NYC is experiencing some ridiculous heat waves this summer. Normally, everyone would be happy that the sun is shining and it’s warm enough to wear shorts and take a walk, BUT these days are topping out at 99, 101, 103 degrees… which makes me just want to stay inside and take advantage of the air conditioning and ALL the fans I own.
And because I wanted a snack/dessert but couldn’t bear to walk to the fro-yo place so I used all the frozen fruit I had been hoarding away.
- Frozen fruit
- I used mango, strawberries, blueberries, a banana and some milk
- Obviously, MOO cow had to help, too
- I used mango, strawberries, blueberries, a banana and some milk
- Throw everything into your Magic Bullet and give it a whirl.
- Then have MOO cow (or other cutesy inanimate object) inspect it thoroughly.
- Then you can smugly sip your cool cool sMOOthie while the world outside your window melts.
When I spotted Edible Perspective’s recipe for Roasted Garlic, Lemon, & Olive Oil sauce, I was immediately sold and knew I had to make it right away. But when I went to Whole Foods to gather supplies, they had some large and in charge jumbo shrimp for sale that I had to get. So I decided to make a shrimp pasta and let me tell you, the roasted garlic and lemon complimented the shrimp so well!
- Olive Oil
- Roasted Garlic
Here’s how to roast your garlic!
For the roasted garlic: Store extra in a sealed container in the fridge with olive oil to cover for about 2 weeks.
- 3-4 medium head garlic
- 1-2 tablespoons extra virgin olive oil or ghee
- Preheat your oven to 350° F. [You can also roast at 375° or 400* for a shorter roast time, but I prefer 350*.]
- Peel away the excess skin on the garlic head and slice off about 1/4-1/2-inch from the top of the head, exposing all of the cloves. You want the clove to remain in tact by the stem.
- Place a piece of foil under the head and drizzle with the oil, sprinkle with salt, seal with the foil, and let soak in for 5-10 minutes.
- Roast [easy if you stick them in a muffin tin] for about 50 minutes – 1 hour until the head is golden brown and fully tender.
- Cool until easy to handle and squeeze the roasted cloves into a bowl.
While your garlic is roasting, you can boil your pasta and season your shrimp with a little salt and pepper. Heat up some oil and cook your shrimp until they turn pink and curl up. (Anywhere from 4-8 minutes depending on how big your shrimps are. Consult the internetz.)
They should look something like this. I like some char on mine for extra flavor and to be really sure they’re done!
- I made a whole box of pasta so I used 1/2 cup of olive oil, one and a half lemons, a head of roasted garlic and a healthy pinch of salt & pepper.
- Throw it all in your Magic Bullet and blend away!
- Add your pasta to your shrimp. Add your sauce to the whole thing and toss!
- Then plate it with your favorite veggies.
Try it for a date night in or if you feel like eating something especially fancy while you’re watching Breaking Amish in secret… you know, like you do.
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!
- 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
- Add all the ingredients into your Magic Bullet and blend. Be careful not to overblend!
- Take the “dough” and form into small gumball size bites.
Now take them as a convenient and quick snack to go!
The sun is here, the sun is here!
I have never appreciated the sun as much as I do in NY, because in the winter it’s gone FOREVER. When I was in CA, I took that nice warm sunshine for granted, but now I’ll make amends by making this fun Tropical Sunshine Smoothie from Edible Perspective.
- 1 champagne mango, skin removed + sliced
- 6-inch frozen banana
- 3/4 cup frozen pineapple
- 1/4 – 1/2 cup unsweetened almond milk
- 1/4 cup orange juice
1. Place the mango, banana, pineapple, juice and milk into your Magic Bullet.
2. Then blend until well combined.
3. Pour into a chilled glass and top with coconut flakes.
Stick in a straw and enjoy your sunshine in a cup!
One of my favorite places in high school was Corner Bakery. And I always had a hard time deciding between my two favorites–Pesto Cavatappi and a Chicken Pomodori panini. Luckily, I can now make a version of the panini at home!
Instead of just plain pesto, I made Arugula Pesto that I found at Feasting At Home’s blog, which looked like a fun spin on an old classic.
Makes one cup
- 2 large garlic cloves
- 1/4 cup smoked almonds (or roasted almonds)
- 1 cup packed basil leaves (or flat leaf parsley)
- 2 cups packed arugula
- 1/3 cup olive oil, plus 1 tbsp
- 1/8 cup fresh lemon juice
- 1/2 tsp kosher salt (if your almonds are salted, use less)
- cracked pepper
- Place the garlic, arugula, basil and almonds into your Magic Bullet. Blend until combined, scrape down the sides as needed.
- Add olive oil, lemon, salt and pepper as you go.
- Preheat the oven to 350 degrees.
- Butter your sourdough bread on one side and on the other side layer your tomato and mozarella.
- On the other slice, spread your arugula pesto generously and add your grilled chicken. (I used one of those rotisserie chickens for this sandwich!)
- Place on aluminum foil and bake for until bread is toasted light brown and the cheese is gooey. (About 10 minutes.)
Take it out, slice it in half and enjoy while watching your favorite guilty pleasure tv show!
As the weather warms up, it’s time for finger foods that are easy to make and even easier to share. Wait – Did you hear that? Did someone say tacos?
That’s right, tacos! And tacos are best when you have a whole array of toppings for people can choose from. I found this Avocado Lime Cream Sauce at Edible Perspective. She put this on a burger, but I really enjoyed it on my taco as an alternative to guacamole/sour cream!
What will you try putting it on?
- 1 cup mashed avocado, about 1 1/2 avocados
- 1/2 cup + 2 tablespoons Greek yogurt
- 2-3 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
Add all the above ingredients into your Magic Bullet and blend it all together.
Put a dollop on your favorite summer foods and enjoy!
And the No-Bake recipes just keep on coming!
The best part of no-bake is no wait! These are ready to go the moment you’re done blending.
I mean, you’re supposed to make them into little balls, but if you’re making this just for yourself you could just eat them out of the blender with a spoon… I mean, I didn’t do that or anything…
For these White Chocolate & Mango Bites, you’ll need:
makes about 18 bites
- 2/3 cup cashews (unsalted, and raw if possible)
- 1/3 cup dry oats
- 3 tbsp agave or maple syrup (or combination)
- 1 tsp vanilla extract
- 1/4 cup dried and diced mango
- 1/4 cup white chocolate chips/chunks
- Blend cashews and oats until they become a fine powder.
- Add the agave and vanilla extract and blend again.
- Add the mango and white chocolate and pulse until you reach the desired consistency. If it’s too sticky, you can refrigerate for a bit so that it’s easier to work with.
We’ve all had a root beer float, but what about a Mint & Watermelon float? It’s refreshing, easy to make and a great way to indulge in some ice cream without feeling guilty for drinking soda!
I found this recipe at How Sweet It Is and it’s been the perfect dessert/snack on a hot day in May!
- 2 1/2 cups fresh watermelon chunks (large seeds removed, the small white ones are fine)
- 12-15 fresh mint leaves, coarsely chopped
- 12 ounces club soda or carbonated water of choice
- vanilla ice cream
Take your watermelon, mint and club soda and plunk them into your Magic Bullet. Give it a quick pulse so that it’s blended together.
Once it’s blended, you’ll want to strain it in case your watermelon had seeds or to get any large chunks out.
Fill your favorite cup with two scoops of vanilla ice cream and douse it in this delicious watermelon mint soda mix.
Did you know that you can add nuts to almost anything? I had no idea. I thought nuts were reserved for cakes and cookies and trail mix but APPARENTLY you can add it to your salsa too!
I decided to try out Bon Appetit’s Roasted Cashew Salsa and they were a great compliment to the salty crunch of SunChips!
- 1/2 cup raw cashews (I cheated and bought roasted cashews, but I’ve included the full recipe below if you want to roast your own.)
- 2 canned chipotle chiles in adobo, drained, seeded
- 1 tablespoon sugar
- Kosher salt
To roast/smoke your cashews:
Line the bottom of a large pot with foil and scatter soaked wood chips over.
Cover and heat over medium-high until chips begin to smoke.
Arrange cashews in a single layer in a metal steamer basket; place inside pot. Cover pot; smoke cashews, adjusting heat as needed to maintain constant level of smoke, until golden brown, 10-15 minutes. Remove steamer from pot; let cashews cool.
Now that you have your cashews ready to go, add the cashews, chiles, sugar, and 3/4 cup water in a blender, adding water by tablespoonfuls, if needed, until smooth. Season with salt.
You can make this ahead of time just keep it covered and chilled!
Sometimes I get nostalgic and crave the foods of my childhood like Chef Boyardee, Kraft Mac & Cheese and, yes, hot dogs. So when the craving struck last week, I wanted some relish to go along with my hot dogs and there was none in the fridge!
But, luckily, I always have a jar of pickles and mustard on hand, which are some core components for some quick relish.
I added a couple of pickles, a scoop of mustard, a slice of onion and blended them up in my Magic Bullet.
All that was left to do then was heat up a hot dog, throw on a healthy amount of ketchup, and spoon on my relish!
Yes, it was as easy as that. You’re welcome.