Diva Recipe: Ranch Salad Dressing Recipe

I have been contemplating making my own dressing for some time now – so many store bought are laden with ingredients that are unknown, preservatives I can’t pronounce and additives you don’t really want to eat.   This one is made from ingredients you probably have in your pantry

We used the last of our Maria’s Ranch Dressing – the little ones were happy & busy. I seized the moment.

Ingredients

3/4 cup of light sour cream
3/4 cup of lowfat yogurt
1 1/2 teaspoon of garlic powder
1 1/2 teaspoon of parsley flakes
1 1/2 teaspoon of dried chives 1/2 teaspoon of salt 1 teaspoon of agave or sugar
Squeeze of lemon juice or rice vinegar – maybe 1/2-1 teaspoon

Combine all the ingredients, adjust seasonings to your taste and chill.

I made the recipe in the clean and empty Maria’s jar – so I didn’t even need to mess up a bowl.

Gave my 3 year old a taste and she wanted the whole spoon! She is pretty much exclusively a ranch girl – so we’ll take that as a positive review. It really is delish – if I do say so myself!

Welcome back to PND. It's good to see you again!Diva Recipe: Ranch Salad Dressing Recipe

Diva Recipe: Homemade Body Lotion

Kadi Prescott -  of Girly Gazette – this is for you!

I keep a small tub of this homemade recipe in my car and shared some of it with Kadi Prescott – dynamo mother of 7 children.  Needless to say – she instantly wanted to know how to make it for her sensitive skinned little one.   Because we are both blogging diva’s – instead of emailing the recipe to her I told her I’d kick into gear and get the recipe posted.

All of the ingredients can be easily sourced – but the trickiest may be the beeswax.  You buy it buy the pound so one block will make a lot of lotion!  You can find it at Michael’s for $20 – but I found for less money, not to mention a more trusted source on Local Harvest.

This lotion recipe has 3-4 ingredients, is easy to make and you’ll have the pleasure of knowing every ingredient that went into it.

Diva Honey Citrus Body Butter

2 Tablespoons of Beeswax
1/2 Cup of Grapeseed Oil
2-3 Tablespoons of Distilled Water
10 Drops of Citrus Essential Oil – or to preference

Combine the wax and oil together in a wide mouth jar. Microwave until the wax is almost completely melted.

Use a hand blender to whip – ensure it’s completely submerged for safety reasons!
Slowly add water and continue to aerate, then add fragrance. It will turn white and be thick and goopy.

Allow the lotion to settle for at least 15-20 minutes.

Scoop into a lotion container of your choosing, empty lip balm tubs.

Apply a small amount to any dry spots and enjoy!

Diva Recipe: Homemade Body Lotion

Diva Recipe: Vanilla Room Fragrance

Fragrances are a key area of concern for many people trying to reduce their exposure to potentially toxic chemicals and phthalates.  There are numerous articles dedicated to this subject on the EWG website.  My concerns have led dramatically reduce my perfume use – opting instead for pure vanilla and to stop purchasing room fragrances.

The trouble is – it’s still really nice to have a nice room spray to freshen up a room when it’s needed.  This recipe does the trick in our home.

So – now I make my own!  It’s simple, fast and inexpensive.  Anyone can do it and keep their powder room safely fresh.

1/2 Cup of Distilled Water

1 Tablespoon of Vodka

20 drops of Vanilla (or other favorite) Essential Oil

1 Teaspoon of Grapeseed Oil

Combine all the ingredients and store in a glass container for 45 days.  When you think of it – or every 7-10 days shake your concoction.

Once the fragrance has aged – use a funnel to transfer the liquid into a gorgeous atomizing container.

Diva Recipe: Vanilla Room Fragrance

Diva Recipes: Amped Granola

Granola is one of those foods that we tend to buy, believing it is a healthy choice. Add up all the sugar and fat you might be surprised at the what is hiding in those oats!

This recipe is super easy, made with a healthier grapeseed oil, with added wheat germ, flax meal and flax oil.

This granola recipe is not only yummy – It’s amped… amped in nutrition.

Our family has tree nut allergies, so we used pumpkin and sunflower seeds. Adding almonds, hazelnuts, or walnuts would also work great.

4 1/2 Cups of Oatmeal
1/2 Cup of Wheat Germ
2 Tablespoons of Flax Meal
1 1/2 Cups of Puffet Millet
1 Cup of Sunflower Seeds
1/2 Cups of Pumkin Seeds
2 Teaspoons of Cinnamon
1/4 Teaspoon of Salt
1/3 Cup of Coldpressed Grapeseed Oil
1/3 – 1/2 Cup of Agave Nectar, Brown Rice Syrup or Honey
1/3 Cup of Water
1 Teaspoon of Vanilla
1/2 – 1 Cup of Raisins or other Dried Fruit
1 Tablespoon of Flax Oil

Heat oven to 300

In a large bowl combine all the dry ingredients. Make a well in the dry ingredients.
Using a large measuring cup, combine wet ingredients (I measure at the same time!)
Pour wet ingredients into the dry ingredient well and mix together. It should look almost like you are making an apple crumble topping!

Pour onto two cookie sheets or cake pans – place in oven, stir and rotate every 10 minutes and bake until golden brown – 35-45 minutes.

Remove from the oven, allow to cool and add dried fruit or raisins, drizzle the flax oil and combine well.
Store in an airtight container.

Diva Recipes: Amped Granola

Diva Recipe: Whole Wheat Carrot Raisin Muffins

Preheat oven to 375

Makes 24 Mini Bundt’s or Small Muffins

We love making “muffins” in a mini bundt tin because it makes an ordinary muffin seem more special.

I’m always looking for recipes that lil Diva will be proud to serve for snack at preschool.

I tweaked a recipe I found on RecipeZaar to make it healthier – using Organic Products, 100% Whole Wheat Flour, adding Flax Meal & using heart healthy grapeseed oil, even more carrots and extra cinnamon.

3 Cups of Whole Wheat Pastry Flour
4 Tablespoons of Flax Meal
1/2 Cup Packed Brown Sugar
4 Teaspoons Baking Powder
3 Teaspoons of Cinnamon
1 Teaspoon Salt
3 Cups of Grated Carrots
1 Cup of Raisins
1 Cup of Milk
1/2 Cup of Molasses
1/2 Cup Grapeseed Oil
2 Eggs

Directions

In large bowl combine flour, flax meal, sugar, baking powder, cinnamon and salt. After it is well combined add Carrots & Raisins

In a separate bowl, stir together milk, molasses, grapeseed oil and eggs. Pour over dry ingredients and stir just until moistened.

Spoon into mini bundt tins or muffin cups, filling three quarters full.

Bake in 375 degree oven for about 20-25 minutes or until tops spring back when lightly pressed.

Diva Recipe: Whole Wheat Carrot Raisin Muffins

Diva Solution: Whole Grain Bread Crumbs

Whole grain bread crumbs are readily found at most health food stores, but they are not readily available at regular grocery stores. I hate having to make special trips to the “health food store” for ingredients like this.  Not to mention they always cost a premium.

My family never eats bread heels, one day as I was throwing them out, I put it together. I should make Whole Grain Bread Crumbs out of our loaf heels.

Take the heels and toast them, then let them sit and toast them again, let them sit till they are rock hard. Then I add them to the “heel bag”. When I have a bag full of toasted heels I run them through the food processor.

Super easy and a win-win. Eliminate an expensive specialty item by using something you just might be throwing away otherwise.  Something from Nothing!

Are tips like these useful to you?  My girlfriend Jennifer insisted that I post this one, but I’m not convinced.  Share your thougths!

Diva Solution: Whole Grain Bread Crumbs

Diva Recipes: Egg Frittata

Frittata is great.

Not familiar with it? Think, crustless quiche – eliminating the crust you removes most of what is unhealthy. Load it with vegetables and you have an easy one dish meal! Leftover frittata makes a quick, healthy and easy breakfast or snack.

Another great thing about making frittata’s is how easy they are to make.

This recipe is a great template. 
Use up leftover vegetables – hide vegetables that normally get pushed aside!
Add your favorite seasoning.
Make it your own.

INGREDIENTS

8 Eggs
1/4 Cup of Milk
Mix – Set Aside

1 1/2 Cups of Diced Mixed Vegetables
1 Tablespoon of Grapeseed or Olive Oil
1/2 Teaspoon of Italian Seasoning or other Favorite Seasoning
1 Cup of Chopped Cooked Potato
1/2 Cup Chopped Frozen Spinach
2/3 Cup of Diced Meat (Sausage, Bacon or Ham) – Optional
2 Tablespoons Feta Cheese – Optional

1/4 Cup of Sharp Cheddar or other favorite Cheese – Shredded.

Salt & Pepper to taste

In a Cast Iron Frying Pan, saute Diced Mixed Vegetables in oil over medium heat, (onion, zuchini, mushroom…) add seasoning.

Add cooked potato, cooked meat, and frozen spinach.

Note – I cook my frittata in a a cast iron skillet and flip it onto a plate – If you’d rather not flip – at this stage pour the egg mixture into a 9 X 13 Pyrex at this stage and bake the dish in the oven at 350 Degrees for 45-60 minutes – until the center is solid. Then add shredded cheese return to oven until melted.

If you’re in a flipping mood or a hurry because it’s faster…
Pour the egg mixture into the vegetables (you can also add feta here if using) for a minute or two, folding, as it starts to solidify, stop and leave it on the heat for a few minutes.

Once it looks nice a firm on the bottom, place under a low broiler and cook the top, when the liquid is gone, take a spatula and run it around the edge of your skillet and lift under to see if it’s loose, if not use a tool to separate it from the pan. Place your oven safe serving plate upside down on top of the skillet, flip the whole thing using gloves. Now the frittata is on your serving plate, add cheddar and place the frittata under the heat until the cheese it melted.

Slice and serve.
This recipe should serve 4-6.

Diva Recipes: Egg Frittata

Diva Recipes: Tuna Noodle Casserole

By Tania Reuben

Tuna Casserole is a staple in many American kitchens. Comfort food.
Lil’ Diva hasn’t met a noodle she doesn’t like, so this mama has had to master the art of making some American favorites just a little healthier.
We use lots of vegetables, less cheese, whole wheat noodles and flax meal in the topping to increase the nutrients in this staple recipe.

See if this one works for your family!

Ingredients

3 Cups of Diced Mixed Vegetables
1-2 6 oz Cans of Tuna

1-2 Teaspoons of Grapeseed Oil
1 Teaspoons of Italian Seasonings
1 Cup Vegetable Broth
1 Cup of Milk
2 1/2 Tablespoons Whole Wheat Flour
1/2 Teaspoon Paprika
1 Teaspoon of Onion Powder
3/4 Cup of Frozen Peas
1/2 Cup of Spinach
1/4 Cup of grated Sharp Cheddar

Topping
1/4 Cup whole wheat bread crumbs
1/2 Tablespoon of flax meal
1/2 Teaspoon of salt
1/4 Cup of Parmesan
1/4 Teaspoon of pepper

1 lb Whole Wheat Spiral Noodles

Boil Water – Cook Noodles. Set aside.

Saute Mixed Vegetables in grapeseed oil until the vegetables are soft, add seasonings. Mix in flour. Add broth and allow to simmer and thicken. Add tuna, peas and spinach until they are cooked. Pour in the milk. Once warmed add the Cheddar.

Set oven to broil.

Combine all the topping ingredients.

Put the noodles in a casserole dish, combine with the sauce. Cover casserole with topping. Set under broiler until the topping is toasted.

Diva Recipes: Tuna Noodle Casserole

Diva Recipe: Easy Veggie Quesadilla

By Tania Reuben

Quesidilla is a quick and easy meal that is on most mom’s go to list when they need something on the table fast.

The only trouble is that most quesadilla recipes are not healthy.

White flour tortillas with mounds  of cheese -  not that nutritious and full of fat.  Using a whole wheat tortillas, diced mixed vegetables, black beans and less cheese makes this version a much healthier choice.

Easy Quesadilla Recipe

4-5 Whole Wheat Tortilla’s – We use Trader Joe’s Organic

FILLING

1 1/2 Cups of Diced Mixed Vegetables

10oz Refried Beans – We use Refried Black Beans from Trader Joe’s

1/2 – 1 Cup of Shredded Cheddar or Light Mexican Blend

Cheese Chicken or Beef (Optional)

Salsa

Light Sour Cream

Refried Beans

DIRECTIONS

Microwave mixed vegetable for 4 minutes or saute in a small amount of olive oil until soft.

Spread Beans on one half of the tortilla, sprinkle vegetables on the other side, add about 2-3 Tablespoons of cheese.

Fold Over.

Place in a hot skillet and cook on both sides.

Serve with Salsa, Light Sour Cream, and more Beans for Dipping.

Adding the vegetables, black beans and whole wheat tortilla up the nutritional value of the meal. Reducing the amount of cheese and using lowfat cheese and sour cream also helps lower the saturated fats. I don’t like the fat free cheese, who knows what is in that, but a cheese or sour cream made with reduced fat milk – I’m OK with that.

I’m lucky because both of my kids love black beans. You can make this a vegetarian meal, or add some already cooked, diced or shredded beef or chicken for variety and added protein. You could also add a side of Brown Basmati Rice (I realize it’s indian rice, but IMO this is the best tasting brown rice).

If your children are picky eaters, start light and build up to more with the veggies and black beans.  They are more likely to accept a few speckles of veggies vs a whole lot… start small and build up.

This recipe will serve 4 light eaters… adjust your measurements accordingly.

Diva Recipe: Easy Veggie Quesadilla

Diva Recipe: Whole Grain Buttermilk Pancakes

This recipe is from scratch friends.  Yes pancakes can be made without a store bought mix!
As long as I don’t add fruit it passes the hubby test too – either he’s getting used to my cooking or my cooking is getting better.

It’s a good thing!
I use primarily organic ingredients -  it will work either way of course.

The recipe will make about 20 smaller (4″) pancakes.

This apple cinnamon pancake is sprinkled with a powdered sugar – chosen by the children instead of maple syrup, so it would be just like their favorite restaurant.

1 2/3 cup Sifted Whole Grain Pastry Flour (sifting optional)
1/3 cup of Oat Bran
2 tsp Sugar
1 tsp Salt
1 1/2 tsp of Baking Powder
1 tsp Baking Soda
2 Eggs
1 3/4 Cups of “Butter” Milk (Almost 1 3/4 cups of Milk with 2 tbs of Lemon Juice or Vinegar – total liquid 1 3/4 cups)
2 Tbs Melted Butter
2 Tbs Oil – I prefer Grapeseed Oil
1 – 2 Tbs Ground Flax Meal

Sift Flour Before Measuring.
Add the remaining Dry Ingredients and combine well
Beat your eggs and add to the wet ingredients.

Add 90% of your wet ingredients to your dry and mix until still a little lumpy. Add remaining liquid until you get to your favored consistency. The thinner the mix, the thinner the pancakes and the thicker mix will give you a thicker pancake.

Heat your cooking surface and prepare with a small amount of oil (I’m trying to move past the spray oils), a splash of water that dances will tell you the surface is ready.

I use a 1/4 cup measuring scoop for pouring my batter onto the fry pan.

If you want to add fruit – this is when I do it. I sprinkle it right on top of the poured mix. When there are plenty of bubbles – it’s time to flip.
Added diced white nectarines – yum!
Apple Cinnamon – Dice apples, sprinkle with cinnamon add a few Tbs of water, cook in microwave until fruit is tender.

This was SO easy to do, I don’t know why I kept thinking I needed a mix. It took all of 3 extra minutes to gather the extra ingredients. The first time I made it I didn’t add the flax, I knew hubby was eating them and didn’t want to scare him away. The next time, he wasn’t, so I threw it in. The truth is, once cooked you can’t tell it’s in there. The speckles blend in with the toasty color of the pancake tops.

Enjoy.

Diva Recipe: Whole Grain Buttermilk Pancakes

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