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.
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.
When your probiotics are so good you bring them to coffee with you.
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.
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.
Find out more about MegaFood at www.megafood.com and don’t forget to checkout their new line of shelf-stable probiotics!
Portland may be one of the only places where we weren’t ready to come home after three full days. From the scenery, the food, the people, and everything in between, I can confidently say for the both of us that we instantly fell in love with Portland.
If I can choose walking over any other transportation I will. Being 30 weeks pregnant on our trip that didn’t stop us from walking over 20,000 steps the first day and not too much lower the next two days. Portland has a lot to see and I didn’t want to miss out by being in a car!
Here’s a lowdown of how we spent our three days BabyMooning in Portland:
Day 1:
From the airport we went straight to our hotel to change before heading out for breakfast. We stayed at the Ace Hotel Portland and we could not have been more happy. The vibe was so cool and I highly recommend staying there. Or at least in that area because we were walking distance to so many sights and food. For breakfast we went to Pine State Biscuits where all my biscuit dreams came true. I went for the class biscuit, sausage, and egg combo while Joel went all out with a biscuits and mushroom gravy. Was the perfect start to our Portland eating adventure!
We then walked north to Good Coffee to hangout before walking east on Hawthorn Blvd to House of Vintage, Crossroads, Jackpot Records, and other fun shops. We then stumbled upon Laurelhurst Park and sat there for about an hour eating some snacks we picked up from a local grocery store. From there we too an uber to Eb & Bean Frozen Yogurt. I ordered the Salty Pistachio & Mexican Chocolate (both dairy free) topped with crumbled vegan waffle cone. Holy no-cow that was good!
We ventured back to the hotel for a quick rest before walking to Powells Books. Really surprised we didn’t get lost in the store because it’s HUGE. We found our way to the children’s section and bought Baby Plotnik a Dr. Seuss book as a souvenir. We were there to celebrate her after all! After wandering Powells we worked up an appetite and walked to Dicks Kitchen. Dicks Kitchen is a paleo dream come true. We aren’t Paleo but we can definitely appreciate a delicious grass-fed burger. I ordered the Thai Burger Bowl, Joel got the Zizou Burger (with a margarita on the side), and we split an order of sweet potato fries. I’d walk 30 minutes for this burger bowl multiple times! We popped into Whole Foods after dinner for a night-cap, aka a Gingerade Kombucha to split at the hotel.
Day 2:
We woke up ready to take on another day of eating. We have Blue Star Donuts in LA but since it came so highly recommended we had to make a stop! We split the Raspberry Old Fashion donut and regretted not getting our own five minutes later. Blue Star Donuts went way beyond our expectations. We live dangerously close to the one in LA and I know we’ll become frequent customers. After our donut we went to Heart Roasters to grab some much needed caffeine. I went full caff on this one and got their homemade macadamia almond milk latte. Usually I don’t notice a difference in homemade milks and store-bought but this one you could totally tell! The latte was creamy and absolutely perfect.
From there we walked to Waterfront Park enjoying the water and finally found Mills End Park, aka the worlds smallest park. You really can blink and miss this in the middle of the street. As silly as it seems, I’m so glad we stopped for a photo because it makes me giggle every time I see it! It’s worth the stop if you have a spare second. We walked back inland to Pioneer Square where there were multiple food trucks lined up. I saw a bright yellow truck named “Fried Egg I’m in Love” and knew we had to eat there. I ordered the “Smells Like Protein Spirit” with veggie sausage and Joel got the Sriracha Mix-A-Lot. They have a special hot sauce that set Joel’s mouth on fire! That’s saying a lot coming from a man who loves everything spicy. They have a few trucks around Portland so stay on the lookout!
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We made a pitstop at a random Stumptown Coffee for a decaf coffee before relaxing at Ira Keller Fountain Park and a photo opportunity at the White Stag Sign. The White Stag Sign was difficult for us to locate because we were under the bridge! The security guards we saw were super helpful and directed us to the top of the bridge. Was a bit difficult to get a photo because there was so much traffic but we got it!
Since my husband is a video game lover (secretly me too but don’t tell anyone 😉) we headed to Ground Kontrol, a classic Arcade that serves alcohol and food. Plus it’s attached to a music venue and you might like to see someone who’s playing! After gaming our hearts out we walked to another one of Joel’s favorite things, cookie dough. Portland has a Cookie Dough Cafe and all their cookie dough is egg free making it safe for all to consumer, especially this mama-to-be! I got the Vegan Brownie while Joel got the classic Chocolate Chip. We tried about 20 samples each so one scoop each was all we needed!
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After some downtown at the hotel we felt ready for dinner. One thing I’ve craved my entire pregnancy is pizza. I could have pizza everyday, for every meal, and be completely satisfied. We could see Sizzle Pie from our hotel room and we could not wait to check it out. Sizzle Pie filled my high school soul with heavy metal music and food puns for pizza names. I ordered the “Cops and Robbers” vegan slice and the “Rabbit” salad with vegan ranch while Joel ordered the “Mad Men” meat slice, the “Bandit” veggie slice, and the “Caligula” salad with vegan caesar dressing. The crust was thin, just how I like it, and the salad was fresh. Highly recommend Sizzle Pie if you’re a pizza lover! After pizza we went to Clyde Common (adjacent to the Ace Hotel) and enjoyed the rest of the evening with my sweet husband. He got a fancy whiskey drink while I filled up on sparkling water. Kind of wished we were still hungry because their food looked incredible!
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Day 3:
Our last day was bittersweet. We had another full day planned but not before taking photos in the photo booth at the Ace Hotel. I’m a sucker for photo booths and this is such a nice memory to have! We grabbed some coffee and a piece of banana bread with cream cheese from the Stumptown connected to our hotel before we were off to breakfast!
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We took an Uber over to the Tin Shed to enjoy a hearty breakfast. I ordered a few sides: a toasted english muffin, two over hard eggs, and chicken sausage and Joel ordered “The Stay”- potato cakes with sweet potato hash, collard greens, scrambled eggs, and a rosemary mushroom gravy. The Tin Shed is very dog friendly, they even have options for dogs on the menu! We had plenty of time to spare after breakfast so we walked about 45 minutes to Coco Donuts to enjoy a Carrot Cake Donut with a donut crumb topping and Joel ordered a Raspberry tea to sip on.
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After charging our phones we walked around Mississippi Ave. up to Mississippi Records then all the way to Swift and Union for Joel to enjoy a cocktail. Their food looked amazing but we had our hearts set on Cultured Caveman for an early dinner. The atmosphere was casual but the food was 5 star. Cultured Caveman is Portland’s first paleo-friendly restaurant and I’d go paleo if I could eat here everyday. I ordered the lamb Shepard’s Pie with a cabbage jicama coleslaw and Joel ordered the pork carnitas on coconut flour tortillas with a side of bone broth soup. We ended up splitting both meals because we were each bragging about how amazing our meals were. Really wished we had time to go back again because the coconut chicken tenders were calling my name. We made one last stop for a breath of nature at a park nearby before heading to the airport. Portland really surprised me with how many flowers were throughout the city! My heart had never been so happy being surrounded by nature and city life.
Eating cake for breakfast can be something to be proud of. 🤤🙏🏻🍰
Chocolate cake at 6am has been one of my best decisions in life. Made with @kodiakcakes, @drinkkoia cacao bean plant protein drink, cacao powder, dark chocolate cocoa powder, bananas, and egg whites. Basically pancakes. 🤓🥞🍫
Dark Chocolate – Anytime of the Day- Cake:
Cake-
* 1/2 cup @ripplefoods unsweetened original
* 2/3 cup greek yogurt (can sub oil)
* 2 cups @kodiakcakes dark chocolate pancake mix
* 1/4 cup cocoa powder
* 1/4 cup unsweetened dark cocoa powder
* 1 1/2 cups @drinkkoia cacao bean plant protein drink
* 2 tsp apple cider vinegar
* 3 egg whites (can sub applesauce, I was out!)
* 1/2 mashed banana
Almond Cream Cheese Frosting-
* 8oz. room temperature almond cream cheese (or regular)
* 3 tablespoons @ripplefoods unsweetened original
* 2 tablespoons honey
Peanut butter filling-
* 1/2 cup creamy peanut butter
* 2 tablespoons @kodiakcakes buttermilk pancake mix
* 2 tablespoons powdered peanut butter
* 2 tablespoons honey 👩🏻🍳🙌🏻
Instructions:
Preheat oven to 350 degrees F and spray one 9-inch round cake pans and set aside.
Mix Cacao Bean Koia plant protein drink and apple cider vinegar in a large mixing bowl, let sit for a few minutes. Then add greek yogurt (or oil), egg whites (or applesauce), mashed banana, and Ripple Foods milk and beat until frothy.
With a hand mixer, mix in the Kodiak Cakes, cocoa powder, and dark cocoa powder.
Pour batter into sprayed pan and bake for 35-40 minutes
Prepare the almond cream cheese frosting in a medium size bowl by combining all the ingredients using a hand mixer. You may need to microwave the cream cheese for 10-15 seconds depending on consistency. Set aside.
Prepare the peanut butter filling by warming the peanut butter in a small microwave safe bowl, about 15-30 seconds. Mix all the ingredients together using a hand mixture. You may need to add more liquid depending on the desired consistency. Set aside.
Once the cake is finished baking and cooled completely. Cut the cake into two equal parts (top and bottom), coat the bottom slice with the peanut butter filling, place the top on the cake onto, and frost. Top with crushed dark chocolate chunks for an extra chocolatey kick. Enjoy! 🍫
You’ll probably want to sit down with the whole batch. 🤤🍩🍌
Woke up with the rain at 5am and the fact that Aero needed to climb over our faces to get to the window. He’s not quite sure what’s going on outside but he sure is cozy by the window. 🦇🌧
In other news, 10 days into the new year and my Five Minute Journal is finally here! Thank you Rachel for the recommendation and I loved beginning my morning with a five minute session. I actually write in this right after our devotional and breakfast in the morning. Really cannot function with breakfast first. 👩🏻🍳✨🍴
Banana Bread Donuts: (Makes six)
* 1 1/4 cup Kodiak Cakes buttermilk mix
* 1/4 cup unsweetened applesauce
* 1/2 cup mashed bananas
* 2 tablespoons vegan butter (melted)
* 1/4 cup Ripple unsweetened (give or take depending on consistency)
* 1 teaspoon vanilla
* 2 tablespoons coconut sugar
* Cinnamon
* Nutmeg
Cream Cheese Glaze:
* 1/2 cup almond cream cheese
* 1/4 cup Ripple Foods unsweetened original
* 1 tablespoon Nature Nates honey
Additional toppings:
* Crushed pistachios
Directions:
* Preheat oven to 350°F.
* Combine donut ingredients in a medium size bowl. Be careful not to over mix!
* Divide equally into a sprayed donut pan and bake for 20 minutes (or until golden brown on top).
* While donuts are baking prepare the cream cheese 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).
Chocolate, the gift that keeps on giving. As long as you keep it in the house. 😅🍫🍨
A busy morning couldn’t keep me from my favorite way to enjoy chocolate, Cacao Porridge! This porridge has a special twist of quinoa and Coachs Oats cooked overnight in a crockpot. Woke up with our home smelling of chocolate. 😍🤤🍫
Spray a medium-large crockpot wit cooking spray (don’t forget this part!)
Add ingredients and mix until everything is combined.
Cooking on medium high for roughly 6 hours (or overnight).
In the morning you’ll have to mix the entire serving, I added a cup of water and 1 tablespoon vanilla whey powder in the morning so the consistency wouldn’t be as thick. Your preference though!
Top with yogurt, banana slices, chocolate peanut butter, and more chocolate if you’d like.
I store the leftovers in a big tupperware in the fridge for up to five days. Enjoy!
“there is
nothing left
to worry about
the sun and her flowers are here.” -Rupi Kaur ☺️🌻
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? 😱🍩
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
Words cannot espresso how much you mean to me, Dark Chocolate Affogato. 😍☕️🍦
You know you have the right gals in your life when they order an affogato at Sweet Rose Creamery. Before meeting Brenna and Maggie, I would have thought you sneezed when saying that word. I’ve always drank my coffee black, except for the occasional caramel frap in high school, so adding anything to my espresso never crossed my mind, until now. Thankful my Nespresso shipment is on it’s way and my freezer is stocked with Halo Top, there’s going to be a lot go affogato’s in my life from here on out. 👩🏻🍳🍦
*Giveaway Closed* Waffle Wednesday gives me weekend feels. 😍🎃🍂👻
This mornings pumpkin waffles were the best waffles I’ve ever made. That’s a bold statement, right? Well it’s true! Made with La Tourangelle Artisan Oils Pumpkin Seed Oil, these waffles had a melt in your mouth rich nutty taste. Joel couldn’t believe there wasn’t any butter added! 🙀🤤✨
Because sharing is caring, I’ve partnered with La Tourangelle Artisan Oils to giveaway two of my favorite oils. Enter here for a chance to win a tin of Pumpkin Seed Oil (known for promoting hair growth and providing heart health benefits) plus Extra Virgin Olive Oil (100% organic, high in anti-oxidants, peppery, and bright in taste). * Giveaway ends 10/14/17 😋🍁🌼
Pumpkin Waffles: (makes four small square waffles)
1 cup Kodiak Cakes Pumpkin Waffle mix
2 tablespoons Pumpkin Seed La Tourangelle Artisan Oil
1 cup water
1 teaspoon cinnamon
Toppings:
Lifeway Kefir natural kefir cup
Strawberries
Figs
1 tablespoon Justin’s peanut butter
1/4 cup maple syrup
How to:
Combine all waffle ingredients in a medium size bowl, mix, and waffle.
While the waffles are cooking, make Peanut Butter Syrup Drizzle. Melt peanut butter in a small microwave safe bowl, roughly 15 seconds, and combine with 1/4 cup syrup (you may need to add a small amount of water depending on your desired consistency).
Once waffles are crisp, top with goodies, and enjoy!😍🎃
What Robin Eats 