If you’re anything like me (and many other food-minded Millennials), you love to cook but you don’t exactly have the counter space or budget to stock up on fancy appliances. When I was in college, I discovered the key to affordable culinary freedom: the NutriBullet.
Of course, you can make delicious smoothies and juices with this powerful blender (and you should), but limiting yourself to blending fruit is almost criminal when you have the means to make hundreds of delicious meals at your fingertips. Try these simple seasonal recipes to get you started on your new path to NutriBullet enlightenment.
One of my favorite things to make in my NutriBullet is nut butter because it’s way more affordable and fresh than store-bought jars. Try this toasty pumpkin seed variety for an autumnal touch, and don’t be afraid to experiment with adding honey, maple syrup, spices, or even chocolate. Get the recipe.
The batter for these dairy- and gluten-free oatmeal-quinoa muffins comes together in a flash in the blender, which means you can get to baking (and eating) them sooner. They’re sweetened with coconut sugar and honey, nice and moist—and seasonally appropriate—thanks to applesauce, and kissed with cinnamon. Try pumpkin blender muffins too. Get the recipe.
Making homemade soup is ridiculously easy when you have a NutriBullet, especially if you invest in the NutriBullet Rx, which has a heating setting so your soup comes out table-ready every time. Get the recipe.
Pesto pasta is a fall comfort food staple, and the use of pumpkin seeds in this recipe will give your dish extra nuttiness and warmth. Get the recipe.
The recipe gurus at NutriLiving had the genius idea to create warm, healthy apple cider using just a NutriBullet, and I’m eternally grateful. Get the recipe.
If you’ve never made this delicious, nutty sauce made from roasted red peppers and almonds, this fall is definitely the time. Use it on chicken, steak, veggies, or pasta. Get our Romesco Sauce recipe.
I had my doubts about nice-cream at first (I mean, “ice cream” made out of blended frozen bananas? Who do they think they’re kidding?) but I’m now a proud supporter. Use the frozen bananas as a base to create whatever flavor of “ice cream” you want, like this maple pecan version. It’s not the real stuff, but it’s still pretty delicious. Get the recipe.
Hummus from the store can be such a rip off, and it’s so easy to make at home. Start with a base of chickpeas, tahini, and oil, then add whatever flavors you want. Like, of course, pumpkin. Get the recipe.
This one is a game changer. Put heavy cream, powdered sugar, and a little vanilla in your NutriBullet, blend for 10 seconds, and you magically have fluffy whipped cream to dollop on everything. Get the recipe.
Almond milk is another product that is way better to make at home, for both cost and health reasons. All you need is a NutriBullet and cheesecloth (or a nut milk bag) to make fresh almond milk without all those weird preservatives. Get the recipe.
Never underestimate the power that fresh salsa can have on food, from tacos to steak to eggs to fish. Roast your peppers and tomatoes first for an amazing smoky element. Get the recipe.
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