What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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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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Vanilla Grain Free Cake, in collaboration with Driscoll’s.

I’m so torn. 😫🍓 I thought my cashew butter cacao mug cake was the best thing I’ve ever made… but then I made this vanilla grain free cake. It’s moist (not mad about this word) and topped with a peanut butter chai frosting, my strawberry chia seed jam, and Driscoll’s strawberries. Don’t knock the combo until you try it.

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Vanilla Grain Free Cake:
* 2 + 1/2 cups almond flour
* 1/4 cup melted coconut oil
* 1/2 cup maple syrup
* 1 tsp vanilla extract
* 1/2 tsp baking soda
* 1/2 tsp Himalayan pink salt
* 2 eggs
Frosting:
* 1 + 1/4 cup powder peanut butter
* 2 scoops vanilla chai lactation booster (may omit and add 2 more tbsps powder peanut butter)
* 2 tbsp manuka honey
* 1/2 cup nut milk (may need more depending on desired consistency)
Toppings:
* Strawberry chia seed jam (made with fresh Driscoll’s strawberries, recipe below)
* Chopped Driscoll’s strawberries (would taste great with blackberries too, Driscoll’s berry of the month)

Instructions:

  • Preheat oven to 350 degrees F.
  • Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Spray the pan with nonstick spray and place circular parchment round inside the cake pan.
  • In a large bowl, whisk together eggs, coconut oil, maple syrup and vanilla until well incorporated. Add almond flour, himalayan pink salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
  • Bake about 25-30 minutes, until toothpick inserted comes out clean. Allow to cool, completely before frosting.
  • Prepare the frosting while the cake is baking. Combine all frosting ingredients in a medium size bowl (you may need to add more nut milk depending on your desired consistency). Frost cooled cake, top with chia seed jam, and fresh strawberries. Enjoy!

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Peanut butter, chai, and strawberries: thoughts?

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Perfect Bar PB&J cup, in collaboration with Perfect Snacks.

Ain’t nothin more dreamy than this Perfect Snacks coconut peanut butter bar and strawberry chia seed jam combo. Been loving this combo so much that I had to cover it in dark chocolate to make the best PB&J cup you’ve ever had.  I highly recommend prepping these bad boys as a grab-n-go treat for the week. Don’t have time to make these? That’s ok, grab a Perfect Snacks Perfect Bar (any flavor will do. They’re all deliciously made with freshly-ground peanut butter, almond butter, or cashew butter, organic honey and tasty whole-food ingredients), throw some homemade strawberry chia seed jam on top, and a couple chocolate chips. You really have no excuse here. 😉

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Perfect Snacks PB&J cup:

  • 1 coconut peanut butter Perfect Snacks Perfect Bar (chopped into 6 pieces)
  • 1/4 cup homemade strawberry chia seed jam (recipe below!)
  • 2 dark chocolate bars
  • 2 tsp coconut oil

Directions:

  • Melt chocolate in a microwave safe dish then mix in coconut oil.
  • Pour 1 + 1/2 tbsps into six cupcake molds (I used silicon molds) and place in freezer for 15 minutes.
  • While the bottom chocolate is hardening, divide Perfect Bar into six pieces.
  • Remove chocolate from freezer, place a Perfect Bar piece on top, cover with 2 tsp jam, and then 1-2 tbsp of melted chocolate on top. Repeat until the ingredients are gone. Freeze for one hour before enjoying!

Comment below your favorite Perfect Snacks Perfect Bar flavor!

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Grain Free Cashew Butter Cacao Mug Cake, in collaboration with Yumbutter.

Tooting my own horn here because this, THIS, is the best thing I’ve made to date: cashew butter cacao mug cakes. They’re grain free, super moist (why do people not like that word?), and perfect for anytime of day. I just ate this second one after spin this morning. Dollop on extra Yumbutter superfood cashew butter, vanilla dairy free gelato (or homemade cocoyo), and sprinkles of cacao nibs. Or you can simply add some vanilla ghee on top to give this more of a brownie feel.

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Cashew Butter Cacao Mug Cake (makes two cakes):

  • 2 tbsp coconut flour
  • 2 tbsp cacao powder
  • 2 tbsp Yumbutter superfood cashew butter (plus extra for topping)
  • Dash of sea salt
  • 2 tbsp maple syrup
  • 1 whole egg 
  • 1 tbsp melted coconut oil
  • 2 tbsp nut milk
  • ¼ tsp baking powder
  • ¼ tsp vanilla extract
  • 2 tbsp cacao nibs (plus extra fo topping)
  • Dash of nutmeg (can omit, I just love nutmeg with cacao powder!)

Instructions:

1. Whisk together coconut flour, cacao powder, dash of salt, and baking powder in a small bowl.
2. Add egg, Yumbutter superfood cashew butter, melted coconut oil, maple syrup, nut milk, cacao nibs, and vanilla. Mix until combine.
3. Divide evenly into 2 small mugs (or ramekins) sprayed with nonstick spray and microwave on high for 60 seconds, or until cake is puffed up.
4. Add an additional scoop of Yumbutter superfood cashew butter, vanilla gelato, cacao nibs, and enjoy!

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What would you add on top of this mug cake? I added a dairy free key-lime ice cream on mine this morning. Is there anything that wouldn’t taste good on these?! The answer is no.


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Skinny Dipped Dark Chocolate Mint Balls, in collaboration with Skinny Dipped.

Back at it again with the Skinny Dipped Dark Chocolate Mint Balls. This time they’re covered in dark chocolate and legit taste like an ungraded thin mint!

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Made these thin mint balls over the weekend and I couldn’t wait to share! I’ve been so hangry lately and needed something with an extra punch. I took my favorite Skinny Dipped dark chocolate mint almonds and mixed them together with a bunch of other goodies (cashew butter, flax meal, manuka honey) and covered it with dark chocolate. I have a major sweet tooth and these have been keeping me real happy. Your tastebuds can thank me later.

Ingredients:

  • 2/3 cup natural nut butter ( I used cashew butter)
  • 1/3 cup of ground flax seed
  • 3 tbsps crushed Skinny Dipped Dark Chocolate Mint Almonds
  • 2 Tbsp Manuka honey
  • 1 cup gluten free oats
  • 2 Tbsp + 1 tsp extra virgin coconut oil
  • 1 cup dark chocolate chips or 1 whole dark chocolate bar

Directions:

  • Mix together 2 tbsp coconut oil and your nut butter together and microwave until melted and mixed well (45 seconds to a minute).
  • Mix together your nut butter mix, GF oats, manuka honey, crushed Skinny Dipped almonds, and flax seed. Roll into 1 inch balls and place on baking sheet covered with parchment paper. Refrigerate for 1 hour.
  • Mix together 1 tsp coconut oil and dark chocolate chips (or broken up chocolate bar) and place in the microwave and let melt for 1 minute. Mix until smooth.
  • Take your cashew balls and cover them in the melted dark chocolate and place back on the baking sheet and refrigerate for 1 hour. Devour!


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Vanilla Chai Chia Seed Pudding, in collaboration with Ancient Nutrition.

Oh hellloooo beautiful chia seed pudding with the works.

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Saw my girl Olivia from @olive.eeeats enjoy some chia seed pudding before her Disney adventure and had major chia pudding fomo. It had been ages since I made chia seed pudding so I had to do it up with the works. I used Ancient Nutrition’s new multi collagen ultra vanilla chai with CBD hemp (5 mg of CBD hemp per serving and 10 g of collagen per serving) to give this pudding the perfect flavor. This mix is so easy to use and it’s perfect on it’s own blended with some nut milk for on-the-go or in a recipe. Now available at ancientnutrition.com.

Vanilla Chai Chia Seed Pudding:

  • 1 cup nut milk
  • 1/2 cup chia seeds
  • 1 scoop Ancient Nutrition multi collagen ultra vanilla chai with CBD hemp
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • 1 tbsp maple syrup or manuka honey

Toppings:

  • Strawberries
  • Granola

Directions:

  • Place all chia seed pudding ingredients in a jar, cover with a lid, and shake until everything is completely mixed.
  • Refrigerate overnight.
  • In the morning top with goodies and enjoy!