Category Archives: Recipes

Back to School Lunchbox Favorites

This is a sponsored post from Stonyfield. All thoughts, as always, are my own.

I received semi good news yesterday – NO SURGERY needed!

The foot/ankle specialist that I saw yesterday thinks that the Os Trigonum is not the root of my problem. My location of pain and the size of it doesn’t indicate it. So I’ve got another diagnosis, FHL Tendonitis. It’s a condition that usually occurs in ballet dancers but also affects long distance runners due to repetitive forefoot push-off and extreme plantar flexion.

Basically, he thinks I had a partial rupture of my big toe tendon (in addition to Posterior Tib Tendonitis) since there’s still a lot of inflammation in that area, even four months later. Thankfully, there are two tendons that connect to your big toe. If one is injured or removed, the toe can still function. So back to PT I go for Iontophoresis for four weeks to see if that helps. If not, than we’ll go from there. Fingers crossed!

soccer stars  happyfitmama.comFall sports are starting back up. You know what that means?

It’s back to school time!

It’s hard to believe that my kids’ will be starting Kindergarten next week.

In a way, I’m ecstatic. I’ve already been dreaming of how I can go to yoga class during the day on my days off. Of how I can plow through my giant to-do list without any interruptions. Of how I can spend the day on the couch watching brainless TV if I really want to.

In another way, I’m really, really sad. It’s the end of an era. We got to enjoy the perfect mix of school days, Mama days and a Daddy day for the past 5 years.  It’s come to the time where my babies’ will be spending more time during the week with others than with Ron or I. But it’s time. They need to spread their wings and grow their brains. It’s a part of growing up after all.

YoKids Squeeze!

When my kids’ first went to daycare, I had to pack all of their snacks and a lunch. I had a system down pat. When we switched schools, 3 years ago, I didn’t have to do any night before prep – everything was included.

With their new school, there is the option to buy or pack a lunch. We’ll be packing for two reasons. One, the school lunch choices aren’t that good. And two, my kids’ are choosy (aka picky). So it’s back to doing the night before lunch and snacks prep for the kids’.

Some of their favorite foods are restricted due to school allergen policies so I’m on the hunt for good ideas. One thing that is always welcomed with a smile is anything from Stonyfield. We usually buy the big quarts of plain yogurt and add in fresh or frozen berries. For some extra school pizzazz, I may toss in a Squeeze. The kids’ tried the StrAWESOME and concluded that it was in fact, awesome. Another Stonyfield favorite is the yogurt tubes (frozen to stay cold longer). I’m sure either one will bring a smile to their face. Maybe their teacher will even share the cow joke with everyone?

Back to school lunchbox favorites collage

Here are 15 more kid approved, lunchbox friendly ideas – from a meal to snacks, this list covers a lot:

Pink Pancakes

3 Ingredient Cookie Bites

Sensational Tahoe Crunch Sandwich

Reduced Sugar Slow Cooker Granola

Pumpkin Raisin Oat Cookies

Protein Packed Energy Bites

Zucchini Muffins

Ultimate Healthy No-Bake Snacks

Lower Sugar Homemade Fruit Snacks and Veggie Chips

Roasted Corn Black Bean Soup

Veggie Bean Quinoa Bites

Pumpkin Doughnuts

Healthy Mac and Cheese

Summer Veggie Pasta Salad

Easy Chicken Kebabs

What are the essentials in your kids’ or your own lunchbox?

4 Ingredient Pesto Zoodle Salad

Quick and easy Pesto Zoodle Salad

I gushed about my new favorite kitchen toy a couple of weeks ago and I still can’t get enough of it. I swear I’ve spiralized something at least once a day. I’m not sure why I think it’s the best thing ever. It’s not like it makes food taste any different. It’s just so…fun. I guess it’s like the grown up version of making fun things out of your food. Whatever it is, I like it.

I’ve been playing around with sprializing different veggies and fruits. The possibilities really are endless. One night I was looking for something quick and easy to put together for dinner. I had zucchini, cherry tomatoes, mushrooms and pesto. I love all of those ingredients mixed together with pasta so why not make zoodle “pasta”?

With the over abundance of zucchini and tomatoes (not to mention fresh basil if you want to make your own pesto), this is the perfect garden to table dish.

It’s super easy too. Once you sprialize your zucchini, all you need to do is toss in the pesto, tomatoes and mushrooms. Add a protein of your choice and voila! Dinner is served. And you didn’t even need to turn on the oven.

I think I found the perfect summer dish.

Four ingredient Pesto Zoodle Salad

4 Ingredient Pesto Zoodle Salad
  • 2 medium zucchini (spiralized)
  • 4 Tablespoons prepared pesto
  • 2 handfuls of cherry tomatoes, quartered
  • 2 handfuls of baby bella mushrooms, cleaned and sliced
  1. Add all ingredients to a large bowl and toss to combine.
  2. Serve cold.

For more meal ideas check out Tina and Deborah’s Meatless Monday link up.

Do you have a spiralizer? What’s your favorite thing to sprialize?

Here’s the one I have and LOVE! (Disclaimer: affiliate link)

Quick and Easy Homemade Chocolate Frozen Yogurt

YayLabs and Stonyfield Frozen Yogurt

This is a sponsored post written by me on behalf of Stonyfield and YayLabs as a Stonyfield YoGetter. All opinions are my own, as always.

Yesterday was hot here in New Hampshire. Like 90 degrees hot. It was a roasty toasty day that I was dreaming of back in February (and March and April) when the temps were in the single digits and the snow was falling endlessly. It was marvelous!

It seemed like the perfect day for trying out the bright orange ball that arrived at our house last week thanks to Stonyfield and YayLabs. My kids had been itching to use it ever since it arrived. YayLabs is the maker of bright and fun Softshell Ice Cream Ball, that allows you to make ice cream anywhere.

My first trip to the grocery store for ingredients was a wash. There was no rock salt (which is needed to help freeze the ingredients) available. Kosher or sea salt is also an option, but I wanted the real deal “ice cream salt.” On my second trip, I found it mixed in with the charcoal. Who knew it would be there?

We loaded up our ice cream ball with Stonyfield yogurt, cocoa powder, maple syrup and vanilla. The options are endless but I thought it would be best to stick with something basic on our first attempt. Besides, you can’t go wrong with chocolate frozen yogurt! In the second compartment we packed in the ice and rock salt.

We were ready to roll, literally.

Making frozen yogurt

We sat in the grass and rolled the ball around. The kids grew tired of that so we moved on to rolling it throughout the yard however you could. That didn’t last long so I had them build an obstacle course to roll the ball through. According to their estimation, it was taking FOREVER to make frozen yogurt!

YoLabs Frozen Yogurt

While they did that, Ron and I rolled it for a bit before I decided to get in a workout. It’s actually a pretty great med ball – just don’t do any ball slams!

Stonyfield and YayLabs Frozen Yogurt |

After 25 minutes of rolling and curling, we had delicious, chocolate fro yo. We made our own little topping bar and went to town.

Chocolate Frozen Yogurt

The perfect summer time treat.

Oh and please excuse the lack and quality of pictures of the actual FroYo. Like I said – it was 90 degrees and no one wanted to wait for me to take pictures.

Give us the FroYo NOW! 😉

4.5 from 2 reviews
Quick and Easy Homemade Chocolate Fro Yo
  • 1 pint of Stonyfield Whole Milk Plain or French Vanilla Yogurt
  • 3 tablespoons cocoa powder
  • ¼ cup pure maple syrup
  • 1. 5 teaspoon pure vanilla extract
  • Toppings (optional): Crushed graham crackers, chocolate chips, chocolate covered sunflower seeds, sprinkles
  1. Mix ingredients in a medium bowl.
  2. Pour the mixture into the metal cylinder, leaving an inch at the top. Close securely.
  3. Fill outer chamber with as much ice as possible. Then add ½ cup of rock salt before closely lid tightly.
  4. Roll, shake or pass the ice cream ball for 25 minutes.
  5. Use a plastic or wooden spoon to scoop out frozen yogurt and enjoy with your favorite toppings.


Check out Tina and Deborah’s Meatless Monday link up for more recipe ideas!

What’s your favorite flavor of frozen yogurt or ice cream?

What would you make with your own YayLab ice cream ball?