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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’ll 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.)

 

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  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!
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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 three hungry kids running around! I’m 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 finding 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. Simply throw everything in a blender and voila! It doesn’t get easier than that. 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.

 

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Come fall, I am totally ready to embrace all things that go with the season! Pumpkin begins to slowly creep back into my life and I get so excited at the sight of everything pumpkin in the grocery stores. Unfortunately, the first day of fall is not always the cool sweater weather that I’m expecting, especially living in the desert! This smoothie is perfect for staying cool for the summer and satisfying those fall flavor cravings!

Chocolate Pumpkin Smoothie

Ingredients

  • 3 Tbsp. pumpkin puree
  • 2 tsp. cocoa powder
  • ½ tsp. vanilla
  • ¾ tsp. pumpkin pie spice
  • 1 Tbsp. pure maple syrup
  • 1 frozen banana, sliced
  • 1/2 cup non-dairy milk
  • Handful of ice

Instructions

  1. Add all ingredients to your Magic Bullet blender.
  2. Blend until creamy. You can add additional milk by the tablespoon if it’s too thick.
  3. Drink immediately and enjoy!

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Sep
1
0

Enchilada Sauce

I had no idea how easy homemade enchilada sauce was until I made some of my own. I had all of the ingredients on hand, enough for one fresh batch of enchiladas and two full jars to freeze! You could easily switch up the spices to incorporate different flavors and use what you have on hand!

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Enchilada Sauce

Ingredients

  • 2 cans crushed or diced tomatoes
  • 7oz can diced green chilies
  • ½ onion, roughly chopped
  • 3 cloves garlic
  • 3 Tbsp. taco seasoning
  • 1½ Tbsp. Chili powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • ½ tsp. pure cane sugar

Instructions

  1. In a sauce pan, add all of the ingredients and bring to a low simmer. Let cook for 5-10 minutes to allow the flavors to come together.
  2. Add all ingredients to your Magic Bullet blender and puree until smooth. (You can do this in batches.)
  3. Once cooled, store in the fridge in a covered container for 1 week, or freeze until ready to use.

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During the summer, all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls. But as a mom of three active girls, sometimes, the summer days can be long. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times!

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Vegan Coconut Chip Ice Cream

Ingredients

  • 2 cans coconut milk (full fat or light)
  • ½ cup pure maple syrup
  • ¾ cup vegan chocolate chips, or regular chopped dark chocolate

Instructions

  1. Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
  2. Blend for about 30 seconds.
  3. Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
  4. Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!

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My husband’s favorite food has always been tacos, and sometimes it’s hard to switch up the flavors on something that wows him!

Luckily, I know he loves spice, especially the kind that wakes him up! This sauce has been made repeatedly and added to pretty much everything he eats – quesadillas, tacos, sandwiches, burgers, dips for French fries, you name it! If you have a spice-lover in your life, this sauce has their name written all over it!

Give it a try on these super easy-t0-make tacos that won’t take you very long at all, and use the leftover sauce in your favorite dish.

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Spicy Chipotle Adobo Sauce on Black Bean Tacos

Ingredients

For the Sauce

  • ¾ cup plain greek yogurt or sour cream
  • 2 chipotle peppers in adobo sauce, or 1 for less spice
  • 1 tsp. adobo sauce, or ½ tsp. for less spice
  • Zest of 1 lime
  • Juice of ½ lime

For the Tacos

  • Corn tortillas
  • 1 can black beans, drained and rinsed
  • 1 Tbsp Olive oil
  • ½ onion
  • 2 Tbsp chopped garlic
  • ¼ tsp. pepper
  • ¼ tsp. salt
  • ¼ tsp. cumin

Taco Toppings

  • chopped lettuce
  • cilantro
  • limes

Instructions

  1. In your Magic Bullet, add the yogurt, peppers, lime zest, lime juice, and adobo sauce. Blend until pureed. Add to a bowl and refrigerate until ready to use.
  2. Heat a skillet on medium heat. Add your olive oil, onions, and garlic. Cook 2-3 minutes, then add your black beans and spices. Cook until the beans are heated through.
  3. Assemble your tacos with lettuce, cilantro, beans, and adobo sauce. Squeeze some lime juice on top and enjoy!

Did you know the secret to getting fluffy eggs is to whip them in a blender? It’s one of my favorite ways to make scrambled eggs! This time, I took it a step further and added the eggs into a skillet to make a yummy frittata. It’s the perfect breakfast to share with a busy mama and hungry kids, or to split with a loved one. Don’t forget to enjoy with a glass of fresh orange juice.

This recipe is also great because it’s entirely customizable to your liking! Add grilled onion, top with avocado, or throw in a few chopped chiles for a little extra spice. Super easy and super scrumptious!

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Tomato Basil Skillet Eggs for 2

Ingredients

  • 1 cup cherry tomatoes
  • 1 Tbsp chopped garlic
  • 1 Tbsp olive oil
  • Sprinkle of pepper
  • ¼ tsp. salt
  • 4 eggs
  • 2 Tbsp milk
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 2 Tbsp chopped basil

Instructions

  1. Preheat the oven to 425 degrees F. Add the tomatoes, garlic, and olive oil to a baking dish. Toss, then sprinkle with salt and pepper.
  2. Place in the oven and roast for 10 minutes, or until the tomatoes become deflated and have a little more color on top.
  3. Meanwhile add your eggs, milk, salt, and pepper to the Magic Bullet. Blend for 30 seconds.
  4. Once the tomatoes are done, lower the oven temp to 350 degrees. Let the tomatoes cool a tad.
  5. Spray a small skillet with baking spray. Add the eggs, the tomatoes on top, and sprinkle with the basil.
  6. Put the skillet in the oven and bake for 10-15 minutes, or until the eggs are cooked through. Be careful not to overcook.
  7. Enjoy!

Makes 2 servings.

The summer can be brutal, and the majority of the time, I just want to enjoy a nice, refreshing piece of fruit. Almost daily, my kids and I venture to the pool with packed lunches and sunscreen. The last thing I want to eat is a sandwich, so I created this salad as my g0-to summer lunch. It’s light, refreshing, but still totally filling. And, you won’t feel heavy or bloated in your bathing suit!

We all know how important that it!

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Strawberry Mint Watermelon Salad

Ingredients

  • 2 cups chopped, seedless watermelon
  • 1 cup chopped strawberries
  • 1/3 cup feta
  • ½ lime, juiced, or 1 whole lime if it’s not super juicy
  • 6-7 mint leaves
  • zest of ½ lime

Instructions

  1. In a bowl, add chopped watermelon, strawberries, and feta. Using the smallest Magic Bullet cup, add in your lime juice and mint leaves.
  2. Blend until the mint leaves are chopped up and the lime is well incorporated.
  3. Add the dressing to the salad and mix. Top with lime zest, and enjoy!

Multiple times a day, I crave a little something sweet, and, now that summer’s here, popsicles are a must have! Sadly, store-bought popsicles are packed full of sugar, a no-no if you’ve got three rambunctious little ones running around — or even just one, for that matter! But, luckily, it’s so easy to make your own, and the prep is little to none. Before you know it, you will have a sweet, refreshing, cold treat perfect for satisfying those cravings!

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Strawberry Lemonade Popsicles

Ingredients

  • 1 tsp. lemon zest
  • 3-4 large strawberries
  • 1 cup water or coconut water
  • ¼ cup lemon juice
  • 2-3 packets of stevia, to taste

Instructions

  1. In your Magic Bullet, add all of your ingredients and blend until well mixed.
  2. Pour the mixture into an ice cube tray and place a popsicle stick in each cube.
  3. Freeze for at least 2 hours, and enjoy when frozen!

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I’ve been making this pudding for years, and it’s definitely one of my favorite recipes! The best thing about this pudding is the surprise ingredient: avocado! It not only adds a richness and creaminess to this pudding, but it also provides a great serving of healthy fats. And, surprisingly, it’s one of those recipes everyone loves. All three of my kids can be extremely picky with their food choices; sometimes, it seems like they would be just fine living off of ice cream and cookies! Well, wouldn’t we all?! Luckily, my kids enjoy this pudding like nobody’s business. I love making it and giving them a little extra goodness to fill their bellies up!

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Lusciously Sweet Chocolate Pudding

Ingredients

  • ¼ cup peanut butter
  • 2 Tbsp honey or pure maple syrup, adjust sweetener to taste
  • 1/8 cup raw cacao powder
  • 1 avocado, mashed
  • 1 Tbsp Coconut oil
  • ¼ cup water, or milk (more to thin)
  • 1 tsp. vanilla extract

Instructions

  1. Mash your avocado well, and then stir in the cacao powder.
  2. In your Magic Bullet blender, add your milk, honey, coconut oil, vanilla, peanut butter, and avocado mixture.
  3. Blend until creamy, stopping occasionally to stir, because the mixture will be thick. Add a few more tablespoons of milk to thin out, if necessary.
  4. Serve immediately, or store in the fridge for 2-3 days.

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