What Robin Eats

"A Strong Body Equals a Healthy Mind."

Category Archives: Snacks


by Leave a comment

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. 😉

Processed with VSCO with hb2 preset

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!

E9435942-12DC-4488-BB31-2ED4C8F416B7


by 1 Comment

When Life Gives You Lemons

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

Processed with VSCO with hb2 preset

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.

Processed with VSCO with hb2 preset

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.


by Leave a comment

Thin Mint Superfood Bites

THIN MINT SUPERFOOD BITES | Not sure if it’s still girl scout cookie season (I avoid at all cost or else I’d eat 20 boxes 🤪) but either way you NEED these superfood minty bites in your life. So easy, too easy, and they are date free so you can make them while your baby naps. 😌🙏🏻

Processed with VSCO with hb2 preset

Thin Mint Superfood Bites (recipe adapted from Sakara Life superfood cookie dough bites):

Directions:

  • In a large bowl, combine almond butter, maple syrup, vanilla extract, and peppermint extract until smooth.
  • In a medium bowl, combine coconut flour, flaxseed meal, pink salt, hemp seeds, and coconut shreds.
  • Combine the dry with wet ingredients and mix until fully combined. Gently mix in crushed Skinny Dipped dark chocolate mint almonds. 
  • Once combined, use a tablespoon or cookie scoop to make even side bites and roll in the palms of your hands. Let bites cool for 30-60 minutes before enjoying.

.

Are you a Thin Mint lover? They are seriously my favorite cookie and I’m not joking that I’d eat 20 boxes if I got the chance. Happy Saturday!

 


by 1 Comment

Gluten Free Bread Pudding Cups

Gluten Free Bread pudding: making this gloomy day in LA cozy. 😌🌥🍞

28279219_1303105309790337_8435946307788164663_n
There’s no greater smell than fresh gf bread pudding straight outta the oven. Made with gf bread, vanilla Ripple Foods half & half, nutmeg, and so much more. Baked with sliced pear on top and eaten with a dollop of coconut yogurt. Another pregnancy craving satisfied with good for you ingredients all while tasting incredible. 🤰🏻🍨

Ingredients:
  • 8 slices Canyon Gluten bread, chopped into small cubes
  • 1 cup Ripple Foods Vanilla Half & Half
  • 1 egg and 2 egg whites, lightly beaten
  • 1/3 cup maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 1 tsp. cinnamon
  • 1 pear sliced into 1/4′ thick pieces
  • 5 tsp. honey

Directions:

  1. Spray five large muffin spots with cooking spray (or ten regular size muffin spots). Add bread cubes evenly to each spot.
  2. In a medium sized mixing bowl, whisk together half & half, eggs, maple syrup, vanilla, nutmeg, and cinnamon until well combined.
  3. Pour wet mixture over bread cubes, pressing down on them to ensure that they soak up the liquid Let sit for at least 15-20 minutes, checking regularly to make sure the bread cubes are getting spongy.
  4. Preheat oven to 350F.
  5. While bread cubes are soaking, prepare your pears by adding cooking spray and pear slices to a skillet over medium-low heat and cooking until tender, sprinkle with nutmeg. Remove from heat and set aside.
  6. Place pear slices over bread cube mixture, distributing evenly and drizzle a teaspoon of honey over each.
  7. Bake for 40-45 minutes, or until pears are golden brown and egg mixture is set.
  8. Remove from oven and serve. Top with vanilla yogurt, whip cream, or enjoy as-is.
 Your soul will thank you. 😍💓🍞


by Leave a comment

Banana Bread Donuts

You’ll probably want to sit down with the whole batch. 🤤🍩🍌

Processed with VSCO with ke1 preset
Woke up with the rain at 5am and the fact that Aero needed to climb over our faces to get to the window. He’s not quite sure what’s going on outside but he sure is cozy by the window. 🦇🌧

In other news, 10 days into the new year and my Five Minute Journal is finally here! Thank you Rachel for the recommendation and I loved beginning my morning with a five minute session. I actually write in this right after our devotional and breakfast in the morning. Really cannot function with breakfast first. 👩🏻‍🍳✨🍴

Banana Bread Donuts: (Makes six)
* 1 1/4 cup Kodiak Cakes buttermilk mix
* 1/4 cup unsweetened applesauce
* 1/2 cup mashed bananas
* 2 tablespoons vegan butter (melted)
* 1/4 cup Ripple unsweetened (give or take depending on consistency)
* 1 teaspoon vanilla
* 2 tablespoons coconut sugar
* Cinnamon
* Nutmeg
Cream Cheese Glaze:
* 1/2 cup almond cream cheese
* 1/4 cup Ripple Foods unsweetened original
* 1 tablespoon Nature Nates honey
Additional toppings:
* Crushed pistachios
Directions:
* Preheat oven to 350°F.
* Combine donut ingredients in a medium size bowl. Be careful not to over mix!
* Divide equally into a sprayed donut pan and bake for 20 minutes (or until golden brown on top).
* While donuts are baking prepare the cream cheese glaze. Combine glaze ingredients in a small bowl, adding more liquid if needed. Should be thick but spreadable.
* Once donuts are finished, cool for 15-20 minutes before adding glaze and toppings (the glaze will melt if the donuts are too hot).


by 3 Comments

What Robin Eats Trader Joe’s Shopping List.

Grocery shopping is considered a sport if you do it right. 😎🛒🥒

img_6413.jpg

This list has been a long time coming, searching for the best deals, favorite products, and convenience of the store. We take our grocery shopping seriously in this house. 🤑😆🥑

Processed with VSCO with s2 preset

Thankfully in LA we’re blessed to live near Trader Joe’s, Whole Foods, and local to MilkandEggs.com. Our most frequented grocery store is Trader Joe’s, big bang for little buck. Here’s our top picks at Trader Joe’s, Joel’s favorites noted. 🙋🏻‍♂️😍

Processed with VSCO with s2 preset

@WhatRobinEats at Trader Joe’s-

^ Whole30 Approved

Vegetables: ^All veggies
* Kale
* Romaine Lettuce
* Shishito Peppers
* Cauliflower
* Heirloom Tomatoes
* Cucumbers
* Cauliflower
* Riced Cauliflower
* Carrots
* Cilantro
* Murasaki Sweet Potato’s/ Sweet Potatoes

Fruits: ^ All fruits
* Bananas
* Frozen Blueberries
* Frozen Strawberries
* Avocados
* Limes
* Lemons
* Green / Fuji Apples
* Pears

Meat/Dairy/Poultry/Fish:
* Frozen Chicken Breast Tenderloins ^
* Albacore Tuna, No Salt, In Water ^
* Large Eggs ^
* Shredded Almond Cheese
* Extra Lean Ground Beef ^
* Uncured Turkey Bacon
* Pork Tenderloin ^

Pantry:
* Pumpkin Pure ^
* Emergen-C Raspberry
* Raw Pumpkin Seeds ^
* Wasabi Seaweed Snacks / Plain Seaweed Snacks ^ Plain only
* Roasted Plantain Chips ^
* Garlic Powder ^
* Pretzel Slims (Joel’s FAVORITE)
* Dill Pickles (Joel’s Choice) ^
* Peanut Butter Flax & Chia

Drinks/Refrigerated Items:
* GT’s Kombucha Cayennade and Gingerade ^
* “2 Buck Chuck” Merlot (Joel’s Choice)
* Perfect Bars
* Eggplant Hummus
* Kimchi (Joel’s Choice)

Grains:
* Organic Frozen Brown Rice
* Brown Rice Cakes
* Puffins Cereal

Whole30 goodies not mentioned above:

  • Coconut cream
  • Bone broth Beef
  • CHOMPS Beef and Turkey sticks
  • Spiral Carrots, fresh or frozen
  • Grapefruit
  • Bell Peppers
  • Brussels sprouts
  • Mushrooms

 

What’s your go-to’s at Trader Joe’s? Any items that we’re missing out on? Happy Shopping! 😊


by 2 Comments

Avocado with a Crunch

Avocado Chicken and “Cream Cheese” Egg Rolls

Processed with VSCO with f2 preset

Hopefully everyone is out of their Super Bowl food coma because these Avocado Chicken and “Cream Cheese” egg rolls need to be made asap!

These barely lasted two days in our home!

I knew I should of hid these from my husband. 😉

Ingredients: (Makes 8, Calories 222, Carbs 24g, Protein 10g, Fat 9g)

  • 8 egg roll wrappers
  • 1/4 cup Kite Hill Almond Cream Cheese Spread (or light cream cheese)
  • 6 ounces cooked and diced chicken breast
  • 1/4 cup sun-dried tomatoes, chopped into small pieces
  • 1/2 cup diced sweet onion
  • 3 medium avocados
  • 1/4 cup green onion
  • Pepper and Salt
  • 2 Limes, Juiced

Directions:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper, spray with non-stick cooking spray, and set aside.
  • Mash Avocados in a medium size bowl. Mix in diced onion, sun-dried tomatoes, green onion, salt, pepper, and lime juice to taste, set aside.
  • Combine cooked and diced chicken with Almond Cream Cheese in a small bowl.
  • Fill egg rolls.
  • Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
  • Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
  • Place the rolls on the baking sheet.
  • When finished, spray the rolls with cooking spray.
  • Bake for about 20 minutes until they are golden brown, flipping them halfway through.
  • I served these bad boys with Coconut Aminos. Enjoy!