Hope you all had an enjoyable weekend and are starting the week off with a little spring in your step!
I’m still attempting to diet. Yes, that’s right, “attempting.” It’s so incredibly hard to resist all the good restaurants this city has to offer, and over the weekend I walked around the Dumbo Arts Fair, where I ate at some of the city’s best food trucks (ahem, can you say dumplings?).
Anyway, I feel like I need to make up for all the bingeing I did, and start the week off with something a little more healthy, so without further ado, here’s a fine recipe for Roasted Red Pepper Hummus!
- 1 – 15 oz can garbanzo beans
- 1 large roasted red pepper
- 1.5 tbs olive oil
- 1-2 tbs lemon juice
- 2 cloves of garlic
- 1-2 tbs fresh chopped parsley
- salt and pepper to taste
Using your large bullet cup, put the garbanzo beans, olive oil, garlic and lemon juice in using the cross blade. Blend for about 20 seconds. Next add the roasted red pepper, screw the cross blade back on, and blend again for another 10 seconds or so.
Now, empty all the contents into a serving bowl. Stir in the parsley, salt and pepper.
Enjoy with veggies or warmed pita. I’ve lately been enjoying flat bread crackers, which you can find just about anywhere these days.
There you have it! A guilt-free snack that won’t leave you wanting more!
Until next time, kids!
These weeks are flying by! How is it Wednesday? How is it the 22nd of September? HOW IS IT 2011????
Anyway, hope you’re all having a great week. I’m in a mire of school stress, getting ready to present my thesis proposal to my fellow colleagues on Thursday evening. I’m hoping it all goes smoothly.
During these stressful times, I find a good healthy snack is always a good way to get a mental (and mood) boost.
Since I’ve been focusing on carrots this week, I’m going to provide you with a great, hearty dip for you to enjoy alone or with friends!
- 3 carrots, cut into 1-inch pieces
- 1 inch of ginger, peeled
- 2-3 cloves of garlic, peeled
- 1/2 cup of raw cashews
- salt and pepper
1. Put the carrots and the garlic in a small pot and fill with water to about 1/4 inch over the carrots, put on high heat.
2. When the water comes to a boil, reduce heat and let simmer until most of the water is gone (about 20 minutes).
3. Put the carrots, ginger, garlic, and cashews in your tall Magic Bullet cup with a few tablespoons of the cooking water. Blend for about 10 seconds.
4. Add salt and pepper to taste.
There you have it! A hearty, autumnal dip that you can enjoy hot or cold! I suggest using pita chips, flatbreads, crackers or other veggies. This would also make a great sandwich spread!
See you all Friday!
Hey everyone! Happy Monday!
Lately I’ve been eating tons of carrots. Not really sure why. Just been having a hankerin’ for them. I guess there are worse things I could be craving… Anyway, to start off your week, I’m gonna throw this healthy Carrot Cocktail your way!
What’s up, Doc?
- 1 1/2 cups pineapple juice
- 1/2 cup pineapple chunks
- 4 small carrots, chopped
- 1 tsp honey
Throw everything but the ice this into one of your Bullet party mugs and blend! Add ice after!
I am writing this with weary hands and blurry eyes. This week has been killer. I’m sure you can relate.
I’m hoping this weekend will bring us all a healthy recharge that we deserve! I, myself am going to a couple dinner parties. I’m really hoping to catch up with some friends I don’t get to see very much.
Now, living here in the city, going to grad school, and working full time gives me hardly any time to prep for potlucks, but thanks to my Magic Bullet, preparing a dish to take to a dinner party is quick and easy!
Today, I’m going to introduce you to an inexpensive party treat that tastes like a million bucks!
Here it is, my Ten Second Tapenade!
- 1-7 oz. jar roasted red peppers, drained and loosely chopped
- 1-6oz. jar marinated artichoke hearts
- 1/3 cup olive oil
- 1/4 cup drained capers
- 4 cloves garlic
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1/2 cup minced fresh cilantro
- 1/2 cup freshly grated Parmesan cheese
- Throw everything but the cilantro and the Parmesan into your tall Magic Bullet cup, throw on your cross blade. You’re going to use the pulsing technique for this. You should get this down in about 10 quick pulses.
- Pour this into a bowl and stir in the Parmesan and the cilantro.
- Cover and let sit for about 2 hours so the flavors blend.
- Serve atop some warmed crusty bread or pita chips!
- Become the life of the party!
I hope you all have a safe and relaxing weekend! See you Monday!
Hope all are well.
I’ve been trying really hard to eat more healthily as of late, so I’m going to start incorporating some more low-cal recipes here on the Magic Bullet page.
Eating is one of my favorite things in the world. Food rocks. It just rocks. That’s why it’s always pretty hard for me to diet. It’s sort of like learning a new language. You have to count all those calories, and sometimes you find yourself surprised! Even when you’re eating salad, thinking you’re being healthy, and then you look at the side of the bottle and realize you just doused your veggies in 140 calories.
Well here’s a tasty solution to give a little kick to your veggies, without as many calories. Today’s recipe is inspired by something my sister showed me last time I visited her in Baltimore.
So throw out the ranch, people, and give this Skinny Roasted Red Pepper Dip a try!
- 2 cloves of garlic
- 2 large roasted red peppers, packed in oil
- 1, 6oz package of plain, non-fat greek yogurt
- 1/2 cup chopped tomato
- 1/4 cup green onions
- 1/2 teaspoon cumin
- Throw everything but the green onion into your large Bullet cup and blend for about 10 seconds. You might have to give it a little shake 😉
- Stir in the green onions, cover, and chill for about 4 hours.
Cut up your favorite veggies, peppers, carrots, cucumbers, broccoli and start dipping!! ! I’m sure you could use pretzels or something, too.
Until next time, Bulleteers!
I hope you all had a fabulous weekend!
I spent most of the weekend close to home in Brooklyn, because security was heightened all over the city for obvious reasons. I’m looking forward to taking a trip to the 9/11 memorial that opened Sunday. I think it’s a really respectful homage to those beautiful buildings as well as those who lost their lives ten years ago.
Anyway, since I stayed close to home, I spent some time experimenting in the kitchen with my favorite vegetable. OK, maybe I shouldn’t pick favorites. I love most vegetables, but there’s something about red peppers that I absolutely love. It’s something about their sweetness, I could eat them raw all day. They make me want to dance in the street.
Since the weather is getting cooler, I’m making a lot more soups. Soups are my favorite thing to make in the autumn.
So, without further ado, here’s my
SNAPPY RED PEPPER SOUP
- 2 tablespoons butter
- 4 red bell peppers, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 24 ounces of chicken broth
- 1/2 cup heavy cream
- black pepper
1. Melt the butter in a large saucepan over medium heat. Saute the red bell pepper, onion and garlic in the saucepan until tender.
2. Pour in the chicken brother, reduce heat to low and simmer for 30 minutes, stirring occasionally.
3. In this time, the broth will mostly cook off, so once that’s done, transfer the mixture to your large Magic Bullet cup, throw on your cross blade, and blend until creamy.
4. Transfer this mixture back to your saucepan, and stir in the heavy cream and black pepper. It should take about 5 minutes to heat all the way through.
Serve with some crusty bread! It will be gone in seconds! I promise!
See you next time!
It’sssssssss FRIDAYYYYYYYYY!!!!! Yay!! Are you all stoked for the weekend?
I was unpacking one of my Magic Bullets today, because I wanted to start using the juicer attachment, and within about 3 seconds of pulling out the base and the tall and short cups, THIS LITTLE CRITTER hopped into the box! That’s Larkin, everyone. She’s just 1 of the 4 (!!!) cats we have here in our 4,200 square foot loft.
Anyway, as you know Friday generally means it’s time for COCKTAILS, but since I’m back to school, I’m eliminating a lot of alcohol from my diet. (I’m sure once midterms come around, I’ll be singing a different tune.)
So, since I’m using APPLES this week, I wanted to share with you a delicious CARAMEL APPLE SMOOTHIE! Perfect for a decadent weekend treat! It’s also an homage to Larkin, because she has that interesting caramel color
Here we go!
- 1 cup apple juice
- 1 whole apple, peeled and chopped into small pieces
- 1 cup low-fat vanilla yogurt
- 1/4 cup caramel ice cream topping
- 2 tbs smooth peanut butter
Pour the apple juice into an ice cube tray and let this freeze for about 2 hours. When complete, remove the cubes and throw into your large Bullet cup. Add the remaining ingredients and blend for about 10 seconds….
Feel free to drizzle more caramel on the top!
Now take a load off! you deserve it after this week!
Doesn’t it seem like not too long ago we were singing “No more pencils, no more books, no more teacher’s dirty looks…”? Well, summer is over, and it is officially the 2011-2012 school year!
As a tribute to teachers and students everywhere, this week, I’m focusing on APPLES!
Sure, an apple a day keeps the doctor away, but an apple a day can also get pretty BORING. That’s why I’m going to show you how you can spice up your regular ol’ pomme into a sweet little treat, with my EASY PEASY APPLESAUCE!
The best part? This cost me less than $1!
1 apple, peeled and chopped into small chunks
1/8 cup of water
3/4 tablespoon honey
1/2 tsp cinnamon
Throw all of these into your small Bullet cup, blend for about 10 seconds (this varies on how chunky you like it) and in just a moment, you can savor those autumnal flavors that we’ll be delving further into over the coming month! This is a great way to get your kids to incorporate more fruit into their diet as well.
Enjoy! And see you next time!
I hope you’re all having a safe and fun Labor Day weekend. This is a good time to get out all your last summer kicks before settling into the reality of autumn. In order to close out my segment on chipotle peppers, I’m giving you all a wonderful elixir for those of you who might have partied JUST a little to hard this weekend!
Here we go, my Super Spicy Chipotle Elixir!
I love, love, LOVE bloody marys, and I wanted to make a little spicy twist on the same ol’ thing, so I decided to throw in some extra spice! Follow me!
-2 cups diced tomatoes
-juice from half a lemon
-dash of Tabasco
-dash of Worcestershire
-pinch black pepper
-pinch celery salt
-pinch sea salt
-1/4 cup pickle brine
-1 chipotle en adobo
-1-2 oz vodka (I’m using black pepper infused vodka, recipe follows)
Throw all these ingredients into your Magic Bullet tall cup, and blend for about ten second. This is great as-is, or passed through a strainer!
For black pepper infused vodka: take a large bottle of your favorite vodka. Measure out about 1/8-1/4 cup of black peppercorns. Roughly break up the peppercorns and add the the vodka. Let sit for about three days, giving it a good shake about once a day. Pass the vodka through a strainer and voila!
Again, I hope you’re all having a safe and happy Labor Day weekend! See you all soon!
Hey hey hey! Happy Hump Day!!!
I am getting back in the school spirit! Tomorrow is the first day of September, which means all kinds of students are preparing their notebooks and backpacks with nervous energy. Including me! After three years of being a teacher, I decided a couple years ago to become a student again.
Every fall, I feel much more productive. It’s something about the weather. I usually take this time to go on a health cleanse, because I need to repair my body after all the barbecues and cocktails from summer.
So today, I’m gonna summon the teacher in me, and give you all a lesson: EAT YOUR VEGGIES!!!
Now, if you’ve been following, you know I’ve been working with chipotle peppers. That’s why I’m going to share with you a dressing recipe using those spicy little fellas.
Without further ado, here’s my SMOKY CHIPOTLE RANCH DRESSING!
- 1 chipotle chile en adobo sauce
- 2 tsp fresh lime juice
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- pinch of dried oregano
- 1/2 tsp kosher salt
Throw all these ingredients in your small Magic Bullet cup, blend for ten seconds, and voila!!! I actually usually throw in a tablespoon of the adobo sauce as well, but that’s because, as we know, I’m obsessed with the flavor.
Today I used this on a normal green salad, but next, I think I want to try it on some roasted corn!!!
Enjoy the rest of the week, peeps!!