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Isn’t it nice to come back from a busy day and dinner is already ready? Let the Magic Bullet and slow cooker do all the work for you, so all you have to do when you get home is eat. A simple herbed lemon marinade is blended together in the Magic Bullet, and poured over chicken breasts in a slow cooker to create the most flavorful, tender chicken to accompany your favorite side dishes.

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Herbed Lemon Slow Cooker Chicken Recipe

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 4 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp basil
  • 1 tbsp oregano

Instructions:

  1. Heat the olive oil in a skillet and brown the chicken breasts on both sides, then add to a slow cooker on low setting.
  2. Add the remaining ingredients to a Magic Bullet cup and blend, then pour over the chicken.
  3. Cook on low for 4-5 hours, until chicken is fully cooked.

Makes 4 chicken breasts

 

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The other day I got into a debate with my friend on what is better: smoothies or smoothie bowls. I think smoothie bowls win, hands down. They are just so much more versatile in terms of toppings and it is way more fun eating it with a spoon when thickened with frozen banana. The texture becomes almost like ice cream! In this smoothie bowl, I add frozen banana to frozen raspberries and coconut milk for a dairy-free alternative to milk or yogurt. You can top it with whatever you like, but fresh banana slices and oats are my favorite.

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Raspberry Banana Smoothie Bowl

Ingredients

  • 1 banana, chopped and frozen
  • 1 cup frozen raspberries
  • 1/4 cup coconut milk
  • Oats for topping

Instructions

  1. Add all ingredients except for toppings to a Magic Bullet cup and pulse a few times until thick and creamy.
  2. Top with fresh fruit, oats, seeds or whatever you desire.

Makes 1 bowl

 

Mar
14
0

Chickpea Guacamole

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Every time I go to the grocery store I buy chickpeas because they are one of my favorite beans to cook with. I love to roast them, serve them in soups, add them to tacos, salads, and now…guacamole!

I used my favorite healthy crackers and made a lunch of out it! Super filling and full of all the right nutrients that this busy mama needed!

 

Chickpea Guacamole Recipe

Ingredients

  • 2 avocados
  • 1 can chickpeas, drained and rinsed
  • Cooking spray
  • Salt, pepper, paprika, cumin, and chili powder
  • Juice of 1 lemon
  • 2 tb. tahini
  • 1/2 bunch cilantro, finely chopped

Instructions

  1. Turn on your broiler. Add 1/3 of the beans to a baking sheet. Spray lightly with cooking spray, then sprinkle salt, pepper, paprika, and cumin on the chickpeas.
  2. Broil in the oven until crispy, watch carefully.
  3. In the Magic Bullet blender, add your avocados, the rest of the chickpeas, lemon juice, and tahini. Blend. You may have to stop the blender a few times so you can stir the mixture together for better mixing. (It’s ok if the guacamole is chunky!)
  4. Remove from the blender, mix in a sprinkle of salt, 1/4 tsp. each of pepper, paprika, cumin, and chili powder.  Adjust spices if needed.
  5. Fold in cilantro, top with roasted chickpeas, and enjoy!
  6. Keeps sealed in the fridge for 2 days.

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Mar
12
0

Herbed Goat Cheese Tart

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This herbed goat cheese tart is an easy, flavorful vegetarian dish that uses thin phyllo sheets as the crust. The filling is made with soft, mild goat cheese and cottage cheese, and it is topped with sautéed shallots and cherry tomatoes before baking in the oven. The secret to this main dish is the fresh herbs. You can substitute dry, but nothing compares to using fresh herbs! Once you take the tart out of the oven, sprinkle chopped fresh herbs all over for a finished look and extra flavor.

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Herbed Goat Cheese Tart Recipe

Ingredients

  • 1 package frozen phyllo sheets
  • 1 tbsp butter, melted
  • 8 oz soft goat cheese
  • 1 cup cottage cheese
  • 2 eggs
  • 2 tbsp flour
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh chives
  • 1 tbsp chopped fresh rosemary
  • 1 shallot, finely chopped
  • 1/2 cup cherry tomatoes, sliced
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 350 degrees F.
  2. Add olive oil to a skillet over medium heat and toss in the shallot and cherry tomatoes. Cook for 7 minutes, stirring occasionally. Set aside.
  3. Lay out at least 10 layers of phyllo onto a 9×13-inch baking sheet and spread butter between each layer.
  4. Add the cheese, eggs, flour, and herbs to a Magic Bullet blender and blend until well mixed.
  5. Pour the cheese filling over the phyllo sheets and top with the tomato shallot mixture.
  6. Bake for 25 minutes.
  7. Sprinkle with fresh herbs.

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Makes 1 9×13-inch tart

 

Mar
8
0

Whipped Coconut Cream

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My youngest is the pickiest eater, so I have the hardest time giving her foods that not only fill her up, but also give her the nutrition she needs. She tends to lean towards the sweeter foods, so this coconut whipped cream sounded like the perfect addition to her diet!

She loves to dip salty pretzels in it, and I love to dip berries in it! Also it’s made with  healthy fats and natural sugars! But the best part is how quickly this comes together in the Magic Bullet! (And it’s creamy too!)

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Whipped Coconut Cream

Ingredients

  • 1 can full fat coconut milk, refrigerated
  • 2 tb. pure maple syrup
  • 1 tsp. vanilla extract

Instructions

  1. In the Magic Bullet blender, add the maple syrup and vanilla. Then open the can and scoop out the solid cream part, not the coconut water.
  2. Blend it until whipped and creamy! Keep refrigerated for up to 5 days.

 

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Convenience, satiety and flavor are often tough to find when you’re rushing around for breakfast in the morning. That is why I will never give up on trying to create all the make-ahead breakfasts. Chia seeds are known for their high fiber properties which is something often overlooked when considering high nutrient foods. However, some people do feel bloating when eating chia seeds. When mixed with water, chia seeds expand. So, eating chia seed pudding can make us feel the opposite of how we would like when eating a healthy breakfast. Cue the blended part of this meal. By blending the chia seeds, they are already broken down so it helps your stomach and takes the hard work out of the digestion process. And could it get any easier? Blend, refrigerate and enjoy the next morning with the toppings of your choosing. Hint: always add a little crunch. Crunch is the ultimate satisfier!

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Blended Chia Seed Pudding Recipe

Ingredients

  • 3 tbsp chia seeds
  • 1 tbsp flaxseed meal
  • 1/2 cup almond milk
  • ½ ripe banana
  • 1/4 tsp pure maple syrup

Instructions

  1. Put all ingredients into the Magic Bullet cup and blend for 1-2 minutes, or until all chia seeds are ground down into a thick pudding-like texture.
  2. Transfer to a bowl and serve with optional toppings. I added the rest of the banana and some grain-free granola for crunch.
  3. Enjoy!

 

Mar
1
1

Thai Noodle Salad

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It can be scary to step out of our comfort zones when it comes to cooking. For most of us, the foods and recipes we know are what we stick with in our every day cooking. Once I was experimenting a little and created this delicious Thai-inspired noodle salad. It has cucumbers, carrots, cilantro, and pineapple, all tossed in a peanut sauce. You can use rice noodles or Japanese yakisoba noodles in this recipe.

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Thai Noodle Recipe

Ingredients

  • 1 12-oz can chopped pineapple
  • 4 cups yakisoba noodles
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1/2 tbsp ginger powder
  • 2 tbsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp brown sugar

Instructions

  1. Add peanut butter, soy sauce, oils, lime juice and sugar to a small Magic Bullet cup and blend well.
  2. Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.
  3. Chill before serving.

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Makes 4 servings

 

Feb
27
0

Cookie Dough Shake

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Cookie dough ice cream is my favorite ice cream flavor. As a kid, I would always save the cookie dough until the end and enjoy it in one big glob of cookie dough! For this cookie dough milkshake, I used vanilla ice cream, milk and made my own eggless cookie dough to blend in. For all of you cookie dough lovers, this milkshake tastes like heaven.

After it is blended up, the cookie dough is no longer chunky since it is dispersed among the milkshake as small bits. Top this milkshake with larger chunks of cookie dough to make it even better!

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Cookie Dough Shake

Ingredients

  • 1 cup light vanilla ice cream
  • ½ cup non-fat milk
  • 2 tbsp unsalted butter
  • 3 tbsp flour
  • 1 tbsp brown sugar
  • ½ tbsp granulated sugar
  • 1/16 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp chocolate chips
  • Whipped cream for topping

Instructions

  1. Add the butter, sugars, vanilla, salt, and flour to a mixer and blend well until creamy. Stir in the chocolate chips by hand.
  2. Add all ingredients to a Magic Bullet cup and pulse a few times until the cookie dough is evenly dispersed (you may want to save some of the cookie dough in larger chunks for topping).
  3. Top with whipped cream and extra chunks of cookie dough.

Makes 1 milkshake

 

Feb
23
0

Carrot Potato Soup

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Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.

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Carrot Potato Soup

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.

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Makes 4 servings

 

Feb
21
0

Creamy Peanut Sauce

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I’m kicking myself for not making this peanut sauce more often. It’s super simple to make and it’s incredibly delicious! I love to pair this with cooked chicken and veggies. Keep this on hand to jazz up on any dinner!

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Creamy Peanut Sauce

Ingredients

  • 1/2 cup peanut butter
  • Juice of 1 lime
  • 2 tb. soy sauce
  • 1/3-1/2 cup coconut milk, canned
  • 1 tb. brown sugar
  • 2 cloves garlic

Instructions

  1. Add all the ingredients into the Magic Bullet Blender and blend until creamy.
  2. Use immediately or refrigerate until ready.
  3. It will thicken in the fridge, so blend again with a little liquid to thin, or heat up.
  4. Enjoy!