IMG_5448

I love a good egg dish any day of the week, but I don’t think I’ll ever go back to plain eggs again! Roasted veggies in a frittata is a must have, and if you have never made a frittata, have no fear! It is so simple, quick, and tasty! Feel free to add whatever roasted veggies you like, and flavor of cheese. Make it your own!

Roasted Asparagus Frittata

Ingredients

  • 1 bunch asparagus, roughly chopped
  • 2 tb. butter
  • 4 eggs
  • 1/2 cup milk
  • Salt and pepper to taste
  • 1 tomato, chopped
  • 2 tb. + 1 tb. parmesan cheese
  • 1/4 cups + 2 tb. mozzarella cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add the chopped asparagus to a baking sheet, coat with 1-2 tb. olive oil, and a sprinkle of salt and pepper.
  3. Roast for 10-15 minutes.
  4. Heat a skillet and melt the butter.
  5. In the Magic Bullet Blender add the eggs, milk, and a sprinkle of salt and pepper. Blend until frothy.
  6. Add the roasted asparagus and chopped tomato to the melted butter in the skillet. sprinkle with the 2 tb. parmesan cheese and 1/4 of the mozzarella. Turn off the heat. Pour the egg mixture on top. add remaining cheese on top and place in the oven.
  7. Bake for 8-12 minutes, or until the center bounces back.
  8. Serve and enjoy!

IMG_5449

 

email

IMG_5040-683x1024

The other day I was trying to put together a salad dressing that my husband would LOVE. He definitely loves creamy dressing, versus a vinaigrette, so I knew I needed something that would pair perfectly with crunchy Romain lettuce. He also loves things with a some spice/kick, which this dressing has!

IMG_5033

Citrus Southwestern Salad Dressing

Ingredients

  • 1 cup mayo
  • 1 cup buttermilk
  • Few dashes of hot sauce
  • 1/2 bunch cilantro
  • 2 scallions, chopped
  • Zest of 1 orange
  • 2 garlic cloves
  • Sprinkle of salt

Instructions

  1. Throw all the ingredients into the Magic Bullet and blend until creamy.
  2. Store in the fridge for up to a week!
  3. Serve over salad with avocado, sharp cheese, and orange slices.

IMG_5043

 

Mar
27
0

Simple Crepes

IMG_5460

My husband has never loved pancakes because they can be so thick and cake like, so I started making crepes a while back to fit his taste buds! They are thin, light, but still so filling! And when a batter comes together all in one blender, you will not see me complaining! Easy peasy!

Simple Crepe Recipe

Ingredients

  • 1 cup milk
  • 1 tb. vanilla
  • 3 eggs
  • 1 c. flour
  • 2 TB. melted butter
  • 1 tsp. sugar

Instructions

  1. Add all the ingredients to the Magic Bullet Blender until blended.
  2. Grease and heat a pan on the stove.
  3. Once it’s ready pour a thin layer of batter to coat the bottom. Cook slowly one side, then carefully release the edges and flip. It’s ok if it isn’t perfect.
  4. Once it’s done, fill the crepe with desired fruit fillings, nut spreads, etc. And top with powdered sugar! Enjoy!

IMG_5470

Makes 4 crepes.

 

IMG_5471

I am always looking for a healthier dessert that I can indulge in late at night the my kids go to bed. 99% of the time I am looking for chocolate, so when this recipe came together I was super excited! My favorite thing to do is wrap them up safe in the freezer and then pull them out when everyone is in bed….and no one can disturb me ;).

Peanut Butter Black Bean Brownies

Ingredients

  • 1 can black beans, drained and rinsed
  • 1/4 cup peanut butter
  • 3 eggs
  • 1 tb. canola oil
  • 1/2 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tb. vanilla
  • 2/3 cup coconut sugar
  • 1/2 cup chocolate chips

Instructions

  1. Add all ingredients to the large magic bullet blender. (Eggs on the bottom.)
  2. Puree until smooth. The batter will be really thick, so if it doesn’t blend, add a few TB. of milk
  3. Add parchment paper to an 8X8 pan, add batter, and bake at 350 for 20-25 minutes.
  4. Let cool, then cut into squares.

IMG_5486

 

Mar
14
0

Chickpea Guacamole

IMG_566

Every time I go to the grocery store I buy chickpeas because they are one of my favorite beans to cook with. I love to roast them, serve them in soups, add them to tacos, salads, and now…guacamole!

I used my favorite healthy crackers and made a lunch of out it! Super filling and full of all the right nutrients that this busy mama needed!

 

Chickpea Guacamole Recipe

Ingredients

  • 2 avocados
  • 1 can chickpeas, drained and rinsed
  • Cooking spray
  • Salt, pepper, paprika, cumin, and chili powder
  • Juice of 1 lemon
  • 2 tb. tahini
  • 1/2 bunch cilantro, finely chopped

Instructions

  1. Turn on your broiler. Add 1/3 of the beans to a baking sheet. Spray lightly with cooking spray, then sprinkle salt, pepper, paprika, and cumin on the chickpeas.
  2. Broil in the oven until crispy, watch carefully.
  3. In the Magic Bullet blender, add your avocados, the rest of the chickpeas, lemon juice, and tahini. Blend. You may have to stop the blender a few times so you can stir the mixture together for better mixing. (It’s ok if the guacamole is chunky!)
  4. Remove from the blender, mix in a sprinkle of salt, 1/4 tsp. each of pepper, paprika, cumin, and chili powder.  Adjust spices if needed.
  5. Fold in cilantro, top with roasted chickpeas, and enjoy!
  6. Keeps sealed in the fridge for 2 days.

IMG_5667-2

 

Mar
8
0

Whipped Coconut Cream

IMG_5760

My youngest is the pickiest eater, so I have the hardest time giving her foods that not only fill her up, but also give her the nutrition she needs. She tends to lean towards the sweeter foods, so this coconut whipped cream sounded like the perfect addition to her diet!

She loves to dip salty pretzels in it, and I love to dip berries in it! Also it’s made with  healthy fats and natural sugars! But the best part is how quickly this comes together in the Magic Bullet! (And it’s creamy too!)

IMG_5721

Whipped Coconut Cream

Ingredients

  • 1 can full fat coconut milk, refrigerated
  • 2 tb. pure maple syrup
  • 1 tsp. vanilla extract

Instructions

  1. In the Magic Bullet blender, add the maple syrup and vanilla. Then open the can and scoop out the solid cream part, not the coconut water.
  2. Blend it until whipped and creamy! Keep refrigerated for up to 5 days.

 

Feb
21
0

Creamy Peanut Sauce

IMG_5435

I’m kicking myself for not making this peanut sauce more often. It’s super simple to make and it’s incredibly delicious! I love to pair this with cooked chicken and veggies. Keep this on hand to jazz up on any dinner!

IMG_5445

Creamy Peanut Sauce

Ingredients

  • 1/2 cup peanut butter
  • Juice of 1 lime
  • 2 tb. soy sauce
  • 1/3-1/2 cup coconut milk, canned
  • 1 tb. brown sugar
  • 2 cloves garlic

Instructions

  1. Add all the ingredients into the Magic Bullet Blender and blend until creamy.
  2. Use immediately or refrigerate until ready.
  3. It will thicken in the fridge, so blend again with a little liquid to thin, or heat up.
  4. Enjoy!

 

IMG_5404

Dare I say this, but I don’t think I will ever make French toast any other way, than this way. I know it’s crazy, but this dish was SO good, my whole family went nuts for it! We are big banana bread people in my house, and I usually bake a batch every week. I get excited when my bananas start to brown because that can only mean one thing!

But  a loaf of banana bread can take almost an hour to bake up, and then you have to let it cool before you cut it. IT’S SO HARD TO NOT DIG IN!

This French toast plays off those same flavors, but whips up in under 15 minutes. it’s also best served hot, with melted butter, peanut butter, syrup, chocolate chips… need I go on?

Banana Bread French Toast

Ingredients

  • 1 ripe banana
  • 2 eggs
  • 1tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 c. milk of choice
  • 6-8 pieces of bread

Instructions

  1. Preheat and grease a pancake griddle on medium-low heat .In the Magic Bullet blender, add all the ingredients, except the bread.
  2. Pour the mixture into a shallow bowl.
  3. Soak each piece of bread in the mixture and place on the griddle. Watch carefully as each side begins to brown, about 1-3 minutes on each side. The mixture can burn easily, so be careful.
  4. Flip and do the other side of the bread.
  5. Serve with your favorite toppings!

IMG_5412

 

IMG_5003

I love having little treats on hand at the end of the week to celebrate the weekend. School is done, work is finished, and it’s time to relax. These are the perfect amount of sweetness, with a subtle fresh strawberry kick! The bright pink glaze on top is a perfect sight for the eyes, and delicious for the belly too!

Fresh Strawberry Muffins with Fresh Strawberry Glaze

Muffin Ingredients

  • 2 cups strawberries, chopped with stems removed
  • 1 box vanilla cake mix
  • 1 small box vanilla pudding

Glaze Ingredients

  • 1 cup powdered sugar
  • 1 tsp. vanilla bean paste

Instructions

  1. Puree strawberries in the Magic Bullet Blender until processed.
  2. Make the cake according to package instructions. Add 1/2 cup of the strawberry puree and boxed pudding to the mix. Bake according to package instructions.
  3. To make the glaze, add the powdered sugar, vanilla, and 1/4 cup of the pureed strawberry to a bowl. Whisk together. To thin out the glaze, add more puree. Drizzle over cooked, cooled muffins. Enjoy!

IMG_5003

 

Dec
13
0

Pea Pesto Snack

pea

I fell in love with this snack a few weeks ago when I wanted something other than fresh fruit. It’s a delicious snack that comes together in under a minute. You could even add mozzarella cheese with it and it’s perfectly balanced and yummy!

Pea Pesto Snack

Ingredients

  • 1 cup cooked, cooled peas
  • 2 tb. pesto
  • 1 tsp. zest and juice of a lemon

Instructions

  1. Add all ingredients to the Magic Bullet Blender, puree until chunky and blended.
  2. Spread on whole grain toast or crackers. Refrigerate for 3-5 days. Enjoy!

IMG_5027