Robin Hamilton

Zingy Lemon Pudding

3/9/15 |

I’ve taken to trying new recipes on unsuspecting dinner guests. It’s a blast (and sometimes risky), and in the case of this terrific pudding recipe, I benefited from having a visitor who helped me add the secret ingredient that gave this very lemony pudding a satisfying earthy crunch. If you like lemon, I bet you’ll …Read More

Lazy Turtle Yum Yum Energy Bars

2/3/15 |

With a toddler in the house, we’re always looking for nutrient-packed treats that we can make quickly at home and that are good for young and old alike. My favorite part of this recipe is how quick and easy it was to make. We had the ingredients at the ready for the most part and our …Read More

Quinoa and Roasted Vegetable Pilaf

2/3/15 |

I love recipes that are light, but filling; could work as a side or main dish; and are FULL of color.  This one satisfies on all fronts. Eating this balanced whole meal salad just feels healthy.  I’ve had it for lunch three days this week and it’s held up well and the flavor seems to just …Read More

Orange Turmeric Coconut Cupcakes

10/10/14 |

I had fun this week playing with turmeric! This delightful cupcake recipe was shared with me by Chef Robin. They are hearty, tasty and delicious.  I like desserts like this for their balance of whole food fat, protein and sweet.  It’s less of a wild ride for your blood sugar. gluten-free Ingredients 6 eggs, room temperature ¼ …Read More

Chilled Avocado Cucumber Soup

8/1/14 |

Cucumbers are going strong in the garden this week, so we loved trying this sweet little recipe from Chef Robin.  I found it to be both light and filling – totally sufficient for a full meal.  The pumpkin seeds really add a nice touch.  Beautiful, eh? A few preparation hints – use care as you salt …Read More

Happy Green Salad: Shredded Brussels Sprouts and Kale

4/16/14 |

Robin shared this recipe for us and we only had half the ingredients and it was still huge!   It was so delicious, so simple, and a nice way to use Brussels sprouts and kale in a new, light way.  Our sprouts and kale were very fresh, so the salad was tender and delightful.  If …Read More

Kale and Quinoa Stuffed Sweet Potatoes

3/28/14 |

Ingredients: 2 sweet potatoes, scrubbed (use organic if possible) 1-2 Tablespoons Cold-pressed, Extra Virgin Olive Oil (EVOO) 4 cups kale, washed, dried and finely chopped (curly variety works well!) 1 medium sized carrot, diced (no need to peel if organic) ½ red, yellow or orange bell pepper, diced 2 celery stalks, diced ½ large white …Read More