What Robin Eats

"A Strong Body Equals a Healthy Mind."


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#WhatRobinFavors – August Top Five!

Poppy’s birthday month is coming to an end and I’m feeling pretty good about it. It’s true what they say, the days are long but the years are short. The most important thing that I have learned this last year is to take proper “me time”. Remember that “me time” looks different for everyone! My weekly spin class at Rush Cycle is my “me time”. Spinning makes me feel like myself and reminds me that I am strong no matter what stage of life I’m in. I felt strong in spin class pre pregnancy, while I was pregnant (I took Flywheel classes all throughout my pregnancy and even a class the day before I delivered Poppy!), and even more so postpartum. I’m not saying you need to take up spinning, even though it might change your life. I’m encouraging you to find something that empowers you and makes you feel darn good because you deserve it.

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Food: Homemade gluten free blueberry pancakes. These have been a huge hit for the entire family. I make a big batch to freeze and sometimes blend in some kale/spinach for an added veggie boost. These gluten free pancakes are great to dice up and stick in a stasher bag to bring with me for on-the-go snacks for Poppy. I know a lot of mom’s like O’s for their baby but I’m terrified Poppy will choke so these are nutritious and soft. Click here for the recipe!

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Drink: PEANUT BUTTER COLD BREW. I talk about this drink on the daily over on @WhatRobinEats but it continues to be my favorite drink ever. I used powder peanut butter but you can totally use regular peanut butter or another nut butter of choice. I’ve been wanting to change it up by adding tahini but I just love the peanut butter flavor so much. Maybe September will bring the tahini to the mix? That’s a big maybe. Click here for the recipe!

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Exercise: I recently started back on the stairmaster once every week and I’m really feeling it in my glutes! Besides spin, the stairmaster has always made me feel challenged but good. I like to do intervals and switch up my steps by skipping a step every other minute and stepping sideways and backwards. Be careful and don’t be afraid to hold on! Better safe than sorry until you get the hang of it. My goal is usually 20-30 minutes on the stairs depending on how sweaty I want to get that day.

Item to wear: I have been obsessed with my A New Day Sophia Strappy Slide Sandals from Target. I literally wear them with EVERYTHING. Sporty, dressy, pajamas, they go with my entire wardrobe. I’m not sure if Target still sells them but click here to see if they are in stock. If not, check Poshmark to see if someone is crazy enough to not love these and sell them to you. 

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Favorite of Poppy’s: Norah’s Shops bows. I’m always afraid head pieces are cutting off Poppy’s circulation. Am I squeezing her brains out just for fashion?! Norah’s Shop bows have never given me this nervous feeling. These were a gift from the owner and I refuse to put any other bows on her head! Easy to wash and she has yet to rip them off when wearing them. I’ll vouch for Poppy and say they are pretty comfy. Click here for her shop!

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And that is it for August! I welcome September with open arms and a belly ready for all things pumpkin spice. 


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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!

 


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Fluffy Kodiak Cakes

Pecan Pumpkin Pancakes

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If you haven’t heard, Kodiak Cakes make pancakes, waffles, and crepes So easy. The Protein Packed Waffle mix is a huge staple in our home. Just add equal parts water to the dry mix and you are good to go!

But how do you make these easy cakes more fluffy?

Two words: Coconut Flour.

The mix taste great on it’s own, but I’ve always wondered if they could be more fluffy. Adding coconut flour, and a few other ingredients, to the mix made a huge difference.

Now get your fluffy pancakes on!

Ingredients: (Makes 6 small Fluffy pancakes, Calories 323, Carbs 38g, Protein 25g, Fat 9g)

  • 1/3 cup Kodiak Cakes protein packed waffle mix
  • 2 tablespoons Coconut Flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoon pumpkin pure
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/4 cup greek yogurt
  • 1 teaspoon baking power
  • 1/2-1 cup water (desired consistency)
  • 1/2 tablespoon crushed raw pecans
  • 1/2 tablespoon Glazed Donut Muscle Butter
  • 2 tablespoons maple syrup

Directions: (Be patient! Coconut Flour pancakes take a little longer than regular pancakes)

  • Combine waffle mix, coconut flour, baking powder, cinnamon, nutmeg, and pumpkin spice in a medium size bowl, set aside.
  • Whisk together 1/2 cup water, egg white, greek yogurt, pumpkin pure, and vanilla extract in a small bowl then combine with dry ingredients. Adding more water if desired (I used about 1 cup water, adding in 2 tablespoons at a time, making 6 small fluffy pancakes).
  • Heat skillet on medium-high heat and spray with cooking spray. Let skillet warm for about 5 minutes before cooking. Spoon batter using a 1/4 cup measuring spoon, letting the pancakes cook 3-5 minutes on each side (golden brown). Repeat until batter is gone.
  • While pancakes are cooking, put Muscle Butter in a small microwave safe dish and heat for 20 seconds. Stir in 1/2 tablespoon water with Muscle butter to get a drizzle consistency.
  • Stack cooked pancakes on a plate, decorate with Syrup, Glazed Donut Muscle Butter drizzle, and crushed pecans.

Bonus tip: You could also make these as banana pancakes subbing out the pumpkin for banana… but I am sure you’re not tired of pumpkin this early on into fall. 😉 Cheers!


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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… 😉