What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Cranberry Chia Seed Jam

Jumping for joy because cranberry season is here and there’s no stopping me now! 😍🍂🍕

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Thanksgiving themed breakfast pizza was a huge hit. Fresh, homemade cranberry chia seed jam (made this right when we got home last night), @lifewaykefir natural Farmer Cheese (always my substitute for ricotta cheese), and uncured turkey bacon. Could always use leftovers from Thanksgiving. 😉🦃🍴

Cranberry Chia Seed Jam:

  • 1 bag fresh cranberries
  • 2 tablespoons maple syrup
  • 1/2 cup water
  • 2 tablespoons chia seeds

Directions:

  • Combine all ingredients in a medium size pot, cook on medium-high heat until the cranberries begin to boil. Reduce heat to a simmer and mash with a potato masher or fork. Continue to simmer for about 15 minutes, mashing every few minutes.
  • Jar ingredients and refrigerate overnight. In the morning, top on pizza, toast, oatmeal, and more. Enjoy! 👩🏻‍🍳✨👋🏻


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Pumpkin Cake Brownies

Brownies are completely acceptable for breakfast when they’re filled with pumpkin, vanilla greek yogurt, cacao, and topped with Halo Top Creamery pancake & waffle ice cream. 🤤🍫

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Y’all know how much I love my Kodiak Cakes. Their pancake/waffle mixes are so versatile and I can’t see myself going back to regular flour ever again. Let’s just say, worth the gluten! 🐻😍🙏🏻

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Pumpkin cake brownies-

Ingredients :

Instructions:

  • Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with parchment paper leaving the sides overhanging and spray with cooking spray.
  • Place Kodiak Cakes in a large bowl and set aside.
  • In a microwave safe bowl melt 1/2 cup dark chocolate chips, 20 second increments and stirring in between until smooth and melted. Whisk in the pumpkin spice, pumpkin pure, and yogurt.
  • Fold the wet ingredients into the dry ingredients.
  • Pour the batter into the pan and spread evenly. Sprinkle the remaining chocolate chips on top and bake 25-30 minutes or until a toothpick in center comes out with a few moist crumbs but not wet batter.
  • Cool for about ten minutes. Lift using the parchment to a cutting board, frost, sprinkle raw pumpkin seeds, and cut into squares with a sharp knife.
  • Top with Halo Top Creamery Pancake & Waffle ice cream if desired. Enjoy! 😍


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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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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!