Robin Plotnik Fitness

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


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Avocado with a Crunch

Avocado Chicken and “Cream Cheese” Egg Rolls

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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!


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A Very Orange Friday

Carrot and Sweet Potato Soup

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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!


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To Eggplant Or Not To Eggplant?

Eggplant and Chicken Stir-Fry

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Ok, so really there’s no question whether to eggplant or not with this dish.

The sweet and spiciness of this dish will make you want to have this for dinner for at least a week straight! Instead of soy sauce I used Coconut Aminos and Harissa paste for the extra kick.

It’s getting hot in here. 😉

Ingredients: Serves 4

  • Eggplant, medium size, diced into cubes
  • 1 cup diced mushrooms
  • 1/4 cup chopped green onion
  • 2 cups shaven brussel sprouts
  • 1/2 tbsp Harissa Paste (I got mine from Trader Joes)
  • 4 tablespoons Coconut Aminos 
  • 8 ounces chicken breast, cooked, diced into bite size pieces

Directions:

  • Cook chicken and set aside (I seasoned mine with garlic powder, black pepper, and paprika.)
  • Combine harissa paste and coconut aminos in a small bowl, set aside.
  • Spray a medium size pan with cooking spray. On medium heat, cook diced eggplant, mushrooms, and shaven brussel sprouts until tender. Once tender, stir in cooked chicken and harissa/coconut amino mixture. Stirring to make sure everything is coated evenly.
  • Top cooked brown rice with the Eggplant and Chicken stir-fry, sprinkles of green onion, and enjoy!

Pro-tip: This stir-fry can be topped on riced cauliflower and quinoa too! The choice is yours.


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Uh-huh Honey

Honey Sriracha Chicken over cumin Cauliflower Rice

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If there’s one thing my husbands loves almost as much as me, its Sriracha.

Sriracha on EVERYTHING. There’s very few times when after I photograph a savory meal that he doesn’t add sriracha. It’s like me with nut butters, we just believe it makes food taste even better. 🙂

Me on the other hand, I don’t love sriracha. I like it, but that can’t be the main flavor.

Pairing honey and lemon juice with sriracha, now that I can handle.

Ingredients: Serves 2

For the chicken-

  • 8 oz. chicken breast, cut into bite size cubes
  • 1 small red onion, diced
  • ½ cup sriracha
  • ¼ cup raw honey
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper
  • fresh cilantro for garnishing

For the cauliflower rice-

  • 2 cups riced cauliflower
  • 1/2 tsp cumin
  • 1 tsp dried oregano (optional)
Directions:
  • Heat a large pan over medium heat. Spray with cooking spray and add chopped onion and cook 2-3 minutes. Add cubed chicken and cook, stirring a few times with a wooden spoon or tongs. Season with pepper.
  • Stir together honey, sriracha and lemon juice in a bowl.
  • Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will slightly thicken.
  • In a separate pan, sprayed with cooking spray, cook cauliflower rice over medium heat until desired texture. Mix in spices while cooking.
  • Plate cauliflower rice, top with cooked Honey Sriracha Chicken and fresh cilantro.

Husband’s pro tip: ADD MORE SRIRACHA… 😉