What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Pizza Party at 8am

Extra Cheesy Breakfast Flatbread PizzaIMG_9770.JPG

What more could you ask for in a breakfast flatbread pizza?

Maybe a breakfast flatbread pizza that takes less than 15 minutes? I got you covered! ūüôā

The combination of whole milk ricotta cheese and light mozzarella cheese, fresh basil, homegrown tomatoes, and diced fig is Unreal. The perfect amount of savory and sweet to start your day.

Ingredients: (Serves 1, Cals 338, Carbs 43g, Protein 20g, Fat 10g)

  • 1/4 cup light mozzarella cheese
  • 4 tablespoons whole milk ricotta cheese
  • 1 diced vine tomato, homegrown preferred for the sweetest tasting tomato EVER
  • 1 ounce diced fig
  • fresh basil leaves
  • 1/2 Trader Joes Whole Wheat Lavish bread

Directions:

  • Preheat oven to 425 degrees F, spray cooking oil on pizza pan and set aside.
  • Combine ricotta cheese and mozzarella cheese together, spread evenly on Lavish bread.
  • Decorate with diced tomato, fig, and basil. Place on sprayed pizza pan and ¬†bake for 7-8 minutes (or desired crispness of the crust).
  • When done, slice into as many slices as you’d like. Or pick the entire pizza up and eat. To each its own. ūüėČ

Cheers to the Pizza!


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The Peanut Butter Drizzle of Life.

Dark Chocolate Cream Cheese and Banana Stuffed French Toast

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If I’m ever in a coma, just drizzle this peanut butter maple syrup over my body. Theres no way I won’t wake up after that. ūüėČ

Ingredients: (Serves 1, Calories 334, Fat 9g, Carbs 47g, Protein 19g)

Directions:

  • Whisk together egg white, almond milk, and cinnamon, set aside.
  • Warm greek yogurt cream cheese in a microwave safe bowl for 10 seconds, just until soft. Mix in Cocoa powder, mashed banana, and a little water to softened cream cheese. Stir until combined. Adding more water if needed, this helps the cocoa powder dissolve better. Consistency should be spreadable.
  • Sandwich the dark chocolate cream cheese mixture between the two pieces of bread. Dip sandwich into egg white mixture and let soak for a few minutes on one side, then flip.
  • Heat skillet on medium heat, spray with cooking spray, and cook french toast. Roughly 8 minutes on each side. I like mine crispy.
  • Microwave peanut butter in a small ramekin for about 20 seconds. Stir in syrup one tablespoon at a time, continue stirring until desired consistency. Aka perfect drizzle consistency.
  • Plate cooked french toast and drizzle your life away.

Bon Apetit!


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Going for Gold

Banana Chia Seed Turmeric Overnight Porridge.

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Besides the fact that this overnight porridge looked like mustard, I was very skeptical about a sweet turmeric porridge.

Don’t get me wrong, I love using turmeric on my eggs and especially on those¬†Blueberry, Turmeric, and Granola Muffins!¬†But a cold turmeric porridge was tough for my tastebuds to understand before actually tasting.

But of course, I was wrong! The combination of turmeric, cinnamon, and banana was more than heavenly. Just have to not think about the mustard look while eating. ūüėČ

Ingredients: (serves 2, per serving without toppings: Calories 285, Fat 7g, Carbs 43g, Protein 15g)

  • 1/2 large¬†banana mashed,¬†overripe is best
  • 1 cup oats
  • 2 tbsp chia seeds
  • 2¬†tsp turmeric¬†(ground turmeric powder)
  • 1¬†tsp cinnamon
  • 2 tsp vanilla extract
  • 1¬†cup¬†unsweetened almond milk (Califia Farms)
  • 1¬†cup¬†water
  • 2/3 cup siggis plain yogurt

Directions:

  • Place oats, chia seeds, turmeric and cinnamon in jar (preferably one with a lid).
  • Mix in mashed¬†banana to the oat mixture.¬†
  • Add remaining ingredients, put lid on the jar, and shake until everything is combined.
  • Refrigerate overnight.
  • Divide equally into two bowls or glasses. Top with more Siggis yogurt, mashed raspberries, and¬†Coconut Banana Granola!

Pro tip: After the photo I drizzled maple syrup on top. DO IT.


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Toasted Coconut Tuesday

Toasted coconut french toast topped/stuffed with strawberry chia seed jam cream cheese.

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Toast Tuesday with a French twist. ūüôā

I absolutely LOVE french toast.

There was a time in my life when I ate french toast Every morning for two years… That is no joke. It was the same french toast stuffed with greek yogurt, sunflower seed butter, and banana slices, topped with sugar free maple syrup.

Even though that combo is insanely delicious, I was stuck in a french toast rut.

French Toast rut no more! Well, since the beginning of 2016.

TRY THIS NOW.

Ingredients:

Serves 1 (2 pieces of toast, 314 Cal, 10g Fat, 41g Carbs, 16g Protein)

  • 2 pieces low sodium Ezekiel bread.
  • 1 egg white
  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar free maple syrup
  • 2 tablespoons Kroger Co. greek yogurt cream cheese
  • 2 tablespoons homemade strawberry chia seed jam

Directions:

  • Heat skillet on medium heat, spray with cooking spray.
  • Whisk together egg white, coconut milk, cinnamon, & vanilla extract. Dip each bread slice into mixture, making sure the piece is completely covered.
  • Place coconut flakes in a shallow bowl, dip one side of soaked bread pieces into the coconut flakes. Pressing down firmly making sure the coconut flakes stick.
  • Cook on skillet until toasty.
  • Place greek yogurt cream cheese in a microwave safe dish and heat for 10 seconds. Combine cream cheese with chia seed jam.
  • Plate french toast, top wth chia seed jam cream cheese mixture and sugar free syrup.

BON APPETIT!


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Coo coo for Granola

Coconut Banana Granola

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The struggle of finding a low sugar healthy granola is so real!

Instead of living a granola-free life, I decided to make my own.

Ingredients: Serves 3 (1/2 cup per serving)

  • 3/4 cup rolled oats
  • 1/2 mashed large banana
  • 2 tablespoons sugar free maple syrup
  • 1/4 cup Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon

You may add in any other mix-in’s you’d like here! Raw nuts, dried fruit, dark chocolate chips.

Directions:

  • Preheat oven to 325 degrees F.
  • Line a baking sheet with parchment paper.
  • Place a medium skillet over medium heat. Add cooking spray to the pan and toast coconut flakes, stirring frequently, until lightly browned. Transfer to a bowl and wipe out the pan. (Repeat this step with add-ins like raw nuts if using.)
  • Return the pan to heat and add more cooking spray. Add oats, mashed banana, and stir until completely combined. Continue stirring occasionally until oats are lightly toasted, about 3 minutes.
  • Transfer oat mixture to a large bowl and stir in the maple syrup and cinnamon.
  • Spread out evenly onto baking sheet.
  • Bake, stirring every few minutes, until granola is light golden brown, about 15 minutes.
  • Stir in toasted coconut. Let cool to room temperature, then break into clusters.

This granola tastes great on just about everything. Top off smoothies, muffins, yogurt, waffles, and so much more! The¬†opportunities are endless. ūüėČ


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What Robin Eats

Blueberry, Turmeric, & Granola Muffins

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Blueberry and turmeric… Doesn’t sound tasty, does it?

Trust me when I say that these muffins were perfectly sweet and spiced. With hints of cinnamon, crumbles of homemade granola, and a few chocolate chunks, your tastebuds will be well satisfied. ūüėČ

Ingredients:

  • 1 1/2 cups Bobs Red Mill whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3 large mashed bananas
  • 1/4 cup honey or sugar free maple syrup
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1 tablespoon extra virgin coconut oil
  • 1 egg
  • 1/2 cup Siggis nonfat plain yogurt
  • 1 tablespoon Califia Farms unsweetened almond milk
  • 1/2 cup blueberries
  • 1/2 cup homemade granola (Recipe coming soon!)
  • 1/2 cup chocolate chunks

Instructions:

  • Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, cinnamon, turmeric, baking soda and salt.
  • In a separate bowl, add bananas, honey/syrup, vanilla extract, extra virgin coconut oil, egg, almond milk and yogurt. Using an electric mixer, blend on high for 1 minute until smooth. Add wet ingredients to dry ingredients and mix until just combined.
  • Divide batter evenly into muffin tin and top with blueberries, chocolate chunks, and homemade granola, pressing the toppings slightly into the batter. Bake for 20-25 minutes or until tooth pick comes out clean. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.

Pro tip: Muffins are best served warm and even better the next day topped with vanilla ice cream. Too far? I think not.