IMG_5673

Salsa doesn’t last long in our household. We usually have a handful of jars of homemade salsa in our fridge and 15 opened bags of tortilla chips in the pantry. We are slightly obsessed. Tomatillos have become my new favorite salsa ingredients, especially roasted! The flavor is similar to tomatoes, but more tart. Paired with cilantro and roasted jalapeños, you might find this recipe to be your new go to!

Roasted Tomatillo Salsa Recipe

Ingredients:

  • 1 pound husked tomatillos
  • 1 jalepeno
  • 5 large garlic cloves, peeled
  • 1 tb. olive oil
  • Salt
  • 2 scallions
  • 1/2 bunch cilantro
  • Juice of 1, juicy, lime

Instructions

  1. Turn on your oven broiler to high.
  2. Add your tomatillos, jalapeño, and garlic to a baking sheet. Toss with olive oil and a sprinkle of salt. Broil until charred.
  3. Remove from the oven and add the ingredients to the Magic Bullet Blender, along with the rest of the ingredients.
  4. Puree until smooth.
  5. Seal in an airtight jar and keep in the fridge for up to 1 week.

IMG_5676

 

email
Apr
26
0

Curry and Chive Dip

DSC04437

Back in the day, we used to use powder packet dip mixes for parties. Now, we love to make our own dips from scratch. This sour cream-based dip is flavored with curry powder, paprika, garlic, vegetable bouillon and fresh chives. You can serve this curry dip with a tray of vegetables or chips. What about vegetable chips? 🙂

DSC04424Curry and Chive Dip Recipe

Ingredients

  • 1 cup sour cream
  • 1 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp vegetable bouillon
  • 1 garlic clove
  • 1/4 cup fresh chopped chives

Instructions

  1. Add all ingredients except for the chives to a Magic Bullet cup and blend.
  2. Sprinkle with fresh chopped chives.

DSC04429

Makes 1 cup

 

20180325_160542

Making piña colada from scratch at home is very easy and adds a flavorful touch to a classic fruit salad recipe. All you need is some coconut milk, pineapples and pineapple juice to make the non-alcoholic piña colada mix. Then, toss it with some chopped fruit and mint to create a refreshing fruit salad everyone will love!

20180325_155823

Piña Colada Fruit Salad Recipe

Ingredients

  • 1/2 cup coconut milk
  • 1/2 cup pineapple juice
  • 1/4 cup frozen pineapple
  • 1 cup chopped pineapple slices
  • 1 cup grapes
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 1/2 cup chopped strawberries
  • 1/4 cup chopped mint

Instructions

  1. Add the coconut milk, pineapple juice and frozen pineapple to a Magic Bullet blender and blend.
  2. Toss the blended piña colada mix with the fruit and mint in a large bowl and chill until ready to serve.

Makes 4 servings

 

Mar
14
0

Chickpea Guacamole

IMG_566

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

Ingredients

  • 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

Instructions

  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.

IMG_5667-2

 

Feb
14
0

Beet Hummus

DSC08478

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?

dsc08465

Beet Hummus

Ingredients

  • 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

dsc08466

Instructions

  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

 

DSC0319

Do you find yourself craving sweets throughout the day? Do you love to eat raw cookie dough? If so, this healthy almond cookie dough bite snack recipe is for you! Instead of butter, eggs and flour, these cookie dough bites are made with coconut flour and almond flour with a little coconut oil and almond milk. They share the same consistency with cookie dough, without the unhealthy fats and calories. Since there is no egg in this recipe, they are safe to eat raw.

If you do not have almond flour, you can easily grind up raw almonds with your Magic Bullet blender into your own almond flour.

DSC03173 Almond Cookie Dough Bites

Ingredients

  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsbp coconut oil, melted
  • 3/4 cup vanilla almond milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 tbsp mini chocolate chips

Instructions

  1. Add all ingredients except for the chocolate chips to a Magic Bullet cup and pulse a few times to mix together. Add more almond milk as needed, but the dough should not be too wet.
  2. Stir in the chocolate chips.
  3. Roll 1-inch balls and place on a plate.
  4. Chill in the refrigerator for 30 minutes.

DSC03179

Makes 6 bites

 

Jan
16
0

Easy Potato Flatbread

DSC03501

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

Ingredients

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

Instructions

  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.

DSC03496

Makes 4 flatbread

 

Dec
13
0

Pea Pesto Snack

pea

I fell in love with this snack a few weeks ago when I wanted something other than fresh fruit. It’s a delicious snack that comes together in under a minute. You could even add mozzarella cheese with it and it’s perfectly balanced and yummy!

Pea Pesto Snack

Ingredients

  • 1 cup cooked, cooled peas
  • 2 tb. pesto
  • 1 tsp. zest and juice of a lemon

Instructions

  1. Add all ingredients to the Magic Bullet Blender, puree until chunky and blended.
  2. Spread on whole grain toast or crackers. Refrigerate for 3-5 days. Enjoy!

IMG_5027

 

IMG_8317

What do you think of when you hear the word HUMMUS?! Do you think of a traditional, simple, tahini spiced dip? Do you think of the creamy swirl of a tasty store-bought brand that gets swiftly disturbed by a chip or carrot? For me, I automatically think of the word VERSATILITY.

My heart was slightly broken (dramatic?) when I found out I had to avoid garlic. I battled my stomach and my body with food intolerances for years until I finally found out that garlic was the big culprit. And orange, but that’s much easier to live without. However, I am always challenged, as I will always say, to make a better version of anything I can order out, or buy at a store. Hummus? CHALLENGE ACCEPTED.

Fall seems like the perfect season to experiment with so many different flavors. Apple, pumpkin, maple… you know. And, being that hummus is always savory, I decided to put my sweet spin on it. This is where my Sweet Pumpkin Hummus originated from. My favorite part? It still goes well with everything! Crackers, chips, carrots, cucumbers, and my favorite – chicken or pork! YUP! Enjoy!

IMG_8313-2

Sweet Pumpkin Hummus

Ingredients

  • 1 can organic pumpkin
  • 1 can chick peas, drained and rinsed
  • 2 tbsp maple syrup (more to taste)
  • 2-4 tbsp water
  • 1 tbsp avocado oil
  • 1 tbsp s tahini
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp cinnamon

Instructions

  1. In the large Magic Bullet cup*, combine all ingredients until smooth. If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.
  2. Scoop into bowl to serve, add a bit of avocado oil and extra cinnamon on top. Enjoy!

IMG_8316

*Sometimes I split the ingredients in two batches if it does not all fit in the Magic Bullet cup. It has differed for me.

 

Aug
28
0

Spinach Feta Pinwheels

DSC02097

When asked about my favorite appetizer to make, I always think of these spinach feta pinwheels. They are really easy to make, and they freeze well days before you need them! Chopped frozen spinach and a frozen puff pastry sheet makes the job stress-free. All you have to do is wait for the spinach and puff pastry to thaw, then mix up the spinach with feta cheese and nutmeg in your Magic Bullet and spread it on the top. An egg wash makes things nice and crispy, so you definitely don’t want to skip it. Roll it up, slice it and put it in the oven. BAM! A delicious appetizer everyone will love.

DSC02040

Spinach Feta Pinwheel Recipe

Ingredients

  • 1 egg
  • 1 tbsp water
  • 1 8 oz package frozen spinach, thawed
  • 1/4 tsp nutmeg
  • 1 cup crumbled feta cheese
  • 1 frozen puff pastry sheet, thawed

DSC02043

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Add the spinach, nutmeg and feta cheese to a Magic Bullet cup and blend well.
  3. Beat the egg in a bowl with a tbsp water.
  4. Roll out the puff pastry sheet and spread the egg wash on the top.
  5. Top with the spinach mixture and roll up.
  6. Slice 1-inch thick slices and place on a baking sheet lined with parchment paper.
  7. Brush the rest of the egg wash over the top of each pinwheel.
  8. Bake in the oven for 15-20 minutes, until golden brown and crispy.

DSC02046

Makes 12 pinwheels