What Robin Eats

"A Strong Body Equals a Healthy Mind."


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A new way to freeze leftovers! In collaboration with FoodSaver.

The freezer is my best friend. With the amount of recipes I make each day I’m constantly freezing meals in hopes that they keep longer. Sometimes I make over five recipes a day! We like to eat in our home but there are always leftovers and I have new recipes to make the following day. This is why when FoodSaver reached out to collaborate I knew it was going to be a perfect match.

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The FoodSaver FM2000 fits perfectly into my day whether I need to freeze baked goods or store half an avocado in the refrigerator for Poppy’s next meal. I cannot stress enough how user friendly this machine is. Simply plug it in, cut the proper amount of bag you need for your food, and vacuum seal away! I vacuum sealed my leftover seedy raspberry chocolate chip blondies to store in the freezer for an easy grab-n-go snack and everything else I had stored in the freezer already. The FM2000 is a sensible way to save money and eliminate food waste. That’s a win win in my book!

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Click here to find out more and to grab yourself a FoodSaver FM2000. Do you like leftovers? I love leftovers and the longer they keep the better.

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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!


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Savory Waffle with Salsa Verde, in collaboration with La Victoria.

Waffles and salsa verde and corn. It seems like the last few things in an empty fridge to an untrained eye but it’s an opportunity for a combo packed with vibrant flavors!

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When creating a recipe using LA VICTORIA®Thick’N Chunky Salsa Verde, I knew I wanted it to be different yet simple, as it’s bold, inviting, and packed with plenty of jalapeno peppers. My strange yet creative culinary wheels began turning and I decided I needed to make a spicy savory waffle. Think simplified elote corn meets breakfast-staple. I started with a chicken bone broth waffle, lathered on some mashed avocado, sea salt, black pepper, garlic powder, arugula, and LA VICTORIA® Salsa (which is my go-to salsa since it’s made with real, simple, qualityingredients), a dripping egg, freeze dried roasted corn for added crunch, and of course more LA VICTORIA®Salsa Verde. The best part is that this meal can be eaten for breakfast, lunch, and dinner. Grab your waffle maker some salsa and get to cooking – your taste buds will be richly rewarded!

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Salsa Verde Savory Waffle: (makes two servings)

2 cooked bone broth waffles (I used 1 cup quick pancake mix + 1/2 cup chicken bone broth + 1/2 cup water)
1/2 avocado
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
Handful arugula
1/3 cup LA VICTORIA® Thick’N Chunky Salsa Verde (or more)
1 tbsp avocado oil
2 fried eggs
2 tbsp freeze dried roasted corn

Directions:

Start with a toasted waffle on a cutting board. Mash 1/4 cup of avocado onto the toasted waffle, cover with half the seasoning, 2-3 tbsps Thick’N Chunky Salsa Verde, half the arugula, and 1/2 tbsp avocado oil. 
Place one fried egg on top, 1 tbsp freeze dried roasted corn, and more Thick’N Chunky Salsa Verde on top. Repeat with second waffle.
Now grab your fork and dive in!

 

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I love pulling traditional flavors into my own kitchen experiments and LA VICTORIA® offersdelicious, authentic, flavorful Mexican sauces and salsas inspired by a century-old family recipe. The waffle is a worthy vessel for these mouth-watering savory flavors and dynamic textures. You can find LA VICTORIA®products in the Mexican food aisle of most major grocers along the West Coast, including Safeway, Albertson’s, and Ralph’s. Click here to find this saucy salsa near you! 

Savory waffleare you into it? Comment below and let me know if you’ve tried Salsa Verde before. Cheers!


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Peachy Raspberry Probiotic Cake, in collaboration with Lifeway Kefir

Meet me on the patio for some peachy, raspberry, probiotic filled cake.

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If you’re new around here then you must know that my one and only resolution this year was to bake more often. I’ve always loved being in the kitchen but following a baking recipe felt like listening to a long lecture in school. Snooze, snore, get me outta there! I tried baking so many times and decided to just stick to things that didn’t require baking soda/powder (because I honestly couldn’t tell you the difference). But this was my year to change that! Six months into 2019 and I’m feeling pretty good about #whatrobinbakes.

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In a lot of my baked goods you’ll see Lifeway Kefir products. Their kefir is a great substitute for milk and their kefir cups are perfect as a substitute for greek yogurt. In this peachy cake above I used Lifeway Organic Natural Kefir Cup and I’m so glad I did! Click the link in my bio or swipe up in my stories for the recipe. Your patio table needs this cute cake sitting on top!

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Ingredients:

  • 4 tablespoons salted butter
  • 4 tablespoons Lifeway Organic Natural Kefir Cup
  • 3/4 cup coconut sugar
  • 2 whole eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 peache, thinly sliced
  • 1/2 cup rasberries
  • Mixed seeds (chia seeds, sunflower seeds, pumpkin seeds) *optional

Directions:

  • Preheat the oven to 350 F degrees. Line an 8-inch circular cake pan, or square pan, with parchment paper.
  • Beat the kefir cup, butter, and coconut sugar together until combined. Add the eggs and vanilla, beat until eggs are well mixed.
  • Add the flour, baking powder, and baking soda. Mix until combined, don’t over mix! Transfer batter to the prepared pan and spread evenly.
  • Arrange the peach slices how you’d like on top of the batter. Arrange the raspberries over the top of the cake and sprinkle with seed mixture.
  • Bake for 20-30 minutes depending on your oven. Springy to touch and golden brown around the edges.
  • Let cool slight before serving!

How do you feel about baking? Have any tips that I should know about? Have you tried baking with Lifeway Kefir? Cheers!