What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Fluffy Kodiak Cakes

Pecan Pumpkin Pancakes

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If you haven’t heard, Kodiak Cakes make pancakes, waffles, and crepes So easy. The Protein Packed Waffle mix is a huge staple in our home. Just add equal parts water to the dry mix and you are good to go!

But how do you make these easy cakes more fluffy?

Two words: Coconut Flour.

The mix taste great on it’s own, but I’ve always wondered if they could be more fluffy. Adding coconut flour, and a few other ingredients, to the mix made a huge difference.

Now get your fluffy pancakes on!

Ingredients: (Makes 6 small Fluffy pancakes, Calories 323, Carbs 38g, Protein 25g, Fat 9g)

  • 1/3 cup Kodiak Cakes protein packed waffle mix
  • 2 tablespoons Coconut Flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoon pumpkin pure
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/4 cup greek yogurt
  • 1 teaspoon baking power
  • 1/2-1 cup water (desired consistency)
  • 1/2 tablespoon crushed raw pecans
  • 1/2 tablespoon Glazed Donut Muscle Butter
  • 2 tablespoons maple syrup

Directions: (Be patient! Coconut Flour pancakes take a little longer than regular pancakes)

  • Combine waffle mix, coconut flour, baking powder, cinnamon, nutmeg, and pumpkin spice in a medium size bowl, set aside.
  • Whisk together 1/2 cup water, egg white, greek yogurt, pumpkin pure, and vanilla extract in a small bowl then combine with dry ingredients. Adding more water if desired (I used about 1 cup water, adding in 2 tablespoons at a time, making 6 small fluffy pancakes).
  • Heat skillet on medium-high heat and spray with cooking spray. Let skillet warm for about 5 minutes before cooking. Spoon batter using a 1/4 cup measuring spoon, letting the pancakes cook 3-5 minutes on each side (golden brown). Repeat until batter is gone.
  • While pancakes are cooking, put Muscle Butter in a small microwave safe dish and heat for 20 seconds. Stir in 1/2 tablespoon water with Muscle butter to get a drizzle consistency.
  • Stack cooked pancakes on a plate, decorate with Syrup, Glazed Donut Muscle Butter drizzle, and crushed pecans.

Bonus tip: You could also make these as banana pancakes subbing out the pumpkin for banana… but I am sure you’re not tired of pumpkin this early on into fall. 😉 Cheers!


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Pumpkin Spice is in the air

Pumpkin Porridge

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There’s nothing that makes me feel more basic than being excited Pumpkin Spice season.

I’m not going to say that I indulge in the PSL from Starbucks craze, but I do get a little carried away with the pumpkin spiced treats. TIS THE SEASON OK. 😛

What better way to start pumpkin spice season than a bowl of Pumpkin Porridge topped with Siggis drinkable yogurt, peanut butter maple syrup drizzle, and mixed nuts? I don’t think there is a better way.

Ingredients: (Serves 1: Calories 276, Carbs 39g, Protein 15g, Fat 8g)

To make two servings like I did, double the recipe below.

  • 1/2 Cup Multigrain Hot Cereal from Trader Joes
  • 1 Cup water
  • 2 tablespoons pumpkin pure (not pumpkin pie filling!)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon vanilla protein powder (optional, this is used as my sweetener. Can use Truvia or sweetener of choice)
  • 1/2 tablespoon flax seed and chia seed peanut butter (Trader Joes)
  • 1 tablespoon maple syrup (I used Walden Farms)
  • 2 tablespoons Siggis drinkable plain yogurt
  • 2 tablespoons raw mixed nuts

Directions:

  • In a medium size pot combine hot cereal, water, pumpkin pure, and spices. Places heat on high until water starts to boil. Turn to simmer and store every few minutes making sure the porridge does not overflow!
  • While porridge is cooking, heat peanut butter in a small microwavable ramekin for 15-20 seconds. Stir in maple syrup and set aside (you can add a few drops of water to change the consistency)
  • Once porridge is almost cooked (about 7-9 minutes), add in protein powder, or sweetener of choice, stir, and cook for a few more minutes.
  • Dish out porridge in a bowl and decorate with drinkable yogurt, peanut butter syrup, and mixed nuts!

Now go wild with your basic Pumpkin Spice crazed self. 🙂


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Pizza Party at 8am

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What more could you ask for in a breakfast flatbread pizza?

Maybe a breakfast flatbread pizza that takes less than 15 minutes? I got you covered! 🙂

The combination of whole milk ricotta cheese and light mozzarella cheese, fresh basil, homegrown tomatoes, and diced fig is Unreal. The perfect amount of savory and sweet to start your day.

Ingredients: (Serves 1, Cals 338, Carbs 43g, Protein 20g, Fat 10g)

  • 1/4 cup light mozzarella cheese
  • 4 tablespoons whole milk ricotta cheese
  • 1 diced vine tomato, homegrown preferred for the sweetest tasting tomato EVER
  • 1 ounce diced fig
  • fresh basil leaves
  • 1/2 Trader Joes Whole Wheat Lavish bread

Directions:

  • Preheat oven to 425 degrees F, spray cooking oil on pizza pan and set aside.
  • Combine ricotta cheese and mozzarella cheese together, spread evenly on Lavish bread.
  • Decorate with diced tomato, fig, and basil. Place on sprayed pizza pan and  bake for 7-8 minutes (or desired crispness of the crust).
  • When done, slice into as many slices as you’d like. Or pick the entire pizza up and eat. To each its own. 😉

Cheers to the Pizza!


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The Peanut Butter Drizzle of Life.

Dark Chocolate Cream Cheese and Banana Stuffed French Toast

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If I’m ever in a coma, just drizzle this peanut butter maple syrup over my body. Theres no way I won’t wake up after that. 😉

Ingredients: (Serves 1, Calories 334, Fat 9g, Carbs 47g, Protein 19g)

Directions:

  • Whisk together egg white, almond milk, and cinnamon, set aside.
  • Warm greek yogurt cream cheese in a microwave safe bowl for 10 seconds, just until soft. Mix in Cocoa powder, mashed banana, and a little water to softened cream cheese. Stir until combined. Adding more water if needed, this helps the cocoa powder dissolve better. Consistency should be spreadable.
  • Sandwich the dark chocolate cream cheese mixture between the two pieces of bread. Dip sandwich into egg white mixture and let soak for a few minutes on one side, then flip.
  • Heat skillet on medium heat, spray with cooking spray, and cook french toast. Roughly 8 minutes on each side. I like mine crispy.
  • Microwave peanut butter in a small ramekin for about 20 seconds. Stir in syrup one tablespoon at a time, continue stirring until desired consistency. Aka perfect drizzle consistency.
  • Plate cooked french toast and drizzle your life away.

Bon Apetit!


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Uh-huh Honey

Honey Sriracha Chicken over cumin Cauliflower Rice

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If there’s one thing my husbands loves almost as much as me, its Sriracha.

Sriracha on EVERYTHING. There’s very few times when after I photograph a savory meal that he doesn’t add sriracha. It’s like me with nut butters, we just believe it makes food taste even better. 🙂

Me on the other hand, I don’t love sriracha. I like it, but that can’t be the main flavor.

Pairing honey and lemon juice with sriracha, now that I can handle.

Ingredients: Serves 2

For the chicken-

  • 8 oz. chicken breast, cut into bite size cubes
  • 1 small red onion, diced
  • ½ cup sriracha
  • ¼ cup raw honey
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • fresh cilantro for garnishing

For the cauliflower rice-

  • 2 cups riced cauliflower
  • 1/2 tsp cumin
  • 1 tsp dried oregano (optional)
Directions:
  • Heat a large pan over medium heat. Spray with cooking spray and add chopped onion and cook 2-3 minutes. Add cubed chicken and cook, stirring a few times with a wooden spoon or tongs. Season with pepper.
  • Stir together honey, sriracha and lemon juice in a bowl.
  • Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will slightly thicken.
  • In a separate pan, sprayed with cooking spray, cook cauliflower rice over medium heat until desired texture. Mix in spices while cooking.
  • Plate cauliflower rice, top with cooked Honey Sriracha Chicken and fresh cilantro.

Husband’s pro tip: ADD MORE SRIRACHA… 😉


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Going for Gold

Banana Chia Seed Turmeric Overnight Porridge.

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Besides the fact that this overnight porridge looked like mustard, I was very skeptical about a sweet turmeric porridge.

Don’t get me wrong, I love using turmeric on my eggs and especially on those Blueberry, Turmeric, and Granola Muffins! But a cold turmeric porridge was tough for my tastebuds to understand before actually tasting.

But of course, I was wrong! The combination of turmeric, cinnamon, and banana was more than heavenly. Just have to not think about the mustard look while eating. 😉

Ingredients: (serves 2, per serving without toppings: Calories 285, Fat 7g, Carbs 43g, Protein 15g)

  • 1/2 large banana mashed, overripe is best
  • 1 cup oats
  • 2 tbsp chia seeds
  • tsp turmeric (ground turmeric powder)
  • tsp cinnamon
  • 2 tsp vanilla extract
  • cup unsweetened almond milk (Califia Farms)
  • 1 cup water
  • 2/3 cup siggis plain yogurt

Directions:

  • Place oats, chia seeds, turmeric and cinnamon in jar (preferably one with a lid).
  • Mix in mashed banana to the oat mixture. 
  • Add remaining ingredients, put lid on the jar, and shake until everything is combined.
  • Refrigerate overnight.
  • Divide equally into two bowls or glasses. Top with more Siggis yogurt, mashed raspberries, and Coconut Banana Granola!

Pro tip: After the photo I drizzled maple syrup on top. DO IT.