dsc07769

This moist, spiced raisin carrot bread loaf is made with whole wheat flour and tastes just like carrot cake (even though it is much healthier!). The Magic Bullet does all the work by blending all of the ingredients together, leaving the carrots and raisins to stir in last before popping it into the oven. While it is baking, this carrot loaf makes your home smell amazing. Bake as a gift for a friend, or enjoy it all yourself (we won’t tell). It is good enough to eat alone, but you can also spread cinnamon cream cheese, butter or applesauce on top for extra yumminess.

dsc07715

Whole Wheat Raisin Carrot Loaf Recipe

Ingredients
  • 2 eggs
  • 1 cup sugar
  • 2/3 cup vegetable oil
  • 1 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp  cinnamon
  • 1/2 tsp nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots
  • 1 cup raisinsdsc07718dsc07721
Instructions
  1. Preheat oven to 350 degrees F.
  2. Add all ingredients, except for the carrots and raisins, to your Tall Cup and blend.
  3. Pour the batter into a greased 9×5 inch loaf pan and stir in the carrots and raisins.
  4. Bake for 50 minutes-1 hour, until a toothpick comes out clean.
  5. Cool before serving.

dsc07742

Makes 1 9x5x3 inch loaf

 

email

img_7654A little bit of jumbo lump crabmeat is a real luxury, and you’ll probably want to use it to the max. Of course, crabcakes are great, but everyone knows that the best crabcakes involve as much crab as possible. Here’s a way for you to stretch the crab that you’ve got into a delicious meal for several people with great crab flavor as well as a rich, satisfying sauce for pasta with a bunch of vegetables (asparagus) to boot. Sound good? Sounds good.

I happened to have a bunch of leftover crab meat from a night spent picking crabs and eating beer (and drinking rosé, but that’s another story), but you can pick it up at the grocery store. Buy the smallest container possible and you’ll be able to make a delicious, vaguely healthy meal with the luxurious flavor of crab. Plus, it’s a one pot meal.

The recipe here uses crème fraiche, which is like the rich and delicious sour cream of your dreams, but you could always just use sour cream, I won’t tell.

Adapted from The New York Times

 

Spicy Pasta with Crab, Crème Fraiche & Asparagus Recipe

Ingredients
  • 1 pound pasta, any type
  • 1 cup crème fraiche
  • 3 tablespoon Dijon mustard
  • 2 cups cooked crab meat, or as much as you can spare
  • 1 pound asparagus, sliced into thirds
  • 1 jalapeno, seeded and cored
  • 1/2 bunch parsley
img_7613
Instructions
  1. Bring pot of heavily salted water to a boil. Add asparagus and cook until just soft, about four minutes. Remove the asparagus with tongs or a slotted spoon.
  2. Add the pasta to the water and cook until al dente. Drain, reserving half a cup of pasta cooking water.
  3. Meanwhile, blend the parsley in the Magic Bullet. Move the parsley to a bowl and add the jalapeno. Blend until chopped. Add the crème fraiche and the mustard and blend. Add a pinch of salt and blend.
  4. Add the crème fraiche mixture to the pot over medium heat. When warmed, add the crab and cook until sizzling, about 30 seconds. Add the pasta and the pasta cooking water and stir until the liquid is absorbed. Add the asparagus and stir.
  5. Serve, passing parsley.

img_7630

img_7647

 

Oct
12
0

Energy Bites

energy-bites-1

Mornings can be tough. Sometimes you’re rushed, and sometimes you’re just not feeling up to eating a big meal. It’s times like those when having a quick, tasty and not too filling solution comes in handy! This recipe blends together dates, cashews and almonds for a simple shot of delicious energy to start your day with.

 

Energy Bites

Ingredients
  • 10 dates
  • 1/4 cup cashews
  • 1/4 cup almonds

energy-bites-2

Instructions

1) Combine almonds and cashews in Magic Bullet and blend.

energy-bites-3

energy-bites-4

 

2) Add dates and blend further.

energy-bites-5

 

3) Put mixture into bowl and roll into balls.

energy-bites-6

 

Sleep in a bit longer! Your quick breakfast is covered.

 

img_2118_633

Come fall, I am totally ready to embrace all things that go with the season! Pumpkin begins to slowly creep back into my life and I get so excited at the sight of everything pumpkin in the grocery stores. Unfortunately, the first day of fall is not always the cool sweater weather I am expecting, especially living in the desert! So this smoothie is a combination of the fall flavors with the summer weather.

Ingredients
  • 3 Tbsp. pumpkin puree
  • 2 tsp. cocoa powder
  • ½ tsp. vanilla
  • ¾ tsp. pumpkin pie spice
  • 1 Tbsp. pure maple syrup
  • 1 frozen banana, sliced
  • 1/2 cup non-dairy milk
  • Handful of ice

 

Instructions
  1. Add all ingredients to your Magic Bullet blender.
  2. Blend until creamy. You can add additional milk by the tablespoon if it’s too thick.
  3. Drink immediately and enjoy!

img_2126_633

img_2122_633

DSC05305

No need to spend a lot of money eating a fancy vegan sandwich at your favorite restaurant when you can easily (and cheaply) make them right at home with your Magic Bullet! All you need to make your own delicious, healthy vegan sandwich at home is a few slices of your favorite sandwich bread, an avocado, sweet potato, a few beets, a cucumber, hummus, olive oil, cumin and curry powder. I have not seen curried hummus at the grocery store, but with the Magic Bullet it is easy to make it at home using plain hummus and some spices. Would you add anything else?

Ingredients

  • 4 slices of wheat bread
  • 1 avocado, pitted and mashed
  • 4 small cooked beets, thinly sliced
  • 1 cooked sweet potato, sliced
  • 1 English cucumber, sliced
  • ½ cup plain hummus
  • 2 tsp curry powder
  • ½ tsp cumin
  • 1 tsp olive oil

DSC05295

 

Instructions

  1. Add the hummus, curry powder, cumin and olive oil to a small Magic Bullet cup and blend.
  2. Put together the sandwiches by starting with the mashed avocado on one slice, followed by the sweet potato, cucumber, beets, and then spread the hummus on the other slice before closing.

Makes 2 sandwiches

DSC05296

DSC05302

 

 

light-avo-dressing_633

There are times when you want the tart flavor of a balsamic vinaigrette to dress your peppery arugula, and there are other times when you want a thick, rich salad dressing that doesn’t exactly scream health food. For the latter times, I present to you this avocado ranch dressing. It’s rich and delicious, but by using some sneaky ingredients it actually isn’t that heavy.

Avocados are having a little bit of a cultural moment (you can get them on any sandwich at Potbelly!) and this dressing takes full advantage of both their richness and flavor. I also use a bunch of lime as well as Greek yogurt to give it more tang and a bit of body, which you want to keep this more in the “modern take on ranch dressing” category and less in the “this is ranch dressing with an avocado blended into it” category.

I’d recommend serving over romaine or iceberg lettuce with some sliced cherry tomatoes and chopped red onion for an updated version of a steakhouse classic.

 

Light Avocado Ranch Dressing

Ingredients

light-avo-dressing2_633

  • 1 ripe avocado, peeled and pitted
  • 1 5.3 oz package Greek yogurt
  • 1/3 cup skim milk, plus more to taste
  • 1/3 cup light mayo
  • 1 garlic clove, peeled
  • 2 tsp sugar
  • 1/2 tsp salt, plus more to taste
  • Juice of half lime, plus more to taste

 

Instructions
  1. Blend garlic clove in Magic Bullet until well pulverized.
  2. Add other ingredients and blend. Taste for salt and lime and add more milk as necessary to thin out into a dressing consistency.

light-avo-dressing3_633

light-avo-dressing4_633

light-avo-dressing1_633

bc-ice-cream-1_633

Ice cream is so much better when it’s homemade. You have more control over the ingredients, portions and flavor proportions, not to mention the rewarding satisfaction of a job well done! This recipe combines banana and cocoa powder for a light and delicious ice cream you’ll be making after every meal.

 

Ingredients

bc-ice-cream-2_633

  • 1 1/2 Bananas
  • 3 Tbsp cocoa powder
  • 1/2 tsp vanilla
  • 2 Tbsp cream

 

Instructions

1) Chop bananas and freeze for at least two to three hours.

bc-ice-cream-3_633

 

2) Combine frozen bananas with cocoa powder, vanilla and cream in Magic Bullet and blend.

bc-ice-cream-4_633

 

 

Meet your new favorite dessert!

 

hollandaisesauce1_633

Did you guys know there is a healthy version of hollandaise sauce that tastes even better than the real stuff? No butter is used in this recipe. Instead, plain yogurt is used as the base. The lemon juice gives it a nice flavor. Careful not to heat the sauce too quickly in the end, because the eggs will cook too fast and you will end up with a chunky sauce! Patience is your best friend for this recipe. Add pepper or dill to taste in the end if you like. This guilt-free hollandaise sauce goes great with asparagus, potatoes, and many other cooked veggies.

 

Ingredients

  • 1 cup plain yogurt
  • 1 tsp lemon juice
  • 3 egg yolks
  • 1/2 tsp salt

 

Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend.
  2. Heat in a small saucepan over very low heat and stir with a whisk constantly for 15 minutes, or until the sauce thickens.

Makes 1 cup

hollandaisesauce2_633

hollandaisesauce3_633

hollandaisesauce4_633

 

spanish-mac-n-cheese7_633

So a few months ago I showed you how to make the world’s most delicious, easiest mac ‘n cheese on the stovetop. That was pretty good. Heck, that was great. But how often can you eat plain homemade mac ‘n cheese? OK, don’t answer that.

In any event, here’s a variation on a theme: extremely easy stovetop mac ‘n cheese that is amped up with Spanish flavors and roasted cauliflower, which as I have noted in the past, is having a bit of a cultural moment. I call it: El Macaroni de Espana.

The cauliflower is caramelized with distinctive flavor and crunchy texture and the pimenton is smoky and earthy with smoked cheese for even more savory notes and the mac ‘n cheese is creamy and gooey and melty. Yeah, not bad for a weeknight. Plus, it has vegetables!

El Macaroni de Espana (Spanish Mac n Cheese)

Adapted from The Food Lab by Kenji Lopez-Alt

Ingredients

spanish-mac-n-cheese_633

  • 1 1/2 lb elbow macaroni
  • 1 head cauliflower, cut into florets
  • 1 5-ounce can evaporated milk
  • 1 egg
  • 1/2 tsp ground mustard
  • 1/2 pound smoky fancy cheese, like smoked Gouda
  • 1/4 lb American cheese
  • 1/2 Tbsp cornstarch
  • 4 Tbsp (1/2 stick) butter or margarine, cut into hunks
  • Smoked paprika, to taste
  • Frozen peas, to taste (optional)

 

Instructions
  1. Cook pasta in heavily salted water until barely al dente. Meanwhile, toss cauliflower with olive oil, salt, and paprika and roast in a 450 degree oven.
  1. Blend the cheeses in the Magic Bullet, then move them to a bowl with the cornstarch and stir. Add the milk, mustard, cornstarch, and egg to the Magic Bullet and blend or shake until well-mixed.
  1. When the pasta is cooked, drain it and return it to the saucepan. Over low heat, add the butter and then everything else. Stir and season to taste with salt and more paprika and serve while hot.

spanish-mac-n-cheese1_633

spanish-mac-n-cheese2_633

spanish-mac-n-cheese3_633

spanish-mac-n-cheese4_633

spanish-mac-n-cheese5_633

spanish-mac-n-cheese6_633

spanish-mac-n-cheese8_633

 

 

 

Sep
15
0

Zucchini Cakes

 zucchini-cakes-1_633

We all love a good potato pancake. But what about a slightly greener veggie to blend into a savory treat? Zucchini to the rescue! This recipe combines blended zucchini with corn to make a rich and tasty fried cake you’ll be serving at every dinner party.

Ingredients

zucchini-cakes-2_633

  • 1 cup chopped zucchini (about 1 zucchini)
  • 1 cup flour
  • 1 egg
  • 1/2 cup corn (frozen or fresh)
  • 1/2 cup shredded cheese (I used mozzarella)
  • 2 Tbsp. olive oil
  • 1/4 tsp. dried basil
  • 3/4 tsp. salt
  • 1/2 tsp. pepper

 

Instructions

1) Chop zucchini and blend in Magic Bullet.

zucchini-cakes-3_633

zucchini-cakes-4_633

 

 

2) In mixing bowl, combine egg, oil, basil, salt and pepper and mix together.

zucchini-cakes-5_633

 

3) In same mixing bowl, add zucchini puree, flour, corn and cheese.

zucchini-cakes-6_633

zucchini-cakes-7_633

 

 

4) Fry mixture into pancakes, between two and four minutes on each side, or until golden brown.

zucchini-cakes-8_633

zucchini-cakes-9_633

 

 

Try it with some applesauce or sour cream!