7:45 | July 7, 2016

CHORIZO EGG SANDWICH

Food

Breakfast-Recipe (1 of 1)

Breakfast-Recipe (6 of 10)

Breakfast-Recipe (4 of 10)

Breakfast-Recipe (9 of 10)

A little spicy, a lot messy, and even more tasty!

Ohhhhhh baby yes. Would you look at these gorgeous little creations that have come down to heaven to us in the form of a breakfast sandwich? Simply beautiful.

These are a huge mess to eat because chorizo isn’t really the best to form patties with, but I am definitely willing to get chorizo all over my face/shirt/table/hair/left foot/etc because it is so scrumptious. Messy food is fun. Messy food is good. So embrace the chorizo that is undoubtedly going to be all over you in about 10 minutes.

Here’s what you will need to start your weekend right with my Chorizo Breakfast Sandwiches.

Ingredients:

  • Ground chorizo from Whole Foods
  • Sharp cheddar cheese
  • Eggs
  • Butter
  • Salt
  • Pepper
  • English muffins (I used whole wheat!)

Step 1: Form 4-inch round patties with your chorizo and set them aside.

Step 2: Heat up your skillet with EVOO and try until browned and cooked all the way through. I like to make sure my meat is well done, so I did about 5 minutes a side. If you like to live on the wild side, 4 minutes per side should do! Once these are done set them aside on a plate (or in the oven on “keep warm” mode.)

Step 3: Make your eggs “over easy” by having your skillet on medium heat and cooking only a few minutes per side. Make sure that yolk stays nice and runny!

Step 4: While you are cooking the eggs, cut your english muffins in half, lightly toast, and slather those babies in butter.

Step 5: Assemble the sandwiches!! I like to do egg –> cheese –> chorizo so that the cheese gets nice and melty between the hot chorizo patty and egg.

And finally…… DIG IN!!! This is the perfect breakfast after a big night out. Just enough grease, and just healthy enough that you won’t feel bad about eating something that feels so indulgent. And remember, like I always say, BALANCE is the key!

Enjoy!

 

x,

 

Robyn-Signature

9:00 | May 26, 2016

LEMON POPPYSEED PANCAKES

Food

Skinny-Belle-Recipe (2 of 7)

Skinny-Belle-Recipe (7 of 7)

Skinny-Belle-Recipe (5 of 7)

Skinny-Belle-Recipe (3 of 7)

Skinny-Belle-Recipe (1 of 7)

It’s almost the weekend… treat yo-self!

Everyone, I have done it again. These little pillows of delight will make you fall in love. They are soft, fluffy, flavourful, sweet, and full of lemony goodness. Top with some fresh nectarines, blueberries, and honey? That’s winning in my books.

Having treats is an essential part of a healthy lifestyle (really.) I mean, if you cant have any Lemon Poppyseed Pancakes on the weekend…. what is even the POINT?? So make sure you are indulging every once and a while, it keeps things in balance. 80/20 people!

If you guys have seen my other pancake recipes, you already know I am a huge cheater. Or, said more eloquently, I like to take a simple recipe and elevate it with a few key ingredients. (AKA make the pre-packaged pancake mix and add some stuff to take them from ordinary to extraordinary. Nobody will know, promise 😉.)

Lemon Poppyseed Pancake Ingreds:

  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon rinds
  • 2 tbsp sugar (I used vanilla bean infused sugar in these and it was BOMB. You can get it in the bulk section at Whole Foods.)
  • 1 tsp vanilla extract
  • 2 tbsp poppy seeds
  • 1 cup packaged pancake mix, today I used this kind

Toppings:

  • Organic honey
  • Fresh blueberries
  • Nectarines

Hereeee we go!

Step 1: Combine your lemon juice, lemon rinds, sugar, and vanilla in a small bowl. 

Step 2: Follow the directions on your pancake mix package, and mix together all the ingredients they require. It;s usually just milk and a few drops of oil (I like to use coconut milk and oil.) Once the pancake base is all ready to go add the prepared lemon mixture and poppy seeds. **Make sure to not “over-mix” your pancake batter. If there are a few chunks that is okay!**

Step 3: Heat up your frying pan to medium heat. Melt some coconut oil in the pan, and use a ladel to measure out equal portions of pancakes. 

Step 4: When the pancake is cooking, you will know it is ready to be flipped when it starts to bubble in the middle. Once this happens, flip away! And let cook for a few minutes on the other side.

That’s it! Such a delicious way to start your weekend. Not to mention these pancakes are an easy way to seem impressive in the kitchen without really doing much 😜

What do you think?! Will you be trying out my Lemon Poppyseed Pancakes this weekend?

 

x,

 

Robyn-Signature

8:07 | May 5, 2016

ROSEMARY GRAPEFRUIT MARGARITAS

Food

Skinny-Belle (13 of 13)
Skinny-Belle (11 of 13)

A refreshing treat perfect for summer afternoons!

Ahhhhh yes. The margarita. Friend, foe, but…. mostly friend. Because, even if you have a fight with margaritas (aka you drank 14 too many) you will always make up. They have a way of luring you back in. 😜

These margaritas are a special breed of amazing. Infused with rosemary and brimming with fresh juices, these babies taste delicious and are guaranteed to get you reallllll festive. 🎉

Rosemary Simple Syrup Recipe

  • 1 cup water
  • 3/4 sugar
  • 5 sprigs rosemary

Step 1: Put everything in a pot and bring to a boil. Simmer for about a minute then remove from heat once sugar disolves and set aside for 30 mins to cool.

Step 2: Pour liquid through wire-mesh strainer into an air-tight mason jar. Seal and put in the fridge to chill for an hour or so.

BOOM. Done.

You already look like a goddess in the kitchen. You go girl. 💪🏼

Now for the real good stuff..

Rosemary Grapefruit Margarita Recipe!!

  • 2 ounces tequila (I like to use this one.)
  • 1 1/2 ounces fresh grapefruit juice
  • 1/2 ounce fresh lime juice
  • 1/2-3/4 ounce rosemary simple syrup (this totally depends on how sweet you like your drinks. I prefer mine not sweet so I do 1/2 ounce!)
  • 1 sprig rosemary for a cute lil’ garnish 😊

Step 1: Get your cocktail shaker ready and fill it halfway with ice cubes.

Step 2: Add all your delish ingreds into the cocktail shaker!

Step 3: SHAKE IT! 

Step 4: Pour out the margarita into a fresh glass filled with ice, and top with a little sprig of rosemary for maximum drink-cuteness.

The last step? Enjoy a glass or 6!

Margaritas are definitely going to be my drink of choice this summer. They are light & refreshing with so many cool ways you can spice them up! 

Let me know what you think!

 

x,

 

Robyn-Signature

8:07 | April 18, 2016

STUFF ON TOAST

Food

Skinny-Belle (3 of 9)

Skinny-Belle (2 of 9)

Skinny-Belle (5 of 9)

Skinny-Belle (7 of 9)

Uhmmmmmm YES PLEASE. Get in my belly, right meow.

Okay so realistically I wanted to call this post “shit on toast” but I am making a serious effort to be more of a lady and to sound less like a trucker. #lifegoals. Big things happening over here people, I know.

Either way, you get the message. Toast with stuff on it is always a win in my books. Someone told me the other day that they think the only thing I eat is toast and avocado. While this is not entirely true, it definitely has some truth to it. It is just so easy to make and always tastes so good. I am big on using fresh herbs and natural ingredients to take something ordinary and make it extraordinary.

This avo toast recipe is so easy I am not even sure I can call it a recipe. Going to do it anyways though cuz it makes me feel better about myself lol. You can have it for breakfast, a snack, lunch, or dinner. Depending on how much you eat/how hungry you are.

Ok friends, let’s do this thing.

Ingreds:

  • 1 soft avocado
  • Handful of radishes (“peel” them with a potato peeler to take them sliced nice and thin)
  • Fresh cilantro
  • Slice of lemon (used to squeeze on top of everything one it’s done)
  • Pea shoots
  • Pepitas seeds (totally messed this one up and forgot to put the seeds on pre-photos. Put the pepitas on, they taste bomb diggity.)
  • Rosemary infused bread from Whole Foods (my current fave, use whatever bread you have in your house.)

Step 1: Toast the toast.

Step 2: Put stuff on your toast.

BOOM. Science.

See?! So simple but you will be SO impressed with how good it tastes. You literally can’t go wrong (well if you really try I am sure you could) with fresh ingredients that taste delish.

Want more recipes of stuff on toast from Skinny Belle? Click here and click here for two other bomb recipes. I especially like this goat cheese and avo recipe, it is crazy good.

Enjoy!

 

x,

 

Robyn-Signature

10:19 | March 24, 2016

LEMON + ARUGULA SALAD

Food

Skinny-Belle (8 of 11)

Skinny-Belle (6 of 11)

Skinny-Belle-1

Skinny-Belle (7 of 11)

Skinny-Belle (11 of 11)

A tasty dinner in, and a delish salad recipe for you!

If you guys frequently read Skinny Belle, it will be no surprise to you that I love food. There are some people in this world who eat because they have to. I am not one of those people.

Food is life, food is my love. (<– Yes, I am serious about this shit lol.) I am also totally a homebody who loves to just stay in and drink a glass of wine of 5 and cook to my little heart’s content. #hermitlife

Anyways, staying in and making this dinner was pretty much my ideal night. The menu included some bombbbb chicken, crab legs, salad, and margaritas. Today I will share my salad recipe with you because I am obsessed with how simple + easy this one is. AND of course it tastes like heaven (in my totally un-biased opinion.)

**Please forgive the slightly less than ideal pics, as I was realistically a few glasses of wine in by the time we ate and WAY too hungry… so they were a bit rushed. 😂 Blogger fail on my part. 

Lemon dressing ingreds:

  • 3 tbsp EVOO (extra virgin olive oil)
  • 1.5-2 tbsp of fresh-squeezed lemon juice (depending on how acidic you like your dressing!)
  • Pinch of sea-salt
  • Pinch of pepper

Just whisk all that stuff together in a bowl and boom your dressing is done. So easy, told you. 😉

Salad ingreds:

  • Baby arugula 
  • Yellow + red grape tomatoes 
  • Pink lady apple (thinly sliced)
  • Red onion (thinly sliced)

Toss everything together and you are done! You will be surprised at how flavourful this salad is. The arugula makes alllll the difference.

Okay so what do you guys think? Will you be trying this recipe at home?? Comment below! 😘

 

x,

 

Robyn-Signature

6:48 | February 9, 2016

CRUMPETS

Food

Skinny-Belle (2 of 10)

Skinny-Belle (1 of 10)

Skinny-Belle (5 of 10)

Skinny-Belle (10 of 10)

Skinny-Belle (3 of 10)

Friends of Ours – The cutest brunch spot in London!

It would literally be a crime to go to London and not eat crumpets. And obviously while eating them be talking in a horrible English accent. “CRUMPETS! I’M IN ENGLAND EATING CRUMPETS!” <– shouted in a British accent.😂 Literally everyone in the restaurant hated me. I definitely would hate me too. 

Anyways, discovered the best little brunch spot that had the most bomb crumpet brekkie. Figs, honey, shortbread (uhg dying writing about this I want it again haha), some kind of weird English cheese, and just all around deliciousness.

The place is called “Friends of Ours” and is located in Shoreditch. Highllllllly recommend you check it out if you want to have a party in your mouth. <– lol. The coffee there was also to-die-for. Had an americano, and was it ever delish.

Happy Tuesday! Want to check out some recipes you can make for dinner this week? Check out the “Food” section on the tab above. 😋

 

x,

 

Robyn-Signature

3:09 | December 26, 2015

CRANBERRY SMOOTHIE

Food

Skinny-Belle (2 of 9)

SkinnyBelle1

Skinny-Belle (1 of 9)

Skinny-Belle (3 of 9)

A festive holiday smoothie that is packed with protein!

Helloooo everyone!! How was your Christmas?? Did you stuff your face full of all the most delicious treats like I did? Yup yup. It happened. Not even sad about it. In fact, I am actually kind of impressed at my ability to eat. Professional athletes would be shocked at my ability to consume food. Yes, I am that good.

Anyways, now that Christmas has passed it is time to get back to my normal routine of 80% healthy and 20% junk food. Today, I have a smoothie recipe for you guys that is 100% awesome. (<– DAD JOKE!!!! 😂🔫)

Cranberries, mandarin oranges, vanilla, Vega, and a whole lot of love went into this baby. My Cranberry Smoothie is the perfect festive power-drink for the holiday season.

We’ve talked about being hangry before and how it really is just not a cute look on anyone. (Especially me.) Well, I have teamed up with Vega to bring you another protein-packed smoothie that tastes delicious and will keep you full and satisfied. Best of all? Vega protein is entirely plant-based. (ß absolutely love this.)

Lets get to it:

Ingreds:

  • ½ cup frozen cranberries
  • ¼ cup mixed frozen berries
  • 5 peeled mandarin oranges (make sure they are seedless because it would taste like absolute crap if there were seeds in it.)
  • 1 cup coconut milk
  • 1 scoop Berry Vega Sport Performance Protein
  • ½ cup ice cubes
  • ¼ tsp vanilla extract (optional)

Step 1: Put stuff in blender.

Step 2: Blend. #science

I hope you guys appreciate those highly intricate step-by-step instructions I put above. 😉

The Vega Sport Performance Protein I put in this drink is so freakin’ good. It is a new product from the Vega team, and it has 30 grams of protein (10 more than Vega One) per serving! If you want to check out the other Vega smoothie recipes I have, click here and here.

Hope you all had a fun Christmas filled with family and friends! Now it is off to the Philippines for me! Stay tuned for travel tips, coming soon. 💋‍

 

x,

 

Robyn-Signature

8:01 | December 21, 2015

RHUBARB COMPOTE

Food

Robyn-Gummer (3 of 7)

Robyn-Gummer (4 of 7)

Robyn-Gummer (6 of 7)

Robyn-Gummer (2 of 7)

Doesn’t look pretty, but tastes DAMN GOOD on pancakes!

Yea so I honestly debated not posting about this recipe, but I make it way to frequently and it is WAY too good to not share. It just isn’t necessarily the “prettiest” of foods… haha. But hey, don’t judge a book by its cover! It tastes bomb, I promise. 😌

Usually when I make a compote (compote = a fancy way to say cooked fruit that you put on top of stuff to eat) it is for pancakes. Because, after all, I am very serious about my pancake game. Do not get between me and my pancakes. I will hurt you. That is also a promise. 😜

Anywhooooo… rhubarb compote! Takes only a few minutes to make and is a fannntastic addition to your morning pancake game.

Ingreds:

  • 3 – 4 large rhubarb sticks
  • 4 tbsp maple syrup
  • tiny pinch of salt
  • 1/2 tsp vanilla extract

Step 1: Wash your rhubarb and chop it up into about 1 inch cubes.

Step 2: Put all your ingredients into a pot on medium heat, and simmer for about 7 minutes. BOOM. DONE.

See? So easy. And again… for the love of god don’t judge this by its appearance haha.

Tastes very yummy with this healthy apple pancake recipe. Since the holidays are here ya’ll should be making pancakes up the ying yang…. so get on it! 

Happy holidays friends <3

 

x,

 

Robyn-Signature

11:25 | November 28, 2015

CHILI CORN BREAD

Food

Skinny-Belle (1 of 19)

Skinny-Belle (3 of 19)

Skinny-Belle (5 of 19)

Skinny-Belle (7 of 19)

Skinny-Belle (8 of 19)

Skinny-Belle (10 of 19)

Skinny-Belle (18 of 19)

Skinny-Belle (14 of 19)

A spicy twist on a traditional recipe! (Gluten-free 😌 )

So the other day I had this spicy cornbread-crack creation in a restaurant for dinner. It was SO GOOD. Obviously the first thing I did was drove straight home and whipped up my own version. Wasn’t really sure what to call this, but Chilli Corn Bread seemed the most appropriate. No?

This corn bread is honestly a must for the holiday season. It is warm, spicy, and just all around delicious. Also, I need to be honest with you guys about how I actually ate this. Let’s just say that my slices of bread were not just topped with avocado slices. They may or may not have been slathered in butter. And I mean SLATHERED. I oiled those babies up. Because fresh-out-of-the-oven bread with melted butter on top is life. And you gotta live!! So make sure you serve this one warm with a nice fat slice of butter on top. 80/20 people.

Ya’ll ready to do this?! Lets get cookin’!

Ingreds:

  • 1 cup (120g) cornmeal
  • 1 cup (125g) spelt flour (I felt like being trendy and gluten-free, but regular flour works too!)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) butter, melted and slightly cooled
  • 1 large egg
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • 4 tbsp chilli powder
  • 1 tbsp paprika
  • ¼ tbsp cayanne pepper

 

Here we gooo.

Step 1: Preheat the oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.

Step 2: Whisk together the cornmeal, flour, baking powder, baking soda, all spices, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter together with the egg until combined. Next whisk in your coconut milk and lemon juice. Finally pour them wet ingreds in with the dry ingreds and stir until combined. Make sure you don’t overmix! 

Step 3: Pour batter into your baking pan. Bake for about 20 minutes or until golden brown on top and the centre is cooked through. To see if the bread is cooked, carefully poke a toothpick in the middle and look to see if it comes out clean. If the toothpick comes out clean, it’s done!

Step 4: Let cool for a few minutes, then serve while still warm. And obviously drench it in butter and avocado. 

SO GOOD. What do you guys think? Will you be trying this one at home? Comment below! <3

 

x,

 

Robyn-Signature

12:00 | November 19, 2015

SOUTHERN SALAD

Food

Robyn-Kimberly (6 of 9)

Robyn-Kimberly (8 of 9)

Robyn-Kimberly (5 of 9)

The perfect protein-filled lunch!

Confession: I ate this salad almost every day for lunch last week. Yup, it happened. And it was awesome. Keeping salad exciting is so key to making yourself actually want to eat it on a regular basis. Which is why I have about a million different salad recipes, all of which I will obviously be sharing with you guys. Because, sharing is caring. 💕 For today, this southern-style salad is legit the easiest thing to make, and is the perfect food to prep on Sunday night for a week of healthy lunches. It is time consuming being a girl boss, and so it is important that we prepare for that!

Okay I would also like to say that I am the master of balsamic salad dressing. Not only does it taste freakin’ bomb on this southern style salad, it is my go-to dressing for pretty much any salad I make. It is a recipe that you need in your life.

Let’s get to it friends. 

Skinny Belle Balsamic Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tbsp real maple syrup (you guys KNOW how rageful I get about that Aunt Jemimas crap. None of that here. None of fit I say!)
  • 1 dollop of horseradish mustard (about 1/3 tbsp)
  • pinch of garlic powder
  • pinch of salt
  • pinch of fresh ground pepper

Dressing instructions: Put in cup. Shake about like a mad woman for a few seconds. Taste, enjoy.

Southern Salad

  • Kidney beans
  • Corn (I used corn from a can, because I’m hood like that.)
  • Diced purple onion
  • Cherry tomatos, halved
  • Leafy green lettuce!
  • Avocado
  • Salt + fresh cracked pepper for topping

Put all dat awesomeness in a bowl. Pour awesome dressing on the awesomeness. Toss the awesomeness. Enjoy and thank me later babes 😉

You guys clearly already know how much I love this salad, but what do you think? Yay? Nay? Comment below!

Also, here are more of my fave salad recipes I have shared here on Skinny Belle:

LENTIL SALAD! (More exciting than it sounds!)

BLUEBERRY KALE SALAD

SPINACH + AVO SALAD

YOGURT TAHINI SALAD + DRESSING

Enjoy!! 

 

x,

 

Robyn-Signature