Sometimes I get nostalgic and crave the foods of my childhood like Chef Boyardee, Kraft Mac & Cheese and, yes, hot dogs. So when the craving struck last week, I wanted some relish to go along with my hot dogs and there was none in the fridge!
But, luckily, I always have a jar of pickles and mustard on hand, which are some core components for some quick relish.
I added a couple of pickles, a scoop of mustard, a slice of onion and blended them up in my Magic Bullet.
All that was left to do then was heat up a hot dog, throw on a healthy amount of ketchup, and spoon on my relish!
Yes, it was as easy as that. You’re welcome.
I just found my new favorite cracker spread: walnut herb goat cheese spread!
This cheese spread is the perfect midday snack or appetizer for get-togethers. The best part is, with the Magic Bullet it’s ready in seconds! You can also use it on veggies, pita chips, tortilla chips, bread… pretty much anything. Aren’t walnuts and goat cheese just a match made in heaven? <3 Try it out for your next party!
- 1/3 cup goat cheese from a log
- 1/4 cup walnuts
- 1 tsp thyme
- 1 tsp lemon juice
- Add the walnuts to a small Magic Bullet cup with flat blade attachment and coarsely grind.
- Add the remaining ingredients and pulse in the Magic Bullet several times until blended and creamy.
- Serve with crackers, bread, or veggies.
Makes ~ 1 cup
Chocolate + Peanut Butter = Heaven in your Belly. Sometimes life is just that simple.
And now you can have it on your toast, bananas, bagels, strawberries, graham crackers, fingers… whatever you please, because now you can make Chocolate Peanut Butter with another amazing Averie Cooks recipe. Check out my version of her equally amazing Chocolate Chip Cookie Bites.
Guys, you ready?
Take chocolate chips and peanuts out of your cupboard.
Put your peanuts in the Magic Bullet and keep blending. About two minutes or so.
Be sure to scrape down the sides to make sure everything’s blended evenly.
Until it becomes smooth, creamy peanut butter.
Then add your chocolate chips. The heat will melt the chocolate and blend it all together.
Now smother it all over everything and eat away! It’s good for you because it’s homemade, right?
My basil tree has miraculously survived the last few months (all the others I have ever owned died within only 1 month of buying them). Not taking any chances, I decided that I really needed to start using some of those basil leaves before it decided to croak on me. What recipe uses a lot of basil? Pesto of course! I used walnuts instead on pine nuts this time and it turned out to be the best pesto sauce I have ever had. Well, that’s usually true for anything homemade, right? I used it for a chicken linguine pasta for a quick dinner, and even had some leftover for lunch the next day!
Best Homemade Pesto
- 1 cup fresh basil leaves
- ½ cup chopped walnuts
- 2 tbsp grated Parmesan cheese
- 1 large garlic cloved, peeled
- ⅓ cup olive oil
- Salt and pepper as desired
- Wash basil leaves.
- Add all ingredients listed above to a small Magic Bullet cup with the flat blade and blend together until well mixed.
- Add more salt and pepper as needed.
Makes about 1 cup
I really enjoy no-bake recipes, because you can want dessert, walk into your kitchen, and, five minutes later, eat your dessert. There’s no pesky 30-45 minute bake time where you sit and stare at the TV screen and wait anxiously as your entire kitchen fills up with the sweet smell of baked goods that you still have to wait for to finish baking and then wait for again to cool before you can shove them in your mouth.
Can you tell I’ve done that a time or two before?
ANYWAY… Now you can have the feeling of eating chocolate chip cookie dough without fear of salmonella from raw eggs.
- 2/3 cup raw cashews
- 1/3 cup oats
- 2 Tbsp agave
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
1. Add the oats and cashews into the Magic Bullet and blend.
2. Add your wet ingredients–agave, maple syrup, and vanilla extract–and blend again.
3. Add your chocolate chips to the dough and shape into bite size balls.
You can either cover them and refrigerate them and consume later, or…
You could eat them right away.
I opted for the latter.
This homemade tomato and basil hummus is my favorite hummus flavor! I love eating it with vegetables, pita chips, or tortilla chips. In college, I became so addicted to tomato and basil hummus that I would frequent the little grocery store down the street from my apartment just to buy their tomato and basil hummus and blue corn tortilla chips after class! I actually haven’t had it since those days, but the other day I found myself craving it again and wanted to try to make it myself. What I love about homemade hummus is you can keep adding ingredients/adjusting the recipe until it comes out just the way you like it! Just a quick note: if you can’t find tahini or don’t want to buy it, you can toast some sesame seeds in olive oil and grind them up to get the same flavor!
- 1 can garbanzo beans (14oz)
- 2 cloves garlic, minced
- 2 tbsp tahini (or ground toasted sesame seeds)
- 2 tbsp olive oil
- 4 tbsp fresh lemon juice
- 2 tbsp freshly chopped basil leaves
- 1 Roma tomato, chopped
- ¼ tsp paprika
- Pinch of salt
1. Add the garlic, olive oil, salt and tahini to a Magic Bullet with the flat blade attachment and grind up until creamy. Note: you can substitute toasted sesame seeds for tahini.
2. Add garbanzo beans, lemon juice, basil, tomato and paprika and continue to mix until everything is well blended and creamy (about 5 minutes).
3. Serve chilled with vegetables or chips.
Makes 1 cup
Banana in a smoothie? Sure.
Coconut? Done that.
But Dates?! Could it be?
I’ve never really had dates, but I tried them and I liked them. Then I made the Sprouted Kitchen’s Coconut Banana Date Shake and now I think I might love dates.
- 2 cups coconut milk
- 4 large pitted Medjool dates, chopped up
- 1/2 scoop vanilla protein of choice (optional)
- one small banana, preferably frozen
- 1/2 tsp. cinnamon
- 1-2 cups crushed ice
- splash of orange juice
1. Throw all said items into your Magic Bullet. It’s really that easy.
2. Pulse until it’s reached your desired consistency.
And then take it and enjoy it anywhere you go!
I think I found my new favorite fish recipe… pistachio crusted tilapia. I had pistachio crusted halibut at a restaurant once, and was daring enough to try it out in my own kitchen, but with tilapia instead of halibut. Pistachio crust tastes great with a light white fish such as tilapia. I was surprised at how fast and easy this was to make – all you need is pistachios, corn meal, olive oil, salt and pepper. Don’t forget to add a fresh squeeze of lemon on top once the fillets are done. This recipe is great for a light, healthy dinner because after you finish eating, you don’t feel like you’re going to pop! It’s a healthy dish, but incredibly satisfying at the same time. Enjoy!
- 3 boneless, skinless tilapia fillets
- 1 cup milk
- ½ cup shelled pistachios
- ¼ cup cornmeal
- Salt and pepper
- Olive oil
1. Rinse tilapia fillets and place in a shallow bowl filled with milk. Let stand 10 minutes, then turn over and let stand another 10 minutes.
2. In the meantime, coarsely grind pistachios in a Magic Bullet with the flat blade attachment.
3. Transfer ground up pistachios to a large plate and mix in corn meal with a fork.
4. Heat a few tablespoons of olive oil over medium high heat (should not be smoking) in a large skillet.
5. Remove the fillets from the milk one at a time and sprinkle both sides with salt and pepper.
6. Press each side into the pistachio cornmeal mixture until each side is well coated.
7. Place into the skillet and fry each side about 4 minutes. Check underneath to make sure the crust is not burning – if it is, turn down the heat!
8. When done, the crust should be golden brown and crispy, and the fillet should be opaque and flake easily.
9. Slice a fresh lemon and place on top of each fillet.
I was introduced to these fluffy whole wheat banana walnut pancakes on my trip up north to Mendocino, CA last summer. Whenever I used to make banana pancakes, I would slice up the banana and drop them onto the batter in the skillet. They were just “ok” and didn’t have a huge amount of banana flavor. At the bed & breakfast I stayed in, the hosts made these incredible banana pancakes with the bananas blended in. I don’t know why I didn’t think of that before! I was surprised by the deep banana flavor and how well the walnuts go with this yummy breakfast treat. I use applesauce in place of butter to make these healthier than your typical pancake recipe. This recipe is so easy, just throw all of the ingredients into your Magic Bullet cup, blend everything together and pour! I love adding chocolate chips, but they taste great without them, too.
- 1 egg
- 1 cup milk
- 1 tbsp applesauce
- ½ tsp vanilla extract
- 1 banana
- ¾ cup whole wheat flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch of salt
- ¼ cup walnuts
- 1/4 cup semi-sweet chocolate chips (optional)
1. Add all liquid ingredients to a Magic Bullet cup, followed by dry ingredients.
2. Blend until everything is mixed well.
3. Stir walnuts and chocolate chips into the batter with a fork.
4. Heat a medium-sized skillet over medium heat.
5. Grease with cooking spray or butter.
6. Once heated, pour about ¼ cup batter onto skillet.
7. When holes are formed, flip pancake to brown other side.
Makes 6 pancakes
As I sit in wooly socks and hoodies, I dream of the spring. In NYC, April is the most ridiculous of months. One moment, it’s 65 degrees and sunny, and you shave your legs and put on sandals and sunglasses and smile because the sun has finally, FINALLY come out. The next day it snows.
And here I am making Little Inspiration’s Cucumber Limeade and watching reality TV to forget the dreariness outside. This drink will make you believe you’re in a spa where people bring you little sandwiches and you get hand massages all day.
- 2 cucumbers (peeled and sliced)
- ½ cup of water
- 4 key limes
- 3 tablespoons of pure cane sugar or your favorite natural low-cal sweetener
- 1 liter of water
1. Cut up your cucumbers and pour in the 1/2 cup of water into your Magic Bullet.
2. Add your lime juice.
3. And blend away!
4. You’ll want to pour this through a sieve to separate the pulp.
5. Add in the rest of the water and stir in the sugar.
6. Pour into your favorite glass and drink cold.