Mama with the Gym Hair: A Body Back Transformation Story week 4

Body Back Week 4

I like to cook, but I don’t always love it, and it can be hard to make meals and snacks when the kids are underfoot. I’m a big fan of prepping ahead, or making ahead and freezing big batches. I try to do a lot of this when they’re asleep or in school, but sometimes that doesn’t work out and I just have to carry on in the kitchen while they’re otherwise occupied; during those times I try to ignore whatever they’re doing until I hear sobbing or screaming.

Here are some of the Body Back recipes I’ve tried so far that are now in regular rotation:

Berry Cobbler Overnight Oats - I like the generous portion of chunky fruit and the natural sweetener (maple syrup) rather than the artificial sweetener in the oatmeal packets I used to buy.

Egg and Avocado Sandwich - I’ve made egg-in-the-hole before, but never with avocado. I was surprised at how filling one slice of toast can be once it’s loaded with good stuff. Jeanine also suggested boiled eggs or microwaved scrambled eggs for a speedier breakfast.

Bean and Veggie Soup comes together easily; if you make a double batch like I did so you can freeze the extra, a food processor would be handy but not necessary. I season mine with basil and oregano for an Italian spin.

Slow Cooker Chicken Verde - I was little hesitant about this one because I don’t always like the sour tang from some brands of salsa verde, but the salsa mellowed out during cooking. Best of all: my kids tried and ate it!

Spinach Meatballs - Who doesn’t like meatballs? These have a nutrient boost from spinach but they also have parmesan for saltiness and umami. Jeanine suggested putting the spinach and dry ingredients in the food processor before mixing with the ground turkey for a smoother texture. As with the soup, I’ve made a double batch and put many extras in the freezer.

No-Bake Oatmeal Bites - I’ve made a couple of double batches of these so far. They satisfy my sweet tooth while still fueling me with protein, and I like having them with a hot drink. The original recipe calls for scooping the mixture and then rolling into balls, but I’ve tweaked it by shaping them into mini granola squares instead. The recipe has peanut butter but feel free to substitute seed or soy butter if there are nut allergies in your family. I also use unsweetened rather than sweetened coconut flakes. Here’s my adapted version of the recipe.


Makes 12 servings

Serving size: 2 squares


1 cup dry oatmeal

1 cup toasted coconut flakes

½ cup carob or mini chocolate chips

½ cup peanut butter

½ cup ground flaxseed

⅓ cup honey

1 tsp vanilla


Mixing bowl

Spoon or mixer

9” x 9” square pan (if doubling the recipe, use a 9” x 13” pan)

Parchment paper


Cut a piece of parchment paper larger than the bottom of your pan. Place your pan on the paper and cut slits from the corners of the paper to the corners of the pan. Line the pan with the paper, folding its flaps up the side of the pan.

Stir all ingredients together in a medium bowl until thoroughly mixed. Press mixture firmly into pan. Let chill in refrigerator for 30 minutes. Lift mixture-lined paper out of the pan and cut into 24 squares. Can be frozen.

Enjoy! As more different kinds of produce comes into season, I’m hoping to expand my repertoire of Body Back recipes, especially the ones with fresh strawberries or tomatoes.

*Cartoon from NickMom and by Adrienne Hedger. You can find the original post HERE*