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.
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.
• 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.
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
If the motor stops working, unplug
• 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
WHAT
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.
YOU GET
1 stay-fresh lid 1 steamer/shaker lid
1110
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.
12 13
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.
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.
“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.
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.
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.
1514
THE
MAGIC BULLET
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.
BLENDING
Pulverize frozen fruit for
smoothies and sorbets, or whip
up refreshing frozen cocktails,
mocktails, and milkshakes.
MIXING
Fold batters for pancakes,
muffins, and quick-breads without
dirtying the whole kitchen.
PUREEING
Whip up homemade hummus,
creamy soups, or homemade
baby food in seconds.
GRINDING MEATS
Quickly prepare ground beef
and turkey, chicken and tuna
salad or gourmet pâtés.
GRINDING COFFEE
Grind whole coffee beans
in the bullet for the freshest
tasting brews.
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.
GRATING
Shred hard and soft cheeses,
chocolate, or lemon zest to use
in your favorite dishes.
2 With your other hand,
tap the top of the cup and
immediately release. Continue
pulsing until you get the
consistency you want.
16 17
THE “SHAKE”
TECHNIQUE
This technique is helpful when
working with dense ingredients
that don’t always distribute
evenly when blending. If you
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.
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.
find the ingredients at the top of
the cup aren’t making it to the
blade, try one of the following:
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.
18 19
TASK FOOD TIME TECHNIQUE DIRECTIONS
Blending
Puréeing
Mixing
Mincing
Milling
Smoothies, frozen cocktails
& coffee drinks
Soups, vegetables
Fruits
Curry/Laksa pastes
Batter, soaked nuts
Nut Milks
Meat
Gluten-free grain flours
(quinoa, oats, brown rice)
10-15 seconds
10-20 seconds
10 seconds
20 seconds
20 seconds
30 seconds
15 seconds
30 seconds
Lock-on
Lock-on
Lock-on
Lock-on
Lock-on
Lock-on
Pulse
Shake n’ 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.
Chopping
Grinding
Crumbling
Emulsifying
Garlic, onions, ginger,
nuts, herbs
Coffee beans
Breadcrumbs
Mayonnaise, salad dressing,
sauces, marinades
10 seconds
4 5-second
increments
5 seconds
10 seconds
Pulse
Lock-on,
cocktail shake
Lock-on
Lock-on
Chop max up to ½ cup, to ensure evenly sized pieces.
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.
20 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.
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
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.
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.
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/
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
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.
2322
10-SECOND
ICONS
RECIPES
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:
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.
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.
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.
& 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.
KID-FRIENDLY:
Recipes that appeal to most
kids’ tastes.
GLUTEN-FREE:
Recipes free of ingredients
that contain gluten like wheat,
wheat flour, barley, or rye.
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!
VEGETARIAN:
Recipes free of meat. May
contain dairy, eggs, or honey.
VEGAN:
Recipes free of meat, dairy,
eggs, or other animal products.
2524
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!
2726
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!
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.
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
5 Bake in oven for about 8-10 minutes.
healthy take on a classic flavor.
• The options are only limited by your
imagination. Have fun!
28 29
BREAKFAST
COOKIES
PERSONAL
PANCAKES
Scrap the pre-made mix for these homemade, wheat-free panakes!
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.
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 vanilla extract
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.
30 31
SCRAMBLED
TOFU
If eggs aren’t your bag, try this savory protein-packed breakfast instead!
SIX-SECOND
SCRAMBLED EGGS
Whip your eggs in the Magic Bullet before cooking to make them
extra light and fluffy.
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.
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 c up
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!
32 33
VEGGIE
OMELET
Start your day with a full serving of vegetables with this delicious
and filling breakfast!
WESTERN
OMELET
Take this classic for a spin in the Bullet!
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.
½ Tbsp olive oil
or butter
1 boiler onion or ¼
medium white onion
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.
34 35
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.
36 37
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.
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!
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.
1 frozen banana,
slightly thawed
½ cup brewed coffee,
chilled for 1-2 hours
1 cup milk of choice
(dair y, 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.
38 39
COCONUT
CREAMY
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
(dair y, 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.
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.
40 41
FROTHY
COFFEE MIX
This simple classic has the perfect coffee-to-milk ratio. It’s espresso at
its finest, and oh, that delicious foam!
HOMEMADE
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.
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
½ tsp vanilla extract
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.
42 43
SMOOTHIES
44 45
STRAWBERRY BANANA
MANGO COCONUT
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 Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
TIP: To reduce the sugar, replace orange
juice with unsweetened almond milk, water,
coconut water or chilled green tea.
Get a taste of paradise with this tropical fruit-infused smoothie!
½ cup mango
1 banana
1 cup ice
½ cup coconut water
SMOOTHIE
1 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
TIP: For an added nutritional boost, sneak
in ½ cup of baby spinach; you won’t even
taste it!
46 47
BERRY PROTEIN
CHOCO-BERRY
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)
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.
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.
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!
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 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
48 49
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 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
TROPICAL GREEN
SMOOTHIE
Get a taste of sunshine with this fun and fruity mix!
1 cup spinach
½ cup pineapple chunks
½ kiwi
1 Tbsp hemp seeds
splash of lime juice
1 cup coconut water
1 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
5150
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!
5352
BRISK BROCCOLI
ALMOST INSTANT
SOUP
Creamy green broccoli soup makes a warm and cozy meal or snack.
Serve with crusty bread for a hearty, homey presentation.
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.
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
½ cup vegetable stock
1/3 cup of cream (see
tips for substitutions)
Makes: 1 bowl
(approximately 2 cups)
1 Add asparagus, garlic, cream and
vegetable stock to the Tall Cup.
2 Twist on the Cross Blade and blend
until smooth.
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.
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.
54 55
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.
10 -12 cherry tomatoes
or 1 regular size
tomato (about a cup)
1 clove garlic
½ cup vegetable stock
1/3 cup cream (see
tips for substitutions)
Makes: 1 bowl
(approximately 2 cups)
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 Remove blade and microwave soup
in the Tall Cup for 2 minutes.
*Ingredients will be hot. Use caution when removing soup.
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.
GA ZPACHO
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.
56 57
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 Tall
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.
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
58 59
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
Vegenaise. Alternatively you may keep the
olive oil and add 1 tsp balsamic vinegar
and ½ tsp honey.
• 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.
60 61
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
Vegenaise. Alternatively you may keep the
olive oil and add 1 tsp balsamic vinegar
and ½ tsp honey.
62 63
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…
64 65
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 Tall Cup,
twist on the Cross Blade, and blend
until smooth.
66 67
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)
1 boiler onion or ¼
medium white onion
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 14-oz can black
beans, drained
1 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 Tall Cup,
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.
68 69
OLIVE
LENTIL
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.
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.
70 71
FRESH
ANGEL
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.
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!
72 73
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 Preheat oven to 350°F.
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.
74 75
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!
7776
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.
78 79
STRAWBERRY
PIÑA
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.
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.
80 81
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.
82 83
DINNER
DISHES
8584
SPEEDY SAUCE
PRESTO,
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.
*Ingredients will be hot. Use caution when removing soup.
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.
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 microwave-
safe 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.
*Ingredients will be hot. Use caution when removing soup.
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.
86 87
YELLOW
STUFFED
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!
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
1 Preheat oven to 400°F.
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.
Serves: 2
88 89
QUINOA VEGGIE
PATT Y
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.
90 91
DESSERT
92 93
FABULOUSLY FAST
CHOCOLATE CHIA SEED
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 Tall Cup and
blend until smooth.
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.
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 vanilla extract
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!
94 95
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!
96 97
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
½ tsp vanilla extract
1 Tbsp coconut sugar
1 Tbsp maple syrup
½ tsp baking powder
Optional:
walnuts, pecans,
chocolate chips
1 Preheat oven to 360°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,
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.
98 99
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!
WHIPPED
1 Tbsp butter, melted
2 tsp brown sugar
2 unsweetened
pineapple rings
2 cherries
¼ cup milk of choice
¼ tsp vanilla extract
1/3 cup all-purpose
flour
2 Tbsp sugar
½ tsp baking powder
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.
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
¼ tsp vanilla extract
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!
100 101
BABY
FOOD
102 103
CHICKEN & RICE
BABY FOOD
Get all the goodness of this go-to dinner into your baby’s belly!
CARROT
BABY FOOD
Start your little one off eating healthy with this tasty carrot purée!
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.
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.
104 105
THE
CRAZY-QUICK
COCKTAIL
PARTY
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
107106
SHOPPING
LIST
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 p acka ges)
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
108 109
PARTY
30 MINUTES BEFORE
PARTY TIME!
PREP
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.
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.
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.
110 111
RECIPE
INDEX
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 Nice Cream, 96
Banana Nut Mini Muffins, 28
Before You Know It Bean
Dip, 69
Black Bean Brownies, 99
Breakfast Cookies, 30
Brisk Broccoli Soup, 54
Carrot Baby Food, 104
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
Homemade Nut Milks, 43
Lentil Cashew Dip, 71
Olive Tapenade, 70
Personal Pancakes, 31
Piña Colada, 81
Presto, It’s Pesto, 87
Scrambled Tofu, 33
Seven-Second Salsa, 66
Six-Second Chicken Salad, 60
Six-Second Scrambled
Eggs, 32
Speedy Guacamole, 68
Speedy Sauce Bolognese, 86
Spinach & Goat Cheese
Stuffed Mushrooms, 74
Strawberry Banana Smoothie,
46
Mango Coconut Smoothie, 49
Strawberry Daiquiri, 80
Stuffed Bell Peppers, 89
Tropical Green Smoothie, 50
Turbo Tomato Soup, 56
Veggie Omelet, 34
Western Omelet, 35
Whipped Cream, 101
VEGETARIAN
Almond Coffee Cooler, 39
Almost-Instant Asparagus
Soup, 55
Angel Eggs, 73
Avocado Sweet Potato Baby
Food, 105
Banana Coffee Frappe, 39
Banana Nice Cream, 96
Banana Nut Mini Muffins, 28
Before You Know It Bean
Dip, 69
Berry Protein Smoothie, 48
Black Bean Brownies, 99
Boulevard Bellini, 82
Breakfast Cookies, 30
Brisk Broccoli Soup, 54
Carrot Baby Food, 104
Choco-Berry Mint Smoothie, 49
Chocolate Chia Seed
Pudding, 95
Classic Magic Bullet Coffee, 38
Coconut Mocha, 40
Creamy Coconut Coffee, 41
Fabulously Fast Fruit Sorbet, 94
Fresh Bruschetta, 72
Frothy Coffee Fix, 42
112 113
Frozen Margarita, 78
Gazpacho, 57
Green Machine Smoothie, 50
Hallelujah Hummus, 67
Homemade Nut Milks, 43
Lentil Cashew Dip, 71
Mini Pineapple Upside-Down
Cakes, 100
Mystic Martini, 83
Olive Tapenade, 70
Personal Pancakes, 31
Piña Colada, 81
Presto, It’s Pesto, 87
Quinoa Veggie Patty, 90
Scrambled Tofu, 33
Seven-Second Salsa, 66
Six-Second Scrambled
Eggs, 32
Sky High Manhattan, 82
Speedy Guacamole, 68
Spinach & Goat Cheese
Stuffed Mushrooms, 74
Strawberry Banana Smoothie,
46
Mango Coconut Smoothie, 47
Strawberry Daiquiri, 80
Stuffed Bell Peppers, 89
Tropical Green Smoothie, 50
Turbo Tomato Soup, 56
Veggie Omelet, 34
Whipped Cream, 101
VEGAN
Almond Coffee Cooler, 39
Avocado Sweet Potato Baby
Food, 105
Banana Nice Cream, 96
Black Bean Brownies, 99
Breakfast Cookies, 30
Carrot Baby Food, 104
Choco-Berry Mint Smoothie, 49
Chocolate Chia Seed
Pudding, 95
Classic Magic Bullet Coffee, 38
Creamy Coconut Coffee, 41
Fresh Bruschetta, 72
Frozen Margarita, 78
Gazpacho, 57
Green Machine Smoothie, 50
Hallelujah Hummus, 67
Homemade Nut Milks, 43
Mystic Martini, 83
Olive Tapenade, 70
Piña Colada, 81
Quinoa Veggie Patty, 90
Seven-Second Salsa, 66
Sky High Manhattan, 82
Speedy Guacamole, 68
Strawberry Banana Smoothie,
46
Mango Coconut Smoothie, 47
Stuffed Bell Peppers, 89
Tropical Green Smoothie, 50
114
RECIPES
& USER GUIDE
GROUND COFFEE
Wake up to fresh
ground coffee.
HUMMUS
Make it snack time
in no time.
SALSA
Chunky or smooth,
you decide.
GRATED CHEESE
Grate, shake,
enjoy, all in one.
COCKTAILS
Blend without
the bartender.
PESTO SAUCE
All the flavor,
none of the fuss.
MAGIC BULLET is a register ed trademark of H OMELAND HOUSE WARES, LLC
SMOOTHIES
Blend and sip,
in the same cup.
Copyright © 2015 MAGIC BULLE T, LLC.
LOS ANGELE S, CA 90025, USA
ALL RIGHTS RESERVED, MADE IN CHINA
GUACAMOLE
Enjoy the party
without the mess.
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