I have had my NutriBullet for over a year and I love it! I used to think it was just for making my morning NutriBlast – boy was I wrong. I’ve discovered it’s much, much more. It has turned out to be one of my favorite kitchen appliances. I use it at least twice a week to either prepare dinner or to whip up something fancy for a party. The NutriBullet is my “go to” when I need things prepared quick and easy.
With all that said, I discovered it makes the most delicious guacamole. Not only is it easy to prepare, it has a creamier texture than the average “guac.” This is a great dip for game day or anytime hors d’oeuvres.
- 2 Avocados peeled
- 1/3 Cup of onion, chopped
- 1 Medium tomato, chopped
- 1 Clove of garlic, chopped
- ½ Jalapeno chile pepper, chopped
- 1 T of fresh lime juice
- ¼ Cup of light sour cream
- Place all ingredients into the large NutriBullet cup and mix until smooth. Place the avocado pit in the center of the dip before serving to prevent browning.
Did I mention that avocados are healthy for you, too? This recipe will leave you feeling buenísimo! Serve with chips and salsa and you have a fiesta. Please feel free to improvise on this classic recipe.
Applesauce has been around for hundreds of years. Apples are delicious, nutritious and affordable. The varieties are endless. The history of applesauce dates back to the mid-1700’s; originally, it was a way to help preserve the fall harvest of apples for the long winter months. Nowadays, it’s a yummy side that’s loved by young and old alike.
There are tons of varieties at your local supermarket, sure, but why not make your own? It’s simple to make and tastes 100 times better than store bought. I started making this for my daughter when she was about one year old. Now that she is 13, with the help of the NutriBullet, she makes it on her own.
This recipe can be done with any variety of apples you choose. I love a combination of Granny Smith’s and Fuji. This way you get the sweet and the tart in one. You can leave the peel on or remove it. I like to leave the peels on. Not only does it add to the nutrition, the applesauce ends up with a nice light pink color to boot.
- 4 Medium apples, cored and chopped
- ¾ Cup water
- ¼ Cup of sugar
- ½ tsp. of ground cinnamon
- Combine all ingredients in a saucepan. Cover and cook over a medium-low heat for 15 to 20 minutes, or until apples are soft. Allow to cool.
- In small batches, add mixture to the large NutiBullet cup and blend until smooth. Serve or refrigerate immediately.
This is the perfect side dish with dinner or an accompaniment with desserts. You can even replace the sugar with a little Stevia or honey, depending on your desired sweetness levels.
As with all my recipes, please feel free to take creative liberties.
I have always said what a terrific cook my mother is. I have fond childhood memories of her in the kitchen baking or creating something special almost every day. Recently, however, she has developed an allergy to gluten. All those years of cooking tossed out the window just to start over again – or at least that’s what she thought.
After much researching, she found being gluten-free doesn’t have to be so difficult. As a matter of fact, it’s easier than she thought. She even took one of her old party favorites, Artichoke Dip, and improved on it. I took it one step further and added in my NutriBullet. Not only does it give the appetizer a creamier texture, but it shortens prep time, too.
- 1 cup grated parmesan cheese
- 1 (8 oz.) package of light cream cheese
- ½ Cup light mayonnaise
- 1 Clove of garlic, minced
- ½ tsp. dried dill
- 1 (14 oz.) can artichoke hearts or bottoms, drained and rinsed
- Preheat oven to 400ºF. Add the first five ingredients to the Tall Cup. Extract until smooth.
- Coarsely chop the artichoke hearts by hand and add to cheese mixture. Spread into a 10-inch pie plate and smooth the surface. Bake for 15 minutes.
- Serve immediately with gluten free crackers. All the gluten-free goodness wrapped up in creamy artichoke bliss – YUM!
As with all my recipes, please feel free to take creative liberties.
Raw'kin Snack of the Week
She really called these ‘No-Bake Coconut Crack Bars,’ but we’d like our fans to know that, while these are deliciously addictive, they don’t contain crack. Or any other drugs. At all. But they’re beautiful and we’d like to thank Katie for this amazing recipe!
Makes 6-8 bars
- 1 cup shredded coconut (unsweetened) (80g)
- 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
- 2 tbsp virgin coconut oil (See nutrition info link below, for all substitution notes on this recipe.)
- 1/2 tsp pure vanilla extract
- 1/8 tsp salt
Click here for the full recipe!
No one appreciates a quick and easy dinner more than me. As a mother of four I have no choice but to create healthy meals that are simple to make. The trick is to make one meal that will be acceptable for all six of us! Of course as a nutritionist and athlete I stick by my “guidelines” of creating a high-protein, low-fat, whole-grain, nutrient-rich meal. While this sounds like a challenge, the more I experiment the more I learn that it’s really not difficult at all-it just requires a little creativity.
Below is a crowd-pleasing recipe that is loved by adults and children alike. It’s my version of the Spaghetti and Meatballs staple. This recipe is a little higher in protein because I add a can of beans and egg whites to the ground turkey. This also increases the fiber content. Vitamin E and folic acid are included with the toasted wheat germ and I hide a few servings of veggies in the meatballs with the spinach and red onion. I always recommend making extra so that lunch is already made for the next day! You can use the meatballs and make a meatball sandwich or simply use it to top a bed of steamed spinach. This recipe not only feeds a family of six, but also takes care of adult lunch the following day as well as an after school/pre-sports snack for the kids! Leftovers are the key to time-saving meals.
- 2 packages of extra lean ground turkey (I prefer organic ground turkey.)
- 1 can pinto beans
- ½ cup liquid egg whites
- 1 cup baby spinach, chopped
- ¼ red onion
- ½ cup toasted wheat germ
- Sea salt to taste
- Course ground black pepper to taste
- Garlic powder to taste
Your choice of red sauce
Your choice of pasta
- Place ground turkey in a large bowl. Set aside.
- Combine pinto beans, egg whites, spinach and red onion into NutriBullet and blast.
- Pour blasted mixture into bowl with the turkey and mix thoroughly. Add salt, pepper, garlic powder and wheat germ to mixture. It will look green because of the spinach; don’t worry about this!
- Form mixture into meatballs and brown in a skillet, turning when necessary.
- Cook pasta in separate pot and drain. Once meatballs are browned, add red sauce and simmer until meatballs are cooked through.
- Spoon cooked pasta onto plates and top with meatballs and sauce and serve! Yes it is that easy!