pieces
- 1.5 Tbsp gochujang (Korean fermented bean paste)
- 6 cloves garlic, peeled
- 1 inch piece ginger, peeled
- vegetable oil for sautéing
- Blend garlic, gochujang and ginger in Magic Bullet.
- Salt ribs, then brown them on all sides in dash of vegetable oil in pan on medium-high heat.
- Add all ingredients to slow cooker. Cook on low for about 8 hours.
- Serve with rice and enjoy!
Peanut butter pie is one of my top favorite desserts, ever. It’s so quick and easy to make, too! Oreo cookie crumbs make a chocolatey crust, which is filled with a creamy, lightly sweetened peanut butter filling. The pie is frozen until ready to serve and then topped with crunchy chopped peanuts, drizzled with chocolate syrup and decorated with whipped cream. Make sure you remember to set it out about 30 minutes before you are ready to serve it to allow it to thaw. Otherwise, it will be too hard to eat, which is pure torture!
Peanut Butter Pie
- 2 cups Oreo cookie crumbs
- 3 Tbsp butter, melted
- 6 ounces cream cheese, room temperature
- 1 cup creamy peanut butter, room temperature
- 1 tsp vanilla extract
- ¾ cup confectioners’ sugar
- 1 cup heavy whipping cream
- ½ cup chopped peanuts
- Chocolate syrup
- Whipped cream
- Add the Oreo cookie crumbs and butter to a pie dish and stir with a fork. Press firmly into the pie dish to form a crust.
- Store the crust in the refrigerator until ready to use.
- Add the filling ingredients to a Magic Bullet pitcher and blend together until creamy.
- Pour the filling into the pie crust shell. Cover and place in the freezer for 2 hours.
- Let thaw about 30 minutes before ready to serve.
- Top with chopped peanuts, chocolate and whipped cream just before serving.
The first time I tried pesto pizza, I was skeptical because tomato sauce is all I ever knew. I was surprised at how much I loved it and now I like to make it at home. You can also add chicken, artichokes, olives; the list goes on. The best part about this pizza is the fresh, homemade pesto sauce. I have a basil plant in my kitchen that grows like crazy, so these days, I’m making pesto constantly. This pesto pizza is definitely a delicious way to use up some of that extra pesto sauce!
Note: This recipe makes either 2 thin crust pizzas or 1 thick crust pizza.
Pesto Tomato Pizza
- 2 1/2 tsp. active yeast
- 1 cup lukewarm water
- 1 tsp sugar
- 1 tsp salt
- 2 1/2 cups all-purpose flour
- 2 cups fresh basil leaves
- 1 clove garlic, chopped
- 1/4 cup pine nuts
- 1/3 cup Parmesan cheese, plus more for topping
- 2/3 cup + 2 Tbsp olive oil
- Salt and pepper to taste
- 4 roma tomatoes, sliced
- 1 cup shredded Mozzarella cheese
- Add the yeast, sugar and water to a large bowl and stir. Let rest 5 minutes, then add the salt and 2 Tbsp olive oil and stir.
- Add the flour a little at a time, stirring it in until blended well.
- Once all of the flour is added, knead the dough on a floured surface for 10 minutes.
- Place the dough back into the bowl and cover. Set in a warm place and allow the dough to rise for 2 hours.
- Prepare the pesto in a small Magic Bullet cup by adding the basil, garlic, nuts, Parmesan cheese, salt, pepper and olive oil. Blend until you have a smooth consistency.
- Once the dough has doubled in size, roll into a large circle on a floured surface.
- Transfer the dough to a greased pizza pan and spread the pesto sauce on top.
- Add the sliced tomatoes, mozzarella cheese and Parmesan cheese on top.
- Bake in the oven at 425 degrees F for 15 minutes.
Makes 1 pizza
I’m not one for health food, but sneaking vegetables into classic dishes is a great way to get away with eating bacon-fried rice as a healthy dinner. Cauliflower is great as its own thing (roasted in the oven as a side dish), great in the place of meat (as in my cauliflower tacos), and great in the place of grains and starch (this recipe). Come to think of it, cauliflower is just plain great.
Cauliflower: an unlikely superhero. Now that I’ve posted that on the Internet, I bet it’ll be turned into a movie any day now…
This cauliflower fried “rice” dish really is great: the cauliflower crisps up nicely in rendered bacon fat, taking on tons of flavor and texture; even better than rice does with fewer calories.
The Magic Bullet does double-duty, chopping up the cauliflower into “rice” as well as mincing the garlic and ginger.
Cauliflower Fried “Rice”
- 1-2 heads cauliflower
- 4 slices bacon
- 2 eggs, scrambled
- 1 1/2 inch piece of ginger, peeled
- 3 cloves garlic
- 1 1/2 cups frozen vegetables (peas, carrots, or a mix)
- 4 green onions, thinly sliced
- 1 Tbsp sesame oil
- 2 to 3 Tbsp soy sauce
- vegetable oil
- Cut the cauliflower into florets; discard stem. Working in batches, pulse the cauliflower in the Magic Bullet.
- Cook the bacon in a 12-inch skillet over medium heat with a little bit of water and oil until crispy. Drain on paper towels and reserve bacon grease.
- Add the eggs and cook until just beginning to solidify. Remove eggs from pan.
- Add bacon grease to pan and raise heat to medium-high. Add the garlic and ginger and cook for 30 seconds. Add the cauliflower and cook until cauliflower begins to crisp. Lower heat to medium and add frozen vegetables. Cover pan and cook an additional three to five minutes.
- Add bacon, eggs, green onions, soy sauce, and sesame oil to pan. Let everything warm, mix and serve.
I don’t know about you, but I rarely have time to make a fresh fruit salad in the morning. Luckily, I can take my fruit salad to work with me in the form of a delicious smoothie! This fruit salad smoothie includes all of my favorite fruits: oranges, strawberries, raspberries, apples, banana, and grapes. Talk about a super smoothie!
It’ll give you energy on those busy mornings and is loaded with vitamin C to keep your immune system strong.
Fruit Salad Smoothie
- 1/4 cup plain yogurt
- 2 apple slices
- 1/4 cup chopped oranges
- 4 strawberries
- 6 raspberries
- 4 red grapes
- 1/2 banana
- 1/4 cup water (or coconut water)
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 1 large smoothie