What Robin Eats

"A Strong Body Equals a Healthy Mind."


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Gluten Free Sheet Pan Pancakes, cut into hearts.

I baked pancakes this week. Yep! I did that. I wanted to make heart shaped pancakes but I didn’t love making them individually on a pan with my heart shaped cookie cutter. Instead I baked a giant sheet pan pancake and cut out all the heart shaped pancakes I need! Don’t want to cut this giant pancake into 4” hearts? Simply slice into squares and my a square pancake stack.

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Ingredients:

  • 2 cups almond flour
  • 2 large eggs
  • 1 cup cup unsweetened almond milk
  • 1 tbsp maple syrup
  • 2 tsp vanilla extract
  • 3 tbsp tapioca flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 pinch pink himalayan salt

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Directions:

  1. Preheat the oven to 350°F and line a small baking sheet pan with parchment paper.
  2. Add all ingredients to a blender and blend until smooth.
  3. Pour the pancake batter onto the prepped baking sheet and smooth into an even layer.
  4. Place the tray on the center rack of the oven and bake 25 minutes, or until pancake is golden-brown around the edges.
  5. Allow pancake to cool slightly before cutting into hearts and serving. Refrigerate leftovers for up to five days!

Serve these cutie heart pancakes with some turkey bacon, strawberries, and a honey cinnamon walnut butter syrup drizzle. Thoughts on a sheet pan pancake?

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Mexican Mocha Banana Walnut Cauli-Oat Bake, in collaboration with Diamond Nuts

A cauli-oat bake that’s good for the body, mind, and HEART.

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February is Heart Health Month and I’m making sure to get all the nutrients I can to promote a healthy heart. I’ve teamed up with Diamond of California Nuts to help spread the word about their heart healthy walnuts!

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Walnuts are not only delicious, especially topped on my Mexican mocha banana walnut cauli-oat bake, but they also help decrease the risk of heart disease by helping maintain healthy cholesterol levels and decreasing blood pressure. I’m forever fascinated by real food and all the incredible benefits we gain by consuming them.

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Mexican Mocha Banana Walnut Cauli-Oat Bake (makes four servings):

  • 1 + 1/2 cup gluten free oats
  • 1 cup riced cauliflower (I used frozen)
  • 3 tbsps cacao powder
  • 2-4 tbsp maple syrup
  • 1 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 egg + 1 egg white (may sub two flax eggs)
  • 2 cups nut milk
  • 1 tsp baking soda
  • 1/4 tsp – 1/2 tsp cayenne pepper (depending on desired spice preference)
  • 1 tsp cinnamon
  • 1/2 banana, completely mashed
  • 1/4 cup Diamond of California Shelled Walnuts, crushed

Toppings:

  • 1/2 banana, diced
  • 1/3 cup Diamond of California Shelled Walnuts, slightly crumbled

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Directions:

  • Spray an 8×8 baking dish with non stick cooking spray, set aside.
  • Whisk the wet ingredients, plus the mashed banana, baking soda, and cacao powder, together in a large bowl until frothy. Mix in dry ingredients and let soak for 20 minutes. Preheat the oven to 350 F while the mixture is soaking.
  • Pour the soaked mixture into the prepped baking dish and top with sliced bananas and slightly crushed Diamond of California Walnuts. Bake for 50-55 minutes.
  • Remove the bake form the oven and let cool for 10 minutes before serving. Top with probiotic yogurt and maple syrup if you desire! Store leftovers in the fridge for up to five days.

Do you eat walnuts? I recently made a honey cinnamon walnut butter with Diamond of California Walnuts and it’s the best nut butter I’ve ever had.

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Carrot Banana Bread, Gluten Free.

Bunny wanted to eat all our carrot banana bread but Poppy stopped her. Feeling out of breath with all the baking, laundry, and outside adventures I had this morning with my Poppy girl. God bless nap time, am I right?

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Carrot Banana Bread:

  • 1 cup mashed super ripe banana, 2 medium size bananas
  • 1 cup shredded organic carrots
  • 1/2 cup whole milk organic greek yogurt
  • 1/3 cup pure maple syrup
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 1 + 1/4 cup gluten free 1-to-1 baking flour (I have not tried any other flour)
  • 3/4 cup gluten free rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 cup raisins

Frosting:

  • 1/2 cup probiotic cream cheese (softened)
  • 1/4 cup pure maple syrup
  • 1 scoop vegan vanilla protein powder (optional but I love the added flavor and protein!)

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Directions:

  • Preheat oven to 350F. Spray a bread pan with non stick cooking spray and line with parchment paper.
  • In a food processor, add the bananas, egg, vanilla extract, maple syrup, greek yogurt, cinnamon, and nutmeg. Mix until smooth. Add in shredded carrots and mix until smooth.
  • Add oats, flour, and baking soda. Mix until smooth. Mix in raisins with a silicon spatula.
  • Pour batter into prepped bread pan and bake for 50-60 minutes. My oven usually takes 5-15 minutes longer for any baked recipe I make. I have an oven thermometer and it says it’s the right temperature. That being said, check the bread at 45 if your oven cooks quicker and go from there. Check with a toothpick!
  • Once the bread is bake, let it cool in the bread pan for one hour before cooling on a wire rack.
  • Make the frosting in a mixer or with a hand mixer. Mix until smooth and frost the bread once it’s completely cooled.
  • Once frosted, add some shredded carrots on top if you’d like and refrigerate for one hour before slicing. This helps harden the frosting and slicing colder bread is a lot easier than slicing when the bread is still warm in the middle. Refrigerate for up to 5 days in an air tight container!


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Cranberry Chai Cauli-Oat Bake, in collaboration with Majka.

Brb, teaching Joel how to make this cranberry chai cauli-oat bake before baby Plotnik number two ever happens (not a pregnancy announcement! Just getting more prepared in the food department than I was before). Ha!

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If you don’t know, I love cauli-oat bakes. You CANNOT taste the cauliflower but you can taste all the other yummy nutritious ingredients that are in these bakes. This bake in particular is made with one of my favorites products, especially for mamas, Majka’s vanilla chai lactation booster! You can easily mix this booster powder with hot or cold water to drink, or you can add it to baked goods and smoothies. There is no wrong way to enjoy this extremely beneficial powder. Majka’s vanilla chai lactation booster is the best supplement for breastfeeding moms looking for a healthy boost in their milk supply. This properly formulated powder improves the quality of the milk while also providing strong antioxidant support which may prevent swollen breast tissue and clogged ducts. I have been using Majka’s powders since Poppy was born and I never experienced clogged ducts and my milk supply came in so quickly! I highly suggest checking out all their products because there is something for every mama out there.

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Speaking of products, you can get two free bags of the limited edition Holiday Cherry Bites when you buy a Majka nourishing lactation powder! These bites were my best friend when Poppy was a newborn and they are still so nice to have in the fridge when I need a quick snack. They are the perfect guilt-free snack that gives you the lactation and nutritional support you need. Plus the bites are delicious! It’s a win-win situation.

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What was your breastfeeding experience like? I am thankful that everything went pretty smoothly once Poppy learned to latch. At least I didn’t have to worry about my milk supply!

Cranberry Chai Cauls-Oat Bake, in collaboration with Majka (serves 4).

* 1 + 1/2 cup GF oats

* 1 cup riced cauliflower (I use frozen)

* 2 tbsp chia seeds

* 2 cups nut milk

* 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)

* 1 whole egg + 1 egg white (can sub flax egg)

* 1 tbsp baking soda

* I/3-1/2 cup fresh cranberries (or use 1/3 cup dried craisins)

* 2 scoops Majka vanilla chai lactation booster

* 3 tbsp cacao nibs

* 1/2 banana, mashed

* 1 tsp vanilla extract

Toppings:

* Probiotic grass fed yogurt

* Banana slices (I got my fruit cutter off of Amazon)

* Maple syrup

*Maple syrup

Directions:

* Preheat oven to 350°F

* Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!

* Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-50 minutes or until the center is cooked. 

* Let cool slightly before slicing. Top with goodies and enjoy!


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Gluten Free Gingerbread Snowman Pancakes

Poppy is getting so close to being able to enjoy fun food like this. She can admire the face on the snowman and see that it is more than just a regular stack of pancakes. But then there are small things like chocolate candies and dark chocolate chips that she will 500% choke on. So for now these little guys are for Joel and I while Poppy gets the button and faceless snowman. She honestly didn’t even notice because she was so obsessed with the coconut on the pancakes as “snow”.

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I saw Ambitious Kitchen make pancake snowman like this and I knew I had to recreate! I used my gluten free gingerbread pancake recipe but you can use any pancake recipe you’d like.

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Gluten Free Gingerbread Pancakes:

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1-2 teaspoon cinnamon (I really like cinnamon)
  • 1/2 teaspoon ground ginger
  • 1/4 cup coconut sugar (or my new favorite monkfruit sweetener from Lakanto)
  • 1 teaspoon baking powder
  • 1+1/4 cup almond milk
  • 3 eggs (I haven’t tried this with flax egg but maybe it would work?!)
  • 2 tablespoons molasses
  • 1 tablespoons melted coconut oil

Snowman toppings:

  • Chocolate colored candies for the buttons
  • Dark chocolate chips for eyes and smile (I used Lakanto)
  • Broken piece of pretzel slim for the nose
  • Coconut shreds for the snow
  • Maple syrup for topping

Directions:

  • Whisk together dry ingredients in a large bowl, set aside.
  • Mix together wet ingredients and gently mix into dry ingredients.
  • Make pancakes in two different sizes. I used a 1/4 cup measuring spoon for the body and 2 tbsps of batter for the head. Plate, top, drizzle with maple syrup, and enjoy!

I paired our snowman pancakes with my peppermint mocha cold brew!

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Sugar Cookie Cauli-Oat Bake

Here’s to making my mini pumpkin plates work all year long because they are too cute to pack away! SUGAR COOKIE CAULI-OAT BAKE. Someone messaged me saying they were terrified to try any of my cauli-oat bakes but they are obsessed with all things sugar cookie so they had to have this recipe. That’s the kind of determination and bravery I want to have in all areas of life. Terrified but willing to try it at least once.

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I preach this each time I share a cauli-oat bake recipe but you CANNOT taste the cauliflower. The raio of oats to riced cauliflower is the perfect blend of the two together without feeling like you’re eating a head of cauliflower with some peanut butter drizzled on top. If you’re going to try one of my cauli-oat bakes, this is definitely the one to try!

Sugar Cookie Cauli-Oat Bake:

  • 1 + 1/2 cup GF oats
  • 1 cup riced cauliflower (I use frozen)
  • 2 tbsp chia seeds
  • 4 Sugar Cookie Sleigh Ride Tea Bags (soak for 15 minutes in the warmed milk)
  • 2 cups warm nut milk
  • 2-4 tbsp coconut sugar (I used only 2 but if you’d like a little more sugar to your cookie add 4)
  • 1 whole egg + 1 egg white (can sub flax egg)
  • 1 tbsp baking soda
  • 1 tsp cinnamon
  • 1/2 banana, mashed
  • 1 tsp vanilla extract

Toppings:

Directions:

  • Preheat oven to 350°F
  • Warm the milk on the stove top or in the microwave for 1:30 minutes. Let tea bags steep for 15 minus before removing.
  • Whisk wet ingredients together, including the banana, and then mix in dry. Let mixture soak for 20 minutes!
  • Pour into an 8×8 baking dish sprayed within nonstick cooking spray and top with pecan pieces. Bake for 45-55 minutes or until the center is cooked. 
  • Let cool slightly before slicing. Top with goodies and enjoy!

 I paired my oat bake with my peppermint mocha and it was PERFECT. 

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Freezer Friendly Pumpkin Waffles, in collaboration with Majka.

Eyes on the prize!

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I’m going to come right on out and say it: you don’t have to be lactating, or a female, to feel the benefits from any Majka products. Majka products were created with new moms in mind because that is an area that is less focused on when it comes to wellness. There is so much focus on preparing for the baby, making sure you’re eating right, and moving your body daily. But then baby arrives and somehow nourishing products kinda disappear and no one tells you to continue taking your prenatal vitamins. Majka took the lead and has given new moms in the fourth trimester easy products to consume to help replenish their body. Like their nourishing lactation protein powder: helps fight postpartum depletion, healthy milk supply, and nourish your milk supply. I can vouch and say that Majka’s lactation bites saved me in the first few weeks of motherhood. I ate a lactation bite every morning around 6am!

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Not lactating? Not a woman? THAT’S OK, Majka can still benefit you in so many ways. Majka’s lactation protein powder is filled with B vitamins, vitamin D3, greens and fruits, vitamin C, iodine, pre and probiotics, chelated minerals, digestive enzymes, and so much more. Mix it with nut milk, blend in a smoothie, or make my Majka pumpkin waffles. They are perfect for the whole family!

Pumpkin Waffles:

  • 1 + 1/3 cups gluten-free flour
  • 1 scoop Majka Nourishing Lactation Vanilla Greens Protein Powder
  • 1/4 cup organic pumpkin puree (not pumpkin pie filling)
  • 2 tsp baking powder
  • 1 cup nut milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tbsp vanilla extract
  • 1 tbsp of melted coconut oil (slightly cooled)
  • 1 large eggs (1 flaxseed eggs for vegan option)
  • 1/4 tsp sea salt

Toppings:

  • Coconut yogurt
  • Banana slices
  • Cinnamon

Hazelnut Butter syrup drizzle:

  • 1 tbsp melted hazelnut butter (may sub any natural nut butter)
  • 1/4 cup maple syrup

Directions:

  • Blend wet ingredients together then hand mix in dry until just combined. Let the batter sit for 10 minutes! This is key to making the cakes super fluffy.
  • Use a 1/4 cup measuring spoon to ladle batter onto a hot flat skillet. Let cakes cook 3-5 minutes on one side then flip to cook another 2 minutes. Repeat until the batter is gone. Mix together hazelnut butter syrup drizzle in a small dish while the pancakes are cooking. Stack, top with goodies, and enjoy!

Click here to grab yourself, or one for a friend, a tub of Majka’s Nourishing Lactation Vanilla Greens Protein Powder and be sure to use “whatrobineats” at checkout for a discount. Tag a friend who needs Majka in their life! 

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