What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin Spice is in the air

Pumpkin Porridge

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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. 🙂


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Pizza Party at 8am

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What more could you ask for in a breakfast flatbread pizza?

Maybe a breakfast flatbread pizza that takes less than 15 minutes? I got you covered! 🙂

The combination of whole milk ricotta cheese and light mozzarella cheese, fresh basil, homegrown tomatoes, and diced fig is Unreal. The perfect amount of savory and sweet to start your day.

Ingredients: (Serves 1, Cals 338, Carbs 43g, Protein 20g, Fat 10g)

  • 1/4 cup light mozzarella cheese
  • 4 tablespoons whole milk ricotta cheese
  • 1 diced vine tomato, homegrown preferred for the sweetest tasting tomato EVER
  • 1 ounce diced fig
  • fresh basil leaves
  • 1/2 Trader Joes Whole Wheat Lavish bread

Directions:

  • Preheat oven to 425 degrees F, spray cooking oil on pizza pan and set aside.
  • Combine ricotta cheese and mozzarella cheese together, spread evenly on Lavish bread.
  • Decorate with diced tomato, fig, and basil. Place on sprayed pizza pan and  bake for 7-8 minutes (or desired crispness of the crust).
  • When done, slice into as many slices as you’d like. Or pick the entire pizza up and eat. To each its own. 😉

Cheers to the Pizza!


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The Peanut Butter Drizzle of Life.

Dark Chocolate Cream Cheese and Banana Stuffed French Toast

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If I’m ever in a coma, just drizzle this peanut butter maple syrup over my body. Theres no way I won’t wake up after that. 😉

Ingredients: (Serves 1, Calories 334, Fat 9g, Carbs 47g, Protein 19g)

Directions:

  • Whisk together egg white, almond milk, and cinnamon, set aside.
  • Warm greek yogurt cream cheese in a microwave safe bowl for 10 seconds, just until soft. Mix in Cocoa powder, mashed banana, and a little water to softened cream cheese. Stir until combined. Adding more water if needed, this helps the cocoa powder dissolve better. Consistency should be spreadable.
  • Sandwich the dark chocolate cream cheese mixture between the two pieces of bread. Dip sandwich into egg white mixture and let soak for a few minutes on one side, then flip.
  • Heat skillet on medium heat, spray with cooking spray, and cook french toast. Roughly 8 minutes on each side. I like mine crispy.
  • Microwave peanut butter in a small ramekin for about 20 seconds. Stir in syrup one tablespoon at a time, continue stirring until desired consistency. Aka perfect drizzle consistency.
  • Plate cooked french toast and drizzle your life away.

Bon Apetit!


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Uh-huh Honey

Honey Sriracha Chicken over cumin Cauliflower Rice

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If there’s one thing my husbands loves almost as much as me, its Sriracha.

Sriracha on EVERYTHING. There’s very few times when after I photograph a savory meal that he doesn’t add sriracha. It’s like me with nut butters, we just believe it makes food taste even better. 🙂

Me on the other hand, I don’t love sriracha. I like it, but that can’t be the main flavor.

Pairing honey and lemon juice with sriracha, now that I can handle.

Ingredients: Serves 2

For the chicken-

  • 8 oz. chicken breast, cut into bite size cubes
  • 1 small red onion, diced
  • ½ cup sriracha
  • ¼ cup raw honey
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • fresh cilantro for garnishing

For the cauliflower rice-

  • 2 cups riced cauliflower
  • 1/2 tsp cumin
  • 1 tsp dried oregano (optional)
Directions:
  • Heat a large pan over medium heat. Spray with cooking spray and add chopped onion and cook 2-3 minutes. Add cubed chicken and cook, stirring a few times with a wooden spoon or tongs. Season with pepper.
  • Stir together honey, sriracha and lemon juice in a bowl.
  • Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will slightly thicken.
  • In a separate pan, sprayed with cooking spray, cook cauliflower rice over medium heat until desired texture. Mix in spices while cooking.
  • Plate cauliflower rice, top with cooked Honey Sriracha Chicken and fresh cilantro.

Husband’s pro tip: ADD MORE SRIRACHA… 😉


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Going for Gold

Banana Chia Seed Turmeric Overnight Porridge.

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Besides the fact that this overnight porridge looked like mustard, I was very skeptical about a sweet turmeric porridge.

Don’t get me wrong, I love using turmeric on my eggs and especially on those Blueberry, Turmeric, and Granola Muffins! But a cold turmeric porridge was tough for my tastebuds to understand before actually tasting.

But of course, I was wrong! The combination of turmeric, cinnamon, and banana was more than heavenly. Just have to not think about the mustard look while eating. 😉

Ingredients: (serves 2, per serving without toppings: Calories 285, Fat 7g, Carbs 43g, Protein 15g)

  • 1/2 large banana mashed, overripe is best
  • 1 cup oats
  • 2 tbsp chia seeds
  • tsp turmeric (ground turmeric powder)
  • tsp cinnamon
  • 2 tsp vanilla extract
  • cup unsweetened almond milk (Califia Farms)
  • 1 cup water
  • 2/3 cup siggis plain yogurt

Directions:

  • Place oats, chia seeds, turmeric and cinnamon in jar (preferably one with a lid).
  • Mix in mashed banana to the oat mixture. 
  • Add remaining ingredients, put lid on the jar, and shake until everything is combined.
  • Refrigerate overnight.
  • Divide equally into two bowls or glasses. Top with more Siggis yogurt, mashed raspberries, and Coconut Banana Granola!

Pro tip: After the photo I drizzled maple syrup on top. DO IT.


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Lemon Tahini Drizzle of Dreams

Chickpea stuffed grilled eggplant with lemon tahini drizzle.

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I’ve officially finished my first jar of tahini.

From savory to sweet, I JUST CAN’T GET ENOUGH!

This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. 😉

Ingredients:

          Grilled Eggplant:

  • 1 large eggplant, top removed, and cut into thin slices
  • 1 1/2 tablespoons extra virgin olive oil

     

    Filling:

  • 1 cup cooked riced cauliflower (I bought mine from Trader Joes)
  • 1 cup cooked chickpeas, drained
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons curry powder
  • 1 large handful of cilantro, roughly chopped
  • 2-3 ounces shredded chicken breast
  • Lemon Tahini Sauce:
  • 1 lemon, zest and juice
  • garlic powder to taste
  • 2 1/2 tablespoons tahini
  • 1 tablespoon water

 

 

Directions:

Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.

In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.

In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.

Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.

Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!

 


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Toasted Coconut Tuesday

Toasted coconut french toast topped/stuffed with strawberry chia seed jam cream cheese.

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Toast Tuesday with a French twist. 🙂

I absolutely LOVE french toast.

There was a time in my life when I ate french toast Every morning for two years… That is no joke. It was the same french toast stuffed with greek yogurt, sunflower seed butter, and banana slices, topped with sugar free maple syrup.

Even though that combo is insanely delicious, I was stuck in a french toast rut.

French Toast rut no more! Well, since the beginning of 2016.

TRY THIS NOW.

Ingredients:

Serves 1 (2 pieces of toast, 314 Cal, 10g Fat, 41g Carbs, 16g Protein)

  • 2 pieces low sodium Ezekiel bread.
  • 1 egg white
  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar free maple syrup
  • 2 tablespoons Kroger Co. greek yogurt cream cheese
  • 2 tablespoons homemade strawberry chia seed jam

Directions:

  • Heat skillet on medium heat, spray with cooking spray.
  • Whisk together egg white, coconut milk, cinnamon, & vanilla extract. Dip each bread slice into mixture, making sure the piece is completely covered.
  • Place coconut flakes in a shallow bowl, dip one side of soaked bread pieces into the coconut flakes. Pressing down firmly making sure the coconut flakes stick.
  • Cook on skillet until toasty.
  • Place greek yogurt cream cheese in a microwave safe dish and heat for 10 seconds. Combine cream cheese with chia seed jam.
  • Plate french toast, top wth chia seed jam cream cheese mixture and sugar free syrup.

BON APPETIT!