Chicago Eats – Cafe Robey

This past weekend I had the pleasure of visiting Cafe Robey in the Wicker Park area. Located on the corner of North Milwaukee Ave and West North Ave, this spot is a place you won’t forget about.

cafe robes in chicago

Modern American cuisine with a twist is how I’d describe this gem. My first indulgence was the avocado toast with added egg. You can also add crab meat for an additional charge. There had to have been at least two whole avocados on my toast. A thick layer was spread across + pickled red onions, chili flakes, and espelette oil. My mouth still waters about this.

menu at cafe robey in chicago with latte on the side downtown

cafe robey in downtown chicago menu

My husband ordered the Cuban sandwich. Which personally, I’m not usually a fan of but boy was this delicious – pork loin & shoulder, gruyère, avocado, red onion, mustard alongside some spiced potato chips. Again, didn’t think I’d enjoy a dish like this but surprisingly I couldn’t stop reaching over the table to sneak bites.

avocado toast and Cuban sandwich at cafe robey in downtown chicago

duck hash at cafe robey in downtown chicago

Lastly, the chef brought out duck hash (I’ve never had duck before so I was very eager to try). The meat was lean and flavorful, almost a melt-in-your-mouth type. The potatoes were seasoned perfectly – not too salty at all or overdone. I think the egg atop everything too made this menu item THAT much better.

Cuban sandwich and avocado toast in downtown chicago at cafe robey

inside cafe robey in downtown chicago

latte at cafe robey in downtown chicago

Overall, this place was a total win and I’ll definitely be visiting again. The atmosphere, the people, and the menu has me head-over-heels. Cheers to brunch lovers!

Easy Smoothie Recipe For The Busy Body

Say hello to your new breakfast on the go-go! Smoothies can be packed with vital nutrients and vitamins that can jump-start your day. I don’t necessarily like having smoothies every single morning – due to the high sugar content most of them tend to contain. But the sweetness of blended fruit in the AM can really put my mood in the right direction.

Today, I wanted to share with you all the smoothie that made an appearance on my Instagram last week (@imnataliegg shameless self promo). It probably took less than 5 minutes to prepare and tasted AMAZING! The best part…I made this on accident and ended up enjoying the final result!

Ingredients

1 1/2 cup of frozen blueberries

1 cup of frozen raspberries

1/2 cup of almond milk

1 whole banana

1 scoop of your favorite vanilla yogurt

1 scoop of your favorite protein powder

Blend all of those ingredients in a food processor or blender and get a delicious antioxidant infused drink! This is guaranteed to fill you up like a meal would but if you’re like me and like to eat a carb in the morning, go for a slice or two of toast!

This year is the year of change for me. Not just for what I’m consuming in my body but also physically and mentally. So many things are in the works for these next few months and I cannot wait to see what’s in store. Stay tuned and subscribe to the blog for more content coming up – recipes, lifestyle stuff, travels + so much more!

Leave a comment below with your favorite breakfast recipe so I can try for myself!

See you in my next post!

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The Easiest Gluten-Free Berry Pancakes

Hello breakfast enthusiasts! Today I’ve got a recipe you’re going to go head over heels for. I was scouting the grocery store a few days ago looking for healthier options for the kitchen and came across a variety of flours. Everything from coconut to almond, the options were endless.

Something that caught my eye though was the gluten-free package from Bob’s Red Mill brand. It’a a gluten-free pancake mix featuring a giant stack of flapjacks on the front. I couldn’t resist buying the pouch to try out!

I’ve got to be honest by saying, I’m not a huge fan of pancakes or waffles. Anything too carb-y and sugary just isn’t up my alley. However, I thought I’d put a twist on these bad boys to make them a little more delicious. It was definitely a splurge day and I wanted them to genuinely taste like regular pancakes despite being gluten-free.

Things We Need

1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix

1 Cup of Milk

2 Eggs

2 Tbsp Vegetable Oil

Blackberries

Blueberries

Bowl

Fork or Whisk

Measuring Cups

Skillet

Start by preheating your skillet to medium heat. Make sure your chosen pan is non-stick so our pancakes don’t fall apart upon completion.

Begin pouring wet ingredients into bowl (eggs, milk, oil). Stir thoroughly until mixture is combined.

Slowly start to pour flour into wet ingredients being sure to whisk when adding to avoid clumps in the batter.

Take a handful of blackberries and add them to the batter. Smash the berries until color turns to a light purple. Feel free to add more if needed.

Once the mixture is thick and smooth take a 1/4 measuring cup and pour a small pancake onto your skillet. Be sure to watch the pancakes as they cook extremely fast (typically a few minutes on each side). Flip pancakes when bubbling is seen and browning is noticeable.

Before plating, add a few blueberries to the tops of each pancake for flavor. It will make for a sweet surprise when you bite into your finished product! After this, you can begin to move your cakes onto a separate dish. Be careful as these will be very hot!

Serve with maple syrup or honey along with a few scoops of fresh fruit! A blend of strawberries and raspberries would be tasty too! Choose your favorites and be creative!

Don’t those look incredible?! Super simple and quick to make, it took me no time at all to whip these up in the kitchen. This recipe makes for a wonderful Fall breakfast in the morning and I’m so happy with the way they turned out! What’s your favorite breakfast food?! I wanna know! Leave a comment down below and let’s share breakfast ideas!

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