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!

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Easy Chicken Meatballs

Ingredients

  • 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
  • flour

Instructions

  1. Lightly chop onions and blend in Magic Bullet with Parmesan cheese and parsley.
  2. Cut chicken into small cubes.
  3. Add chicken, egg, rosemary, red pepper flakes, salt and pepper to parsley, cheese and onion in Magic Bullet and blend.
  4. Roll mixture into balls and coat each in flour.
  5. 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!

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Jun
15
0

Kiwi Agua Fresca

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 in an entirely different light after trying this!

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Kiwi Agua Fresca

Ingredients

  • 2 kiwis
  • 1 1/2 cups water
  • 1 tsp. agave sweetener

Instructions

  1. Slice kiwis.
  2. 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, and 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 three 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!

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Lusciously Sweet Chocolate Pudding

Ingredients

  • 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

Instructions

  1. Mash your avocado well, and then stir in the cacao powder.
  2. In your Magic Bullet blender, add your milk, honey, coconut oil, vanilla, peanut butter, and avocado mixture.
  3. 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.
  4. Serve immediately, or store in the fridge for 2-3 days.

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Jun
13
0

Easy Mexican Rice

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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!

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Easy Mexican Rice

Ingredients

  • 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

Instructions

  1. Add the tomato sauce, water, garlic, cumin and chili powder to a Magic Bullet cup and blend.
  2. Add the olive oil and rice to a pot and turn on the heat to high.
  3. Pour the blended sauce over the rice, stir in the peas and bring to a boil.
  4. Cover and turn the heat to low, and cook for 20 minutes.
  5. 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, Mark Bittman, 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 carbonara with an Asian flare? What could go wrong?

As it turns out, this was really tasty! Soy sauce amped up the umami quotient in the sauce, and scallions and nori cut the richness of the dish in all the right ways. Definitely recommended!

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Asian Carbonara Pasta

Ingredients

  • 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

Instructions

  1. Cook pasta until al dente in heavily salted water. Remove the pasta without draining the pasta water.
  2. Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
  3. 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.
  4. Add the eggs, egg yolks, garlic, parmesan, soy sauce and black pepper back to the Bullet and pulse a few times.
  5. 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.
  6. 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.
  7. Serve immediately, topped with scallions and nori.

Enjoy!

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

Ingredients

  • 2 oz white rum
  • 1 1/2 cups frozen strawberries
  • 1/2 cup fresh lime juice
  • 2 Tbsp honey or agave nectar

Instructions

  1. Add all ingredients to the Magic Bullet Party Mug, screw on the Cross Blade and blend until smooth and slushy.
  2. To serve, screw on the Comfort Lip Ring or pour into a serving glass.

Craving a virgin cocktail? Leave out the rum and enjoy!

My kids LOVE ice cream, and I’m not quite sure where they got it from…

On a weekly, sometimes daily, basis I get asked if they can have a cone or bowl of pink ice cream with sprinkles! As hard as it is to say no to their cute little faces, I know it’s not always the healthiest treat to have so often.

Luckily, making your own ice cream is totally do-able; all you need is a blender and an ice cream maker! The best thing about this ice cream is that it’s loaded with natural, whole foods, and it’s delicious. Not to mention, it’s packed with protein for their growing bodies—a win-win!

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Strawberry Cottage Cheese Ice Cream

Ingredients

  • 1 cup strawberries
  • 2 cups cottage cheese
  • 1 Tbsp vanilla
  • 3 Tbsp milk of choice (almond, coconut, or dairy milk)
  • 2-4 packets of stevia
  • 2-4 Tbsp honey (Sweeteners can be adjusted to taste preference and how sweet the strawberries are)

Instructions

  1. Add all ingredients to your Magic Bullet. Use the pitcher, or blend in batches, if using the cups. Start with the minimum amount of sweeteners, then adjust once blended.
  2. Once blended, add mixture to ice cream machine and make ice cream according to machine instructions.
  3. Eat and enjoy!

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When I’m craving a snack during the day to give me an energy boost, these coconut date bites are one of my favorite go-to healthy snacks. It’s so easy to whip a batch of these up in the Magic Bullet, just add in three main ingredients: walnuts, dates, and coconut oil. Then, shape them into balls, roll them in shredded coconut, and chill them in the refrigerator. That’s it!

The dates are already very sweet, so you don’t need to add any sweetener. I also like to use unsweetened shredded coconut to keep the added sugar to a minimum.

You don’t need to buy store-bought energy bars with a long list of ingredients and preservatives when these vegan-friendly coconut date energy bites are this easy to make at home!

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Vegan Coconut Date Energy Bites

Ingredients

  • 1/2 cup dates, pitted
  • 3/4 cup walnuts
  • 1 Tbsp coconut oil
  • 1/2 cup unsweetened shredded coconut

Instructions

  1. Add the dates, walnuts and coconut oil to a Magic Bullet cup and pulse until well chopped and blended.
  2. Shape into 1-inch balls with your hands and roll in the shredded coconut.
  3. Store in the refrigerator.

Makes 12 bites.

What is endive? Is it an alien food only available in the French Alps? Is it the cousin of radicchio? There’s Google for those questions, but I can tell you that endive tastes sweet, almost nutty, and yet a little bitter. This recipe, adapted from Gabrielle Hamilton of Prune via Food52, plays up another feature of endive: its incredible crispness. Soaking endive in crushed ice results in an icy, crunchy delight – totally satisfying and unique as either an entrée or a side dish.

The Magic Bullet does double duty here, crushing the ice for easy melting and making a delicious dressing out of lemon, anchovies and a lot of fresh garlic (a bit like fresh Caesar). Snappy snappy snappy, delicious delicious delicious! I play up the nuttiness by adding toasted walnuts and a soft-boiled egg, because that’s just delicious.

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Cold Endive Salad with Walnuts and Fresh Dressing

Ingredients

  • Handful of endive (about half to a pound), ends trimmed and discarded, then sliced
  • 4 cloves garlic, peeled
  • juice of 1 lemon
  • 1 tin anchovies
  • ¼ cup olive oil
  • ½ cup walnuts, tossed in olive oil
  • 1 cup ice

Instructions

  1. Blend ice in Magic Bullet until crushed. Put endive in big bowl and pour ice on top.
  2. Blend the garlic, then add the lemon juice and the anchovies and blend. Add the olive oil and pulse a few times.
  3. Microwave the walnuts for one minute in a microwave-safe bowl.
  4. Mix up the walnuts, endive, and dressing in a bowl (do not discard ice water, which will thin the sauce). Serve with a soft-boiled egg if you like.
May
31
0

Angeled Eggs

Don’t you just love deviled eggs?

What’s that? You’ve never had them? Well, no one’s done everything there is to do in life, so we’ll just chalk this one up to saving the best for now. That’s right, it’s time. 

And don’t worry, we’ve got the best, easiest, and healthiest recipe for those of you who think deviled eggs are too fussy to make. Packed with nutritious Greek yogurt instead of the usual mayo, and topped with a hint of smoked paprika, you won’t feel so guilty eating these bad boys, who, turns out, aren’t so bad after all.

Eating with your hands has never been so chic.

Angeled Eggs

Ingredients

  • 12 hard-boiled eggs, peeled and sliced in half
  • 1/2 cup 2% Greek yogurt
  • 1/2 tsp. kosher salt
  • 2 Tbsp dijon or yellow mustard
  • 1/2 tsp. hot sauce
  • smoked paprika to garnish

Instructions

  1. Scoop the yolks from the middle of your halved eggs into the Tall Cup. Set egg whites aside on a large plate or baking sheet.
  2. Add Greek yogurt, salt, mustard, and hot sauce to the egg yolks, screw on the Cross Blade, and pulse for 10 seconds, until the ingredients are evenly mixed.
  3. Spoon roughly 1 Tbsp of the yolk mixture into the hole of each halved egg white. Shake paprika over the top, transfer to a serving platter, and watch your guests gobble up these little pieces of heaven!

Enjoy!