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This is one of my favorite lunch time sandwiches, especially because it’s a nice switch up from the regular turkey and cheese. It also comes together almost as quickly too! You could easily switch up the flavors and seasonings to adjust to your liking, play around and have fun with it!

Avocado Chickpea Sandwich Recipe

Ingredients

  • ½ can of chickpeas, drained and rinsed
  • ½ avocado
  • 1 tb. hummus
  • 1 tsp. mustard
  • Juice of ½ lemon
  • ¼ tsp. garlic powder, paprika, and cumin
  • Salt and pepper to taste

 

Instructions

  1. In your Magic Bullet Blender add chickpeas. Blend until the chickpeas have mashed a little. You don’t want a puree, just a rough mash.
  2. Add chickpeas to a medium bowl and mix in the avocado, hummus, mustard, lemon, and spices. Mash together until combined. Adjust seasonings if desired.
  3. Spread onto sandwich bread, and top with lettuce and tomato, or other preferred sandwich toppings.
  4. Eat and enjoy! You can store the leftovers in an airtight container in the fridge for 1-3 days.

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Red velvet cupcakes are my weakness. Especially with cream cheese frosting. February is the perfect month to bake red velvet cupcakes in order to celebrate Valentine’s Day. This year, I give you a healthier version, using fresh beets in this cupcake recipe. The beets give the cupcakes a beautiful, natural color and moist texture. We don’t need to use any artificial food dyes or a lot of butter in this recipe, which makes it much healthier! Go ahead and eat your heart out.
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Red Velvet Beet Cupcake Recipe

Ingredients

  • 2 beets, boiled, peeled and chopped
  • ⅔ cup nonfat buttermilk
  • 1½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ¼ cup canola oil
  • ¼ cup butter, softened
  • 2 large eggs

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Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin pan with liners.
  3. Add the beets, buttermilk, and vanilla to a Magic Bullet cup can blend.
  4. Combine the butter, oil, sugar and salt in a stand mixer (or bowl with electric beaters) and add the beet mixture.
  5. Whisk the flour, salt and baking powder in a separate bowl and slow add to the mixer.
  6. Fill the liners 3/4 full and bake for 18 minutes.

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Makes 1 dozen cupcakes

 

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Cherry and coconut… doesn’t your mouth start to water just thinking about that combination? This smoothie is a refreshing and unique blend of the two foods, balancing out the strong cherry flavor with both coconut milk and coconut flakes, along with a splash of vanilla yogurt for some added texture and taste.

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Cherry Coconut Smoothie Recipe

Ingredients

  • 1 1/2 cups frozen cherries
  • 2 tbsp. shredded coconut
  • 1/2 cup low fat coconut milk
  • 1/2 cup low fat vanilla yogurt

 

Instructions

  1. Blend all ingredients together in your Magic Bullet.
  2. If you’re like me and crave coconut flavoring with just about everything, add more coconut flakes on top!

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Breakfast or dessert – you’ll feel good making this for either!

 

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The avocado’s rich and creamy texture is perfect for spreading on toast for a simple meal. With help from the Magic Bullet, this recipe adds a spicy dynamic to the natural avocado flavor, combining it with jalapeño and crushed red pepper to create an easy-to-make, flavor-rich and super healthy spread.

The only difficult part of this recipe is deciding what bread to put it on!

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Spicy Avocado Spread Recipe

Ingredients

  • 1/2 avocado
  • 1/4 jalapeño pepper
  • 1 tsp. crushed red pepper

Instructions

  1. Cut avocado and jalapeño pepper. When cutting jalapeño, make sure to cut it length-wise so you’re able to control the number of seeds added to the recipe.
  2. Combine avocado, jalapeño and red pepper in Magic Bullet and blend.

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Whether it’s to start your day or keep it moving along, this meal will point you in the right direction.

 

Feb
2
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Sushi Bowls

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“Bowls”: I know, trending right now. I’m sorry to be part of the trend. I really am. But, what can I say? Sometimes trends happen for a reason. (I still like pesto.) Anyway, if you haven’t tried making sushi bowls, you’re in for a treat: it turns out that a lot of the magic going on behind the sushi counter is about presentation. You can make a perfectly delicious, sushi-like creation with only a few simple ingredients. I use brown rice for a better glycemic index, too.

I’m lucky enough to live near an excellent Japanese store in Washington, DC that sells sushi-grade fish at reasonable prices, but you could easily substitute crabstick or shrimp for an equally delicious meal. The Magic Bullet whips up the seasoning in no time flat.

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Sushi Bowl Recipe

Sushi Rice Ingredients

  • 1.5 cups short grain brown rice
  • 1/4 cup rice vinegar
  • 2 tbl sugar
  • 1 tsp salt

Salad Ingredients

  • Protein, any type (I used seared tuna, sliced)
  • 1 avocado, peeled and sliced
  • 1 cucumber, sliced (peeling is optional)
  • Scallions, sliced
  • Big dash of sesame seeds
  • Nori (roasted sushi seaweed)
  • Wasabi
  • Soy sauce

 

Instructions

  1. Bring a medium pot of water to boil and add the rice. Cook for 30 minutes. Drain and refrigerate for 60 minutes (or if you’re pressed for time, rinse with cold water).
  2. Meanwhile, blend vinegar, sugar, and salt in the Magic Bullet.
  3. Mix rice with vinegar mixture.
  4. Put rice in bowl and add garnishes. Serve, passing wasabi and soy sauce.

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Jan
31
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Butternut Squash Pizza

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This butternut squash pizza is one of my favorite vegetarian dishes, because it is very flavorful and filling. Rosemary butternut purée is spread onto a pizza crust and then topped with caramelized onions, crumbled goat cheese and arugula. To speed things up in the kitchen, you can use a store-bought pizza crust. This recipe works well as an appetizer or main dish.

 

Butternut Squash Pizza Recipe

Ingredients

  • 1 large pizza crust
  • 1 butternut squash, halved
  • 1/4 cup water
  • 2 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 cup crumbled goat cheese
  • 1 cup fresh arugula

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Instructions

  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash halves skin-side up on a baking sheet and roast in the oven for 40 minutes, until soft.
  3. Scoop out the cooked squash into a Magic Bullet cup and add the rosemary and water. Blend until smooth.
  4. Add the olive oil to a skillet over medium heat and add the onions. Cook for 15 minutes, stirring occasionally.
  5. Spread the butternut squash purée onto the pizza crust.
  6. Top with the onions and goat cheese.
  7. Bake in the oven for 15 minutes, then remove and top with arugula.

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Makes 1 12-inch pizza

 

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Sometimes the simplest salad dressings are the best. This recipe blends balsamic, olive oil, honey and a handful of almonds into a light and delicious dressing you’ll be pouring over every salad. It’ll become your reason to have salad!

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Honey Balsamic Almond Dressing Recipe

Ingredients

  • 4 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 2 tbsp. honey
  • 12 almonds

Instructions

  1. Combine all ingredients in Magic Bullet and blend thoroughly.
  2. Add some chicken, quinoa or tofu and dig in!

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Recapping 2016, I wonder, is farro going to be the IT grain of 2016?! Farro seems to be getting a lot of buzz! Its star is rising! Farro appreciates all the attention, but has it lost touch with its roots? Only time will tell….

Anyway, here I combine farrow with another once-trendy ingredient, pimenton, aka smoked Spanish paprika, for a delicious grain “salad” with fish and roasted broccoli. The pimenton makes an appearance in the dressing as well as in the fish. This ended up being a home run: the farro was nutty and crunchy, the pimenton smoky and savory, the broccoli healthy and flavorful and also crunchy and smoky, and the whole thing pretty darn healthy.

Get ahead of the fad and try farro today. It’s just pretty darn good.

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Pimenton Grain Salad with Fish, Farro and Roasted Broccoli Recipe

Ingredients

  • 1 lb fish, any type (I used swordfish)
  • 2 tbl pimenton, separated
  • 4 tbl olive oil, plus more for cooking and coating
  • 2 tbl white balsamic vinegar, or any vinegar
  • 1 clove garlic, peeled
  • 2/3 cup farro
  • four scallions, sliced
  • 1 head broccoli, cut into florets

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Instructions

  1. Heat oven to 450 degrees. Toss broccoli with olive oil and salt and roast until crunchy and just beginning to blacken.
  2. Meanwhile, bring a pot of salted water to a boil and add the farro. Cook for 20 minutes or until al dente, then drain.
  3. Toss the fish with a tablespoon of pimenton and salt. Heat a dash of olive oil over medium heat, then add the fish and cook until just barely cooked through.
  4. Meanwhile, blend the garlic in the Magic Bullet. Add the olive oil, a tablespoon of pimenton, and the vinegar and blend.
  5. Mix together broccoli, farro, scallions, and the dressing. Top with the fish and serve.

 

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During the Winter months, my kids come home from school with all the germs that are going around the school. I’ve noticed that if my family is eating the right nutrients, we get over the colds much quicker, and sometimes don’t even catch the colds! Smoothies have always been a lifesaver, because sometimes when you don’t feel good, you don’t always feel like eating. This is a quick and easy smoothie that has all the right cold fighting ingredients, while getting something in your body to fight whatever is going on!

 

Cold Buster Creamsicle Green Smoothie

Ingredients

  • 1 navel orange, peeled
  • ½ – 1 c. non dairy milk, or milk of choice (coconut taste great!)
  • ½ c. frozen spinach, or 1 cup fresh spinach
  • 1 tb. honey
  • ½ c. mango or ½ c. pineapple
  • 1 small frozen banana

Instructions

  1. Add all ingredients to the Magic Bullet Blender.
  2. Blend until creamy, pour into a glass, then drink immediately.

 

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Jan
20
0

Creamy Corn Chowder

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Crumbled bacon and this hearty corn chowder is a match made in heaven. Sweet corn is blended together with potatoes and heavy cream to create a creamy chowder. Blend the entire batch of soup if you like it extra creamy, or leave some unblended if you want a little more texture to your chowder. Either way, you will love how creamy and filling this soup is and how easy it is to make. Serve this corn chowder as a side to your favorite BBQ menu, or as a main for a hearty lunch.

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Creamy Corn Chowder Recipe

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups frozen sweet corn
  • 1/2 tsp thyme
  • 2 potatoes, peeled and chopped
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/4 tsp ground black pepper
  • 1/3 cup crumbled cooked bacon for topping

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Instructions

  1. Heat the butter in a large pot over medium heat and add the onions and garlic. Cook for 7 minutes, stirring occasionally.
  2. Add the corn, thyme, potatoes, pepper, cream and chicken broth and bring to a boil.
  3. Simmer for 20 minutes, then cool to room temperature.
  4. Blend the soup in a Magic Bullet blender until creamy, then add back to the pot.
  5. Serve with crumbled bacon on top.

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Makes 6 servings