What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Matcha Crepes, in collaboration with Aiya Matcha

This is what Friday eve should always look like.

Processed with VSCO with hb2 preset

Have you made crepes before? I’m going to assume most of you will say no, or at least not successfully. I’ve figured out a fool proof way to step up your crepe game and make you a crepe master! You can find my “how to crepe” videos here from back when we lived in LA featuring chef Aero and my pregnant belly.

Matcha Crepes:

  • 1 tsp Aiya matcha culinary grade
  • 1 egg white
  • 1 cup quick pancake mix
  • 1 cup + 2 tbsp water
  • 1/2 tso cinnamon
  • 1 tso vanilla extract

Toppings/filling:

  • Strawberry coconut butter or strawberry coconut yogurt
  • Banana slices
  • Strawberry slices
  • Chai cashew nut butter syrup drizzle (1 tbsp melted chai cashew butter + 1/4 cup maple syrup)

Directions (watch my “how to” here):

  • Whisk crepe ingredients together in a medium size bowl, let sit for five minutes.
  • Heat a medium size pan on medium heat.
  • Use a 1/4 cup measuring spoon to scoop crepe batter onto sprayed pan (spray pan before each crepe! Very important), pick up pan and swirl batter around to spread it across the entire pan. Let cook on one side until the edges start to peel away from the pan (3-5 minutes). Flip the crepe and flatten with the back of a spatula. Let cook a few more minutes.
  • Remove the cooked crepe from the pan, place on a large plate, and cover with a lid to keep warm (this will help the crepes from cracking when you’re assembling later). Repeat instructions above until the batter is gone. It should make eight crepes total and don’t forget to spray the pan between each crepe!
  • Once crepes have finished cooking, fill each crepe with 2 tbsps coconut butter or yogurt, roll, and plate. Top with goodies and enjoy!

Do you like matcha? I’m an afternoon matcha kinda gal so having these crepes for breakfast along side my coffee was such a treat!


Leave a comment

Breakfast salad, yay or nay?

Breakfast salad, would you try it?

Processed with VSCO with hb2 preset

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.


Leave a comment

Cauli-Oats of My Dreams

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

cauli-oats.jpg
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!


Leave a comment

Some Bunny Loves You – GF Jelly Filled Cinnamon Rolls, in collaboration with Bob’s Red Mill

I did it, I finally made cinnamon rolls and for the first time they didn’t turn out hard as a rock. I’d say “it’s the little things in life” but this my friends is a big deal in my world!

IMG_5405.jpeg

I wish I knew the amount of times I’ve tried to successfully make cinnamon rolls… I’d ask Joel but I’m kinda embarrassed to really know the number. Instead, I’m going to embrace these gluten free cinnamon rolls filled with cinnamon, butter, and my homemade strawberry chia seed jam topped with a probiotic cream cheese frosting and feel like the cinnamon roll queen.

GF Strawberry Jam Cinnamon Rolls:

  • 1/2 cup Bobs Red Mill almond flour
  • 1 1/4 cups tapioca flour
  • 1/4 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup warm water
  • 1/3 cup coconut oil
  • 2 tsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg

Filling:

  • 1/3 cup soft grass fed butter
  • 1 1/2 tsp cinnamon
  • 1/4-1/3 cup homemade strawberry chia seed jam

Glaze:

  • 1/3 cup probiotic cream cheese, soft
  • 1/4 cup nut milk
  • 1/2 cup powered sugar (may need more depending on desired consistency)
  • 1/4 tsp vanilla extract
  • Pink sea salt

Directions:

  • In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and sea salt. In a measuring cup, combine the coconut oil, water, apple cider vinegar, maple syrup, vanilla extract, and stir.
  • Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca and coconut flour. Mix until well combined – dough will be sticky.
  • Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca and damp hands.
  • Sprinkle a little tapioca over a large piece of parchment paper, placed on either a large cutting board, then place dough in the center.
  • Press or roll dough into rectangle, about 10 x 7”.
  • Once dough is spread, spread melted butter over the flatted dough, sprinkle cinnamon, then evenly spread of the chia seed jam.
  • Roll dough on the long side. The dough can be sticky so you may want to chill again before rolling.
  • Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes so you can easily cut the dough.
  • Preheat your oven to 350F degrees and spray a 9” cake pan with non stick cooking spray.
  • After chilling, cut into 1 1/2 inch sections, place each one flat side down on prepped pan.
  • Bake in the middle rack for 20 minutes or until just done and beginning to brown.
  • Make glaze while rolls are baking: Slightly warm the probiotic cheese cheese in the microwave if removed right from the refrigerator. Combine ingredients in a medium size bowl using an immersion blender. Blend until desired consistency. Set aside.
  • Once rolls are done, let cool sightly before glazing and enjoying.

Hoppy Easter!

 


Leave a comment

Pumpkin, Peanut Butter, and Jelly Sandwich in a Jar.

Pumpkin Peanut Butter and Strawberry Overnight Porridge

Processed with VSCO with f2 preset

With LA being a million degrees during the first week of fall, a girl needed to improvise on how to get her “Pumpkin Everything” fix without standing in front of the stove.

I’ve done the basic combos for pumpkin: chocolate and pumpkin, banana and pumpkin, even ricotta cheese and pumpkin. I needed something new and exiciting for my tastebuds!

This is where strawberry comes into play.

Partnering with Vitamin Shoppe for new fall recipes, I decided that strawberries needed their pumpkin fix too!

Lets get this pumpkin party started. 😉

Ingredients: (Serves 1: Calories 342, Protein 22g, Carbs 42g, Fat 10g)

Note* I doubled the recipe to make two servings

For porridge-

Peanut Butter Pumpkin Topping-

  • 1/2 Tablespoon Flax and Chia seed peanut butter (Trader Joes)
  • 2 Tablespoons Pumpkin Pure
  • 1/2 Teaspoon Pumpkin Spice
  • 1/2 Teaspoon Cinnamon (I like a lot of spice, this is totally your preference)

Misc-

  • 1 Whole Strawberry

Directions:

  • Place ALL porridge ingredient in a jar, shake, and leave overnight in the refrigerator.
  • In the morning, stir, and dived into two glasses (If making two servings)
  • Combine Peanut Butter Pumpkin toppings together in a small ramekin, then top Porridge.
  • Decorate with as many fresh strawberries as you’d like. ENJOY!

Tip: You can Substitute the protein powder for any flavor you have. I highly recommend the Strawberry flavor though, JUST SAYIN. 🙂

 

 


Leave a comment

Fluffy Kodiak Cakes

Pecan Pumpkin Pancakes

Processed with VSCO with f2 preset

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!


Leave a comment

Pumpkin Spice is in the air

Pumpkin Porridge

IMG_9799.JPG

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. 🙂