Cinnamon Toast Banana Muffin

For this Valentine's Day,  I have been on the search to find desserts that I love and enjoy, and put a cleaner, healthier twist on them.  I can't lie, my weakness is my sweet tooth!  But... I am not a fan of the sugar crash that typically happens after my sweet tooth kicks in.  Plus, I’m always looking for ways to add in a little extra protein and super foods, and to always add in certain DoTerra essential oils while cooking!

My most recent venture:  Banana Muffins!  These gluten-free, dairy free, refined sugar free little guys are full of taste, flavor, fluff, AND clean ingredients.  There is even an option to make this recipe completely vegan.  The best part about this recipe? It goes perfect with a cup of coffee in the morning, or can double as a dessert at night!

Dry Ingredients:

1 cup almond flour + ½ cup (for topping)
1 cup Buckwheat Flour (this is gluten free)
1-2 scoops Vital Proteins Unflavored Collagen Powder (you can use any brand this one just works for me)**optional**
1 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon
1 Genergous Pinch of Himalayan Sea Salt
2 Tablespoons Cacao Nibs

Wet Ingredients:

2 eggs (**can use flax eggs if you like, 2 flax eggs**)
¼ cup Coconut Milk Yogurt
2 Tablespoons Unsweetened Applesauce
¼ cup Coconut Sugar
1/3 cup Unsweetened Nut Milk (I used almond)
1 teaspoon Vanilla Extract
1 Drop DoTerra Ginger Essential Oil
½- 1/3 Thinly Sliced Banana

Topping ingredients:
1/2 thinly sliced banana *optional*
½ cup almond flour
¼ cup coconut sugar
2 Tablespoons melted Coconut Oil




1)    Mix all dry ingredients (just 1 cup of the almond flour) together and set aside.

2)    If you are making a flax egg, stir up the flax and water and set aside.

3)    Mix all wet ingredients together. 

4)    Slowly add the wet ingredients to the dry.  Hand mix in the ½ Banana.

5)    In a separate bowl mix together all of the toppings ingredients except the banana.

6)    Preheat the oven to 375 F.

7)    Line a greased cupcake tin and fill each one ½ of the way full.

8)    Add a generous topping to each cupcake.  If you’d like add one thin slice of a banana to the top of each muffin.

9)    Bake for 20-22 minutes. Cool. Enjoy!  Snap a pic and tag @lindsey_g_yogi so I can see your creations!

Anti-Inflammatory Super Salmon

I know the temperatures are below freezing (except for that one, awesome, super humid, but warm day last week) but wild salmon is a go-to any time of the year for me.  I love making a large portion ahead of time and pair it with different veggies as the week goes on.  Meals on the go are a must for me, but I still prefer warm foods that can be heated in the oven or on the stove top (as opposed to zapping the nutrients away in the microwave).

My experience in purchasing salmon,  is to as much as possible choose wild versus farm-raised when I can and here is why.  Wild salmon is caught in its natural environment while farm-raised salmon has the possibility of many contaminants as well as possibly a higher omega-6 fatty acid content.  Whether you go for wild or farm-raised, read on to find my recipe and let me know what you think or if you've tried this before.




16 oz wild salmon filet      
2 cups Brussel sprouts
2 cups cubed sweet potato
½ shallot
1 large clove garlic
1 drop DoTerra oregano oil
Himalayan sea salt
Lemon Pepper
Pinch of Cayenne Pepper
1 Lemon
1 Cup Fresh Blueberries (Frozen work as well)
¼ cup Balsamic Vinegar







1)    Preheat your oven to 400 Degrees.

2)    Toss your cubed sweet potatoes with olive oil, a pinch of cayenne pepper, and Himalayan sea salt.  Place in the oven for 15 minutes.

3)    In the meantime, toss the Brussel sprouts with the juice of ½ lemon Himalayan sea salt, lemon pepper and olive oil.  Set Aside.

4)    Mash up 1 cup of fresh blueberries with ¼ cup olive oil, a generous pinch of salt and lemon pepper, and ¼ cup balsamic vinegar.

5)    Take out the sweet potatoes.  Lightly oil the salmon on each side and place on a baking sheet adding to the potatoes.  Top the salmon with blueberry mixture.

6)    Cut up the other half of the lemon and place on the baking sheet.

7)    Place back in the oven for 15 minutes with the last 2 minutes on broil.  Enjoy.

Holiday *SIN*free Chocolate Chunk Cookies


Let's get real- it's the holidays, which means there are sugar-filled temptations everywhere you look!  I don't believe in completely restricting and cutting out foods unless they are purely foods that make me sick.  While I don't eat gluten, and keep dairy to a minimum, I still love to bake and if I TRULY want something to satisfy my sweet tooth, I find a way to make it happen, which is how I discovered Chocolate Chip Cookies that are soft and decadent, PLUS are dairy-free, gluten-free, AND soy-free.  And you get the added benefit of collagen to help with glowing skin, aiding in digestion, and luscious hair!

Also, these sweet little guys are super easy to make.  Let me know if you try the recipe below.

Prep time: 15 minutes     Cook time:  10-12 minutes

1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking soda
2 teaspoons Himalayan sea salt
5 tablespoons coconut oil
3/4 cup Coconut Sugar
6 tablespoons Natural Almond Butter
2 teaspoons Vanilla Extract
1 1/2 cups soy-free dark chocolate chips
2 scoops Vital Proteins (unflavored)
1 drop Cassia DoTerra Essential Oil (Cinnamon flavored, only use ONE drop!)
2 tablespoons Maca Powder **Optional**
2 tablespoons Cacao Nibs **Optional**


1) Mix together almond flour, coconut flour, baking soda, and salt.
2) In a separate bowl melt the coconut oil.
3) Mix together coconut oil and coconut sugar until well mixed.
4) Mix in almond butter and vanilla until the dough forms.
5) Stir in chocolate chips, vital proteins, maca powder, and cacao nibs.
6) Cook in the over at 350 Degrees for 10-12 minutes.  Transfer cookies to a cooling rack.

Superfood Thanksgiving Cookies

I surprise myself more and more with gluten free baking.  As I frame my thoughts to focus on foods, flavors, and flours that make me feel good from the inside out, I am able to notice the variety of foods that I can use to cook as opposed to ones that make me feel "restricted."  I played around with a few different recipes and mashed them up to create these Superfood Thanksgiving Cookies.  

Enjoy and have an incredible holiday!

Chocolate Collagen cookies.jpg

1) Mix together dry ingredients:

1 cup gf rolled oats
1/4 cup of:
Almond meal
Gluten free rolled oats                                 
Raw almonds
Cacao powder
Coconut sugar
Dark chocolate chunks
2 Tablespoons of:
Maca Root Powder
Chia Seeds
1 Teaspoon: Cinnamon
1/2 teaspoon:
Baking Powder
Baking Soda
1 scoop Dark Chocolate and Blackberry Vital Peptides

2) In a separate bowl, stir together:

1/4 cup almond butter
1/4 cup coconut oil (melted)
1/4 cup maple syrup
1 egg (or flax egg)
Sprinkle of Vanilla for taste

3) Add wet ingredients to dry ingredients.

4) Break up the 1/3 of the Dark Chocolate bar and sprinkle in the mix.

5) Scoop small balls on a greased cookie sheet.

6) Cook on 350 degrees for 11-13 minutes.

7) After a minute or two transfer to a wire rack or cooling area.  ENJOY!



Gluten free oat flour
Almond meal
Gluten free rolled oats
Raw almonds
Cacao powder
Coconut sugar
Dark chocolate chunks
100% dark chocolate bar
Maca root powder
Chia seeds
Himalayan Sea Salt
Baking Powder
Baking Soda
Egg (unless you use a flax egg to make this vegan)
Almond Butter
Coconut Oil
Maple Syrup
Dark Chocolate and Blackberry Vital Peptides

Squash 3 ways

For so many years I never gave squash a shot.  I chalked it up to a strange looking vegetable that probably did not taste that great.  However, in the past year or so, a girlfriend and I began to take part in a local CSA where we signed up for local fruits, vegetables, and meats on a regular basis.  It was scary because we did not know what we would be getting until the day of pick up, but exciting and invigorating with all of the new foods presented to me.  For me, it is EASY is it to fall into the SAME routines (which, by the way I think is totally great sometimes), with the SAME foods, over and over again.  But, as I break through that feeling around food, I discovered squash-- delicata, butternut, spaghetti, acorn, you name it, I'll give it a try.  

With the holidays coming up, I tend to crave sweet vegetables.  I notice when I fill my body with these kinds of veggies I am less likely to want a cupcake, or cookie, because I get my sweet fill as a part of my dinner!

Squasg pic.jpg

Here are a few quick easy recipes, that I actually made all at the same time!  Let me know what you think :).  Disclaimer:  You can always sub out coconut oil for melted ghee or olive oil.

1) Wash squash and cut it in half lengthwise.
2) Scoop out the seeds (you can toss them or keep them to roast for later use).                                                          
3) Thinly cut the squash lengthwise to make small c-shapes.
4) Melt coconut oil and toss the squash with spices of choice.
5) Bake at 400 degrees on a lightly greased sheet for about 15 minutes or until cooked all the way through. **Skin is edible**.
6) Sprinkle with pecans for more of a power punch.        

Savory Delicata Squash
Delicata Squash                                                              
1-2 tsp. Coconut oil                                                       
Salt and Pepper                                                                   
Optional: Pecans                                                            




1) Follow directions 1-3 from above.
2) Melt coconut oil and toss with squash.
3) Generously sprinkle with ground cinnamon and sea salt.
4) Bake at 400 degrees on a lightly greased sheet for about 30 minutes until the squash is soft and tender. **Skin is edible**.   

Sweet and Salty Acorn Squash
Acorn Squash                                                               
1 tablespoon coconut oil                                              
Ground Cinnamon                                                       
Himalayan Sea Salt                                                  


1) Wash the squash and cut in half lengthwise.
2) Scoop out the seeds (you can toss them or save them to roast for later use).
3) Drizzle with olive oil and season with salt, pepper, thyme, and cumin.
4) Place the squash skin side up.  Bake at 400 for about 30 minutes.  The squash is finished when it becomes soft and the skin easily pulls away.

Simple Butternut Squash
Butternut Squash                                                      
Olive Oil                                                                      
Salt, Pepper, Thyme, Cumin                                      

Guiltless Almond Butter Power Chocolate Treat

Love the thought of dessert, but hate the idea of the endless of ingredients, the clean up, the time that it takes to bake, and then the QUICKNESS that it is all gone?  Here is a solution for all of the issues listed above, with the exception that I can't promise these will stick around your kitchen for too long!  These paleo, gluten-free, dairy-free, soy-free, refined sugar free treats are bite size and delicious, but I'll let you make the final call.


16 Medjool Dates
1 10-oz bag Dark Chocolate Chips
1 tbsp coconut oil (to help with meting chocolate chips)
Almond Butter
Himalayan Sea Salt

Optional toppings:
Chia Seeds
Crushed Peppermint


1) Take a knife and thinly slice one side of your date to squeeze out the pit.  Complete on all dates.
2) Add a spoonful of almond butter inside each of the dates.  Put the dates in the freezer for about 15 minutes to let them harden.
3) Melt Dark chocolate and coconut oil either over the stove top or in the microwave, being mindful not to burn the chocolate (If in the microwave I suggest in 30 second intervals) and stir before putting it back in the microwave.
4) Dip each date in the chocolate using a spoon to help cover the date completely.
5) Place on parchment paper and put the in the refrigerator or the freezer in a Tupperware!
6) Let me know what toppings you chose and how things turned out.

P.S. want to know more about the healthy effects of dates?  Click here to read more.

Zucchini Pizza

Anyone else who can't have gluten ever miss pizza?  I know, for me, I miss the crunch, and the saltiness or the cheese but I DON'T miss the stomach discomfort  or the belly bloat that accompanied this tasty meal.  Hence, I have discovered Zucchini Pizza: veggie based, crunch, salty, satisfying, and did I mention I am a VEGAN CHEESE CONVERT!  I NEVER thought I would say those words!  Check out the recipe below and taste for yourself.  Be sure to hit reply and let me know what you think.




2 Zucchinis- cut lengthwise
Tomato Sauce- homemade or store bought, but watch out for hidden ingredients and sugars.  My favorite store bought brand is Muir’s.
3/4 cup raw cashews
1/4 cup hemp hearts
1/4 cup nutritional yeast
1 tsp salt
1/2 tsp garlic powder


-Preheat oven to 400 Degrees
-Cut Zucchini long wise and lay on greased sheet and set aside.
-Make Vegan Parmesan Cheese
      -Pour cashews, hemp hearts, nutrition yeast, salt, and garlic powder in a high speed blender or food processor until finely crushed or about 15 seconds.
-Add a spoonful or two of tomato sauce on top of the zucchini
-Sprinkle a hefty amount of vegan parm on top of each zucchini
-Roast at 400 degrees for about 15-18 minutes, then change oven to Broil, and cook for an additional 3-5 minutes, keeping an eye out for the cheese to start bubbling.
-Put the leftover cheese in a container in the refrigerator.

Paleo Pumpkin Bread/Cake Heaven

FullSizeRender 24.jpg

Who said baking had to include processed sugars, flours, and a ton of dairy?  To be honest, I have ALWAYS loved baking- not so much following the recipe, but I have a knack for eye-balling items and understanding flavors that work well together.  I have to admit, I was always a "taste as I go- sort of baker", and added in as I saw fit to add to the deliciousness of each item.  

When I realized that gluten did not agree with me, I was devastated, largely because now, how the heck do I bake?  I went through months of trying "gluten free" recipes, and everything just tasted "fake" or "less than" to me.  So I gave up baking... for a long long long time.  I found sweetness in root vegetables and fruits, but sometimes just really wanted a cookie or a piece of cake to bite in to!  And for that reason, in the past month or so, I have been yearning to try baking again!  After understanding more about how my body processes different sugars and flours, I am more open to experimentation in the kitchen!  

Last week I came across one of Rachel Mansfield's paleo recipes, and decided I had to try it.  Everything looked easy enough, (especially the addition of Simple Mills baking mixes, which is my new obsession) except I just did not feel like cooking/peeling/ etc. sweet potatoes!   If you haven't noticed from prior posts, I have an obsession with fall vegetables ESPECIALLY pumpkin (which I of course had in my cabinet).  So I subbed out the sweet potato for pumpkin (1:1 ratio). 

Below is the recipe, as adapted from Rachel, and I know it looks like a lot of ingredients, but have no fear! It is basically the same wholesome, healthy, gluten-free, dairy-free, refined sugar-free ingredients over and over again;  and it's a cinch once you start the process!  Give it a whirl and a spoon, (you taste the batter too right?) and definitely let me know how it goes.  Did I mention, this doesn't have to be dessert?  A girlfriend who taste-tested shared she had it for breakfast the next morning!

Happy baking ya'll!


**Disclaimer**This is a recipe I found on Rachel Mansfield's website, and I only changed two ingredients (coconut sugar and pumpkin)

Ingredient List

100% pure Maple Syrup
Coconut oil
Coconut Flour
Coconut Sugar
100% organic canned Pumpkin
Ground Ginger
Ground Cinnamon
Vanilla Extract
Simple Mills Chocolate Muffin Mix
Almond Flour
Baking Powder

Directions to Paleo Heaven:
Preheat oven to 350 degrees Farenheit

Pumpkin Layer (Bottom Layer)
1.  Mix Dry Ingredients together

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/8 to 1/4 cup coconut sugar**OPTIONAL (I added to sweeten up the pumpkin as it is not naturally as sweet as sweet potato)

2.  Mix Wet Ingredients together in a separate bowl

  • 1 teaspoon vanilla extract
  • 1 cup 100% organic canned pumpkin
  • 2 eggs
  • ¼ cup maple syrup

3.  Add wet ingredients to dry ingredients, whisk together and set aside

Chocolate Layer

1. Whisk together 1 egg, 3 1/2 tablespoons melted coconut oil, 1/2 cup of water in a bowl
2. Add 1/2 package of Simple Mills chocolate muffin mix and mix well until it is completely combined then set aside

Chocolate Crumble Layer

1. Mix together remaining 1/2 of chocolate muffin mix with 2 tablespoons melted coconut oil, 1 teaspoon of pure vanilla extract, and 1 tablespoon of water

Put it all together:

1.  Pour pumpkin layer on the bottom of a greased rectangle or bread pan (I greased mine with melted coconut oil)
2. Add the chocolate layer on top.
3. Sprinkle the chocolate crumble layer on top evenly.
4.  Cook for 30 minutes, then add a piece of aluminum foil on top and bake for 20 minutes.  I took the aluminum foil off and let it cool before cutting

Snap a picture and let me know your thoughts!


3 Ingredients your body will THANK you for this FALL




1)    Pumpkin Puree


You had me at Pumpkins Spi…. No no, Starbucks,  that’s not what I’m getting at here!I  I mean 100% Pumpkin (organic if possible).  Besides the fall coloring of pumpkin, eating pumpkin, can aid with sleep, help protect your heart (beta-carotene), and make you feel full.  Pumpkins are full of beta-carotene, part of what gives pumpkins their orange color (similar to carrots).  Beta-Carotene is a highly powerful antioxidant that is converted into Vitamin A in our bodies, meaning it can help with asthma as well as our vision.  Plus, did you know you can substitute pumpkin pie filling in for butter or oil in desserts?  Here is a favorite pumpkin recipe of my own , or check out MY version of a pumpkin spiced latte on the blog JBOO!


2)    Delicata Squash


As the air becomes chillier and crisper, my body craves savory foods.  Yet, I still find myself wanting something sweet because hey that’s me!  For so long, with the fall air came INTENSE CRAVINGS of processed sugars (you know candy corn, 3 musketeers, peanut butter m&ms), and my October-January was all down-hill.  But then, I realized, if I indulged in warmer savory foods (roasted potatoes, avocadoes, chia seed pudding) with a bit of GOOD fat, I am completely satisfied with what’s on my plate, and my sugar cravings almost completely disappeared.  Delicata squash is fun in color, and even MORE fun to cook, did I mention EASY?  Some squashes, like Spaghetti and Butternut Squash are super tasty but by the time I cut through the squash, I’m exhausted, and starving!  You just cut your delicate in half lengthwise, scoop out the seeds (keep the seeds if you want, but that’s for a later talk) toss in some melted coconut oil and spices, and boom roast in the oven.  Plus, it is high in Vitamin A and C, is low in carbohydrates, and can be easily spiralized into noodles! 


3)    Pears

I recently picked up our CSA Farm share and discovered these sweet little brownish-apple-shaped fruits that were NOT apples.  They are Japanese pears- high in nutrient value (Vitamin K and C) potassium, fiber, and flavor, AND low in calories.  These pears give a nice sweet crisp to any salad (have you checked out my blog post about it? Just sub in the pears for apples)!


What are some of your favorite go-to Fall items?  I can’t wait to hear what works for you and your body!


To your health,


Delicata 2.jpg

Not your ordinary salad

FullSizeRender 23.jpg

Recently, a fellow girlboss/health coach/great friend, Angela @BeHealthLove, hosted a "salad soiree" making a challenge of including at least 1 salad per day for seven days.  Clearly, I was all in, I love a great salad as much as the next health coach :)!  She inspired me to play with a few new veggies instead of settling for the standard greens/house salad you think of when ordering from a restaurant.  Let. Me. Tell. You.  Not only is it FUN to create new salad recipes, but you can really throw in your creativity and spice it up!  Plus, the more colorful your plate, the more you'll feel satisfied with your decision.  It was so delicious, I can't believe I remembered to snap a shot before sitting down for lunch!  Recipe below, try it out, or vary it up and let me know what you think?  Plus, hit comment below and share your favorite go-to salad recipe.  Like this idea?  Stay tuned, Angela and I have a fun-filled October in store for you!


Shredded Cabbage (I used purple and green)
Sliced Cucumber
Slivered Almonds
Roasted Pumpkin Seeds (I roasted in coconut oil and Himalayan seal salt)- send me a line for the recipe)
Sliced Red Apple
Fresh Squeezed Lemon Juice
Olive Oil
Himalayan Sea Salt
**Add in fresh chicken, wild salmon, or avocado for extra protein**

Toss all ingredients together, throw in the dressing, start light - I like massaging with my hands- and enjoy, I mean, HOW easy is that?  Have an awesome day ya'll Happy "Fall" :)

My new favorite smoothie :)

1 cup Unsweetened almond milk (if not homemade, my favorite is Califia Farms, or Malk)

1 cup filtered water

1 scoop Vital Proteins Unflavored Collagen peptides

½ scoop Vega One French Vanilla Protein Powder

1 handful greens

½ Frozen Banana

2 Tbsp. Almond Butter

½ cup Frozen Cauliflower Rice


Blend on High and enjoy or keep cool for the next day!