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It’s not really summer until you’ve eaten your first watermelon. Preferably by biting straight into a piece way larger than your head, juice running all the way down to your elbows, followed by a watermelon-seed-spitting contest. Which, you’d probably lose if you were competing against me. Just kidding. Kind of. 

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But if you want to eat watermelon in front of a more, er, sophisticated? crowd, then look no further. Because these popsicles, well they’re just plain awesome. They’re pink and icy and sweet and sour, so obviously your kids (or your inner child) will love them, but they’ve got a little something special that makes them grown-up. Seriously. Trust. It’s the fanciest watermelon pops you’ll ever have.

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Watermelon-Lime-Basil-sicles 

These popsicles are awesome not only because they taste uh-may-zing, but also because there is no sugar. Like, none. So, yes, you can totally eat them for breakfast. Duh. 

Ingredients

  • 2 cups watermelon cubes
  • juice of 1/2 lime
  • a few basil leaves

Instructions

  1. Stick everything in a tall cup and blend. Pour into dixie cups or popsicle molds, pop a stick in the top, and freeze for several hours or overnight. 
  2. Pop out and enjoy! Easiest things ever! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].

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Mango season. It’s like, the best time of the year for me. I could so easily overdose. Last year, we ended up with twenty three pounds of mangoes. TWENTY THREE. We froze them all, and used them for, like, the rest of the year until mango season started again. It was amazing. Best use of freezer space ever. I don’t know what it is about mangoes that is so ding dang delicious, but they are definitely one of my top 10 favorite fruits. And one of the things I’ll miss the most about Hawaii.

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Coconut and lime are two flavors that pair really, really well with mango. And so these popsicles were born. With minimal added sugar, they are a creamy, sweet, and a little sour popsicle that could, um, definitely double as breakfast on a hot day. For sure.

Mango Coconut Cream Popsicles

Ingredients

  • 2 cups mango chunks
  • 2 tbsp full fat coconut milk
  • 1 tbsp sugar
  • 1/4 tsp lime zest
  • 1 tsp lime juice

Blend everything together, pour into dixie cups or popsicle molds. Place sticks in the top, and freeze for several hours or up to overnight. Pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].

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Jul
19
1

Coffee Frozen Yogurt

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Lately it has been warm and sunny in the city, so I made some coffee frozen yogurt to celebrate this beautiful summer weather we’ve been having. I don’t have an ice cream maker, so I tried my best and it came out pretty good! If you have an ice cream maker, it will probably turn out better than just putting it in the freezer like I did. The texture is not as creamy as the kind you get when you go to a frozen yogurt shop, but it was still a refreshing treat on a warm summer day. I love the combination of chocolate and coffee, so the chocolate chips are a must for me in this recipe. It freezes very hard, especially if left overnight, so you have to let it sit well before you want to enjoy some. This is always a challenge for me, because when I get a craving for something I need to have it right away! Last night, I wanted some frozen yogurt, so I just microwaved it for 30 seconds and it worked out. It’s also important to use espresso or strong coffee. I don’t think drip coffee will give you the same depth in flavor, but you are more than welcome to try it!

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frozen yogurt scoop

Ingredients

  • 1 cup espresso or strongly brewed coffee
  • 1 cup whole milk Greek yogurt
  • ½ cup half and half
  • ⅔ cup sugar
  • 1 tbsp coffee grounds
  • Pinch of salt
  • ½ cup semi-sweet chocolate chips (minis work the best)

Instructions

  1. In your Magic Bullet cup, add all ingredients except the chocolate chips and blend well.
  2. Pour into a freezer-safe bowl and seal.
  3. Freeze for 30 minutes, then open and drop chocolate chips in a few at a time.
  4. Reseal and freeze for at least 4 hours.
  5. Let stand 30 minutes just prior to serving.

Makes 2 cups

You should already be salivating. This recipe by the awesome Edgy Veg combines the sweet cake-batter flavors of strawberry shortcake with the healthful benefits of high-protein ingredients to make a smoothie reminiscent of a classic dessert.

Ingredients

  • 1 cup almond milk
  • 1 handful of strawberries
  • 1 pitted date
  • 1 handful cashews
  • 1 scoop protein powder
  • splash of vanilla
  • 1 teaspoon of maca
  • 1 sprinkle cinnamon

 Instructions

Add all ingredients to your Magic Bullet and blend until smooth.

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I’m baaaaack!

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Didyamissme? It’s been awhile, people. But now that it’s summer, I’m back with some blend-a-licious recipes you must make, like, pronto. Want to know why? Well, I’ll tell ya. Number one: they’re delicious. Number two: most of them are dessert (like, for example, these popsicles) that you could totally eat for breakfast. Number three: no ovens (or, like, even stoves) required. Because it’s summer. And that’s how summer should be.

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So. let’s get started, shall we?

Cherry Berry Yogurt Pops – Perfect for any 4th of July celebration!

These pops are really similar to the peach pops I made last summer. 

Ingredients

  • 1/2 cup each of cherries (pitted) and blueberries [~100g each]
  • juice of one lime
  • 4 tbsp honey [or more to taste]
  • 3/4 cup plain greek yogurt

Instructions

  1. Blend together cherries, blueberries, lime juice, and 1 tbsp of honey. 
  2. In a separate bowl, stir together yogurt and remaining 3 tbsp honey.
  3. To make layered popsicles: Scoop 2 tsp of berry mixture into dixie cups or popsicle molds and freeze for 3o minutes. Remove from freezer and scoop 1 tsp of yogurt mixture on top of berry mixture, freeze for 30 minutes. Continue process until you have 2 layers each of berry and yogurt mixture, when you reach the top, put a stick in (if you’re using dixie cups, you can cover the tops with foil and poke a stick through so it stays upright]
  4. Freeze for several hours or overnight. Then pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].

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It’s good to be back.

Jun
26
2

Chocolate Cake for One

Admit it. We’ve all had those days where we just want to come home, put on some sweats and indulge in a piece of chocolate cake. The problem is, who actually bakes a whole chocolate cake for just him/herself? If you have done that before, I must say, I am impressed!! Instead of baking a whole cake for myself, I turn to this Chocolate Cake for One recipe. All you need is your handy Magic Bullet and a ramekin (or other individual-sized baking dish). To make it even better, this recipe is super low-fat. Don’t let that scare you; it still tastes good, even without fattening butter/oil. Plain non-fat yogurt serves as the base and makes this chocolate cake really moist.

So, did I solve your chocolate cake craving dilemma? I hope so!

Ingredients

  • 3 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/4 cup plain non-fat yogurt
  • 1/8 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a small Magic Bullet cup and blend well.
  3. Grease a 4-inch ramekin (or other small baking dish) with cooking spray.
  4. Transfer the batter from the Magic Bullet cup to the ramekin using a spatula.
  5. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
  6. Note: if you prefer it more gooey (like a lava cake!), remove from the oven sooner than later.
  7. Serve with whipped cream and strawberries.

Makes 1 4-inch chocolate cake

Jun
25
1

Peppermint Mocha

Today marks half-Christmas and we thought we’d celebrate this half-holiday with a little something that takes us back to Christmas time – can’t you just hear the jingle bells? Well, it’s cloudy here on the west coast so the weather’s definitely with us on this one! Test it out and let us know what you think of this scrumptious Peppermint Mocha!

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Ingredients

  • milk
  • fresh hot coffee
  • 3-4 Tbs chocolate syrup (or cocoa powder)
  • 1-2 peppermint candies
  • 1-2 tsp sugar (optional)

Preparation

  1. Grind your own dark roasted beans using the Flat Blade. The finer the grind the stronger the coffee, so blend into a coarse sand texture for lighter brews or a fine powder for strong coffee.
  2. Brew a pot of coffee.
  3. Fill 1/4 of the Tall Cupwith milk and the peppermint candy blend with the Cross Blade for about 7 seconds.
  4. Microwave the milk on high for 35-45 seconds (be careful not to let the milk foam up and out of the cup; stop it before it reaches the top).
  5. Open the cup and add the chocolate syrup, then fill the Tall Cup just about to the top with coffee and Pulse 3 or 4 times.
  6. Pour into cups and serve.

Serving Suggestion

This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings.

Once I finished my work today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy (like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t convince myself cutting the calories was worth ending up with suboptimal taste), somehow my mind went to chocolate mousse. I know what you are thinking. Mousse is way worse for you than cookies! All of that heavy cream…arrghhh. BUT, there is such a thing, using TOFU as the base. Ever since I tried mousse using tofu, I will never make mousse the traditional way again – who needs all of that fattening heavy cream when you can’t even tell the difference swapping it with tofu? It is so easy too, the hardest part is waiting for it to chill (I didn’t and it was still amazing!). You seriously have to try this…

Ingredients

  • 6 ounces tofu, drained and cubed (silkened works the best!)
  • 3 ounces semi-sweet Baker’s chocolate, chopped
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp granulated sugar
  • Light whipped cream for topping, if desired

Instructions

  1. In a Magic Bullet cup, pulse tofu until smooth.
  2. Add chocolate and sugar to a small bowl and microwave for 30 seconds x3 (or until melted). Do not microwave all at once without taking breaks or it may burn.
  3. Transfer the chocolate to the Magic Bullet cup and add the cocoa powder.
  4. Blend until smooth.
  5. Transfer to dessert dishes and chill for 1 hour.
  6. Top with light whipped cream and dark chocolate shavings, if desired.

Makes four 3-oz shot glasses

Averie Cooks has been my recent go-to for some great, healthy recipes. It’s a nice break from the norm and Averie always has a nice mix of ingredients that are already in my pantry, plus maybe one fun item for the week.

This No Bake Oatmeal Raisin Carrot Cake Bite is no exception!

Ingredients

  • 1/ 2 cup dry old-fashioned oats + 2 tbsp reserved
  • 1/4 cup carrots
  • 1/4 cup pitted medjool dates (I used 4 large, moist dates)
  • 1/4 cup raisins + 1/4 c reserved
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Instructions

  1. Add all the ingredients into your Magic Bullet and blend. Be careful not to overblend!
  2. Take the “dough” and form into small gumball size bites.

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Now take them as a convenient and quick snack to go!

The other day, my mom and brother were raving about these incredible vegan chocolate chip cookies. I’m not a vegan, but after I heard they didn’t have ANY butter or eggs, I just had to try to make some for myself to see what they were like. They came out chewy and really delicious, so I was pleasantly surprised before making them and after my skepticism. The Magic Bullet makes it so easy – just blend up the ingredients and scoop out the dough onto a baking sheet after mixing in the chocolate chips by hand. These are so fast to make, you will have yummy, chewy, vegan cookies straight out of the oven to enjoy in less than 20 minutes!

Ingredients

  • 1/4 cup vegetable oil
  • 2 tbsp unsweetened applesauce
  • 3 tbsp granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp soy milk
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pinch of cinnamon (optional)
  • 1/2 cup dairy-free chocolate chips

Instructions

  1. Preheat oven to 375 degrees F.
  2. Add vegetable oil, applesauce, sugar, brown sugar, vanilla extract, and soy milk to a large Magic Bullet cup or pitcher cup and blend together well.
  3. In a small bowl, combine flour, baking soda, cinnamon and salt.
  4. Add the flour mixture to the cup and pulse until well blended.
  5. Transfer back to the bowl and stir in chocolate chips by hand.
  6. Drop teaspoonfuls of dough on a baking sheet.
  7. Bake for 10 minutes.
  8. Transfer the cookies to a wire rack to cool.

Makes 24 cookies