Thai Chicken Pizza


This Thai chicken pizza is inspired by a crazy good pizza I had the other weekend up in South Lake Tahoe, CA. Instead of marinara sauce, this pizza is lathered with Thai peanut sauce made from scratch using peanut butter, soy sauce, fresh ginger, garlic and brown sugar. Then it’s topped with chicken and mozzarella cheese and baked in the oven.

After it’s done baking, this Thai pizza is topped with fresh ingredients, including cilantro, carrots, sprouts, and lime. What other toppings can you think of that would go well with this Thai chicken pizza? Make it ahead of time, wrap in plastic wrap, and store in the refrigerator until ready to bake for up to a few days.





Thai Chicken Pizza



  • 2 tsp. dry active yeast
  • 1 tsp. sugar
  • 1 cup lukewarm water
  • 1 tsp. salt
  • 3 Tbsp olive oil
  • 2 1/4 cups all purpose flour


  • 1/2 cup peanut butter
  • 1/3 cup water
  • 1 Tbsp chopped fresh ginger
  • 1 garlic clove, chopped
  • 2 tsp. brown sugar
  • 3 Tbsp soy sauce
  • 1 Tbsp lime juice
  • 1/2 tsp. crushed red peppers


  • Cilantro, shredded carrots, cilantro, peanuts, white bean sprouts, cooked cubed chicken breast, mozzarella cheese


  1. Add the yeast, sugar and warm water to a stand mixer with hook attachment. Let stand 7 minutes.
  2. Add the salt, olive oil, and flour a little at a time while mixing on low speed. Continue to mix for 10 minutes or knead by hand.
  3. Cover with a towel and place in a warm place to rise about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Roll out dough on a floured surface and place onto greased pizza pans.
  6. Add the sauce ingredients to a Magic Bullet cup and blend well.
  7. Spoon the sauce over the pizza dough and top with chicken and mozzarella cheese.
  8. Bake for 20 minutes and top with remaining toppings.

Makes 1 pizza.



Do you remember those red and blue gas station slushies as a kid? Those are what this drink reminds me of, except a lot healthier!

There are no artificial dyes, and I minimized the sugar in this recipe. I used frozen strawberries to get the cold slushie effect, but feel free to add in some fresh strawberries if you have some you need to use up! The lemonade part is very easy to make with only three ingredients: fresh lemon, water and sugar. This is the perfect drink for a warm day! I also like to make them for seasonal parties since they look oh-so-fancy.


Strawberry Lemonade Slushie


  • 1 tsp. lemon zest
  • 1 cup water
  • 1/2 cup lemon juice (2 lemons)
  • 1/4 cup sugar
  • 2 cups frozen strawberries


  1. Bring water to a boil in a small pot, then add the lemon zest, lemon juice and sugar. Stir until sugar is dissolved, then remove from heat and cool to room temperature.
  2. Add the strawberries and lemonade to Magic Bullet cup or pitcher and blend.
  3. Garnish with fresh strawberries and lemon wedges.

Makes 4 slushies.


Do I really need to sell you on this one? Look at that picture! It contains mascarpone! That’s an Italian cream cheese. In a pasta! With delicious springtime asparagus! Interested? Scroll down to the recipe and get started making this!

Still here? Well, okay, you’re a tough sell. I can respect that. But seriously, I toast walnuts and cook asparagus in the same pot as the pasta for extra convenience, making this essentially a one-pot dish. It’s like mac and cheese – I suppose it is mac and cheese, what with the mascarpone and all – but more a subtle creaminess than cheesiness and nom nom nom this is good.


This is an adaption from a book called At Elizabeth David’s Table, via Serious Eats, except the asparagus is my addition and a mighty delicious one, if I do say so myself. The Magic Bullet comes in with the assist for chopped garlic and grated parmesan.






Pasta with Mascarpone Cheese, Asparagus, and Walnuts


  • 1 pound penne
  • 2 Tbsp butter
  • 1 bunch asparagus, woody stems removed, sliced into pieces
  • 1/2-1 cup mascarpone
  • 3 oz parmesan
  • 1 clove garlic, peeled
  • 1/4 cup chopped walnuts, tossed in oil


  1. Boil asparagus in heavily salted water until tender. Remove from pot with a slotted spoon and add the pasta. Cook until al dente and drain, reserving about a cup of pasta water.
  2. Meanwhile, microwave walnuts for one minute. Blend parmesan in the Magic Bullet, remove, and pulse the garlic clove to chop.
  3. Add butter, mascarpone, garlic, and half of the cooking water with the pasta over medium heat. Cook for one minute, turn off the heat, and stir everything up. Add parmesan, then continue to stir and add more cooking water if necessary so the sauce is nice and smooth. Add walnuts and asparagus and stir. Serve with black pepper and more parmesan.


People can be extremely picky about salad dressings. If ever I decide to have a salad for lunch or dinner from a restaurant, my decision on where to eat is basically based on the quality of the restaurant’s vegetables and how much I like their salad dressing.

One of the best parts about the Magic Bullet is the ability to control the proportion of ingredients you use, and that benefit is incredibly useful while making salad dressing. This recipe uses carrots, miso, ginger and a little sugar to anchor a delicious carrot ginger salad dressing.

Make as much of it as you want at a time. This recipe is good for 3 to 4 single servings. Save it in the fridge for up to a week!







Carrot Ginger Dressing


  • 3/4 cups chopped carrots
  • 1 – 2 Tbsp chopped onion
  • 1/2 inch fresh ginger
  • 2 tsp. miso
  • 3/4 Tbsp sugar
  • 2 Tbsp rice vinegar
  • 2 Tbsp olive oil
  • Pepper to taste


  1. Chop ginger, carrots and onion.
  2. Add vegetables, oil, miso, vinegar, and pepper to your Magic Bullet cup and blend.

The best thing? You won’t have to visit your local sushi restaurant to enjoy it!


Western Omelet

Why is breakfast so much better tasting at night? Eggs for lunch, eggs for dinner – a fluffy omelet is good any time of day. And since you don’t necessarily want to expend a lot of energy first thing in the morning, this is the perfect recipe for those looking for a quick and easy breakfast. (Or lunch. Or dinner. Or maybe midnight snack? No judgments here.)

The other great thing about this omelet is that it’s totally customizable. Base ingredients turn it into a delicious Western-style breakfast, but swap out the ham for lean turkey, add a bit of spinach, or nix the cheese to suit your dietary preferences. My recommendation? Leave the cheese. It’s glorious.

And yes, it’s totally easy to make. The Magic Bullet makes quick work of shredding and dicing and mixing it all up, so you don’t have a million dishes to wash when it’s all said and done.


Western Omelet


  • 1/2 Tbsp olive oil or butter
  • 1 boiler onion or 1/4 medium white onion
  • 1/2 bell pepper, seeds and stem removed
  • 1/4 cup diced cooked lean ham or turkey
  • 3 eggs
  • salt and pepper to taste
  • 1 oz shredded Monterey Jack cheese, grated in the Bullet or pre-shredded


  1. Heat 1/2 Tbsp olive oil or butter in a small pan over medium heat. Add onion and pepper to the Tall Cup, screw on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 4 minutes. Stir in ham/turkey for 1 minute to warm. Reduce heat to low.
  2. Rinse and dry the Tall Cup. Add in eggs, salt, and pepper, twist on the blade, and pulse on the Power Base 5-7 times until fully whipped. Add to the pan, stirring quickly to distribute ingredients, then let rest to form a flat omelet.
  3. When the omelet sets, add Monterey Jack cheese on one side, fold the egg in half and serve.

Celery Root Soup


Celery root can be a frightening ingredient to cook with, but I recently discovered how delicious it tastes in soup. It has a unique flavor that takes over, providing wonderfully delicate taste and texture. Once you get past the sight of the thing, cooking it is actually easy—and you can even eat it raw, sliced up thinly or grated in a salad.

This celery root soup is made with leek, corn, green onion, and tiny egg noodles that are made by blending a few eggs together in the Magic Bullet and pouring them into the boiling soup while stirring with a whisk, similar to Chinese egg soup. The eggs form little “noodles” in the soup when it is boiling and give the soup a great texture. You can thicken the soup even more by pureeing a portion of the soup before adding the egg, and then stirring it back into the pot.




Celery Root Soup


  • 2 Tbsp olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, chopped
  • 1 celery root, peeled and chopped
  • 4 cups chicken broth
  • 1/2 cup frozen corn
  • 1/4 cup chopped green onion
  • 2 eggs
  • 1 tsp. white pepper


  1. In a large pot, heat the olive oil over medium heat.
  2. Add the leek and garlic and cook for 7 minutes, stirring occasionally.
  3. Add the celery root, chicken broth, and pepper and bring to a boil. Simmer for 20 minutes until celery root pieces are soft. Add in the corn.
  4. Add the eggs to a Magic Bullet cup and pulse a few times until foamy.
  5. While the soup is boiling, add the eggs while stiring in a circular motion with a whisk.
  6. Top with green onions when ready to serve.

Makes 6 cups.


Happy Mother’s Day! Whether you’re making this yourself or want to surprise the special woman in your life, this recipe is an easy and absolutely delicious way to start the day!

Ever since smoothie bowls arrived on the scene, I rarely make plain smoothies anymore. Bowls are so much more fun! Maybe it’s because of all of the yummy toppings you can add. This smoothie bowl is made with peaches and raspberries, and, as with all smoothie bowls, I used frozen banana to thicken it up. Coconut, chia seeds, and fresh fruit are fail-proof toppings for all smoothie bowls, and make a great topping choice for this raspberry peach smoothie bowl. It makes the perfect breakfast or dessert!



Peach Raspberry Smoothie Bowl


  • 1 frozen banana (peeled and chopped)
  • 1/2 peach, chopped
  • 1/2 cup frozen raspberries
  • 1/4 cup orange juice
  • 1/4 cup plain yogurt
  • 2 Tbsp chia seeds
  • 2 Tbsp shredded coconut
  • 6 fresh raspberries


  1. Add the banana, peach, frozen raspberries, orange juice, and yogurt to a Magic Bullet cup and blend. Add more water if needed to get it going.
  2. Pour the smoothie into a bowl and top with chia seeds, coconut and fresh raspberries, or Mom’s favorite toppings!

Makes 1 smoothie bowl.


I was in Philly a few months back, doing something of a noodle crawl – it was pho-tastic – and one of the best things that I had was a dish that was not pho. It was a bowl of “Burmese cold noodles” at a little restaurant called Stock. It had a great mix of funky, chewy, crunchy, floral, and rich flavors… I just knew I had to make it myself.

This required a fair amount of reverse engineering. The menu described the ingredients as “wife’s noodles, sesame, turmeric-pickled celery, tofu, cilantro, daikon radish, house chili oil.” Well, OK, that’s confusing. The noodles that I remember were chewy and soft with just a bit of spring, so I substituted soba noodles. So far so good. I can get Chinese chili oil at the grocery store, always have some Chinese black sesame around for cold sesame noodles, and routinely fry up pressed tofu, so those are covered. Daikon radish? Meh. I remember that as just being crunchy stuff, and when I want to add crunch and flavor to an Asian dish, I go with fried ginger and garlic. Yeah, that’s good. Forget the turmeric-pickled celery nonsense, but I remember there being a clear fermented flavor, so I reached for the miso. And cilantro all over? Yes, please.

In the end, a funky, chewy, crunchy, floral, and rich dish, made in the comfort of my home… Yum.





Sesame Miso Cold Noodles with Fried Garlic and Ginger


  • 1 pound soba noodles
  • 3 cloves garlic, peeled and sliced
  • 1 piece ginger, peeled and diced
  • 1 Tbsp Chinese sesame paste, or use tahini
  • 2 tsp. miso (any kind)
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp hot chili oil
  • 3 scallions, sliced
  • 1 cup cilantro, roughly chopped
  • 1 Tbsp vegetable oil, plus more for frying
  • ½ pound pressed tofu, cut into pieces


  1. Cook soba noodles according to package instructions and cool them off.
  2. Add a big glug of vegetable oil to a pan over medium-high heat. Add garlic and ginger and cook until crispy, then remove to paper towels. Add another glug of vegetable oil, let it get hot, and then add the tofu. Cook until crispy on all sides, stirring frequently.
  3. Meanwhile, blend miso, sesame paste, soy sauce, rice vinegar, chili oil, and vegetable oil in the Magic Bullet.
  4. Mix noodles with sauce and top with cilantro, scallions, and fried ginger and garlic. Serve with a cucumber salad.

Fiesta Bean Dip


this festive bean dip! Okay, it’s only festive because we’re eating it today, but that absolutely still counts!

By adding a few simple ingredients, you can turn a boring can of refried beans – or better yet, fresh-made beans quickly mashed over high heat – into the best bean dip ever! All you need is a can of refried beans, sour cream, cumin and chili powder. After blending all in your Magic Bullet, transfer to your serving dish and heat up in the microwave.

I like to add a little shredded Mexican style cheese on top. This creamy bean dip is the perfect side to your favorite Mexican dish, but you can also serve it as an appetizer or snack with tortilla chips.




Fiesta Bean Dip


  • 1 16oz can refried beans, or 2 cups homemade
  • 1/3 cup sour cream
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/4 cup shredded Mexican cheese (optional)


  1. Add all ingredients to a Magic Bullet cup and blend together until creamy.
  2. Transfer to a microwave safe serving dish and top with cheese before heating in the microwave for 30 seconds.

Makes 2 cups

This recipe is natural, decadent and delicious. A strawberry daiquiri on its own is a force to be reckoned with: a fresh strawberry smoothie with alcohol? Yes please! Combine that with slightly whipped coconut cream, though, and you’re in a different league of tasty.

With the Magic Bullet’s help, we’re not only blending the daiquiri, we’re creating powdered sugar and whipping our own coconut cream.


Coconut Cream Strawberry Daiquiri


  • 1 1/2 cups fresh strawberries, sliced
  • 1 1/2 cups ice cubes
  • 2 Tbsp rum
  • 1 1/2 Tbsp Peach Vodka or Peach Schnapps
  • 1 1/2 Tbsp. Sugar + 1 1/2 Tbsp water (to make about 1 1/2 Tbsp. of our own simple syrup)

Ingredients for Whipped Coconut Cream

  • 1 can full-fat coconut milk, refrigerated
  • 1/4 tsp. vanilla
  • 1 Tbsp sugar, powdered* or 2 Tbsp sugar, blended to powder

* Most recipes call for powdered sugar. Instead of buying an entire package, we’re going to use the Magic Bullet to powder plain sugar for us.


  1. First step is to make your own simple syrup. If you already have some, you can skip down to step 2. In order to make simple syrup, just combine 1 1/2 Tbsp sugar with 1 1/2 Tbsp water, heat and stir until the sugar is dissolved into the water.
  2. Now, let’s make our own whipped cream. Blend 2 Tbsp sugar in the Magic Bullet to powder.
  3. Scoop thick layer of coconut cream from the top of the can into the Magic Bullet. Discard the coconut water or save for other uses, and blend for 30 seconds. Then add vanilla and 1 Tbsp powdered sugar and blend for about 2 minutes (we don’t want it too creamy, so that the cream can mix well with our daiquiri).
  4. Chop strawberries into small chunks.
  5. Combine strawberries, ice, simple syrup, rum and vodka (or schnapps if you have it) in Magic Bullet and blend.
  6. Pour the strawberry mixture into your serving cup and top with the whipped coconut cream.

Garnish with cinnamon if you’d like and enjoy the decadence of this wonderful drink – you deserve it!