The Best Hamburger Recipe = The Healthiest
An American Classic. What summer gathering would be complete without a good burger. We often serve up this recipe for our summer gatherings. Did you know that using all grass fed ground beef – saves about 100 calories per 6 oz burger? No joke, that’s a big difference. Adding diced mixed veggies and a little bit of Flax Meal, not only keeps these burgers moist and juicy, but it also might make this the healthiest & best hamburger recipe you’ve ever had.
Diva’s Best Hamburger Recipe Ingredients
2 lbs of All Grass Fed Organic Ground Beef
1 Tbsp Flax
1 Tbsp of Worchestershire Sauce
1 Cup of Diced Mix Vegetables
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1 tsp Onion Powder
1 tsp Paprika
1/4 Cup of Whole Wheat Bread Crumbs
Instructions for our Best Hamburger Recipe
Sautee or microwave your diced mixed veggies until they are soft. This is key, they won’t cook fast enough to soften in the burger while it grills.
Dump all the ingredients in a large bowl… I love use my Kitchen Aid mixer for this…. mix until well combined.
Gently form into a ball, about tennis sized, then flatten out. Once you have it flattened, take a second to poke most of your green spots into the beef so they are hidden. Repeat until you have no more meat mixture.
Set aside and grill to your desired “done-ness.” Set on a Whole Wheat Bun and garnish with your favorite fixings.
Makes 8-9 1/4 burger patties.
Tips & Tricks: What is your best hamburger recipe tip?
Secretly Healthy Chocolate Cherry Muffin Recipe
The motivation for this Secretly Healthy Chocolate Cherry Muffin Recipe comes from the same place as most of my muffin collection… it’s was our turn to bring snacks at Lil Dude’s school. This recipe is 100% whole grain, but that isn’t the only thing that makes this recipe healthier. Pumpkin puree makes them moist, flax meal adds healthy omega’s, oat bran adds fiber, and the chocolate yumminess comes from cocoa powder… meaning we get the antioxidants, without the extra fat. All combined, these Secretly Healthy Chocolate Cherry Muffins are perfect for the preschool set!
These muffins are not too heavy, they have a light almost cupcake like textures, so they’d also make a healthier cupcake for a birthday party or special occasion treat. Especially if you added the chocolate chips!
I love to bake muffins in the mini bundt tins, the shape makes any muffin a little more interesting!
Preheat the oven to 375 Degrees
Ingredients For the Secretly Healthy Chocolate Cherry Muffin Recipe
1 1/4 Cups of Whole Grain Pastry Flour
1/2 Cup of Oat Bran
2 tablespoons of Flax Meal
1 Cup of Cocoa Powder
1/2 Cup of Sugar
1 Teaspoons of Baking Soda
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3/4 Cup of Yogurt
3/4 Cup of Milk
I cup of Pumpkin Puree
1 Tsp of Vanilla
1/3 of Cup of Grapeseed Oil
1 Cup of Frozen Cherries — Chopped Chunky
Going for an extra special treat? Add 1/2 cup of dark chocolate chips!
Chocolate Cherry Muffin Recipe Instructions
Sift the cocoa powder – or things will be a lumpy mess! Combine the dry ingredients together in a large bowl, the mix the wet ingredients together in a separate bowl. Form the dry ingredients into a well-like shape. Pour the liquid in the middle and blend all the ingredients well. Once everything is almost mixed add the chopped frozen cherries.
Spoon the batter into an oiled mini bundt pan or lined muffin tins.
Bake for 12 minutes or until an inserted toothpick comes out dry. Another way to test if they are done… press down lightly on the muffins. If they are done, they will bounce back, not done, your finger print will remain.
This recipe makes 24 smaller muffins!
Tip: If you are going to dust in powdered sugar, do it just before serving… otherwise it will just absorb into the muffin… leaving none of the pretty finish!
Come back and comment when you make these Secretly Healthy Chocolate Cherry Muffin Recipe, we love your feedback!
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!
Heat oven to 375°F
Banana Muffin Recipe Ingredients
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
3 cups bananas, mashed (6-7 ripe)
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!
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!
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
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!
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.
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.
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.
• 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
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.
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.
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
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.
Pure Natural Diva opened our doors to some fabulous Los Angeles Twivas for a lovely brunch!
For this event we made Tyler’s Salad and an EggFrittata.
Tyler Florence’s Arugula, Roasted Cherry Tomato & Bocconcini Salad:
Serves: 4Preparation Time: 35 Minute(s)Cook Time: 15 Minute(s)Ingredients32 cherry tomatoes, on vine
1/4 cup olive oil
2 cloves garlic, thinly sliced
4 sprigs fresh thyme leaves
6 cups lightly packed baby arugula or baby spinach leaves
3/4 cup Wish-Bone® Italian Dressing
24 bocconcini (fresh mozzarella cheese balls)
1/2 cup fresh basil leaves
Toss arugula with Wish-Bone® Italian Dressing in large bowl. Arrange arugula on serving platter, then top with tomatoes and bocconcini. Garnish with basil leaves. Season, if desired, with sea salt and pepper.
- Preheat oven 350°.
- Arrange tomatoes in roasting pan, then drizzle with olive oil. Add garlic and thyme. Season, if desired, with salt and pepper. Roast 15 minutes or until tomatoes are tender and start to burst.
This event was sponsored by Wishbone.
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.
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!