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Pomegranate juice is very high in antioxidants, and has been shown to be even higher amounts of antioxidants than green tea and red wine. This makes it a healthy addition to smoothies. In this smoothie recipe, I use fresh peach slices, banana, oats and pomegranate juice. Adding juice to smoothies boosts the sugar content, so I like to dilute the juice 50:50 with water.

Peach Banana and Pomegranate Smoothie

Ingredients

  • 1/2 cup pomegranate juice
  • 1 banana
  • 1 peach, pitted and sliced
  • 1/4 cup oats

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend well.

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Makes 2 smoothies

 

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Looking for a super easy and delicious dessert? You will not believe how easy this blender chocolate mousse is to make and how it tastes like it took way longer to prepare. The only tricky part is the cream needs to be warmed before using it to melt the chocolate, but you don’t want it to be too hot when adding it to the blender. Once it is ready to add in, everything blends together nicely in the Magic Bullet creating a light, fluffy mousse once cooled. Top with fresh fruit or whipped cream.

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Blender Chocolate Mousse

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1/4 tsp vanilla
  • 1 egg
  • Pinch of salt

Instructions

  1. Heat the cream in a small pot until almost boiling, then remove from heat and let sit 3 minutes.
  2. Pour over chocolate chips and add the vanilla, butter, egg, and salt.
  3. Allow to cool to room temperature, then blend.
  4. Pour into 2 4-inch ramekins and chill for 2 hours.

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Makes 2 4-inch ramekins

 

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One of my go-to salad dressing recipes is this herbed vinaigrette recipe. It is simple, but something every likes. It also goes with many different salads, so get inspired and feel free to experiment! The best part of this recipe is that you probably already have all of the necessary ingredients at home.

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Herbed Red Wine Vinaigrette

Ingredients

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp dried thyme

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend.

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Makes 1 cup

 

Jul
24
0

Herbed Parsnip Fries

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Making homemade fries is always so much fun. Why not switch it up and make fries with another vegetable other than potatoes? One of my favorite non-potato fries recipe is made with parsnip. They become soft and tender in the oven after baking and crispy on the edges, and the flavor is very unique. I first prepare an herb, garlic and olive oil mixture in the Magic Bullet and then toss the thinly sliced parsnip with it in a mixing bowl. Then, I bake them in the oven. They are best hot right from the oven.

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Herbed Parsnip Fries

Ingredients

  • 1 parsnip, chopped into shoestrings
  • 2 tbsp olive oil
  • 1 clove garlic
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp dried rosemary
  • ½ tsp oregano
  • ½ tsp basil

Instructions

  1. Preheat oven to 375 degrees F.
  2. Add the olive oil, garlic, salt, pepper and herbs to a small Magic Bullet cup and blend until well mixed.
  3. Toss the olive oil mixture with the parsnip in a large mixing bowl and spread out onto a baking sheet.
  4. Bake in the oven for 40 minutes, until tender and starting to brown on the edges.

Makes 4 servings

 

Jul
19
0

Vegan Saag Paneer

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Saag paneer is a popular Indian dish made with spinach and cubed paneer cheese, and in this vegan version tofu is used instead of cheese. The tofu cubes are tossed in turmeric and fried until crispy, then mixed in with the spiced spinach mixture. Instead of yogurt, coconut milk is used to thicken it up a bit. Serve this flavorful dish by itself as a main, or as a side. It goes great with naan bread!

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Vegan Saag Paneer Recipe

Ingredients

  • 1 package tofu, drained
  • 2 tsp turmeric
  • ¼ tsp salt
  • 3 tbsp olive oil
  • ½ cup coconut milk
  • 12 oz frozen spinach
  • ½ onion, chopped
  • 1 tbsp fresh chopped ginger
  • 6 cloves garlic
  • ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

  1. Press paper towels on the tofu to drain the water, then chop into 1-inch pieces.
  2. Heat the oil in a skillet over medium heat.
  3. Toss the tofu with the turmeric and salt, then transfer to the skillet and fry until crispy.
  4. Add the spinach, ginger, garlic, and spices to a Magic Bullet pitcher and pulse a few times to mix and chop the spinach smaller.
  5. Transfer to a pot over medium heat and simmer for 5 minutes, then stir in the coconut milk.
  6. Serve the spinach with the tofu on top, or mix in.

Makes 2 servings

 

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This lemon basil fish marinade recipe is a product of me having too much basil. Whenever I buy a basil plant, it seems to grow like crazy and I can never keep up with the amount of basil it produces. It turns out, basil is a super flavorful addition to marinades, like this fish marinade. I haven’t tried it with any other fish other than tilapia, so I don’t know how well it goes with other types of fish. Let us know if you try it!

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Lemon Basil Fish Marinade

Ingredients

  • ½ cup olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup fresh basil leaves
  • 2 cloves garlic
  • 1 lemon, juiced

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend together.
  2. Pour over fish and marinade.

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Makes 1 cup

 

Jun
21
0

Strawberry Purée

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This easy strawberry purée is a simple addition to your breakfast table or dessert spread that will add a fresh, healthy twist. Your guests at the table will appreciate your homemade effort. You can use this strawberry purée on an endless number of things, such as cheesecake, waffles, ice cream, or yogurt. Add more or less sugar to meet your personal preference.

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Strawberry Purée Recipe

Ingredients

  • 8 oz. strawberries, hulled
  • 2 tbsp. granulated sugar
  • 1/4 tsp. vanilla extract

Instructions

  1. In a small saucepot, add the strawberries and cook over low heat for 10 minutes, stirring occasionally.
  2. Stir in the sugar and let cool. Pour the vanilla on top.
  3. Transfer to a Magic Bullet cup and blend.

Makes 1 cup

 

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This nutty, spiced sweet potato bread pairs nicely with a warm cup of tea or coffee and whipped honey butter. It is best warm right from the oven after cooling about 15 minutes. You can place extra loaves in a freezer, wrapped in foil and placed into freezer bags and they will keep for a few months. When ready to consume, thaw overnight or bake in the oven for 15 minutes at 350 F. This recipe makes one large loaf, or 4 mini loaves.

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Spiced Sweet Potato Bread

Ingredients

  • 1 boiled sweet potato, peeled and chopped
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/3 cup water
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup sugar
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add the cooled sweet potato, eggs, oil and water to a Magic Bullet pitcher and blend.
  3. Add the flour, baking soda, cinnamon, nutmeg and salt to a large mixing bowl.
  4. Pour the sweet potato mixture over the dry ingredients and stir.
  5. Stir in the pecans.
  6. Pour into a greased 9×4 inch loaf pan and bake for 1 hour.

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Makes 1 loaf

 

Jun
8
0

Healthy Blondies

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Are you asking yourself why these blondies are called “healthy”?

The secret ingredient is garbanzo beans! This may sound strange, but you can’t taste the actual beans in these blondies. They still have a little butter, sugar, eggs, and flour, but less of the bad stuff. The beans give them a moist, chewy consistency while the other ingredients mask the taste. Adding beans and blending them into the blondie batter is a great way to add fiber and protein to these delicious bars.

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Healthy Blondie Recipe

Ingredients

  • 1 can garbanzo beans (15.9 oz)
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 2 eggs
  • 1/2 cup white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • Nuts (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Stir in nuts with a spatula and transfer to an 8×8 baking dish.
  4. Bake for 30 minutes, then cool before cutting.

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Makes 9 squares

 

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The other day I was at the grocery store looking for dips, and they all seemed so unhealthy. Many dips have MSG and other ingredients that are not good for you. When I got home, I decided to make my own with my Magic Bullet! This carrot, turmeric yogurt dip is packed with flavor and great for dipping vegetables.

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Carrot Turmeric Yogurt Dip

Ingredients

  • 1 large carrot, peeled and chopped
  • 1 clove garlic, chopped
  • 1 tbsp coconut oil
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 1/2 cup plain Greek yogurt
  • Pinch of salt

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.

Makes 1 cup