What Robin Eats

"A Strong Body Equals a Healthy Mind."


Leave a comment

Sprouts Grocery Haul

Farmers market, grocery store, online grocery shopping, I love it all! There’s something so therapeutic about grocery shopping. Making my list, checking it twice, and creating yummy recipes with the food I purchase is one of my favorite past times.

IMG_7788.jpeg

Moving to San Diego brought us closer to a grocery store I haven’t explored in a long time. Sprouts is walking distance from us and that made me super excited to discover new items that other grocery stores might not have. Like my all time favorite vegan vanilla protein powder and a giant jar of peanut butter (#priorities). Fun fact: In college my best friend Erika and I would go to Sprouts after class to order a PB&J before the gym. Who does that?!

IMG_1871.jpeg

Scroll my Sprouts grocery haul and get shopping!

Fresh Fruits and Veggies- We love ALL of their fresh produce. We’ve never had a problem with their produce rotting too quick and Sprouts has killer sales! Here’s a few of our favorites:

  • Bananas
  • Honeycrisp apples
  • Persimmons
  • Blackberries
  • Pears (Joel’s favorite)
  • Cucumbers
  • Kabocha squash (my favorite)
  • Living butter lettuce
  • Mushrooms
  • Spinach
  • Zima tomatoes
  • Red yams
  • Purple sweet potatoes
  • Japanese sweet potatoes (my favorite)
  • 1 lb bag carrots
  • Butternut squash spirals

Meat:

  • Lean ground beef/ Grass fed beef
  • Chicken breast stir fry
  • Lamb (my favorite)

Bakery:

  • Izzio sourdough bread
  • Locally made corn tortillas
  • Angelic Bakehouse hamburger buns
  • Canyon Gluten Free bread, bagels
  • Food For Life sprouted tortillas
  • Sprouts oatmeal

Dairy/Nondairy:

  • Lifeway Farmer cheese
  • Siggis yogurt, plain and coconut
  • Nancy’s probiotic yogurt
  • Nancy’s probiotic cream cheese
  • GTS Cocoyo
  • Good Karma Flax Eggnog
  • Ripple vanilla half & half
  • Ripple unsweetened original/vanilla (my favorite)
  • Chino Valley Ranchers egg whites
  • Sprouts cage free eggs
  • Kitehill Strawberry vegan cream cheese
  • Miyoko’s vegan cream cheese
  • Miyoko’s vegan butter

Drinks:

  • GTS Kombucha (gingerade & cayenneade)
  • Zevia, Cream soda

Condiments/Snack:

  • Seaweed snacks (Joel’s favorite)
  • Sprouts Kale Chips, Ranch
  • Late July chips, Nacho Chipotle & Jalapeño
  • Late July salsa
  • Brad’s Cheddar veggie chips
  • Justin’s creamy peanut butter, Large jar
  • Lovegrown Lion Loops and Chocolate Comet Crispies
  • Pretzel Slims (Joel’s favorite)
  • Black Garlic Hope Hummus
  • Jalapeno hot sauce, Siete
  • Better Bean Co, better refried beans
  • Sprouts Vegan Vanilla Protein Powder

Frozen:

  • Halo Top frozen dessert, Mint and Chip, PB & J
  • Enlightened ice cream, Butter Pecan, Chocolate PB, Monkey Bussiness
  • O’My dairy free gelato
  • Amy’s frozen pizza


1 Comment

Gluten Free Bread Pudding Cups

Gluten Free Bread pudding: making this gloomy day in LA cozy. 😌🌥🍞

28279219_1303105309790337_8435946307788164663_n
There’s no greater smell than fresh gf bread pudding straight outta the oven. Made with gf bread, vanilla Ripple Foods half & half, nutmeg, and so much more. Baked with sliced pear on top and eaten with a dollop of coconut yogurt. Another pregnancy craving satisfied with good for you ingredients all while tasting incredible. 🤰🏻🍨

Ingredients:
  • 8 slices Canyon Gluten bread, chopped into small cubes
  • 1 cup Ripple Foods Vanilla Half & Half
  • 1 egg and 2 egg whites, lightly beaten
  • 1/3 cup maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 1 tsp. cinnamon
  • 1 pear sliced into 1/4′ thick pieces
  • 5 tsp. honey

Directions:

  1. Spray five large muffin spots with cooking spray (or ten regular size muffin spots). Add bread cubes evenly to each spot.
  2. In a medium sized mixing bowl, whisk together half & half, eggs, maple syrup, vanilla, nutmeg, and cinnamon until well combined.
  3. Pour wet mixture over bread cubes, pressing down on them to ensure that they soak up the liquid Let sit for at least 15-20 minutes, checking regularly to make sure the bread cubes are getting spongy.
  4. Preheat oven to 350F.
  5. While bread cubes are soaking, prepare your pears by adding cooking spray and pear slices to a skillet over medium-low heat and cooking until tender, sprinkle with nutmeg. Remove from heat and set aside.
  6. Place pear slices over bread cube mixture, distributing evenly and drizzle a teaspoon of honey over each.
  7. Bake for 40-45 minutes, or until pears are golden brown and egg mixture is set.
  8. Remove from oven and serve. Top with vanilla yogurt, whip cream, or enjoy as-is.
 Your soul will thank you. 😍💓🍞


Leave a comment

Key Lime -No Bake- Cheesecake

When Wedderspoon’s Manuka honey met this Key Lime -no bake- Cheesecake is was love at first bite. 😍🍯💚

27751496_1279800828787452_56012558538534761_n.jpg

Wedderspoon’s Manuka honey holds many more benefits than just adding the perfect sweetness to this cheesecake. Some uses and benefits include: * Helping with SIBO, low stomach acid, and acid reflux
* Improves sore throats and immunity
* Helps Allergies
* Beauty treatment and health boost
* Plus so much more! 🤓🙌🏻🐝

Ingredients-
Key Lime Cheesecake:
  • 8 oz. almond cream cheese, softened (or regular dairy)
  • 1 cup non-dairy greek yogurt (or regular dairy)
  • 4 tablespoons Manuka honey
  • ⅓ cup lime juice
  • 1 teaspoon vanilla extract
Crust:
  • 10 graham crackers
  • 2 tablespoons vegan butter, melted (or regular dairy)
  • Whip cream for topping

Directions-

  1. Using a hand mixer, combine almond cream cheese, almond greek yogurt, honey, vanilla, and lime juice. Set aside
  2. To a food processor, or high speed blender, add graham crackers and vegan butter. Blend until graham crackers are crumbs and everything is mixed together.
  3. Evenly distribute the crust among five small mason jars. Patting down the crust down.
  4. Next, evenly distribute the key lime cheesecake among the mason jars. Cover and place in refrigerator for 1 hour or overnight.
  5. Top with whip cream, extra graham cracker crumbs, and sliced lime! 😍🍯


1 Comment

Dark Chocolate – Anytime of the Day- Cake

Eating cake for breakfast can be something to be proud of. 🤤🙏🏻🍰

Processed with VSCO with ke1 preset
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:

  1. Preheat oven to 350 degrees F and spray one 9-inch round cake pans and set aside.
  2. 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.
  3. With a hand mixer, mix in the Kodiak Cakes, cocoa powder, and dark cocoa powder.
  4. Pour batter into sprayed pan and bake for 35-40 minutes
  5. 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.
  6. 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.
  7. 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! 🍫


Leave a comment

Banana Bread Donuts

You’ll probably want to sit down with the whole batch. 🤤🍩🍌

Processed with VSCO with ke1 preset
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).


Leave a comment

Apple Berry Crisp, in less than 5 minutes

Wish I could say I was craving an Apple Berry Crisp because of the winter weather, but with a high of 79°F today I think it’s just a craving. 🤤🍏🍨

Processed with VSCO with f2 preset
This microwave Apple Berry Crisp topped with Apple Pie Paleonola is a quick fix when you don’t have the time, or patience, to wait for a traditional crisp to bake. In less than five minutes you’ll be enjoying a delicious treat! 😍

Ingredients- (Serves one)

Fruit Mixture:

    • 1/2 large apple, thinly sliced
    • 1/2 tablespoon maple syrup
    • 1/2 tsp cinnamon
    • 1/8 tsp ground ginger
    • 1 tsp lemon juice
    • 1/2 cup mixed berries, I used strawberries and blueberries

Topping aka “Crisp”: 1/4 cup Apple Pie Paleonola

Directions:

  • Toss sliced apples, cinnamon, maple syrup, lemon juice, and ginger together. Arrange apple slices in a microwave-safe bowl. Layer berries on top of apples, then layer Apple Pie Paleonola.
  • Microwave for 1 1/2 – 2 1/2 minutes, or until berry juices are bubbling.
  • Top with your favorite yogurt, cottage cheese, or ice cream! 😋


Leave a comment

Cranberry Chia Seed Jam

Jumping for joy because cranberry season is here and there’s no stopping me now! 😍🍂🍕

Processed with VSCO with f2 preset
Thanksgiving themed breakfast pizza was a huge hit. Fresh, homemade cranberry chia seed jam (made this right when we got home last night), @lifewaykefir natural Farmer Cheese (always my substitute for ricotta cheese), and uncured turkey bacon. Could always use leftovers from Thanksgiving. 😉🦃🍴

Cranberry Chia Seed Jam:

  • 1 bag fresh cranberries
  • 2 tablespoons maple syrup
  • 1/2 cup water
  • 2 tablespoons chia seeds

Directions:

  • Combine all ingredients in a medium size pot, cook on medium-high heat until the cranberries begin to boil. Reduce heat to a simmer and mash with a potato masher or fork. Continue to simmer for about 15 minutes, mashing every few minutes.
  • Jar ingredients and refrigerate overnight. In the morning, top on pizza, toast, oatmeal, and more. Enjoy! 👩🏻‍🍳✨👋🏻