A couple weeks ago, Julie (my roommate) and I made the mistake of watching The Patriot late at night. It was a mistake not because it’s a Mel Gibson movie, but because we had forgotten how incredibly depressing it is.

Just one hit after the other, the low blows just never stopped.

And that’s when Julie’s Midnight Smoothie came to the rescue.

This recipe is perfect for those nights when you need to do some emotional eating.

We used a very precise, and by precise I mean whatever we had in our kitchen that went well together, combination of ingredients.

We threw a scoop of strawberry ice cream, one banana, ½ cup of milk, and a healthy amount of chocolate syrup in the Magic Bullet Party cups and had a private party for two.

It doesn’t get much better. So if you find yourself alone at night with your feelings and you’d like to drown those feelings, try this one out.

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In an ideal world, I’m a morning exerciser. Of course, sometimes I need to rearrange my schedule to fit my busy day, but if I can fit my daily sweat in before noon, I’m a happy camper. This usually means that by the time I’m done teaching a spin class or running a few miles, my body is needing some fuel. Often times, I’ll turn to a smoothie as I know the nutrients will be easily absorbed and it won’t weigh me down like a midday meal does. My favorite combination isn’t pretty, but it sure does the trick…

Tropical Energizer Smoothie
Ingredients
  • Ice
  • Coconut water (the one from Pressed Juicery is the only one I’ll drink)
  • Frozen pineapple
  • 1 scoop vanilla protein/nutrient powder (Clean Program’s Nourish does the trick, or try NutriBullet’s SuperFood Protein Boost)
  • 2 handfuls of spinach
Directions

Add the ingredients to taste — if you like your smoothie a bit slushier, take a heavy hand to the ice. If you like a smoother sip through the straw, ease up on the bulky ingredients and add more coconut water.

The powder and spinach provide the bulk of the nutrients (hello, iron and calcium!), the pineapple adds sweetness, fiber and the digestive enzyme bromelain, and the coconut water helps to restore electrolytes. Super hydrating, sweetly refreshing and the perfect post-work companion!

Katie Horwitch of The Chalkboard Mag

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Well, I guess this is kind of another way to have summer for longer than we are allowed by the seasons. Smores are pretty much a summer staple, but, for whatever reason, no one ever eats them any other time of the year (uh, I know the reason actually, it’s called cold. no one camps in the cold). If you’ve never had a smore, and to be honest it’s difficult to imagine anyone growing up without ever eating one, (but I know you people probably exist out there) firstly you should make a real one. Toast two marshmallows, preferably over an open fire (but the broiler will do in a pinch), and smooooosh them in between two halves of a graham cracker and four squares of hersheys chocolate. That is the world’s most perfect smore.

Now. I’ve never eaten a smore at home. Smores are for camping. It would feel totally blasphemous. But pretty much every camping trip, you come home with a half a bag of jumbo jet-puffed marshmallows leftover. And marshmallows, all on their own in their spongey-plastic bagged glory, just aren’t all that tasty on their own. But add fire, and holy cow is there anything more awesome than a toasted marshmallow?!

Well, yeah. You could blend it up with some vanilla ice cream. That. That would be better.

Toasted Marshmallow Milkshake (inspired by Cupcakes and Cashmere

Ingredients

  • 3 big ol scoops of vanilla ice cream
  • 4 jumbo marshmallows
  • splash of milk

Procedure

  1. Toast the marshmallows under the broiler, flipping over once so both sides get toasty. Watch them so carefully because they will burn really quickly.
  2. Put three giant scoops of ice cream and a splash of milk into a tall cup, toss three of the toasted marshmallows inside and blend until smooth, but not watery. (If you accidentally add too much milk, don’t be afraid to add more ice cream.)
  3. Top with the other toasted marshmallow. You should probably also top it with whipped cream. I know I sure wish we had some around…
Sep
12
0

Piña Colada-ish

Duyen made some virgin piña coladas recently that looked delicious. And it seems we are on similar wavelengths because I made some, too. Only I like rum. Quite a lot actually. Also, I wasn’t smart enough to look up an actual piña colada recipe, so I just made it up. We had pineapple. And coconut milk. Seemed easy enough, right?

Not going to lie, it took a couple of tries. A lot of re-blends, if you will. So I don’t know if this really qualifies as a true piña colada. But it is fabulously delicious and will certainly make you forget that fall has begun to descend upon us and our days of sunning ourselves a the beach are all too rapidly coming to a close.

Piña Coladas (kind of)

Ingredients

  • 1 oz coconut milk
  • 2 oz light rum (the clear kind not the brown kind or your drink will be ugly)
  • 1/4 large or 1/2 small pineapple (we buy these adorable tiny ones from the farmer’s market so I used a half a pineapple per glass but your typical pineapples are much bigger, so I’d say 1/4 or 1/3 would be more appropriate)
  • splash of orange juice
  • whole bunch of ice

Procedure

Put your pineapple, coconut milk, orange juice and rum into a tall cup fitted with the cross blade. Blend together. Remove top and add in ice to fill up the cup. Blend again until slushy and sloshy and fabulous. Drink up!

 

Oh Summer. We loved you. We will always love you. Some things just epitomize summer in the best of ways. I love summer more than any other season by far and I love everything that goes along with summer, too. Long days, warm nights, sunscreen, sandy feet, popsicles, sticky hands. And watermelon. Is there anything more summery than a juicy watermelon dripping down your face and arms? I’m pretty sure there isn’t.

So, to celebrate the end of Summer, I give you a concoction that pretty much looks and tastes exactly like summer should. And the best part is, you can choose how you want to eat it. Here’s what you need: Watermelon, cucumber, and lime.

You could just throw in watermelon, peeled cucumber and a squeeze of lime juice into your tall cup and blend it, throw in some ice cubes and you have the most perfect porch drink. Or you could freeze some of the watermelon chunks beforehand, blend those together with un-frozen watermelon, some cucumber and lime juice and now you’ve got a watermelon slushie.

Or add in some rum, because why the heck not?

You could also freeze the whole mess into popsicle molds and enjoy it as a frozen snack instead of a beverage. It doesn’t matter how you eat it. Just do yourself a favor and blend up watermelon, cucumber, and lime, take a sip (or a lick) and enjoy these last days before fall sets in. You deserve it.

Watermelon-Cucumber-Lime drink (inspired by Yes, I Want Cake)

  • Watermelon chunks; half of them frozen, half not frozen.
  • Cucumber, peeled
  • Lime juice
  • Rum (optional)

Blend everything together! If you use frozen watermelon you don’t even need ice!

Sep
4
0

Lean Green Machine

Welcome, Magic Bullet, to my humble abode. I’m so excited for all sorts of multi-purposing in our future together.

But what to start with? Maybe something easy. And healthy. I read lifestyle blogs all day long and easy and healthy seems to be the trend nowadays so why not?

I decided to try out the Lean Green Smoothie featured on Camille Styles blog. I adapted it a little and my ingredients are listed below.

Here are the players:

Pretty healthy looking group right?

  • 1/ 2 pineapple, peeled, cored and chopped
  • 1 English cucumber, peeled and chopped
  • 1/2 ripe pear, peeled, cored and chopped
  • Juice from 1/2 lime
  • 1 cup of baby spinach leaves (I was hesitant about this but I did it anyway and couldn’t taste a thing! Which means its negligible flavor-wise, but essential for the healthy ingredients quota.)
  • 10 mint leaves, chopped
  • 1 teaspoon agave nectar
  • Crushed ice

Basically, you want to cut everything up…

So that it will comfortably fit in your bullet, like so…

Blend until you have a nice smooth… well, smoothie.

I decided on the green party cup because I intended to tote this delicious mix to work. But someone had different plans for this lean green machine.

It never even stood a chance.

I’m going to go ahead and assume you all know what Jamba Juice is. Is that a safe assumption? No? Well, it’s a smoothie joint. My little brother happens to work there, actually. Anyway, they make smoothies. Dang good ones, if I do say so myself. But honestly, five bucks for some berries in a blender? No thanks. I’d rather make it myself. And I’m not gonna lie to you guys, I make really good smoothies. But they have this one smoothie there that is ridiculous. It shouldn’t be called a smoothie, it should be called a shake, really. It’s ri-donk-ulous. It’s called the Peanut Butter Moo’d. They have it in chocolate, too. But I’m still not willing to fork out the dough for it. Not to mention it’s like  five zillion calories. Seriously. Not that I even care. But. Still.

Enter: Bullet. Also: frozen bananas. I’ve already told you guys how these suckers can make freakin ice cream, yo, and now I’m here to tell you they are clearly the secret to a creamy peanut butter shake. Which you are more than welcome to add chocolate to. I added nutella. Because, why wouldn’t you?

And you can bring it to work. And it will make you smile.

Peanut Butter Smoothie (inspired by the Moo’d. Created by yours truly.)

Ingredients

  • 1 frozen banana, 1 non-frozen banana cut into chunks. (Here we have these little mini bananas called apple bananas. They’re the best things ever. But if you don’t have those, and are using regular ol’ cavendash which are ginormous, you could just use half one of each frozen and non frozen)
  • 2 tbsp creamy peanut butter (ps this is one serving size. score for portion control!)
  • a few glugs of milk
  • Nutella, like, however much you want.
  • I also threw in a couple chunks of frozen papaya because a) they were severely freezer burned and needed to go and b) I thought they’d add a bit of sweet that would be nice. you could throw in whatever frozen fruit you have on hand: peaches, mango, whatevs. Maybe not berries because they are a) tart and b) red which means you’d have a nasty color smoothie. Just sayin’.

Procedure

  1. blend.
  2. drink.
  3. smile.
Aug
22
2

Virgin Piña Coladas

Do you like piña coladas? And dancing in the rain? If so, it sounds like we could be friends.

Since rum isn’t my favorite liquor, I decided to make some virgin piña coladas to try and beat the heat. These are just as good as alcoholic ones and are totally acceptable to drink at any function.

I got the recipe from Paula Deen who I still love in spite of her diabetes debacle. She has a really interesting life; I would know, I read her autobiography. You should check it out sometime when you feel up for an easy, food-related read.

ANYWAY, cut up some pineapple. This recipe calls for only a ¼ of a cup, but I added more because I like mine with a punch of pineapple.

Then add in your cream of coconut and your coconut milk. Which are indeed two different things and you shouldn’t substitute one for the other. It will taste funny.

Now, I have to warn you that these yield highly sweet, rich drinks. What else would you expect from Paula? To counteract this, I added a ton of ice to a) water it down some and b) make it ice cold—which I think is a necessity for enjoying a drink like this.

I also felt it was necessary to shake it like a Polaroid picture, too.

I swear these were non-alcoholic in spite of this last blurry picture. I wouldn’t lie to you. But feel free to alcohol it up. Just drink responsibly. And don’t email me when everything seems so loud the next morning.

Aug
2
2

Mojito-rito

I have no idea why we decided to name this drink a Mojito-rito. But for some reason, it just happened. My first thought is maybe because it’s somewhere between a mojito and a blended margarita… but I’m not sure if that is really why we came up with it or not. Either way, this drink was a creation that was basically the result of bringing home a bottle of rum and realizing we had no mixers. At all.

I had bought a big ol’ bunch of mint at the farmer’s market and was dreaming of making mojitos with some of it. So, graciously, my boyfriend Brett went out and bought some white rum to bring back to me. Club soda, he forgot. So we improvised. It turned out to be the most delicious improvisation we’ve made yet.

Seriously, not only does blending mint turn your ‘mojito’ into the most fabulous shade of green, but it makes something so refreshing that it turns an ordinary Sunday afternoon into a mini vacation. It’s not too sweet, it’s just strong enough that you don’t forget what it is you’re drinking, and, people, look at how green it is! Brett even went so far as to say it was his favorite cocktail he’s ever had. So if that doesn’t convince you, well gee, I just don’t know what will.

Mojito-rito

you can tell it’s delicious (and has rum!) by how happyI am!

Ingredients (for two drinks)

  • 1 big handful fresh mint leaves
  • 1 lime
  • 3 oz white rum
  • 2 tbsp sugar
  • Ice

Procedure

  1. Get out two party cups (or tall cups), and fill each one about 2/3- 3/4 of the way full with ice. Pour 1 1/2 oz of rum into each cup, and then squeeze the juice of a half a lime into each. top with 1/2 handful of fresh mint and 1 tbsp of sugar.
  2. Pop on your cross blade and blend until you don’t hear big chunks of ice whirling around anymore. Pour into a glass (or just screw on the party cup lid if you prefer), top with a sprig of fresh mint, and enjoy!

Variation: We made these again and added a few big chunks of fresh coconut that our landlord had given us from his tree. It was delicious in flavor, but fresh coconut made the texture off. I think this would be absolutely awesome with a splash of coconut milk. You could also throw in a couple chunks of mango if you’re feeling crazy. Oooh, that sounds good.. Excuse me.. it seems I need to do some more… uh… ‘taste testing’…

Jul
30
0

Take A Hike Smoothie

Magic Bullet Brothers and Sisters,

In your hour of need, I come to you with an amazing smoothie recipe! Yesterday morning, before embarking on a vigorous hike, I decided to make a fruity concoction to get myself energized and motivated. For the smoothie, I used some of my favorite fruits and even added a little raspberry sorbet, because I was feeling just that crazy.

This is a picture of me on a hike. Stretching my limbs or really exhausted? You be the judge.

TAKE A HIKE SMOOTHIE



 Magic Bullet Parts

  • Magic Bullet tall cup with cross blades

 Ingredients

  • ¼ cup orange juice
  • ¼ cup raspberry sorbet
  • ½ cup blueberries
  • ½ cup chopped ripe strawberries
  • ½ cup fresh mango
* Just a note– this smoothie is on the thicker side and fruit heavy. Feel free to add more orange juice for a frothier version.

 Instructions

  1. Cut strawberries into halves and cut mango into small cubes.

*Cutting a fresh mango can be challenging. If you’re not up for the task, you can always get pre-cut mango at your local grocery store.

2. Add to tall cup, ¼ cup scoopable raspberry sorbet, ½ cup blueberries, ½ cup chopped ripe strawberries, ½ cup fresh cut mango and ¼ cup orange juice.


        3. Blend until smooth.
        4. Drink your smoothie and go take a hike. Get out of here! I mean it!

This smoothie, jam-packed with fresh fruit, really helped me power through my hike. I felt like such a professional up in those hills. The next time I decide to take a nice long hike, I will definitely be making myself this drink. Hope you enjoy!
Love,
Kyle