What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Cranberry Chia Seed Jam

Jumping for joy because cranberry season is here and there’s no stopping me now! πŸ˜πŸ‚πŸ•

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Thanksgiving themed breakfast pizza was a huge hit. Fresh, homemade cranberry chia seed jam (made this right when we got home last night), @lifewaykefir natural Farmer Cheese (always my substitute for ricotta cheese), and uncured turkey bacon. Could always use leftovers from Thanksgiving. πŸ˜‰πŸ¦ƒπŸ΄

Cranberry Chia Seed Jam:

  • 1 bag fresh cranberries
  • 2 tablespoons maple syrup
  • 1/2 cup water
  • 2 tablespoons chia seeds

Directions:

  • Combine all ingredients in a medium size pot, cook on medium-high heat until the cranberries begin to boil. Reduce heat to a simmer and mash with a potato masher or fork. Continue to simmer for about 15 minutes, mashing every few minutes.
  • Jar ingredients and refrigerate overnight. In the morning, top on pizza, toast, oatmeal, and more. Enjoy!Β πŸ‘©πŸ»β€πŸ³βœ¨πŸ‘‹πŸ»


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Pumpkin Pie To-GO

Bitesize pumpkin pie bars, perfect for those on-the-go pie moments. πŸ˜πŸŽƒπŸ™‹πŸ»β€β™€οΈ

The family’s always hesitant when I bring dessert to parties. Me being healthy and all, I can’t be trusted. 😜🍫

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This year I surprised everyone with these Pumpkin Pie bars with a Pecan Date crust. Perfectly fluffy and packed full of flavor. Even my uncle Mark went back for thirds and that’s saying something! πŸ‘©πŸ»β€πŸ³πŸ§‘

Pumpkin Pie Bars:
Ingredients
For the pumpkin pie filling:
* 15 oz can pumpkin puree
* 2 tablespoons vanilla ghee
* 1/4 truvia (or other sugar replacement)
* 2 eggs
* 3/4 cup Ripple unsweetened original
* 1 tsp pumpkin stevia drops
* 1/4 tsp cinnamon
* 1/4 tsp nutmeg
For the crust:
* 2 cups gluten free oats
* 1 cup dates
* 2 tbs coconut oil
* 1/2 cup chopped pecans
* 1/4 tsp nutmeg
* 1/4 water

Instructions
1. Preheat oven to 350Β°F.
2. Add the oats, dates, coconut oil, and nutmeg to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture begins to come together. Add in the pecans and pulse until they are fully combined.
3. Line a 8 x 8 baking sheet with parchment paper and spray with cooking oil. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom.
4. Combine the pumpkin puree, ghee and truvia to a medium size bowl. Beat together until light and fluffy. Mix in the eggs, Ripple milk, pumpkin spice drops, and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70 minutes.
5. Cool for 2 hours before removing from pan and cut into 16 squares (worth the wait, I promise!). πŸ€€πŸŽƒπŸ™πŸ»


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Thanksgiving Bestovers

Feast for your stomach and your eyes. πŸ€€πŸžπŸ—

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We all look forward to leftovers after Thanksgiving, best-overs according to @nowheylady. 😏πŸ₯” I say we put these best-overs to good use by using them as Toast Tuesday toppings! Who’s with me? πŸ‘©πŸ»β€πŸŽ¨πŸžπŸͺ


Thanksgiving Leftovers Toast:
@canyonglutenfree ancient grain bread, toasted, and topped four ways-
* @lifewaykefir natural cup, cranberry sauce, and turkey breast.
* @eatnuttzo paleo power fuel chocolate, cinnamon sautΓ©ed green apples, ginger snap cookie crumbles, and @naturenates honey.
* Mashed potatoes, fried egg, and gravy.
* @kitehillfoods almond chive cream cheese and stuffing. Bring on the food coma. πŸ˜‰πŸ₯§πŸ–πŸž


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Pumpkin Cake Brownies

Brownies are completely acceptable for breakfast when they’re filled with pumpkin, vanilla greek yogurt, cacao, and topped with Halo Top Creamery pancake & waffle ice cream. 🀀🍫

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Y’all know how much I love my Kodiak Cakes. Their pancake/waffle mixes are so versatile and I can’t see myself going back to regular flour ever again. Let’s just say, worth the gluten! πŸ»πŸ˜πŸ™πŸ»

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Pumpkin cake brownies-

Ingredients :

Instructions:

  • Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with parchment paper leaving the sides overhanging and spray with cooking spray.
  • Place Kodiak Cakes in a large bowl and set aside.
  • In a microwave safe bowl melt 1/2 cup dark chocolate chips, 20 second increments and stirring in between until smooth and melted. Whisk in the pumpkin spice, pumpkin pure, and yogurt.
  • Fold the wet ingredients into the dry ingredients.
  • Pour the batter into the pan and spread evenly. Sprinkle the remaining chocolate chips on top and bake 25-30 minutes or until a toothpick in center comes out with a few moist crumbs but not wet batter.
  • Cool for about ten minutes. Lift using the parchment to a cutting board, frost, sprinkle raw pumpkin seeds, and cut into squares with a sharp knife.
  • Top with Halo Top Creamery Pancake & Waffle ice cream if desired. Enjoy! 😍