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You won’t miss the meat in this vegan version of a Shepherd’s Pie. Green lentils replace the meat and serve as a hearty filling when cooked with onion, garlic and peas. Sweet potatoes are blended in the Magic Bullet to creamy perfection, and then spread over the top of the pie to serve as a colorful crust. Bread crumbs and fresh rosemary add the final touches. Serve this hearty pie as a main dish along with a crusty piece of bread for a vegan meal.

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Vegan Sweet Potato Shepherd’s Pie Recipe

Ingredients

  • 2 sweet potatoes, peeled and halved
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups green lentils
  • 1 tsp thyme
  • 4 cups vegetable stock
  • 1 cup frozen peas
  • 1/4 cup bread crumbs
  • Fresh rosemary for garnish
  • Salt and pepper to taste

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Instructions

  1. Bring a large pot of water to boil and add the sweet potatoes. Cook for 25-30 minutes, until tender. Drain and set aside to cool.
  2. Heat the oil in a pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  3. Add the lentils and vegetable stock and bring to a boil. Cover and turn the heat to low. Simmer for 25 minutes.
  4. Preheat the oven to 425 degrees F.
  5. Add the cooled potatoes and salt to a Magic Bullet cup and blend until creamy (you may need to add some water to get it going).
  6. Add a few tablespoons of the sweet potatoes to the lentils and mix to thicken.
  7. Pour the lentil mixture into a pie dish and top with the sweet potatoes.
  8. Sprinkle bread crumbs on top.
  9. Bake in the oven for 20 minutes, until bread crumbs start to brown.
  10. Garnish with fresh rosemary.

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Makes 1 pie

 

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Jun
14
0

Easy Salsa

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I crave salsa every day because it’s such an awesome way to get a lot of flavor without consuming a ton of calories. I put fresh salsa on pretty much everything, so I love to have it on hand. But you can also make it at home with even better results! Add everything to the blender and it’s done in no time!

Easy Salsa Recipe

Ingredients

  • ½ onion diced
  • 1 small bunch cilantro, stems cut off
  • Juice of 1 lime
  • 1 can diced tomatoes with green chilies
  • 1 jalepeno, cut and seeded
  • ½ tsp. cumin
  • ½ tsp. salt

Instructions

  1. Add all ingredients into the Magic Bullet Blender. Blend until roughly chopped.
  2. Store in an air-tight container up to 3-5 days.

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I recently discovered a delicious new side dish: stuffed Portobello mushroom caps. Normally, you may think of stuffed mushrooms as an appetizer, but these Portobello mushroom caps are so huge that they are probably better as a side! In fact, two people could probably share one. Goat cheese is blended with herbs and breadcrumbs to form a creamy stuffing for these large mushrooms, which are then baked in the oven. I love the combination of goat cheese and walnuts, so of course I had to add some walnuts on the top right after they get out of the oven.

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Stuffed Portobello Mushroom Recipe

Ingredients

  • 2 portobello mushroom caps
  • 6 oz goat cheese
  • 1 tsp lemon juice
  • 1/4 cup chopped chives
  • 1 tsp dried rosemary
  • 2 tbsp bread crumbs
  • Walnuts, for topping

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Coat the mushroom caps with olive oil and bake in the oven for 5 minutes.
  3. Add the cheese, lemon juice, herbs and bread crumbs to a Magic Bullet cup and blend well.
  4. Stuff the mushroom caps and place back into the oven to bake for 10 minutes, until cooked through.
  5. Top with walnuts.

Makes 2 stuffed mushrooms

 

Jun
9
0

Mango Shaved Ice

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Simple desserts are the best desserts. They have distinguished and identifiable flavors, are lighter and healthier, and – best of all – are so easy to make! This recipe combines the natural sweetness of a mango mash with crushed ice and a touch of light coconut milk into a satisfying dessert that’ll knock the socks off any sweet tooth.

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Mango Shaved Ice Recipe

Ingredients 

  • 1 mango
  • 2 tbsp. coconut milk
  • 1 cup ice

Instructions

  1. Cut mango into smaller pieces and add to Magic Bullet.
  2. Blend until mashed, and set asideBlend ice in Magic Bullet until crushed.

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Herb butters are on my brain lately, after making an incredibly good one-pan meal of pork tenderloin the other day. I try to eat at least a few meals of fish each week and am able to get great herbs at the farmer’s market this time of year, so I turned to my Magic Bullet to create a quick, easy and delicious salmon dinner. The key to this meal is the mixture of acid, fat, and flavor. The herb butter melted over the salmon after cooking turns this meal from everyday to extraordinary.

A quick tip on salmon: I recommend “dry brining” it. All that means is put the salmon in a bag with salt and refrigerate it for at least 30 minutes before cooking. This does wonders for not only seasoning the fish and adding flavor but it also makes the meat juicier.

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Salmon with Tarragon-Lemon-Chive Butter Recipe

Ingredients

  • 1 lb salmon
  • 2 tbl butter
  • 1 bunch chives, rinsed
  • 1 bunch tarragon, rinsed with the leaves picked off
  • 1 lemon, peeled and cut in half
  • 1 clove garlic, peeled

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Instructions

  1. Rub the salmon all over with salt and put it in a plastic bag. Move to the refrigerator for at 30 minutes and 12 hours.
  2. Meanwhile, blend the lemon peel in the Magic Bullet. Blend the garlic and add the tarragon and chives. Blend. Add the butter and blend. Add a big squeeze or two of the lemon juice and blend again.
  3. Heat a nonstick pan over medium heat. Add a glug of oil to the pan. Remove the salmon from the bag and wipe the salmon down with a paper towel. Add the salmon to the pan and cover. Cook, flipping occasionally, until the salmon is cooked through to medium-rare.
  4. Move the salmon to a plate, cover with the herb butter, and tent with aluminum foil. Serve when the butter melts.

 

Jun
5
0

Honey Ricotta Cream

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Have you ever tried ricotta cream before? I have only had it once in a dessert dish and loved it. In this healthier version, ricotta cheese is blended with plain yogurt, honey and a dash of cinnamon. Ricotta cream goes great with many desserts, but I also like to enjoy it with a cup of fresh fruit in the morning. Ricotta cheese is high in protein and low in calories, making it a healthy addition to breakfast. You won’t miss the fattening cream in this healthy honey ricotta cream recipe!

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Honey Ricotta Cream Recipe

Ingredients

  • 3/4 cup ricotta cheese
  • 1/4 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

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Instructions

  1. Add all ingredients to a Magic Bullet cup and blend until well combined.
  2. Chill in the refrigerator until ready to serve with your favorite topping, such as fresh fruit.

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Makes 1 cup.

 

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There’s nothing quite like a natural drink with a subtle sweetness to refresh you as weather starts to warm up. This banana agua fresca is unique, tasty, and full of natural goodness. And, it’s easy to make!

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Banana Agua Fresca

Ingredients

  • 1 banana
  • 1 cup milk
  • 1 1/2 cups water
  • 1/4 tsp. cinnamon
  • 1/2 tsp. lime juice
  • 1/4 tsp. vanilla
  • 1 1/2 tbsp. sugar

Instructions

  1. Combine all ingredients in Magic Bullet and blend. Chill before serving.

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Be ready to want to make two or three more batches!

 

May
30
0

Carrot Tahini Soup

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Carrot soup is a regular side dish in our family. After making it for so many years, I decided to change things up a little and add tahini. Now, I don’t make carrot soup without it because it tastes way more interesting than a plain carrot soup. A pinch of turmeric gives the soup a nice, bright color, and pistachios add another pop of color and texture while acting as a delicious topping. This recipe makes four servings, so you will have to blend portions of the soup since it won’t all fit into the Magic Bullet pitcher at once. You can control the texture by blending longer for a smoother, creamier soup and shorter for a thicker soup.

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Carrot Tahini Soup Recipe

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, chopped
  • 6 cloves garlic, finely chopped
  • 1 lb carrots, peeled and chopped
  • 1/3 cup tahini
  • 1/4 tsp turmeric
  • 1/4 tsp ground black pepper
  • 4 cups vegetable broth
  • 1 tsp lemon juice
  • Pistachios, for topping

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Instructions

  1. Add the olive oil to a large pot and heat stove to medium heat.
  2. Cook the onions and garlic, stirring occasionally, in the pot for 7 minutes.
  3. Add the turmeric and stir.
  4. Add the carrots, then the vegetable broth and bring to a boil.
  5. Cook the carrots until tender, about 30 minutes, then bring to room temperature.
  6. Add the tahini and pepper and let all the ingredients in the pot cool.
  7. Transfer to a Magic Bullet pitcher and blend to desired texture.
  8. Add back to the pot and heat through. Add the lemon juice and stir.
  9. Serve and top with shelled pistachios.

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Makes 4 servings

 

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It’s spriiiiiiiiiiiiing. Finally! Actually not really, we had a pretty mild winter here in DC. Anyway, though, you can get stuff at the farmer’s market in spring that you can’t get any other time of year. Like ramps! OK, if you’re over ramps, I don’t know what to tell you — I see the point but I think they’re delicious. And if you combine ramps with their springtime partner asparagus, you get a once-a-year treat that takes a bowl of plain pasta to a whole new level. This all comes together extremely quickly in the Magic Bullet after a quick blanch in boiling water (which can then be used to cook the pasta, hey-o).

Of course, you also could just eat the pesto with a spoon. It’s that good, and hey, it’s mostly asparagus, so no shame. I like to eat it with pasta and salted tomatoes, if you can get any good ones where you live this time of year. Pro tip: top with soft-boiled egg.

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Asparagus-Ramp Pesto Recipe

Ingredients

  • 1 pound asparagus, woody ends trimmed
  • 1 bunch ramps, rinsed and trimmed
  • 1 cup walnuts or other nuts, toasted in the microwave
  • 1 large chunk parmesan cheese
  • Fresh lemon juice, to taste
  • Olive oil, to taste

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Instructions

  1. Bring a pot of salted water to boil and add the asparagus. Let it cook for a minute or two, then add the ramps for about thirty seconds and remove everything with a strainer, reserving water to cook pasta.
  2. Blend the parmesan in the Magic Bullet. Remove to a plate. Blend the walnuts in the Magic Bullet.
  3. Working in batches, blend the walnuts, cheese, and ramps and asparagus in the Magic Bullet with plenty of olive oil and a pinch of salt and lemon juice. Add the end, mix everything up and taste for salt.
  4. Serve, passing more parmesan.

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For those of us who have a tough time getting into “meal-mode” after a workout, a hearty smoothie can be so valuable. It provides necessary vitamins, keeps your energy up, and doesn’t require a fork and knife. This smoothie recipe is chock full of tasty and hearty ingredients: it combines peaches, protein powder, yogurt, spinach, milk and cereal (that’s right, cereal!) to build the perfect post-workout meal.

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Peach Power Smoothie Recipe

Ingredients

  • 2 tbsp. vanilla protein powder
  • 1/2 peach
  • 1 cup milk
  • 5 oz. Greek yogurt
  • 1/2 cup spinach
  • 1/2 cup cinnamon toast crunch (or other cinnamon-based cereal)

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Instructions

  1. Chop peaches and blend in Magic Bullet.
  2. Add remaining ingredients to peach mixture and blend until smooth.

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Breakfast in a cup never tasted so good!