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Healthy, gourmet nut butters that provide job skills training to women in need.


She's Empowered Spotlight: Robin Plotnik, Founder of What Robin Eats

Carolyn Cesario

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We’re so excited to introduce you to the next gal in our She’s Empowered series! Meet Robin of @whatrobineats. We’ve loved connecting with Robin and consistently learn more amazing ways to use our nut butter just by following along with her journey on Instagram!

Tell us a little bit about you! 

I'm a certified nutritionist who has a passion for a healthy lifestyle. I've worked in gyms from San Diego to New York City and now work with clients all over the country via my website, I worked as a fashion model, modeling lookbooks, editorials, and runways for over 10 years. When I'm not writing nutrition plans for my clients or creating recipes in the kitchen for @WhatRobinEats, you can find me with my eight month old baby girl Poppy, my husband Joel, and hairless cat Aero. I believe that a strong body equals a healthy mind and hope to encourage everyone to live a more balanced life. 

What's the story behind your blog, What Robin Eats? 

Being in the fashion industry for ten years, the big question was “what do models eat?”. What started as a hashtag seven years ago became a passion for me. I knew I loved nutrition but never looked at cooking with an artistic eye. I began plating my food with care and putting my “strange but good” toast combos out there for everyone to see. After 2 1/2 years @WhatRobinEats has become more than an Instagram full of food, there is a community that has grown through healthy breakfasts, comfort food hacks, and fitness events. I encourage my audience to tag their #ToastTuesday creations with #ToastLikeRobin every Tuesday and add a nut butter syrup drizzle to just about everything. @WhatRobinEats is a place for people to be inspired to live a healthy lifestyle through fitness and eating food that’s sweet to the soul and healthy for the body.

When you're not creating amazing recipes, how are you spending your time? 

With my sweet baby girl, Poppy! I became a mom eight months ago and it has completely changed my life for the better. Yes, it’s the toughest job I’ve ever had but it brings me endless joy. I love being her mom!

What ingredient is your kitchen NEVER without? Nut butter, cinnamon, bananas, eggs, and probiotic yogurt.

How do you stay inspired? Flipping through monthly Bon Appetit magazines and browsing food photography on Pinterest. 

What are your favorite ways to #spreadgood in your community? 

Nut butter syrup drizzles, staying positive, and a whole lotta Poppy videos.


Strawberry Cream Cheese Stuffed French Toast with a Cinnamon Snickerdoodle syrup drizzle (makes two servings)


  • 4 slices sourdough bread

  • 2 egg whites or 2 whole eggs

  • 1/4 cup nut milk

  • 1/2 tsp cinnamon

  • 2-4 tbsp dairy free strawberry cream cheese

  • 1/2 banana cut into slices

Nut butter syrup drizzle:

  • 6 tbsps maple syrup

  • 1-4 tsp water (depending on desired consistency)

  • 1 tbsp Cinnamon Snickerdoodle Cashew Almond Butter, melted

  • Dried strawberries (optional topping)



  • Heat a flat skillet on medium heart and spray with nonstick cooking spray or use 1/2-1 tbsp ghee to coat the pan.

  • Whisk together egg whites (or whole eggs) , nut milk, and cinnamon in a bowl large enough to dip the sourdough bread pieces into. Set aside.

  • Spread 1-2 tbsps of strawberry cream cheese on one slice of bead. Cover the cream cheese with 1/2 of the banana slices and top with an additional piece of bread (like a sandwich). Repeat once more. Place one “sandwich” into the egg wash and lightly press down to make sure the bread soaks in some liquid. Let sit one minute, flip, and repeat. Place on hot skillet and dip the other “sandwich” into the egg wash. Repeat steps above and place on skillet. Let cook roughly 5 minutes on each side, or desired crispness. 

  • While french toast is cooking, make the cinnamon snickerdoodle syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Stir in syrup and add water as needed. Consistency should be runny yet thick. 

  • Once french toast is done cooking, cut each slice in half, plate, and cover with cinnamon snickerdoodle syrup drizzle and dried strawberries. In my opinion, this tastes like strawberry captain crunch, enjoy!