Robin Plotnik Fitness

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


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Everything’s cuter in mini form, even eggs.

Mini Cast-iron Crustless Quiches

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Not sure what’s cuter than food in mini form. Why is mini a thing?

Whatever the reason, I am not mad about it! 😉

These mini crustless quiches are a life saver when you want a quick, but extremely impressive, breakfast!

Make the night before to save yourself an hour in the kitchen in the morning!

Ingredients: (Makes two mini quiches, Calories per skillet 224, Carbs 5g, Protein 23g, Fat 12g)

  • 3 large eggs
  • 3 egg whites
  • 3/4 cup unsweetened almond milk
  • 2 ounces lite mozzarella cheese
  • 1 tablespoon parmesan cheese
  • 1/2 heirloom tomato, diced
  • 1/2 cup sliced mushrooms
  • 2 teaspoons thyme
  • 2 teaspoon dry basil
  • Salt and Pepper to taste

Directions:

  • Preheat oven to 350F degrees. Spray two Victoria Cookware Mini Cast-iron Skillets with non-stick spray. Set aside.
  • In a large bowl, whisk the eggs, egg whites, unsweetened almond milk, and spices together until combined. Divide veggies between the two prepared skillets. Top with shredded lite mozzarella cheese, then pour the egg mixture on top. Sprinkle with grated parmesan cheese.
  • Bake for 35-40 minutes. Store tightly covered with aluminum foil in the refrigerator overnight.
  •  In the morning, bake at 350F to warm up for 20 minutes!

Bonus tip: Pair with Dr.Praegers sweet potato hash browns!


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Apples to Apples

Chia Seed Applesauce

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When my mother-in-law asked me if I wanted some apples, I didn’t think twice!

Who can resist free apples, some were fresh picked green apples from Julian, CA and the others were Honey Crisp apples that were on sale. How many apples could she really be giving me?…

One huge bag later I had enough apples to feed an army.

I’ve been following Amanda from Running with Spoons for a few years now. She has inspired my cooking in many ways, especially with her homemade strawberry chia seed jam!

With all the apples that were taking over my fridge, I needed a quick and easy way to use up most of them. This is were Amanda’s Easy Applesauce falls into place!

Im telling you, this girl is a genius when it comes to simple but insanely delicious treats. All I did to alter the recipe was throw in 1 tablespoon of Plnt chia seeds at the end of cooking.

Check out Amanda’s Easy Applesauce recipe, toss some Plnt chia seeds in there near the end of cooking, and let your house smell of cinnamon apples for hours! 🙂


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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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Oh So Crispy Brown Rice Pumpkin Bars

Crispy Brown Rice Pumpkin Bars

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No tricks, just treats here today. 🙂

Who doesn’t love a rice crispy treat?

I remember going to Starbucks at least twice a week in high school and indulging in their marshmallow crispy treats, paired along side a caramel frap. Those were the days!

These Crispy Brown Rice Pumpkin Bars do not taste like a marshmallow crispy treat… but they are not supposed to! They are filled with yummy Pumpkin Peanut Butter and drizzled with Dark Chocolate.

SO FALL I CANNOT EVEN.

Ingredients:

Without Chocolate drizzle- (Serves 9,  Calories 150, Carbs 22g, Protein 4g, Fat 5g)

Directions:

  • Put pumpkin peanut butter, coconut nectar, and vanilla extract into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy.
  • While your pumpkin peanut butter syrup is heating, spray a large bowl with cooking spray before adding the brown rice cereal. Pour the obey gooey pumpkin peanut butter syrup over the cereal and combine until all of the rice crisps are evenly coated.
  • Transfer crispies into an 8×8-baking dish that has been lightly coated with non-stick cooking spray. Pat them down and make them nice and even, pop in the fridge about ten minutes.
  • While the crispies are in the fridge, place dark chocolate chips and coconut oil in a microwave safe dish and heat until chips are completely melted. Stirring every 15 seconds or so.
  • Take crispies out of the fridge, drizzle dark chocolate on top, and return to the refrigerator. After about an hour, cut into 9 squares, and enjoy!

Tip: You can add in other goodies to the brown rice crisps before combine the pumpkin peanut butter syrup! Next time I want to add in raw pumpkin seeds. YUM!


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The Nicest Mean Matcha You’ve Ever Met

Matcha Overnight Porridge with Pumpkin Butter topping

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Never thought I’d be pairing Matcha and Pumpkin together…

This fall I am convinced that Pumpkin can pretty much pair with everything. So I figured, hey, why not Matcha?!

This overnight porridge went beyond my expectations and I know you will become a “Pumpkin Everything” believer after you taste this. 🙂

Ingredients: (Calories: 368, Protein 21g, Carbs 49g, Fat 11g)

Overnight Porridge-

Toppings-

  • 1/2 cup Pumpkin Pure
  • 1/2 tablespoon Pumpkin Spice Peanut Butter
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Pancake Syrup
  • 1/4 Banana, sliced

Directions:

  • Place all porridge ingredients in a jar, put the lid on, and Shake! Refrigerate overnight.
  • In the morning, combine and stir pumpkin pure, pumpkin peanut butter, pumpkin spice, and pancake syrup.
  • Place porridge in serving cup (or eat straight from the jar you used!), top with Pumpkin Peanut butter, and garnish with banana slices.

Now enjoy! 🙂


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Caffeinate Me

Superfood Chocolate Caramel Coffee Smoothie

Sponsored by Vitamin Shoppe, all opinions are my own.

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Some days I like my coffee black.

Other days I want a coffee that will take me on a sweet tooth caffeine adventure. 🙂

Being the sweet tooth gal that I am, I have to make sure I’m still getting my greens along with my chocolate fix.

Thankfully Amazing Grass Cacao Chocolate Infused Green Superfood powder makes it easy to achieve daily doses of greens and benefits of cacao!

Caffeinated and feeling reallllll good.

Ingredients: (Serves 1- Calories 298, Protein 27g, Carbs 24g, Fat 12g)

Directions:

  • Place everything in blender, blend on high speed, and DRINK UP.

Bonus Tip: You can make this into a Pumpkin Chocolate Coffee smoothie by adding pumpkin pure and pumpkin spice. Now that sounds Yummy! 😛


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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. 🙂