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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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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Pumpkin Cauli-Oats

Keeping the cauli-oat train moving with my pumpkin cauli-oat bake! 70% of you said you haven’t tried my cauli-oat bakes yet and I’m wondering if y’all are scared of a little cauliflower. Trust me, you can’t taste it at all. It’s masked behind the oats, Chino Valley Ranchers pasturer raised eggs, and in this bake, the pumpkin purée, spices, and maple syrup. These bakes are perfect for meal prep, serves 4, and the whole family loves it. I was weirded out by the thought of cauliflower in my oats for years and reframed from jumping on this trend until earlier this year. My life was forever changed since then and I gladly eat vegetables for breakfast.

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Pumpkin Cauli-Oats:

  • 1 & 1/2 cups gf oats
  • 1 cup riced cauliflower (fresh or frozen)
  • 2 cups nut milk
  • 1/4 cup pumpkin purée
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp vanilla extract
  • Dash of pink salt
  • 1 tsp baking powder
  • 1 whole egg
  • 1 egg white
  • 2 tbsp maple syrup
  • 1/2 banana for the top of the bake

Toppings:

  • Cocoyo
  • Figs
  • Almond butter
  • Cinnamon

Directions:

  • Preheat oven to 350°F and spray a 8×8 baking dish with nonstick cooking spray, set aside.
  • Whisk or blend together eggs, nut milk, pumpkin, vanilla, and maple syrup.
  • Mix dry ingredients (except the banana) together and combine with wet. Let this mixture soak for 30 minutes before baking for maximum flavor! You may skip to soaking if you’re in a hurry.
  • Pour mixture into prepped baking dish, slice the 1/2 banana on top, and bake for 40-50 minutes.
  • Let cool slightly before slicing and store in the fridge to eat the next few days!


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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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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!


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Pumpkin, Peanut Butter, and Jelly Sandwich in a Jar.

Pumpkin Peanut Butter and Strawberry Overnight Porridge

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With LA being a million degrees during the first week of fall, a girl needed to improvise on how to get her “Pumpkin Everything” fix without standing in front of the stove.

I’ve done the basic combos for pumpkin: chocolate and pumpkin, banana and pumpkin, even ricotta cheese and pumpkin. I needed something new and exiciting for my tastebuds!

This is where strawberry comes into play.

Partnering with Vitamin Shoppe for new fall recipes, I decided that strawberries needed their pumpkin fix too!

Lets get this pumpkin party started. 😉

Ingredients: (Serves 1: Calories 342, Protein 22g, Carbs 42g, Fat 10g)

Note* I doubled the recipe to make two servings

For porridge-

Peanut Butter Pumpkin Topping-

  • 1/2 Tablespoon Flax and Chia seed peanut butter (Trader Joes)
  • 2 Tablespoons Pumpkin Pure
  • 1/2 Teaspoon Pumpkin Spice
  • 1/2 Teaspoon Cinnamon (I like a lot of spice, this is totally your preference)

Misc-

  • 1 Whole Strawberry

Directions:

  • Place ALL porridge ingredient in a jar, shake, and leave overnight in the refrigerator.
  • In the morning, stir, and dived into two glasses (If making two servings)
  • Combine Peanut Butter Pumpkin toppings together in a small ramekin, then top Porridge.
  • Decorate with as many fresh strawberries as you’d like. ENJOY!

Tip: You can Substitute the protein powder for any flavor you have. I highly recommend the Strawberry flavor though, JUST SAYIN. 🙂

 

 


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Pumpkin Spice is in the air

Pumpkin Porridge

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There’s nothing that makes me feel more basic than being excited Pumpkin Spice season.

I’m not going to say that I indulge in the PSL from Starbucks craze, but I do get a little carried away with the pumpkin spiced treats. TIS THE SEASON OK. 😛

What better way to start pumpkin spice season than a bowl of Pumpkin Porridge topped with Siggis drinkable yogurt, peanut butter maple syrup drizzle, and mixed nuts? I don’t think there is a better way.

Ingredients: (Serves 1: Calories 276, Carbs 39g, Protein 15g, Fat 8g)

To make two servings like I did, double the recipe below.

  • 1/2 Cup Multigrain Hot Cereal from Trader Joes
  • 1 Cup water
  • 2 tablespoons pumpkin pure (not pumpkin pie filling!)
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon vanilla protein powder (optional, this is used as my sweetener. Can use Truvia or sweetener of choice)
  • 1/2 tablespoon flax seed and chia seed peanut butter (Trader Joes)
  • 1 tablespoon maple syrup (I used Walden Farms)
  • 2 tablespoons Siggis drinkable plain yogurt
  • 2 tablespoons raw mixed nuts

Directions:

  • In a medium size pot combine hot cereal, water, pumpkin pure, and spices. Places heat on high until water starts to boil. Turn to simmer and store every few minutes making sure the porridge does not overflow!
  • While porridge is cooking, heat peanut butter in a small microwavable ramekin for 15-20 seconds. Stir in maple syrup and set aside (you can add a few drops of water to change the consistency)
  • Once porridge is almost cooked (about 7-9 minutes), add in protein powder, or sweetener of choice, stir, and cook for a few more minutes.
  • Dish out porridge in a bowl and decorate with drinkable yogurt, peanut butter syrup, and mixed nuts!

Now go wild with your basic Pumpkin Spice crazed self. 🙂