My personal health journey began toward the end of college. After gaining an unwelcome 30 pounds, I was desperate to get the weight off but had no idea where to start. As most do, I tried what felt like a million different diets and nothing worked. I was ready to throw in the towel when, as a last ditch effort, I began implementing smoothies into my daily routine. My sweet tooth is a menace, and I knew it was doing me no favors in getting back to my ideal weight, so smoothies seemed like a sweet solve while still being nutritious and super filling.
So, I whipped out my blender, added some nut milk, cacao, ice, water, fruit, veggies and a LOT (I mean A LOT) of nuts and seeds, and BOOM — Blender Bombs were born. I simply rolled all of these key ingredients into one, edible ball to ensure my smoothies had a seriously healthy punch. I realized that they not only contained every essential amino and fatty acid that your body needs, but they were DELISH.
The Blender Bombs were making my life SO much easier. The results were more than I could have ever hoped for, and I wanted others to experience it, too. So, I began making these nutritious balls for the clients I was training to spread the goodness. Little did I know it would cause a Blender Bomb frenzy! They told their spouses, friends, cousins, uncles, moms, and brothers about these magical balls, and I was getting requests left and right. My business was growing at such a rapid rate that, in 2017, I took a leap of faith and decided to start selling my creation to more than just my clients.
The Blender Bombs help solve three major problems: they save you time, money, and can be eaten on the go. To expand on this a little more, making a Blender Bomb smoothie takes about 5 minutes total (cleanup included); they are cheaper than buying all of the individual ingredients separately; and you can take the BBs with you wherever you go for the perfect snack! The Blender Bombs have truly changed my life along with thousands of others so please don’t ever hesitate to reach out to me with any questions that you may have! Feel free to send me a DM ANYTIME @hushupandhustle or @blenderbombs.
Here are two of my favorite Blender Ball recipes, and a few of my favorite go-to snacks and foods for a healthy life on the go.
Makes one 16 oz smoothie
5 minutes (HXH tip: make in bulk, freeze in mason jar)
The Chocolate Cravings Smoothie
2 X tbsp Bomb Butter
1 X tbsp cacao powder
1 X frozen banana
1 X tbsp almond butter
1 X cup water
BLEND 50-60 seconds
1 X cup ice
BLEND 30-40 seconds
Optional: 1 tbsp coffee grounds
Optional: ¼ cup riced cauliflower
2 X tbsp Bomb Butter
½ X cup frozen mango
½ X cup frozen pineapple
1 X tbsp coconut cream powder (or 1 tbsp coconut cream from a can)
¾ X cup water
BLEND 30 seconds
1 X cup ice
BLEND 30 seconds
Vegan Pimento Cheese
- 1/2 cup vegan mayo
- Spices: 1/2 tsp garlic powder, 1/2 teaspoon onion powder, 1/4 tsp red chili flakes, 1/8 tsp white pepper, 1/3 tsp salt
- 1/2 jalapeno pepper, seeded and minced (optional)
- 1/2 cup diced pimento, drained
- fresh sourdough, simple mills crackers
- 1 bag of shredded Violife cheddar cheese (from publix)
Preheat oven to 350F. Mix together mayo, and seasonings. Add in pimento and jalapeno. Add cheddar cheese and stir well. Taste and adjust seasonings if desired. Heat up in oven for 10 minutes or until bubbling if desired.
Great dip for parties, holidays, to spread on sandwiches, crackers or toast!
Vegan Buffalo Chick Dip
2 cans chickpeas, rinsed dried
1 package violife cream cheese – soft
¼ cup Mother Raw Ranch
¼ cup noble made buffalo sauce
Preheat oven to 350 F. Drain and rinse chickpeas, pat dry. Smash chickpeas. In a large mixing bowl, add cream cheese, chickpeas, buffalo sauce, ranch and mix well. Add to a baking dish and top with shredded cheese. Cook for 15 minutes. Serve with crackers or celery.
Spring Vegetable Pad Thai
- Rice noodles
- ½ cup red bell pepper ALREADY SLICED
- ½ cup carrot shredded
- ½ cup Edamame
- ½ cup Asparagus
- Peanut Butter tablespoon
- Soy sauce
- Lime Juice
- Red pepper flakes
- Brown sugar
- Fresh cilantro , sprouts, peanuts, sesame seeds
DIRECTIONS FOR SAUCE: In your blender or food processor – add soy sauce, lime juice, peanut butter, brown sugar, red pepper and garlic. Blend until smooth. Taste and adjust ingredients to your preference.
DIRECTIONS: Cut bell pepper into thin slices. Shred carrots using a cheese grater or a spiralizer. Cut asparagus into 2 inch long spears. Add olive oil to a skillet and heat. Once hot, add bell pepper and asparagus. Cook for 4 minutes and then add shredded carrots and edamame. Add rice noodles to boiling water and cook 5 minutes or until tender. While the noodles are cooking, saute your vegetables. Drain the noodles and add to skillet along with sauce. Toss and saute another 1-2 minutes. In a clean food processor or blender, add peanuts and blend until they are roughly chopped. Top pad thai with a squeeze of fresh lime, chopped peanuts, cilantro, bean sprouts
BBQ Jackfruit Pizza
4 tbsp Mother Raw Ranch
¼ red onion
¾ package of BBQ Jackfruit
Optional: sriracha drizzle
Preheat oven to 400 F. Dice red onion. Roughly chop jackfruit. Put pizza on a baking sheet, spread 4 tbsp of ranch evenly on crust, leaving a ½ inch of space between the edge of the crust. Sprinkle chopped jackfruit and red onion onto pizza. Add mozzarella. Place in oven and bake 15-18 minutes or until desired crispiness.
EDITORS NOTE: I (Kendell) buy them and love them. They have different flavors, and I can 100% confirm they keep you full. My favorite is the Mint Cacao!