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
Why do I love hummus? Because it’s a healthy snack that actually satisfies your hunger! Hummus is extremely versatile, from the way it is prepared (oh, the possibilities!), to what you eat it with. One of my favorite flavors is roasted red pepper hummus. The Magic Bullet makes this appetizer super easy to make at home, and it will last you for days! I like to serve hummus with vegetables to keep things healthy, but it also goes well with flat bread, crackers, pita chips, or tortilla chips. What is your favorite way to eat hummus?
- 1 large red bell pepper
- 1/2 can (15 oz) garbanzo beans, rinsed and drained
- 1 tbsp lemon juice
- 2 tsp tahini
- 1 tsp olive oil, divided
- 1 small garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/8 tsp pepper
- Pinch of cayenne pepper (if you want it spicy!)
- 1/4 tsp paprika for garnish
- Stand the red bell pepper up, stem pointing up, and slice the red bell pepper in half parallel to the cutting board. Place the bottom half in the fridge, and remove the stem and seeds from the top half. Slice the top half in two.
- Transfer to a toaster oven and broil for 5 minutes, turning each piece over halfway through.
- Transfer to a bowl and cover with a towel for 15 minutes.
- Remove the blackened skins, then add to a Magic Bullet cup fitted with a flat blade attachment.
- Pulse until well blended, then add the remaining ingredients, reserving 1/4 tsp olive oil for topping.
- Alternate between blending and shaking up the cup until you have a smooth batch of hummus.
- Garnish with paprika and olive oil.
Makes 1 cup
Averie Cooks has been my recent go-to for some great, healthy recipes. It’s a nice break from the norm and Averie always has a nice mix of ingredients that are already in my pantry, plus maybe one fun item for the week.
This No Bake Oatmeal Raisin Carrot Cake Bite is no exception!
- 1/ 2 cup dry old-fashioned oats + 2 tbsp reserved
- 1/4 cup carrots
- 1/4 cup pitted medjool dates (I used 4 large, moist dates)
- 1/4 cup raisins + 1/4 c reserved
- 3 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Add all the ingredients into your Magic Bullet and blend. Be careful not to overblend!
- Take the “dough” and form into small gumball size bites.
Now take them as a convenient and quick snack to go!
t’s June and it is GRILLIN’ season!
Baby, now you know I’ve asked before, and shoot I’m askin again – but Will You Marinate Me?
Yes, I am a Magic Bullet Blender proponent. Enthusiast. User. Lover. And this started far before ‘Kitchen Magician’ life. It’s the real deal. It’s a life saver. It’s a staple. And for me, it is only to be followed closely by my fandom for: the GRILL.
Today’s recipe: Summa Salmon Kabobs – marinated in a delicious, light lemony, flavorful blend of deliciousness made in SECONDS by, what else? But ya, your Magic Bullet Blender.
These are SUPER quick to make, look DOPE and taste even better. Honestly, I love salmon. I would farm it in my bathtub if I could. I have tried it and made it in pretty much every way, shape or form and I will say that, as of now, this is hip hop hooray, hands DOWNNN, my favorite grilling preparation yet.
Bottom line – Date night?
Broads gone wild [a.k.a. your girlfriends coming over for dinner and leaving by 9:30 p.m.]?
Weekend cookout? Need to pack a little extra punch for dinner?
You on a Wednesday night home alone? Try it. Please. Try it. #peerpressure
- 10 wooden kabob skewers soaked in water overnight
- 2 lbs. skinless salmon filet (I used wild Irish salmon)
- 2 T extra virgin olive oil
- 4 fresh basil leaves
- 3 cherry tomatoes
- 3 lemons, sliced
- 2 tsp. sesame seeds
- 1 tsp. lemon juice
- 1 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. crushed red pepper flakes
- 1/8 tsp. freshly ground black pepper
- Cut salmon into about 1” cubes and add to a large baggie.
- Add olive oil, basil leaves, tomatoes, lemon juice, cumin, red pepper flakes and black pepper to tall cup. Blend. Done.
- Add your tall cup contents and the sesame seeds to the baggie with the salmon and refrigerate overnight. *Reminder: This is when you also place your bamboo skewers into the water to soak overnight!
- Game day: take TWO skewers [as pictured] and thread a slice of lemon, salmon, lemon, etc., through them until you are finished.
- Place salmon skewers on the grill for 3 minutes. Flip. 3 more minutes. Remove a skewer and check that the center of one of your thicker pieces is able to be easily flaked by a fork all the way through.
- You are so done.
*Kabob Skewers: I used the disposable bamboo ones, available at pretty much any grocery store, soaked in water overnight so no one lost their eyebrows when those babies hit the flames. And yes, if you own a set of fancier skewers – reusable metal ones with colored, heat proof handles in the shape of Howie Mandel’s head – those are fine as well. Just try and do the double skewer – salmon is a bit more fragile than many raw veggies, meat or poultry. This helps keep it together and makes it easier to flip when on the grill.
*Salmon: Skinless filet. ‘Wild’ is also the way I like to roll as opposed to farm-raised, but if it isn’t available, it’s not the end of the world.
*Life: Is what this tastes like. Make it the main course. Use it as a supplement. Change it up and try a few — On this particular day, we also grilled two other types of kabobs: scallops and pork tenderloin with bell peppers. It was awesome and no one ended up with a splinter, so that was fantastic!
I will be writing up the pork tenderloin/bell pepper recipe for you later this week for sure, Gwen Stefani No Doubt.
If by chance in the meantime you are itchin’ for another new one, try one of the three I did for ‘Will You Marinate Me?’ Spicy Orange Chicken, Herb Marinated Pork or Steak with an Asian Kick. They’re there – as is the pork tenderloin with rosemary aioli recipe. That needs to be made. Again. Like, soon. Link to video/recipe write up for ya: http://www.youtube.com/watch?v=wn0zw5edS-E
I’m out. Much LOVE. From my big heart in the tri-state area, to all of yours.
The sun is here, the sun is here!
I have never appreciated the sun as much as I do in NY, because in the winter it’s gone FOREVER. When I was in CA, I took that nice warm sunshine for granted, but now I’ll make amends by making this fun Tropical Sunshine Smoothie from Edible Perspective.
- 1 champagne mango, skin removed + sliced
- 6-inch frozen banana
- 3/4 cup frozen pineapple
- 1/4 – 1/2 cup unsweetened almond milk
- 1/4 cup orange juice
1. Place the mango, banana, pineapple, juice and milk into your Magic Bullet.
2. Then blend until well combined.
3. Pour into a chilled glass and top with coconut flakes.
Stick in a straw and enjoy your sunshine in a cup!
The other day, my mom and brother were raving about these incredible vegan chocolate chip cookies. I’m not a vegan, but after I heard they didn’t have ANY butter or eggs, I just had to try to make some for myself to see what they were like. They came out chewy and really delicious, so I was pleasantly surprised before making them and after my skepticism. The Magic Bullet makes it so easy – just blend up the ingredients and scoop out the dough onto a baking sheet after mixing in the chocolate chips by hand. These are so fast to make, you will have yummy, chewy, vegan cookies straight out of the oven to enjoy in less than 20 minutes!
- 1/4 cup vegetable oil
- 2 tbsp unsweetened applesauce
- 3 tbsp granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 3 tbsp soy milk
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Pinch of cinnamon (optional)
- 1/2 cup dairy-free chocolate chips
- Preheat oven to 375 degrees F.
- Add vegetable oil, applesauce, sugar, brown sugar, vanilla extract, and soy milk to a large Magic Bullet cup or pitcher cup and blend together well.
- In a small bowl, combine flour, baking soda, cinnamon and salt.
- Add the flour mixture to the cup and pulse until well blended.
- Transfer back to the bowl and stir in chocolate chips by hand.
- Drop teaspoonfuls of dough on a baking sheet.
- Bake for 10 minutes.
- Transfer the cookies to a wire rack to cool.
Makes 24 cookies
Yes, summer is here! Time for lemonades, fruit popsicles, and delicious gazpachos! This Strawberry Gazpacho recipe is adapted from numerous on the web and works perfectly in your Magic Bullet. Quick and simple, you’ll wish you could lounge on the patio with a shot glass of this every summer day.
- 1.5 pounds medium ripe tomatoes, cored
- 1 medium cucumber, peeled
- 1 small red bell pepper, cored and seeded
- 1/4 medium red onion
- 1 garlic cloves
- 1/2 bunch fresh flat-leaf parsley, long stems removed
- 1 cup fresh strawberries, hulled
- juice of 1 lemon, or to taste
- 1 Tbsp white wine vinegar, or to taste
- up to 1/2 cup water, if desired
- 1 Tbsp cold pressed extra virgin olive oil
- In batches, combine the first 8 ingredients and a splash of water in your Magic Bullet until smooth; for a chunky gazpacho, use the pulse method.
- Add the vinegar and salt and blend. Taste and adjust the seasoning and consistency as necessary by adding vinegar, salt, and/or more water. Refrigerate for at least 10 minutes.
- Transfer the gazpacho to a large bowl. Drizzle with olive oil.
I am so ready for summer! What is your favorite summer drink/food? Lemonade has always been a favorite of mine during the hot summer days living in Southern California. Since I moved to the Bay Area, the weather never really gets very hot in the city. Therefore, you all have to celebrate the summer season for me! One of my favorite things about summer is the collection of fresh cherries at the local Farmers’ Markets.
This past weekend my friend gave me some organic cherries and I got really excited for this first sign of summer. I used my Magic Bullet to make this homemade cherry lemonade and it came out so delicious. I am a huge fan of strawberry lemonade, but I think cherry lemonade is my new favorite summer drink.
- 3 tbsp granulated sugar
- ¼ cup lemon juice (~2 lemons)
- 1½ cups cold water
- ¾ cup ice
- 6 organic cherries, stemmed and pitted
- Place all ingredients in a Magic Bullet cup and blend for 30 seconds.
Makes 2 cups
One of my favorite places in high school was Corner Bakery. And I always had a hard time deciding between my two favorites–Pesto Cavatappi and a Chicken Pomodori panini. Luckily, I can now make a version of the panini at home!
Instead of just plain pesto, I made Arugula Pesto that I found at Feasting At Home’s blog, which looked like a fun spin on an old classic.
Makes one cup
- 2 large garlic cloves
- 1/4 cup smoked almonds (or roasted almonds)
- 1 cup packed basil leaves (or flat leaf parsley)
- 2 cups packed arugula
- 1/3 cup olive oil, plus 1 tbsp
- 1/8 cup fresh lemon juice
- 1/2 tsp kosher salt (if your almonds are salted, use less)
- cracked pepper
- Place the garlic, arugula, basil and almonds into your Magic Bullet. Blend until combined, scrape down the sides as needed.
- Add olive oil, lemon, salt and pepper as you go.
- Preheat the oven to 350 degrees.
- Butter your sourdough bread on one side and on the other side layer your tomato and mozarella.
- On the other slice, spread your arugula pesto generously and add your grilled chicken. (I used one of those rotisserie chickens for this sandwich!)
- Place on aluminum foil and bake for until bread is toasted light brown and the cheese is gooey. (About 10 minutes.)
Take it out, slice it in half and enjoy while watching your favorite guilty pleasure tv show!
Strawberries and bananas might possibly be the best flavor combination in the world (Okay, fine, maybe a close second to chocolate and peanut butter!) These strawberry banana muffins are super moist and low-fat. You heard me correctly: there is absolutely NO BUTTER or OIL in these muffins. Each bite is packed with juicy strawberries and banana flavor. Whole wheat flour is added in place of some of the all-purpose flour adding more fiber, but you can’t taste it at all.
The Magic Bullet makes these incredibly easy to make – just toss all of the ingredients in a Magic Bullet cup, blend it up, and pour the batter into the paper muffin liners (or greased muffin pan). You can add chocolate chips, nuts, or shredded coconut for variations of this recipe. This recipe only makes six strawberry banana muffins, but you can double or triple it to make more.
By the way, these are the perfect on-the-go breakfast! Keep them in the refrigerator and heat them up before serving again (I prefer eating them warm instead of room temperature/chilled).
- 1 ripe banana
- 1 egg
- ¼ cup plain non-fat Greek yogurt
- 2 tbsp unsweetened applesauce
- ¼ cup whole wheat flour
- ½ cup and 2 tbsp all-purpose flour
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ cup granulated sugar
- ½ tsp vanilla extract
- ½ cup chopped fresh organic strawberries
- Preheat oven to 375 degrees F.
- Line a muffin pan with 6 paper liners, or grease with cooking spray.
- Add all ingredients EXCEPT THE STRAWBERRIES to a Magic Bullet pitcher and blend until batter is smooth and all ingredients are well combined (a few minutes).
- Add chopped strawberries (and chocolate chips or nuts, if desired) and stir with a spoon.
- Pour batter into each liner until ¾ full.
- Top the muffins with a few pieces of chopped strawberries for a nice decorative effect.
- Bake for 20-25 minutes, until tops are golden brown and a toothpick comes out clean after piercing the center.
Makes 6 muffins