What in the world is gazpacho?! I’d never heard of it until my friend told me about it just the other day. It’s basically a vegetable soup served chilled that originated in southern Spain. It’s especially popular in the summer months due to its refreshing nature. I usually don’t make many soups during the summer months, but this I will do! There are many variations, including some that use tomato, grapes, or cucumbers. I decided to make a cucumber gazpacho with my Magic Bullet and it was so quick and easy. All you have to do is toss all ingredients into your Bullet and blend away! So what do you think? Would you like to give gazpacho a try?
- 1 large cucumber (16 inches)
- 3 tbsp olive oil
- 1/2 cup cold water
- 1 small clove garlic, minced
- 1 tbsp white wine vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp salt
- Pinch cayenne pepper
- Ground black pepper, to taste
- Peel and chop cucumber.
- Add all ingredients to a Magic Bullet blender cup, cover and blend until foamy.
Makes 2 cups
I am a sucker for sweets in the mornings. Muffins in particular are something I could never turn down if offered! I remember the first time I discovered how many calories were in one single muffin that I bought from a grocery store – I was completely shocked! Now, when I make them at home I try to cut down on the sugar and butter. Whenever I bake anything with bananas, I seem to always want to use walnuts in the recipe – so for this recipe, I added walnuts on top. They add great flavor, great health benefits, and a little crunch!
- 1 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F.
- Add the banana, oil and egg to a Magic Bullet pitcher. Blend for about 10 seconds.
- Add the sugar, salt and cocoa powder and blend.
- In a small bowl, whisk together the flours and baking powder.
- Add half of the flour mixture, blend, then add the other half and blend until smooth.
- Stir in the chocolate chips by hand.
- Pour into a greased or paper-lined muffin pan and top with walnuts.
- Bake for 30 minutes it large, 20 minutes if small. Check with a toothpick if done before removing from the oven (toothpick should come out clean!).
Makes 5 large muffins, or 12 regular muffins
What’s more delicious than a frozen, chocolate-covered banana on a hot summer day?
Nothing. The answer is nothing.
And not only is it delicious, it’s nutritious, too! Make your own all-natural chocolate sauce with a little cacao powder, coconut oil, and agave or other sweetener of your choice, blend it all up in the Magic Bullet, and get to dipping your frozen bananas. It really couldn’t be any easier.
But to make it even easier, we’ve included a the Edgy Veg’s how-to video. Watch it and then make it. NOW, it couldn’t be any easier.
And remember: There’s always money in the banana stand.
It’s not really summer until you’ve eaten your first watermelon. Preferably by biting straight into a piece way larger than your head, juice running all the way down to your elbows, followed by a watermelon-seed-spitting contest. Which, you’d probably lose if you were competing against me. Just kidding. Kind of.
But if you want to eat watermelon in front of a more, er, sophisticated? crowd, then look no further. Because these popsicles, well they’re just plain awesome. They’re pink and icy and sweet and sour, so obviously your kids (or your inner child) will love them, but they’ve got a little something special that makes them grown-up. Seriously. Trust. It’s the fanciest watermelon pops you’ll ever have.
These popsicles are awesome not only because they taste uh-may-zing, but also because there is no sugar. Like, none. So, yes, you can totally eat them for breakfast. Duh.
- 2 cups watermelon cubes
- juice of 1/2 lime
- a few basil leaves
- Stick everything in a tall cup and blend. Pour into dixie cups or popsicle molds, pop a stick in the top, and freeze for several hours or overnight.
- Pop out and enjoy! Easiest things ever! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].
I love making smoothies during the hot summer months. It usually doesn’t get too hot in the city, but lately it’s been really warm! I’ve been making smoothies every day, for breakfast or lunch, to cool me down. I love experimenting with different fruits and vegetables. I love the combination of strawberry and kiwi flavors in the strawberry kiwi smoothie. You can use fresh or frozen strawberries.
Here is a tip to peel a kiwi: slice off each end, then use a small spoon to get underneath the skin and work your way around. Then just slice the kiwi out – it is as simple as that!
Strawberry Kiwi Smoothie
- 1/2 cup non-fat plain yogurt
- 1 banana
- 8 strawberries
- 1 kiwi
- 1/2 cup orange juice
- 2 tbsp water
- 3-4 ice cubes
- Add all ingredients to a Magic Bullet cup and blend.
Makes 2 smoothies
- 1 8 oz. package of cream cheese, softened
- 1/2 cup green olives, pitted
- 1/4 cup peppadew peppers, pitted
- 1/4 cup fresh chives, chopped
- 1 tablespoon mayonnaise
- Add all ingredients to your tall cup.
- Blend until combined. Garnish with a slice of pepper and a bit of fresh chive.
- Refrigerate for a minimum of 20 minutes before serving.
*YOU HAVE OPTIONS
Dip: can’t find peppadew peppers? Check the olive or salad bar, if your grocery store has one. If not, deli counter. If not, no big deal. Use some roasted red peppers that have been jarred in water instead! You don’t need much; only one piece should do the job.
*CRUNCH TIME: Serve with crackers, pita chips, carrot or celery sticks.
*AHEAD OF SCHEDULE: I almost always make this the day before. It is so simple and actually tastes a bit better once it’s been in the refrigerator over night.
*AIRPORT TRANSIT: Have to pick up a loved one at the airport? Train? Commuter lot? Make it part of a full layout of snacks as I did pictured above, cover it all tightly, remove from the fridge and serve within minutes of getting in the door!
Alright my loves, I’ve got to scoot. But try, enjoy.
Sending love from my heart, to all of yours!
Mango season. It’s like, the best time of the year for me. I could so easily overdose. Last year, we ended up with twenty three pounds of mangoes. TWENTY THREE. We froze them all, and used them for, like, the rest of the year until mango season started again. It was amazing. Best use of freezer space ever. I don’t know what it is about mangoes that is so ding dang delicious, but they are definitely one of my top 10 favorite fruits. And one of the things I’ll miss the most about Hawaii.
Coconut and lime are two flavors that pair really, really well with mango. And so these popsicles were born. With minimal added sugar, they are a creamy, sweet, and a little sour popsicle that could, um, definitely double as breakfast on a hot day. For sure.
Mango Coconut Cream Popsicles
- 2 cups mango chunks
- 2 tbsp full fat coconut milk
- 1 tbsp sugar
- 1/4 tsp lime zest
- 1 tsp lime juice
Blend everything together, pour into dixie cups or popsicle molds. Place sticks in the top, and freeze for several hours or up to overnight. Pop out and enjoy! Makes 6 dixie-cup size popsicles [probably 4 popsicle mold-sized pops].
I love carbs almost as much as I love dessert. One of my favorite types of bread to eat are biscuits. They go with practically everything! I could eat them for breakfast with jam, lunch with soup, or dinner as a side with butter. Here is my go-to homemade biscuit recipe. Dip them in soups or drizzle gravy over the top and serve them with mashed potatoes. Yum!
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- 2 tbsp chilled unsalted butter
- 2 tbsp shortening
- 3/4 cup buttermilk
- Preheat oven to 400 degrees F.
- Add butter, shortening, sugar and salt to a Magic Bullet cup and blend.
- Add 1/2 cup flour and baking powder, then blend to coarse crumbs.
- Add the remaining amount of flour and blend.
- Add half of the buttermilk and blend, then add the other half.
- Remove the dough to a floured surface with floured hands, and knead a few times.
- Flatten and cut with a biscuit cutter or circle cookie cutter, then transfer to a baking sheet.
- Bake for 12-15 minutes, until golden brown.
Makes 12 biscuits
So, I’ve told you about this before. Kind of. But before you go getting all, “Ugh, are you running out of ideas or what, Erin?!” just, give me a minute. Because you see, the first time I made this, it was kind of by accident and I kind of forgot about it afterwards. And I just, I don’t want you to make the same mistake.
So, we’ve been drinking this, uh, pretty much everyday. We ran a half marathon recently and, I swear to you, these smoothies saved me the whole time we were training. They are packed with protein, they’re sweet and peanut buttery and ugh. So good. Just, make one. Trust.
My favorite Peanut Butter Smoothie
- 1/2 cup frozen banana chunks (probably about 1 regular size banana)
- a few chunks of frozen mango
- a big ol’ scoop of greek yogurt
- a big ol’ scoop of peanut butter
- milk as needed (I start with about 1/4 cup and add more if it looks tooo thick
Blend. Drink. Yum.
Also, um, this is what happens when you try to take pictures of yourself with your camera on self timer on a windy day because you’re home alone. It happens.
Lately it has been warm and sunny in the city, so I made some coffee frozen yogurt to celebrate this beautiful summer weather we’ve been having. I don’t have an ice cream maker, so I tried my best and it came out pretty good! If you have an ice cream maker, it will probably turn out better than just putting it in the freezer like I did. The texture is not as creamy as the kind you get when you go to a frozen yogurt shop, but it was still a refreshing treat on a warm summer day. I love the combination of chocolate and coffee, so the chocolate chips are a must for me in this recipe. It freezes very hard, especially if left overnight, so you have to let it sit well before you want to enjoy some. This is always a challenge for me, because when I get a craving for something I need to have it right away! Last night, I wanted some frozen yogurt, so I just microwaved it for 30 seconds and it worked out. It’s also important to use espresso or strong coffee. I don’t think drip coffee will give you the same depth in flavor, but you are more than welcome to try it!
- 1 cup espresso or strongly brewed coffee
- 1 cup whole milk Greek yogurt
- ½ cup half and half
- ⅔ cup sugar
- 1 tbsp coffee grounds
- Pinch of salt
- ½ cup semi-sweet chocolate chips (minis work the best)
- In your Magic Bullet cup, add all ingredients except the chocolate chips and blend well.
- Pour into a freezer-safe bowl and seal.
- Freeze for 30 minutes, then open and drop chocolate chips in a few at a time.
- Reseal and freeze for at least 4 hours.
- Let stand 30 minutes just prior to serving.
Makes 2 cups