What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Savory Turmeric Cauli-Oat Bowl, in collaboration with Happy Egg.

Yeah, I went there.

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Within the last few weeks there has been one thing I can’t seem to get enough of, EGGS. And not just your average eggs, but Happy Egg Free Range Eggs™. I have never, ever, tasted an egg quite like these eggs. It’s actually the only item I made sure to have Joel grab extras of at the grocery store. Since we (well, Joel) aren’t going out to grocery shop but once every two weeks I needed to make sure we’d have enough nutritious and delicious options on hand to keep my belly, and heart, happy. Happy Egg goes above and beyond to ensure that they are choosing happy for their hens, keeping them happy and healthy. Their hens are lovingly raised under the highest animal humane standards. Happy Egg hens roam free over 8 acres of pasture, which is important considering most eggs at your grocery store come from hens who never go outside. If my family is going to eat eggs, then I want them to be the best eggs around and come from happy hens. Also, just look at that yolk color! You can trust that a yolk color like this means that Happy Egg eggs are the real deal. Truly no filter needed.

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Savory Turmeric Cauli-Oats Bowl:

  • 1/3 cup GF oats (or whatever oats you have in your pantry)
  • 2/3 cup riced cauliflower (frozen or fresh work)
  • 1 tsp turmeric
  • Dash of black pepper
  • 1 tsp chia seeds
  • 1 tbsp maple syrup (may sub for honey)
  • 1 cup water or milk of choice
  • 1 egg white (to be mixed in near the end of cooking the cauli-oats. You may omit the egg white, but it really helps the texture of the cauli-oats. I would add an additional tbsp of chia seeds if you decide to omit.)

Toppings:

  • 1/4 sliced avocado
  • 1 poached Happy Egg free range egg (may use an over easy egg as well)

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Directions:

  • Place oats, cauliflower, and liquid of choice in a medium size pot. Set over medium high heat and leave until the liquid starts to boil. 
  • Once boiling, reduce to a simmer and stir in the turmeric, black pepper, chia seeds, and maple syrup (or honey). Let cook for 10-15 minutes and stir often.
  • Once the oats are almost done cooking (meaning the water is almost all the way absorbed) mix in the egg white. Continue to mix for 30 seconds to make sure the egg white is fully combined. Cook an additional 2-3 minutes and pour the cauli-oats into a bowl.
  • Top with avocado slices and poached egg (or over easy!). Slice open the yolk to let it drip all over the oats before enjoying.

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Cooking for my family makes me so happy and having Poppy as my sidekick in the kitchen is the icing on the cake… or should I say egg on the cauli-oat bowl. The kitchen has just been the center of our home now more than ever so I’m trying to find creative ways to make it a place of peace – from the ingredients I’m choosing to the recipes Poppy and I are creating together. I truly cannot stress enough how comforting it is to have some of my favorite products on hand during this strange time that we’re in. For those who are interested, visit https://happyegg.com/store-locator so you can see if Happy Eggs are near you, though if you are heading out to the grocery store, please be safe and conscientious of your health + the health of others! P.S. I’m in contact with the Happy Egg team and they let me know they are doing everything they can to keep store shelves stocked during this time of need. Comment below your thoughts on this recipe. I was nervous to try savory cauli-oats at first but now I’m hooked. Now where’s my spoon? I’m ready to dig in!


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Mexican Mocha Banana Walnut Cauli-Oat Bake, in collaboration with Diamond Nuts

A cauli-oat bake that’s good for the body, mind, and HEART.

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February is Heart Health Month and I’m making sure to get all the nutrients I can to promote a healthy heart. I’ve teamed up with Diamond of California Nuts to help spread the word about their heart healthy walnuts!

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Walnuts are not only delicious, especially topped on my Mexican mocha banana walnut cauli-oat bake, but they also help decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. I’m forever fascinated by real food and all the incredible benefits we gain by consuming them.

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Mexican Mocha Banana Walnut Cauli-Oat Bake (makes four servings):

  • 1 + 1/2 cup gluten free oats
  • 1 cup riced cauliflower (I used frozen)
  • 3 tbsps cacao powder
  • 2-4 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white (may sub two flax eggs)
  • 2 cups nut milk
  • 1 tsp baking soda
  • 1/4 tsp – 1/2 tsp cayenne pepper (depending on desired spice preference)
  • 1 tsp cinnamon
  • 1/2 banana, completely mashed
  • 1/4 cup Diamond of California Shelled Walnuts, crushed

Toppings:

  • 1/2 banana, diced
  • 1/3 cup Diamond of California Shelled Walnuts, slightly crumbled

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Directions:

  • Spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Whisk the wet ingredients, plus the mashed banana, baking soda, and cacao powder, together in a large bowl until frothy. Mix in dry ingredients and let soak for 20 minutes. Preheat the oven to 350 F while the mixture is soaking.
  • Pour the soaked mixture into the prepped baking dish and top with sliced bananas and slightly crushed Diamond of California Walnuts. Bake for 50-55 minutes.
  • Remove the bake form the oven and let cool for 10 minutes before serving. Top with probiotic yogurt and maple syrup if you desire! Store leftovers in the fridge for up to five days.

Do you eat walnuts? I recently made a honey cinnamon walnut butter with Diamond of California Walnuts and it’s the best nut butter I’ve ever had.

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Cranberry Chai Cauli-Oat Bake, in collaboration with Majka.

Brb, teaching Joel how to make this cranberry chai cauli-oat bake before baby Plotnik number two ever happens (not a pregnancy announcement! Just getting more prepared in the food department than I was before). Ha!

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If you don’t know, I love cauli-oat bakes. You CANNOT taste the cauliflower but you can taste all the other yummy nutritious ingredients that are in these bakes. This bake in particular is made with one of my favorites products, especially for mamas, Majka’s vanilla chai lactation booster! You can easily mix this booster powder with hot or cold water to drink, or you can add it to baked goods and smoothies. There is no wrong way to enjoy this extremely beneficial powder. Majka’s vanilla chai lactation booster is the best supplement for breastfeeding moms looking for a healthy boost in their milk supply. This properly formulated powder improves the quality of the milk while also providing strong antioxidant support which may prevent swollen breast tissue and clogged ducts. I have been using Majka’s powders since Poppy was born and I never experienced clogged ducts and my milk supply came in so quickly! I highly suggest checking out all their products because there is something for every mama out there.

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Speaking of products, you can get two free bags of the limited edition Holiday Cherry Bites when you buy a Majka nourishing lactation powder! These bites were my best friend when Poppy was a newborn and they are still so nice to have in the fridge when I need a quick snack. They are the perfect guilt-free snack that gives you the lactation and nutritional support you need. Plus the bites are delicious! It’s a win-win situation.

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What was your breastfeeding experience like? I am thankful that everything went pretty smoothly once Poppy learned to latch. At least I didn’t have to worry about my milk supply!

Cranberry Chai Cauls-Oat Bake, in collaboration with Majka (serves 4).

* 1 + 1/2 cup GF oats

* 1 cup riced cauliflower (I use frozen)

* 2 tbsp chia seeds

* 2 cups nut milk

* 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)

* 1 whole egg + 1 egg white (can sub flax egg)

* 1 tbsp baking soda

* I/3-1/2 cup fresh cranberries (or use 1/3 cup dried craisins)

* 2 scoops Majka vanilla chai lactation booster

* 3 tbsp cacao nibs

* 1/2 banana, mashed

* 1 tsp vanilla extract

Toppings:

* Probiotic grass fed yogurt

* Banana slices (I got my fruit cutter off of Amazon)

* Maple syrup

*Maple syrup

Directions:

* Preheat oven to 350°F

* Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!

* Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-50 minutes or until the center is cooked. 

* Let cool slightly before slicing. Top with goodies and enjoy!


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Pumpkin Apple Craisin Cauli-Oat Bake, in collaboration withOcean Spray® Craisins® Dried Cranberries.

Is there anything that Ocean Spray® Craisins® Dried Cranberries don’t taste good on?! I’m over here sprinkling these tiny bites of flavor on life because they are that good.

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It was only a matter of time before I stuffed Ocean Spray® Craisins® into one of my cauli-oat bakes. My pumpkin apple craisin cauli-oat bake is perfect for your holiday breakfast, you know I’ll be serving this Thanksgiving morning, and will please your entire family. Joel claims to not like porridge but each time I give him this bake he eats the entire thing. Major wife win!

Pumpkin Apple Craisin Cauli-Oat Bake: (Serves four)

  • 1 1/2 cups GF oats
  • 1 cup riced cauliflower
  • 1/4 cup Ocean Spray® Craisins® Dried Cranberries
  • 1/2 mashed pumpkin purée
  • 1/2 tsp nutmeg
  • 1/2 apple, diced into cubes
  • 1 tsp cinnamon
  • 2 cup nut milk
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 egg white

Toppings to serve:

  • Yogurt or probiotic cream cheese
  • Cinnamon
  • Hazelnut butter
  • Maple syrup
  • Diced apple
  • More Ocean Spray® Craisins® Dried Cranberries

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Directions: Heat oven to 350°F. Spray a 8×8 baking dish with nonstick spray and set aside. Whisk wet ingredients together then mix in dry. Pour into prepped baking dish and bake 35-45 minutes. Cut into fours, top, and enjoy! Or cover with plastic wrap to warm and eat the next day. Refrigerate for up to five days!

Click here and enter to win a prize package of Ocean Spray® Craisins® for yourself. You’ll get enough craisins to make this bake for the rest of the year!

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Have you tried one of my cauli-oat bakes yet? If not, WHAT ARE YOU WAITING FOR?!


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Seedy Cauli-Oats topped with Craisins. In collaboration with Ocean Spray.

Is there a food that instantly takes you back to childhood? That’s Ocean Spray craisins for me.

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I remember each weekend going through my grandparents pantry searching for the bag of Craisins® Dried Cranberriesto eat by the handful. I think at one point they put the bag on a higher shelf just so I couldn’t reach them. I was obsessed!

Things haven’t changed because I still love these lil guys. They pack a punch of flavor and are great when added to a sweet or savory dish. I topped them on my seedy cauli-oats and it was just what this bowl needed. I’m sharing this seedy porridge bowl topped with Ocean Spray Craisins® Dried Cranberries over on my Pinterest. Get your pinning finger ready because you’ll want to save this recipe to make tomorrow for breakfast! Or for dinner tonight, no shame.

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Share you favorite craisin recipe and tag @oceansprayince #tinycraisinsmightyflavor and #CraisinsGiveaway for a chance to win a Ocean Spray goodie package. There are multiple winners so enter away and they’ll be announced on October 25th. What’s your favorite way to enjoy Craisins® Dried Cranberries? Cheers!


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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!


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Cauli-Oats of My Dreams

If “you are what you eat” then I’d like to be this giant bowl of cauli-oats please.

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Remember when cauli-oats first started popping up around Instagram? I remember seeing these bowls in 2012 thinking “UM, NO WAY. Ain’t happen, sorry sista”. But yesterday I had the urge to try it again. I had tried making a bowl back then and wasn’t impressed but this, THIS bowl is where it’s at. This isn’t a completely oat free recipe, I love my oatmeal and it’s good for lactation, but you could 100% make this oat free and substitute more riced cauliflower.

Here’s the scoop:
* 1/3 cup rolled oats (or riced cauliflower)
* 1/2 – 3/4 cup riced cauliflower (I use frozen cauliflower rice but you can make your own!)
* Cinnamon
* 1 tsp chia seeds
* 2 cups non dairy milk or water
* 1 egg white (you may omit and add one scoop of your favorite vanilla or chocolate protein powder but I highly recommend using an egg white, it helps the texture SO much)
* 1 tbsp cacao powder
* 1 tsp manuka honey
Toppings:
* Homemade raspberry and rhubarb chia seed jam (follow my strawberry chia seed jam recipe on my story highlights but sub for raspberries and rhubarb and double the maple syrup and chia seeds)
* Banana slices
* Homemade cashew yogurt
* Cashew coconut nut butter
* Cinnamon
Find my “how to” egg white porridge on my story highlights. You make these cauli-oats exactly the same except you’re using the oats and cauliflower here instead of just oats.  #porridgelikerobin

Would you try this?! Looking at this bowl I can’t imagine someone not trying at least a bite, even if they didn’t like cauliflower!