Before going gluten-free, Rilynn Coen never gave much thought to her mornings. Cereal and toast were staples—quick, easy, and forgettable. But after years of unexplained fatigue and bloating, she was diagnosed with a gluten sensitivity. That’s when breakfast became her focus.
“I didn’t want to feel like I was giving something up,” she says. “I wanted breakfasts that tasted great and helped me feel strong and clear-headed.”
Rilynn experimented with smoothies first—blending almond milk with spinach, banana, peanut butter, and chia seeds. It gave her a satisfying start, but she missed having something warm. So she created her own gluten-free pancake mix using oat flour, eggs, and mashed bananas. Topped with berries and a drizzle of honey, it quickly became her weekend favorite.
On weekdays, she makes quinoa porridge with cinnamon and apples or bakes egg muffins filled with veggies and dairy-free cheese. “I meal prep on Sundays. It saves me so much stress during the week,” she adds.
The difference in how she feels is striking. “No more brain fog. No more dragging myself to my desk,” she says. “These breakfasts keep me energized and focused until lunch.”
Rilynn also shares her recipes on her blog, helping others make the gluten-free transition without sacrificing taste or convenience.
For her, it’s not just about avoiding gluten—it’s about starting the day feeling nourished and strong. “It’s a small act of self-care,” she says. “And it makes all the difference.”
