A hybrid between macaroons and sugar cookies, these will be the perfect compliment to hot chocolate, coffee, tea or life. I mean, when does Martha Stewart ever bake anything that’s not delicious? Adapted from her recipe.
- 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
- 1 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, (spooned and leveled)
1. Preheat oven to 350 degrees.
2. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in your Magic Bullet along with sugar, salt, and baking powder. Blend until finely ground.
3. Add butter and blend just until no lumps remain. Add egg and vanilla; blend just until smooth. Add flour; pulse until a crumbly dough forms.
5. Bake until lightly golden, 23 to 25 minutes.
My coworker found this recipe on Pinterest and insisted that I try it out. And Pinterest has not failed us this time!
This would be a good appetizer or snack for your health conscious friends at your next party. Quick and easy assembly.
- 2 lbs zucchini (about 2-3 large zucchini)
- 9 oz package frozen artichoke hearts, thawed and squeezed of excess water
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 cloves garlic, roughly chopped
- the leaves of half a bunch of parsley (about a cup)
- 1/4 cup walnuts
- pinch of salt and pepper
- 1/4 cup extra virgin olive oil
- 1 oz parmigiano reggiano, grated (about 1/2 cup)
1. Using a mandolin or ninja-like knife skills, cut your zucchini lengthwise into approximately 1/8″ thick slices. Too thick and they won’t bend. Too thin and they will break. Wax on, wax off, chef-san.
2. Season the slices on both sides with salt and pepper. Grill them or broil them for about 30 seconds or a minute — just so they’re slightly cooked through.
3. In the meantime, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper into your Magic Bullet. Blend and add olive oil, if desired.
4. Now comes time for assembly! Take your zucchini sliver and spread a thin layer of artichoke pesto on it.
The pesto will be thick, so it’ll hold itself together.
Serve to your guests and get ready for compliments to start rolling in!
Creamy Avocado Pesto?
Three words I enjoy individually, but together…?
A new twist on pasta!
- 1 avocado
- Lime juice of one small lime
- 1-2 TBSP of cilantro leaves
- 1 jalapeño (optional – seeds removed for less heat)
- 2 TBSP of low fat cream cheese
- ⅛ tsp of garlic salt
- ⅛ tsp of ground pepper
1. Add all ingredients into your Magic Bullet. Blend until smooth and drizzle in olive oil as desired.
2. Pour onto your favorite pasta and voila!
No baking? No problem.
Try these quick and easy Vanilla Walnut Shortbread cookies that I found on Shutterbean!
- 2 cups raw walnuts
- 1 cup unsweetened coconut, finely shredded
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- pinch sea salt
1. Blend walnuts, coconut, honey, vanilla and salt in your Magic Bullet until a granular, moist dough forms, about 60 seconds.
2. Knead and roll the pieces into balls about 1 1/2 inches in diameter.
3. Place sheet in the freezer for 30 minutes. Store cookies in a tightly sealed container in the freezer for up to 3 months.
As if you could resist eating. For five minutes. No less 3 months. Pfft.
Do you ever get sick of chicken breast? I do.
I end up cooking it often because it’s relatively cheap and healthy, BUT sometimes I think, “If I ever eat another dry, bland chicken breast, it will be too soon.”
BUT this recipe from Dinner: A Love Story renewed my appreciation for what chicken can taste like. And I bet it will restore your faith in chicken breast, too. (What a weird sentence.)
- ½ cup plain yogurt
- 1 minced clove of garlic
- 2 tsp salt
- Juice from two lemons
- 1 good squeeze of honey
- 1 tbsp olive oil
- A very healthy dose of black pepper
Combine all of these ingredients in a bowl, dump into your Magic Bullet and give it a healthy whirl. It will emulsify and blend all of them together.
Put your chicken into a Ziploc bag and cover with the marinade. ZIP CLOSE. And store in your refrigerator for a few hours.
Heat up your grill or grill pan, give it a good drizzle of olive oil and cook for about 3-4 minutes a side until flesh is firm, but not rock hard. Enjoy!
This is for when you get that pang for a burger, but you want to try and stay healthy. We’ve all been there, done that.
I got his recipe from Sprouted Kitchen, which always has beautifully photographed and yummy recipes.
- 2 cloves garlic
- 3 scallions, white and green parts, chopped
- 1/2 cup pumpkin puree
- 2 Tbsp. extra virgin olive oil
- 1 tsp. chili powder
- 3/4 tsp. sea salt
- 1 tsp. cumin
- 1 cup cooked and cooled brown rice
- 15 oz. can (about 2 cups) black beans
- 2 Tbsp. flaxmeal
- scant 1/3 cup panko or coarse oat flour (can be made by blending whole oats)
- coconut oil for cooking
1. In your Magic Bullet, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin. Add the rice and half of the beans and pulse ONLY a few times to just mix (we want minimal mixing here so it doesn’t become a paste).
2. Add the flaxmeal/oat flour and pulse. Add the rest of the beans and give it one or two more pulses. The mixture should be pretty tacky with texture to it. Not smooth.
3. Form the dough into patties about 1/2” thick. Heat a thin layer of oil over medium/high heat in a large (non stick preferable) pan. I did one pattie at a time.
4. Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.
5. Top with your favorite condiments and enjoy with a side of roasted brussel sprouts and potatoes. (I guess you could enjoy it with whatever you want, but you get the point.)
Whenever I go get Thai food, one of my favorite things to smother all my food in is peanut sauce. I’m always attracted to dishes on the Thai menu when they involve peanut sauce, because I felt like it’s something I couldn’t recreate at home. BUT now I can! And you can, too, with a few simple ingredients from you pantry.
I got the recipe from Sprouted Kitchen, which always has a nice variety of recipes to try.
- 1 cup creamy, unsalted peanut butter
- 2 cloves garlic
- 3 Tbsp. fresh grated ginger
- zest and juice of one large lime
- 1/2 tsp. red pepper flakes
- 2 Tbsp. honey
- 3 Tbsp. soy sauce or tamari
- 2 tsp. rice vinegar
- 2 tsp. toasted sesame oil
- 2-4 Tbsp. light coconut milk or water, as needed*
- 1/4 cup chopped cilantro, optional
Now put all of these ingredients into your Magic Bullet. This recipe makes about 1.5 cups.
Taste and adjust as you go. You can add water or coconut milk to thin it out.
Add the cilantro, give it another few pulses and keep in an airtight jar in the fridge.
Or just consume immediately in spring rolls, in sandwiches, with noodles, or salad!
Believe me, I was skeptical at first, but Joanna always recommends the best of the best.
And it did not disappoint.
- 1 onion
- 1 carrot
- Olive oil
- 2 cups chopped potatoes
- Lots of broccoli florets
- Cauliflower florets (optional)
- Vegetable stock
- Salt, pepper, cumin
- Grated parmesan or cheddar (optional)
1. Sauté 1 chopped onion and 1 large carrot in butter and a bit of olive oil.
2. Add peeled potatoes that are quartered or eighthed depending on size of potato, resulting in 2 cups of chopped potatoes. Add as much broccoli florets and cauliflower as you want.
3. Add good quality vegetable stock–I got mine from Whole Foods. Top up with water so all ingredients are submerged. Add salt, pepper and a touch of cumin.
4. Simmer for 20 minutes.
5. Then in small batches, with the broth, blend in your Magic Bullet.
6.Add additional broth until it reaches your desired consistency.
7. Add some Parmesan cheese as a final garnish and enjoy!
These are delicious and healthy and delicious.
Although they only make a teeny tiny batch. So if you want to give them as treats or as finger food for your next party, you should probably multiply this recipe by ten. I’m not kidding.
To make about 12 Holiday Bites, you’ll need:
- 1/2 cup almonds OR pecans OR walnuts OR peanuts (really, any nuts you like)
- packed 1 cup pitted dates
- 1/8 tsp salt
- 1/4 tsp pure vanilla extract
- optional: chocolate chips (or a piece of your favorite chocolate bar)
1. Put all said ingredients into your Magic Bullet.
2. Blend until ingredients are well mixed and crumbly.
3. Pour this crumbly mixture into a Ziploc bag and squish together into a ball.
4. When you’ve formed one big ball, you can then form little cute individual bites.
I headed back to California for the holidays and was able to avoid most of the sleet action happening in NYC. And while my comrades were battling slush, cold winds, and rain to get anywhere, I was lucky enough to be enjoying the sunshine and eats of southern Cali.
This smoothie is quintessential California to me–save the wheatgrass shot.
Grab your favorite tropical and summer fruits. I saved some strawberries and froze them for an occasion such as this. Sometimes, you just need summer in the winter.
Add vanilla ice cream and some fruit juice–I had mango juice–but you could do it with OJ, apple juice or anything that sounds good to you.
Place in your Magic Bullet and blend!
It’s really that easy.
And then give it to the nearest person because they will enjoy it. And it’s always nice to share.
In this case, it was my niece’s cousin, Amy, she loved it. Obviously.