Perfect Bar PB&J cup, in collaboration with Perfect Snacks.

Ain’t nothin more dreamy than this Perfect Snacks coconut peanut butter bar and strawberry chia seed jam combo. Been loving this combo so much that I had to cover it in dark chocolate to make the best PB&J cup you’ve ever had.  I highly recommend prepping these bad boys as a grab-n-go treat for the week. Don’t have time to make these? That’s ok, grab a Perfect Snacks Perfect Bar (any flavor will do. They’re all deliciously made with freshly-ground peanut butter, almond butter, or cashew butter, organic honey and tasty whole-food ingredients), throw some homemade strawberry chia seed jam on top, and a couple chocolate chips. You really have no excuse here. 😉

Perfect Snacks PB&J cup:

• 1 coconut peanut butter Perfect Snacks Perfect Bar (chopped into 6 pieces)
• 1/4 cup homemade strawberry chia seed jam (recipe below!)
• 2 dark chocolate bars
• 2 tsp coconut oil

Directions:

• Melt chocolate in a microwave safe dish then mix in coconut oil.
• Pour 1 + 1/2 tbsps into six cupcake molds (I used silicon molds) and place in freezer for 15 minutes.
• While the bottom chocolate is hardening, divide Perfect Bar into six pieces.
• Remove chocolate from freezer, place a Perfect Bar piece on top, cover with 2 tsp jam, and then 1-2 tbsp of melted chocolate on top. Repeat until the ingredients are gone. Freeze for one hour before enjoying!

Comment below your favorite Perfect Snacks Perfect Bar flavor!

Grain Free Cashew Butter Cacao Mug Cake, in collaboration with Yumbutter.

Tooting my own horn here because this, THIS, is the best thing I’ve made to date: cashew butter cacao mug cakes. They’re grain free, super moist (why do people not like that word?), and perfect for anytime of day. I just ate this second one after spin this morning. Dollop on extra Yumbutter superfood cashew butter, vanilla dairy free gelato (or homemade cocoyo), and sprinkles of cacao nibs. Or you can simply add some vanilla ghee on top to give this more of a brownie feel.

Cashew Butter Cacao Mug Cake (makes two cakes):

• 2 tbsp coconut flour
• 2 tbsp cacao powder
• 2 tbsp Yumbutter superfood cashew butter (plus extra for topping)
• Dash of sea salt
• 2 tbsp maple syrup
• 1 whole egg 
• 1 tbsp melted coconut oil
• 2 tbsp nut milk
• ¼ tsp baking powder
• ¼ tsp vanilla extract
• 2 tbsp cacao nibs (plus extra fo topping)
• Dash of nutmeg (can omit, I just love nutmeg with cacao powder!)

Instructions:

1. Whisk together coconut flour, cacao powder, dash of salt, and baking powder in a small bowl.
2. Add egg, Yumbutter superfood cashew butter, melted coconut oil, maple syrup, nut milk, cacao nibs, and vanilla. Mix until combine.
3. Divide evenly into 2 small mugs (or ramekins) sprayed with nonstick spray and microwave on high for 60 seconds, or until cake is puffed up.
4. Add an additional scoop of Yumbutter superfood cashew butter, vanilla gelato, cacao nibs, and enjoy!

What would you add on top of this mug cake? I added a dairy free key-lime ice cream on mine this morning. Is there anything that wouldn’t taste good on these?! The answer is no.

Skinny Dipped Dark Chocolate Mint Balls, in collaboration with Skinny Dipped.

Back at it again with the Skinny Dipped Dark Chocolate Mint Balls. This time they’re covered in dark chocolate and legit taste like an ungraded thin mint!

Made these thin mint balls over the weekend and I couldn’t wait to share! I’ve been so hangry lately and needed something with an extra punch. I took my favorite Skinny Dipped dark chocolate mint almonds and mixed them together with a bunch of other goodies (cashew butter, flax meal, manuka honey) and covered it with dark chocolate. I have a major sweet tooth and these have been keeping me real happy. Your tastebuds can thank me later.

Ingredients:

• 2/3 cup natural nut butter ( I used cashew butter)
• 1/3 cup of ground flax seed
• 3 tbsps crushed Skinny Dipped Dark Chocolate Mint Almonds
• 2 Tbsp Manuka honey
• 1 cup gluten free oats
• 2 Tbsp + 1 tsp extra virgin coconut oil
• 1 cup dark chocolate chips or 1 whole dark chocolate bar

Directions:

• Mix together 2 tbsp coconut oil and your nut butter together and microwave until melted and mixed well (45 seconds to a minute).
• Mix together your nut butter mix, GF oats, manuka honey, crushed Skinny Dipped almonds, and flax seed. Roll into 1 inch balls and place on baking sheet covered with parchment paper. Refrigerate for 1 hour.
• Mix together 1 tsp coconut oil and dark chocolate chips (or broken up chocolate bar) and place in the microwave and let melt for 1 minute. Mix until smooth.
• Take your cashew balls and cover them in the melted dark chocolate and place back on the baking sheet and refrigerate for 1 hour. Devour!

Gluten Free English “McMuffin” casserole, in collaboration with Canyon Gluten Free Bakehouse.

Here for the gluten free English “McMuffin” casserole.

If you’re anything like me, you grew up on McDonald’s. I didn’t grow up with money so groceries were scarce and making a McDonald’s meal last a few meals was the norm. I no longer eat McDonald’s but I do get cravings for a McMuffin! That’s how this glorious casserole was born. It’s gluten free, easy to make, and perfect for a weekly meal prep. Makes 4-5 servings, winning!

 

GF English “McMuffin” Casserole:

• 4 Canyon Gluten Free English muffins (you can find them at Von’s!) chopped into strips
• 2 whole eggs
• 4 egg whites
• 1 + 1/4 cup plain kefir or nut milk
• 1 cup shredded shard cheddar cheese
• 8 oz breakfast sausage, chicken, turkey, or pork. Cooked and crumbled
• Sea salt & pepper to taste
• Maple syrup to top.

Directions:

• Spray an 8-inch square baking dish with non stick spray.
• Cut each half of the English muffins into 6 long pieces. Add half of the sliced GF English muffins in a single layer. Top with half of the sausage and 1/2 of the cheese. Layer the remaining GF English muffins and sausage and 1/2 more cheese.
• Whisk together the eggs, kefir/nut milk, sea salt, and pepper in a medium bowl until combined. Pour the mixture over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 30 minutes to 1 hour.
• Remove plastic wrap and bake at 325F for 45-50 minutes. Let cool slightly, top with maple syrup, and enjoy!

Would you eat this? Yes or no. I’m a “strange but good” kinda gal so you know I’m ALL about this. Tag a friend you’re thankful for. I’m thankful for Natalie Griffo. It’s her birthday today and it has been so fun getting to know her since we moved to SD. Watching our babies together is pretty cute too. HAPPY SUNDAY!!

Vanilla Chai Chia Seed Pudding, in collaboration with Ancient Nutrition.

Oh hellloooo beautiful chia seed pudding with the works.

Saw my girl Olivia from @olive.eeeats enjoy some chia seed pudding before her Disney adventure and had major chia pudding fomo. It had been ages since I made chia seed pudding so I had to do it up with the works. I used Ancient Nutrition’s new multi collagen ultra vanilla chai with CBD hemp (5 mg of CBD hemp per serving and 10 g of collagen per serving) to give this pudding the perfect flavor. This mix is so easy to use and it’s perfect on it’s own blended with some nut milk for on-the-go or in a recipe. Now available at ancientnutrition.com.

Vanilla Chai Chia Seed Pudding:

• 1 cup nut milk
• 1/2 cup chia seeds
• 1 scoop Ancient Nutrition multi collagen ultra vanilla chai with CBD hemp
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• 1 tbsp maple syrup or manuka honey

Toppings:

• Strawberries
• Granola

Directions:

• Place all chia seed pudding ingredients in a jar, cover with a lid, and shake until everything is completely mixed.
• Refrigerate overnight.
• In the morning top with goodies and enjoy!

 

#whatrobinfavors – June top five

Another month has flown by and I cannot believe it. As of yesterday, Poppy is TEN MONTHS old. You better believe I’m already planning her first birthday party because the closer it gets the more my brain becomes total mush. My sweet little gal is growing up!

A new month means I have a new top five for my monthly series. I’m thinking of calling it #whatrobinfavors, thoughts? Shoutout to everyone who suggested names for this series, they were all so creative but this one stuck out to me most.

Food: Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies, do I even need to explain? I’ll be honest, I was SO bummed when I pulled these bad boys out of the oven. They were flatter than flat and I didn’t think they’d be worth tasting. Joel begged to differ and said they looked good to him so I let them cool to at least take one bite. At first bite my mouth was salivating and my tastebuds went straight to a bakery cookie I’ve had in the past. Lesson learned: don’t judge a cookie by it’s cover. Click here for the recipe!

Drink:  If you’ve been following me over on the gram then you know I’m hooked on my cold brew chagaccino. I had my first chagaccino at Alfred last month in LA and was really sad to know I couldn’t go to Alfred everyday to get one. After a couple test recipes I finally got it right! I might be biased but I think my Chagacchino is better than Alfred’s.😊

Exercise: When we left LA last year I was really bummed to be moving away from FlyWheel. I had been spinning at FlyWheel for the last four years and couldn’t imagine enjoying spin as much anywhere else. That is until I took a RushCycle class. I had heard great things about the class and all the instructors so I thought, “why not?!”. It’s free for your first ride so I wasn’t losing anything taking one class. Five minutes into the class I knew this was my new FlyWheel. RushCycle has a tech pack so you know your gear and speed, the ambiance during class is so fun with the blacklight feature, and the instructor was killing it! The workout was challenging but not too hard where you weren’t able to keep up. Anyone at any fitness level can step into RushCycle feeling confident that they will have a good workout. I now go four times a month and all the instructors I’ve taken are great. I highly recommend taking a RushCycle class at least once!

Item to wear: My postpartum body has been all over the place. A month postpartum I had lost a lot of my pregnancy weight (thank you breastfeeding!) but my hips had expanded a solid 2 inches from giving brith. I’ve been avoiding purchasing new jeans up until this last month. It felt so good to get rid of the jeans and jean shorts I’ve been holding onto because I really don’t see my hips going back anytime soon. If they ever do I’ll deal with that when the time comes, but I bought new Levi’s 501 high rise shorts last week! It feels SO nice to wear jean shorts that fit. If you’re waiting for the time to purchase new jeans/jean shorts, the time is now! Go to an outlet store or utilize apps like Poshmark. I’ve purchased three pairs of Madewell jeans for less than half the price on Poshmark and sold a lot of my clothes there too. You can shop my closet here!

A favorite of Pop’s: Bath time with Poppy is becoming so sweet as she grows but now that she’s growing her sink baths aren’t possible anymore. Joel did some googling and found the PRIMO EuroBath. It fits right in the tub and has a little section for 0-6 months and another section for 6-24 months. People have asked how we store if and we just leave it in our second bathroom tub. Poppy loves being able to sit up and play with her farm animal bath toys. She can stop growing now, k thanks.

What are you loving this month? Have a drink you’re obsessed with or an item you can’t stop wearing? Comment below because I need to know. Happy Tuesday friends!

Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies, in collaboration with Chino Valley Ranchers

You gals, I was SO bummed when I pulled these cookies out of the oven. I’ve failed at cookies over 50 times so seeing these as flat as they were made me feel defeated yet again. 🥺😫 Instead of tossing right away I decided to let them cool so I could at least have a bite. First bite sent my tastebuds straight to a bakery. #whatrobinbakes lives on!

Cinnamon Snickerdoodle Chocolate Chunk Oatmeal Cookies (Recipe adapted from @themindfulhapa’s PB Oatmeal Chocolate Chunk Cookies):

• 1 cup cinnamon snickerdoodle cashew almond butter
• 1 egg, Chino Valley Ranchers soy free, organic, & free range
• 2/3 cup coconut sugar
• 1 tbsp melted coconut oil
• 1 tsp vanilla extract
• ½ cup rolled GF oats 
• 1 tsp baking soda
• 1/4 tsp sea salt
• Half a chocolate bar of choice
• 1 scoop collagen peptides (optional)
• Pink himalayan sea salt flakes to top

Directions:

•  Preheat oven to 350F and line a baking sheet with parchment paper
• Using a hand mixer, mix together cinnamon snickerdoodle cashew almond butter, coconut sugar, coconut oil, and collagen peptides. Add the eggs and vanilla extract, mix again.
• Stir in the remaining dry ingredients: rolled oats, baking soda, sea salt (not the flakes!), and chopped dark chocolate bar.
• Use an ice cream scoop to form equal size balls, place on cookie sheet, and slightly press down so they are flat.
• Bake in the oven for 8-10 minutes or until cookies have started to brown.

PS: I took this photo myself using a tripod. I held one of the legs between my teeth and the other two were resting on my belly. That was a sight to see for sure. 😂👋🏻 #doitforthegram

 

A new way to freeze leftovers! In collaboration with FoodSaver.

The freezer is my best friend. With the amount of recipes I make each day I’m constantly freezing meals in hopes that they keep longer. Sometimes I make over five recipes a day! We like to eat in our home but there are always leftovers and I have new recipes to make the following day. This is why when FoodSaver reached out to collaborate I knew it was going to be a perfect match.

The FoodSaver FM2000 fits perfectly into my day whether I need to freeze baked goods or store half an avocado in the refrigerator for Poppy’s next meal. I cannot stress enough how user friendly this machine is. Simply plug it in, cut the proper amount of bag you need for your food, and vacuum seal away! I vacuum sealed my leftover seedy raspberry chocolate chip blondies to store in the freezer for an easy grab-n-go snack and everything else I had stored in the freezer already. The FM2000 is a sensible way to save money and eliminate food waste. That’s a win win in my book!

Click here to find out more and to grab yourself a FoodSaver FM2000. Do you like leftovers? I love leftovers and the longer they keep the better.

Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

• 1 cup gluten free oats
• 1 overripe banana
• 1 tbsp coconut oil
• 1 tsp cinnamon
• 2 eggs
• 1/3 cup unsweetened nut milk
• 1/4 cup bone broth (chicken, beef, or veggie works)
• 1/2 tsp baking soda

Nut butter syrup drizzle:

• 1 tbsp melted nut butter (natural is best)
• 1/4 cup maple syrup

Topping:

• Cocoyo or yogurt
• Banana slices
• Mixed seeds/chia seeds

Directions:

• Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
• Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
• While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
• Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!

Savory Waffle with Salsa Verde, in collaboration with La Victoria.

Waffles and salsa verde and corn. It seems like the last few things in an empty fridge to an untrained eye but it’s an opportunity for a combo packed with vibrant flavors!

When creating a recipe using LA VICTORIA®Thick’N Chunky Salsa Verde, I knew I wanted it to be different yet simple, as it’s bold, inviting, and packed with plenty of jalapeno peppers. My strange yet creative culinary wheels began turning and I decided I needed to make a spicy savory waffle. Think simplified elote corn meets breakfast-staple. I started with a chicken bone broth waffle, lathered on some mashed avocado, sea salt, black pepper, garlic powder, arugula, and LA VICTORIA® Salsa (which is my go-to salsa since it’s made with real, simple, qualityingredients), a dripping egg, freeze dried roasted corn for added crunch, and of course more LA VICTORIA®Salsa Verde. The best part is that this meal can be eaten for breakfast, lunch, and dinner. Grab your waffle maker some salsa and get to cooking – your taste buds will be richly rewarded!

Salsa Verde Savory Waffle: (makes two servings)

• 2 cooked bone broth waffles (I used 1 cup quick pancake mix + 1/2 cup chicken bone broth + 1/2 cup water)

• 1/2 avocado

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• Handful arugula

• 1/3 cup LA VICTORIA® Thick’N Chunky Salsa Verde (or more)

• 1 tbsp avocado oil

• 2 fried eggs

• 2 tbsp freeze dried roasted corn

Directions:

• Start with a toasted waffle on a cutting board. Mash 1/4 cup of avocado onto the toasted waffle, cover with half the seasoning, 2-3 tbsps Thick’N Chunky Salsa Verde, half the arugula, and 1/2 tbsp avocado oil. 

• Place one fried egg on top, 1 tbsp freeze dried roasted corn, and more Thick’N Chunky Salsa Verde on top. Repeat with second waffle.

• Now grab your fork and dive in!

 

I love pulling traditional flavors into my own kitchen experiments and LA VICTORIA® offersdelicious, authentic, flavorful Mexican sauces and salsas inspired by a century-old family recipe. The waffle is a worthy vessel for these mouth-watering savory flavors and dynamic textures. You can find LA VICTORIA®products in the Mexican food aisle of most major grocers along the West Coast, including Safeway, Albertson’s, and Ralph’s. Click here to find this saucy salsa near you! 

Savory waffle—are you into it? Comment below and let me know if you’ve tried Salsa Verde before. Cheers!