What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Carrot Banana Bread, Gluten Free.

Bunny wanted to eat all our carrot banana bread but Poppy stopped her. Feeling out of breath with all the baking, laundry, and outside adventures I had this morning with my Poppy girl. God bless nap time, am I right?

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Carrot Banana Bread:

  • 1 cup mashed super ripe banana, 2 medium size bananas
  • 1 cup shredded organic carrots
  • 1/2 cup whole milk organic greek yogurt
  • 1/3 cup pure maple syrup
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 + 1/4 cup gluten free 1-to-1 baking flour (I have not tried any other flour)
  • 3/4 cup gluten free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 cup raisins

Frosting:

  • 1/2 cup probiotic cream cheese (softened)
  • 1/4 cup pure maple syrup
  • 1 scoop vegan vanilla protein powder (optional but I love the added flavor and protein!)

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Directions:

  • Preheat oven to 350F. Spray a bread pan with non stick cooking spray and line with parchment paper.
  • In a food processor, add the bananas, egg, vanilla extract, maple syrup, greek yogurt, cinnamon, and nutmeg. Mix until smooth. Add in shredded carrots and mix until smooth.
  • Add oats, flour, and baking soda. Mix until smooth. Mix in raisins with a silicon spatula.
  • Pour batter into prepped bread pan and bake for 50-60 minutes. My oven usually takes 5-15 minutes longer for any baked recipe I make. I have an oven thermometer and it says it’s the right temperature. That being said, check the bread at 45 if your oven cooks quicker and go from there. Check with a toothpick!
  • Once the bread is bake, let it cool in the bread pan for one hour before cooling on a wire rack.
  • Make the frosting in a mixer or with a hand mixer. Mix until smooth and frost the bread once it’s completely cooled.
  • Once frosted, add some shredded carrots on top if you’d like and refrigerate for one hour before slicing. This helps harden the frosting and slicing colder bread is a lot easier than slicing when the bread is still warm in the middle. Refrigerate for up to 5 days in an air tight container!


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Tahini Brownies, in collaboration with Lee Kum Kee.

A blanket of snow? No thanks. A blanket of powdered sugar? YES PLEASE! 

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If you’ve been following me for a while, or at least five minutes, then you know I am all about the strange but good creations. This is why I drooled all over my phone when Lee Kum Kee reached out for me to make tahini brownies using their Panda Brand Sweet Soy Sauce and Pure Sesame Oil. It was like this recipe was made for me or something. I finished these bad boys off with a monk fruit powdered sugar but they are totally fine without the final dusting.

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Lee Kum Kee offers a wide range of must-have pantry staples that make it easy for people to enjoy authentic Asian flavors and delicious meals at home and within minutes. My recipe wheels have been turning ever since having Lee Kum Kee products in our home and I can’t wait to experiment with them. I am totally using their products this Christmas for an unexpected twist to traditional holiday recipes. Soy sauce and sesame oil aren’t your typical ingredients in a brownie recipe, which makes them the perfect addition to wow your family and friends. Pure Sesame Oil adds a nutty flavor and aroma while the Sweet Soy Sauce has a subtle sweetness to take these brownies to the next level. You can find Lee Kum Kee products at your local grocery store in the Asian food aisle. Now onto these killer tahini brownies from the Lee Kum Kee website!

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Ingredients:

  • 6 oz. bittersweet chocolate (between 60 and 65%), chopped
  • 3 tbsp unsalted grass fed butter
  • 2 large eggs, room temperature
  • 1/4 cup all-purpose flour (I used 1-to-1 gluten free flour)
  • 1 cup sugar (I used monk fruit sugar substitute)
  • 1/3 cup tahini, room temperature
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 tbsp vanilla extract
  • 1 tsp Lee Kum Kee Panda Brand Sweet Soy Sauce
  • 1/2 tsp Maldon salt (I used pin Himalayan salt)

 

Directions:

  • Heat the oven to 350°F. Line an 8×8-inch pan with 2 sheets of parchment paper, overlapping and leaving the edges long so parchment comes up all 4 sides.
  • Melt chocolate and grass fed butter in 30 second increments in the microwave, stirring in between. 
  • Whisk together sugar of choice, tahini, eggs, cocoa powder, Lee Kum Kee Pure Sesame Oil, vanilla, and Lee Kum Kee Panda Brand Sweet Soy Sauce. 
  • Stir in chocolate mixture, then fold in flour until just combined. Scrape into baking pan.
  • Bake until edges are just set and a toothpick inserted in the middle comes out with just a few crumbs, 30 to 35 minutes (remember that everyone’s oven is different!) Sprinkle with pink salt, then let cool. Dust with monk fruit powdered sugar if that’s your thing. Cut into squares and enjoy!

 

Tahin brownies, would you try it? I gave some to our neighbors and they were obsessed! I don’t blame them. Click here to find Lee Kum Kee near you.

 


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Gluten Free Gingerbread Snowman Pancakes

Poppy is getting so close to being able to enjoy fun food like this. She can admire the face on the snowman and see that it is more than just a regular stack of pancakes. But then there are small things like chocolate candies and dark chocolate chips that she will 500% choke on. So for now these little guys are for Joel and I while Poppy gets the button and faceless snowman. She honestly didn’t even notice because she was so obsessed with the coconut on the pancakes as “snow”.

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I saw Ambitious Kitchen make pancake snowman like this and I knew I had to recreate! I used my gluten free gingerbread pancake recipe but you can use any pancake recipe you’d like.

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Gluten Free Gingerbread Pancakes:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1-2 teaspoon cinnamon (I really like cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/4 cup coconut sugar (or my new favorite monkfruit sweetener from Lakanto)
  • 1 teaspoon baking powder
  • 1+1/4 cup almond milk
  • 3 eggs (I haven’t tried this with flax egg but maybe it would work?!)
  • 2 tablespoons molasses
  • 1 tablespoons melted coconut oil

Snowman toppings:

  • Chocolate colored candies for the buttons
  • Dark chocolate chips for eyes and smile (I used Lakanto)
  • Broken piece of pretzel slim for the nose
  • Coconut shreds for the snow
  • Maple syrup for topping

Directions:

  • Whisk together dry ingredients in a large bowl, set aside.
  • Mix together wet ingredients and gently mix into dry ingredients.
  • Make pancakes in two different sizes. I used a 1/4 cup measuring spoon for the body and 2 tbsps of batter for the head. Plate, top, drizzle with maple syrup, and enjoy!

I paired our snowman pancakes with my peppermint mocha cold brew!

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Gluten Free and Lactose Free Eggplant Lasagna, in collaboration with Lucini.

On a scale of 1 to 10, how crazy am I for wearing a cream sweater during the entire cooking process of my gluten free and lactose free eggplant lasagna made with Lucini’s Organic Rustic Tomato Basil? Joel was eyeing me like a hawk the entire time because he was so stressed that I would get some on my sweater. Why didn’t I switch sweaters? I was cozy and it’s new so I HAD TO WEAR IT. Keep reading to see how it ended and for this epic lasagna recipe!

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I’m a big tomato basil fan. That’s why I drooled all over my phone when Lucini reached out to collaborate with their organic rustic tomato basil sauce. I knew exactly what I was going to make too, my gluten free and lactose free eggplant lasagna! This lasagna was one of the first recipes I ever uploaded to whatrobineats.com but this time I’m making it lactose free because that’s my life now.

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Lucini is prepped in small batches using 100% natural ingredients. They work with small regional farmers, celebrated chefs, health and wellness experts to continue to provide customers with an unmatched selection of ingredients, gourmet recipes, quality, assurance, and convenience. This is all a win-win in my book when it comes to choosing a company to collaborate with and feed to my family. In addition to organic sauces, Lucini Italia also offers premium extra virgin olive oil. You can learn more behind the bottle here. 

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Eggplant Lasagna:

  • 1 pound grass fed ground beef (can leave out for a vegetarian version or add a meat substitute)
  • 1 + 1/2 cups  Lucini’s Organic Rustic Tomato Basil
  • Handful fresh basil, chopped
  • 1 tablespoon dried oregano
  • 3/4 teaspoon sea salt
  • 1 large eggplant, cut lengthwise into about 6-8 large slices
  • 1/2 cup almond ricotta cheese (can use regular ricotta cheese if you’re not sensitive to dairy)
  • 1/2 cup lactose free cottage cheese (can sub for more ricotta cheese if you’d like but I like this combo best)
  • 1 pasture raised egg
  • 2 tablespoons vegan parmesan cheese (can use regular)
  • 1/2 cup almond mozzarella cheese shreds (can use regular)

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Directions:

  • Preheat the oven to 375F.
  • Cook the grass fed ground beef on a skillet. Break up the beef and cook for 5-8 minutes or until the beef is no longer pink.
  • Next add the Lucini’s Organic Rustic Tomato Basil, basil, and dried oregano. Stir until well combined then turn heat to a simmer.
  • Place sliced eggplant on large baking sheet lightly coated with EVOO. Sprinkle with sea salt and roast in the oven for 10-15 minutes to help dry out the eggplant. After eggplant is done cooking, remove the skin. You can also peel the eggplant before slicing if you’d prefer. Set aside.
  • In a medium size bowl, mix together the almond ricotta cheese, cottage cheese (or more ricotta), vegan parmesan, and egg until well combined. Remove the beef meat sauce from the heat and add 1/2 cup of meat sauce to the ricotta mixture.
  • To assemble lasagna: spread 1/2 of the beef meat sauce into the bottom of a 8×8 inch baking pan coated with nonstick cooking spray or EVOO. Place half of eggplant slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle some almond mozzarella on top. Repeat layers again until all ingredients are used. Cover with foil and bake for 40 min. Remove foil and broil for 5-10 minutes or until cheese is bubbly on top. Makes about six servings!

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The Lucini Organic Rustic Tomato Basil sauce really stepped my eggplant lasagna recipe up ten notches. I’m making it again tonight because I need this for the rest of the week! Click here to find Lucini Italia near you! Oh, and I prepped, cooked, shot images, and ate this lasagna without a spec of tomato basil red sauce on my cream sweater. WINNING!


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Gluten Free Stuffed Acorn Squash, in collaboration with Canyon Bakehouse.

Oh the holidays! Everyone gathers around a table full of delicious food to create memories that will last a lifetime. But what if you’re gluten free, or just would rather eat gluten free like me to make your stomach happy, and you’re afraid there won’t be a single gluten free item on the table for you to enjoy? I have been there and it is so stressful! Instead of worrying I like to offer to bring a side dish that is usually gluten focused, like stuffing, and make it gluten free without lacking in taste.

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This way I can enjoy something that I love and not suffer the consequence of an upset stomach before dessert is served. No one will even notice that the stuffing is gluten free when it’s made with Canyon Bakehouse ancient grain gluten free bread. Their bread is the BEST gluten free bread that I’ve ever tasted. I have been in the search for a solid gluten free bread for a long time and nothing beats Canyon Bakehouse gluten free bread. Don’t even get me started on their bagels. YUM.

Gluten Free Stuffed Acorn Squash (serves 4-5):

  • 2 medium size acorn squash or winter squash variety of your choice 

Directions:

  • Pre-heat your oven to 350°F. Wash, halve, and remove seeds from your acorn squash. Lightly oil cut surface of squash with extra virgin olive oil, and place cut-side-down on a baking sheet covered in parchment (or a reusable baking mat. I got mine from Amazon!). Bake until squash is tender when pricked with the tip of a knife.. 
  • Flip par-baked squash cut-side-up on the baking sheet. Fill with gluten free stuffing (stuffing directions below) and return filled squash to oven to bake until stuffing is browned, about 15 minutes.

Stuffing ingredients:

  • 1/2 loaf Canyon Bakehouse gluten-free ancient grain bread cut into 3/4” cubes and left to dry out overnight (or lightly toast in the oven for 10 minutes). 
  • 2 Italian chicken sausages, cooked and diced
  • 1 green pear, diced 
  • 1⁄4 white onion, diced 
  • 2 cloves of garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh sage, minced
  • 1 tbsp non-dairy butter
  • 1⁄3 cup vegetable or chicken broth
  • 1⁄4 cup pumpkin seeds
  • Pink Himalayan sea salt and pepper, to taste

Directions:

  • In a large skillet, melt the butter over medium high heat. Add extra virgin olive oil, onions, cooked chicken sausage, garlic, and diced pear, and cook together until the onion and pear are soft and golden. Add the sage, and season to finish. Set aside. 
  • In a large bowl, combine the dried out, or toasted, bread cubes and broth. Stir until bread cubes are slightly hydrated, but not soggy. Add the cooked vegetable and sausage mixture and pumpkin seeds and mix until fully combined. 

3. Stuff into the squash and bake in a lightly greased casserole dish for 15 minutes.

Attending a holiday meal? Click here to find out more ways on how to enjoy yourself without “lack of gluten free food” fear!


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Oh, hi toast Tuesday!

Back from my toast hiatus.

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I stopped posting toast each Tuesday because it was becoming stressful. I love toast and sharing four toast creations each week but once I had Poppy it was too time consuming. For two years I spent an hour on Monday thinking of toast combinations, 45 minutes in the kitchen every Tuesday morning creating four magical toast combinations, and 15 minutes shooting. I’d take step by step shots, make em “strange but good”, and then eat breakfast by noon. Once Poppy was here it became too much. Joel has a schedule of his own so he couldn’t always watch her and I couldn’t just do two pieces, like that wasn’t me! But 14 months later I’m feeling like a whole new toaster. I don’t feel the stress of toasting each Tuesday because I took time away. #toastlikerobin is a tag I created for toast lovers, like myself, to be inspired by other delicious toasts. I love seeing the creations from the tag all week long because toast isn’t just for Tuesday! I was pressured to toast on Tuesday and make them fancy but not anymore. I’m rambling now but I had to share because as silly as it sounds toast became stressful. I made toasting every Tuesday a mandatory thing instead of it being for fun. Hence why I bought this cute flower cutter off Amazon, how cute are these banana slices?!

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Sourdough toast two ways:

  1. Grass fed butter, probiotic cream cheese, avocado, hemp hearts, and crushed pistachios.
  2. Walnut cashew butter with black pepper, banana slices, cinnamon, and manuka honey.

I can’t wait to see all your toast creations this week! PS, Poppy ate her entire avocado toast today plus more. My kind of girl!


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Gluten Free Halloween Sprinkle Donuts

I was obsessed with 101 Dalmatians growing up. So obsessed that I remember dressing up as one for Halloween multiple years in a row with my toy dalmatian by my side. That was until the toy was replaced by a real dalmatian when I was in third grade. His name was Jazz and he was the BEST buddy for me being an only child. Even though I’m sure Poppy will have a sibling one day, this is NOT a pregnancy announcement, I like to image Poppy looking back on memories with Aero. Yeah, Aero isn’t as buddy buddy as a dog could be, but she is OBSESSED with him and I’m sure she’ll get him to cuddle her soon enough.

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Gluten Free Halloween Sprinkle Donuts:

  • 1 cup gluten free 1-to-1 flour
  • 1/2 cup coconut sugar
  • 1/4 cup unsweetened applesauce (I used homemade!)
  • 2 tsp vanilla extract
  • 1/4 cup melted grass fed butter (sub vegan butter here to make vegan)
  • 1/2 cup unsweetened nut milk
  • 2 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/3 cup halloween sprinkles, I found these in the dollar section at @target

Glaze:

  • 2 tbsp coconut or almond milk
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla extract
  • extra halloween sprinkles for the tops

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Directions::

  • Preheat oven to 350F and spray two donut pans with nonstick cooking spray. Set aside.
  • In a large bowl, use a hand mixer to mix wet ingredients and coconut sugar together until smooth. Whisk together dry ingredients, except for sprinkles, in a separate bowl and then gently mix dry into wet. Mix in sprinkles. Pour batter into 12 donut slots and bake for 20 minutes, or until a tooth pick comes out clean.
  • Make glaze while donuts are cooling by whisking all the glaze ingredients together, except for sprinkles, in a shallow dish. Dip the top of the cooled donut into the glaze then sprinkle with a few extra sprinkles. Repeat until all donuts are decorated and ready to devour!

Note: the sprinkles I bought bled a little into the batter making them appear darker. So be careful how much you mix in the sprinkles. I only did a couple stirs and it left a cool swirly vibe on the donuts. Comment below your favorite childhood costume memory!