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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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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Perfect Soft Boiled Egg in 6 minutes, in collaboration with Mikes Mighty Good Ramen.

Your girl mastered the perfect soft boiled egg to top my Mikes Mighty Good Ramen. No need to go out for ramen anymore, I HAVE ALL I NEED RIGHT HERE. 

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Felt fancy the other day eating my ramen because of this duo right here. I’m not sure what was better: the soft boiled egg or the insanely rich and flavorful broth from Mikes Mighty Good Ramen Miso Ramen. I love Mikes Mighty Good Ramen ramen because it’s SO easy to throw together and top with whatever I want or nothing at all. Their ramen packs a punch and every flavor I’ve tried is a knockout.

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Soft Boiled Egg: Bring water in a medium size pot to a boil then lower the heat so that the water simmers gently. Lower in the egg. Start the timer. After six minutes remove the egg and run it under a cold tap for 15 seconds (or set in an ice bath for 5 minutes to cool).


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#whatrobinfavors – June top five

Another month has flown by and I cannot believe it. As of yesterday, Poppy is TEN MONTHS old. You better believe I’m already planning her first birthday party because the closer it gets the more my brain becomes total mush. My sweet little gal is growing up!

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A new month means I have a new top five for my monthly series. I’m thinking of calling it #whatrobinfavors, thoughts? Shoutout to everyone who suggested names for this series, they were all so creative but this one stuck out to me most.

Food: Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies, do I even need to explain? I’ll be honest, I was SO bummed when I pulled these bad boys out of the oven. They were flatter than flat and I didn’t think they’d be worth tasting. Joel begged to differ and said they looked good to him so I let them cool to at least take one bite. At first bite my mouth was salivating and my tastebuds went straight to a bakery cookie I’ve had in the past. Lesson learned: don’t judge a cookie by it’s cover. Click here for the recipe!

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Drink:  If you’ve been following me over on the gram then you know I’m hooked on my cold brew chagaccino. I had my first chagaccino at Alfred last month in LA and was really sad to know I couldn’t go to Alfred everyday to get one. After a couple test recipes I finally got it right! I might be biased but I think my Chagacchino is better than Alfred’s.😊

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Exercise: When we left LA last year I was really bummed to be moving away from FlyWheel. I had been spinning at FlyWheel for the last four years and couldn’t imagine enjoying spin as much anywhere else. That is until I took a RushCycle class. I had heard great things about the class and all the instructors so I thought, “why not?!”. It’s free for your first ride so I wasn’t losing anything taking one class. Five minutes into the class I knew this was my new FlyWheel. RushCycle has a tech pack so you know your gear and speed, the ambiance during class is so fun with the blacklight feature, and the instructor was killing it! The workout was challenging but not too hard where you weren’t able to keep up. Anyone at any fitness level can step into RushCycle feeling confident that they will have a good workout. I now go four times a month and all the instructors I’ve taken are great. I highly recommend taking a RushCycle class at least once!

Item to wear: My postpartum body has been all over the place. A month postpartum I had lost a lot of my pregnancy weight (thank you breastfeeding!) but my hips had expanded a solid 2 inches from giving brith. I’ve been avoiding purchasing new jeans up until this last month. It felt so good to get rid of the jeans and jean shorts I’ve been holding onto because I really don’t see my hips going back anytime soon. If they ever do I’ll deal with that when the time comes, but I bought new Levi’s 501 high rise shorts last week! It feels SO nice to wear jean shorts that fit. If you’re waiting for the time to purchase new jeans/jean shorts, the time is now! Go to an outlet store or utilize apps like Poshmark. I’ve purchased three pairs of Madewell jeans for less than half the price on Poshmark and sold a lot of my clothes there too. You can shop my closet here!

A favorite of Pop’s: Bath time with Poppy is becoming so sweet as she grows but now that she’s growing her sink baths aren’t possible anymore. Joel did some googling and found the PRIMO EuroBath. It fits right in the tub and has a little section for 0-6 months and another section for 6-24 months. People have asked how we store if and we just leave it in our second bathroom tub. Poppy loves being able to sit up and play with her farm animal bath toys. She can stop growing now, k thanks.

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What are you loving this month? Have a drink you’re obsessed with or an item you can’t stop wearing? Comment below because I need to know. Happy Tuesday friends!


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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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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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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.