What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Apple Berry Crisp, in less than 5 minutes

Wish I could say I was craving an Apple Berry Crisp because of the winter weather, but with a high of 79°F today I think it’s just a craving. 🤤🍏🍨

Processed with VSCO with f2 preset
This microwave Apple Berry Crisp topped with Apple Pie Paleonola is a quick fix when you don’t have the time, or patience, to wait for a traditional crisp to bake. In less than five minutes you’ll be enjoying a delicious treat! 😍

Ingredients- (Serves one)

Fruit Mixture:

    • 1/2 large apple, thinly sliced
    • 1/2 tablespoon maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp ground ginger
    • 1 tsp lemon juice
    • 1/2 cup mixed berries, I used strawberries and blueberries

Topping aka “Crisp”: 1/4 cup Apple Pie Paleonola

Directions:

  • Toss sliced apples, cinnamon, maple syrup, lemon juice, and ginger together. Arrange apple slices in a microwave-safe bowl. Layer berries on top of apples, then layer Apple Pie Paleonola.
  • Microwave for 1 1/2 – 2 1/2 minutes, or until berry juices are bubbling.
  • Top with your favorite yogurt, cottage cheese, or ice cream! 😋


2 Comments

Cacao Porridge with a Twist

Chocolate, the gift that keeps on giving. As long as you keep it in the house. 😅🍫🍨

Processed with VSCO with f2 preset
A busy morning couldn’t keep me from my favorite way to enjoy chocolate, Cacao Porridge! This porridge has a special twist of quinoa and Coachs Oats cooked overnight in a crockpot. Woke up with our home smelling of chocolate. 😍🤤🍫

Processed with VSCO with f2 preset

Ingredients: (Serves 6)

  • 1 and 1/2 cup Coach Oats
  • 1/2 cup quinoa
  • 4 tablespoons Ripple Foods Half & Half
  • 4 tablespoons Cacao Powder
  • 5 cups water (or non-dairy milk)
  • 2 tablespoons maple syrup or honey

Directions:

  • Spray a medium-large crockpot wit cooking spray (don’t forget this part!)
  • Add ingredients and mix until everything is combined.
  • Cooking on medium high for roughly 6 hours (or overnight).
  • In the morning you’ll have to mix the entire serving, I added a cup of water and 1 tablespoon vanilla whey powder in the morning so the consistency wouldn’t be as thick. Your preference though!
  • Top with yogurt, banana slices, chocolate peanut butter, and more chocolate if you’d like.
  • I store the leftovers in a big tupperware in the fridge for up to five days. Enjoy!


Leave a comment

Affogato of my dreams.

Words cannot espresso how much you mean to me, Dark Chocolate Affogato. 😍☕️🍦

Processed with VSCO with a6 preset

You know you have the right gals in your life when they order an affogato at Sweet Rose Creamery. Before meeting Brenna and Maggie, I would have thought you sneezed when saying that word. I’ve always drank my coffee black, except for the occasional caramel frap in high school, so adding anything to my espresso never crossed my mind, until now. Thankful my Nespresso shipment is on it’s way and my freezer is stocked with Halo Top, there’s going to be a lot go affogato’s in my life from here on out. 👩🏻‍🍳🍦

Processed with VSCO with a6 preset
On another note, here’s my workouts from last week! 🤤🏋🏻‍♀️💦
Mon- Cardio at the gym, run x rower.
Tues- Ab circuit at home.
Weds- Leg day at the gym.
Thurs- Playlist Yoga with Maggie and Brandi.
Fri- Sam Garcia‘s Y7 yoga.
Sat- Yoga at Bloomingdales santa Monica x Rachael‘s Retrofit weho event.
Sun- Griffith Observatory hike with Brenna. 🤓💪🏻 #whatrobinlifts

Processed with VSCO with a6 preset
Pc: Brenna Weeks


2 Comments

Everything’s cuter in mini form, even eggs.

Mini Cast-iron Crustless Quiches

Screen Shot 2016-12-18 at 2.06.08 PM.png

Not sure what’s cuter than food in mini form. Why is mini a thing?

Whatever the reason, I am not mad about it! 😉

These mini crustless quiches are a life saver when you want a quick, but extremely impressive, breakfast!

Make the night before to save yourself an hour in the kitchen in the morning!

Ingredients: (Makes two mini quiches, Calories per skillet 224, Carbs 5g, Protein 23g, Fat 12g)

  • 3 large eggs
  • 3 egg whites
  • 3/4 cup unsweetened almond milk
  • 2 ounces lite mozzarella cheese
  • 1 tablespoon parmesan cheese
  • 1/2 heirloom tomato, diced
  • 1/2 cup sliced mushrooms
  • 2 teaspoons thyme
  • 2 teaspoon dry basil
  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350F degrees. Spray two Victoria Cookware Mini Cast-iron Skillets with non-stick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, unsweetened almond milk, and spices together until combined. Divide veggies between the two prepared skillets. Top with shredded lite mozzarella cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 35-40 minutes. Store tightly covered with aluminum foil in the refrigerator overnight.
  •  In the morning, bake at 350F to warm up for 20 minutes!

Bonus tip: Pair with Dr.Praegers sweet potato hash browns!


Leave a comment

Apples to Apples

Chia Seed Applesauce

screen-shot-2016-11-11-at-12-08-41-pm

When my mother-in-law asked me if I wanted some apples, I didn’t think twice!

Who can resist free apples, some were fresh picked green apples from Julian, CA and the others were Honey Crisp apples that were on sale. How many apples could she really be giving me?…

One huge bag later I had enough apples to feed an army.

I’ve been following Amanda from Running with Spoons for a few years now. She has inspired my cooking in many ways, especially with her homemade strawberry chia seed jam!

With all the apples that were taking over my fridge, I needed a quick and easy way to use up most of them. This is were Amanda’s Easy Applesauce falls into place!

Im telling you, this girl is a genius when it comes to simple but insanely delicious treats. All I did to alter the recipe was throw in 1 tablespoon of Plnt chia seeds at the end of cooking.

Check out Amanda’s Easy Applesauce recipe, toss some Plnt chia seeds in there near the end of cooking, and let your house smell of cinnamon apples for hours! 🙂


Leave a comment

To Eggplant Or Not To Eggplant?

Eggplant and Chicken Stir-Fry

IMG_1710.JPG

Ok, so really there’s no question whether to eggplant or not with this dish.

The sweet and spiciness of this dish will make you want to have this for dinner for at least a week straight! Instead of soy sauce I used Coconut Aminos and Harissa paste for the extra kick.

It’s getting hot in here. 😉

Ingredients: Serves 4

  • Eggplant, medium size, diced into cubes
  • 1 cup diced mushrooms
  • 1/4 cup chopped green onion
  • 2 cups shaven brussel sprouts
  • 1/2 tbsp Harissa Paste (I got mine from Trader Joes)
  • 4 tablespoons Coconut Aminos 
  • 8 ounces chicken breast, cooked, diced into bite size pieces

Directions:

  • Cook chicken and set aside (I seasoned mine with garlic powder, black pepper, and paprika.)
  • Combine harissa paste and coconut aminos in a small bowl, set aside.
  • Spray a medium size pan with cooking spray. On medium heat, cook diced eggplant, mushrooms, and shaven brussel sprouts until tender. Once tender, stir in cooked chicken and harissa/coconut amino mixture. Stirring to make sure everything is coated evenly.
  • Top cooked brown rice with the Eggplant and Chicken stir-fry, sprinkles of green onion, and enjoy!

Pro-tip: This stir-fry can be topped on riced cauliflower and quinoa too! The choice is yours.


Leave a comment

Oh So Crispy Brown Rice Pumpkin Bars

Crispy Brown Rice Pumpkin Bars

Processed with VSCO with f2 preset

No tricks, just treats here today. 🙂

Who doesn’t love a rice crispy treat?

I remember going to Starbucks at least twice a week in high school and indulging in their marshmallow crispy treats, paired along side a caramel frap. Those were the days!

These Crispy Brown Rice Pumpkin Bars do not taste like a marshmallow crispy treat… but they are not supposed to! They are filled with yummy Pumpkin Peanut Butter and drizzled with Dark Chocolate.

SO FALL I CANNOT EVEN.

Ingredients:

Without Chocolate drizzle- (Serves 9,  Calories 150, Carbs 22g, Protein 4g, Fat 5g)

Directions:

  • Put pumpkin peanut butter, coconut nectar, and vanilla extract into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy.
  • While your pumpkin peanut butter syrup is heating, spray a large bowl with cooking spray before adding the brown rice cereal. Pour the obey gooey pumpkin peanut butter syrup over the cereal and combine until all of the rice crisps are evenly coated.
  • Transfer crispies into an 8×8-baking dish that has been lightly coated with non-stick cooking spray. Pat them down and make them nice and even, pop in the fridge about ten minutes.
  • While the crispies are in the fridge, place dark chocolate chips and coconut oil in a microwave safe dish and heat until chips are completely melted. Stirring every 15 seconds or so.
  • Take crispies out of the fridge, drizzle dark chocolate on top, and return to the refrigerator. After about an hour, cut into 9 squares, and enjoy!

Tip: You can add in other goodies to the brown rice crisps before combine the pumpkin peanut butter syrup! Next time I want to add in raw pumpkin seeds. YUM!