In Which Jenn Invents Peanut Butter Yogurt, Maybe?

Say, I haven’t done a Cheater’s Recipe in a while! And this one is, like, really cheat-y. I mean, it’s not even really a recipe as such. Well, it kind of is. My point is IT IS DELICIOUS AND YOU MUST TRY IT.

To back up – I am a breakfast person. I like breakfast. I want breakfast. Ninety-five percent of the time I get out of bed ready for breakfast. But it isn’t always easy to put together a delicious, filling breakfast that can easily come to work with me and keep me full until lunch time.

I’m still working on the latter. But the former is going well. I present you with: peanut butter honey Greek yogurt.

WAIT COME BACK. I know it’s not a fancy-pants “recipe,” and I know you can just buy flavored yogurt wherever, but peanut butter yogurt? No. Also, it’s hard to control the sugar content of regular flavored Greek yogurt. Also also, when is more protein ever enough?



You will need:
  • Two tablespoons of a powdered peanut butter like PB2
  • One package of plain Greek yogurt (I use Chobani but do whatever makes you happy)
  • Honey
  • Nuts like peanuts or almonds (optional)
  1. Open up the yogurt container and, if possible, make a little crater in your yogurt.
  2. Pour ONE tablespoon of powdered peanut butter into the crater and CAREFULLY mix. This stuff has a habit of flying everywhere, so make sure you’ve cautiously incorporated all the powder before moving on to the next step.
  3. Okay, NOW add the second tablespoon. Don’t get cocky about mixing slowly.
  4. Add a dollop of honey to taste and combine.
  5. Finally, if you’d like, add some nuts for crunchiness.
There you have it! It’s so simple it hardly even seems worth sharing, but I couldn’t bear not spreading the joy of peanut butter yogurt across the galaxy. 

What’s your go-to breakfast?

Don’t forget, you can follow FRoA on Twitter @fairestrunofall. If you have any questions or thoughts, leave a comment or email fairestrunofall@gmail.comSee ya real soon!

In Which Jenn Cheats With Frozen Fruit

This cheater’s recipe is also a cheaper recipe. Basically I want to talk to you about frozen fruit.

I know this is terrible sacrilege but I… don’t really like a lot of raw fruit. Apples? Bake them in a pie and come back to me. Pears? A little better but I’m still not super into it. Bananas? Talk to me after you’ve frozen them or topped them with peanut butter. I’m on board with raspberries and melons but they’re way more expensive and peaches seem to be truly in season for like three days in the summer at most. So – how can I get the nutrition of fruit without blowing my money on fruit that I’ll actually, willingly, y’know, eat?

I can assure you that Target didn’t pay me to say this: those Market Pantry giant bags of frozen strawberries and bananas are the BEST. They’re frequently on sale for $10 and you get 48 whole ounces. Awesome!

So what’s the cheater’s method of using this frozen fruit, you ask? (Besides smoothies, of course?) Why, to make killer breakfasts, of course! I give you the Non-Parfait (for when you need a hit of healthy protein) and its inbred cousin, the Oatmeal Mess (for when you need a hit of healthy carbs).

The Cheater’s Non-Parfait

You will need:

  • Plain Greek yogurt
  • Frozen fruit (I use the Market Pantry strawberry and banana mix, but you do whatever makes you happy)
  • Peanut butter
  • Honey
  1. Measure out a cup or so of frozen fruit into a microwave-safe bowl. Add a heaping spoonful of peanut butter and nuke for approximately two minutes, until the fruit is warm and the peanut butter is a little melty. Mix.
  2. Ladle several spoonfuls of Greek yogurt over top.
  3. Hit the whole thing with a big ol’ swirl of honey and mix.
  4. If you prefer the temperature to remain homogenous, stick it in the fridge and come back to a cooler treat in about an hour. If you like a little hot-and-cold contrast, dig in!

Unfortunately, the Non-Parfait isn’t very photogenic, so let’s skip now to the similar Oatmeal Mess.

The Cheater’s Oatmeal Mess

Ingredients are the same except swap out a serving of dry quick-cooking oatmeal.

  1. Measure out a cup or so of frozen fruit into a microwave-safe bowl (but hang on to your peanut butter for now) and nuke for about a minute, just to soften things up.
  2. In a separate bowl, microwave your oatmeal according to the directions on the package.
  3. Quickly stir in a heaping spoonful of peanut butter. 
  4. Add your warm fruit, drizzle with honey, mix and enjoy!
Oatmeal Mess before mixing because it looks nicer that way.

What do you do with frozen fruit?

Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us at fairestrunofall@gmail.comSee ya real soon!

In Which Jenn Makes a Tropical Green Smoothie

We interrupt this regularly scheduled trip report to bring you a smoothie recipe, because 1) I thought you might enjoy the break given the acres and acres of ground we still have to cover and 2) OH MY GOD GUYS YOGURT.

First, I should point out that in no way to Chobani pay, bribe, coerce, or employ shady business practices so that I would write this post. I am just this genuinely excited to discover that they make a coconut yogurt flavor and it is AWESOME. So awesome, in fact, that after spooning up my first happy cup I immediately set my mind to new ways to consume it. Smoothie? No brainer!

Indeed, this could not be simpler; I’m almost guilty over the notion that I provide this as my own invention. I’m sure you could’ve thought of it yourself, no problem – but sometimes the brain needs a little nudge to get going, no?

If you can’t find the coconut flavor or prefer a pure mango taste, feel free to use vanilla or even plain yogurt instead, but I really liked the coconut in this recipe. It gave it a subtle richness with the coconut flavor at the back of the mouth, if that makes any sense. My point is: try it! (Unless you don’t like coconut, you whackadoodle; see “Other potential substitutions” below.)


1 cup frozen mango (or fresh mango + ice)
1 single-serve container of Chobani coconut yogurt
1/2 cup almond milk
A healthy handful of spinach (don’t be afraid – it’s good for you and you won’t taste it!)
Optional: a dash of honey

  1. Put mango, yogurt, almond milk, and spinach in blender. Blend. Tada! 
  2. No, but seriously, before you pour it into a cup, taste it. Is it sweet enough for your liking? If not, add a little bit of honey, then blend again. You could also add a touch more almond milk if you prefer a thinner consistency.
  3. Pour into an Alice-themed glass if you have one. If not, a regular glass will be acceptable, I suppose.
  4. Consume!
I know it would’ve been prettier if the glass had been full,
but I had to taste it immediately. For science, you know.

Other potential substitutions: If you don’t care for mangoes, I betcha frozen pineapple would work well too.

And if you’re one of those really, REALLY incomprehensible people who doesn’t like coconut, Chobani’s pineapple yogurt is my former-first-now-second-favorite so throw some of that in there instead and see what happens. Also, let me know next time you get a box of chocolates, because I’m happy to take your coconut pieces. Thanks!

If you try this recipe, let me know what you think! What are your favorite smoothie combinations? 
Don’t forget, you can follow us on Twitter @fairestrunofall. To see how our training is going, check out Jenn’s dailymile here and Moon’s dailymile here. If you have any questions for us, leave a comment or email us atfairestrunofall@gmail.comSee ya real soon!