Robin Plotnik Fitness

"Robin Plotnik Fitness, A Strong Body Equals a Healthy Mind!"


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The Perfect Stew

Sweet Potato & Chickpea Stew

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Even on a warm afternoon like it was today in Los Angeles, this stew hit the spot!

The spices and veggies in the dish came together so nicely. The best part is that this was all made in a slow cooker, can you say Easy?!

If you need me, I’ll be over here pretending it’s fall.

Ingredients: Serves 5 (1/2 cup serving size, Calories 161, Fat 0.8, Carbs 32, Protein 7)

  • 1 medium yellow onion, diced small
  • 1 teaspoon garlic powder
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 can no salt added diced tomatoes
  • 1 can chickpeas, drained and rinsed
  • 1 large sweet potato, cubed
  • 1 1/3 cup low sodium chicken broth
  • 2 cups spinach

Directions:

  1. Places all ingredients in crock pot and stir until combined.
  2. Cook on low for 4 hours.
  3. After 4 hours, Add chopped spinach and cook for 5 more minutes, until spinach is wilted. Serve and enjoy!

Pro tip: Adding shredded chicken to the top of this when serving is an easy way to add protein to this meal. Try it, you’ll like it. 😉


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Lemon Tahini Drizzle of Dreams

Chickpea stuffed grilled eggplant with lemon tahini drizzle.

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I’ve officially finished my first jar of tahini.

From savory to sweet, I JUST CAN’T GET ENOUGH!

This middle eastern seasoned stuffed grilled eggplant was just another recipe for a tahini e-book I should probably write. 😉

Ingredients:

          Grilled Eggplant:

  • 1 large eggplant, top removed, and cut into thin slices
  • 1 1/2 tablespoons extra virgin olive oil

     

    Filling:

  • 1 cup cooked riced cauliflower (I bought mine from Trader Joes)
  • 1 cup cooked chickpeas, drained
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons curry powder
  • 1 large handful of cilantro, roughly chopped
  • 2-3 ounces shredded chicken breast
  • Lemon Tahini Sauce:
  • 1 lemon, zest and juice
  • garlic powder to taste
  • 2 1/2 tablespoons tahini
  • 1 tablespoon water

 

 

Directions:

Heat grilling pan to high heat, spray with cooking spray. Drizzle eggplant slices with 1 1/2 tablespoons extra virgin olive oil. Grill eggplant slices, turning once, about 5 minutes total. Remove from grill and set aside to let cool.

In a small bowl, mix lemon zest and juice and garlic powder. Whisk in tahini and water. You want the lemon tahini to be able to drizzle but not be too watery.

In another bowl, combine riced cauliflower, chickpeas, spices, cilantro, shredded chicken, and 1/2 of the lemon tahini sauce. Stir until combined.

Preheat oven to 400 degrees F. Lay out eggplant slices and place a heaping 2 tablespoons of filling on one end of each slice. Roll each slice up. Place in a sprayed baking dish. Repeat with remaining slices. Bake for 20 minutes. Remove from oven and drizzle remaining lemon tahini sauce on top and sprinkle with remaining herbs.

Editors note: Try not to eat all the lemon tahini while the eggplant is baking… K Bye!

 


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Toasted Coconut Tuesday

Toasted coconut french toast topped/stuffed with strawberry chia seed jam cream cheese.

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Toast Tuesday with a French twist. 🙂

I absolutely LOVE french toast.

There was a time in my life when I ate french toast Every morning for two years… That is no joke. It was the same french toast stuffed with greek yogurt, sunflower seed butter, and banana slices, topped with sugar free maple syrup.

Even though that combo is insanely delicious, I was stuck in a french toast rut.

French Toast rut no more! Well, since the beginning of 2016.

TRY THIS NOW.

Ingredients:

Serves 1 (2 pieces of toast, 314 Cal, 10g Fat, 41g Carbs, 16g Protein)

  • 2 pieces low sodium Ezekiel bread.
  • 1 egg white
  • 2 tablespoons unsweetened coconut milk
  • 2 tablespoons Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons sugar free maple syrup
  • 2 tablespoons Kroger Co. greek yogurt cream cheese
  • 2 tablespoons homemade strawberry chia seed jam

Directions:

  • Heat skillet on medium heat, spray with cooking spray.
  • Whisk together egg white, coconut milk, cinnamon, & vanilla extract. Dip each bread slice into mixture, making sure the piece is completely covered.
  • Place coconut flakes in a shallow bowl, dip one side of soaked bread pieces into the coconut flakes. Pressing down firmly making sure the coconut flakes stick.
  • Cook on skillet until toasty.
  • Place greek yogurt cream cheese in a microwave safe dish and heat for 10 seconds. Combine cream cheese with chia seed jam.
  • Plate french toast, top wth chia seed jam cream cheese mixture and sugar free syrup.

BON APPETIT!


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Coo coo for Granola

Coconut Banana Granola

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The struggle of finding a low sugar healthy granola is so real!

Instead of living a granola-free life, I decided to make my own.

Ingredients: Serves 3 (1/2 cup per serving)

  • 3/4 cup rolled oats
  • 1/2 mashed large banana
  • 2 tablespoons sugar free maple syrup
  • 1/4 cup Bob’s Red Mill unsweetened coconut flakes
  • 1/2 teaspoon cinnamon

You may add in any other mix-in’s you’d like here! Raw nuts, dried fruit, dark chocolate chips.

Directions:

  • Preheat oven to 325 degrees F.
  • Line a baking sheet with parchment paper.
  • Place a medium skillet over medium heat. Add cooking spray to the pan and toast coconut flakes, stirring frequently, until lightly browned. Transfer to a bowl and wipe out the pan. (Repeat this step with add-ins like raw nuts if using.)
  • Return the pan to heat and add more cooking spray. Add oats, mashed banana, and stir until completely combined. Continue stirring occasionally until oats are lightly toasted, about 3 minutes.
  • Transfer oat mixture to a large bowl and stir in the maple syrup and cinnamon.
  • Spread out evenly onto baking sheet.
  • Bake, stirring every few minutes, until granola is light golden brown, about 15 minutes.
  • Stir in toasted coconut. Let cool to room temperature, then break into clusters.

This granola tastes great on just about everything. Top off smoothies, muffins, yogurt, waffles, and so much more! The opportunities are endless. 😉