What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

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. 👻

Processed with VSCO with hb2 preset

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. 🤤🍩

Processed with VSCO with hb2 preset

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. 🤠🍵

Processed with VSCO with hb2 preset


1 Comment

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.

IMG_2231

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

IMG_2230

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!


Leave a comment

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!

twix1

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!

twix

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. 🙃⚡️


Leave a comment

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.

Processed with VSCO with hb2 preset

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.


Leave a comment

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.

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset


Leave a comment

Vanilla Grain Free Cake, in collaboration with Driscoll’s.

I’m so torn. 😫🍓 I thought my cashew butter cacao mug cake was the best thing I’ve ever made… but then I made this vanilla grain free cake. It’s moist (not mad about this word) and topped with a peanut butter chai frosting, my strawberry chia seed jam, and Driscoll’s strawberries. Don’t knock the combo until you try it.

Processed with VSCO with hb2 preset

Vanilla Grain Free Cake:
* 2 + 1/2 cups almond flour
* 1/4 cup melted coconut oil
* 1/2 cup maple syrup
* 1 tsp vanilla extract
* 1/2 tsp baking soda
* 1/2 tsp Himalayan pink salt
* 2 eggs
Frosting:
* 1 + 1/4 cup powder peanut butter
* 2 scoops vanilla chai lactation booster (may omit and add 2 more tbsps powder peanut butter)
* 2 tbsp manuka honey
* 1/2 cup nut milk (may need more depending on desired consistency)
Toppings:
* Strawberry chia seed jam (made with fresh Driscoll’s strawberries, recipe below)
* Chopped Driscoll’s strawberries (would taste great with blackberries too, Driscoll’s berry of the month)

Instructions:

  • Preheat oven to 350 degrees F.
  • Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Spray the pan with nonstick spray and place circular parchment round inside the cake pan.
  • In a large bowl, whisk together eggs, coconut oil, maple syrup and vanilla until well incorporated. Add almond flour, himalayan pink salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
  • Bake about 25-30 minutes, until toothpick inserted comes out clean. Allow to cool, completely before frosting.
  • Prepare the frosting while the cake is baking. Combine all frosting ingredients in a medium size bowl (you may need to add more nut milk depending on your desired consistency). Frost cooled cake, top with chia seed jam, and fresh strawberries. Enjoy!

Processed with VSCO with hb2 preset
Peanut butter, chai, and strawberries: thoughts?

E9435942-12DC-4488-BB31-2ED4C8F416B7

Processed with VSCO with hb2 preset

 


Leave a comment

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. 😉

Processed with VSCO with hb2 preset

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!

E9435942-12DC-4488-BB31-2ED4C8F416B7