What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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Gluten Free English “McMuffin” casserole, in collaboration with Canyon Gluten Free Bakehouse.

Here for the gluten free English “McMuffin” casserole.

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If you’re anything like me, you grew up on McDonald’s. I didn’t grow up with money so groceries were scarce and making a McDonald’s meal last a few meals was the norm. I no longer eat McDonald’s but I do get cravings for a McMuffin! That’s how this glorious casserole was born. It’s gluten free, easy to make, and perfect for a weekly meal prep. Makes 4-5 servings, winning!

 

GF English “McMuffin” Casserole:

  • 4 Canyon Gluten Free English muffins (you can find them at Von’s!) chopped into strips
  • 2 whole eggs
  • 4 egg whites
  • 1 + 1/4 cup plain kefir or nut milk
  • 1 cup shredded shard cheddar cheese
  • 8 oz breakfast sausage, chicken, turkey, or pork. Cooked and crumbled
  • Sea salt & pepper to taste
  • Maple syrup to top.

Directions:

  • Spray an 8-inch square baking dish with non stick spray.
  • Cut each half of the English muffins into 6 long pieces. Add half of the sliced GF English muffins in a single layer. Top with half of the sausage and 1/2 of the cheese. Layer the remaining GF English muffins and sausage and 1/2 more cheese.
  • Whisk together the eggs, kefir/nut milk, sea salt, and pepper in a medium bowl until combined. Pour the mixture over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 30 minutes to 1 hour.
  • Remove plastic wrap and bake at 325F for 45-50 minutes. Let cool slightly, top with maple syrup, and enjoy!

Would you eat this? Yes or no. I’m a “strange but good” kinda gal so you know I’m ALL about this. Tag a friend you’re thankful for. I’m thankful for Natalie Griffo. It’s her birthday today and it has been so fun getting to know her since we moved to SD. Watching our babies together is pretty cute too. HAPPY SUNDAY!!


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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!

 


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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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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!