sorbet

We all have those late night cold treat cravings. Mine happen pretty much every night, which is why I LOVE this recipe! It’s light and healthy, but still makes me feel like I’m indulging while catching up on my trash TV shows.

 

You can adjust the flavors to whatever you like, even add in peanut butter or cocoa powder for a chocolate version!

 

Strawberry Sorbet Recipe

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 c. frozen strawberries

Instructions

  1. Take the fruit out of the freezer and allow to thaw for 5-7 minutes, so it’s easier to blend.
  2. Add your fruit to the magic bullet blender. Blend fruit until creamy. If you are having difficulty blending the fruit, you can add a few tb. of milk to thin out the mixture. Add a little at a time though, because you don’t want to make a smoothie!

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Sep
11
0

5 Minute Mayonnaise

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Almost every day for school my girls request sandwiches for their lunches. They love them loaded up with turkey, cheese, and a lot of Mayo. We go through it fast in our house and a lot of times I’ve sent them to school with dry sandwiches because mama forget to buy more mayo :).

Recently I learned how easy and quick it is to make your own mayo at home, and the Magic Bullet is the PERFECT machine to make it! It came out so beautifully creamy, I couldn’t’ even tell the difference between store bought and homemade. I will definitely be making this again and again!

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5 Minute Mayonnaise

Ingredients

  • 1 egg
  • 1 tsp. ground mustard
  • 1/2 tsp. salt
  • 2 tb. white vinegar or lemon juice
  • 1 cup canola oil

Instructions

  1. Add all of your ingredients to your Magic Bullet blender, except oil. Add only 1/4 cup of the oil.
  2. Blend for one minute.
  3. While it is still blending, continue to add in the rest of the oil and blend for another minute. It will become very thick and creamy.
  4. Store for up to a week in an air tight container.

 

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Jul
24
0

Black Bean Hummus

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One of my favorite quick mommy lunches to make are hummus quesadillas. For some reason the hummus and the melty cheese pair so perfectly together! I love to switch up my hummus flavors every so often, and black bean hummus is always my go to. I don’t need any crazy ingredients, which means I usually have it always on hand. This one comes together so simply. You can use it for dipping salty tortilla chips in or crispy fresh veggies!

Black Bean Hummus Recipe

Ingredients

  • 1 can black beans, drained
  • Juice and zest 1 lime
  • ½ tsp. salt and pepper, to start
  • 2 cloves garlic, chopped
  • ½ tsp. cumin, to start
  • ½ tsp. paprika, to start
  • ½ tsp. chili powder, to start

Instructions

  1. In the Magic Bullet, add all the ingredients until combined and creamy. Taste and adjust seasonings to desired taste. I like a lot of flavor, so I usually add up to 3/4 tsp. of each seasoning, but season as you wish.
  2. Cover and refrigerate for up to 7 days.

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Jul
19
0

Tzatziki Sauce

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I am always looking for new ways to spice up my lunch and snack! Sometimes the same old hummus and veggies can get boring, which is why I love this Tzatziki sauce. I usually make a loaded veggie sandwich for lunch, and this sauce pairs perfectly with it. It also makes a great veggie dip for later on in the day when I’m needing something to snack on. The best thing is that it’s so easy to make, especially using the Magic Bullet!

Tzatziki Sauce Recipe

Ingredients

  • 2 c. greek yogurt, plain
  • 1 heaping TB. Dill
  • 2 tsp. Chopped fresh garlic
  • Juice of 1 lemon
  • 1 medium cucumber, grated
  • Salt, pepper, and garlic salt to taste

Instructions

  1. Add all of your ingredients into the Magic Bullet Blender.
  2. Blend until creamy. Season with seasonings to taste, blend, and adjust again if needed.
  3. Store in the fridge, covered, for up to 5 days!

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Jun
30
0

Refried Bean Dip

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I am always looking for a quick and easy dip to make when sport season rolls around. Something everyone will love, and that doesn’t take too much time in the kitchen to prepare. This dish is perfect just for that. You can easily adjust the flavors, add more heat, or maybe top it with some cilantro and red peppers for different flavor and crunch!
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Refried Bean Dip

Ingredients

  • 2 cans pinto beans, drained
  • Salt and pepper
  • 1 package taco seasoning 
  • 1 cup sour cream or greek yogurt
  • 1 cup Mexican style cheese, divided in ½ cup
  • ½ green onion, diced and divided
  • Juice of 1 lime
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Instructions

  1. In your Magic Bullet Blender, add one can of beans. Puree until creamy. Add beans to a bowl. Next, add the other can and blend just a few seconds. You want this can to not be as creamy as the one before.
  2. Add those beans to the bowl. Sprinkle a little salt and pepper to taste, followed by the rest of the ingredients. (Only ½ the cheese and ½ the green onions). Mix together.
  3. Add the beans to a baking dish. Sprinkle the remaining cheese and onions on top. Bake at 350 for 20 minutes, or until the cheese bubbles.

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Jun
14
0

Easy Salsa

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I crave salsa every day because it’s such an awesome way to get a lot of flavor without consuming a ton of calories. I put fresh salsa on pretty much everything, so I love to have it on hand. But you can also make it at home with even better results! Add everything to the blender and it’s done in no time!

Easy Salsa Recipe

Ingredients

  • ½ onion diced
  • 1 small bunch cilantro, stems cut off
  • Juice of 1 lime
  • 1 can diced tomatoes with green chilies
  • 1 jalepeno, cut and seeded
  • ½ tsp. cumin
  • ½ tsp. salt

Instructions

  1. Add all ingredients into the Magic Bullet Blender. Blend until roughly chopped.
  2. Store in an air-tight container up to 3-5 days.

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marinade3

I just LOVE this marinade. It’s so quick to pull together and is just packed with so much flavor! Something good definitely follows when your recipe ingredients contain limes, ranch, and cilantro. You can add it to chicken or fish and marinade it for a few hours, or just add it on right before you bake it.

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Lime Cilantro Ranch Marinade Recipe

Ingredients

  • ½ cup cilantro
  • 1 lime, juiced
  • 4 tb. olive oil
  • 2 tsps. sugar

Instructions

  1. Add all ingredients to your Magic Bullet Blender and blend until combined. Use as a marinade for chicken or fish.

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May
1
0

Blueberry Pancakes

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Pancakes are everyone’s favorite Sunday breakfast. I love to add fresh fruit, chocolate chips, and even granola into my batter for a fun twist. This time, I used fresh blueberries and blended them right into the batter! For an extra special treat, you could add white chocolate chips right into the batter.

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Blueberry Pancake Recipe

Ingredients

  • ½ cup fresh blueberries
  • 1 large egg
  • 1 cup whole grain pancake mix
  • 1/3 cup milk
  • 1 tsp. vanilla

Instructions

  1. In your Magic Bullet blender, add your blueberries and egg. Blend until completely blended. Add to a bowl along with the rest of your ingredients.
  2. Heat and grease a pancake griddle.
  3. Using a ¼ c. measuring cup, pour batter onto griddle. Bake evenly on both sides until golden brown.
  4. Serve with butter, warm maple syrup, and fresh blueberries.

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ChiaPudding4

Having 3 kids under the age of 6 can make mornings really crazy, which is why I am loving overnight breakfast! It makes things so much easier to have something to grab that is all ready! This dish is perfect because it’s loaded with energy, which is all something tired mamas are lacking in the morning. Not only that it also has great protein and fiber! Do yourself a favor and get some Chia seeds asap and make this dish!

Overnight Strawberry Chia Seed Pudding Recipe

Ingredients

  • 4 large strawberries
  • 1 cup vanilla greek yogurt
  • ¼ tsp. almond extract
  • ¾ cup chia seeds
  • ½ cup milk of choice

Instructions

  1. In the Magic Bullet Blender, add the strawberries, yogurt, milk, and almond extract.
  2. Pour into a bowl and fold in chia seeds.
  3. Add pudding to 2-4 mini bowls. Cover and store overnight.
  4. Enjoy first thing in the morning. If the pudding is too thick, you can stir in a little more milk to thin it.

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SPPasta3

Years ago, before I had children, I went through a vegan phase. Still to this day, I love my vegan and vegetarian dishes even though I don’t fully eat that way any more. I remember often craving creamy pasta dishes made with heavy cream and loads of parmesan cheese! This was a dish I’ve made for years to satisfy that craving. I’ve made it for many non-vegans as well, and they have all loved it! You won’t even notice there isn’t a drop of heavy cream! You can add parmesan cheese if you would like and even switch up the vegetable from sweet potato to butternut squash. Whichever way you make this, I guarantee you will love it!

Creamy Sweet Potato Pasta Sauce Recipe

Ingredients

  • 3 cup penne pasta
  • 1 large sweet potato, peeled and steamed
  • 2 cup vegetable broth
  • 2 tb. butter, or olive oil
  • ½ onion diced
  • 3-4 garlic cloves
  • 1 tb. fresh sage, plus more for topping
  • Lots of pepper, to taste
  • Salt to taste
  • ¼ tsp. nutmeg
  • Optional, ½ c. fresh parmesan cheese

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Instructions

  1. Bring a large pot of water to boil. Cook pasta according to package directions. In the larger Magic Bullet Blender, add the sweet potato and vegetable broth. Puree until creamy and fully blended. Set aside.
  2. In a pan on low/medium heat add the butter and melt. Next add in the onions and garlic. Stir and cook until translucent, about 4-5 minutes. Next add in the sage and toss for 1 minutes.
  3. Pour in the blended sweet potato. Stir and then sprinkle in the spices. Adjust until desired taste has been reached. Top with extra chopped fresh sage and fresh parmesan.

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