What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Cilantro Lime Baked Alaska Salmon, in collaboration with Alaska Seafood.

Poppy makes her first savory dish on IGTV! Not only was it our first savory episode, but Poppy was an absolute gem the entire filming process. Working alongside a toddler isn’t always easy but days like this when filming just makes it worth it!

In collaboration with Alaska Seafood, Poppy and I made a Cilantro Lime Alaska Salmon baked in foil to celebrate the launch of #SeafoodSunday. #SeafoodSunday is a new mealtime tradition that brings your favorite nutritious, sustainable protein from the waters of Alaska to the people around your table. #SeafoodSunday is also the perfect time to try a new recipe and express yourself through food or find comfort in a favorite dish. This couldn’t have been more perfect for this week’s #BakeWithPoppy episode! We had so much fun preparing this dish and of course eating it at the end.

Seafood from Alaska is always wild and sustainable. It has immunity-boosting benefits and is naturally high in nutrients the whole family needs, including omega-3 fatty acids that are essential to children’s development and overall brain health. All of this is super important in my kitchen. Not only am I feeding myself, my sweet husband, and Poppy girl but also my growing baby boy that’s due at the end of October. Nothing but the best for my growing family! #AskforAlaska or look for “Alaska” on packaging and on menus to guarantee that you are getting wild and sustainably harvested seafood.

Alaska also follows flash frozen processes, which means fishermen often freeze their catch right on the boats to lock in quality and preserve nutrients. I thawed my salmon for this recipe, but you can also cook it directly from frozen (just give it a quick rinse under cold water before and up the oven temperature to 450 before following my instructions below). You know I’m all about keeping things simple!

In addition to our Alaska Salmon dish we made air fried brussels sprouts and coconut cilantro lime rice. I can’t believe how incredible these dishes tasted together! Poppy devoured her entire plate and asked for seconds. That’s my girl!

Cilantro Lime Alaska Salmon baked in foil:

  • 1 large Alaska Salmon fillet (there are five Alaska salmon species: coho, pink, keta, king and sockeye — I used sockeye)
  • Sea salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • ½ lime, juiced
  • ⅓ cup fresh cilantro, roughly chopped

Instructions:

  • Preheat the oven to 350F and line a medium size baking sheet with foil. Spray the foil with nonstick cooking spray and lay the salmon in the middle of the foil. Lightly pat the Alaska Salmon dry with a paper towel.
  • Drizzle olive oil on top and use a silicone brush to spread the olive oil all over the salmon. Do the same with the honey before seasoning, squeezing the lime juice over the top, and sprinkling on the cilantro.
  • Fold the edges of the foil up but not over the salmon and bake for 15 minutes. After 15 minutes, turn the oven to broil and cook an additional 3-4 minutes.
  • Remove from the oven, squeeze more lime juice on top if desired, and plate!

Air Fried Brussels Sprouts:

  • 2-4 cups brussels sprouts (depending on the size of your air fryer, you can also roast them in your oven)
  • 1 tablespoon extra virgin olive oil
  • Sea salt and pepper to taste

Instructions:

  • Spray your air fryer basket with nonstick cooking spray and add your brussels sprouts.
  • Drizzle the olive oil over the brussels and add the seasoning before tossing together. Air fry at 400F for 15-20 minutes, or until the brussels are crispy.
  • Remove from the air fryer basket and plate with the salmon.

Coconut Cilantro Lime Rice:

  • 1 cup white jasmine rice
  • 2 cups full fat coconut milk
  • 3 tablespoons lime juice
  • ½ cup cilantro, roughly chopped
  • Sea salt to taste

Instructions:

  • Rinse rice through running water a few times.
  • Combine rice, coconut milk, and sea salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness.
  • Stir in lime juice and cilantro. Plate alongside your salmon and brussels, enjoy!

Comment below if you make this recipe and don’t forget to watch this episode of Bake With Poppy here!


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Poppy’s Funfetti 2nd Birthday Cake!

I’m still smiling ear to ear with how much everyone loved this cake. Especially how much Poppy kept saying “happy Poppy” the entire time she ate her mini cake!

I’m not as confident in my baked goods as I am in cooking but the outcome of this bad boy definitely helped!

Poppy’s Funfetti Birthday 2nd Birthday Cake (makes one 8” cake):

  • 2 1/2 cups almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup all-natural rainbow sprinkles
  • 1 tbsp almond flour (for dusting the sprinkles before mixing into the batter)

Birthday Cake Crumble:

  • 1/2 cup coconut sugar
  • 1 1/2 tbsp brown sugar
  • 3/4 cup gluten free 1-to-1 all-purpose flour (I did not try this with almond flour)
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp all-natural rainbow sprinkles
  • 1/4 cup coconut oil, melted and cooled
  • 1 tbsp vanilla extract

Frosting:

Directions:

  • Preheat oven to 350° F.
  • Prepare your 8-inch pan by spraying it first with non-stock cooking spray and then cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan.
  • Place the coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated and then add almond flour, sea salt and baking soda. Mix until batter is well combined. Whisk the sprinkles together with the 1 tbsp almond flour before pouring them into the prepped batter. Then pour into prepared pan.
  • Bake for about 25-30 minutes or until toothpick inserted comes out clean. Allow the cake to cool before removing it from the cake pan.
  • Turn your oven down to 300° F to bake the Birthday Cake Crumbled and line a rimmed baking sheet with parchment paper.
  • Using a stand mixer fitted with the paddle attachment, mix together the sugars, flour, baking powder, sea salt, and all-natural sprinkles on low speed until combined. Add the coconut oil and vanilla, mix until it begins to come together and small clusters form.
  • Use your hands to make more clusters as needed, and transfer crumbs to the prepped baking sheet. Bake for 20 minutes, stirring halfway through.
  • Remove from the oven and allow to cool completely before topping on the cake.
  • Assemble your cake as desired! I cut the cake in half to make layers and left the sides a little “naked”. I just cut out two circles in one of the cakes I made to create Poppy’s small cake since I didn’t have a mini cake pan. Here’s the link to the toy I used as her cake topper and the 2 candle!

Let me know if there’s anything else you’d like linked from her birthday party. It was truly a magical day!

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Lentil Sloppy Joes

Don’t be fooled, I didn’t eat the broccoli. But I did devour both lentil sloppy joe sliders and cauli-potato mash. Maybe next trimester I’ll eat a green vegetable.

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Lentil Sloppy Joes:

  • 1 cup uncooked green lentils (or use 1 pack of precooked lentils from Trader Joe’s like I did!)
  • 4 cups water (omit if using precooked lentils)
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced (or garlic powder to taste)
  • 3 tbsp chili powder
  • 2 tsp smoked paprika
  • 1/2-3/4 cup marinara sauce (because that’s what I had on hand)
  • 2 tbsp ketchup (or tomato paste)
  • 3 tbsp yellow mustard
  • 3 tbsp maple syrup
  • Sea salt to taste
  • AWG Bakery Everyday slider buns

Directions:

  • First, cook the lentils if you’re not using precooked: In a medium pot with a lid, add the lentils and water. Bring to a boil, then lower heat and simmer for 18-20 minutes or until tender. Drain excess liquid and set aside.
  • Heat a large pan over medium heat. Once hot, add the chopped onion and garlic. Use a few tablespoons of water, or vegetable broth, to saute and prevent burning. Stir constantly for 3-4 minutes, using more water as needed.
  • Now add the spices and stir to coat the vegetables for about 1 minute. Add a little water if it’s too dry.
  • Add the marinara sauce, ketchup, mustard, and maple syrup. Stir until completely combined. Add in the cooked lentils and stir. Add more marinara sauce if it’s too dry.
  • Toast your AWG Bakery buns and top with the goods.

Let me know if you try this recipe! Lentils and chickpeas have been a big lifesaver the last month with my aversion to meat. This happened when I was pregnant with Poppy too. Happy eating!


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Enchilada Pasta Bake

I love enchiladas but I don’t always love prepping the tortillas. I have a pretty good technique of softening the tortillas on the stove top in hot water before stuffing them but that still takes a chunk of time that I don’t always have. That’s when the enchilada pasta bake was born!

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I wanted enchiladas last week and throwing pasta on the stove was doable so I combined the two. I’ve never been so happy with a past bake! Joel’s mind was blown and I’m already planning on making it again tomorrow.

Enchilada Pasta Bake:

  • 1 box cooked pasta of choice
  • 1/2-3/4 cup red enchilada sauce (you can make your own but I usually just buy one that’s not super sodium filled from my local grocery store)
  • 1 cup steamed veggies of choice (I used steamed carrots and one fresh diced jalapeño)
  • 1 cup cooked ground meat of choice (I actually used two vegan breakfast sausage patties! Cooked them on the stove top then diced into cubes. You may omit the meat or add black beans!)
  • 1/2 cup shredded cheese of choice (I used white cheddar)
  • Fresh cilantro for topping after baking

Directions:

  • Preheat oven to 350°F and spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Mix all of the ingredients, except for the cheese and cilantro, together in a large bowl or the pot you just cooked the pasta in. Pour the pasta mix into the prepped baking dish and evening top with shredded cheese. You can add as much cheese as you’d like!
  • Bake for 10 minutes or until the cheese is melted and the pasta bake is heated all the way through.
  • Remove from the oven and top with fresh cilantro. I served mine over romain lettuce to get some extra veggies in me but you can eat this straight from a bowl. It’s even better the next day as leftovers!

Thoughts on an enchilada bake? I was kinda weirded out when I thought about it but I was completely sold after the first bite!


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Triple Berry Mini Cast Iron Crisp

There are a lot of crisps going around the gram right now but why not add one more? I’ve finally mastered a crisp topping that I really love and that doesn’t have too much going on. Use any berries or other crisp approved fruit you’d like, I did strawberries, peaches, and cherries!

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Triple Fruity Crisp in a mini cast iron skillet (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 tsp cinnamon

* Dash of sea salt

* 2 tbsp melted coconut oil

Filling:

* 2 cups berries and fruit of choice, I used pitted cherries pitted, peaches, and strawberries and cut into 1/2 inch slices

* 2 tbsp maple syrup

* 1/2 tsp vanilla extract

* 1 tsp cinnamon

* 1 + 1/2  tbsp cornstarch

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

Crisps, do you love them?! I’m becoming more of a fan each day. Cheers!


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Cinnamon Turmeric Fig Gluten Free Waffles, Poppy approved!

Friday morning waffles making an appearance on a Monday. These waffles are one of the few ways I enjoy turmeric and I’m not mad about it. Drizzle with a peanut butter syrup drizzles, or a nut butter drizzle of your choice, and you’re set for a perfect morning. Poppy loves these waffles too!

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Cinnamon Turmeric Fig Gluten Free Waffles (makes a big batch so freeze leftovers for a quick morning!):

  • 2 cups 1-to-1 gluten free flour (I have not tried another flour)
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 3 tsp turmeric
  • 1 tsp cinnamon
  • 1/4- 1/2 tsp ginger powder
  • 1 pinch cardamom
  • 2 large eggs
  • 6 tbsp butter, melted
  • 2 tbsp maple syrup
  • 2 cups milk of choice
  • 1 tsp vanilla

Toppings:

  • Yogurt
  • Organic figs
  • Peanut butter syrup drizzle (1 tbsp melted peanut butter, or nut butter of choice, + 1/4 cup maple syrup)

Directions:

  • Heat your waffle iron of choice on medium. Spray with nonstick spray or grease with coconut oil.
  • In a large bowl, whisk together the gf flour, baking powder, sea salt, turmeric, cinnamon, ginger, and cardamom.
  • In a medium bowl, whisk together the eggs, coconut oil, maple syrup, milk, and vanilla.
  • Pour the wet ingredients into the dry ingredients and whisk until smooth.
  • Pour 1/4 cup of waffle batter onto each waffle mold and waffle.
  • Let cool slightly and serve with all the toppings! Freeze extra waffles for an easy morning.

Thoughts on turmeric? Leave a comment below and let me know if you make these waffles!


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Instant Pot Pulled Pork Tenderlion

I didn’t really eat pork for a long time. Why? I never knew how to prepare it (besides bacon) and I didn’t know what to look for. Now I’m obsessed with pulled pork tenderloin and there’s no easier way for me to prepare it than the instant pot. I used to make it in a crockpot but those days are long over, instant pot for life!

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Instant Pot Pulled Pork Tenderloin:
* 1-2 tsp chili powder
* 2 tsp garlic powder
* 1 tsp smoked paprika
* 1/2 tsp cayenne pepper
* 2 tsp sea salt
* Pork tenderloin (I buy mine from Trader Joe’s so the size varies)
* 1/4 cup water
* 3 tbsp EVOO
* You can add any sauce you want as well! I didn’t add any sauce but I’ve added BBQ sauce in the last and it was so good.

Directions:
* Turn instant pot to “sauté” high. Once hot, add the EVOO. Once the EVOO is warm, dear the pork tenderloin so 3 minutes on each side. Add the seasoning to one side when the first side is searing. The goal is to get the tenderloin nicely browned.
* Turn the sauté feature off and the pour water over pork. Cover instant pot with the lid.
* Turn pressure valve to seal, turn instant pot to high pressure, and set timer for 90 minutes. The countdown will start once the pressure is ready.
* When the instant pot beeps, quick release pressure by turning pressure valve to vent.
* Take cover off instant pot. Use 2 forks to shred the remaining pork. It should be fall-off-the-bone, melt in your mouth, and easy to shred. If it’s not, consider pressure cooking for a longer amount of time.
* Use this pork for everything and everything! I topped a salad with sweet potato fries and this pork. There’s no wrong way to use this.


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Chocolate Zucchini Bread Smoothie

Disclaimer, I made this once and haven’t made it again because zucchini hurts my stomach. I thought being pregnant would change the fact that zucchini hurts my stomach but nope, still bloated up like a painful balloon. Good news it that I can still eat dairy totally fine when pregnant and this smoothie tastes great. So if you like zucchini, and your stomach agrees, make this today!

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Chocolate Zucchini Bread Smoothie:

  • 1 scoop chocolate protein powder
  • 1 tbsp cacao powder
  • 1 tsp manuka honey
  • 1 tbsp peanut butter (or another nut butter of choice)
  • 1 handful frozen zucchini
  • 1/3 frozen banana
  • 1 cup milk of choice,
  • Cinnamon to taste
  • 10 ice cubes

Directions:

Blend all of the ingredients together until smoothie and pour into a tall glass. Top with chocolate granola and puffed kamut cereal. Zucchini, do you eat it? I am so envious of all the zucchini recipes that I’ve been seeing lately so be sure to eat and extra slice of something for me.


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Mini Cast Iron Skillet Apricot Crisp

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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!

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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

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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!

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


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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.

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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

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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!)

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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?

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