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

 

May
31
0

Beet and Kale Galette

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It is no secret how much I love galettes. They are super easy to make, especially when you cheat a little bit with a store-bought crust. They don’t need to look pretty, and they taste great with just about any ingredient. For this galette recipe, I used herbed goat cheese and sour cream as the base, topped with cooked, sliced beets, honey and baby kale. For a crispier crust, you can brush an egg wash all around the edges just before baking.

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Beet and Kale Galette

Ingredients

  • 1 store-bought whole wheat pie crust
  • 1/4 cup sour cream
  • 1/4 cup herbed goat cheese
  • 1/2 tsp dill
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 3 cooked beets, sliced
  • 1/2 cup baby kale
  • Honey, to taste

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Instructions

  1. Add the cheese, sour cream, herbs and pepper to a Magic Bullet cup and blend until smooth.
  2. Roll out a thawed pie crust to about 12 inches, then spread the cheese mixture on top in the middle, leaving 2-3 inches on the sides.
  3. Place the sliced beets on top of the cheese mixture and drizzle honey on the top, then fold the crust up around it.
  4. Bake at 400 degrees F for 30 minutes.
  5. Top with baby kale.

Makes 1 galette

 

May
17
0

Creamy Mushroom Sauce

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In my opinion, every cook needs to know how to make a basic, yet delicious, creamy mushroom sauce. So here you go! I like to used organic cremini mushrooms and find they give the sauce a great flavor. In addition to the mushrooms, you will need heavy cream, milk, thyme, and garlic. After sautéing the mushrooms and allowing them to simmer in cream for a few minutes, I like to transfer half of the mixture to a Magic Bullet cup and blend, then add back to thicken up the sauce.
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Creamy Mushroom Sauce Recipe

Ingredients

  • 2 tbsp olive oil
  • 8 oz organic cremini mushrooms, cleaned and sliced
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1/4 cup shredded parmesan cheese
  • 1/2 tsp thyme
  • 1/4 tsp pepper

Instructions

  1. Heat the olive oil in a skillet and cook the mushrooms until brown and tender, about 7 minutes.
  2. Add the milk, cream, cheese, thyme and pepper and bring to a boil.
  3. Lower the heat and simmer for 5 minutes.
  4. Transfer half of the mixture to a Magic Bullet cup and blend, then add back to the skillet.
  5. Stir and cook for 2 more minutes.

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Makes 1 cup

 

May
11
0

Bacon and Leek Quiche

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It took me many years to perfect my favorite quiche recipe, always striving for the best texture and flavors. This is my go-to quiche recipe that turns out perfect every time. Quiche is always a nice addition to the breakfast table, but equally nice when paired with a salad for lunch or dinner. I think of baking a quiche in 3 steps: the crust (if you are making it at home), the egg filling, and the vegetables/meat/fish filling. The crust is prepared first, so later you just have to add everything in a finish baking. Next, I prepare the vegetables and/or meats/fish and lay them down on the bottom of the pie. Last, I whip up the eggs, cheese and cream in my Magic Bullet blender and pour over the top.

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Bacon and Leek Quiche

Ingredients

  • 1 9×13-inch pie crust
  • 1 leek, thinly sliced
  • 4 strips turkey bacon
  • 4 eggs
  • 1 1/2 cups milk or cream
  • Pinch of sugar
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Instructions

  1. Preheat the oven to 425 F.
  2. Cook the bacon in a skillet until crisp, then add the leek and 1 tbsp olive oil and cook until tender, about 7 minutes.
  3. Crumble the bacon and fill the bottom of the crust with the leek and bacon mixture.
  4. Add the eggs, milk, sugar, salt and cheese to a Magic Bullet pitcher and blend.
  5. Pour over the quiche filling.
  6. Bake the quiche in the oven for 15 minutes, then lower the heat to 300 F and bake for 30 more minutes.

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Makes 1 9×13-inch quiche

 

May
8
0

Cheddar Waffles

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Not all waffles need to be sweet. These cheddar waffles go great with chicken and gravy, or with a dollop of sour cream for a delicious savory side dish. You can experiment with other cheeses and herbs by adding them to this basic cheddar waffle recipe. Try adding fresh chives on top!

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Cheddar Waffle Recipe

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 tsp baking powder
  • 2 eggs
  • 1 tsp salt

Instructions

  1. Preheat a waffle maker.
  2. Add all ingredients to a Magic Bullet pitcher and blend.
  3. Pour the batter onto the waffle maker, close and cook until crisp.

Makes 4 waffles

 

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Sometimes I can’t make up my mind when it comes to choosing a flavor for chia seed pudding. My solution: make three different flavors and layer them in one cup! This layered chia seed pudding dessert is made with chocolate and vanilla almond milk and raspberry jam. For best results, let the pudding stand in the fridge overnight. The chia seeds magically thicken the almond milk creating a delicious pudding-like texture.

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Chocolate, Raspberry, Vanilla Chia Pudding

Ingredients

  • 1/2 banana
  • 1 cup chocolate almond milk
  • 1/4 cup raspberry jam
  • 1 cup almond milk
  • 1/4 tsp vanilla extract
  • 2 1/2 tbsp chia seeds

Instructions

  1. Blend the banana and chocolate almond milk in a Magic Bullet cup and pour into a bowl. Stir 1 tbsp chia seeds and put in the fridge.
  2. Stir 1 tbsp chia seeds into the vanilla almond milk and stir in the vanilla extract in a bowl. Place into the fridge.
  3. In a third bowl, mix the raspberry jam and 1/2 tbsp chia seeds and place in the fridge.
  4. Chill overnight, then layer in clean bowls before serving.

Makes 2 cups

 

Apr
26
0

Curry and Chive Dip

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Back in the day, we used to use powder packet dip mixes for parties. Now, we love to make our own dips from scratch. This sour cream-based dip is flavored with curry powder, paprika, garlic, vegetable bouillon and fresh chives. You can serve this curry dip with a tray of vegetables or chips. What about vegetable chips? 🙂

DSC04424Curry and Chive Dip Recipe

Ingredients

  • 1 cup sour cream
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp vegetable bouillon
  • 1 garlic clove
  • 1/4 cup fresh chopped chives

Instructions

  1. Add all ingredients except for the chives to a Magic Bullet cup and blend.
  2. Sprinkle with fresh chopped chives.

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Makes 1 cup