Category Archives: Recipes

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  happyfitmama.com

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

Thursday – THANKSGIVING

Friday – Leftovers

Saturday – wing it

What is your favorite Thanksgiving side dish?

What’s for dinner this week?

Purple Power Smoothie

Purple Power Smoothie 1 | happyfitmama.com

Alternative name of this smoothie: Perfect Purple People Protein Packed Power Upper.

I don’t know if you guys are aware of this, but 4 year old kids have a lot of energy.

A LOT.

Picture the energy of 20 (!!) four year old kids plus a handful of other aged children, packed into a room full of bounce houses. Full on crazy, loud, exhausting energy.

That was my marvelous Sunday morning.

My kids attended a friends birthday party at an indoor play center. Of course, I can’t just sit back and let the kids have all the fun. I want in on the bounce house action. I’m all about bouncing, sliding, climbing and getting silly. It does say adult supervision is required on those things after all.

Needless to say, when the party was over. I was tired. My mind may be four but my body is not. I needed a picker upper. So I went for a walk with Cooper when we got home. The crisp, fresh air was good. I was hungry by then, but not starving. I mixed up a Purple Power Smoothie to tide me over till dinner.

I have no problem downing the daily serving recommendations of veggies. I live on veggies! My kids, particularly my daughter, are a different story. She can spot a veggie on her “do not eat” list a mile a way. I always add veggies to my smoothies, even if I intend on drinking it all by myself. Why? Because I know that 99% of the time, my kids will want some as soon as they see me drinking it.

Purple Power Smoothie 2  happyfitmama.com

4.0 from 2 reviews
Purple Power Smoothie
 
Ingredients
  • ¼ Cup frozen peas
  • 1 Cup frozen wild blueberries
  • ½ ripe avocado
  • 1 banana
  • 1 Tbsp Chia seeds
  • ⅔ Cup plain Stonyfield Greek yogurt
  • 1 Cup 1% Stonyfield milk or milk of your choice
Instructions
  1. Place all ingredients in a blender or food processor. Blend till combined.

Don’t worry about tasting the peas or avocado in the smoothie. There is no taste of it at all. Trust me, if there was, my daughter would not even take a sip. But she loved it and even came up with the name for it.

This smoothie is not only bursting with fruit and veggie power but also protein power. One serving has over 26 grams of it. Now that’s a lot of power!

That’s almost equivalent of 20 four year old kids running around an indoor play center.

Almost.

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

 

Banana Bread Mug Cake with Cream Cheese Frosting

Banana Bread Mug Cake w Cream Cheese Frosting 1  happyfitmama.com

I love banana bread.

The problem is that we never have enough ripe bananas in our house to make a loaf or muffins. I buy at least 15-20 bananas for the week and we still run out by Friday.

What can I say, we love our bananas!

Have you heard of the Chiquita Banana Cooking Lab Contest? Just create a unique recipe that includes this week’s 3 ingredients (every week is different), until Nov. 24th. The Grand Prize winner who will WIN $4,000 and have their recipe featured in Chiquita’s banana recipe collection.

Banana Bread Mug Cake w Cream Cheese Frosting  happyfitmama.com

This week the 3 ingredients were Chiquita bananas, chocolate chips and cream cheese. It’s no surprise then that the first idea that popped into my mind was banana bread.

But, alas, we only had one ripe banana.

So the idea of a single serving Banana Bread Mug Cake came to mind. And to make it a little bit more decadent, why not add a cream cheese frosting?

I usually have a really poor track record with mug cakes. Exploding mug cakes are my specialty. But this one? I nailed it. So freaking good!

Banana Bread Mug Cake with Cream Cheese Frosting 2  happyfitmama.com

Banana Bread Mug Cake with Cream Cheese Frosting
 
Ingredients
  • 2 TB flour of your choice (I used coconut flour)
  • ¼ tsp baking powder
  • 2 tsp brown sugar (or sweetener of your choice)
  • ¼ Cup milk (I used Unsweetened Almond Milk)
  • ½ ripe banana, mashed
  • 1 TB nut butter of your choice (I used peanut butter)
  • Splash of pure vanilla extract
  • Sprinkle of mini chocolate chips
  • Cream Cheese Frosting
  • 1 TB cream cheese
  • Sprinkle of mini chocolate chips (optional)
Instructions
  1. Combine flour, baking powder and brown sugar in a microwavable mug or bowl. Stir till mixed.
  2. Add milk, stirring till no clumps remain. Add mashed banana and nut butter. Mix well. Add mini chocolate chips.
  3. Cook in microwave for 2½ minutes.
  4. Remove from microwave and allow to cool while making cream cheese frosting.
  5. For cream cheese frosting - In a small microwavable bowl, place cream cheese and mini chocolate chips.
  6. Microwave for 10 seconds to soften. Stir till combined.
  7. Frost cooled Banana Bread Cake.

 

Quick, easy, delicious and ready in 5 minutes. Perfect for anytime you want banana bread but don’t have enough ripe bananas.

Since it’s Sunday, it’s meal planning day.

What’s for dinner this week:

Sunday – Fish tacos + broccoli slaw salad

Monday – Chicken sausage, butternut squash pasta bake

Tuesday –  Crockpot Two Bean Veggie Chili

Wednesday – Lentil Tacos

Thursday – Simple Pumpkin Soup

Friday – Leftovers

Saturday – Dinner out

What’s your favorite quick bread?

What are you having for dinner this week?

I am promoting this contest as a member of the Moms MeetSM
program, May Media Group LLC,. As a Moms MeetSM blogger, I agreed to use this product and create an original recipe on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of
the product.

For more information on Chiquita Banana, you can find them on Facebook, Twitter, and Instagram.