What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

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!

2964F5F8-CEB3-45C1-A0A2-A48AEAC39BD9


Leave a comment

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.

Processed with VSCO with hb2 preset

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?


Leave a comment

Favorite Post Workout Snack!

NOTHIN’ BETTER THAN THIS.

Processed with VSCO with hb2 preset

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. 


Leave a comment

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!

Processed with VSCO with hb2 preset

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!


Leave a comment

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!

IMG_6566

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!


Leave a comment

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.

Processed with VSCO with hb2 preset

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!


1 Comment

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!

Processed with VSCO with hb2 preset

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!


Leave a comment

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!

Processed with VSCO with hb2 preset

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!


Leave a comment

Summer Pasta Salad

I’ve probably made pasta salad four, maybe five, times in my life. I’m more of a “hot food” kind of gal but I can totally see myself making this combo for years to come. Poppy sure did love a non-spicy version of this!

Processed with VSCO with hb2 preset

Pasta Salad (serves 4):

  • 1 box cooked pasta of choice
  • 3/4 cup diced cherry tomatoes
  • 1 handful fresh chopped basil
  • 1 cup sautéed mushrooms
  • 1/3-1/2 cup diced fresh mozzarella
  • 1-2 tbsp crunchy chili onion crunch
  • 1 tbsp EVOO
  • 1-2 diced figs (optional but highly recommended)
  • Balsamic glaze to top (this is not balsamic dressing!)

Toss all the ingredients together in a large bowl and serve! Refrigerate leftovers until you’re hungry again. Do you like pasta salad? If so, what’s your favorite recipe? Leave a comment below so I can be inspired to make more cold pasta dishes like this.


1 Comment

Cinnamon Turmeric Fig Gluten Free Waffles, Poppy approved!

Friday morning waffles making an appearance on a Monday. These waffles are one of the few ways I enjoy turmeric and I’m not mad about it. Drizzle with a peanut butter syrup drizzles, or a nut butter drizzle of your choice, and you’re set for a perfect morning. Poppy loves these waffles too!

Processed with VSCO with hb2 preset

Cinnamon Turmeric Fig Gluten Free Waffles (makes a big batch so freeze leftovers for a quick morning!):

  • 2 cups 1-to-1 gluten free flour (I have not tried another flour)
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 3 tsp turmeric
  • 1 tsp cinnamon
  • 1/4- 1/2 tsp ginger powder
  • 1 pinch cardamom
  • 2 large eggs
  • 6 tbsp butter, melted
  • 2 tbsp maple syrup
  • 2 cups milk of choice
  • 1 tsp vanilla

Toppings:

  • Yogurt
  • Organic figs
  • Peanut butter syrup drizzle (1 tbsp melted peanut butter, or nut butter of choice, + 1/4 cup maple syrup)

Directions:

  • Heat your waffle iron of choice on medium. Spray with nonstick spray or grease with coconut oil.
  • In a large bowl, whisk together the gf flour, baking powder, sea salt, turmeric, cinnamon, ginger, and cardamom.
  • In a medium bowl, whisk together the eggs, coconut oil, maple syrup, milk, and vanilla.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Pour 1/4 cup of waffle batter onto each waffle mold and waffle.
  • Let cool slightly and serve with all the toppings! Freeze extra waffles for an easy morning.

Thoughts on turmeric? Leave a comment below and let me know if you make these waffles!