What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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I Like Eggs

Basic toast with a not so basic egg. 😍🍳

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Eggs, I sure do love ’em. But not just your average egg, Chino Valley Ranchers organic free range eggs. If you’ve been following me for at least a year now you’ve seen me post about Chino Valley Ranchers multiple times and I don’t plan on stopping anytime soon. For more than 30 years Chino Valley Ranchers has been devoted to providing consumers with the best of the best organic free range eggs and keeping their hens happy. It’s simple. They get to do what chickens are supposed to do and they are treated with care. Click here to find out more about Chino Valley Ranchers and here for the perfect potato crusted quiche using their liquid egg whites.

Sourdough toast details:

  • Coconut cardamon and chia seed cashew butter, banana slices, cinnamon, and hemp hearts.
  • Mashed avocado, pink himalayan salt, and fried Chino Valley Ranchers organic free range egg with EBTB seasoning

 


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Sprouts Grocery Haul

Farmers market, grocery store, online grocery shopping, I love it all! There’s something so therapeutic about grocery shopping. Making my list, checking it twice, and creating yummy recipes with the food I purchase is one of my favorite past times.

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Moving to San Diego brought us closer to a grocery store I haven’t explored in a long time. Sprouts is walking distance from us and that made me super excited to discover new items that other grocery stores might not have. Like my all time favorite vegan vanilla protein powder and a giant jar of peanut butter (#priorities). Fun fact: In college my best friend Erika and I would go to Sprouts after class to order a PB&J before the gym. Who does that?!

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Scroll my Sprouts grocery haul and get shopping!

Fresh Fruits and Veggies- We love ALL of their fresh produce. We’ve never had a problem with their produce rotting too quick and Sprouts has killer sales! Here’s a few of our favorites:

  • Bananas
  • Honeycrisp apples
  • Persimmons
  • Blackberries
  • Pears (Joel’s favorite)
  • Cucumbers
  • Kabocha squash (my favorite)
  • Living butter lettuce
  • Mushrooms
  • Spinach
  • Zima tomatoes
  • Red yams
  • Purple sweet potatoes
  • Japanese sweet potatoes (my favorite)
  • 1 lb bag carrots
  • Butternut squash spirals

Meat:

  • Lean ground beef/ Grass fed beef
  • Chicken breast stir fry
  • Lamb (my favorite)

Bakery:

  • Izzio sourdough bread
  • Locally made corn tortillas
  • Angelic Bakehouse hamburger buns
  • Canyon Gluten Free bread, bagels
  • Food For Life sprouted tortillas
  • Sprouts oatmeal

Dairy/Nondairy:

  • Lifeway Farmer cheese
  • Siggis yogurt, plain and coconut
  • Nancy’s probiotic yogurt
  • Nancy’s probiotic cream cheese
  • GTS Cocoyo
  • Good Karma Flax Eggnog
  • Ripple vanilla half & half
  • Ripple unsweetened original/vanilla (my favorite)
  • Chino Valley Ranchers egg whites
  • Sprouts cage free eggs
  • Kitehill Strawberry vegan cream cheese
  • Miyoko’s vegan cream cheese
  • Miyoko’s vegan butter

Drinks:

  • GTS Kombucha (gingerade & cayenneade)
  • Zevia, Cream soda

Condiments/Snack:

  • Seaweed snacks (Joel’s favorite)
  • Sprouts Kale Chips, Ranch
  • Late July chips, Nacho Chipotle & Jalapeño
  • Late July salsa
  • Brad’s Cheddar veggie chips
  • Justin’s creamy peanut butter, Large jar
  • Lovegrown Lion Loops and Chocolate Comet Crispies
  • Pretzel Slims (Joel’s favorite)
  • Black Garlic Hope Hummus
  • Jalapeno hot sauce, Siete
  • Better Bean Co, better refried beans
  • Sprouts Vegan Vanilla Protein Powder

Frozen:

  • Halo Top frozen dessert, Mint and Chip, PB & J
  • Enlightened ice cream, Butter Pecan, Chocolate PB, Monkey Bussiness
  • O’My dairy free gelato
  • Amy’s frozen pizza


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Dark Chocolate – Anytime of the Day- Cake

Eating cake for breakfast can be something to be proud of. 🤤🙏🏻🍰

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Chocolate cake at 6am has been one of my best decisions in life. Made with @kodiakcakes, @drinkkoia cacao bean plant protein drink, cacao powder, dark chocolate cocoa powder, bananas, and egg whites. Basically pancakes. 🤓🥞🍫
Dark Chocolate – Anytime of the Day- Cake:

Cake-
* 1/2 cup @ripplefoods unsweetened original
* 2/3 cup greek yogurt (can sub oil)
* 2 cups @kodiakcakes dark chocolate pancake mix
* 1/4 cup cocoa powder
* 1/4 cup unsweetened dark cocoa powder
* 1 1/2 cups @drinkkoia cacao bean plant protein drink
* 2 tsp apple cider vinegar
* 3 egg whites (can sub applesauce, I was out!)
* 1/2 mashed banana
Almond Cream Cheese Frosting-
* 8oz. room temperature almond cream cheese (or regular)
* 3 tablespoons @ripplefoods unsweetened original
* 2 tablespoons honey
Peanut butter filling-
* 1/2 cup creamy peanut butter
* 2 tablespoons @kodiakcakes buttermilk pancake mix
* 2 tablespoons powdered peanut butter
* 2 tablespoons honey 👩🏻‍🍳🙌🏻

Instructions:

  1. Preheat oven to 350 degrees F and spray one 9-inch round cake pans and set aside.
  2. Mix Cacao Bean Koia plant protein drink and apple cider vinegar in a large mixing bowl, let sit for a few minutes. Then add greek yogurt (or oil), egg whites (or applesauce), mashed banana, and Ripple Foods milk and beat until frothy.
  3. With a hand mixer, mix in the Kodiak Cakes, cocoa powder, and dark cocoa powder.
  4. Pour batter into sprayed pan and bake for 35-40 minutes
  5. Prepare the almond cream cheese frosting in a medium size bowl by combining all the ingredients using a hand mixer. You may need to microwave the cream cheese for 10-15 seconds depending on consistency. Set aside.
  6. Prepare the peanut butter filling by warming the peanut butter in a small microwave safe bowl, about 15-30 seconds. Mix all the ingredients together using a hand mixture. You may need to add more liquid depending on the desired consistency. Set aside.
  7. Once the cake is finished baking and cooled completely. Cut the cake into two equal parts (top and bottom), coat the bottom slice with the peanut butter filling, place the top on the cake onto, and frost. Top with crushed dark chocolate chunks for an extra chocolatey kick. Enjoy! 🍫


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The perfect potato crusted quiche

This egg white quiche with a yukon potato crust was almost too pretty to eat… almost. 😉🥔🍳

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I can proudly say that my first attempt at a quiche was a success! I’ve always been intimidated by making crusts, that’s why you’ve yet to see a pie of any sort here (even though I’ve been wanting to make a pot pie 😬). To avoid traditional crust I used thinly sliced yukon potatoes. After baking the potatoes were crisp to perfection! This quiche is filled with veggies, @chinovalleyranchers egg whites, almond cream cheese, and uncured turkey bacon. 👩🏻‍🍳✨🥘

Ingredients:

  • 2 medium yukon gold potatoes, cut into thin slices
  • 2 slices uncured turkey bacon, diced into bite size pieces
  • 2 cups raw broccoli
  • 1 cup diced cucumber
  • 1/2 cup raw yellow onion
  • 2 cups spinach
  • 1/4 cup Ripple unsweetened original (or another type of milk)
  • 2 tablespoons almond cream cheese (or regular cream cheese if not dairy free)
  • 6 egg whites
  • 1/4 teaspoon sea salt
  • ground pepper to taste

Instructions:

  • Preheat over to 375 degrees F.
  • Spray a 9 inch pie pan with nonstick cooking spray. Add thin potato slices all around the base and sides. Spray the potatoes with additional cooking spray and bake for 20 minutes.
  • While the potato crust is baking, cook the turkey bacon, and transfer to a separate plate. Sauté the onions, broccoli, and cucumber in the same pan. Once the onions are golden brown, add spinach and cook until wilted. Mix in almond cream cheese, cooked/diced turkey bacon, and combine completely.
  • In a medium bowl whisk together egg whites, spices, and Ripple. Add veggie mixture over the potato crust, spreading evenly throughout the pan. Then add egg mixture over the top.
  • Bake for 35-40 minutes or until the top become golden brown.
  • Remove from heat and allow to cool for 10 minutes before cutting into 6-8 slices. Top with hot sauce and enjoy!

Hope you all have a lovely Thursday! I’m currently bundled up in a blanket with Aero because it’s finally cold here in LA. Cheers~😅❄️☕️


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Baked Pumpkin Cake Donuts

“there is
nothing left
to worry about
the sun and her flowers are here.” -Rupi Kaur ☺️🌻

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Late night Pumpkin Cake Donut making happened and I couldn’t be happier! Topped these babies with a peanut butter glaze, figs, and raw pecans. May I mention that they smell like a Fonut? 😱🍩

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Pumpkin Cake Donuts: (Makes six)
* 1 1/4 cup Kodiak Cakes Pumpkin Mix
* 2 eggs
* 1/2 cup pumpkin puree
* 1/4 cup Siggis pumpkin spice yogurt
* 1/4 cup water (give or take depending on consistency)
* 1 teaspoon vanilla
* 2 tablespoons coconut sugar
* 1 tablespoon flax seeds
* Cinnamon * Nutmeg
Peanut Butter Glaze:
* 1/2 cup powdered peanut butter
* 1/4 cup Ripple Foods unsweetened original
* 1 tablespoon Nature Nates honey
Additional toppings:
* Sliced figs
* Raw pecans
Directions:
* Preheat oven to 350°F.
* Whisk eggs in a medium size bowl, add remaining donut ingredients, and mix until smooth.
* Divide equally into a sprayed donut pan and bake for 20 minutes (or until golden brown on top).
* While donuts are baking prepare the 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). Paired with an iced coffee with Moon Deli Mushroom Adaptogens. Happy Friday! 👩🏻‍🍳🍩🍂 #whatrobineats


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Sammie Smackdown – When Pigs Fly

Life is like a sandwich, you have to fill it with the best ingredients.”

Sandwiches! I’ve yet to meet someone that doesn’t love a sandwich. There’s something comforting about two pieces of bread (toasted preferably) filled with goodies. Sandwiches are lovable for multiple reasons; convenience, versatility, comfort, mess-free (exception of the drippy-egg), and endless combinations. This is why I literally ran to the kitchen after Canyon Gluten-Free Bakehouse asked me to create an epic sandwich for their Sammie Smackdown competition. The opportunity to put my “Strange but Good” kitchen skills to the test could not be missed!

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The Canyon Bakehouse Sammie Smackdown campaign is more than mouthwatering sandwiches. The Sammie Smackdown allows four gluten-free bloggers like myself to create their tastiest sandwich ever to compete for fan votes! The blogger with the winning sandwich will receive a $10,000 donation to their charity of choice. In choosing a charity, I wanted it to pertain to my life.

Growing up I competed in scholarship pageants. Enhancing my social skills onstage and in interviews, personal growth, becoming involved in my community, and being awarded educational funding were just a few of the many aspects of scholarship pageants. The Council for Youth Empowerment (CYE) believes that young people are our greatest natural resource and that their education and commitment to service is the cornerstone of a strong and successful nation. With a mission to promote family and community, the Council for Youth Empowerment is continually striving for a brighter future and is well deserving of the $10,000 donation.

Throughout my pageant years I adapted a healthy lifestyle, learning that a strong body equals a healthy mind. With a pageant title comes the responsibility to encourage others to live a healthy lifestyle trough fitness and nutrition. Thus sparked my interest for all things food and how to enjoy my favorite foods while living a healthy lifestyle. What Robin Eats has grown to be more than a fun hashtag to post under my food photos. What Robin Eats has become a platform to encourage everyone that eating healthy does not have to be boring! I am not sure that I would of discovered my passion for a healthy lifestyle if it weren’t for pageants.

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I wanted to create a sandwich that would catch your eye and be drool worthy. Stacked with mouthwatering ingredients like BBQ pulled pork, kale pesto hummus, sprouts, tomato, and topped with an egg in a hole bread piece, the “Flying Piggy Pesto” would stop anyone in their tracks! Now this is where you all come in, head over to https://canyonglutenfree.com/bread/sammie-smackdown and vote for the “Flying Piggy Pesto”. CYE awards over $30,000 in scholarships annually and it would be an honor to win the Sammie Smackdown. Your vote brings me one step closer to winning $10,000 for the Council for Youth Empowerment. 

*UPDATE* Thank you everyone who voted! My “Flying Piggy Pesto” won the Sammie Smackdown. Could’t have done this without all of you. Hugs to everyone. 🙂 

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