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This homemade Asian stir-fry dish is better than take-out and almost as easy to throw together on a busy weeknight. Fresh chopped vegetables are sautéed and tossed with a homemade soy sauce-based sauce and yakisoba noodles. The yakisoba noodles can be found in the refrigerator section of your local grocery store near the tofu. They only need to sit in hot water for a few minutes and they are ready to eat! This dish is perfect for preparing ahead of time in individual portions that are ready for take-and-go or just to heat up when you get home after a long day.

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Asian Garlic Noodle Stir-Fry

Ingredients

  • 10 oz yakisoba noodles
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, peeled and matchsticked
  • 2 tbsp olive oil
  • 1/4 cup reduced-sodium soy sauce
  • 1 tsp sesame oil
  • 1 tbsp fresh ginger
  • 3 cloves garlic, minced
  • 1 tbsp sambal oelek
  • 2 tbsp brown sugar
  • 2 tsp oyster sauce
  • Crushed red peppers for topping

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Instructions

  1. Bring a pot of water to boil, add the noodles and remove from heat. Drain after 2 minutes.
  2. Saute the vegetables in olive oil in a large skillet until tender, about 9 minutes.
  3. Add the soy sauce, sesame oil, ginger, garlic, sambal oelek, brown sugar and oyster sauce to a Magic Bullet cup and blend well.
  4. Toss the noodles and sauce in with the vegetables over medium heat and cook until warmed through.
  5. Top with crushed red peppers and serve warm.

Makes 2 servings

 

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Sep
15
0

Cauliflower Falafel

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Although falafel is usually deep-fried, I came up with a delicious baked alternative using cauliflower as the base. This may be one of the those “I don’t believe it til I try it” recipes, but take my word for it that these baked cauliflower falafel are going to knock your socks off. I like to serve them over a bed of greens alongside some carrot and hummus for a tasty, healthy lunch.

 

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Cauliflower Falafel Recipe

Ingredients

  • 1/2 head cauliflower
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp dried parsley
  • 1 egg
  • 1/4 cup oat flour
  • 1/4 cup bread crumbs
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Add the cauliflower to a Magic Bullet pitcher in sections and pulse to “rice” the cauliflower to small grains. Transfer to a bowl and set aside.
  3. Add all remaining ingredients and blend, followed by the cauliflower. Add more bread crumbs if needed to get to a sticky, yet holdable texture. It is ok if the batter is a little runny, as long as it can just barely form a drop on a pan.
  4. Drop tablespoons of batter onto a pan lined with parchment paper, forming mounds.
  5. Bake for 18 minutes, then turn the falafel over and bake another 18 minutes.

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Makes 9 falafel

 

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This fresh watermelon, arugula feta salad is inspired by summer. When I saw watermelon at the grocery store on sale, I had to bring one home. While I was chopping it up, I had the idea of tossing it into some arugula, mint and citrus dressing. Feta cheese adds a nice touch to this salad, but it can be omitted or substituted with another soft cheese.

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Watermelon Arugula Feta Salad

Ingredients

  • 4 cups arugula
  • 1 small watermelon, sliced into 1-inch cubes
  • 1/2 cup feta cheese
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup olive oil
  • 1/2 shallot, minced
  • 1/4 tsp salt
  • Pinch ground black pepper
  • 1/2 cup fresh mint leaves

Instructions

  1. Add the orange juice, lemon juice, honey, olive oil, shallot, salt and pepper to a Magic Bullet cup and blend.
  2. Pour over the arugula, watermelon, mint and feta cheese and toss in a large bowl.

Makes 2 servings

 

Aug
28
0

Spinach Feta Pinwheels

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When asked about my favorite appetizer to make, I always think of these spinach feta pinwheels. They are really easy to make, and they freeze well days before you need them! Chopped frozen spinach and a frozen puff pastry sheet makes the job stress-free. All you have to do is wait for the spinach and puff pastry to thaw, then mix up the spinach with feta cheese and nutmeg in your Magic Bullet and spread it on the top. An egg wash makes things nice and crispy, so you definitely don’t want to skip it. Roll it up, slice it and put it in the oven. BAM! A delicious appetizer everyone will love.

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Spinach Feta Pinwheel Recipe

Ingredients

  • 1 egg
  • 1 tbsp water
  • 1 8 oz package frozen spinach, thawed
  • 1/4 tsp nutmeg
  • 1 cup crumbled feta cheese
  • 1 frozen puff pastry sheet, thawed

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Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add the spinach, nutmeg and feta cheese to a Magic Bullet cup and blend well.
  3. Beat the egg in a bowl with a tbsp water.
  4. Roll out the puff pastry sheet and spread the egg wash on the top.
  5. Top with the spinach mixture and roll up.
  6. Slice 1-inch thick slices and place on a baking sheet lined with parchment paper.
  7. Brush the rest of the egg wash over the top of each pinwheel.
  8. Bake in the oven for 15-20 minutes, until golden brown and crispy.

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Makes 12 pinwheels

 

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Are you tired of the same old boring breakfast routine? Shake things up a bit with this cilantro lime hollandaise that goes great with Eggs Benedict. Fresh cilantro and lime juice is blended with some salt and egg yolks, which are then whisked over low heat until thick and creamy. Drizzle this flavorful twist on your classic hollandaise sauce over an English muffin topped with sunny-side up eggs and bacon for a tasty wholesome breakfast.
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Cilantro Lime Hollandaise Recipe

Ingredients

  • 4 egg yolks
  • 1 tbsp lime juice
  • 1/4 cup chopped cilantro
  • 1 stick butter, melted
  • Pinch of salt

Instructions

  1. Add all ingredients, except for the butter, to a Magic Bullet cup and blend well.
  2. Pour into a small saucepan over very low heat and whisk continuously until thick, about 5 minutes. Slowly drizzle in the melted butter once starts to thicken.

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Makes 1 cup

 

Aug
21
0

Moroccan Chickpea Soup

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Not only is this Moroccan chickpea soup comforting to eat, the aromas of cooking it will fill up your whole house. Many different spices are used to make this soup, including cinnamon and paprika. The combination with tomatoes and chickpeas blended into a creamy texture will excite your tastebuds to the max. A fresh herb like cilantro makes a beautiful topping, and adds yet another dimension of taste to this dish.

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Moroccan Chickpea Soup

Ingredients

  • 1 tbsp olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 1 13.5 oz can chickpeas, drained
  • 1 13.5 oz can diced tomatoes
  • 2 cups vegetable broth
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Pinch cayenne pepper

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Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onions and garlic and cook 7 minutes, stirring occasionally.
  3. Add the spices and stir for 30 seconds.
  4. Add the chickpeas, tomatoes and broth and bring to a boil.
  5. Simmer for 30 minutes, then cool to room temperature.
  6. Blend the soup until creamy in a Magic Bullet pitcher.
  7. Rewarm in the pot and serve.

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Makes 2 servings

 

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Homemade tortillas are the best! They taste so fresh compared to store-bought tortillas, and don’t have any preservatives. You can make a larger batch and freeze them for later use, too. My toddler is a bit of a picky eater, and doesn’t like to eat vegetables. I try to sneak them in any way I can, and these spinach tortillas are just one example. Fresh spinach is puréed in the Magic Bullet, then mixed with flour and olive oil to create spinach tortilla dough. The dough is then rolled and heated in a skillet until cooked (you can tell it is done when brown spots appear). Keep them warm in a tortilla warmer until all are cooked and ready.

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Homemade Spinach Tortillas

Ingredients

  • 4 cups fresh spinach
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1/4 tsp salt

Instructions

  1. Add the spinach and water to a skillet and cook over medium heat until the spinach is wilted (about 5 minutes). Stir occasionally.
  2. Blend the spinach in a Magic Bullet cup until puréed.
  3. Combine the spinach, olive oil, flour and salt in a mixing bowl and knead with your hands until a dough forms. If it is too dry, add a little more water. If it is too sticky, add more flour. The dough should be elastic, but not stick to your hands.
  4. Chill the dough in the refrigerator for 15 minutes.
  5. Break the dough apart into 6 equal circles.
  6. Roll out each circle on a nonstick surface and heat on a skillet over medium heat on each side until brown spots appear.

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Makes 6 tortillas

 

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Homemade truffles can seem intimidating to make at home, but they are actually very easy! No special equipment is needed. The peanut butter filling is made in the Magic Bullet, chilled in the refrigerator, and then dipped in melted dark chocolate mixed with a splash of coconut oil.

Melting chocolate can be a difficult task, but once you know what you are doing it is quite simple. The most important thing is to melt the chocolate chips very slowly over low heat. To do this, boil a small amount of water in a large pot, turn off the heat and place another smaller pot in the water (or stainless steel bowl) that is filled with the chocolate chips. This ensures that the chocolate won’t burn.

Once your chocolate is melted, the dipping fun begins! I used shredded coconut to hide the holes on top of my truffles that were made from the fork I used to dip the peanut butter balls into the melted chocolate, but you can also swirl the chocolate around a bit to hide them, too.

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Dark Chocolate Coconut Peanut Butter Truffles

Ingredients

  • 6 oz dark chocolate chips
  • 1 tsp coconut oil
  • 3/4 cup peanut butter
  • 1/2 banana
  • 1/3 cup sweetened shredded coconut
  • 1/2 tsp vanilla extract

Instructions

  1. Add the peanut butter, banana, coconut and vanilla to a Magic Bullet cup and blend until creamy.
  2. Roll into 1-inch balls and place on parchment paper.
  3. Chill in the refrigerator for 30 minutes.
  4. Bring a medium pot filled 1/4 full of water to boil, then turn off the heat.
  5. Set a smaller pot or stainless steel bowl filled with the chocolate chips and coconut oil into the water and stir occasionally as the chocolate melts.
  6. Use a fork to dip the peanut butter balls into the melted chocolate and set back onto the parchment paper.
  7. Chill for 15 minutes until chocolate is hardened.

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Makes 12 truffles

 

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One of my favorite ways to use up kiwis that are getting too ripe and soft are by adding them to a strawberry peach smoothie for breakfast. In this refreshing breakfast smoothie, I use frozen peach slices and strawberries for the slushy effect, fresh kiwi, and oats and yogurt to make it a well-balanced breakfast. I personally like to only add some water to get things moving instead of fruit juices, but adding orange juice or any other fruit juice will sweeten this smoothie up.

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Kiwi Berry Peach Smoothie

Ingredients:

  • 1/3 cup frozen peaches
  • 1/3 cup frozen strawberries
  • 1 kiwi
  • 1/4 cup yogurt
  • 2 tbsp rolled oats
  • 1/4 cup water or juice

Instructions:

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

Makes 1 smoothie

 

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Somehow, corn on the cob always reminds me of a hot summer day. Maybe because grilled corn on the cob is always at every summer BBQ. Did you know there are hundreds of ways to dress up corn on the cob? Once you start experimenting with different flavors, I promise you’ll never go back to boring, plain old corn on the cob again! One of my favorite dressings to add to corn on the cob is this chili lime pistachio dressing. Chili and lime add a delicious burst of flavor, and chopped pistachios add a nice crunch. Say goodbye to butter and salt – you can pair corn on the cob prepared any way you want with this dressing to make it extra exciting.
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Chili Lime Pistachio Corn Recipe

Ingredients

  • 1/4 cup pistachios, shelled
  • 1/2 cup plain yogurt
  • 1 tbsp chili powder
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 4 corn on the cob

Instructions

  1. Cook the corn on the cob by boiling it in water for 10 minutes on the stove or grilling it.
  2. Chop the pistachios by pulsing them a few times in a small Magic Bullet cup. Transfer to another dish and set aside.
  3. Add the yogurt, chili powder, lime juice and salt to the small Magic Bullet cup and blend well.
  4. Drizzle the dressing over the corn and sprinkle pistachios and lime zest on top.

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Makes 1/2 cup dressing