One of my favorite ways to use up kiwis that are getting too ripe and soft is by adding them to a strawberry peach smoothie for breakfast. In this refreshing breakfast smoothie, I use frozen peach slices and strawberries for the slushy effect, plus fresh kiwi, oats and yogurt to make it a well-balanced breakfast. I personally like to only add some water to get things moving instead of fruit juices, but adding orange juice or any other fruit juice will sweeten this smoothie up.


Kiwi Berry Peach Smoothie


  • 1/3 cup frozen peaches
  • 1/3 cup frozen strawberries
  • 1 kiwi
  • 1/4 cup yogurt
  • 2 tbsp rolled oats
  • 1/4 cup water or juice


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

Makes 1 smoothie.




Somehow, corn on the cob always reminds me of a hot summer day. Maybe because grilled corn on the cob is always at every summer BBQ. Did you know there are hundreds of ways to dress up corn on the cob? Once you start experimenting with different flavors, I promise you’ll never go back to boring, plain old corn on the cob again! One of my favorite dressings to add to corn on the cob is this chili lime pistachio dressing. Chili and lime add a delicious burst of flavor, and chopped pistachios add a nice crunch. Say goodbye to butter and salt – you can pair corn on the cob prepared any way you want with this dressing to make it extra exciting.

Chili Lime Pistachio Corn Recipe


  • 1/4 cup pistachios, shelled
  • 1/2 cup plain yogurt
  • 1 tbsp chili powder
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 4 corn on the cob


  1. Cook the corn on the cob by boiling it in water for 10 minutes on the stove or grilling it.
  2. Chop the pistachios by pulsing them a few times in a small Magic Bullet cup. Transfer to another dish and set aside.
  3. Add the yogurt, chili powder, lime juice and salt to the small Magic Bullet cup and blend well.
  4. Drizzle the dressing over the corn and sprinkle pistachios and lime zest on top.


Makes 1/2 cup dressing.



Almond Butter Muffins


Say hello to the most perfect breakfast muffin ever – almond butter muffins! These healthy muffins don’t have any butter, because the almond butter makes them nice and moist. Bananas give them a sweet flavor without having to add too much sugar, while the oats provide fiber. These muffins are a great grab-and-go breakfast, or you can enjoy them at home with some jam or extra almond butter slathered on top. Delicious!

Almond Butter Muffins


  • 1/2 cup almond butter
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup oats
  • 1/2 cup sugar
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 banana, mashed


  1. Preheat oven to 375 degrees F.
  2. Line a muffin pan with paper liners.
  3. Add all ingredients to a Magic Bullet pitcher and blend until well mixed.
  4. Fill the muffin pan liners 3/4 full.
  5. Bake for 20 minutes, until a toothpick comes out clean when inserted in the middle.


Makes 12 muffins



This recipe combines broccoli with blueberries and banana to produce one of the most deliciously healthy smoothies you’ve ever had. The sweetness of the fruit is just the right thing to balance out the broccolis earthiness.


Broccoli Blueberry Smoothie


  • 1 cup broccoli
  • 1/2 to 1 cup blueberries
  • 1/2 banana
  • 1/2 cup rolled oats
  • 1/2 cup raisins
  • 3/4 cup milk
  • 3/4 cup water



  1. Combine milk, water, banana and oats in Magic Bullet and blend until mixed together.
  2. Add remaining ingredients to Magic Bullet and blend.

Meet your new breakfast!



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.


Beef with Broccoli and Scallions


  • 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


  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.



Coconut Banana Pancakes


Are you tired of your same old breakfast routine? Here is a refreshing, new pancake recipe that’s 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.

Coconut Banana Pancakes


  • 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


  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.


Makes 12 pancakes



Black Bean Hummus


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


  • 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


  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.




Summer Sunrise Smoothie


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 and 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!


Summer Sunrise Smoothie Recipe


  • 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


  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.


Makes 1 smoothie



Tzatziki Sauce


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


  • 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


  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!



Feta Eggplant Rolls


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’s 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!


Feta Eggplant Roll Recipe


  • 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



  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.


Makes 8 rolls