Kat's Kitchen

Recipes, advice, and fun!!!! Kat Robinson, ND, C-IAYT, E-RYT, Graduate Institute for Integrative Nutrition

Kat Robinson has been involved in holistic wellness for over 20 years. She has learned that there are certain aspects that lead to health and wellness, the food we eat, our relationships, our career, our spirituality, and exercise. As a Certified Yoga Therapist, Experienced Registered Yoga Teacher and Institute of Integrative Nutrition Health Coach, she is ready to share with you the secrets to health and vitality. "This page is for information purposes only and should never be used instead of medical advice."

07/09/2025

Cannellini Bean Soup with Tomatoes and Spinach
1 can Cannellini Beans, rinsed well
2 tomatoes diced with juice
1 small onion chopped
3 cups of raw spinach
1 T extra virgin olive oil
garlic to taste
salt and pepper to taste.

Place onions and garlic in olive oil in a sauce pan, saute until tender, add tomatoes and 1/2 to 1 cup water, reduce heat and let simmer until all vegetables are tender. Add beans and spinach heat until spinach is wilted.
Top with Parmesan Cheese and crushed red pepper if desired.
Very Yummy!!!!

02/05/2025

Chicken Thigh Sweet Potato Stew.
Ingredients
Spice Mixture
Freshly squeezed juice of one orange
1 T smoked paprika
1 tsp ground cumin
1 tsp ground tumeric
¼ tsp cayenne (optional)
For the Stew:
3 T coconut oil
1 large onion, chopped
! T organic ginger
2 T organic garlic
3 tomatoes diced with juices
1 can of organic green beans
½ cup full fat coconut milk, from a can, shake well
2 cups chicken bone broth
1 lb sweet potatoes, peeled and cut into 1/2 inch pieces
2 lbs chicken thighs, boneless/skinless, towel-dried, and cut into bite size pieces
sea salt and freshly ground black pepper

In a bowl, combine all ingredients of spice mixture together. Set aside.
In a Dutch Oven or large/heavy pot, add 2 TB coconut oil and heat until hot. Add onions and cook/stir over medium heat until softened, 4 minutes. Add ginger and garlic, continuing to stir another 2 minutes. Add the Spice Mixture that was set aside. Stir well for 1 minute.
Add tomatoes plus their juices and coconut milk. Stir frequently 2-3 minutes. Add broth and 1/2 tsp kosher salt. Bring to a simmer for 10 minutes. Add sweet potatoes, stirring occasionally; cook until tender
Heat 1 TB coconut oil in a large saucepan over medium high heat. Sprinkle chicken with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Place chicken in a single layer in saucepan and let brown chicken on both sides. Add browned chicken and green beans to the hot stew stir to combine.

01/17/2025

Banana Bread Chia Seed Pudding

1/2 cup milk ( I use gluten free oat milk)
2 T chia seeds
1 T PURE maple syrup (not maple flavored)
1 t vanilla

Stir all ingredients together in a small bowl, refrigerate overnight. In the morning stir and refrigerate for another 30 minutes.
Stir again before serving.
I added half a banana, walnuts, cinnamon, with another drizzle of maple syrup on top.
You can add apples or berries, just get creative! Really good!
Thank you Candi for the recipe!!!

11/09/2024

Kat's Raspberry Cream Cheese Crepes
(gluten free- sugar free)
To make the crepes
In a bowl combine 1 cup flour (gluten free), 1 1/2 milk, 2 eggs, 1 T cooking oil, and 1/2 t salt. Mix well. It will be thin, Spray a 6 inch pan and spatula with olive oil spray and heat well. Pour a few Tablespoons of crepe batter in heated pan and tilt the pan to spead and cover the bottom of the pan. Heat the crepe until brown.
Spread a few spoonfuls of the cream cheese filling (recipe below) and raspberry jam, I use Raspberry All- Fruit Jam (it has no sugar and is real fruit).
Fold over and sprinkle with a little Swerve. And serve
Cream Cheese filling
1 16 ounce package cream cheese, one cup heavy whipping cream, 1 t vanilla, 2 T lemon juice and sweenten with favorite sweetener to taste. I use organic stevia. NOT A STEVIA BLEND JUST PURE STEVIA. I stay away from blends. Use an electric mixer to whip the filling until it is light and fluffy.
This was really, really good!!!

04/25/2024

This morning has been all about the cookie!!! I hope you enjoy this healthier alternative! They are gluten free, sugar free, and egg free.

Kat's Completely Healthy Cookies

3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups gluten free oats (I like Bob's Red Mill gluten free rolled Oats)
1/4 cup almond milk
1/2 cup walnuts
1/2 cup unsweetened coconut
1 cup dark chocolate chunks
1/2 cup white chocolate
(for both the white and dark chocolate I like Lily's Brand, they are sugar free and sweetened with stevia)
1 tsp vanilla
1 tsp cinnamon
Instructions :
Preheat oven to 350 degrees.
In a large mixing bowl, combine the mashed bananas and apple sauce. Stir them together until they are well mixed.
Add the vanilla extract and cinnamon to the banana mixture. Mix thoroughly to distribute the flavors evenly.
Stir oats into the mixture until they are fully mixed.
Pour the almond milk into the mixture to help moisten the oats. Then, add walnuts, and dark and white chocolate chips and coconut. Stir the mixture well to ensure that they are evenly distributed throughout.
To keep the cookies from sticking either line your cookie sheet with parchment paper or spray lightly with a cooking spray Spoon portions of the cookie mixture onto the prepared cookie sheet. Shape with a spoon as the do not flatten themselves.
Place the cookie sheet in the preheated oven and bake for 15-20 minutes, or until they are firm and lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
TIP: Do not use steel cut oats! They will not cook completely. I know this from experience. LOL!

03/27/2024

Turkey and Sweet Potato Nachos with Black Beans

2 large sweet potatoes, cut into thin slices
3 T olive oil
1 pinch salt and pepper
2 t garlic powder
2 t cumin
2 t chili powder
1 pound Ground Turkey Browned
3/4 cup black beans, drained and rinsed from the can
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup green bell pepper, diced
1/4 cup red onion, diced
1/2 cup shredded cheddar cheese
1 large green onion, finely chopped
Optional ingredients:
one small can sliced black olives
Cilantro
green onions
avocado
Greek yogurt
1 small can of corn
Jalapenos
Tomatoes
Lime wedges
Instructions

Preheat oven to 400F. Wash, peel, and slice sweet potatoes into very thin round slices.
Place sweet potato slices in a large bowl and toss with HALF of the olive oil, salt and pepper. Arrange sweet potatoes on a sprayed baking sheet and place in the preheated oven.
Bake for 15 minutes, remove from oven to flip sweet potato slices, and then roast for another 15 minutes until browned and crispy.

While potatoes are roasting, brown ground turkey in the remaining olive oil and add all spices. Drain/rinse beans, prep veggies and cheese.
When potatoes are done, arrange roasted potato slices in the middle of one baking sheet and top with turkey, beans, veggies, and cheese and place back in the oven for 5 minutes.

Remove nachos from oven and top with optional toppings of your choice Serve with salsa and plain greek yogurt for dipping. Enjoy!

Address

106 S Grand
Doniphan, MO
63935

Telephone

+15737144761

Website

https://activekatyoga.greenrope.com/

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Our Story

Dr. Kat Robinson, ND has been involved in holistic wellness for close to 20 years. She has learned that there are certain aspects that lead to health and wellness, the food we eat, our relationships, our career, our spirituality, and exercise. As an IAYT Certified Yoga Therapist, Yoga Alliance Experienced Registered Yoga Teacher and Institute of Integrative Nutrition Health Coach, she is ready to share with you the secrets to health and vitality.