What Robin Eats

"A Strong Body Equals a Healthy Mind."


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!


1 Comment

Baked mini shakshukas in a cast iron skillet!

Need a recipe idea for all those marinara jars you stocked up on? I GOTCHU.

image

The end of a marinara jar turned in to the most glorious breakfast a girl could ask for. Super simple and the most delicious. We legit felt like we were eating brunch at one of our most favorites spots, Morning Glory, with these baked shakshukas.

Baked Shakshuka:
* 1/2 cup marinara sauce
* 1/4 cup almond mozzarella cheese (or cheese of choice)
* 5 mini heirloom tomatoes, diced in half
* 2 eggs
* Fresh or dry basil for garnish

Directions:
* Preheat oven to 375°F. Spray a 6” cast iron skillet with non stick cooking spray and pour in the marinara sauce. Set this over medium heat until to sauce starts to bubble.
* Remove the cast iron from the heat and sprinkle over the diced tomatoes, make two holes in the marinara to crack the eggs into, then sprinkle the cheese and basil over the top.
* Bake for 12-15 minutes, or until the egg whites are cooked and the yolks are still running.
* Toast your favorite bread and spread grass fed butter all over the toast.
* Remove the cast iron from the oven and let cool slightly or place the hot skillet on a towel to be sure to not burn yourself or the table. Dip your bread pieces into the yolk and enjoy!

Have you had a shakshuka before? I couldn’t believe how easy it was to make and how versatile they are. You can add any veggies you want here and use whatever cheese you have on hand. Use a large cast iron skillet to double the recipe or two 6” skillets like I did. I’m ready for seconds!


Leave a comment

BBQ Lentil Sloppy Joe’s

Poppy wasn’t the only one who was a fan of these bbq lentil sloppy joe’s on gluten free buns last night. We’ve been doing our best to make each part of the day seem a little different while we’re at home. We enjoy breakfast at the counter, lunch in Poppy’s room at her table, and dinner recently has been on the patio! It has been so fun, and much needed, using our little space in so many different way. Very thankful for the sunshine the last two weeks because Poppy and I were getting very stir crazy.

Processed with VSCO with hb2 preset

Vegan BBQ Sauce:

  • 1 large onion, chopped
  • Garlic powder to taste (you can use raw garlic but I prefer garlic powder)
  • 1 cup tomato sauce
  • 3/4 cup water, divided
  • 1 tbsp balsamic vinegar
  • 1 tbsp molasses
  • 1 tsp smoked paprika
  • 1/4 tsp chili powder
  • 2 tsp coconut aminos
  • 1/3 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tsp pink Himalayan pink salt
  • Black pepper to taste
  • 1/8 tsp cayenne peppe

Directions:

  • Add the chopped onions and garlic powder to a heated pan on medium heat with a little nonstick cooking spray and sauté until golden. Using about 1/4 water if the onions begin to stick to the pan.
  • Add the remaining ingredients and bring to a boil. Once boiling, reduce to a simmer for 3-5 minutes or until the liquid reduces a little.
  • Remove from the heat and let cool slightly before adding to a blender to blend until smooth. Store in the fridge for up to one week!

BBQ Lentil Sloppy Joe’s:

  • 2 cups cooked lentils
  • 1/2-3/4 cup homemade vegan bbq sauce
  • 2 gluten free buns
  • Pickles, optional but hugely recommended

Directions:

  • Heat the lentils on the stove top with the bbq sauce until warm. Toast your gluten free buns in the oven on broil for a few minutes and stuff with half the bbq lentil sloppy joe mixture and a couple pickles, enjoy!


Leave a comment

Mint Cacao Chip Smoothie

Not a new smoothie on the block but definitely one that pleases the whole fam and one that I keep making each week. You know me, there’s lot of frozen riced cauliflower in here so it’s veggie and antioxidant packed. Winning!

Processed with VSCO with hb2 preset

Mint Cacao Chip Smoothie (Makes a smoothie serving size enough for Poppy and I to share):

  • 1/2 banana
  • 1/3 cup frozen rice cauliflower
  • 1-2 handful of spinach
  • 1 cup milk of choice
  • 1/2 cup plain kefir
  • Small handful fresh mint or 1/2-1 tsp peppermint extract
  • 1-2 tbsp cacao nibs
  • 1 scoop vanilla protein powder
  • Handful of ice
  • Optional 1-2 dates but the protein powder I used makes it sweet enough for me

Blend it all together and enjoy! Poppy learned a new fun trick last week. She keeps liquid in her mouth for a really long time until she decides she’s done then squirts it out wherever she is… let’s just say I don’t let her walk around with any type of liquid in a cup, even her water bottle, anymore unless I want to step in a pile of whatever it is in 20 minutes. Cheers!


1 Comment

Everything Bagel Bread

My pregnancy cravings this time around have gone a little something like this: everything bagels with cream cheese, sourdough toast with grass fed butter (not ghee! I couldn’t stomach ghee for weeks when I usually love it), scrambled pasture raised eggs with EBTB seasoning, and a latte with 2% lactose free milk. Oh, and lots and lots pretzels. Joel’s pregnancy cravings this time around: all of the above plus ice cream and peanut butter cups. Pregnancy eating is a team sport if you ask us.

image

Anyways, onto my Everything Bagel Bread! I hadn’t made this bread in so long that I almost forgot how simple it was to make. The ingredients are pretty flexible (I’ve gotten many messages from people saying they used different flour/nut butter and that it came out amazing!) and you most likely have ingredients for this on hand. This bread is truly a whole family pleasure. Poppy enjoys this bread slightly warmed with ghee and mashed avocado.

Everything Bagel Bread:
* ½ cup + 1 tbsp almond flour (I have not tried any other flour but others have)
* 1 tsp baking soda
* ½ tsp sea salt
* 1 cup cashew butter (you can use any nut butter you want but it might alter the taste a little. I have only tried this with cashew and walnut butter)
* 2 large eggs + 2 egg whites (you can also sub 4 flax eggs. I’ve heard other people try it and it worked!)
* 1 tbsp water
* 1 tbsp apple cider vinegar
* Topping: 4 tbsp everything but the bagel seasoning

Mix dry ingredients together and set aside. Mix wet ingredients together then gently mix in dry ingredients. Pour into a prepped bread pan with nonstick cooking spray and parchment paper. Top the batter with everything but the bagel seasoning. Bake for 20-22 minutes at 350°F. Let cool completely before slicing.


Leave a comment

Vanilla Craisin Cauli-Oat Bowl.

I really wanted raisins to magically appear in the cupboard the other day but all I found were craisins. Not that I don’t like craisins, I just really wanted raisin cauli-oats… BUT I wasn’t too disappointed because I’ve had this same bowl of cauli-oats every other day for the last week.

Processed with VSCO with hb2 preset

Vanilla Craisin Cauli-Oats:

  • 1/3 cup quick oats or rolled oats
  • 2/3 cup frozen or fresh riced cauliflower
  • 1 tbsp chia seeds
  • 1 egg white (or an additional tbsp of chia seeds)
  • 1 tsp maple syrup
  • 1-3 cups water/milk of choice (1 cup for quick oats in the microwave or 3 cups for rolled oats cooked on the stove top)
  • Dash of cinnamon
  • 1 tbsp Sprouts vegan vanilla protein powder (or another protein powder of choice) to be mixed in at the end of cooking)

I have an “how to” eggy oats saved to my Instagram story highlights! It’s close to the end of my highlight list so keep scrolling until you see it. Top with goodies and enjoy! I used homemade cocoyo (recipe on Celeste Thomas‘s blog), coconut almond butter, banana, and cinnamon.

What are you doing this weekend?! I know times are different but it was so refreshing to get out of the house yesterday morning to pick strawberries. Can’t wait for all of this to be over and back at our favorite coffee shops each Saturday morning. CHEERS!


Leave a comment

Savory Turmeric Cauli-Oat Bowl, in collaboration with Happy Egg.

Yeah, I went there.

Processed with VSCO with hb2 preset

Within the last few weeks there has been one thing I can’t seem to get enough of, EGGS. And not just your average eggs, but Happy Egg Free Range Eggs™. I have never, ever, tasted an egg quite like these eggs. It’s actually the only item I made sure to have Joel grab extras of at the grocery store. Since we (well, Joel) aren’t going out to grocery shop but once every two weeks I needed to make sure we’d have enough nutritious and delicious options on hand to keep my belly, and heart, happy. Happy Egg goes above and beyond to ensure that they are choosing happy for their hens, keeping them happy and healthy. Their hens are lovingly raised under the highest animal humane standards. Happy Egg hens roam free over 8 acres of pasture, which is important considering most eggs at your grocery store come from hens who never go outside. If my family is going to eat eggs, then I want them to be the best eggs around and come from happy hens. Also, just look at that yolk color! You can trust that a yolk color like this means that Happy Egg eggs are the real deal. Truly no filter needed.

Processed with VSCO with hb2 preset

Savory Turmeric Cauli-Oats Bowl:

  • 1/3 cup GF oats (or whatever oats you have in your pantry)
  • 2/3 cup riced cauliflower (frozen or fresh work)
  • 1 tsp turmeric
  • Dash of black pepper
  • 1 tsp chia seeds
  • 1 tbsp maple syrup (may sub for honey)
  • 1 cup water or milk of choice
  • 1 egg white (to be mixed in near the end of cooking the cauli-oats. You may omit the egg white, but it really helps the texture of the cauli-oats. I would add an additional tbsp of chia seeds if you decide to omit.)

Toppings:

  • 1/4 sliced avocado
  • 1 poached Happy Egg free range egg (may use an over easy egg as well)

Processed with VSCO with hb2 preset

Directions:

  • Place oats, cauliflower, and liquid of choice in a medium size pot. Set over medium high heat and leave until the liquid starts to boil. 
  • Once boiling, reduce to a simmer and stir in the turmeric, black pepper, chia seeds, and maple syrup (or honey). Let cook for 10-15 minutes and stir often.
  • Once the oats are almost done cooking (meaning the water is almost all the way absorbed) mix in the egg white. Continue to mix for 30 seconds to make sure the egg white is fully combined. Cook an additional 2-3 minutes and pour the cauli-oats into a bowl.
  • Top with avocado slices and poached egg (or over easy!). Slice open the yolk to let it drip all over the oats before enjoying.

Processed with VSCO with hb2 preset

Cooking for my family makes me so happy and having Poppy as my sidekick in the kitchen is the icing on the cake… or should I say egg on the cauli-oat bowl. The kitchen has just been the center of our home now more than ever so I’m trying to find creative ways to make it a place of peace – from the ingredients I’m choosing to the recipes Poppy and I are creating together. I truly cannot stress enough how comforting it is to have some of my favorite products on hand during this strange time that we’re in. For those who are interested, visit https://happyegg.com/store-locator so you can see if Happy Eggs are near you, though if you are heading out to the grocery store, please be safe and conscientious of your health + the health of others! P.S. I’m in contact with the Happy Egg team and they let me know they are doing everything they can to keep store shelves stocked during this time of need. Comment below your thoughts on this recipe. I was nervous to try savory cauli-oats at first but now I’m hooked. Now where’s my spoon? I’m ready to dig in!


Leave a comment

Gluten Free Sheet Pan Pancakes, cut into hearts.

I baked pancakes this week. Yep! I did that. I wanted to make heart shaped pancakes but I didn’t love making them individually on a pan with my heart shaped cookie cutter. Instead I baked a giant sheet pan pancake and cut out all the heart shaped pancakes I need! Don’t want to cut this giant pancake into 4” hearts? Simply slice into squares and my a square pancake stack.

Processed with VSCO with hb2 preset

Ingredients:

  • 2 cups almond flour
  • 2 large eggs
  • 1 cup cup unsweetened almond milk
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 3 tbsp tapioca flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 pinch pink himalayan salt

Processed with VSCO with hb2 preset
Directions:

  1. Preheat the oven to 350°F and line a small baking sheet pan with parchment paper.
  2. Add all ingredients to a blender and blend until smooth.
  3. Pour the pancake batter onto the prepped baking sheet and smooth into an even layer.
  4. Place the tray on the center rack of the oven and bake 25 minutes, or until pancake is golden-brown around the edges.
  5. Allow pancake to cool slightly before cutting into hearts and serving. Refrigerate leftovers for up to five days!

Serve these cutie heart pancakes with some turkey bacon, strawberries, and a honey cinnamon walnut butter syrup drizzle. Thoughts on a sheet pan pancake?

Processed with VSCO with hb2 preset


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