Tuna Salad Sammie

Light on mayo but full of flavor, this classic tuna salad recipe is sure to please. Give it a try next lunchtime or make ahead of time, store in the fridge, and spread over a slice of bread for a quick and easy meal.

Tuna Salad Sammie


  • 1/2 can tuna, drained
  • 1 scallion, diced
  • 1/8 red onion
  • 1 tsp. sweet relish (may also use 3-4 pitted green olives)
  • 1/4 celery stalk
  • 1 tsp. fresh lemon juice
  • 1/2 clove garlic
  • 1 tsp. extra-virgin olive oil
  • 2 Tbsp mayonnaise*
  • 1 tsp. mustard (yellow, Dijon, coarse grain, honey)
  • dash of salt
  • pepper to taste
  • 2 slices whole grain bread of choice (ciabatta is quite tasty!)
  • optional toppings: sliced tomato, lettuce


  1. Place all ingredients in the Tall Cup, twist on the Cross Blade and pulse to combine.
  2. Spread tuna salad on one slice of bread (or toast), add your favorite toppings and sandwich with the other slice of bread.
  3. Enjoy!

*For a no-mayo option, replace the mayonnaise and oil with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an egg-less mayo like Vegenaise. Alternatively, you may keep the olive oil and add 1 tsp. balsamic vinegar and 1/2 tsp. honey.


Scrambled Tofu

Breakfast is the most important meal of the day! Full of deliciously savory flavors, it energizes you, helping you face the rest of your day and get you going. For vegans, getting the right nutrients is especially important – and that’s where this scramble comes in! Perfect for vegans and meat-eaters alike, this recipe is packed with all natural protein and fiber, and uses spices like turmeric and soy sauce to really deliver a strong and unforgettable punch.

Make it ahead of time and enjoy wrapped in a flour tortilla for a healthy take on a breakfast burrito.

Scrambled Tofu


  • 16-oz block of extra-firm tofu, pressed and drained
  • 1 Tbsp olive oil
  • 1/2 onion, diced
  • 2 cups diced vegetables (zucchini, bell pepper, mushrooms), diced
  • 1 clove garlic
  • 2 Tbsp tahini
  • 1 tsp. soy sauce
  • 1 Tbsp Dijon mustard
  • 1/2 tsp. turmeric powder
  • 3 Tbsp parmesan cheese or nutritional yeast
  • 1 cup spinach
  • pinch of sea salt
  • pepper to taste


  1. In the Tall Cup, blend tahini, soy sauce, mustard, turmeric, garlic, cheese/nutritional yeast, and seasoning.
  2. Add onion and veggies to a Party Mug or other Magic Bullet cup attachment and pulse to coarsely chop.
  3. Heat oil in a skillet over medium heat and sauté the onion and veggies until soft.
  4. Roughly crumble the tofu with your fingers into the skillet. Pour tahini mixture on top and stir to combine until tofu is warmed and cooked through (approx. 3-5 minutes). Add in spinach and mix until wilted.


Did you know that making homemade crackers is super easy? They also taste way better than store-bought crackers because you can control the flavors and amount of salt, and there are no preservatives or artificial ingredients.

These crunchy almond crackers are gluten-free and only require a few ingredients to make. You can use almonds straight from the bag, or use the almond pulp leftover after making almond milk. I like to sprinkle coarse ground salt and pepper on the top just before putting them in the oven to give them a little extra flavor. You can cut them into any shape you want, such as squares, long rectangles, circles, or any other fun shape by using cookie cutters. It’s all about having fun and creating something naturally delicious.





Salt and Pepper Almond Crackers


  • 1 cup raw almonds
  • 2 Tbsp water
  • 3 Tbsp coconut oil
  • 1/8 tsp. salt
  • 1/8 tsp. pepper


  1. Preheat the oven to 400 degrees F.
  2. Add the almonds to a Magic Bullet cup and pulse to grind the almonds into a grainy flour. Use a spatula to scrap down after each pulse.
  3. Add the remaining ingredients and blend together.
  4. Use the spatula to transfer the dough to a piece of parchment paper and place another piece of paper on top. Roll to 1/8 inch thick and cut into your desired shape. Place the paper onto a baking sheet.
  5. Sprinkle the top with salt and pepper, if desired.
  6. Bake for 15-20 minutes, until crackers are firm.

Makes 9 square crackers.

Convenience food: it doesn’t sound good, does it? Like a frozen pizza or one of those rotisserie chickens from the grocery store (okay, both of those can be good sometimes.) Even so, I think it’s funny how squishy the line is between “prepared food” and “homemade.” As far as I can tell, these days virtually nobody actually makes food from scratch from scratch – I mean, what would that even mean? Is anybody out there milling their own flour? But on the other hand, some food just resonates as being made from scratch and other food just doesn’t.

Anyway, the key to this easy, delicious, healthy pasta is that it takes almost no work (with your Magic Bullet, not even any chopping), and results in a fresh and easy homemade dish. The secret, such as it is, is using two convenient ingredients that are still delicious and “fresh:” Italian sausage and pre-chopped kale. Since both have actually been substantially prepared by another person (well, or a machine, I don’t really know…), their use here sneakily lets you make something delicious and homemade that is also really quick and easy.






Pasta with Kale, Sausage, and Lemon


  • 1 pound pasta, any kind
  • 1/2 pound hot Italian sausage, removed from casing (any sausage will do)
  • 3 cloves garlic, peeled
  • 1/2 pound of chopped kale, from a bag
  • 1/2 cup chicken broth
  • Juice of 1 lemon
  • Olive oil
  • Grated parmesan cheese, for serving


  1. Boil pasta in heavily salted water until just short of al dente. Reserve half of a cup of pasta-cooking water.
  2. Meanwhile, blend garlic in Magic Bullet, then add to a pan with a big glug of olive oil over medium-high heat. Cook until garlic is just fragrant, about thirty seconds.
  3. Add sausage to pan and cook, stirring to break up the sausage, until just beginning to brown. Add all the kale, stirring in batches if necessary, and cook for another minute. Then add the chicken broth and continue to cook for another few minutes until kale is well-wilted and sausage is clearly done.
  4. Mix together pasta, kale and sausage and lemon juice. Stir everything together for another minute over medium-low heat until pasta is not visibly wet. (If pasta gets too dry, add some of the cooking water.) Add extra olive oil and salt to taste.
  5. Serve, passing parmesan.



Grasshopper Smoothie


Happy St. Patrick’s Day!

In celebration of all things green today, I made this green grasshopper smoothie. Don’t worry, it doesn’t contain any real grasshoppers! It is inspired by grasshopper desserts, which usually contain mint and chocolate. This healthy smoothie is loaded with spinach, banana, almond milk, mint extract, and cacao nibs. It is really refreshing when cold, so I like to freeze my bananas beforehand and use a handful of frozen spinach straight from the freezer. Fresh mint leaves add a nice touch of decoration, and go perfectly when blended in this grasshopper smoothie for an extra minty taste.




Grasshopper Smoothie


  • 1 banana, peeled and frozen
  • 1 cup almond milk
  • 1/2 cup frozen spinach
  • 1 tbsp cacao nibs, plus more for topping
  • 2 drops peppermint extract
  • Fresh mint leaves for topping


  1. Add the banana, almond milk, spinach, cacao nibs and peppermint extract to a Magic Bullet cup and blend well.
  2. Top with fresh mint leaves and cacao nibs for extra flavor.

Makes 2 smoothies

Nothing better than a hot cup of coffee first thing in the morning… Mix it up a little with this deliciously easy recipe. No need for sugary, processed creamers or additives.

Coconut oil is believed to have fantastic energy-boosting properties. Infuse your cup of joe with this nut of coco and get buzzin’!


Creamy Coconut Coffee


  • 1 1/2 cups brewed coffee, slightly warm (not hot!)
  • 1 1/2 tsp. cold-pressed coconut oil


  1. Combine both ingredients in the Tall Cup, blend until well incorporated.
  2. Transfer to a coffee mug and heat in the microwave. Alternatively, you may heat on the stove in a small pot.
  3. Enjoy!

Curried Cauli Rice


I’ve made cauliflower rice before, but always find it a little boring without adding some other ingredients. A few days ago, I made this curried cauliflower rice and it actually turned out really flavorful!

I love mixing in sweet raisins with anything curried, because I think the two contrasting flavors go so well together. Cauliflower rice is really easy to make with your Magic Bullet – just chop a head of cauliflower into florets, add them to a Magic Bullet cup and pulse a few times until you get rice-like cauliflower crumbs. Then, just heat them up in a skillet to remove the water, which will give you a fluffy rice texture. It’s pretty magical when you realize how easy it is!

In this cauliflower rice recipe, I added raisins and cashews and served it with fresh cilantro on top. What other ingredients would you add in?




Curried Cauli Rice


  • ½ head cauliflower, chopped into florets
  • 1 Tbsp coconut oil
  • 2 tsp. curry powder
  • ½ tsp. turmeric
  • ¼ tsp. salt
  • 2 Tbsp raisins
  • 2 Tbsp cashews
  • Cilantro for garnish


  1. Add the cauliflower florets to your Magic Bullet and pulse until you get a fine, crumbly texture.
  2. Heat the coconut oil in a skillet over medium heat.
  3. Add the cauliflower to the skillet, scraping it out of your bowl with a spatula.
  4. Add the curry powder, turmeric, and salt and mix with a wooden spoon. Cook for 7 minutes, stirring occasionally.
  5. Stir in the raisins and cashews and cook for 2 minutes.
  6. Serve warm, topped with fresh cilantro.

Makes 2 cups


Poppy Seed Dressing


So, let’s talk salad dressing. You can buy it and it’s easy and it’s good. But is it good? Well, I often find that I do not want to eat salad when it’s made with store-bought dressing. But when I make my own salad dressing, sometimes I do want to eat salad. Correlation? Causation? Who’s to say?

In any event, here’s a great new salad dressing that was really different from anything I’d ever made before. It uses poppy seeds, an ingredient I’d never bought before (except on a bagel, but that’s buying a bagel, not poppy seeds), and all the ingredients create a really nice balance of sweet, savory, and herbal flavors. Don’t skip the sugar here. I know it’s a salad (we’ve been over that several times), but it’s the combination and balance here that really makes this dressing special.

I served this with some baby arugula, cherry tomatoes, farro, and a soft-boiled egg: all winter ingredients that still somehow taste like vegetables. Glory!

Adapted from The Kitchn.





Poppy Seed Dressing


  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1 garlic clove, peeled
  • 1 1/2 Tbsp poppy seeds
  • 1/2 tsp. salt
  • 1/2 tsp. ground mustard (the kind that’s in a powder)
  • 1/8 cup olive oil
  • 1/8 cup vegetable oil


  1. Blend the garlic in the Magic Bullet. Add the vinegar and the sugar and blend.
  2. Add the poppy seeds, salt, and ground mustard, and pulse a few times to combine.
  3. Bit by bit, add the oil and blend.
  4. Serve over salad or keep in the fridge. If dressing separates, shake or blend to reconstitute.



Fruit Gazpacho

A traditional gazpacho is made with a tomato base that’s combined with other vegetables and served cold. It’s a refreshing dish that can satisfyingly lead a healthy meal.

This recipe, similar to a smoothie, turns it around and lends a fruity gazpacho ending to the meal, feeding our sweet tooth, while providing our bodies with tons of health benefits.




Fruit Gazpacho


  • 2 cups sliced watermelon
  • 1 cup sliced cantaloupe
  • 3/4 cup blueberries
  • 1-2 cups sliced strawberries
  • 1 Tbsp lime juice


  1. Slice watermelon and cantaloupe and add to Magic Bullet, along with blueberries and lime juice. Blend until smooth.
  2. Chop strawberries and add to blended fruits in Magic Bullet. Blend once again – this is to vary consistencies and give the gazpacho a bit more texture.

Feel free to play around with what sort of fruits you add to your gazpacho!

Lunch time is probably the hardest meal for a busy mama like myself. Scratch that, so is dinner. And breakfast. Okay, every meal is kind of tough. But lunchtime is unique because during that time, I make my kids something different than I make myself. It’s kind of exciting because it’s a meal just for me, and I can make whatever I want without hearing that 3 out of 5 people in the family don’t like it. Darn picky eaters! But let’s not forget that even though this meal is special, it still has to be quick and painless. When you’re in the middle of making 3 other lunches, wiping noses, kissing boo boos, and breaking up world war 3 over who had Barbie first, lunch must be quick. Also, delicious. That’s a must!






Roasted Tomato Basil Soup


  • 2 Tbsp olive oil
  • salt/pepper
  • 5 roma tomates, cut into chunks
  • ½ small yellow onion, cut into chunks
  • 2 cloves garlic, whole
  • 5-6 basil leaves
  • salt/pepper to taste


  1. Preheat the oven to 400 degrees. On a baking sheet, add the tomatoes, onion, and garlic. Drizzle with the olive oil, and then sprinkle with a little bit of salt and pepper. Toss to coat.
  2. Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through. You can make the kids’ lunches while this bakes.
  3. Once done, add roasted vegetables plus basil leaves to the magic bullet blender. (Use the larger Pitcher Cup, if you have it.)
  4. Blend until creamy. You can add a little vegetable broth or milk to thin it out. Season if needed.
  5. Serve immediately, or heat up in a pot to eat.