Coconut Sugar Cookies

A hybrid between macaroons and sugar cookies, these will be the perfect compliment to hot chocolate, coffee, tea or life. I mean, when does Martha Stewart ever bake anything that’s not delicious? Adapted from her recipe.


  • 1 package (14 ounces) sweetened shredded coconut (5 1/3 cups)
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour, (spooned and leveled)


1. Preheat oven to 350 degrees.

2. Set aside 2 loosely packed cups of coconut on a plate. Place remaining coconut in your Magic Bullet along with sugar, salt, and baking powder. Blend until finely ground. 

 3. Add butter and blend just until no lumps remain. Add egg and vanilla; blend just until smooth. Add flour; pulse until a crumbly dough forms.

4. Scoop tablespoons of dough and place in reserved coconut. Roll into balls, coating with coconut. Arrange balls, about 2 inches apart, on baking sheets.

5. Bake until lightly golden, 23 to 25 minutes.


My coworker found this recipe on Pinterest and insisted that I try it out. And Pinterest has not failed us this time!

This would be a good appetizer or snack for your health conscious friends at your next party. Quick and easy assembly.


  • 2 lbs zucchini (about 2-3 large zucchini)
  • 9 oz package frozen artichoke hearts, thawed and squeezed of excess water
  • zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 cloves garlic, roughly chopped
  • the leaves of half a bunch of parsley (about a cup)
  • 1/4 cup walnuts
  • pinch of salt and pepper
  • 1/4 cup extra virgin olive oil
  • 1 oz parmigiano reggiano, grated (about 1/2 cup)


1. Using a mandolin or ninja-like knife skills, cut your zucchini lengthwise into approximately 1/8″ thick slices. Too thick and they won’t bend. Too thin and they will break. Wax on, wax off, chef-san.

2. Season the slices on both sides with salt and pepper. Grill them or broil them for about 30 seconds or a minute — just so they’re slightly cooked through.

3. In the meantime, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper into your Magic Bullet. Blend and add olive oil, if desired.

4. Now comes time for assembly! Take your zucchini sliver and spread a thin layer of artichoke pesto on it.

The pesto will be thick, so it’ll hold itself together.

Serve to your guests and get ready for compliments to start rolling in!


Frozen Mocha

Whether you’re looking for a delicious afternoon pick-me-up or something nice and cold to chill a hot day, this frozen mocha will do the trick. Quick and simple in your Magic Bullet, you’ll wonder why you hadn’t tried this sweet burst of energy sooner.



  • 1 cup coffee (brewed, cooled)
  • 2 tbsps chocolate syrup (or cocoa powder)
  • 1/4 cup milk
  • 1 tsps sugar (optional)
  • 1 cup ice


  1. Add ingredients to your Magic Bullet and blend until smooth.

Creamy Avocado Pesto?

Three words I enjoy individually, but together…?

A new twist on pasta!

I found this recipe at NatureBox by Angie of Little Inspiration.


  • 1 avocado
  • Lime juice of one small lime
  • 1-2 TBSP of cilantro leaves
  • 1 jalapeño (optional – seeds removed for less heat)
  • 2 TBSP of low fat cream cheese
  • ⅛ tsp of garlic salt
  • ⅛ tsp of ground pepper

1. Add all ingredients into your Magic Bullet. Blend until smooth and drizzle in olive oil as desired.

2. Pour onto your favorite pasta and voila!

No baking? No problem.

Try these quick and easy Vanilla Walnut Shortbread cookies that I found on Shutterbean!


  • 2 cups raw walnuts
  • 1 cup unsweetened coconut, finely shredded
  • 1/4 cup raw honey
  • 1 teaspoon vanilla extract
  • pinch sea salt

 1. Blend walnuts, coconut, honey, vanilla and salt in your Magic Bullet until a granular, moist dough forms, about 60 seconds.

 2. Knead and roll the pieces into balls about 1 1/2 inches in diameter.

 3. Place sheet in the freezer for 30 minutes. Store cookies in a tightly sealed container in the freezer for up to 3 months.

As if you could resist eating. For five minutes. No less 3 months. Pfft.

Looking for a fresh, tasty salad dressing? Don’t go out and buy something that’s been sitting on the shelf of your local big chain grocery store, make this instead! Quick, easy, and made of herbs you probably already have, try it and let us know what you think.


  • Olive oil
  • Lemon wedges (2 peeled chunks)
  • Fresh thyme
  • Fresh rosemary


  1. Add the ingredients, in the order they appear to the Short Cup.
  2. Twist on the Cross Blade and blend until mostly smooth.
  3. Pour over your favorite salad.

Do you ever get sick of chicken breast? I do.

I end up cooking it often because it’s relatively cheap and healthy, BUT sometimes I think, “If I ever eat another dry, bland chicken breast, it will be too soon.”

BUT this recipe from Dinner: A Love Story renewed my appreciation for what chicken can taste like. And I bet it will restore your faith in chicken breast, too. (What a weird sentence.)

Me, crushing garlic like a boss.

 Here’s what you’ll need:
  • ½ cup plain yogurt
  • 1 minced clove of garlic
  • 2 tsp salt
  • Juice from two lemons
  • 1 good squeeze of honey
  • 1 tbsp olive oil
  • A very healthy dose of black pepper


Combine all of these ingredients in a bowl, dump into your Magic Bullet and give it a healthy whirl. It will emulsify and blend all of them together.

Now, pound the chicken breasts between sheets of wax paper until thin.

 Put your chicken into a Ziploc bag and cover with the marinade. ZIP CLOSE. And store in your refrigerator for a few hours.

Heat up your grill or grill pan, give it a good drizzle of olive oil and cook for about 3-4 minutes a side until flesh is firm, but not rock hard. Enjoy!

This is for when you get that pang for a burger, but you want to try and stay healthy. We’ve all been there, done that.

I got his recipe from Sprouted Kitchen, which always has beautifully photographed and yummy recipes.


  • 2 cloves garlic
  • 3 scallions, white and green parts, chopped
  • 1/2 cup pumpkin puree
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. chili powder
  • 3/4 tsp. sea salt
  • 1 tsp. cumin
  • 1 cup cooked and cooled brown rice
  • 15 oz. can (about 2 cups) black beans
  • 2 Tbsp. flaxmeal
  • scant 1/3 cup panko or coarse oat flour (can be made by blending whole oats)
  • coconut oil for cooking


1. In your Magic Bullet, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin. Add the rice and half of the beans and pulse ONLY a few times to just mix (we want minimal mixing here so it doesn’t become a paste).

2. Add the flaxmeal/oat flour and pulse. Add the rest of the beans and give it one or two more pulses. The mixture should be pretty tacky with texture to it. Not smooth. 

3. Form the dough into patties about 1/2” thick. Heat a thin layer of oil over medium/high heat in a large (non stick preferable) pan. I did one pattie at a time.

4. Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.

5. Top with your favorite condiments and enjoy with a side of roasted brussel sprouts and potatoes. (I guess you could enjoy it with whatever you want, but you get the point.)


Butternut Squash Soup

New Year, New Me, New You!

Lauren, your Magic Bullet Kitchen Magician here bringing you a HEALTHY, unreal soup made possible by none other than your Magic Bullet Blender, my friends.

Below is the recipe that goes along with the video. The Mayans were wrong so now you have NO excuse not to give it a shot! ;)


  • 1 (1.5 pound) butternut squash, peeled and seeded
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 scallions, chopped
  • 3 cups of chicken stock
  • salt and pepper to taste


  1. Add butter and olive oil to a sauce pan on low-medium heat. Add onions and saute until translucent for about 5 – 7 minutes.
  2. Meanwhile, chop your peeled, seeded butternut squash into roughly 1″ cubes.
  3. Add scallions to pan with onions, season with salt and pepper, and saute until soft.
  4. Add butternut squash and chicken stock to sauce pan. Turn up to medium heat until simmering and cook for about 20 minutes until squash is soft.
  5. Remove pan from heat and carefully remove squash with slotted spoon to bowl.
  6. After allowing to cool, add squash to your Magic Bullet Blender Tall Cup and blend for 10 seconds or until smooth.
  7. Return blended squash to sauce pan.
  8. Continue steps 6-7 until all squash is blended.
  9. Give its a good mix and you are GOOD. TO. GO.
  10. Optional – garnish with some finely chopped scallions to add some color contrast ;)

Alrighty – PGA Merchandise Expo next week for life job. Kids gotta scoot.

As always, sending all my love and wishing you a very Happy New Year – from my big heart in Connecticut, to all of yours!



Fresh Guacamole

We saw this video a while back, but thought we’d introduce you to the amazing PES, short film and now Academy Award nominated director and YouTube star. This short came out nearly a year ago, but was just nominated for an Oscar. We’ll be rooting you for you, Pes! Here’s the Oscar-nominated short.

And in case you weren’t familiar with his earlier work, here’s Fresh Guacamole’s precursor: Western Spaghetti.