let’s face it: if mom makes it, it’s gonna be good - whether it’s a nutritious salad or a sinful dessert. even if we meticulously recreate their mealtime masterpieces with the same exact recipes, it’ll still never taste the same, but we sure don’t ever grow tired of trying! that’s why we consulted with the entire fitlosophy team to share our absolute favorite mama-made recipes. we hope you love them as much as we always have!
[heather, director of happy customers]
when i think of my mom, i instantly think, FOOD. my mom is a fantastic cook! the first recipe that popped into my mind when i thought about her was her pot roast + carrots. there is nothing that reminds me of home MORE than the smell of her pot roast cooking in the crock pot. all. day. long. it is comfort food to me. and that memory has reminded me of what home should smell like so much that it has now become the favorite meal i make for MY kids. the best part about it is that it is ridiculously easy and simple to make. she always served it with her homemade mashed potatoes + gravy with the juices from the roast, but if you wanted to ‘lighten it up” you could simply do mashed cauliflower instead. always make sure you let the meat sit in the juices to soak up all the flavor.
mom’s pot roast + carrots
1 chuck roast (i like to use black angus)
1 cup of water or homemade beef stock
1 onion, diced
1 full head of garlic, peeled + top ¼” cut off
1 packet of onion soup mix
1 bag of carrots, peeled and cut into chunks
fresh rosemary + thyme, chopped finely
salt + pepper to taste
- place the garlic and onion in the crock pot first, then put the roast in + add the carrots on top. sprinkle the packet of soup mix and the rest of the seasonings on top. pour the liquid over the top.
- put the lid on and cook on low for 8-10 hours (depending upon the poundage of the roast)
- you can cook it on high for 4-5 hours HOWEVER, it does not turn out as tender. chuck roast needs low and slow!
- you will know it’s ready to eat when the meat falls apart with a fork!
[courtney, brilliant brand manager + product perfecter]
ok, it’s not “healthy”, but my mom makes a mean mac and cheese - it’s my absolute favorite. she even tweaked it to make it gluten-free for me when i was diagnosed with celiac. sadly, since i went dairy + egg-free, i can’t really eat it anymore, but i still dream about it. if i could have one cheat meal, this would be it.
favorite mac + cheese ever
large box gluten-free pasta, cooked + drained
2 lbs sharp cheddar cheese (i like cracker barrel brand - 1 lb sharp + 1 lb extra sharp), shredded
1 cup whole milk (at room temp)
2 eggs (at room temp)
- beat together milk + eggs.
- layer macaroni, cheese, couple pats of butter, macaroni, then pour the milk mixture over it (you want to see milk coming up sides a little so add more if necessary), then top with remaining cheese and a couple more pats of butter.
- cover with foil + bake at 350 degrees for about 45 min. if you want the top to get darker, remove foil at the end + broil for a few seconds (keep a close watch - it’ll burn quickly)
[lani, director of all things creative]
my mom made a lot of meat + potato meals when i was growing up (which I didn’t love), but she did make a chocolate texas sheet cake that i absolutely loved. it was very simple + she would let me help sprinkle the top with powdered sugar. i never got her exact recipe, but this one is very similar. fair warning, it’s not health food, but it’s all about balance, right??
chocolate texas sheet cake
makes 24 servings
2 cups flour
2 cups sugar
1/4 tsp salt
4 heaping tbsp cocoa powder
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole eggs, beaten
1 tsp baking soda
1 tsp vanilla
1 3/4 sticks butter
4 heaping tbsp cocoa
6 tbsp milk
1 tsp vanilla
1 lb powdered sugar, ½ cup reserved + set aside
1.preheat oven to 350 degrees.
2. combine flour, sugar + salt in large mixing bowl.
3. melt butter in medium saucepan. add cocoa and stir, then add boiling water. allow mixture to boil for 30 seconds, then turn off heat.
4. pour liquid mixture into flour mixture + stir gently, allowing it to cool slightly.
5. combine buttermilk, beaten eggs, baking soda + vanilla into liquid measuring cup. pour buttermilk mixture into butter/chocolate mixture. stir gently but thoroughly. avoid overmixing.
6. pour cake batter into greased sheet cake pan. bake for 20 minutes.
7. for frosting, melt butter in saucepan. add cocoa + stir to combine. turn off heat + stir in milk, vanilla + powdered sugar.
8. pour over warm cake + sprinkle with a little extra powdered sugar.
9. cut into squares to serve.
[katy, blog editor + content creator]
my mom was a dietitian when i was a kid, so she was always big on veggies. one of her signature moves - which i do with my own kids now - was sneaking veggies into everrrrrrything (before it was cool to do so). case-in-point: if we were having spaghetti for dinner, she’d always sub in spaghetti squash for half the regular pasta. but my absolute favorite veggie-sneak she’d pull was her bazini bread - a banana bread/zucchini bread hybrid. anytime she made it, i’d gobble it right up, green zucchini specks + all! i’ve tweaked her recipe a little over the years, but the premise remains the same.
makes 1 loaf
1 cup whole wheat flour
1 cup oat flour
1 tsp baking soda
¼ tsp salt
6 medium bananas, mashed
½ cup maple syrup
½ cup butter or ghee, melted
1 zucchini, grated + excess water squeezed out
- preheat oven to 350 degrees + grease a loaf pan with coconut oil spray.
- whisk together flours, baking soda + salt in a large bowl, then whisk in mashed banana, maple syrup, melted butter + eggs. stir in zucchini + pour batter into greased loaf pan.
- bake at 350 for 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
- let loaf cool at least 15 minutes or so before slicing.
[laura, marketing manager + social media master]
this salad seems so simple, but it's mine and my mom's favorite. her and i had a lot of dinners with just the two of us, as my dad traveled a lot and this was one of our go-to recipes. i love it so much that my mom even had a giant batch made to serve at my wedding. anytime i bring this to a luncheon or party, people are always asking for the recipe! we've played around with this a lot, adding sun-dried tomatoes, artichoke hearts, pine nuts instead of pistachios. the possibilities are endless.
chicken pasta salad
4 cups cooked orzo
2 cups cooked chicken breast, cubed or shredded
2 cups arugula
1/2 cup green onion
1/2 cup feta cheese
1/2 cup crushed pistachios
brianna's italian vinaigrette
- toss all ingredients together, then add dressing to taste.
[angela, chief fitlosopher]
remember the episode of FRIENDS where phoebe is trying to remake her grandmother’s chocolate chip cookie recipe? “nestlé toll-house…” yeah, that was my mom. yes, she had some original, incredible recipes handed down from generations before her – like her pumpkin pie recipe from my italian great grandmother (who might actually stomp on the floor of heaven if i share that family gem, but i did create this healthified crustless paleo version that's darn good) – and her homemade sweet potatoes, rice pudding + stuffing, all of which only made their annual appearance at the holidays. but all growing up, she made the most amazing chocolate chip cookies, they were tiny – like maybe 2” rounds – chewy on the inside and the slightest bit crispy on the outside. she'd make huge batches + store them in this hideously ugly yellow tupperware bowl the size of my head. every weekend almost my entire childhood, she’d make fried chicken + chocolate chip cookies for our weekend family adventures to the lakes - very healthy, haha. it wasn’t until i was older + asked for her chocolate chip recipe that she confessed her secret: it was the recipe on the back of (get this) the nestlé toll house chocolate chip bag. whomp-whomp. original or not, that recipe is ridiculously yummy. her momma-secret: each cookie sheet bakes for 9 minutes, but mom would bump it up to broil for the last minute of each batch. hence the crispy finished-cookie product! recipe cred clearly goes to nestlé – but the love was all mom.
mom’s not-so-secret chocolate chip cookie recipe
makes a bunch of delicious lil cookies
2-1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 tsp. vanilla extract
2 large eggs
1 bag (12 oz) nestlé toll house semi-sweet chocolate chips
- pre-heat oven to 375°F.
- mix butter, sugars, eggs + vanilla in large bowl until creamy.
- slowly stir in flour, baking soda + salt until well blended, then add chocolate chips; mix well.
- drop tablespoonfuls of dough (1” diameter max) 2 inches apart, onto baking sheets
- bake 9 minutes until lightly browned, then switch to broil for 1 more minute – watching closely so they don’t burn!
- cool on baking sheet a few minutes + transfer to foil to cool; remember to lower heat back to 375°F before the next batch.
- enjoy at least 1 between batches + let your little girl lick the beaters!
what’s your favorite mom recipe of all time? share in the comments below - we'd love to know!