Robin Plotnik Fitness

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


Leave a comment

Avocado with a Crunch

Avocado Chicken and “Cream Cheese” Egg Rolls

Processed with VSCO with f2 preset

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!


Leave a comment

A Very Orange Friday

Carrot and Sweet Potato Soup

Processed with VSCO with f2 preset

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!


Leave a comment

Everything’s cuter in mini form, even eggs.

Mini Cast-iron Crustless Quiches

Screen Shot 2016-12-18 at 2.06.08 PM.png

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!


Leave a comment

Apples to Apples

Chia Seed Applesauce

screen-shot-2016-11-11-at-12-08-41-pm

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! 🙂


Leave a comment

To Eggplant Or Not To Eggplant?

Eggplant and Chicken Stir-Fry

IMG_1710.JPG

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.


Leave a comment

Oh So Crispy Brown Rice Pumpkin Bars

Crispy Brown Rice Pumpkin Bars

Processed with VSCO with f2 preset

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!


Leave a comment

The Nicest Mean Matcha You’ve Ever Met

Matcha Overnight Porridge with Pumpkin Butter topping

Processed with VSCO with f2 preset

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! 🙂