What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Peachy Raspberry Prosecco Punch, in collaboration with Riondo Prosecco 21+

What’s a party during nap time without peachy raspberry Riondo prosecco (ad21+) punch and toast topped to perfection?

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Have I ever mentioned that I love our patio set up here in San Diego? We had a patio in LA but it was shared with our neighbor and it never felt very cozy. Now that we have our own private one we’re out on the patio all the time! Today I took our patio time up a notch with this peachy raspberry Riondo prosecco punch and cute fall inspired toast. What could scream more “me” than this combo?

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Peachy Raspberry Prosecco Punch:

  • 1/3 cup organic peach puree (heat 1/2 cup frozen peaches on the stove top with 2 tbsp coconut sugar and 1/4 cup water. Let simmer for 20 minutes, stirring occasionally, until the peaches are completely mushy. Blend or pure with an immersion blender. You may have extra puree)
  • Handful of organic raspberries (frozen is best)
  • 1 bottle Riondo rosecco

Directions: Add your peach puree and Riondo prosecco to a giant mason jar or pitcher. Stir gently until combined. Pour desired amount over ice and top with a few frozen raspberries. Serve with my fall inspired toast!

Fall Toasts:

  • 2 slices toasted sourdough bread
  • 1/4 cup probiotic or vegan cream cheese
  • 2 tbsp pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp maple syrup
  • Fresh organic berries
  • 1/2 organic peach, slices

Directions: Combine cream cheese, pumpkin puree, cinnamon, maple syrup, and nutmeg together to make a pumpkin cream cheese. Lather on top and top with fruit. Slice into strips or serve whole!


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Oh, hi toast Tuesday!

Back from my toast hiatus.

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I stopped posting toast each Tuesday because it was becoming stressful. I love toast and sharing four toast creations each week but once I had Poppy it was too time consuming. For two years I spent an hour on Monday thinking of toast combinations, 45 minutes in the kitchen every Tuesday morning creating four magical toast combinations, and 15 minutes shooting. I’d take step by step shots, make em “strange but good”, and then eat breakfast by noon. Once Poppy was here it became too much. Joel has a schedule of his own so he couldn’t always watch her and I couldn’t just do two pieces, like that wasn’t me! But 14 months later I’m feeling like a whole new toaster. I don’t feel the stress of toasting each Tuesday because I took time away. #toastlikerobin is a tag I created for toast lovers, like myself, to be inspired by other delicious toasts. I love seeing the creations from the tag all week long because toast isn’t just for Tuesday! I was pressured to toast on Tuesday and make them fancy but not anymore. I’m rambling now but I had to share because as silly as it sounds toast became stressful. I made toasting every Tuesday a mandatory thing instead of it being for fun. Hence why I bought this cute flower cutter off Amazon, how cute are these banana slices?!

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Sourdough toast two ways:

  1. Grass fed butter, probiotic cream cheese, avocado, hemp hearts, and crushed pistachios.
  2. Walnut cashew butter with black pepper, banana slices, cinnamon, and manuka honey.

I can’t wait to see all your toast creations this week! PS, Poppy ate her entire avocado toast today plus more. My kind of girl!


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Peanut Crusted Vegan French Toast, in collaboration with Ripple.

There was a time in my life when I ate french toast for breakfast every morning. Yep, I said it. EVERY MORNING, for over a year and a half, actually. It was after a time in my life that I deprived myself from foods that I always wanted, like french toast, and I couldn’t stop once I allowed myself to eat said foods. Maybe I was afraid to break a new routine or maybe I was afraid that one day I wouldn’t allow myself to have it anymore? Whatever it was, I started @whatrobineats (over three years ago now) as a way to break my eating routine.  I was modeling at the time and had the pressure of staying exactly the same measurements year-round. I was eating food that I enjoyed but like, every day. Mentally that was NOT ok. I took the first seven days of #whatrobineats to eat something different for breakfast. Was I scared? Yes. Does that sound silly now? Double yes. But those emotions were real and Joel was along side me the entire way.  Now I make french toast whenever I want and feel good about the change in direction I made three and a half years ago.

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If you’re going through something, or have been through something similar to this. It’s ok!  There is no shame in where you’ve been and you should be proud of how far you’ve come. God is so good and has the BEST plans for your life.  Now onto some darn good vegan french toast made with my favorite Ripple unsweetened pea milk!

Peanut Crusted Vegan French Toast:

  • 4 slices sourdough bread
  • 2 tbsp crushed peanut
  • 1/3 peach, slices
  • Handful of raspberries
  • Peanut butter syrup drizzle (1 tbsp peanut butter + 1/4 cup maple syrup)
  • Plant based yogurt

No-egg “egg wash”-

  • 1/2 small very ripe banana, mashed
  • 1/3 cup Ripple unsweetened original
  • 1 tbsp maple syrup
  • 1 + 1/2 tbsp GF flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp coconut oil
  • Pinch of nutmeg

 

Directions:

  • Blend “egg wash” together and transfer into a shallow bowl. Dip bread in wash, press one side into crushed peanuts, and cook on a flat skillet until desired doneness.
  • Cut in half, fill with goodies, and drizzle all that peanut butter syrup over the top! Pair with a peanut butter cold brew, obviously.


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Veggie filled Toast Tuesday

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Vegetables aren’t my favorite, there, I said it! It’s taken me a long time to enjoy veggies. (How old am I, 5? 🤷🏻‍♀️🤦🏻‍♀️) A few well known ways of sneaking veggies into your day are adding a handful of spinach to a chocolate smoothie, riced cauliflower in your porridge, or using zucchini as pasta. My favorite way to add veggies to my day are of course as toast toppings! 🤤🥑🍞


Toast four ways:
1. @littlenorthernbakehouse seeded GF bread, eggplant hummus, crunchy kale, and fried egg.
2. @canyonglutenfree 7-grain bread, cream cheese, strawberries, figs, and @eatnuttzo paleo power fuel chocolate syrup drizzle.
3. @canyonglutenfree 7-grain bread, @bluemooseofboulder pesto, roasted honey carrots in @latourangelleartisanoils NutriBlend Oil and @naturenates honey.
4. @littlenorthernbakehouse seeded GF bread, mashed avocado, @bluemooseofboulder chipotle spicy hummus, cucumber slices, and @traderjoeslist “everything but the bagel” seasoning. 🍳🌿🍞


Now it’s your turn, tag your Toast creations with #ToastLikeRobin for everyone to see! Can’t wait to drool over your toasts and share ten of my favorites. Happy Toasting! 👩🏻‍🍳📷🍞

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