What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Peanut Crusted Vegan French Toast, in collaboration with Ripple.

There was a time in my life when I ate french toast for breakfast every morning. Yep, I said it. EVERY MORNING, for over a year and a half, actually. It was after a time in my life that I deprived myself from foods that I always wanted, like french toast, and I couldn’t stop once I allowed myself to eat said foods. Maybe I was afraid to break a new routine or maybe I was afraid that one day I wouldn’t allow myself to have it anymore? Whatever it was, I started @whatrobineats (over three years ago now) as a way to break my eating routine.  I was modeling at the time and had the pressure of staying exactly the same measurements year-round. I was eating food that I enjoyed but like, every day. Mentally that was NOT ok. I took the first seven days of #whatrobineats to eat something different for breakfast. Was I scared? Yes. Does that sound silly now? Double yes. But those emotions were real and Joel was along side me the entire way.  Now I make french toast whenever I want and feel good about the change in direction I made three and a half years ago.

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If you’re going through something, or have been through something similar to this. It’s ok!  There is no shame in where you’ve been and you should be proud of how far you’ve come. God is so good and has the BEST plans for your life.  Now onto some darn good vegan french toast made with my favorite Ripple unsweetened pea milk!

Peanut Crusted Vegan French Toast:

  • 4 slices sourdough bread
  • 2 tbsp crushed peanut
  • 1/3 peach, slices
  • Handful of raspberries
  • Peanut butter syrup drizzle (1 tbsp peanut butter + 1/4 cup maple syrup)
  • Plant based yogurt

No-egg “egg wash”-

  • 1/2 small very ripe banana, mashed
  • 1/3 cup Ripple unsweetened original
  • 1 tbsp maple syrup
  • 1 + 1/2 tbsp GF flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • Pinch of nutmeg

 

Directions:

  • Blend “egg wash” together and transfer into a shallow bowl. Dip bread in wash, press one side into crushed peanuts, and cook on a flat skillet until desired doneness.
  • Cut in half, fill with goodies, and drizzle all that peanut butter syrup over the top! Pair with a peanut butter cold brew, obviously.


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Key Lime -No Bake- Cheesecake

When Wedderspoon’s Manuka honey met this Key Lime -no bake- Cheesecake is was love at first bite. 😍🍯💚

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Wedderspoon’s Manuka honey holds many more benefits than just adding the perfect sweetness to this cheesecake. Some uses and benefits include: * Helping with SIBO, low stomach acid, and acid reflux
* Improves sore throats and immunity
* Helps Allergies
* Beauty treatment and health boost
* Plus so much more! 🤓🙌🏻🐝

Ingredients-
Key Lime Cheesecake:
  • 8 oz. almond cream cheese, softened (or regular dairy)
  • 1 cup non-dairy greek yogurt (or regular dairy)
  • 4 tablespoons Manuka honey
  • ⅓ cup lime juice
  • 1 teaspoon vanilla extract
Crust:
  • 10 graham crackers
  • 2 tablespoons vegan butter, melted (or regular dairy)
  • Whip cream for topping

Directions-

  1. Using a hand mixer, combine almond cream cheese, almond greek yogurt, honey, vanilla, and lime juice. Set aside
  2. To a food processor, or high speed blender, add graham crackers and vegan butter. Blend until graham crackers are crumbs and everything is mixed together.
  3. Evenly distribute the crust among five small mason jars. Patting down the crust down.
  4. Next, evenly distribute the key lime cheesecake among the mason jars. Cover and place in refrigerator for 1 hour or overnight.
  5. Top with whip cream, extra graham cracker crumbs, and sliced lime! 😍🍯