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  • Today's Featured Recipes Kale & Brussels Sprouts Salad with Lemon-Mustard Vinaigrette
  • Today's Featured Recipes Pineapple Cilantro Dipping Sauce
  • Today's Featured Recipes Bright Side Mocha Shake
  • Today's Featured Recipes Chicken & Mango Quesadillas With Jamaican Relish
  • Today's Featured Recipes Chicken, Artichoke & Pesto Quesadillas
  • Today's Featured Recipes Green on Green
  • Today's Featured Recipes Veggie Quiche Cheddar Muffins
  • Today's Featured Recipes Glowing Green Smoothie
  • Today's Featured Recipes Steamed Brussels Sprouts with Roasted Garlic Lemon Aioli
  • Today's Featured Recipes Shamrock Shake
  • Today's Featured Recipes Lean Green Chopped Salad
  • Today's Featured Recipes Mulled Spiced Cranberry Apple Cider
  • Today's Featured Recipes Cheesy Spinach Balls
  • Today's Featured Recipes Super Ninja 9
  • Today's Featured Recipes Cashew Butter
  • Today's Featured Recipes Sweet Basil Vinaigrette
  • Today's Featured Recipes Butternut Squash Mac & Cheese
  • Today's Featured Recipes Lean Mean Protein Machine
  • Today's Featured Recipes Butternut Squash & Apple Soup

Kale & Brussels Sprouts Salad with Lemon-Mustard Vinaigrette

Ingredients

  • Vinaigrette:
    2 tbsp. fresh squeezed lemon juice
    1 tbsp. Dijon mustard
    1 clove garlic, peeled
    1/4 cup extra virgin olive oil
    Salt and pepper to taste

    Salad:
    3 cups kale
    1 lb. Brussels sprouts, trimmed
    2 slices of turkey bacon, cooked and roughly chopped
    1/4 cup walnut halves
    1/3 cup shredded Romano cheese

Directions

    1. Place dressing ingredients into the 40 oz. Processing Bowl and blend until well combined. Pour into a cruet and set aside.
    2. Place salad ingredients into the 40 oz. Processing Bowl and pulse 2-3 times. Transfer the salad to a serving bowl, drizzle the vinaigrette over all and toss to enjoy.
  1. Servings: 3-4

Pineapple Cilantro Dipping Sauce

Ingredients

  • 1 cup pineapple
    1/2 small serrano chile, seeded
    1/2 sweet white onion, peeled, cut in half
    2 tablespoons cilantro leaves
    2 tablespoons lime juice
    1 tablespoon coconut oil or other oil
    salt and pepper to taste

Directions

  1. Place all of the ingredients into the Single Serve Cup in the order listed. PULSE until smooth. Season with salt and pepper and serve or refrigerate covered for up to 2 days.

Bright Side Mocha Shake

Ingredients

  • 1 banana,
    1/2 cup brewed coffee, chilled,
    3 tablespoons creamy almond butter,
    2 teaspoons unsweetened cocoa powder,
    1 teaspoon agave nectar,
    1 cup almond milk,
    2 cups ice

Directions

    1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
    2. PULSE 3 times. Select Speed 10 and flip the switch to START. Blend for 45 seconds.
  1. Preptime: 10 minutes
  2. Servings: 2-4

Chicken & Mango Quesadillas With Jamaican Relish

Ingredients

  • 2 cups fresh pineapple, roughly cut,
    1/2 small red onion, roughly cut,
    1 small jalapeño, seeded,
    3 tbsp. fresh cilantro,
    2 tbsp. lime juice,
    1 tsp. fresh ginger, grated,
    4 flour tortillas,
    1 mango, sliced,
    1 grilled chicken breast, sliced,
    1 cup Jack cheese, grated

Directions

    1. Place pineapple, onion, jalapeño, cilantro, lime juice and ginger in the Bowl and pulse to chop into relish.
    2. Heat a griddle over medium heat, lightly grill tortillas and set aside.
    3. Scatter cheese over 2 tortillas and divide chicken and mango evenly between them.
    4. Spoon 2 tbsp. of pineapple relish over each and place remaining tortillas on top.
    5. Return to heated griddle and cook until cheese has melted.
    6. Cut each into 4 to 8 pieces and pass remaining relish.
  1. Servings: Serves 2 as a snack; 4 as appetizers.

Chicken, Artichoke & Pesto Quesadillas

Ingredients

  • 2 cooked chicken breasts, roughly chopped
    3/4 cup prepared pesto
    1/2 cup canned artichoke hearts, drained
    1/2 red bell pepper, seeded and cut in half
    3 cups part-skim mozzarella cheese, shredded
    4 6-inch flour tortillas

Directions

    1. Place ingredients, except tortillas, into the 48 oz. pitcher and pulse 2-3 times.
    2. Heat the tortillas in a dry skillet by cooking one at a time over medium-low heat. Spoon the chicken mixture evenly onto 2 tortillas. Cover each with a tortilla and press slightly.
    3. Using a spatula, place one quesadilla in the skillet and heat on medium until the cheese is slightly melted, about 2 minutes. Turn and continue cooking until the cheese is fully melted and the quesadilla is hot. Repeat with the remaining quesadilla. Cut each quesadilla in half or quarters.
  1. Servings: 2-4

Green on Green

Ingredients

  • 1 kiwi, peeled and halved
    2 small leaves kale
    1/2 Granny Smith apple, cored
    1/2 cup coconut water
    2-3 ice cubes

Directions

  1. Place all ingredients in the Nutri Ninja Cup. Press the Single Serve button and hold until smooth. Serve at once.
  2. Servings: 1

Veggie Quiche Cheddar Muffins

Ingredients

  • 1 1/2 cups spinach, rinsed and dried
    4 eggs
    4 egg whites
    1/2 small red bell pepper, seeded and roughly chopped
    1/4 medium red onion, peeled and roughly chopped
    1/4 cup diced mushrooms
    1/4 cup cheddar cheese, shredded

Directions

    1. Preheat oven to 350°F. Place ingredients into the 40 oz. Blender and blend until well-chopped and combined.
    2. Line a muffin pan with baking cups and spray with nonstick cooking spray. Spoon the egg mixture into the individual muffin cups and bake for 20-25 minutes.
  1. Servings: Makes 12 muffins.

Glowing Green Smoothie

Ingredients

  • 3/4 cup raw broccoli
    1 cup seedless green grapes
    1 cup melon, peeled
    1 1/2 cups strawberry banana yogurt

Directions

  1. Place ingredients into the 40 oz. Processing Bowl and blend until smooth.
  2. Servings: 2-3

Steamed Brussels Sprouts with Roasted Garlic Lemon Aioli

Ingredients

  • 4 cloves roasted garlic
    1/2 cup olive oil
    1 tbsp. lemon juice
    Pinch salt
    Pinch lemon pepper
    2 tbsp. chives (or green onions)
    1 lb. Brussels sprouts, trimmed, halved and steamed

Directions

  1. Place all ingredients, except Brussels sprouts, into the Nutri Ninja Cup and press the Single Serve button. Pulse until smooth. In a serving bowl, toss steamed sprouts with desired amount of aioli and serve while hot.

Shamrock Shake

Ingredients

  • 2 ripe bananas, peeled, cut in half
    2 tbsp. chocolate chips
    3 drops pure peppermint extract
    1 1/2 cups nonfat milk
    1/2 cup fresh spinach, rinsed

Directions

  1. Place ingredients into the 40 oz. Processing Bowl and blend until smooth.
  2. Servings: 1-2

Lean Green Chopped Salad

Ingredients

  • 3 green onions, cut in half
    1/2 cucumber, peeled, cut in half
    2-3 fresh basil leaves
    1/2 head lettuce
    1/2 heart romaine lettuce
    1/2 cup sprouted watercress

Directions

  1. Place ingredients into the 48 oz. Blender and pulse 2-3 times. Transfer to a serving bowl and drizzle the Basil Vinaigrette over the greens. Toss before serving.
  2. Servings: 4

Mulled Spiced Cranberry Apple Cider

Ingredients

  • 2 quarts cranberry juice,
    2 quarts apple cider,
    3 cinnamon sticks,
    1 teaspoon whole cloves,
    1 teaspoon ground nutmeg

Directions

    1. Place all ingredients into the Ninja Cooking System Pot. Set to SLOW COOK HIGH for 3 hours. Cover and cook until cider is fragrant and heated through.
  1. Preptime: 5 minutes
  2. Cooktime: 3 hours
  3. Servings: 16

Cheesy Spinach Balls

Ingredients

  • 10 oz. frozen spinach, thawed and drained
    2 cups reduced fat mozzarella
    1/4 cup Parmesan cheese, shredded
    1/4 cup whole wheat pastry flour
    1/3 cup bread crumbs
    1/2 tsp. garlic salt
    1 tsp. dried Italian seasoning
    1 egg
    Pepper to taste

Directions

    1. Preheat oven to 400°F. Place ingredients into the 40 oz. Blender and blend until well-combined. Transfer to a mixing bowl and stir for final mix.
    2. Shape 1 inch balls and place them on a nonstick baking sheet. Bake for 15-20 minutes.
    3. Servings: Makes 18-24 appetizers.

Super Ninja 9

Ingredients

  • 2 tomatoes, quartered,
    1 cucumber, peeled and quartered,
    1 stalk celery, cut into thirds,
    1 Granny Smith apple, quartered, unpeeled and uncored,
    1 small carrot, peeled and cut in half,
    1-inch piece of red onion,
    1/2 jalapeno pepper, seeded,
    1/4 beet, peeled,
    1/2 cup red cabbage, shredded,
    1 1/2 cups ice,
    1/2 teaspoon sea salt

Directions

    1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
    2. PULSE 3 times. Select Speed 10 and flip the switch to START. Blend for 45 seconds.
  1. Preptime: 5 minutes
  2. Servings: 4

Cashew Butter

Ingredients

  • 2 cups raw cashews (or use raw pecans, walnuts or almonds)
    2-4 tbsp. canola oil
    1/4 tsp. salt
    Pinch sugar (optional)

Directions

    1. Preheat the oven to 375*F. Place the cashews in a single layer on a rimmed baking tray and toast cashews for 5-6 minutes, until golden. Remove and set aside.
    2. Place 2 tablespoons oil in the Bowl and add the toasted cashews. Blend on 2 for 10 seconds. Scrape down the sides of the bowl, if needed.
    3. Add up to 2 tablespoons oil, the salt and sugar and blend on 2 for 5-10 seconds, or until very smooth. Store in the refrigerator until use.
  1. Servings: Makes about 1 pint.

Sweet Basil Vinaigrette

Ingredients

  • 1 cup extra virgin olive oil
    1/3 cup apple cider vinegar
    1/4 cup honey
    1 tbsp. fresh basil
    2 cloves garlic, peeled

Directions

  1. Place ingredients into the 40 oz. Processing Bowl and blend until smooth. Serve over the Lean Green Chopped Salad and enjoy.
  2. Servings: Makes 1 1/2 cups.

Butternut Squash Mac & Cheese

Ingredients

  • 1 pound butternut squash, peeled and cut into large pieces,
    1 cup water,
    1 cup low-fat milk,
    salt and pepper to taste,
    1 teaspoon dry mustard powder,
    3 cups cheddar cheese, shredded, divided,
    8 ounces elbow macaroni, cooked,
    1/4 cup bread crumbs,
    1/4 cup Parmesan cheese, grated,
    2 teaspoons olive oil

Directions

    1. Place the Top Blades in the Pitcher and add the squash and water. PULSE to chop.
    2. In a saucepan, place the squash, water, milk, salt, pepper and mustard. Simmer for 20 minutes. Add 2 1/2 cups cheese and stir until melted. Cool until just warm.
    3. Using the Bottom Blades in the Pitcher, add the cooled mixture. Select Speed 1 and flip the switch to START. Slowly increase to Speed 5 and process until smooth.
    4. Place cooked macaroni in a lightly buttered 2 1/2-quart baking dish. Pour squash mixture over macaroni. Toss bread crumbs, remaining cheddar cheese, Parmesan cheese and oil and scatter over top.
    5. Bake at 375°F for 20 to 25 minutes, until bubbly.
  1. Preptime: 40 minutes
  2. Cooktime: 45 minutes
  3. Servings: 4-6

Lean Mean Protein Machine

Ingredients

  • 3-4 ice cubes
    1 cup nonfat milk
    1 cup plain Greek yogurt (nonfat or 2%)
    1 banana, peeled
    2 tbsp. peanut butter
    1 tbsp. real maple syrup
    2 cups spinach, rinsed and packed

Directions

  1. Place ingredients into the 40 oz. Blender and blend until smooth.
  2. Servings: 2-3

Butternut Squash & Apple Soup

Ingredients

  • 2 tablespoons butter,
    1 package (20 ounces) fresh peeled cubed butternut squash (about 4 cups),
    1 large onion, chopped,
    1 large Granny Smith apple, peeled, cored, and chopped,
    ¼ teaspoon pumpkin pie spice or ground cinnamon,
    1 teaspoon salt,
    1/4 teaspoon ground black pepper,
    3 cups chicken broth,
    2 bay leaves,
    1/4 cup half and half

Directions

    1. Place butter, squash, onion, and apple into pot. Set it to STOVETOP HIGH. Cook uncovered for 10 minutes or until squash is lightly browned, stirring occasionally. Stir in pumpkin pie spice, salt, and black pepper.
    2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1 to 2 hours. Cover and cook until squash is tender.
    3. Remove and discard bay leaves. Carefully pour hot soup mixture into a blender to puree, do so in batches until soup is smooth. Stir in half and half.
  1. Preptime: 15 minutes
  2. Cooktime: 1-2 hours
Get Healthy With Ninja

Tips & Recipes from the Culinary Experts at Ninja®

The NINJA® Culinary Team creates and develops delicious and nutritional recipes with YOU in mind. Our team is comprised of professional chefs and nutritionists who have an expertise in understanding and creating the perfect combinations of flavors and ingredients that will delight you, with a healthier focus in mind. Our goal is for you to use these recipes as your personal favorites to share with your friends and family!

Is Organic Important

Food scientists tell us that vegetables & fruits grown organically – that is, without pesticides – sometimes contain more nutrients than the same “conventionally-grown” produce. Equally important is the issue of pesticides as potentially harmful ingredients.

Sweetener Replacements

Many recipes in our cookbook are naturally sweet because of the sugar content of fruits and vegetables (refer to our Sugar & Fiber chart on page x for more about sugar). Sometimes, however, blended drinks can use a little help from added sweeteners.

Pantry List

Check out our list of essential items for the well-stocked healthy living pantry. These ingredients are great for many of our recipes, and great for you, too!

Perfect Potions

Sometimes using ingredients together delivers a bigger nutritional benefit than consuming them individually. Here are a few go-together ideas for creating your own drinks that will complement your healthy eating efforts.

Sugar + Fiber

The sugar and fiber content of vegetables and fruits can be helpful when deciding which foods to use in your drinks, particularly if you’re concerned about weight loss. The charts below reflect the fruits and vegetables used...

Superfoods

These superfoods may be new to you, but most have been around for a centuries. Not only do these bonus ingredients boost nutritional value, but most add incredible taste to your beverage. We’ve described key nutritional attributes and a few flavorful tips.

Healthy Tips

  • Eliminate fast food for the month!
  • Always aim for small portions.
  • Muscle burns fat; add weights to your workout.
  • Pre-plan healthy meals for the week.
  • Always take the stairs, skip the elevator or escalator.

Food Serving Sizes

Calculate what’s
right for you:

Choose Age

Choose your age group:

2-3 years old
4-8 years old
9-13 years old
14-18 years old
19-30 years old
31-50 years old
51+ years old
Choose Gender

Choose your gender:

Male
Female
Choose Food

Choose a type of food:

VegetablesLeafy greens, beans and peas, dark green, red, and orange vegetables.
FruitsApples, oranges, bananas, grapes.
ProteinsMeats, poultry, fish, beans, eggs, nuts and seeds.
Calculate

You Chose:

year old

Recommended daily :

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Read more on USDA.gov

Healthy Combinations

Apples taste great with:

  • Cinnamon
  • Nutmeg
  • Almonds
  • Walnuts

Pears taste great with:

  • Cinnamon
  • Nutmeg
  • Almonds
  • Walnuts

Nut Milks taste great with:

  • Cinnamon
  • Nutmeg
  • Almonds
  • Walnuts

Kale taste great with:

  • Fresh Lemon
  • Pear
  • Kiwi
  • Ginger

Swiss Chard taste great with:

  • Fresh Lemon
  • Pear
  • Kiwi
  • Ginger

Romaine taste great with:

  • Fresh Lemon
  • Pear
  • Kiwi
  • Ginger

Green Tea taste great with:

  • Berries of all types
  • Tart Cherry
  • Pomegranate Concentrates

Sweet Potatoes taste great with:

  • Turmeric
  • Maple Syrup

Carrots taste great with:

  • Turmeric
  • Maple Syrup

Butternut Squash taste great with:

  • Turmeric
  • Maple Syrup

Arugula taste great with:

  • Mint
  • Pear
  • Apple

Pineapples taste great with:

  • Coconut
  • Banana

Mango taste great with:

  • Coconut
  • Banana

Papaya taste great with:

  • Coconut
  • Banana

Strawberries taste great with:

  • Basil
  • Mint
  • Goji Berries

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