What Robin Eats

"A Strong Body Equals a Healthy Mind."


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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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Lemon Ricotta Blueberry Pancake Casserole, in collaboration with Driscoll’s.

No, these are not low FODMAP but I have a lot of things that need to be eaten before I can go that route.

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If you follow my stories (if you don’t there’s a lotta Poppy on there) then you saw that yesterday I went to the doctor to finally ask questions that I’ve been needing to ask for six years. Six years ago I started experiencing painful stomach bloat after most meals, stopped having my period, and a list of other things. I’ve put this appointment off for so long because before being pregnant I didn’t have health insurance that would cover any possible blood work or even a visit. Yesterday was successful in scheduling blood work to check for IBS, PCOS, and a few other things like my liver. I don’t have answers yet but I’m a step closer and that’s really important! A low FODMAP diet trial is to be started right after I finish this lemon ricotta blueberry pancake casserole made with @driscollsberry organic blueberries. Fun fact: blueberries are Driscoll’s berry of the month and good thing because Poppy is obsessed!

Lemon Ricotta Pancakes:

  • 1 cup almond ricotta cheese
  • 1 cup nut milk
  • 3 eggs
  • 1/4 cup coconut sugar
  • Zest and juice of 1 lemon
  • 1 + 1/2 cu GF flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt

Custard:

  • 1 cup plant based vanilla kefir
  • 3 eggs
  • 2 tbsp coconut sugar

Toppings:

  • 1/2 cup Driscoll’s organic blueberries
  • Grain free granola
  • Maple syrup

Instructions:

  • Make pancakes by whipping together wet ingredients then mixing in dry. Make the pancakes a flat skillet then cut pancakes in half.
  • Spray an 8 x 8 square baking dish with nonstick cooking spray and line pancakes up in two rows, flat side down.
  • Blend custard ingredients together then pour over lined pancakes. Add organic blueberries on top then bakes at 350F for 45 minutes.
  • Once done baking, top with granola and serve with maple syrup.

Tag someone who should make this lemon ricotta blueberry pancake casserole for you this weekend. Cheers!


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Bone Broth Gluten Free Banana Pancakes

BONE BROTH GLUTEN FREE BANANA PANCAKES | perfect for parents and baby. No nut butter syrup & crunchy seeds for Pops though, one day!

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Bone broth gluten free banana pancakes: (Makes 8-10 pancakes)

  • 1 cup gluten free oats
  • 1 overripe banana
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 2 eggs
  • 1/3 cup unsweetened nut milk
  • 1/4 cup bone broth (chicken, beef, or veggie works)
  • 1/2 tsp baking soda

Nut butter syrup drizzle:

  • 1 tbsp melted nut butter (natural is best)
  • 1/4 cup maple syrup

Topping:

  • Cocoyo or yogurt
  • Banana slices
  • Mixed seeds/chia seeds

Directions:

  • Place all pancake ingredients in a Vitamix or another high speed blender. Blend on medium/high until smooth.
  • Heat a flat skillet on medium heat and coat the pan with non stick cooking spray. Use a 1/4 cup measuring spoon to ladle pancake batter onto the heated skillet. Cook for 3-5 minutes on one side, then flip. Repeat until batter is gone.
  • While pancakes are cooking, make nut butter syrup drizzle. Melt nut butter in a microwavable ramekin for 15 seconds. Mix in syrup and 1/2 – 2 tsp water if needed.
  • Top pancakes with cocoyo, banana slices, mixed seeds, and nut butter syrup drizzle.  for yourself and served chopped for your little one plain. Enjoy!


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Strawberry Coconut Butter

Mid-week slump? Don’t worry, mama’s got-chu with this strawberry coconut butter that you can put on just about everything.

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Been teasing y’all with the strawberry coconut butter to the point where I started to feel bad about it. So I’m sorry and I’ll never tease you for this long again!

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Strawberry Coconut Butter:

  • 4 cups fresh strawberries
  • 4 cups unsweetened coconut flakes

Directions:

  • Wash strawberries, cut off the top part with leaves, and set aside.
  • Place unsweetened coconut flakes in a high speed blender and blend in 30 second increments until fine. You will need to push the coconut shreds down each 30 seconds. 
  • Once coconut is in small shreds, add the strawberries and blend in 30 second increments. You will need to push the mixture down to keep it by the blade. Keep repeating until smooth. Store in an airtight container and refrigerate.
  • Note: I let my blender rest a minute here and there. It took me about ten minutes to make this but it is SO worth it. Top on your favorite french toast, porridge bowl, toast, or peanut butter pancakes!

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Milk and Eggs Grocery Haul

What a time to be alive when grocery shopping can be done from the couch. If that’s not living, I’m not sure what is!

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Grocery shopping on Milk and Eggs has been a life savor many times and it’s only going to get more convenient once Baby Plotnik is here. Between the fresh produce and the amazing brands they carry, hi Ripple Foods, there’s no turning back for me. I couldn’t imagine going to the grocery store again each week for our favorite foods instead of sitting on the couch, sipping a smoothie, and clicking away.

Below I’ve listed the items that Joel and I love from Milk and Eggs. We don’t get all of this each week of course but we rotate through this list. Milk and Eggs is constantly adding new items as well so I’ll be sure to keep this list updated!

Vegetables:

  • Josies’ organic baby spring mix salad 
  • Josies’ organic baby spinach salad
  • Green onion
  • Garnet yams/ sweet potatoes 
  • Cucumber
  • Cherry tomatoes organic
  • Celery 
  • Baby carrots rainbow organic
  • Broccoli bundle
  • Herb basil
  • Herb chives
  • Red onion
  • Kabocha squash
  • Ginger
  • Cilantro
  • Shanghai baby boy chow
  • Yukon gold potato
  • Crimini mushrooms
  • Jalapeño peppers
  • Mini sweet peppers
  • Artichoke

Fruit:

  • Pineapple 
  • Mini seedless watermelon organic
  • Jazz apple
  • Bananas
  • Strawberries
  • Blackberries 
  • Bartlett pear
  • Tangerine minneola
  • Limes
  • Lemons, large bag 2lbs
  • Mango 
  • Cantaloupe 

Dairy/Nondairy:

  • Chino valley ranchers eggs
  • Chino valley ranchers egg whites
  • Ripple unsweetened vanilla
  • Ripple half & half vanilla 
  • Ripple chocolate 
  • Kite Hill ricotta
  • Miyoko’s Creamery nut cheese mozzarella
  • Miyoko’s Creamery nut cheese smoked farmhouse
  • Miyoko’s Creamery nut cheese double cream chive

Bread/Bakery:

  • Cabo brand fresh corn tortillas
  • Alvarado California style complete protein bread
  • Bread lounge croissant
  • Rudi’s whole grain english muffins
  • Cabo brand fresh jalapeño tortillas 
  • Bread LA marble rye loaf
  • Ezekiel cinnamon raisin bread

Condiments/Snacks:

  • Magee’s kreamy peanut butter and krunchy
  • Pacific pickle works mother’s puckers
  • Farmhouse culture garlic dill pickle sauerkraut
  • Cabo chips blue corn tortilla chips
  • Hope Foods guacamole green Chile, hot
  • Stonewall Kitchen Chile con queso
  • Brothers baked garlic pita chips
  • 4th & Heart ghee butter

Drinks:

  • Califia farms concentrated cold brew coffee 32oz
  • GT’s kombucha lavender love
  • GT’s kombucha cosmic cranberry
  • GT’s kombucha strawberry serenity
  • Pressed juicery greens 1
  • Pressed juicery charcoal lemonade

Meat:

  • Salmon Atlantic fillet 8oz
  • Grass fed ground beef
  • Applegate uncured turkey bacon
  • Applegate natural chicken & maple breakfast sausage
  • Applegate sliced prosciutto
  • Northern cafe dumplings – vegetarian or chicken 
  • Grass fed beef sliders – 6 pack

Use “robineats” at checkout to receive 20% off your Milk and Eggs order and enjoy the beauty that is waking up to a porch full of groceries. Happy shopping!

 


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Gluten Free Bread Pudding Cups

Gluten Free Bread pudding: making this gloomy day in LA cozy. 😌🌥🍞

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There’s no greater smell than fresh gf bread pudding straight outta the oven. Made with gf bread, vanilla Ripple Foods half & half, nutmeg, and so much more. Baked with sliced pear on top and eaten with a dollop of coconut yogurt. Another pregnancy craving satisfied with good for you ingredients all while tasting incredible. 🤰🏻🍨

Ingredients:
  • 8 slices Canyon Gluten bread, chopped into small cubes
  • 1 cup Ripple Foods Vanilla Half & Half
  • 1 egg and 2 egg whites, lightly beaten
  • 1/3 cup maple syrup
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground nutmeg
  • 1 tsp. cinnamon
  • 1 pear sliced into 1/4′ thick pieces
  • 5 tsp. honey

Directions:

  1. Spray five large muffin spots with cooking spray (or ten regular size muffin spots). Add bread cubes evenly to each spot.
  2. In a medium sized mixing bowl, whisk together half & half, eggs, maple syrup, vanilla, nutmeg, and cinnamon until well combined.
  3. Pour wet mixture over bread cubes, pressing down on them to ensure that they soak up the liquid Let sit for at least 15-20 minutes, checking regularly to make sure the bread cubes are getting spongy.
  4. Preheat oven to 350F.
  5. While bread cubes are soaking, prepare your pears by adding cooking spray and pear slices to a skillet over medium-low heat and cooking until tender, sprinkle with nutmeg. Remove from heat and set aside.
  6. Place pear slices over bread cube mixture, distributing evenly and drizzle a teaspoon of honey over each.
  7. Bake for 40-45 minutes, or until pears are golden brown and egg mixture is set.
  8. Remove from oven and serve. Top with vanilla yogurt, whip cream, or enjoy as-is.
 Your soul will thank you. 😍💓🍞