A Belated 4th of July Recipe

6 07 2015

Most good food bloggers will recognize that a holiday is coming up and will plan an appropriately themed dish or dessert to post just before the actual holiday so that readers can actually make the recipe on said holiday. Unfortunately, I’m not that good. However, I do have a recipe that I tried on the 4th of July that I thought was quite successful: Patriotic Pizza!

Better late than never, right?

patriotic pizza done

This is somewhat a blend between a dessert pizza and a “real pizza.” I described it to someone as a “sweet, savory pizza” if that makes any sense?

Anyhow, it’s quite easy to make- you can whip it up in a jiffy if you have some pre-made dough around!

So, I may be late to the party on this one, but here’s to hoping that you’ll bookmark it for next year!

patriotic pizza pre cook


Pre-made pizza dough (preferably not the kind that comes in a tube, but if you have to, that will do)

~ 1 cup blackberries

~1.5 cups strawberries, hulled and halved (or quartered, depending on how big they are)

1/2 cup sugar, divided

2 TBS chia seeds (optional)

2 TBS fresh basil, chopped, divided

1 log of fresh mozzarella cheese (you won’t need it all)

How to:

In a pot, put the blackberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust the heat as necessary.

In a second pot, put the strawberries and 1/4 cup sugar. Turn the heat to medium and allow the berries to cook down. Adjust as necessary.

While the berries are cooking, roll out your dough. You can make it a rectangle or a circle, your choice. Place it on your pizza stone and allow to rise.

When the berries have boiled down into a liquid and are starting to thicken back up, stir in the chia seeds (1 TBS in each pot) and remove from heat. Add 1 TBS of basil to each pot.

Now, decorate your pizza!

Use the blackberry “jam” to make the blue part of the flag and the strawberry part to cover the rest. Cut the mozzarella cheese into stripes and “stars” and add them to the pizza. Bake at 375 for 25 minutes, or until the dough is cooked through and the cheese is melty.



Blackberry Banana Pancakes

4 10 2013

Most of this summer, I’ve been getting in early(ish) morning workouts with the XP gang. Depending on the day, we typically start between 6:15am and 6:30am. This start time allowed me exactly enough time to get in an hour-ish workout, jump in and out of the shower, and make it to the office by 8:00am.

For the past month, I have no longer needed to take that rushed shower, since I’m working from home and don’t really get started on the computer until 9:00am. In fact, I typically have about an hour and a half to do whatever I want before work actually starts! I’ve been surprisingly productive during this “pre work” time- I’ve run to the post office, gone grocery shopping, cleaned the kitchen, and yesterday morning I had plenty of time to make some delicious pancakes!


Thursday is track day, and we did a tough set of 8 x 800s. I actually had a really great workout – it’s amazing how fast you can run when a pack of college cross country runners is coming up behind you! Exhausted and starving after the workout, I decided I was going to reward myself with some pancakes.

pancakes 1

Initially, I was going to take the easy way out and use my favorite mix. But there is no substitute for the real deal, so I opted to make a small batch from scratch (haha, I rhyme!).

IMG_0654Let me tell you, these hit the spot. And thanks to the addition of some Greek yogurt, I got in some extra protein and my tummy was satisfied all morning long. Bonus: I have leftovers for tomorrow! That’s a win in my book!

Blackberry Banana Pancakes

Makes about 8 pancakes


1 cup whole wheat flour
1/4 cup dry oats
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 small container Chobani Blackberry Yogurt
1 1/4 cup milk (I used Almond Breeze’s coconut almond<–my fave!)
1 egg
1 handful of blackberries, roughly chopped
1/2 banana, cut into small pieces

How to:

In a medium sized bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt). In a small bowl, combine the wet ingredients (yogurt, milk, egg). Stir the wet ingredients until blended well. Pour the wet ingredients into the dry and stir until just combined. Fold in the blackberries and bananas.

On a hot griddle (or large, greased fry pan in my case), pour about 1/2 cup batter. Allow the batter to bubble. After the bubbling has nearly come to a stop and the edges are starting to cook, the pancake is ready to flip. Cook a few minutes on this side until browned and cooked through. Top with fresh berries and syrup. Enjoy!

blackberry banana pancakes3

Peach Berry Protein Pancakes

19 07 2013

One of my coworkers always has a Bolthouse Farms drink for breakfast. Recently she brought in one of their Breakfast Smoothie drinks, which piqued my interest. Publix happened to have Bolthouse on sale last week, so I bought the Peach Parfait Breakfast Smoothie (as well as my new favorite breakfast drink, their salted carmel latte).


Last Saturday, I went to a spin class and followed it up with a 7 mile run. I was hot and covered in sweat when I got back, and a peach smoothie sounded pretty darn tasty. But, I wanted something a bit more substantial, so of course I decided to make pancakes. Still wanting to try that smoothie, I figured I could swap in the Bolthouse for some milk and/or yogurt in a pancake recipe.


I also had some berries that were on the verge of being too over ripe to eat, so I figured I’d be making some version of peach melba pancakes 🙂

I took a swig of the smoothie, and it was quite good. I could definitely drink it all by itself, but I knew it would add just the right amount of peach flavor to my pancakes.  I mixed up the batter, added my berries and voila: Peach Berry Pancakes.

They came off the griddle looking mighty tasty, but something was missing.


Ah yes, yogurt and a raspberry on top! These were the perfect recovery meal after my workout this morning. I hope you enjoy them as much as I did!

Peach Berry Protein Pancakes

Makes about 10 pancakes


1/2 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup dry oats
1 TBS protein powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 TBS honey
1 TBS melted butter
1/4 cup cottage cheese
1 cup Bolthouse Farms Peach Smoothie
1/4 cup milk (I used almond coconut)
~1 cup mixed berries (I used blackberries and raspberries)

Topping: ~1/2 cup plain greek yogurt + ~1/4 cup Bolthouse Farms Peach Smoothie, mixed until smooth

How to:

In a medium bowl, mix together the dry ingredients. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just blended. Fold in the berries.

On a greased griddle or fry pan, pour about 1/4 cup of batter into small circles. When the batter starts to bubble and the edges have started to dry, flip. Cook for another minute or two.

Serve with yogurt topping and fresh berries!

Dig in!IMG_0419