This ham and cheese breakfast strata is an easy dish to make for a complete breakfast. It is also one of my favorite dishes to bring to a brunch, since it can easily feed a lot of people. You can use white or whole wheat bread — white bread tastes a little better in my opinion, but whole wheat bread is healthier and will keep you full longer. I usually opt for the whole wheat bread option, especially in this dish, which is already hearty and full of flavor!
Best of all, it’s super easy to make. Arrange a few pieces of bread on the bottom of a greased baking dish (I used an 8×8-inch pan.) Top with chopped ham and pour beaten eggs over, sprinkling with cheese before baking it in the oven. The bread becomes soaked with egg and, once it bakes in the oven, it tastes fluffy and scrumptious. It is almost like a savory baked French toast!
- 3 slices of whole wheat bread, halved
- 1 cup milk
- 3 eggs
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup chopped ham
- 1/2 cup shredded cheddar and jack cheese
- Preheat the oven to 350 degrees F.
- Arrange the bread at the bottom of a greased 8×8-inch baking dish.
- Add the eggs, milk, salt and pepper to a Magic Bullet cup and blend until well combined and frothy.
- Sprinkle the chopped ham over the bread and pour the egg mixture on top.
- Top with shredded cheese and bake for 30 minutes until cheese is starting to brown.
Makes 1 8×8 dish.
Multiple times I day I crave a little something sweet, and, now that summer’s here, popsicles are a must have! Sadly, store-bought popsicles are packed full of sugar, a no-no if you’ve got 3 rambunctious little ones running around — or even just one, for that matter! But, luckily, it’s so easy to make your own, and the prep is little to none. Before you know it, you will have a sweet, refreshing, cold treat perfect for satisfying those cravings!
Strawberry Lemonade Popsicles
- 1 tsp. lemon zest
- 3-4 large strawberries
- 1 cup water or coconut water
- ¼ cup lemon juice
- 2-3 packets of stevia, to taste
- In your Magic Bullet, add all of your ingredients and blend until well mixed.
- Pour the mixture into an ice cube tray and place a popsicle stick in each cube.
- Freeze for at least 2 hours, and enjoy when frozen!
Dessert or appetizer dip? You decide! This chocolate chip cookie dough dip is secretly healthy, although nobody would know unless you told them the secret ingredient: white beans! Yes, the base of the dip is white kidney beans. But I promise — you don’t taste them at all once they’re blended with all of the other ingredients, which helps create a delicious and strong cookie dough flavor.
My favorite thing to eat this cookie dough dip with is graham crackers, but I’m sure you can think of a lot of other things it would go great with! Last time I made it, I ate the whole batch myself. It’s very addicting!
Healthy Chocolate Chip Cookie Dough Dip
- 1 cup white beans, rinsed and drained
- 2 Tbsp milk
- 1/4 cup brown sugar
- 1 tsp. pure vanilla extract
- 2 Tbsp almond butter
- Pinch of baking soda
- Pinch of salt
- ¼ cup semi-sweet chocolate chips
- Add all ingredients except chocolate chips to a Magic Bullet cup and blend until creamy and smooth.
- Stir in chocolate chips and sprinkle on top.
Makes 1 cup.
Hello salad, my old friend.
I’ve come to enjoy you again.
Because as lately, I’ve been eating,
Foods that I should not be eating –
Pizza, mac n’ cheese,
Cheeseburgers, wings –
And yet the hunger deep inside my stomach
And so… I eat salad.
(With salmon and farro and Brussels sprouts, and a lemony vinaigrette.)
Salmon, Farro, and Brussels Sprouts Salad
- 1 medium wild salmon filet, about 8 ounces
- 1 pound Brussels sprouts, trimmed and sliced
- 1 cucumber, peeled and chopped
- 2/3 cup farro
- ¼ cup olive oil, plus more for cooking
- Juice and zest from 1 lemon
- 2 Tbsp mustard (I used a mix of Dijon and spicy brown)
- Add a dash of olive oil to a large pan over medium-high heat and add the brussels sprouts. Cook until beginning to brown, then remove to a bowl.
- Pat the salmon dry with a paper towel and sprinkle with salt and pepper. Add more olive oil to the pan and add the salmon, skin side down. Cook until salmon skin will release from pan without any resistance, then flip the salmon over and cook few minutes more until the salmon is medium-rare on the inside.
- Meanwhile, boil the farro in two cups of salted water until cooked, about twenty minutes.
- In Magic Bullet, blend the olive oil, lemon juice and zest, and the mustard.
- Add the farro, cucumbers and brussels sprouts to a bowl. Add the vinaigrette and stir everything around. Plate the salad, topping with salmon.
I love a good meatball, but I’ve always been a bit intimidated by the preparation process. First, you need an Italian grandmother, a chicken that lays fresh eggs, and years, even decades, of meatball-making wisdom. Well, needless to say, I didn’t have any of that. So, instead, I tested the waters and actually tried a recipe that sounded relatively simple. I was surprised — the recipe was easy to make, the meatballs were tasty, and they actually tasted better with time.
You can make them in a snap in your Magic Bullet. Enjoy them on their own, in a sub, or in a pasta dish of your choosing, and voila! The perfect, homemade meal.
This recipe also substitutes chicken for the classic ground beef to produce a healthier meatball. The chicken adds a nice consistency and flavor, as well!
Easy Chicken Meatballs
- 1/2 pound boneless chicken thighs, cooled
- 1/2 yellow or white onion
- 1 egg
- About 2 Tbsp fresh or dried rarsley
- 1 tsp. rosemary
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 1 oz. parmesan cheese
- Olive oil
- Salt and pepper, to taste
- Lightly chop onions and blend in Magic Bullet with Parmesan cheese and parsley.
- Cut chicken into small cubes.
- Add chicken, egg, rosemary, red pepper flakes, salt and pepper to parsley, cheese and onion in Magic Bullet and blend.
- Roll mixture into balls and coat each in flour.
- Add meatballs to well-oiled frying pan over medium heat, turning frequently to cook evenly. Cook each for 10 to 15 minutes.
Throw these into some pasta with your favorite sauce and you’ve got yourself a heck of a meal!
Fresh kiwi, agave and a bit of water. That’s all there is to this exceptionally refreshing kiwi agua fresca. Kiwi is a fruit rarely seen anywhere but a fruit bowl, but you’re guaranteed to look at them entirely differently after trying this!
Kiwi Agua Fresca
- 2 kiwis
- 1 1/2 cups water
- 1 tsp. agave sweetener
- Slice kiwis.
- Combine all ingredients in Magic Bullet and blend until smooth.
Save this for a warm, sunny day and enjoy!
I’ve been making this pudding for years, it’s definitely one of my favorite recipes! The best thing about this pudding is the surprise ingredient, avocado! It not only adds a richness and creaminess to this pudding, but it also provides a great serving of healthy fats. And, surprisingly, it’s one of those recipes everyone loves. All 3 of my kids can be extremely picky with their food choices; sometimes, it seems like they would be just fine living off of ice cream and cookies! Well, wouldn’t we all?! Luckily, my kids enjoy this pudding like nobody’s business. I love making it and giving them a little extra goodness to fill their bellies up! 😉
Lusciously Sweet Chocolate Pudding
- ¼ cup peanut butter
- 2 Tbsp honey or pure maple syrup, adjust sweetener to taste
- 1/8 cup raw cacao powder
- 1 avocado, mashed
- 1 Tbsp Coconut oil
- ¼ cup water, or milk (more to thin)
- 1 tsp. vanilla extract
- Mash your avocado well, and then stir in the cacao powder.
- In your Magic Bullet blender, add your milk, honey, coconut oil, vanilla, peanut butter, and avocado mixture.
- Blend until creamy, stopping occasionally to stir, because the mixture will be thick. Add a few more tablespoons of milk to thin out, if necessary.
- Serve immediately, or store in the fridge for 2-3 days.
Have you ever wanted to create your own Mexican style rice at home? I bet you didn’t realize how easy it can be to make it from scratch. All you need are a few ingredients you probably already have in your pantry — to make a spicy version, you can also add in some chopped jalapeño. The secret is letting the rice absorb the seasoned tomato sauce while cooking, instead of stirring it into already cooked rice. Serve this Mexican rice as a side with your favorite Mexican dish!
Easy Mexican Rice
- 1 Tbsp olive oil
- 1 cup basmati rice
- 1 cup tomato sauce
- 1 cup water
- 1 garlic clove, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Add the tomato sauce, water, garlic, cumin and chili powder to a Magic Bullet cup and blend.
- Add the olive oil and rice to a pot and turn on the heat to high.
- Pour the blended sauce over the rice, stir in the peas and bring to a boil.
- Cover and turn the heat to low, and cook for 20 minutes.
- Fluff with a fork and top with fresh cilantro when ready to serve.
Makes 4 servings.
Sometimes your inspiration comes from a great food mind like Mario Batali, or Mark Bittman, or Kenji Lopez-Alt, or Julia Child. And sometimes your inspiration comes from an anonymous commenter at the bottom of a recipe on the Internet. That happens to be the situation here, as in my endless quest for the perfect carbonara, I came across this somewhat zany, completely delicious variation from a person named “aburitoro” in the comments section of a Serious Eats carbonara recipe. I mean, aburitoro does sound like someone who knows what’s what, and Asian + carbonara? What could go wrong?
As it turns out, this was really tasty; soy sauce added to the sauce amped up the umami quotient, and scallions and nori cut the richness of the dish in all the right ways. Definitely recommended!
Asian Carbonara Pasta
- 1/2 pound dried spaghetti
- ¼ cup diced bacon or pancetta
- 1-2 Tbsp extra-virgin olive oil
- 1 whole egg plus 3 egg yolks
- 1 chunk parmesan cheese
- 1 tsp. black peppercorns
- 1 clove garlic, peeled
- 3 Tbsp low-sodium soy sauce
- 4 scallions, sliced
- 1 piece of nori (dried sushi seaweed), ripped into pieces
- Cook pasta until al dente in heavily salted water. Remove the pasta without draining the pasta water.
- Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
- Blend garlic in the Magic Bullet and place in a large metal or glass bowl. Blend the parmesan and add to the bowl. Blend the black pepper corns and add to the bowl.
- Add the eggs, egg yolks, garlic, parmesan, soy sauce and black pepper back to the Bullet and pulse a few times.
- Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture and 1/2 cup pasta water to the pan and stir. Separately, bring the leftover pasta water back to a boil.
- Dump everything in the pan back into the bowl and place the bowl over the boiling water to create a double boiler. Let the pasta cook from the heat of the steam until you have a creamy sauce.
- Serve immediately, topped with scallions and nori.
While the original daiquiri is a shaken cocktail consisting of lime, rum, and sugar, most associate the drink with the super-sweet frozen strawberry mixture served from big machines. We’ve decided to riff on that version, but instead of using a mix loaded with corn syrup and artificial flavors, we’re using the good stuff: lime juice, frozen strawberries, a little natural sweetener, and, of course, rum!
One sip of this fresh, breezy beach favorite and you’ll never go back to the big batch variety. If you still want to pour it into a styrofoam cup, though, we won’t judge you.
Skinny Strawberry Daiquiri
- 2 oz white rum
- 1 1/2 cups frozen strawberries
- 1/2 cup fresh lime juice
- 2 Tbsp honey or agave nectar
- Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade and blend until smooth and slushy.
- To serve, screw on the Comfort Lip Ring or pour into a serving glass.
Craving a virgin cocktail? Leave out the rum and enjoy!