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  • Today's Featured Recipes Antioxidant Refresher
  • Today's Featured Recipes Vegan Strawberry and Rhubarb Breeze
  • Today's Featured Recipes Fiery Orange Salsa
  • Today's Featured Recipes Light and Healthy Artichoke Dip
  • Today's Featured Recipes Chicken and Spring Vegetables over Steamed Brown Rice
  • Today's Featured Recipes Kale & Brussels Sprouts Salad with Lemon-Mustard Vinaigrette
  • Today's Featured Recipes Greens in a Glass
  • Today's Featured Recipes Lean Green Ninja
  • Today's Featured Recipes Chocolate Avocado Mousse
  • Today's Featured Recipes Prosciutto Spring Vegetables & Gruyere Quiche
  • Today's Featured Recipes Butternut Squash & Apple Soup
  • Today's Featured Recipes Butternut Squash Mac & Cheese
  • Today's Featured Recipes Chicken & Mango Quesadillas With Jamaican Relish
  • Today's Featured Recipes Tabbouleh Dip
  • Today's Featured Recipes Sweet Basil Vinaigrette
  • Today's Featured Recipes Ginger Pear Defense
  • Today's Featured Recipes Chicken Pita Sandwich
  • Today's Featured Recipes Super Ninja 9
  • Today's Featured Recipes Minty Cucumber Cooler
  • Today's Featured Recipes Lean Green Chopped Salad
  • Today's Featured Recipes Hearty Skillet Lasagna
  • Today's Featured Recipes Cheesy Spinach Balls
  • Today's Featured Recipes Top o' the Mornin' Smoothie
  • Today's Featured Recipes Glowing Green Smoothie
  • Today's Featured Recipes Strawberry and Apricot Swirl
  • Today's Featured Recipes Mixed Spring Salad with Sweet and Spicy Vinaigrette
  • Today's Featured Recipes Apricot and Country Mustard Salmon
  • Today's Featured Recipes Waldorf Salad
  • Today's Featured Recipes Cool Honeydew Cleanser
  • Today's Featured Recipes Broccoli and Cheddar Stuffed Bell Peppers
  • Today's Featured Recipes Shamrock Shake
  • Today's Featured Recipes Green on Green
  • Today's Featured Recipes Bright Side Mocha Shake
  • Today's Featured Recipes Lean Mean Protein Machine
  • Today's Featured Recipes Veggie Quiche Cheddar Muffins
  • Today's Featured Recipes Kale and Celery Root Soup
  • Today's Featured Recipes Pineapple Cilantro Dipping Sauce
  • Today's Featured Recipes Apple, Pecan And Stilton Salad
  • Today's Featured Recipes Cashew Butter
  • Today's Featured Recipes Asparagus With Lemon Aioli
  • Today's Featured Recipes Mulled Spiced Cranberry Apple Cider
  • Today's Featured Recipes Steamed Brussels Sprouts with Roasted Garlic Lemon Aioli
  • Today's Featured Recipes Cinnamon Raisin Breakfast Bars
  • Today's Featured Recipes Champagne Shallot Vinaigrette over Strawberry and Spinach Salad
  • Today's Featured Recipes Asian Ahi Tuna Steaks with Ginger Soy Sauce
  • Today's Featured Recipes Chicken, Artichoke & Pesto Quesadillas

Antioxidant Refresher

Ingredients

  • 1/4 cup red cabbage,
    1 stalk celery, halved,
    1 apple, halved,
    3/4 cup blueberries,
    1/2 cup watermelon,
    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: 5 minutes
  2. Servings: 2

Vegan Strawberry and Rhubarb Breeze

Ingredients

  • 6-8 ice cubes
    2 cups strawberries, hulled
    1 cup raw rhubarb, cleaned and roughly chopped
    3 cups unsweetened vanilla almond
    1 tsp. honey

Directions

  1. Place ingredients into the 72 oz. Pitcher and blend until smooth.
  2. Servings: 3-4

Fiery Orange Salsa

Ingredients

  • 1/2 cup orange juice
    1/4 cup lime juice
    3/4 cup sweet chili sauce
    1 small yellow onion, peeled and quartered
    2 medium tomatoes, quartered
    1 green onion, cut in half
    4 garlic cloves, peeled
    1/3 cup fresh basil
    1/3 cup fresh cilantro
    1 spicy red or orange pepper, seeded, cut in half

Directions

  1. Place ingredients into the 40 oz. Blender and pulse until just chunky-smooth to your preference. Serve over chicken, fish or with tortilla chips.
  2. Servings: Makes about 2 cups.

Light and Healthy Artichoke Dip

Ingredients

  • 2 cloves garlic, peeled and chopped
    1/3 cup Parmesan cheese
    1/2 cup nonfat Greek yogurt
    1 tbsp. lemon juice
    1 tsp. bottled hot sauce
    1 1/2 cups canned artichoke hearts, packed in water, drained

Directions

  1. Preheat oven to 400°F. Place ingredients into the 40 oz. Processing Bowl and pulse 4-5 times until well-mixed. Transfer to a small baking dish that has been coated with cooking spray and smooth the top. Bake uncovered for 15-20 minutes. Allow a few minutes to cool and then serve with crackers, vegetables or crispy bread squares.
  2. Servings: Makes about 1 cup.

Chicken and Spring Vegetables over Steamed Brown Rice

Ingredients

  • 3 tbsp. low-sodium soy sauce
    3 tbsp. water
    3 tbsp. dark brown sugar
    1 tbsp. sesame oil
    2 cloves garlic, peeled
    1 large carrot, peeled and roughly cut
    1 medium yellow onion, peeled and roughly cut
    1 lb. boneless skinless chicken breast, thinly sliced
    5 asparagus spears, cleaned and sliced into 1/2 inch lengths
    1/4 cup green cabbage
    1 cup frozen peas, thawed
    2 cups steamed brown rice, cooked and kept warm

Directions

    1. Place the soy sauce, water, sugar, oil, garlic, carrot and onion in the 72 oz. Pitcher and blend until the vegetables are well-chopped.
    2. Heat a large sauté pan or wok over medium-high heat and add the blender mixture. Stir often and heat for 3 minutes.
    3. Add the chicken and heat for 2-3 minutes, stirring often.
    4. Add the asparagus, cabbage and peas and continue cooking until the chicken is cooked through completely with no pink remaining and vegetables are tender-crisp. Serve right away over steamed brown rice.
  1. Servings: 4

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

Greens in a Glass

Ingredients

  • 4 ice cubes
    1 cup spinach, rinsed
    1/2 tart green apple, cut in half
    1 cup collard greens, rinsed and stems removed, if desired
    1 ripe banana, peeled
    3 cups water

Directions

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

Lean Green Ninja

Ingredients

  • 1 cup pineapple, 1-inch chunks,
    1 cup mango, 1-inch chunks,
    1 small banana,
    1/2 cup packed spinach,
    1/2 cup packed kale,
    1/2 cup water,
    1 cup 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: 5 minutes
  2. Servings: 2-4

Chocolate Avocado Mousse

Ingredients

  • 6 oz. dark chocolate
    3 tbsp. coconut oil
    1/2 cup cocoa powder
    3 avocados, pitted and peeled
    1/2 tsp. pure vanilla extract

Directions

  1. Melt chocolate and coconut oil in a saucepan over medium heat for 3-5 minutes. Place the remaining ingredients and the melted chocolate mixture into the 72 oz. Pitcher and blend until smooth. Transfer to a container and refrigerate overnight. Spoon into bowls to serve.
  2. Servings: 3-4

Prosciutto Spring Vegetables & Gruyere Quiche

Ingredients

  • Prepared pie crust,
    1 small leek, quartered, white & light green parts only, well-washed,
    1 shallot, peeled,
    1/2 cup prosciutto, roughly chopped,
    2 tsp. olive oil,
    1/2 lb. thin asparagus, sliced into 1-inch pieces
    2 tbsp. fresh tarragon,
    4 eggs,
    1 cup milk,
    1/2 cup light cream,
    1 tsp. salt,
    1 tsp. black pepper,
    2 tbsp. dijon mustard,
    1 1/2 cups gruyere cheese, grated

Directions

    1. On lightly floured work surface, roll pie crust into an 11-inch circle. Arrange crust in 9-inch glass pie pan & refrigerate until ready to use.
    2. Place leek & shallot in the Single Serve Cup & pulse the Single Serve button to chop. Set aside.
    3. In a nonstick saute´ pan, saute´ prosciutto over medium-high heat until browned. Add oil to the pan, reduce heat to medium, add chopped vegetables & cook until softened, about 3 to 4 minutes. Stir in tarragon.
    4. Preheat oven to 350 °F. Place eggs, milk, cream, salt & pepper in the Pitcher & blend on 2 until smooth.
    5. Place pie crust on edged baking pan. Spread mustard over bottom of crust, sprinkle with cheese, top with prosciutto & vegetables & pour egg mixture over top. Bake for 50 to 60 minutes, or until quiche is set in the center & lightly golden on top. Cool slightly before serving.

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

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

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.

Tabbouleh Dip

Ingredients

  • 3/4 cup English cucumber, quartered
    1/4 small yellow onion, peeled, quartered
    1/4 cup loosely packed fresh mint with stems removed
    1 cup loosely packed flat leaf parsley
    2 vine ripe tomatoes, quartered
    1/2 teaspoon ground black pepper
    1/2 teaspoon kosher salt
    1 tablespoon extra virgin olive oil
    3 tablespoons freshly squeezed lemon juice

Directions

  1. Place all the ingredients in the order listed above into the 24-ounce Nutri Ninja cup and blend for 15 seconds.
  2. Preptime: 10 minutes
  3. Servings: 2 1/4 cups

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.

Ginger Pear Defense

Ingredients

  • 1 ripe pear, seeded, cut into quarters
    1 teaspoon fresh ginger
    2 1/4 cups cold water
    Sweetener, to taste

Directions

    1. Place all the ingredients in the order listed above into the 24-ounce Nutri Ninja cup and blend for 20 seconds.
    2. Pour mixture through a fine-mesh strainer to remove the pulp for a lighter drink.
    3. Store in refrigerator for up to 3 days.
  1. Preptime: 5 minutes
  2. Servings: 2 12-ounce

Chicken Pita Sandwich

Ingredients

  • 2 tablespoons tandoori marinade (see recipe on this site)
    8 ounces raw chicken breast, cut into 2” pieces
    2 8-inch whole wheat pita bread rounds
    2 vine ripe tomatoes
    8 Boston lettuce leaves

Directions

    1. Marinate the chicken breast pieces in the tandoori marinade for 2 hours.
    2. Place the marinated chicken breast pieces into the 18-ounce Nutri Ninja cup and pulse 5 – 7 times.
    3. Lightly coat a nonstick skillet with cooking spray. Over medium heat, sauté the chicken mixture until cooked, about 4 minutes.
    4. To assemble sandwich, cut pita bread rounds in half, open the pocket, place the lettuce and tomato and evenly divide the cooked ground chicken into the pockets.
  1. Preptime: 10 minutes
  2. Servings: 2

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

Minty Cucumber Cooler

Ingredients

  • 1 cucumber, peeled and roughly chopped
    2 tbsp. lemon juice
    2 tbsp. fresh mint leaves
    2 tbsp. agave
    2-3 ice cubes

Directions

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

Hearty Skillet Lasagna

Ingredients

  • 1 pound ground beef,
    10 uncooked lasagna noodles, broken into 2-inch pieces,
    1 jar (24 ounces) pasta sauce,
    1 1/2 cups water,
    1 package (about 6 ounces) fresh baby spinach,
    1 cup shredded mozzarella cheese,
    1/2 cup ricotta cheese,
    1/4 cup shredded Parmesan cheese

Directions

    1. Place beef into pot. Set to STOVETOP HIGH. Cook uncovered 10 minutes or until beef is browned, stirring often.
    2. Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to STOVETOP MED. Cover and cook 15–20 minutes or until noodles are tender. Turn off pot.
    3. Stir in spinach. Stir cheeses in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
  1. Preptime: 5 minutes
  2. Servings: 6

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.

Top o' the Mornin' Smoothie

Ingredients

  • 1 banana, peeled,
    1 orange, peeled, cut in half,
    1/2 teaspoon ground cinnamon,
    1 scoop whey protein powder,
    1 cup vanilla almond milk,
    5 to 6 ice cubes

Directions

    • Place all of the ingredients into the Nutri Ninja cup in the order listed.
    • PULSE until smooth.
  1. Preptime: 5 minutes
  2. Servings: 1

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

Strawberry and Apricot Swirl

Ingredients

  • 6-8 ice cubes
    2 apricots, halved and pitted
    1 cup strawberries, hulled
    2 cups unsweetened vanilla almond milk

Directions

  1. Place ingredients into the 48 oz. Blender and blend until smooth.
  2. Servings: 2-3

Mixed Spring Salad with Sweet and Spicy Vinaigrette

Ingredients

  • 1 tbsp. spicy hot sauce (such as sriracha)
    1/4 cup honey
    Juice from one lemon
    2 tbsp. extra virgin olive oil
    Salt and pepper to taste
    1 cup cooked corn, chilled
    1 cup cooked black beans, rinsed and drained
    1 avocado, pitted and chopped
    1 ripe tomato, cored and chopped

Directions

  1. Place dressing ingredients into the 40 oz. Processing Bowl and blend until well-combined. Place corn, black beans, avocado and tomato in a medium bowl and drizzle the vinaigrette over top. Gently toss salad and enjoy.
  2. Servings: 2-3

Apricot and Country Mustard Salmon

Ingredients

  • 2 cups water,
    1/4 cup apricot preserves,
    2 tablespoons country, Dijon-style mustard,
    1 1/2 pounds salmon fillets,
    Salt and ground black pepper

Directions

    1. Stir preserves and mustard in bowl.
    2. Pour 2 cups of water into pot. Season fish with salt and black pepper. Place fish on roasting rack. Spread preserve mixture on fish. Place rack into pot.
    3. Set OVEN to 400°F for 20 minutes (for thick fillets), checking after 10–15 minutes for desired doneness.
  1. Preptime: 5 minutes
  2. Servings: 4

Waldorf Salad

Ingredients

  • 1 cup chopped romaine lettuce
    1/3 cup raw walnut halves
    1 1/4 cups frozen red grapes
    1 1/4 cups water

Directions

  1. Place all the ingredients in the order listed above into the 24-ounce Nutri Ninja cup and blend for 35 seconds.
  2. Preptime: 4 minutes
  3. Servings: 2 10-ounce

Cool Honeydew Cleanser

Ingredients

  • 1/2 honeydew melon, peeled,
    1/2 pineapple, peeled and chunked,
    1 cucumber, peeled and quartered,
    3/4 cup water,
    1 cup ice cubes

Directions

    1. Place the Top Blades in the Pitcher and add all of the ingredients in the order listed.*
    2. Select Speed 1 and flip the switch to START. Slowly increase to Speed 6 and blend until smooth.
  1. Preptime: 5 minutes
  2. Servings: 1-2

Broccoli and Cheddar Stuffed Bell Peppers

Ingredients

  • 4 eggs
    3/4 cup cheddar cheese, cut in 1/2-inch pieces
    1/2 cup nonfat milk
    1 clove garlic, peeled
    1 tbsp. hot sauce
    Salt and pepper to taste
    1 1/2 cups fresh broccoli, roughly chopped
    4 medium bell peppers

Directions

    1. Preheat oven to 325°F. Cut the tops off the peppers and remove the cores and seeds. Rinse and pat dry; stand peppers upright, closely together, in a baking pan set aside.
    2. Place eggs, cheese, milk, garlic, hot sauce, salt and pepper into the 40 oz. Processing Bowl and pulse 2-3 times until well-mixed. Add the broccoli, pulse 3 times and then spoon the egg mixture into each pepper.
    3. Bake for 55-60 minutes, or until eggs are cooked and the top of each pepper is firm. Cool slightly before serving.
  1. Servings: 4

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

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

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

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

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.

Kale and Celery Root Soup

Ingredients

  • 2 teaspoons extra virgin olive oil
    1 garlic clove, peeled, chopped
    1/2 small yellow onion, chopped
    1/2 bulb celery root (2 1/2 ounces), peeled, cut into 1-inch pieces
    3 ounces kale, chopped
    1 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    4 cups unsalted vegetable stock

Directions

    1. Pre-heat a 5-quart sauce pot on medium-low heat. Add the oil, garlic, and onions and sauté, gently stirring, for about 3 to 5 minutes or until translucent.
    2. Add the remaining ingredients. Bring to a boil, reduce the heat to medium-low and cook for 20 – 25 more minutes or until the celery root is fork-tender.
    3. Remove from the heat and cool to room temperature.
    4. In the 24-ounce Nutri Ninja cup, blend the soup mixture in two batches for 25 – 30 seconds.
    5. Return to pot and simmer until heated.
  1. Preptime: 15 minutes
  2. Cooktime: 35 minutes
  3. Servings: 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.

Apple, Pecan And Stilton Salad

Ingredients

  • 1/2 cup toasted pecans,
    1/2 cup olive oil,
    1/4 cup champagne vinegar,
    3 tbsp. apple juice,
    1 small shallot, peeled and halved,
    1 tsp. vanilla extract,
    1 tsp. fresh chervil (or use fresh parsley)
    1 tsp. black pepper,
    1/2 tsp. salt,
    4 cups spring lettuce mix,
    1 small Granny Smith apple, thinly sliced,
    1/3 cup crumbled Stilton or favorite blue cheese

Directions

    1. Place the pecans in the Single Serve Cup. Press the Single Serve button and pulse until chopped. Set aside.
    2. Place oil, vinegar, apple juice, shallot, vanilla, chervil, salt and pepper into the Single Serve Cup. Press the Single Serve button until smooth.
    3. Arrange spring mix, apple slices, and pecans on individual plates. Drizzle each with Vanilla Apple Vinaigrette and top with the Stilton cheese. Serve right away or chill until serving.

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.

Asparagus With Lemon Aioli

Ingredients

  • 1 lemon,
    1/3 cup light mayonnaise,
    1 small garlic clove, minced,
    1/4 teaspoon salt
    Ground black pepper,
    1 cup water,
    1 pound asparagus, trimmed

Directions

    1. Grate 1/2 teaspoon zest and squeeze 2 teaspoons juice from lemon into bowl. Stir in mayonnaise, garlic, and salt. Season with black pepper.
    2. Pour water into pot. Place roasting rack into pot. Place asparagus on rack. Set OVEN to 350 °F for 10 minutes. Cover and cook until asparagus is tender.
    3. Season asparagus with additional salt and black pepper. Serve with lemon aioli.

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

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.

Cinnamon Raisin Breakfast Bars

Ingredients

  • 1 ripe banana, peeled
    2 large eggs
    1/3 cup fat free plain yogurt
    1/2 cup applesauce
    2 tbsp. coconut oil, melted
    1 tsp. vanilla extract
    3/4 cup brown sugar
    2/3 cup pecans
    1 tsp. ground cinnamon
    1/2 tsp. salt
    1 tsp. baking powder
    1 cup rolled oats (quick-cooking or regular)
    1 1/4 cups whole wheat flour
    1/2 cup golden raisins

Directions

    1. Preheat oven to 350°F. Place the dough blade into the 40 oz. Processing Bowl. Add the banana, eggs, yogurt, applesauce, oil, vanilla, and brown sugar and blend until mixed. Add the remaining ingredients and pulse 5-6 times until well-combined.
    2. Spoon the mixture in a 9 x 9-inch baking pan that has been lightly coated with cooking spray. Bake for 30 minutes or until firm. Cool completely, cut into bars and wrap in plastic wrap.
  1. Servings: Makes 12-15 bars.

Champagne Shallot Vinaigrette over Strawberry and Spinach Salad

Ingredients

  • 2 tbsp. extra virgin olive oil
    2 tbsp. champagne vinegar
    1 shallot, peeled and roughly cut
    Pinch coarse ground sea salt
    Pinch freshly ground pepper
    5 cups fresh spinach, cleaned
    2 cups fresh strawberries, sliced
    2 tbsp. toasted walnut halves

Directions

  1. Place first 5 ingredients into the Nutri Ninja Cup and pulse until smooth. Arrange the spinach, strawberries and walnuts on 4 individual plates and drizzle each salad with the vinaigrette. Serve right away.
  2. Servings: 4

Asian Ahi Tuna Steaks with Ginger Soy Sauce

Ingredients

  • 1/4 cup low-sodium soy sauce
    2 tsp. fresh ginger, peeled
    2 tsp. raw, unfiltered honey
    3 tsp. Asian chili paste
    2 tbsp. fresh cilantro
    4 (4 oz.) Ahi tuna steaks

Directions

    1. Place ingredients, except tuna, into the Nutri Ninja ™ Cup and pulse to blend. Set aside.
    2. Broil or grill the tuna steaks over high heat just until seared; turn and sear the other side for 1-2 minutes. Plate the tuna and spoon the sauce over each serving.
  1. Servings: 4

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
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!



Best 6 Balancing Act Secrets

Good health is a balancing act of two parts: your diet and your lifestyle. With Spring upon us and Summer around the corner, this month is a great time to think about that balancing act. Do you think often of how much or what you eat? Do you exercise once in a while, but rarely think about the food you eat? One little known fact is that health management is more about the food you put into your body versus the amount of exercise you get. For example, let’s say the snack machine calls your name and you eat 3 candy bars in about 10 minutes for a whopping 1000 calories. By contrast, you could perform 10 minutes of high-level cardio exercises, but you would burn only about 100 calories! To put it simply – you can’t out-exercise a poor diet. Our bodies need nutritious foods to keep us looking and feeling our best. Balance things out in May with the Best 6 Balancing Act Secrets:

1. Eat Regularly – Breakfast, lunch and dinner are meals of the past. Aim to eat 4-6 small meals a day, while snacking on nutritious foods such as bananas, nonfat yogurt and almonds. Eating regularly provides your body with steady nutrients and keeps your metabolism working at peak performance.

2. Be Portion Aware – Portion sizes in restaurants have become immense. With that, we are consuming many more calories than our bodies need, resulting in obesity, disease and even some cancers. Keep in mind that your stomach is about the size of your fist. Remember this when you are looking at a plate of food and wondering if you can or should eat it all. Use small plates at home and, as soon as you are served at a restaurant, divide your meal and take half home for the next day.

3. Eat Lean – Protein such as fish, chicken breast, egg whites, quinoa and black beans are all smart choices for eating lean. These foods will keep you feeling full longer, likely reducing the total amount of calories consumed in a day. Opt for grilled or broiled meat or fish, never fried, for better balance overall.

4. Be Fiber Full – A high-fiber diet aids in achieving a healthy weight and keeps your system regular. Important dietary fiber is mainly found in fruits, vegetables, whole grains and legumes.

5. Drink H2O – Every system in your body depends on water. It is necessary to keep your body properly hydrated to flush toxins and carry nutrients to your cells. Increase water intake, cut sodas and sugary beverages, and limit your alcohol consumption.

6. The Ninja® Secret – Above all, use your Ninja® System to put all these secrets into action. Join us as we spring into better health this month with light and easy recipes created with seasonal fruits and vegetables.

May Exercise Tips:

Lift – Just two weight-lifting sessions a week can reduce overall body fat in a matter of weeks, even if you don’t cut calories from your diet.

Inchworm – With knees slightly bent, reach your hands to the ground and slowly walk your hands in front of you until you are in a pushup position. Perform 1-3 pushups and then inch your feet toward your hands until almost standing. Repeat exercise 15 times.

Leg Circles – Kneel on your left knee with your foot behind you. With your left hand on the floor for balance, extend your right leg out parallel to the floor. Keep your core tight and begin making small forward circles with your right leg for 30 seconds, then reverse directions for another 30 seconds. Switch legs and repeat exercise 3 times.

Partner Abs – Grab a friend for this exercise and form great abs together. Lie with your back on the floor, with your head between your partner’s feet and holding their ankles or calves for support. Engaging your abdomen, bring your legs up towards your partner and allow them to gently push your legs away, down and in different directions. Do not let your feet hit the ground by resisting the force and keeping abs engaged for 20 seconds. Switch and repeat.

Grocery Bag Arms – As you carry in your groceries to your home, perform bicep curls using your weighted bags.

May Health Tips:

Pump Up the Volume – Studies have shown that listening to your favorite music can increase your endurance by 15%. Grab those headphones and get moving!

No Midnight Snacking – Avoid eating at least 2 hours before bed. You will wake up feeling lighter, less bloated and have increased weight loss. Hint: if you usually snack before snoozing, go for a quick walk instead– it will curb your hunger.

Sweat it Out – If you aren’t regularly using a sauna, you should. Sauna bathing can relieve stress, relax muscles, sooth aches and pains, flush toxins, cleanse the skin and burn calories. Check with your doctor first before starting any new regimen involving a sauna or hot spa heat.

Keep it Real – Sugar substitutes have no calories, so it’s better for you than real sugar, right? Wrong. Replacing sugar with artificial sweeteners may actually be doing your body more harm than good. These artificial sweeteners can actually increase your appetite, so you may end up consuming more. Cut back on sugar and sweeteners a little at a time; use fruit juice, honey or natural agave as a sweetener instead.

Breaking Bad – It takes about 28 days to break a bad habit. Start today, eating clean and working out. You may not see immediate results, but your body is changing. Keep going!

What's in Season

Many great tasting fruits & veggies are in season this May:

  • Apricots
  • Artichokes
  • Asparagus
  • Broccoli
  • Collards
  • Green Onions
  • Leeks
  • Rhubarb
  • Spinach
  • Spring Peas
  • Strawberries

Healthy Tips

  • Keep a food diary to track eating habits.
  • When dining out, ask for sauces and dressings on the side.
  • Take control of what your eat, learn to say no to unhealthy foods.
  • if you are hungry, sniff an apple or peppermint. You will feel less hungry.
  • Don't eat becuase you are bored. Learn the difference.

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:

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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.
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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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