What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Breakfast salad, yay or nay?

Breakfast salad, would you try it?

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I have yet to jump on the breakfast salad train. Something about leafy greens that haven’t been sautéed doesn’t sound appealing to me before noon. Instead, I make breakfast salads for Joel, he loves them, and I stick to my sautéed veggies covered in chipotle cashew cheese sauce.

Breakfast deets- For me: Sautéedd brussels, sweet potato, carrots, and kale in avocado oil, one fried egg, one egg white, Everything But The Bagel “EBTB” seasoning, and chipotle cashew cheese sauce.

For Joel: Spring mix lettuce, diced cucumber, cherry tomatoes, two fried eggs, EBTB seasoning. Side paleo mini bagels (recipe on my Instagram feed) with vegan cream cheese and grapefruit.

Chipotle cashew cheese sauce:

  • 1 cup of raw, unsalted cashews
  • 1 chipotle pepper from a can of chipotles in adobo
  • 3 tbsp fresh lemon juice
  • 3 tbsp nutritional yeast
  • 1 clove garlic
  • 1 tsp pink himalayan salt
  • 1/8 teaspoon ground turmeric

Directions:

  • Put the cashews in a bowl and cover completely with steaming hot water. Let the cashews soak for at least an hour. Pour out liquid.
  • Put the cashews in a food processor along with 1/2 cup of fresh water and the ingredients listed above. Blend until smooth.
  • Refrigerate up to five days.


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Evolve the Day with Evolution Fresh

I want someone to look at me like Poppy looks at my Evolution Fresh kombucha. #EvolutionFresh #Sponsored

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Being a stay-at-home mom has it’s highs and lows but the lows are seldom when I have a fridge stocked full of my favorite things. Having products in the house, like Evolution Fresh, make spending time with Poppy easier because I spend less time in the kitchen and more time with Poppy. I have been all about the Ginger Lemon Honeycrisp Kombucha lately. It’s the perfect combination of apple, lemon, and a kick of ginger! Poppy is growing so fast and I don’t want to miss a thing so grabbing one of these from the fridge has become a daily habit. 

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Have you tried Evolution Fresh before? You can find these gems at your local market and you’re sure to be hooked after one taste. Happy sipping! #EvolveTheDay

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Eggplant Lasagna

Woke up on cloud nine this morning because Joel said this was the best lasagna he’s ever had. Not sure what could make me more happy! 😇✨🙇🏻‍♂️

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I’m a huge fan of leftovers. Especially when it’s Eggplant Lasagna layered with eggplant, ricotta cheese, cottage cheese, marinara sauce, fresh basil, and lean beef. Most likely going to have this for second breakfast. 🤤🙏🏻🥫

I’m headed downtown for a maternity belt shoot before leg day this afternoon. Feeling so thankful for everyone’s sweet words over the last three weeks with my back pain. All the happy feels, cheers! 🤰🏻

Ingredients:

  • 1 pound lean ground beef (can leave out for a vegetarian version or add a meat substitute)
  • 1 1/2 cup marinara sauce (I used the fat free version from Trader Joe’s)
  • Handful fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3/4 teaspoon salt
  • 1 large eggplant, cut lengthwise into about 6-8 large slices
  • 1/2 cup part skim ricotta (dairy or nondairy)
  • 1/2 cup nonfat cottage cheese (can sub for more dairy or nondairy ricotta cheese)
  • 1 egg
  • 2 tablespoons parmesan cheese (I used a dairy free version)
  • 1/2 cup almond mozzarella cheese shreds (I get mine from Trader Joe’s) 

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cook lean ground beef on a skillet. Break up the beef and cook for 5-8 minutes or until the beef is no longer pink.
  3. Next add marinara sauce, basil, and dried oregano. Stir until well combined then turn heat to a simmer.
  4. Place sliced eggplant on large baking sheet coated with nonstick cooking spray. Sprinkle with salt and roast in the oven for 10-15 minutes to help dry out the eggplant. After eggplant is done cooking, remove it’s skin.
  5. In a medium size bowl, mix together the ricotta, cottage cheese (or more ricotta), parmesan, and egg until well combined. Once eggplant is done cooking, remove the beef meat sauce from the heat and add 1/2 cup of meat sauce to the ricotta mixture.
  6. To assemble lasagna, spread 1/2 of the beef meat sauce into the bottom of a 9×9 inch baking pan coated with nonstick cooking spray. 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 depending on how hungry you are. 🤤


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Pumpkin Pie To-GO

Bitesize pumpkin pie bars, perfect for those on-the-go pie moments. 😍🎃🙋🏻‍♀️

The family’s always hesitant when I bring dessert to parties. Me being healthy and all, I can’t be trusted. 😜🍫

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This year I surprised everyone with these Pumpkin Pie bars with a Pecan Date crust. Perfectly fluffy and packed full of flavor. Even my uncle Mark went back for thirds and that’s saying something! 👩🏻‍🍳🧡

Pumpkin Pie Bars:
Ingredients
For the pumpkin pie filling:
* 15 oz can pumpkin puree
* 2 tablespoons vanilla ghee
* 1/4 truvia (or other sugar replacement)
* 2 eggs
* 3/4 cup Ripple unsweetened original
* 1 tsp pumpkin stevia drops
* 1/4 tsp cinnamon
* 1/4 tsp nutmeg
For the crust:
* 2 cups gluten free oats
* 1 cup dates
* 2 tbs coconut oil
* 1/2 cup chopped pecans
* 1/4 tsp nutmeg
* 1/4 water

Instructions
1. Preheat oven to 350°F.
2. Add the oats, dates, coconut oil, and nutmeg to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture begins to come together. Add in the pecans and pulse until they are fully combined.
3. Line a 8 x 8 baking sheet with parchment paper and spray with cooking oil. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom.
4. Combine the pumpkin puree, ghee and truvia to a medium size bowl. Beat together until light and fluffy. Mix in the eggs, Ripple milk, pumpkin spice drops, and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70 minutes.
5. Cool for 2 hours before removing from pan and cut into 16 squares (worth the wait, I promise!). 🤤🎃🙏🏻


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Baked Pumpkin Cake Donuts

“there is
nothing left
to worry about
the sun and her flowers are here.” -Rupi Kaur ☺️🌻

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Late night Pumpkin Cake Donut making happened and I couldn’t be happier! Topped these babies with a peanut butter glaze, figs, and raw pecans. May I mention that they smell like a Fonut? 😱🍩

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Pumpkin Cake Donuts: (Makes six)
* 1 1/4 cup Kodiak Cakes Pumpkin Mix
* 2 eggs
* 1/2 cup pumpkin puree
* 1/4 cup Siggis pumpkin spice yogurt
* 1/4 cup water (give or take depending on consistency)
* 1 teaspoon vanilla
* 2 tablespoons coconut sugar
* 1 tablespoon flax seeds
* Cinnamon * Nutmeg
Peanut Butter Glaze:
* 1/2 cup powdered peanut butter
* 1/4 cup Ripple Foods unsweetened original
* 1 tablespoon Nature Nates honey
Additional toppings:
* Sliced figs
* Raw pecans
Directions:
* Preheat oven to 350°F.
* Whisk eggs in a medium size bowl, add remaining donut ingredients, and mix until smooth.
* Divide equally into a sprayed donut pan and bake for 20 minutes (or until golden brown on top).
* While donuts are baking prepare the glaze. Combine glaze ingredients in a small bowl, adding more liquid if needed. Should be thick but spreadable.
* Once donuts are finished, cool for 15-20 minutes before adding glaze and toppings (the glaze will melt if the donuts are too hot). Paired with an iced coffee with Moon Deli Mushroom Adaptogens. Happy Friday! 👩🏻‍🍳🍩🍂 #whatrobineats


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What Robin Eats Trader Joe’s Shopping List.

Grocery shopping is considered a sport if you do it right. 😎🛒🥒

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This list has been a long time coming, searching for the best deals, favorite products, and convenience of the store. We take our grocery shopping seriously in this house. 🤑😆🥑

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Thankfully in LA we’re blessed to live near Trader Joe’s, Whole Foods, and local to MilkandEggs.com. Our most frequented grocery store is Trader Joe’s, big bang for little buck. Here’s our top picks at Trader Joe’s, Joel’s favorites noted. 🙋🏻‍♂️😍

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@WhatRobinEats at Trader Joe’s-

^ Whole30 Approved

Vegetables: ^All veggies
* Kale
* Romaine Lettuce
* Shishito Peppers
* Cauliflower
* Heirloom Tomatoes
* Cucumbers
* Cauliflower
* Riced Cauliflower (frozen and fresh)
* Carrots
* Cilantro
* Murasaki Sweet Potato’s/ Sweet Potatoes

Fruits: ^ All fruits
* Bananas
* Frozen/Fresh Organic Blueberries
* Frozen/Fresh Organic Strawberries
* Avocados
* Limes
* Lemons
* Green / Fuji Apples
* Pears

Meat/Dairy/Poultry/Fish:
* Frozen Chicken Breast Tenderloins ^
* Albacore Tuna, No Salt, In Water ^
* Large Eggs ^
* Shredded Almond Cheese
* Extra Lean Ground Beef ^
* Uncured Turkey Bacon
* Pork Tenderloin ^

Pantry:
* Pumpkin Pure ^
* Emergen-C Raspberry
* Raw Pumpkin Seeds ^
* Wasabi Seaweed Snacks / Plain Seaweed Snacks ^ Plain only
* Roasted Plantain Chips ^
* Garlic Powder ^
* Pretzel Slims (Joel’s FAVORITE)
* Dill Pickles (Joel’s Choice) ^

*Pepita Salsa

* Peanut Butter Flax & Chia

Drinks/Refrigerated Items:
* GT’s Kombucha Cayennade and Gingerade ^
* “2 Buck Chuck” Merlot (Joel’s Choice)
* Perfect Bars
* Eggplant Hummus
* Kimchi (Joel’s Choice)

Grains:
* Organic Frozen Brown Rice
* Brown Rice Cakes
* Puffins Cereal

Whole30 goodies not mentioned above:

  • Coconut cream
  • Bone broth Beef
  • CHOMPS Beef and Turkey sticks
  • Spiral Carrots, fresh or frozen
  • Grapefruit
  • Bell Peppers
  • Brussels sprouts
  • Mushrooms

 

What’s your go-to’s at Trader Joe’s? Any items that we’re missing out on? Happy Shopping! 😊