Recipes

From appetizers to desserts, and everything in between, the Magic Bullet makes your kitchen endeavors a breeze.

DIPS

Guacamole
Guacamole

Avocados have enjoyed a huge surge in popularity in the last decade. One bite of this heavenly guac and you’ll understand why! Serve with crispy tortilla chips or fresh veggies for a delicious dip, or spread on top of crispy toast for a breakfast, lunch or dinnertime delight.

Ingredients:
  • 2 avocados
  • Juice of 1 small lime or 1/2 large lime
  • 1/4 tsp salt
  • 1-2 cloves garlic (optional)
  • 1 boiler onion or 1/4 medium white onion
  • 1-2 sprigs fresh cilantro (optional)
  • 4 cherry tomatoes (optional)
  • 2 slices jalapeno pepper (optional)
Directions:
  1. Cut avocados in half lengthwise, circling the pit with your knife.
  2. Twist to separate halves and remove the pits of each.
  3. Scoop the flesh out of the avocados and into the Tall Cup.
  4. Add all desired remaining ingredients, twist on Cross Blade, and pulse on the Power Base until mixture reaches the consistency you like.
Salsa
Salsa

Skip the jarred stuff and get the party started with fresh homemade salsa. With tomatoes, onion and a touch of jalapeno, this tasty dip brings zest to any fiesta!

Ingredients:
  • 1-2 boiler onions, or 1/4 medium white onion
  • 2-3 small slices of fresh jalapeno
  • 8-10 cherry tomatoes or 1 tomato, quartered
  • 1 clove garlic
  • Juice of 1/2 lemon or lime
  • Salt and pepper to taste
  • Sprigs of cilantro to taste (optional)
Directions:
  1. Add all ingredients to the Tall Cup, twist on Cross Blade and pulse 4-6 times on the Power Base until ingredients are mixed, but still chunky.
  2. Remove blade and pour into a serving dish. Don’t worry if the salsa looks foamy; it will settle in a minute or two. This recipe makes a thin salsa, but feel free to strain off any liquid if you prefer a thicker consistency.

APPETIZERS

Bruschetta
Bruschetta

With its bright colors and equally vibrant flavor, fresh bruschetta makes a welcome addition to any appetizer spread.

Ingredients:
  • 1/2 baguette, sliced into 1/4-inch rounds and brushed with olive oil
  • 1 1/2 cups cubed roma tomatoes
  • 3 Tbsp thinly sliced fresh basil leaf
  • 1 clove garlic
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
Directions:
      Preheat oven to 450°F. Place baguette oil side-down on a baking sheet and toast for 5-10 minutes until lightly browned. Add tomatoes, basil, garlic, olive oil, vinegar, salt, and pepper to the Tall Cup. Twist on the Cross Blade and Divide mixture and spread onto the oiled side of toasted baguette rounds.
Angel Eggs
Angel Eggs

This version of deviled eggs swaps mayo for Greek yogurt, giving you all the flavor and fun of the classic party appetizer without the extra bulk.

Ingredients:
  • 12 hard-boiled eggs, peeled and sliced in half
  • 1/2 cup 2% Greek yogurt
  • 1/2 tsp kosher salt
  • 2 Tbsp dijon or yellow mustard
  • 1/2 tsp hot sauce (Tabasco, Sriracha, Cholula, etc.) smoked paprika to garnish
Directions:
  1. Scoop the yolks from the middle of your halved eggs into the Tall Cup. Set egg whites aside on a large plate or baking sheet.
  2. Add Greek yogurt, salt, mustard and hot sauce to the egg yolks, screw on the Cross Blade, and pulse for 10 seconds, until ingredients are evenly mixed.
  3. Spoon roughly 1 Tbsp of the yolk mixture into the hole of each halved egg white. Shake paprika over the top, transfer to a serving platter, and watch your guests gobble up these little pieces of heaven
Spinach Filo Cups
Spinach Filo Cups

Miniature quiche cups are the perfect party appetizer because they make great finger food – and with all those eggs lying around, you’ll get points for deliciousness and ingenuity!

Ingredients:
  • 1/2 Tbsp olive oil
  • 1 Tbsp water
  • 2 cups baby spinach
  • 1 shallot, chopped
  • 4 eggs
  • 2 Tbsp milk
  • 1/4 cup feta cheese
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. salt
  • Pinch ground black pepper
  • 12 pre-baked filo cups
  • Cheddar cheese for topping
Directions:
  1. Preheat oven to 190 degrees C.
  2. In a small skillet, heat the olive oil over medium heat and add the chopped shallot. Cook for 5 minutes, then add the water and baby spinach and bring to a boil. Reduce to low heat and cook until spinach is wilted, about 5 minutes.
  3. Add the eggs, milk, cheese, nutmeg, salt and pepper to a Magic Bullet cup and blend.
  4. Add a little spinach to each filo cup and set on a baking sheet. Pour the egg batter over the top and sprinkle with cheddar cheese if desired.
  5. Bake for 20 minutes, or until set. 

DESSERTS

Raspberry Sorbet
Raspberry Sorbet

Got a sweet tooth, but worried about overindulging? Try this refreshing fruit sorbet! It’s so fast, healthy and easy to make, you just might save room for dessert every night.

Ingredients:
  • 1 cup of raspberries
  • 2-3 Tbsp water (or fruit juice, or your favorite liqueur if not serving to the kiddos!)
  • 2 tsp honey, agave nectar, or maple syrup (optional)
Directions:
  1. Add ingredients to the Tall Cup and blend until smooth, using shake technique if necessary.
  2. Add more or less liquid to reach your desired consistency.
  3. Serve in your favorite dessert dish.
Black Bean Brownies
Black Bean Brownies

Some days all you want is a dense, chocolaty brownie. This version of the home-baked classic uses black beans and flax meal to make a rich, healthy brownie that hits the sweet spot without the excess fat, sugar or refined carbohydrates.

Ingredients:
  • 1 cup canned black beans (rinsed and drained)
  • 1 Tbsp ground flax meal
  • 2 1/2 Tbsp water
  • 1 Tbsp melted coconut or avocado oil
  • 1/3 cup raw cacao powder
  • 1/2 tsp vanilla extract
  • 1 Tbsp coconut sugar
  • 1 Tbsp maple syrup
  • 1/2 tsp baking powder
Directions:
  1. Preheat oven to 350°F
  2. Grease a small baking dish — may use a tiny loaf pan or mini muffin pan.
  3. Combine flax meal and water. Stir and allow to sit and thicken, about 3 minutes.
  4. Add beans, oil, cacao, vanilla, sweeteners, baking powder and flax gel in the Tall Cup. Puree until smooth, using shakin’ pulse technique or scraping the sides as needed.
  5. Pour batter into pan or muffin tin and add desired toppings.
  6. Bake in oven for 15 minutes until the top begins to harden and edges start to crisp.
  7. Allow to cool before removing from the pan

BREAKFAST

Classic Magic Bullet Coffee
Classic Magic Bullet Coffee

For the best tasting coffee, grind your beans fresh in the Magic Bullet with the Cross Blade, then brew in your filter or coffee pot!

Ingredients:
  • 1 cup roasted whole coffee beans
Directions:
  1. Add coffee beans to the Tall Cup and blend for 10 seconds until evenly ground.
  2. Add to your preferred coffee brewing machine and enjoy.
Veggie Omelette
Veggie Omelette

Start your day with a full serving of vegetables in this delicious and filling breakfast!

Ingredients:
  • 1/2 Tbsp olive oil or butter
  • 1 boiler onion or ¼ medium white onion
  • 1/2 tomato or 3 cherry tomatoes
  • 1/2 cup spinach
  • 3 eggs
  • Salt and pepper to taste
Directions:
  1. Heat 1/2 Tbsp olive oil or butter in a small pan over medium heat. Add onion and tomatoes to the Tall Cup, twist on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 3 minutes. Add spinach and cook until wilted and warm, another two minutes. Reduce heat to low.
  2. Rinse and dry the Tall Cup. Add in eggs, salt, and pepper, twist on blade, and pulse on the Power Base 5-7 times until fully whipped. Add to the pan, stirring quickly to distribute ingredients, then let rest to form a flat omelet.
  3. When the omelet sets, fold the egg ‘pancake’ in half and serve.

LUNCH

Egg Salad
Egg Salad

Make delicious egg salad in seconds without any slicing or dicing!

Ingredients:
  • 2 hard-boiled eggs
  • 1 stalk celery
  • 1 slice of onion
  • 1-2 Tbsp mayonnaise
  • Pinch of mustard powder (optional)
Directions:
  1. Break the celery stalks in half and pull to remove as much of the celery string as possible.
  2. Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade.
  3. Pulse using the quick pulse technique until you reach desired consistency.
  4. Spread between toasted bread, or scoop on top of a salad for a quick and filling midday meal.
Turbo Tomato Soup
Turbo Tomato Soup

This savory, homemade soup is sure to become a family favorite. Enjoy on its own, top with sour cream, cheese and chives, or serve alongside grilled cheese for a classic combination.

Ingredients:
  • 10-12 cherry tomatoes or 1 regular size
  • tomato (about a cup)
  • 1 clove garlic
  • 1/2 cup vegetable stock
  • 1/3 cup cream, yogurt or almond milk
Directions:
  1. Add tomato, garlic, cream/yogurt/almond milk and vegetable stock to the Tall Cup.
  2. Twist on the Cross Blade and blend into a smooth soup-like consistency.
  3. Remove blade and microwave soup in a microwave-safe bowl for 1 ½ minutes, or heat on medium on the stove in a small saucepan for 5 minutes.

DINNER

Speedy Sauce Bolognese
Speedy Sauce Bolognese

This recipe is a great option for leftover hamburger or turkey burger meat. Whip it up on a busy weeknight and you’ll even trick yourself into thinking you slaved over the stove for hours!

Ingredients:
  • 1/4 cup chicken broth
  • 10-12 cherry tomatoes or 1 tomato (quartered)
  • 1 boiler onion or 1/4 of a regular sized onion
  • 2 Tbsp red wine (optional)
  • 2 Tbsp tomato paste
  • 2 cloves garlic
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1/4 cup cooked lean ground beef, chicken, or turkey
  • Pinch of Italian seasoning
  • Salt and pepper to taste
  • Fresh parmesan cheese (optional)
Directions:
  1. Add all ingredients in the order they are listed to the Tall cup. Twist on the Cross Blade and pulse using the shakin’ pulse technique until ingredients are evenly mixed, but chunky.
  2. Remove the blade and microwave in a microwave-safe bowl or heat on the stove in a saucepan until warm. Serve over hot pasta.
Pesto
Pesto

Pesto is really one of the most delicious sauces in the world, combining fresh, herbaceous basil with rich pine nuts, comforting olive oil, powerful garlic, and zesty parmesan cheese to create a totally distinctive, totally delicious topper for pasta, meat, and more. Use your Magic Bullet to make this amazing sauce in a snap!

Ingredients:
  • 10-12 fresh basil leaves
  • 2 Tbsp of pine nuts
  • 2 Tbsp extra-virgin olive oil
  • 11/2 tsp coarse salt (optional)
  • 1-2 cloves of garlic
  • 1 small chunk Parmesan cheese
Directions:
  1. Add all ingredients in the order they appear into the Tall Cup. Screw on the Cross Blade and pulse until the pesto has the consistency of a slightly grainy paste.
  2. Transfer the sauce to a microwave-safe bowl and cook on high for 1 1/2 minutes, or heat on the stove in a saucepan until thoroughly heated. Stir and serve over hot pasta.
Quinoa Veggie Patty
Quinoa Veggie Patty

Filled with vegetables and protein-rich quinoa, these delicious veggie patties make a healthy and satisfying dinner. Perfect for the vegan or meat-eater in your life, you can enjoy these between two buns or on top of a hearty salad for a filling meal that’s full of nutrients.

Ingredients:
  • 1/4 cup cooked quinoa
  • 1/2 carrot, diced
  • 1 scallion, sliced
  • 1 clove garlic
  • 1/2 cup cooked black beans
  • 2 Tbsp Italian-seasoned dried breadcrumbs
  • 2 tsp. flax meal + 1 1/2 Tbsp water
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • Dash of black pepper
  • Olive oil
Directions:
  1. Cook quinoa according to package directions.
  2. Combine flax and water and allow to gel for about 3 minutes.
  3. In the Tall Cup, pulse carrot until finely chopped. Add cooked quinoa, scallions, garlic, beans, breadcrumbs, flax mixture, cumin, salt, and pepper; pulse until combined but still slightly chunky. Form the mixture into two even patties.
  4. In a large nonstick skillet, heat the oil over medium; cook burgers until browned, about 8 minutes per side.

SMOOTHIES

Berry Protein Smoothie
Berry Protein Smoothie

Whether you are looking for a healthy breakfast on the go or a weight loss meal replacement, a high protein smoothie makes a convenient, satisfying option.

Ingredients:
  • 1/2 cup milk of choice (organic dairy or soy, almond, coconut, etc.)
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup ice cubes
  • 1/2 medium banana
  • 1 serving high quality protein powder (chocolate or vanilla)
  • 1 Tbsp almond, cashew or peanut butter (optional)
Directions:
  1. Fill the Tall Cup or Party Mug halfway with ice.
  2. Add the remaining ingredients. Twist on the cross blade and blend until smooth. Serve.
Mango Coconut Smoothie
Mango Coconut Smoothie

Get a taste of paradise with this tropical fruit-infused smoothie!

Ingredients:
  • 1/2 cup mango
  • 1 banana
  • 1 cup ice
  • 1/2 cup coconut water
Directions:
  1. Fill the Tall Cup or Party Mug halfway with ice.
  2. Add the remaining ingredients. Twist on the cross blade and blend until smooth. Serve.

Magic Bullet User Recipes

Grand Prize Winner
Superbowl
Superbowl

This guy is jam packed full of superfood goodness. #BulletMagic

@EveryLittleCell
Ingredients:
  • Raspberries
  • Strawberries
  • Acai
  • Almond milk
  • Goji berries
  • Pumpkin seeds
  • Sunflower seeds
  • Sesame seeds
Directions:
  1. Add raspberries, strawberries, acai and almond milk together in Magic Bullet and blend.
  2. Top with goji berries, pumpkin seeds, sunflower seeds and seasame seeds.
Finalist
Vegan Rawvioli In Tomato Sauce
Vegan Rawvioli In Tomato Sauce

Dinner is served! #BulletMagic

@jenevievepenk
Ingredients:
  • 2 large turnips, peeled
  • 1 cup pine nuts
  • 1 cup macadamia nuts
  • 1 cup walnuts
  • 2 tbsp Bragg’s Liquid Aminos
  • 1/3 cup lemon juice
  • 2-3 cloves garlic
  • 1 cup parsley
  • 1/2 cup water, more as needed
  • 2 large tomatoes
  • 1/2 cup sun-dried tomatoes
  • 1/4 cup fresh basil
  • 1 clove garlic
  • 4 dates
  • dash of olive oil
Directions:

 

  1. Wrapper: Slice turnips into very thin disks by cutting them in half and then using a mandolin or other vegetabler slicer
  2. Cheese filling: Blend pine nuts, macadamia nuts, walnuts, Braggs, lemon juice, garlic, parsley, water in Magic Bullet until creamy. Refrigerate several hours or overnight to let thicken.
  3. Tomato sauce: Soak the sun-dried tomatoes until soft. Blend tomatoes, sun-dried tomatoes, basil and garlic in Magic Bullet until well blended. Add the dates and olive oil and blend until smooth.
  4. To assemble ravioli: Take a single turnip slice and place a heaping teaspoon full of cheese filling on the turnip slice and fold the turnip over until all sides meet. Squeeze the edges together. The filling that oozes out will hold the edges together. Repeat with the rest of the turnip slices until there's no cheese filling left. Place ravioli in a single layer on a large plate and pour the tomato sauce on top; allow to sit for a few hours at room temperature so that the turnips become soft. Use a spatula to scoop the ravioli and serve on individual dishes. Garnish with shredded basil or parsley if desired.
Finalist
Red Pepper Chicken Salsa
Red Pepper Chicken Salsa

Made super easy and delicious with my Magic Bullet! #BulletMagic

@debbiescookingaddiction
Ingredients:
  • 1 cup jarred roasted red peppers, drained
  • 15 pitted kalamata olives
  • 1 tsp capers
  • 3 Greek peppers, drained, seeds removed
  • 2 oz feta cheese, crumbled
  • 2-3 torn basil leaves
  • 2 tbsp vegetable oil
  • 4 boneless, skinless chicken breasts
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • Additional crumbled feta cheese and fresh basil, for garnish
Directions:
  1. Place the roasted red peppers into your Magic Bullet. Using the cross blade, blend until smooth. Add in the olives, capers, Greek peppers, feta cheese and torn basil, pulse a few times to coarsely chop; set aside.
  2. Heat oil in a large non-stick skillet over medium heat. Season chicken breasts with the garlic powder, salt and pepper. Place into skillet and cook until lightly browned on both sides and juices run clear, approximately 4 - 5 minutes per side. Remove from skillet, keep warm.
  3. Lower heat under skillet to medium-low. Add in the red pepper salsa and cook until heated through, approximately 1 - 2 minutes.
  4. To serve, place chicken breasts onto serving plate, top with red pepper salsa. Garnish with feta cheese and basil. Serves 4
Finalist
Hummus With Toasted Pine Nuts And Lamb
Hummus With Toasted Pine Nuts And Lamb

Easy and homemade! #BulletMagic

@JordanTroublefi
Ingredients:
  • 1 can chickpeas
  • 2 tbsp tahini
  • 1/2 lemon, juiced
  • 1 clove garlic
  • 1/2+ tsp salt
  • 1 tbsp olive oil
  • 1/4 cup water
  • Lamb meat (whichever cut you prefer)
  • 2 tbsp pine nuts
  • Olive oil to garnish
  • Salt and pepper
Directions:
  1. Drain and rinse your chickpeas and then empty can into Magic Bullet. Add tahini, lemon juice, garlic, olive oil, and salt. Blend. If the consistency is too thick, add water a tablespoon at a time If you wish – Add more garlic or salt to taste.
  2. In a pan, over medium high heat, add pine nuts and toast until golden. Remove pine nuts from pan and set aside.
  3. In the same pan you just used for the pine nuts, brown your diced lamb meat. Salt and pepper to taste. Set aside while you prepare the plate.
  4. When assembling the plate: Spread hummus in a circle using the back of a spoon, add your cooked lamb, scatter with pine nuts and finish with a drizzle of olive oil on top. Serve with pita.
Finalist
Black Bean Tomato Summer Soup
Black Bean Tomato Summer Soup

This is refreshing, packed with nutrients, and can easily be adjusted to taste #BulletMagic

@Sallycwatts
Ingredients:
  • 1 can seasoned black beans
  • 1/2 tomato, diced
  • 1/2 avocado
  • 2 tbsp low fat cream cheese
  • cumin
  • lemon pepper
  • fresh lime juice
Directions:
  1. Add all ingredients to Magic Bullet and blend.

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