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Recreating Chinese-American food classics at home: What’s the point? Can’t you just get delivery? I’ll tell you the point: it’s healthier, tastier, and cheaper. (I won’t say “faster” because that’s just silly.) Case in point: this beef with broccoli and scallions with loads of roasted broccoli and extra scallions. Believe it or not, the standard kitchen in China does not include an oven, so you’re verrrrry unlikely to find roasted broccoli in a Chinese-American dish. But it’s delicious: the roasting brings out savory notes and crunch that adds extra dimensions to the whole dish. Greasy take-out, no way. I really amp up the amount of broccoli here for delicious healthfulness, and sweet scallions make everything better.

Pro-tip: put the beef in the freezer for an hour or two before slicing to make it easy to get the perfect thin slices. And the marinade slash sauce comes together in the Magic Bullet in no time flat.

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Beef with Broccoli and Scallions

Ingredients

  • 1 lb flank, sirloin, or skirt steak, thinly sliced
  • 1 clove garlic, peeled
  • 3 medium sized heads broccoli, cut into florets
  • ½ bunch scallions, cut into wedges
  • Vegetable oil
  • Salt

Instructions

  1. At least 30 minutes in advance, blend the garlic, vegetable oil and salt in the Magic Bullet. Toss with the steak in a sealed container and refrigerate for 30 minutes to 12 hours.
  2. Preheat oven to 450 degrees. Toss broccoli and scallions with a dash of oil and salt and roast until crispy and brown.
  3. Add a dash of oil to a large skillet over high heat. Add the beef with the marinade into the pan, using a big dash of water to rinse out the container and add that to the pan too. Cook until beef is just cooked through, about five minutes.
  4. Toss broccoli and scallions with beef. Serve over rice.

 

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Jul
26
0

Coconut Banana Pancakes

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Are you tired of your same old breakfast routine? Here is a refreshing, new pancake recipe that is sure to be your new favorite! In addition to all-purpose flour, coconut flour is blended with fresh banana, eggs and milk to create a pancake flavor you won’t be able to get enough of. They are a great way to use up bananas going bad. I like to serve these coconut banana pancakes with fresh fruit and honey.
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Coconut Banana Pancakes

Ingredients

  • 1 banana
  • 2 eggs
  • 1 tsp baking powder
  • 3/4 cup coconut flour
  • 1/4 cup all-purpose flour
  • 3/4 cup milk
  • Pinch of salt

Instructions

  1. Add all ingredients to a Magic Bullet pitcher and blend until smooth.
  2. Heat a skillet over medium heat and pour 3-inch circles onto the pan.
  3. Cook each side for about 2 minutes.

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Makes 12 pancakes

 

Jul
24
0

Black Bean Hummus

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One of my favorite quick mommy lunches to make are hummus quesadillas. For some reason the hummus and the melty cheese pair so perfectly together! I love to switch up my hummus flavors every so often, and black bean hummus is always my go to. I don’t need any crazy ingredients, which means I usually have it always on hand. This one comes together so simply. You can use it for dipping salty tortilla chips in or crispy fresh veggies!

Black Bean Hummus Recipe

Ingredients

  • 1 can black beans, drained
  • Juice and zest 1 lime
  • ½ tsp. salt and pepper, to start
  • 2 cloves garlic, chopped
  • ½ tsp. cumin, to start
  • ½ tsp. paprika, to start
  • ½ tsp. chili powder, to start

Instructions

  1. In the Magic Bullet, add all the ingredients until combined and creamy. Taste and adjust seasonings to desired taste. I like a lot of flavor, so I usually add up to 3/4 tsp. of each seasoning, but season as you wish.
  2. Cover and refrigerate for up to 7 days.

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Jul
21
0

Summer Sunrise Smoothie

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Have you ever had one of those days where you just can’t decide which smoothie you want to make? I was having one of those days recently, and couldn’t decide between a raspberry smoothie or mango smoothie. Both sounded so delicious! I finally decided to make a layered smoothie using both! This layered smoothie reminds me of a summer sunrise from the colors. You can layer it more than just once like I did to make it look even nicer. Feel free to add in some fresh fruit. I use frozen fruit during the summertime when it is warm outside because it makes the smoothie cold and slushy. Enjoy!

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Summer Sunrise Smoothie Recipe

Ingredients

  • 1 banana
  • 1/2 cup frozen raspberries
  • 1 tbsp ground flax seeds
  • 1/2 cup frozen mango
  • 2/3 cup orange juice
  • 2/3 cup plain Greek yogurt

Instructions

  1. Add 1/2 banana, all of the raspberries, flax seeds, half of the orange juice and half of the yogurt to one Magic Bullet cup. Add the mango and remainder of the yogurt and orange juice to another cup.
  2. Blend each smoothie until well blended, then pour the mango smoothie into a tall glass followed by the raspberry smoothie.

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Makes 1 smoothie

 

Jul
19
0

Tzatziki Sauce

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I am always looking for new ways to spice up my lunch and snack! Sometimes the same old hummus and veggies can get boring, which is why I love this Tzatziki sauce. I usually make a loaded veggie sandwich for lunch, and this sauce pairs perfectly with it. It also makes a great veggie dip for later on in the day when I’m needing something to snack on. The best thing is that it’s so easy to make, especially using the Magic Bullet!

Tzatziki Sauce Recipe

Ingredients

  • 2 c. greek yogurt, plain
  • 1 heaping TB. Dill
  • 2 tsp. Chopped fresh garlic
  • Juice of 1 lemon
  • 1 medium cucumber, grated
  • Salt, pepper, and garlic salt to taste

Instructions

  1. Add all of your ingredients into the Magic Bullet Blender.
  2. Blend until creamy. Season with seasonings to taste, blend, and adjust again if needed.
  3. Store in the fridge, covered, for up to 5 days!

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Jul
17
0

Feta Eggplant Rolls

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Eggplant has always been a difficult fruit for me to use in recipes. By the way, are you surprised I said fruit? Many people think eggplant is a vegetable, but it is actually a fruit! It is really healthy since it contains a lot of vitamins, minerals and fiber. My signature recipe is eggplant Parmesan, which we are really tired of by now.  I saw an eggplant roll appetizer recipe in an old issue of Fine Cooking magazine that inspired me to try my own. This is a basic recipe for eggplant rolls that I created and love. Move aside unhealthy bacon wraps!

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Feta Eggplant Roll Recipe

Ingredients

  • 1 small eggplant, thinly sliced
  • 1/2 cup feta cheese
  • 1/4 cup plain yogurt
  • 1 tsp dried basil
  • 1 tsp fresh lemon juice
  • Salt and pepper, to taste
  • Olive oil

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Instructions

  1. Preheat a grill (indoor or outdoor).
  2. When ready, cook the eggplant slices drizzled with olive oil until soft.
  3. Add the cheese, yogurt, basil and lemon juice to a small Magic Bullet cup and blend until smooth. Add salt and pepper to taste.
  4. Spread 1-2 tbsp cheese filling onto each grilled eggplant slice and roll up. Hold together by using a toothpick.
  5. Serve warm or cold.

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Makes 8 rolls

 

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This rich, dark chocolate cake has a secret ingredient: avocado! Avocado replaces butter in this mouth-watering cake to make it soft and moist. The obvious health benefits of this substitution is definitely a plus! Even the chocolate frosting is made with avocado instead of butter. Now you can enjoy chocolate cake for dessert without feeling so guilty, since avocados provide you with healthy fats. I used my Magic Bullet blender to make both the cake batter and the chocolate frosting from scratch.

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Cake – Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 3 tbsp dark chocolate cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 2 tbsp vegetable oil
  • 1 ripe avocado
  • 1 cup sugar
  • 1 cup water
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract

Frosting – Ingredients

  • 1 ripe avocado
  • 3/4 cup confectioners’ sugar
  • 3 tbsp dark chocolate cocoa powder

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Instructions

  1. Blend the frosting ingredients in a Magic Bullet cup and set aside.
  2. In a Magic Bullet pitcher, add all of the cake ingredients and blend until smooth.
  3. Pour the cake batter into a 9-inch square cake pan.
  4. Bake at 350 degrees for 25-30 minutes, or when a toothpick comes out clean when inserted in the middle.
  5. Let the cake cool for 10 minutes, then remove and place onto a wire rack for cooling.
  6. Decorate with the frosting once cooled completely.

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Makes 1 9-inch square cake

 

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Fennel is… strange. The middle of it looks like celery, the top of it (the “fronds”) look like Muppet hair, and the bottom like… fennel. And the whole thing tastes like licorice. And then there are fennel seeds, which also sort of taste like licorice, or maybe like anise? And where do the seeds come from?

Anyway, put aside your fennel confusion, because it turns out that chopped fennel makes a tasty, crunchy, vaguely licorice-y salad, especially when dressed in this delicious dressing of tahini, roasted garlic, and smoked paprika. The smoked garlic provides richness, caramelized notes, and deep flavor, the tahini provides a subtle sesame flavor and more richness, and the smoked paprika spice adds smokiness. And it all comes together in a just a few minutes (well, after you roast the garlic).

I use griddled squid in this salad, which provides nice chewiness and squid’s distinct sweet seafood flavor, but really you could use any protein, like shrimp, tofu, an egg, or nothing at all. Roasted chickpeas provide crunch, flavor, and fiber.

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Fennel Salad with Tahini, Roasted Garlic, Smoked Paprika Dressing

Ingredients – Dressing

  • 1 head garlic
  • 2 tbl tahini
  • 1 tsp smoked paprika
  • Juice from 1 lemon
  • Water
  • Olive oil

Ingredients – Salad

  • 2 heads fennel, bulb and stems chopped, fronds discarded
  • 1 can chickpeas, dried on a paper towel
  • ½ pound protein, like squid, dried on a paper towel and salted
  • 1 tomato, sliced

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Instructions

  1. Preheat oven to 450 degrees. Cut the top off the garlic and drizzle with olive oil. Wrap in aluminum foil and roast in the oven until just beginning to brown, about 45 minutes. (Check every ten minutes after thirty minutes or so.)
  2. Let the garlic cool, remove the cloves, and blend the garlic, tahini, paprika, and lemon juice in the Magic Bullet. Add water just until you have a salad dressing consistency.
  3. Roll the chickpeas in olive oil and salt and roast in the oven until crispy, about twenty minutes. Cook your protein as desired (I griddled in a pan, but you could also roast).
  4. Mix dressing, fennel, chickpeas, protein, and tomato. Serve, garnishing with fennel fronds.

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What is your favorite cream cheese flavor? You can probably guess mine from the title of this recipe post! Indeed my favorite cream cheese flavor is artichoke and chive. It is so easy to make with my Magic Bullet that I rarely use plain cream cheese on my bagels anymore. All you need is plain cream cheese, fresh chives, and canned quartered artichoke hearts (the quartered kind makes them easier to chop up before tossing into your Magic Bullet). I told you it was easy to make!

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Artichoke Chive Cream Cheese

Ingredients

  • 8 oz plain cream cheese, room temperature
  •  2 tbsp fresh chopped chives
  • 1/4 cup chopped canned quartered artichoke hearts

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Instructions

  1. Add all ingredients to a small Magic Bullet cup and blend until smooth.
  2. Makes 1 cup

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These mini blueberry swirl cheesecakes are always a hit in my house. Maybe it is because they are so versatile. They make great afternoon snacks, desserts, or even breakfast bites. You can use your Magic Bullet to grind up graham crackers before turning them into a crust, and then to blend up a delicious cheesecake batter that you will bake in your muffin pan. Not a fan of blueberries? No problem! This mini cheesecake recipe can be adjusted to use any kind of fruit you want. To make things even easier, use a store-bought jam to swirl on the top.

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Mini Blueberry Cheesecakes

Ingredients

  • 1/4 cup frozen blueberries
  • 1/4 cup water
  • 2 tbsp sugar
  • 1 cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 8 oz light cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg

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Instructions

  1. Add blueberries, water and sugar to a pot and bring to a boil. Cook for 5 minutes, then cool.
  2. Strain the blueberry juice into a small bowl and set the blueberries aside.
  3. Mix the butter and graham cracker crumbs together, then equally divide among 12 paper-liners in a muffin pan, pressing firmly into the bottom.
  4. Add the cream cheese, sugar, vanilla and egg to a Magic Bullet cup and blend until creamy and smooth.
  5. Pour the cheesecake batter over the graham cracker crumbs, then top with a spoonful of blueberry juice and swirl in with a knife.
  6. Bake in the oven at 350 degrees F for 15 minutes, then cool and chill in the refrigerator.
  7. Top with the cooked blueberries.

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Makes 12 Mini Cheesecakes