More Ninja Fun: Homemade Chili Garlic Sauce

I like to eat spicy things.  Almost nothing is too spicy for me.  When I go to Buffalo Wild Wings, I order the Mango Habanero wings.  When I go to the hole-in-the-wall Thai restaurant, I shock the owners when I order my dish extra spicy (I must not look like an “extra spicy” kind of person).  When I make salsa at home, I use habaneros or ghost peppers.

It was obvious that when I saw the recipe for Homemade Chili Garlic Sauce in the Ninja Ultima Blender Inspiration Guide I had to try it.  The original recipe puts Serrano red chilis (stemmed, quartered), 4 cloves of garlic, 1/2 tsp Kosher salt, 1 1/2 tbsp brown sugar and 1 1/2 tbsp rice wine vinegar all in the single serve tumbler with the bladed lid, docked to the Ninja Ultima Blender and on pulse until you’ve reached the desired consistency, then simmer on the stove for 6 minutes.

The adaptations I made:

I couldn’t find red Serrano chilis anywhere here!  I used red Fresno peppers, which are larger but still pack a lot of heat (in the form of capsaicin, not a handgun).

I couldn’t find rice wine vinegar, so I checked the Internet and it seems as though rice vinegar may be used in place of rice wine vinegar.  I already had rice vinegar, so I just kept my fingers crossed that the Internet wasn’t lying to me and hoped for the best.

Lastly, I added a lot more garlic than the recipe suggested, and I used less brown sugar.  I wish I wouldn’t have skimped on this part, because I think the full amount of brown sugar would disguise the bit of bitter aftertaste.  So don’t try to save calories by skimping on the sugar.

Chili Sauce ingredients Chili Sauce blending Chili Sauce simmering

I plan to use this sauce when I make Thai chicken lettuce cups, or mix it with cream cheese for a chip dip or mix it with Ranch dressing to use when I want something to dip my pizza slice in.  The consistency and versatility reminds me a lot of sriracha sauce, which means you can use it on anything.  Sriracha is even in the yogurt shop near me, as a topping!  I like spicy, but even I’m not crazy enough to ruin frozen yogurt with sriracha.

So, enjoy!  If you have more recipes for something spicy, or something you use your Ninja blender for, post it in the comments below!

I was compensated for this post but all views are my own, as usual.

Cassandra can be found on Twitter @aclevergirl.  Learn more about her family’s unique challenges and why they have hope for a cure for muscular dystrophy at

Ninja Curry!

I was asked to be part of a promotion for Ninja Kitchen. In return, I was sent a Ninja Ultima Blender.  Let me tell you about it:

I’ve been dying to try my new Ninja Ultima Blender since I found a recipe for Thai Chicken Coconut Curry in the recipe guide which came in the box. Actually, there are various recipes that intrigue me including White Cheddar Cauliflower Soup, Ground Chicken Lettuce Cups, Chili Garlic Sauce, and the Ginger Pear Wakeup breakfast juice. The versatility of the Ninja Ultima is convenient–as is its high capacity (72 ounces), its sturdiness, how simple the control panel is to use, and its ability to be thrown into the dishwasher.  It even comes with single-serve tumblers!  The tumblers have an adapted lid, so you toss your smoothie ingredients in to the 12 ounce tumbler instead of the big pitcher, screw on the special lid which has blades on the inside, turn it upside down, fit it onto the base and flip on the switch!  Super convenient and easy to clean!

Ninja Ultima Blender




So, I made the curry recipe found in the recipe guide yesterday and it was too good not to share.  If you already have your own curry recipe or taste preferences you can always alter and customize the recipe as you desire, but the original recipe that I’m posting here is pretty tasty.  Of course, I’ve never met a curry I didn’t like–if the word curry appears in the name, I’m eating it and asking for seconds.

3 cloves garlic
1 white onion, diced
3 cups light coconut milk
3 cups chicken broth
3 tablespoons red curry paste
3 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon ground turmeric

2 boneless chicken breasts, cut into bit sized pieces
4 cups cooked vermicelli noodles (or rice, if you prefer)
bean sprouts, lime wedges, and chopped cilantro leaves (for garnish)


1.  Add oil to a saucepan and saute garlic and onion until softened.
2.  Add coconut milk, broth, curry paste, soy sauce, lime juice, brown sugar and turmeric.  Stir to combine, then allow mixture to cool.
3.  Transfer the cooled curry mixture to your Ninja Ultima Blender.  Or, transfer it while it’s still hot if you think you can do it without burning or splashing yourself (this is what I did and I came out of it okay, but it’s still safer to be patient and wait for it to cool).
4. Plug in, select Speed 1, and flip up the switch to START.  Slowly increase up to Speed 6 until smooth.  Flip switch up again to stop.
5.  Add oil to the saucepan and begin browning your cut up chicken.  Start your rice or noodles at this point.
6.  Remove pitcher from the base, flip up the spout cover, and pour curry mixture into the saucepan and over the chicken.  Simmer until your starch is ready.  Plate it up and garnish as desired.

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There are a few keys to this recipe:
1)  Don’t omit, or even skimp on, the lime juice!  It adds such fresh flavor and brightens the dish.
2)  Don’t worry about chopping/dicing too finely.  The onion needs to be in small pieces so that they cook through, but in the end it’s all going into the blender for pureeing
3)  Do use your Ninja Ultima Blender to puree the curry soup mixture.  Skipping this step will result in a lazy looking, chunky soup and curry should be smooth.  This step only takes about 20 seconds, and then you can toss the blender parts into the dishwasher and enjoy.
4) You could easily leave out the chicken for a #meatlessmonday dish, or add tofu.  Or substitute shrimp or scallops for the chicken and that’d be delicious, too.

There you have it:  easy and delicious!  What recipes do you use your Ninja Ultima Blender for?

I was compensated for this post but all views are my own, as usual.

Cassandra can be found on Twitter @aclevergirl.  Learn more about her family’s unique challenges and why they have hope for a cure for muscular dystrophy at

A Week of Breakfast Recipes With Protein!

I hope you’ve enjoyed following along with my journey as I’ve met with my Registered Dietician, Michelle Dudash, and learned about the value of Milk as an added source of protein. Michelle was paired up with me for this amazing sponsored campaign. I can’t believe this is post 3 in our 4 part series!

Last week, I shared with you my exercise routine. I’ve lost 20 pounds in 10 weeks by changing my diet and regularly exercising. My results may not be typical. But I’m proud! You can do it too! I’d love to hear about your progress!

This week, I’m sharing with you a week’s worth of protein packed breakfast recipes to get you and your family up and running or the day! Enjoy!

Would you share one of your favorite breakfast recipes with me in comments below? I’m always looking for something good!

milk recipes

Friday: Smoothie of choice – Check out all the delicious recipes on Michelle’s blog!

For additional Milk resources… follow #GotMilkGotProtein all major social media channels.

Disclaimer: I am a paid spokesperson on behalf of milk. As always… I would never share anything with you that I wasn’t behind 100%. Not for all the money in the world! xo

Protein Fight Club! Choose Your Battles!

Milk Protein Fight Club

I’ve been on a health journey with the help of my R.D. partner, Michelle Dudash. We are part of a sponsored campaign with Milk. One of the main focuses in my last meeting with Michelle was on protein. I exercise regularly and I know that protein is essential to muscle repair and recovery. Protein also keeps me fuller longer and gives me the energy I need to start my day. At the end of this post… I give you a sample workout that I follow 3 times a week. The result has been a 20 pound weight loss in about 10 weeks. You can do it too!

What are some ways I can get protein out side of meat products?

This was my main question to my R.D. partner. Michelle was so helpful! She gave me a list of foods that I can use as go-to snacks for protein other than meats. You can find this list in my last post by clicking here. The most surprising item to me on this list was Milk. You might think that I’m a little slow… but I was of the Milk has Calcium generation. I don’t ever remember learning that Milk had protein. It turns out that 8 ounces of Milk has 8 grams of protein. That’s more than an egg!

I wanted to share with you my very favorite of the new Protein Fight Club commercials produced by Milk. This one hits home for me because it’s Milk versus breakfast sausage. A meat like this greasy, fatty, breakfast sausage, is not the the way I want to be taking in my protein in the morning. Make the most of your power hours 6am-8am!

Protein Fight Club- Milk vs. Breakfast Sausage

I hope that you’re enjoying this series as much as I am. Today… I’ve decided to share with you one of my morning workout routines. I do this 3 times a week and I follow it up with a glass of milk to help with my muscle recovery. Join the Fight Club with me!

Sample Workout:

I start with a 1 mile all out run or a 3 mile walk/hike followed by these exercises that are easy to do at home.

3 Rounds

1 min of scissor or swimmer kicks

25 crunches

1 min of bicycle kicks

10 push ups (regular or modified)

25 squats

10 burpees

1 minute plank hold

You can do it! What’s your favorite exercise?




Disclaimer: I am a paid spokesperson on behalf of milk. As always… I would never share anything with you that I wasn’t behind 100%. Not for all the money in the world! xo