PREGNANCY and birth prep RECIPES.

energy balls (freezer-friendly)

  • 1 cup creamy natural nut or seed butter

  • 1/3 cup raw honey (or brown rice syrup or Maple Syrup)

  • 1 1/2 cups rolled oats (gluten-free as needed)

  • 1/4 cup ground flaxseed

  • 3 tablespoons Brewers Yeast

  • 1/2 teaspoon ground cinnamon

  • 1–2 tablespoons melted coconut oil (or avocado oil)

  • 1/3 cup mini chocolate chips(dairy-free if needed)

    DIRECTIONS:

  • Mix wet ingredients: In a large bowl combine cashew butter (or nut/seed butter of choice) and sweetener; use spatula or spoon to combine.

  • Add dry ingredients: Add in Oats, flaxseed meal, brewers yeast and cinnamon; stir until almost combined, adding 1-2 TBSP of melted oil as needed. Then add in mini chocolate chips, stirring until evenly mixed in.

  • Freeze: Place bowl in freezer for about 10 minutes (or fridge for 20 minutes). The cold mixture will make forming the energy balls a lot easier.

  • Scoop: Using a 1/2 round tablespoon or small cookie scoop, scoop mixture into rounded balls and roll between palms to shape. You should get roughly 24 rounded tablespoon size balls.

  • Store balls in fridge, up to two weeks or keep in freezer for about 3 months.

LABOR-’AID’ ELECTROLYTE POPSICLES

  • 3 cups coconut water

  • 6 large mint leaves

  • 2 teaspoons freshly grated ginger

  • tablespoon honey or maple syrup

  • Package of electrolyte mix (my favorite linked here - code “KATIEYOVIN”) or sub ⅛ tsp mineral salt

  • 1 lime, juiced (optional)

    DIRECTIONS:

    Combine the coconut water, mint leaves, ginger, honey, electrolyte pack or salt, and lime juice (if using) in a blender. Blend till fully combined and the mint leaves are mixed throughout. Taste and adjust for sweetness, adding more ginger or mint if desired. Pour into a popsicle mold and freeze for up to 12 hours or overnight.

ONE POT CHILI (FREEZER-FRIENDLY)

  • 1 pound ground bison, lean ground beef, or ground turkey

  • 1 onion, diced

  • 1 green or red bell pepper, diced

  • 1 (28 oz.) can crushed tomatoes, undrained

  • 1 (15 oz.) can black or kidney beans, undrained (any of your favorite bean variety will work)

  • 1 (4 oz.) can chopped green chilies

  • 1 1/2 tablespoons chili powder, more if you prefer

  • 1 tablespoon ground cumin , or to taste

  • 1 to 1 1/2 teaspoons salt 

  • 1/4 teaspoon ground pepper, plus more as preferred

  • Optional for garnish: avocado, guacamole, thinly sliced scallions, freshly chopped cilantro, tortilla strips, shredded cheese, sour cream or Greek yogurt

    DIRECTIONS:

  • Heat a large skillet over medium-high heat and cook ground meat until no longer pink. Meanwhile, add onion and bell pepper to a large pot and sauté until soft.

  • Combine all other ingredients (not the meat) with onion and bell pepper, bring to a boil, decrease heat and simmer for about 30 minutes.

  • Add the meat in with all of the other ingredients and stir just before serving. Chili is ready to go and delicious after 30 minutes, but the leftover chili (after the seasonings have had a chance to intensify) is amazing. Serve with your favorite chili toppings.

3RD TRIMESTER CHOCOLATE PROTEIN SHAKE

  • 1 serving of chocolate protein powder (my favorite linked here - code “KATIEYOVIN”)

  • 3 to 6 dates, pitted

  • 1 TBSP peanut butter

  • 1 TBSP cacao nibs

  • Water (or milk of choice)

  • 1/4 cup plain, unsweetened greek yogurt

  • handful of ice

    DIRECTIONS:

    Add all ingredients to a blender and blend until smooth!