What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Chocolate Zucchini Bread Smoothie

Disclaimer, I made this once and haven’t made it again because zucchini hurts my stomach. I thought being pregnant would change the fact that zucchini hurts my stomach but nope, still bloated up like a painful balloon. Good news it that I can still eat dairy totally fine when pregnant and this smoothie tastes great. So if you like zucchini, and your stomach agrees, make this today!

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Chocolate Zucchini Bread Smoothie:

  • 1 scoop chocolate protein powder
  • 1 tbsp cacao powder
  • 1 tsp manuka honey
  • 1 tbsp peanut butter (or another nut butter of choice)
  • 1 handful frozen zucchini
  • 1/3 frozen banana
  • 1 cup milk of choice,
  • Cinnamon to taste
  • 10 ice cubes

Directions:

Blend all of the ingredients together until smoothie and pour into a tall glass. Top with chocolate granola and puffed kamut cereal. Zucchini, do you eat it? I am so envious of all the zucchini recipes that I’ve been seeing lately so be sure to eat and extra slice of something for me.


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Baked Ham & Caprese Hawaiian Sweet Rolls

I don’t share savory meals often but when I do they’re usually pretty simple. Simple to make but not simple in taste!

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Keeks from @keeksitsimple had me drooling over her OG ham & swiss baked Hawaiian rolls when I made them a month ago and this time I made a few minor changes. You can really stuff these bad boys with anything and it’ll be a bomb sandwich! The leftovers are great too, just broil for 3-5 minutes to crispy them back up after refrigerating.

Baked Ham & Caprese Hawaiian Sweet Rolls:

  • 1 packet Hawaiian sweet rolls (I get the ones from #TraderJoes)
  • 1 & 1/2 packets of organic uncured ham deli meat
  • 1/2 log of fresh mozzarella cheese
  • One slices heirloom tomato
  • Handful of diced fresh basil
  • Balsamic glaze

Topping for buns:

  • 1/2 cup melted butter
  • 1 tbsp Dijon mustard
  • 1 tsp brown sugar
  • 1 tbsp poppyseeds or chia seeds
  • 2 tsp onion powder

Directions:

  • Preheat oven to 350°F and line a small baking sheet with tinfoil or a reusable baking mat. Set aside.
  • Slice the Hawaiian sweet rolls in half without pulling them apart individually. Combine the topping ingredients in a small bowl and brush a little inside the rolls. Place the filling inside the rolls: ham, sliced tomato, fresh basil, drizzle of balsamic glaze, and mozzarella cheese.
  • Place the top of the rolls on top and brush the melted butter mixture over the top of the rolls.
  • Bake for 10-15 minutes, or until the tops are nice and crispy.
  • Let cool for a few minutes before slicing between the rolls to serve. ENOY!


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Mini Cast Iron Skillet Apricot Crisp

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About a month ago my mother-in-law invited us over to pick apricots and I basically ran right over after her text. I simply LOVE apricots and I feel like I can never get enough. They are one of my top five favorite fruits! The other fruit in the bunch are bananas, blueberries, peaches, and watermelon. I could live the rest of my life without any other fruit than these five!

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Mini Cast Iron Apricot Crisp (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 teaspoon cinnamon
  • Dash of sea salt
  • 2 tbsp melted coconut oil

Filling:

  • 2 cups apricots, pitted and cut into 1/2 inch slices
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 + 1/2  tbsp cornstarch

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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 caramel vanilla ice cream or simple vanilla. Don’t skip this step!

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Have you made a crisp before? This was my second time making one and I already cannot wait to make it again!


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Sourdough Grilled Cheese Sandwich topped with a Drippy Happy Egg.

This post is sponsored by Happy Egg Co®

Feeling pretty HAPPY about my lunch choice today. You really can’t go wrong with a grilled cheese sandwich, especially when that grilled cheese is topped with a drippy Happy Egg Organic Free Range Egg™!

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It took me a long time to really care about the ingredients that I was consuming and the brands that I was supporting by purchasing their products at the grocery store. The old me would just buy the first thing I saw without taking a glance at the ingredients or knowing anything about the brand. It was really during my first pregnancy that I started to buckle down on choosing certain items more wisely. Something about growing a tiny human that makes you double think what you’re putting in your body. One of the brands and products that I’m most fond of lately is Happy Egg Organic Free Range Eggs! My number one craving during this pregnancy has been eggs and sourdough toast and nothing has made me happier than a Happy Egg scrambled on some toast with butter. I ate a scrambled Happy Egg everyday for the first 14 weeks! This baby boy really loves his eggs.

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Happy Egg Organic Free Range Eggs are USDA Certified Organic and their hens are lovingly raised under the highest animal humane standards, so we can make better-tasting, happier choices for the whole family. Happy Egg chooses happiness for their hens by giving them over 8 acres of pasture to roam, which is important because most eggs at your grocery store come from hens who never go outside. I truly believe that happy hen’s eggs taste better and Happy Egg eggs are the best eggs I’ve ever tasted!

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Sourdough Grilled Cheese Sandwich topped with a Drippy Happy Egg:

  • 2 slices sourdough
  • 2 ounces cheese of choice (I used white cheddar cheese)
  • 1/2 of an avocado
  • Handful of spinach
  • 1-2 Tablespoons grass fed butter
  • 1 Happy Egg Organic Free Range Egg

Directions:

  • Heat a flat skillet over medium heat and spray with nonstick spray.
    Spread the grass fed butter on both sides of each slice of sourdough bread. Toast one side of each of the bread slices on the skillet until golden brown. Flip each bread slice over and top one slice with the mashed avocado, cheese, and spinach. Place the other bread slice on top (toasted side DOWN on the fillings) and toast on the bottom until golden and then flip the sandwich over to toast the other side until golden brown. I like to place a pan lid over the top of my grilled cheese to help the sandwich toast quicker and melt the insides really good!
  • Remove the grilled cheese from the pan and set on a cutting board and cover with a lid pan to keep warm while frying your egg.
  • Heat a small pan over medium heat and spray with nonstick spray or a little drizzle of olive oil. Crack open a Happy Egg Organic Free Range Egg onto the hot pan and let cook until desired yolk consistency. I love my eggs over easy!
  • Cut your grilled cheese in half, stack, and top with the egg! Make a little slice in the yolk of your cooked Happy Egg Organic Free Range Egg to let the yolk drip all over the grilled cheese and devour!

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Click here to find Happy Egg Organic Free Range Eggs near you! My kitchen is the center of our home and being able to make my family a delicious lunch that we can enjoy together makes my heart happy. I love cooking and it’s even more enjoyable when I can feed them products from companies who are truly passionate about their business and consumers!


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Cinnamon Sugar Blueberry Waffle Sticks

Sometimes you just gotta eat breakfast with your hands, ya know? Ditch the fork and dip these cinnamon sugary sticks into some peanut butter syrup drizzle. These were totally inspired by my love for french toast sticks back in the day from any fast food spot that sold them. I’m looking at you Jack in the Box!

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Cinnamon Sugar Blueberry Waffle Sticks:

  • 1 cup gluten free 1-to-1 flour
  • 1/2 tbsp maple syrup
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/4–1/2 cup water or milk of choice (depending on desired consistency or how many waffles you want. Start with 1/4 and add a tbsp from there if needed.)
  • 1/4 cup fresh or frozen blueberries

Cinnamon Sugar coating:

  • 1/2 tbsp cinnamon
  • 2 tbsps coconut sugar (or other sugar of choice)

Peanut Butter Syrup Drizzle:

  • 1 tbsp melted peanut butter
  • 1/4 cup maple syrup

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Directions:

  • Preheat your waffle maker. I use a waffle “stick” maker.
  • In a large mixing bowl, combine all dry waffle ingredients together and mix. Add the applesauce and water/milk and mix again to form a smooth semi-drippy waffle batter. Fold in the blueberries, add additional liquid if needed.
  • If using a waffle stick maker, add 1/4 of the batter to the hot waffle maker and allow it to cook before removing and repeating the process for the rest of the batter. If using a larger waffle maker, add 1/2 the batter to the hot waffle maker, allow it to cook, and repeat.
  • Whisk the cinnamon sugar in a shallow plate or rectangle tupperware and set aside.
  • Cut the large waffle into “sticks” or cut apart the waffle sticks. Spray one side with a little nonstick spray and dip in the cinnamon sugar coating. I only did one side but you can totally do both! Repeat until all the sticks have been covered.
  • Whisk the melted peanut butter (or other nut butter) and maple syrup together and get ready to dip!

Thoughts on finger foods? Ever since having a baby I’m all about eating with hands. I really have to concentrate on using my silverware when eating in public these days. Cheers!


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Orange Almond Flour Mini Bundt Cake

It was one of those weeks where I was craving an orange bundt cake so I made an orange bundt cake! Topped it with an orange powdered sugar glaze that tastes heavenly. Scratch your afternoon plans and make this simple, yet so flavorful and orange-zesty, cake.

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Orange Almond Flour Mini Bundt Cake (double the recipe to make a normal size bundt cake):

  • 2 cups almond flour
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 1 egg + 1 egg white
  • 6 tbsp of milk of choice
  • 1/2 cup maple syrup
  • 2 tbsp orange zest
  • 2 tbsps fresh orange juice
  • 1 tbsp chia seeds

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Directions:

  • Preheat oven to 350°F. Generously grease a mini bundt cake pan with coconut oil or nonstick spray.
  • Combine almond flour, salt and baking soda in a bowl.
  • In a separate bowl, whisk together the eggs, milk, syrup, orange zest, and orange juice. Add flour mixture, then stir in chia seeds.
  • Pour into prepped pan. Bake for 35-40 minutes.
  • Allow the cake to cool for about an hour before removing from the pan. Flip onto plate and prepare glaze.

Orange Glaze:

  • 1/3 cup monk fruit powder sugar
  • 1/2 tsp orange juice
  • 1/4 tsp vanilla extract
  • 2-4 tbsp milk of choice (may need more or less depending on consistency of the glaze. You want it to be a little runny but still thick!)

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On a slightly different note: oranges semi helped my nausea during my first trimester. It didn’t make it go away but I totally noticed that eating an orange helped ease the all day sea-sick feeling. Oranges sounded the least appetizing at the time but it worked for me. What helped you, if anything, get through any nauseous feeling during pregnancy?

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Chocolate Avocado Banana Bread

My mom and dad came over last week with two giant bags full of avocados from my grandma’s orchard. I remember growing up in that orchard chucking avocados at tress instead of eating them… it took me until I was 25 to enjoy avocados. They used to make me feel weird when I ate them, scratchy throat! Not sure what changed but thankfully they are in my life now and in just about everything I’ve made this last week.

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Chocolate Avocado Banana Bread:

  • 1/2 of a medium ripe avocado cubed or one small ripe avocado cubed
  • 1 large egg (I have not tried flax egg)
  • 1 tsp vanilla extract
  • 2 large ripe bananas sliced
  • 1 cup almond flour (I have not tried another flour)
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 2/3-3/4 cup coconut sugar (I used 2/3 sugar and it was perfect but some people may think it’s not sweet enough)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Dash of sea salt
  • 1/3 cup crushed peanut butter chocolate covered almonds (or chocolate chips)

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Directions:

  • Preheat oven to 350°F and prepare a bread pan with nonstick spray and then parchment paper.
  • Place the cubed avocado, sliced bananas, coconut sugar, vanilla extract, and egg in a blender or food processor and blend until super smooth.
  • Add in the flour, cocoa powder, cinnamon, baking soda, and sea salt and blend/pulse slightly until combine. Shouldn’t take more than a few seconds!
  • Pour into your prepared bread pan and top with crushed peanut butter chocolate covered almonds or chocolate chips.
  • Bake for 50-55 minutes or until a toothpick comes out clean. Let cool for five minutes before removing from the bread pan and let completely before slicing!

Thoughts about avocado in desserts? I’m game for avocado in my desserts as long as I don’t taste them. You truly cannot taste the avocado over all the chocolate and banana flavors. YUM!


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Brownie Batter Hummus

Hi friends, how are you? This past week has been heavy and emotional. I’m thankful for the time spent educating myself and sharing resources with those around me. This is just the beginning and I’m positive that we will all continue to educate and grow in love.

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One of the recipes that is on my list to make this week is my brownie batter hummus. I made this about a month ago and it barely lasted two days in our home. Poppy and I both would eat it by the spoonful after her nap! Now that’s what I call mother-daughter bonding time.

Brownie Batter Hummus:

  • 1 15 ounce can chickpeas (rinsed and drained)
  • 1/2 cup lite canned coconut milk (any milk will do here but I like the creaminess the canned coconut gives this recipe)
  • 1/4-1/3 cup coconut sugar or other sugar of choice (depending on desired sweetness)
  • 1/3 cup cacao powder
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon pink Himalayan salt

Directions:

  • Slightly warm the coconut milk in a microwave safe bowl (about 30 seconds) and then add to a high speed blender with the cacao powder, coconut oil, and sugar. Blend for 30 seconds to combine these ingredients.
  • Add in rinsed and drained chickpeas and pink Himalayan salt and blend until smooth. You can use a food processor or a high speed blender. I use a Vitamix and love it! Best investment besides my mini KitchenAid mixer.
  • Spoon into a glass jar and enjoy. Eat by the spoon, spread on toast, dip some pretzels in it, make a chocolate banana “quesadilla”, really anything works here! Refrigerate for up to five days.

Comment below one thing that has brought you joy today! Joel, Poppy, and I had a little picnic at a lake near us this morning and it was so relaxing. Exactly what we needed to start this week. Happy Monday!


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Blackberry Pita Pizza

It’s never too early to chat pizza if you ask me. This pizza makes me happy and I think it’d make your Saturday!

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Blackberry Pita Pizza:

* 1 small organic pita

* Dash of EVOO to brush over the pita before topping

* 2 tbsp fresh blackberry chia seed jam

* 1/4 cup dairy free ricotta cheese

* 1 slices prosciutto

* Small handful of fresh basil

* Red chili flakes (optional)

Directions:

* Heat oven to 425°F and spray a baking sheet with non stick cooking spray.

* Plate the pita on the baking sheet, brush with EVOO, spread the blackberry jam all over the top of the pita, dollop on the ricotta cheese, and bake for 10-12 minutes. Or until the pita begins to get golden and crispy.

* Once crisp, remove from oven, top with prosciutto, fresh basil, and red chili flakes if you’d like.

You can switch up pita pizzas so easy! Use a different jam or toss on completely different ingredients. There is no wrong way to pita pizza.


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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!