Gluten Free Fitness


Gluten Free and Dairy Free Protein Powder Review: PlantFusion


Thanks to Amanda at Gluten Free Maui for the heads up on this product!

For many of us with celiac disease or gluten intolerance, other food intolerances come along for the ride.  I personally seem to do just fine with dairy, and for a very long time I only used whey and/or casein (dairy derived) protein powders when the need arose.  After learning how common dairy intolerance was, I did a bit of research and compiled Dairy Free/Gluten Free protein powder 101.  There are several options out there that are dairy and gluten free.

(Side note: Of course, eat whole “real” food whenever possible.  However, there are instances where a protein powder can be much more convenient, and it can also be used as a sweet treat.)

Plant Fusion protein

It leaps tall buildings in a single bound…whoops, wrong superhero


PlantFusion is a “multisource plant protein.”  Basically, they’ve taken the options that I previously outlined in DF/GF protein powder 101 and combined them.  The protein blend uses pea protein, brown rice protein, and artichoke (!) protein.  This is a good thing, because these different proteins have complementary amino acids when combined together.

They call it a “hypoallergenic protein” because of the things it does NOT contain:

  • No Dairy
  • No Soy
  • No Eggs
  • No Wheat
  • No Gluten
  • No Peanuts
  • No Tree Nuts
  • No Fish
  • No Shellfish

Voila-it’s vegan!

Also, PlantFusion protein uses stevia as a sweetener.  That is my personal sweetener of choice, so I was happy to see that.

I purchased a trial pack which contained one of each flavor: chocolate, vanilla, and unflavored.

(Funnily enough, the PlantFusion website does not have a shopping cart, nor does it send you to a site where you can but the products.  I had to google search it.)

Nutrition Facts
Serving Size: 1 Scoop (Approx. 30g)
Servings Per Container: 30
Per Serving
% Daily
Total Calories117
Calories From Fat15
Total Fat1.5g2%
Saturated Fat0g0%
Total Carbohydrates4g1%
Dietary Fiber1g4%
Sugars (from fructose)4g

The individual samples came in what looked like a vitamin bottle, not a pouch, and that was the first time I’ve seen that type of packaging for a protein powder.

The taste is good-not overly sweet.  It does have a thicker consistency from the pea protein.  It does have a distinctive taste, not unpleasant, but distinctive as the vegan proteins I’ve tried in the past have had.  Almost an earthy nuttiness.

I do like the unflavored option, which would make it easy to add into baked goods or homemade protein bars, almond meal pancakes, or really any other application, sweet or savory.

All in all, this is a great option for those who cannot tolerate the dairy proteins, and yet need a portable and convenient protein boost.

Please leave your reviews of this product below!  Also, you can check out the Gluten Free Protein Powder Review page for more.

Don’t forget the check Gluten Free and Fit 101!

Zucchini: The Naturally Gluten Free Veggie of the Day and Not Really Recipe Fail


Actually it’s the naturally gluten free veggie of the summer.

Actually, all veggies are naturally gluten free.  (That is, in their natural state, and barring any preparation styles using gluten, of course.)



Zucchini is an incredibly prolific vegetable in the summer.  Around here, it’s everywhere-which is great, because it’s local, in season, tasty, and less expensive than some other veggie counterparts.  It’s also an incredibly versatile vegetable.  I wrote about one use of it here in my post about shredding it up with some carrots. It has an extremely mild flavor, and it takes on the flavors of whatever you cook it with.

So it can be used in both savory and sweet applications.

Double score!

Market ingredients

Once again at the market this weekend I found myself face to face with some gorgeous huge organic zucchini.  And they were cheap!

There were some mushrooms that looked lovely, so into the basket they went.

And tomatoes.  I love me my tomatoes.  (Yes, I know they are a fruit, technically so is zucchini, but lets not split hairs shall we?)

I had cooked up a couple pounds of pork tenderloin the other day, so I knew that would be my protein source for dinner.  Why cook one pound when you can cook extra and have leftovers?  Prepare ahead and set yourself up for healthy gluten free eating success.)

Now as you may know, I don’t generally follow recipes.  I’m really bad at it.  I forget to measure all the time.  That’s why I do “not-really-recipes.”  A guideline, a template for which to alter as you see fit and with what you have on hand.

This is great, it creates a sense of freedom and creativity.

Cooking fail

Sometimes it also creates spectacular cooking fails.

Zucchini pancakes

I decided I wanted to make zucchini pancake type things.

Without consulting any resources (which I should have done) I proceeded to shred the zucchini with a box grater.  I thought I was so smart when I remembered to salt it to draw out the water and squeeze it dry.  I decided it would be fantastic to add in the chopped mushrooms to give the zucchini a bit of a meatier texture.  I threw in some sea salt, garlic, hot sauce, one egg (beaten,) mixed it up and called it good.

Heated up my pan with a bit of coconut oil (from the Misto-love that thing) and proceeded to form little round piles of goodness.

And what to  my wondering eyes did NOT appear?

Browning.  They were steaming and cooking, but no lovely carmelization and browning.  The pancakes weren’t sticking together.

The mushrooms.  They also have a high water content.  Too much moisture=no browning for Erin.  Between the mushrooms and the zucchini, I was toast.  (Figuratively)

Undeterred, I mixed it all up into a pile and cooked it.  And boy was it tasty!

So the moral of the story is this:

Sometimes Not Really Recipes don’t work out the way you think, but taste good anyway.

Sometimes that may happen with real recipes-not to worry!

There are a bunch of great zucchini recipes out there.  Here are a few of my favorites:

Bring on the zucchini!  What’s your favorite way to prepare it?