Use a Kitchen Scale with Your Blender Recipes
A kitchen scale will simplify the measuring process. The scale makes it easy to measure ingredients in the blender jar itself, limiting the need to clean other bowls or measuring cups; which saves you precious time!
Simply place an empty blender jar on a scale, press Tare on the scale so it reads zero weight and then start adding ingredients one at a time. Tare the scale before adding each new ingredient and stop to blend the mixture as needed to ensure the ingredients mix properly.
Try a few of our favorite blender recipes to start finding new uses for your blender today!
Make the Escali Breakfast Smoothie
If you are trying to lose weight, or just maintain a healthy weight, experts with the Mayo Clinic agree that eating a healthy breakfast is essential to providing your body the energy it needs to function properly, and it can help you control hunger cravings later in the day that often lead to overeating. Try this quick and easy blender recipe that will help you start your day off right.
Ingredients
Greek Yogurt: 170 grams / 6 oz
Milk: 243 grams / 8.6 oz
Oatmeal, Dry: 17 grams / 0.6 oz
Wheat Germ: 28 grams / 1 oz
Ground Flax Seed: 28 grams / 1 oz
Almond Butter: 32 grams / 1.15 oz
Sliced Banana, frozen: 118 grams / 4.15 oz (about 1 banana)
Strawberries, frozen: 72 grams / 2.55 oz
Raspberries, frozen: 62 grams / 2.2 oz
Directions: Place your empty blender jar on a scale and press tare to clear the weight of the jar from the scale. Start adding the ingredients one at a time, pressing tare in between each measurement. (If needed, put the jar on the blender and mix up half of the ingredients before proceeding with the remaining ingredients.) Blend until a smooth texture or to your preference. Creates about 30 fluid ounces or 2 servings.
Inspired by an article from Health.com.
Make an Ultra Creamy Guacamole Dip
This unique, party-ready, ultra-creamy guacamole dip is assembled in minutes and devoured in seconds! Bring this dip to a party to ensure you are always welcome to return (even if you might not want to.) 😉
Ingredients
Avocados, ripe, seeded & peeled: 460 grams / 16.2 oz (about 3 avocados)
Red onion: 55 grams / 1.95 oz (about 1/2 an onion)
Roma tomatoes, quartered: 215 grams / 7.6 oz (about 2 tomatoes)
Cilantro: 10 grams / 0.35 oz
Jalapeno, seeded: 7 grams / 0.25 oz (about 1/2 jalapeno)
Garlic: 7 grams / 0.25 oz (about 1 clove)
Cream Cheese: 57 to 85 grams / 2 to 3 oz
Lime juice: 2 limes, squeezed
Salt: 1/2 teaspoon
Pepper: dash
Cumin: 1/2 teaspoon
Cayenne Pepper: 1/4 teaspoon
Directions: Place an empty blender jar on a scale and press tare to clear the weight of the jar from the scale. Add the avocados, red onion, Roma tomatoes, Cilantro, jalapeno, garlic and the secret ingredient, cream cheese; press tare in between each ingredient for easy measurements. (If needed, put the jar on the blender and mix up half of the ingredients before proceeding with the remaining ingredients.) Add the lime juice, salt, pepper, cumin and cayenne pepper before blending until only small chunks remain or to your preference. Serves 10+ party people.
Inspired from recipes by Marcela Valladolid at Food Network and Alton Brown at Food Network.
Make a Hearty Broccoli Cheddar Soup
When its cold outside and you’re looking for a simple meal, look no further. This hearty soup will warm your belly and feed your soul, even on the darkest and coldest winter night!
Ingredients
Half and half, fat free: 225 grams / 7.9 oz
Milk, your preference: 545 grams / 19.2 oz
Carrots, skinned: 71 grams / 2.5 oz (about 1 carrot)
Salt: 1/2 teaspoon
Black pepper: 1/4 teaspoon
Nutmeg: Pinch
Cayenne pepper: Dash
Garlic powder: 1/4 teaspoon
Broccoli: 241 grams / 8.5 oz (about 2 heads)
Butter, unsalted: 57 grams / 2 oz (about 1/2 stick)
Sweet yellow onion, chopped: 70 grams / 2.5 oz (about 1/2 small onion)
All-purpose flour: 30 grams / 1 oz
Extra sharp cheddar cheese: 170 grams / 6 oz
Directions: Place an empty blender jar on a scale and press tare to clear the weight of the jar from the scale. Add the half & half, milk, carrots, salt, pepper, nutmeg, cayenne pepper and garlic powder; press tare in between each ingredient as needed for easy measurements. Put the blender jar back on the blender and mix thoroughly. Put the blender jar back on the scale and add the broccoli. Now, blend the broccoli to your preferred consistency. In a large pot, melt the butter and sauté the chopped onions before mixing in the flour to create a roux. Next, add the blender mixture. Bring the mixture to a boil before reducing to a low heat, cover and simmer for 20 to 30 minutes. Finally, slowly add the sharp cheddar cheese and mix to ensure it melts evenly. Add additional salt and pepper to taste. Creates 5 servings.
Inspired from recipes by Averie Cooks and The Pioneer Woman.