Nov
8
0

Grape Smoothie

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If you love the flavor grape, you are going to love this grape smoothie! Grapes are known to have a lot of health benefits due to the high amount of antioxidants they contain. Grape juice gives this healthy smoothie a strong grape flavor as a base to which fresh grapes are added. The yogurt and banana give this smoothie a nice, thick texture. If you like your smoothies on the cold side, you can freeze the banana and grapes ahead of time before using it in the smoothie. For best results, use a grape juice that is not from concentrate (you can find this at health food stores).

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Grape Smoothie Recipe

Ingredients

  • 1/2 cup plain yogurt
  • 1/2 cup grape juice
  • 1 cup frozen grapes
  • 1 banana, peeled and frozen

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until smooth.

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Makes 2 smoothies

 

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Nov
6
0

Zucchini Meatballs

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Lately, our family has been trying to cook more vegetarian meals. I saw this zucchini meatball recipe somewhere on social media, and thought it was a delicious idea for a vegetarian version of spaghetti and meatballs for dinner one night. Turns out, zucchini and breadcrumbs fried in a pan have a similar consistency to meatballs, and are absolutely delicious bathed in marinara sauce and poured over hot spaghetti noodles.

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Zucchini Meatballs

Ingredients

  • 2 large zucchini, grated
  • 3 cloves garlic, minced
  • 1 egg
  • 1 tbsp dried basil
  • 1 cup panko breadcrumbs
  • 1/4 cup shredded Mozzarella cheese
  • Salt and pepper, to taste
  • Olive oil

Instructions

  1. Squeeze the water out of the zucchini with a kitchen towel and add to a Magic Bullet cup along with the garlic, egg, basil, breadcrumbs and cheese and blend.
  2. Heat the oil in a skillet over medium heat and preheat the oven to 350 degrees F.
  3. Form 1-inch balls with your hand and brown all sides in the skillet, about 7 minutes.
  4. Transfer to a baking sheet and bake in the oven for 10 minutes.

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Makes 12 meatballs

 

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Salsa is probably one of my favorite foods to have on hand because I can cook with it! I love to bake chicken with it, add it to rice dishes, or just use it as a quick snack with lightly salted tortilla chips. This is a yummy green salsa that will have your taste buds going wild!

Green Chili and Tomatillo Salsa

Ingredients

  • 1/2 bunch cilantro
  • Juice and zest of 1 lime
  • 1 can diced green chilies, 7 oz.
  • 2 tomatillos, diced
  • 2 cloves garlic
  • Salt to taste

Instructions

  1. Add all the ingredients to the Magic Bullet Blender. Blend until creamy. Serve immediately, or store in the fridge for 3-5 days. Enjoy!

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This pumpkin pie dip had my kids so excited! It came together SO quickly when I needed something fast for my hungry kiddos after school! It’s sweet, creamy, and the perfect dip for apples! Hello Fall, I love you!

Pumpkin Pie Cream Cheese Dip

Ingredients

  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 8 ounces softened cream cheese
  • 1 tsp. vanilla extract

Instructions

  1. Add all the ingredients into the Magic Bullet blender and blend until creamy. Serve with cut up apples.
  2. Store in the fridge for 3-5 days.

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Have you ever tried pasta sauce that wasn’t red or white? I admit that I haven’t had any other sauce besides tomato or Alfredo (or other cheese sauce) with pasta before I tried avocado pasta sauce very recently. My next non-traditional pasta sauce experiment: rosemary butternut squash pasta sauce. I had a lot of butternut squash left over from a butternut squash soup I made, and when trying to think of other things to cook with it, I thought of making a creamy pasta sauce from it! Rosemary and garlic go great with butternut squash, so I added some of those in my sauce too.  This butternut squash pasta sauce is also a great way to eat your vegetables. My 11 month old daughter loved it!

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Rosemary Butternut Squash Pasta Sauce

Ingredients

  • 1 butternut squash, peeled, seeded and chopped
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tbsp fresh rosemary leaves
  • 1/2 cup chicken broth
  • 1/2 cup half and half
  • 1 tbsp fresh grated Parmesan cheese

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Instructions

  1. Heat the olive oil in a skillet over medium heat and add the butternut squash, garlic and rosemary.
  2. Cook for 10 minutes, then add the chicken broth and bring to a boil.
  3. Simmer for 10 minutes, then add the half and half and turn off the heat.
  4. Let cool to room temperature, then transfer to a Magic Bullet cup along with the cheese and blend until smooth.
  5. Add more salt and pepper to taste before tossing with your favorite pasta.

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Makes 3 cups.

 

strawberry ice cream

My girls and I LOVE to make homemade ice cream together. Our favorite thing to do is come up with different flavor combinations, get creative, and spend time together. Somehow, we always end up making ‘pink’ ice cream though, which usually means a nice fresh strawberry ice cream.

We have tried many recipes over the years, but I’ve always favored the ‘no churn’ ice cream recipes because that means I don’t have to get out my huge ice cream machine!

This recipe is so quick, fresh, and simple that your whole family will love it!

Strawberry’s & Cream Ice Cream

Ingredients

  • 2 cup fresh strawberries, stems removed
  • 1 tb. water
  • 1 can sweetened condensed milk
  • 1 tb. vanilla
  • 2 1/4 cup heavy cream
  • 1/2 cup chopped white chocolate or white chocolate chips

Instructions

  1. In your Magic Bullet blender, add the strawberries, plus water. Puree the berries until smooth.
  2. Strain the berries through a mesh sleeve if you want to remove the seeds, otherwise add the condensed milk and vanilla to the blender and puree until smooth. Set aside.
  3. In a cold bowl, add your heavy cream. Using a hand mixer, beat the cream until stiff peaks form.
  4. Pour your strawberry mixture over the whipped cream and gently fold it all together.
  5. Add ice cream to a sealed tupperware container, and top with white chocolate.
  6. Let freeze until solid overnight, or at least 4-6 hours.

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quick and easy pasta sauce

Usually when I go to the grocery store, I buy pasta sauce in bulk, because it’s SO nice to have on hand for quick and easy dinners. But every so often I’ll go to grab a jar for dinner only to find I haven’t restocked my pantry!

Luckily, putting together a homemade pasta sauce is just as easy as grabbing a jar! (Well, kind of, but it’s definitely close!) This pasta sauce recipe has a little spin on it though, because I added a little bit of sweet potato puree. Having three little kids I’m always trying to sneak in extra nutrients, plus it gives this pasta sauce a nice sweetness as well as a rich taste!

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Quick and Easy Sweet Potato Pasta Sauce

Ingredients

  • 1 small sweet potato, peeled, diced, and steamed until soft
  • 2 tb. extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 2 tb. fresh rosemary, roughly chopped
  • 1 28-ounce can crushed tomatoes, with basil
  • sprinkle of sugar
  • Salt and pepper to taste
  • Red pepper flakes to taste, optional

(To make this a ‘cream’ version you can add 1/2 cup of heavy cream after the onions are cooked)

Instructions

  1. In the Magic Bullet Blender, add your softened sweet potato. Blend until creamy. You can add a few tb. of water as needed to puree easily.
  2. In a saucepan on low medium heat, add your EVOO. Then add your onions and garlic. Cook 3-5 minutes until translucent.
  3. Next add in your rosemary and cook for an additional minute.
  4. Once that is done, add in the rest of your ingredients, including the sweet potato puree. Whisk until combined, and adjust seasonings.
  5. You can puree the sauce into the Magic Bullet Blender for a non-chunky sauce, or leave as is.
  6. Keeps in the fridge for up to a week.

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Feel free to make this a meat sauce as well for a hearty pasta dinner for your family!

 

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Looking for an easy, yet impressive dessert? This strawberry soufflé recipe includes fresh organic strawberries that tints the soufflés a beautiful pink color. The key is not over-beating the egg whites, or they will not rise properly in the oven. Once you take the soufflés out of the oven, they will deflate quickly, so it is best to serve them right away!

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Easy Strawberry Soufflé

Ingredients

  • 1 cup strawberries, hulled
  • 1/2 tbsp corn starch
  • 1 tsp lemon juice
  • 4 tbsp sugar
  • 2 egg whites

Instructions

  1. Preheat the oven to 400 degrees F and grease 2 4-inch ramekins with butter and coat with sugar on the inside.
  2. Add the strawberries, lemon juice, corn starch and 2 tbsp sugar to a Magic Bullet cup and blend.
  3. Beat the egg whites until soft peaks form, add the remaining 2 tbsp sugar and continue to beat until stiff peaks form that do not fall back down.
  4. Fold the strawberry purée into the egg whites carefully using a spatula. Do not over mix.
  5. Pour to the tops of the ramekins and bake for 15 minutes.

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Makes 2 soufflés.

 

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Roasted sweet potatoes, black beans and corn tossed with a cilantro lime dressing makes an easy, delicious vegetarian dinner. Lately, we have been trying to eat less meat and in its place entered sweet potatoes. They are very filling and have many health benefits. Combined with beans and corn, it packs mighty doses of fiber and protein, too! The cilantro lime dressing is really easy to make in the Magic Bullet – just toss all ingredients in a cup and blend before drizzling over your sweet potato salad. Enjoy warmed or cold.

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Southwest Sweet Potato Salad with Cilantro Dressing

Ingredients

  • 2 sweet potatoes, peeled and cubed
  • 1 can (14.5 oz) black beans
  • 1 cup cooked corn
  • 1 small clove garlic, minced
  • 1/4 cup fresh cilantro
  • 1/2 cup + 2 tbsp olive oil
  • 1 lime, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Toss the sweet potatoes with 2 tbsp olive oil on a baking sheet and roast in the oven until tender, about 25 minutes. Turn halfway.
  3. Combine the garlic, cilantro, olive oil and lime in a Magic Bullet cup and blend.
  4. Toss the dressing, cooked sweet potatoes, beans and corn together in a large bowl and top with fresh cilantro.

Makes 4 cups.

 

Oct
9
0

Thai Kale Salad

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A few years ago I was sitting in a Thai restaurant and decided to try one of the salads on the menu. I found the tangy peanut dressing to be amazing, and wanted to see how it fit with a chopped kale salad. This Thai kale salad is now one of my favorite salads. The crunchy carrots and shredded red cabbage pair nicely with the chopped kale and Thai peanut dressing.

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Thai Kale Salad Recipe

Ingredients

  • 2 cups chopped kale
  • 1/2 cup shredded carrots
  • 1/2 cup shredded red cabbage
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp crunchy peanut butter
  • 1/2 tsp chili garlic sauce

Instructions

  1. Add the kale, carrots and cabbage to a salad bowl.
  2. Add the remaining ingredients to a Magic Bullet cup and blend.
  3. Pour the dressing onto the salad and toss well.

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Makes 2 servings