What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!


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Plant Based Coconut Turmeric Probiotic Mac and Cheese, in collaboration with Lifeway Kefir.

SAUCY. That’s all I can think about when I see this plant based creamy, spicy, turmeric probiotic mac and cheese.

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Mac and cheese is my favorite childhood food. I didn’t love pizza (only ate the crust), peanut butter weirded me out (yeah, I was that kid who didn’t eat pb&j), and chicken tenders were just there for me to pick the breading off and eat. Mac and cheese was my go-to. I learned how to make it myself at an early age and there was no stopping me once I knew how to boil some water. Since I’m all advanced now and everything 😉 I made this plant based cream, spicy, turmeric probiotic mac and cheese. It’s packed with Plantiful coconut vanilla (a plant based probiotic by Lifeway Kefir), nutritional yeast, cayenne pepper, and even a little lactation boosting powder because why not?

Coconut Turmeric Probiotic Mac and Cheese: (makes four servings)

  • 1 box chickpea pasta (any shape will do)
  • 1/2 cup Planitful Coconut Vanilla Lifeway Kefir
  • 1/3 cup nutritional yeast
  • 1/4 cup plain Lifeway Kefir cup
  • 1-3 tbsp water (depending on desired consistency)
  • 1 tsp cayenne pepper
  • 1/2-1 tsp turmeric (depending on desired taste, turmeric is a strong tasting spice!)
  • 1 tsp garlic powder
  • Sea salt and pepper to taste
  • 1 tbsp ghee (or vegan butter)
  • 2 scoops lactation boost (can omit)
  • Handful sautéed kale (sauté over medium heat in some EVOO or avocado oil)

Directions:

  • Prep pasta as directed on the box. Drain and set aside (keep warm!)
  • Using the same pot you cooked the pasta in, add the Plantiful Coconut Vanilla Kefir, nutritional yeast, kefir cup, ghee, lactation boost, and water. Mix until completely combined with a silicon spatula. Add in spices and continue to mix.
  • Add cooked pasta and sautéed kale to “cheese” sauce and gently mix until combined. Be careful not to break the pasta.
  • Dish into four different bowls or refrigerate the leftovers for later. Add some cracked pepper and sriracha on top if you’re feeling extra spicy.

 


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Paleo Oreo Cake, YEP.

Paleo Oreo cake! Disclaimer: the cake is paleo, the frosting is not. BUT you can easily substitute this frosting for a paleo vanilla frosting.

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Oreo Cake:
* 2 cups raw minced sweet potato
* 1/4 cup coconut flour
* 2 large eggs
* 3/4 cup black cacao powder
* 1/2 cup maple syrup
* 1/2 cup coconut oil
* 1/2 cup coconut sugar
* 1 tablespoon vanilla
* 2 teaspoons baking powder
* 1 teaspoon pink himalayan salt
Frosting:
* 1/2 cup powder sugar
* 1/2 container vanilla frosting
* 1/4 cup vanilla probiotic smoothie
* 1 tsp vanilla
Directions:
* Preheat oven to 350 F. Line the bottom of two 6″ spring form cake pans with rounds of parchment paper. Spray the pan first with nonstick cooking spray for the parchment paper to stick.
* Mince sweet potatoes in a food processor. Then add in all ingredients for the cake and mix until smooth. You can add everything to a blender to make the cake smoother but I was pressed for time.
* Divide batter in-between the two cake pans and bake on 350 F for 50 minutes.
* While the cake is baking, combine frosting ingredients in a medium size bowl and whisk together until smooth. * Remove cake from the oven and let cool completely before frosting. Try not to eat all the frosting before the cake is finished, this was rough for me. Enjoy!


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Cauli-Oats of My Dreams

If “you are what you eat” then I’d like to be this giant bowl of cauli-oats please.

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Remember when cauli-oats first started popping up around Instagram? I remember seeing these bowls in 2012 thinking “UM, NO WAY. Ain’t happen, sorry sista”. But yesterday I had the urge to try it again. I had tried making a bowl back then and wasn’t impressed but this, THIS bowl is where it’s at. This isn’t a completely oat free recipe, I love my oatmeal and it’s good for lactation, but you could 100% make this oat free and substitute more riced cauliflower.

Here’s the scoop:
* 1/3 cup rolled oats (or riced cauliflower)
* 1/2 – 3/4 cup riced cauliflower (I use frozen cauliflower rice but you can make your own!)
* Cinnamon
* 1 tsp chia seeds
* 2 cups non dairy milk or water
* 1 egg white (you may omit and add one scoop of your favorite vanilla or chocolate protein powder but I highly recommend using an egg white, it helps the texture SO much)
* 1 tbsp cacao powder
* 1 tsp manuka honey
Toppings:
* Homemade raspberry and rhubarb chia seed jam (follow my strawberry chia seed jam recipe on my story highlights but sub for raspberries and rhubarb and double the maple syrup and chia seeds)
* Banana slices
* Homemade cashew yogurt
* Cashew coconut nut butter
* Cinnamon
Find my “how to” egg white porridge on my story highlights. You make these cauli-oats exactly the same except you’re using the oats and cauliflower here instead of just oats.  #porridgelikerobin

Would you try this?! Looking at this bowl I can’t imagine someone not trying at least a bite, even if they didn’t like cauliflower!


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Perfect Zucchini Muffins

How to eat more veggies: make zucchini muffins and stuff them with Perfect Snacks chocolate chip bites.

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If you’re new around here then you should know that veggies aren’t my favorite. I know… what kind of nutritionist am I?! Just because vegetables aren’t my favorite doesn’t mean that I don’t eat them daily. Some days I’ll make a salad with roasted veggies, but most days I’m sticking my veggies in my cacao cauli-oats or zucchini chocolate chip muffins with Perfect Snacks chocolate chip bites. (#ad) Perfect Snacks bites are perfect on their own (legit tastes like cookie dough AND have 20 superfoods in them, too) as a grab-n-go snack but I love throwing them on just about everything. Checkout Perfect Snack’s store locator to find these bites near you, or buy online at perfectsnacks.com.

Zucchini Muffins stuffed with Perfect Bar Chocolate Chip Bites (Recipe adapted from Sugared and Stirred):

  • 1/2 cup coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp unsweetened nut milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 3/4 cup gluten free flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • Dash of pink himalayan salt
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 3/4 cup grated zucchini, pressed between paper towels to remove excess water
  • 1/3 cup Perfect Snacks chocolate chip bites and more for topping.

Directions:

  • Preheat your oven to 350°F. Spray a muffin pack with non-stick spray.
  • Whisk together wet ingredients in a large bowl, then gentle fold in shredded zucchini.
  • Whisk together flour, baking soda, baking powder, pink salt, cinnamon, and nutmeg in a medium size bowl. Gently fold dry ingredients into wet ingredients.
  • Mix in Perfect Bar bites.
  • Fill 4-5 muffin slots almost to the top.
  • Top with extra Perfect Snacks chocolate chips bites.
  • Bake for 20 minutes or until golden on top.
  • Let cool slightly before devouring!


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#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

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I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

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Sangria Berry Crumble:

  • 6 ounces Driscoll’s blueberries
  • 6 ounces Driscoll’s blackberries
  • 6 ounces Driscoll’s raspberries
  • 12 ounces Driscoll’s strawberries, cut in half
  • 3 tablespoons coconut sugar
  • 1 lime, juice and zested
  • 2 tablespoons gluten free flour
  • 1/4 teaspoon pink himalayan salt
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine, I used Malbec

Oat crumble:

  • 1 1/3 cup gluten free oats
  • 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
  • 1/4 teaspoon pink himalayan salt
  • 6 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • French vanilla ice cream for serving, diary or non dairy

Directions:

  • Preheat oven to 375 F. 
  • Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

  • Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
  • Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
  • Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!


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When Life Gives You Lemons

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

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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.

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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.