RECIPES
& USER GUIDE
10-SECOND
RECIPES
& USER GUIDE
10-SECOND
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
Read all instructions before operating the Magic Bullet. When using electrical
appliances, basic safety precautions should always be followed, including:
GENERAL SAFETY
• Cross blades are sharp. Handle carefully.
• 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.
• Do not immerse the cord, plug or base in water or other liquids.
• Close supervision is necessary when any appliances are used by or near children.
• Do not use Magic Bullet in the rain or in wet conditions.
• Do not use outdoors if exposed to inclement weather elements.
• Do not use appliance for other than intended use.
• Do not attempt to defeat the cover interlock mechanism.
• 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.
• Check gasket to make sure it is not damaged, and it is completely seated in the cross
blade unit before each use.
• Avoid contact with moving parts.
• Keep hands and utensils away from the cross 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 CROSS 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.
•
NEVER LEAVE THE MAGIC BULLET UNATTENDED WHILE IT IS IN USE.
• Never run the Magic Bullet without food or liquid contents in any of the cups.
• To reduce the risk of injury, never place the cross blade on the power base without
attaching a cup or Party Mug to it.
• Be certain that the cross blade is completely and firmly screwed on to the cups or Party
Mug before operating appliance.
• Always completely assemble the cross blade and cup before placing on Power Base;
never insert or store the cross blade in base unless attached to a cup.
•
NEVER BLEND CARBONATED INGREDIENTS OR LIQUIDS. Built-up pressure from released
gases can cause container to burst, resulting in possible injury.
• 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.
• Do not fill the cup with ingredients beyond the MAX line. Some head room is needed at the
top to effectively blend using the cyclonic action which creates internal pressure. Overfilling
may result in leakage during use.
• AFTER BLENDING INGREDIENTS, REMOVE THE CROSS BLADE ASSEMBLY—ALLOW THE
VESSEL WITH ITS CONTENTS TO SETTLE AND TO RELEASE ANY PRESSURE THAT MAY HAVE
BUILT UP DURING THE EXTRACTION PROCESS. IF YOU WILL NOT CONSUME IT IMMEDIATELY,
USE THE STAY FRESH LID TO CLOSE THE CONTAINER. UNSCREW THE LID AND RELEASE
PRESSURE PERIODICALLY IF STORING LONGER THAN A FEW HOURS TO RELEASE ANY
ADDED PRESSURE THAT MAY HAVE BUILT UP DUE TO FERMENTATION.
• NEVER PERMIT ANY BLENDED MIXTURE TO SIT INSIDE A CUP SEALED WITH A CROSS
BLADE BASE WITHOUT FIRST RELEASING THE PRESSURE.
• DO NOT ALLOW BLENDED CONTENTS TO SIT FOR LONG PERIODS IN A SEALED
CONTAINER. THE SUGARS IN FRUITS AND VEGETABLES CAN FERMENT, CAUSING
PRESSURE TO BUILD UP AND EXPAND IN THE VESSEL WHICH CAN CAUSE INGREDIENTS
TO BURST AND SPRAY OUT WHEN MOVED OR OPENED. UNCSCREW THE LID AND OPEN
THE CUP FOR A FEW MOMENTS TO RELEASE ANY PRESSURE THAT HAS BUILT UP.
• RELEASE PRESSURE BY CAREFULLY UNSCREWING THE LID AND OPENING THE CUP FOR
A FEW MOMENTS.
ELECTRICAL SAFETY
• Do not pull, twist or mistreat the power cord.
• 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.
• 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.
• This appliance has important markings on the plug blade. The attachment plug or entire
cord set is not suitable for replacement. If damaged, the appliance shall be replaced.
• This appliance has a polarized plug (one prong is wider than the other). To reduce the risk
of electric shock, this plug will correctly fit in a polarized outlet only one way. If the plug
does not fit fully in the outlet, reverse the plug. If it still does not fit, contact a qualified
electrician. Do not modify the plug in any way.
• DO NOT USE THIS PRODUCT WITH ANY TYPE OF ADAPTOR OR VOLTAGE CONVERTER
DEVICE. THIS UNIT IS MANUFACTURED IN COMPLIANCE WITH U.S. 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 MAGIC BULLET WHEN IT IS NOT IN USE. MAKE SURE THE MACHINE IS
UNPLUGGED BEFORE ASSEMBLING, DISASSEMBLING, ADDING ADDITIONAL PARTS,
AND CLEANING.
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 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, remove from microwave, open the container and
carefully stir, then heat for 2 minutes again.
• NEVER MICROWAVE UNVENTED, SEALED CONTAINERS AS THEIR CONTENTS MAY
EXPAND WITH HEAT PRESSURE AND EXPLODE, RESULTING IN INJURY OR PROPERTY
DAMAGE. DO NOT USE THE SOLID LID IN THE MICROWAVE, USE ONLY THE VENTED LIDS.
• WARNING: NEVER MICROWAVE CUPS WITH THE BLADE ATTACHED TO THE CUP. THE
METAL IN THE BLADE MAY SPARK, OR FIRE AND MAY RESULT IN INJURY OR DAMAGE
TO PROPERTY.
• After microwaving, always use heat resistant pads to handle Magic Bullet cups. Allow the
ingredients to settle for a moment and then carefully open the lid pointing the container
away from your body as escaping steam and moisture may cause scalding burns.
• Do not use the Party Mug in the microwave.
• Follow the precautions and recommendations found in your microwave oven instruction
manuals, specifically the overall heating times, but never run microwave longer than 2
minutes consecutively.
• Do not use excessive amounts of time when heating water or liquids in the microwave,
and do not exceed more than 2 minutes consecutively.
• 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.
• Do not overcook food. Carefully attend to appliance when Magic Bullet Cups are placed
inside an operating microwave.
• Some products, such as whole eggs, may explode and should not be heated using the
Magic Bullet cups in the microwave.
CLEANING INSTRUCTIONS
• DO NOT PUT THE CROSS BLADE IN THE DISHWASHER. HANDLE BLADES WITH CARE
AS THEY ARE SHARP! SIMPLY HAND WASH WITH WARM SOAPY WATER. IF NEEDED,
USE A DISHBRUSH TO LOOSEN DEBRIS. FOR FURTHER DISINFECTION, YOU MAY RINSE
THE BLADE USING A 10% SOLUTION OF VINEGAR AND WATER OR LEMON JUICE.
• 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 CROSS
BLADE SHOULD NOT BE STERILIZED IN BOILING WATER FOR ANY REASON AS THIS WILL
WARP THE PLASTIC.
• WHEN WASHING THE CROSS BLADE, DO NOT ATTEMPT TO REMOVE THE GASKET RING.
SIMPLY HAND WASH IN WARM SOAPY WATER. ATTEMPTED REMOVAL OF THE GASKET MAY
PERMANENTLY DAMAGE THE BLADE CONFIGURATION AND CAUSE LEAKAGE. IF IN TIME
A GASKET BECOMES LOOSE OR DAMAGED, PLEASE CONTACT CUSTOMER SERVICE FOR A
REPLACEMENT MAGIC BULLET BLADE HOLDER AT: 1-866-446-6352.
For the most part the Power Base doesn’t really get dirty, but if you neglect to twist the
blade on to the cup tightly, liquids can leak out and get into the base and activator buttons.
Here’s how to clean it up.
Step 1: The most important thing is to UNPLUG the Power Base
before cleaning!
Step 2: Make sure the blade is not attached to the Power Base.
Step 3: Use a damp rag to wipe down the inside and outside of the
Power Base.
• NEVER SUBMERGE THE POWER BASE IN WATER OR PLACE IT IN
THE 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.
• Periodically, the Power Base actuator tabs where the cup tabs insert may be
come soiled and sticky. To clean the actuators, first make sure the Power
Base is unplugged. Then, use a rag dampened with warm soapy water and
gently scrub the area, allowing the debris to dissolve completely and be wiped
away. For excessive soilage, you may use a 10% dilution of vinegar and water
to clean the area thoroughly.
SAVE THESE INSTRUCTIONS
HOUSEHOLD USE ONLY
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
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.
INTRO
10
WHAT
YOU GET
11
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 cross blade
with the gasket in the dishwasher.
12
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 cross blade in the
dishwasher. Simply hand wash with
warm soapy water. In the base of
the cross blades, there is a plastic
gasket that creates an airtight fit
with the Magic Bullet cups. When
washing the cross blades, do not
attempt to remove the gasket ring.
Attempted removal of the gasket
may permanently damage the blade
configuration and cause leakage.
If in time a gasket becomes loose or
damaged, please contact customer
service for a replacement Magic Bullet
blade holder at:
1-866-446-6352
.
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 LIDS
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 two Stay-fresh Re-sealable
Lids that fit right on to the Tall
Cup, Short Cup and Party
Mug to keep your leftovers
fresh for days.
Never store perishable food in any
sealed Magic Bullet cup unless
properly refrigerated. Fermenting
foods naturally release gases that can
pressurize and burst cups or seals.
13
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.
USING THE
MAGIC BULLET
14
“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 counter-
clockwise and release the cup.
CAUTION:
Before using the cross blade,
check the gasket to make sure it is
not damaged and it is completely
seated in the cross blade unit
before each use.
Never put your hands or utensils
near the moving cross blades and
never use your hands or utensils to
press the activator buttons down
while the Power Base is plugged in.
IF THE CROSS BLADE STOPS
SPINNING WHILE IN LOCK ON
MODE, IMMEDIATELY UNPLUG
THE MAGIC BULLET. Hard
ingredients like carrots or celery
can get stuck in the cross blade
and stop it from turning. If this
happens, UNPLUG THE MAGIC
BULLET RIGHT AWAY. Remove the
cross blade/cup assembly from the
Power Base, and give ingredients
a good shake to unblock the
cross blade. If the cross blade still
remains obstructed, twist the cross
blade attachment off of the cup
and carefully spin the metal blades
by hand (they are sharp) to release
the blockage. Reattach the cross
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
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.
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.
GRATING
Shred hard and soft cheeses,
chocolate, or lemon zest to use
in your favorite dishes.
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.
16
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 cross 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
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
Cup/Blade 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 cross blade, try one of the
following:
2 With force, shake the whole
Bullet downwards to force
ingredients into the cross 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 cross blade:
1 Take the cup off the Power
Base and tap the Cup/Blade
assembly on the counter to
force the ingredients down into
the cross blades.
2 Return Cup/Blade assembly
to the Power Base and finish
processing.
18
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 cross 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 cross blade! The cross 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 two
Stay-Fresh Resealable Lids that
twist 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
Blending
Puréeing
Mixing
Mincing
Milling
Chopping
Grinding
Crumbling
Emulsifying
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)
Garlic, onions, ginger,
nuts, herbs
Coffee beans
Breadcrumbs
Mayonnaise, salad dressing,
sauces, marinades
10-15 seconds
10-20 seconds
10 seconds
20 seconds
20 seconds
30 seconds
15 seconds
30 seconds
10 seconds
4 5-second
increments
5 seconds
10 seconds
TASK FOOD TIME TECHNIQUE DIRECTIONS
20
TASK FOOD TIME TECHNIQUE DIRECTIONS
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.
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.
Lock-on
Lock-on
Lock-on
Lock-on
Lock-on
Lock-on
Pulse
Shake n’ pulse
Pulse
Lock-on,
cocktail shake
Lock-on
Lock-on
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 cross blades
can be quickly hand washed
with soap and water.
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:
Always unplug the Magic Bullet
when cleaning or assembling.
Do not put the cross blades in the
dishwasher as the heat from some
dishwashers can cause the gaskets to
deteriorate or come loose.
22
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 cross 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/
cross 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 cross 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
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.
24
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!
Recipes that appeal to most
kids’ tastes.
KID-FRIENDLY:
Recipes free of ingredients
that contain gluten like wheat,
wheat flour, barley, or rye.
GLUTEN-FREE:
Recipes free of meat. May
contain dairy, eggs, or honey.
VEGETARIAN:
Recipes free of meat, dairy,
eggs, or other animal products.
VEGAN:
25
BREAKFAST
26
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
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.
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
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
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
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.
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
BREAKFAST
COOKIES
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!
30
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.
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
PERSONAL
PANCAKES
Scrap the pre-made mix for these homemade, wheat-free pancakes!
31
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.
3 eggs
salt and pepper to taste
fresh dill or parsley
(optional)
½ Tbsp butter
or olive oil
SIX-SECOND
SCRAMBLED EGGS
Whip your eggs in the Magic Bullet before cooking to make them
extra light and fluffy.
32
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!
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
SCRAMBLED
TOFU
If eggs aren’t your bag, try this savory protein-packed breakfast instead!
33
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 the
Cross 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 tomato
or
3 cherry tomatoes
½ cup spinach
3 eggs
salt and pepper to taste
VEGGIE
OMELET
Start your day with a full serving of vegetables with this delicious
and filling breakfast!
34
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 Cross
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.
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
WESTERN
OMELET
Take this classic for a spin in the Bullet!
35
COFFEE
DRINKS
36
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.
37
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 cup roasted whole
coffee beans
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!
38
1 Blend the frozen banana, coffee,
milk, and vanilla in Tall Cup until smooth.
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
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 Place all ingredients into the Tall Cup
and blend until smooth.
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
ALMOND COFFEE COOLER
Get grooving with this yummy, nutty frozen coffee drink!
39
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.
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
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!
40
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.
Ingredients will be hot. Use caution when
removing mug.
1½ cups brewed
coffee*
1½ tsp cold-pressed
coconut oil
*Allow brewed coffee to
cool to room temperature
prior to blending.
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’!
41
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.
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)
FROTHY
COFFEE MIX
This simple classic has the perfect coffee-to-milk ratio. It’s espresso at
its finest, and oh, that delicious foam!
42
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.
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
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.
43
SMOOTHIES
44
45
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.
½ cup fresh or frozen
strawberries
1 banana
1 cup ice
½ cup orange juice
STRAWBERRY BANANA
SMOOTHIE
This deliciously satisfying, fruity drink is perfect any time of day.
46
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!
½ cup mango
1 banana
1 cup ice
½ cup coconut water
MANGO COCONUT
SMOOTHIE
Get a taste of paradise with this tropical fruit-infused smoothie!
47
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!
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)
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.
48
1 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
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)
CHOCO-BERRY
MINT SMOOTHIE
With rich cacao, bright berries, and refreshing mint, this smoothie
tastes as good as it is for you!
49
1 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
1 cup spinach
½ ripe banana
1 Tbsp almond butter
1 Tbsp chia seeds
1 Tbsp Superfood
Superboost
(optional)
1 cup coconut water
GREEN MACHINE
SMOOTHIE
Greens go down easy when they’re this tasty!
1 Add all ingredients to the Tall Cup or
Party Mug and twist on the Cross Blade.
Blend until smooth.
1 cup spinach
½ cup pineapple chunks
½ kiwi
1 Tbsp hemp seeds
splash of lime juice
1 cup coconut water
TROPICAL GREEN
SMOOTHIE
Get a taste of sunshine with this fun and fruity mix!
50
51
SOUPS &
SANDWICHES
52
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!
53
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 Cross 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.
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)
BRISK BROCCOLI
SOUP
Creamy green broccoli soup makes a warm and cozy meal or snack.
Serve with crusty bread for a hearty, homey presentation.
*Allow steamed broccoli to
cool to room temperature
prior to blending.
54
1 Add asparagus, garlic, cream and
vegetable stock to the Tall Cup.
2 Twist on the Cross Blade and blend
until smooth.
3 Remove Cross Blade and microwave
soup in the Tall Cup for 2 minutes.
Ingredients will be hot. Use caution when
removing soup.
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.
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)
ALMOST INSTANT
ASPARAGUS SOUP
This delicately flavored soup is delicious on its own, but also makes the
perfect accompaniment to a springtime meal.
*Allow cooked asparagus
to cool to room temperature
prior to blending.
55
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 Cross 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.
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)
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.
56
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.
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
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!
57
58
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.
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!)
Optional toppings:
sliced tomato, lettuce
TUNA SALAD
SAMMIE
Light on mayo but full of flavor, this classic tuna salad recipe is sure
to please.
Makes: 1 sandwich
59
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 Cross 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.
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)
SIX-SECOND
CHICKEN SALAD
Loaded with walnuts and apples, this quick and easy chicken salad
recipe reminds us how delicious simplicity can be.
*Allow cooked chicken to
cool to room temperature
prior to blending.
60
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.
61
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.
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
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.
*Allow hard-boiled eggs to
cool to room temperature
prior to blending.
62
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.
63
PARTY DIPS
& APPETIZERS
64
THROWING A PARTY? Why spend
a fortune on mediocre store-bought
dips and appetizers when you can
make tantalizing spreads and dainty
finger 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…
65
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 Cross 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.
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
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!
66
1 Add all ingredients to the Tall Cup,
twist on the Cross Blade, and blend
until smooth.
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
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!
67
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.
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
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.
68
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.
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)
BEFORE YOU KNOW IT
BEAN DIP
Hearty, healthy, and bursting with flavor, this bean dip will steal the
show at your next shindig.
Sliced avocado,
shredded cheese, or
chopped tomatoes
to garnish (optional)
69
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.
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
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.
2 Tbsp capers
2 Tbsp lemon juice
2 Tbsp olive oil
Salt and pepper
to taste
70
1 Add all ingredients into the Tall
Cup, twist on the Cross Blade and pulse
until well combined. For a thinner
consistency, allow to run continuously.
2 Scoop into a serving dish alongside
raw vegetables and/or crackers, or use
as a sandwich spread.
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
LENTIL
CASHEW DIP
Impress your guests with this unique and healthful dip!
*Allow cooked lentils to cool
to room temperature prior to
blending.
71
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.
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
FRESH
BRUSCHETTA
Fresh bruschetta makes a welcome addition to any appetizer spread
with its bright colors and equally vibrant flavor.
72
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!
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
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.
*Allow hard-boiled eggs to
cool to room temperature
prior to blending.
73
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.
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
SPINACH & GOAT CHEESE
STUFFED MUSHROOMS
These savory morsels add style to any gathering.
74
75
ICE COLD
COCKTAILS
76
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!
77
78
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.
1½ oz tequila
½ oz triple sec
or cointreau
1½ oz fresh lime juice
1½ Tbsp agave nectar
1 cup ice
salt (optional)
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.
79
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.
80
PIÑA
COLADA
If you like piña coladas, you’ll love the
Magic Bullet; it’s the perfect machine
to mix this decadent cocktail! Our ver-
sion 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.
81
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.
BOULEVARD BELLINI
Life is peachy with this frozen version of the traditional champagne
cocktail.
½ cup frozen peaches
2 oz peach schnapps
1 Tbsp honey
2 oz champagne
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.
82
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.
83
DINNER
DISHES
84
85
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 Cross 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 sauce.
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.
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
*Allow cooked meats or
poultry to cool to room
temperature prior to
blending.
86
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 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 sauce.
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.
87
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!
88
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 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.
*Allow cooked rice to cool
to room temperature prior to
blending.
89
1 Cook quinoa according to package
directions.
2 Combine flax and water and allow
to gel for about 3 minutes.
3 In the Tall Cup, pulse carrot until finely
chopped. Add cooked quinoa, scallions,
garlic, beans, breadcrumbs, flax
mixture, cumin, salt, and pepper; pulse
until combined but still slightly chunky.
Form the mixture into two even patties.
4 In a large nonstick skillet, heat the
oil over medium; cook burgers until
browned, about 8 minutes per side.
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
*Allow cooked quinoa and
cooked beans to cool to
room temperature prior to
blending.
90
91
DESSERT
92
93
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.
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)
94
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 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!
95
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!
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.
96
97
98
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.
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!
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.
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
100
1 Add ingredients to the Tall Cup, twist
on the Cross Blade and blend on the
Power Base for 10-20 seconds. You will
know the whipped cream is finished
when the blending sound changes to a
lower pitch.
2 Repeat 3 or 4 times until cream is
stiff and ready to top your next treat!
WHIPPED
CREAM
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
101
BABY
FOOD
102
103
1 Toss steamed baby carrots into the
Short 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.
CARROT
BABY FOOD
Start your little one off eating healthy with this tasty carrot purée!
1 cup baby carrots,
steamed*
splash of water,
optional
*Allow carrots to cool to
room temperature prior to
blending.
104
CHICKEN & RICE
BABY FOOD
Get all the goodness of this go-to dinner into your baby’s belly!
1 Place ingredients in the Short Cup
and twist on the Cross Blade. Blend
until smooth.
2 Heat until slightly warm and serve.
½ cup cooked chicken*
½ cup cooked rice*
splash of water or
chicken stock
1 Cook sweet potato in a microwave,
oven, or steamer. Remove skin, allow to
cool*, and cube.
2 Place ingredients in the Short Cup,
twist on the Cross Blade and blend until
smooth. Add more liquid as desired.
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 sweet potato
¼ cup avocado
splash of water or
vegetable stock
*Allow cooked chicken
and cooked rice to cool to
room temperature prior to
blending.
*Allow cooked sweet potato
to cool to room temperature
prior to blending.
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!
106
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
107
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 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
108
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
109
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
PARTY
PREP
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.
110
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.
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
112
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
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
HUMMUS
Make it snack time
in no time.
COCKTAILS
Blend without
the bartender.
SMOOTHIES
Blend and sip,
in the same cup.
GUACAMOLE
Enjoy the party
without the mess.
PESTO SAUCE
All the flavour,
none of the fuss.
GRATED CHEESE
Grate, shake,
enjoy, all in one.
GROUND COFFEE
Wake up to fresh
ground coffee.
SALSA
Chunky or smooth,
you decide.
MAGIC BULLET is a registered trademark of CAPBRAN HOLDINGS, LLC
Copyright © 2015 CAPBRAN HOLDINGS, LLC.
LOS ANGELES, CA 90025, USA
ALL RIGHTS RESERVED, MADE IN CHINA
RECIPES
& USER GUIDE
