What Robin Eats

"A Strong Body Equals a Healthy Mind."


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When it’s pumpkin season but you live in San Diego.

When it’s pumpkin season but you live in San Diego.

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Grab your pumpkin latte, Pumpkin Pie Perfect Bar, and your bathing suit because pumpkin season in San Diego means another month and a half of beach days. It did drop to 75°F last weekend so maybe a light sweater too. Pumpkin Pie Perfect Bar is here (only for a limited time) and I could literally jump for joy. I wondered if Poppy would enjoy the Pumpkin Pie Perfect Bar as much as me and then she ate the entire bar in one sitting. I guess that means no more sharing because she wants the entire bar every time now. I don’t blame her! What’s not to love about pumpkin pie in a bar form with no baking required?

Head to perfectsnacks.com to find them in a fridge near you. Have you tried the Pumpkin Pie Perfect Bar before? #perfectaspie


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Pumpkin Pie To-GO

Bitesize pumpkin pie bars, perfect for those on-the-go pie moments. 😍🎃🙋🏻‍♀️

The family’s always hesitant when I bring dessert to parties. Me being healthy and all, I can’t be trusted. 😜🍫

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This year I surprised everyone with these Pumpkin Pie bars with a Pecan Date crust. Perfectly fluffy and packed full of flavor. Even my uncle Mark went back for thirds and that’s saying something! 👩🏻‍🍳🧡

Pumpkin Pie Bars:
Ingredients
For the pumpkin pie filling:
* 15 oz can pumpkin puree
* 2 tablespoons vanilla ghee
* 1/4 truvia (or other sugar replacement)
* 2 eggs
* 3/4 cup Ripple unsweetened original
* 1 tsp pumpkin stevia drops
* 1/4 tsp cinnamon
* 1/4 tsp nutmeg
For the crust:
* 2 cups gluten free oats
* 1 cup dates
* 2 tbs coconut oil
* 1/2 cup chopped pecans
* 1/4 tsp nutmeg
* 1/4 water

Instructions
1. Preheat oven to 350°F.
2. Add the oats, dates, coconut oil, and nutmeg to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture begins to come together. Add in the pecans and pulse until they are fully combined.
3. Line a 8 x 8 baking sheet with parchment paper and spray with cooking oil. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom.
4. Combine the pumpkin puree, ghee and truvia to a medium size bowl. Beat together until light and fluffy. Mix in the eggs, Ripple milk, pumpkin spice drops, and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70 minutes.
5. Cool for 2 hours before removing from pan and cut into 16 squares (worth the wait, I promise!). 🤤🎃🙏🏻


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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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Pumpkin Pie, Weekend Feelin, Waffles

 

*Giveaway Closed* Waffle Wednesday gives me weekend feels. 😍🎃🍂👻

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This mornings pumpkin waffles were the best waffles I’ve ever made. That’s a bold statement, right? Well it’s true! Made with La Tourangelle Artisan Oils Pumpkin Seed Oil, these waffles had a melt in your mouth rich nutty taste. Joel couldn’t believe there wasn’t any butter added! 🙀🤤✨

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Because sharing is caring, I’ve partnered with La Tourangelle Artisan Oils to giveaway two of my favorite oils. Enter here for a chance to win a tin of Pumpkin Seed Oil (known for promoting hair growth and providing heart health benefits) plus Extra Virgin Olive Oil (100% organic, high in anti-oxidants, peppery, and bright in taste). * Giveaway ends 10/14/17 😋🍁🌼

Pumpkin Waffles: (makes four small square waffles)

  • 1 cup Kodiak Cakes Pumpkin Waffle mix
  • 2 tablespoons Pumpkin Seed La Tourangelle Artisan Oil
  • 1 cup water
  • 1 teaspoon cinnamon

Toppings:

  • Lifeway Kefir natural kefir cup
  • Strawberries
  • Figs
  • 1 tablespoon Justin’s peanut butter
  • 1/4 cup maple syrup

How to:

  • Combine all waffle ingredients in a medium size bowl, mix, and waffle.
  • While the waffles are cooking, make Peanut Butter Syrup Drizzle. Melt peanut butter in a small microwave safe bowl, roughly 15 seconds, and combine with 1/4 cup syrup (you may need to add a small amount of water depending on your desired consistency).
  • Once waffles are crisp, top with goodies, and enjoy!😍🎃


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Apples to Apples

Chia Seed Applesauce

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When my mother-in-law asked me if I wanted some apples, I didn’t think twice!

Who can resist free apples, some were fresh picked green apples from Julian, CA and the others were Honey Crisp apples that were on sale. How many apples could she really be giving me?…

One huge bag later I had enough apples to feed an army.

I’ve been following Amanda from Running with Spoons for a few years now. She has inspired my cooking in many ways, especially with her homemade strawberry chia seed jam!

With all the apples that were taking over my fridge, I needed a quick and easy way to use up most of them. This is were Amanda’s Easy Applesauce falls into place!

Im telling you, this girl is a genius when it comes to simple but insanely delicious treats. All I did to alter the recipe was throw in 1 tablespoon of Plnt chia seeds at the end of cooking.

Check out Amanda’s Easy Applesauce recipe, toss some Plnt chia seeds in there near the end of cooking, and let your house smell of cinnamon apples for hours! 🙂


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Oh So Crispy Brown Rice Pumpkin Bars

Crispy Brown Rice Pumpkin Bars

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No tricks, just treats here today. 🙂

Who doesn’t love a rice crispy treat?

I remember going to Starbucks at least twice a week in high school and indulging in their marshmallow crispy treats, paired along side a caramel frap. Those were the days!

These Crispy Brown Rice Pumpkin Bars do not taste like a marshmallow crispy treat… but they are not supposed to! They are filled with yummy Pumpkin Peanut Butter and drizzled with Dark Chocolate.

SO FALL I CANNOT EVEN.

Ingredients:

Without Chocolate drizzle- (Serves 9,  Calories 150, Carbs 22g, Protein 4g, Fat 5g)

Directions:

  • Put pumpkin peanut butter, coconut nectar, and vanilla extract into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy.
  • While your pumpkin peanut butter syrup is heating, spray a large bowl with cooking spray before adding the brown rice cereal. Pour the obey gooey pumpkin peanut butter syrup over the cereal and combine until all of the rice crisps are evenly coated.
  • Transfer crispies into an 8×8-baking dish that has been lightly coated with non-stick cooking spray. Pat them down and make them nice and even, pop in the fridge about ten minutes.
  • While the crispies are in the fridge, place dark chocolate chips and coconut oil in a microwave safe dish and heat until chips are completely melted. Stirring every 15 seconds or so.
  • Take crispies out of the fridge, drizzle dark chocolate on top, and return to the refrigerator. After about an hour, cut into 9 squares, and enjoy!

Tip: You can add in other goodies to the brown rice crisps before combine the pumpkin peanut butter syrup! Next time I want to add in raw pumpkin seeds. YUM!


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The Nicest Mean Matcha You’ve Ever Met

Matcha Overnight Porridge with Pumpkin Butter topping

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Never thought I’d be pairing Matcha and Pumpkin together…

This fall I am convinced that Pumpkin can pretty much pair with everything. So I figured, hey, why not Matcha?!

This overnight porridge went beyond my expectations and I know you will become a “Pumpkin Everything” believer after you taste this. 🙂

Ingredients: (Calories: 368, Protein 21g, Carbs 49g, Fat 11g)

Overnight Porridge-

Toppings-

  • 1/2 cup Pumpkin Pure
  • 1/2 tablespoon Pumpkin Spice Peanut Butter
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Pancake Syrup
  • 1/4 Banana, sliced

Directions:

  • Place all porridge ingredients in a jar, put the lid on, and Shake! Refrigerate overnight.
  • In the morning, combine and stir pumpkin pure, pumpkin peanut butter, pumpkin spice, and pancake syrup.
  • Place porridge in serving cup (or eat straight from the jar you used!), top with Pumpkin Peanut butter, and garnish with banana slices.

Now enjoy! 🙂