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



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


  • 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


  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.


Makes 6 bites



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



Pea Pesto Snack


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


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


  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!




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!


Sweet Pumpkin Hummus


  • 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


  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!


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



Spinach Feta Pinwheels


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.


Spinach Feta Pinwheel Recipe


  • 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



  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.


Makes 12 pinwheels



Feta Eggplant Rolls


Eggplant has always been a difficult fruit for me to use in recipes. By the way, are you surprised I said fruit? Many people think eggplant is a vegetable, but it’s actually a fruit! It is really healthy since it contains a lot of vitamins, minerals and fiber. My signature recipe is eggplant Parmesan, which we are really tired of by now.  I saw an eggplant roll appetizer recipe in an old issue of Fine Cooking magazine that inspired me to try my own. This is a basic recipe for eggplant rolls that I created and love. Move aside unhealthy bacon wraps!


Feta Eggplant Roll Recipe


  • 1 small eggplant, thinly sliced
  • 1/2 cup feta cheese
  • 1/4 cup plain yogurt
  • 1 tsp dried basil
  • 1 tsp fresh lemon juice
  • Salt and pepper, to taste
  • Olive oil



  1. Preheat a grill (indoor or outdoor).
  2. When ready, cook the eggplant slices drizzled with olive oil until soft.
  3. Add the cheese, yogurt, basil and lemon juice to a small Magic Bullet cup and blend until smooth. Add salt and pepper to taste.
  4. Spread 1-2 tbsp cheese filling onto each grilled eggplant slice and roll up. Hold together by using a toothpick.
  5. Serve warm or cold.


Makes 8 rolls


Besides the brilliant color of this plum jam, you and your guests are going to love the sweet and tangy flavor combination of this plum goat cheese crostini! The plum jam is really easy to make: just add freshly chopped plums to a pot of boiling water and a little sugar and let it simmer down and then cool into a thick jam. Add more or less sugar to your taste preference. My favorite way to serve this crostini dish is to warm up the baguette and goat cheese in the oven and spread cold plum jam that has been chilling in the fridge on the top. It also pairs great with walnuts.


Plum Goat Cheese Crostini


  • 2 plums, sliced and stone removed
  • 1/4 cup water
  • 1 tbsp sugar
  • 4 oz goat cheese log
  • 1 baguette



  1. Add the water, sugar and plums to a pot and bring to a boil. Cook for 15 minutes, then cool.
  2. Add the plum mixture to a Magic Bullet cup and blend well.
  3. Chill in the refrigerator for 30 minutes.
  4. Spread goat cheese and plum jam on baguette slices.

Makes 1 cup



One of the Magic Bullet’s best qualities is that it allows you to be in control of what you’re eating. Store-bought yogurt is limiting and doesn’t always offer flavor varieties that are specific to your unique taste. Even when they do, some brands are loaded with sugar.

This recipe combines plain yogurt with blueberries, a hint of maple syrup and a handful of almonds for a hearty and texture-filled breakfast yogurt that beats out anything you’ll find in the local grocery aisle.

Blueberry Almond Yogurt Recipe


  • 1 cup plain or Greek yogurt
  • 1/2 cup blueberries
  • 10 almonds
  • 1/2 tbsp. maple syrup



  1. Combine all ingredients in Magic Bullet and blend. That’s it!


Breakfast has never been this simple… or delicious!