Healthy Banana Muffin Recipe

Healthy Banana Muffin Recipe

I made this whole grain Banana Muffin Recipe to send with little diva for her snack day at pre K. They do have some sugar, but I cut it down as much as possible. They have whole wheat flour, oatmeal, flax, and banana.

One of my favorite tips is to get creative with your presentation.  I love using mini-bundt pans – it makes the muffins look almost like little donuts.  When it comes to little eaters I always find it helps to think outside the box!

Serves 24
Heat oven to 375°F

Banana Muffin Recipe Ingredients

DRY
4 cups whole wheat flour
2 cup quick-cooking oat
3/4 cup brown sugar
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 tablespoons flax meal

WET
3 cups bananas, mashed (6-7 ripe)
4 eggs
1/2 cup of Agave Nectar
2/3 cup butter, melted
1 teaspoon vanilla

Directions For the Banana Muffin Recipe

Combine all the dry ingredients in a large bowl. When well mixed create a well for the liquid ingredients.
In a separate bowl, combine the mashed bananas, eggs, vanilla, agave and butter.
Add the wet mixture to the flour mixture, stirring just until the dry ingredients are moistened.

Spoon batter into greased muffin cups or I like to use mini bundt pans.

Using convection and the mini bundt the muffins were done in 12 minutes. Regular oven or muffin pans may take up to 18 minutes.

Check to see if muffins are done by inserting a toothpick into the muffin, when it comes out clean the muffins are ready.

Let cool in pan on wire rack for 10 minutes.

Please let me know if you try our Banana Muffin Recipe!

Healthy Blueberry Muffins

The recipe for these yummiliscious healthy blueberry muffins were tested by 16 picky preschoolers.  When they eat it up, you know you’ve got the mix right.

What makes this a Healthy Blueberry Muffin Recipe?

This recipe is made healthier by using 100% whole grain pastry flour, oat bran and flax meal, less sugar, reduced saturated fat content and adding lots of antioxidant rich berries.  I’ve used blueberries, but feel free to substitute your favorite berry!

These muffins make a nice addition to the lunch box, a quick breakfast or a nice snack with a cup of tea.

This recipe makes about 18 small muffins or 12 larger muffins.
Preheat oven to 400F

Line  muffin cups with recycled paper liners.

Ingredients List for Healthy Blueberry Muffins

1 Cup milk
4 Tablespoons of Grapeseed Oil
1 1/2 Teaspoons Vanilla Extract
2 Large Organic Free Range Eggs
1 1/2 Cups Whole Grain Pastry Flour
1/2 Cup of Oat Bran
1 Tablespoon of Flax Meal
1/2 Cup of Sugar
2 teaspoons Baking Powder
1/2 Teaspoon Salt
2 cups Fresh Blueberries or 1 1/2 cups Frozen Blueberries (defrosted – drain excess liquid)

Recipe Instructions

Combine wet ingredients: milk, oil, butter and eggs, and vanilla.  Super time saver tip – measure your milk in a jumbo measuring cup and add your other liquid ingredients in the same cup.  Saves dishes!
Combine dry ingredients: Sift flour, add sugar, oat bran, flax meal, baking powder and salt into large bowl.  Shift the dry ingredients into a well shape.

Pour wet ingredients into the well you made with your dry ingredients.   Fold in blueberries.

Scoop muffin mix into the prepared muffin cups. Bake until golden and toothpick comes out clean, about 15-20 minutes.

Hot Tip:  Using frozen berries may result in “black-ish” dark purple muffins… not so pretty.

Prevent this setting aside  1/3  of your batter.  Fill the tins with 2/3 of the dark “berry batter”.  Then  over top of the “berry batter” pour the reserved “berry-free batter”.  Voila.  Golden topped, berry filled muffins even a toddler will eat.

Thank you to my loyal twitter follower @crvjim for requesting this recipe on behalf of his wife!  How sweet is he?

Please leave a comment after you’ve made the recipe – reader feedback ALWAYS makes my day!  I have a number of gluten free friends – so if you make any tweaks please share them here.

Please let us know these healthy blueberry muffins go over with your peeps!

Healthy Shepherds Pie Recipe

Healthy Shepherds Pie Recipe

Shepherds Pie is one of Dude’s favorite dishes. It’s a little bit more labor intensive than I’d normally like for a casserole dish (it takes me about an hour to put together, but it’s very tasty, and did I mention it was Dude’s favorite? So that makes it worth it.

This year I made it for Valentine’s day, thus the heart shaped mashed potato topping!  The fact that this is a healthy Shepherds Pie Recipe will be our little secret.

Make this recipe healthier by sticking with all organic ingredients.  Did you know that free range, organic beef has more omega 3 and less saturated fat than conventional beef!   The recipe also calls for a lot of veggies (6 cups!) and I sneak a little bit of flax meal in the gravy.  I promise no one will notice!

Ingredient for Healthy Shepherds Pie Recipe

Mashed Potato Topping

8 Potatoes Peeled and chopped for boiling
1/4 – 1/2 Teaspoon of Salt to taste
1/8 Teaspoon of White Pepper
1 Tablespoon of Butter
1/4 Cup of Milk
optional 1/2 Cup of White Bean or Cauliflower puree

Meat & Veggie Bottom

3 Cups of Diced Mixed Vegetables
1 lb of Ground Beef, Organic & Free Range
2 Tablespoons of Whole Grain Flour
1 Cup of Frozen Peas
1 Cup of Cut Carrots
1 Cup of Frozen Corn
optional 1/2 cup of sweet potato puree
1 1/2 – 2 Cups of Beef Broth
3 Tablespoons of Worchestcheshire sauce
3 Tablespoons of Catsup
1/2 Teaspoon of Paprika
2 Teaspoons of Onion Powder
1/4 Teaspoon of Pepper
2 Tablespoons Flax Meal
1/2 Tablespoon of Parmesan Cheese.

Instructions

Mashed Potatoes
If I use russet potatoes I peel them entirely, if I use red potatoes I peel 1/2 of them and leave the rest of the skin to be mashed – extra vitamin C.

Peel & boil your potatoes until they are soft when pierced with a fork.  Drain and set aside.  I use my Kitchen Aid to make the mashed potatoes, goes so fast!  Mash Potatoes with the milk, butter, salt & white pepper – and sent aside.

 

Gravy Base
Saute the diced mixed vegetables & carrots, when the onions are clear and glass like add the beef, cook until browned.  Sprinkle with the flour and stir until mixed.  Add 1/2 of the broth.  Add seasonings.  Then add the peas & corn (organic corn to avoid gmo!).  Be sure to taste now so you can adjust the gravy flavor to your liking.   When it is done, mix in the flax meal.

Pour the mixture into the bottom of a 2 1/2 quart casserole dish.  Then pipe your mashed potatoes using a pastry bag with a large tip opening.  I pipe two layers of mashed potatoes to get the right meat, veggie, potato mix for my family.  Sprinkle with a little bit of parmesan.  Place the casserole in the oven and broil until the potatoes start to brown.

 

Done.  Comfort Food yum with a little less guilt.

Serves 4 with leftovers

Let Us Know How This Healthy Shepherds Pie Recipe Goes Over with Your Family?

100% Whole Grain Waffle Recipe

There is nothing yummier than waffles on a weekend morning, except perhaps the leftover waffles you get to eat the rest of the week.

We make our recipe healthier by adding flax meal, grapeseed oil, oat bran and using whole grains.  It took a while to find the right combination… I’m confident you’ll find this recipe doesn’t sacrafice flavor and isn’t as heavy as the waffle iron you are cooking them on!

Ingredients

Dry Bowl

1 1/2 Cups of Organic Whole Grain Pastry Flour – Sift before measuring.
1/4 Cup of Oat Bran
2 1/2 Teaspoons of Baking Powder
1/4 Teaspoon of Salt
1 1/2 Tablespoons of Flax Meal
1 Tablespoon of Organic Sugar

Liquid Bowl

1 1/2 Cups of Milk
3 Egg Yolks
2 Tablespoons of Grapeseed Oil
1 Tablespoon of Melted Butter
1 Teaspoon of Vanilla

3 Egg Whites – Beat these babies till they are stiff!

Instructions

Pre- Heat your waffle iron.

Combine all your dry ingredients in a large bowl, make a well, and set aside.

Separate your eggs.  Place the egg whites in your mixing bowl.

Add your yolks to the milk, combine with you other liquid ingredients.

Pour your liquid ingredients into your “flour” well and mix gently… you want the mixture to have a slightly lumpy look without having large dry patches of flour.

Beat your egg whites till stiff.  Fold the egg white mixture into the batter.

Brush the waffle iron with Grapeseed oil.

Spoon – I use a measuring 1/2 cup – onto the hot waffle iron gently pulling the batter into the coners.

Clean up while you wait!

Tip:  You’ll know it’s time to check your waffle when you see the steam STOP piping out of the side of your waffle iron.  DO NOT lift the iron while it is steaming.  I sometimes have to go a little longer to get the more golden color I prefer from my waffle iron.

Make a double batch so there will be leftover waffles to freeze or enjoy for fast weekday breakfasts.  This recipe should make about 6 waffles depending on your iron.

Stupid Simple Chicken Drumsticks Recipe

Preheat oven to 425

4 lbs of large organic free range chicken drumsticks
1 Tablespoon of Olive Oil
6 Tablespoons of Worchestishire Sauce
1 Teaspoon of Onion Powder
1 Teaspoon of Paprika
1 Teaspoon of Salt
1/2 Teaspoon of Pepper

Lay drumsticks in the pan, drizzle with the olive oil, splosh on the Worshcesthier Sauce, and evenly distribute seasoning. Cover with Foil. Bake for 40 minutes. Uncover for 5 – 10 Minutes, switch to broil and brown for . When I pull them out of the oven they are typically sitting in a good amount of fat, drain that into a can, so it doesn’t absorb back into the drumsticks.

Serve with your favorite sides.  You can also prepare this dish using other chicken parts other than drumsticks.  That was how I originally prepared the dish, then I realized my family was only eating the drumsticks.

Healthier Whole Grain Spritz Cookies: Diva Recipe

I love it when I find a way to make conventional recipes healthier, even if it’s just a little bit better as in the case with this recipe. Spritz cookies are perfect for the holidays, but they are so much fun and so easy to make that once you get the hang of making them you won’t want to relegate them to the holidays!  This recipe is 100% whole grain and the addition of oat bran adds to their flakiness.

Ingredients

•    2/3 cup Organic Butter
•    1/3 cup of Grapeseed Oil
•    2/3 cup sifted Organic Confectioners’ Sugar
•    1 Organic Free Range Egg – separated
•    1 teaspoon Vanilla
•    1 teaspoon of Baking Powder
•    1 Cup Organic Whole Grain White Flour
•    1 Cup of Organic Whole Wheat
•    3/4 Cup of Organic Oat Flour
Organic Decorating Sugar or Confectioners’ Sugar for decoration

Directions

1.  Bring Butter to room temp and blend with oil, cream together with the confectioner’s sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in egg white, then add egg yolk and vanilla; blend well.

2.  Gradually stir flour into creamed mixture, mixing well.
3.  Choose your design and place into cookie press. Place about 1/3 of the dough in cookie press at a time. I found it worked best when you made a nice tube out of the dough first then plop it in and press. Line up the press “grips” to engage the pressing action. Place the press on the cookie sheet, press and quickly but gently remove the press. Space cookies about 1 inch apart, on parchment or an ungreased baking sheets. The press takes time to get used to and get going… so don’t worry when you have a couple that don’t work, just toss them back in with your unpressed dough and have a redo.

4.  If decorating with colored sugar, cherries, or jelly – add that before baking.

5.  Bake in 400 degrees F  oven 7-10 minutes or until set, not browned.

6 .  Remove from baking sheets; cool on racks.

7.  If decorating with confectioners sugar.  Lightly dust once cool.  Enjoy.

Thanksgiving Menu: Recipes for the Whole Menu

Last year I spent hours choosing the recipes I would use for Thanksgiving.  Everything turned out  well.  Being a creature of habit.  We’ll have the same menu this year.

Take advantage of my time investment and relax instead of planning your holiday menu.  It’s all here, the recipes (or links) and the shopping list for linked recipes.

Brined Turkey

I was nervous so I decided to follow Martha on this one.  I’m glad I did, it turned out great. CLICK HERE for full instructions.

What I love about Martha’s instructions is how complete they are – they’ll make you look good!

Read the Diva Guide – Let’s talk Turkey for information on selecting the perfect turkey for your holiday meal.

Shopping List:

Brine:
1-3/4 cups coarse salt
1 cup sugar
3 medium onions
3 leeks
3 carrots
3 celery stalks
bay leaves
thyme
flat-leaf parsley
whole black peppercorns

To Prep the Turkey:
1 fresh whole turkey
2 sticks unsalted butter
1-1/2 cups dry
white wine
salt
pepper

Stuffing

I like the stuffing I grew up with, which has no chestnuts, so I don’t go with Martha on the stuffing front. I do use whole wheat bread cubes to make it a little better for you. This one is modified from Betty Crocker.

Note: If stuffing will cook in your turkey (ours will), prepare the stuffing immediately before you are going to put the turkey in the oven.

12 Cups of Whole Wheat Bread – Cubed (Mom makes her own sometimes)
3/4 Cup unsalted butter
3/4 Cup minced onion
1 1/2 Cups chopped celery, stalks and leaves
1 1/2 Tablespoons salt
1 Teaspoon pepper
1 Tablespoon ground sage
Organic chicken broth – Enough to moisten to your taste.

In a cast iron pan or other pan over medium heat melt the butter, then sauté the onion and celery until the onion is soft, stirring occasionally. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.

Place the bread cubes into a large, deep bowl. Pour 1/4 cup of the butter/celery mixture over the cubes – toss well.

Repeat steps until all of the butter mixture is used. Toss the cubes thoroughly to coat.

Add Chicken Broth a little at a time until you reach your desired moistness. Stuff turkey immediately before roasting.

Don’t place warm stuffing into a turkey that is going to sit out – it needs to go immediately into the oven.

Gravy

I go with Martha Stewart on the gravy front too! Classic, step by step easy to follow instructions. CLICK HERE.

Shopping List:
Reserved giblets and neck from turkey
unsalted butter
2 celery stalks
1 carrot
1 leek
1 medium onion
thyme
flat-leaf parsley
rosemary
bay leaf
whole black peppercorns
3/4 cup dry white wine
all-purpose flour
salt
pepper

Cranberry Sauce

This recipe from RecipeZaar CLICK HERE couldn’t be any easier.  It calls for 1 cup of sugar, I always start with less and add more to taste. This is a dish that is easy to prepare a few days in advance.

Shopping List:
I bag of Cranberries
Sugar

Candied Sweet Potatoes

This recipe is modified from a recipe that I found on the wholefoods site.  I cut back the butter and sugar, omitted the ginger and don’t use any toppings – Don’t call me a kill joy, I figure my kids already love, love sweet potatoes so why add even more sugar.

Preheat oven to 375°F.

4 pounds sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons butter
1/2 cup golden brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Place potatoes in 13x9x2-inch glass baking dish.

Combine butter, sugar, cinnamon, nutmeg, and salt in small saucepan over medium heat. Bring to boil and stir until sugar dissolves. Pour mixture over sweet potatoes and toss to coat. Cover dish well with foil.

Bake 50 minutes. Uncover and continue to bake until potatoes are tender and syrup thickens a bit (basting occasionally) about 20 minutes.

Serves 8

Mashed Potatoes

I prepare a pretty basic mashed potato.

2 lbs of Potatoes
2 Tablespoons of Butter
1/4 Milk
1 Teaspoon of Salt (to taste)
1/2 Teaspoon of White Pepper (to taste)

Peel and Cut Potatoes – Do this a up to 4 days in advance. Cover and store until showtime.

About an hour before the turkey is done, boil potatoes until cooked – don’t overcook or they’ll be mushy. Drain and rinse.

Place in a mixing bowl, add butter, milk, salt and white pepper. Mash. I use my Kitchen Aid Mixer, on slow – until just mashed – does a great job.

Corn

Organic Frozen Corn – I medium bag.
1 tablespoon of Butter
1/2 Cup of Water

Throw the corn with the water and butter together and roast for about 1/2 hour towards the end of your turkey cooking.

Salad

With so much going on a simple salad is nice.

Mixed Washed Organic Spring Greens
1/2 Cup of Dried Cranberries
1/2 Cup of Shredded Carrots
1/2 Cup of Feta Cheese

Serve with Raspberry Vinaigrette – I don’t make my own.

Whole Wheat Rolls

Frozen – Whole Foods sells a whole wheat roll in the freezer section that is par cooked. You finish them in the oven. I love the fresh baked rolls without having to make them from scratch.

DESSERT RECIPES -  CLICK HERE

Apple Crumble a la mode
Pumpkin Pie with Whipped Cream

Dessert Shopping List:
Mix of Apples
Oatmeal
Flour
Brown Sugar
Lemon Juice
Butter
Cinnamon
Nutmeg
All Spice
Ground Ginger
Ground Cloves
Vanilla
Brandy
Pumpkin – I use whole sugar pumpkins If using canned you’ll need enough for 3 cups.
2 Eggs
2 Cans of Evaporated (non fat) Milk
Whipping Cream
Whole Wheat Frozen Pie Crust – Not willing to take on pastry yet!

Final Notes

Make the holiday meal preparation easy on yourself, prepare as much as possible in advance. Peel and cut the potatoes & sweet potatoes in advance cover them with water and store chilled till needed, prepare the filling and topping for apple crumble the day before, shred the carrots for the salad in advance. This way on Thanksgiving you’ll be working on the things that can’t be done in advance.

Love PND? Please support our work and take a minute to visit our sponsor hessnatur – a world leader in the natural clothing industry. They are offering 25% off, plus free shipping and returns through Dec 29, 2009!

The offer a great selection of organic and natural fashions for the whole family.

Vanilla Room Fragrance Recipe: Simple Solution

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.

Whole Wheat Carrot Raisin Muffins: Recipe

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.

Steel Cut Oatmeal Made Fast & Easy: Rice Cooker Recipe

Steel Cut Oatmeal is a staple in our families breakfast routine.  But, let’s face it, making steel cut oatmeal can be a pain in the you know what.

Because I don’t have the patience for standing at a stove stirring a pot for 45 minutes.  I came up with a better solution.  The rice cooker.

4 Cups of Water
1 Cup of Steel Cut Oats
pinch of salt – omit if you are watching your sodium -  reasons to monitor sodium – click here!

Combine all ingredients in the rice cooker.  Press cook, when the water boils, remove the lid and stir.  Leave the lid off for the duration of cooking.  When the rice cooker switches to warm – presto oatmeal.

Time Saver: Prep the ingredients in the rice cooker the night before… in the morning press cook.

Note:  The “rice cooker oatmeal solution” is not perfect… I always place my rice cooker on top of a kitchen towel, because… well I have a tendency to get distracted… miss the boiling point and then you get overflowing oatmeal ooze.  By using the towel… the oozing mess  isn’t really a big deal.

I have a family of 4 – so I double the about recipe.  This gives us breakfast for two mornings.  Store the leftovers in a glass container for easy re-heating.

Serving suggestions:

People dress up their oatmeal in many ways.

Apples and Cinnamon can be added before cooking for an apple pie oatmeal.

Walnuts, Almonds, Dried Fruits (look for “un-sulphered”)- your taste will be your guide.

I serve  our oatmeal pretty simply with 1 teaspoon Maple Syrup, a small handful of raisins, 2% milk (normally I drink skim – but this is such a small amount that I go for the creaminess).  Done

I choose maple syrup over brown sugar, honey or agave because I try to select sweeteners that have the least amount of processing getting to me.  This makes maple syrup and honey excellent choice.  I also try to spread my sugar sources around so that I’m not getting it all from one source.  Not to mention, maple syrup is pretty scrumptious on oatmeal.

« Previous Page — Next Page »