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We rarely buy store-bought salad dressings. Making them at home is so easy, and saves a lot of money in the long run! This parmesan vinaigrette requires few ingredients, and is very flavorful. I used pre-shredded carrots to save time, and threw some bread crisps on top for some carbs and extra crunch. All you need for the dressing is olive oil, garlic, mustard, red wine vinegar and shredded parmesan cheese.

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Parmesan Vinaigrette Salad Dressing

Ingredients

  • ¼ cup fresh grated parmesan
  • 1 tbsp dijon mustard
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • ⅓ cup extra-virgin olive oil
  • Salt and pepper, to taste
  • 4 cups chopped romaine
  • ½ cup shredded carrots
  • Croutons, for topping

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Instructions

  1. Add parmesan cheese, mustard, vinegar, garlic and oil to a Magic Bullet cup and blend.
  2. Add the salt and pepper to taste.
  3. Toss romaine lettuce with carrots, croutons and salad dressing.

Makes 1 cup

 

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Nov
8
0

Grape Smoothie

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If you love the flavor grape, you are going to love this grape smoothie! Grapes are known to have a lot of health benefits due to the high amount of antioxidants they contain. Grape juice gives this healthy smoothie a strong grape flavor as a base to which fresh grapes are added. The yogurt and banana give this smoothie a nice, thick texture. If you like your smoothies on the cold side, you can freeze the banana and grapes ahead of time before using it in the smoothie. For best results, use a grape juice that is not from concentrate (you can find this at health food stores).

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Grape Smoothie Recipe

Ingredients

  • 1/2 cup plain yogurt
  • 1/2 cup grape juice
  • 1 cup frozen grapes
  • 1 banana, peeled and frozen

Instructions

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

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Makes 2 smoothies

 

Nov
6
0

Zucchini Meatballs

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Lately, our family has been trying to cook more vegetarian meals. I saw this zucchini meatball recipe somewhere on social media, and thought it was a delicious idea for a vegetarian version of spaghetti and meatballs for dinner one night. Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.

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Zucchini Meatballs

Ingredients

  • 2 large zucchini, grated
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tbsp dried basil
  • 1 cup panko breadcrumbs
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil

Instructions

  1. Squeeze the water out of the zucchini with a kitchen towel and add to a Magic Bullet cup along with the garlic, egg, basil, breadcrumbs and cheese and blend.
  2. Heat the oil in a skillet over medium heat and preheat the oven to 350 degrees F.
  3. Form 1-inch balls with your hand and brown all sides in the skillet, about 7 minutes.
  4. Transfer to a baking sheet and bake in the oven for 10 minutes.

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Makes 12 meatballs

 

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Have you ever tried pasta sauce that wasn’t red or white? I admit that I haven’t had any other sauce besides tomato or Alfredo (or other cheese sauce) with pasta before I tried avocado pasta sauce very recently. My next non-traditional pasta sauce experiment: rosemary butternut squash pasta sauce. I had a lot of butternut squash left over from a butternut squash soup I made, and when trying to think of other things to cook with it, I thought of making a creamy pasta sauce from it! Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.  This butternut squash pasta sauce is also a great way to eat your vegetables. My 11 month old daughter loved it!

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Rosemary Butternut Squash Pasta Sauce

Ingredients

  • 1 butternut squash, peeled, seeded and chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary leaves
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbsp fresh grated Parmesan cheese

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Instructions

  1. Heat the olive oil in a skillet over medium heat and add the butternut squash, garlic and rosemary.
  2. Cook for 10 minutes, then add the chicken broth and bring to a boil.
  3. Simmer for 10 minutes, then add the half and half and turn off the heat.
  4. Let cool to room temperature, then transfer to a Magic Bullet cup along with the cheese and blend until smooth.
  5. Add more salt and pepper to taste before tossing with your favorite pasta.

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Makes 3 cups.

 

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Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!

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Easy Strawberry Soufflé

Ingredients

  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites

Instructions

  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.

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Makes 2 soufflés.

 

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Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in its place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.

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Southwest Sweet Potato Salad with Cilantro Dressing

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.

 

Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings

 

Oct
6
0

Garlic Dijon Salmon

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This baked salmon recipe is another one of my go-to quick and easy dinner recipes. Our family eats a lot of salmon, and we love to switch things up all of the time. Lemon, garlic and Dijon mustard make a tasty marinade for these baked salmon fillets. The best part of this recipe is that there is very little preparation time, leaving more time to spend with family and friends and less time in the kitchen.

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Garlic Dijon Salmon Recipe

Ingredients

  • 4 salmon fillets
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 3 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven to 450 degrees F.
  2. Add all ingredients except for the salmon to a Magic Bullet cup and blend.
  3. Place salmon fillets skin side down onto a baking sheet and brush the marinade on the top.
  4. Bake for 15 minutes, until salmon flakes down easily with a fork.

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Serves 4.

 

Oct
2
0

Lemon Yogurt Plum Cake

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If you like sweet and sour desserts, this lemon yogurt plum cake is for you! A moist, sweet lemon cake is topped with fresh tangy plum slices. This cake freezes well, so it is a great make-ahead dessert. Go ahead and try it with your coffee or tea for breakfast, or save it for dessert.

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Lemon Yogurt Plum Cake

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 1 cup sugar
  • 3 eggs
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup melted coconut oil
  • 1 1/2 cups flour
  • 3 plums, sliced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a Magic Bullet pitcher, except for the plums. Add the wet ingredients first, and stir with a spatula occasionally to ensure fully blended.
  3. Pour into an 8×8 greased baking pan and top with sliced plums.
  4. Bake for 50 minutes.

Makes 1 8×8-inch cake.

 

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When you ask most people who they don’t like cauliflower, they respond that it is flavorless. To me, this makes it the perfect canvas for flavor. This sweet sesame cauliflower is a delicious side dish that goes great with Asian-style meals. Toss it into a stir fry, or eat it by itself on the side. You can double the sauce recipe for a saucier dish, or keep it light with a touch of sweet sesame flavor.

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Sweet Sesame Cauliflower

Ingredients

  • 1/2 head cauliflower, chopped into florets
  • 1/4 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 1/4 cup water
  • 2 tbsp corn starch

Instructions

  1. Preheat the oven to 425 degrees F.
  2. Grease a baking sheet with oil and lay the cauliflower florets on top. Bake for 10 minutes.
  3. Add all remaining ingredients to a Magic Bullet cup and blend well.
  4. Add the cauliflower to a skillet over medium heat and drizzle the sauce on top.
  5. Cook until warmed.

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Makes 3 cups.