Chickpea Guacamole


Every time I go to the grocery store I buy chickpeas because they are one of my favorite beans to cook with. I love to roast them, serve them in soups, add them to tacos, salads, and now…guacamole!

I used my favorite healthy crackers and made a lunch of out it! Super filling and full of all the right nutrients that this busy mama needed!


Chickpea Guacamole Recipe


  • 2 avocados
  • 1 can chickpeas, drained and rinsed
  • Cooking spray
  • Salt, pepper, paprika, cumin, and chili powder
  • Juice of 1 lemon
  • 2 tb. tahini
  • 1/2 bunch cilantro, finely chopped


  1. Turn on your broiler. Add 1/3 of the beans to a baking sheet. Spray lightly with cooking spray, then sprinkle salt, pepper, paprika, and cumin on the chickpeas.
  2. Broil in the oven until crispy, watch carefully.
  3. In the Magic Bullet blender, add your avocados, the rest of the chickpeas, lemon juice, and tahini. Blend. You may have to stop the blender a few times so you can stir the mixture together for better mixing. (It’s ok if the guacamole is chunky!)
  4. Remove from the blender, mix in a sprinkle of salt, 1/4 tsp. each of pepper, paprika, cumin, and chili powder.  Adjust spices if needed.
  5. Fold in cilantro, top with roasted chickpeas, and enjoy!
  6. Keeps sealed in the fridge for 2 days.




Beet Hummus


If you like hummus, you are going to love this beet hummus recipe. Beets are a great source of vitamin C and many vitamins and minerals, making them a healthy addition to your basic hummus recipe. Surprisingly, the garlic and tahini overpower the beet flavor, so you don’t taste them much if you are worried about a strong beet flavor in this hummus recipe. Serve this beet hummus dip with crackers or vegetables for a snack or appetizer. The beets add a nice color, don’t you think?


Beet Hummus


  • 2 small cooked beets
  • ¼ cup extra virgin olive oil
  • 1 15 oz. can chickpeas, drained
  • 1 tbsp lemon juice
  • 2 large cloves garlic, minced
  • 2 tbsp tahini
  • ¼ tsp salt



  1. Add all ingredients to a Magic Bullet cup and blend until smooth and creamy. Add more olive oil if desired to reach a more creamy texture.

Makes 1 cup



Easy Potato Flatbread


What is the best way to use leftover mashed potatoes? I would argue for these easy potato flatbreads! They go great with dips, or you can use them for wrapping fresh vegetables and sauce. You will need a cast iron skillet to cook the flat bread once it is rolled out. I like these potato flatbreads plain, but you could also add fresh herbs, garlic, etc. For this recipe, I start from preparing the mashed potatoes. If you already have leftover mashed potatoes, you are steps ahead!

Easy Potato Flatbread Recipe


  • 3 small potatoes, peeled
  • 1/2 cup milk
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup all-purpose flour


  1. Boil the potatoes in a pot of water for 25 minutes, until tender.
  2. Add the milk, butter and salt and potatoes to a Magic Bullet cup and blend.
  3. Combine the mashed potatoes and flour in a bowl and knead with your hands for 5 minutes.
  4. Heat a large skillet over medium heat.
  5. Divide the dough into 4 balls, and roll out on a floured surface.
  6. Cook a few minutes on each side in the skillet until it starts to brown.


Makes 4 flatbread



Spiced Sweet Potatoes


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.


Spiced Sweet Potatoes


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


  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



When you ask most people who they don’t like cauliflower, they respond that it is flavorless. To me, this makes it the perfect canvas for flavor. This sweet sesame cauliflower is a delicious side dish that goes great with Asian-style meals. Toss it into a stir fry, or eat it by itself on the side. You can double the sauce recipe for a saucier dish, or keep it light with a touch of sweet sesame flavor.


Sweet Sesame Cauliflower


  • 1/2 head cauliflower, chopped into florets
  • 1/4 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ginger
  • 1/4 cup water
  • 2 tbsp corn starch


  1. Preheat the oven to 425 degrees F.
  2. Grease a baking sheet with oil and lay the cauliflower florets on top. Bake for 10 minutes.
  3. Add all remaining ingredients to a Magic Bullet cup and blend well.
  4. Add the cauliflower to a skillet over medium heat and drizzle the sauce on top.
  5. Cook until warmed.


Makes 3 cups.



Cauliflower Falafel


Although falafel is usually deep-fried, I came up with a delicious baked alternative using cauliflower as the base. This may be one of those “I don’t believe it til I try it” recipes, but take my word for it that these baked cauliflower falafel are going to knock your socks off. I like to serve them over a bed of greens alongside some carrot and hummus for a tasty, healthy lunch.


Cauliflower Falafel Recipe


  • 1/2 head cauliflower
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp dried parsley
  • 1 egg
  • 1/4 cup oat flour
  • 1/4 cup bread crumbs
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt


  1. Preheat the oven to 400 degrees F.
  2. Add the cauliflower to a Magic Bullet pitcher in sections and pulse to “rice” the cauliflower to small grains. Transfer to a bowl and set aside.
  3. Add all remaining ingredients and blend, followed by the cauliflower. Add more bread crumbs if needed to get to a sticky, yet holdable texture. It is ok if the batter is a little runny, as long as it can just barely form a drop on a pan.
  4. Drop tablespoons of batter onto a pan lined with parchment paper, forming mounds.
  5. Bake for 18 minutes, then turn the falafel over and bake another 18 minutes.


Makes 9 falafels.



The classic potato salad can be made with an overwhelming amount of mayonnaise, and while that can taste great, it’s a heavy dish that doesn’t agree with all diets or taste buds. The spin in this recipe is replacing the creaminess of the mayonnaise with an avocado – a much healthier and lighter version that retains the classic texture and adds refreshing flavor. For added kick, we’ll be blending in some dill, as well.


Avocado and Dill Potato Salad


  • 1 to 1 1/2 lbs. small potatoes
  • 1 avocado
  • 1 1/2 tbsp. lemon juice
  • 1/3 cup dill
  • 1 small garlic clove
  • 3 tbsp. olive oil
  • Salt & pepper



  1. Cut potatoes into halves and quarters. Dress with oil, salt and pepper, and bake in the oven for approximately 20 minutes on 400 degrees (or until brown), stirring occasionally.
  2. While potatoes are cooking, peel garlic clove and blend in the Magic Bullet.
  3. Add fresh dill, oil, lemon, avocado, salt and pepper to the garlic in the Magic Bullet and blend until creamy.
  4. Place browned potatoes in mixing bowl and toss with avocado dill sauce.


Now you have a unique and delicious treat to liven up any dinner party, lunch party or picnic!



Homemade tortillas are the best! They taste so fresh compared to store-bought tortillas, and don’t have any preservatives. You can make a larger batch and freeze them for later use, too. My toddler is a bit of a picky eater, and doesn’t like to eat vegetables. I try to sneak them in any way I can, and these spinach tortillas are just one example. Fresh spinach is puréed in the Magic Bullet, then mixed with flour and olive oil to create spinach tortilla dough. The dough is then rolled and heated in a skillet until cooked (you can tell it is done when brown spots appear). Keep them warm in a tortilla warmer until all are cooked and ready.



Homemade Spinach Tortillas


  • 4 cups fresh spinach
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 cup all-purpose flour
  • 1/4 tsp salt


  1. Add the spinach and water to a skillet and cook over medium heat until the spinach is wilted (about 5 minutes). Stir occasionally.
  2. Blend the spinach in a Magic Bullet cup until puréed.
  3. Combine the spinach, olive oil, flour and salt in a mixing bowl and knead with your hands until a dough forms. If it is too dry, add a little more water. If it is too sticky, add more flour. The dough should be elastic, but not stick to your hands.
  4. Chill the dough in the refrigerator for 15 minutes.
  5. Break the dough apart into 6 equal circles.
  6. Roll out each circle on a nonstick surface and heat on a skillet over medium heat on each side until brown spots appear.


Makes 6 tortillas



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.



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.


Stuffed Portobello Mushroom Recipe


  • 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



  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