Cinnamon Coconut Pancakes with Coconut Cream Sauce (Gluten-free, Dairy-free, Paleo)

Pancakes conjure up memories of my Saturday mornings as a child. My parents would be in the kitchen cooking up a storm on the griddle. Pancake after pancake hit the plate, drowned in butter and syrup. It was something I so enjoyed; I would eat until I could no longer eat anymore. While I still cherish the memory, I also know that Bisquick pancake mix and Hungry Jack syrup aren’t exactly a tradition I want to continue in my kitchen! But when the pancake pang strikes, it’s great to have a healthy equivalent. Enter Cinnamon Coconut Pancakes…

Cinnamon Coconut Pancakes with Coconut Cream Sauce (Gluten-free, Dairy-free, Paleo) // Naturally Lindsey

Cinnamon Coconut Pancakes with Coconut Cream Sauce (Gluten-free, Dairy-free, Paleo) // Naturally Lindsey

Let’s just face facts for a second: coconut is amazing. I eat some form of coconut every single day, and each time I do it not only makes me happy because it tastes so darn good, but because I know how nutritionally beneficial it is as well. Coconut has some pretty amazing stuff going on — good fats, lauric acid, caprylic acid; supports digestion, fat loss, keeps you full and reduces inflammation… and that taste? So indulgent.

Cinnamon Coconut Pancakes with Coconut Cream Sauce (Gluten-free, Dairy-free, Paleo) // Naturally Lindsey

Cinnamon Coconut Pancakes with Coconut Cream Sauce (Gluten-free, Dairy-free, Paleo) // Naturally Lindsey Continue reading


Sugar-Free Coconut Cashew Chia Pudding

Valentine’s Day is around the corner. Though a somewhat cliche holiday, I love taking part in the festivities in one way or another. Usually it’s with themed baked goodies or chocolate covered strawberries and champagne, but this year I’m on such a strict anti-candida diet that those activities are quite unfortunately a no-go. So for all you candida sufferers out there, consider this my Valentine’s gift to you.

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Instead, here’s the tasty treat that’s been keeping me sane. It’s made with chia seeds, a good source of omega-3 fatty acids (“good fats”), fiber, calcium, and even protein. Mixed with coconut milk, it’s a creamy, delicious dish that’ll keep you satisfied throughout the day.

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Even if you don’t make this for Valentine’s, it’s a great dessert to have on hand when cravings strike! Let it set in a small canning jar and you’ll have the perfect on-the-go breakfast or snack. So tasty, so versatile — all you need is a spoon.

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Black Caramel Coffee Cake – Gluten and Dairy Free

Caramel. Coffee. Cake. These are a few of my favorite things — and in this yummy recipe, the three come together as one! I originally made this as my boyfriend’s post-birthday cake (his birthday falls between Christmas and New Year’s, so unfortunately I rarely bake him one of the day of because we’re pre-occupied with other plans… bad girlfriend, I know!). The “black” caramel in this recipe is actually just caramel that is flavored with coffee grounds. Grind them up as fine as you can to avoid any crunchiness (though the boiling step should remedy most of that). Though there are three parts to this cake, I wouldn’t call it labor intensive — it should take only about 30 minutes to prepare. It’s definitely more of a dessert, but for if you want a sweet something for breakfast, I won’t tell. It is a coffee cake after all ;-)


This recipe is:

  • Gluten-free
  • Grain-free
  • Dairy-free
  • Casein-free
  • Soy-free
  • Refined sugar-free

Black Caramel Coffee Cake // Naturally Lindsey

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A Berry Green Smoothie Recipe & Raw Green Organics RawJuvenate 14-day Detox Review

For the past week I’ve been doing Raw Green Organics RawJuvenate Complete Organic Detox 14-day starter after finding the deal through Living Social! The detox kit includes their Vegan Protein Powder and Organic Super Greens Drink Mix as well as vegan probiotic, fiber supplement, and aloe supplement (a natural laxative) to be taken daily. I have quite a few digestive issues so finding a protein powder that’s low carb with a relatively high protein-to-calorie ratio that ALSO doesn’t upset my stomach (no dairy/whey/soy protein or sugar alcohols) is a task in itself, but I figured it was worth a shot, especially considering all the lovely tummy-helping supplements it included.

All you have to do is take the supplements daily and replace one solid meal with one liquid meal daily using the Organic Super Greens + Vegan Protein Powder – and since smoothies are in regular rotation in my morning routine, this felt a little more every-day and a little less “detox” which is always a plus. Don’t get me wrong, detoxes are great, but often times they leave you and your body with much to be desired – definitely not the case here!

I’ve made quite a few different smoothie recipes throughout this detox, but this one really stuck out because of it’s gorgeous deep aubergine color. In addition to the RawJuvenate Vegan Protein Powder and Organic Super Greens Drink Mix, it contains antioxidant-packed berries and plenty of potassium thanks to the addition of banana and coconut water.


Berry Green Smoothie

• 6 oz coconut water (I like Zico or C20)
• 2 oz orange juice
• 3/4 cup frozen mixed berries, or 1/4 cup each frozen strawberries, raspberries or blackberries, and blueberries
• 1/2 cup baby spinach leaves
• 3 scoops Raw Green Organics Vegan Protein Powder
• 1 scoop Raw Green Organics Super Greens Drink Mix
• 3-5 ice cubes

And now onto my review! Let’s start with the Vegan Protein Powder. One word: awesome. Not only does it not upset my stomach at all (a first!) but it’s gluten-free and dairy-free, high in Omega 3-6-9 fatty acids, and certified organic and vegan, made with all-natural North American yellow peas, sacha inchi protein, organic hemp protein and flaxseed. The taste is very mild and not overwhelmingly “earthy” as many plant-based proteins are. And with 88 calories, 2.5 grams of fat, <3 carbs, and 18 grams of protein per serving, it fit my requirements and then some!

The Organic Super Greens Mix is tasty, high in phyto-nutrients that can help prevent disease and keep your body work properly. It contains alfalfa leaf extract, barley grass juice powder, wheat grass fiber, spirulina powder, spinach powder, and ginko leaf powder – all organic, and all wonderfully beneficial ingredients that you would probably not want to consume whole! The taste is a little green and slightly sweet thanks to natural berry flavor and Stevia Reb-A.

Now for the supplements. The vegan probiotic was great. Let me tell you it is not easy to find a probiotic that doesn’t contain dairy in some way, shape or form! The fiber supplement made a noticeable difference for me, keeping things moving, if you know what I mean. The aloe supplement however is very strong. It says you can take up to 3 a day, but for me 1 every other day is more than plenty.

Overall I would highly recommend this program to anyone looking to start their mornings out in a clean, healthy way while really resetting your digestive system. I truly feel great, from the inside out!

Five-ingredient Gluten-free Dairy-free Almond Meal Muffins. Yes, seriously.

Muffins aren’t exactly the picture of health. With boatloads of added sugar, saturated fat, carbs, carbs, and more carbs, they should be the last thing on your list if you’re looking for a healthy way start to your day. These muffins defy that with just five ingredients (!), healthy fats, and no refined sugar. The original recipe comes from Elana’s Pantry, one of my go-to sites for  GFDF recipes, and is based on ratios. The recipe is delicious as-is, but I’ve included a few add-in variations below if you want to mix things up.

Note: This recipe makes four muffins only, which is perfect if you’re cooking for yourself – but decidedly less perfect if you’re bringing them to brunch with your girlfriends.

Almond Meal Muffins

Almond Meal Muffins

This recipe is:
– Gluten-free
– Dairy-free
– Soy-free
– Refined sugar-free

• 1 cup almond meal
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 tablespoon agave nectar or honey
• 1/2 teaspoon apple cider vinegar

1. Preheat oven to 350°F. Line 4 muffin tins with papers.
2. Mix together almond meal and baking soda in a small bowl.
3. In a large bowl, mix together eggs, sweetener, and cider vinegar.
4. Add the dry ingredients to the wet, mixing to combine. Pour the batter into the lined tins and bake for 15 minutes, until the top turns golden brown.

• Replace all or part of the sweetener with pure maple syrup
• Add in 1 tsp pure vanilla extract to the wet ingredients
• Add 1 tsp cinnamon to the dry ingredients