Category Archives: Recipes

Pink Pancakes with Greek Yogurt and Warm Berries

Happy High Five Friday!

5 from instagram 21315  happyfitmama.comI share more pictures on Instagram. Are you following me?

1. “A tree with strong roots laughs at storms.” I’m trying to remember this as we prepare for yet another freakin’ snowstorm this weekend with frigid temps. Yay.

BTW – I am LOVING the #taketheleap and #bringingyogaback yoga challenges this month. Don’t forget that you can get 15% off your order from prAna when you shop their spring collection. Just use code psps15HFM at checkout!

2. Perfect way to warm up from the inside out post 17 miler.

3. A recovery run in a snowstorm really wasn’t my brightest idea. I think I worked harder those 5 miles than the previous days 17!

4. Doesn’t everyone wear masks when out to eat?

5. Go to your happy pace. Love this shirt that I received as a Solemate for Girls on the Run. I’m raising money (you can donate HERE) for my local chapter and would love any amount that you can give. After meeting the NH Executive Director and one of my Team Stonyfield teammates last week, I feel like I need to do everything I can to help out this wonderful organization. It’s helping mold the future generation of women all through the power of running. What’s not to love?

So I’m mixing it up today from the usual High Five Friday routine. Rather than sharing 5 links that I love, I’m sharing my love of pancakes. And my love of Stonyfield yogurt.

Why because I love my bloggy family!

And it is Valentine’s Day tomorrow after all!

Pink Pancakes with Greek Yogurt and Warm Berries

I had zero intention of sharing a recipe this week, but I was craving pancakes yesterday after a 10 mile run and this recipe kind of just came together on a whim. With Valentine’s Day coming up, I wanted to makes something festive. It just so happened that I had bought a package of prepared beets from Trader Joe’s earlier in the week. (BTW – best thing ever! No mess.) Beets are a fantastic way to color your food without having to use any nasty food dyes. I knew the kids would be intrigued by pink pancakes.

Everything else just kind of fell into place. With no refined sugar (unless you count the sprinkles on top), it’s the perfect way to start the day. I made a “frosting” with Stonyfield Greek yogurt as a topping for the pancakes. Besides making it look like a decadent dessert, it adds more protein and staying power to keep us all running strong with no crash and burn within a few hours.

The kids and I had an early Valentine’s Day celebration complete with “cupcake” pancakes as my daughter called them. I think I may have to make another batch for Saturday morning.

Pink Pancakes w Greek Yogurt and Warm Berries

Pink Pancakes with Greek Yogurt and Warm Berry Sauce
  • 1 cup rolled oats (gluten free if necessary)
  • ¾ cup coconut flour
  • 1 Tbsp baking powder
  • 4 baby beets (I used prepared beets from Trader Joe's but you can steam or roast your own)
  • 1¼ cup milk of your choice
  • 3 tsp pure vanilla extract
  • 1 egg
  • 2-3 Tbsp pure maple syrup
  • Toppings: Stonyfield Greek Yogurt, Frozen Strawberries (or berries of your choice), Dye Free Sprinkles
  1. Add beets and 1-2 Tbsp of water to food processor.
  2. Blend till smooth.
  3. Add remaining ingredients for pancakes (through pure maple syrup) to food processor. Blend till combined.
  4. Lightly grease griddle with coconut oil.
  5. Once heated, scoop ¼ cup batter onto griddle.
  6. Cook 2-3 minutes before flipping.
  7. To prepare berries: Place frozen berries in a saucepan over medium heat on stove. Mash berries as needed to make a sauce.
  8. Serve pancakes immediately topped with Stonyfield Greek yogurt, warmed berries and dye free sprinkles (if desired).


One more thing – I’m on Carly’s Fit Mama Friday today. Check it out!

As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my partnership with the brand. The thoughts and opinions expressed are, as always, all my own. Go Team Stonyfield!

What would you like to high 5 today?
Who loves pancakes? Favorite pancake topper?

Cranberry Orange Muffins

Cranberry Orange Muffins 5

Happy Christmas Eve!

One of our family traditions is to always have a big breakfast Christmas morning after all the presents are unwrapped. It’s a way to stay in our PJ’s a little longer, let the kids play with their new toys and just relax. I personally love breakfast. It’s my favorite meal and one that I look forward to every single morning.

This year, I’m planning on baking my Cranberry Orange Muffins as part of the breakfast. We’ve been loving these muffins since before Thanksgiving. I had picked up a fresh bag of cranberries from the grocery store and Miss A. declared that we HAD to make muffins with them. My kids are huge muffin fans. Scratch that – the whole family is a fan. And the combination of tartness of cranberry with a subtle hint of orange is never a bad thing.

Cranberry Orange Muffins 4

Cranberry Orange Muffins
  • 1 cup plain Stonyfield Yogurt
  • ½ cup coconut sugar
  • 2 eggs
  • 1 cup flour of your choice (I used white whole wheat)
  • 1 cup almond flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp pure vanilla extract
  • ⅓ cup fresh orange juice
  • 2 cup fresh cranberries, chopped
  1. Preheat oven to 350 degrees.
  2. Line muffin tin with liners or oil to prevent sticking.
  3. In large mixing bowl, combine yogurt and sugar.
  4. Add eggs and vanilla extract.
  5. In separate bowl, combine flours, baking powder and salt.
  6. Slowly add flour combination to yogurt mixture.
  7. Stir in chopped cranberries till just combined.
  8. Scoop batter into prepared muffin tins.
  9. Bake 25-30 minutes or until done.


I always like to use organic products as much as possible especially my yogurt. Choosing certified organic is a simple way to be sure your food was produced without the use of toxic persistent pesticides, artificial hormones, antibiotics, genetically modified organisms (GMOs), sewage sludge or irradiation. I definitely don’t want any of that!

I just wanted to share a great program that’s happening in January. My friend Laura (and fellow Team Stonyfield teammate) is offering a January Reset – 21 Day Challenge to help you start off the new year on the right foot. It’s designed to help you feel better, regain control of your cravings and practice eating mindfully. It includes:

  • A whole foods challenge to cleanse your body, mind and spirit
  • New, seasonal meal plans to energize and lighten you, while releasing stored toxins
  •   Learn and practice How to Eat Mindfully!
  •   Group support and tips to keep you motivated and committed
  •   Opportunities to share our challenges and work on more positive messages to ourselves

I’m actually doing it too. I feel like I need a little reset to kick off 2015 and Boston Marathon training the right way. Join me!

If you’re interested in signing up, use the code “happyfitmama” for $10 off!

Disclosure: As a Stonyfield ambassador, I am being compensated for this post. All opinions, as always, are my own.

Easy Veggie Side Dishes for Thanksgiving

Can someone tell me how it is Thanksgiving in four days?

Wasn’t it just the 4th of July and we were barbequing? This whole time flying by as you get older thing has got to stop. Seriously.

Yesterday I was picking up a few things at Trader Joe’s when I noticed it was a little crazier than usual. That’s when it dawned on me.

Ah, yes! People are getting ready for the big Thanksgiving meal.

I’ve never been a huge fan of the actual turkey on Thanksgiving. For me, it’s not about the bird. It’s all about the sides. They really are the best part, right?

My perfect Thanksgiving Day meal would be all sides. That’s it. No bird. No main dish. All sides. And dessert. Always desert.

easy veggie sides for Thanksgiving

Here’s 12 easy veggie side dishes for Thanksgiving that I’ve been dreaming about.

Butternut Squash Apple Soup

Spiced Pumpkin Cornbread

Saweet! Potato Casserole with Crunchy Nut Crumble

Butternut Squash, Cranberry and Apple Bake

Maple Roasted Brussels Sprouts w/ Walnuts, Blue Cheese and Cranberries

Kale and Sweet Potato Casserole

Quinoa-Stuffed Acorn Squash Rings

Roasted Purple Potato Soup

Simple Vegan Dinner Rolls

Spiced Cranberry Sauce

Green Bean and Shallot Ravioli Salad

Sweet Potato-Ginger Spoon Bread

What’s for dinner this week?

Sunday -Teriyaki Salmon + Brussels sprouts

Monday – Pick your egg sandwiches + avocado toast

Tuesday – Veggie Burgers + roasted sweet potato fries

Wednesday – Homemade veggie pizza


Friday – Leftovers

Saturday – wing it

What is your favorite Thanksgiving side dish?

What’s for dinner this week?