Spicy Guacamole

Sometimes I buy avocados to add to sandwiches that I pack for lunch. Sometimes I get lazy and don’t pack lunch. Sometimes the bread goes bad and I have two avocados left. What do I do?

Well, when life makes it so you put off packing lunch and you have ripe avocados, you make guacamole!

Spicy guacamole to be exact.

Remember when Alton Brown’s Good Eats was new and quirky? I miss those days. But I love this easy guacamole recipe he gave us.

Spicy Guacamole


  • 3 Haas avocados, halved, seeded and peeled (I used two avocados and I had plenty to eat.)
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 2 Roma tomatoes, seeded and diced (I used half of my steroided monster tomato.)
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced


All of this won’t fit in your largest cup so you can either put it all in a bowl and mix, then divvy it up into your Bullet, or you can be a real pro and eyeball the amounts for each batch.

See the cumin and cayenne right on top? That’s what’s going to give your guacamole a real kick.

  1. Blend until all ingredients are well mixed. This will be the smoothest guacamole that will ever have graced your lips.
  2. Pair it with your favorite kind of chips and go to town!

I used Spicy Black Bean chips. Because you know what’s better than spicy? Double spicy!


Lean Green Machine

Welcome, Magic Bullet, to my humble abode. I’m so excited for all sorts of multi-purposing in our future together.

But what to start with? Maybe something easy. And healthy. I read lifestyle blogs all day long and easy and healthy seems to be the trend nowadays so why not?

I decided to try out the Lean Green Smoothie featured on Camille Styles blog. I adapted it a little and my ingredients are listed below.

Here are the players:

Pretty healthy looking group right?

Lean Green Machine


  • 1/ 2 pineapple, peeled, cored and chopped
  • 1 English cucumber, peeled and chopped
  • 1/2 ripe pear, peeled, cored and chopped
  • Juice from 1/2 lime
  • 1 cup of baby spinach leaves (I was hesitant about this but I did it anyway and couldn’t taste a thing! Which means its negligible flavor-wise, but essential for the healthy ingredients quota.)
  • 10 mint leaves, chopped
  • 1 teaspoon agave nectar
  • Crushed ice


1. Basically, you want to cut everything up…

2. So that it will comfortably fit in your bullet, like so…

3. Blend until you have a nice smooth… well, smoothie.

I decided on the green party cup because I intended to tote this delicious mix to work. But someone had different plans for this lean green machine.

It never even stood a chance.

There’s this whole debate in the blogosphere about the blurring of reality and fiction. In the sense, that sometimes you write what you think people want to read as opposed to what you really think or you begin omitting truths. Well, I have a truth to tell you that I don’t tell a lot of people.

You ready?

I don’t like pancakes.

There. I said it.

“Blasphemy!” you say. “Who doesn’t like pancakes?!” you ask.

Yup, that’s me—the weirdo who doesn’t like pancakes. BUT, I decided to give this old favorite another try. And since I’m trying to maintain some semblance of healthy eating, I thought I’d give Whole Wheat Oatmeal Pancakes a go.

Now, I got a recipe from Mel’s Kitchen Cafe and I halved it. But I still ended up with enough pancake mix for the entire Duggar clan. So depending on how many pancakes you eat, you might want to consider making only a third of this recipe. I ended up keeping most of it in an airtight container for another day.

You want to take the oats and grind them using the Flat Blade. Grind to your heart’s desire. Ours turned into a fine powder but next time we might try leaving it in thicker bits—just to try out the texture.

Whole Wheat Oatmeal Pancakes


  • 3 1/2 cups rolled (quick) oats
  • 3 cups whole wheat flour
  • 2 cups all-purpose flour 
  • 3 tablespoons sugar
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 tablespoon baking soda
  • 1 cup vegetable or canola oil


  1. Mix all of the dry ingredients together.
  2. Slowly add the olive oil. When you squeeze the pancake mix together it should stick together slightly.
  3. Now that you have your mix, let’s make pancakes!
  4. Whisk together 1 cup of mix, 1 cup buttermilk (I just used milk—I’m a rebel, I know.), and 1 egg.
  5. The mix will seem really runny at first, but the oats will actually absorb the liquid. So give it a few minutes before you start adding more mix.
  6. To make this a little less “granola” we added some berries. I threw the pancake batter and some fresh raspberries and blueberries into the Bullet.

Once you’ve added your various accoutrements, heat up that griddle!

I’m no pancake expert, but the internet seems to come to the consensus that your pan should be hot enough that when you put some water drops on it that they should dance around. Dancing water droplets, that’s the measure of a properly heated pan.

Pour your batter in and let the edges dry out and bubbles rise to the surface.

Now with great conviction, slide your spatula underneath your pancake and give it a flip. I found that the later pancakes were much better looking than the first few. So don’t be disheartened if yours look funny at first. They still taste good and the third round will look better than the first.

Don’t these look great?!

Doused in real, bonafide maple syrup. I think that might be the real secret to liking pancakes. But the pancakes alone were pretty darn good too.


Virgin Piña Coladas

Do you like piña coladas? And dancing in the rain? If so, it sounds like we could be friends.

Since rum isn’t my favorite liquor, I decided to make some virgin piña coladas to try and beat the heat. These are just as good as alcoholic ones and are totally acceptable to drink at any function.

I got the recipe from Paula Deen who I still love in spite of her diabetes debacle. She has a really interesting life; I would know, I read her autobiography. You should check it out sometime when you feel up for an easy, food-related read.

ANYWAY, cut up some pineapple. This recipe calls for only a ¼ of a cup, but I added more because I like mine with a punch of pineapple.

Then add in your cream of coconut and your coconut milk. Which are indeed two different things and you shouldn’t substitute one for the other. It will taste funny.

Now, I have to warn you that these yield highly sweet, rich drinks. What else would you expect from Paula? To counteract this, I added a ton of ice to a) water it down some and b) make it ice cold—which I think is a necessity for enjoying a drink like this.

I also felt it was necessary to shake it like a Polaroid picture, too.

I swear these were non-alcoholic in spite of this last blurry picture. I wouldn’t lie to you. But feel free to alcohol it up. Just drink responsibly. And don’t email me when everything seems so loud the next morning.

In high school I used to spend a lot of time hanging out on my best friends’ families’ couches. Oftentimes I would find myself making bologna sandwiches and eating their leftovers, too. I loved them for letting me into their homes and their kitchens. It’s there that I discovered my love for eating frozen fruit. Plain. This fruit was really meant for smoothies, but I liked it all alone. Still do.

But when that wasn’t cutting it for me, I thought I would try out Jamie Oliver’s One-Minute Berry Ice Cream. I wouldn’t say it’s ice cream, but it does take about a minute and it does taste just as good. One could say it’s even better because this is actually better for you. And therefore, you feel better about eating it.

Grab whatever frozen fruit and yogurt you have on hand. Instead of plain Greek yogurt I used Mango Greek Yogurt, which gave it a nice tang.

  Throw all the ingredients into a party cup—I like to bring mine to the living room to eat on the couch while watching trash television—and blend until smooth.

But don’t over blend because it will become too liquidy and you’ll have yourself a smoothie instead.

All there’s left to do now is grab a spoon and have yourself some guilt free dessert! I may or may not have justified eating two of these cups because they’re “healthy.”

It’s summer and the sun is shining and the humidity is disgusting here in NYC. Although I spent all winter waiting to run outdoors without boots and socks and any number of layers on, now I find myself cooped up inside wishing for it to cool down. Oh, New York…

While inside, I decided to make myself some quintessential summer eats.

Popsicles! This is the easiest, set-it-and-forget-it recipe there is.

Grab some watermelon. Cut it up into bite size chunks. Grab a lime. Cut it in half.

Throw the watermelon into your trusty Magic Bullet, squeeze in half a lime’s worth of juice and add a teaspoon or two of sugar.

Blend it all up!

Now simply pour this mix into your Popsicle molds…

Sit back and goof around with watermelon rinds…

Because you know that in a few short hours you’ll have refreshing, tart popsicles!