What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Mini Cast Iron Skillet Apricot Crisp

IMG_3254

About a month ago my mother-in-law invited us over to pick apricots and I basically ran right over after her text. I simply LOVE apricots and I feel like I can never get enough. They are one of my top five favorite fruits! The other fruit in the bunch are bananas, blueberries, peaches, and watermelon. I could live the rest of my life without any other fruit than these five!

Processed with VSCO with hb2 preset

Mini Cast Iron Apricot Crisp (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 teaspoon cinnamon
  • Dash of sea salt
  • 2 tbsp melted coconut oil

Filling:

  • 2 cups apricots, pitted and cut into 1/2 inch slices
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 + 1/2  tbsp cornstarch

IMG_3259

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 caramel vanilla ice cream or simple vanilla. Don’t skip this step!

Processed with VSCO with hb2 preset

Have you made a crisp before? This was my second time making one and I already cannot wait to make it again!


Leave a comment

Orange Almond Flour Mini Bundt Cake

It was one of those weeks where I was craving an orange bundt cake so I made an orange bundt cake! Topped it with an orange powdered sugar glaze that tastes heavenly. Scratch your afternoon plans and make this simple, yet so flavorful and orange-zesty, cake.

F0DA647D-F672-4048-9170-CD160FD27FAE
Orange Almond Flour Mini Bundt Cake (double the recipe to make a normal size bundt cake):

  • 2 cups almond flour
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 1 egg + 1 egg white
  • 6 tbsp of milk of choice
  • 1/2 cup maple syrup
  • 2 tbsp orange zest
  • 2 tbsps fresh orange juice
  • 1 tbsp chia seeds

48347CA0-26D9-4EC7-BA49-67F682DE2984
Directions:

  • Preheat oven to 350°F. Generously grease a mini bundt cake pan with coconut oil or nonstick spray.
  • Combine almond flour, salt and baking soda in a bowl.
  • In a separate bowl, whisk together the eggs, milk, syrup, orange zest, and orange juice. Add flour mixture, then stir in chia seeds.
  • Pour into prepped pan. Bake for 35-40 minutes.
  • Allow the cake to cool for about an hour before removing from the pan. Flip onto plate and prepare glaze.

Orange Glaze:

  • 1/3 cup monk fruit powder sugar
  • 1/2 tsp orange juice
  • 1/4 tsp vanilla extract
  • 2-4 tbsp milk of choice (may need more or less depending on consistency of the glaze. You want it to be a little runny but still thick!)

Processed with VSCO with hb2 preset
On a slightly different note: oranges semi helped my nausea during my first trimester. It didn’t make it go away but I totally noticed that eating an orange helped ease the all day sea-sick feeling. Oranges sounded the least appetizing at the time but it worked for me. What helped you, if anything, get through any nauseous feeling during pregnancy?

8F264C85-D90E-4246-8E32-73BEB6A7ED90


Leave a comment

Chocolate Avocado Banana Bread

My mom and dad came over last week with two giant bags full of avocados from my grandma’s orchard. I remember growing up in that orchard chucking avocados at tress instead of eating them… it took me until I was 25 to enjoy avocados. They used to make me feel weird when I ate them, scratchy throat! Not sure what changed but thankfully they are in my life now and in just about everything I’ve made this last week.

Processed with VSCO with hb2 preset

Chocolate Avocado Banana Bread:

  • 1/2 of a medium ripe avocado cubed or one small ripe avocado cubed
  • 1 large egg (I have not tried flax egg)
  • 1 tsp vanilla extract
  • 2 large ripe bananas sliced
  • 1 cup almond flour (I have not tried another flour)
  • 1/4 cup unsweetened cocoa powder or cacao powder
  • 2/3-3/4 cup coconut sugar (I used 2/3 sugar and it was perfect but some people may think it’s not sweet enough)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Dash of sea salt
  • 1/3 cup crushed peanut butter chocolate covered almonds (or chocolate chips)

Processed with VSCO with hb2 preset

Directions:

  • Preheat oven to 350°F and prepare a bread pan with nonstick spray and then parchment paper.
  • Place the cubed avocado, sliced bananas, coconut sugar, vanilla extract, and egg in a blender or food processor and blend until super smooth.
  • Add in the flour, cocoa powder, cinnamon, baking soda, and sea salt and blend/pulse slightly until combine. Shouldn’t take more than a few seconds!
  • Pour into your prepared bread pan and top with crushed peanut butter chocolate covered almonds or chocolate chips.
  • Bake for 50-55 minutes or until a toothpick comes out clean. Let cool for five minutes before removing from the bread pan and let completely before slicing!

Thoughts about avocado in desserts? I’m game for avocado in my desserts as long as I don’t taste them. You truly cannot taste the avocado over all the chocolate and banana flavors. YUM!


Leave a comment

Brownie Batter Hummus

Hi friends, how are you? This past week has been heavy and emotional. I’m thankful for the time spent educating myself and sharing resources with those around me. This is just the beginning and I’m positive that we will all continue to educate and grow in love.

Processed with VSCO with hb2 preset

One of the recipes that is on my list to make this week is my brownie batter hummus. I made this about a month ago and it barely lasted two days in our home. Poppy and I both would eat it by the spoonful after her nap! Now that’s what I call mother-daughter bonding time.

Brownie Batter Hummus:

  • 1 15 ounce can chickpeas (rinsed and drained)
  • 1/2 cup lite canned coconut milk (any milk will do here but I like the creaminess the canned coconut gives this recipe)
  • 1/4-1/3 cup coconut sugar or other sugar of choice (depending on desired sweetness)
  • 1/3 cup cacao powder
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon pink Himalayan salt

Directions:

  • Slightly warm the coconut milk in a microwave safe bowl (about 30 seconds) and then add to a high speed blender with the cacao powder, coconut oil, and sugar. Blend for 30 seconds to combine these ingredients.
  • Add in rinsed and drained chickpeas and pink Himalayan salt and blend until smooth. You can use a food processor or a high speed blender. I use a Vitamix and love it! Best investment besides my mini KitchenAid mixer.
  • Spoon into a glass jar and enjoy. Eat by the spoon, spread on toast, dip some pretzels in it, make a chocolate banana “quesadilla”, really anything works here! Refrigerate for up to five days.

Comment below one thing that has brought you joy today! Joel, Poppy, and I had a little picnic at a lake near us this morning and it was so relaxing. Exactly what we needed to start this week. Happy Monday!


Leave a comment

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.

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset

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.

Processed with VSCO with hb2 preset

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

Processed with VSCO with hb2 preset
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.

Processed with VSCO with hb2 preset


1 Comment

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?

Processed with VSCO with hb2 preset

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!)

Processed with VSCO with hb2 preset

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!


1 Comment

Tahini Brownies, in collaboration with Lee Kum Kee.

A blanket of snow? No thanks. A blanket of powdered sugar? YES PLEASE! 

Processed with VSCO with hb2 preset

If you’ve been following me for a while, or at least five minutes, then you know I am all about the strange but good creations. This is why I drooled all over my phone when Lee Kum Kee reached out for me to make tahini brownies using their Panda Brand Sweet Soy Sauce and Pure Sesame Oil. It was like this recipe was made for me or something. I finished these bad boys off with a monk fruit powdered sugar but they are totally fine without the final dusting.

Processed with VSCO with hb2 preset

Lee Kum Kee offers a wide range of must-have pantry staples that make it easy for people to enjoy authentic Asian flavors and delicious meals at home and within minutes. My recipe wheels have been turning ever since having Lee Kum Kee products in our home and I can’t wait to experiment with them. I am totally using their products this Christmas for an unexpected twist to traditional holiday recipes. Soy sauce and sesame oil aren’t your typical ingredients in a brownie recipe, which makes them the perfect addition to wow your family and friends. Pure Sesame Oil adds a nutty flavor and aroma while the Sweet Soy Sauce has a subtle sweetness to take these brownies to the next level. You can find Lee Kum Kee products at your local grocery store in the Asian food aisle. Now onto these killer tahini brownies from the Lee Kum Kee website!

Processed with VSCO with hb2 preset

Ingredients:

  • 6 oz. bittersweet chocolate (between 60 and 65%), chopped
  • 3 tbsp unsalted grass fed butter
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (I used 1-to-1 gluten free flour)
  • 1 cup sugar (I used monk fruit sugar substitute)
  • 1/3 cup tahini, room temperature
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp vanilla extract
  • 1 tsp Lee Kum Kee Panda Brand Sweet Soy Sauce
  • 1/2 tsp Maldon salt (I used pin Himalayan salt)

 

Directions:

  • Heat the oven to 350°F. Line an 8×8-inch pan with 2 sheets of parchment paper, overlapping and leaving the edges long so parchment comes up all 4 sides.
  • Melt chocolate and grass fed butter in 30 second increments in the microwave, stirring in between. 
  • Whisk together sugar of choice, tahini, eggs, cocoa powder, Lee Kum Kee Pure Sesame Oil, vanilla, and Lee Kum Kee Panda Brand Sweet Soy Sauce. 
  • Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan.
  • Bake until edges are just set and a toothpick inserted in the middle comes out with just a few crumbs, 30 to 35 minutes (remember that everyone’s oven is different!) Sprinkle with pink salt, then let cool. Dust with monk fruit powdered sugar if that’s your thing. Cut into squares and enjoy!

 

Tahin brownies, would you try it? I gave some to our neighbors and they were obsessed! I don’t blame them. Click here to find Lee Kum Kee near you.

 


Leave a comment

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!

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset

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. 

Processed with VSCO with hb2 preset

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?

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset


Leave a comment

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?

Processed with VSCO with hb2 preset

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?

Processed with VSCO with hb2 preset

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!


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