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Pudding has become my girls FAVORITE dessert. We are always trying new recipes and creations with different toppings, but I think we all agreed that chocolate was the best. This pudding is definitely rich and decadent. But making memories with my girls while making food is one of my favorite things!

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Rich Chocolate Blender Pudding

Ingredients

  • 12 ounce package chocolate chips
  • 1/3 cup white sugar
  • 3 large eggs
  • 1 c. heavy cream or full fat coconut milk, scalded hot
  • 1 tb. vanilla

Instructions

  1. In the large blender cup of the Magic Bullet Blender, add the chocolate chips, sugar, and eggs. While the blender is running, slowly add in the hot milk and then the vanilla until everything is melted and runs smooth.
  2. Pour mixture into dessert cups and refrigerate for a few hours until firm. Top with whipped cream or other desired toppings.

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I feel like every time my bananas turn brown, I create a new banana bread recipe with different variations. I wanted to try something different besides my typical chocolate chip banana bread. So, I browned some butter which gave the bread a hint of caramel flavor and then added one of my favorite spices. It’s almost like a little piece of the Fall Season in one recipe!

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Spiced Brown Butter Banana Bread

Ingredients

  • 4 ripe bananas mashed
  • 1 cup coconut sugar
  • 1/2 cup greek yogurt
  • 1 stick salted butter
  • 2 eggs
  • 1/3 cup coconut milk
  • 1 3/4 cup flour, or whole wheat flour
  • 1 tb. garam masala spice
  • 1 tsp. baking soda

Instructions

  1. In a bowl, mash the bananas and add them to the large blender cup of the Magic Bullet Blender. Set aside.
  2. In a sauce pan add your butter and melt on medium low heat while continually stirring until the butter has reached a light to dark brown caramel color. Remove from heat to let cool.
  3. In the blender add the eggs, sugar, yogurt, and milk, with the bananas. Blend until creamy. In a separate bowl, whisk together the flour, spices, and baking soda. Fold in the banana mixture, and then stir in the browned butter.

I made 4 mini loaves, baked at 325 for 30-35 minutes. Adjust time accordingly if you are using large bread pan.

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Sometimes I can’t make up my mind when it comes to choosing a flavor for chia seed pudding. My solution: make three different flavors and layer them in one cup! This layered chia seed pudding dessert is made with chocolate and vanilla almond milk and raspberry jam. For best results, let the pudding stand in the fridge overnight. The chia seeds magically thicken the almond milk creating a delicious pudding-like texture.

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Chocolate, Raspberry, Vanilla Chia Pudding

Ingredients

  • 1/2 banana
  • 1 cup chocolate almond milk
  • 1/4 cup raspberry jam
  • 1 cup almond milk
  • 1/4 tsp vanilla extract
  • 2 1/2 tbsp chia seeds

Instructions

  1. Blend the banana and chocolate almond milk in a Magic Bullet cup and pour into a bowl. Stir 1 tbsp chia seeds and put in the fridge.
  2. Stir 1 tbsp chia seeds into the vanilla almond milk and stir in the vanilla extract in a bowl. Place into the fridge.
  3. In a third bowl, mix the raspberry jam and 1/2 tbsp chia seeds and place in the fridge.
  4. Chill overnight, then layer in clean bowls before serving.

Makes 2 cups

 

Apr
11
0

Fit Hubby Fudge

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You may have heard of a dessert called “chubby hubby” before, a flavor created by Ben and Jerry’s with peanut butter, pretzel and fudge. I decided to create a “fit hubby” version using peanut butter, pretzels, chocolate whey protein powder and a drizzle of chocolate on the top. This is a great energy-boosting snack after a workout to give your body the protein it needs to build muscle, and it tastes like a dessert!

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Fit Hubby Fudge Recipe

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/4 cup honey
  • 2/3 cup chocolate whey protein powder
  • 1/2 cup chopped pretzels
  • 1/4 cup chocolate chips

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Instructions

  1. Add all ingredients, except for pretzels and chocolate chips, to a Magic Bullet cup and blend.
  2. Take half of the mixture and combine with 1/4 cup chopped pretzels and press into an 8×8-inch baking dish.
  3. Press the other half of the mixture on top.
  4. Melt the chocolate chips in a microwave for 30 seconds at a time, then drizzle over the top and sprinkle the remaining pretzels.
  5. Chill in the refrigerator 1 hour before cutting into squares.

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Makes 9 1-inch squares

 

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Making piña colada from scratch at home is very easy and adds a flavorful touch to a classic fruit salad recipe. All you need is some coconut milk, pineapples and pineapple juice to make the non-alcoholic piña colada mix. Then, toss it with some chopped fruit and mint to create a refreshing fruit salad everyone will love!

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Piña Colada Fruit Salad Recipe

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 1/4 cup frozen pineapple
  • 1 cup chopped pineapple slices
  • 1 cup grapes
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup chopped strawberries
  • 1/4 cup chopped mint

Instructions

  1. Add the coconut milk, pineapple juice and frozen pineapple to a Magic Bullet blender and blend.
  2. Toss the blended piña colada mix with the fruit and mint in a large bowl and chill until ready to serve.

Makes 4 servings

 

Mar
27
0

Simple Crepes

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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!

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Makes 4 crepes.

 

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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.

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Mar
8
0

Whipped Coconut Cream

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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!)

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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
27
0

Cookie Dough Shake

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Cookie dough ice cream is my favorite ice cream flavor. As a kid, I would always save the cookie dough until the end and enjoy it in one big glob of cookie dough! For this cookie dough milkshake, I used vanilla ice cream, milk and made my own eggless cookie dough to blend in. For all of you cookie dough lovers, this milkshake tastes like heaven.

After it is blended up, the cookie dough is no longer chunky since it is dispersed among the milkshake as small bits. Top this milkshake with larger chunks of cookie dough to make it even better!

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Cookie Dough Shake

Ingredients

  • 1 cup light vanilla ice cream
  • ½ cup non-fat milk
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 1 tbsp brown sugar
  • ½ tbsp granulated sugar
  • 1/16 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp chocolate chips
  • Whipped cream for topping

Instructions

  1. Add the butter, sugars, vanilla, salt, and flour to a mixer and blend well until creamy. Stir in the chocolate chips by hand.
  2. Add all ingredients to a Magic Bullet cup and pulse a few times until the cookie dough is evenly dispersed (you may want to save some of the cookie dough in larger chunks for topping).
  3. Top with whipped cream and extra chunks of cookie dough.

Makes 1 milkshake

 

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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins