What Robin Eats

"A Strong Body Equals a Healthy Mind."


2 Comments

Pumpkin Pie To-GO

Bitesize pumpkin pie bars, perfect for those on-the-go pie moments. 😍🎃🙋🏻‍♀️

The family’s always hesitant when I bring dessert to parties. Me being healthy and all, I can’t be trusted. 😜🍫

Processed with VSCO with f2 preset

This year I surprised everyone with these Pumpkin Pie bars with a Pecan Date crust. Perfectly fluffy and packed full of flavor. Even my uncle Mark went back for thirds and that’s saying something! 👩🏻‍🍳🧡

Pumpkin Pie Bars:
Ingredients
For the pumpkin pie filling:
* 15 oz can pumpkin puree
* 2 tablespoons vanilla ghee
* 1/4 truvia (or other sugar replacement)
* 2 eggs
* 3/4 cup Ripple unsweetened original
* 1 tsp pumpkin stevia drops
* 1/4 tsp cinnamon
* 1/4 tsp nutmeg
For the crust:
* 2 cups gluten free oats
* 1 cup dates
* 2 tbs coconut oil
* 1/2 cup chopped pecans
* 1/4 tsp nutmeg
* 1/4 water

Instructions
1. Preheat oven to 350°F.
2. Add the oats, dates, coconut oil, and nutmeg to a food processor and pulse until the mixture is crumbly. Add in the water and continue to pulse until the mixture begins to come together. Add in the pecans and pulse until they are fully combined.
3. Line a 8 x 8 baking sheet with parchment paper and spray with cooking oil. Add the crust mixture and pat down with your hands until the crust is evenly spread throughout the bottom.
4. Combine the pumpkin puree, ghee and truvia to a medium size bowl. Beat together until light and fluffy. Mix in the eggs, Ripple milk, pumpkin spice drops, and spices. Pour the mixture on top of the crust in the baking sheet and bake in the oven for 70 minutes.
5. Cool for 2 hours before removing from pan and cut into 16 squares (worth the wait, I promise!). 🤤🎃🙏🏻


2 Comments

Cacao Porridge with a Twist

Chocolate, the gift that keeps on giving. As long as you keep it in the house. 😅🍫🍨

Processed with VSCO with f2 preset
A busy morning couldn’t keep me from my favorite way to enjoy chocolate, Cacao Porridge! This porridge has a special twist of quinoa and Coachs Oats cooked overnight in a crockpot. Woke up with our home smelling of chocolate. 😍🤤🍫

Processed with VSCO with f2 preset

Ingredients: (Serves 6)

  • 1 and 1/2 cup Coach Oats
  • 1/2 cup quinoa
  • 4 tablespoons Ripple Foods Half & Half
  • 4 tablespoons Cacao Powder
  • 5 cups water (or non-dairy milk)
  • 2 tablespoons maple syrup or honey

Directions:

  • Spray a medium-large crockpot wit cooking spray (don’t forget this part!)
  • Add ingredients and mix until everything is combined.
  • Cooking on medium high for roughly 6 hours (or overnight).
  • In the morning you’ll have to mix the entire serving, I added a cup of water and 1 tablespoon vanilla whey powder in the morning so the consistency wouldn’t be as thick. Your preference though!
  • Top with yogurt, banana slices, chocolate peanut butter, and more chocolate if you’d like.
  • I store the leftovers in a big tupperware in the fridge for up to five days. Enjoy!


1 Comment

Baked Pumpkin Cake Donuts

“there is
nothing left
to worry about
the sun and her flowers are here.” -Rupi Kaur ☺️🌻

22196142_1181873941913475_4348392054873417085_n

Late night Pumpkin Cake Donut making happened and I couldn’t be happier! Topped these babies with a peanut butter glaze, figs, and raw pecans. May I mention that they smell like a Fonut? 😱🍩

4e41b7ca-fe1b-4a3f-a109-693aef31f539.jpg
Pumpkin Cake Donuts: (Makes six)
* 1 1/4 cup Kodiak Cakes Pumpkin Mix
* 2 eggs
* 1/2 cup pumpkin puree
* 1/4 cup Siggis pumpkin spice yogurt
* 1/4 cup water (give or take depending on consistency)
* 1 teaspoon vanilla
* 2 tablespoons coconut sugar
* 1 tablespoon flax seeds
* Cinnamon * Nutmeg
Peanut Butter Glaze:
* 1/2 cup powdered peanut butter
* 1/4 cup Ripple Foods unsweetened original
* 1 tablespoon Nature Nates honey
Additional toppings:
* Sliced figs
* Raw pecans
Directions:
* Preheat oven to 350°F.
* Whisk eggs in a medium size bowl, add remaining donut ingredients, and mix until smooth.
* Divide equally into a sprayed donut pan and bake for 20 minutes (or until golden brown on top).
* While donuts are baking prepare the 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). Paired with an iced coffee with Moon Deli Mushroom Adaptogens. Happy Friday! 👩🏻‍🍳🍩🍂 #whatrobineats


Leave a comment

Affogato of my dreams.

Words cannot espresso how much you mean to me, Dark Chocolate Affogato. 😍☕️🍦

Processed with VSCO with a6 preset

You know you have the right gals in your life when they order an affogato at Sweet Rose Creamery. Before meeting Brenna and Maggie, I would have thought you sneezed when saying that word. I’ve always drank my coffee black, except for the occasional caramel frap in high school, so adding anything to my espresso never crossed my mind, until now. Thankful my Nespresso shipment is on it’s way and my freezer is stocked with Halo Top, there’s going to be a lot go affogato’s in my life from here on out. 👩🏻‍🍳🍦

Processed with VSCO with a6 preset
On another note, here’s my workouts from last week! 🤤🏋🏻‍♀️💦
Mon- Cardio at the gym, run x rower.
Tues- Ab circuit at home.
Weds- Leg day at the gym.
Thurs- Playlist Yoga with Maggie and Brandi.
Fri- Sam Garcia‘s Y7 yoga.
Sat- Yoga at Bloomingdales santa Monica x Rachael‘s Retrofit weho event.
Sun- Griffith Observatory hike with Brenna. 🤓💪🏻 #whatrobinlifts

Processed with VSCO with a6 preset
Pc: Brenna Weeks


Leave a comment

Pumpkin Pie, Weekend Feelin, Waffles

 

*Giveaway Closed* Waffle Wednesday gives me weekend feels. 😍🎃🍂👻

Processed with VSCO with f2 preset

This mornings pumpkin waffles were the best waffles I’ve ever made. That’s a bold statement, right? Well it’s true! Made with La Tourangelle Artisan Oils Pumpkin Seed Oil, these waffles had a melt in your mouth rich nutty taste. Joel couldn’t believe there wasn’t any butter added! 🙀🤤✨

Processed with VSCO with f2 preset

Because sharing is caring, I’ve partnered with La Tourangelle Artisan Oils to giveaway two of my favorite oils. Enter here for a chance to win a tin of Pumpkin Seed Oil (known for promoting hair growth and providing heart health benefits) plus Extra Virgin Olive Oil (100% organic, high in anti-oxidants, peppery, and bright in taste). * Giveaway ends 10/14/17 😋🍁🌼

Pumpkin Waffles: (makes four small square waffles)

  • 1 cup Kodiak Cakes Pumpkin Waffle mix
  • 2 tablespoons Pumpkin Seed La Tourangelle Artisan Oil
  • 1 cup water
  • 1 teaspoon cinnamon

Toppings:

  • Lifeway Kefir natural kefir cup
  • Strawberries
  • Figs
  • 1 tablespoon Justin’s peanut butter
  • 1/4 cup maple syrup

How to:

  • Combine all waffle ingredients in a medium size bowl, mix, and waffle.
  • While the waffles are cooking, make Peanut Butter Syrup Drizzle. Melt peanut butter in a small microwave safe bowl, roughly 15 seconds, and combine with 1/4 cup syrup (you may need to add a small amount of water depending on your desired consistency).
  • Once waffles are crisp, top with goodies, and enjoy!😍🎃


Leave a comment

Sammie Smackdown – When Pigs Fly

Life is like a sandwich, you have to fill it with the best ingredients.”

Sandwiches! I’ve yet to meet someone that doesn’t love a sandwich. There’s something comforting about two pieces of bread (toasted preferably) filled with goodies. Sandwiches are lovable for multiple reasons; convenience, versatility, comfort, mess-free (exception of the drippy-egg), and endless combinations. This is why I literally ran to the kitchen after Canyon Gluten-Free Bakehouse asked me to create an epic sandwich for their Sammie Smackdown competition. The opportunity to put my “Strange but Good” kitchen skills to the test could not be missed!

20429674_10155511593352889_5009274710796721377_n

The Canyon Bakehouse Sammie Smackdown campaign is more than mouthwatering sandwiches. The Sammie Smackdown allows four gluten-free bloggers like myself to create their tastiest sandwich ever to compete for fan votes! The blogger with the winning sandwich will receive a $10,000 donation to their charity of choice. In choosing a charity, I wanted it to pertain to my life.

Growing up I competed in scholarship pageants. Enhancing my social skills onstage and in interviews, personal growth, becoming involved in my community, and being awarded educational funding were just a few of the many aspects of scholarship pageants. The Council for Youth Empowerment (CYE) believes that young people are our greatest natural resource and that their education and commitment to service is the cornerstone of a strong and successful nation. With a mission to promote family and community, the Council for Youth Empowerment is continually striving for a brighter future and is well deserving of the $10,000 donation.

Throughout my pageant years I adapted a healthy lifestyle, learning that a strong body equals a healthy mind. With a pageant title comes the responsibility to encourage others to live a healthy lifestyle trough fitness and nutrition. Thus sparked my interest for all things food and how to enjoy my favorite foods while living a healthy lifestyle. What Robin Eats has grown to be more than a fun hashtag to post under my food photos. What Robin Eats has become a platform to encourage everyone that eating healthy does not have to be boring! I am not sure that I would of discovered my passion for a healthy lifestyle if it weren’t for pageants.

sammie_3_slide

I wanted to create a sandwich that would catch your eye and be drool worthy. Stacked with mouthwatering ingredients like BBQ pulled pork, kale pesto hummus, sprouts, tomato, and topped with an egg in a hole bread piece, the “Flying Piggy Pesto” would stop anyone in their tracks! Now this is where you all come in, head over to https://canyonglutenfree.com/bread/sammie-smackdown and vote for the “Flying Piggy Pesto”. CYE awards over $30,000 in scholarships annually and it would be an honor to win the Sammie Smackdown. Your vote brings me one step closer to winning $10,000 for the Council for Youth Empowerment. 

*UPDATE* Thank you everyone who voted! My “Flying Piggy Pesto” won the Sammie Smackdown. Could’t have done this without all of you. Hugs to everyone. 🙂 

canyonglutenfree_1504282250


2 Comments

Avocado with a Crunch

Avocado Chicken and “Cream Cheese” Egg Rolls

Processed with VSCO with f2 preset

Hopefully everyone is out of their Super Bowl food coma because these Avocado Chicken and “Cream Cheese” egg rolls need to be made asap!

These barely lasted two days in our home!

I knew I should of hid these from my husband. 😉

Ingredients: (Makes 8, Calories 222, Carbs 24g, Protein 10g, Fat 9g)

  • 8 egg roll wrappers
  • 1/4 cup Kite Hill Almond Cream Cheese Spread (or light cream cheese)
  • 6 ounces cooked and diced chicken breast
  • 1/4 cup sun-dried tomatoes, chopped into small pieces
  • 1/2 cup diced sweet onion
  • 3 medium avocados
  • 1/4 cup green onion
  • Pepper and Salt
  • 2 Limes, Juiced

Directions:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper, spray with non-stick cooking spray, and set aside.
  • Mash Avocados in a medium size bowl. Mix in diced onion, sun-dried tomatoes, green onion, salt, pepper, and lime juice to taste, set aside.
  • Combine cooked and diced chicken with Almond Cream Cheese in a small bowl.
  • Fill egg rolls.
  • Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
  • Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
  • Place the rolls on the baking sheet.
  • When finished, spray the rolls with cooking spray.
  • Bake for about 20 minutes until they are golden brown, flipping them halfway through.
  • I served these bad boys with Coconut Aminos. Enjoy!


Leave a comment

A Very Orange Friday

Carrot and Sweet Potato Soup

Processed with VSCO with f2 preset

Started the day at Orange Theory fitness and ending with this Carrot and Sweet Potato soup. Maybe orange is my color after all. 😉

Also, using a crockpot makes me feel so adult… Never in my life had I dreamt about putting food into a cooker and so many hours later the food being ready to eat. Now I want everything and everything crockpot approved. #adulting

Ingredients: (Serves 5, Calories 98 per 1 cup, Carbs 19g, Protein 4g, Fat 1g)

  • 1 medium sweet potato, peeled, and chopped
  • 4 cups chopped carrots
  • 1 cup chopped sweet onion
  • 2 cups low sodium vegetable broth
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon turmeric
  • salt and pepper to taste
  • 1 cup The New Barn unsweetened almond milk

Directions:

  • Place all ingredients, excluding almond milk, into a crockpot and cook for 6 hours.
  • Once done cooking, add almond milk and blend with an immersion blender.
  • Top with ricotta cheese (almond ricotta VERY recommended.)

Cheers!


2 Comments

Everything’s cuter in mini form, even eggs.

Mini Cast-iron Crustless Quiches

Screen Shot 2016-12-18 at 2.06.08 PM.png

Not sure what’s cuter than food in mini form. Why is mini a thing?

Whatever the reason, I am not mad about it! 😉

These mini crustless quiches are a life saver when you want a quick, but extremely impressive, breakfast!

Make the night before to save yourself an hour in the kitchen in the morning!

Ingredients: (Makes two mini quiches, Calories per skillet 224, Carbs 5g, Protein 23g, Fat 12g)

  • 3 large eggs
  • 3 egg whites
  • 3/4 cup unsweetened almond milk
  • 2 ounces lite mozzarella cheese
  • 1 tablespoon parmesan cheese
  • 1/2 heirloom tomato, diced
  • 1/2 cup sliced mushrooms
  • 2 teaspoons thyme
  • 2 teaspoon dry basil
  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350F degrees. Spray two Victoria Cookware Mini Cast-iron Skillets with non-stick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, unsweetened almond milk, and spices together until combined. Divide veggies between the two prepared skillets. Top with shredded lite mozzarella cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 35-40 minutes. Store tightly covered with aluminum foil in the refrigerator overnight.
  •  In the morning, bake at 350F to warm up for 20 minutes!

Bonus tip: Pair with Dr.Praegers sweet potato hash browns!


Leave a comment

Apples to Apples

Chia Seed Applesauce

screen-shot-2016-11-11-at-12-08-41-pm

When my mother-in-law asked me if I wanted some apples, I didn’t think twice!

Who can resist free apples, some were fresh picked green apples from Julian, CA and the others were Honey Crisp apples that were on sale. How many apples could she really be giving me?…

One huge bag later I had enough apples to feed an army.

I’ve been following Amanda from Running with Spoons for a few years now. She has inspired my cooking in many ways, especially with her homemade strawberry chia seed jam!

With all the apples that were taking over my fridge, I needed a quick and easy way to use up most of them. This is were Amanda’s Easy Applesauce falls into place!

Im telling you, this girl is a genius when it comes to simple but insanely delicious treats. All I did to alter the recipe was throw in 1 tablespoon of Plnt chia seeds at the end of cooking.

Check out Amanda’s Easy Applesauce recipe, toss some Plnt chia seeds in there near the end of cooking, and let your house smell of cinnamon apples for hours! 🙂