What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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.

 


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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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What Robin Eats

Blueberry, Turmeric, & Granola Muffins

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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.