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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Banana, Butternut Squash, and Chai Spiced Cake. In collaboration with Flora Healthy

Whoever said you can’t eat cake for breakfast (or lunch and dinner) hasn’t tried my banana, butternut squash, and chai spiced cake topped with a Flora Healthy manuka honey peanut butter frosting. 🤯🍯

Been eating this cake for any meal the last few days and it’s been the best idea. It’s packed with goodies like bananas, butternut squash, and most importantly Flora Healthy manuka honey. Manuka honey has antiviral, anti-inflammatory, and antioxidant benefits. In fact, it has traditionally been used for wound healing, soothing sore throats, preventing tooth decay, and improving digestive issues. 👏🏼  Head over to florahealth.com to get yourself a jar (or two) of Flora Healthy’s manuka honey and don’t forget to use “honey15” to receive 15% off your manuka honey purchase. Now who’s ready for CAKE?! #BeFloraHealthy #ManukaHoney

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Cake:

  • cups whole wheat pastry flour
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 large bananas ripe
  • 1/4 cup mashed butternut squash
  • 1/2 cup plain kefir yogurt
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil melted and slightly cooled
  • 1 egg room temperature
  • 2 scoops vanilla chai lactation powder

Frosting:

  • 1 cup powder peanut butter
  • 1/2 -1 cup nut milk (may need more or less depending on your desired consistency)
  • 3 tablespoons Flora Healthy manuka honey

Directions:

  • Preheat the oven to 350º F. Spray an 8 inch square baking pan with cooking spray and set aside.
  • Whisk together the pastry flour, cinnamon, baking soda, and sea salt in a large bowl, set aside.
  • Using an immersion blender, combine the bananas, butternut squash, kefir yogurt, maple syrup, vanilla, coconut oil, and egg. Blend until smooth and pour the blended wet ingredients into the dry ingredients. Whisk well until combined.
  • Pour the cake batter into the prepared pan and bake for 30 minutes.
  • Cool completely in the pan before frosting.
  • Make frosting by mixing the frosting ingredients together with a rubber spatula in a medium size bowl. Start by adding 1/2 cup nut milk and gradually add more until you’ve reached your desired frosting consistency.
  • Frost cake, decorate with unsweetened coconut flakes, vanilla coconut flakes, and dried banana.
  • Store frosted cake in the fridge in an air tight container for up to a week or freeze!

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Cauli-Oats of My Dreams

If “you are what you eat” then I’d like to be this giant bowl of cauli-oats please.

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Remember when cauli-oats first started popping up around Instagram? I remember seeing these bowls in 2012 thinking “UM, NO WAY. Ain’t happen, sorry sista”. But yesterday I had the urge to try it again. I had tried making a bowl back then and wasn’t impressed but this, THIS bowl is where it’s at. This isn’t a completely oat free recipe, I love my oatmeal and it’s good for lactation, but you could 100% make this oat free and substitute more riced cauliflower.

Here’s the scoop:
* 1/3 cup rolled oats (or riced cauliflower)
* 1/2 – 3/4 cup riced cauliflower (I use frozen cauliflower rice but you can make your own!)
* Cinnamon
* 1 tsp chia seeds
* 2 cups non dairy milk or water
* 1 egg white (you may omit and add one scoop of your favorite vanilla or chocolate protein powder but I highly recommend using an egg white, it helps the texture SO much)
* 1 tbsp cacao powder
* 1 tsp manuka honey
Toppings:
* Homemade raspberry and rhubarb chia seed jam (follow my strawberry chia seed jam recipe on my story highlights but sub for raspberries and rhubarb and double the maple syrup and chia seeds)
* Banana slices
* Homemade cashew yogurt
* Cashew coconut nut butter
* Cinnamon
Find my “how to” egg white porridge on my story highlights. You make these cauli-oats exactly the same except you’re using the oats and cauliflower here instead of just oats.  #porridgelikerobin

Would you try this?! Looking at this bowl I can’t imagine someone not trying at least a bite, even if they didn’t like cauliflower!


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#BerryTogether in collaboration with Driscoll’s Berry and the feedfeed

Sharing food with my family is one of my favorite acts. The time spent cooking my heart out in the kitchen is always worth it when I see the joy on everyones face after each bite.

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I wish you could have seen the look on my mother-in-laws face after she took her first bite of this Sangria Berry Crumble. It made my heart so happy to see her enjoy her birthday dessert as much as she did! Joel loved it too which is huge because he’s not a sweets guy (except for boxed brownies). I used a combination of Driscoll’s berries: strawberries, blackberries, raspberries, and blueberries, and topped the warm crumble with french vanilla ice cream. Click the link in my bio or swipe up in my stories for the recipe! Or you can simply invite me to your next party and I’ll gladly make this for you

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Sangria Berry Crumble:

  • 6 ounces Driscoll’s blueberries
  • 6 ounces Driscoll’s blackberries
  • 6 ounces Driscoll’s raspberries
  • 12 ounces Driscoll’s strawberries, cut in half
  • 3 tablespoons coconut sugar
  • 1 lime, juice and zested
  • 2 tablespoons gluten free flour
  • 1/4 teaspoon pink himalayan salt
  • 3 tablespoons freshly squeezed orange juice
  • 3 tablespoons red wine, I used Malbec

Oat crumble:

  • 1 1/3 cup gluten free oats
  • 1/2 cup gluten free flour
  • 3/4 cup coconut sugar
  • 1/2- 1 teaspoon cinnamon (I love cinnamon so I usually add more!)
  • 1/4 teaspoon pink himalayan salt
  • 6 tablespoons vegan butter, softened
  • 1 teaspoon vanilla extract
  • French vanilla ice cream for serving, diary or non dairy

Directions:

  • Preheat oven to 375 F. 
  • Spray a baking dish with nonstick cooking spray. Add all the Driscoll’s berries to the baking dish and toss in the lime zest and juice with a silicon spatula. Wish together the coconut sugar, gluten free flour and pink salt and then mix into the fruit mixture. Sprinkle this over the fruit and gently toss. Allow this to sit for 10 minutes. Drizzle the red wine and fresh orange juice over top.

Oat crumble:

  • Combine the oats, coconut sugar, flour, cinnamon and pink salt in a large bowl. Mix in the softened butter and combine thoroughly. 
  • Add in the vanilla extract and combine. Sprinkle the crumble evenly over top of the fruit. Bake for 35 minutes, or until the crumble on top is golden.
  • Let cool slightly before serving, you still want it to be warm when eating. Serve with french vanilla ice cream (or chocolate peanut butter if you’re feeling wild like me). Enjoy!


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Let’s Chat Probiotics

When your probiotics are so good you bring them to coffee with you.

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Like many of us, I’ve been devoting more of my attention to gut health. Alongside MegaFood’s probiotics I’ve been eating foods that promote gut health, like fermented foods, healthy fats, and bone broth. With the additional immune boosting foods like garlic, turmeric, and ginger. While eating these real foods to help heal my gut I wanted to pair them with the best probiotics filled with real ingredients. This is why I had no shame in showing off my probiotics during our coffee date today! I’ve been around the probiotic block a few times and none have compared to MegaFood’s probiotics. Here’s a few reasons why MegaFood’s supplements are at the top of my list: MegaFood is an award-winning dietary supplement brand dedicated to changing the world and providing for a healthy, sustainable future by crafting premium vitamins and supplements made with real food from trusted farm partners. MegaFood’s new Immune Defense shelf-stable probiotics help your immune and digestive system with 15 probiotic strains and 20 Billion CFU of live bacteria. The acid-resistant capsules help protect the probiotic strains from degradation in the stomach, ensuring the strains make it past your stomach into the lower intestine, where it really keeps you feeling good.

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MegaFood’s probiotics are certified glyphosate residue free. If you don’t know, Glyphosate is the number one herbicide used in the world and has been classified by the World Health Organization International Agency for Research on Cancer as “probably carcinogenic in humans.” How insane is that?! MegaFood, together with the Environmental Working Group (EWG) and several additional food and nutrition brands, including Ben & Jerry’s and Stonyfield, has petitioned the Environmental Protection Agency (EPA) to ban the use of glyphosate as a desiccant before harvest. MegaFood invites people everywhere to support this call to the EPA by signing a public petition aimed at joining consumers together under one common goal, to protect our families and our food. When companies care about their products as much as MegaFood’s does I can’t help but jump in the air with excitement. Caring about their supplements makes me realize how much they care about their consumers, and that my friends is VERY cool to me.

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Find out more about MegaFood at www.megafood.com and don’t forget to checkout their new line of shelf-stable probiotics!


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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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I Like Eggs

Basic toast with a not so basic egg. 😍🍳

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Eggs, I sure do love ’em. But not just your average egg, Chino Valley Ranchers organic free range eggs. If you’ve been following me for at least a year now you’ve seen me post about Chino Valley Ranchers multiple times and I don’t plan on stopping anytime soon. For more than 30 years Chino Valley Ranchers has been devoted to providing consumers with the best of the best organic free range eggs and keeping their hens happy. It’s simple. They get to do what chickens are supposed to do and they are treated with care. Click here to find out more about Chino Valley Ranchers and here for the perfect potato crusted quiche using their liquid egg whites.

Sourdough toast details:

  • Coconut cardamon and chia seed cashew butter, banana slices, cinnamon, and hemp hearts.
  • Mashed avocado, pink himalayan salt, and fried Chino Valley Ranchers organic free range egg with EBTB seasoning