Jan
2
0

Brazilian Lemonade

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It is a great mystery why this special Brazilian drink is called Brazilian “lemonade” when it is actually made with limes. Maybe somewhere along the way people decided limes taste better in the recipe than lemons, and didn’t bother to change the name. This “lemonade” is made with fresh lime juice and zest, with condensed milk to make it creamy. It is a special treat all year round!

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Brazilian Lemonade Recipe

Ingredients

  • 6 cups water
  • 1/2 cup sugar
  • 1/2 cup sweetened condensed milk
  • 4 limes
  • 1 tbsp lime zest

Instructions

  1. Add all ingredients to a Magic Bullet pitcher and blend.
  2. Pour over ice.

Makes 1 pitcher

 

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Dec
27
0

Mango Salsa

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If you like sweet and spicy, you are going to love this mango salsa recipe. Traditional homemade salsa ingredients are combined with mango chunks to create a delicious salsa dip. You can use this mango salsa on top of fish, salads, or as a dip with tortilla chips.

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Mango Salsa Recipe

Ingredients

  • 1/4 cup fresh cilantro
  • 1/4 serrano pepper, seeded
  • 2 green onions, chopped
  • 1 14 oz can S&W stewed mexican tomatoes
  • 2 cloves fresh garlic, minced
  • 1/4 cup frozen mango cubes
  • 1 tbsp olive oil
  • 1/2 tsp white wine vinegar
  • Pepper

Instructions

  1. Add all ingredients to a Magic Bullet Blender and pulse a few times until desired consistency is reached.

Makes 1 cup

 

Dec
21
0

Pumpkin Waffles

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Change up your breakfast routine by making these easy, spiced pumpkin waffles. The secret ingredient is a bit of apple pie spice, which makes them really flavorful. Firm on the outside and soft on the inside, these pumpkin waffles are the perfect pair to coffee and a bowl of fruit. They are just the thing to start your day off right.

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Pumpkin Waffles

Ingredients

  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1 tbsp maple syrup
  • 1/4 cup canned pumpkin
  • 1/4 tsp apple pie spice

Instructions

  1. Preheat a waffle maker.
  2. Blend all ingredients in a Magic Bullet blender.
  3. Pour 1/2 cup batter onto the waffle maker and close and cook until ready.

Makes 3-4 waffles

 

Dec
19
0

Spiced Sweet Potatoes

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What is it about sweet potatoes and cinnamon that makes them such a great pair? This mashed sweet potato recipe is very easy with the help of your Magic Bullet. First, cook them in a pot with some butter, salt, milk and cinnamon. After allowing them to cool off, let your Magic Bullet blend them to the perfect creamy consistency.

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Spiced Sweet Potatoes

Ingredients

  • 3 sweet potatoes, peeled and chopped
  • 2 tbsp butter
  • 2 tbsp milk
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Instructions

  1. Add all ingredients to a pot and heat over low heat for 40 minutes, stirring occasionally.
  2. Cool to room temperature, then add to a Magic Bullet pitcher and blend until creamy.

Makes 4 cups

 

Dec
13
0

Pea Pesto Snack

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I fell in love with this snack a few weeks ago when I wanted something other than fresh fruit. It’s a delicious snack that comes together in under a minute. You could even add mozzarella cheese with it and it’s perfectly balanced and yummy!

Pea Pesto Snack

Ingredients

  • 1 cup cooked, cooled peas
  • 2 tb. pesto
  • 1 tsp. zest and juice of a lemon

Instructions

  1. Add all ingredients to the Magic Bullet Blender, puree until chunky and blended.
  2. Spread on whole grain toast or crackers. Refrigerate for 3-5 days. Enjoy!

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Dec
6
0

Blue Cheese Dressing

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Making your own, homemade salad dressing is easier than you think. A handful of ingredients and a Magic Bullet and in no time you have a tasty dressing perfect for salad or dipping your favorite veggies into.

 

Blue Cheese Dressing

Ingredients

  • 1 cup mayo
  • 1 cup blue cheese
  • 1/2 cup buttermilk
  • 1 shallot
  • Zest of 1 lemon
  • 1 tb. worcestershire sauce
  • 1/2 bunch parsley
  • Salt and pepper to taste

Instructions

  1. Add all the ingredients into the Magic Bullet Blender and blend until creamy.
  2. Serve over a wedge salad, use as a dip for veggies or chicken wings, or eat it with a spoon ;).

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What do you think of when you hear the word HUMMUS?! Do you think of a traditional, simple, tahini spiced dip? Do you think of the creamy swirl of a tasty store-bought brand that gets swiftly disturbed by a chip or carrot? For me, I automatically think of the word VERSATILITY.

My heart was slightly broken (dramatic?) when I found out I had to avoid garlic. I battled my stomach and my body with food intolerances for years until I finally found out that garlic was the big culprit. And orange, but that’s much easier to live without. However, I am always challenged, as I will always say, to make a better version of anything I can order out, or buy at a store. Hummus? CHALLENGE ACCEPTED.

Fall seems like the perfect season to experiment with so many different flavors. Apple, pumpkin, maple… you know. And, being that hummus is always savory, I decided to put my sweet spin on it. This is where my Sweet Pumpkin Hummus originated from. My favorite part? It still goes well with everything! Crackers, chips, carrots, cucumbers, and my favorite – chicken or pork! YUP! Enjoy!

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Sweet Pumpkin Hummus

Ingredients

  • 1 can organic pumpkin
  • 1 can chick peas, drained and rinsed
  • 2 tbsp maple syrup (more to taste)
  • 2-4 tbsp water
  • 1 tbsp avocado oil
  • 1 tbsp s tahini
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp cinnamon

Instructions

  1. In the large Magic Bullet cup*, combine all ingredients until smooth. If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.
  2. Scoop into bowl to serve, add a bit of avocado oil and extra cinnamon on top. Enjoy!

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*Sometimes I split the ingredients in two batches if it does not all fit in the Magic Bullet cup. It has differed for me.

 

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This mango apple banana smoothie is one of my favorite breakfast smoothies. It is so simple, with only 4 ingredients: mango, apple, banana and water. No extra sweetener is needed, since all three fruits have plenty of natural sugar. The water gets things moving, while the frozen mango chunks and banana adds a nice, thick and creamy consistency.

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Mango Apple Banana Smoothie

Ingredients

  • 1 Gala apple, cored and chopped
  • 1/2 cup frozen mango chunks
  • 1 banana
  • 1/2 cup water

Instructions

  1. Add all ingredients to a Magic Bullet cup and blend.

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Makes 1 smoothie

 

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This smoothie is a seasonal favorite! It’s a great breakfast or a pick me up snack, especially when it’s pumpkin season! Feel free to add a nice dollop of whip cream on top, with a sprinkle of cinnamon.

Pumpkin Pie Oat Smoothie

Ingredients

  • 1/4 cup pumpkin pie puree
  • 1/4 cup vanilla greek yogurt
  • 1/4 cup old fashioned oats
  • 1/2 – 1 cup milk of choice
  • 1/2 frozen banana
  • 1/2 tsp. vanilla extract
  • Ice

Instructions

  1. Add all ingredients in the Magic Bullet Blender until creamy. Serve immediately! Enjoy!

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Nov
27
0

Tarte Flambée

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I brought this Tarte Flambée recipe home with me from my very first trip to Germany. It is normally made with creme fraiche as the sauce, but I lightened it up by using a mixture of light sour cream and creme fraiche. A splash of nutmeg and pepper makes all the difference. On top sits thinly sliced onions and chopped ham. Cheese is optional, but I like to sprinkle a little gruyere or mozzarella over the top before putting it in the oven. Tarte Flambée is best enjoyed using a very thin, crispy crust, so make sure to roll your dough out nice and thin.

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Tarte Flambée Recipe

Ingredients

  • 2 pre-made pizza dough
  • 5 oz creme fraiche
  • 3 oz light sour cream
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1 cup prosciutto, chopped
  • 1 onion, thinly sliced
  • 1/4 cup shredded gruyere cheese

 

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Roll out the dough very thin and cover 2 greased pizza pans.
  3. Add the creme fraiche, sour cream, nutmeg and pepper to a Magic Bullet cup and blend.
  4. Spread the cream evenly between the two pizzas, and top with the onions, ham and cheese.
  5. Bakes for 10-12 minutes, until starting to brown on top.

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Makes 2 13-inch tarte flambées