Lunch time is probably the hardest meal for a busy mama like myself. Scratch that, so is dinner. And breakfast. Okay, every meal is kind of tough. But lunch time is unique because during that time, I make my kids something different than I make myself. It’s kind of exciting because it’s a meal just for me, and I can make whatever I want without hearing that 3/5 people in the family don’t like it. Darn picky eaters! But let’s not forget that even though this meal is special, it still has to be quick and painless. When you’re in the middle of making 3 other lunches, wiping noses, kissing boo boos, and breaking up world war 3 over who had Barbie first, lunch must be quick. Also, delicious. That’s a must!






Roasted Tomato Basil Soup
  • 2 Tbsp olive oil
  • salt/pepper
  • 5 roma tomates, cut into chunks
  • ½ small yellow onion, cut into chunks
  • 2 cloves garlic, whole
  • 5-6 basil leaves
  • salt/pepper to taste
  1. Preheat the oven to 400 degrees. On a baking sheet, add the tomatoes, onion, and garlic. Drizzle with the olive oil, and then sprinkle with a little bit of salt and pepper. Toss to coat.
  2. Place the pan in the oven and cook for 25 minutes, tossing the vegetables half way through. You can make the kids’ lunches while this bakes.
  3. Once done, add roasted vegetables plus basil leaves to the magic bullet blender. (Use the larger Pitcher Cup, if you have it.)
  4. Blend until creamy. You can add a little vegetable broth or milk to thin it out. Season if needed.
  5. Serve immediately, or heat up in a pot to eat.



Kale Bean Soup


Whenever the weather starts to get cooler, it becomes instinctual for me to make a warm, healthy soup. Maybe to fight off all of the illnesses that come with the change in weather? Or maybe just because I love a warm soup on a chilly day. This kale bean soup is packed with healthy vegetables, including the superfood all-star kale itself.

One tip for making this delicious, comforting soup is to remove the hard stems from your chopped kale before adding it into your soup. Also, by blending a portion of the beans in your Magic Bullet and pouring into the soup, the soup is thickened to a nice texture. I used to make two kinds of soups: fully puréed, creamy soups and vegetables/meats in a broth. Lately, I’ve been making a third type of soup like this one, where I purée a portion of it and add it back in to make the broth thicker, turning a light soup into a filling meal.

Top this kale bean soup with finely grated Parmesan cheese and freshly chopped parsley just before serving.





Kale Bean Soup
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 6 garlic cloves, finely chopped
  • 3 cups kale, chopped and spines removed
  • 2 carrots, peeled and chopped
  • 3 cups chicken broth
  • 1/2 cup kidney beans
  • 1/2 cup great northern beans
  • 1 14-oz can diced tomatoes
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. pepper
  • 1/2 cup chopped fresh parsley
  • Parmesan cheese for topping
  1. Heat the olive oil in a large pot.
  2. Add the onions, garlic and rinsed kale and cook for 7 minutes until onions are soft, stirring occasionally.
  3. Add 1/4 cup white beans and a few tablespoons of water to a Magic Bullet cup and blend until creamy. Add back into the pot and stir.
  4. Add the remaining ingredients to the pot (except the Parmesan cheese) and bring to a boil.
  5. Cover and lower the heat. Simmer for 20 minutes.
  6. Top the soup with shredded Parmesan cheese.

Makes 8 cups.


Creamy Beet Soup


Growing up, I always thought beets were one of those vegetables you either loved or you hated – no ifs, ands, or buts. This beet soup proved me wrong, though, when someone I know who hates beets actually loved it! I think it’s the perfect soup for cold weather. Beets are healthy, earthy vegetables that can fill you up, providing tons of nutrients and muscle relief and recovery for those of you who might need it.

Here are a few tips to keep in mind when making this soup: First, remember that beet juice gets on everything and will definitely stain your hands pink. If this bothers you, wear gloves! Also, don’t wear your favorite white shirt. Second, this creamy soup goes great with a sour cream drizzle on top. To make the sour cream drizzle, all you need is a squeeze bottle and one part sour cream and one part milk. If you don’t have a squeeze bottle, you can stir it up in a small bowl and drizzle it on the soup with a spoon.






Creamy Beet Soup
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 3 cups chicken broth
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 5 medium cooked beets, peeled and halved
  • 1 medium potato, peeled and quartered
  • 1 bay leaf
  • 1 tsp. lemon juice
  • 2 Tbsp sour cream
  • 2 Tbsp milk
  1. Heat the olive oil in a skillet and add the onions. Cook the onions until they are translucent, about 7 minutes.
  2. Add the remaining ingredients (except for the sour cream and milk) and bring the soup to a boil. Cover, lower the heat and simmer for 20 minutes until potato is soft.
  3. Bring to room temperature and purée in a Magic Bullet cup in batches until smooth. Return to the soup pot and heat again.
  4. Add the sour cream and milk to a squeeze bottle and shake well. Drizzle over the soup before serving warm.

Makes 6 cups.


Yellow Curry

Craving Thai food, but don’t want to wait an hour for delivery? We’ve got you covered with an easy recipe that’s not only tasty, but healthy, as well.

Blend everything in your Magic Bullet, add to a small saucepan and cook, adding your diced vegetables and meat in shortly after. It’s a one-pot meal that’s ready in half the time.

Looking for a vegetarian or vegan option? Leave out the chicken or replace with lightly fried tofu to keep protein levels high. Add a side of rice and you’ve got a complete meal that’ll leave you questioning all those past take-out decisions. No judgments here!


Yellow Curry
  • 1 Tbsp coconut oil, melted
  • 2 boiler onions (or 1/4 onion, quartered)
  • 1/4 inch chunk fresh ginger
  • 1/2 garlic clove (or about 1/4 tsp. chopped garlic)
  • 2 1/2 tsp. curry powder
  • 3/4 cup coconut milk
  • 2 Tbsp water
  • Juice of 1/4 lemon
  • 2 new potatoes, quartered
  • 1 carrot, peeled and cut into chunks
  • 4 oz chicken, cut into 1 inch pieces
  • 1 cup cooked white or brown rice
  1. Add coconut oil, onions, ginger, garlic, curry powder, coconut  milk, water, and lemon juice to the Tall Cup. Blend for 10 seconds, then transfer mixture to a small saucepan on the stove over medium heat.
  2. Bring to a boil, then add potatoes and carrots and reduce heat to medium for 20 minutes.
  3. Add chicken pieces and cook for an additional 10 minutes. The curry is ready to eat when the carrots and potatoes are tender and the chicken is cooked through.
  4. Spoon over rice and enjoy!

Makes 1 serving.



Hey, a weeknight meal that’s complex and easy and healthy and, not surprisingly, involves eggs as the protein? Sold!

This is egg curry with cherry tomatoes, basically hard boiled eggs in a fragrant, Indian-spiced tomato sauce. Perfect for this time of year when you can’t really get good tomatoes anymore except of the cherry variety. I’m always amazed at how easily Indian spices can be turned into a deeply spiced treat, especially if you use a commonly available blend like garam masala.

The Bullet puts in an assist for easy chopping all of the garlic and ginger, and you could also use it to chop the onions, though the texture will be a little different. I prefer to make the eggs just shy of hard boiled, about nine minutes in just-below-boiling water.

This dish is inspired by The Kitchn, but I added chickpeas to make the meal more substantial and served it with some frozen garlic naan from Trader Joe’s. Yum.












Egg Curry with Cherry Tomatoes and Chickpeas
  • 6 eggs
  • 1 ½ Tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, peeled
  • 1 inch piece ginger, peeled
  • ½ tsp. turmeric
  • ½ tsp. garam masala
  • ½ tsp. coriander
  • ½ tsp. cumin
  • 1/4 tsp. ground red cayenne pepper, or to taste
  • 1 pound cherry tomatoes, sliced in half
  • naan or rice for serving
  1. Heat a pot of water to boiling. Add eggs and turn water down slowly to somewhere between simmer and boil. Cook for nine minutes and dunk in cold water, then peel.
  2. Heat the butter in a big pan over medium heat until it foams. Add the onion and cook for five minutes, salting to taste, then add the ginger and garlic and cook for 30 seconds. Add the spices and cook for two minutes.
  3. Add the tomatoes, salt again, and cook until beginning to break down, about seven minutes. It may help to push on the tomatoes to break them up. Add chickpeas and stir until everything is hot. Add eggs and stir gently, cooking just until warm. Serve with naan or rice.

Red Lentil Soup


The weather is starting to get colder now, which means it’s soup season!

The first soup I have made in a long time was this red lentil soup last week. I added some parsnip, which gave the soup so much flavor. For me, warm puréed soups are the best, especially on a cold day. With the cooler weather also comes cold and flu season, and what better way to fight off infection with a homemade soup made from fresh vegetables?

Make a large batch and save the extra soup in the freezer for days when you don’t feel like cooking!





Red Lentil Soup
  • 1 Tbsp olive oil
  • 1 red onion, chopped
  • 1 clove garlic, chopped
  • 1 cup dried red lentils
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 parsnip, chopped
  • 1 Tbsp paprika
  • 4 cups vegetable stock
  1. Heat the olive oil over medium heat in a large pot and add the onion and garlic. Cook for 5 minutes, stirring occasionally.
  2. Add the remaining ingredients and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.
  3. Cool the soup to room temperature, then blend using a Magic Bullet blender in batches.

Makes 4 servings


Creamy Asparagus Soup


The other day my husband did a really nice thing: the grocery shopping! Usually, I’m the one who does it, but I’ve been working long hours lately, so he offered to buy some things at the grocery store for us that night. I came home to 2 huge bundles of asparagus. Now, we both love to eat asparagus, but this was just way too much to eat before it would go bad. I started thinking about what we could do with all of that asparagus and came up with this creamy asparagus soup.

The addition of bacon really adds great flavor to this soup. First, the vegetables are cooked in the bacon fat. Then, the bacon is used a second time as cooked bite-sized pieces to add texture and even more flavor to the soup.






Creamy Asparagus Soup
  • 4 slices bacon
  • 1 Tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 3 ribs celery, chopped
  • 3 cups chopped asparagus spears (woody parts chopped or peeled beforehand)
  • 1 large russet potato, peeled
  • 3 cups chicken broth
  • 1/4 tsp. pepper
  • 2 Tbsp fresh parsley (plus more for garnish)
  1. Add the bacon to a large pot and cook over medium heat until crispy.
  2. Remove the bacon and set aside for garnish later (retain the bacon fat in the pot for flavor!)
  3. Add the butter, onions, celery and asparagus to the pot and cook over medium heat until onions are soft, about 7 minutes.
  4. Add the potatoes, parsley and chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes, until potatoes are soft.
  5. Allow to cool, then transfer in batches to a Magic Bullet pitcher and blend until smooth.
  6. Transfer the soup back to the pan and add the pepper. Reheat and serve warm and topped with crumbled bacon.

Makes 4 servings


Potato and Leek Soup


This potato and leek soup is a fresh, easy soup to throw together, even on the busiest of busy weeknights. Chopped onion and leek are sautéed in butter, then cubed potatoes and vegetable broth are added to the pot and cooked for about 20 minutes until the potatoes are nice and soft. Then, just use the Magic Bullet to purée the soup into creamy deliciousness.

I like to use crumbled bacon and fresh chopped chives for garnish, because I love the addition of these flavors to the soup. What other toppings would you like to try?




Potato and Leek Soup
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 3 leeks, thinly sliced
  • 1 russet potato, peeled and cubed
  • 3 cups vegetable stock
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1/4 cup freshly chopped chives, for garnish
  • 1/4 cup crumbled cooked bacon, for garnish
  1. Melt butter in a large pot over medium heat and add the onion and leek. Cook over low heat until soft, about 5 minutes.
  2. Add the potatoes and stock and bring to a boil. Cover, reduce the heat, and simmer for 20 minutes, until potatoes are soft.
  3. Allow the soup to cool, then transfer to a Magic Bullet pitcher and blend in batches until smooth.
  4. Transfer back to the pot and reheat. Stir in the salt and pepper.
  5. Garnish with crumbled bacon and chives when serving.

Makes 4 servings


Did you know the artichokes are one of my favorite Spring vegetables? I am so excited to see them in abundance in the grocery stores right now. On my vacation last month, I had the most amazing artichoke soup at a restaurant one night. I loved it so much that I decided to make it again. This recipe uses frozen artichoke hearts instead of canned, because they are healthier and contain less sodium. Make sure you thaw them before trying to purée them in your Magic Bullet. If you need more liquid, you can add more chicken broth to each batch that you purée.

Don’t forget to have some fresh lemon slices handy to serve with the soup so you can squeeze them over the top. Artichokes and lemon juice go great together!




Creamy Artichoke Heart Soup
  • 1 1/2 lbs frozen artichoke hearts, thawed
  • 1 cup water
  • 4 Tbsp unsalted butter
  • 4 cloves garlic, finely chopped
  • 2 cups chicken broth
  • ¼ tsp. salt
  • ½ tsp. black pepper
  • ¾ cup heavy cream
  • Fresh parsley for garnish
  • 1 lemon
  1. Melt the butter over medium heat in a large pot and add the garlic.
  2. Add the thawed artichoke hearts to a Magic Bullet pitcher in 4 batches, using ¼ cup water with each (you can also use the chicken broth if it is not enough liquid). Purée each batch well, then transfer to the pot.
  3. Add the chicken broth, salt and pepper and bring to a boil.
  4. Turn the heat to low and simmer for 45 minutes, stirring occasionally.
  5. Serve warm in bowls and stir in 2 tbsp heavy cream.
  6. Garnish with fresh parsley and squeeze a lemon wedge over the top of the soup if desired.

Makes 6 servings


Coconut Lentil Stew

It’s still cold out and this weather definitely makes me crave comfort food. But doesn’t “comfort food” too often mean greasy food? I like greasy food as much as the next guy, but I don’t necessarily find food comforting just because it’s greasy. This coconut lentil stew, on the other hand, is comforting, and extremely easy to make, and also vegan, so that’s good if you’re a vegan who wants comfort food, or really anyone who wants comfort food since meat eaters also eat vegans. – I mean, eat vegan food…

This recipe, adapted from food52, works extremely well in either a slow cooker or a pot, which makes it a wonderful weeknight dinner in either case. There might be something better than coming home from work to a gurgling pot of coconut lentil stew, but there probably aren’t that many things that are better. You finish the whole thing with a tadka – sautéed mustard seeds and onion – that you stir in at the very end, because doesn’t that sound good?




Coconut Lentil Stew
  • 3 cups lentils, any kind, preferably Indian
  • 2 cloves garlic, peeled
  • 1 onion
  • 1 14-oz can tomatoes
  • ½ tsp. red pepper
  • 2 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. turmeric
  • 1 Tbsp salt
  • 2 Tbsp vegetable oil
  • 1 tsp. mustard seeds
  • ½ onion, chopped
  • 10 fresh, frozen, or dried curry leaves (optional)
  • 1 14-oz can coconut milk (can be light)
  1. Blend garlic, onion, and tomatoes in Magic Bullet.
  2. To either a pot or a slow cooker, add seven cups water with all ingredients except the mustard seeds, the chopped onion, and half the oil. In the slow cooker, cook for eight hours on low; in a pot, boil for thirty minutes.
  3. Just before serving, add remaining oil, mustard seeds, and onion to a pan. Cook over medium-high heat until beginning to brown, about five to ten minutes. Stir into stew and serve over rice.