This is my favorite green smoothie recipe.
I know, I know… It doesn’t look very appealing. Instead of a pretty pink or purple color, it’s green! When I brought one to my husband the very first time I made one for him, his reaction was priceless. He had the most disgusted look on his face and exclaimed, “What is that?!” After some convincing, he decided to give it a try. “MMMMM,” he said. I must admit, green smoothies can be pretty scary. I have also had my fair share of green smoothies that tasted horrible.
But now I have my go-to green smoothie recipe and, even on my busiest day, I’ll take just 5 minutes to blend one of these up. I always feel great afterward, too. It might be psychological because of all of the nutritious fruits and vegetables I see myself add to the smoothie, or maybe I feel better because it actually is really healthy for you. (Or maybe it’s a little of both…)
- ¼ cup orange juice
- 2 tbsp non-fat plain Greek yogurt
- 2 tbsp water
- ¼ cup organic baby carrots
- ¼ cup frozen organic raspberries
- 5 organic strawberries, hulled
- ½ banana
- 2 tbsp oats
- 2 cups kale
- Add all ingredients to a Magic Bullet cup and blend well.
Makes 2 smoothies
I don’t know how you all feel about gin. I think it’s one of those things you have strong feelings about. You know, you either love it or you hate it. Me, well, I’m not a very big fan. But, we ended up with a bottle in our freezer and I obviously couldn’t let it go to waste. So, enter frozen watermelon. AKA: the best thing to put in your next frozen drink.
Watermelon is super sweet, but it’s basically all water, so you can use it in place of both sugar and ice, the dreaded water-downer of all good drinks everywhere. It’s excellent. Plus, it’s pink, which is just plain adorable.
- 1 cup frozen watermelon chunks
- 1 1/2 oz gin
- juice of half a lime
- a few basil leaves
Blend everything together until smooth. Pour into a fancy little glass, garnish with a sprig of basil, and drink it. With your pinky out, of course.
SOMEONE decided to sign up for a triathlon happening in a few months… No, not me, actually! It was my husband. I decided to sit this one out and cheer him on. I am, however, training with him. That counts for something, right? We’ve been really good so far, but it’s still early. This morning we woke up at 6 am to go swimming before the work day started and it wasn’t as bad as I thought it would be! If only I could maintain this routine of working out early in the morning. It’s easier this time of year, too, because the days are longer.
I just love how much natural light we have this time of year. Our workouts have been alternating between running, biking, swimming, and home weight training (this is actually the worse one for me – oucchh!) I find that the more I workout, the more my body craves it. I have actually been feeling bad if I don’t workout for more than 2 days.
Along with the training, I have been thinking of post-workout meals and drinks. My new favorite right now is this peanut butter banana shake, which tastes like a yummy milkshake, so even though it’s packed with protein, it’s almost like having dessert after working out! Peanut butter and bananas are such a match made in heaven, don’t you think?
Peanut Butter Banana Shake
- 1 cup low-fat milk or milk alternative (almond, coconut or cashew milk)
- 1 banana
- 1 Tbsp honey
- 2 Tbsp peanut butter
- 4 ice cubes
- Light whipped cream for topping (optional)
- Add all ingredients (except for the whipped cream) to a Magic Bullet cup and blend well.
- Top with whipped cream and sliced almonds if desired.
Makes 2 shakes
Stuffed Mushrooms. Do you need to hear more? If your mouth isn’t already watering, then turn around. Hit the back button and get out of here. These puppies are so delicious – and better yet, so easy to make – that we’re saving them for Magic Bullet aficionados only.
Well, we aren’t, but recipe creator Stacey is. This five ingredient recipe will knock your socks off, so give them a try.
- 10-12 large mushrooms
- 1/4 cup Ricotta cheese
- 1/2 cup fresh spinach
- 1 oz. Parmesan cheese 1 clove garlic
- 1 boiler onion or 1/4 of a regular sized onion (about 1/4 cup) splash of chicken (or vegetable) broth
- Preheat oven @ 350 degrees.
- Pop off stems of mushroom; this will create a pocket for stuffing on mushroom.
- Put all ingredients except for mushroom in short cup and twist on cross blade.
- Pulse until there is a slight texture in consistency.
- Use a spoon to load in the stuffing from short cup into mushroom.
- Put in oven on a lightly greased baking sheet for 15-20 mins.
Didyamissme? It’s been awhile, people. But now that it’s summer, I’m back with some blend-a-licious recipes you must make, like, pronto. Want to know why? Well, I’ll tell ya. Number one: they’re delicious. Number two: most of them are dessert (like, for example, these popsicles) that you could totally eat for breakfast. Number three: no ovens (or, like, even stoves) required. Because it’s summer. And that’s how summer should be.
So. let’s get started, shall we?
Cherry Berry Yogurt Pops – Perfect for any 4th of July celebration!
These pops are really similar to the peach pops I made last summer.
- 1/2 cup each of cherries (pitted) and blueberries [~100g each]
- juice of one lime
- 4 tbsp honey [or more to taste]
- 3/4 cup plain greek yogurt
- Blend together cherries, blueberries, lime juice, and 1 tbsp of honey.
- In a separate bowl, stir together yogurt and remaining 3 tbsp honey.
- To make layered popsicles: Scoop 2 tsp of berry mixture into dixie cups or popsicle molds and freeze for 3o minutes. Remove from freezer and scoop 1 tsp of yogurt mixture on top of berry mixture, freeze for 30 minutes. Continue process until you have 2 layers each of berry and yogurt mixture, when you reach the top, put a stick in (if you’re using dixie cups, you can cover the tops with foil and poke a stick through so it stays upright]
- Freeze for several hours or overnight. Then pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].
It’s good to be back.
What’s so special about this curried zucchini soup? You can eat it hot or cold. That’s right, it tastes great either way! Now that it is summertime, I don’t make soups as often as I do during the winter season. This zucchini soup is still on my regular menu because even if it is a very hot day, you can still enjoy it by eating it cold. The soup isn’t very spicy, but you can always add a kick to it by sprinkling in some cayenne pepper.
I love dipping a big slice of bread in it – I know, I am such a carbs addict!
- 2 tbsp olive oil
- 1 leek, finely chopped
- 2 tbsp curry powder
- 1 tsp chili powder
- 4 zucchini, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- Pinch of cayenne pepper (if you want it more spicy!)
- Heat olive oil in a large pot over medium heat.
- Add leek and simmer for 5 minutes.
- Add spices and stir.
- Add the potatoes, zucchini and vegetable broth and bring to a boil.
- Boil for 25 minutes, then remove from heat and allow the soup to cool for 10 minutes.
- Add the soup to a Magic Bullet pitcher or cup and blend before serving.
Makes 6 cups
Once you’ve made this tropical green smoothie, I want you to sit down, close your eyes and picture yourself on a beach during a warm, sunny day. Think about blue skies and a cool ocean breeze, with absolutely no sound except for the waves crashing down on the beach… Feel relaxed?? Good! This tropical green smoothie not only has incredible health benefits, it has the power to take you away from the stress of everyday life! OK, well maybe just for a little while. Go ahead and blend up this super healthy smoothie and take a few minutes to imagine yourself somewhere tropical. You deserve it and your body with thank you for it!
- 1 tbsp honey, or desired sweetener
- 1/2 cup non-fat plain yogurt
- 1/4 cup water (try coconut water!)
- 1/2 cup chopped fresh pineapple
- 1/2 cup frozen chopped mango
- 1/2 cup frozen chopped organic spinach
- 4 tsp sweetened shredded coconut for garnish, divided
- Add all ingredients in a large Magic Bullet cup or pitcher (only add 2 tsp shredded coconut, and reserve the other half for topping later).
- Blend until smooth.
- Add 1 tsp of shredded coconut on top of each smoothie.
Makes ~2 cups
Admit it. We’ve all had those days where we just want to come home, put on some sweats and indulge in a piece of chocolate cake. The problem is, who actually bakes a whole chocolate cake for just him/herself? If you have done that before, I must say, I am impressed!! Instead of baking a whole cake for myself, I turn to this Chocolate Cake for One recipe. All you need is your handy Magic Bullet and a ramekin (or other individual-sized baking dish). To make it even better, this recipe is super low-fat. Don’t let that scare you; it still tastes good, even without fattening butter/oil. Plain non-fat yogurt serves as the base and makes this chocolate cake really moist.
So, did I solve your chocolate cake craving dilemma? I hope so!
- 3 tbsp all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup plain non-fat yogurt
- 1/8 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Add all ingredients to a small Magic Bullet cup and blend well.
- Grease a 4-inch ramekin (or other small baking dish) with cooking spray.
- Transfer the batter from the Magic Bullet cup to the ramekin using a spatula.
- Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Note: if you prefer it more gooey (like a lava cake!), remove from the oven sooner than later.
- Serve with whipped cream and strawberries.
Makes 1 4-inch chocolate cake
Today marks half-Christmas and we thought we’d celebrate this half-holiday with a little something that takes us back to Christmas time – can’t you just hear the jingle bells? Well, it’s cloudy here on the west coast so the weather’s definitely with us on this one! Test it out and let us know what you think of this scrumptious Peppermint Mocha!
- fresh hot coffee
- 3-4 Tbs chocolate syrup (or cocoa powder)
- 1-2 peppermint candies
- 1-2 tsp sugar (optional)
- Grind your own dark roasted beans using the Flat Blade. The finer the grind the stronger the coffee, so blend into a coarse sand texture for lighter brews or a fine powder for strong coffee.
- Brew a pot of coffee.
- Fill 1/4 of the Tall Cupwith milk and the peppermint candy blend with the Cross Blade for about 7 seconds.
- Microwave the milk on high for 35-45 seconds (be careful not to let the milk foam up and out of the cup; stop it before it reaches the top).
- Open the cup and add the chocolate syrup, then fill the Tall Cup just about to the top with coffee and Pulse 3 or 4 times.
- Pour into cups and serve.
Once I finished my work today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy (like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t convince myself cutting the calories was worth ending up with suboptimal taste), somehow my mind went to chocolate mousse. I know what you are thinking. Mousse is way worse for you than cookies! All of that heavy cream…arrghhh. BUT, there is such a thing, using TOFU as the base. Ever since I tried mousse using tofu, I will never make mousse the traditional way again – who needs all of that fattening heavy cream when you can’t even tell the difference swapping it with tofu? It is so easy too, the hardest part is waiting for it to chill (I didn’t and it was still amazing!). You seriously have to try this…
- 6 ounces tofu, drained and cubed (silkened works the best!)
- 3 ounces semi-sweet Baker’s chocolate, chopped
- 2 tbsp unsweetened cocoa powder
- 2 tbsp granulated sugar
- Light whipped cream for topping, if desired
- In a Magic Bullet cup, pulse tofu until smooth.
- Add chocolate and sugar to a small bowl and microwave for 30 seconds x3 (or until melted). Do not microwave all at once without taking breaks or it may burn.
- Transfer the chocolate to the Magic Bullet cup and add the cocoa powder.
- Blend until smooth.
- Transfer to dessert dishes and chill for 1 hour.
- Top with light whipped cream and dark chocolate shavings, if desired.
Makes four 3-oz shot glasses