Gluten-Free Cinnamon Pecan Protein Granola

Granola is one of those “health foods” that’s usually really not all that healthy. Laden with unhealthy carbs and low-quality refined oil, the kind you find at the grocery store is probably better suited for the junk food aisle than your gym bag. So how do you satisfy a craving for the crunchy, convenient snack in a way that won’t backfire on your belt size? You clean it up!

Gluten-Free Cinnamon Pecan Protein Granola // Naturally Lindsey

This version uses the addition of a clean, vegan plant-based protein powder to balance out the carbs, while spices intensify the flavor with minimal sugar. However, If you prefer your granola a little more sweet you can try adding in more honey. It’s also really easy to customize this recipe by swapping out different nuts and spices.

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

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Gluten-Free Coconut Protein Pancakes

Lately I’ve been getting bored of breakfast. Seriously, how many ways can I make eggs or oatmeal and expect it to taste differently than the eggs or oatmeal I had the day before? These protein pancakes are not only easy to make, but super tasty and nutritious as well. For a total of 280 calories you get SIX 4″ pancakes and a whopping 23 grams of protein and 15 grams of fiber. That’s 60% of the recommended daily allowance for women, and 40% for men. Crazy!

Gluten-Free Protein Pancakes // Naturally Lindsey

Since a high protein and/or gluten-free diet can often suffer from lack of fiber, it’s important that you make a point of incorporating as much fiber in your meals as possible. Unlike other food components (fat, carbs, etc.) fiber isn’t digested by your body, but rather it passes through your system until it makes its way… out, which is why it’s often praised for keeping you “regular.” Besides that, fiber can also help lower cholesterol levels and control blood sugar levels, and it keeps you feeling fuller, longer. So after you eat these, you should be ready to take on the day without having to worry about any mid-morning hunger pangs.

This recipe can be made with your favorite protein powder. Mine is PlantFusion Vanilla Bean, which can be found here for super cheap! It’s tasty and not too… planty, which is totally a real word (if you’ve ever had a lesser quality plant protein powder, you’ll know what I’m talking about!) However, if you don’t dig protein powder you can just use almond milk instead (see recipe for sub measurement). There are a couple other subs that can be made in the recipe to accommodate different dietary restrictions, like replacing the egg whites with a flax egg (1 tablespoon flax + 3 tablespoons water, stir, refrigerate for 15 minutes) instead of eggs to make this vegan, or using a “paleo-approved” protein powder to make this paleo. And if it’s sugar you’re concerned about, you can sub stevia extract for the maple syrup. Easy peasy!

This recipe is:
• Gluten-free
• Dairy-free
• Refined sugar-free
• Soy-free
• Nut-free
• And can be paleo/vegan/sugar-free (see above)

Gluten-Free Protein Pancakes // Naturally Lindsey

Gluten-Free Coconut Protein Pancakes

• 2 egg whites (or 1 flax egg)
• 1/4 cup coconut flour
• 1/2 cup water mixed with 1/4 scoop protein powder (or sub with 1/3 cup almond milk)
• 1 tablespoon flax meal
• 1 tablespoon unsweetened shredded coconut (optional)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinammon
• dash of sea salt
• coconut oil, for cooking

1. Mix all ingredients except coconut oil together in a medium bowl.
2. Heat a nonstick skillet over medium-high heat. Add in a small bit of oil and swish it around the pan. Pour the batter in (I used about 2 tablespoons per pancake) and let cook until air bubbles appear. Carefully flip the pancake with a solid (not slotted) spatula. These things are fragile, so be careful! Cook for another minute or so and remove from heat. Repeat until all your pancakes are cooked.
3. Top with whatever you please! I topped mine with a small bit of almond butter, maple syrup, and unsweetened shredded coconut flakes. Nomz!

What’s your favorite gluten-free breakfast?

Food Feature Friday: Coconut

I’m constantly looking for recipes ideas, though I hardly ever follow one recipe to a T when I cook. Needless to say, I come across a lot of amazing ones (I have a whole email folder devoted to them!) that I never have a chance to make. Every Friday I’m going to feature 5 recipes from different blogs and sites based around a certain ingredient that I’m totally digging. Just think of it as a little bit of healthy food porn before you start your weekend.

This weeks recipes all feature coconut! Mildly sweet and slightly nutty (aren’t we all?) coconut contains essential vitamins and minerals like vitamin C, thiamin, riboflavin, niacin, iron, manganese, selenium and potassium, with the oil containing medium chain fatty acids that can help lower cholesterol, decrease abdominal obesity, enhance your immune system, and even protect against STDs – pretty impressive, right? It’s delicious and wholly nutritious, so try it out!

Munch and Chew: Pumpkin Coconut Quesadillas
You read that correctly. I stumbled across these babies today and knew right away they needed to be shared. These are vegetarian and gluten-free (with corn tortillas) and can be made vegan/dairy-free if you omit the cheese and sour cream. She also has a ton of other great recipes, so check it out!

The First Mess: Vegan Coconut, Almond + Quinoa Breakfast Cakes
These vegan breakfast cakes look like perhaps the best kind of pancake I’ve ever seen. They can be made gluten-free by using all-purpose GF flour. With healthy quinoa, bananas, cacao, and 3 different coconut-derived ingredients, your belly is going to be just as happy as your taste buds.

Food and Wine: Carrot-Ginger Soup with Coconut-Roasted Shrimp
Spring brings gorgeous aromatic bunches of carrots to the farmers markets here in Southern California, and this combination of the sweet carrots, spicy ginger, and tropical coconut shrimp  seems perfect for the transition from spring into summer.

Honest Cooking: Coconut Milk and Honey Pops
I could have included coconut milk ice cream, but I don’t have an ice cream maker so I included something a little easier– pops! This frozen treat uses three ingredients max and includes no added sugar!

This Chick Cooks: Chicken Bites Fried in Coconut Oil
If you’re like me, there’s a good chance you get a craving for some fried chicken every now and then. Frying with coconut oil is probably the healthiest (and tastiest) way to accomplish this (and they’re gluten- and dairy-free!)

Coconut Oil Fried Rice Bowl

I try to limit my consumption of grains, even those that are gluten-free, but I’d be lying if I said I didn’t love a good rice bowl – it’s my version of comfort food. This version is simple, and the virgin coconut oil adds a lovely sweet flavor to the dish without the need for soy sauce or sugar. Fried rice is traditionally made with leftover rice, so use that if you have it, and feel free to add in any other vegetables you have lying around – mushrooms, carrots, and water chestnuts are all great additions.

This recipe is:
– Gluten-free
– Dairy-free
– Sugar-free
– Soy-free
– Nut-free
– Vegetarian


Coconut Oil Fried Rice Bowl

• 3/4 cup brown (or white) rice, thoroughly cooked
• 1 1/2 tablespoons virgin coconut oil
• 3 eggs, yolks slightly scrambled
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 1/2 cup broccoli, roughly chopped (thaw first if using frozen)
• 1/4 cup peas (fresh or frozen)
• 1-inch fresh ginger, grated
• 1/2 tablespoon toasted sesame oil
• 1 teaspoon rice wine vinegar
• 2 green onions/scallions, dark green parts only, thinly sliced
• fresh-cracked black pepper, to taste
• Sriracha (optional)

1. Cook your rice according to the package direction, set aside to cool.
2. Add 1/2 tablespoon coconut oil to a skillet over medium heat. Add eggs and cook. Remove from heat.
3. Again, add 1/2 tablespoon coconut oil to skillet over medium heat. Add onion and cook for two minutes. Add garlic and cook for two minutes more, until fragrant. Add ginger, broccoli, and peas, cooking until heated (or until fully cooked if using fresh).
4. Keeping the vegetables in the pan, add another 1/2 tablespoon of coconut oil and then add the cooked rice, stirring to combine.
5. Turn off the heat and stir in the cooked egg. Add in the sesame oil and vinegar, and mix all ingredients together. Top with pepper, green onion, and sriracha if you so please. Serves 2.