Fresh Fall Applesauce

As a recent transplant to New York City, I was introduced to the novel idea of apple-picking. Apparently, it’s a must to welcome the start of Fall. And who am I to question such a delicious sounding tradition? So we headed out to Upstate New York and gathered ourselves some apples.

I encountered an apple I never heard of before…the Mutsu apple.

It’s enormous! But really, it is. When you have a giant bag of apples, you can get sick of eating just apples. So what do you do when life finds you with a 20 pound bag of apples?

Make applesauce!

A no-cook version, no less for those of you who don’t want to fire up the stove.

Fresh Fall Applesauce


  • 3 cups fresh apples, slices
  • 2 teaspoons fresh lemon juice
  • 1/3 cup brown sugar or 1/3 cup Splenda brown sugar blend
  • 1/3 cup water
  • 2 dashes salt
  • 1 teaspoon allspice


  1. Just throw all the ingredients into your trusty Bullet and pulse until you have your desired consistency.

Although this recipe calls for three cups of apples, I just used just ONE Mutsu apple… That’s how huge these are!



Roasted Walnut Pesto

You’ve made pesto before, I know. But you’ve never met a walnut pesto have you?

That’s what I thought.

This recipe is just as easy but has a nutty taste to it that’ll make your friends ponder “What’s different about this pesto?”

It’s the bag of walnuts on the bottom left hand corner.

That’s what’s different.

And roasting them, in your broiler or toaster oven (mine has a broiler option) makes them that more special.

This recipe was adapted from The Daily Muse and is just as easy as any regular pesto recipe.

Roasted Walnut Pesto


  • 2 cups fresh basil leaves (I always add a few extra sprigs because I love basil.)
  • 1/4 cup toasted walnuts
  • 1 garlic clove
  • 1/2 cup- 3/4 cup extra virgin olive oil (depending on how viscous you like your pesto.)
  • salt and pepper to taste


  1. Toast walnuts. they brown quickly so you’ll want to keep your eye on them.
  2. Add basil, garlic, walnuts and oil to blender. Pulse until smooth. Add additional olive oil until you reach your desired consistency.
  3. Salt and pepper to taste.

Add to pasta and enjoy!

I don’t have a ton to say about this, because it really is the best effing steak marinade you’ll have.

Hands down. There’s no debate.

I got this recipe from So Delushious, written by Chrissy Teigen, who is a model and also John Legend’s wife. A food blog written by a rich and famous model? How interesting could it be? What recipes are featured? Well, they’re pretty awesome and always delicious. And not in a healthy, body conscious sort of way. In a down and dirty, no holds barred kind of way.

You’ll get what I mean when you make this marinade.

Now, you’ll have to break out your entire spice cabinet.

Best Steak Marinade


  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)


  1. Dump all of this into your Magic Bullet.


     2.  And blend!

Then pour this magical sauce all over your steak.

Make sure it gets on both sides and let it soak for a few hours.

I left this sucker sit overnight.

Then just heat up the grill and make sure it’s hot before laying your steak on it.

Let it sear on one side for a few minutes and then flip it once. ONCE.

Don’t mess with it and don’t overcook it.

And, although you’ll be tempted, let it sit for a few minutes before cutting into it or else you’ll lose all those delicious juices onto your plate.


Like I did.

Except I soaked it up with pieces of bread, cause you know I’m not going to let that go to waste.

You won’t either.

I have to be honest, I was skeptical of this recipe for Baked Donuts that I found on the Camille Styles blog. I mean it’s very nicely photographed and all, but how good could baked donuts really be?

These are a little denser than your normal fare but since they’re baked that means you can definitely eat twice as many.

The recipe calls for a donut pan but I just used a muffin/cupcake tin and it worked just fine. As long as you don’t have your heart set on donut holes.

Baked Cinnamon Sugar Donuts



  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup milk (I used whole milk)
Cinnamon Sugar Topping
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar
  • 1 tablespoon cinnamon


  1. Preheat oven to 350 degrees. Coat donut pan generously with nonstick cooking spray. Set aside.
  2. Cream together butter and sugar until fluffy. Add egg; mix well.
3.  Sift flour, baking powder, salt and nutmeg together. Add dry ingredients alternately with milk.
4.  Fill donut tins half full. Bake 15-20 minutes. Take out of pan immediately and swirl tops with melted butter, then sugar and cinnamon mixture. Makes 6-7 big donuts.

Look at those beauties. My mornings at work just got that much better.

Oatmeal and fruit makes everything healthy, right? 

Right. I’m glad you’re on-board with that.

That’s what you should tell your coworkers if they refuse to eat these Banana Chocolate Chip Oatmeal Cookies with you. They’re called “cookies,” but I mean…




Just like Joey’s logic for Monica’s Meat Trifle.

That logic is completely infallible. So now that your conscience is clear, go ahead and make yourself these delicious treats.

Banana Chocolate Chip Oatmeal Cookies


  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • Cooking spray


  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
  4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

A couple weeks ago, Julie (my roommate) and I made the mistake of watching The Patriot late at night. It was a mistake not because it’s a Mel Gibson movie, but because we had forgotten how incredibly depressing it is.

Just one hit after the other, the low blows just never stopped.

And that’s when Julie’s Midnight Smoothie came to the rescue.

This recipe is perfect for those nights when you need to do some emotional eating.

We used a very precise, and by precise I mean whatever we had in our kitchen that went well together, combination of ingredients.

We threw a scoop of strawberry ice cream, one banana, ½ cup of milk, and a healthy amount of chocolate syrup in the Magic Bullet Party cups and had a private party for two.

It doesn’t get much better. So if you find yourself alone at night with your feelings and you’d like to drown those feelings, try this one out.


Homemade Tahini Sauce

When I went to UCLA, there was a place in Westwood called Bella Pita where you could get a falafel or chicken pita and then load it up with toppings—fresh tomatoes, red onions, lettuce, a wide array of unlabeled sauces. I’m an adventurous eater and wasn’t hesitant to try it out. For the next four years, I doused my chicken pita in a mysterious creamy, beige sauce.

One day, it occurred to me that I wouldn’t live right next door to this place forever and that I should probably find out what this sauce was called. It turns out it’s called Tahini Sauce.

What is Tahini sauce made out of?

I had no idea.

When I started making this, I still didn’t know what it was made of.


This is what my conversation with the grocery clerk was like:

“I need Tahini.”

“Here is the Tahini sauce.”

“No I’m going to make the Tahini sauce. I need the Tahini to start with.”
“Here is the Tahini sauce.”

“The recipe says I have to mix the Tahini with olive oil, lemon juice and garlic so I can’t start with the sauce.”
“Here is the Tahini sauce.”

So apparently, Tahini sauce is made with Tahini sauce. Or Tahini paste, that is.

Tahini is a paste made out of sesame seeds.


The mystery is solved!

So, for this recipe you need to actually make Tahini paste in order to make Tahini sauce.

Have I used the word “Tahini” enough?

In any case, it’s fantastic and you should make this in large quantities—since this recipe from Food and Wine yields next to nothing—and try it out with some pita chips or vegetables.

Homemade Tahini Sauce


  • 1/2 cup tahini
  • 1 1/4 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped mint
  • Kosher salt


  1. In your trusty NutriBullet, combine the tahini with the lemon juice and garlic. Add 3/4 cup of water and puree until smooth.
  2. Transfer the sauce to a bowl and whisk in up to 1/2 cup more of water, until the sauce is pourable.
  3. Stir in the chopped parsley and mint, season with salt and serve.


I just came up with this theory that all established recipes made with three ingredients or less are delicious.

You want examples?

  • Peanut Butter and Jelly
  • Grilled Cheese
  • S’mores
  • Mac & Cheese
  • Cereal & Milk
  • Bagel & Cream Cheese
  • Quesadillas

And now, roasted salsa.

This is one of those recipes that won’t complicate your grocery list, it won’t break the bank, and it takes almost zero effort to make.

AND it fulfills my three ingredients or less theory. Just try and prove me wrong.

Three-Ingredient Roasted Salsa

Adapted from Cup of Jo’s Recipe: Makes about a cup and a half


  • 2 Beefsteak Tomatoes
  • 1 or 2 jalapeños stemmed and cut in half
    *I used one and a half and it was medium heat.*
  • 2 cloves garlic, peeled and crushed


1. Turn on the broiler and place the tomatoes, jalapeño halves and garlic on a foil lined baking sheet.

2. Cook under the broiler for five minutes, or until the jalapeños and garlic have brown spots. Remove the jalapeños and garlic and place in the Magic Bullet.

3. Leave the tomatoes to broil for five more minutes. Remove the tomatoes from the oven and add them to the Magic Bullet.

4. Pulse the bullet until it reaches your desired consistency. If you like a thinner salsa you can add some water.

Eat with your favorite chips. Done, done, and done!

Whenever I sit down at a Mediterranean/Middle Eastern restaurant I always scan the menu and my eyes immediately fixate on lamb burgers. I love the rich, juicy taste of the heavily spiced meat and I especially love the tangy taste of tzatziki sauce.

Now, I didn’t grow up eating a lot of dairy based products. I actually didn’t like cheese, yogurt, or what have you, because I learned when I was small that most dairy products are essentially old milk in some form or another. This was burned into my brain and made me hesitant to try anything dairy based for a long time.

Enter Tzatziki.


Yogurt-based, unapologetically tart.

Extremely delicious.


Because I work in non-profit, I don’t always spring for the lamb burger; it can get pricey. So what’s a girl to do?

Make them at home!


I took this recipe from Kalyn’s Kitchen and I have to tell you it doesn’t get easier.

Tangy, Fresh Tzatziki Sauce


  • 3 cups Greek Yogurt (or regular plain yogurt)
  • juice of one lemon (about 3 T)
  • 1 garlic clove, chopped
  • 2 medium cucumbers, seeded and diced
  • about 1 T kosher salt for salting cucumbers
  • 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
  • Kosher salt and fresh ground black pepper to taste


  1. If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  2. In your Magic Bullet, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.



Blueberry Frozen Yogurt

Remember Gogurt? Remember when you wanted to eat it, but it was warm from sitting in your mom’s car after a long day of errands? Remember when you stuck it in the freezer to get it cold faster? And then forgot about it and discovered it the next day!?

That’s what all of those new-fangled create-your-own-yogurt places remind me of. But sometimes, I’m too lazy to walk down the five flights of stairs to the place down the street. It’s a lot easier to make this five-ingredient recipe from Poor Girl Eats Well instead, set it in your freezer, and forget it.

You won’t regret it, I promise.

Blueberry Frozen Yogurt


  • 2 c fresh or frozen blueberries1/2 c sugar
  •  1 T lemon juice
  • 1 c nonfat milk
  • 2 c nonfat plain yogurt (Greek style is preferable)


  1. Combine the blueberries, sugar and lemon juice in a medium sauce pan. Bring to a low boil and simmer gently for about 5 minutes, until the berries have created their own syrup and have started to soften. Remove from heat and set aside to cool. When the berry mixture has cooled to room temperature, transfer to the Magic Bullet Tall Cup and blend until smooth.
  2. Combine the yogurt and milk in a large bowl and whisk together until smooth. Gently fold in the blueberry mix and combine until completely incorporated into the yogurt mixture. Pour the mixture into a 9″ x 9″ metal pan and freeze for about 45 minutes.
  3. Remove pan from freezer and, using a whisk or fork, stir in the icy bits from the edges and mix with the softer center until completely smooth. Place in the freezer for another 30 minutes. Repeat this process every 30 minutes for up to 2 hours, making sure to whip until smooth before putting it back in to freeze.
  4. Store in an airtight container and freeze until ready to use. Garnish with extra blueberries, and enjoy!