What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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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!


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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 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.

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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!


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San Diego Staycation

When someone asks for a sip of your oat milk cold brew. Sorry, didn’t hear you!

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WHAT A WEEKEND. On Saturday we had a little staycation here in San Diego and it was just what our family needed. Both Joel and I have been insanely busy this entire year. Between his full time school schedule, his job, my job, and the job of being parents, we have felt burnt out. We have always loved traveling and going new places together. We bounced around the idea of where we should go and what would be best for Poppy. We came to the conclusion that a staycation just made the most sense. Poppy would get to nap in her crib, we weren’t spending money on a hotel, and we wouldn’t have to find a sitter for Aero. I am so happy we played tourist for the day! Started our morning at Ranch 45 for breakfast, swipe right to see our spread! Everything can be made gluten free at Ranch 45 which is pretty cool. Made our way to Powerhouse Park in Del Mar for a little swing sesh for Poppy, stopped for a quick bite at Beaming, Poppy napped at home while we worked out, went to the beach in Carlsbad, and grabbed dinner to go at the new Mendocino Farms in Bressi Ranch. If you’re itching for a little weekend adventure but don’t want to go far, try a staycation in your one town. You’re sure to find hidden gems that you didn’t know were there.

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Our Ranch 45 breakfast spread: gluten free seasonal berry pancakes, avocado toast with poaches eggs, a corned beef hash, and scrambled eggs and berries for Poppy. Not sure what was in those eggs but Poppy devoured them faster than I have ever seen her eat eggs!

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What would you choose out of our breakfast spread? Those pancakes were insanely good, just sayin. 


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Matcha Crepes, in collaboration with Aiya Matcha

This is what Friday eve should always look like.

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Have you made crepes before? I’m going to assume most of you will say no, or at least not successfully. I’ve figured out a fool proof way to step up your crepe game and make you a crepe master! You can find my “how to crepe” videos here from back when we lived in LA featuring chef Aero and my pregnant belly.

Matcha Crepes:

  • 1 tsp Aiya matcha culinary grade
  • 1 egg white
  • 1 cup quick pancake mix
  • 1 cup + 2 tbsp water
  • 1/2 tso cinnamon
  • 1 tso vanilla extract

Toppings/filling:

  • Strawberry coconut butter or strawberry coconut yogurt
  • Banana slices
  • Strawberry slices
  • Chai cashew nut butter syrup drizzle (1 tbsp melted chai cashew butter + 1/4 cup maple syrup)

Directions (watch my “how to” here):

  • Whisk crepe ingredients together in a medium size bowl, let sit for five minutes.
  • Heat a medium size pan on medium heat.
  • Use a 1/4 cup measuring spoon to scoop crepe batter onto sprayed pan (spray pan before each crepe! Very important), pick up pan and swirl batter around to spread it across the entire pan. Let cook on one side until the edges start to peel away from the pan (3-5 minutes). Flip the crepe and flatten with the back of a spatula. Let cook a few more minutes.
  • Remove the cooked crepe from the pan, place on a large plate, and cover with a lid to keep warm (this will help the crepes from cracking when you’re assembling later). Repeat instructions above until the batter is gone. It should make eight crepes total and don’t forget to spray the pan between each crepe!
  • Once crepes have finished cooking, fill each crepe with 2 tbsps coconut butter or yogurt, roll, and plate. Top with goodies and enjoy!

Do you like matcha? I’m an afternoon matcha kinda gal so having these crepes for breakfast along side my coffee was such a treat!


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Sweet and Savory French Toast, in collaboration with Chino Valley Ranchers

I’ve been told I make brown food look good. 🤓

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Scroll through my feed and you’ll see a similar pattern of breakfast and baked goods, aka brown food. Not sure how this happened but all I know is that lookin at my feed I start to drool so I’m not mad about it! Partnering with my friends over at Chino Valley Ranchers this morning to give you this sweet and savory french toast. Made with Chino Valley Ranchers cage free egg whites and topped with an organic, soy free, and free range drippy egg. There couldn’t be a more “Robiny” meal than this right here.

Sweet and savory french toast: (makes two servings)

  • Four slices your favorite bread
  • Egg wash (6 tbsps Chino Valley Ranchers cage free egg whites, 1/4 cup nut milk, and cinnamon)
  • 1/4 cup maple syrup
  • 2 Chino Valley Ranchers organic soy free free range eggs
  • “Everything but that bagel” seasoning

Directions:

  • Whisk egg wash ingredients together in a shallow bowl.
  • Dip each bread slice into the egg wash, coating each side.
  • Place on a hot skillet sprayed with non stick cooking spray and cook until desired crispness on both sides.
  • While french toast is cooking, fry whole eggs on a skillet and season with “everything but the bagel seasoning”.
  • Place french toast onto two plates, top each with a fried egg, and drizzle with syrup.

Would you try this? Comment below if you’re into it or not.


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Seedy, Chocolate, & Raspberry Gluten Free Blondies, in collaboration with Driscoll’s

My afternoon snack just became better because of YOU.

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A few days ago on my stories I asked what should I make with Driscoll’s berry of the month, raspberries, and a number of you said raspberry blondies. Light bulb, what a killer idea! These seedy, chocolate, and raspberry grain free blondies were in the oven shortly after and they are more perfect than I could have imagined. Run, don’t walk, to the kitchen to make this afternoon, midnight, any time of day treat asap!

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Ingredients:

  • 3/4 cup Driscoll’s organic raspberries
  • 1/4 cup extra virgin olive oil
  • 3/4 cup unsweetened nut milk
  • Juice from 1 medium size lemon
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1 + 1/4 cup almond flour
  • 1 + 1/4 cup gluten free flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan chocolate chips
  • 2 tablespoons mixed seeds (chia seeds, sunflower seeds, pumpkin seeds, any seeds!)

Directions:

  • Preheat oven to 350F
  • In a large bowl, whisk together olive oil, nut milk, lemon juice, maple syrup, vanilla, and sea salt. Mix in almond flour, seeds, gluten free flour, baking powder, and baking soda.
  • Stir in the chocolate chips, adding a tiny splash more milk if it looks too dry
  • Transfer mixture to a sprayed square baking dish lined with parchment paper.
  • Press the Driscoll’s raspberries into the batter just before baking.
  • Bake for 20 minutes until risen and golden brown on top.
  • Let cool completely before cutting into squares and devouring!

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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.