What Robin Eats

"A Strong Body Equals a Healthy 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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San Diego Staycation

When someone asks for a sip of your oat milk cold brew. Sorry, didn’t hear you!

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WHAT A WEEKEND. On Saturday we had a little staycation here in San Diego and it was just what our family needed. Both Joel and I have been insanely busy this entire year. Between his full time school schedule, his job, my job, and the job of being parents, we have felt burnt out. We have always loved traveling and going new places together. We bounced around the idea of where we should go and what would be best for Poppy. We came to the conclusion that a staycation just made the most sense. Poppy would get to nap in her crib, we weren’t spending money on a hotel, and we wouldn’t have to find a sitter for Aero. I am so happy we played tourist for the day! Started our morning at Ranch 45 for breakfast, swipe right to see our spread! Everything can be made gluten free at Ranch 45 which is pretty cool. Made our way to Powerhouse Park in Del Mar for a little swing sesh for Poppy, stopped for a quick bite at Beaming, Poppy napped at home while we worked out, went to the beach in Carlsbad, and grabbed dinner to go at the new Mendocino Farms in Bressi Ranch. If you’re itching for a little weekend adventure but don’t want to go far, try a staycation in your one town. You’re sure to find hidden gems that you didn’t know were there.

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Our Ranch 45 breakfast spread: gluten free seasonal berry pancakes, avocado toast with poaches eggs, a corned beef hash, and scrambled eggs and berries for Poppy. Not sure what was in those eggs but Poppy devoured them faster than I have ever seen her eat eggs!

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What would you choose out of our breakfast spread? Those pancakes were insanely good, just sayin. 


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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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How much do you spend grocery shopping?

Grocery shopping is a sport. The first challenge is parking your car and remembering to grab your reusable bags, the second challenge is navigating the store and trying to stick to your list, the third challenge is deciding which checkout line to go to, and the fourth is loading the groceries into your car and then putting them away once you get home. Whew, I’m exhausted just typing it!

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So how much does all of this work cost for a household? It’s different for everyone but after my poll last week it seems that the average household for two adults and one child is between $120-$160. I didn’t find out if they bought organic or not (a post coming on that later this month!) but this is the cost to feed most each week. For my family, we spend between $120-$140 a week. We eat all our meals at home unless it’s a special occasion or feel the need to get out. The cost in groceries has gone up since Poppy started eating more solids (I nurse her only twice a day) and I’ve been buying a few more things organic, before Poppy I never bought organic. No food goes to waste in our home (leftover queen!) so spending this much each week works for us and our budget. We never spend beyond our means and we could manage to spend less if we ever needed to save more. Quick note on saving: we both work really hard to be able to save money each month. I know this isn’t easy but it’s so helpful to get to a point where you can start saving money for the future. You never know what could come up! We were able to pay for our wedding and have a baby because of the way we save. Neither of us come from money so saving has changed our quality of life. I grew up on food stamps and that helped me learn the value of saving once I was out on my own at 18 years old.

There are ways to eat a well balanced diet with whatever budget you have. We’ve found that Trader Joe’s gives us the best bang for our buck. Yes, Famer’s Markets are amazing and who doesn’t love Erewhon?! But if this isn’t doable for your family that is perfectly ok! It’s not realistic in our home to shop all organic or go to Whole Foods for everything we need. Groceries are groceries and we all feed ourselves in a way that works best for our family.

Thoughts on grocery shopping? Where do you shop? I know my mother-in-law is the coupon queen.