Coconut Scones

Coconut makes just about everything better. Adding it to an already delicious scone recipe? Sign me up!

With the Magic Bullet, you’ll be able to whip up a batch of these delightful snacks in a shockingly small amount of time. And by preparing them on your own, you get to avoid all the nasty preservatives and other hard-to-pronounce ingredients that you’ll find in store bought versions of a similar treat.
















Coconut Scones


  • 1/2 cup of coconut flakes
  • 3/4 cup flour
  • 1 Tbsp sugar
  • 1 egg (we’ll be separating yolk from egg white)
  • 3 Tbsp butter
  • 1/4 cup buttermilk*
  • 1 tsp. baking powder
  • 1/4 tsp. baking Soda
  • 1/4 tsp. salt

* If you don’t have buttermilk, you can stir together yogurt and milk to create a buttermilk substitute – I’ll go through how to do this in the instructions below.


  1. Combine sliced butter, sugar, flour, baking soda, baking powder and salt in Magic Bullet and blend until mixture is coarse and sand-like.
  2. Buttermilk is not something found in every refrigerator, so we’re making a substitute in this step – skip if you happen to have it! Combine plain yogurt and milk (in a ratio of about 3/4 yogurt to 1/4 milk) in a small bowl and mix together until creamy. You’re looking to end up with approximately 1/4 cup buttermilk, so you don’t have to use too much milk or yogurt here.
  3. Stir together buttermilk and egg yolk. Side aside egg white to use later in this recipe.
  4. Combine wet and dry ingredients (including coconut flakes) in a bowl and massage together.
  5. Flatten mixture on baking tray lined with parchment paper. Separate into small triangles.
  6. Brush uncooked scones with egg white.
  7. Bake scones in oven at 425 degrees for 10 – 13 minutes, or until slightly brown.

Serve with jam or on their own – they’re delicious either way!


Cilantro Lime Crema


Living in San Francisco has turned me into sort of a fish taco snob. There are so many incredible fish taco places here! For me, the one thing that makes a delicious fish taco (besides the fish, of course) is the creamy “dressing” lathered on top.

Most fish tacos I’ve had here are topped with a delicious, flavorful, creamy topping that I have not been able to reproduce… until now! I finally perfected a fish taco crema topping that tastes just like some of my favorite fish taco places in the city. This cilantro lime crema is made with fresh lime, cilantro and green onion, plus a little mayonnaise for a bit of tangy flavor.



Cilantro Lime Crema
  • 1/4 cup light sour cream
  • 3 Tbsp mayonnaise
  • 3 Tbsp sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 2 tsp. fresh lime juice
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  1. Add all ingredients to a small Magic Bullet cup and pulse a few times until well blended, but not smooth.
  2. Chill in the refrigerator for up to 3 days until ready to serve.

Makes ~1/2 cup


Three different seeds add a lot of protein, fiber and healthy fats to these energy bites. They are a perfect post-workout snack to refuel your muscles and give you a boost of energy. You can add other nuts and seeds if you like, but remember that the more stuff you add to these the more peanut butter you will need to add to compensate so they don’t fall apart! They are really easy to make, no baking required.





Three-Seed Energy Bites
  • 1 cup rolled oats
  • 1/2 cup creamy peanut butter
  • 1/4 cup sunflower seeds
  • 3 Tbsp flax seeds
  • 3 Tbsp chia seeds
  • 1/4 cup honey
  • 1 tsp. vanilla extract
  1. Add all ingredients to a Magic Bullet cup, with the oats going into the cup first so they are at the bottom.
  2. Pulse the ingredients a few times to blend the top portion above the oats (not until completely smooth, but just mixed!).
  3. Use a large spoon to stir in the rest of the oats that were not mixed into the rest of the ingredients after pulsing.
  4. Roll spoonfuls of the mixture in your hands and place on a baking tray lined with parchment paper.
  5. Chill in the refrigerator for at least 1 hour before serving for best results.

Makes 12 energy bites


Pumpkin Mousse


If you find yourself craving pumpkin pie this holiday season, why not skip the extra calories and make a healthy pumpkin mousse instead?

This pumpkin mousse is vegan and gluten-free, and tastes just like a delicious pumpkin pie filling. The secret ingredient is tofu, which makes it really thick and creamy. You can sweeten it with almost any sweetener, from honey to maple syrup to brown sugar. I’ve tried a few different sweeteners in this recipe and they all work really well. I have found that firm tofu works best.

It’s an incredibly easy dessert to whip up (literally) for guests, or simply a treat for yourself. For best results, chill the mousse in the refrigerator for an hour before serving.





Pumpkin Mousse
  • 1 can (15 oz) organic pumpkin
  • 1 package (15 oz) firm or silken tofu
  • 1 Tbsp honey
  • 1 tsp. cinnamon
  • ¼ tsp. ginger
  • ¼ tsp. allspice
  1. Add all ingredients to a Magic Bullet cup and blend until smooth. Add more honey or other sweetener, depending on your tastes.
  2. Top with whipped cream and cinnamon before serving.

Makes 2 cups


Lately I have been making a lot of my own nut and seed butters. They are cheaper and easier to make at home, plus you don’t need to add any preservatives or stabilizers if you make them in small batches at a time every few days.

I made this creamy cinnamon nut butter the other day. It can be used as a spread for apples for a healthy snack, or on a piece of toast for a protein-rich breakfast. The most important ingredient is the sunflower seeds, because depending on the type of seeds you buy, you will get very different results.

First, make sure they are roasted. Roasting the seeds really brings out their flavor. Second, make sure you buy unsalted, otherwise your butter might be too salty. I like to add the salt myself to control how salty it tastes. For a creamier texture, add more oil. For a sweeter butter, blend in more honey.





Cinnamon Sunflower Seed Butter
  • 1 cup unsalted roasted sunflower seeds
  • 1 Tbsp coconut oil
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/4 tsp. honey
  1. Add all ingredients except for the honey to a small Magic Bullet blender cup and pulse a few times.
  2. Add the honey and stir with a spoon, then twist the blade back on and pulse a few more times until your sunflower seed butter is nice and creamy. Add more coconut oil if needed for a creamier texture.

Makes 1 cup

As I wandered around the farmer’s market recently in tears because summer’s over – OK, that’s an exaggeration – I stumbled across a huuuuge zucchini on sale for $1.50. $1.50! That’s like, 50 cents a pound. I won’t repeat my zucchini-eating hamster antics of last month (or the hamster-eating zucchini antics of the month before…), but I decided now is as good a time as any to make healthy zucchini bread.

What does zucchini even taste like, and why put it in bread?

Actually, those questions are sort of related: zucchini bread doesn’t taste much like zucchini, but zucchini’s moisture-holding properties allows you to make a nice, quick bread that stays fresh for the better part of a week and takes on any flavors that you like.

In this recipe, which is a riff from one posted on Serious Eats, I use big dashes of cinnamon and nutmeg, along with walnuts, which give a spice-bread like quality to the finished product (think carrot cake). And the secret ingredient (whole milk Greek yogurt) lets you make a big loaf of bread with very little fat and not too much sugar.

Slices of this bread made a great breakfast all week, warmed with peanut butter.







Healthy Zucchini Bread
  • 2 eggs, beaten
  • 1/3 cup vegetable oil
  • 1/6 cup olive oil
  • 1 pound zucchini, sliced
  • ¼ cup whole milk Greek yogurt
  • 1 tsp. vanilla extract
  • 2/3 cup brown sugar
  • 2 cups flour
  • 1 tsp. salt
  • 2/3 tsp. baking soda
  • 1/6 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • about 1 cup crushed walnuts
  1. Preheat oven to 350°F and grease two loaf pans.
  2. Blend zucchini in Magic Bullet until the big chunks are broken down.
  3. In a very large bowl, combine eggs with the oils, zucchini, yogurt, vanilla, and sugar.
  4. In a large bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  5. Carefully fold dry ingredients into the zucchini mixture and mix gently, taking care not to overmix. Fold in walnuts. Pour mixture into greased loaf pans.
  6. Bake for about 40 minutes or until knife comes out of loaf clean. Let cool for 30 minutes and serve, with peanut butter if you like.

Green Power Shooters


Maybe it’s because of my sweet tooth that I’ve never been a huge fan of green drinks. I never could find a way to make them taste good enough for me to enjoy. The bitter raw kale and spinach taste is usually too hard to mask!

If you’re like me and have a hard time downing a big green smoothie, but know it’s really good for you, then this recipe is for you. These green power shooters are made of healthy ingredients, like kale and flax seeds, but sweetened with a little pineapple. Even though they don’t taste bad, I still like to get my green drinks over with in a hurry, which is why I turned these into shooters.



Green Power Shooters
  • 1/2 cup almond milk
  • 1/2 cup shredded kale
  • 1 ripe banana
  • 1/2 cup pineapple chunks
  • 1 Tbsp protein powder
  • 1 tsp. flax seeds
  1.  Add all ingredients to a Magic Bullet cup and blend well.

Makes 8 shooters


Red Lentil Soup


The weather is starting to get colder now, which means it’s soup season!

The first soup I have made in a long time was this red lentil soup last week. I added some parsnip, which gave the soup so much flavor. For me, warm puréed soups are the best, especially on a cold day. With the cooler weather also comes cold and flu season, and what better way to fight off infection with a homemade soup made from fresh vegetables?

Make a large batch and save the extra soup in the freezer for days when you don’t feel like cooking!





Red Lentil Soup
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 1 cup dried red lentils
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 parsnip, chopped
  • 1 Tbsp paprika
  • 4 cups vegetable stock
  1. Heat the olive oil over medium heat in a large pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  2. Add the remaining ingredients and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.
  3. Cool the soup to room temperature, then blend using a Magic Bullet blender in batches.

Makes 4 servings


Big, juicy nectarines are one of my favorite things about summer. I love them so much that I usually buy so many and I never can eat them all before they go bad. They ripen very quickly! The perfect solution to this problem is this nectarine oatmeal smoothie. Once nectarines start to get a little mushy, I slice them up and toss them in this delicious blend. I love adding some oats to it to make it a filling breakfast drink.

This recipe only makes enough for one smoothie, but you can double or triple it to make enough for a treat for the entire family. They will love you for it! You can add ice cubes to make it more slushy and cold, which is really nice and refreshing.




Nectarine Oatmeal Smoothie
  • 1 nectarine, pitted and sliced
  • 1 small banana
  • 1/4 cup plain yogurt
  • 1/4 cup orange juice
  • 2 Tbsp water
  • 2 Tbsp rolled oats (plus more for topping)
  • Ice cubes (optional)
  1. Add all ingredients to a Magic Bullet cup and blend well.
  2. Sprinkle rolled oats on top before serving.

Makes 1 smoothie


Mango Lime Sorbet


It’s so easy to get caught up in the many delicious treats that surround us, but don’t forget that fruits can make the best desserts! Instead of going for ice cream, why not whip up a quick batch of this mango lime sorbet? Simply add frozen mango chunks, fresh-squeezed lime juice, plain Greek yogurt and a pinch of sugar to your Magic Bullet blender, and you have a healthy, refreshing dessert in almost no time!

This mango lime sorbet is low-fat and gluten-free.


Mango Lime Sorbet
  • 1 cup frozen mango chunks
  • 2 Tbsp fresh lime juice
  • 1/2 cup plain Greek yogurt
  • 1 Tbsp sugar
  1. Add all ingredients to a Magic Bullet cup and blend.
  2. Serve immediately, or store in a freezer safe container for later.

Makes 1 1/2 cups