What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Peanut Crusted Vegan French Toast, in collaboration with Ripple.

There was a time in my life when I ate french toast for breakfast every morning. Yep, I said it. EVERY MORNING, for over a year and a half, actually. It was after a time in my life that I deprived myself from foods that I always wanted, like french toast, and I couldn’t stop once I allowed myself to eat said foods. Maybe I was afraid to break a new routine or maybe I was afraid that one day I wouldn’t allow myself to have it anymore? Whatever it was, I started @whatrobineats (over three years ago now) as a way to break my eating routine.  I was modeling at the time and had the pressure of staying exactly the same measurements year-round. I was eating food that I enjoyed but like, every day. Mentally that was NOT ok. I took the first seven days of #whatrobineats to eat something different for breakfast. Was I scared? Yes. Does that sound silly now? Double yes. But those emotions were real and Joel was along side me the entire way.  Now I make french toast whenever I want and feel good about the change in direction I made three and a half years ago.

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If you’re going through something, or have been through something similar to this. It’s ok!  There is no shame in where you’ve been and you should be proud of how far you’ve come. God is so good and has the BEST plans for your life.  Now onto some darn good vegan french toast made with my favorite Ripple unsweetened pea milk!

Peanut Crusted Vegan French Toast:

  • 4 slices sourdough bread
  • 2 tbsp crushed peanut
  • 1/3 peach, slices
  • Handful of raspberries
  • Peanut butter syrup drizzle (1 tbsp peanut butter + 1/4 cup maple syrup)
  • Plant based yogurt

No-egg “egg wash”-

  • 1/2 small very ripe banana, mashed
  • 1/3 cup Ripple unsweetened original
  • 1 tbsp maple syrup
  • 1 + 1/2 tbsp GF flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • Pinch of nutmeg

 

Directions:

  • Blend “egg wash” together and transfer into a shallow bowl. Dip bread in wash, press one side into crushed peanuts, and cook on a flat skillet until desired doneness.
  • Cut in half, fill with goodies, and drizzle all that peanut butter syrup over the top! Pair with a peanut butter cold brew, obviously.


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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.