Posts tagged ‘Magic Bullet’


I didn’t charge my camera battery after I used it the last time, so it’s dead.

This is tragic, because I couldn’t show you my breakfast this morning.

It had these:

Some of this:

A little this, a little that:

But best of all, it had some of these guys. Yeah — I finally made Katie’s fudge babies! I honestly didn’t think I could pull it off, but they truly are as easy as she says. I added some vanilla extract, a quick grind of sea salt and a dab of cinnamon to mine (not to mention the *accidental* extra heap of cocoa) and they were SO GOOD. I rolled them up into tiny balls and snacked on quite a few before I had to convince myself to put them away in the fridge.

I promise I will take a picture, but for now, just daydream about how wonderful this breakfast was…I enjoyed every single bite. Immensely.

That is all.

May 13, 2011 at 1:05 pm 2 comments

Bob’s your uncle, Fanny’s your aunt or, How to Salvage a Ruined Batch of Soup

I was looking through some Google results on The Magic Bullet for this post when I came across this site (which supplied this post’s title) and it had me nearly doubled over in laughter. If you’re looking for a good mid-day laugh, or just want to know what the hell the Magic Bullet is (a “Cuisinart for hookers,” obviously), you’ll want to check it out.

So having been inspired by Tina at Carrots ‘n’ Cake, I have begun trying to eat and shop a little more cheaply. I always have tons of halfway used bags of food in my freezer and pantry, so I decided to try my hand at making a quickie vegetable soup.

One of my favorite “office” lunches during the colder months (aka most of the year) is soup. Part of this (okay, a huge factor) is that I am lazy. I usually forget or don’t take the time to make a lunch the night before, so I’ll walk to the grocery store nearby and pick up a can of healthy-ish soup and a cucumber and piece of fruit to cut up. BAM. Healthy lunch, minimal effort.

Unfortunately, though, this tends to get expensive. While some soups are on the cheaper side, I try to get  either something organic, or at least lower sodium, high-veggie, low-cal, etc. Those usually run $3-$4 a can. CRAZY, right?

So the other night, I simmered some onions and garlic with olive oil, added some veggie broth then cooked about a serving’s worth of pearled barley in the mix for an hour-ish. Turned out great…next step, add frozen veggies that I have hiding throughout my freezer and stealth canned goods from the pantry.

In the mix:

  • Trader Joe’s fire roasted peppers + onions
  • TJ’s cannellini beans (rinsed and drained)
  • Muir Farms diced tomatoes (no salt added kind)
  • huge bag of Whole Foods’ new leafy greens mix, with kale, collard and mustard greens

Sounds delicious, right? Well…let’s just say I underestimated the size of the leafy greens bag. I dumped the whole thing in, thinking I could save some freezer space. Bad idea.

The soup turned into a big, mushy blob of cold leafy greens with a little bit of broth, beans and veggies floating around on top. It almost spilled over because the addition of the greens filled up the ENTIRE POT. I am really dumb, fo real.

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I should have taken a picture to really emphasize the mess that was this soup, but I was too frazzled to even think about grabbing my camera. (Plus, my flash card reader hasn’t come in the mail yet). I tried manually scooping out some of the mess, but I kept getting bits of roasted peppers/onions and barley with it, and didn’t want to take out all that good stuff too.

After adding more water and veggie broth to effectively split the batch into two pots, I eventually gave up after scooping out maybe a cup’s worth of greens, packed the soup up in a container, and went out with a dude for some drinks. Although the individual ingredients didn’t cost very much, I was still mad at myself for wasting all that food, as well as doing something silly like dumping an ENTIRE package of kale into the soup without thinking about it. I tend to do stupid things like that sometimes. Welcome to my life.

But then, I had a brilliant idea. Since the soup was essentially ruined anyway, why not try one last ditch effort at salvaging it? I portioned out a small amount of the wet, goopy mound of kale mush and plopped it into my trusty Magic Bullet. (For those of you who are wondering, a Magic Bullet is a COUNTERTOP BLENDER/FOOD PROCESSER. I have made the mistake of referencing my “beloved magic bullet” in the presence of people who don’t know what it is, and needless to say, they thought I had an oversharing problem).

With a few quick pulses, the little blender whipped everything up into a smooth, creamy vegetable soup with lovely color and thickness, but still left some chunks of veggies and whatnot in tact. I was a little nervous about blending the mix because it seemed really odd to blend barley, plus I would lose the texture of the whole beans, but these were desperate times, people.

The true test, though, was of course the taste. I popped the little blender cup into the microwave (microwave safe, baby!) and brought the pseudo-soup nearly to a boil (things always taste better when they’re hot, in my opinion), took a deep breath and took a sip.


It was good! I had salvaged the unsalvageable! The Bullet left enough texture but still blended the greens into the brothy part enough to disguise their overabundance. It was a bit salty, rich but not fatty, smooth, creamy, delicious and best of all, INSANELY healthy. Really. I only used about 2 T of olive oil and three grinds of sea salt for two huge pots worth of soup.

I am a genius. Just wanted to share with you. That is all.

February 23, 2011 at 12:05 pm 2 comments

I tried it: dessert hummus!

After seeing it popping up all over the blogosphere, I knew I had to try it. But the question was, could I get over the weird-sounding combination of chickpeas and….sweet stuff? It just sounded WRONG!

When the Fitnessista posted about it today, however, I knew I had to try this tonight. I went with the Wannabe Chef’s Snickerdoodle Hummus, which is a cinnamony, sugary flavor, just like the cookie. So what did I think?


Yeah. It was that good.

As I was spooning the stuff straight out of the blender (actually, the Magic Bullet) I was thinking about how I would describe it…and I drew a blank. You can sort of taste the chickpeas, but at the same time, their flavor complements the other flavors in the recipe. I added a little extra of all the good stuff: almond butter, maple syrup (REAL maple syrup, mind you), cinnamon and brown sugar. The texture is similar to that of peanut butter, but more like…ready for it? COOKIE DOUGH. And it even tastes like cookie dough!

I’m still at a loss for what to snack on this with, so for the moment, its served a la finger. Yum yum yum. Don’t hate me, but I was too engrossed in this stuff to take a picture. I’ll take one tomorrow before I eat it all up, I promise!!!

Dinner was the eggplant and celery stew that I planned on trying, and this too turned out absolutely delicious. It took a little longer than most of my dinners, and I dirtied quite a few dishes (a huge pet peeve of mine), but boy was it worth it. I honestly wanted to lick my bowl clean. After simmering for about an hour in cream and olive oil and veggie broth, the eggplant was SO tender. I had planned on making a side of basmati rice, but I was out of the white stuff and the brown takes forever to cook…so I ended up whipping up some Arborio in my new rice cooker. I made it with some olive oil, and did half veggie broth and half water. I had no idea this could be so tasty!

A few modifications I made on the recipe:

  • My eggplant was not very large…it was medium or small, or maybe a baby eggplant. I’m not really sure, because it was whatever was on sale!
  • I used Dorot cubes instead of fresh garlic
  • I used half & half instead of heavy cream
  • I added a healthy-sized pat of butter (you know you want to)

Other than that, I pretty much stuck to the recipe, and it was seriously incredible. Decadent, but still not overly heavy or rich. I made enough so I can have it for lunch tomorrow, so I’ll snap a pic. I have some brown basmati cooking away in the rice cooker right now, so I’ll have it ready for tomorrow :)

My workout tonight was INTENSE. I did 30 minutes on the recline bike to warm up, then did a 20-min interval workout on the treadmill. I was starting to get hungry and tired at this point because it was already almost 8 o’clock, but I knew I wanted to lift so I went for it. I don’t know if I was just tired or maybe pushed myself a little too hard last time, but it was ROUGH lifting these weights today. I used the same weights I normally do for everything except lateral shoulder raises — for some really odd reason, every single 8-lb weight was gone from the lifting area. How strange, right??? So I took it as a sign that it was time to upgrade to 10 lbs :)

That was tough, but not so bad….but the rest of my usual arms/shoulders circuit felt much tougher than usual. I wish I knew why! I was sweaty, shaky and STARVING by the time I got home, so because I knew it was going to take me a while to make dinner, I whipped up a quick protein smoothie to refuel and tide me over. I used;

  • about 1/4 cup FF Greek yogurt
  • about 1/2 cup unsweetened plain almond milk
  • packet of Stevia
  • about 1/2 cup frozen mixed berries
  • 1 scoop Naturade Vanilla Whey Protein Powder
  • 2 ice cubes
  • splash of 100% pomegranate juice

It was DELISH! Yum! I had quite a tasty night. My apologies for the lack of pictures…I was too hungry and too tired :/

And now if you’ll excuse me, I have to go get a load of laundry out of the dryer :)


January 25, 2011 at 11:41 pm Leave a comment

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