nutribullet Magic Bullet 11 Piece Nutritional Blender Instruction Manual

10-SECOND

RECIPES

& USER GUIDE

10-SECOND

RECIPES

& USER GUIDE

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be followed including the following:

SAVE THESE INSTRUCTIONS

• Read all instructions before operating the Magic Bullet.

• Do not immerse the cord, plug or base in water or other liquids.

• Do not pull, twist or mistreat the power cord.

• Avoid contact with moving parts.

• The use of attachments or parts not recommended or sold by the manufacturer may cause fire, electric shock or injury and void any applicable warranty.

• DO NOT USE THIS PRODUCT WITH ANY TYPE OF ADAPTOR OR VOLTAGE CONVERTER

DEVICE. THIS UNIT IS MANUFACTURED IN COMPLIANCE WITH US AND CANADIAN

ELECTRICAL STANDARDS AND PLUG TYPES.

• USE OF ADAPTERS AND CONVERTERS IS CONSIDERED AN UNAUTHORIZED

MODIFICATION OF THE PRODUCT AND AS SUCH VOIDS THE WARRANTY. USE OF THIS

PRODUCT IN LOCATIONS WITH DIFFERENT ELECTRICAL SPECIFICATIONS MAY RESULT

IN DAMAGE TO THE PRODUCT.

• UNPLUG THE NUTRIBULLET WHEN IT IS NOT IN USE. MAKE SURE THE MACHINE IS

UNPLUGGED BEFORE ASSEMBLING, DISASSEMBLING, ADDING ADDITIONAL PARTS,

AND CLEANING.

• Keep hands and utensils away from the cutting blade while chopping or blending food to reduce the risk of severe injury to person or damage to the blender/chopper. A scraper may be used, but only when the blender/food chopper is not running.

• NEVER KEEP THE BLADE RUNNING FOR MORE THAN ONE MINUTE AT A TIME, AS IT

CAN CAUSE PERMANENT DAMAGE TO THE MOTOR.

If the motor stops working, unplug the Power Base and let it cool for a few hours before attempting to use it again. Your

Magic Bullet has an internal thermal breaker that shuts off the unit when it overheats.

Letting the thermal breaker cool down should allow the Power Base to reset.

• Do not operate any appliance with a damaged cord or plug or if the appliance malfunctions, or is dropped or damaged in any manner. Contact Customer Service for assistance in obtaining a replacement.

• Unplug the Magic Bullet when it is not in use, before putting on or taking off parts, and before cleaning or assembling.

• Always use your Magic Bullet on a clean, flat, hard, dry surface.

• Always completely assemble the blade and cup before placing on the Power Base.

• Do not allow the cord to hang over the side of the counter or table.

• Do not allow cord to touch hot surfaces, including stove.

• Never leave the Magic Bullet unattended while it is in use.

• Never blend carbonated beverages. Released gases can cause pressure to build up and the container to burst, resulting in possible injury.

• Make sure the blade is securely screwed onto the Tall Cup before placing it on the

Power Base.

• Never run the Magic Bullet without food or liquid contents in any of the cups.

• Close supervision is necessary when any appliances are used by or near children.

• To reduce the risk of injury, never place the cutting blade on the Power Base without putting cup or Party Mug properly in place.

• Be certain that blade is completely and firmly screwed on to the cups or Party Mug before operating appliance.

• Do not use Magic Bullet in the rain or in wet conditions.

• Do not use outdoors if exposed to inclement weather elements.

• Blades are sharp.

Handle carefully.

• Do not attempt to defeat the cover interlock mechanism.

• Check gasket to make sure it is not damaged, and it is completely seated in the Cross

Blade unit before each use.

• Do not use appliance for other than intended use.

• Always use your Magic Bullet on a clean, flat, hard, dry surface, never on cloth or paper which may block the fan vents and cause overheating.

• Never Blend Hot Ingredients! Always allow ingredients to cool before blending. Heat and blending can cause vessel to pressurize and expel hot contents, resulting in possible injury.

•

Always completely assemble the blade and cup before placing on Power Base; never insert or store the blade in base unless attached to a cup.

• DO NOT PUT THE BLADES IN THE DISHWASHER. SIMPLY HAND WASH WITH WARM

SOAPY WATER.

• THE MAGIC BULLET CUPS CAN BE WASHED ON THE TOP RACK OF THE DISHWASHER

USING THE NORMAL (NOT SANITIZE) CYCLE. THE MAGIC BULLET CUPS AND BLADES

SHOULD NOT BE STERILIZED IN BOILING WATER FOR ANY REASON AS THIS WILL WARP

THE PLASTIC.

• WHEN WASHING BLADES, DO NOT ATTEMPT TO REMOVE THE GASKET RING. SIMPLY HAND

WASH THE BLADES IN WARM SOAPY WATER. ATTEMPTED REMOVAL OF THE GASKET MAY

PERMANENTLY DAMAGE THE BLADE CONFIGURATION AND CAUSE LEAKAGE.

SAVE THESE INSTRUCTIONS

HOUSEHOLD USE ONLY

IMPORTANT MICROWAVE SAFEGUARDS

The Magic Bullet has gone BPA Free! All of the recipes that require cooking in the Magic

Bullet vessels have been updated to reflect our new BPA free instructions. Because every microwave is different, we now recommend microwaving foods for a maximum of

2-3 minutes, then checking the temperature of the food and continue heating only if the contents of the vessel are not hot enough.

• Never heat foods for longer than 2 minutes consecutively. Heat for 2 minutes. Let the food

• sit for 2 minutes, then heat for 2 minutes again.

Never microwave with the blade or solid lid still attached. Remove the blade or solid lid

• and twist on a Shaker/ Steamer top.

When microwaving, beware of steam and use an oven mitt to remove hot cups or

•

• containers from the microwave.

Do not use Party Mug in the microwave.

Follow the precautions and recommendations found in your microwave oven instruction manuals, specifically the heating times.

• Do not use excessive amounts of time when heating water or liquids in the microwave.

• Do not over cook food. Carefully attend to appliance when the Magic Bullet Cups are

• placed inside the microwave while cooking.

Some products, such as whole eggs, may explode and should not be heated using the

Magic Bullet cups in the microwave.

• Superheated Water – Liquids such as water, coffee, tea or soups are able to be overheated beyond the boiling point without appearing to be boiling. Visible bubbling or boiling when the container is removed from the microwave is not always present.

This could result in very hot liquids suddenly boiling over when the container is disturbed or a spoon or other utensil (such as a Magic Bullet blade) is inserted into the liquid.

To reduce the risk of injury to persons:

– Do not overheat the liquid.

– Stir the liquid both before and halfway through heating it to avoid eruption.

– After heating, allow the container to stand in the microwave for a short time before removing container.

– Use extreme care when inserting a spoon or other utensils into the container.

– Avoid heating baby food or formula in Magic Bullet cups.

– Don’t defrost frozen beverages in Magic Bullet cups (especially carbonated beverages). Even if the container is opened, pressure can build up. This can cause the container to burst, possibly resulting in injury.

– Hot foods and steam can cause burns. Be careful when removing Magic Bullet cups from the microwave when they contain hot foods and liquids.

– To prevent possible injury, always use protective oven gloves and direct steam away from hands and face.

TABLE

OF

CONTENTS

10 INTRO

11 WHAT YOU GET

12 MAGIC BULLET

ASSEMBLY

14 USING THE

MAGIC BULLET

16 The Cross Blade

17 Magic Bullet

Techniques

19 Cooking In The

Magic Bullet Cups

22 EASY CLEAN-UP

24 10-SECOND RECIPES

25 ICONS & INDEX

26 BREAKFAST

28 Banana Nut

Mini Muffins

30 Breakfast Cookies

31 Personal Pancakes

32 Six-Second

Scrambled Eggs

33 Scrambled Tofu

34 Veggie Omelet

35 Western Omelet

36 COFFEE DRINKS

38 Classic Magic

Bullet Coffee

39 Banana Coffee Frappe

39 Almond Coffee Cooler

40 Coconut Mocha

41 Creamy Coconut

Coffee

42 Frothy Coffee Mix

43 Homemade Nut Milk

44 SMOOTHIES

46 Strawberry Banana

47 Mango Coconut

48 Berry Protein Smoothie

49 Choco-Berry Mint

50 Green Machine

50 Tropical Green

52 SOUPS &

SANDWICHES

54 Brisk Broccoli Soup

55 Almost Instant

Asparagus Soup

56 Turbo Tomato Soup

57 Gazpacho

59 Tuna Salad Sammie

60 Six-Second

Chicken Salad

62 Express Egg Salad

64 PARTY DIPS &

APPETIZERS

66 Seven-Second Salsa

67 Hallelujah Hummus

68 Speedy Guacamole

69 Before You Know It

Bean Dip

70 Olive Tapenade

71 Lentil Cashew Dip

72 Fresh Bruschetta

73 Angel Eggs

74 Spinach & Goat

Cheese Stuffed

Mushrooms

76 ICE COLD COCKTAILS

79 Frozen Margarita

80 Strawberry Daiquiri

81 Piña Colada

82 Boulevard Bellini

82 Sky High Manhattan

83 Mystic Martini

84 DINNER DISHES

86 Speedy Sauce

Bolognese

87 Presto, It’s Pesto!

88 Yellow Curry

89 Stuffed Bell Peppers

90 Quinoa Veggie Party

92 DESSERT

94 Fabulously Fast

Fruit Sorbet

95 Chocolate Chia

Seed Pudding

96 Banana Nice Cream

99 Black Bean Brownies

100 Mini Pineapple

Upside Down Cakes

101 Whipped Cream

102 BABY FOOD

104 Carrot Baby Food

105 Chicken & Rice

Baby Food

105 Avocado Sweet

Potato Baby Food

106 THE CRAZY-QUICK

COCKTAIL PARTY

107 Menu

108 Shopping List

110 Party Prep

112 RECIPE INDEX

10

INTRO

MANY KITCHEN APPLIANCES promise to make your life easier, but with their bulky size, difficult cleanup, and lack of flexibility they actually create more work for you! Enter the Magic

Bullet. This compact little machine acts as a food processor, blender, and electric mixer all in one. It’s small, versatile, and easy to clean, completing tasks so quickly, it’s like having a personal countertop magician!

With the Magic Bullet, you can make wholesome, delicious food in less time than it takes to order a pizza! Skip the jarred pasta sauce full of sodium and preservatives and prepare fresh, homemade marinara in seconds. Lose expensive store-bought party dips and create velvety hummus and zesty salsa from scratch! Restaurant quality omelets, gourmet cocktails, comforting soups...they’re all a snap to make with this totally unique machine. When cooking is this simple, you won’t have to sacrifice your health or your pocketbook for the sake of convenience.

So what are you waiting for? Get to the kitchen and give the

Magic Bullet a shot! We’re confident that this magically versatile appliance will soon become a household favorite.

WHAT

YOU GET

1 stay-fresh lid 1 steamer/shaker lid

11

12

MAGIC BULLET

ASSEMBLY

TALL CUP & SHORT CUP

These cups are used to mix, cook and store your ingredients. They are dishwasher-safe (top rack only) and microwave-safe.

PARTY MUG AND COMFORT

LIP RINGS

The Party Mug * turns your

Magic Bullet into the Ultimate

Party Machine. You can make and serve frozen party drinks right in the same mug. It even comes with two Comfort Lip

Rings to cover the threads.

* The Party Mug is not microwave safe.

POWER BASE

The Power Base is the heart of the Magic Bullet. Simply place one of the Bullet Cups or Party

Mug onto the High-Torque

Power Base and press. Nothing could be easier.

CAUTION: Do not submerge the

Power Base in water and always unplug the Power Base before cleaning it. Do not put the blade with the gasket in the dishwasher.

CROSS BLADE

The Magic Bullet comes with one

Stainless Steel Cross Blade for chopping, grating and blending foods such as onions, cheeses, meats and frozen drinks.

Do not put the blade in the dishwasher. Simply hand wash with warm soapy water. In the base of the blades, there is a plastic gasket that creates an airtight fit with the

Magic Bullet cups. When washing the blades, do not attempt to remove the gasket ring. Attempted removal of the gasket may permanently damage the blade configuration and cause leakage.

STEAMER/SHAKER LID

With its vented holes, the

Steamer Lid allows you to safely store hot foods and reheat colder foods in the

Magic Bullet cups. The lid can also be used as a shaker lid for grated cheese and spices.

FLIP-TOP LID

The flip-top lid fits right over the Bullet cups to conveniently take and enjoy your favorite beverage recipe anywhere.

STAY-FRESH

RE-SEALABLE LID

With the Magic Bullet — your personal, versatile, countertop magician — you can prep, cook and store your food in the very same vessel. No plastic wrap or storage containers are needed to keep your leftovers fresh.

Your Magic Bullet comes with a Stay-fresh Re-sealable Lid that fits right on to the Tall Cup, Short

Cup and Party Mug to keep your leftovers fresh for days.

13

14

USING THE

MAGIC BULLET

Using the Magic Bullet is as easy as 1, 2, 3:

1

Load the ingredients into the

Tall Cup, Short Cup or Party Mug .

2

Twist on the Cross Blade until the blade and cup have a tight seal.

3

Line up the tabs on the cup and with the tabs on the Power

Base . Press the cup down onto the base to turn on the machine.

HERE’S HOW IT WORKS:

The Magic Bullet will blend for as long as you press the cup down onto the Power Base . To stop blending, simply release pressure on the cup.

“LOCK ON” MODE:

For hands-free operation, press down and gently turn the cup clockwise until the tabs lock under the lip of the Power

Base . Once you are in Lock

On Mode , the motor will run continually. To turn it off, simply twist the cup back counterclockwise and release the cup.

CAUTION:

Before using the blade, check the gasket to make sure it is not damaged and it is completely seated in the blade unit before each use.

Never put your hands or utensils near the moving blades and never use your hands or utensils to press the activator buttons down while the

Power Base is plugged in.

IF THE BLADE STOPS SPINNING

WHILE IN LOCK ON MODE,

IMMEDIATELY UNPLUG THE

MAGIC BULLET. Hard ingredients like carrots or celery can get stuck in the blade and stop it from turning. If this happens, UNPLUG

THE MAGIC BULLET RIGHT AWAY.

Remove the blade/cup assembly from the Power Base, and give ingredients a good shake to unblock the blade. If the blade still remains obstructed, twist the blade attachment off of the cup and carefully spin the metal blades by hand (they are sharp) to release the blockage. Reattach the blade to the cup, plug in the Magic Bullet and try again. It should spin normally.

NEVER RUN THE MAGIC BULLET

FOR MORE THAN ONE MINUTE

AT A TIME, AS IT CAN CAUSE

PERMANENT DAMAGE TO THE

MOTOR.

If the motor stops working, unplug the Power Base and let it cool for a few hours before attempting to use it again. Your Magic Bullet has an internal thermal breaker that shuts the unit off when it overheats.

Letting the thermal breaker cool down should allow it to reset.

15

16

THE

CROSS

BLADE

The Magic Bullet Cross Blade is great for:

CHOPPING

Chop veggies like onions and garlic for cooking, or make chunky salsas and bean dips.

PUREEING

Whip up homemade hummus, creamy soups, or homemade baby food in seconds.

BLENDING

Pulverize frozen fruit for smoothies and sorbets, or whip up refreshing frozen cocktails, mocktails, and milkshakes.

GRINDING MEATS

Quickly prepare ground beef and turkey, chicken and tuna salad or gourmet pâtés.

MIXING

Fold batters for pancakes, muffins, and quick-breads without dirtying the whole kitchen.

GRINDING COFFEE

Grind whole coffee beans in the bullet for the freshest tasting brews.

GRATING

Shred hard and soft cheeses, chocolate, or lemon zest to use in your favorite dishes.

MAGIC BULLET

TECHNIQUES

THE “PULSE”

TECHNIQUE

If you’re looking to prepare foods with a chunkier texture in the Magic Bullet, like fresh salsa or chopped onions, you should use the Pulse Technique .

To pulse , simply press the

Magic Bullet cup down on the Power Base , then quickly release. Let the blades come to a complete stop before pulsing again. Two to three pulses will generally yield a coarse, even chop, while more pulses create a finer texture.

THE SECRET

The trick to successful pulsing is to make sure that the machine doesn’t accidentally slip into Lock

On Mode . To avoid this, simply use your other hand to apply counter-clockwise pressure on the cup as you pulse .

1

Hold the cup at the base and apply counter-clockwise pressure to it to keep it from locking on.

2

With your other hand, tap the top of the cup and immediately release. Continue pulsing until you get the consistency you want.

17

THE “SHAKE”

TECHNIQUE

This technique is helpful when working with dense ingredients that don’t always distribute evenly when blending. If you find the ingredients at the top of the cup aren’t making it to the blade, try one of the following:

THE “COCKTAIL” SHAKE

When making smoothies, dips or other recipes:

1

Remove the Cup/Blade assembly from the Power Base .

2

Shake it like a cocktail shaker, then return it to the Power Base .

3

Repeat if necessary until you achieve the consistency you want.

18

THE “SHAKIN’ PULSE”

Use this technique to coarsely chop ingredients for recipes like salsa, gazpacho, and tuna or chicken salad.

1

Before pulsing, lift the whole

Magic Bullet ( Power Base and blade/cup assembly) with both hands. Make sure one hand grips the cup while the other holds the Power Base.

2

With force, shake the whole

Bullet downwards to force ingredients into the blade. Pulse at the bottom of the shake.

3

Repeat until your food reaches the desired consistency.

THE “TAP” TECHNIQUE

If ingredients are sticking to the sides of the cup, use this technique to move them down to the blade:

1

Take the cup off the Power

Base and tap the cup and blade assembly on the counter to force the ingredients down into the blades.

2

Return cup/blade assembly to the Power Base and finish processing.

COOKING

IN THE MAGIC

BULLET CUPS

Unlike conventional blenders and food processors, the

Magic Bullet doesn’t stop working after ingredients are blended. Not only can you prepare food in the Bullet, you can cook in it as well, allowing you to serve hot soups, rich and hearty pasta sauces, or delicious melted cheese toppings without dirtying an extra dish, pot, or pan. To safely microwave your food in the Bullet, follow these steps:

1

Blend or pulse your ingredients together.

2

Remove the blade and place the cup in the microwave.

3

Cook until ready, then remove with an oven mitt and serve.

CAUTION: The single most important rule to remember for using the cups in the microwave: Take off the blade! The blades have metal in them and we all know that metal and microwaves don’t mix. Never microwave food using the airtight lids, always leave cups uncovered.

Also, remember that the contents and the cup will be hot, so always use an oven mitt.

STORING

LEFTOVERS

IN THE MAGIC

BULLET CUPS

The Magic Bullet includes a

Stay-Fresh Resealable Lid that twists directly onto your Magic

Bullet cups, allowing you to prep food ahead of time, keep leftovers fresh, or take your meal on the go without dirtying an extra storage container.

19

20

TASK FOOD TIME

Blending 10-15 seconds

Puréeing

Smoothies, frozen cocktails

& coffee drinks

Soups, vegetables

Fruits

Curry/Laksa pastes

10-20 seconds

10 seconds

20 seconds

Mixing Batter, soaked nuts 20 seconds

Nut Milks 30 seconds

Mincing

Milling

Chopping

Grinding

Crumbling

Emulsifying

Meat

Gluten-free grain flours

(quinoa, oats, brown rice)

Garlic, onions, ginger, nuts, herbs

Coffee beans

15 seconds

30 seconds

10 seconds

4 5-second increments

5 seconds Breadcrumbs

Mayonnaise, salad dressing, sauces, marinades

10 seconds

TECHNIQUE DIRECTIONS

Lock-on

Lock-on

Lock-on

Lock-on

Lock-on

Lock-on

Pulse

Shake n’ pulse

Pulse

For optimum results, add small ice cubes—use pulse action in succession.

Add ½ cup water for a smooth blend.

Use ½ cup of desired fruit. Blend until smooth.

Use 7 oz. of paste and water. Then add chopped onion, ginger, garlic oil, herbs and spices. Blend all together.

Blend ingredients until fully mixed and appropriate texture is reached.

Blend ½ cup soaked nuts with 1½ cups water and additional flavorings (maple syrup, vanilla, etc.) if desired. Strain through a nut milk bag or cheese cloth.

Cut 4 oz. of meat into ½” to ¾” cubes before blending. Use pulse action.

Add dry ingredients to the Tall Cup and blend for 30 seconds until it achieves a flour consistency.

Chop max up to ½ cup, to ensure evenly sized pieces.

Lock-on, cocktail shake

Lock-on

Lock-on

Blend coffee in lock-on mode for 5 seconds at a time.

Remove blade/cup attachment from Power Base and shake in between blending to ensure an even grind.

Tear stale bread into small pieces before placing in cup. Crumble until desired consistency is reached.

Blend until well mixed. Oil may be added to the mixture during blending through hole in blender lid.

21

EASY

CLEAN-UP

CLEANING THE

MAGIC BULLET

The Magic Bullet doesn’t only quickly prepare food, it also saves a huge amount of cleanup time! This little machine lets you make delicious, piping hot pasta sauces, salsa, sandwich fillings, fresh soups, and more without dirtying a single cutting board, pot, or pan.

Cleaning the pieces themselves is also a snap. All Magic Bullet cups and Stay-Fresh lids can be washed in the top shelf of the dishwasher, and blades can be quickly hand washed with soap and water.

22

TIPS:

Always unplug the Magic Bullet when cleaning or assembling.

STUBBORN CLEANUP:

If tough-to-clean ingredients like melted cheese or dried tomato are caked onto to the sides of your Magic Bullet cup, fill the cup with soapy water and heat in the microwave for one minute. This should loosen ingredients enough to be wiped away with a light scrub.

CAUTION:

Do not put the blades in the dishwasher as the heat from some dishwashers can cause the gaskets to deteriorate or come loose.

CLEANING THE MAGIC

BULLET POWER BASE

The Power Base doesn’t generally get dirty, but liquids can leak out of cups and into the base and activator tabs if the blade isn’t twisted on tightly enough during blending. If this happens, UNPLUG THE POWER

BASE (this is very important), then wipe the inside and outside of the base with a damp cloth.

Let the machine dry for a few minutes before using again.

blade assembly is removed from the base. If this happens, immediately unplug the Power

Base . Using a damp cloth, work the activator buttons up and down to soften and remove any sticky substances. Let the Power

Base dry for a few minutes before blending again.

CAUTION:

NEVER SUBMERGE THE

POWER BASE IN WATER OR

PLACE IT IN DISHWASHER

If leakage isn’t immediately or thoroughly cleaned, it can dry in the Power Base , leaving sticky residue on the activator tabs.

Sticky tabs can get jammed in lock-on mode during blending, causing the motor to continue spinning even after the cup/

Never put your hands or utensils near the moving blade and never use your hands or utensils to press the activator buttons down while the Power Base is plugged in.

23

10-SECOND

RECIPES

24

Most of the recipes in this book allow you to prepare amazing food in as little as 10 seconds, provided you have the proper ingredients. However, 10 seconds can turn into longer if you need to peel and cut vegetables before blending.

Use the following foods in your recipes to save valuable time:

PRE-PEELED GARLIC IN JARS

Most grocery stores sell these in the produce section. Add them straight into your Magic

Bullet cup for any recipe calling for a clove or two of garlic.

BOILER ONIONS

These mini onions are about an inch to an inch and a half in diameter, making them a perfect size for the Magic Bullet. Simply peel and pop into your Magic

Bullet cup, no cutting, chopping, or crying required! One or two of these onions is roughly equivalent to ¼ cup of chopped onion. You can adjust the amount you use in your recipes according to your taste.

CHERRY TOMATOES

Cherry tomatoes are perfectly sized for the Magic Bullet and extremely flavorful. Our recipes are based on cherry tomatoes that are about one inch in diameter. 4-6 cherry tomatoes are roughly equivalent to ¼ cup diced tomato.

BABY CARROTS

Cutting and peeling carrots is surprisingly time-consuming.

Use baby carrots instead; they’re pre-cut, pre-peeled, and perfectly sized for the

Magic Bullet.

ICONS

& INDEX

The Magic Bullet is a great tool for those who like to know exactly what goes into their food. To accommodate mindful eaters, we’ve created a series of icons that identify vegan, vegetarian, kid-friendly, and/ or gluten-free recipes that appear in this book. The icon key can be found below and a corresponding index of recipes appears on page 112.

The recipes in this cookbook provide tasty meals, snacks, and treats to get you started on your

Magic Bullet journey. Stick to the book word for word, add or omit ingredients from its recipes, or concoct totally original creations to suit your individual tastes. Whatever you decide, the Magic Bullet will be right by your side to help you on all of your kitchen adventures!

KID-FRIENDLY:

Recipes that appeal to most kids’ tastes.

VEGETARIAN:

Recipes free of meat. May contain dairy, eggs, or honey.

GLUTEN-FREE: VEGAN:

Recipes free of ingredients that contain gluten like wheat, wheat flour, barley, or rye.

Recipes free of meat, dairy, eggs, or other animal products.

25

26

BREAKFAST

WE’VE ALL HEARD that breakfast is the most important meal of the day, but it also has a lot of potential to hurt your health, especially if you’re grabbing it on the go. Fortunately, the

Magic Bullet makes it fast and easy to make delicious, energizing morning meals so you won’t have to skip breakfast, or reach for that donut next time you’re in a hurry!

27

BANANA NUT MINI

MUFFINS

Go nuts (or bananas — take your pick!) over these delightful little breakfast nibbles. Eat them on their own, or alongside Greek yogurt for a full, satisfying breakfast!

28

1 ripe banana, cut into chunks

¼ cup almond butter

1 egg

½ tsp vanilla extract

1 Tbsp maple syrup

¼ tsp baking powder

¼ cup oat flour

¼ cup chopped walnuts

Serves:

18 mini muffins

Serving Size:

2 mini muffins

1

Preheat oven to 400F. Coat mini muffin tin with coconut oil spray.

2

In the Tall Cup , combine banana, almond butter, egg, vanilla, and maple syrup. Twist on the Cross Blade and blend until well combined, but avoid over-mixing so your muffins don’t turn out too tough.

3

Fold in the flour, baking powder, and nuts.

4

Fill each mini muffin cup with batter until ¾ full.

5

Bake in oven for about 8-10 minutes.

VARIATIONS

Personalize your muffin with your favorite mix-ins and toppings:

• Fold in ½ cup fresh blueberries or diced strawberries

• Add a dollop of jam in the center of the muffin batter before baking then spread peanut butter once done. A new twist on peanut butter and jelly!

• Substitute the almond butter with any of your favorite nut or seed butter (peanut, cashew, walnut, sunflower seed)

• Make them vegan by using “flax egg” in place of the egg. Combine 1 Tbsp ground flax seed with 3 Tbsp water and allow it to sit until it forms a gel.

• Mix in ¼ cup unsweetened coconut flakes or simply sprinkle on top.

• Craving dessert for breakfast? Add in ¼ cup chocolate chips.

• Mix in 1 tsp cinnamon, diced apples, nuts, or your favorite dried fruit like raisins or cranberries.

• Add lemon juice and poppy seeds for a healthy take on a classic flavor.

• The options are only limited by your imagination. Have fun!

29

BREAKFAST

COOKIES

30

Cookies? For breakfast? You heard right! But don’t get too worked up, this variety is filled with healthy, nourishing ingredients to get your day off on the right foot!

½ medium ripe banana, cut into small chunks

½ cup rolled oats

2 tsp almond butter

(may sub favorite nut or seed butter)

2 tsp ground flax

2 tsp chia seeds

¼ tsp cinnamon

1/8 tsp nutmeg

Pinch of sea salt

Serves: 3

Serving Size:

2 cookies

1

Preheat oven to 350F.

2

In the Tall Cup , add banana, oats, almond butter, flax, and chia, then seasonings. Twist on Cross Blade and pulse on the Power Base until well combined, using the Tap Technique (pg.

18) to get any stuck ingredients down to the blade.

3

With a spoon, scoop small mounds of cookie dough onto a parchment-lined baking sheet and bake for about 10-12 minutes until slightly firm.

TIP: Top with fruit preserves, coconut oil, or more nut butter! We suggest you make two batches so you can have one for each day of the week.

PERSONAL

PANCAKES

Scrap the pre-made mix for these homemade, wheat-free panakes!

1 cup rolled oats

2/3 cup milk or almond milk

½ ripe banana

¼ tsp cinnamon

2 tsp pure maple syrup

+ more to drizzle on top

Dash of sea salt


½ tsp baking powder

1 tsp butter or coconut oil

Serves: 1

Serving Size: 3 pancakes

1

Place oats in the Tall Cup , twist on

Cross Blade , and blend on Power Base to form a powder. Add remaining ingredients (excluding butter/coconut oil) and blend until smooth. Do not over mix or pancakes will be tough.

2

Heat butter/coconut oil in a skillet over medium heat. Once hot, pour 1/3 of the batter into the skillet.

3

Once bubbles appear, flip the pancake until both sides are lightly browned.

4

Serve with your favorite fruit toppings, nuts and a drizzle of pure maple syrup.

TIP: Don’t like or are allergic to banana?

Simply replace the banana with ¼ cup applesauce. Batter too thick? Add a splash of milk or almond milk to thin it out.

31

SIX-SECOND

SCRAMBLED EGGS

Whip your eggs in the Magic Bullet before cooking to make them extra light and fluffy.

32

3 eggs salt and pepper to taste fresh dill or parsley

(optional)

½ Tbsp butter or olive oil

1

Add all ingredients to the Tall Cup , twist on Cross Blade , and blend on the Power Base for six seconds until fully whipped.

2

Heat butter/olive oil in a pan on the stove over medium heat.

3

Add egg mixture, reduce heat to low, and cook, gently stirring occasionally to create a fluffy texture until the eggs fully set.

SCRAMBLED

TOFU

If eggs aren’t your bag, try this savory protein-packed breakfast instead!

16 oz block of extra-firm tofu, pressed & drained

1 Tbsp olive oil

½ onion, diced

2 cup diced vegetables

(zucchini, bell pepper, mushrooms), diced

1 clove garlic

2 Tbsp tahini

1 tsp soy sauce

1 Tbsp Dijon mustard

½ tsp turmeric powder

3 Tbsp parmesan cheese or nutritional yeast

1 cup spinach

Pinch of sea salt

Pepper to taste

Serves: 4

Serving Size: ¾–1 cup

1

In the Tall Cup , blend tahini, soy sauce, mustard, turmeric, garlic, cheese/ nutritional yeast, and seasoning.

2

Add onion and veggies to a

Party Mug or other Magic Bullet cup attachment and pulse to coarsely chop.

3

Heat oil in a skillet over medium heat and sauté the onion and veggies until soft.

4

Roughly crumble the tofu with your fingers into the skillet. Pour tahini mixture on top and stir to combine until tofu is warmed and cooked through

(approximately 3-5 minutes). Add in spinach and mix until wilted.

TIP: Serve alongside a piece of hearty whole grain toast with avocado slices or roll up in a brown rice or whole wheat tortilla and top with salsa and guacamole for a filling breakfast burrito!

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VEGGIE

OMELET

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

½ Tbsp olive oil or butter

1 boiler onion or ¼ medium white onion

½ tomato or 3 cherry tomatoes

½ cup spinach

3 eggs salt and pepper to taste

1

Heat ½ Tbsp olive oil or butter in a small pan over medium heat. Add onion and tomatoes to the Tall Cup , screw 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.

WESTERN

OMELET

Take this classic for a spin in the Bullet !

½ Tbsp olive oil or butter


½ bell pepper, seeds and stem removed

¼ cup diced cooked lean ham or turkey

3 eggs salt and pepper to taste

1 oz shredded Monterey

Jack Cheese, grated in the Bullet or pre-shredded

1

Heat ½ Tbsp olive oil or butter in a small pan over medium heat. Add onion and pepper to the Tall Cup , screw on the Cross Blade and pulse to coarsely chop. Transfer to the pan and sauté until soft, about 4 minutes. Stir in ham/turkey for 1 minute to warm.

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, add

Monterey Jack cheese on one side, fold the egg ‘pancake’ in half and serve.

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COFFEE

DRINKS

COFFEE IS MORE than a drink.

For many of us, coffee is a ritual that prepares us for the day ahead. That’s why it’s so important to get your cup of coffee right! Whether you prefer a classic cup of drip coffee, a frothy espresso drink, or a sweet frozen coffee concoction, the Magic Bullet is your go-to tool for your favorite type of joe.

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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!

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1 cup roasted whole coffee beans

1

Add coffee beans to the Short Cup and blend for 10 seconds until evenly ground.

2

Add to your preferred coffee brewing machine and enjoy.

BANANA COFFEE FRAPPE

Don’t waste money on expensive, sugary frozen drinks from big chain coffee shops. Instead, whip up your own using fresh, healthful ingredients in the Magic Bullet! This version gets a tropical twist, using a frozen banana in place of artificially sweetened mixes.

1 frozen banana, slightly thawed

½ cup brewed coffee, chilled for 1-2 hours

1 cup milk of choice

(dairy, almond, soy, hazelnut, hemp, etc.)

¼ tsp vanilla extract

1

Blend the frozen banana, coffee, milk, and vanilla in Tall Cup until smooth.

ALMOND COFFEE COOLER

Get grooving with this yummy, nutty frozen coffee drink!

¾ cup brewed coffee, chilled for 1-2 hours

1 Tbsp almond butter

½ cup almond milk

1 Tbsp honey

½ tsp nutmeg

2 ice cubes

Dash of cinnamon

1

Place all ingredients into the Tall Cup and blend until smooth.

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COCONUT

MOCHA

Coconut, coffee, and chocolate — is there anything more delicious?

Beat the morning blues with this tasty concoction and you’ll be ready to take on the day!

½ cup brewed coffee

¾ cup milk of choice

(dairy, almond, soy, hazelnut, hemp, etc.)

2 tsp cacao powder

1 Tbsp coconut butter

2 tsp honey

Optional:

1/8 tsp almond or vanilla extract

1

Blend milk, cacao, coconut butter, honey and optional extract in the

Tall Cup .

2

Twist the cap open and pour in hot brewed coffee.

3

Stir to combine and enjoy.

CREAMY

COCONUT COFFEE

Coconut oil is believed to have fantastic energy-boosting properties.

Infuse your cup of joe with this nut of coco and get buzzin’!

1½ cups brewed coffee, slightly warm

—NOT piping hot

1½ tsp cold-pressed coconut oil

1

Combine both ingredients in the Tall

Cup , blend until well incorporated.

2

Transfer to a coffee mug and heat in the microwave. Alternatively, you may heat on the stove in a small pot.

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FROTHY

COFFEE MIX

This simple classic has the perfect coffee-to-milk ratio. It’s espresso at its finest, and oh, that delicious foam!

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2 coffee cups filled with hot espresso

½ cup milk of choice

(dairy, almond, coconut, cashew, etc.)

2 pinches powdered cacao powder or cinnamon, to garnish

(optional)

1

Pre-make two cups of espresso (or hot coffee).

2

Fill the Tall Cup full of milk and blend with the Cross Blade for 5-10 seconds.

3

Transfer milk to a microwave-safe cup, and microwave on high for 35-45 seconds (be careful not to let the milk foam up out of the cup — stop it before it hits the top of the cup).

4

Allow the milk to settle for a bit.

Pour the thinner steamed milk into the coffee, then scoop out dollops of the foamy milk and let it ride on the top.

5

Sprinkle each drink with a pinch of cacao or cinnamon (optional) and serve.

HOMEMADE

NUT MILK

The Magic Bullet is a great tool for making homemade milk alternatives, especially nut milks that are so popular these days. We have found that almonds and cashews make the creamiest milk substitutes, but you can use any type of nut as long as its papery brown skin has been removed.

Add to your coffee or smoothies for a satisfying, creamy texture.

½ cup blanched (no papery brown skin) almonds, cashews, or other nut of choice, soaked for 4-8 hours and drained

1½ cups water

Optional:

1 Tbsp pure maple syrup


1

Add all ingredients to the Tall Cup , twist on the Cross Blade , and blend for 30 seconds until all ingredients are fully blended.

2

Strain liquid through a nut milk bag or cheesecloth into a separate storage container.

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SMOOTHIES

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STRAWBERRY BANANA

SMOOTHIE

This deliciously satisfying, fruity drink is perfect any time of day.

½ cup fresh or frozen strawberries

1 banana

1 cup ice

½ cup orange juice

1

Add all ingredients to the

Party Mug and twist on the Cross Blade .

Blend until smooth.

Tall Cup or

TIP: To reduce the sugar, replace orange juice with unsweetened almond milk, water, coconut water or chilled green tea.

MANGO COCONUT

SMOOTHIE

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

½ cup mango

1 banana

1 cup ice

½ cup coconut water

1

Add all ingredients to the Tall Cup or


Blend until smooth.

TIP: For an added nutritional boost, sneak in ½ cup of baby spinach; you won’t even taste it!

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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.

CHOCO-BERRY

MINT SMOOTHIE

With rich cacao, bright berries, and refreshing mint, this smoothie tastes as good as it is for you!

1 cup spinach

2 Tbsp rolled oats

½ cup blueberries

1 tsp cacao powder

2-3 fresh mint leaves

1 cup coconut milk (or almond milk)

1



Blend until smooth.

½ cup milk of choice

(organic dairy or soy, almond, coconut, etc.)

½ cup fresh or frozen blueberries

½ cup ice cubes

½ medium banana

1 serving high quality protein powder

(chocolate or vanilla)

1

Fill the Tall Cup halfway with ice.

2

Add the remaining ingredients. Twist on the Cross Blade and blend until smooth. Serve.

or Party Mug

TIP: Add in some healthy fats to make this a complete meal. A Tbsp of nut butter, a small handful of your favorite nuts or seeds, or a quarter of an avocado are all great options!

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GREEN MACHINE

SMOOTHIE

Greens go down easy when they’re this tasty!

1 cup spinach

½ ripe banana

1 Tbsp almond butter

1 Tbsp chia seeds

1 Tbsp Superfood

Superboost

(optional)

1 cup coconut water

1



Blend until smooth.

TROPICAL GREEN

SMOOTHIE

Get a taste of sunshine with this fun and fruity mix!

50

1 cup spinach

½ cup pineapple chunks

½ kiwi

1 Tbsp hemp seeds splash of lime juice

1 cup coconut water

1



Blend until smooth.

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SOUPS &

SANDWICHES

HEARTY AND FILLING, soups and sandwiches are the gold standard of lunches. The Magic Bullet won’t disappoint in this arena; these delicious meals are as satisfying as they are easy to make. Whip them up next time your tummy rumbles to power you through your afternoon!

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BRISK BROCCOLI

SOUP

Creamy green broccoli soup makes a warm and cozy meal or snack.

Serve with crusty bread for a hearty, homey presentation.

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1 cup broccoli florets, steamed

1 clove garlic

½ cup vegetable stock

1/3 cup cream (see tips for substitutions)

¼ tsp salt

Makes: 1 bowl

(approximately 2 cups)

1

Add broccoli, garlic, cream, 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 the Tall Cup for 2 minutes.

*Ingredients will be hot. Use caution when removing soup.

TIPS:

• To help your little one adapt to eating greens and veggies, add some melted cheese to the soup for a tasty kid-friendly meal. • To make dairy-free, substitute the cream with a milk of your choice such as almond, cashew, organic soy, or coconut.

• Add some protein by using Organic

Greek yogurt in place of cream.

ALMOST INSTANT

ASPARAGUS SOUP

This delicately flavored soup is delicious on its own, but also makes the perfect accompaniment to a springtime meal.

1 cup cooked asparagus tips

(about 7-10 spears)

1 clove garlic


1/3 cup of cream (see tips for substitutions)

Makes: 1 bowl


1

Add asparagus, garlic, cream and vegetable stock to the Tall Cup .

2

Twist on the Cross Blade and blend until smooth.

3



TIPS:

• Make the most of your asparagus. Don’t use a knife to cut the ends off — snap the end of each stalk off with your hands, it will break off at exactly the point you want to use. • To make dairy-free, substitute the cream with a milk of your choice such as almond, cashew, organic soy, or coconut.

• Add some protein by using Organic

Greek yogurt in place of cream.

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TURBO TOMATO

SOUP

Want to hear your kids beg for vegetables? This savory, homemade soup is sure to become a family favorite. Serve alongside grilled cheese for a classic combination.

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10-12 cherry tomatoes or 1 regular size tomato (about a cup)

1 clove garlic


1/3 cup cream (see tips for substitutions)

Makes: 1 bowl


1

Add tomato, garlic, cream, and vegetable stock to the Tall Cup .

2

Twist on the Cross Blade and blend into a smooth soup-like consistency.

3



TIPS:

• To make dairy-free, substitute the cream with a milk of your choice such as almond, cashew, organic soy, or coconut. • Add some protein by using Organic Greek yogurt in place of cream.

GAZPACHO

This chilled Spanish soup is a refreshing, healthy way to enjoy summer flavors. Perfect as an appetizer for a brunch or dinner party, gazpacho leaves an elegant impression whenever it’s served!

½ red pepper

1-2 cloves garlic

1 cup vegetable stock splash of red wine vinegar

¼ of a hothouse

(English) cucumber sprig of fresh chopped parsley

Makes: 4 cups

Serves: 2

1

Add all of the ingredients in the order listed to the Tall Cup and twist on the Cross Blade .

2

Pulse (see Pulse Technique on pg. 17) until the consistency is smooth but still has some texture.

3

Best served chilled in a soup bowl for a refreshing treat.

TIP: For a fabulously fancy appetizer, place chilled, cooked baby shrimp in the bottom of small cocktail cups and pour gazpacho over the top. Gazpacho can also be used as a tasty dip for pita chips or crackers.

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TUNA SALAD

SAMMIE

Light on mayo but full of flavor, this classic tuna salad recipe is sure to please.

½ can tuna, drained

1 scallion, diced

1/8 red onion

1 tsp sweet relish

(may also use 3-4 pitted green olives)

¼ celery stalk

1 tsp fresh lemon juice

½ clove garlic

1 tsp extra-virgin olive oil

2 Tbsp mayonnaise (see tips for substitution)

1 tsp mustard

(yellow, Dijon, coarse grain, honey) dash of salt pepper to taste

2 slices whole grain bread of choice

(ciabatta is quite tasty!)

Makes: 1 sandwich

1

Place all ingredients in the

Cup , twist on the Cross Blade and pulse to combine.

2

Spread tuna salad on one slice of bread (or toast), add your favorite toppings and place second slice of bread on top.

Tall

TIP: For a no-mayo option, replace the mayonnaise and oil in the original recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an egg-less mayo such as

Vegenaise. Alternatively you may keep the olive oil and add 1 tsp balsamic vinegar and ½ tsp honey.

Optional toppings: sliced tomato, lettuce

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SIX-SECOND

CHICKEN SALAD

Loaded with walnuts and apples, this quick and easy chicken salad recipe reminds us how delicious simplicity can be.

¼ of a cored apple

(about ¼ cup diced)

1 slice of onion

1 cup cooked chicken

2 Tbsp walnuts

1-2 Tbsp mayonnaise

Makes: 1½ cups

(2 sandwiches)

1

Add the ingredients in the order they appear to the Tall Cup and twist on the Cross Blade .

2

Chop and mix ingredients using the

Shakin’ Pulse Technique (pg. 18). If the chicken salad is not blending evenly, try the Cocktail Shake or Tap techniques

(pg. 18). If it’s still having trouble mixing evenly, scoop the finished chicken salad towards the bottom of the blade into a separate bowl then pulse the remaining ingredients together.

3

Once everything is chopped, you can add it all back together in the cup and give it a quick pulse to mix everything together.

TIPS:

• For a no-mayo option, replace the mayonnaise and oil in the original recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an egg-less mayo such as


• Chicken salad is very versatile. Feel free to add other things into your list of ingredients.

Try sprinkling in a little nutmeg or cinnamon.

Serve on toast, or add a scoop on top of a mixed green salad. To create a Curry

Chicken Salad, skip the apples and walnuts and add a dash or two of curry powder.

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EXPRESS

EGG SALAD

Get delicious egg salad without the slicing and dicing! This recipe makes a quick and tasty lunch that the whole family will enjoy.

2 hard-boiled eggs

1 stalk celery

1 slice of onion

1-2 Tbsp mayonnaise pinch of mustard powder (optional)

Makes: ½ cup

Serves: 1

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 .

Just press down on the cup and release the pressure immediately. Pause and let the ingredients settle. Then, quickly pulse again until you’ve reached a good consistency.

TIPS:

• Spice things up by adding a little sweet pickle relish, or add a dab of Dijon mustard to your ingredients before you blend.

Sprinkle a little paprika over the top and serve on toast or add a scoop on top of a mixed green salad.

• For a no-mayo option, replace the mayonnaise and oil in the original recipe with 1 Tbsp vinaigrette dressing, Greek yogurt, tahini, or an eggless mayo such as


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PARTY DIPS

& APPETIZERS

THROWING A PARTY?

Why spend a fortune on mediocre store-bought dips and appetizers when you can make tantalizing spreads and dainty fi nger foods for a fraction of the cost in your Magic Bullet? We’ve selected the fastest, easiest, and tastiest appetizer recipes made from fresh, wholesome ingredients, so you can impress your guests without adding any stress to your soirée! Party on…

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SEVEN-SECOND

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!

1–2 boiler onions, or ¼ medium white onion

2–3 small slices of fresh jalapeno

8-10 cherry tomatoes or 1 tomato, quartered

1 clove garlic juice of ½ lemon or lime salt and pepper to taste

Optional: sprigs of cilantro to taste

1

Add all ingredients to the Tall Cup , screw on Cross Blade and pulse 4-6 times 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.

HALLELUJAH

HUMMUS

This rich, creamy hummus makes an excellent appetizer at any gathering. For a classic presentation, garnish with a drizzle of olive oil and a dusting of paprika, and serve with warm pita triangles, pita chips, or raw sliced veggies. It’s also great spread on sandwiches, stirred into soups, or just eaten by the spoonful!

¼ cup vegetable broth

1 14-oz can of chickpeas, drained

2 cloves garlic

2 Tbsp lemon juice

3 Tbsp tahini (sesame seed paste)

½ tsp salt

Optional:

Olive oil, to garnish

Paprika, to garnish

1

Add all ingredients to the twist on the Cross Blade , and blend until smooth.

Tall Cup ,

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68

SPEEDY

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.

2 avocados

Juice of 1 small lime or ½ large lime

¼ tsp salt

1-2 cloves garlic

(optional)


Optional:

1-2 sprigs fresh cilantro

4 cherry tomatoes

2 slices jalapeno pepper

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.

BEFORE YOU KNOW IT

BEAN DIP

Hearty, healthy, and bursting with flavor, this bean dip will steal the show at your next shindig.

1

1

14-oz can black beans, drained

boiler onion or ¼ medium white onion

1-2 cloves garlic

¼ cup jarred roasted red peppers

¼ cup vegetable broth

1 tsp chili powder

2 Tbsp red wine vinegar

2 Tbsp sour cream or

Greek yogurt

(optional)

Cayenne pepper to taste (optional)

Sliced avocado, shredded cheese, or chopped tomatoes to garnish (optional)

1

Add all ingredients to the twist on the Cross Blade , and quickly pulse on the Power Base until dip reaches the consistency you like.

2

Transfer to a serving dish and top with avocado, cheese, or tomatoes, if desired.

Tall Cup ,

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OLIVE

TAPENADE

This savory olive dip adds excitement to any table. Serve with crackers, pita, or sliced toasted baguette, or as a topping to our stuffed mushrooms on page 74 for an elegant presentation.

½ cup pitted kalamata olives

½ cup pitted green olives

2 cloves garlic, peeled and chopped

¼ cup roasted red peppers

2 Tbsp fresh Italian parsley, chopped

1 Tbsp fresh rosemary, chopped

2 Tbsp capers

2 Tbsp lemon juice

2 Tbsp olive oil

Salt and pepper to taste

1

Combine all ingredients in the Tall

Cup , twist on the Cross Blade and pulse

4-6 times, just enough to chop finely, but not turn the tapenade into mush.

LENTIL

CASHEW DIP

Impress your guests with this unique and healthful dip!

1 cup cooked green or brown lentils (if using canned lentils, drain and rinse well)

½ cup roasted/salted cashews pinch of black pepper

½ tsp chopped fresh ginger (or a pinch of ginger powder)

1 tsp raw honey

1

Add all ingredients into the Tall

Cup , twist on the Cross Blade and pulse until well combined. For a thinner consistancy, allow to run continuously.

2

Scoop into a serving dish alongside raw vegetables and/or crackers, or use as a sandwich spread.

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FRESH

BRUSCHETTA

Fresh bruschetta makes a welcome addition to any appetizer spread with its bright colors and equally vibrant flavor.

½ baguette, sliced into

¼ -inch rounds and brushed with olive oil

1½ cups cubed roma tomatoes

3 Tbsp thinly sliced fresh basil leaf

1 clove garlic

1 Tbsp extra-virgin olive oil

1 Tbsp balsamic vinegar

¼ tsp salt

¼ tsp fresh ground pepper

1

Preheat oven to 450°F.

2

Place baguette oil side-down on a baking sheet and toast for 5-10 minutes until lightly browned.

3

Add tomatoes, basil, garlic, olive oil, vinegar, salt, and pepper to the Tall

Cup . Twist on the Cross Blade and pulse until well combined.

4

Divide mixture and spread onto the oiled side of toasted baguette rounds.

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.

12 hard-boiled eggs, peeled and sliced in half

½ cup 2% Greek yogurt

½ tsp kosher salt

2 Tbsp dijon or yellow mustard

½ tsp hot sauce

(Tabasco, Sriracha,

Cholula, etc.) smoked paprika to garnish

Makes: 24

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!

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74

SPINACH & GOAT CHEESE

STUFFED MUSHROOMS

These savory morsels add style to any gathering.

½ cup of frozen chopped spinach, thawed and drained well

3 Tbsp of sun-dried tomatoes, diced

6 oz of goat cheese, softened

1 tsp of dry basil

¼ tsp of garlic powder

12 baby portabella or crimini mushrooms, rinsed and dried

Makes: 12 mushroom bites

1


2

Add thawed and drained spinach, diced sun-dried tomatoes, dry basil, garlic powder, and softened goat cheese to Tall Cup . Twist on the Cross

Blade and pulse 4-6 times on the Power

Base until well combined. Set aside.

3

Remove stems from the mushrooms.

Stuff each mushroom with the spinach and goat cheese mixture in the hollow space left by the removal of the stem.

Place on baking sheet with the filling facing up and bake for 20-30 minutes until golden brown.

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ICE COLD

COCKTAILS

THIS SECTION CONTAINS recipes for fresh, delicious beverages sure to delight each and every one of your guests, from the artisanal cocktail aficionado to the broiest broseph.

Whether you’re brunching al fresco, chilling poolside, or hosting a swanky shindig, your Magic Bullet will make sure you have a great time!

For breezy frozen drinks, skip the sticky blender and mix and serve drinks directly in your Magic Bullet

Party Mug . Made from high grade

BPA-free plastic, these cups won’t shatter if dropped, and clean up easily in the dishwasher. To get the party started, simply add ingredients to the Party Mug, twist on the Cross

Blade , blend on the Power Base , twist on a Comfort Lip Ring and serve. Your moment in paradise awaits!

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FROZEN

MARGARITA

This refreshing classic gets a boost from fresh lime and agave nectar.

Sip it on a hot afternoon with a side of chips and Speedy Guacamole

(pg. 68) for a little sip of la vida Mexicana.

1½ oz tequila

½ oz triple sec or cointreau

1½ oz fresh lime juice

1½ Tbsp agave nectar

1 cup ice salt (optional)

1

Add liquid ingredients to the Magic

Bullet Party Mug.

2

Fill with ice, screw on the Cross Blade , and blend until smooth and slushy.

3

If you like a salt rim on your margarita, rub a lime wedge around the perimeter of the Comfort Lip Ring and dip in salt to coat.

4

Gently screw the lip ring onto the

Party Mug containing your margarita and enjoy!

TIPS: For flavored margaritas, replace ice with 1 cup of your favorite frozen fruit. Mango, peaches, watermelon, and strawberries all make delicious options!

If you’re in a hurry, you can blend ¾ cup of good quality margarita mix with 2 oz tequila and a cup of ice for a speedy and tasty frozen ‘rita.

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STRAWBERRY

DAIQUIRI

While the original daiquiri is a shaken cocktail consisting of lime, rum, and sugar, most associate the drink with the super-sweet frozen strawberry mixture served from big machines. We’ve decided to riff on that version, but instead of using a mix loaded with corn syrup and artificial flavors, we’re using the good stuff: lime juice, frozen strawberries, a little natural sweetener, and, of course, rum! One sip of this fresh, breezy beach favorite and you’ll never go back to the big batch variety. If you still want to pour it into a styrofoam cup, though, we won’t judge you.

2 oz white rum

1½ cups frozen strawberries

¼ cup fresh lime juice

2 Tbsp honey or agave nectar

1

Add all ingredients to the Magic

Bullet Party Mug , screw on the

Cross Blade and blend until smooth and slushy.

2

To serve, screw on the Comfort Lip

Ring or pour into a serving glass.

PIÑA

COLADA

If you like piña coladas, you’ll love the

Magic Bullet ; it’s the perfect machine to mix this decadent cocktail! Our version scraps super-processed ingredients for rich coconut butter and real frozen pineapple. Now that’s paradise!

2 oz rum

1½ Tbsp coconut butter

1 cup frozen pineapple

1½ Tbsp agave nectar splash pineapple juice, milk, or almond milk

1

Add all ingredients to the Magic Bullet

Party Mug , screw on the Cross Blade and blend until smooth and slushy.

2

Screw on the Comfort Lip Ring or pour into a serving glass.

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BOULEVARD BELLINI

Life is peachy with this frozen version of the traditional champagne cocktail.

½ cup frozen peaches

2 oz peach schn apps

1 Tbsp honey

2 oz champagne

1

Add peaches, schnapps, and honey to the Magic Bullet Party Mug , screw on the Cross Blade and blend until smooth and slushy.

2

Screw on the Comfort Lip Ring or pour into a champagne glass.

3

Top off with champagne and serve.

SKY HIGH MANHATTAN

Spin this classic cocktail in the Magic Bullet to take your soirée to the next level!

2 oz rye whiskey

½ oz sweet vermouth

2-3 dashes Angostura

Bitters

1 ice cube

Maraschino Cherry, to garnish

1

Add all ingredients to the Tall Cup and pulse until the ice is nearly gone and just a few small slivers remain.

2

Pour into a martini glass and garnish with an olive or cocktail onion.

MYSTIC

MARTINI

Mix this classic in the Magic Bullet with just one ice cube to get an uber cold martini flecked with slivers of ice.

3 oz gin or vodka

1 ounce of dry vermouth

½ ounce olive brine

(optional)

1 ice cube

1

Add all ingredients to the Tall Cup and pulse until the ice is nearly gone and just a few small slivers remain.

2

Pour into a martini glass and garnish with an olive or cocktail onion.

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84

DINNER

DISHES

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86

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!

¼ cup chicken broth

10-12 cherry tomatoes or 1 tomato

(quartered)

1 boiler onion or ¼ of a regular sized onion

2 Tbsp red wine

(optional)

2 Tbsp tomato paste

2 cloves garlic

2 sprigs fresh thyme or

½ tsp dried thyme

¼ cup cooked lean hamburger, steak, chicken or turkey pinch of Italian seasoning (optional) salt and pepper to taste

Fresh parmesan cheese

(optional)

Serving Size: 2

1

Add all ingredients in the order they are listed to the Tall Cup . Twist on the Cross Blade and pulse using the Pulse Technique (pg. 17). Just press down on the cup and release the pressure immediately, pause and let the ingredients settle. Then, quickly pulse again until you’ve reached a good consistency.

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.


TIP: To add fresh parmesan cheese, add a chunk of Parmesan to the Tall Cup and twist on the Cross Blade . Chop until the consistency is a coarse powder. Sprinkle on top of pasta and sauce.

PRESTO,

IT’S 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!

10-12 fresh basil leaves

2 Tbsp of pine nuts

2 Tbsp extra-virgin olive oil

1½ tsp coarse salt

(optional)

1-2 cloves of garlic

1 small chunk

Parmesan cheese

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 microwavesafe bowl and cook on high for 2 to

3 minutes, or heat on the stove in a saucepan until thoroughly heated.Stir and serve over hot pasta.


TIPS:

• To top with more fresh parmesan cheese, add a chunk of Parmesan to the Tall Cup and twist on the Cross Blade . Chop until the consistency is a coarse powder. Sprinkle on top of pasta and sauce. • Alternatively, pesto makes a great dip. Serve hot or at room temperature with sliced Italian or French

Bread or use as a sandwich spread.

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YELLOW

CURRY

Save time by prepping this dish’s incredibly flavorful broth in the

Magic Bullet !

1 Tbsp coconut oil, melted

2 boiler onions (or ¼ onion, quartered)

¼ inch chunk fresh ginger

½ garlic clove (about

¼ tsp chopped garlic)

2½ tsp curry powder

¾ cups coconut milk

2 Tbsp water juice of ¼ lemon

2 new potatoes, quartered

1 carrot, peeled and cut into chunks

4 oz chicken, cut into

1-inch pieces

1 cups cooked white or brown rice

Serves: 1

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. Spoon over rice and enjoy!

STUFFED

BELL PEPPERS

Skip the takeout and whip up a batch of this tasty vegetarian dish next time you’re looking for a quick dinner. Don’t let the absence of meat fool you; these peppers are loaded with fiber-rich brown rice and black beans, zesty tomatoes, and a wide array of aromatic herbs and spices to keep your tummy full and satisfied until breakfast rolls around.

2 bell peppers, halved with seeds and veins removed

1 cup baby spinach

2 boiler onions (or ½ small onion, cubed)

1 clove garlic

1 cup canned black beans, drained

¾ cup cooked brown rice

5 cherry tomatoes

1 Tbsp chili powder

1 tsp cumin

1 tsp paprika

1 Tbsp Olive oil

½ tsp salt

Serves: 2

1


2

Add spinach, onions, garlic, tomatoes, chili powder, cumin, paprika, olive oil, and salt to the Tall Cup . Blend until ingredients are evenly mixed.

3

Add beans and brown rice, then stir to combine.

4

Portion mixture between the two bell pepper halves and bake in the oven for

20 minutes.

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90

QUINOA VEGGIE

PATTY

Filled with fresh vegetables and protein-rich quinoa, these delicious veggie patties make a healthy and satisfying dinner.

¼ cup cooked quinoa

½ carrot, diced

1 scallion, sliced

1 cloves garlic

½ cup cooked black beans

2 Tbsp Italian seasoned dried breadcrumbs

2 tsp flax meal

+ 1½ Tbsp water

1 tsp ground cumin

¼ tsp salt

Dash of black pepper

Olive oil

Serves: 2

Serving Size: 1 patty

1

Cook quinoa according to package directions.

2

Combine flax and water and allow to gel for about 3 mintues.

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.

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DESSERT

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FABULOUSLY FAST

FRUIT SORBET

Got a sweet tooth, but don’t feel like indulging too much? Try this refreshing fruit sorbet! It’s so fast and easy to make, you just might make room for dessert every night.

1 cup of your favorite frozen fruit (we love mixed berries)

2-3 Tbsp water (or fruit juice, or your favorite liqueur if not serving to the kiddos!)

Dollop of whipped cream — pg. 101

(optional)

1

Add ingredients to the blend until smooth.

Tall Cup and

2

Add more or less liquid to reach your desired consistency.

3

Serve in your favorite dessert dish.

TIP: For a fancy brunch or party dessert, make a variety of flavors (blueberry, strawberry, mango) and pour the different flavors into cocktail glasses, layering flavors with contrasting colors in the same cup for a nice presentation. Top with a dollop of whipped cream (pg. 101) for an extra treat.

CHOCOLATE CHIA SEED

PUDDING

Healthy pudding? It is possible! This delicious treat combines omega-3 rich chia seeds with intense cacao powder for a sweet and nourishing dessert.

1½ cups almond milk

(or milk of choice)

1/3 cup chia seeds

5-7 pitted dates

3 Tbsp cacao powder

(may also use 6

Tbsp unsweetened cocoa powder)


½ tsp cinnamon

(optional)

Pinch of salt

1

Add all ingredients to the Tall Cup and blend until well combined.

2

Pour into serving cups and allow to chill in the fridge for at least 30 minutes.

TIPS:

• To increase the creamy factor, add ¼ avocado or ½ ripe banana. • Add a boost with 1 Tbsp protein powder (may need to increase the liquid by a Tbsp). • Top with your favorite fresh berries, coconut flakes, or cacao nibs!

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BANANA

NICE CREAM

All the frosty, creaminess of ice cream with the added nutritional benefits of bananas! A great alternative for those with dairy issues, or those simply looking to lighten up their diet, this delicious treat might just become your favorite.

1 frozen banana, peeled and slightly thawed

2-3 Tbsp almond milk

Optional:

2 tsp raw cacao powder, vanilla extract, fresh or frozen berries

Top With: cacao nibs, coconut flakes, fresh berries, nuts, etc.

1

Add frozen banana, almond milk and optional ingredients into the Tall

Cup . Twist on the Cross Blade and blend until it reaches the consistency of soft serve ice cream.

2

Sprinkle with your favorite toppings.

Enjoy!

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BLACK BEAN

BROWNIES

Some days all you want is a dense, chocolatey 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.

1 cup canned black beans (rinsed and drained)

1 Tbsp ground flax meal

2½ Tbsp water

1 Tbsp melted coconut or avocado oil

1/3 cup raw cacao powder


1 Tbsp coconut sugar

1 Tbsp maple syrup


Optional: walnuts, pecans, chocolate chips

1


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, scraping the sides as needed.

5

Pour batter into pan (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.

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100

MINI PINEAPPLE

UPSIDE DOWN CAKES

These mini-cakes are as pretty as they are tasty! Serve them on their own, with coffee, or with ice cream (or our banana “Nice Cream”) for a wonderful sweet treat!

1 Tbsp butter, melted

2 tsp brown sugar

2 unsweetened pineapple rings

2 cherries

¼ cup milk of choice


1/3 cup all-purpose flour

2 Tbsp sugar


Pinch of salt

Pinch of nutmeg

Serving Size:

Two 4-inch cakes

1

Preheat the oven to 350°F.

2

Use some of the melted butter to grease two 4-inch ramekins, then sprinkle

1 tsp of brown sugar in each ramekin.

3

Add the pineapple slices to the ramekins on top of the brown sugar, and place the cherries in the middle.

4

Add the remaining butter and ingredients to the Tall Cup and blend, scraping the sides with a spatula.

5

Divide the batter between the two ramekins and bake for 18-20 minutes, until a toothpick comes out dry.

WHIPPED

CREAM

Ok, so this one takes a little more than 10 seconds — about a minute and a half total — but it’s so worth it! When fresh, homemade whipped cream is at your fingertips, you’ll never reach for that can again.

¾ cup heavy whipping cream

½ Tbsp granulated sugar


1

Add ingredients to the Tall Cup , twist on the Cross Blade and blend on the

Power Base in 20 second increments, shaking the cup for 10-20 seconds in between rounds of blending.

2

Repeat 3 or 4 times until cream is stiff and ready to top your next treat!

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BABY

FOOD

103

CARROT

BABY FOOD

Start your little one off eating healthy with this tasty carrot purée!

104

1 cup baby carrots, steamed splash of water, optional

1

Toss steamed baby carrots into the

Tall Cup .

2

For a thinner consistency, add a splash of water. For younger babies, add about a tablespoon or so of water.

For bigger kids, water may not be needed. You can always add more to thin it out.

3

Twist on Cross Blade and blend until you’ve achieved a smooth puree.

4

Let cool and serve.

CHICKEN & RICE

BABY FOOD

Get all the goodness of this go-to dinner into your baby’s belly!

½ cup cooked chicken

½ cup cooked rice splash of water or chicken stock

1

Place ingredients in the Tall Cup and twist on the Cross Blade.

Blend until smooth.

2

Heat until slightly warm and serve.

AVOCADO SWEET POTATO

BABY FOOD

This sweet potato and avocado purée is an awesome first food for babies, with lots of vitamins to keep your bundle growing strong!

½ cup cooked sweet potato, cubed and skin removed

¼ cup avocado splash of water or vegetable stock

1

Cook sweet potato in a microwave, oven, or steamer. Remove skin and allow to cool.

2

Place ingredients in the Tall Cup , twist on the Cross Blade and blend until smooth. Add more liquid if a thinner consistency is desired.

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THE

CRAZY-QUICK

COCKTAIL

PARTY

106

Throwing a party doesn’t have to be stressful! The Magic Bullet makes it easy for you to entertain without breaking a sweat.

Gotta try it to believe it? Check out this Crazy-Quick Cocktail

Party guide, which helps you seamlessly prepare nibbles and of course, cocktails for you and five friends using some of the Magic

Bullet’s most popular recipes!

MENU

GUESTS ARRIVE TO:

Lentil Cashew Dip & Hallelujah Hummus with warm pita triangles

Raw vegetables for dipping: baby carrots, cherry tomatoes, celery, bell peppers, and cucumbers

COCKTAILS:

Boulevard Bellinis

Mystic Martinis

APPETIZERS:

Spinach and Goat Cheese Stuffed Mushrooms

Bruschetta

COFFEE:

Classic Magic Bullet Coffee served with milk and sugar

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SHOPPING

LIST

108

PRODUCE

1 bag baby Carrots

1 pint cherry tomatoes

6 roma tomatoes

1 bunch celery

2 red bell peppers

1 cucumber

1 head of garlic

2 lemons

24 baby portabella or crimini mushrooms

(1-2 packages)

Fresh basil

DRY INGREDIENTS, CANNED

GOODS, & SPICES

Olive oil

Balsamic vinegar

Salt

Black Pepper

Sugar

1 can green lentils

Roasted & salted cashews

Ginger powder

Garlic powder

Dried basil

Paprika

Raw Honey

Vegetable Broth

1 can chickpeas

Tahini

Sun-dried tomatoes

Jarred pitted green olives

BEVERAGE SECTION

¼ pound bag roasted coffee beans

1 bottle gin or vodka

1 bottle dry vermouth

1 bottle dry champagne

Peach Schnapps

2 lbs ice

FROZEN FOODS

1 bag frozen spinach

1 bag frozen peaches

BREAD SECTION

3 packages pita bread

1 baguette

DAIRY SECTION

12 oz goat cheese

Milk, cream, and/or milk substitutes to serve with coffee

NON-FOOD ITEMS

20-30 cocktail napkins

20-30 appetizer plates

6 martini glasses

6 Champagne glasses

6 coffee cups

Coffee creamer

Sugar bowl

3 baking sheets

1 serving platter

+ bowl for hummus and pita

1 serving platter

+ bowl for lentil cashew dip and vegetables

1 serving platter for mushrooms

1 serving platter for bruschetta

Large ice bucket

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PARTY

PREP

110

2 HOURS BEFORE

1

Put all liquor in the freezer, and champagne in the fridge.

2

Make a batch of hummus.

Follow recipe on page 67 and cover and chill in the refrigerator.

3

Make a batch of lentil cashew dip. Follow recipe on page 71 and cover and chill in the refrigerator.

4

Prep a double batch of the stuffed mushrooms. Follow the recipe on page 74, but do not bake. Instead, lay filled mushrooms on a cookie sheet, and chill in the refrigerator.

5

Prep dipping vegetables and arrange on platter. Rinse tomatoes, rinse and cut celery, bell peppers, and cucumbers into slices. Baby carrots can be left as they are. Cover and chill in the refrigerator.

6

Slice Baguette into 1/3 -inch rounds. Arrange on 2 cookie sheets and drizzle with olive oil.

7

Make Bruschetta mixture

(triple the recipe on page 72) and store in the fridge.

8

Make sure serving platters are clean and ready to go and slice pita bread into triangles.

9

Arrange napkins and plates near your serving area.

10

Clean your Magic Bullet

Cups.

11

Go freshen up.

30 MINUTES BEFORE

1

Stack the three loafs of pita bread on top of a large sheet of tinfoil. Cut the rounds into sixths but try to retain the round shape of the loafs, taking care not to slice the foil underneath.

Wrap the stack in foil and place in the oven at 350°F for

20 minutes (it will take the oven time to heat up).

2

As the pita warms, set up your bar: fill the large ice bucket with ice and place vodka or gin, vermouth, champagne, peach schnapps, and frozen peaches inside, within arm’s reach of the Magic Bullet. Set cocktail olives nearby.

3

Pour hummus and lentil dips into their serving bowls.

Arrange cut vegetables on a serving tray and place in the serving area near the napkins and placemats.

TEN MINUTES BEFORE

1

Remove pita from the oven and arrange on the serving platter. Keep oven heated.

PARTY TIME!

1

As guests arrive, offer them a martini or bellini and show them where dips are

2

Show off the Magic Bullet.

Let your friends give it a whirl!

3

Have a cocktail yourself!

You deserve it!

30 MINUTES IN

1

Place Stuffed Mushrooms and baguette slices in the oven.

Remove the bread after 10 minutes and spoon bruschetta mixture on top. Arrange on serving platter. When the mushrooms are done (20 minutes), arrange on serving platter. Bring both appetizers out to your guests.

90 MINUTES IN

1

Brew a pot of coffee

2

Serve coffee with cream/ milk/dairy substitute and sugar to your guests.

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RECIPE

INDEX

112

KID-FRIENDLY

Angel Eggs, 73

Avocado Sweet

Potato Baby Food, 105

Banana Nice Cream, 96

Banana Nut Mini-Muffins, 28

Before You Know It Bean Dip, 69

Black bean Brownies, 99

Carrot Baby Food, 104

Chicken & Rice Baby Food, 105

Chocolate Chia Seed

Pudding, 95

Express Egg Salad, 62

Fabulously Fast Fruit Sorbet, 94

Fresh Bruschetta, 72

Homemade Nut Milks, 43

Mango Coconut Smoothie, 47

Mini Pineapple Upside-Down

Cakes, 100

Personal Pancakes, 31

Quinoa Veggie Patty, 90

Seven-Second Salsa, 66

Six-Second Chicken Salad, 60

Six-Second Scrambled

Eggs, 32

Strawberry Banana Smoothie,

46

Tuna Salad Sammie, 59

Turbo Tomato Soup, 56

Western Omelet, 35

Whipped Cream, 101

GLUTEN-FREE

Almond Coffee Cooler, 39

Almost-Instant Asparagus

Soup, 55

Angel Eggs, 73

Avocado Sweet Potato Baby

Food, 105

Banana Coffee Frappe, 39


Banana Nut Mini Muffins, 28

Before You Know It Bean

Dip, 69

Black Bean Brownies, 99

Breakfast Cookies, 30

Brisk Broccoli Soup, 54


Chicken and Rice Baby

Food, 105

Choco-Berry Mint Smoothie, 49

Chocolate Chia Seed

Pudding, 95

Classic Magic Bullet Coffee, 38

Coconut Mocha, 40

Creamy Coconut Coffee, 41

Express Egg Salad, 62

Frothy Coffee Fix, 42

Frozen Margarita, 79

Furiously Fast Fruit Sorbet, 94

Gazpacho, 57

Green Machine Smoothie, 50

Hallelujah Hummus, 67


Lentil Cashew Dip, 71

Olive Tapenade, 70


Piña Colada, 81

Presto, It’s Pesto, 87

Scrambled Tofu, 33


Six-Second Chicken Salad, 60


Eggs, 32

Speedy Guacamole, 68

Speedy Sauce Bolognese, 86

Spinach & Goat Cheese

Stuffed Mushrooms, 74


46


Strawberry Daiquiri, 80

Stuffed Bell Peppers, 89

Tropical Green Smoothie, 50


Veggie Omelet, 34

Western Omelet, 35

Whipped Cream, 101

VEGETARIAN


Almost-Instant Asparagus

Soup, 55

Angel Eggs, 73


Food, 105

Banana Coffee Frappe, 39


Banana Nut Mini Muffins, 28

Before You Know It Bean

Dip, 69

Berry Protein Smoothie, 48


Boulevard Bellini, 82


Brisk Broccoli Soup, 54



Chocolate Chia Seed

Pudding, 95


Coconut Mocha, 40


Fabulously Fast Fruit Sorbet, 94


Frothy Coffee Fix, 42

113

114


Gazpacho, 57




Lentil Cashew Dip, 71

Mini Pineapple Upside-Down

Cakes, 100

Mystic Martini, 83

Olive Tapenade, 70


Piña Colada, 81

Presto, It’s Pesto, 87


Scrambled Tofu, 33



Eggs, 32

Sky High Manhattan, 82


Spinach & Goat Cheese

Stuffed Mushrooms, 74


46


Strawberry Daiquiri, 80




Veggie Omelet, 34

Whipped Cream, 101

VEGAN



Food, 105






Chocolate Chia Seed

Pudding, 95





Gazpacho, 57




Mystic Martini, 83

Olive Tapenade, 70

Piña Colada, 81



Sky High Manhattan, 82



46




RECIPES

& USER GUIDE

HUMMUS

Make it snack time in no time.

GRATED CHEESE

Grate, shake, enjoy, all in one.

GROUND COFFEE

Wake up to fresh ground coffee.

SALSA

Chunky or smooth, you decide.

COCKTAILS

Blend without the bartender.

PESTO SAUCE

All the flavor, none of the fuss.

SMOOTHIES

Blend and sip, in the same cup.

GUACAMOLE

Enjoy the party without the mess.

MAGIC BULLET is a registered trademark of HOMELAND HOUSEWARES, LLC

Copyright © 2015 MAGIC BULLET, LLC.

LOS ANGELES, CA 90025, USA

ALL RIGHTS RESERVED, MADE IN CHINA

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