Feb
23
0

Carrot Potato Soup

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Nothing is more comforting to me on a chilly day than a warm cup of creamy soup and a crusty piece of bread. This simple, healthy soup is made with carrots, potato, onion, garlic, some seasonings and chicken broth. Once cooked, the soup is puréed in the Magic Bullet blender to create a creamy texture. I like to top this soup with a dollop of sour cream to finish it off just before serving.

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Carrot Potato Soup

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 large carrots, peeled and chopped
  • 3 russet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1 tsp dried thyme
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat and cook the onions until soft, about 7 minutes.
  2. Add the garlic, carrots, potatoes, chicken broth, and spices and bring to a boil.
  3. Lower the heat and simmer for 25 minutes.
  4. Cool to room temperature, then blend in a Magic Bullet pitcher until creamy.

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Makes 4 servings

 

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Feb
21
0

Creamy Peanut Sauce

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I’m kicking myself for not making this peanut sauce more often. It’s super simple to make and it’s incredibly delicious! I love to pair this with cooked chicken and veggies. Keep this on hand to jazz up on any dinner!

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Creamy Peanut Sauce

Ingredients

  • 1/2 cup peanut butter
  • Juice of 1 lime
  • 2 tb. soy sauce
  • 1/3-1/2 cup coconut milk, canned
  • 1 tb. brown sugar
  • 2 cloves garlic

Instructions

  1. Add all the ingredients into the Magic Bullet Blender and blend until creamy.
  2. Use immediately or refrigerate until ready.
  3. It will thicken in the fridge, so blend again with a little liquid to thin, or heat up.
  4. Enjoy!

 

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During Fall and Winter, one of my favorite meals is a warm bowl of chili. This white bean chicken chili dish is so comforting on a cold day! I like to top it with sour cream and add a side of corn bread. This is a great make-ahead dish for your busy weekdays. Lime and cilantro also make great toppings for this chicken chili.

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White Bean Chicken Chili

Ingredients

  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 can Bush’s Best White Chili Beans
  • 2 cloves garlic, chopped
  • ½ cup corn
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 cup chicken broth
  • 2 tsp chili powder
  • 1 tsp cumin
  • Pinch cayenne pepper
  • Cilantro, cheese and sour cream for topping

Instructions

  1. Heat the olive oil over medium heat, then add the onion and garlic and cook for 7 minutes, stirring occasionally.
  2. Add the spices and stir.
  3. Blend ⅓ of the beans in a Magic Bullet cup, and add this and the ⅔ whole beans to the chili.
  4. Add the corn, chicken, broth and bring to a boil.
  5. Serve hot, topped with fresh cilantro, cheese and sour cream.

Makes 4 cups

 

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Dare I say this, but I don’t think I will ever make French toast any other way, than this way. I know it’s crazy, but this dish was SO good, my whole family went nuts for it! We are big banana bread people in my house, and I usually bake a batch every week. I get excited when my bananas start to brown because that can only mean one thing!

But  a loaf of banana bread can take almost an hour to bake up, and then you have to let it cool before you cut it. IT’S SO HARD TO NOT DIG IN!

This French toast plays off those same flavors, but whips up in under 15 minutes. it’s also best served hot, with melted butter, peanut butter, syrup, chocolate chips… need I go on?

Banana Bread French Toast

Ingredients

  • 1 ripe banana
  • 2 eggs
  • 1tsp. vanilla
  • 1 tsp. cinnamon
  • 1/4 c. milk of choice
  • 6-8 pieces of bread

Instructions

  1. Preheat and grease a pancake griddle on medium-low heat .In the Magic Bullet blender, add all the ingredients, except the bread.
  2. Pour the mixture into a shallow bowl.
  3. Soak each piece of bread in the mixture and place on the griddle. Watch carefully as each side begins to brown, about 1-3 minutes on each side. The mixture can burn easily, so be careful.
  4. Flip and do the other side of the bread.
  5. Serve with your favorite toppings!

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Feb
14
0

Beet Hummus

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If you like hummus, you are going to love this beet hummus recipe. Beets are a great source of vitamin C and many vitamins and minerals, making them a healthy addition to your basic hummus recipe. Surprisingly, the garlic and tahini overpower the beet flavor, so you don’t taste them much if you are worried about a strong beet flavor in this hummus recipe. Serve this beet hummus dip with crackers or vegetables for a snack or appetizer. The beets add a nice color, don’t you think?

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Beet Hummus

Ingredients

  • 2 small cooked beets
  • ¼ cup extra virgin olive oil
  • 1 15 oz. can chickpeas, drained
  • 1 tbsp lemon juice
  • 2 large cloves garlic, minced
  • 2 tbsp tahini
  • ¼ tsp salt

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until smooth and creamy. Add more olive oil if desired to reach a more creamy texture.

Makes 1 cup

 

Feb
12
0

Old Bread Dumplings

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We have all heard of using stale bread for croutons, but here is another recipe that uses stale bread as the main ingredient! These dumplings are great in soup, but also can be eaten alone. Stale bread is ground down to crumbs using a Magic Bullet blender, and then mixed with egg, milk, flour, bacon, onion, and herbs to form dumplings. They are then boiled in broth until cooked.

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Old Bread Dumplings

Ingredients

  • 2 cups stale bread, broken into small pieces
  • 1/2 cup milk
  • 1 egg
  • 1/2 tbsp flour
  • 2 strips cooked bacon, crumbled
  • 1/2 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp parsley
  • 1/2 tsp salt
  • 4 cups chicken broth

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Instructions

  1. Cook the onion in heated olive oil in a skillet over medium heat for 7 minutes, until soft.
  2. Add the bread to a Magic Bullet pitcher and blend until your get bread crumbs and pour into a bowl.
  3. Add the remaining ingredients to the bowl and stir until combined.
  4. Form 2-inch balls with your hand and drop into a pot of boiling chicken broth.
  5. Cook the dumplings for 20 minutes, then carefully remove with a strainer.

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Makes 12 dumplings

 

Feb
9
0

Veggie Mac n Cheese

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A healthier version of everyone’s favorite mac ‘n cheese dish, this veggie mac is made with chopped brussels sprouts, butternut squash, onion and red bell pepper and a light, creamy cheese sauce. This is a great make-ahead dish, or for when you are feeding many mouths. Place it on the table right out of the oven and let everyone feed themselves.

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Veggie Mac N Cheese

Ingredients

  • 1 package elbow macaroni
  • 1 butternut squash, peeled and chopped into 1-inch pieces
  • 2 cups brussels sprouts, quartered
  • 1 red bell pepper, chopped
  • 1/2 onion, finely chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 2 tbsp butter
  • 2 cups 1% milk
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Toss all vegetables with olive oil, salt and pepper and bake on a baking sheet for 25 minutes.
  3. Cook pasta and drain.
  4. Add milk, cheese, and chicken broth to a Magic Bullet cup and blend.
  5. Melt the butter in a saucepan over low heat and add the onion. Cook for 5 minutes, then stir in the flour.
  6. Add the milk mixture and bring to a boil. Remove from heat and continue to stir until thick.
  7. Pour the sauce over the pasta and veggies in a baking dish and serve hot.

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Serves 8

 

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February. Valentines Day. Red. Red velvet. The most decadent, sweet and rich dessert anyone could lay their tastebuds on. Add some cream cheese frosting and you’ve got yourself wanting more. But, knowing me, I have to come up with a nutritious delicious alternative to enjoy while feeling like I’m treating myself. Almond flour is my go-to when baking because it’s full of protein and healthy fats, so it fills you up and keeps you satisfied rather than a sugary, carb-filled treat. I mean, I definitely treat myself sometimes. But imagine having a treat like this to fuel a workout, or enjoy before bed without waking up feeling inflamed or bloated, or even worse…in a sugar hangover? Find yourself some beet powder and get to baking. Make a batch of these for your mom, your friends or your hunny to ensure they’re healthy AND happy!

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Grain-Free Red Velvet Muffins

Ingredients

  • 1 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 2 scoops Vital Proteins collagen
  • 4 tsp beet powder
  • 1/2 tsp baking soda
  • 3 eggs
  • 1 mashed banana
  • 1/3 cup coconut oil, melted and cooled
  • 1 tbsp maple syrup
  • 2 tsp vanilla

Instructions

  1. Preheat oven to 350F. Take out eggs. Line muffin tin with muffin liner or spray.
  2. Melt coconut oil in microwave for 30 seconds. Set aside.
  3. In Magic Bullet cup, blend 1 1/2 cup almonds until flour-like consistency. Add in coconut flour, cinnamon, collagen and baking soda and blend until combined.
  4. In medium bowl, whisk together 3 eggs, coconut oil, maple syrup, vanilla and mashed banana.
  5. Combine wet and dry. Add beet powder.
  6. Fill muffin tin ¾ way.
  7. Bake for 18-20 minutes or until toothpick comes out clean.

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Makes 6 large muffins

 

Feb
1
0

Easy Taco Dip

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Whenever we have people over at our house, the munchies are flowing. We like to offer a few different dips and appetizers for people to choose from. One dip we always make is this easy taco dip. It is made with sour cream, cream cheese and taco seasoning mix. Get creative with the toppings for this dip: cheese, tomatoes, olives and jalapeños are just a few ideas. This dip is best served with tortilla chips.

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Easy Taco Dip

Ingredients

  • 4 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1 packet taco seasoning mix
  • Cheese, tomatoes, olives, jalapeños for topping

Instructions

  1. Blend the cream cheese, sour cream and taco mix in a Magic Bullet cup, then transfer to a bowl.
  2. Top the dip with your favorite toppings!

Makes 1 cup

 

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Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

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Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips

Instructions

  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.

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Makes 6 bites