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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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I have been making this butternut squash quesadilla almost daily for the past few weeks because it is just that good.  Just like I do with my kiddos, I try my best to incorporate a vegetable at least 2 out of the 3 meals that we eat each day. Sometimes I don’t have the time to sit and cook a full lunch for myself, which is why I love this recipe. To make it simpler, I make a huge batch of butternut squash at the beginning of the week and prepare it so it’s ready to add to my lunch quesadilla. Saves me time and sanity.

Butternut Squash Quesadilla Recipe

Ingredients:

  • 1 c. cooked butternut squash
  • ¼ tsp. each of cumin, paprika, chili powder, and pepper
  • ¼-½ tsp. salt
  • Water
  • Tortillas and cheese for quesadilla

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Instructions

  1. Add squash and spices to the Magic Bullet blender. Blend until completely creamy. Add a few tsp. of water if needed to blend.
  2. To assemble your quesadilla, spread a nice layer of butternut squash on one side of the tortilla. Top with cheese and another tortilla. Cook 2-3 minutes on each side, or until tortillas are golden brown.
  3. Serve with your favorite toppings. I love cilantro, salsa, and taco sauce.

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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

Ingredients

  • 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

 

Instructions

  1. 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.
  2. Add chickpeas to a medium bowl and mix in the avocado, hummus, mustard, lemon, and spices. Mash together until combined. Adjust seasonings if desired.
  3. Spread onto sandwich bread, and top with lettuce and tomato, or other preferred sandwich toppings.
  4. Eat and enjoy! You can store the leftovers in an airtight container in the fridge for 1-3 days.

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During the Winter months, my kids come home from school with all the germs that are going around the school. I’ve noticed that if my family is eating the right nutrients, we get over the colds much quicker, and sometimes don’t even catch the colds! Smoothies have always been a lifesaver, because sometimes when you don’t feel good, you don’t always feel like eating. This is a quick and easy smoothie that has all the right cold fighting ingredients, while getting something in your body to fight whatever is going on!

 

Cold Buster Creamsicle Green Smoothie

Ingredients

  • 1 navel orange, peeled
  • ½ – 1 c. non dairy milk, or milk of choice (coconut taste great!)
  • ½ c. frozen spinach, or 1 cup fresh spinach
  • 1 tb. honey
  • ½ c. mango or ½ c. pineapple
  • 1 small frozen banana

Instructions

  1. Add all ingredients to the Magic Bullet Blender.
  2. Blend until creamy, pour into a glass, then drink immediately.

 

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Jan
13
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Acai Berry Smoothie

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Acai is one of the most popular smoothie choices right now, and I love that it’s so easy to make at home without paying an arm and a leg! My kids love the vibrant color that the smoothie makes, and I love all of the antioxidants that come with it. Just blend it up until creamy, and for added flavor and texture, top with your favorite toppings! Granola, chocolate chips, fruit, and a drizzle of honey are just some of my favorites!

Acai Berry Smoothie Recipe

Ingredients

  • 1 acai smoothie pack
  • ½ cup frozen strawberries
  • 1 small frozen banana
  • 1 cup milk of choice
  • Optional toppings: honey, granola, chocolate chips, fruit

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Instructions

  1. Add all ingredients into the Magic Bullet Blender.
  2. Blend until creamy, then pour into a glass or bowl. Top with your favorite ingredients and enjoy!

 

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I’ve been making these cupcakes a long time for my kiddos, and they just love them! They are just the right amount of sweetness where no frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potato after making these muffins, then save them and add them into your next banana bread recipe!

 

Dairy-Free Sweet Potato Cupcake Recipe

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1.5 cups white whole wheat flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt
  • 3/4 tsp. baking powder
  • 3/4tsp. baking soda
  • 1 cup non dairy milk + 1 tsp. vinegar, mixed
  • 1/3 cup melted coconut oil, cooled
  • 1/2 cup pure cane sugar
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla

 

Instructions

  1. Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
  2. Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
  3. In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
  4. In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
  5. Preheat oven to 350 degrees.
  6. Scoop batter into prepared muffin tins and bake for 22-27 minutes.
  7. Let cool, then sprinkle with powdered sugar if desired.

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Quesadillas are one of my family’s favorite dinner options. The best part? They’re easy to make! I like switching up the filling with black beans and sweet potatoes for a healthier, more filling dinner.

Black Bean and Sweet Potato Hummus Quesadilla Recipe

Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can black beans, drained and rinsed
  • Juice of 1 lime
  • 2 tb. olive oil
  • Salt and pepper to taste
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Tortillas
  • Pepper jack cheese

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Instructions

  1. Steam your sweet potatoes until soft, about 10-15 minutes.
  2. Once soft, add potatoes in a bowl along with black beans and mash lightly with a fork.
  3. Add mixture to Magic Bullet, along with spices, lime and olive oil.
  4. Puree until smooth, stopping and stirring mixture every so often. If needed, add a little water to thin out mixture.
  5. Add hummus to a bowl and store in the fridge for one week.
  6. To make a quesadilla, use corn or flour tortillas. Spread a good layer of hummus onto one side of the tortilla. Sprinkle pepper jack cheese on top and place another tortilla on top. Cook about 2-3 minutes on each side, serve warm with desired toppings like sour cream, avocado, and salsa!

 

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They always say that breakfast is the most important meal of the day right? But we all know how hard it is to make sure you eat breakfast, especially when you have to get the kids out the door early in the morning, while accomplishing everything else on that morning to do list! That’s why I love the idea of making breakfast ahead of time so that I can grab it and be out the door. These breakfast muffins are not only fast and easy to make, but they also have a secret vegetable hidden inside! Talk about being a super parent. And hey, you may even have time to actually put on some makeup before you head out the door!

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Mini Carrot Pancake Muffins Recipe

Ingredients
  • 1 ½ cup baby carrots
  • 2 cup pancake mix, whole grain
  • 1 cup milk of choice
  • 1 egg
  • ½ cup coconut sugar
  • ¼ cup melted coconut oil
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tb. vanilla extract
  • ½ cup dark chocolate chips
Instructions
  1. In a steamer, cook carrots until soft, about 10-15 minutes.
  2. Preheat oven to 350 degrees. Add carrots, and a few tsp. of water if needed to Magic Bullet blender. Puree carrots until smooth. Transfer to a bowl to cool. (You will need 1 CUP of puree for this recipe.)
  3. In a mixing bowl add all of your ingredients, including 1 cup of carrot puree.
  4. Whisk together until mixed.
  5. Prepare a mini muffin sheet by adding cupcake liners.
  6. Using a small ice cream scoop, add the batter to each muffin evenly. Lightly press a few chocolate chips on top of each muffin.
  7. Bake for 15-20 minutes, or until baked all the way through.
  8. Muffins can be frozen and heated in microwave for busy mornings. They can be eaten as is, or dipped in pure maple syrup for a pancake breakfast!

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Whenever I make mashed potatoes for my family, I always make an extra serving because I know I can stretch another dinner out of it! Mashed potato pancakes are so easy and versatile, you will be adding them to your dinner menu every week.

Mashed Potato Pancake Recipe

Ingredients
  • 2 c. mashed potatoes
  • 1/3 c. flour
  • 1 egg
  • Salt and pepper to taste
  • 2 tsps. Dried Italian herbs
  • (Optional toppings: sour cream, chives, green onions, etc.)

 

img_2303Instructions
  1. Add all ingredients to the magic bullet blender, besides toppings, and blend until creamy.
  2. Preheat a pancake griddle and spray with non stick cooking spray.
  3. Scoop about ¼ c. of batter onto griddle.
  4. Let pancake cook a few minutes on each side. Before flipping, make sure the middle has started to cook. The pancakes can be very fragile, so make sure to cook them slow and on medium heat.
  5. Top with toppings you would use for a baked potato, eat and enjoy!
Oct
24
0

Avocado Pasta Sauce

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Pasta dishes are one of the quickest and easiest ways to get dinner on the table, especially when you have 3 hungry kids running around! I am always looking for new ways to make pasta, since it’s one of the only foods that every member of my family enjoys eating. I also love making new ways for dinner to be healthy and filling, which is why this recipe makes me so happy! Avocado pasta, for starters, is SUPER easy to make. How much easier can it be than throwing everything in a blender and voila! It’s full of healthy fats, which will definitely keep those energetic kids nice and full until morning time! (You mean they won’t be begging for a snack right before bed?!) I can’t promise that, but I can promise that you will love this dish and want to make it often!

 

Avocado Pasta Sauce Recipe

Ingredients
  • 2 ripe avocados, no brown spots
  • ½ cup fresh basil
  • 2-4 tablespoon extra virgin olive oil
  • 2-3 small/medium garlic cloves (Start with 2 and add more if wanted)
  • Zest and juice of 1 lemon, about 2 tablespoons
  • 2 tablespoon pumpkin seeds
  • Salt and pepper to taste
  • Optional hot sauce/red pepper flakes
  • Optional parmesan cheese
  • 16 oz pasta

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Instructions
  1. Cook your pasta according to package directions.
  2. In your Magic Bullet, add avocados, basil, extra virgin olive oil, garlic, lemon, and pumpkin seeds to a Tall Cup and blend until nice and creamy. Add more olive oil if needed to thin out.
  3. Next add in your salt and pepper to taste, and red pepper flakes if wanted.
  4. Once the pasta is cooked, fold in the sauce and top with parmesan cheese.
  5. You could also add halved tomatoes and extra basil on top.
  6. Eat immediately or store covered in the fridge for 1-2 days.