What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Cauli-Oats of My Dreams

If “you are what you eat” then I’d like to be this giant bowl of cauli-oats please.

cauli-oats.jpg
Remember when cauli-oats first started popping up around Instagram? I remember seeing these bowls in 2012 thinking “UM, NO WAY. Ain’t happen, sorry sista”. But yesterday I had the urge to try it again. I had tried making a bowl back then and wasn’t impressed but this, THIS bowl is where it’s at. This isn’t a completely oat free recipe, I love my oatmeal and it’s good for lactation, but you could 100% make this oat free and substitute more riced cauliflower.

Here’s the scoop:
* 1/3 cup rolled oats (or riced cauliflower)
* 1/2 – 3/4 cup riced cauliflower (I use frozen cauliflower rice but you can make your own!)
* Cinnamon
* 1 tsp chia seeds
* 2 cups non dairy milk or water
* 1 egg white (you may omit and add one scoop of your favorite vanilla or chocolate protein powder but I highly recommend using an egg white, it helps the texture SO much)
* 1 tbsp cacao powder
* 1 tsp manuka honey
Toppings:
* Homemade raspberry and rhubarb chia seed jam (follow my strawberry chia seed jam recipe on my story highlights but sub for raspberries and rhubarb and double the maple syrup and chia seeds)
* Banana slices
* Homemade cashew yogurt
* Cashew coconut nut butter
* Cinnamon
Find my “how to” egg white porridge on my story highlights. You make these cauli-oats exactly the same except you’re using the oats and cauliflower here instead of just oats.  #porridgelikerobin

Would you try this?! Looking at this bowl I can’t imagine someone not trying at least a bite, even if they didn’t like cauliflower!


Leave a comment

Perfect Zucchini Muffins

How to eat more veggies: make zucchini muffins and stuff them with Perfect Snacks chocolate chip bites.

6C19D17D-A077-437C-A9CB-F0C242623168.jpeg

If you’re new around here then you should know that veggies aren’t my favorite. I know… what kind of nutritionist am I?! Just because vegetables aren’t my favorite doesn’t mean that I don’t eat them daily. Some days I’ll make a salad with roasted veggies, but most days I’m sticking my veggies in my cacao cauli-oats or zucchini chocolate chip muffins with Perfect Snacks chocolate chip bites. (#ad) Perfect Snacks bites are perfect on their own (legit tastes like cookie dough AND have 20 superfoods in them, too) as a grab-n-go snack but I love throwing them on just about everything. Checkout Perfect Snack’s store locator to find these bites near you, or buy online at perfectsnacks.com.

Zucchini Muffins stuffed with Perfect Bar Chocolate Chip Bites (Recipe adapted from Sugared and Stirred):

  • 1/2 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp unsweetened nut milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup gluten free flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • Dash of pink himalayan salt
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup grated zucchini, pressed between paper towels to remove excess water
  • 1/3 cup Perfect Snacks chocolate chip bites and more for topping.

Directions:

  • Preheat your oven to 350°F. Spray a muffin pack with non-stick spray.
  • Whisk together wet ingredients in a large bowl, then gentle fold in shredded zucchini.
  • Whisk together flour, baking soda, baking powder, pink salt, cinnamon, and nutmeg in a medium size bowl. Gently fold dry ingredients into wet ingredients.
  • Mix in Perfect Bar bites.
  • Fill 4-5 muffin slots almost to the top.
  • Top with extra Perfect Snacks chocolate chips bites.
  • Bake for 20 minutes or until golden on top.
  • Let cool slightly before devouring!


Leave a comment

#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

Processed with VSCO with hb2 preset

I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

Processed with VSCO with hb2 preset

Sangria Berry Crumble:

  • 6 ounces Driscoll’s blueberries
  • 6 ounces Driscoll’s blackberries
  • 6 ounces Driscoll’s raspberries
  • 12 ounces Driscoll’s strawberries, cut in half
  • 3 tablespoons coconut sugar
  • 1 lime, juice and zested
  • 2 tablespoons gluten free flour
  • 1/4 teaspoon pink himalayan salt
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine, I used Malbec

Oat crumble:

  • 1 1/3 cup gluten free oats
  • 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
  • 1/4 teaspoon pink himalayan salt
  • 6 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • French vanilla ice cream for serving, diary or non dairy

Directions:

  • Preheat oven to 375 F. 
  • Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

  • Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
  • Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
  • Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!


Leave a comment

So Many Toys, So Little Time.

So many toys, so little time. Poppy’s developing so fast that we’re always looking for new toys to help her live her best life. Instead of googling “toys for 6-12 months” and reading lists upon list, I have a roundup of Pop’s fav toys and gadgets below for your convenience.

Processed with VSCO with hb2 preset

Please note Poppy’s plastic cup that she held onto for hours. Thanks Pure Burger for the free entertainment.

Processed with VSCO with hb2 preset

Poppy’s favorite things, 6-12 months old:

Toys:

Other necessities:


1 Comment

When Life Gives You Lemons

When life (aka Honest) gives you lemons, you make all the lemon things.

Processed with VSCO with hb2 preset

Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.

Processed with VSCO with hb2 preset

Lemon Poppyseed Oatmeal Stuffed Cookies-

For the cookies:

  • 1 cup brown rice flour
  • 1/2 cup rolled gf oats
  • 1 tbsp poppyseeds
  • 2 tbsp cup chopped dark chocolate covered almonds
  • 1 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 3 tbsp manuka honey
  • 2-3 tbsp juice and zest from 1 lemon

For the frosting:

  • 1/4 cup Lifeway Kefir farmer cheese
  • 4 oz light cream cheese
  • 2 tbsp powdered peanut butter
  • 1 tbsp vanilla protein powder
  • 2 tbsp manuka honey

 

Directions:

  • Combine dry ingredients in a large bowl, set aside.
  • Whisk together wet ingredients in a medium size bowl then pour the wet into the dry and stir until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop tablespoon-size portions of the dough, roll into balls, and lightly flatted. Should make about 16 cookies.
  • Bake for 12 minutes or until lightly golden brown. Remove from the oven and cool completely on a cooling rack.
  • Prepare the peanut butter filling using an immersion blender and blend until fluffy. 
  • Stuff cookies once they are completely cooled! #whatrobinbakes

 

Fun fact: five years ago today Joel asked me to be his girlfriend and four years ago today we got engaged! Oh how quickly time flies.


Leave a comment

Thin Mint Superfood Bites

THIN MINT SUPERFOOD BITES | Not sure if it’s still girl scout cookie season (I avoid at all cost or else I’d eat 20 boxes 🤪) but either way you NEED these superfood minty bites in your life. So easy, too easy, and they are date free so you can make them while your baby naps. 😌🙏🏻

Processed with VSCO with hb2 preset

Thin Mint Superfood Bites (recipe adapted from Sakara Life superfood cookie dough bites):

Directions:

  • In a large bowl, combine almond butter, maple syrup, vanilla extract, and peppermint extract until smooth.
  • In a medium bowl, combine coconut flour, flaxseed meal, pink salt, hemp seeds, and coconut shreds.
  • Combine the dry with wet ingredients and mix until fully combined. Gently mix in crushed Skinny Dipped dark chocolate mint almonds. 
  • Once combined, use a tablespoon or cookie scoop to make even side bites and roll in the palms of your hands. Let bites cool for 30-60 minutes before enjoying.

.

Are you a Thin Mint lover? They are seriously my favorite cookie and I’m not joking that I’d eat 20 boxes if I got the chance. Happy Saturday!

 


Leave a comment

Salsa Verde Crockpot Chicken – in collaboration with La Victoria Mexican Salsa

Big debate, chunky or smooth salsa?

Processed with VSCO with hb2 preset

I’m a chunky salsa kind of gal. That’s why when LA VICTORIA, a delicious line of authentic, flavorful Mexican sauces and salsas, reached out to collaborate with their Thick’N Chunky Salsa Verde I basically gave a big “hand flick” and “party” emoji all at the same time. They’re inspired by a century-old family recipe that lies at the heart of American food culture todayand I love that their tomatoes are sourced from California’s fertile central valley.

Processed with VSCO with hb2 preset

My go-to family recipe when I have a jar of LA VICTORIA Thick’N Chunky Salsa Verde is crockpot salsa chicken – it’s bold and inviting, with plenty of jalapeno pepper. Your taste budswill be rewarded since it’s easy, delicious, and lasts the entire week. It’s the perfect meal prep for tacos, salads, burrito bowls, or tossing on a plate with veggies. You really can’t go wrong with how you enjoy it!

Processed with VSCO with hb2 preset

Salsa Verde Crockpot Chicken:

6 boneless, skinless chicken breasts
2 cups LA VICTORIA Thick’N Chunky Salsa Verde (LA VICTORIA Mexican sauces and salsas are always made with real, simple ingredients. They’re available in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s.)
2 teaspoons cumin
Sea salt and black pepper to taste

 

Directions:

Add chicken to the slow cooker. Top with salsa verde, sprinkle with cumin, and season with a few generous pinches of sea salt and pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover.
Cook for 6 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker and toss with the juices.
Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days.

 

I used the chicken for a burrito bowl today with brown rice, shredded lettuce, tomatoes, green onion, fresh lime, and blue corn tortilla chips. How would you use LA VICTORIA Thick’NChunky Salsa Verde?