Blendtec

Blendtec

Blendtec is a company that sells professional and home blenders. It is a division of K-TEC, Inc. Wikipedia

Blendtec

Blendtec is a company that sells professional and home blenders. It is a division of K-TEC, Inc. Wikipedia

  • Oct 31 at 2:22 PM
    Happy Halloween! Were loving these Pumpkin Spice Protein Bites by @happyhealthyjoe dont forget to enter the Blendtec giveaway on his feed! {temporary link to recipe in profile} . #Repost @happyhealthyjoe . Lately Ive been pumpkin spicin ALL THE THINGS! And these Pumpkin Spice Protein Bites are no exception. Packed with healthy fats, @rootznutrition protein superfood, & topped off with an adaptogenic cocoa drizzle, Ill be staving off any trick-or-treat temptations with one of these instead. #foodfuel _ Recipe is on the blog! Check out my IG stories for the link. Have a happy (and safe) All Hallows Eve!
  • Oct 27 at 1:00 PM
    PALEO PUMPKIN SQUASH SOUP + GIVEAWAY! Were so excited to have teamed up with our friend @happyhealthyjoe to bring you an amazing pumpkin recipe AND a giveaway!! Check out this Paleo Pumpkin Squash Soup recipe from Joe and then head to his feed @happyhealthyjoe for your chance to win $400 to use on Blendtec.com! . INGREDIENTS 4 pie pumpkins Coconut sugar Maple syrup 3 tbsp Fourth & Heart Himalayan Pink Salt Ghee 4 1/2 cups chopped butternut squash 1/2 small onion, chopped 2 sprigs fresh thyme 2 cups Kettle & Fire Mushroom Chicken Bone Broth 3 tbsp full fat coconut cream 3 cups filtered water Wellshire Sugar Free Dry Rubbed Bacon (cooked crispy) Pepitas Pink salt Fresh ground pepper Paprika . INSTRUCTIONS . The Pumpkin Bowls 1Preheat the oven to 400F. 2Use a paring knife to cut a large circle around the stem of each pumpkin. 3Remove the lid and scoop out the seeds and fibers. You may want to use gloves if you have sensitive skin. 4Coat the inside of each pumpkin with 1/2 tsp maple syrup, and sprinkle with 1/2 tsp pink salt and 1/2 tsp coconut sugar. 5Place the pumpkins and lids on a baking sheet. Roast until tender (about 20-35 min, depending on the size of the pumpkin). . The Soup 1Preheat oven to 400F. Toss squash with melted ghee, place on a baking sheet or roasting pan, and sprinkle with Himalayan pink salt. Roast for 20-30 minutes. 2Melt 3 tbsp ghee in large saucepan over low heat. Add the onion. Add the thyme by stripping the leaves into the saucepan, and increase the heat to medium. Stir occasionally. 3Add the roasted squash and stir until thoroughly coated. 4Add about 2 cups bone broth and 3 cups filtered water and bring to a boil. 5Stir in the coconut cream. Reduce heat to low and simmer uncovered for 10 min. 6In small batches, transfer the soup to your Blendtec and puree until smooth. Return to the saucepan or a glass container for storage. 7Dish up and serve! Add the soup to the pumpkin bowls, and top with salt, pepper, paprika, crumbled bacon, pepitas, and any other toppings you desire! Enjoy!
  • Oct 26 at 3:02 PM
    VEGAN PUMPKIN CHEESECAKE SQUARES + GIVEAWAY! Happy #NationalPumpkinDay! Paola from @ohsothymely created these yummy pumpkin cheesecake squares check out the recipe here & then head over to @ohsothymely for your chance to win $400 to use on Blendtec.com! . Crust ingredients: 1 cup almonds 12 dates cup shredded coconut tsp pumpkin pie spice 2 tsp vanilla . Filling ingredients: 2 cup raw cashews (soak cashews in water for 3-4 hours to soften before blending) cup pumpkin puree cup maple syrup 1 tbsp coconut oil 1 tbsp pumpkin pie spice 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla pinch of salt . In your Blendtec Twister Jar, blend the almonds and coconut until a flour-like consistency. Add the dates, pumpkin pie spice, and vanilla. Blend until the ingredients are moist and well mixed. Line a loaf pan with parchment paper, and firmly press the date and almond mixture into the pan. . In your Twister Jar, blend the cashews, pumpkin, maple syrup, and coconut oil until smooth. Add the pumpkin pie spice, cinnamon, ginger, vanilla, and salt. Blend well. Pour mixture over the crust and chill in the freezer for 2-3 hours. Transfer to the fridge to soften prior to serving, or let sit at room temperature to soften before serving. Enjoy!
  • Oct 19 at 8:09 PM
    Roasted Carrot-Apple Soup . A tasty way to use produce of the season & get a hearty meal at the same time! . INGREDIENTS 6 med carrots, peeled, trimmed and roughly chopped 12 med yellow onion, roughly chopped 1 apple, peeled, quartered, cored and roughly chopped 1 tbsp olive oil 2 cups vegetable broth 1 tsp dried thyme 14 tsp ground black pepper 14 tsp kosher or sea salt 14 tsp celery seed . INSTRUCTIONS 1Preheat oven to 425F. 2Place carrot, onion and apple pieces in a 9x13-inch dish and drizzle olive oil over produce. 3Bake for 30 minutes, stirring halfway. 4Add all ingredients to jar and secure lid. 5Select ""Soups"" or blend on High for 90-180 seconds. Serve.

Oct 31, 2:22 PM

Happy Halloween! Were loving these Pumpkin Spice Protein Bites by @happyhealthyjoe dont forget to enter the Blendtec giveaway on his feed! {temporary link to recipe in profile} . #Repost @happyhealthyjoe . Lately Ive been pumpkin spicin ALL THE THINGS! And these Pumpkin Spice Protein Bites are no exception. Packed with healthy fats, @rootznutrition protein superfood, & topped off with an adaptogenic cocoa drizzle, Ill be staving off any trick-or-treat temptations with one of these instead. #foodfuel _ Recipe is on the blog! Check out my IG stories for the link. Have a happy (and safe) All Hallows Eve!

Oct 27, 1:00 PM

PALEO PUMPKIN SQUASH SOUP + GIVEAWAY! Were so excited to have teamed up with our friend @happyhealthyjoe to bring you an amazing pumpkin recipe AND a giveaway!! Check out this Paleo Pumpkin Squash Soup recipe from Joe and then head to his feed @happyhealthyjoe for your chance to win $400 to use on Blendtec.com! . INGREDIENTS 4 pie pumpkins Coconut sugar Maple syrup 3 tbsp Fourth & Heart Himalayan Pink Salt Ghee 4 1/2 cups chopped butternut squash 1/2 small onion, chopped 2 sprigs fresh thyme 2 cups Kettle & Fire Mushroom Chicken Bone Broth 3 tbsp full fat coconut cream 3 cups filtered water Wellshire Sugar Free Dry Rubbed Bacon (cooked crispy) Pepitas Pink salt Fresh ground pepper Paprika . INSTRUCTIONS . The Pumpkin Bowls 1Preheat the oven to 400F. 2Use a paring knife to cut a large circle around the stem of each pumpkin. 3Remove the lid and scoop out the seeds and fibers. You may want to use gloves if you have sensitive skin. 4Coat the inside of each pumpkin with 1/2 tsp maple syrup, and sprinkle with 1/2 tsp pink salt and 1/2 tsp coconut sugar. 5Place the pumpkins and lids on a baking sheet. Roast until tender (about 20-35 min, depending on the size of the pumpkin). . The Soup 1Preheat oven to 400F. Toss squash with melted ghee, place on a baking sheet or roasting pan, and sprinkle with Himalayan pink salt. Roast for 20-30 minutes. 2Melt 3 tbsp ghee in large saucepan over low heat. Add the onion. Add the thyme by stripping the leaves into the saucepan, and increase the heat to medium. Stir occasionally. 3Add the roasted squash and stir until thoroughly coated. 4Add about 2 cups bone broth and 3 cups filtered water and bring to a boil. 5Stir in the coconut cream. Reduce heat to low and simmer uncovered for 10 min. 6In small batches, transfer the soup to your Blendtec and puree until smooth. Return to the saucepan or a glass container for storage. 7Dish up and serve! Add the soup to the pumpkin bowls, and top with salt, pepper, paprika, crumbled bacon, pepitas, and any other toppings you desire! Enjoy!

Oct 26, 3:02 PM

VEGAN PUMPKIN CHEESECAKE SQUARES + GIVEAWAY! Happy #NationalPumpkinDay! Paola from @ohsothymely created these yummy pumpkin cheesecake squares check out the recipe here & then head over to @ohsothymely for your chance to win $400 to use on Blendtec.com! . Crust ingredients: 1 cup almonds 12 dates cup shredded coconut tsp pumpkin pie spice 2 tsp vanilla . Filling ingredients: 2 cup raw cashews (soak cashews in water for 3-4 hours to soften before blending) cup pumpkin puree cup maple syrup 1 tbsp coconut oil 1 tbsp pumpkin pie spice 1 tsp cinnamon 1 tsp ginger 1 tsp vanilla pinch of salt . In your Blendtec Twister Jar, blend the almonds and coconut until a flour-like consistency. Add the dates, pumpkin pie spice, and vanilla. Blend until the ingredients are moist and well mixed. Line a loaf pan with parchment paper, and firmly press the date and almond mixture into the pan. . In your Twister Jar, blend the cashews, pumpkin, maple syrup, and coconut oil until smooth. Add the pumpkin pie spice, cinnamon, ginger, vanilla, and salt. Blend well. Pour mixture over the crust and chill in the freezer for 2-3 hours. Transfer to the fridge to soften prior to serving, or let sit at room temperature to soften before serving. Enjoy!

Oct 19, 8:09 PM

Roasted Carrot-Apple Soup . A tasty way to use produce of the season & get a hearty meal at the same time! . INGREDIENTS 6 med carrots, peeled, trimmed and roughly chopped 12 med yellow onion, roughly chopped 1 apple, peeled, quartered, cored and roughly chopped 1 tbsp olive oil 2 cups vegetable broth 1 tsp dried thyme 14 tsp ground black pepper 14 tsp kosher or sea salt 14 tsp celery seed . INSTRUCTIONS 1Preheat oven to 425F. 2Place carrot, onion and apple pieces in a 9x13-inch dish and drizzle olive oil over produce. 3Bake for 30 minutes, stirring halfway. 4Add all ingredients to jar and secure lid. 5Select ""Soups"" or blend on High for 90-180 seconds. Serve.