What Robin Eats

"A Strong Body Equals a Healthy Mind."


1 Comment

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.

Processed with VSCO with hb2 preset

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!


Leave a comment

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.

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset

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!

Processed with VSCO with hb2 preset