Feb
22
1

Black Bean Cakes

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These black bean cakes are crispy on the outside and creamy on the inside. The secret is Panko bread crumbs, which are used both inside and outside. The batter is made of finely chopped onions, garlic, cumin, cayenne pepper and black beans blended in a Magic Bullet blender, which is then dipped in flour, egg and Panko bread crumbs and fried until golden and crispy on the outside. These black bean cakes go great with avocado, sour cream and cilantro and can be served as an appetizer or side dish. I also like to top salads with them!

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Black Bean Patty Recipe

Ingredients

  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15.5 oz) black beans, drained
  • 1/2 tsp cumin
  • Pinch cayenne pepper
  • 1 cup Panko bread crumbs
  • 1/3 cup all-purpose flour
  • 2 eggs
  • Vegetable oil for frying

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Instructions

  1. Add the onion, half of the beans, cumin, and cayenne pepper to a Magic Bullet cup and pulse a few times.
  2. In a large mixing bowl, add the remaining beans, blended mixture, and 1/3 cup bread crumbs and stir well.
  3. Beat the eggs in a bowl and set aside.
  4. Pour the flour onto a plate, and the remaining bread crumbs on another plate.
  5. Heat 1/4 cup vegetable oil in a large skillet over high heat.
  6. Form balls with your hands and flatten, then dip into flour, egg, and bread crumbs in that order.
  7. Fry on each side for about 2 minutes until golden.

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Makes 8 black bean cakes

 

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Ice cream without the cream? Thank you Magic Bullet! This peanut butter, banana and honey ice cream is simple and delicious. You’ll fool everyone into thinking you scooped it right out of a container!

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Peanut Butter, Banana and Honey Ice Cream Recipe

Ingredients

  • 1 1/2 bananas (chopped and frozen)
  • 3 tbsp. peanut butter
  • 2 tsp. honey

Instructions

  1. Add frozen banana slices to Magic Bullet and blend until smooth.
  2. Combine banana mixture with remaining ingredients and blend.

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You’ll never want store-bought again!

 

Feb
15
0

Pasta Carbonara

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Spaghetti carbonara… it’s a classic, easy, delicious, cheap, and hearty dinner, so why haven’t you made it? If you don’t know what carbonara is, you’re in for a treat. This classic, Roman dish consists of bacon, barely cooked eggs and parmesan, to create a rich, delicious pasta sauce.

Although I’ve made carbonara many times before, this one follows a new recipe from Serious Eats, which involves more egg yolks and less bacon and cheese than other recipes. The result is particularly eggy and rich but less greasy. You can also use any type of bacon; here I use pancetta, which is more porky and less smoky.

The Magic Bullet does triple duty here, grating the parmesan, chopping the garlic, and grinding the pepper.

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Pasta Carbonara Recipe

Ingredients

  • 1 pound pasta (I used bucatini; spaghetti is “traditional”)
  • 1/2 cup diced bacon (or guanciale or pancetta)
  • 2 tbl olive oil
  • 2 whole eggs plus 6 egg yolks
  • 1 large parmesan (enough to make ½ cup when grated)
  • 1 tsp black peppercorns
  • 1 clove garlic, peeled

 

Instructions

  1. Cook pasta until al dente in heavily salted water. Without draining the pasta water, remove the pasta.
  2. Add bacon to pan with oil over medium heat and cook until crisp. Turn off heat.
  3. Blend garlic in the Magic Bullet and remove to a large metal or glass bowl. Blend the parmesan and remove to the bowl. Blend the black pepper and remove to the bowl. Add the eggs and egg yolks and stir everything up.
  4. Add cooked pasta to the pan with the bacon and stir everything together. Add the egg mixture to the pan and stir everything some more. Add ½ cup of the pasta water and bring the pasta water to a boil.
  5. Dump everything in the pan back into the bowl over the boiling water. Let the pasta cook from the heat of the steam until you have a creamy sauce.
  6. Serve immediately.

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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
0

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
0

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

 

 Honey-Almond-Dressing-1

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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