What Robin Eats

"A Strong Body Equals a Healthy Mind."


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. 🙂


2 Comments

Going for Gold

Banana Chia Seed Turmeric Overnight Porridge.

Processed with VSCO with f2 preset

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.


1 Comment

What Robin Eats

Blueberry, Turmeric, & Granola Muffins

Processed with VSCO with f2 preset

Blueberry and turmeric… Doesn’t sound tasty, does it?

Trust me when I say that these muffins were perfectly sweet and spiced. With hints of cinnamon, crumbles of homemade granola, and a few chocolate chunks, your tastebuds will be well satisfied. 😉

Ingredients:

  • 1 1/2 cups Bobs Red Mill whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large mashed bananas
  • 1/4 cup honey or sugar free maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 tablespoon extra virgin coconut oil
  • 1 egg
  • 1/2 cup Siggis nonfat plain yogurt
  • 1 tablespoon Califia Farms unsweetened almond milk
  • 1/2 cup blueberries
  • 1/2 cup homemade granola (Recipe coming soon!)
  • 1/2 cup chocolate chunks

Instructions:

  • Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, cinnamon, turmeric, baking soda and salt.
  • In a separate bowl, add bananas, honey/syrup, vanilla extract, extra virgin coconut oil, egg, almond milk and yogurt. Using an electric mixer, blend on high for 1 minute until smooth. Add wet ingredients to dry ingredients and mix until just combined.
  • Divide batter evenly into muffin tin and top with blueberries, chocolate chunks, and homemade granola, pressing the toppings slightly into the batter. Bake for 20-25 minutes or until tooth pick comes out clean. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.

Pro tip: Muffins are best served warm and even better the next day topped with vanilla ice cream. Too far? I think not.