What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Peachy Raspberry Prosecco Punch, in collaboration with Riondo Prosecco 21+

What’s a party during nap time without peachy raspberry Riondo prosecco (ad21+) punch and toast topped to perfection?

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Have I ever mentioned that I love our patio set up here in San Diego? We had a patio in LA but it was shared with our neighbor and it never felt very cozy. Now that we have our own private one we’re out on the patio all the time! Today I took our patio time up a notch with this peachy raspberry Riondo prosecco punch and cute fall inspired toast. What could scream more “me” than this combo?

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Peachy Raspberry Prosecco Punch:

  • 1/3 cup organic peach puree (heat 1/2 cup frozen peaches on the stove top with 2 tbsp coconut sugar and 1/4 cup water. Let simmer for 20 minutes, stirring occasionally, until the peaches are completely mushy. Blend or pure with an immersion blender. You may have extra puree)
  • Handful of organic raspberries (frozen is best)
  • 1 bottle Riondo rosecco

Directions: Add your peach puree and Riondo prosecco to a giant mason jar or pitcher. Stir gently until combined. Pour desired amount over ice and top with a few frozen raspberries. Serve with my fall inspired toast!

Fall Toasts:

  • 2 slices toasted sourdough bread
  • 1/4 cup probiotic or vegan cream cheese
  • 2 tbsp pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp maple syrup
  • Fresh organic berries
  • 1/2 organic peach, slices

Directions: Combine cream cheese, pumpkin puree, cinnamon, maple syrup, and nutmeg together to make a pumpkin cream cheese. Lather on top and top with fruit. Slice into strips or serve whole!


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Mint Smoothie of Poppy’s Dreams, in collaboration with PlateJoy.

Smoothie holder, at your service! I thought smoothie season was over but then the San Diego weather jumped back into the nineties. SYKE. Smoothies are back on deck and Poppy gets her own smoothie now because if she doesn’t she drinks all of mine. And no one could say no to this face!

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The smoothie we’ve had on repeat is the mint chip shake from PlateJoy. PlateJoy is a nifty app that I’ve been using for the last two months and it gives me so much life back! I spend less time figuring out our meals for the week and more time with Poppy. The recipes are delicious yet totally user friendly. Each week the meals change and you can switch up your preferences. Oh, and the weekly meal plans are created to reduce food waste so you won’t be buying 100 different ingredients each week. WINNING!

Click here to find out more about PlateJoy and this delicious smoothie recipe, both are truly a game changer. Do you like mint? I weirdly know quite a few people who don’t and that blows my mind!


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Oh, hi toast Tuesday!

Back from my toast hiatus.

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I stopped posting toast each Tuesday because it was becoming stressful. I love toast and sharing four toast creations each week but once I had Poppy it was too time consuming. For two years I spent an hour on Monday thinking of toast combinations, 45 minutes in the kitchen every Tuesday morning creating four magical toast combinations, and 15 minutes shooting. I’d take step by step shots, make em “strange but good”, and then eat breakfast by noon. Once Poppy was here it became too much. Joel has a schedule of his own so he couldn’t always watch her and I couldn’t just do two pieces, like that wasn’t me! But 14 months later I’m feeling like a whole new toaster. I don’t feel the stress of toasting each Tuesday because I took time away. #toastlikerobin is a tag I created for toast lovers, like myself, to be inspired by other delicious toasts. I love seeing the creations from the tag all week long because toast isn’t just for Tuesday! I was pressured to toast on Tuesday and make them fancy but not anymore. I’m rambling now but I had to share because as silly as it sounds toast became stressful. I made toasting every Tuesday a mandatory thing instead of it being for fun. Hence why I bought this cute flower cutter off Amazon, how cute are these banana slices?!

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Sourdough toast two ways:

  1. Grass fed butter, probiotic cream cheese, avocado, hemp hearts, and crushed pistachios.
  2. Walnut cashew butter with black pepper, banana slices, cinnamon, and manuka honey.

I can’t wait to see all your toast creations this week! PS, Poppy ate her entire avocado toast today plus more. My kind of girl!


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GF/VN Pumpkin Baked Donuts with a Matcha Glaze, in collaboration with Aiya Matcha.

Can’t stop, won’t stop making gluten free and vegan donuts with Halloween sprinkles. 👻

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Last night I had one entire The True Spoon approved mezcal margarita so you better believe I’m moving like a herd of turtles today. I’ll take 100 pumpkin baked donuts with a Aiya Matcha glaze, please. 🤤🍩

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Pumpkin Baked Donuts with a Matcha Glaze:

  • 1 cup gluten free 1 to 1 baking flour
  • 1/2 cup coconut sugar
  • 1/4 cup pumpkin purée
  • 2 tsp vanilla extract
  • 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
  • 1/2 cup unsweetened nut milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon

Glaze:

  • 2 tbsp warm nut milk
  • 1/2 tsp Aiya Matcha culinary grade matcha
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • Halloween sprinkles for the tops

Directions:

  • Preheat oven to 350°F. Spray two donut pans with nonstick cooking spray and set aside.
  • Whisk wet ingredients and coconut sugar together in a large bowl. Mix in dry ingredients and distribute equally into 12 donut slots.
  • Bake for 18-20 minutes, or until a toothpick comes out clean.
  • Once donuts are cooled completely after baking, make the glaze.
  • Whisk the warm nut milk and Aiya Matcha culinary grade matcha together in a shallow dish. Whisk in remaining glaze ingredients, except for the sprinkles.
  • Dip the tops of the donuts into the glaze and sprinkle with a few sprinkles. Let set completely before devouring!

These donuts are a huge hit! Sadly Poppy couldn’t have any but she will one day… if I don’t eat them all first. 🤠🍵

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Pumpkin Carrot Cake Cauliflower-Oat Bake

There are a lot of tasty [strange but good] combos I would have missed out on just because they were out of the ordinary.  French fries dipped in milkshakes, a steamed sweet potato and peanut butter yogurt bowls, peanut butter and kimchi toast, and my favorite cauli-oat bakes. I could go on and on about why you need to try this but I’m just gonna leave this picture here and pray that you make it tonight to have for breakfast the rest of the week.

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Pumpkin Carrot Cake Cauli-Oat Bake: (Serves four)

  • 1 1/2 cups GF oats
  • 1 cup riced cauliflower
  • 1/2 mashed pumpkin purée
  • 1/2 tsp nutmeg
  • 1 carrot grated
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 2 cup nut milk
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 egg white

Toppings to serve:

  • Cinnamon
  • Cocoyo
  • Cashew butter
  • Maple syrup
  • Banana slices

Directions: Heat oven to 350°F. Spray a 8×8 baking dish with nonstick spray and set aside. Whisk wet ingredients together then mix in dry. Pour into prepped baking dish and bake 35-45 minutes. Cut into fours, top, and enjoy!


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Gluten Free Halloween Sprinkle Donuts

I was obsessed with 101 Dalmatians growing up. So obsessed that I remember dressing up as one for Halloween multiple years in a row with my toy dalmatian by my side. That was until the toy was replaced by a real dalmatian when I was in third grade. His name was Jazz and he was the BEST buddy for me being an only child. Even though I’m sure Poppy will have a sibling one day, this is NOT a pregnancy announcement, I like to image Poppy looking back on memories with Aero. Yeah, Aero isn’t as buddy buddy as a dog could be, but she is OBSESSED with him and I’m sure she’ll get him to cuddle her soon enough.

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Gluten Free Halloween Sprinkle Donuts:

  • 1 cup gluten free 1-to-1 flour
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce (I used homemade!)
  • 2 tsp vanilla extract
  • 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
  • 1/2 cup unsweetened nut milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/3 cup halloween sprinkles, I found these in the dollar section at @target

Glaze:

  • 2 tbsp coconut or almond milk
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • extra halloween sprinkles for the tops

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Directions::

  • Preheat oven to 350F and spray two donut pans with nonstick cooking spray. Set aside.
  • In a large bowl, use a hand mixer to mix wet ingredients and coconut sugar together until smooth. Whisk together dry ingredients, except for sprinkles, in a separate bowl and then gently mix dry into wet. Mix in sprinkles. Pour batter into 12 donut slots and bake for 20 minutes, or until a tooth pick comes out clean.
  • Make glaze while donuts are cooling by whisking all the glaze ingredients together, except for sprinkles, in a shallow dish. Dip the top of the cooled donut into the glaze then sprinkle with a few extra sprinkles. Repeat until all donuts are decorated and ready to devour!

Note: the sprinkles I bought bled a little into the batter making them appear darker. So be careful how much you mix in the sprinkles. I only did a couple stirs and it left a cool swirly vibe on the donuts. Comment below your favorite childhood costume memory!


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Pumpkin Cauli-Oats

Keeping the cauli-oat train moving with my pumpkin cauli-oat bake! 70% of you said you haven’t tried my cauli-oat bakes yet and I’m wondering if y’all are scared of a little cauliflower. Trust me, you can’t taste it at all. It’s masked behind the oats, Chino Valley Ranchers pasturer raised eggs, and in this bake, the pumpkin purée, spices, and maple syrup. These bakes are perfect for meal prep, serves 4, and the whole family loves it. I was weirded out by the thought of cauliflower in my oats for years and reframed from jumping on this trend until earlier this year. My life was forever changed since then and I gladly eat vegetables for breakfast.

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Pumpkin Cauli-Oats:

  • 1 & 1/2 cups gf oats
  • 1 cup riced cauliflower (fresh or frozen)
  • 2 cups nut milk
  • 1/4 cup pumpkin purée
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp vanilla extract
  • Dash of pink salt
  • 1 tsp baking powder
  • 1 whole egg
  • 1 egg white
  • 2 tbsp maple syrup
  • 1/2 banana for the top of the bake

Toppings:

  • Cocoyo
  • Figs
  • Almond butter
  • Cinnamon

Directions:

  • Preheat oven to 350°F and spray a 8×8 baking dish with nonstick cooking spray, set aside.
  • Whisk or blend together eggs, nut milk, pumpkin, vanilla, and maple syrup.
  • Mix dry ingredients (except the banana) together and combine with wet. Let this mixture soak for 30 minutes before baking for maximum flavor! You may skip to soaking if you’re in a hurry.
  • Pour mixture into prepped baking dish, slice the 1/2 banana on top, and bake for 40-50 minutes.
  • Let cool slightly before slicing and store in the fridge to eat the next few days!