Bellini Sorbet

Why should cocktails have all the fun? Sometimes you want to feel fancy for dessert! This recipe uses fresh peaches, sparkling white wine and some sugar to make a refreshing, surprisingly healthy, and delicious sorbet. Raise the class of your next meal by adding this to the menu.

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Bellini Sorbet


  • 2 cups peaches, sliced
  • 1/3-1/2 bottle of sparkling white wine
  • 1/2 cup water
  • 1/3 cup sugar


  1. Combine sliced peaches with wine, sugar and water in pot and bring to boil. Boil until sugar has dissolved, then cover and let sit for about an hour, to cool and absorb all the flavors.
  2. Once cooled, add peaches and a good amount of liquid to Magic Bullet cup and blend.
  3. Put mixture in freezer-safe container and freeze. Every hour, for about three to four hours, remove mixture from freezer and stir.

Who would have thought making sorbet could be so fun and simple?


Don’t waste money on expensive, sugary frozen drinks from big chain coffee shops. Instead, whip up your own using fresh, healthful ingredients in the Magic Bullet! This version gets a tropical twist, using a frozen banana in place of artificially sweetened mixes.

Customize it by adding your favorite frozen fruit, a little mint, or a sprinkle of cinnamon.


Banana Coffee Frappe


  • 1 frozen banana, slightly thawed
  • 1/2 cup brewed coffee, chilled 1-2 hours
  • 1 cup milk of choice (dairy, almond, soy, hemp, etc.)
  • 1/4 tsp. vanilla extract


  1. Blend the frozen banana, coffee, milk, and vanilla in your Tall Cup until smooth.



Flädlesuppe in German is translated to pancake soup in English, because the main ingredients in this traditional soup are thin, shredded pancakes! I love this soup because it serves as a quick, easy-to-make lunch with little investment and lots of gain. You can use vegetable or beef broth, depending on your preference. Celery, leek, green onion, parsley and carrots give it a little texture and flavor, but the shredded pancakes are the absolute star in this dish.

Here is a tip for shredding the pancakes: cover them and chill in the refrigerator for 30 minutes before cutting them stacked with a sharp knife. They hold together better when cut cold versus hot straight from the pan.








  • 1 cup all-purpose flour
  • 1/8 tsp. salt
  • Pinch granulated sugar
  • 1 1/2 cups whole milk
  • 2 eggs
  • 2 Tbsp unsalted butter, melted (plus more for greasing the pan)
  • 4 cups beef broth
  • 1 Tbsp olive oil
  • 1 leek, thinly sliced
  • 1/4 cup green onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 celery rib, chopped
  • 1 Tbsp chopped fresh parsley


  1. Add the flour, salt, sugar, milk, eggs and butter to a Magic Bullet pitcher and blend. Chill in the refrigerator for 30 minutes.
  2. Pour 1/4 cup batter on a greased, hot skillet and swirl to thin the batter out around the pan. Flip when edges begin to peel up off the pan.
  3. Cover and place the crepes in the refrigerator for 30 minutes.
  4. Heat the olive oil in a large pot over medium heat and sauté the leek and celery until soft, about 7 minutes.
  5. Add the green onion, carrots, and beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
  6. Stack the crepes on a cutting board and thinly slice.
  7. Serve the soup warm, with a handful of sliced crepes.

Makes 4 servings.


Whenever I have leftover white button mushrooms, this is my go-to soup recipe! You can downsize the recipe and make even just a small cup of it with a just few leftover mushrooms. There is no heavy cream added to this soup, making it a healthy alternative to most of the creamy mushroom soups out there. With a few simple ingredients that include onion, garlic, and beef broth, this recipe is super easy to make. I like to add a little thyme for a nice, herby flavor.

The trick to getting a nice texture is to blend half of the soup in your Magic Bullet, then combine it with the other half of the soup and reheating in the pot. This thickens the soup and creates the perfect texture – not too thick, and not too runny.

When prepping your mushrooms, don’t wash them with water or they will get soggy. You can use a paper towel or vegetable brush to clean off any pieces of dirt on them before chopping them for use in your soup.






White Button Mushroom Soup


  • 2 Tbsp butter
  • 8 oz white button mushrooms, sliced
  • 1/2 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 Tbsp all-purpose flour
  • 2 cups beef broth
  • 1/4 tsp. salt
  • 1/4 tsp. thyme
  • 1/4 tsp. pepper
  • 1/8 tsp. nutmeg
  • 1/4 cup whole milk


  1. Melt the butter in a large pot over medium heat.
  2. Add the mushrooms, onion and garlic and cook for 10 minutes until the mushrooms are slightly browned.
  3. Add the flour and stir. Cook for 5 minutes.
  4. Add the beef broth, salt, thyme, pepper and nutmeg and bring to a boil.
  5. Remove from heat and cool to room temperature.
  6. Add half of the soup to a Magic Bullet cup and blend until smooth. Add back into the pot, stir in the milk and reheat the soup.

Makes 4 cups.


I love Caesar salad, and I’ve given you several recipes for classic Caesars right here, but sometimes, it’s good to mix things up a little.

I was reading a review of Mission Chinese Food, a hip place in New York City that I’ve dreamt about, but never been to. The review described “a startlingly well-calibrated, nori-sprinkled salad of red cabbage in a Caesar-esque vinaigrette of soy, miso, sesame and anchovy. Konnichiwa, Caesar!” That sounded mighty good to me, so I found a version online, to great effect.

This takes the umami-salty goodness of Caesar salad and reflects it through a prism, with fermentation from the miso, tahini for a sesame bite, as well as the traditional lemon. The dressing goes on a slightly bitter, crunchy head of red cabbage, which stands in pretty darn well for romaine. The nori topping (dried seaweed, like in sushi) adds an extra layer of the same umami-salty goodness that got this whole thing started in the first place. The original calls for kasha (aka buckwheat), but I used farro instead because that’s my favorite.

Better than the original? Well, I don’t know. But this is definitely a winner.






Red Cabbage Caesar Salad with Nori


  • ½ head red cabbage, roughly chopped
  • 1 piece nori (dried seaweed)
  • 1 Tbsp miso, any kind
  • 1 tin anchovies, in oil
  • Juice of 1 lemon
  • 1 tsp. red-wine vinegar
  • 1 tsp. rice vinegar
  • 2 Tbsp tahini
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp vegetable oil
  • ½ cup farro
  • Cherry tomatoes, sliced, and/or a soft-boiled egg, optional


  1. Boil farro in salted water until al dente.
  2. Pulse nori in the Magic Bullet to roughly chop and set aside.
  3. In the Magic Bullet, blend miso, anchovies, lemon juice, vinegars, tahini, soy sauce and vegetable oil. (Dressing should be thick, but if it’s too thick, add a little extra water and reblend.)
  4. Mix dressing with cabbage and farro and sprinkle with nori flakes. Serve, topping with cherry tomatoes and egg, if you’d like.



Pitaya Bowl

Being the mom of three very girly dramatic divas, I can attest that the color of food has a big play on whether they are willing to try certain foods or not. They even have an opinion on the color of the corresponding plate, spoon, bowl, cup, and everything else, for that matter. I love them so much, but, sometimes, it’s hard finding ways to make things appealing to those big, princess eyes of theirs.

Recently, all the rave has been over acai and pitaya bowls. If you aren’t familiar with them, it’s basically a rich, antioxidant fruit blended into a thick smoothie topped with granola, fruit, and honey. It’s highly addicting! Pitaya, also known as dragon fruit, can be bright pink in color, which, to the eye of a 3-year-old tiara wearer, is amazing! This recipe can be an easy-to-make smoothie or turned into a bowl topped with granola, honey, and bananas.





Pitaya Bowl


  • ½ cup coconut milk (more if needed to thin out)
  • 1 pitaya smoothie pack (found at local grocer store/health food store)
  • ½ frozen banana
  • ½ cup frozen pineapple

Toppings – optional

  • ½ banana, sliced
  • granola
  • honey


  1. In your Magic Bullet, add all of your smoothie ingredients. Blend until bright, pink, and creamy!
  2. Pour in a cup and sip away, or top with desired toppings and eat with a spoon.



Express Egg Salad

Sometimes, lunch has to be quick, easy to make, and easy to grab-and-go. Luckily, you don’t have to sacrifice flavor to make something that’ll satisfy your craving for convenience!

This delicious egg salad requires no slicing or dicing and is made of ingredients you already have in your fridge and pantry. Customize it to make it spicy, add your favorite veggies for a more filling meal, or lighten up the recipe by replacing the mayo with more natural, less processed options. Enjoy in a tortilla as a wrap, over toast for a sandwich, or on top of your favorite salad. Yes, the options truly are endless – and it’s a meal your whole family can enjoy!

Express Egg Salad


  • 2 hard-boiled eggs
  • 1 stalk celery
  • 1 slice of onion
  • 1-2 Tbsp mayonnaise
  • Pinch of mustard powder (optional)


  1. Break the celery stalks in half and pull to remove as much of the celery string as possible.
  2. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
  3. Pulse in the Magic Bullet. Press down on the cup and release the pressure immediately. Pause and let the ingredients settle. Then, quickly pulse again until you’ve reached your desired consistency.


  • Spice things up by adding a little sweet pickle relish, or add a dab of Dijon mustard to your ingredients before you blend. Sprinkle a little paprika over the top and serve on toast or add a scoop on top of a mixed green salad.
  • For a no-mayo option, replace the mayonnaise and oil in the recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an eggless mayo, like Veganaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.



Looking for an easy weeknight dinner? These lasagna rolls are an easy dish that you can even prepare ahead of time and just pop in the oven when ready to bake and serve. This recipe is vegetarian, but feel free to modify it by adding meat; ground beef, turkey or chopped sausage are great additions to these lasagna rolls. If you want to stick with the vegetarian version, you can also add other veggies, like artichoke hearts, bell peppers or chopped tomatoes.

This lasagna roll dish is also great for entertaining, since you can modify the recipe to make more or less depending on your party size. They are always a hit!

Don’t forget to cook the noodles al dente (slightly cooked, but firm) because you will bake them in the oven later and you don’t want them to get soggy.




Mushroom and Spinach Lasagna Rolls


  • 10 lasagna noodles
  • 4 cups marinara sauce
  • 2 eggs, beaten
  • 2 1/4 cups ricotta cheese
  • 2 1/4 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1 Tbsp water
  • 6 oz chopped raw spinach
  • 2 cups chopped white mushrooms
  • ¼ tsp. ground nutmeg
  • Pinch of salt
  • ¼ tsp. pepper


  1. Preheat the oven to 375 degrees F.
  2. Bring a pot of water to boil and cook the noodles al dente, about 5 minutes. Drain and set aside.
  3. Add 1 Tbsp water and spinach to a skillet and cook on medium heat until wilted, stirring occasionally. Remove and set aside to cool.
  4. Heat 1 Tbsp olive oil and mushrooms in a skillet and sauté the mushrooms until browned, about 7 minutes.
  5. Add the eggs, cheeses, nutmeg, salt and pepper to a Magic Bullet cup and blend well. Add the spinach and mushrooms and pulse a few times just to mix in.
  6. Pour 3 cups of marinara sauce into a 9×13-inch baking dish.
  7. Spread about ⅓ cup of the filling onto each noodle and roll up. Place into the baking dish and drizzle with the remaining sauce and sprinkle mozzarella cheese on top.
  8. Bake for 25 minutes.

Makes 10 rolls.


Smooth cream cheese and sharp cheddar cheese are blended together and wrapped in a ball using chopped pecans to create the perfect party appetizer. This basic cheddar cheeseball is a delicious addition to any appetizer spread. It is casual enough for entertaining a few friends, but also sophisticated enough to star in a large party appetizer line-up.

My favorite crackers to spread this cheeseball on are rosemary raisin crackers, but get creative! Why not put out a few different kinds and let your guests decide their favorite? Bagels, a veggie platter, even an accompanying charcuterie plate will make it a night to remember! Lighten up the calories in this cheeseball by using light cream cheese.




Cheddar Pecan Cheeseball


  • 1 8oz package light cream cheese, room temperature
  • 1/2 cup shredded cheddar cheese
  • 1 Tbsp chopped red bell pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. lemon juice
  • Pinch cayenne pepper
  • 1 cup chopped pecans


  1. Add all ingredients except the chopped pecans to a small Magic Bullet cup and pulse until well blended and creamy.
  2. Use a spatula to remove the cheese and form into a ball with your hands.
  3. Roll around in the chopped pecans poured onto a plate, forming a ball.
  4. Keep chilled until ready to serve.

Makes 1 cup.



Broccoli and anchovies: turns out that if you treat them correctly, they’re delicious. Actually, anchovies are delicious no matter how you treat them, so I don’t know what that’s about, but I suspect that the George H.W. Bush’s of the world just haven’t have had the right broccoli.

Anyway, this recipe is adapted from the NY Times, and the trick is to really cook the broccoli so that it breaks down into a pasta sauce. Anchovies provide richness and umami and salt and deliciousness and break down, so there’s no fish flavor (and what’s so bad about fish flavor?) And the whole thing is incredibly convenient, as the broccoli is cooked in the same water as the pasta.

The Bullet takes an assist blending up garlic and the little fish into a delicious base for the sauce.





Pasta with Broccoli and Anchovy Sauce


  • 2 small bunches broccoli
  • 1 pound short pasta, any kind
  • 3 Tbsp olive oil
  • 2 cloves garlic, peeled
  • 1 tin anchovies
  • ½ tsp. red pepper flakes
  • parmesan cheese, for serving
  • soft-boiled egg, optional, for serving


  1. Bring heavily salted water to boil, add broccoli, and cook for six minutes.
  2. Using a slotted spoon, remove all broccoli and add pasta. Cook until al dente.
  3. Meanwhile, blend garlic and anchovies in the Magic Bullet. Add to a pan with the red pepper flakes and cook over medium heat until flavors mellow, just a minute.
  4. Chop broccoli and mix pasta, broccoli, and garlic-anchovy mixture. Serve, passing parmesan and topped with the egg.