Take A Hike Smoothie

Magic Bullet Brothers and Sisters,

In your hour of need, I come to you with an amazing smoothie recipe! Yesterday morning, before embarking on a vigorous hike, I decided to make a fruity concoction to get myself energized and motivated. For the smoothie, I used some of my favorite fruits and even added a little raspberry sorbet, because I was feeling just that crazy.

This is a picture of me on a hike. Stretching my limbs or really exhausted? You be the judge.


 Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • ¼ cup orange juice
  • ¼ cup raspberry sorbet
  • ½ cup blueberries
  • ½ cup chopped ripe strawberries
  • ½ cup fresh mango
* Just a note– this smoothie is on the thicker side and fruit heavy. Feel free to add more orange juice for a frothier version.


  1. Cut strawberries into halves and cut mango into small cubes.

*Cutting a fresh mango can be challenging. If you’re not up for the task, you can always get pre-cut mango at your local grocery store.

2. Add to tall cup, ¼ cup scoopable raspberry sorbet, ½ cup blueberries, ½ cup chopped ripe strawberries, ½ cup fresh cut mango and ¼ cup orange juice.

        3. Blend until smooth.
        4. Drink your smoothie and go take a hike. Get out of here! I mean it!

This smoothie, jam-packed with fresh fruit, really helped me power through my hike. I felt like such a professional up in those hills. The next time I decide to take a nice long hike, I will definitely be making myself this drink. Hope you enjoy!

Salmon with Salsa Verde

Dear Diary,

For my last meal in San Francisco, my  mom and I made broiled salmon with Italian salsa verde. For those of you who are unfamiliar with this style of salsa verde, it’s a cold rustic sauce that can be served with any assortment of vegetables, fishes and meats. Filled with fresh herbs and other tasty ingredients, this sauce is perfection. Trust me.

Although I was sad to leave San Francisco the next day and, thus, conclude my Magic Bullet Tour, I was happy knowing that it ended with the perfect meal. Enjoy your salmon with salsa verde!




  • 1 generous cup flat leaf parsley leaves
  • 1 cup fresh basil leaves
  • 1 cup mint leaves
  • 3 flat anchovies rinsed and drained
  • ½ cup capers rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon ground pepper
  • 1 tablespoon red pepper
  • 1 garlic clove
  • 1 cup extra virgin olive oil


 For salsa verde 

  1. To tall cup, add half of ingredients and blend.
  2. Stop blender midway to stir mixture and then continue to blend.
  1. Once blended, transfer this portion to bowl.
  2. Add other half of ingredients to tall cup and follow same steps.  *Your salsa verde should have the appearance of pesto.

For salmon

  1. Salt and pepper salmon fillet. Lightly wipe baking sheet (covered with tin foil) with olive oil. *Tin foil will make your life easier!
  2. Place salmon on baking sheet skin side up.
  3. Broil salmon on high for 7 minutes.  *Skin should be getting crispy.
  4. Open oven and flip salmon over. Broil on high for 5 minutes.



Key Lime Pie


While I was in San Francisco visiting my parents, I made the most heavenly key lime pie with graham cracker crust. I used my Magic Bullet for both the crust and the filling. The Bullet crumbled the graham crackers, blended together all the key lime ingredients and basically made my life much easier.

This wondrous pie was quite possibly my proudest Magic Bullet creation. I was so pleased with the results that I kept asking my mom to take photos of me holding the pie. I was like, “Mom, now take a photo of me looking surprised with the pie!” The photo below is just one of (too) many pie shots.

I highly recommend making this little taste of heaven. It’s the perfect summery dessert to share with your family and friends. They will eat it up!

I hope you enjoy oh-so-much!



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 13 graham crackers
  • 1 stick melted butter
  • 2 ½ tablespoons sugar
  • 14 oz can sweetened condensed milk
  • 4 large eggs
  • ½ cup + 2 tablespoons key lime


  1. Preheat oven 350 degrees.
  2. Break up graham crackers into smaller pieces and add to tall cup.
  3. Pulse until fine.
  4. Transfer graham cracker crumble into mixing bowl.
  5. Add sugar and melted butter to crumble and combine.
  6. Press mixture onto 9-inch pie pan. Start with bottom of pan and work your way up to sides.
  1. Put graham cracker crust in oven for about 13 minutes.
  1. For filling, combine sweetened condensed milk, eggs and key lime to mixing bowl.
  2. Give ingredients a light mix, transfer half to tall cup and pulse a few times.
  3. Pour filling into pie crust and follow same steps for other half of filling.
  4. Bake in oven for 15 minutes and chill for at 5hrs.


Mama’s Granola

Hello Magic Bullet Heads,

The other day, my mom taught me how to make the famous granola that she and my dad eat every morning for breakfast. My mom started making her own granola because, in her words, “the stuff at the store was getting too expensive and just stopped tasting good.”  If you share a similar sentiment and have never tried making your own granola, then I highly recommend taking the plunge. Not only is this granola super easy to make, but it tastes delicious, way better than the store-bought kind. Great as breakfast cereal, great as an on-the-go snack; you can’t go wrong with my mama’s granola.


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 5 cups old fashioned rolled oats
  • 4 cups any combination of the following – chopped walnuts, raw pecan pieces, raw slice almonds, dried cranberry fruit.
  • 1/4 cup maple syrup
  • ¼ cup packed light brown sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup + 2 teaspoons vegetable oil


  1. Preheat oven 325 degrees. Put parchment paper on baking sheet with sides.
  2.  To tall cup, add maple syrup, light brown sugar, vanilla extract, salt and vegetable oil.
  3.  Pulse three or four times.
  4.  Pour mixture into large bowl and fold in the dry ingredients. *I used a 4-cup combination of almonds, chopped walnuts and raw pecan pieces.
        5. Transfer oat mixture to baking sheet and spread evenly and flatly using spatula.
        6.  Place rack on top third of oven and bake for 40 minutes.
        7.  Let granola cool for an hour and then pack in airtight container!

As my mom says, “There’s nothin’ like homemade.”  My mom and I hope you enjoy so very much.





Teriyaki Fried Chicken

Hello Magic Bullet Heads,

My San Francisco Magic Bullet Tour continues!

Last night, my dad and I joined cooking forces and made an incredible teriyaki fried chicken dinner! I love cooking with my dad because he’s always just as hungry as me, if not more so.  I once watched him eat a leftover turkey burger right before dinner and claim it was his “appetizer.” He just couldn’t wait to eat. Basically cooking with my dad means stuff gets done fast and it’s easy.

With the help of my handy dandy Magic Bullet, I made my very own breadcrumbs to coat some chicken breasts that my dad had prepared earlier and had left marinating in the fridge.

The marinade was made simply with soy sauce, minced garlic, cooking rice seasoning, sugar and chili pepper flakes. You basically combine these ingredients in a shallow dish or container and let your chicken breasts take an hour-long marinade bath before breading and frying them. You will be so happy that you took the time to do this. The result is flavorful and tender chicken! You will just love it!

I hope you enjoy so very much.



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 3 minced cloves of garlic
  • 1 ½ soy sauce
  • ¼ cup sweet cooking rice seasoning
  • ½ cup sugar
  • 1 tablespoon chili pepper flakes
  • 6 slices white bread
  • 2 beaten eggs
  • 4 skinless chicken breasts


  1.  Halve chicken breasts.
  2. In a shallow container with removable lid or large sealable bag, add minced garlic, soy sauce, sweet cooking rice seasoning, sugar and chili flakes.
  3. Add chicken breasts to marinade.
  4. Place container or bag in the fridge for a few hours. The longer the better!
  5. While you wait for your chicken to marinate, place white bread on baking sheet and bake in 350 degree oven for 30 minutes.
  1. After 30 minutes, your bread should be all dried out, brown but not burnt.
  2. Break up dried bread into smaller pieces and put into tall cup. Blend until fine.
  3. In two separate dishes, put beaten eggs and bread crumbs. Dip chicken in the egg and then coat with bread crumbs.
  1. Throw your breaded chicken onto a hot skillet with oil. Cook chicken until brown on both sides and then transfer to baking sheet.
  1. Bake for about 8-10 minutes in 350 degree oven.


Mini Oatmeal Muffins

Hi! Hi! Hi!

Ever since I made mint brownies with my Magic Bullet, I can’t stop baking with the thing! While visiting my parents in San Francisco,  my mom and I made a dozen mini oatmeal muffins. Sweet, hearty and oh-so-easy to make. It’ll take you no time at all and will leave you and your kitchen in a pleasant state afterwards.

Also, these muffins taste amazing. The combo of  brown sugar and syrup adds a nice maple flavor, which can’t be beat. Much healthier than most muffins around town, they require absolutely no butter or shortening. Plus, check out the size of these muffins. Adorable size, that’s what I think.


Magic Bullet Parts 

  • Magic Bullet tall cup with cross blades


  • 1/2 cup heavy cream
  • ½ cup pancake syrup
  • 1 eggs
  • ¾ cup mix of whole wheat and all purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cups rolled oats


  1. Preheat oven to 350 degrees and grease miniature muffin tins.
  2. In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix of whole wheat and all purpose flour, brown sugar, salt baking powder and rolled oats.
  3. Give muffin batter a light whisk before transferring to tall cup.
  4. Pulse a few times and then begin filling muffin tins three-quarters full.
  5. Bake for about 12 minutes. Lightly tap the top of muffin to see if it’s fully baked. If the muffin top springs back, then it’s done!
If you’re feeling extra crazy, top off your muffins with a dollop of homemade whipped cream! Looks like you’ve got a pretty sweet dessert on your hands.
Enjoy, boys and girls!
The Muffin Woman,


Omelet of Champions

Greetings from San Francisco – my homeland, my place of birth!

A few days ago, I drove from Los Angeles to San Francisco to spend some quality time with my parents.

So glad I brought along my trusty Magic Bullet Blender!

This morning, I woke up starving and immediately began rummaging through my parents’ refrigerator. I hit the jackpot! Using the treasures found in my parents’ fridge and the power of my Magic Bullet, I made the lightest and fluffiest omelet– with sautéed mushrooms and onions– I’ve ever eaten. I also heated up a chorizo sausage (another gem I discovered in the fridge) to accompany my omelet.


Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 3 eggs
  • 2 tablespoons cream
  • 1 tablespoon unsalted butter
  • ¼ cup chopped white onion
  • ¼ cup chopped mushrooms
  • Salt
  • Pepper


  1. To tall cup, add eggs, cream, salt and pepper. Blend until very frothy.
  2. Heat a pan over medium heat and when hot, add butter.
  3. Once butter is melted, add chopped onions and mushrooms. Sauté until onions are translucent and mushrooms are golden.
  4. Pour egg mixture into pan with sautéed onions and mushrooms.
  5. Make sure egg mixture cooks evenly by scraping down the sides of the pan with a spatula.
  6. When your omelet is firm and looks cooked through, use a spatula to fold in half and slide onto a plate.

*Cook eggs over medium heat. Too high a heat will burn your eggs! Don’t burn those eggs, people!

I felt like a champion eating this delicious egg dish and I hope you do, too. More San Francisco Bulleting to come!

Yay! (because that’s what champions say),


Roasted Garlic Bread

Hello Magic Bullet Heads!

Me eating my roasted garlic bread.

Last night, I stared down at my dinner plate of microwaved leftovers and felt really sad. “I deserve better than this!” I screamed into the night (my microwave). Since eating these leftovers was something I just had to do, I decided to make some delicious roasted garlic bread with parsley and oregano to bring a little joy to a sad plate of food.

Although I normally eat garlic bread simply made with olive oil and garlic, the addition of parsley and oregano was really worth it. It seriously takes things to the next level and you and your stomach will be happier than ever. Trust me.

Plus, this garlic bread is arranged like a sandwich! How awesome is that! I heart this sandwichy garlic bread!

Hope you enjoy! You deserve it, you.


Roasted Garlic Bread with Parsley and Oregano

Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 6 roasted garlic cloves
  • 1/4 cup chopped flat-leaf parsley (Italian kind)
  • 1/4 cup fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons of butter
  • 1 loaf of ciabatta bread or French baguette
  • salt
  • pepper


  1. To tall cup, add 6 roasted garlic cloves, ¼ cup chopped parsley, ¼ cup fresh oregano leaves, ½ cup olive oil, about a ½ teaspoon of salt and a sprinkle of pepper.
  2. Pulse until mixture is spreadable.
  3. Cut bread half horizontally.
  4. Spread garlic parsley mixture on one half and generously butter other half.
  5. Sandwich together the two halves and wrap in tin foil.
  6. Place in 350-degree oven for 5-minutes.

  1. Carefully remove from oven, unwrap tin foil so that bread is exposed and then place back in over for another 5-minutes.
  2. Bon appétit!


Coconut What?

Hello friends,

You may have noted from my bio that I’m extremely fond of tropical fruit smoothies.  Well, the rumors are true!

Although my obsession with blended fruit beverages is a fairly recent development, I can’t imagine how I ever lived without them. I must have been so depressed.

If there’s one thing you can expect from me– during my time as your Magic Bullet advisor, it’s that I’ll be making A LOT of tasty smoothies, which hopefully you’ll be dying to try. So let’s begin our smoothie journey together with this delicious and easy-to make coco-nutty concoction…



Magic Bullet parts

Magic Bullet tall cup with cross blades



  • ½ banana
  • ¾ cup fresh pineapple chunks
  • ¼ cup unsweetened coconut milk
  • 3-4 ice cubes
  • 1 teaspoon of honey
  • *2 leaves of fresh basil


Chef Prep


  1. Please prepare yourself by putting on your favorite Hawaiian shirt.
  2. Wow, you look great! That shirt really brings out the color of your eyes and I’m not just saying that.
  3.  Guess what? Now you’re ready to make your very own Coconut What? smoothie.


  1. To tall cup, add ¾ cup of fresh pineapple chunks, ¼ cup unsweetened coconut milk, ½ banana, 3-4 ice cubes and 1 teaspoon of honey. *Make sure to add the honey last so it doesn’t stick to the bottom of your tall cup.
  2. Blend ingredients until smooth.

At this point, you might be wondering why I have listed 2 leaves of fresh basil. Well, during one of my first attempts at making this smoothie, I realized that I had used too much coconut milk. While the smoothie’s texture was perfect, it had a weird coconut milk after taste. If you find yourself in a similar situation, don’t fret! And don’t throw your smoothie out just yet! Try adding 2 fresh basil leaves into your tall cup with the finished product and blend until leaves are fully incorporated or appear as little green specks. The basil leaves really help to cut down the flavor of the coconut milk and also, add a nice fresh flavor to your smoothie.

(Okay, okay, I don’t own a Hawaiian shirt. But the t-shirt I’m wearing has a flower on it. Doesn’t that count?)

I hope you enjoy making this smoothie and feel as though you’ve been transported to a dreamy Hawaiian island!





My Cheeseless Pesto

Hi friends!

I used to love pesto pasta. It was one of my favorite dishes growing up. But that all changed when I developed a strange phobia of cheese. In short, my older brother and cousins locked me up in a small cupboard with a piece of cheese and ever since then, I haven’t been the same. At parties people always look at me funny when I yell, “Get your cheese plate out of my face!” and I go hide in the nearest bathroom.

Anyways, I made mini penne with a cheese-free pesto for those of you who don’t like cheese and/or suffer from an unusual cheese-fearing condition.



Magic Bullet Parts

  • Magic Bullet tall cup with cross blades


  • 2-3 cloves of garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of pine nuts
  • 1 ½ cups fresh basil leaves, packed
  • Bag of mini penne (or whichever type of pasta you prefer)
  • Pinch of salt

Isn't this pesto a real beaut?


  1. Boil water in a large pot with a healthy pinch of salt.
  2. Cook bag of mini penne in boiling salted water.
  3. On small skillet, toast 2 tablespoons of pine nuts. You don’t need to add oil to skillet because the nuts have their own natural oil.
  4. Toast pine nuts on low heat until golden on both sides.
  5. To tall cup 2 tablespoons of olive oil, add 2-3 cloves of garlic, toasted pine nuts and fill magic bullet with 1 ½ cup of fresh basil leaves with stems removed. *I’d recommend putting in the olive oil in first for a better mixing result.
  6. Blend ingredients. Feel free to add another tablespoon of olive oil and a handful of fresh basil leaves if you want more sauce.
  7. Cook pasta until al dente (9-10 minutes). Drain pasta and then toss it back into the large pot.
  8. Pour pesto onto pesto and stir, stir, stir.


This is a picture of me living my life cheese-free.

When I was younger, my dad would try his very hardest to trick me into eating cheese.  I’d ask my dad, “Is there cheese in this sauce?” He’d be like, “No, don’t be silly, Kyle!” And just as I’d be about to take a bite of the “cheese-free” food, he’d say nonchalantly, “Well, you can hardly taste it.”

I’m happy to say that there is absolutely no cheese in this recipe  so you can stop hiding in the bathroom and take a deep breath. Everything is going to be okay.