When we think about protein, we too often think about meat.

Emmy Clinton, a Colorado Springs chef and recipe developer, suggests eaters try other options. Take, for instance, the humble, yet protein-rich chickpea.

“It sounds gross, but it’s one of my favorite things,” says Clinton, the woman behind Entirely Emmy, an online resource for gluten-free, refined sugar-free, and whole food-focused recipes.

Clinton, who has been featured in such publications as Food & Wine, Good Housekeeping and Real Simple, regularly incorporates the mighty legume, also known as a garbanzo bean, into her recipes. On her free, full website, entirelyemmy.com, you will find it in a chocolate chip cookie blondie and a high-protein buffalo chicken dip, one of her biggest crowd pleasers.

“I focus on finding the places I can swap a ‘bad’ food with a healthier alternative,” she says. “Like in a dip, adding Greek yogurt instead of mayonnaise or using cottage cheese as a base.”

Clinton’s life changed in college after being diagnosed with celiac disease, which means she has difficulty digesting gluten. So she rethought her diet, eliminated processed foods and went gluten-free.

The moves have been revolutionary, especially when it comes to her passion for running. In 2025, Clinton finished her first Half Ironman, a race combining a 1.2-mile swim, a 56-mile bike ride and a 13.1-mile run. Three years ago, she ran the Marine Corps Marathon.

“I’m always training for something,” she says. “I felt more energized. I noticed a huge difference in my training and recovery, and my digestion and skin.”

Clinton began making recipes about a decade ago and launched her business four years ago to share the creations, which now number nearly 200.

As the protein trend grabbed hold of pop culture and social media, she began developing more protein-forward recipes, including a Greek yogurt smoothie bowl, harissa honey chicken bowl, gluten-free cottage cheese pancakes and an elote (Mexican street corn) pasta salad.

Clinton started with desserts, finding ways to incorporate protein so it also aligned with fitness goals. And, for regular meals, she focused on replacing ingredients such as rice with protein-rich quinoa and then adding lentils and beans.

Protein helps build and repair muscles. Because it’s nutrient-dense, it makes you feel full longer, which can support weight management and metabolism.

“I used to think protein was food for athletes and those doing intense sports who needed a lot of nutrition,” she says. “A growing awareness of its benefits, shared with a creative presence on social media, has made it blow up in popularity. Also, people sharing the outcome of changing their diet to a more protein-forward diet has had a huge impact.”

BAKED OATS WITHOUT BANANA

• Total Time: 30 minutes
• Recipe Difficulty: Easy
• Dietary Info: Gluten-free, refined sugar-free, high protein
• Servings: 8
• Calories: 394 per serving

Ingredients

2 cups Rolled Oats gluten-free
1 cup Greek Yogurt
1 cup Maple Syrup
2 Eggs
1/2 cup Almond Milk
1 cup Vanilla Protein Powder
1 cup Dark Chocolate Chips refined sugar free
1 tablespoon Baking Powder
1 teaspoon Salt

Instructions

Step 1: In a blender, combine rolled oats, Greek yogurt, vanilla protein powder, eggs, milk, maple syrup, baking powder and salt. Blend on medium-high for 45-60 seconds until smooth, like thick pancake batter. Gently fold in 1 cup of chocolate chips.

Step 2: Lightly grease or line a 9×9-inch pan with parchment paper. Pour the batter into your prepared pan, spreading it evenly. Top with a few more chocolate chips and a pinch of flaky sea salt if desired.

Step 3: Bake at 350°F for 25-30 minutes until golden and fully baked in the center. The edges should be crisp, and a toothpick inserted in the middle should come out with just a few moist crumbs.

Step 4: Cool in the pan for 10 minutes, then slice into 8 squares. Store in the fridge up to five days or freeze portions for up to three months.

PROTEIN PANCAKES WITHOUT PROTEIN POWDER

• Total Time: 15 minutes
• Recipe Difficulty: Easy
• Dietary Info: Gluten-free, vegetarian, high-protein
• Servings: 4
• Calories: 329 per serving

Ingredients

2 cups Gluten Free Rolled Oats
2 cups Cottage Cheese
1/4 cup Maple Syrup
2 Eggs
1 tablespoon Baking Powder
1 tablespoon Cinnamon
1 teaspoon Salt

Instructions

Step 1: Blend the oats, cottage cheese, eggs and maple syrup in a blender until completely smooth and thick like cake batter.

Step 2: Pour into a medium-sized bowl, and gently fold in the baking powder, salt and cinnamon. Let the batter rest for five minutes while heating a lightly greased pan over low/medium heat.

Step 3: Scoop ¼ cup of the pancake batter onto the hot pan and cook 2-3 minutes until bubbles form and the edges set. Flip and cook 1-2 minutes more until golden brown and fully cooked through. (If it starts to cook too quickly or burn, lower the heat to ensure it cooks through properly.)

Step 4: Serve warm with Greek yogurt, berries, maple syrup or a quick mashed blueberry compote on top.