What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin Carrot Cake

Over the last two weeks I’ve become pretty passionate about one thing and that thing is this pumpkin carrot cake. I’ve made it twice and I already plan on making it again this weekend!

Pumpkin Carrot Cake:

  • 3–4 large carrots, peeled and grated (2-cups packed)
  • 3/4 cup white whole wheat flour (or all purpose flour)
  • 3/4 cup almond flour
  • 1/2 cup brown sugar (or coconut sugar)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon sea salt
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened milk of choice
  • 2 tablespoons melted coconut oil

Cream Cheese Frosting:

  • 1/2 cup cream cheese of choice, room temperature
  • 1/2 cup plain greek yogurt
  • 2 tablespoons monkfruit powdered sugar
  • 2 tablespoons maple syrup

Instructions:

  • Preheat oven to 350ºF. Spray a 9×9-inch pan with nonstick cooking spray and line with parchment paper. Set aside.
  • Peel and grate the carrots. Place grated carrot on 2 pieces of paper towel and squeeze out as much of the moisture as possible.
  • Measure out 2 cups of grated carrots and place into a large bowl along with the rest of the dry ingredients and mix.
  • In a medium bowl, mix together wet ingredients.
  • Add wet ingredients into the dry ingredients and mix.
  • Pour into the prepared pan and bake for 25-30 minutes.
  • Remove from the oven and cool completely before frosting.

Cream Cheese Frosting:

  • While the carrot cake is cooling, make the cream cheese frosting. Place all ingredients into a medium bowl and mix until smooth.
  • Frost the cooled cake and sprinkle some cinnamon on top if desired. Refrigerate leftovers for up to five days.

Have you ever tried pumpkin and carrot cake together?! I has been my go-to lately and I can’t see myself stopping anytime soon.


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Cilantro Lime Baked Alaska Salmon, in collaboration with Alaska Seafood.

Poppy makes her first savory dish on IGTV! Not only was it our first savory episode, but Poppy was an absolute gem the entire filming process. Working alongside a toddler isn’t always easy but days like this when filming just makes it worth it!

In collaboration with Alaska Seafood, Poppy and I made a Cilantro Lime Alaska Salmon baked in foil to celebrate the launch of #SeafoodSunday. #SeafoodSunday is a new mealtime tradition that brings your favorite nutritious, sustainable protein from the waters of Alaska to the people around your table. #SeafoodSunday is also the perfect time to try a new recipe and express yourself through food or find comfort in a favorite dish. This couldn’t have been more perfect for this week’s #BakeWithPoppy episode! We had so much fun preparing this dish and of course eating it at the end.

Seafood from Alaska is always wild and sustainable. It has immunity-boosting benefits and is naturally high in nutrients the whole family needs, including omega-3 fatty acids that are essential to children’s development and overall brain health. All of this is super important in my kitchen. Not only am I feeding myself, my sweet husband, and Poppy girl but also my growing baby boy that’s due at the end of October. Nothing but the best for my growing family! #AskforAlaska or look for “Alaska” on packaging and on menus to guarantee that you are getting wild and sustainably harvested seafood.

Alaska also follows flash frozen processes, which means fishermen often freeze their catch right on the boats to lock in quality and preserve nutrients. I thawed my salmon for this recipe, but you can also cook it directly from frozen (just give it a quick rinse under cold water before and up the oven temperature to 450 before following my instructions below). You know I’m all about keeping things simple!

In addition to our Alaska Salmon dish we made air fried brussels sprouts and coconut cilantro lime rice. I can’t believe how incredible these dishes tasted together! Poppy devoured her entire plate and asked for seconds. That’s my girl!

Cilantro Lime Alaska Salmon baked in foil:

  • 1 large Alaska Salmon fillet (there are five Alaska salmon species: coho, pink, keta, king and sockeye — I used sockeye)
  • Sea salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ½ lime, juiced
  • ⅓ cup fresh cilantro, roughly chopped

Instructions:

  • Preheat the oven to 350F and line a medium size baking sheet with foil. Spray the foil with nonstick cooking spray and lay the salmon in the middle of the foil. Lightly pat the Alaska Salmon dry with a paper towel.
  • Drizzle olive oil on top and use a silicone brush to spread the olive oil all over the salmon. Do the same with the honey before seasoning, squeezing the lime juice over the top, and sprinkling on the cilantro.
  • Fold the edges of the foil up but not over the salmon and bake for 15 minutes. After 15 minutes, turn the oven to broil and cook an additional 3-4 minutes.
  • Remove from the oven, squeeze more lime juice on top if desired, and plate!

Air Fried Brussels Sprouts:

  • 2-4 cups brussels sprouts (depending on the size of your air fryer, you can also roast them in your oven)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste

Instructions:

  • Spray your air fryer basket with nonstick cooking spray and add your brussels sprouts.
  • Drizzle the olive oil over the brussels and add the seasoning before tossing together. Air fry at 400F for 15-20 minutes, or until the brussels are crispy.
  • Remove from the air fryer basket and plate with the salmon.

Coconut Cilantro Lime Rice:

  • 1 cup white jasmine rice
  • 2 cups full fat coconut milk
  • 3 tablespoons lime juice
  • ½ cup cilantro, roughly chopped
  • Sea salt to taste

Instructions:

  • Rinse rice through running water a few times.
  • Combine rice, coconut milk, and sea salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness.
  • Stir in lime juice and cilantro. Plate alongside your salmon and brussels, enjoy!

Comment below if you make this recipe and don’t forget to watch this episode of Bake With Poppy here!


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Poppy’s Funfetti 2nd Birthday Cake!

I’m still smiling ear to ear with how much everyone loved this cake. Especially how much Poppy kept saying “happy Poppy” the entire time she ate her mini cake!

I’m not as confident in my baked goods as I am in cooking but the outcome of this bad boy definitely helped!

Poppy’s Funfetti Birthday 2nd Birthday Cake (makes one 8” cake):

  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup all-natural rainbow sprinkles
  • 1 tbsp almond flour (for dusting the sprinkles before mixing into the batter)

Birthday Cake Crumble:

  • 1/2 cup coconut sugar
  • 1 1/2 tbsp brown sugar
  • 3/4 cup gluten free 1-to-1 all-purpose flour (I did not try this with almond flour)
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp all-natural rainbow sprinkles
  • 1/4 cup coconut oil, melted and cooled
  • 1 tbsp vanilla extract

Frosting:

Directions:

  • Preheat oven to 350° F.
  • Prepare your 8-inch pan by spraying it first with non-stock cooking spray and then cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan.
  • Place the coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated and then add almond flour, sea salt and baking soda. Mix until batter is well combined. Whisk the sprinkles together with the 1 tbsp almond flour before pouring them into the prepped batter. Then pour into prepared pan.
  • Bake for about 25-30 minutes or until toothpick inserted comes out clean. Allow the cake to cool before removing it from the cake pan.
  • Turn your oven down to 300° F to bake the Birthday Cake Crumbled and line a rimmed baking sheet with parchment paper.
  • Using a stand mixer fitted with the paddle attachment, mix together the sugars, flour, baking powder, sea salt, and all-natural sprinkles on low speed until combined. Add the coconut oil and vanilla, mix until it begins to come together and small clusters form.
  • Use your hands to make more clusters as needed, and transfer crumbs to the prepped baking sheet. Bake for 20 minutes, stirring halfway through.
  • Remove from the oven and allow to cool completely before topping on the cake.
  • Assemble your cake as desired! I cut the cake in half to make layers and left the sides a little “naked”. I just cut out two circles in one of the cakes I made to create Poppy’s small cake since I didn’t have a mini cake pan. Here’s the link to the toy I used as her cake topper and the 2 candle!

Let me know if there’s anything else you’d like linked from her birthday party. It was truly a magical day!

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Paleo Cherry Shortcake

When you just don’t feel like strawberries. Paleo cherry shortcake was on the dessert menu last week and I can’t stop thinking about it. It was perfect topped with my vegan date caramel sauce too.

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Paleo Cherry Shortcake:

  • 3 tbsp melted and cooled coconut oil
  • 2 eggs (I have not tried flax egg)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 1/4 cup almond flour
  • 1 tsp baking powder

Toppings:

  • Scoop of dairy free vanilla ice cream, coconut whipped cream, or your favorite vanilla yogurt
  • Small handful of chopped cherries
  • Drizzle of homemade vegan date caramel sauce (soak 8 pitted dates in hot water for 15 minutes. Dispose of the water and blend the soaked dates together with 1/4 cup milk, 1 tsp vanilla extract, pinch of sea salt, and 2 tbsp maple syrup. You will need to scrape down the mixer from the side of the blender multiple times until the caramel is smooth. Add more milk if the mixer is too thick. Refrigerate for up to two weeks!)

Directions:

  • Preheat oven to 350 F and spray two mini 6” cast iron skillets with nonstick spray or two 6” cake pans.
  • Whisk together eggs, coconut oil, maple syrup, and vanilla until smooth.
  • Stir in the almond flour and baking powder until smooth and completely combined.
  • Equally distribute into both cast iron skillets and bake in oven for 15-18 minutes.
  • Let the shortcakes cool a little before slicing and topping.

This was actually my first time making shortcake and I can’t believe it took me this long. Who even am I?


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Favorite Post Workout Snack!

NOTHIN’ BETTER THAN THIS.

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I’m a creature of habit when it comes to my post workout snack and this bowl of goodies actually motivates me to workout. It’s not fancy but it sure is good!

WhatRobinEeats Favorite Post Workout Snack:

  • 1/4 cup plain greek yogurt
  • 1/4 cup cottage cheese
  • 2 tbsp powder peanut butter

Toppings:

Mix the yogurt, cottage cheese, and powder peanut butter together then top with cereal and fruit if you’d like! I’ll be having this the rest of my life. 


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Lemon Hummus

I first had lemon hummus two years ago at a friend’s Christmas party. I still have no idea what that exact recipe was but this tastes pretty similar and I’m happy about it!

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Lemon Hummus:

  • 1 15 oz can of chickpeas, drained and rinsed
  • 1-2 cloves garlic
  • 2-3 fresh squeezed lemon juice
  • 1/2 tbsp lemon zest
  • 2 tbsp creamy tahini
  • 2 tbsp EVOO
  • 2 tbsp filtered water
  • 1/2 tsp sea salt
  • Dash of black pepper
  • 1/4 tsp turmeric optional, for color

Quick and easy method: Toss everything in a blender or food processor and blend until smooth (I don’t removed the chickpeas shells). Stopping to scrape down the mixture off the side of the blender if needed. Add a little more water or tahini if the mixture is too thick.

Longer method: Drain and rinse the chickpeas and add to a small pot of boiling water. Let boil for 10-15 minutes, or until the chickpeas have softened. This method makes super creamy hummus! Drain and rinse the chickpeas again and then add to a blender or food processor with everything else and blend until smooth.

Have you tried lemon hummus before? I’m seriously hooked and I can’t wait until I get another can of chickpeas to make this again. Enjoy!


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ALDI Curbside Grocery Pickup made easy, in collaboration with ALDI.

I don’t know about you but grocery shopping is one of my favorite pastimes. These are unusual times but that doesn’t stop me from enjoying grocery shopping! Instead of browsing the grocery aisles in person I browse the ALDI website and order online for Curbside Grocery Pickup. I have always loved ALDI for their variety of grocery items and the fact that they made ordering and picking up my groceries so easy makes me love them even more!

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Here’s how it all goes down: You simply visit shop.aldi.us or use the ALDI mobile app to find the nearest ALDI store that offers Curbside. Browse the categories and fill your cart with whatever your heart, and stomach, desires. Set a pickup time and location at checkout before placing your order. Head to the ALDI store and park in the designated ALDI Curbside parking spot, they are bright blue so you can’t miss them! Alert the ALDI employee that you’ve arrived by clicking a button on your mobile phone and the ALDI employee does the rest. They shop for you so your groceries are ready for your arrival and they load the groceries right into your car. The entire process was simple and the curbside pickup felt very safe. Getting out of the house for a grocery pickup has never felt better!

 

When we got home I decided to make a little muffin tin snack tray for Poppy using some grocery items from our ALDI pickup. This little snack tray is so fun to make and it’s even more fun to watch the sparkle in Poppy’s eyes when she’s enjoying it. Here’s what was in her muffin tin snack tray: a sourdough almond butter and raspberry jam sandwich (made with Simply Nature Creamy Almond Butter and Simply Nature Organic Raspberry Preserves), organic apple slices, organic blueberries, and Simply Nature Green Pea Crisps. I made sure to fill it up so I could snag a little snack for myself too. I can’t help it, I love these snack choices!


Make sure to checkout shop.aldi.us  or the ALDI mobile app to find the nearest ALDI store that offers curbside grocery pickup. Curbside at ALDI has made grocery shopping so easy and enjoyable. Happy shopping!


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Lentil Sloppy Joes

Don’t be fooled, I didn’t eat the broccoli. But I did devour both lentil sloppy joe sliders and cauli-potato mash. Maybe next trimester I’ll eat a green vegetable.

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Lentil Sloppy Joes:

  • 1 cup uncooked green lentils (or use 1 pack of precooked lentils from Trader Joe’s like I did!)
  • 4 cups water (omit if using precooked lentils)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced (or garlic powder to taste)
  • 3 tbsp chili powder
  • 2 tsp smoked paprika
  • 1/2-3/4 cup marinara sauce (because that’s what I had on hand)
  • 2 tbsp ketchup (or tomato paste)
  • 3 tbsp yellow mustard
  • 3 tbsp maple syrup
  • Sea salt to taste
  • AWG Bakery Everyday slider buns

Directions:

  • First, cook the lentils if you’re not using precooked: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside.
  • Heat a large pan over medium heat. Once hot, add the chopped onion and garlic. Use a few tablespoons of water, or vegetable broth, to saute and prevent burning. Stir constantly for 3-4 minutes, using more water as needed.
  • Now add the spices and stir to coat the vegetables for about 1 minute. Add a little water if it’s too dry.
  • Add the marinara sauce, ketchup, mustard, and maple syrup. Stir until completely combined. Add in the cooked lentils and stir. Add more marinara sauce if it’s too dry.
  • Toast your AWG Bakery buns and top with the goods.

Let me know if you try this recipe! Lentils and chickpeas have been a big lifesaver the last month with my aversion to meat. This happened when I was pregnant with Poppy too. Happy eating!


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Enchilada Pasta Bake

I love enchiladas but I don’t always love prepping the tortillas. I have a pretty good technique of softening the tortillas on the stove top in hot water before stuffing them but that still takes a chunk of time that I don’t always have. That’s when the enchilada pasta bake was born!

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I wanted enchiladas last week and throwing pasta on the stove was doable so I combined the two. I’ve never been so happy with a past bake! Joel’s mind was blown and I’m already planning on making it again tomorrow.

Enchilada Pasta Bake:

  • 1 box cooked pasta of choice
  • 1/2-3/4 cup red enchilada sauce (you can make your own but I usually just buy one that’s not super sodium filled from my local grocery store)
  • 1 cup steamed veggies of choice (I used steamed carrots and one fresh diced jalapeño)
  • 1 cup cooked ground meat of choice (I actually used two vegan breakfast sausage patties! Cooked them on the stove top then diced into cubes. You may omit the meat or add black beans!)
  • 1/2 cup shredded cheese of choice (I used white cheddar)
  • Fresh cilantro for topping after baking

Directions:

  • Preheat oven to 350°F and spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Mix all of the ingredients, except for the cheese and cilantro, together in a large bowl or the pot you just cooked the pasta in. Pour the pasta mix into the prepped baking dish and evening top with shredded cheese. You can add as much cheese as you’d like!
  • Bake for 10 minutes or until the cheese is melted and the pasta bake is heated all the way through.
  • Remove from the oven and top with fresh cilantro. I served mine over romain lettuce to get some extra veggies in me but you can eat this straight from a bowl. It’s even better the next day as leftovers!

Thoughts on an enchilada bake? I was kinda weirded out when I thought about it but I was completely sold after the first bite!


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Triple Berry Mini Cast Iron Crisp

There are a lot of crisps going around the gram right now but why not add one more? I’ve finally mastered a crisp topping that I really love and that doesn’t have too much going on. Use any berries or other crisp approved fruit you’d like, I did strawberries, peaches, and cherries!

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Triple Fruity Crisp in a mini cast iron skillet (double the recipe to make one regular size skillet)-

Topping:

* 1/2 cup gluten free rolled oats

* 1/4 cup almond flour

* 3 tbsp brown sugar

* 1/2 tsp cinnamon

* Dash of sea salt

* 2 tbsp melted coconut oil

Filling:

* 2 cups berries and fruit of choice, I used pitted cherries pitted, peaches, and strawberries and cut into 1/2 inch slices

* 2 tbsp maple syrup

* 1/2 tsp vanilla extract

* 1 tsp cinnamon

* 1 + 1/2  tbsp cornstarch

Directions:

* Preheat oven to 350° F. In a medium sized bowl combine the oats, almond meal, brown sugar, cinnamon, and sea salt. Pour in the melted coconut oil and use your hands to combine everything until crumbles form.

* In a medium bowl combine the filling ingredients and stir together until you can no longer see the cornstarch. Pour the filling into a mini cast iron skillet. Spread the topping evenly over the apricots and place it on the middle rack of the oven.

* Bake for 25-30 minutes or until the top is golden brown and the filling is bubbling. Cool for 5-10 minutes before serving. Serve topped with vanilla ice cream or simple vanilla. Don’t skip this step!

Crisps, do you love them?! I’m becoming more of a fan each day. Cheers!