What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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Summer Pasta Salad

I’ve probably made pasta salad four, maybe five, times in my life. I’m more of a “hot food” kind of gal but I can totally see myself making this combo for years to come. Poppy sure did love a non-spicy version of this!

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Pasta Salad (serves 4):

  • 1 box cooked pasta of choice
  • 3/4 cup diced cherry tomatoes
  • 1 handful fresh chopped basil
  • 1 cup sautéed mushrooms
  • 1/3-1/2 cup diced fresh mozzarella
  • 1-2 tbsp crunchy chili onion crunch
  • 1 tbsp EVOO
  • 1-2 diced figs (optional but highly recommended)
  • Balsamic glaze to top (this is not balsamic dressing!)

Toss all the ingredients together in a large bowl and serve! Refrigerate leftovers until you’re hungry again. Do you like pasta salad? If so, what’s your favorite recipe? Leave a comment below so I can be inspired to make more cold pasta dishes like this.


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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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Baked Ham & Caprese Hawaiian Sweet Rolls

I don’t share savory meals often but when I do they’re usually pretty simple. Simple to make but not simple in taste!

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Keeks from @keeksitsimple had me drooling over her OG ham & swiss baked Hawaiian rolls when I made them a month ago and this time I made a few minor changes. You can really stuff these bad boys with anything and it’ll be a bomb sandwich! The leftovers are great too, just broil for 3-5 minutes to crispy them back up after refrigerating.

Baked Ham & Caprese Hawaiian Sweet Rolls:

  • 1 packet Hawaiian sweet rolls (I get the ones from #TraderJoes)
  • 1 & 1/2 packets of organic uncured ham deli meat
  • 1/2 log of fresh mozzarella cheese
  • One slices heirloom tomato
  • Handful of diced fresh basil
  • Balsamic glaze

Topping for buns:

  • 1/2 cup melted butter
  • 1 tbsp Dijon mustard
  • 1 tsp brown sugar
  • 1 tbsp poppyseeds or chia seeds
  • 2 tsp onion powder

Directions:

  • Preheat oven to 350°F and line a small baking sheet with tinfoil or a reusable baking mat. Set aside.
  • Slice the Hawaiian sweet rolls in half without pulling them apart individually. Combine the topping ingredients in a small bowl and brush a little inside the rolls. Place the filling inside the rolls: ham, sliced tomato, fresh basil, drizzle of balsamic glaze, and mozzarella cheese.
  • Place the top of the rolls on top and brush the melted butter mixture over the top of the rolls.
  • Bake for 10-15 minutes, or until the tops are nice and crispy.
  • Let cool for a few minutes before slicing between the rolls to serve. ENOY!


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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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Sourdough Grilled Cheese Sandwich topped with a Drippy Happy Egg.

This post is sponsored by Happy Egg Co®

Feeling pretty HAPPY about my lunch choice today. You really can’t go wrong with a grilled cheese sandwich, especially when that grilled cheese is topped with a drippy Happy Egg Organic Free Range Egg™!

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It took me a long time to really care about the ingredients that I was consuming and the brands that I was supporting by purchasing their products at the grocery store. The old me would just buy the first thing I saw without taking a glance at the ingredients or knowing anything about the brand. It was really during my first pregnancy that I started to buckle down on choosing certain items more wisely. Something about growing a tiny human that makes you double think what you’re putting in your body. One of the brands and products that I’m most fond of lately is Happy Egg Organic Free Range Eggs! My number one craving during this pregnancy has been eggs and sourdough toast and nothing has made me happier than a Happy Egg scrambled on some toast with butter. I ate a scrambled Happy Egg everyday for the first 14 weeks! This baby boy really loves his eggs.

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Happy Egg Organic Free Range Eggs are USDA Certified Organic and their hens are lovingly raised under the highest animal humane standards, so we can make better-tasting, happier choices for the whole family. Happy Egg chooses happiness for their hens by giving them over 8 acres of pasture to roam, which is important because most eggs at your grocery store come from hens who never go outside. I truly believe that happy hen’s eggs taste better and Happy Egg eggs are the best eggs I’ve ever tasted!

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Sourdough Grilled Cheese Sandwich topped with a Drippy Happy Egg:

  • 2 slices sourdough
  • 2 ounces cheese of choice (I used white cheddar cheese)
  • 1/2 of an avocado
  • Handful of spinach
  • 1-2 Tablespoons grass fed butter
  • 1 Happy Egg Organic Free Range Egg

Directions:

  • Heat a flat skillet over medium heat and spray with nonstick spray.
    Spread the grass fed butter on both sides of each slice of sourdough bread. Toast one side of each of the bread slices on the skillet until golden brown. Flip each bread slice over and top one slice with the mashed avocado, cheese, and spinach. Place the other bread slice on top (toasted side DOWN on the fillings) and toast on the bottom until golden and then flip the sandwich over to toast the other side until golden brown. I like to place a pan lid over the top of my grilled cheese to help the sandwich toast quicker and melt the insides really good!
  • Remove the grilled cheese from the pan and set on a cutting board and cover with a lid pan to keep warm while frying your egg.
  • Heat a small pan over medium heat and spray with nonstick spray or a little drizzle of olive oil. Crack open a Happy Egg Organic Free Range Egg onto the hot pan and let cook until desired yolk consistency. I love my eggs over easy!
  • Cut your grilled cheese in half, stack, and top with the egg! Make a little slice in the yolk of your cooked Happy Egg Organic Free Range Egg to let the yolk drip all over the grilled cheese and devour!

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Click here to find Happy Egg Organic Free Range Eggs near you! My kitchen is the center of our home and being able to make my family a delicious lunch that we can enjoy together makes my heart happy. I love cooking and it’s even more enjoyable when I can feed them products from companies who are truly passionate about their business and consumers!