What Robin Eats

"A Strong Body Equals a Healthy Mind."


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How much do you spend grocery shopping?

Grocery shopping is a sport. The first challenge is parking your car and remembering to grab your reusable bags, the second challenge is navigating the store and trying to stick to your list, the third challenge is deciding which checkout line to go to, and the fourth is loading the groceries into your car and then putting them away once you get home. Whew, I’m exhausted just typing it!

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So how much does all of this work cost for a household? It’s different for everyone but after my poll last week it seems that the average household for two adults and one child is between $120-$160. I didn’t find out if they bought organic or not (a post coming on that later this month!) but this is the cost to feed most each week. For my family, we spend between $120-$140 a week. We eat all our meals at home unless it’s a special occasion or feel the need to get out. The cost in groceries has gone up since Poppy started eating more solids (I nurse her only twice a day) and I’ve been buying a few more things organic, before Poppy I never bought organic. No food goes to waste in our home (leftover queen!) so spending this much each week works for us and our budget. We never spend beyond our means and we could manage to spend less if we ever needed to save more. Quick note on saving: we both work really hard to be able to save money each month. I know this isn’t easy but it’s so helpful to get to a point where you can start saving money for the future. You never know what could come up! We were able to pay for our wedding and have a baby because of the way we save. Neither of us come from money so saving has changed our quality of life. I grew up on food stamps and that helped me learn the value of saving once I was out on my own at 18 years old.

There are ways to eat a well balanced diet with whatever budget you have. We’ve found that Trader Joe’s gives us the best bang for our buck. Yes, Famer’s Markets are amazing and who doesn’t love Erewhon?! But if this isn’t doable for your family that is perfectly ok! It’s not realistic in our home to shop all organic or go to Whole Foods for everything we need. Groceries are groceries and we all feed ourselves in a way that works best for our family.

Thoughts on grocery shopping? Where do you shop? I know my mother-in-law is the coupon queen.


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Peanut Crusted Vegan French Toast, in collaboration with Ripple.

There was a time in my life when I ate french toast for breakfast every morning. Yep, I said it. EVERY MORNING, for over a year and a half, actually. It was after a time in my life that I deprived myself from foods that I always wanted, like french toast, and I couldn’t stop once I allowed myself to eat said foods. Maybe I was afraid to break a new routine or maybe I was afraid that one day I wouldn’t allow myself to have it anymore? Whatever it was, I started @whatrobineats (over three years ago now) as a way to break my eating routine.  I was modeling at the time and had the pressure of staying exactly the same measurements year-round. I was eating food that I enjoyed but like, every day. Mentally that was NOT ok. I took the first seven days of #whatrobineats to eat something different for breakfast. Was I scared? Yes. Does that sound silly now? Double yes. But those emotions were real and Joel was along side me the entire way.  Now I make french toast whenever I want and feel good about the change in direction I made three and a half years ago.

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If you’re going through something, or have been through something similar to this. It’s ok!  There is no shame in where you’ve been and you should be proud of how far you’ve come. God is so good and has the BEST plans for your life.  Now onto some darn good vegan french toast made with my favorite Ripple unsweetened pea milk!

Peanut Crusted Vegan French Toast:

  • 4 slices sourdough bread
  • 2 tbsp crushed peanut
  • 1/3 peach, slices
  • Handful of raspberries
  • Peanut butter syrup drizzle (1 tbsp peanut butter + 1/4 cup maple syrup)
  • Plant based yogurt

No-egg “egg wash”-

  • 1/2 small very ripe banana, mashed
  • 1/3 cup Ripple unsweetened original
  • 1 tbsp maple syrup
  • 1 + 1/2 tbsp GF flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • Pinch of nutmeg

 

Directions:

  • Blend “egg wash” together and transfer into a shallow bowl. Dip bread in wash, press one side into crushed peanuts, and cook on a flat skillet until desired doneness.
  • Cut in half, fill with goodies, and drizzle all that peanut butter syrup over the top! Pair with a peanut butter cold brew, obviously.


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Poppy’s First Birthday Party, #MOO.

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Poppy is ONE and I could cry all over again thinking about her birthday party last Saturday. I still slightly feel “hungover” from all the anticipation of her party, baking/decorating all 30 cupcakes and a mini cake for Pops, and decorating her big day. Or maybeeeee it was all the cold brew.

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Her party theme was “cow” but not so much cowgirl. A lot of prints were red when I was searching for cowgirl party supplies and I had been envisioning more pink with cow print. I did a mixture of cow print straws, pink table settings, wooden forks, cow print cupcake liners,  “ONE” cake topper, the most adorable cupcake toppers on amazon with PINK cowgirls, boots, and horseshoes, and “MOO” cupcake toppers. Poppy enjoyed wearing her cow print Bapron and playing with the cow cake topper from the cowgirl cake topper set. Oh, I don’t want to forget to mention the COLD BREW BAR. This was a last minute decision but I couldn’t imagine a one year old birthday party without cold brew for the adults. I picked up a bunch of random things from Marshall’s and a guest let us borrow her Crate and Barrel drink dispenser for the cold brew. Thanks again Lauren for the demand, I mean request. 😉

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A few outfit details:

Poppy’s outfit- White jumpsuit is an oldie from Baby Gap, Cow Bapron (looks sold out but I found some on Etsy), and a white Norahs Shop bow.

My outfit- ASOS petite pink gingham dress (I’m 5’8″ and I really like where this petite size dress hits right below my knees instead of mid calf), Herschel Supply Co. belt bag, target strappy slide sandals, and Maya Brenner letter necklace.

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Now for the good part, the EATS. We served Pizza Port pizza (five large Pizza’s served 26 adults and four children), a mixed green salad, watermelon, Siete chips (ranch and nacho to be exact), and cold brew I made with vanilla/mocha syrup on the side and Ripple vanilla plant based half & half. For dessert I made Lemon Poppyseed cupcakes and Chocolate cupcakes (both gluten free by Sweet Laurel) and a Chocolate “Smash Cake” from an Ebook I’m trying to get the name of for ya. For frosting I used Simple Mills Vanilla frosting for all cupcakes and Poppy’s cake. For the chocolate cupcake frosting I mixed in freeze dried blueberries that I crushed into powder. I added a few cutup blueberries to the top of her cake and that’s all she wanted at first. Ha ha! The mini cake stand is from the dollar section in the front of Target and her highchair is STOKKE.

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I could go on and on about Poppy’s party but I’mma stop here. Pictures are by my sweet friend, Brenna Weeks! She’s the best and was Poppy’s first visitor in the hospital just four hours after she was born. Comment below what your ideal birthday smash cake flavor would be. Honestly I’d love a double chocolate cake. The more chocolate, the better!


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Lemon Ricotta Blueberry Pancake Casserole, in collaboration with Driscoll’s.

No, these are not low FODMAP but I have a lot of things that need to be eaten before I can go that route.

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If you follow my stories (if you don’t there’s a lotta Poppy on there) then you saw that yesterday I went to the doctor to finally ask questions that I’ve been needing to ask for six years. Six years ago I started experiencing painful stomach bloat after most meals, stopped having my period, and a list of other things. I’ve put this appointment off for so long because before being pregnant I didn’t have health insurance that would cover any possible blood work or even a visit. Yesterday was successful in scheduling blood work to check for IBS, PCOS, and a few other things like my liver. I don’t have answers yet but I’m a step closer and that’s really important! A low FODMAP diet trial is to be started right after I finish this lemon ricotta blueberry pancake casserole made with @driscollsberry organic blueberries. Fun fact: blueberries are Driscoll’s berry of the month and good thing because Poppy is obsessed!

Lemon Ricotta Pancakes:

  • 1 cup almond ricotta cheese
  • 1 cup nut milk
  • 3 eggs
  • 1/4 cup coconut sugar
  • Zest and juice of 1 lemon
  • 1 + 1/2 cu GF flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

Custard:

  • 1 cup plant based vanilla kefir
  • 3 eggs
  • 2 tbsp coconut sugar

Toppings:

  • 1/2 cup Driscoll’s organic blueberries
  • Grain free granola
  • Maple syrup

Instructions:

  • Make pancakes by whipping together wet ingredients then mixing in dry. Make the pancakes a flat skillet then cut pancakes in half.
  • Spray an 8 x 8 square baking dish with nonstick cooking spray and line pancakes up in two rows, flat side down.
  • Blend custard ingredients together then pour over lined pancakes. Add organic blueberries on top then bakes at 350F for 45 minutes.
  • Once done baking, top with granola and serve with maple syrup.

Tag someone who should make this lemon ricotta blueberry pancake casserole for you this weekend. Cheers!


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#WhatRobinFavors – July top five

I may have not looked so chipper here if someone would have told me that my iced Aiya matcha latte would spill all over the floor ten minutes later. 😅 Good thing I had a whole pack of their to-go packets. Made a new one shortly after! 👏🏼

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July favorites! 🥳 July was jam packed which made it difficult to choose just five things to share.

Food: Cauli-oat bakes, you probably could have guessed this one. I’ve been hooked on these bakes because they taste delicious and it feeds all of us! My top bakes have been my mixed berry cauli-oat bake and my cacao cauli-oat bake. I know adding riced cauliflower to oatmeal can weird some people out but I think it’s the best thing since sliced bread.

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Drink: Iced matcha latte, Aiya matcha to-go packets have changed my matcha game. I love having these packets in my backpack for times when I’m out with Poppy and need a quick pick me up. You can add them to milk with manuka honey or simply mix with water! There is no wrong way to use these packets. Here’s how I’ve been enjoying my Aiya matcha recently: 1/2 cup nut milk, 1/2 cup filtered water, 1 tsp manuka honey, and one Aiya matcha to-go packet. Mix together and pour over ice. TOO EASY!

Exercise: Sprint intervals. I have been perfecting this sprint interval series for ten years! I used to think the only way to run on a treadmill was distance but then one day I started doing sprints and I never looked back! Here’s my series below (please note that this one was written for Joel and his speed preference. Go at your own pace and what you feel comfortable with):

– warmup jog for 3 minutes

– 7.2 jog one minute

– 8.6 sprint one minute

– 7.4 jog one minute

– 8.9 sprint one minute

– 7.6 jog one minute

– 9.2 sprint one minute

– 7.8 jog one minute

– 9.5 sprint one minute

– 8.0 jog one minute

– 9.8 sprint one minute

– 8.2 jog one minute

– 10.0 sprint one minute

Item to wear: Boy brow, how am I just finding out about this?! I’ve always really been into my brows. I’ve had big brows my entire life, except for that one time in eighth grade where I tweezed them down to pencil thin. Besides that my brows have always had a mind of their own and the Boy Brow by Glossier just made styling them so easy and flawless. I bought the brown shade and I can see myself buying this product for the rest of my life.

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A favorite of Poppy’s: Lion stuffed animal from our zoo trip. If you’ve seen my Instagram stories then you know the lion I’m talking about. We went to the San Diego Zoo back in December and she gravitated towards this yellow lion in the gift shop. We couldn’t resist getting it for her and about a month ago she stated really loving it. She takes him everywhere and just recently started taking her naps with him. It’s so cute to see her hug her stuffed animal so hard. She really is the sweetest baby I know! I’m just wondering what do I do when he needs a wash… there are no care instructions on his tag.

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And that’s July! I can’t wait to see what August has in store for us. It’s going to be just as jam packed I’m sure with Poppy’s first birthday being August 17th. Comment your favorite things right now below or any care instructions you have for a stuffed animal. Cheers!


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Blackberry and Prosciutto Pita Pizza

A little blackberry prosciutto pita pizza for your Wednesday evening eye candy. When I think of “good mood food” I think of this sweet and salty pita pizza I made a few weeks ago. This pizza also reminds me a lot of mine and Joel’s tastebuds: blackberries and ricotta cheese for me and fresh basil, red chili flakes, and prosciutto for Joel.

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Ingredients:

* One 12 inch pizza crust of choice (VG, GF, Homemade) or two round pitas.

* 1 tbsp Extra Virgin Olive Oil

* 4 prosciutto slices

* 1/2 cup fresh organic blackberries, smashed

* 1 cup parmesan, shredded

* 1 cup mozzarella, shredded

* 3/4 cup ricotta cheese

* 1/2 cup organic blackberries, whole

* 1/2 teaspoon sea salt, more to taste

* 2-3 tablespoons fresh basil, chopped

Instructions:

  1. Preheat your oven to 450° F.
  2. Place pizza crust, or both pitas, on a baking sheet covered with parchment paper and sprayed with nonstick cooking spray.
  3. Drizzle extra virgin olive oil over the top of the pizza crust or both pitas (1/2 tbsp each).
  4. Use a fork to mash a half cup of blackberries in a bowl. Use the fork to ladle the pulp onto the pizza. Spread it around like you would pizza sauce and make sure you have mostly pulp and not a lot of the blackberry juice.
  5. Top the smashed berries with 1 cup parmesan and 1 cup mozzarella.
  6. Use a spoon to dollop the ricotta over the pizza.
  7. Top with fresh blackberries and sea salt.
  8. Bake for approximately 8-10 mins, or till the crust has began to brown and cheese melted. Broil for a minute to get the pizza a little crispy.
  9. Remove from the oven, top with prosciutto, and sprinkle the chopped basil on top. Slice and enjoy!

You can sub any berry for blackberries and I bet it’d be amazing! I’m going to try this with raspberries next. What’s your favorite berry?

 


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Chocolate Chaga Covered Stuffed Dates, in collaboration with Four Sigmatic.

“Literally the best dessert I’ve had, EVER.” 👏🏼 Frozen chocolate covered stuffed dates aren’t new to the gram but they are new to the Plotnik home. Those were Joel’s exact words after first bite and he’s not wrong. These frozen chocolate CHAGA covered stuffed dates (with crunchy coconut cashew almond butter) and topped with flakey himalayan salt are the best desserts ever. Don’t save them for just dessert though, eat them anytime of day or night.

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Ingredients:

Instructions:

  • Pit your dates and split them in half. Scoop in as much of the nut butter as you can and close the dates back up.
  • Melt your dark chocolate in a double boiler over medium heat (or in a microwave safe dish in 30 second increments). Once melted, stir in Four Sigmatic chaga elixir. Pour chocolate chaga mixture into a small ramekin.
  • Roll, or dip, the dates in the melted chocolate chaga mixture, sprinkle flakey pink salt on top, place the date on a plate covered with parchment paper, and place in the freezer to harden. Let harden for 30-60 minutes and enjoy!

Click here for my Four Sigmatic GIVEAWAY!

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