Jul
19
0

Vegan Saag Paneer

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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!

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Vegan Saag Paneer Recipe

Ingredients

  • 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

Instructions

  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

 

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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

Ingredients

  • 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

Instructions

  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. 

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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!

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Lemon Basil Fish Marinade

Ingredients

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

Instructions

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

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Makes 1 cup

 

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This is a great ‘sunrise’ smoothie that you can enjoy after your morning workout, or a little bright pick me up! Or, if you are in really good mood…A nice big scoop of coconut milk ice cream would make a rather nice addition ;).

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Fresh OJ Creamsicle Smoothie

Ingredients

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup milk or coconut milk
  • 1/2 cup greek yogurt
  • 1 tsp. vanilla
  • 1 frozen banana

Instructions

  1. Add all of the ingredients into the Magic Bullet Blender and Blend until creamy. Drink immediately and enjoy!

 

Jul
5
0

S’more Bars

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Summer means s’mores, but if you live in the desert in the summer then making s’mores over a fire is not the best idea! So these baked s’more bars are just as fun to eat, and you won’t have to sweat it out over a hot fire!

S’more Bars

Ingredients

  • 2 cups plus 1 tb. flour
  • 6 graham crackers 
  • 1 1/2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup softened butter
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tb. vanilla
  • 3/4 cup mini marshmallows
  • 2 chocolate bars, plus 1/2 of one for the top, chopped

Instructions

  1. Preheat the oven to 350 degrees. Add the graham crackers in a ziplock bag. Crush them lightly then add them into the Magic Bullet Blender. Blend them until them are fine crumbs.
  2. In a bowl, whisk together the flour, 1/4 cup of the graham crackers crumbs, cornstarch, baking soda, and salt. Set aside.
  3. In another bowl, beat the butter and sugar together until combined. Add the sugars, beat together, then the eggs and vanilla.
  4. Beat together the flour into the butter mixture until combined.
  5. Using your hands, fold in the marshmallows and chocolate. (Reserve some for topping.)
  6. Grease an 8×8 glass pan and add the batter to the pan. Press down firmly, then press in the rest of the chocolate. 
  7. Sprinkle 1/4 cup of graham cracker crumbs on top and press those in too.
  8. Bake for 20 minutes, then remove and let cool. Serve and enjoy!

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My mom used to make this for me as a kid all the time, and then she would spread it onto a sandwich and cut in into tiny squares. It always reminded me of tea party food, and I loved it. It’s a great twist on a sandwich, and the recipe today puts a little more grown up twist on this tea party classic.

Cream Cheese, Carrot, and Cucumber Spread

Ingredients

  • 1 block of cream cheese softened
  • 1 large carrot, grated
  • 1 cucumber, grated and then drained. (Squeeze the cucumber gratings to release the juices.)

Instructions

  1. In the Magic Bullet Blender, add all of the ingredients together.
  2. Blend until combined.
  3. Spread on a sandwich, toast, or whatever you desire!

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Smoothie bowls are one of my favorite treats! It’s my own version of build your own ‘fro-yo’, because I can add whatever topping I would like to a creamier/healthier ice cream base. I usually always go with chocolate :). Feel free to adjust the flavors and toppings accordingly! One topping I used were cocoa nibs, which is an all natural form of pure cocoa, but I would definitely be ok with chocolate chips as well!

Chocolate Smoothie Bowl

Ingredients

  • 1/2 large frozen banana, sliced
  • 1/4 cup milk of choice
  • 1/4 cup ice
  • 1 tb. cocoa powder
  • 1 tsp. honey or 1 pitted date
  • 1/4 tsp. pure vanilla extract
  • Toppings for smoothie

Instructions

  1. In the larger blender of the Magic Bullet, add your smoothie ingredients. Blend until creamy. Add more milk if needed to blend easier.
  2. Pour into a bowl, add toppings, and eat immediately.

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Chocolate Sheet Cake is one of my favorite cakes for one simple reason…Leftovers. It may be slightly embarrassing to admit but because it’s a slightly a bigger cake, there is ALWAYS leftovers. Which means for a few days after, I just grab a fork and sneak a few bites through out the day. It’s my favorite! 😉

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Chocolate Avocado Sheet Cake

Cake Ingredients

  • 2 cup flour
  • 1 1/4 cup sugar
  • 1/2 tsp. salt
  • 6 TB. cocoa powder
  • 1 stick butter
  • 1 ripe avocado
  • 1 cup boiling coffee or water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 tb. vanilla

Frosting Ingredients

  • 1 3/4 sticks butter
  • 6 tb. cocoa powder
  • 6 tb. milk
  • 1 tsp. vanilla
  • 4 1/2 cup powdered sugar

Instructions

  1. In the Magic Bullet Blender puree the avocado until smooth. If needed, add a tsp. of water to help blend. This may take a few minutes to blend as you might need to use a spoon to stir the avocado every so often.
  2. Next in a separate bowl, mix together the flour, sugar, and salt.
  3. In a saucepan add butter and melt. Then stir in cocoa powder and boiling water or coffee. Stir until creamy, remove from heat and pour over the flour mixture. Whisk together and set aside. In a separate bowl add the buttermilk, eggs, vanilla, and avocado. Whisk together until combined. Add to cake mixture and stir until combined.
  4. Grease a cake sheet pan and add mixture. Bake 250 for 20 minutes.
  5. Right before the cake is done, make the frosting. In a sauce pan melt the butter. Stir in the cocoa powder and turn off the heat. Whisk in the milk, vanilla, and powdered sugar. Once the cake is done, pour the frosting over the warm cake and spread. Enjoy!

 

Jun
21
0

Strawberry Purée

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This easy strawberry purée is a simple addition to your breakfast table or dessert spread that will add a fresh, healthy twist. Your guests at the table will appreciate your homemade effort. You can use this strawberry purée on an endless number of things, such as cheesecake, waffles, ice cream, or yogurt. Add more or less sugar to meet your personal preference.

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Strawberry Purée Recipe

Ingredients

  • 8 oz. strawberries, hulled
  • 2 tbsp. granulated sugar
  • 1/4 tsp. vanilla extract

Instructions

  1. In a small saucepot, add the strawberries and cook over low heat for 10 minutes, stirring occasionally.
  2. Stir in the sugar and let cool. Pour the vanilla on top.
  3. Transfer to a Magic Bullet cup and blend.

Makes 1 cup

 

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This nutty, spiced sweet potato bread pairs nicely with a warm cup of tea or coffee and whipped honey butter. It is best warm right from the oven after cooling about 15 minutes. You can place extra loaves in a freezer, wrapped in foil and placed into freezer bags and they will keep for a few months. When ready to consume, thaw overnight or bake in the oven for 15 minutes at 350 F. This recipe makes one large loaf, or 4 mini loaves.

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Spiced Sweet Potato Bread

Ingredients

  • 1 boiled sweet potato, peeled and chopped
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add the cooled sweet potato, eggs, oil and water to a Magic Bullet pitcher and blend.
  3. Add the flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl.
  4. Pour the sweet potato mixture over the dry ingredients and stir.
  5. Stir in the pecans.
  6. Pour into a greased 9×4 inch loaf pan and bake for 1 hour.

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Makes 1 loaf