What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pumpkin, Peanut Butter, and Jelly Sandwich in a Jar.

Pumpkin Peanut Butter and Strawberry Overnight Porridge

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With LA being a million degrees during the first week of fall, a girl needed to improvise on how to get her “Pumpkin Everything” fix without standing in front of the stove.

I’ve done the basic combos for pumpkin: chocolate and pumpkin, banana and pumpkin, even ricotta cheese and pumpkin. I needed something new and exiciting for my tastebuds!

This is where strawberry comes into play.

Partnering with Vitamin Shoppe for new fall recipes, I decided that strawberries needed their pumpkin fix too!

Lets get this pumpkin party started. 😉

Ingredients: (Serves 1: Calories 342, Protein 22g, Carbs 42g, Fat 10g)

Note* I doubled the recipe to make two servings

For porridge-

Peanut Butter Pumpkin Topping-

  • 1/2 Tablespoon Flax and Chia seed peanut butter (Trader Joes)
  • 2 Tablespoons Pumpkin Pure
  • 1/2 Teaspoon Pumpkin Spice
  • 1/2 Teaspoon Cinnamon (I like a lot of spice, this is totally your preference)

Misc-

  • 1 Whole Strawberry

Directions:

  • Place ALL porridge ingredient in a jar, shake, and leave overnight in the refrigerator.
  • In the morning, stir, and dived into two glasses (If making two servings)
  • Combine Peanut Butter Pumpkin toppings together in a small ramekin, then top Porridge.
  • Decorate with as many fresh strawberries as you’d like. ENJOY!

Tip: You can Substitute the protein powder for any flavor you have. I highly recommend the Strawberry flavor though, JUST SAYIN. 🙂

 

 


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Fluffy Kodiak Cakes

Pecan Pumpkin Pancakes

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If you haven’t heard, Kodiak Cakes make pancakes, waffles, and crepes So easy. The Protein Packed Waffle mix is a huge staple in our home. Just add equal parts water to the dry mix and you are good to go!

But how do you make these easy cakes more fluffy?

Two words: Coconut Flour.

The mix taste great on it’s own, but I’ve always wondered if they could be more fluffy. Adding coconut flour, and a few other ingredients, to the mix made a huge difference.

Now get your fluffy pancakes on!

Ingredients: (Makes 6 small Fluffy pancakes, Calories 323, Carbs 38g, Protein 25g, Fat 9g)

  • 1/3 cup Kodiak Cakes protein packed waffle mix
  • 2 tablespoons Coconut Flour
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pumpkin spice
  • 2 tablespoon pumpkin pure
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/4 cup greek yogurt
  • 1 teaspoon baking power
  • 1/2-1 cup water (desired consistency)
  • 1/2 tablespoon crushed raw pecans
  • 1/2 tablespoon Glazed Donut Muscle Butter
  • 2 tablespoons maple syrup

Directions: (Be patient! Coconut Flour pancakes take a little longer than regular pancakes)

  • Combine waffle mix, coconut flour, baking powder, cinnamon, nutmeg, and pumpkin spice in a medium size bowl, set aside.
  • Whisk together 1/2 cup water, egg white, greek yogurt, pumpkin pure, and vanilla extract in a small bowl then combine with dry ingredients. Adding more water if desired (I used about 1 cup water, adding in 2 tablespoons at a time, making 6 small fluffy pancakes).
  • Heat skillet on medium-high heat and spray with cooking spray. Let skillet warm for about 5 minutes before cooking. Spoon batter using a 1/4 cup measuring spoon, letting the pancakes cook 3-5 minutes on each side (golden brown). Repeat until batter is gone.
  • While pancakes are cooking, put Muscle Butter in a small microwave safe dish and heat for 20 seconds. Stir in 1/2 tablespoon water with Muscle butter to get a drizzle consistency.
  • Stack cooked pancakes on a plate, decorate with Syrup, Glazed Donut Muscle Butter drizzle, and crushed pecans.

Bonus tip: You could also make these as banana pancakes subbing out the pumpkin for banana… but I am sure you’re not tired of pumpkin this early on into fall. 😉 Cheers!