Hey kiddies!

I’m back after a great weekend with another DIY condiment for you to try!

This one is smoky and spicy and if you’re not careful, might hurt you!

I mean, how could I, the Sweet and Spicy Single Lady pass up the opportunity to make some HOT SAUCE?

I had some serrano peppers in my fridge, and I knew they’d go bad before I could possibly use them all. I mean, how much spice do you need in one dish? Then I thought, well why not make my own hot sauce? I’ve never done it before, and I love a fun project. So here’s what I did!

5 Alarm Serrano Hot Sauce

Ingredients:

  • 8 serrano peppers, de-stemmed, seeded, and cut in half
  • 1 red onion, cut into eighths
  • 1/4 olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup cilantro
  • 1 tbs honey

Instructions:

1. Preheat your oven to 400 degrees.

2. Toss the onion and serrano peppers in a few tablespoons of the oil and salt and pepper.

3. Put the onion and serrano peppers on a baking sheet and roast in the oven until they begin to darken (about 40 minutes)

4. Put the onion and serrano peppers into your tall Magic Bullet cup with the apple cider vinegar, honey, and cilantro.

5. Throw on your cross blade and blend for about 10 seconds.

6. Add the remaining olive oil and blend for another 5 seconds.

I would recommend letting this sit for a few hours before serving.

Add to your favorite spicy dishes. Tonight, I’m going to try and put it on some enchiladas!

Be careful! A little of this goes a LONG WAY.

Happy blending!

Lizzie

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Hey everyone! Happy Friday!!

 

If you’ve been keeping up with me, I’ve been attempting to eat a little more healthily…aaannnndddd falling off the wagon…and getting back on the wagon again!!!

 

Well this time, I’m hoping to stay on the wagon…at least until the holidays, when I will happily take a standing leap and do a filp midair will disembarking from the wagon into a swimming pool filled with gravy.

 

But until then, I’m using all my willpower to try and stay on the wagon, limiting fatty/fried foods and alcohol.

 

The problem with dieting is that it can be hard to find foods that are low in fat and FILLING, especially when your body is used to metabolizing junk.

 

I have been playing around with alternative sweeteners in this process, and I finally bought my first bottle of Organic Raw Blue Agave Nectar last night. Now it’s debated whether or not this is a healthy sweetener, but I’ve never been much of a sweets person, and I think that just might be because I haven’t expanded my palate for those flavors. Besides, how could it be all that bad if it comes from the same plant as TEQUILA 😉

 

Anyway, agave nectar comes in light and dark varieties. The lighter has a, well, lighter flavor, while the darker is a bit more caramel-tasting. Now, how can I argue with a sweetener that tastes like candy? So that’s what I’m using in today’s recipe, a Berry Necessary morning boost that will keep you full until lunch!

 

 

Berry Necessary Smoothie

 

Ingredients:

  • 1 cup non-fat plain or vanilla yogurt
  • 1 whole banana
  • 1/3 cup frozen or raw blueberries
  • 1-2 tsp organic raw agave nectar

 

Directions:

1. Throw everything in your tall Magic Bullet cup, blend for 10 seconds.

2. Drink up!

 

I didn’t even use a party mug or transfer this to a glass. I drank the whole thing out of my Bullet Cup, anticipating every last drop! I’m good to go until lunch!

 

That’s all for now, folks. I’ll be back on Monday with another recipe for my young Bulleteers!

 

Stay safe!

 

~Lizzie

Hey everyone!

 

I’m back from a long weekend away. I’m SURE you must have missed me 😉

You know what I missed? My Magic Bullet!

 

This is the time of year of hearty roasted vegetables and savory delights! Autumn is by far my favorite season. It’s such a relief to have this crisp air rolling into the city, and everyone looks so cute in sweaters and scarves.

 

Anywho, obviously, with this colder weather rolling in, I’m going to be making a lot more soups with my little Bullet. Today I want to share with you a sweet potato soup so hearty and delicious, you won’t believe there’s no dairy!

 

And away we go!!!

 

Dreamy Vegan Roasted Sweet Potato Soup

 

Ingredients:

  • 3 tbs cold pressed extra virgin olive oil
  • 2 red onions
  • 4 lbs sweet potato
  • 8 cups vegetable broth
  • 1/2-1 cup raw macadamias, soaked for 4-6 hours
  • a few whole macadamias for garnish
  • chopped cilantro or coriander
  • 1-2 tsp celtic sea salt

 

1. Preheat oven to 375 degrees.

2. Peel the sweet potato and cut into big chunks, and quarter the red onions.

3. Toss the veggies in olive oil and sea salt.

4. Roast in the oven for about 45-60 minutes.

5. Bring the vegetable stock to boill Add roasted veggies and simmer for about 10 minutes.

6. Allow to cool slightly, then, using your tall Magic Bullet cup and Cross Blade, blend in batches with the macadamias.

7. Return to stove and simmer for another 2-3 minutes, adding cilantro/coriander to taste.

8. Garnish with a couple macadamia nuts and devour!

 

Enjoy, y’all!

 

See you next time!

 

~Lizzie

Happy Hump Day y’all!

I’m back with another fun condiment for you to tackle with your Magic Bullet! This is a vegan-friendly, hearty spread, that you are sure to enjoy.

So let’s get nutty with the Cashew Butter!

This is a great thing to spread on your toast in the morning!

Ingredients:

  • 2 cups raw, unsalted cashews
  • 3-4 tablespoons olive or canola oil
  • Juice from one lemon
  • pinch of salt
  • pinch of sugar or splash of agave nectar

1. Using your small Bullet cup and your flat blade, grind up the cashews into a fine powder.

2. Add the remaining ingredients, and blend for about 30 seconds. You might need to give a couple shakes and, using a knife, occasionally scrape down the sides of the cup to keep a good consistency.

3. Keep refrigerated in an airtight container.

Happy Monday everyone!

As I write this I’m still trying to wipe the sleep from my tired eyes.

 

Why are Mondays so hard? Why can’t we start the day on Tuesday?

*sigh*

 

So, it’s almost impossible to walk down the street in The Big Apple without finding a delicious bagel spot. I could probably make a Google Map just pinpointing my favorites, but then you would all know my secret spots and I wouldn’t be able to enjoy them anymore! SO THEY’RE MINE!!! ALL MINE!!!

 

BUT, something I WILL share with you is my new Magic Bullet obsession: whipped cream cheese shmears!

 

I’ve been working with all sorts of spreads and condiments, as you know, and I remember when I first got my Magic Bullet, reading about how I could make some of these specialty bagel spreads. So today I tried to make one of my own, and I was pleasantly surprised with how it turned out! Have a look!

 

Sun-dried Tomato and Scallion Cream Cheese

 

Ingredients:

  • 5oz. regular cream cheese
  • 1/4 cup milk
  • 4-5 sun dried tomatoes
  • 2 scallions, roughly chopped

 

1. Place the cream cheese in the small Bullet cup first, followed by the other ingredients.

2. Blend for about 10-15 seconds.

3. Spread on your favorite kind of bagel.

 

It’s as easy as 1-2-3!

 

Pair with a cup of strong morning joe, and you are READY for the week!!

 

All the best, folks!

 

Lizzie

Hey kids!

It’s me, Lizzie, back with another recipe for my Bulleteers!

 

We all know that there’s just a certain satisfaction that comes with making food from scratch. It feels more natural, and you feel a little more attachment to whatever it is that you’re making. Recently, I’ve been thinking about how fun it would be to make my own condiments.

 

In the end, you end up spending less money to customize your condiments, and they last for months without any added preservatives.

 

So let’s dip into my first foray with homemade condiments with something you simply MUST try at home……

 

Here’s my Simply MUSTard:

 

Ingredients:

  • 6 tablespoons mustard seeds (yellow or black)
  • 1/2 cup Coleman’s Mustard Powder
  • 3 tablespoons vinegar (apple cider, white wine, or sherry)
  • 1/2 cup white wine or water
  • 2 teaspoons salt

 

 

1. Take the mustard seeds and put them in your SMALL MAGIC BULLET CUP.

2. Attach your FLAT BLADE, and grind for about 10 seconds. You can choose go a little longer if you don’t like a coarse mustard.

3. Add the remaining ingredients to the ground seeds.

4. Attach your MAGIC BULLET CROSS BLADE and blend for about 6-7 seconds.

5. Let the mustard sit about 12 hours before using. This will allow the flavors to settle in.

 

This should last a couple of months in your fridge!

 

Now, if you don’t want just a regular ol’ mustard, here are some suggestions for ingredients you can add to customize your mustard:

 

*2 tablespoons honey

*2 tablespoons grated (in your bullet of course!) horseradish

*1-2 tablespoons wasabi paste

*1/4 your favorite minced herbs

 

What flavor combinations can you come up with?

 

That’s a wrap, folks, I wish you all a safe and happy weekend!

 

Xoxo,

Lizzie

Hey hey hey, everyone!

I’m back with another quick and easy, New-York-Minute recipe!

We New Yorkers often get a bad rap for always being in a hurry, but hey, what can I say? We do most of our commuting ON FOOT and by train, and those trains aren’t always reliable!

So often, it seems like we’re always LATE for something, so here I am, providing a quick and easy dip that you can bring to your next dinner party.

 

Creamy Artichoke and Pepper Dip

Ingredients:

  • 1-6oz jar artichoke hearts, drained
  • 1/2 cup roasted red peppers
  • 1/2 cup sour cream
  • 3oz cream cheese
  • 1/4 cup parsley
  • 1 bell pepper, any color
  1. First, throw the artichoke hearts and the roasted red peppers into your tall Magic Bullet cup. Screw on your cross blade and pulse about 10 times. Then, throw in the remaining ingredients (not the bell pepper) in and blend for about 10 seconds.
  2. Now, cut off the wide and short ends of your bell pepper and arrange on a plate with crackers or veggie sticks. Pour the contents of the Bullet cup into the pepper, and in just a New York minute, you have a delicious dip that also looks presentable!

Fancy that!

Until next time….

Lizzie

Guh!

It’s that time of year when the seasons are a’changin’.

Don’t get me wrong, I LOVE autumn, but every year around this time I get stuck with a case of the sniffles.

But this year, thanks to the Magic Bullet, I can chase away those germs before they find me….and today, I’m going to share an immune-boosting recipe so you can do the same! And in no time!

Ingredients:

  • 1 ripe banana
  • 1 cup blueberries, fresh or frozen
  • 2 – 3 kale leaves, with stalks
  • 1/2 cup broccoli
  • 1/4 Water

Optional: a handful of goji berries

Throw all this in your large Bullet cup with the cross blade, blend for about 10 seconds. Easy as pie!

Take two of these and call me in the morning!

‘Til next time….

~Lizzie

Howdy-doo, ladies and gents!

 

Happy Friday! You know what that means…

 

Only a few more hours of work, 48+ hours of freedom on the horizon, date night, and yet another recipe from your loyal swingin’ single city gal.

 

Wait…back up…date night?

 

You mean we’re in danger of losing the single city gal to a *gulp* man???

 

Calm down, you know I’d never abandon you, besides, we’re just casually getting together and making dinner…IN THE MAGIC BULLET OF COURSE!!

 

Alright y’all, today, in honor of the weekend, I’m going to introduce you to my Arugula P(r)esto! Perfect for a dinner for two, or even for the singles who want to cook for the week in advance. Here we go!

 

Ingredients:

  • 2 cups packed arugula leaves
  • 1/2 cup pine nuts (or walnuts)
  • 1/2 cup fresh shredded Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 6 garlic cloves
  • 1/2 cup pitted kalamata olives
  • salt and pepper to taste

 

Directions:

1. Take the pine nuts (or walnuts) and brown in a small pan over high heat. There’s enough oil in the nuts that you don’t have to use any in the pan. Meanwhile, cook 3-4 cups of your favorite pasta.

 

2. Add everything but the olives into your tall Magic Bullet cup and blend.

 

3. Drain your pasta and combine with your pesto.

 

4. Put the kalamata olives in your cup, you don’t even need to wash it! Screw on your cross blade and pulse about 5-6 times.

 

5. Add the olives to the pasta, and enjoy!!!

 

And that’s a wrap!

 

Until next time!

 

Lizzie

It’s that time again! Happy Hump Day everyone!

Time for your mid-week recipe! This one has lots of color and inspired by eastern Europe. This dish is traditionally prepared with beef and beef broth, but I’m going to offer up a healthier vegetarian option, because as long as you’ve got beets, a borscht is a borscht, of course, of course!

What I’m introducing to you is a cold version of borscht that you singles can make in your Magic Bullet in just a few minutes.

So buckle up, folks, and get ready for this pink delight!

Veg-friendly Borscht

Ingredients:

  • 1.5 cups V8 or tomato juice
  • 1- 15oz.  can of beets
  • 3 small dill or sweet pickles
  • 3 tbsp ground onion
  • dash of Tabasco
  • 1 clove garlic
  • pinch of chopped fennel
  • dollop sour cream
  • 1-2 tbsp fresh parsley, dill or chives
  1. Add all of the above ingredients but the green herbs and sour cream to your large Bullet cup, and using your cross blade, blend for about ten seconds. Chill for about 2 hours.
  2. When ready to eat, pour into a bowl and top with a dollop of sour cream and green herbs. Should make about two servings.

Enjoy the rest of the week, folks! Until next time!

~Lizzie