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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

 

Jun
5
0

Honey Ricotta Cream

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Have you ever tried ricotta cream before? I have only had it once in a dessert dish and loved it. In this healthier version, ricotta cheese is blended with plain yogurt, honey and a dash of cinnamon. Ricotta cream goes great with many desserts, but I also like to enjoy it with a cup of fresh fruit in the morning. Ricotta cheese is high in protein and low in calories, making it a healthy addition to breakfast. You won’t miss the fattening cream in this healthy honey ricotta cream recipe!

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Honey Ricotta Cream Recipe

Ingredients

  • 3/4 cup ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until well combined.
  2. Chill in the refrigerator until ready to serve with your favorite topping, such as fresh fruit.

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Makes 1 cup.

 

May
30
0

Carrot Tahini Soup

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Carrot soup is a regular side dish in our family. After making it for so many years, I decided to change things up a little and add tahini. I now don’t make carrot soup without it, because it tastes so much more interesting than a plain carrot soup. A pinch of turmeric gives the soup a nice, bright color, and pistachios add another pop of color and texture while acting as a delicious topping. This recipe makes four servings, so you will have to blend portions of the soup since it won’t all fit into the Magic Bullet pitcher at once. You can control the texture by blending longer for a smoother, creamier soup and shorter for a thicker soup.

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Carrot Tahini Soup Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 6 cloves garlic, finely chopped
  • 1 lb carrots, peeled and chopped
  • 1/3 cup tahini
  • 1/4 tsp turmeric
  • 1/4 tsp ground black pepper
  • 4 cups vegetable broth
  • 1 tsp lemon juice
  • Pistachios, for topping

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Instructions

  1. Add the olive oil to a large pot and heat stove to medium heat.
  2. Cook the onions and garlic, stirring occasionally, in the pot for 7 minutes.
  3. Add the turmeric and stir.
  4. Add the carrots, then the vegetable broth and bring to a boil.
  5. Cook the carrots until tender, about 30 minutes, then bring to room temperature.
  6. Add the tahini and pepper and let all the ingredients in the pot cool.
  7. Transfer to a Magic Bullet pitcher and blend to desired texture.
  8. Add back to the pot and heat through. Add the lemon juice and stir.
  9. Serve and top with shelled pistachios.

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Makes 4 servings

 

May
19
0

Brownie Batter Hummus

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I never thought of hummus as a dessert item until I came across brownie batter hummus at my grocery store. What a great idea! Here is how the magic happens: the garbanzo beans are used for texture, and the chocolate, sugar and coconut is used for flavor. Brilliant. This brownie batter hummus dip goes great with fresh fruit or cookies, and makes for a fun appetizer at a party.

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Brownie Batter Hummus Recipe

Ingredients

  • 1 can (15.5 oz) garbanzo beans
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1/4 cup coconut milk
  • 1 tbsp coconut oil

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Instructions

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

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Makes 2 cups

 

May
10
0

Lemon Ice Box Pie

 

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The impending warm weather always gets me excited about pie season. I especially love cold pies during the warm summer months, like this lemon ice box pie. It is super easy to make, and lasts for a long time in the freezer. Whenever you are craving a slice, all you have to do is open your freezer and a delicious pie is already waiting for you!

This lemon ice box pie is made with fresh lemon juice and zest, which gives it a strong lemon flavor. No additional sugar is needed, since condensed milk is added to the mix. The bulk of this recipe is egg yolks, so make sure you have plenty of eggs on hand before starting. I like to keep the egg whites for an egg white omelet the next morning, so they don’t go to waste.

To make things even faster, buy a pre-made graham cracker pie crust to pour your lemon pie filling into.

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Lemon Ice Box Pie

Ingredients

  • 1 graham cracker pie crust
  • 1 14-oz can condensed milk
  • 1/4 cup whole milk
  • 6 egg yolks
  • 1 cup lemon juice
  • 2 tbsp lemon zest

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Instructions

  1. Preheat the oven to 325 degrees F.
  2. Add the condensed milk, lemon juice, lemon zest, and egg yolks to a Magic Bullet pitcher and blend until smooth.
  3. Pour the filling into the graham cracker pie crust and bake for 25 minutes. Let cool to room temperature, then cover and freeze for at least 5 hours.

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Makes 1 10-inch pie

 

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For your next pizza night, I challenge you to try something completely different! This asparagus and zucchini pizza is packed with fresh lemon flavor, which compliments the garlic ricotta cheese base nicely. There are so many flavors going on in this pizza, your taste buds will go crazy. The asparagus is boiled before, so it is nice and tender. You can add other vegetables as toppings if you would like, but it also tastes great with the asparagus and zucchini combo.
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Asparagus Zucchini Pizza Recipe

Ingredients

  • 12 oz fresh, whole wheat pizza dough
  • 1 medium zucchini, thinly sliced
  • 1 cup asparagus spears, sliced in half
  • 2/3 cup ricotta cheese
  • 1 clove garlic, finely chopped
  • 1/4 cup milk
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 cup mozzarella cheese

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Instructions

  1. Bring a pot of water to boil and add the asparagus. Cook for 5 minutes, then drain and set aside.
  2. Add the ricotta cheese, milk, lemon juice, nutmeg, and black pepper to a Magic Bullet pitcher and blend.
  3. Roll out the pizza dough and place onto a greased pizza pan.
  4. Spread the ricotta cheese mixture over the dough and top with asparagus, zucchini and mozzarella cheese.
  5. Bake in the oven at 425 degrees F for 20 minutes.

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Makes 1 18-inch pizza

 

Apr
24
0

Mandarin Smoothie

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There is something about this warming weather that has me craving cold, citrus drinks. The other day my coworker brought in an orange smoothie from Jamba Juice, and it inspired me to make this mandarin smoothie from scratch at home with my Magic Bullet. This mandarin smoothie is incredibly refreshing, and made with simple, delicious ingredients. It is important to freeze the mandarin slices ahead of time, which will make this smoothie slushy after you blend all of the ingredients together. All you need to make this mandarin smoothie is a cup of mandarin slices (already frozen), crushed ice, and your choice of milk (regular, almond, coconut, etc.).

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Mandarin Smoothie Recipe

Ingredients

  • 1 cup mandarin slices, frozen
  • 1/4 cup crushed ice
  • 1/2 cup milk (regular, almond, or coconut)

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Instructions

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

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Makes 1 smoothie

 

Apr
17
0

Spicy Paprika Salmon

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Today I am sharing one of my favorite go-to dishes to make when guests come to our place for dinner: spicy paprika salmon. This healthy seafood dish takes under 30 minutes to prepare (except for waiting for it to marinade in the refrigerator). The Magic Bullet makes a delicious marinade for fresh, wild-caught salmon fillets, which are then fried in oil until flaky. This special marinade is made up of a blend of garlic powder, paprika, red and black pepper, and dried herbs. To balance out the heat from the spices in this marinade, I like to serve it with plain rice or mashed potatoes and bland vegetables. This spicy salmon will be the star of the meal.

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Spicy Paprika Salmon Recipe

Ingredients

  • 2 boneless wild salmon fillets
  • 2 tsp cayenne pepper
  • 1 tbsp ground paprika
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • ¼ cup canola oil

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Instructions

  1. Add the oil and all spices to a small Magic Bullet cup and blend.
  2. Add the salmon to a marinade container and pour the marinade over the top. Chill for 2 hours in the refrigerator.
  3. Heat a tsp oil in a skillet over medium heat and cook each side of the salmon about 7 minutes.

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Makes 2 fillets.

 

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Potato gratin is a comfort dish everyone loves all year long. Potatoes, garlic, ham, and cheese…what is not to love about this ham and cheese potato gratin? You will be surprised how easy it is to prepare. Most of the time it is baking in the oven. The hardest part is waiting for it to be done!

First, you need to cook the garlic and shallots until tender. Then, to make a creamy sauce, add cream, salt, pepper and thyme and blend together in your Magic Bullet. Layer the thinly sliced potatoes with ham and sauce, bake, and at the end top with the cheeses and bake until melted and slightly browned.

To get the potatoes nice and thin, use a mandolin slicer. If you don’t have on, just take your time and slice them as thin as you can with a sharp knife.

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Ham and Cheese Potato Gratin Recipe

Ingredients

  • 6 garlic cloves, chopped
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 2 cups cream
  • 2 tsp salt
  • 1 tsp ground pepper
  • 2 tsp thyme
  • 2 potatoes, thinly sliced
  • 1 package sliced deli ham
  • 1/2 cup shredded Gruyére
  • 1/4 cup shredded Parmesan

 

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Instructions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 x 13-inch baking dish.
  3. Melt the butter in a skillet and add the garlic, shallot, cream, salt, pepper and thyme. Cook for 10 minutes, stirring occasionally.
  4. Cool and then add to a Magic Bullet cup and blend until smooth.
  5. Layer the potatoes, followed by the ham and cream sauce. Repeat.
  6. Bake in the oven covered with foil for 50 minutes, then top with cheese and bake for 10 more minutes uncovered.

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Makes 1 9 x 13-inch pan