What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Seedy, Chocolate, & Raspberry Gluten Free Blondies, in collaboration with Driscoll’s

My afternoon snack just became better because of YOU.

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A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!

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Ingredients:

  • 3/4 cup Driscoll’s organic raspberries
  • 1/4 cup extra virgin olive oil
  • 3/4 cup unsweetened nut milk
  • Juice from 1 medium size lemon
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 + 1/4 cup almond flour
  • 1 + 1/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons mixed seeds (chia seeds, sunflower seeds, pumpkin seeds, any seeds!)

Directions:

  • Preheat oven to 350F
  • In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
  • Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
  • Transfer mixture to a sprayed square baking dish lined with parchment paper.
  • Press the Driscoll’s raspberries into the batter just before baking.
  • Bake for 20 minutes until risen and golden brown on top.
  • Let cool completely before cutting into squares and devouring!

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Breakfast salad, yay or nay?

Breakfast salad, would you try it?

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I have yet to jump on the breakfast salad train. Something about leafy greens that haven’t been sautéed doesn’t sound appealing to me before noon. Instead, I make breakfast salads for Joel, he loves them, and I stick to my sautéed veggies covered in chipotle cashew cheese sauce.

Breakfast deets- For me: Sautéedd brussels, sweet potato, carrots, and kale in avocado oil, one fried egg, one egg white, Everything But The Bagel “EBTB” seasoning, and chipotle cashew cheese sauce.

For Joel: Spring mix lettuce, diced cucumber, cherry tomatoes, two fried eggs, EBTB seasoning. Side paleo mini bagels (recipe on my Instagram feed) with vegan cream cheese and grapefruit.

Chipotle cashew cheese sauce:

  • 1 cup of raw, unsalted cashews
  • 1 chipotle pepper from a can of chipotles in adobo
  • 3 tbsp fresh lemon juice
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tsp pink himalayan salt
  • 1/8 teaspoon ground turmeric

Directions:

  • Put the cashews in a bowl and cover completely with steaming hot water. Let the cashews soak for at least an hour. Pour out liquid.
  • Put the cashews in a food processor along with 1/2 cup of fresh water and the ingredients listed above. Blend until smooth.
  • Refrigerate up to five days.


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Banana, Butternut Squash, and Chai Spiced Cake. In collaboration with Flora Healthy

Whoever said you can’t eat cake for breakfast (or lunch and dinner) hasn’t tried my banana, butternut squash, and chai spiced cake topped with a Flora Healthy manuka honey peanut butter frosting. 🤯🍯

Been eating this cake for any meal the last few days and it’s been the best idea. It’s packed with goodies like bananas, butternut squash, and most importantly Flora Healthy manuka honey. Manuka honey has antiviral, anti-inflammatory, and antioxidant benefits. In fact, it has traditionally been used for wound healing, soothing sore throats, preventing tooth decay, and improving digestive issues. 👏🏼  Head over to florahealth.com to get yourself a jar (or two) of Flora Healthy’s manuka honey and don’t forget to use “honey15” to receive 15% off your manuka honey purchase. Now who’s ready for CAKE?! #BeFloraHealthy #ManukaHoney

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Cake:

  • cups whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 large bananas ripe
  • 1/4 cup mashed butternut squash
  • 1/2 cup plain kefir yogurt
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted and slightly cooled
  • 1 egg room temperature
  • 2 scoops vanilla chai lactation powder

Frosting:

  • 1 cup powder peanut butter
  • 1/2 -1 cup nut milk (may need more or less depending on your desired consistency)
  • 3 tablespoons Flora Healthy manuka honey

Directions:

  • Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
  • Whisk together the pastry flour, cinnamon, baking soda, and sea salt in a large bowl, set aside.
  • Using an immersion blender, combine the bananas, butternut squash, kefir yogurt, maple syrup, vanilla, coconut oil, and egg. Blend until smooth and pour the blended wet ingredients into the dry ingredients. Whisk well until combined.
  • Pour the cake batter into the prepared pan and bake for 30 minutes.
  • Cool completely in the pan before frosting.
  • Make frosting by mixing the frosting ingredients together with a rubber spatula in a medium size bowl. Start by adding 1/2 cup nut milk and gradually add more until you’ve reached your desired frosting consistency.
  • Frost cake, decorate with unsweetened coconut flakes, vanilla coconut flakes, and dried banana.
  • Store frosted cake in the fridge in an air tight container for up to a week or freeze!

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Paleo Oreo Cake, YEP.

Paleo Oreo cake! Disclaimer: the cake is paleo, the frosting is not. BUT you can easily substitute this frosting for a paleo vanilla frosting.

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Oreo Cake:
* 2 cups raw minced sweet potato
* 1/4 cup coconut flour
* 2 large eggs
* 3/4 cup black cacao powder
* 1/2 cup maple syrup
* 1/2 cup coconut oil
* 1/2 cup coconut sugar
* 1 tablespoon vanilla
* 2 teaspoons baking powder
* 1 teaspoon pink himalayan salt
Frosting:
* 1/2 cup powder sugar
* 1/2 container vanilla frosting
* 1/4 cup vanilla probiotic smoothie
* 1 tsp vanilla
Directions:
* Preheat oven to 350 F. Line the bottom of two 6″ spring form cake pans with rounds of parchment paper. Spray the pan first with nonstick cooking spray for the parchment paper to stick.
* Mince sweet potatoes in a food processor. Then add in all ingredients for the cake and mix until smooth. You can add everything to a blender to make the cake smoother but I was pressed for time.
* Divide batter in-between the two cake pans and bake on 350 F for 50 minutes.
* While the cake is baking, combine frosting ingredients in a medium size bowl and whisk together until smooth. * Remove cake from the oven and let cool completely before frosting. Try not to eat all the frosting before the cake is finished, this was rough for me. Enjoy!


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#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

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I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

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Sangria Berry Crumble:

  • 6 ounces Driscoll’s blueberries
  • 6 ounces Driscoll’s blackberries
  • 6 ounces Driscoll’s raspberries
  • 12 ounces Driscoll’s strawberries, cut in half
  • 3 tablespoons coconut sugar
  • 1 lime, juice and zested
  • 2 tablespoons gluten free flour
  • 1/4 teaspoon pink himalayan salt
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine, I used Malbec

Oat crumble:

  • 1 1/3 cup gluten free oats
  • 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
  • 1/4 teaspoon pink himalayan salt
  • 6 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • French vanilla ice cream for serving, diary or non dairy

Directions:

  • Preheat oven to 375 F. 
  • Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

  • Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
  • Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
  • Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!


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Some Bunny Loves You – GF Jelly Filled Cinnamon Rolls, in collaboration with Bob’s Red Mill

I did it, I finally made cinnamon rolls and for the first time they didn’t turn out hard as a rock. I’d say “it’s the little things in life” but this my friends is a big deal in my world!

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I wish I knew the amount of times I’ve tried to successfully make cinnamon rolls… I’d ask Joel but I’m kinda embarrassed to really know the number. Instead, I’m going to embrace these gluten free cinnamon rolls filled with cinnamon, butter, and my homemade strawberry chia seed jam topped with a probiotic cream cheese frosting and feel like the cinnamon roll queen.

GF Strawberry Jam Cinnamon Rolls:

  • 1/2 cup Bobs Red Mill almond flour
  • 1 1/4 cups tapioca flour
  • 1/4 cup + 2 Tbsp coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup warm water
  • 1/3 cup coconut oil
  • 2 tsp apple cider vinegar
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 large egg

Filling:

  • 1/3 cup soft grass fed butter
  • 1 1/2 tsp cinnamon
  • 1/4-1/3 cup homemade strawberry chia seed jam

Glaze:

  • 1/3 cup probiotic cream cheese, soft
  • 1/4 cup nut milk
  • 1/2 cup powered sugar (may need more depending on desired consistency)
  • 1/4 tsp vanilla extract
  • Pink sea salt

Directions:

  • In a large mixing bowl, combine the almond flour, 1 cup tapioca flour, 1/4 cup coconut flour, baking soda, baking powder, and sea salt. In a measuring cup, combine the coconut oil, water, apple cider vinegar, maple syrup, vanilla extract, and stir.
  • Pour the liquid ingredients into the dry and stir until fully combined. Add the egg and continue to mix. Lastly, add in the second part of the tapioca and coconut flour. Mix until well combined – dough will be sticky.
  • Chill dough for 15 minutes. At this point it should be firm enough to handle with some help from extra tapioca and damp hands.
  • Sprinkle a little tapioca over a large piece of parchment paper, placed on either a large cutting board, then place dough in the center.
  • Press or roll dough into rectangle, about 10 x 7”.
  • Once dough is spread, spread melted butter over the flatted dough, sprinkle cinnamon, then evenly spread of the chia seed jam.
  • Roll dough on the long side. The dough can be sticky so you may want to chill again before rolling.
  • Once rolled, gently seal the end and chill the roll in the freezer for 10-15 minutes so you can easily cut the dough.
  • Preheat your oven to 350F degrees and spray a 9” cake pan with non stick cooking spray.
  • After chilling, cut into 1 1/2 inch sections, place each one flat side down on prepped pan.
  • Bake in the middle rack for 20 minutes or until just done and beginning to brown.
  • Make glaze while rolls are baking: Slightly warm the probiotic cheese cheese in the microwave if removed right from the refrigerator. Combine ingredients in a medium size bowl using an immersion blender. Blend until desired consistency. Set aside.
  • Once rolls are done, let cool sightly before glazing and enjoying.

Hoppy Easter!