Jul
26
0

Coconut Banana Pancakes

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Are you tired of your same old breakfast routine? Here is a refreshing, new pancake recipe that is sure to be your new favorite! In addition to all-purpose flour, coconut flour is blended with fresh banana, eggs and milk to create a pancake flavor you won’t be able to get enough of. They are a great way to use up bananas going bad. I like to serve these coconut banana pancakes with fresh fruit and honey.
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Coconut Banana Pancakes

Ingredients

  • 1 banana
  • 2 eggs
  • 1 tsp baking powder
  • 3/4 cup coconut flour
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • Pinch of salt

Instructions

  1. Add all ingredients to a Magic Bullet pitcher and blend until smooth.
  2. Heat a skillet over medium heat and pour 3-inch circles onto the pan.
  3. Cook each side for about 2 minutes.

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Makes 12 pancakes

 

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Jul
21
0

Summer Sunrise Smoothie

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Have you ever had one of those days where you just can’t decide which smoothie you want to make? I was having one of those days recently, and couldn’t decide between a raspberry smoothie or mango smoothie. Both sounded so delicious! I finally decided to make a layered smoothie using both! This layered smoothie reminds me of a summer sunrise from the colors. You can layer it more than just once like I did to make it look even nicer. Feel free to add in some fresh fruit. I use frozen fruit during the summertime when it is warm outside because it makes the smoothie cold and slushy. Enjoy!

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Summer Sunrise Smoothie Recipe

Ingredients

  • 1 banana
  • 1/2 cup frozen raspberries
  • 1 tbsp ground flax seeds
  • 1/2 cup frozen mango
  • 2/3 cup orange juice
  • 2/3 cup plain Greek yogurt

Instructions

  1. Add 1/2 banana, all of the raspberries, flax seeds, half of the orange juice and half of the yogurt to one Magic Bullet cup. Add the mango and remainder of the yogurt and orange juice to another cup.
  2. Blend each smoothie until well blended, then pour the mango smoothie into a tall glass followed by the raspberry smoothie.

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Makes 1 smoothie

 

Jul
17
0

Feta Eggplant Rolls

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Eggplant has always been a difficult fruit for me to use in recipes. By the way, are you surprised I said fruit? Many people think eggplant is a vegetable, but it is actually a fruit! It is really healthy since it contains a lot of vitamins, minerals and fiber. My signature recipe is eggplant Parmesan, which we are really tired of by now.  I saw an eggplant roll appetizer recipe in an old issue of Fine Cooking magazine that inspired me to try my own. This is a basic recipe for eggplant rolls that I created and love. Move aside unhealthy bacon wraps!

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Feta Eggplant Roll Recipe

Ingredients

  • 1 small eggplant, thinly sliced
  • 1/2 cup feta cheese
  • 1/4 cup plain yogurt
  • 1 tsp dried basil
  • 1 tsp fresh lemon juice
  • Salt and pepper, to taste
  • Olive oil

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Instructions

  1. Preheat a grill (indoor or outdoor).
  2. When ready, cook the eggplant slices drizzled with olive oil until soft.
  3. Add the cheese, yogurt, basil and lemon juice to a small Magic Bullet cup and blend until smooth. Add salt and pepper to taste.
  4. Spread 1-2 tbsp cheese filling onto each grilled eggplant slice and roll up. Hold together by using a toothpick.
  5. Serve warm or cold.

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Makes 8 rolls

 

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This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

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Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder

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Instructions

  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.

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Makes 1 9-inch square cake

 

 

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What is your favorite cream cheese flavor? You can probably guess mine from the title of this recipe post! Indeed my favorite cream cheese flavor is artichoke and chive. It is so easy to make with my Magic Bullet that I rarely use plain cream cheese on my bagels anymore. All you need is plain cream cheese, fresh chives, and canned quartered artichoke hearts (the quartered kind makes them easier to chop up before tossing into your Magic Bullet). I told you it was easy to make!

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Artichoke Chive Cream Cheese

Ingredients

  • 8 oz plain cream cheese, room temperature
  •  2 tbsp fresh chopped chives
  • 1/4 cup chopped canned quartered artichoke hearts

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Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend until smooth.
  2. Makes 1 cup

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These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

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Mini Blueberry Cheesecakes

Ingredients

  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg

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Instructions

  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.

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Makes 12 Mini Cheesecakes

 

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To celebrate summers arrival, I used up some strawberries I had in my refrigerator to make this refreshing strawberry lime spritzer. I love mixing fruit juice with carbonated drinks, such as mineral water, ginger ale or club soda. Enjoy this beverage with any meal – it works well as an outdoor BBQ drink or dressed up for a fancier setting. I like to make this on the 4th of July.

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Strawberry Lime Spritzer

Ingredients

  • 1 12 oz. can of ginger ale
  • 5 strawberries, chopped
  • 2 tbsp lime juice
  • 1 cup ice cubes

Instructions

  1. Add all ingredients to you Magic Bullet cup and blend.
  2. Run a damp towel or lime around the rim of your glasses, then immediately dip them in a can of sugar.
  3. Serve cold.

Makes 2 cups

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Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.

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Plum Goat Cheese Crostini

Ingredients

  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette

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Instructions

  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup

 

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You won’t miss the meat in this vegan version of a Shepard’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of bread for a vegan meal.

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Vegan Sweet Potato Shepard’s Pie Recipe

Ingredients

  • 2 sweet potatoes, peeled and halved
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups green lentils
  • 1 tsp thyme
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • Fresh rosemary for garnish
  • Salt and pepper to taste

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Instructions

  1. Bring a large pot of water to boil and add the sweet potatoes. Cook for 25-30 minutes, until tender. Drain and set aside to cool.
  2. Heat the oil in a pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils and vegetable stock and bring to a boil. Cover and turn the heat to low. Simmer for 25 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Add the cooled potatoes and salt to a Magic Bullet cup and blend until creamy (you may need to add some water to get it going).
  6. Add a few tablespoons of the sweet potatoes to the lentils and mix to thicken.
  7. Pour the lentil mixture into a pie dish and top with the sweet potatoes.
  8. Sprinkle bread crumbs on top.
  9. Bake in the oven for 20 minutes, until bread crumbs start to brown.
  10. Garnish with fresh rosemary.

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Makes 1 pie

 

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I recently discovered a delicious new side dish: stuffed portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and bread crumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so of course I had to add some walnuts on the top right after they get out of the oven.

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Stuffed Portobello Mushroom Recipe

Ingredients

  • 2 portobello mushroom caps
  • 6 oz goat cheese
  • 1 tsp lemon juice
  • 1/4 cup chopped chives
  • 1 tsp dried rosemary
  • 2 tbsp bread crumbs
  • Walnuts, for topping

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Coat the mushroom caps with olive oil and bake in the oven for 5 minutes.
  3. Add the cheese, lemon juice, herbs and bread crumbs to a Magic Bullet cup and blend well.
  4. Stuff the mushroom caps and place back into the oven to bake for 10 minutes, until cooked through.
  5. Top with walnuts.

Makes 2 stuffed mushrooms