In the Bella Portable Blender, add the milk, cookies and baking powder. Blend until smooth with no lumps left.
Pour into the mug until it fills ⅔ of it. Top with cookie crumbs and chocolate chips.
Microwave for 2 ½ minutes in 30 second increments. If it’s not done, continue microwaving in 10 second bursts.
Serve hot and enjoy! We like ours topped with whipped cream or a la mode!
2/5
Blueberry Oat Muffins
Difficulty
Easy
Prep time
5 minutes
Total time
25 minutes
Yield
6 mini muffins
Ingredients
½ banana
¼ c fresh blueberries
½ c oats
¼ c flour
1 egg
2 tbsp honey
½ c milk
½ tsp baking powder
To decorate:
½ c fresh blueberries
Oatmeal for sprinkling
Zest from one lemon
Lemon glaze
Instructions
Preheat your oven to 350ºF.
Combine all ingredients in the Bella Portable Blender. Blend until well incorporated, adding more milk if needed.
Line a cupcake pan and fill the liners ½ full with your batter. Add the 1/2 c blueberries to each muffin and sprinkle with extra oatmeal.
Bake for 20 minutes, until slightly golden.
Remove from the oven and let cool slightly before serving.
Decorate with lemon glaze and lemon zest!
3/5
Spiced Raspberry Margarita
Difficulty
Easy
Prep time
15 minutes
Total time
2 servings
Yield
2 servings
Ingredients
10 chiles de arbol
¼ C salt
½ cup raspberries
½ cup strawberries, halved
4 oz tequila
2 tbsp lemon juice
½ cup small ice cubes
To serve:
4 slices of jalapeño
4 raspberries
1 jalapeño, chopped + seeds removed
Sparkling water to top
2 old fashioned glasses
Instructions
In a small pan over medium heat, toast your chiles.
Once the chiles are toasted and cooled, add to the Bella Portable Blender and pulse until ground. Mix with salt and set aside.
Add the raspberries, strawberries, tequila, lemon juice, and ice to the Bella Portable Blender and blitz until slushy.
Rim your old fashioned glasses with the chile salt, add chopped jalapeño, and fill with the raspberry slushy until it fills ¾ of the glass, fill the rest with sparkling water.
Use sliced jalapeño and raspberries to make a skewer garnish to top your drink!
4/5
Spanish Gazpacho
Difficulty
Medium
Prep time
15 minutes
Total time
about 4 hours
Yield
1 serving
Ingredients
1 tomato, peeled
½ baby cucumber
¼ small red onion, sliced
¼ red bell pepper, seeds removed, sliced
1 clove garlic
¾ c water
1 tbsp tomato paste
2 tbsp olive oil, plus more to serve
Salt and pepper, to taste
Ice, for serving
for the ice:
½ c cherry tomatoes, halved
1 bunch basil, stems removed
¼ c red onion, diced
¼ c yellow bell pepper, diced
12 small basil leaves
Water to fill
Instructions
First, make the ice. Place the first five ice ingredients in your ice cube tray. Cover with water and let freeze completely.
To make the gazpacho, start by blanching the tomato in boiling water and removing the skin.
Add the peeled tomato, onion, bell pepper, garlic, water and olive oil to the Bella Portable Blender. Blend until smooth.
Transfer gazpacho to a soup bowl, add olive oil and the ice and serve!
5/5
Chickpea Flatbread & Hummus
Difficulty
Easy
Prep time
20 minutes
Total time
25 minutes
Yield
8 servings
Ingredients
For the chickpea base:
14 oz can of chickpeas
For the flatbread:
¾ c flour
¼ c olive oil
For the beet hummus:
½ beet, roasted + cubed
2 tbsp Tahini
1 clove garlic
Sesame seeds to decorate
For the cilantro hummus:
½ bunch cilantro, stems included
2 tbsp Tahini
1 clove garlic
Black sesame seeds to decorate
Instructions
For the chickpea base. Pour all of the canned chickpea water into the Bella Portable Blender. Add ½ c of chickpeas in batches and blend until you have a smooth paste (this base can be used for the three recipes showed below).
For the flatbread. Add ½ c of flour and olive oil. Pulse until the flour is well incorporated. Pour into bowl and add the extra flour.
Heat a pan over medium-high and add some oil to coat. Pour the chickpea flour mixture into the pan, and cook on both sides until golden. Set aside to cool.
For the beet hummus. Add beet, 1 garlic cloves and 2 tbsp of tahini to the Bella Portable Blender with the chickpea base. Blend well, then pour into a small serving bowl. Decorate with sesame seeds.
For the cilantro hummus. Add the cilantro, 1 clove garlic and tahini. Pour into another small bowl. Decorate with black sesame seeds.
