What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Cobram Estate Olive Harvest 2019, aka Poppy’s First Flight!

Poppy took her first flight two weeks ago and I will admit, I WAS SO NERVOUS. One, I was nervous to fly just in general. Two, I had no idea how Poppy would act 37,000 feet in the air. Poppy is a superstar because she was so good! I couldn’t believe it. Or maybe I can because she truly is a gem here on the ground so why wouldn’t she be up in the air? I’m thankful the flight went well because we had a full day of Cobram Estate Olive Oil adventuring to do!

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A few things that kept Poppy busy during the flight: tearing apart the inflight magazines, her books, and FOOD. Food was very important because the flight was at 9:15am and she usually has nursed and eaten breakfast by this point. I decided to stop nursing her in the morning this day actually! (Now I only nurse her at night). We were on a time crunch and needed to get out of the house. I was worried that she would be sad but actually she was perfectly fine eating her cereal snack on the way to the airport instead… I’M OK, kinda. I am so proud of her and she’s a lot happier (and less cranky because she wants food instantly after nursing) getting a snack in the morning rather than nursing. During takeoff I had her drink water from her cup with a straw and on the way down she sucked on a puree pack. You can puree your own food but then you’d have to keep it cold. I bought some that are shelf stable until opened. There are so many amazing organic brands out there giving you plenty of options. I brought a handful on the trip to give her when food wasn’t as available. Also, this little narwal snack cup was a huge hit with her. I brought a large ziplock baggie of Kamut Puff Cereal and would refill her snack cup throughout the entire trip. So nice for her to have on the plane, in her carseat, and in the olive groves!

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Now onto the good stuff, the Cobram Estate olive oil tasting room! We landed in beautiful Sacramento and went straight to business. While my mom was on Poppy duty (thanks mom!) I was able to see the olives fresh off the truck from the olive groves go straight into the process of becoming Cobram Estate extra virgin olive oil. Now this is art! The way Cobram Estate cares for their olive oil is unreal. Their process runs 24/7 during the olive harvest to ensure that their olive oil is as fresh as it can be. They have machines that ensure only the freshest olives make it into their oil! Tree to table with a quick pit stop at their olive mill. 

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I could tell right away that their olive oil team means business. These people LOVE olive oil and care about the entire process. Some are even certified olive oil sommeliers! We got to watch their machines sort the olives, extract into fresh olive oil that we tasted right from the spout. How about that for a fresh taste test?

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After learning about their olive oil process (and wearing my new favorite look) we got to learn about the differences in olive oils and the polyphenol levels. (Polyphenols decrease heart disease risk factors by lowering blood pressure and cholesterol, reducing blood clotting and improving the health of artery linings.) This is super important: the less processing the better. “Extra virgin” olive oil, which is cold-pressed only once, has the highest polyphenol levels. Two presses (“virgin” olive oil), reduces polyphenol content further, and oil with three extractions contains only about half the value of “virgin” olive oil. Highly refined or “light” olive oils, which use heat or chemicals in the refining process, have significantly lower polyphenol levels. Cobram Estate ONLY bottles extra virgin olive oil. Think of extra virgin olive oil as fresh olive juice. The quicker you use the oil the better the oil is for you. Cobram Estate recommends using their oil within four weeks after opening to ensure the best taste and benefits. I used some the other day in a paleo olive oil chocolate chip cookie recipe. Extra virgin olive oil and dark chocolate, DOUBLE THE YUM. 

From the tasting room we went to their olive fields and I felt like I was in a fairy tale. There were rolling hills beyond the eye could see of olives waiting to become Cobram Estate extra virgin olive oil. We got to ride the harvester, a large machine that picks the olives, and eat the most wonderful dinner featuring all the ways to use Cobram Estate EVOO right in the middle of all the action. We ended the evening with an olive oil carrot cake with an olive oil frosting. Never too much olive oil if you ask me!

Day two we were in Napa and had the morning to ourselves. We did a little exploring and found the best park across from our hotel. This was such a special trip to have my mom and Poppy with me! We’ve never spent this much time together just the three of us. I know my mom and I will cherish this trip forever. We’ll have to show Poppy all the photos and videos so she can remember too!

 

After lunch I made my way to the Rutherford House for the big cook off! We were paired with local chefs to create a special dish using Cobram Estates EVOO. We were surrounded by wilderness and rows of grape vines that truly set the tone for an epic evening. I was paired with Jodie and her brother Sam and we made the BEST citrus olive oil cake topped with charred pear. Cobram Estate EVOO is perfect for every recipe, their extra virgin olive oil is great for roasting, drizzling, grilling, baking, frying, dipping, sauté-ing, making salad dressings, and dessert! There really is no wrong way to use their olive oil. 


Since sharing is caring, I’ve teamed up with Cobram Estate to give one of you and two friends the chance to win a bottle of their First Harvest 100% California extra virgin olive oil ($50 value!) for all your cooking needs. Click here to enter and head to cobramestate.com to find their olive oil near you!

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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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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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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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Shortbread GF Twix Bars, in collaboration with Skinny Dipped Almonds.

Been a little more TMI lately on my Instagram stories than usual but I’m glad y’all are interested. It’s not that I don’t want anyone to know what’s going on, I’m just not usually someone to talk about this to more people than Joel. I just think there is more fun stuff to talk about, like these shortbread twix bars by @kalejunkie. I understand now that there are SO many of you with a similar situation going on and this is giving you peace about having a baby of your own some day. I’m happy to share my story and let you know that all things are possible! I learned that even without a period I was still ovulating to get pregnant with Poppy naturally without any complications. I’m still waiting on all my bloodwork and ultrasound results to see if there is anything else going on but for now I’m having a period just like I remembered it three and a half years ago… Joy!

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Now onto these shortbread twix bars (recipe by @kalejunkie) that I topped with Skinny Dipped dark chocolate peanut butter almonds. Like what they heck, these were so good I had two instantly!

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For the base:

  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour 
  • 1/4 cup maple syrup
  • 1/3 cup melted coconut oil

For the caramel:

  • 1/2 cup almond butter 
  • 1/3 cup melted coconut oil 
  • 1/4 cup maple syrup 
  • 1/2 tsp vanilla extract

For the chocolate layer:

  • 1 dark chocolate bar
  • 1/4 cup melted coconut oil 
  • One small packet Skinny Dipped dark chocolate peanut butter almonds, slightly crushed
  • Pinch of pink himalayan sea salt

Directions:

  • Preheat oven to 350°F. 
  • Line 8×8 baking dish with parchment paper. Whisk together ingredients for the base layer in a medium size bowl. Pour into the baking dish and bake for 12 minutes. 
  • While the base layer is cooling, whisk together the ingredients for the caramel layer. Pour the mixture on top and use a spatula to make sure it’s even. Refrigerate for at least one hour.
  • Remove from fridge and make the chocolate layer by melting the chocolate bar and coconut oil in the microwave. Pour on top and even out with a spatula. Evenly distribute the slightly crushed Skinny Dipped dark chocolate peanut butter almonds. Refrigerate for at least two hours. Remove from fridge and cut into 19 bars. EAT THEM ALL, or share with a friend. Aka share with me because these are already almost gone. 🙃⚡️


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Peanut Crusted Vegan French Toast, in collaboration with Ripple.

There was a time in my life when I ate french toast for breakfast every morning. Yep, I said it. EVERY MORNING, for over a year and a half, actually. It was after a time in my life that I deprived myself from foods that I always wanted, like french toast, and I couldn’t stop once I allowed myself to eat said foods. Maybe I was afraid to break a new routine or maybe I was afraid that one day I wouldn’t allow myself to have it anymore? Whatever it was, I started @whatrobineats (over three years ago now) as a way to break my eating routine.  I was modeling at the time and had the pressure of staying exactly the same measurements year-round. I was eating food that I enjoyed but like, every day. Mentally that was NOT ok. I took the first seven days of #whatrobineats to eat something different for breakfast. Was I scared? Yes. Does that sound silly now? Double yes. But those emotions were real and Joel was along side me the entire way.  Now I make french toast whenever I want and feel good about the change in direction I made three and a half years ago.

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If you’re going through something, or have been through something similar to this. It’s ok!  There is no shame in where you’ve been and you should be proud of how far you’ve come. God is so good and has the BEST plans for your life.  Now onto some darn good vegan french toast made with my favorite Ripple unsweetened pea milk!

Peanut Crusted Vegan French Toast:

  • 4 slices sourdough bread
  • 2 tbsp crushed peanut
  • 1/3 peach, slices
  • Handful of raspberries
  • Peanut butter syrup drizzle (1 tbsp peanut butter + 1/4 cup maple syrup)
  • Plant based yogurt

No-egg “egg wash”-

  • 1/2 small very ripe banana, mashed
  • 1/3 cup Ripple unsweetened original
  • 1 tbsp maple syrup
  • 1 + 1/2 tbsp GF flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • Pinch of nutmeg

 

Directions:

  • Blend “egg wash” together and transfer into a shallow bowl. Dip bread in wash, press one side into crushed peanuts, and cook on a flat skillet until desired doneness.
  • Cut in half, fill with goodies, and drizzle all that peanut butter syrup over the top! Pair with a peanut butter cold brew, obviously.


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Chocolate Chaga Covered Stuffed Dates, in collaboration with Four Sigmatic.

“Literally the best dessert I’ve had, EVER.” 👏🏼 Frozen chocolate covered stuffed dates aren’t new to the gram but they are new to the Plotnik home. Those were Joel’s exact words after first bite and he’s not wrong. These frozen chocolate CHAGA covered stuffed dates (with crunchy coconut cashew almond butter) and topped with flakey himalayan salt are the best desserts ever. Don’t save them for just dessert though, eat them anytime of day or night.

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Ingredients:

Instructions:

  • Pit your dates and split them in half. Scoop in as much of the nut butter as you can and close the dates back up.
  • Melt your dark chocolate in a double boiler over medium heat (or in a microwave safe dish in 30 second increments). Once melted, stir in Four Sigmatic chaga elixir. Pour chocolate chaga mixture into a small ramekin.
  • Roll, or dip, the dates in the melted chocolate chaga mixture, sprinkle flakey pink salt on top, place the date on a plate covered with parchment paper, and place in the freezer to harden. Let harden for 30-60 minutes and enjoy!

Click here for my Four Sigmatic GIVEAWAY!

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