What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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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.

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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)

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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!


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Brownie Batter Hummus

Hi friends, how are you? This past week has been heavy and emotional. I’m thankful for the time spent educating myself and sharing resources with those around me. This is just the beginning and I’m positive that we will all continue to educate and grow in love.

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One of the recipes that is on my list to make this week is my brownie batter hummus. I made this about a month ago and it barely lasted two days in our home. Poppy and I both would eat it by the spoonful after her nap! Now that’s what I call mother-daughter bonding time.

Brownie Batter Hummus:

  • 1 15 ounce can chickpeas (rinsed and drained)
  • 1/2 cup lite canned coconut milk (any milk will do here but I like the creaminess the canned coconut gives this recipe)
  • 1/4-1/3 cup coconut sugar or other sugar of choice (depending on desired sweetness)
  • 1/3 cup cacao powder
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon pink Himalayan salt

Directions:

  • Slightly warm the coconut milk in a microwave safe bowl (about 30 seconds) and then add to a high speed blender with the cacao powder, coconut oil, and sugar. Blend for 30 seconds to combine these ingredients.
  • Add in rinsed and drained chickpeas and pink Himalayan salt and blend until smooth. You can use a food processor or a high speed blender. I use a Vitamix and love it! Best investment besides my mini KitchenAid mixer.
  • Spoon into a glass jar and enjoy. Eat by the spoon, spread on toast, dip some pretzels in it, make a chocolate banana “quesadilla”, really anything works here! Refrigerate for up to five days.

Comment below one thing that has brought you joy today! Joel, Poppy, and I had a little picnic at a lake near us this morning and it was so relaxing. Exactly what we needed to start this week. Happy Monday!


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Blackberry Pita Pizza

It’s never too early to chat pizza if you ask me. This pizza makes me happy and I think it’d make your Saturday!

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Blackberry Pita Pizza:

* 1 small organic pita

* Dash of EVOO to brush over the pita before topping

* 2 tbsp fresh blackberry chia seed jam

* 1/4 cup dairy free ricotta cheese

* 1 slices prosciutto

* Small handful of fresh basil

* Red chili flakes (optional)

Directions:

* Heat oven to 425°F and spray a baking sheet with non stick cooking spray.

* Plate the pita on the baking sheet, brush with EVOO, spread the blackberry jam all over the top of the pita, dollop on the ricotta cheese, and bake for 10-12 minutes. Or until the pita begins to get golden and crispy.

* Once crisp, remove from oven, top with prosciutto, fresh basil, and red chili flakes if you’d like.

You can switch up pita pizzas so easy! Use a different jam or toss on completely different ingredients. There is no wrong way to pita pizza.


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Baked mini shakshukas in a cast iron skillet!

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

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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!


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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.

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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!


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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!

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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!


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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.

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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.


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Strawberry Stuffed Cinnamon Rolls!

Both Joel and I could have cried after the first bite of these strawberry cinnamon rolls. Joel has seen me attempt cinnamon rolls a handful of times and each time they have failed. EVERY SINGLE TIME. Too hard, didn’t rise, tasted bland, and any other thing that could go wrong with baking. And it’s not like cinnamon rolls, like the fluffy legit kind, are a quick 20 minute prep. They take all day! I wanted fluffy, gooey, melt in your mouth rolls that would knock my socks off.

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I honestly gave up trying to bake cinnamon rolls for the last three years. I just didn’t see the point waisting ingredients on something that was going to flop anyways. But then my mother-in-law gave me a fresh bag of all-purpose flour and I thought, WHY NOT? I had yeast packets in the cupboard that followed us from LA to SD and it just felt right. And boy, did my gut know what was in store. These cinnamon rolls were the best thing that has happened in the kitchen for 2020 and I cannot wait to see how much better they become the most I perfect my cinnamon roll baking skills.

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I used Ambitious Kitchen’s “The Best Cinnamon Rolls You’ll Ever Eat” recipe and made a few adjustments. I didn’t step too far away from her recipe because I had heard so many great things about it that I didn’t want to fail at cinnamon rolls yet again. Here’s the substitutions I made:

For the rolls-

  • All-purpose flour instead of bread flour
  • Ripple Foods unsweetened vanilla pea milk instead of 2% dairy milk
  • Earth Balance vegan butter instead of regular
  • Lakanto golden monkfruit sugar instead of granulated sugar

For the filling (I kept the cinnamon and used vegan butter)-

  • Added 1 cup chopped fresh strawberries
  • Lakanto golden monkfruit sugar instead of brown sugar

For the frosting-

  • Earth Balance vegan butter instead of regular
  • Lakanto monkfruit powdered sugar instead of regular

You can make these rolls as Monique directs or make the few changes like I did above. The added strawberries were killer in this recipe and I highly recommend it. Have you made cinnamon rolls before?!


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Vanilla Cashew Walnut Mylk

Joel used the last of the milk for his cereal before his 7am calculus 2 class the other day so I had to improvise for my cold brew. I’m not mad about it either because this is the BEST dairy free mylk I’ve ever had!

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Vanilla Cashew Walnut Mylk:

  • 1/2 cup cashews
  • 1/2 cup walnuts
  • 1-2 pitted dates
  • Dash of cinnamon
  • 1/2 tsp vanilla extract
  • 3-4 cups filtered water

Directions: You probably want to soak the nuts before blending but I didn’t have the patience to do so. So either soak the nuts overnight, or at least four hours, for maximum flavor or just add everything to a blender like me and blend on high until smooth (I use a Vitamix). Strain using a reusable nut milk bag (I found mine on Amazon) and pour into a jar/glass container. This mylk tastes so good in any of my #coldbrewlikerobin recipes and especially just added straight into some freshly brewed cold brew! I make my cold brew with the Ninja Kitchen hot and cold brew maker. Oh! I mixed my collagen protein powder with the mylk in my Nespresso frother on the “cold” setting. Store bought milks will foam but my homemade one doesn’t on the cold setting. I add my collagen the same way when I do my hot coffee pours too, enjoy!