Bethany's Pantry

Bethany's Pantry 🌱 Digestive wellness by
đź’ś Non-GMO | Gluten-Free
❌ Artificial flavors, gums or fillers
đź’ś My gut healing journey to your pantry

Can we talk about protein baking for a second?I looked at every protein flour on the market before I made Protein Bake. ...
04/24/2026

Can we talk about protein baking for a second?

I looked at every protein flour on the market before I made Protein Bake. They all had the same problem: a fixed ratio you can’t change. Someone else decided how much protein is in your pancakes, your cookies, your banana bread. And that’s just… what you get.

So I made something different. Protein Bake is one ingredient. European golden pea protein isolate. You replace however much flour you already use and you choose your level:

Gentle Start (15-20%) for light, fluffy bakes
Sweet Spot (25%) for everyday recipes
Max Protein (30-40%) for dense, protein-packed treats

Making delicate crepes? Use less. Making energy bars? Use more. Same product, completely different outcomes based on what YOU want.

No one else is doing this. One ingredient. Total control.

Comment CLEAN to grab yours

04/23/2026

No dairy. No nuts. No sugar. No eggs. No gluten. No baking. No way this is cheesecake.

Except it is.

2 ingredients. Organic soft tofu and my Toasted Coconut Butter. Blend until silky smooth. Pour into ramekins. Refrigerate overnight. Wake up to cheesecake.

The tofu gives you the creamy, tangy base that mimics cream cheese. The Toasted Coconut Butter gives you the sweetness (from the toasting, not from sugar), the richness, and the structure. It firms up when cold, which is what turns a blended mixture into a dense, sliceable cheesecake. No agar. No cornstarch. No setting agent. Just coconut butter doing what coconut butter does.

Every other vegan cheesecake recipe I have seen uses 8 to 12 ingredients. Cashews, vegan cream cheese, sweeteners, crusts, thickeners. This one uses 2. And it tastes better.
Vegan. Keto. Diabetic-friendly. Nut-free. About 5 minutes of actual work.

Top with warmed berries. Trust me on this.

Comment RECIPE below and I’ll DM you the full recipe! 💌

Tag someone who needs to see what 2 ingredients can do.

I’ve been through a lot of protein powders. We all have.They looked good on the shelf. They said all the right things. “...
04/22/2026

I’ve been through a lot of protein powders. We all have.
They looked good on the shelf. They said all the right things. “All natural.” “Clean formula.” “No bloat.” And I fell for it every single time.

Then I’d get home, try them, and spend the rest of the evening wondering why I keep trusting the packaging.

The supplement industry is a lot like first impressions.
Everyone puts their best face forward. But the second you look past the front of the label and read what’s actually inside? Red flags everywhere.

20 ingredients. Artificial sweeteners hiding behind fancy names. “Natural flavors” that are anything but natural. And when you ask for test results? Nothing.

I created Bethany’s Pantry because I was done guessing. 5 ingredients. Every single one listed by name. Published test results for every batch. No mystery. No fillers. No fine print.
That’s the green flag.

Drop your biggest protein powder red flag in the comments. I know you have stories.

Tag the friend who needs to rethink their protein powder situation.

Comment CLEAN and I’ll introduce you to the one that’s actually worth it.

04/21/2026

SHE’S HERE. Our collab with just dropped and I’m still not over it.

An 80g, thick, stuffed chocolate chip cookie made with my Protein Bake.

Crack it open and you’ll find a Samoa-inspired center. Date caramel. Toasty coconut. That chewy, caramelized bite you grew up loving.

No junk. No gums. No artificial anything. Just a protein cookie that actually eats like a real cookie.

Limited batch. When they’re gone, they’re gone.
Comment COOKIE and I’ll send you the link. Or go to link in bio! 🍪

I put 20 gut-loving smoothie recipes into an e-book. This is the one I’m giving you for free. 🍓Strawberries n’ Cream. Th...
04/20/2026

I put 20 gut-loving smoothie recipes into an e-book. This is the one I’m giving you for free. 🍓

Strawberries n’ Cream. Thick enough to eat with a spoon. Sweet enough to feel like dessert. Packed with protein and probiotics to actually support your gut.

Frozen organic strawberries, Greek yogurt (or coconut yogurt for dairy-free), frozen banana, ice, a splash of milk, and 2 scoops of my Strawberry Digestive Support Protein. Blend. Layer with whipped cream. Top with fresh strawberries. Eat slowly.

That last part matters. I spend a full hour eating my smoothie every single day. If you are chugging your smoothie in 10 minutes and wondering why you feel bloated after, it is because you are giving your gut an entire meal’s worth of food in 3 minutes. Make it thick. Use a spoon. Slow down. Your gut will thank you.

My Strawberry DSP is flavored with real strawberry juice powder (not artificial strawberry flavoring), has zero gums, zero artificial sweeteners, and contains Bacillus coagulans probiotics in every scoop.

This is just 1 of 20 recipes in my Gut-Loving Smoothie Recipes e-book. Thick Brownie Batter. Dubai Chocolate Pistachio. Samoa Cookie. Birthday Cake. Caramel Latte. Coconut Mocha. And more.

Comment SMOOTHIE and I’ll send you this recipe plus the link to grab the full e-book! 💌

04/17/2026

I put cookie dough inside a chocolate doughnut and I need everyone to stop what they are doing and make these immediately. 🚨‼️

4 ingredients. No oven. 18g of protein per doughnut. Keto. Gluten-free. Sugar-free. And they taste like something you would pay $8 for at a fancy dessert shop.

The shell is sugar-free dark chocolate, melted and brushed into a silicone doughnut mold. When it freezes, it becomes this thin, crispy, snappy coating.

The filling is my Vanilla DSP mixed with Greek yogurt, cashew butter, and chocolate chips. It turns into a thick, rich, actual cookie dough that holds its shape, tastes incredible, and has no raw eggs.

You fill the shells. Freeze. Pop them out. And try to explain to your family why the entire batch is gone and it has only been 20 minutes.

I eat mine straight from the freezer after 5 minutes on the counter. The chocolate cracks when you bite in and the cold cookie dough filling hits different. If you know, you know.

Comment RECIPE and I’ll send you the full recipe!

Tag someone who would lose their mind over cookie dough in a chocolate doughnut.

04/16/2026

Nobody told us to read the ingredients.

We were taught to count calories, cut fat, check the macros. But the actual ingredients? Nobody talked about that.

When I finally started looking at what was really in our food and how it was made… I couldn’t unsee it.

That’s the whole reason Bethany’s Pantry exists. Every product, every ingredient, chosen with intention.

Be honest… do you read the ingredient list before you buy something, or do you go straight to the nutrition facts? No judgment either way, I just want to know. ❓

Full podcast here:

04/15/2026

75 calorie brownies. With 8g of protein. Made from 3 ingredients. 🍫

I know how that sounds. I did not believe it either until I made them. But here we are.

The entire recipe is unsweetened applesauce, red cocoa powder, and my Cocoa Digestive Support Protein. You mix it in a bowl, press it into a pan, bake at 350 for 30 minutes, and you have 6 fudgy, dense, deeply chocolatey brownies that have no eggs, no dairy, no flour, no nuts, and no added sugar.

The applesauce does everything: it replaces the eggs, the butter, the oil, AND the sugar. You cannot taste apple at all. It just provides moisture and a mild natural sweetness that lets the chocolate do its thing.

My Cocoa Digestive Support Protein is what holds it all together. It thickens the batter like flour would, adds 8g of protein per brownie, and doubles down on the chocolate flavor. Other protein powders will not work here. They do not absorb moisture the same way.
I frost mine with Greek yogurt mixed with cocoa powder and a little honey. It takes 30 seconds and makes them taste like actual bakery brownies.

Comment RECIPE and I’ll send the full recipe to your DMs!💌

These keep in the fridge all week and honestly taste better the next day. The fudginess intensifies overnight.

The one supplement I never skip. Ever.L-Glutamine is an amino acid your gut lining relies on, and most people aren’t get...
04/15/2026

The one supplement I never skip. Ever.

L-Glutamine is an amino acid your gut lining relies on, and most people aren’t getting enough. Mine is 99.7% pure, vegan-fermented, and completely flavorless so it goes in your smoothie, water, or coffee without changing anything.

The reviews say it better than I can. Comment DAILY and I’ll DM you the link.

The reason your smoothies aren’t thick has nothing to do with your blender.Most protein powders use gums and thickeners ...
04/14/2026

The reason your smoothies aren’t thick has nothing to do with your blender.

Most protein powders use gums and thickeners to fake a creamy texture. The problem? Those same ingredients are some of the biggest gut irritants out there.

My Digestive Support Protein gets its thickness from European golden pea protein isolate. That’s it. No xanthan gum. No guar gum. No artificial anything.

5 whole food ingredients that blend creamy and smooth without destroying your digestion.

04/13/2026

This entire cookie has 42 grams of protein. Not per batch. Not split between 12 cookies. One giant skillet cookie. 42 grams. For one person. 🍪

4 ingredients. No eggs. No dairy. No flour. No grains. No added sugar. Just a warm, gooey, chocolate chip skillet cookie you eat straight from the pan with a spoon.

The base is organic applesauce (which replaces the eggs, the oil, AND the sugar), my Protein Bake (which replaces the flour and is where all 42g of protein comes from), cashew butter powder for richness, and chocolate chips because obviously.

Mix it in a bowl. Transfer to a greased skillet. Bake at 350 for 20 minutes. Top with ice cream if you’re feeling it. Try to share. Fail at sharing.

Vegan. Paleo. Gluten-free. Egg-free. Dairy-free. Sugar-free. And somehow still the best cookie you will eat this week.

Comment RECIPE and I’ll send the full recipe to your DMs! 💌

This is one of the biggest reasons I insisted on water-based extraction for my protein.Let me explain. Lectins are prote...
04/13/2026

This is one of the biggest reasons I insisted on water-based extraction for my protein.

Let me explain. Lectins are proteins found naturally in plants. Legumes, grains, nightshades, they all have them. They’re basically the plant’s defense system. And in large amounts, they’re commonly associated with digestive discomfort.

This is why some people try pea protein, get bloated, and write off the entire ingredient forever. But here’s what nobody tells them: it probably wasn’t the pea. It was the lectins that were still in it.

There are two main ways to process pea protein. Chemical extraction uses solvents. It’s fast. It’s cheap. And it can leave a lot of the lectins behind.

Water-based extraction takes longer and costs more. But it’s designed to remove the lectins. It also reduces the oligosaccharides (the compounds commonly associated with gas from beans) and produces a protein with very high digestibility.

When I was developing my formula, this was non-negotiable for me. I didn’t want to create another pea protein that people with sensitive stomachs couldn’t tolerate. That would’ve defeated the entire purpose.

So we went with European golden peas, grown in France, processed in Belgium using water-based extraction. It costs more. It takes longer. And it’s the reason so many of our customers tell us it’s the first pea protein that agreed with their stomach.

If you’ve tried pea protein before and it didn’t sit well, it’s worth looking into how it was processed. Because the pea might not be the problem. The processing could be.

Comment LECTINS and I’ll send you a protein that does it differently.

Address

30 N Gould Street, Ste R
Sheridan, CA
82801

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+19494447034

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