What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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.

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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?!

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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


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Milk and Eggs Grocery Haul

What a time to be alive when grocery shopping can be done from the couch. If that’s not living, I’m not sure what is!

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Grocery shopping on Milk and Eggs has been a life savor many times and it’s only going to get more convenient once Baby Plotnik is here. Between the fresh produce and the amazing brands they carry, hi Ripple Foods, there’s no turning back for me. I couldn’t imagine going to the grocery store again each week for our favorite foods instead of sitting on the couch, sipping a smoothie, and clicking away.

Below I’ve listed the items that Joel and I love from Milk and Eggs. We don’t get all of this each week of course but we rotate through this list. Milk and Eggs is constantly adding new items as well so I’ll be sure to keep this list updated!

Vegetables:

  • Josies’ organic baby spring mix salad 
  • Josies’ organic baby spinach salad
  • Green onion
  • Garnet yams/ sweet potatoes 
  • Cucumber
  • Cherry tomatoes organic
  • Celery 
  • Baby carrots rainbow organic
  • Broccoli bundle
  • Herb basil
  • Herb chives
  • Red onion
  • Kabocha squash
  • Ginger
  • Cilantro
  • Shanghai baby boy chow
  • Yukon gold potato
  • Crimini mushrooms
  • Jalapeño peppers
  • Mini sweet peppers
  • Artichoke

Fruit:

  • Pineapple 
  • Mini seedless watermelon organic
  • Jazz apple
  • Bananas
  • Strawberries
  • Blackberries 
  • Bartlett pear
  • Tangerine minneola
  • Limes
  • Lemons, large bag 2lbs
  • Mango 
  • Cantaloupe 

Dairy/Nondairy:

  • Chino valley ranchers eggs
  • Chino valley ranchers egg whites
  • Ripple unsweetened vanilla
  • Ripple half & half vanilla 
  • Ripple chocolate 
  • Kite Hill ricotta
  • Miyoko’s Creamery nut cheese mozzarella
  • Miyoko’s Creamery nut cheese smoked farmhouse
  • Miyoko’s Creamery nut cheese double cream chive

Bread/Bakery:

  • Cabo brand fresh corn tortillas
  • Alvarado California style complete protein bread
  • Bread lounge croissant
  • Rudi’s whole grain english muffins
  • Cabo brand fresh jalapeño tortillas 
  • Bread LA marble rye loaf
  • Ezekiel cinnamon raisin bread

Condiments/Snacks:

  • Magee’s kreamy peanut butter and krunchy
  • Pacific pickle works mother’s puckers
  • Farmhouse culture garlic dill pickle sauerkraut
  • Cabo chips blue corn tortilla chips
  • Hope Foods guacamole green Chile, hot
  • Stonewall Kitchen Chile con queso
  • Brothers baked garlic pita chips
  • 4th & Heart ghee butter

Drinks:

  • Califia farms concentrated cold brew coffee 32oz
  • GT’s kombucha lavender love
  • GT’s kombucha cosmic cranberry
  • GT’s kombucha strawberry serenity
  • Pressed juicery greens 1
  • Pressed juicery charcoal lemonade

Meat:

  • Salmon Atlantic fillet 8oz
  • Grass fed ground beef
  • Applegate uncured turkey bacon
  • Applegate natural chicken & maple breakfast sausage
  • Applegate sliced prosciutto
  • Northern cafe dumplings – vegetarian or chicken 
  • Grass fed beef sliders – 6 pack

Use “robineats” at checkout to receive 20% off your Milk and Eggs order and enjoy the beauty that is waking up to a porch full of groceries. Happy shopping!

 


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Baby Plotnik in Portland

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:

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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!

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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.

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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.

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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!

 

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!

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!

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!

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.

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.

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Portland was good to us and we will definitely be back, but next time with Baby Plotnik in our arms instead of my belly. #WhatRobinEatsForTwo #BabyPlotnikInPortland

 


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Gluten Free Bread Pudding Cups

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

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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. 😍💓🍞


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Key Lime -No Bake- Cheesecake

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

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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! 😍🍯


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Dark Chocolate – Anytime of the Day- Cake

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

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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! 🍫


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Sweet Potato Mac n No Cheese

Easy, breezy, and sweet potato cheesy. 🤤🍠🧀

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Monday brought to you by two glorious bowls of vegan mac and cheese. Cheese sauce made with sweet potatoes (no cashews!), nutritional yeast, Ripple Foods unsweetened original, and spices. Acceptable for breakfast, lunch, and dinner. 😉✨🍴

Sweet Potato “Cheese” Sauce:

  • 1 cup mashed sweet potatoes
  • 1/2 cup Ripple Foods unsweetened original
  • 1/4 cup water
  • 1 teaspoon dijon mustard
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Dash of sea salt

Directions:

  • Combine all ingredients in a food processor or a high speed blender.
  • Blend until smooth and top your favorite pasta, zoodles, or use as a dipping sauce! Enjoy!