New Home. New Blog.

Yep you heard right NEW HOME-NEW BLOG. This year has been a time of change for the Clevenger family. I turned the big 3-0, both my hubby and I got new awesome jobs, we bought a house, and now it’s time for a new blog!

Allow me to introduce you to….drum roll please…. Fantastically-Fit.Com

This post will be my last post to Now don’t fret 😉 I will still be posting recipes like always to my new blog, and all of my content is going with me. And subscribers, you’re coming with me too 🙂 ! But, I wanted a blog that matched my aesthetic and style more. I am literally technologically challenged so I am BEYOND lucky to have found the AMAZING web designer Haley from Studio Wilde. She completely understood what I was going for and the look I wanted. I love clean classy looks and have an odd obsession with the colors yellow and grey! We started with branding and she created this amazing logo and inspiration board for me. What do you think?

Fantastically Fit LogoWe then started working on my new blog . Again this took a lot of work on her end since I DO NOT understand blogs (I just cook, type, and hope for the best). Through her genius, I now have an awesome slide show on my home page, recipe plug-in so you can easily print the recipe, share options, and so much more! Not to mention it looks so pretty!

New Home

Fantastically Fit Home

New Blog


Thank you again Studio Wilde! I could not have done it without you! If you are looking for an awesome web designer or need someone to help with your branding check them out!

Hazelnut Coffee Pancakes

Have you ever had an idea pop in your head and you just knew it would be amazing? Well, this was one of those times. I was trying to go to bed and these Hazelnut Coffee Pancakes popped into my head. I was so excited that I wrote a note to make them and forced myself to go to sleep (dreaming of pancakes of course). However, every time I made them, they didn’t turn out the way I imagined. So, after FOUR yes FOUR different times of trying to make this recipe I finally perfected it! So,  do me a favor and make this Hazelnut Coffee amazingess ASAP and let me know what you think 🙂


Hazelnut Coffee Pancakes

Hazelnut Coffee PancakesHazelnut Coffee Pancakes

Hazelnut Coffee Pancakes

Recipe by: Amy Clevenger,

Serves 2-3, Makes approximately 7 medium sized pancakes

1 cup Oat Flour

2 tablespoons Coconut Flour

1 scoop Vanilla About Time Protein Powder (25% off code: Fantasticallyfit)

3 tablespoons Non Fat Greek Yogurt

1/2 cup Brewed Coffee

1/2 teaspoon Butter Extract

3/4 teaspoon Hazelnut Extract

1 teaspoon Baking Powder

1 Whole egg and 2 Egg Whites

1 packet Stevia


Blend all of the ingredients in a food processor/blender until smooth. On a griddle or pan sprayed with non-stick spray on medium heat place about 1/4 a cup of batter on the pan per pancake. Allow it to cook flipping halfway through. Top with syrup and roasted hazelnuts (if desired)!

NOTE: Have any extra pancakes left over? Freeze them and microwave them later. They still taste great!

NOTE: I get all my non-perishable items from Click the photo this link to save $10 off your first purchase of $30 or more.


Raspberry PB Overnight Oats

Sorry for being a bit MIA. My hubby and I recently purchased a house, did construction and moved in. So things have been super busy- meaning not too much cooking going on. But, don’t worry I am back and starting out my return with another awesome overnight oats recipe for all of you! Seriously, overnight oats are life changing! And the combo of raspberry and peanut butter is so perfect. If for some crazy reason you are not into this combo, try one of my other overnight oat recipes Banana Coffee PB, Lemon Blueberry or Coconutty Pineapple. Just promise me you will give overnight oats a try!

Raspberry PB Overnight Oats

Raspberry PB Overnight Oats

Recipe by: Amy Clevenger,

Serves 1

Oat Layer:

1/2 cup Old Fashioned Oats

1/2 cup Non Fat Greek Yogurt

Handful of Mashed Raspberries

Optional: Stevia, to taste

PB Layer:

Unsweetened Vanilla Almond Milk

1 tablespoon Peanut Flour

Optional: Stevia or Honey,  to taste


For the oat layer: mix all the ingredients together and set aside. For the peanut layer: Mix enough almond milk with the peanut flour to form a thick paste. Layer or mix both together. Refridgerate overnight and eat cold.

NOTE: This recipe could easily be doubled or tripled etc. to serve more people or to be use for meal prep!

NOTE: I get all my non-perishable items including the Peanut Flour from Click  this link to save $10 off your first purchase of $30 or more.

Raspberry Vinaigrette Salad

For the most part I always try to make my own dressings. Why? Well, because I like having control over what goes in them and often times store bought dressing are filled with preservatives and unnecessary added ingredients. However, I LOVE store bought raspberry vinaigrettes. They are just so good…But, of all store bought dressings those are the worst!! So, I decided to make my own. This homemade raspberry dressing tasted so fresh and delicious. I am never buying the store bought junk again!

Raspberry VinaigretteRaspberry Vinnaigrette

Raspberry Vinnaigrette

Raspberry Vinaigrette Salad

Recipe by: Amy Clevenger,

Serves 4


-3/4 cup Fresh Raspberries

– 1/2 cup White Wine Vinegar

– 1/4 cup Extra Virgin Olive Oil

– 2 tablespoons Agave

Blend all ingredients together until smooth. Pour onto salad recipe below or salad of choice. Store in an airtight container or mason jar in the refridgerator for longer shelf life.


– Romain Lettuce, chopped

– Cooked Chicken, chopped

– Walnuts, chopped

– Crumbled Goat Cheese

– Dried Cranberries (I used apple juice sweetened)

Place all ingredients in a bowl and toss.

NOTE: This recipe could easily be made vegetarian or vegan by omitting the chicken and or goat cheese.

NOTE: I get all my non-perishable items from Use this link to save $10 off your first purchase of $30 or more.






Chocolate Peanut Butter Mugcake

I have not had a mugcake in a while and I forgot how easy and good they are! You literally feel like you are having something so special and a treat, yet it’s healthy and takes no time to make! And this recipes is amazing with whipped banana “cream cheese” and date sauce!

What is a mugcake you ask? Well you make a cake inside a mug! Hence the name mugcake! 😉

Chocolate PB Mugcake

Chocolate PB Mugcake

Chocolate Peanut Butter Mugcake
Recipe by: Amy Clevenger,
Makes 1 mugcake
– 2 Tablespoons Peanut Flour
– 1 tablespoon Unsweetened Cocoa Powder
– 1/2 teaspoon Baking Powder
– 1/3 cup Liquid Egg Whites (or 2 Egg Whites)
– 1/4 of a Banana
– 1/4 teaspoon Butter Extract
– Optional : Top with cacoa nibs
Blend all of the ingredients together. Spray a mug with non-stick spray. Then pour the mixture in a mug and microwave for about 1 minute and 30 seconds until cake rises and cooks in the center. Make sure not to overcook or it will become dry
Whipped Banana Cottage Cheese
– ¼ cup Low Fat Cottage Cheese
– 2 tablespoons Unsweetened Almond Milk
– ¼ of a Banana
– ¼ teaspoon Vanilla Extract
Blend all ingredients together until it becomes a whipped consistency.
Date Sauce
– 2 Deglet Dates or 1 Medjool Date (pitted)
– Water
Pour water over dates (enough to cover dates) and refridgerate overnight or for a few hours to soak. Then place just the dates in the food processor and blend until they become a saucy consistency. You can add back in some of the date water if you want the sauce a little more liquidy.
NOTE: If you want a simpler recipe just omit the date sauce. It will still be amazing!
NOTE: I get all my non-perishable items, such as the peanut flour, unsweetened cocoa powder, cacao nibs, almond milk and dates in this recipe from vitacost. Click the photo below to save $10 off $30