What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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Noods, Mike’s Mighty Good noods.

The only noods you’ll ever see around here. 😁🍜

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Took my @mikesmightygood spicy beef ramen for a stroll the other day because convenience is everything being a mama. Poppy needed some fresh air and I needed lunch so this grab-n-go ramen was perfect. @mikesmightgood ramen is the ultimate comfort food, insanely delicious ramen that you can feel good about eating. 🥰 It’s super flavorful but not too salty like other packaged ramen I’ve tried in the past. The best part was sipping the spicy beef broth at the end, serious game changer! Maybe next time I shouldn’t wear white though.. there were a lot close calls during this outing. Thanks Joel for carrying Poppy so I could enjoy these savory noods! 🤤

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Breakfast salad, yay or nay?

Breakfast salad, would you try it?

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I have yet to jump on the breakfast salad train. Something about leafy greens that haven’t been sautéed doesn’t sound appealing to me before noon. Instead, I make breakfast salads for Joel, he loves them, and I stick to my sautéed veggies covered in chipotle cashew cheese sauce.

Breakfast deets- For me: Sautéedd brussels, sweet potato, carrots, and kale in avocado oil, one fried egg, one egg white, Everything But The Bagel “EBTB” seasoning, and chipotle cashew cheese sauce.

For Joel: Spring mix lettuce, diced cucumber, cherry tomatoes, two fried eggs, EBTB seasoning. Side paleo mini bagels (recipe on my Instagram feed) with vegan cream cheese and grapefruit.

Chipotle cashew cheese sauce:

  • 1 cup of raw, unsalted cashews
  • 1 chipotle pepper from a can of chipotles in adobo
  • 3 tbsp fresh lemon juice
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tsp pink himalayan salt
  • 1/8 teaspoon ground turmeric

Directions:

  • Put the cashews in a bowl and cover completely with steaming hot water. Let the cashews soak for at least an hour. Pour out liquid.
  • Put the cashews in a food processor along with 1/2 cup of fresh water and the ingredients listed above. Blend until smooth.
  • Refrigerate up to five days.


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Banana, Butternut Squash, and Chai Spiced Cake. In collaboration with Flora Healthy

Whoever said you can’t eat cake for breakfast (or lunch and dinner) hasn’t tried my banana, butternut squash, and chai spiced cake topped with a Flora Healthy manuka honey peanut butter frosting. 🤯🍯

Been eating this cake for any meal the last few days and it’s been the best idea. It’s packed with goodies like bananas, butternut squash, and most importantly Flora Healthy manuka honey. Manuka honey has antiviral, anti-inflammatory, and antioxidant benefits. In fact, it has traditionally been used for wound healing, soothing sore throats, preventing tooth decay, and improving digestive issues. 👏🏼  Head over to florahealth.com to get yourself a jar (or two) of Flora Healthy’s manuka honey and don’t forget to use “honey15” to receive 15% off your manuka honey purchase. Now who’s ready for CAKE?! #BeFloraHealthy #ManukaHoney

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Cake:

  • cups whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 large bananas ripe
  • 1/4 cup mashed butternut squash
  • 1/2 cup plain kefir yogurt
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted and slightly cooled
  • 1 egg room temperature
  • 2 scoops vanilla chai lactation powder

Frosting:

  • 1 cup powder peanut butter
  • 1/2 -1 cup nut milk (may need more or less depending on your desired consistency)
  • 3 tablespoons Flora Healthy manuka honey

Directions:

  • Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
  • Whisk together the pastry flour, cinnamon, baking soda, and sea salt in a large bowl, set aside.
  • Using an immersion blender, combine the bananas, butternut squash, kefir yogurt, maple syrup, vanilla, coconut oil, and egg. Blend until smooth and pour the blended wet ingredients into the dry ingredients. Whisk well until combined.
  • Pour the cake batter into the prepared pan and bake for 30 minutes.
  • Cool completely in the pan before frosting.
  • Make frosting by mixing the frosting ingredients together with a rubber spatula in a medium size bowl. Start by adding 1/2 cup nut milk and gradually add more until you’ve reached your desired frosting consistency.
  • Frost cake, decorate with unsweetened coconut flakes, vanilla coconut flakes, and dried banana.
  • Store frosted cake in the fridge in an air tight container for up to a week or freeze!

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#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

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I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

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Sangria Berry Crumble:

  • 6 ounces Driscoll’s blueberries
  • 6 ounces Driscoll’s blackberries
  • 6 ounces Driscoll’s raspberries
  • 12 ounces Driscoll’s strawberries, cut in half
  • 3 tablespoons coconut sugar
  • 1 lime, juice and zested
  • 2 tablespoons gluten free flour
  • 1/4 teaspoon pink himalayan salt
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine, I used Malbec

Oat crumble:

  • 1 1/3 cup gluten free oats
  • 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
  • 1/4 teaspoon pink himalayan salt
  • 6 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • French vanilla ice cream for serving, diary or non dairy

Directions:

  • Preheat oven to 375 F. 
  • Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

  • Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
  • Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
  • Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!


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Salsa Verde Crockpot Chicken – in collaboration with La Victoria Mexican Salsa

Big debate, chunky or smooth salsa?

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I’m a chunky salsa kind of gal. That’s why when LA VICTORIA, a delicious line of authentic, flavorful Mexican sauces and salsas, reached out to collaborate with their Thick’N Chunky Salsa Verde I basically gave a big “hand flick” and “party” emoji all at the same time. They’re inspired by a century-old family recipe that lies at the heart of American food culture todayand I love that their tomatoes are sourced from California’s fertile central valley.

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My go-to family recipe when I have a jar of LA VICTORIA Thick’N Chunky Salsa Verde is crockpot salsa chicken – it’s bold and inviting, with plenty of jalapeno pepper. Your taste budswill be rewarded since it’s easy, delicious, and lasts the entire week. It’s the perfect meal prep for tacos, salads, burrito bowls, or tossing on a plate with veggies. You really can’t go wrong with how you enjoy it!

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Salsa Verde Crockpot Chicken:

6 boneless, skinless chicken breasts
2 cups LA VICTORIA Thick’N Chunky Salsa Verde (LA VICTORIA Mexican sauces and salsas are always made with real, simple ingredients. They’re available in the salsa aisle of most major grocers along the West Coast, including Safeway, Albertson’s and Ralph’s.)
2 teaspoons cumin
Sea salt and black pepper to taste

 

Directions:

Add chicken to the slow cooker. Top with salsa verde, sprinkle with cumin, and season with a few generous pinches of sea salt and pepper. Use a pair of tons or a spoon to turn the chicken so that both sides are coated. Cover.
Cook for 6 hours on low heat.
The chicken is ready when easily shreds with a fork. Shred the chicken in the slow cooker and toss with the juices.
Then remove the chicken with a slotted spoon and serve warm. Or, store the shredded chicken in a sealed container in the refrigerator for up to 5 days.

 

I used the chicken for a burrito bowl today with brown rice, shredded lettuce, tomatoes, green onion, fresh lime, and blue corn tortilla chips. How would you use LA VICTORIA Thick’NChunky Salsa Verde?


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Evolve the Day with Evolution Fresh

I want someone to look at me like Poppy looks at my Evolution Fresh kombucha. #EvolutionFresh #Sponsored

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Being a stay-at-home mom has it’s highs and lows but the lows are seldom when I have a fridge stocked full of my favorite things. Having products in the house, like Evolution Fresh, make spending time with Poppy easier because I spend less time in the kitchen and more time with Poppy. I have been all about the Ginger Lemon Honeycrisp Kombucha lately. It’s the perfect combination of apple, lemon, and a kick of ginger! Poppy is growing so fast and I don’t want to miss a thing so grabbing one of these from the fridge has become a daily habit. 

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Have you tried Evolution Fresh before? You can find these gems at your local market and you’re sure to be hooked after one taste. Happy sipping! #EvolveTheDay

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