Tag Archives: #Stonyfieldblogger

Stonyfield Is Now a Certified B Corp!

In news that should surprise no one, Stonyfield Yogurt is now a certified B corp. In short, this means that they have been certified to be socially and environmentally responsible, using their for-profit business for social good.

In becoming a B corp, Stonyfield joins more than 1600 other companies who have already been certified. According to BCorporation.net, “B Corp is to business what Fair Trade certification is to coffee or USDA Organic certification is to milk.”

Stonyfield joins companies such as King Arthur Flour, Pete & Gerry’s Organics (eggs), Purely Elizabeth (granolas and cereals), Preserve (household products made from recycled plastic), Method (dish soap and other cleaning products), Pukka (tea), Warby Parker, and Patagonia.

To celebrate, Stonyfield sent me a basket of treats from some of their fellow B corps: sprouted whole-wheat flour from King Arthur, a toothbrush from Preserve, Method hand soap, Pete & Gerry’s eggs, Purely Elizabeth granola, and Pukka turmeric tea.

Congratulations, Stonyfield!

Staying Fueled With Stonyfield Organic Whole Milk Smoothies

I’ll admit it: We eat between meals. I’m more in the six-small-meals-a-day camp, so I tend to graze. And the kids get hungry between lunch and dinner, after at least an hour of playground time after school. Who can blame them?

And they need to stay fueled for everything else, such as fort building,

ice skating,

homework, and more.

We don’t eat junk food, though. Our snacks tend to be veggies and hummus, cheese and crackers, fruit, nuts, or the occasional granola bar. A bowl of plain whole milk yogurt with a drizzle of maple syrup is something they sometimes enjoy, too.

My younger son sometimes begs me to buy him the brightly colored yogurt drinks at the store, but I rarely do. Then Stonyfield send me some of their new Organic Whole Milk Smoothies.

Hello there!

I’ve long eschewed the low-fat trend (I also refuse to make any recipe with “skinny” in the name). The texture of low-fat foods was never quite right. Let’s face it, fat tastes good! It improves mouthfeel, whether you’re talking about yogurt, cheese, a muffin — you name it.

Also, I never quite believed (as an adult) that lowering our fat intake was necessarily helpful. We never did switch the kids to skim milk (yuck). Turns out my instinct was right — fat isn’t horrible for you and doesn’t lead, on its own, to obesity. Plus, fat keeps you full longer.

Anyway. These whole milk smoothies are now available in Strawberry and Peach. They’re good! My kids like both but have a slight preference for strawberry. They come in four-packs, with each bottle containing six ounces. Each bottle has 7 grams of fat and 6 grams of protein. With 16 grams of sugar, they have more added sugar than I’d like, but sometimes that’s OK. They’re gluten-free, organic, and non-GMO.

I make smoothies for the kid almost every morning (Stonyfield plain whole milk yogurt, fruit, juice, protein powder). These organic whole milk smoothies are a quick alternative for days when we’re rushed, or good for an after-school snack (or a midmorning snack for me). I might also try adding one to a smoothie I’m making to sweeten it up a little.

Thanks for going full fat, Stonyfield!

Fall Baking With Bob’s Red Mill and Stonyfield

Finally, fall is here! I don’t know about you, but the change in the weather makes me want to bake up a storm. I’ve cranked out cranberry coffee cake and monster cookies so far, but the baking season is just getting under way!


In partnership with Stonyfield, Bob’s Red Mill sent me Organic Coconut Sugar and Steel Cut Oats. Steel cut oats are also known as “pin oats.” They make an excellent, slightly chewy bowl of oatmeal, and you can make them in the slow cooker overnight to have them ready in the morning. Or just make them in the morning (they do take a little more time than rolled oats), topped with nuts and fruit and yogurt.

Or, you can do what I do and use them in cookies! Here’s a handy round-up of cookie recipes that use steel cut oats — without having to cook the oats first!

  1. Dark Chocolate Oatmeal Cookies. I list these first for a reason. These wonderfully crunchy-chewy cookies are darkly chocolatey. You do have to roll them into little balls (which, if you’re like me and prefer an effortless cookie, might seem like an extra step) but this recipe is a must-try. They’re really good.
  2. Super Simple Sweet Steel Cut Oat Cookies. With bananas, almonds, and (optional) flax seed, these cookies would pass nicely as a nutritious breakfast cookie.
  3. Fatherly Cookies. These oatmeal raisin cookies have all the same ingredients as regular oatmeal raisin cookies, but they use steel-cut oats instead of rolled oats. Sounds like a crunchy oaty treat!
  4. Steel Cut Oatmeal Walnut Cookies. These use both rolled and steel cut oats. And while this recipe, like the last one, calls for raisins, remember that it is always appropriate to substitute chocolate chips for raisins, in any situation.

Bob’s Steel Cut Oats are also available in a gluten-free version, which is nice, because everyone should be able to enjoy the cookies listed above.

As for the coconut sugar, I’d never tried it before. It’s brown, with a slightly caramel scent. It’s made from the nectar of coconut palm blossoms. I was baking a big cranberry coffee cake for an annual weekend camping party in Vermont (imagine a field full of tents, children running wild on the hillside cutting down trees and building forts and piling up leaves and adding fuel to the bonfire, only returning to the barn when they got hungry), the musicians and singalong at night, long and spirited games of Capture the Flag, s’mores, coffee and oatmeal and toasting bagels over the bonfire in the cold morning air (well, near the bonfire, so not too cold)….

…anyway, the coffee cake. I doubled the Cranberry Almond Cake recipe from Budget Bytes but left out the almonds and almond extract and used an oatmeal crumble topping (with rolled oats, in case you’re wondering). I used coconut sugar both in the cake and in the topping.

The coconut sugar definitely made the cake darker and added a slight (and pleasing) caramel note to it.

Dark, right? But tasty.

Dark, right? But tasty. I’d use more cranberries next time. This was obviously before the entire 80-or-so people found their way to the breakfast table.

A #SummerCravings prAna Giveaway and Stonyfield Recipe

Screen Shot 2016-06-08 at 9.39.30 AMIt’s technically not quite summer, but it feels like it, and I’ve been craving the lighter clothes and lighter foods of summer. We’ve already been swimming (in a pond, on the Cape) and eagerly await the true marks of summer, when my farm share starts up and the local pools open and school’s out (Massachusetts schools get out in late June).

Summer Clothes

I’ve been spending a lot of time in my new prAna Quinn dress, which is comfortable, pretty, and sustainably made. It’s nice enough that when I recently wore it with a cardigan to a parents’ event at school, someone asked me if I was heading to work afterward! The dress is equally at home on the beach or around town.


Serious face due to trickiness of selfie attempts, with the neighbor’s cat trying to “help” by rubbing against the table/chairs on which my phone were propped.

The Quinn dress is made of a stretchy, quick-drying fabric and has a shelf bra (yay! — I hate putting on an actual bra in summer!). Like a lot of prAna clothing, it’s made partly from recycled polyester, and it is made using bluesign® systems, an environmentally friendly and sustainable production system.


Ready for summer in my #prAna dress!

Summer Food

I’ve long had a bookmark to this great chopped spring salad recipe and finally got around to making it last week. It calls for chopped spring vegetables (such as radishes, scallions, and greek-whole-milk-plain-30ozcucumber) drizzled with a yogurt-based dressing and sprinkled with herbs.

I had only parsley (which I forgot to use) and just used what veggies I had on hand: sweet peppers, cucumber, sugar snap peas, tomatoes, carrots. I only really cared about the dressing, frankly, but modified it (of course!).

I put the chopped salad on top of a huge bed of greens, then put shredded poached chicken on top of that, then drizzled on plenty of the dressing. A quick grind of lemon pepper, and I had a great dinner!

Zippy Summer Dressing/Dip Recipe (adapted from Bon Appetit)

  • 1/2 cup plain Stonyfield Whole Milk Greek yogurt
  • 2 T olive oil
  • 1.5 T lemon juice
  • 1-2 cloves garlic, grated or minced (I think more is better, but it’s up to you)
  • 1/2 tsp Sriracha
  • 1/4 tsp sea salt
  • a few grinds of black or lemon pepper, for serving

Whisk all ingredients together. Adjust seasonings. Drizzle over salad, toss with veggies, or use as a dip.

chopped spring salad on greens with chicken and a zippy yogurt dressing

chopped spring salad on greens with chicken and a zippy yogurt dressing

Discount Code

Do you have #SummerCravings for something from prAna? Here is a discount code for 15% off of anything at prAna.com! Use code SCS16JUMA.

  • Not valid for Influencers, on Gift Certificates or valid with any other offers
  •  Valid June 1 – July 7, 2016


But wait, there’s more! Thanks to Stonyfield and prAna, I am giving away one Quinn dress! Winner selects color and size.

a Rafflecopter giveaway

  • Winner will be selected on June 22.
  • Giveaway is only open to U.S. citizens.
  • Prize will be shipped directly from prAna.

Stonyfield Whole Milk Greek Yogurt (Review)

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I love yogurt (whole milk plain, always), but something about Greek yogurt always put me off. Maybe it’s because it’s usually fat-free. I believe we need some fat in our food. It’s good for our brains, for one thing. Plus, whole milk yogurt tastes better!

Fortunately, Stonyfield just came out with organic Whole Milk Greek Yogurt. It’s creamy. It doesn’t have that tangy smell. It has a smooth mouthfeel, mild taste, and is just delicious.

FullSizeRender (4)

The milk used in Stonyfield’s Whole Milk Greek Yogurt comes from cows that are pasture-raised. This doesn’t mean entirely grass-fed (Stonyfield also has a new Grass-Fed Yogurt), but the cows get some time in pasture, grazing on grass the way cows should.

Stonyfield sent me several flavors to try: plain, strawberry, cherry, and honey. Their whole milk Greek yogurt also comes in blueberry, but I didn’t try that one (which I don’t mind — I don’t really like blueberry). The fruit (or honey) comes in a little side cup so you can add as much or as little as you want. The ingredients list is simple, and the sugar content is low compared to other yogurt brands.

Very simple ingredients list. Milk, honey. Cultures.

Very simple ingredients list. Milk, honey. Cultures.

The kids and I agreed that the amount of honey given was more than necessary for us (but it is such good honey that my older boy asked if we could get this kind of honey from now on instead of the clover honey we bought last time). The strawberry is really good, and the cherry is divine. If I could get the cherry preserves separately, I’d be in heaven. I’d eat one spoonful of yogurt, one of cherry, one of yogurt, one of cherry. Or I’d mix them. Either way, I had to take the gracious maternal step of letting my child have the last cherry whole milk Greek yogurt instead of eating it myself.

There's one cherry yogurt left in the fridge. Somehow.

There’s one cherry yogurt left in the fridge. Somehow.

While these yogurts would be excellent in smoothies and for frozen yogurt and for baking with, I enjoyed just eating them. And I’d like to eat more of them. I’m really glad Stonyfield has a whole milk Greek yogurt now. And, of course, it’s organic and made with non-GMO products.

For more on their products, visit Stonyfield and connect with them on Facebook andTwitter.

The First Words He Read

Reading has always been a big deal to me, in part because I love to read and in part because for my entire life my parents bragged endlessly that I started reading at age three.

Whatever. It’s not like I’m some wild success story. It just meant for a few years, I was in the gifted program at school and was reading way above grade level.

Anyway. So of course I was eager for my brilliant little snowflakes to become early readers. Which they did not. But just a few weeks ago Max came home from school with a book and asked for “some quiet time” so he could read, and he’s been reading ever since. Like, small bed light on at night, after lights-out, so he can keep reading. I’m thrilled but kid, you need your sleep!

Young Ben has been increasingly interested in letter sounds and tonight got out of bed to find me in the living room (he’s annoyed that his father went out with a friend to see the Star Wars movie). I ignored him, so he looked at the portable power supply I recently received for my phone.

“Puh,” he said. “What sound does ‘O’ make again?”

“O-W together sound like ‘OW’,” I said.

“Wait, that’s not an ‘O’! It has a line through it, so it must be a ‘G’,” he said. The “O” was made to look like an on/off switch, a circle with a vertical line, and I explained that it really was supposed to be an “O”.

“Puh-ow-er,” he said. “Power.”


“WHAT? Did you just READ!!??? You READ that!!,” I said. He beamed. I mean, he beamed.

“Buh,” he said. “What sound does ‘A’ make? No, wait. Buh-ah-nn-k. Buh-ank. Bank.” He grinned.

Holy sh*t, child, you can read. I had thought we’d start with easy readers, but sure, let’s start with, you know, tech gear. “You can read, Ben!” I said. “Wow! You sounded that right out!”

And then the happy proud boy climbed onto the sofa behind me and fell fast asleep.


*For what it’s worth, Stonyfield sent me the Power Bank kit as a holiday gift. Thanks, Stonyfield!


Start Your Day With a Good Breakfast

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I eat a lot. Especially breakfast. And snacks. When I work at home, I snack all day (who am I kidding — when I was working full time on site, I also snacked quite often!). I think of myself as a “frequent fueler.”

Happily, Stonyfield Yogurt and Nature’s Path cereals partnered up and offered me some stuff to try. Nature’s Path sent me their Pumpkin Flax Granola as well as a funky new cereal I hadn’t heard of before, Qi’a (pronounced “key-ah”). It’s a gluten-free blend of chia seeds, hemp seeds, and buckwheat, with some vanilla, dried cranberries, and sliced almonds in it.

People, this Qi’a stuff is not your grandmother’s granola. It’s not even granola. It’s way better, in my opinion. (The Pumpkin Flax Granola is very good, by the way, not too sweet, great flavor, nice and crunchy, with oats, pumpkin seeds, flax seeds, cinnamon, and molasses. The Qi’a, though!) I have eaten my fair share of chia seeds (and hemp seeds, and almonds) but this cereal puts it all together for me in a whole new way. It’s great.

You only need two tablespoons of it. You mix that with 1/4 cup of milk (or almond milk, or hemp milk, or whatever — but I think it goes especially well with unsweetened almond milk) and let it sit for 5 minutes so the chia seeds can soften. Then you eat it, and it is delicious. It’s also the perfect amount of calories, Omega-3s, protein, and fiber.

But I like a little more volume at breakfast (come on, I am training for an ultramarathon right now!). So I take this combo and add some yogurt (Greek if I have it, plain whole milk if I don’t). My photos of this weren’t so pretty, but Micaela at Mindful Momma had the same idea and took much better pictures of the combination. Follow the link and go see hers.


This makes an excellent breakfast, snack, or (why not) simple dinner.

As for the granola, I like mine dumped on top of a bowl of yogurt. I don’t make pretty parfaits or eat it with milk, usually. I like to put it on top of yogurt and then mix it in.


Yes, I used the bunny bowl.

Yeah, I am not always super-original with my food, but I like good food. Especially when they’re organic and non-GMO verified, as Stonyfield and Nature’s Path products are.



This will keep me well fueled for the first part of the day! How do you fuel up?

Disclosure: Stonyfield and Nature’s Path provided me with free product to facilitate this review. I am a Stonyfield ambassador. All opinions are my own.

Stonyfield Pearls: Review


Photo credit: Stonyfield

Photo credit: Stonyfield

Oh hey, did I forget to mention that I’m now an official Stonyfield blogger? That’s pretty great, considering I have long relied on Stonyfield yogurt for breakfast, smoothies, snacks, and general yum. While I have been known to be fond of small-batch yogurt from biodynamic farms where I used to live, Stonyfield is one of those good, trustworthy brands I can count on finding in most places I shop. 

I know they’ve gotten really big, but they still care about farms and land and food and people. (I got to talk to Stonyfield founder Gary Hirshberg the summer before last, about all kinds of things, including how Stonyfield is dealing with the great common Greek yogurt issue of What To Do With All The Whey. He’s a likeable guy, even if we didn’t quite see eye to eye about added sugar.)

Anyway, being a Yo-Getter means I get to review Stonyfield products and get to write some other stuff for them, sometimes.

Of course, soon after being accepted into the program, I arrived home to find a large box marked “Perishable” on my stoop. I carried it in, ripped it open, and found a cooler stocked with Stonyfield Pearls.


Hey, what crazy savage ripped open the box of strawberry-chocolate, on the right? Oh, that was me.

Normal bloggers who review things would probably video the unboxing, or at least take a few photos of it all before diving in like a starved wild animal.

Photo credit: Stonyfield

Photo credit: Stonyfield

However, Stonyfield Pearls are one of my favorite treats. I got to try them last year when they first hit the market. Do you know about these things? They’re marvelous. A ball of frozen yogurt encased in a soft-chewy “edible fruit skin” (think mochi, but a very thin layer of it, made of fruit). Amazing taste and texture and form factor. Our sitter had just arrived, so I invited her to dive in with me.

Wiki Art Card 4 copy

Photo credit: Stonyfield

Did it cross my mind at all that I should photograph any of this? Um, ah, well, somehow, no. A few days later, I felt a vague memory bubble up, something about reviewing — OH!!! whoops.

So, well, at least I turned my college-age sitter onto them, and she will tell her friends…

Keepin' it real. This is what one looks like in bad lighting after you've bitten it.

Keepin’ it real. This is what one looks like in bad lighting after you’ve bitten it.

Here’s some key info from Stonyfeld about the Pearls:


  • Scoops of Stonyfield’s decadent organic frozen nonfat yogurt wrapped in delicious, all natural fruit coatings.
  • They are deliciously inspired by how nature packages fruits-like the skin of a grape and a giant step towards a truly sustainable package 


  • Exquisitely delicious
  • Only ≈ 20 calories each
  • Portion controlled
  • With melt-free and mess free skins, they are handheld and portable, opening up new possibilities for on-the-go snacking.
  • No spoon, no cup, no limits! 


  • The patent pending WikiPearl® technology creates a delicious protective skin from natural food particles.
  • The skin protects the yogurt from the outside, enabling it to be washed, carried and handled without being damaged.  
  • Stonyfield is proud to be collaborating with the inventors of this technology, Harvard professor Dr. David Edwards and his Cambridge-based company WikiFoods


  • Peach & Vanilla
  • Coconut & Chocolate
  • Strawberry & Vanilla
  • Strawberry & Chocolate


  • Stonyfield Frozen Yogurt Pearls now available across New England at Whole Foods Market (except Providence store) and are located in the freezer aisle at $3.99 for two.

 2 FOR $6


WikiPearl and Stonyfield were recently the proud recipients of one of TIME Magazine’s Top 25 Inventions of 2014.  http://time.com/3594971/the-25-best-inventions-of-2014/item/wrappers-you-can-eat/

Photo credit: Stonyfield

Photo credit: Stonyfield

[Disclosure: I was provided with samples of Stonyfield Pearls by Stonyfield Yogurt for my review. I was not otherwise compensated. All opinions are my own.]