What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Mint Cacao Chip Smoothie

Not a new smoothie on the block but definitely one that pleases the whole fam and one that I keep making each week. You know me, there’s lot of frozen riced cauliflower in here so it’s veggie and antioxidant packed. Winning!

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Mint Cacao Chip Smoothie (Makes a smoothie serving size enough for Poppy and I to share):

  • 1/2 banana
  • 1/3 cup frozen rice cauliflower
  • 1-2 handful of spinach
  • 1 cup milk of choice
  • 1/2 cup plain kefir
  • Small handful fresh mint or 1/2-1 tsp peppermint extract
  • 1-2 tbsp cacao nibs
  • 1 scoop vanilla protein powder
  • Handful of ice
  • Optional 1-2 dates but the protein powder I used makes it sweet enough for me

Blend it all together and enjoy! Poppy learned a new fun trick last week. She keeps liquid in her mouth for a really long time until she decides she’s done then squirts it out wherever she is… let’s just say I don’t let her walk around with any type of liquid in a cup, even her water bottle, anymore unless I want to step in a pile of whatever it is in 20 minutes. Cheers!


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Everything Bagel Bread

My pregnancy cravings this time around have gone a little something like this: everything bagels with cream cheese, sourdough toast with grass fed butter (not ghee! I couldn’t stomach ghee for weeks when I usually love it), scrambled pasture raised eggs with EBTB seasoning, and a latte with 2% lactose free milk. Oh, and lots and lots pretzels. Joel’s pregnancy cravings this time around: all of the above plus ice cream and peanut butter cups. Pregnancy eating is a team sport if you ask us.

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Anyways, onto my Everything Bagel Bread! I hadn’t made this bread in so long that I almost forgot how simple it was to make. The ingredients are pretty flexible (I’ve gotten many messages from people saying they used different flour/nut butter and that it came out amazing!) and you most likely have ingredients for this on hand. This bread is truly a whole family pleasure. Poppy enjoys this bread slightly warmed with ghee and mashed avocado.

Everything Bagel Bread:
* ½ cup + 1 tbsp almond flour (I have not tried any other flour but others have)
* 1 tsp baking soda
* ½ tsp sea salt
* 1 cup cashew butter (you can use any nut butter you want but it might alter the taste a little. I have only tried this with cashew and walnut butter)
* 2 large eggs + 2 egg whites (you can also sub 4 flax eggs. I’ve heard other people try it and it worked!)
* 1 tbsp water
* 1 tbsp apple cider vinegar
* Topping: 4 tbsp everything but the bagel seasoning

Mix dry ingredients together and set aside. Mix wet ingredients together then gently mix in dry ingredients. Pour into a prepped bread pan with nonstick cooking spray and parchment paper. Top the batter with everything but the bagel seasoning. Bake for 20-22 minutes at 350°F. Let cool completely before slicing.


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Strawberry Stuffed Cinnamon Rolls!

Both Joel and I could have cried after the first bite of these strawberry cinnamon rolls. Joel has seen me attempt cinnamon rolls a handful of times and each time they have failed. EVERY SINGLE TIME. Too hard, didn’t rise, tasted bland, and any other thing that could go wrong with baking. And it’s not like cinnamon rolls, like the fluffy legit kind, are a quick 20 minute prep. They take all day! I wanted fluffy, gooey, melt in your mouth rolls that would knock my socks off.

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I honestly gave up trying to bake cinnamon rolls for the last three years. I just didn’t see the point waisting ingredients on something that was going to flop anyways. But then my mother-in-law gave me a fresh bag of all-purpose flour and I thought, WHY NOT? I had yeast packets in the cupboard that followed us from LA to SD and it just felt right. And boy, did my gut know what was in store. These cinnamon rolls were the best thing that has happened in the kitchen for 2020 and I cannot wait to see how much better they become the most I perfect my cinnamon roll baking skills.

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I used Ambitious Kitchen’s “The Best Cinnamon Rolls You’ll Ever Eat” recipe and made a few adjustments. I didn’t step too far away from her recipe because I had heard so many great things about it that I didn’t want to fail at cinnamon rolls yet again. Here’s the substitutions I made:

For the rolls-

  • All-purpose flour instead of bread flour
  • Ripple Foods unsweetened vanilla pea milk instead of 2% dairy milk
  • Earth Balance vegan butter instead of regular
  • Lakanto golden monkfruit sugar instead of granulated sugar

For the filling (I kept the cinnamon and used vegan butter)-

  • Added 1 cup chopped fresh strawberries
  • Lakanto golden monkfruit sugar instead of brown sugar

For the frosting-

  • Earth Balance vegan butter instead of regular
  • Lakanto monkfruit powdered sugar instead of regular

You can make these rolls as Monique directs or make the few changes like I did above. The added strawberries were killer in this recipe and I highly recommend it. Have you made cinnamon rolls before?!


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Vanilla Cashew Walnut Mylk

Joel used the last of the milk for his cereal before his 7am calculus 2 class the other day so I had to improvise for my cold brew. I’m not mad about it either because this is the BEST dairy free mylk I’ve ever had!

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Vanilla Cashew Walnut Mylk:

  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 1-2 pitted dates
  • Dash of cinnamon
  • 1/2 tsp vanilla extract
  • 3-4 cups filtered water

Directions: You probably want to soak the nuts before blending but I didn’t have the patience to do so. So either soak the nuts overnight, or at least four hours, for maximum flavor or just add everything to a blender like me and blend on high until smooth (I use a Vitamix). Strain using a reusable nut milk bag (I found mine on Amazon) and pour into a jar/glass container. This mylk tastes so good in any of my #coldbrewlikerobin recipes and especially just added straight into some freshly brewed cold brew! I make my cold brew with the Ninja Kitchen hot and cold brew maker. Oh! I mixed my collagen protein powder with the mylk in my Nespresso frother on the “cold” setting. Store bought milks will foam but my homemade one doesn’t on the cold setting. I add my collagen the same way when I do my hot coffee pours too, enjoy!


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Vanilla Craisin Cauli-Oat Bowl.

I really wanted raisins to magically appear in the cupboard the other day but all I found were craisins. Not that I don’t like craisins, I just really wanted raisin cauli-oats… BUT I wasn’t too disappointed because I’ve had this same bowl of cauli-oats every other day for the last week.

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Vanilla Craisin Cauli-Oats:

  • 1/3 cup quick oats or rolled oats
  • 2/3 cup frozen or fresh riced cauliflower
  • 1 tbsp chia seeds
  • 1 egg white (or an additional tbsp of chia seeds)
  • 1 tsp maple syrup
  • 1-3 cups water/milk of choice (1 cup for quick oats in the microwave or 3 cups for rolled oats cooked on the stove top)
  • Dash of cinnamon
  • 1 tbsp Sprouts vegan vanilla protein powder (or another protein powder of choice) to be mixed in at the end of cooking)

I have an “how to” eggy oats saved to my Instagram story highlights! It’s close to the end of my highlight list so keep scrolling until you see it. Top with goodies and enjoy! I used homemade cocoyo (recipe on Celeste Thomas‘s blog), coconut almond butter, banana, and cinnamon.

What are you doing this weekend?! I know times are different but it was so refreshing to get out of the house yesterday morning to pick strawberries. Can’t wait for all of this to be over and back at our favorite coffee shops each Saturday morning. CHEERS!


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Savory Turmeric Cauli-Oat Bowl, in collaboration with Happy Egg.

Yeah, I went there.

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Within the last few weeks there has been one thing I can’t seem to get enough of, EGGS. And not just your average eggs, but Happy Egg Free Range Eggs™. I have never, ever, tasted an egg quite like these eggs. It’s actually the only item I made sure to have Joel grab extras of at the grocery store. Since we (well, Joel) aren’t going out to grocery shop but once every two weeks I needed to make sure we’d have enough nutritious and delicious options on hand to keep my belly, and heart, happy. Happy Egg goes above and beyond to ensure that they are choosing happy for their hens, keeping them happy and healthy. Their hens are lovingly raised under the highest animal humane standards. Happy Egg hens roam free over 8 acres of pasture, which is important considering most eggs at your grocery store come from hens who never go outside. If my family is going to eat eggs, then I want them to be the best eggs around and come from happy hens. Also, just look at that yolk color! You can trust that a yolk color like this means that Happy Egg eggs are the real deal. Truly no filter needed.

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Savory Turmeric Cauli-Oats Bowl:

  • 1/3 cup GF oats (or whatever oats you have in your pantry)
  • 2/3 cup riced cauliflower (frozen or fresh work)
  • 1 tsp turmeric
  • Dash of black pepper
  • 1 tsp chia seeds
  • 1 tbsp maple syrup (may sub for honey)
  • 1 cup water or milk of choice
  • 1 egg white (to be mixed in near the end of cooking the cauli-oats. You may omit the egg white, but it really helps the texture of the cauli-oats. I would add an additional tbsp of chia seeds if you decide to omit.)

Toppings:

  • 1/4 sliced avocado
  • 1 poached Happy Egg free range egg (may use an over easy egg as well)

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Directions:

  • Place oats, cauliflower, and liquid of choice in a medium size pot. Set over medium high heat and leave until the liquid starts to boil. 
  • Once boiling, reduce to a simmer and stir in the turmeric, black pepper, chia seeds, and maple syrup (or honey). Let cook for 10-15 minutes and stir often.
  • Once the oats are almost done cooking (meaning the water is almost all the way absorbed) mix in the egg white. Continue to mix for 30 seconds to make sure the egg white is fully combined. Cook an additional 2-3 minutes and pour the cauli-oats into a bowl.
  • Top with avocado slices and poached egg (or over easy!). Slice open the yolk to let it drip all over the oats before enjoying.

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Cooking for my family makes me so happy and having Poppy as my sidekick in the kitchen is the icing on the cake… or should I say egg on the cauli-oat bowl. The kitchen has just been the center of our home now more than ever so I’m trying to find creative ways to make it a place of peace – from the ingredients I’m choosing to the recipes Poppy and I are creating together. I truly cannot stress enough how comforting it is to have some of my favorite products on hand during this strange time that we’re in. For those who are interested, visit https://happyegg.com/store-locator so you can see if Happy Eggs are near you, though if you are heading out to the grocery store, please be safe and conscientious of your health + the health of others! P.S. I’m in contact with the Happy Egg team and they let me know they are doing everything they can to keep store shelves stocked during this time of need. Comment below your thoughts on this recipe. I was nervous to try savory cauli-oats at first but now I’m hooked. Now where’s my spoon? I’m ready to dig in!


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Gluten Free Sheet Pan Pancakes, cut into hearts.

I baked pancakes this week. Yep! I did that. I wanted to make heart shaped pancakes but I didn’t love making them individually on a pan with my heart shaped cookie cutter. Instead I baked a giant sheet pan pancake and cut out all the heart shaped pancakes I need! Don’t want to cut this giant pancake into 4” hearts? Simply slice into squares and my a square pancake stack.

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Ingredients:

  • 2 cups almond flour
  • 2 large eggs
  • 1 cup cup unsweetened almond milk
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 3 tbsp tapioca flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 pinch pink himalayan salt

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Directions:

  1. Preheat the oven to 350°F and line a small baking sheet pan with parchment paper.
  2. Add all ingredients to a blender and blend until smooth.
  3. Pour the pancake batter onto the prepped baking sheet and smooth into an even layer.
  4. Place the tray on the center rack of the oven and bake 25 minutes, or until pancake is golden-brown around the edges.
  5. Allow pancake to cool slightly before cutting into hearts and serving. Refrigerate leftovers for up to five days!

Serve these cutie heart pancakes with some turkey bacon, strawberries, and a honey cinnamon walnut butter syrup drizzle. Thoughts on a sheet pan pancake?

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Mexican Mocha Banana Walnut Cauli-Oat Bake, in collaboration with Diamond Nuts

A cauli-oat bake that’s good for the body, mind, and HEART.

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February is Heart Health Month and I’m making sure to get all the nutrients I can to promote a healthy heart. I’ve teamed up with Diamond of California Nuts to help spread the word about their heart healthy walnuts!

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Walnuts are not only delicious, especially topped on my Mexican mocha banana walnut cauli-oat bake, but they also help decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. I’m forever fascinated by real food and all the incredible benefits we gain by consuming them.

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Mexican Mocha Banana Walnut Cauli-Oat Bake (makes four servings):

  • 1 + 1/2 cup gluten free oats
  • 1 cup riced cauliflower (I used frozen)
  • 3 tbsps cacao powder
  • 2-4 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white (may sub two flax eggs)
  • 2 cups nut milk
  • 1 tsp baking soda
  • 1/4 tsp – 1/2 tsp cayenne pepper (depending on desired spice preference)
  • 1 tsp cinnamon
  • 1/2 banana, completely mashed
  • 1/4 cup Diamond of California Shelled Walnuts, crushed

Toppings:

  • 1/2 banana, diced
  • 1/3 cup Diamond of California Shelled Walnuts, slightly crumbled

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Directions:

  • Spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Whisk the wet ingredients, plus the mashed banana, baking soda, and cacao powder, together in a large bowl until frothy. Mix in dry ingredients and let soak for 20 minutes. Preheat the oven to 350 F while the mixture is soaking.
  • Pour the soaked mixture into the prepped baking dish and top with sliced bananas and slightly crushed Diamond of California Walnuts. Bake for 50-55 minutes.
  • Remove the bake form the oven and let cool for 10 minutes before serving. Top with probiotic yogurt and maple syrup if you desire! Store leftovers in the fridge for up to five days.

Do you eat walnuts? I recently made a honey cinnamon walnut butter with Diamond of California Walnuts and it’s the best nut butter I’ve ever had.

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Carrot Banana Bread, Gluten Free.

Bunny wanted to eat all our carrot banana bread but Poppy stopped her. Feeling out of breath with all the baking, laundry, and outside adventures I had this morning with my Poppy girl. God bless nap time, am I right?

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Carrot Banana Bread:

  • 1 cup mashed super ripe banana, 2 medium size bananas
  • 1 cup shredded organic carrots
  • 1/2 cup whole milk organic greek yogurt
  • 1/3 cup pure maple syrup
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 + 1/4 cup gluten free 1-to-1 baking flour (I have not tried any other flour)
  • 3/4 cup gluten free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 cup raisins

Frosting:

  • 1/2 cup probiotic cream cheese (softened)
  • 1/4 cup pure maple syrup
  • 1 scoop vegan vanilla protein powder (optional but I love the added flavor and protein!)

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Directions:

  • Preheat oven to 350F. Spray a bread pan with non stick cooking spray and line with parchment paper.
  • In a food processor, add the bananas, egg, vanilla extract, maple syrup, greek yogurt, cinnamon, and nutmeg. Mix until smooth. Add in shredded carrots and mix until smooth.
  • Add oats, flour, and baking soda. Mix until smooth. Mix in raisins with a silicon spatula.
  • Pour batter into prepped bread pan and bake for 50-60 minutes. My oven usually takes 5-15 minutes longer for any baked recipe I make. I have an oven thermometer and it says it’s the right temperature. That being said, check the bread at 45 if your oven cooks quicker and go from there. Check with a toothpick!
  • Once the bread is bake, let it cool in the bread pan for one hour before cooling on a wire rack.
  • Make the frosting in a mixer or with a hand mixer. Mix until smooth and frost the bread once it’s completely cooled.
  • Once frosted, add some shredded carrots on top if you’d like and refrigerate for one hour before slicing. This helps harden the frosting and slicing colder bread is a lot easier than slicing when the bread is still warm in the middle. Refrigerate for up to 5 days in an air tight container!


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Cranberry Chai Cauli-Oat Bake, in collaboration with Majka.

Brb, teaching Joel how to make this cranberry chai cauli-oat bake before baby Plotnik number two ever happens (not a pregnancy announcement! Just getting more prepared in the food department than I was before). Ha!

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If you don’t know, I love cauli-oat bakes. You CANNOT taste the cauliflower but you can taste all the other yummy nutritious ingredients that are in these bakes. This bake in particular is made with one of my favorites products, especially for mamas, Majka’s vanilla chai lactation booster! You can easily mix this booster powder with hot or cold water to drink, or you can add it to baked goods and smoothies. There is no wrong way to enjoy this extremely beneficial powder. Majka’s vanilla chai lactation booster is the best supplement for breastfeeding moms looking for a healthy boost in their milk supply. This properly formulated powder improves the quality of the milk while also providing strong antioxidant support which may prevent swollen breast tissue and clogged ducts. I have been using Majka’s powders since Poppy was born and I never experienced clogged ducts and my milk supply came in so quickly! I highly suggest checking out all their products because there is something for every mama out there.

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Speaking of products, you can get two free bags of the limited edition Holiday Cherry Bites when you buy a Majka nourishing lactation powder! These bites were my best friend when Poppy was a newborn and they are still so nice to have in the fridge when I need a quick snack. They are the perfect guilt-free snack that gives you the lactation and nutritional support you need. Plus the bites are delicious! It’s a win-win situation.

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What was your breastfeeding experience like? I am thankful that everything went pretty smoothly once Poppy learned to latch. At least I didn’t have to worry about my milk supply!

Cranberry Chai Cauls-Oat Bake, in collaboration with Majka (serves 4).

* 1 + 1/2 cup GF oats

* 1 cup riced cauliflower (I use frozen)

* 2 tbsp chia seeds

* 2 cups nut milk

* 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)

* 1 whole egg + 1 egg white (can sub flax egg)

* 1 tbsp baking soda

* I/3-1/2 cup fresh cranberries (or use 1/3 cup dried craisins)

* 2 scoops Majka vanilla chai lactation booster

* 3 tbsp cacao nibs

* 1/2 banana, mashed

* 1 tsp vanilla extract

Toppings:

* Probiotic grass fed yogurt

* Banana slices (I got my fruit cutter off of Amazon)

* Maple syrup

*Maple syrup

Directions:

* Preheat oven to 350°F

* Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!

* Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-50 minutes or until the center is cooked. 

* Let cool slightly before slicing. Top with goodies and enjoy!