What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Cranberry Chai Cauli-Oat Bake, in collaboration with Majka.

Brb, teaching Joel how to make this cranberry chai cauli-oat bake before baby Plotnik number two ever happens (not a pregnancy announcement! Just getting more prepared in the food department than I was before). Ha!

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If you don’t know, I love cauli-oat bakes. You CANNOT taste the cauliflower but you can taste all the other yummy nutritious ingredients that are in these bakes. This bake in particular is made with one of my favorites products, especially for mamas, Majka’s vanilla chai lactation booster! You can easily mix this booster powder with hot or cold water to drink, or you can add it to baked goods and smoothies. There is no wrong way to enjoy this extremely beneficial powder. Majka’s vanilla chai lactation booster is the best supplement for breastfeeding moms looking for a healthy boost in their milk supply. This properly formulated powder improves the quality of the milk while also providing strong antioxidant support which may prevent swollen breast tissue and clogged ducts. I have been using Majka’s powders since Poppy was born and I never experienced clogged ducts and my milk supply came in so quickly! I highly suggest checking out all their products because there is something for every mama out there.

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Speaking of products, you can get two free bags of the limited edition Holiday Cherry Bites when you buy a Majka nourishing lactation powder! These bites were my best friend when Poppy was a newborn and they are still so nice to have in the fridge when I need a quick snack. They are the perfect guilt-free snack that gives you the lactation and nutritional support you need. Plus the bites are delicious! It’s a win-win situation.

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What was your breastfeeding experience like? I am thankful that everything went pretty smoothly once Poppy learned to latch. At least I didn’t have to worry about my milk supply!

Cranberry Chai Cauls-Oat Bake, in collaboration with Majka (serves 4).

* 1 + 1/2 cup GF oats

* 1 cup riced cauliflower (I use frozen)

* 2 tbsp chia seeds

* 2 cups nut milk

* 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)

* 1 whole egg + 1 egg white (can sub flax egg)

* 1 tbsp baking soda

* I/3-1/2 cup fresh cranberries (or use 1/3 cup dried craisins)

* 2 scoops Majka vanilla chai lactation booster

* 3 tbsp cacao nibs

* 1/2 banana, mashed

* 1 tsp vanilla extract

Toppings:

* Probiotic grass fed yogurt

* Banana slices (I got my fruit cutter off of Amazon)

* Maple syrup

*Maple syrup

Directions:

* Preheat oven to 350°F

* Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!

* Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-50 minutes or until the center is cooked. 

* Let cool slightly before slicing. Top with goodies and enjoy!


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Tahini Brownies, in collaboration with Lee Kum Kee.

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

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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.

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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!

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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.

 


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Gluten Free and Lactose Free Eggplant Lasagna, in collaboration with Lucini.

On a scale of 1 to 10, how crazy am I for wearing a cream sweater during the entire cooking process of my gluten free and lactose free eggplant lasagna made with Lucini’s Organic Rustic Tomato Basil? Joel was eyeing me like a hawk the entire time because he was so stressed that I would get some on my sweater. Why didn’t I switch sweaters? I was cozy and it’s new so I HAD TO WEAR IT. Keep reading to see how it ended and for this epic lasagna recipe!

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I’m a big tomato basil fan. That’s why I drooled all over my phone when Lucini reached out to collaborate with their organic rustic tomato basil sauce. I knew exactly what I was going to make too, my gluten free and lactose free eggplant lasagna! This lasagna was one of the first recipes I ever uploaded to whatrobineats.com but this time I’m making it lactose free because that’s my life now.

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Lucini is prepped in small batches using 100% natural ingredients. They work with small regional farmers, celebrated chefs, health and wellness experts to continue to provide customers with an unmatched selection of ingredients, gourmet recipes, quality, assurance, and convenience. This is all a win-win in my book when it comes to choosing a company to collaborate with and feed to my family. In addition to organic sauces, Lucini Italia also offers premium extra virgin olive oil. You can learn more behind the bottle here. 

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Eggplant Lasagna:

  • 1 pound grass fed ground beef (can leave out for a vegetarian version or add a meat substitute)
  • 1 + 1/2 cups  Lucini’s Organic Rustic Tomato Basil
  • Handful fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3/4 teaspoon sea salt
  • 1 large eggplant, cut lengthwise into about 6-8 large slices
  • 1/2 cup almond ricotta cheese (can use regular ricotta cheese if you’re not sensitive to dairy)
  • 1/2 cup lactose free cottage cheese (can sub for more ricotta cheese if you’d like but I like this combo best)
  • 1 pasture raised egg
  • 2 tablespoons vegan parmesan cheese (can use regular)
  • 1/2 cup almond mozzarella cheese shreds (can use regular)

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Directions:

  • Preheat the oven to 375F.
  • Cook the grass fed ground beef on a skillet. Break up the beef and cook for 5-8 minutes or until the beef is no longer pink.
  • Next add the Lucini’s Organic Rustic Tomato Basil, basil, and dried oregano. Stir until well combined then turn heat to a simmer.
  • Place sliced eggplant on large baking sheet lightly coated with EVOO. Sprinkle with sea salt and roast in the oven for 10-15 minutes to help dry out the eggplant. After eggplant is done cooking, remove the skin. You can also peel the eggplant before slicing if you’d prefer. Set aside.
  • In a medium size bowl, mix together the almond ricotta cheese, cottage cheese (or more ricotta), vegan parmesan, and egg until well combined. Remove the beef meat sauce from the heat and add 1/2 cup of meat sauce to the ricotta mixture.
  • To assemble lasagna: spread 1/2 of the beef meat sauce into the bottom of a 8×8 inch baking pan coated with nonstick cooking spray or EVOO. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle some almond mozzarella on top. Repeat layers again until all ingredients are used. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 minutes or until cheese is bubbly on top. Makes about six servings!

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The Lucini Organic Rustic Tomato Basil sauce really stepped my eggplant lasagna recipe up ten notches. I’m making it again tonight because I need this for the rest of the week! Click here to find Lucini Italia near you! Oh, and I prepped, cooked, shot images, and ate this lasagna without a spec of tomato basil red sauce on my cream sweater. WINNING!


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Gluten Free Stuffed Acorn Squash, in collaboration with Canyon Bakehouse.

Oh the holidays! Everyone gathers around a table full of delicious food to create memories that will last a lifetime. But what if you’re gluten free, or just would rather eat gluten free like me to make your stomach happy, and you’re afraid there won’t be a single gluten free item on the table for you to enjoy? I have been there and it is so stressful! Instead of worrying I like to offer to bring a side dish that is usually gluten focused, like stuffing, and make it gluten free without lacking in taste.

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This way I can enjoy something that I love and not suffer the consequence of an upset stomach before dessert is served. No one will even notice that the stuffing is gluten free when it’s made with Canyon Bakehouse ancient grain gluten free bread. Their bread is the BEST gluten free bread that I’ve ever tasted. I have been in the search for a solid gluten free bread for a long time and nothing beats Canyon Bakehouse gluten free bread. Don’t even get me started on their bagels. YUM.

Gluten Free Stuffed Acorn Squash (serves 4-5):

  • 2 medium size acorn squash or winter squash variety of your choice 

Directions:

  • Pre-heat your oven to 350°F. Wash, halve, and remove seeds from your acorn squash. Lightly oil cut surface of squash with extra virgin olive oil, and place cut-side-down on a baking sheet covered in parchment (or a reusable baking mat. I got mine from Amazon!). Bake until squash is tender when pricked with the tip of a knife.. 
  • Flip par-baked squash cut-side-up on the baking sheet. Fill with gluten free stuffing (stuffing directions below) and return filled squash to oven to bake until stuffing is browned, about 15 minutes.

Stuffing ingredients:

  • 1/2 loaf Canyon Bakehouse gluten-free ancient grain bread cut into 3/4” cubes and left to dry out overnight (or lightly toast in the oven for 10 minutes). 
  • 2 Italian chicken sausages, cooked and diced
  • 1 green pear, diced 
  • 1⁄4 white onion, diced 
  • 2 cloves of garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh sage, minced
  • 1 tbsp non-dairy butter
  • 1⁄3 cup vegetable or chicken broth
  • 1⁄4 cup pumpkin seeds
  • Pink Himalayan sea salt and pepper, to taste

Directions:

  • In a large skillet, melt the butter over medium high heat. Add extra virgin olive oil, onions, cooked chicken sausage, garlic, and diced pear, and cook together until the onion and pear are soft and golden. Add the sage, and season to finish. Set aside. 
  • In a large bowl, combine the dried out, or toasted, bread cubes and broth. Stir until bread cubes are slightly hydrated, but not soggy. Add the cooked vegetable and sausage mixture and pumpkin seeds and mix until fully combined. 

3. Stuff into the squash and bake in a lightly greased casserole dish for 15 minutes.

Attending a holiday meal? Click here to find out more ways on how to enjoy yourself without “lack of gluten free food” fear!


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Sugar Cookie Cauli-Oat Bake

Here’s to making my mini pumpkin plates work all year long because they are too cute to pack away! SUGAR COOKIE CAULI-OAT BAKE. Someone messaged me saying they were terrified to try any of my cauli-oat bakes but they are obsessed with all things sugar cookie so they had to have this recipe. That’s the kind of determination and bravery I want to have in all areas of life. Terrified but willing to try it at least once.

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I preach this each time I share a cauli-oat bake recipe but you CANNOT taste the cauliflower. The raio of oats to riced cauliflower is the perfect blend of the two together without feeling like you’re eating a head of cauliflower with some peanut butter drizzled on top. If you’re going to try one of my cauli-oat bakes, this is definitely the one to try!

Sugar Cookie Cauli-Oat Bake:

  • 1 + 1/2 cup GF oats
  • 1 cup riced cauliflower (I use frozen)
  • 2 tbsp chia seeds
  • 4 Sugar Cookie Sleigh Ride Tea Bags (soak for 15 minutes in the warmed milk)
  • 2 cups warm nut milk
  • 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)
  • 1 whole egg + 1 egg white (can sub flax egg)
  • 1 tbsp baking soda
  • 1 tsp cinnamon
  • 1/2 banana, mashed
  • 1 tsp vanilla extract

Toppings:

Directions:

  • Preheat oven to 350°F
  • Warm the milk on the stove top or in the microwave for 1:30 minutes. Let tea bags steep for 15 minus before removing.
  • Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!
  • Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-55 minutes or until the center is cooked. 
  • Let cool slightly before slicing. Top with goodies and enjoy!

 I paired my oat bake with my peppermint mocha and it was PERFECT. 

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Freezer Friendly Pumpkin Waffles, in collaboration with Majka.

Eyes on the prize!

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I’m going to come right on out and say it: you don’t have to be lactating, or a female, to feel the benefits from any Majka products. Majka products were created with new moms in mind because that is an area that is less focused on when it comes to wellness. There is so much focus on preparing for the baby, making sure you’re eating right, and moving your body daily. But then baby arrives and somehow nourishing products kinda disappear and no one tells you to continue taking your prenatal vitamins. Majka took the lead and has given new moms in the fourth trimester easy products to consume to help replenish their body. Like their nourishing lactation protein powder: helps fight postpartum depletion, healthy milk supply, and nourish your milk supply. I can vouch and say that Majka’s lactation bites saved me in the first few weeks of motherhood. I ate a lactation bite every morning around 6am!

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Not lactating? Not a woman? THAT’S OK, Majka can still benefit you in so many ways. Majka’s lactation protein powder is filled with B vitamins, vitamin D3, greens and fruits, vitamin C, iodine, pre and probiotics, chelated minerals, digestive enzymes, and so much more. Mix it with nut milk, blend in a smoothie, or make my Majka pumpkin waffles. They are perfect for the whole family!

Pumpkin Waffles:

  • 1 + 1/3 cups gluten-free flour
  • 1 scoop Majka Nourishing Lactation Vanilla Greens Protein Powder
  • 1/4 cup organic pumpkin puree (not pumpkin pie filling)
  • 2 tsp baking powder
  • 1 cup nut milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tbsp vanilla extract
  • 1 tbsp of melted coconut oil (slightly cooled)
  • 1 large eggs (1 flaxseed eggs for vegan option)
  • 1/4 tsp sea salt

Toppings:

  • Coconut yogurt
  • Banana slices
  • Cinnamon

Hazelnut Butter syrup drizzle:

  • 1 tbsp melted hazelnut butter (may sub any natural nut butter)
  • 1/4 cup maple syrup

Directions:

  • Blend wet ingredients together then hand mix in dry until just combined. Let the batter sit for 10 minutes! This is key to making the cakes super fluffy.
  • Use a 1/4 cup measuring spoon to ladle batter onto a hot flat skillet. Let cakes cook 3-5 minutes on one side then flip to cook another 2 minutes. Repeat until the batter is gone. Mix together hazelnut butter syrup drizzle in a small dish while the pancakes are cooking. Stack, top with goodies, and enjoy!

Click here to grab yourself, or one for a friend, a tub of Majka’s Nourishing Lactation Vanilla Greens Protein Powder and be sure to use “whatrobineats” at checkout for a discount. Tag a friend who needs Majka in their life! 

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Pumpkin Apple Craisin Cauli-Oat Bake, in collaboration withOcean Spray® Craisins® Dried Cranberries.

Is there anything that Ocean Spray® Craisins® Dried Cranberries don’t taste good on?! I’m over here sprinkling these tiny bites of flavor on life because they are that good.

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It was only a matter of time before I stuffed Ocean Spray® Craisins® into one of my cauli-oat bakes. My pumpkin apple craisin cauli-oat bake is perfect for your holiday breakfast, you know I’ll be serving this Thanksgiving morning, and will please your entire family. Joel claims to not like porridge but each time I give him this bake he eats the entire thing. Major wife win!

Pumpkin Apple Craisin Cauli-Oat Bake: (Serves four)

  • 1 1/2 cups GF oats
  • 1 cup riced cauliflower
  • 1/4 cup Ocean Spray® Craisins® Dried Cranberries
  • 1/2 mashed pumpkin purée
  • 1/2 tsp nutmeg
  • 1/2 apple, diced into cubes
  • 1 tsp cinnamon
  • 2 cup nut milk
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 egg white

Toppings to serve:

  • Yogurt or probiotic cream cheese
  • Cinnamon
  • Hazelnut butter
  • Maple syrup
  • Diced apple
  • More Ocean Spray® Craisins® Dried Cranberries

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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! Or cover with plastic wrap to warm and eat the next day. Refrigerate for up to five days!

Click here and enter to win a prize package of Ocean Spray® Craisins® for yourself. You’ll get enough craisins to make this bake for the rest of the year!

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Have you tried one of my cauli-oat bakes yet? If not, WHAT ARE YOU WAITING FOR?!