What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Matcha Crepes, in collaboration with Aiya Matcha

This is what Friday eve should always look like.

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Have you made crepes before? I’m going to assume most of you will say no, or at least not successfully. I’ve figured out a fool proof way to step up your crepe game and make you a crepe master! You can find my “how to crepe” videos here from back when we lived in LA featuring chef Aero and my pregnant belly.

Matcha Crepes:

  • 1 tsp Aiya matcha culinary grade
  • 1 egg white
  • 1 cup quick pancake mix
  • 1 cup + 2 tbsp water
  • 1/2 tso cinnamon
  • 1 tso vanilla extract

Toppings/filling:

  • Strawberry coconut butter or strawberry coconut yogurt
  • Banana slices
  • Strawberry slices
  • Chai cashew nut butter syrup drizzle (1 tbsp melted chai cashew butter + 1/4 cup maple syrup)

Directions (watch my “how to” here):

  • Whisk crepe ingredients together in a medium size bowl, let sit for five minutes.
  • Heat a medium size pan on medium heat.
  • Use a 1/4 cup measuring spoon to scoop crepe batter onto sprayed pan (spray pan before each crepe! Very important), pick up pan and swirl batter around to spread it across the entire pan. Let cook on one side until the edges start to peel away from the pan (3-5 minutes). Flip the crepe and flatten with the back of a spatula. Let cook a few more minutes.
  • Remove the cooked crepe from the pan, place on a large plate, and cover with a lid to keep warm (this will help the crepes from cracking when you’re assembling later). Repeat instructions above until the batter is gone. It should make eight crepes total and don’t forget to spray the pan between each crepe!
  • Once crepes have finished cooking, fill each crepe with 2 tbsps coconut butter or yogurt, roll, and plate. Top with goodies and enjoy!

Do you like matcha? I’m an afternoon matcha kinda gal so having these crepes for breakfast along side my coffee was such a treat!


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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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Seedy, Chocolate, & Raspberry Gluten Free Blondies, in collaboration with Driscoll’s

My afternoon snack just became better because of YOU.

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A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!

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Ingredients:

  • 3/4 cup Driscoll’s organic raspberries
  • 1/4 cup extra virgin olive oil
  • 3/4 cup unsweetened nut milk
  • Juice from 1 medium size lemon
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 + 1/4 cup almond flour
  • 1 + 1/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons mixed seeds (chia seeds, sunflower seeds, pumpkin seeds, any seeds!)

Directions:

  • Preheat oven to 350F
  • In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
  • Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
  • Transfer mixture to a sprayed square baking dish lined with parchment paper.
  • Press the Driscoll’s raspberries into the batter just before baking.
  • Bake for 20 minutes until risen and golden brown on top.
  • Let cool completely before cutting into squares and devouring!

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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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When Life Gives You Lemons

When life (aka Honest) gives you lemons, you make all the lemon things.

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Need a quick dessert for tomorrows Easter celebration that’s not chocolate covered peanut and almond butter eggs? MAKE THESE COOKIES. They were so simple and absolutely delicious. The recipe is adapted from HungryHaley’s Lemon Chia Seed Oatmeal Cookie Sandwiches. Haley absolutely slays in the kitchen and she’s major baking inspo.

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Lemon Poppyseed Oatmeal Stuffed Cookies-

For the cookies:

  • 1 cup brown rice flour
  • 1/2 cup rolled gf oats
  • 1 tbsp poppyseeds
  • 2 tbsp cup chopped dark chocolate covered almonds
  • 1 tsp himalayan pink salt
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 egg
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil melted
  • 3 tbsp manuka honey
  • 2-3 tbsp juice and zest from 1 lemon

For the frosting:

  • 1/4 cup Lifeway Kefir farmer cheese
  • 4 oz light cream cheese
  • 2 tbsp powdered peanut butter
  • 1 tbsp vanilla protein powder
  • 2 tbsp manuka honey

 

Directions:

  • Combine dry ingredients in a large bowl, set aside.
  • Whisk together wet ingredients in a medium size bowl then pour the wet into the dry and stir until combined. Refrigerate for 30 minutes.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Scoop tablespoon-size portions of the dough, roll into balls, and lightly flatted. Should make about 16 cookies.
  • Bake for 12 minutes or until lightly golden brown. Remove from the oven and cool completely on a cooling rack.
  • Prepare the peanut butter filling using an immersion blender and blend until fluffy. 
  • Stuff cookies once they are completely cooled! #whatrobinbakes

 

Fun fact: five years ago today Joel asked me to be his girlfriend and four years ago today we got engaged! Oh how quickly time flies.