33+ Easy Toastmaster Personal Blender Recipes for Busy Days

Blenders are one of the most versatile kitchen tools, perfect for whipping up everything from smoothies to soups.

The 32+ Toastmaster Personal Blender, with its compact design and powerful motor, takes blending to the next level.

Whether you’re a busy professional, a fitness enthusiast, or just someone who loves making quick and easy meals, the Toastmaster Personal Blender can help you prepare a variety of recipes with ease.

In this article, we’ll explore some delicious and creative recipes you can make with this handy kitchen appliance, from energizing breakfast smoothies to light and nutritious snacks.

Get ready to discover the simplicity and versatility of the 32+ Toastmaster Personal Blender!

33+ Easy Toastmaster Personal Blender Recipes for Busy Days

The 32+ Toastmaster Personal Blender is more than just a tool for making smoothies; it’s a game-changer in the kitchen, helping you create quick, healthy, and tasty meals with minimal effort.

Whether you’re looking to blend up a nutritious breakfast, prepare a refreshing afternoon snack, or even mix up a savory dinner, this blender can handle it all.

By exploring these recipes, you can harness the power of your Toastmaster Personal Blender to make your meals more exciting and nutritious.

So, grab your blender and get blending—delicious recipes are just a few pulses away!

Zucchini Noodles with Creamy Avocado Pesto

This low-carb, keto-friendly lunch recipe is perfect for anyone looking for a refreshing, satisfying meal. The zucchini noodles offer a healthy, light alternative to traditional pasta, while the creamy avocado pesto sauce adds a rich, velvety texture with a burst of flavor. Packed with healthy fats and fiber, it’s a great option for those on a keto diet. With the help of your Toastmaster personal blender, you can easily make the pesto and create this delicious dish in no time.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles and set them aside.
2. In your Toastmaster blender, combine the avocado, basil, lemon juice, olive oil, garlic, and Parmesan cheese (if using). Blend until smooth and creamy.
3. Season with salt and pepper to taste.
4. Toss the zucchini noodles with the avocado pesto until evenly coated.
5. Serve immediately, and enjoy the refreshing, creamy goodness.

creamy avocado pesto not only provides a satisfying texture but also keeps you full and energized with its healthy fats. Perfect for a busy afternoon, this recipe will leave you feeling nourished without the carb overload, making it an ideal choice for your keto lifestyle.

Spinach and Bacon Egg Cups

Spinach and Bacon Egg Cups are a perfect, low-carb lunch that’s both savory and satisfying. These egg cups are packed with protein, healthy fats, and the goodness of greens, while keeping carbs at bay. With the help of your Toastmaster personal blender, you can easily make the egg mixture and ensure everything blends together perfectly. This is an easy, prep-ahead meal that can be customized to fit your tastes and eaten on the go.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 4 slices of cooked bacon, crumbled
• 1/4 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Olive oil spray for greasing muffin tin

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with olive oil spray.
2. In your Toastmaster blender, combine the eggs, garlic powder, salt, and pepper. Blend until the mixture is smooth.
3. Stir in the chopped spinach and crumbled bacon.
4. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 of the way.
5. Sprinkle cheddar cheese on top of each egg cup.
6. Bake for 15-20 minutes or until the eggs are set and lightly golden on top.
7. Allow to cool slightly before removing from the muffin tin.

These Spinach and Bacon Egg Cups are a versatile, low-carb lunch that’s rich in protein and healthy fats, making them a great choice for anyone following a keto diet. The best part is that they are easy to make and can be prepped in advance, offering convenience and nutrition all in one bite. Enjoy them hot or cold, and feel free to adjust the ingredients to suit your preferences. Whether you’re at home or on the go, these egg cups are a deliciously satisfying lunch.

Cucumber and Turkey Lettuce Wraps

Cucumber and Turkey Lettuce Wraps are the perfect refreshing low-carb lunch option. Packed with lean turkey, crunchy cucumbers, and a fresh, vibrant crunch from the lettuce, this recipe is light yet filling. The Toastmaster personal blender helps create a smooth and creamy avocado spread, adding healthy fats while keeping the meal entirely keto-friendly. These wraps are ideal for anyone looking for a low-effort yet flavorful lunch.

Ingredients:

• 6 large lettuce leaves (such as romaine or butter lettuce)
• 1/2 pound sliced turkey breast (preferably nitrate-free)
• 1/2 cucumber, thinly sliced
• 1/2 ripe avocado
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Lay out the lettuce leaves on a clean surface.
2. In your Toastmaster blender, combine the avocado, lime juice, olive oil, salt, and pepper. Blend until smooth to create the avocado spread.
3. Spread a layer of the avocado mixture onto each lettuce leaf.
4. Layer the sliced turkey and cucumber over the avocado spread.
5. Roll the lettuce leaves up to form wraps.
6. Serve immediately or refrigerate for later.

Cucumber and Turkey Lettuce Wraps are a great low-carb, keto-friendly lunch that combines the benefits of lean protein, healthy fats, and fresh veggies. The creamy avocado spread adds a smooth richness, while the turkey and cucumber bring satisfying textures and flavors. This recipe is quick, easy to make, and perfect for those looking for a light but nutritious meal to keep them on track with their keto goals.

Avocado Chicken Salad Lettuce Wraps

Avocado Chicken Salad Lettuce Wraps are an ideal low-carb lunch that’s creamy, filling, and packed with flavor. This recipe takes a classic chicken salad and swaps out high-carb ingredients for healthier, keto-friendly options like avocado and Greek yogurt. The Toastmaster personal blender helps create a smooth and creamy dressing that binds the chicken and vegetables together. These wraps are great for meal prepping or for a quick, satisfying lunch.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/4 cup Greek yogurt (unsweetened)
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 small red onion, finely chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 6 large lettuce leaves (such as romaine or butter lettuce)

Instructions:

1. In your Toastmaster blender, combine the mashed avocado, Greek yogurt, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
2. In a mixing bowl, combine the shredded chicken, chopped celery, red onion, and fresh dill.
3. Pour the avocado dressing over the chicken mixture and stir until everything is well coated.
4. Lay out the lettuce leaves and spoon the chicken salad mixture into each leaf.
5. Roll up the lettuce leaves to form wraps and serve immediately.

hese Avocado Chicken Salad Lettuce Wraps are an incredibly delicious and keto-friendly lunch that offers a creamy texture and satisfying protein. The combination of the rich avocado dressing and fresh ingredients makes each bite bursting with flavor. With a quick prep time and minimal ingredients, this recipe is perfect for those who need a nutritious, low-carb meal on the go.

Cauliflower Fried Rice

Cauliflower Fried Rice is a keto-friendly alternative to traditional fried rice that packs all the flavor but without the carbs. By using cauliflower rice as the base, this dish is low in calories while still being hearty and satisfying. With your Toastmaster personal blender, you can quickly chop the cauliflower to the right texture for a perfect “rice” substitute. This fried rice is customizable with vegetables and protein, making it a versatile lunch option.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/4 cup onion, finely chopped
• 2 large eggs, beaten
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup cooked chicken or shrimp (optional)

Instructions:

1. If using fresh cauliflower, chop it into florets and pulse in your Toastmaster blender until it resembles rice-sized pieces.
2. In a large skillet, heat the sesame oil over medium heat. Add the diced onion, carrots, and peas, and cook until tender.
3. Push the veggies to one side and pour the beaten eggs into the pan. Scramble until fully cooked.
4. Add the cauliflower rice, soy sauce, garlic powder, salt, and pepper to the pan. Stir well to combine and cook for 5-7 minutes until the cauliflower rice is tender and lightly browned.
5. If desired, add the cooked chicken or shrimp for extra protein.
6. Serve immediately, garnished with extra sesame seeds or green onions.

This Cauliflower Fried Rice is a fantastic, low-carb substitute for traditional fried rice, offering the same comforting flavors with none of the carbs. It’s a quick and customizable lunch option that can be made with whatever protein or vegetables you have on hand. Plus, it’s a great way to get a serving of vegetables while staying on track with your keto diet.

Garlic Parmesan Shrimp with Asparagus

Garlic Parmesan Shrimp with Asparagus is a low-carb, keto-friendly lunch that is rich in protein, healthy fats, and fiber. The shrimp is seasoned with garlic, Parmesan, and a touch of lemon, while the asparagus adds a perfect crunchy texture. With your Toastmaster personal blender, you can easily make a rich Parmesan sauce to drizzle over the dish. This quick, flavorful meal is simple to prepare and ideal for anyone following a keto lifestyle.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and fully cooked. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the asparagus and cook for 5-7 minutes, stirring occasionally, until tender and slightly browned.
3. Add the minced garlic to the pan and cook for 1 minute until fragrant.
4. Return the shrimp to the skillet and toss with the garlic and asparagus.
5. Drizzle with lemon juice and sprinkle the Parmesan cheese over the shrimp and asparagus. Toss everything together until the shrimp is coated and the cheese melts.
6. Season with salt and pepper to taste and garnish with fresh parsley.
7. Serve immediately and enjoy.

Garlic Parmesan Shrimp with Asparagus is a simple yet delicious keto-friendly meal that’s packed with flavor. The garlic and Parmesan add a rich depth of taste to the shrimp, while the asparagus offers a perfect balance of crunch and nutrition. This recipe is quick to prepare and can be served as a light, satisfying lunch that fits perfectly into your low-carb, keto diet.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a keto-friendly version of the classic Chinese takeout dish, made with thinly sliced beef, fresh broccoli, and a flavorful, low-carb sauce. The Toastmaster personal blender is perfect for creating the stir-fry sauce, which combines garlic, ginger, soy sauce, and a little bit of sweetener for that perfect balance of flavors. This dish is quick to make and a great choice for those following a keto diet and craving a savory, satisfying lunch.

Ingredients:

• 1/2 pound flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1 tablespoon garlic, minced
• 1/2 teaspoon stevia or another keto-friendly sweetener
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, until browned and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the sesame oil and cook the broccoli for 4-5 minutes, until tender but still crisp.
3. In your Toastmaster blender, combine the soy sauce, ginger, garlic, sweetener, salt, and pepper. Blend until smooth.
4. Add the beef back into the skillet with the broccoli and pour the sauce over the top. Stir well to combine and cook for 2-3 more minutes until everything is coated and heated through.
5. Serve immediately, and garnish with sesame seeds or green onions if desired.

eef and Broccoli Stir-Fry is a flavorful, keto-friendly lunch that’s easy to make and packed with satisfying ingredients. The rich sauce ties everything together, enhancing the beef and broccoli without adding unnecessary carbs. It’s a great option for anyone looking for a quick and delicious low-carb meal that still delivers on taste and nutrition.

Eggplant Parmesan Casserole

Eggplant Parmesan Casserole is a comforting, low-carb dish that combines layers of tender eggplant, marinara sauce, and melty cheese. This keto-friendly recipe is a perfect substitute for traditional lasagna and is simple to prepare with your Toastmaster personal blender to make a smooth, flavorful marinara sauce. It’s a hearty, filling meal that fits perfectly into a low-carb lunch plan.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 cups marinara sauce (low-carb, sugar-free)
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt, pepper, and oregano. Roast the slices on a baking sheet for 20 minutes, flipping halfway through.
3. In your Toastmaster blender, blend the marinara sauce until smooth.
4. In a baking dish, layer the roasted eggplant slices, marinara sauce, and shredded mozzarella. Repeat the layers until the dish is filled.
5. Top with Parmesan cheese and bake for 25-30 minutes, until the cheese is bubbly and golden brown.
6. Garnish with fresh basil and serve hot.

Eggplant Parmesan Casserole is a hearty, flavorful keto dish that captures all the classic tastes of Italian comfort food without the carbs. The tender eggplant, savory marinara, and gooey cheese come together to create a filling lunch that’s sure to satisfy your cravings while keeping you on track with your keto diet. Plus, it’s easy to make and great for leftovers.

Keto Chicken Caesar Salad

eto Chicken Caesar Salad is a rich, satisfying lunch that combines protein-packed chicken with the classic Caesar salad flavors, but without the carbs. The Toastmaster personal blender helps make a creamy, low-carb Caesar dressing that’s perfect for coating crisp Romaine lettuce, grilled chicken, and a sprinkle of Parmesan. This salad is an excellent choice for anyone seeking a quick, filling, and keto-friendly meal.

Ingredients:

• 2 cups grilled chicken breast, sliced
• 4 cups Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup bacon bits (optional)
• 1 tablespoon olive oil (for grilling chicken)
• Salt and pepper to taste

For the Caesar Dressing:

• 1/2 cup mayonnaise (preferably avocado or olive oil-based)
• 1 tablespoon Dijon mustard
• 2 teaspoons lemon juice
• 1/4 teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Grill or cook the chicken breast, then slice it into thin strips. Season with salt and pepper.
2. In your Toastmaster blender, combine all the dressing ingredients and blend until smooth.
3. In a large bowl, toss the chopped Romaine lettuce with the dressing until fully coated.
4. Add the grilled chicken, bacon bits (if using), and Parmesan cheese.
5. Serve immediately for a fresh and creamy keto-friendly lunch.

The Keto Chicken Caesar Salad provides the classic flavors of a Caesar salad while remaining low in carbs, making it an ideal lunch for those following a keto diet. The creamy dressing ties the whole dish together, while the grilled chicken provides a satisfying protein boost. This salad is quick, easy to prepare, and a great option for meal prep throughout the week.

Zucchini and Beef Skillet

Zucchini and Beef Skillet is a one-pan keto lunch that’s both delicious and easy to prepare. Ground beef is cooked with fresh zucchini and a variety of seasonings to create a hearty, low-carb dish. With your Toastmaster personal blender, you can make a flavorful sauce to enhance the dish. This meal is filling, nutritious, and quick to make, making it perfect for a busy keto lifestyle.

Ingredients:

• 1 pound ground beef (preferably grass-fed)
• 2 medium zucchinis, sliced into rounds
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup beef broth
• 1 tablespoon olive oil
• 1/4 cup shredded mozzarella cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.
2. Add the chopped onion and garlic, and cook until softened.
3. Stir in the zucchini slices, paprika, cumin, salt, and pepper. Cook for 5-7 minutes until the zucchini is tender.
4. Pour in the beef broth and stir to combine. Allow it to simmer for another 3-4 minutes.
5. If desired, sprinkle mozzarella cheese on top and let it melt.
6. Serve immediately.

Zucchini and Beef Skillet is a simple and delicious keto lunch that brings together the richness of ground beef with the lightness of zucchini. The seasoning and beef broth create a flavorful base, while the mozzarella cheese adds a creamy finish. This dish is not only low in carbs but also filling and packed with protein, making it an excellent choice for anyone looking for a hearty yet healthy meal.

Keto Chicken and Mushroom Alfredo

Keto Chicken and Mushroom Alfredo is a creamy, indulgent lunch that’s surprisingly low in carbs. The combination of chicken, mushrooms, and a rich Alfredo sauce makes for a comforting meal, all while sticking to your keto diet. Your Toastmaster personal blender is perfect for creating the smooth, creamy sauce that brings this dish together. It’s quick to make, satisfying, and full of flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 cup sliced mushrooms
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Cook the sliced chicken breasts until browned and cooked through. Remove and set aside.
2. In the same skillet, add the sliced mushrooms and cook for 3-4 minutes, until tender.
3. In your Toastmaster blender, combine the heavy cream, Parmesan cheese, garlic powder, salt, and pepper. Blend until smooth.
4. Pour the sauce over the mushrooms and bring to a simmer, stirring occasionally.
5. Return the cooked chicken to the skillet and toss everything together until coated with the sauce.
6. Garnish with fresh parsley and serve.

Keto Chicken and Mushroom Alfredo is a creamy, satisfying lunch that will make you feel like you’re indulging, without the carbs. The rich Alfredo sauce, combined with the chicken and mushrooms, creates a deliciously comforting dish perfect for a keto meal. This recipe is easy to make, and the sauce is smooth and velvety, making it an ideal choice for anyone on a low-carb diet.

Avocado Egg Salad

Avocado Egg Salad is a creamy and satisfying keto-friendly lunch that’s packed with protein and healthy fats. Instead of traditional mayo, mashed avocado serves as the base for this egg salad, giving it a smooth, rich texture. With the help of your Toastmaster personal blender, you can quickly whip up the avocado dressing to coat the eggs and other ingredients. This dish is perfect for meal prepping or when you’re craving a quick, nutritious lunch.

Ingredients:

• 4 large eggs, boiled and chopped
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped green onions
• Salt and pepper to taste

Instructions:

1. Boil the eggs, then peel and chop them.
2. In your Toastmaster blender, combine the mashed avocado, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth.
3. In a mixing bowl, combine the chopped eggs, avocado dressing, and chopped green onions.
4. Stir everything together until well combined.
5. Serve immediately on a bed of lettuce, or refrigerate for later.

This Avocado Egg Salad is a creamy, satisfying, and low-carb lunch that’s perfect for anyone on a keto diet. The rich avocado dressing gives the salad a smooth, indulgent texture without any added carbs. This recipe is easy to make, can be prepped ahead of time, and is a great way to fuel your body with healthy fats and protein.

Keto Tuna Salad Stuffed Avocados

Keto Tuna Salad Stuffed Avocados are a fresh, nutritious, and easy-to-make lunch. This recipe combines the protein-rich goodness of tuna with the creamy texture of avocado, making it a perfect keto meal. The Toastmaster personal blender is ideal for creating the creamy tuna salad that will be stuffed into each avocado half. This dish is light yet filling and offers a delicious balance of flavors.

Ingredients:

• 1 can of tuna in olive oil, drained
• 1 ripe avocado, halved and pitted
• 2 tablespoons mayonnaise (preferably avocado or olive oil-based)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped celery
• 1 tablespoon chopped red onion
• Salt and pepper to taste

Instructions:

1. In your Toastmaster blender, combine the mayonnaise, Dijon mustard, celery, red onion, salt, and pepper. Blend until smooth.
2. Flake the tuna with a fork and mix it with the dressing until fully combined.
3. Carefully stuff each avocado half with the tuna salad mixture.
4. Serve immediately or refrigerate for later.

These Keto Tuna Salad Stuffed Avocados are a simple, satisfying lunch that combines healthy fats and protein. The creamy tuna salad pairs perfectly with the smooth avocado, making it both delicious and filling. This dish is not only easy to prepare but also portable, making it a great option for lunch at home or on the go.

Keto Broccoli Cheese Soup

Keto Broccoli Cheese Soup is a warm and comforting lunch that’s full of flavor and low in carbs. The rich, cheesy broth is perfectly balanced with tender broccoli, creating a hearty soup that’s perfect for a chilly day. With the help of your Toastmaster personal blender, you can easily blend the soup to your desired consistency. This is a great option for anyone who loves comforting, creamy soups but wants to stick to a keto diet.

Ingredients:

• 2 cups broccoli florets
• 2 cups chicken broth (low-sodium)
• 1 cup heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion and garlic in a little olive oil until softened.
2. Add the chicken broth and broccoli florets to the pot. Simmer for 10-15 minutes until the broccoli is tender.
3. In your Toastmaster blender, blend the soup until smooth or leave it a bit chunky for more texture.
4. Return the soup to the pot and stir in the heavy cream, cheddar cheese, Parmesan cheese, salt, and pepper. Cook until the cheese melts and the soup is creamy.
5. Serve hot.

Keto Broccoli Cheese Soup is a hearty, creamy dish that’s perfect for anyone following a keto diet. The cheese adds richness and flavor, while the broccoli gives the soup a nice, nutritious balance. This soup is easy to make, incredibly comforting, and ideal for meal prepping or a quick, filling lunch.

Keto Bacon and Spinach Salad

Keto Bacon and Spinach Salad is a quick and tasty lunch option that combines crispy bacon, fresh spinach, and a deliciously tangy dressing. This salad is packed with healthy fats and protein, making it ideal for a keto diet. The Toastmaster personal blender can easily whip up a creamy dressing with ingredients like avocado, olive oil, and Dijon mustard, bringing the whole dish together. This is a perfect, low-carb meal for anyone craving a fresh and satisfying salad.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 4 slices bacon, cooked and crumbled
• 1/4 cup sliced red onion
• 1/4 cup crumbled blue cheese (optional)
• 1 tablespoon olive oil (for dressing)

For the Dressing:

• 1 ripe avocado
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the bacon in a skillet until crispy, then crumble it into small pieces.
2. In your Toastmaster blender, combine the avocado, olive oil, Dijon mustard, lemon juice, apple cider vinegar, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss the spinach with the crumbled bacon, red onion, and blue cheese (if using).
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Serve immediately.

Keto Bacon and Spinach Salad is a delicious and satisfying lunch that’s full of flavor and healthy fats. The creamy avocado dressing enhances the fresh spinach and crispy bacon, making it a perfect meal to keep you energized throughout the day. This salad is easy to make and can be customized with additional ingredients like avocado or nuts, making it a versatile option for your keto meal plan.

Chicken Zucchini Noodles with Pesto

Chicken Zucchini Noodles with Pesto is a vibrant, low-carb lunch that combines tender chicken with zucchini noodles, all topped with a fresh, homemade pesto sauce. Using your Toastmaster personal blender, you can create a fragrant pesto with fresh basil, garlic, pine nuts, and Parmesan. The zucchini noodles serve as a perfect, low-carb substitute for traditional pasta. This dish is light yet filling and packed with flavor.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 tablespoon olive oil (for cooking)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Grill the chicken breasts and slice them thinly.
2. In a Toastmaster blender, combine the basil, pine nuts, garlic, olive oil, Parmesan cheese, salt, and pepper. Blend until smooth to make the pesto sauce.
3. Heat the olive oil in a large skillet over medium heat and sauté the zucchini noodles for 3-4 minutes until tender.
4. Toss the zucchini noodles with the pesto sauce and grilled chicken.
5. Serve immediately, garnished with extra Parmesan cheese if desired.

The fresh pesto sauce brings together the zucchini noodles and grilled chicken, making for a delicious and nutritious dish. It’s an ideal option for anyone following a keto diet or looking for a quick, fresh, and healthy lunch.

Keto Stuffed Bell Peppers

Keto Stuffed Bell Peppers are a vibrant, low-carb lunch filled with ground beef, cauliflower rice, and melted cheese. This dish is customizable with various seasonings and is a great option for meal prep. The Toastmaster personal blender is perfect for quickly processing cauliflower into rice-sized pieces, creating a perfect low-carb substitute for regular rice. This recipe is filling, satisfying, and a wonderful way to enjoy the flavors of a stuffed pepper without the carbs.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 pound ground beef
• 1 1/2 cups cauliflower rice (fresh or frozen)
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced onion
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet and cook the ground beef with the diced onion, garlic powder, cumin, salt, and pepper until browned and cooked through.
3. In your Toastmaster blender, pulse the cauliflower florets until they resemble rice-sized pieces.
4. Add the cauliflower rice to the skillet with the beef and cook for 5-7 minutes until the cauliflower is tender and well combined with the beef.
5. Stuff each bell pepper with the beef and cauliflower rice mixture and place them in a baking dish.
6. Top each stuffed pepper with shredded cheddar cheese and bake for 20-25 minutes, until the peppers are tender and the cheese is melted.
7. Serve hot.

Keto Stuffed Bell Peppers are a filling, savory lunch option that’s perfect for anyone on a low-carb or keto diet. The combination of ground beef, cauliflower rice, and melted cheese creates a satisfying and flavorful dish that will keep you full for hours. This recipe is easily customizable and can be made in advance for a quick and convenient lunch throughout the week.

Keto Shrimp and Avocado Salad

Keto Shrimp and Avocado Salad is a fresh, light, and flavorful lunch that’s perfect for a warm day or when you’re looking for something quick and healthy. The combination of shrimp, avocado, and a zesty lemon dressing makes for a satisfying meal. Using your Toastmaster personal blender, you can whip up a creamy dressing with olive oil, lemon, and garlic that perfectly complements the shrimp and avocado. This salad is full of healthy fats, protein, and fresh ingredients.

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1 ripe avocado, diced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon olive oil (for cooking shrimp)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet and cook the shrimp for 2-3 minutes per side until pink and cooked through. Set aside to cool slightly.
2. In your Toastmaster blender, combine the olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth to create the dressing.
3. In a large bowl, toss the mixed greens with the diced avocado and cherry tomatoes.
4. Add the cooked shrimp on top and drizzle with the lemon dressing.
5. Serve immediately.

Keto Shrimp and Avocado Salad is a light and refreshing lunch that’s both healthy and filling. The creamy avocado pairs beautifully with the succulent shrimp, and the lemon dressing adds a zesty punch to the dish. This salad is packed with protein, healthy fats, and essential nutrients, making it a perfect option for a keto-friendly lunch that is both nutritious and delicious.

Keto Meatballs with Zucchini Noodles

Keto Meatballs with Zucchini Noodles is a flavorful and low-carb meal that combines tender, juicy meatballs with fresh zucchini noodles. The meatballs are made with ground beef or turkey and are seasoned with Italian herbs and Parmesan. The zucchini noodles provide a healthy, low-carb alternative to pasta, and your Toastmaster blender can help create a simple marinara sauce that brings everything together. This dish is perfect for anyone craving a comforting meal that stays within their keto goals.

Ingredients:

• 1 pound ground beef or turkey
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon dried Italian herbs
• 2 medium zucchinis, spiralized into noodles
• 1 cup marinara sauce (sugar-free)
• 1 tablespoon olive oil (for cooking)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the ground meat, Parmesan cheese, egg, Italian herbs, salt, and pepper. Roll into meatballs, about 1-2 inches in diameter, and place on a baking sheet.
3. Bake the meatballs for 15-20 minutes, or until cooked through and browned.
4. While the meatballs bake, heat olive oil in a skillet and sauté the zucchini noodles for 3-4 minutes until tender.
5. In your Toastmaster blender, blend the marinara sauce until smooth.
6. Serve the meatballs on top of the zucchini noodles, and pour the marinara sauce over the top.

eatballs with Zucchini Noodles is a comforting and satisfying meal that combines the richness of meatballs with the lightness of zucchini noodles. The sugar-free marinara sauce ties everything together, making this dish a perfect keto-friendly lunch option. It’s easy to make, customizable, and perfect for those following a low-carb diet.

Keto Eggplant Lasagna

eto Eggplant Lasagna is a low-carb version of the classic Italian dish, using thinly sliced eggplant as a substitute for pasta. This dish is layered with rich marinara sauce, creamy ricotta cheese, and savory ground beef. Using your Toastmaster personal blender, you can make the marinara sauce quickly and easily, and the result is a hearty, satisfying meal that fits perfectly into a keto meal plan.

Ingredients:

• 2 medium eggplants, sliced thinly lengthwise
• 1 pound ground beef
• 2 cups marinara sauce (sugar-free)
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground beef until browned, breaking it up as it cooks. Season with salt and pepper.
3. Add the marinara sauce to the skillet and stir to combine.
4. Slice the eggplants thinly and layer them in the bottom of a baking dish.
5. Layer with the beef mixture, ricotta cheese, and shredded mozzarella cheese. Repeat until all ingredients are used up.
6. Top with grated Parmesan cheese and bake for 30 minutes, or until the cheese is bubbly and golden.
7. Serve hot.

Keto Eggplant Lasagna is a fantastic, low-carb alternative to traditional lasagna, packed with rich flavors and satisfying textures. The eggplant serves as a perfect substitute for pasta, while the combination of beef, marinara, and cheese creates a comforting and indulgent dish. This recipe is perfect for anyone looking to enjoy a classic Italian dish without the carbs.

Note: More recipes are coming soon