Also, this is my go-to if I’m having trouble with constipation. Packed with fiber, some fat, and a little dried fruit… let’s get that poop doing its thing.

Ingredients:

1 cup Dates (if dry, soak in warm water for 10 minutes and drain well)

3 TBSP Peanut Butter

1 TBSP Chia Seeds

2/3 cup Rolled Oats

Optional: Dried fruit, chocolate chips, coconut

Directions:

1: Pulse pitted dates in a food processor until nice and small.

2: Add oats, chia seed, peanut butter and pulse until combined.

3: Wet hands slightly (this keeps it from sticking) and roll batter into 1-inch balls.

4: Store in the fridge in an air tight container.

Be sure to check out the Strong Like a Mother (SLAM) program. It comes with a nutrition guide packed full of recipes. Learn to eat more intuitively and meet your goals without dieting or restricting yourself. With SLAM, we fuel our bodies with love!

The post 4-Ingredient Peanut Butter Oat Energy Balls appeared first on Get Mom Strong.

This is seriously my favorite home cookin’ meal.

You can make this using whatever vegetables you have on hand. I really like root veggies such as carrots, potatoes and parsnips. Brussel sprouts and broccoli also taste great. If you dig mushrooms, toss some in there, too. No rules.

Ingredients:

1 whole roasting chicken (about 5-6 pounds)

1 large onion, thickly sliced

6 carrots, chopped

2 sweet potatoes, chopped

2 cups sliced brussel sprouts

1 head broccoli

1 head garlic

Olive Oil

Butter

Bone Broth or Chicken Stock, 32 ounces

Meat Seasoning

Roasting Pan

Directions:

1: Preheat oven to 425 degrees F.

2: Dice veggies. If desired, add whole cloves of garlic unpeeled. Yum!

3: Generously coat veggies with olive oil. Toss.

4: Place baking rack in the roasting pan. Remove giblets from chicken and rinse out the inside. Pat and dry the outside. Place in pan.

5: Melt 1/3 cup butter. Drizzle both sides of the chicken, making sure it is well covered. Take a few pats of butter and stuff under the breast. Try to lift the skin as little as possible to preserve the moisture when cooking.

6: Sprinkle your meat seasoning and use your hand to gently press the seasonings onto the chicken.

7: Start with about 1.5 cups of bone broth or chicken stock. Add to the veggies. Important note: you’ll need to add more broth as you go.

8: Check the chicken every 20-30 minutes to see if you need to add more stock to the veggies. Roast for about 1-1.5 hours total. Meat thermometer should register at 185 degrees F in the breast, and skin should be golden brown.

The post Perfect Baked Whole Chicken with Roasted Veggies appeared first on Get Mom Strong.

Just try it. Trust me.

Okay, here is how it goes.

Ingredients:

1 carrot, shredded

3/4 cup milk of choice (I use macadamia nut milk)

1/2 banana, frozen

1 handful of ice

1 scoop vanilla protein (code: ashley22 for free shipping in the US)

1/8 tsp nutmeg (a little more if a nutmeg fan)

1/2 tsp cinnamon

Directions:

Add all ingredients to blender. Blend until smooth. Top with some chia seeds and walnuts for some healthy fats.

The post Carrot Cake Protein Smoothie appeared first on Get Mom Strong.

Ingredients:

2 cups rolled oats

4 large eggs

1/4 cup vanilla protein powder (code: ashley22 for free shipping in the US)

2 cups milk of choice (I like macadamia nut milk)

1 tsp vanilla

2 tbsp maple syrup

Optional*

lemon zest

chopped nuts

1-2 ripe bananas

mixed berries (frozen or fresh)

*I, personally, use all the optional ingredients. Go big or go home, ya know.

Directions:

1: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with spray.

2: In large mixing bowl, combine whisked eggs, protein powder, maple syrup, vanilla, and milk.

3: Add in the oats and let sit for 30 minutes if possible. If not, no biggie. It just helps to soften the oats a bit before baking.

4: Fold in the nuts, bananas, berry and lemon zest if you’d like.

5: Transfer to the prepped baking pan, and bake for about 30 minutes. Check that the edges are golden and the center is set.

6: Let cool a bit before eating.

Note: I really love it with some vanilla Greek yogurt and a drizzle of peanut butter on the top. But you do you!!

The post Baked Protein Oats appeared first on Get Mom Strong.

Ingredients:

Coconut oil for greasing
4 cups brown rice crisps (or classic Rice Krispies)
½ cup all-natural peanut butter (or other nut butter), partially melted
½ cup brown rice syrup
3 scoops vanilla protein powder*
1 teaspoon vanilla

*This is the protein powder I like best. Use code ashley22 for free shipping in the US.

Preparation

1. Grease a 9-inch by 9-inch pan with coconut oil or line it with parchment paper. Set aside.
2. In a medium bowl, mix together melted peanut butter, brown rice syrup, protein powder and vanilla until it forms a dough consistency.
3. Add Rice Krispies to the peanut butter mixture. Use your hands to gently fold the rice crisps into the mixture. Then, pour mixture into the pan.
4. Using a spatula, spread mixture out evenly and press into pan so the bars are compact.
5. Place into freezer for at least 30 minutes
6. Before serving or storing, use a sharp knife to cut your treats into squares.

The post Peanut Butter Protein Rice Krispie Treats appeared first on Get Mom Strong.

1 large overripe banana

1 cup milk of choice*

2 scoops chocolate protein*

1-2 handfuls of ice

1 heaping tablespoon peanut butter

*This is the protein powder I like best. Use code ashley22 for free shipping in the US.

Directions:

Stick it all into a blender and blend until creamy. Enjoy!

The post Chocolate Peanut Butter Smoothie appeared first on Get Mom Strong.

Ingredients

1 can (15 ounces) or chickpeas, drained and rinsed

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 cup red onion, diced

1 cup grape tomatoes, halved

1 medium cucumber, diced

Feta cheese

For the dressing:

2 tbsp olive oil

2tbsp fresh squeezed lemon juice

2 garlic cloves, minced

1 teaspoon dried oregano

salta and pepper to taste

Directions

1: So simple. Mix the dressing in a small bowl and set to the side. Mix all your veggies in a large salad bowl. Combine dressing in. Top with some feta. Boom!

The post Chickpea Greek Salad appeared first on Get Mom Strong.

Just the right amount of kick! These are so flavorful and the green chilies keeps your turkey moist and not all dry like many turkey burgers. I know there is controversy over the word “moist,” but I think it is a perfectly adequate word. #teammoist

Ingredients

1 can green chilies (4 ounces)

1 pound ground turkey

1/2 cup diced onion, finely chopped

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon sea salt

1 egg

1/4-1/2 cup flour (I keep it gluten free by using this)

Directions

1: In a medium bowl, combine all ingredients. You judge how much flour you think they need. They should stick together, but you also don’t want them overly dry. Remember…moist.

2: Form into 6 patties

3: Grill 4-5 minutes per side or until fully cooked

These are great served in a lettuce wrap or bun! Serve with a side salad and some roasted carrots or sweet potato fries.

The post Green Chili Turkey Burgers appeared first on Get Mom Strong.

Ingredients:

2 bananas, frozen

toothpicks

1 cup semisweet chocolate

1 tablespoon coconut oil

Directions: 

1: Line cookie sheet with parchment paper.

2: Cut bananas into desired length. (I like them more bite-sized). Toss them in freezer for a few hours.

3: When ready to prep, grab a medium bowl. Microwave chocolate chips in 30 second increments, stirring in between. Keep repeating until chocolate is nearly melted. Stir in coconut oil until everything is well combined.

4: Dip frozen banana in chocolate and lay on cookie sheet. Return to freezer until chocolate has hardened.

The post Chocolate Covered Banana Bites appeared first on Get Mom Strong.

Ingredients:

1 can cooked chickpeas, drained and rinsed

2 tbsp extra virgin olive oil

Sea Salt

Spices (Anything you like. A great combo is chili powder, cumin, smoke paprika and extra salt)

Instructions:

1: Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2: Dry your chickpeas by dabbing with a towel.

3: Toss chickpeas on baking sheet with olive oil and salt generously.

4: Roast for 20-30 minutes or until golden and crisp. Note: they will pop in the oven and that’s normal.

5: Once out of the oven, top with any desired spices. Enjoy!

The post Oven Roasted Chickpeas appeared first on Get Mom Strong.