What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Strawberry Coconut Butter

Mid-week slump? Don’t worry, mama’s got-chu with this strawberry coconut butter that you can put on just about everything.

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Been teasing y’all with the strawberry coconut butter to the point where I started to feel bad about it. So I’m sorry and I’ll never tease you for this long again!

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Strawberry Coconut Butter:

  • 4 cups fresh strawberries
  • 4 cups unsweetened coconut flakes

Directions:

  • Wash strawberries, cut off the top part with leaves, and set aside.
  • Place unsweetened coconut flakes in a high speed blender and blend in 30 second increments until fine. You will need to push the coconut shreds down each 30 seconds. 
  • Once coconut is in small shreds, add the strawberries and blend in 30 second increments. You will need to push the mixture down to keep it by the blade. Keep repeating until smooth. Store in an airtight container and refrigerate.
  • Note: I let my blender rest a minute here and there. It took me about ten minutes to make this but it is SO worth it. Top on your favorite french toast, porridge bowl, toast, or peanut butter pancakes!

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Plant Based Coconut Turmeric Probiotic Mac and Cheese, in collaboration with Lifeway Kefir.

SAUCY. That’s all I can think about when I see this plant based creamy, spicy, turmeric probiotic mac and cheese.

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Mac and cheese is my favorite childhood food. I didn’t love pizza (only ate the crust), peanut butter weirded me out (yeah, I was that kid who didn’t eat pb&j), and chicken tenders were just there for me to pick the breading off and eat. Mac and cheese was my go-to. I learned how to make it myself at an early age and there was no stopping me once I knew how to boil some water. Since I’m all advanced now and everything 😉 I made this plant based cream, spicy, turmeric probiotic mac and cheese. It’s packed with Plantiful coconut vanilla (a plant based probiotic by Lifeway Kefir), nutritional yeast, cayenne pepper, and even a little lactation boosting powder because why not?

Coconut Turmeric Probiotic Mac and Cheese: (makes four servings)

  • 1 box chickpea pasta (any shape will do)
  • 1/2 cup Planitful Coconut Vanilla Lifeway Kefir
  • 1/3 cup nutritional yeast
  • 1/4 cup plain Lifeway Kefir cup
  • 1-3 tbsp water (depending on desired consistency)
  • 1 tsp cayenne pepper
  • 1/2-1 tsp turmeric (depending on desired taste, turmeric is a strong tasting spice!)
  • 1 tsp garlic powder
  • Sea salt and pepper to taste
  • 1 tbsp ghee (or vegan butter)
  • 2 scoops lactation boost (can omit)
  • Handful sautéed kale (sauté over medium heat in some EVOO or avocado oil)

Directions:

  • Prep pasta as directed on the box. Drain and set aside (keep warm!)
  • Using the same pot you cooked the pasta in, add the Plantiful Coconut Vanilla Kefir, nutritional yeast, kefir cup, ghee, lactation boost, and water. Mix until completely combined with a silicon spatula. Add in spices and continue to mix.
  • Add cooked pasta and sautéed kale to “cheese” sauce and gently mix until combined. Be careful not to break the pasta.
  • Dish into four different bowls or refrigerate the leftovers for later. Add some cracked pepper and sriracha on top if you’re feeling extra spicy.

 


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Matcha Crepes, in collaboration with Aiya Matcha

This is what Friday eve should always look like.

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Have you made crepes before? I’m going to assume most of you will say no, or at least not successfully. I’ve figured out a fool proof way to step up your crepe game and make you a crepe master! You can find my “how to crepe” videos here from back when we lived in LA featuring chef Aero and my pregnant belly.

Matcha Crepes:

  • 1 tsp Aiya matcha culinary grade
  • 1 egg white
  • 1 cup quick pancake mix
  • 1 cup + 2 tbsp water
  • 1/2 tso cinnamon
  • 1 tso vanilla extract

Toppings/filling:

  • Strawberry coconut butter or strawberry coconut yogurt
  • Banana slices
  • Strawberry slices
  • Chai cashew nut butter syrup drizzle (1 tbsp melted chai cashew butter + 1/4 cup maple syrup)

Directions (watch my “how to” here):

  • Whisk crepe ingredients together in a medium size bowl, let sit for five minutes.
  • Heat a medium size pan on medium heat.
  • Use a 1/4 cup measuring spoon to scoop crepe batter onto sprayed pan (spray pan before each crepe! Very important), pick up pan and swirl batter around to spread it across the entire pan. Let cook on one side until the edges start to peel away from the pan (3-5 minutes). Flip the crepe and flatten with the back of a spatula. Let cook a few more minutes.
  • Remove the cooked crepe from the pan, place on a large plate, and cover with a lid to keep warm (this will help the crepes from cracking when you’re assembling later). Repeat instructions above until the batter is gone. It should make eight crepes total and don’t forget to spray the pan between each crepe!
  • Once crepes have finished cooking, fill each crepe with 2 tbsps coconut butter or yogurt, roll, and plate. Top with goodies and enjoy!

Do you like matcha? I’m an afternoon matcha kinda gal so having these crepes for breakfast along side my coffee was such a treat!


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Not your average açaí bowl, in collaboration with Natierra

Not your average açaí bowl! I was tempted not to share this açaí bowl on the internet. Everywhere you look there’s an açaí bowl in all its glory… could mine really be that different/important enough to share? Well after having it everyday for the last week I’ve decided it has to be pretty special.

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There are two things that make this açaí bowl better than any other açaí recipe I’ve made:

  1. Hidden veggies. Yep, here I am tossing veggies in my sweet food again. This açaí bowl is packed with frozen cauliflower and zucchini. If there’s a way to sneak veggies into my day you better believe I’m doing it!
  2. Natierra goji berries and cacao nibs on top. Not only do Natierra products taste incredible but each bag bought gives one meal to one child in Haiti. How cool is that?! I love being able to help the world while I enjoy meals like this açaí bowl. Natierra has superfoods, freeze dried fruit, and more! Click here to find out more about Natierra buy on bag feed one child program.

Açaí Bowl:

  • 1 unsweetened açaí packet
  • 1/3 frozen banana
  • 1/4 cup frozen riced cauliflower
  • 1/4 cup frozen diced zucchini
  • 2 tbsp powder peanut butter
  • 2 tbsp vanilla protein powder
  • 1/2 cup nut milk
  • 1 tsp manuka honey
  • 1/4 tsp cinnamon

Toppings:

  • Natierra goji berries
  • Natierra cacao nibs
  • Coconut lime granola
  • Unsweetened coconut flakes

Directions:

  • Add all smoothie ingredients to a high speed blender and blend until smooth. You will have to stop the blender and push down the ingredients from the wall of the blender.
  • Pour into a bowl and top with goodies!

Veggies in smoothies, are you into it?


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Sweet and Savory French Toast, in collaboration with Chino Valley Ranchers

I’ve been told I make brown food look good. 🤓

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Scroll through my feed and you’ll see a similar pattern of breakfast and baked goods, aka brown food. Not sure how this happened but all I know is that lookin at my feed I start to drool so I’m not mad about it! Partnering with my friends over at Chino Valley Ranchers this morning to give you this sweet and savory french toast. Made with Chino Valley Ranchers cage free egg whites and topped with an organic, soy free, and free range drippy egg. There couldn’t be a more “Robiny” meal than this right here.

Sweet and savory french toast: (makes two servings)

  • Four slices your favorite bread
  • Egg wash (6 tbsps Chino Valley Ranchers cage free egg whites, 1/4 cup nut milk, and cinnamon)
  • 1/4 cup maple syrup
  • 2 Chino Valley Ranchers organic soy free free range eggs
  • “Everything but that bagel” seasoning

Directions:

  • Whisk egg wash ingredients together in a shallow bowl.
  • Dip each bread slice into the egg wash, coating each side.
  • Place on a hot skillet sprayed with non stick cooking spray and cook until desired crispness on both sides.
  • While french toast is cooking, fry whole eggs on a skillet and season with “everything but the bagel seasoning”.
  • Place french toast onto two plates, top each with a fried egg, and drizzle with syrup.

Would you try this? Comment below if you’re into it or not.


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Seedy, Chocolate, & Raspberry Gluten Free Blondies, in collaboration with Driscoll’s

My afternoon snack just became better because of YOU.

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A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!

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Ingredients:

  • 3/4 cup Driscoll’s organic raspberries
  • 1/4 cup extra virgin olive oil
  • 3/4 cup unsweetened nut milk
  • Juice from 1 medium size lemon
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 + 1/4 cup almond flour
  • 1 + 1/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons mixed seeds (chia seeds, sunflower seeds, pumpkin seeds, any seeds!)

Directions:

  • Preheat oven to 350F
  • In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
  • Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
  • Transfer mixture to a sprayed square baking dish lined with parchment paper.
  • Press the Driscoll’s raspberries into the batter just before baking.
  • Bake for 20 minutes until risen and golden brown on top.
  • Let cool completely before cutting into squares and devouring!

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These are a few of my favorite things. *New monthly series!*

Hi friends! I’ve been wanting to start this new series where I share five of my favorite things in the beginning of each month but I blinked and it has been five months into the new year already.  🤯 Starting now because BETTER LATE THAN NEVER, am I right? Each month I’ll share five things: food, drink, exercise, item to wear, and of course a favorite of Pop’s. Continue reading because I cannot live without any of these right now!

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Food- This might not come as a surprise but the NEW Birthday Cake Perfect Bar. Like what?! I’ve been obsessed with Perfect Bars since 2012 and they keep getting better and better. Packed with 20 superfoods and taste like birthday cake cookie dough. Nuff said.

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Drink- Not sure if you look forward to my cold brew pours as much as I do each morning but my new favorite concoction is a dirty chai cold brew. Made with Majka’s new Vanilla Chai lactation booster, Stumptown coffee turned into cold brew with my Ninja Hot & Cold Brew maker, Ripple unsweetened vanilla, and Four Sigmatic lions mane. Blend on high for 45 seconds and pour over ice while listening to some vibey tunes.

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Exercise- Want to make your abs cry? Then I suggest doing TRX pikes. TRX pikes help you build a strong core by challenging your balance and stability, along with your abdominal muscles. You can adjust the intensity of the exercise by how big your pike is. This exercise also works your upper body for things like handstands, which I have never done. Maybe I’ll work on that next!

Item of clothing- My Made by Mary Birth Flower necklace. This one is my most favorite out of the bunch. When I saw Made by Mary announce that they were launching Birth Flower necklaces I thought that would be cute to get for Poppy’s birthday month (August). When I saw that August’s birth flower was a Poppy I actually lost my cool and knew I had to have it! I ordered mine first thing the morning of launch day and counted the days until it arrived. I never take it off! 

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Poppy item-  There is nothing cuter than watching Poppy eat. Seriously, NOTHING. I did an Instagram Live last week and I think we could have all sat there in silence while Poppy ate her sweet potato pure. Her cheeks chomping on food, dead. But since Poppy is only eating more and more solid food we decided that her Stokke Tripp Trapp high chair had to be her most favorite item right now. It not only looks cool but she can use it until she’s three years old! The chair grows as she grows and that’s a game changer for us. 

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What are some of your favorite things right now? Any foods you love or drink you can’t go a day without?! Comment below because I need some ideas for next month.😉