What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Baked mini shakshukas in a cast iron skillet!

Need a recipe idea for all those marinara jars you stocked up on? I GOTCHU.

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The end of a marinara jar turned in to the most glorious breakfast a girl could ask for. Super simple and the most delicious. We legit felt like we were eating brunch at one of our most favorites spots, Morning Glory, with these baked shakshukas.

Baked Shakshuka:
* 1/2 cup marinara sauce
* 1/4 cup almond mozzarella cheese (or cheese of choice)
* 5 mini heirloom tomatoes, diced in half
* 2 eggs
* Fresh or dry basil for garnish

Directions:
* Preheat oven to 375°F. Spray a 6” cast iron skillet with non stick cooking spray and pour in the marinara sauce. Set this over medium heat until to sauce starts to bubble.
* Remove the cast iron from the heat and sprinkle over the diced tomatoes, make two holes in the marinara to crack the eggs into, then sprinkle the cheese and basil over the top.
* Bake for 12-15 minutes, or until the egg whites are cooked and the yolks are still running.
* Toast your favorite bread and spread grass fed butter all over the toast.
* Remove the cast iron from the oven and let cool slightly or place the hot skillet on a towel to be sure to not burn yourself or the table. Dip your bread pieces into the yolk and enjoy!

Have you had a shakshuka before? I couldn’t believe how easy it was to make and how versatile they are. You can add any veggies you want here and use whatever cheese you have on hand. Use a large cast iron skillet to double the recipe or two 6” skillets like I did. I’m ready for seconds!


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BBQ Lentil Sloppy Joe’s

Poppy wasn’t the only one who was a fan of these bbq lentil sloppy joe’s on gluten free buns last night. We’ve been doing our best to make each part of the day seem a little different while we’re at home. We enjoy breakfast at the counter, lunch in Poppy’s room at her table, and dinner recently has been on the patio! It has been so fun, and much needed, using our little space in so many different way. Very thankful for the sunshine the last two weeks because Poppy and I were getting very stir crazy.

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Vegan BBQ Sauce:

  • 1 large onion, chopped
  • Garlic powder to taste (you can use raw garlic but I prefer garlic powder)
  • 1 cup tomato sauce
  • 3/4 cup water, divided
  • 1 tbsp balsamic vinegar
  • 1 tbsp molasses
  • 1 tsp smoked paprika
  • 1/4 tsp chili powder
  • 2 tsp coconut aminos
  • 1/3 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp pink Himalayan pink salt
  • Black pepper to taste
  • 1/8 tsp cayenne peppe

Directions:

  • Add the chopped onions and garlic powder to a heated pan on medium heat with a little nonstick cooking spray and sauté until golden. Using about 1/4 water if the onions begin to stick to the pan.
  • Add the remaining ingredients and bring to a boil. Once boiling, reduce to a simmer for 3-5 minutes or until the liquid reduces a little.
  • Remove from the heat and let cool slightly before adding to a blender to blend until smooth. Store in the fridge for up to one week!

BBQ Lentil Sloppy Joe’s:

  • 2 cups cooked lentils
  • 1/2-3/4 cup homemade vegan bbq sauce
  • 2 gluten free buns
  • Pickles, optional but hugely recommended

Directions:

  • Heat the lentils on the stove top with the bbq sauce until warm. Toast your gluten free buns in the oven on broil for a few minutes and stuff with half the bbq lentil sloppy joe mixture and a couple pickles, enjoy!


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Mint Cacao Chip Smoothie

Not a new smoothie on the block but definitely one that pleases the whole fam and one that I keep making each week. You know me, there’s lot of frozen riced cauliflower in here so it’s veggie and antioxidant packed. Winning!

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Mint Cacao Chip Smoothie (Makes a smoothie serving size enough for Poppy and I to share):

  • 1/2 banana
  • 1/3 cup frozen rice cauliflower
  • 1-2 handful of spinach
  • 1 cup milk of choice
  • 1/2 cup plain kefir
  • Small handful fresh mint or 1/2-1 tsp peppermint extract
  • 1-2 tbsp cacao nibs
  • 1 scoop vanilla protein powder
  • Handful of ice
  • Optional 1-2 dates but the protein powder I used makes it sweet enough for me

Blend it all together and enjoy! Poppy learned a new fun trick last week. She keeps liquid in her mouth for a really long time until she decides she’s done then squirts it out wherever she is… let’s just say I don’t let her walk around with any type of liquid in a cup, even her water bottle, anymore unless I want to step in a pile of whatever it is in 20 minutes. Cheers!


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Everything Bagel Bread

My pregnancy cravings this time around have gone a little something like this: everything bagels with cream cheese, sourdough toast with grass fed butter (not ghee! I couldn’t stomach ghee for weeks when I usually love it), scrambled pasture raised eggs with EBTB seasoning, and a latte with 2% lactose free milk. Oh, and lots and lots pretzels. Joel’s pregnancy cravings this time around: all of the above plus ice cream and peanut butter cups. Pregnancy eating is a team sport if you ask us.

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Anyways, onto my Everything Bagel Bread! I hadn’t made this bread in so long that I almost forgot how simple it was to make. The ingredients are pretty flexible (I’ve gotten many messages from people saying they used different flour/nut butter and that it came out amazing!) and you most likely have ingredients for this on hand. This bread is truly a whole family pleasure. Poppy enjoys this bread slightly warmed with ghee and mashed avocado.

Everything Bagel Bread:
* ½ cup + 1 tbsp almond flour (I have not tried any other flour but others have)
* 1 tsp baking soda
* ½ tsp sea salt
* 1 cup cashew butter (you can use any nut butter you want but it might alter the taste a little. I have only tried this with cashew and walnut butter)
* 2 large eggs + 2 egg whites (you can also sub 4 flax eggs. I’ve heard other people try it and it worked!)
* 1 tbsp water
* 1 tbsp apple cider vinegar
* Topping: 4 tbsp everything but the bagel seasoning

Mix dry ingredients together and set aside. Mix wet ingredients together then gently mix in dry ingredients. Pour into a prepped bread pan with nonstick cooking spray and parchment paper. Top the batter with everything but the bagel seasoning. Bake for 20-22 minutes at 350°F. Let cool completely before slicing.


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Strawberry Stuffed Cinnamon Rolls!

Both Joel and I could have cried after the first bite of these strawberry cinnamon rolls. Joel has seen me attempt cinnamon rolls a handful of times and each time they have failed. EVERY SINGLE TIME. Too hard, didn’t rise, tasted bland, and any other thing that could go wrong with baking. And it’s not like cinnamon rolls, like the fluffy legit kind, are a quick 20 minute prep. They take all day! I wanted fluffy, gooey, melt in your mouth rolls that would knock my socks off.

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I honestly gave up trying to bake cinnamon rolls for the last three years. I just didn’t see the point waisting ingredients on something that was going to flop anyways. But then my mother-in-law gave me a fresh bag of all-purpose flour and I thought, WHY NOT? I had yeast packets in the cupboard that followed us from LA to SD and it just felt right. And boy, did my gut know what was in store. These cinnamon rolls were the best thing that has happened in the kitchen for 2020 and I cannot wait to see how much better they become the most I perfect my cinnamon roll baking skills.

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I used Ambitious Kitchen’s “The Best Cinnamon Rolls You’ll Ever Eat” recipe and made a few adjustments. I didn’t step too far away from her recipe because I had heard so many great things about it that I didn’t want to fail at cinnamon rolls yet again. Here’s the substitutions I made:

For the rolls-

  • All-purpose flour instead of bread flour
  • Ripple Foods unsweetened vanilla pea milk instead of 2% dairy milk
  • Earth Balance vegan butter instead of regular
  • Lakanto golden monkfruit sugar instead of granulated sugar

For the filling (I kept the cinnamon and used vegan butter)-

  • Added 1 cup chopped fresh strawberries
  • Lakanto golden monkfruit sugar instead of brown sugar

For the frosting-

  • Earth Balance vegan butter instead of regular
  • Lakanto monkfruit powdered sugar instead of regular

You can make these rolls as Monique directs or make the few changes like I did above. The added strawberries were killer in this recipe and I highly recommend it. Have you made cinnamon rolls before?!


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Vanilla Cashew Walnut Mylk

Joel used the last of the milk for his cereal before his 7am calculus 2 class the other day so I had to improvise for my cold brew. I’m not mad about it either because this is the BEST dairy free mylk I’ve ever had!

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Vanilla Cashew Walnut Mylk:

  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 1-2 pitted dates
  • Dash of cinnamon
  • 1/2 tsp vanilla extract
  • 3-4 cups filtered water

Directions: You probably want to soak the nuts before blending but I didn’t have the patience to do so. So either soak the nuts overnight, or at least four hours, for maximum flavor or just add everything to a blender like me and blend on high until smooth (I use a Vitamix). Strain using a reusable nut milk bag (I found mine on Amazon) and pour into a jar/glass container. This mylk tastes so good in any of my #coldbrewlikerobin recipes and especially just added straight into some freshly brewed cold brew! I make my cold brew with the Ninja Kitchen hot and cold brew maker. Oh! I mixed my collagen protein powder with the mylk in my Nespresso frother on the “cold” setting. Store bought milks will foam but my homemade one doesn’t on the cold setting. I add my collagen the same way when I do my hot coffee pours too, enjoy!


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Vanilla Craisin Cauli-Oat Bowl.

I really wanted raisins to magically appear in the cupboard the other day but all I found were craisins. Not that I don’t like craisins, I just really wanted raisin cauli-oats… BUT I wasn’t too disappointed because I’ve had this same bowl of cauli-oats every other day for the last week.

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Vanilla Craisin Cauli-Oats:

  • 1/3 cup quick oats or rolled oats
  • 2/3 cup frozen or fresh riced cauliflower
  • 1 tbsp chia seeds
  • 1 egg white (or an additional tbsp of chia seeds)
  • 1 tsp maple syrup
  • 1-3 cups water/milk of choice (1 cup for quick oats in the microwave or 3 cups for rolled oats cooked on the stove top)
  • Dash of cinnamon
  • 1 tbsp Sprouts vegan vanilla protein powder (or another protein powder of choice) to be mixed in at the end of cooking)

I have an “how to” eggy oats saved to my Instagram story highlights! It’s close to the end of my highlight list so keep scrolling until you see it. Top with goodies and enjoy! I used homemade cocoyo (recipe on Celeste Thomas‘s blog), coconut almond butter, banana, and cinnamon.

What are you doing this weekend?! I know times are different but it was so refreshing to get out of the house yesterday morning to pick strawberries. Can’t wait for all of this to be over and back at our favorite coffee shops each Saturday morning. CHEERS!