Loading...

Follow Sinful Nutrition - Where every veggie has a dark side on Feedspot

Continue with Google
Continue with Facebook
or

Valid

This Warm French Lentil Salad Recipe is quick and easy to make, and full of plant-based protein and fiber. A delicious addition to meals, on top of salads, or on its own.

Oh lentils, how I love thee.

Lentils. The most underrated and misunderstood member of the bean/legume family. Does anyone really know what a legume is even?

In case you were curious, Merriam-Webster describes it as “a seed, pod, or other edible part of a leguminous plant, used as food.”

AKA it’s kinda like a bean, but not. Peanuts are one of them too. Is it just me, or does it sound like there is a “Land of Misfit Beans” that these guys belong to?

Watch me make this Lentil Salad Recipe LIVE HERE!

They are also a perfect contender for this month’s Recipe Redux theme!

“Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Show us how you reduce food waste by being resourceful!”

Three things I always have on hand? Carrots. Lentils. Mustard. ALWAYS. It’s probably an unhealthy rate at which I eat both carrots and mustard, but YOLO.

And lentils? I love ’em. Both of ’em. The whole legume family. Back in the days when I didn’t eat meat, lentils were my world. They were cheap. They were versatile. And they had a nutrition profile that made my dietitian heart skip a beat.

Just 1/2 a cup has 8 grams of fiber, 9 grams of protein, 18% of your daily iron. What can your bean do?

While lentils may not be the main attraction to my diet anymore, I still have much love for this humble legume, especially when it involves channeling my french heritage.

While I didn’t have a lentil in any way, shape, or form while in France, I did see Ina make it on Food Network, so it must be legit, and totally french, right?

Instead of requiring the teardrop of a blessed virgin, and 27 year old olive oil from the hillsides of Tuscany, I downplayed Ina’s original to an easy, satisfying, and inexpensive version of a warm French lentil salad recipe. Bon appetit.

Money-Saving Tips for this Lentil Salad Recipe:
  • Buy in bulk. Purchasing the 1 lb bag of lentils instead of canned or pre-cooked, as well as a big bag of carrots or onions is more cost-effective than smaller packages or pre-chopped.
  • Use store brands. Utilizing store brands for items such as mustard, vinegar, and spices are often less expensive without sacrificing quality or flavor.

more lentil recipes:

Lentil Cauliflower Tacos

Slow Cooker Lentil Baked Beans

Honey Mustard Lentil Wrap

Print
Warm French Lentil Salad
  • Author: Sinful Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-4
  • Category: salad, entree
  • Method: stovetop
  • Cuisine: French
Description

This Warm French Lentil Salad Recipe is quick and easy to make, and full of plant-based protein and fiber. A delicious addition to meals, on top of salads, or on its own.

Ingredients
  • 1 cup lentils, cooked
  • 1 large carrot, chopped
  • 1/2 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon + 1/2 tablespoon olive oil
  • 1 1/2 teaspoons herbs de Provence
  • 2 tablespoons chopped fresh parsley
  • salt + pepper, to taste
Instructions
  1. In a medium skillet, heat 1 tsp oil over medium heat.
  2. Add carrots, and onion and cook, stirring occasionally until tender. ~about 5 minutes.
  3. While vegetables are cooking, combine remaining ingredients in a small bowl. Set aside.
  4. Turn heat off of skillet. Add cooked lentils and stir to combine.
  5. Add prepared dressing and stir to combine.
  6. Serve and top with additional chopped parsley if desired.

Keywords: lentil, vegan, gluten free, legume, vegetarian, meal, entree, main dish, salad, side dish

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

A quick & easy warm French lentil salad recipe for a healthy & #plantprotein packed meal! #sinfulnutrition
Click To Tweet

Pin this to your Salads board!

Make it a great day!

Have you ever tried lentils? What’s your favorite way to eat them?

What’s the best movie you’ve seen recently?

The post Warm French Lentil Salad appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

An easy Homemade Whole Wheat Cinnamon Raisin Bread Recipe made with just 4 simple ingredients, no added sugars, and no kneading required!

Let me just preface with the fact that I am AWFUL at making bread. Awful.
I distinctly remember trying to make my own whole wheat bread in college, only to find that it didn’t rise AT ALL, and ended up looking like french toast sticks rather than slices of bread. That didn’t stop me from eating my french toast stick bread though. (hey, no food waste!)

So like, if I can make this cinnamon raisin bread recipe werk, you can too, boo. It’s hella easy.

Do they say hella where you’re from? Californians say it A LOT. Us New Englanders have our wicked, west coasters have their hella. So everything is pretty much wicked hella good if you ask me.

I don’t know about milkshakes, but the smell of cinnamon raisin bread baking would definitely bring all the boys to the yard. And then I would tell them to get off my property and get their own damn bread before I call the cops. Kids these days.

I don’t know how I survived in the kitchen without a dutch oven, but it is definitely my favorite and most used kitchen tool. It’s the stepford wife of kitchen tools. It bakes, cooks, sautees, and is even easy to clean! Is there anything a dutch oven can’t do?!

Money-Saving Tips for this Cinnamon Raisin Bread Recipe:
  • Buy in bulk. Purchasing the bigger sizes of flour and raisins is more cost effective than smaller or single-serving sizes.
  • Use store brands. The store brand of flour, yeast, and cinnamon are usually less expensive without sacrificing flavor or quality.

I digress. Make this bread. Slather a warm slice is butter, and prepare to have your heart melt with satisfaction. I didn’t add any sugar to this bread, because I don’t like recipes telling me how sweet I have to be. I do like mine with a mega dose of peanut butter on most days. A drizzle of honey never hurt either, but I’m not one to tell you how to live your life.

more baking recipes:

One Bowl Apple Bread
Mixed Berry Oatmeal Bars
Healthy Monster Cookies

Print
Dutch Oven Cinnamon Raisin Bread
  • Author: Sinful Nutrition
  • Prep Time: 14 hours
  • Cook Time: 30 minutes
  • Total Time: 14 hours 30 minutes
  • Yield: 1 loaf
  • Category: bread
  • Method: baking
  • Cuisine: Baked Goods
Description

An easy, homemade cinnamon raisin bread recipe made with just 4 simple ingredients, no added sugars, and no kneading required!

Ingredients
  • 4 cups whole wheat flour
  • 3/4 teaspoon active-dry yeast
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons cinnamon
  • 1/3 cup raisins
  • 2 cups water
Instructions
  1. In a large bowl, combine flour, yeast, salt, and cinnamon.
  2. Stir in raisins.
  3. Add water, and stir until all flour in incorporated.
  4. Cover tightly with plastic wrap, and let sit on countertop for 12-16 hours.
  5. Preheat oven to 425 degrees, adding dutch oven with lid to oven during preheating.
  6. Remove dutch oven from heated oven, and coat bottom with non-stick cooking spray.
  7. Transfer bread dough to dutch oven, shaping in hands before.
  8. Replace lid, and bake for 20 minutes.
  9. Remove lid, and bake an additional 10 minutes.
  10. Let cool in dutch oven for at least 5 minutes before removing, and letting cool completely on wire cooling rack.
  11. Enjoy within 5 days, or keep in freezer for up to 6 months.
Notes
  • Grease hands with oil before handling dough to prevent sticking.
  • Keep dough in a warm place to assist with rising.
  • If a sweeter bread is preferred, add 2 tablespoons of maple syrup or brown sugar when adding water to dough.

Keywords: bread, cinnamon, raisin, whole wheat, dutch oven, homemade, no sugar

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Recipe inspired by Jo Cooks

Pin this to your Breads or Baked Goods board!

Make it a great day!

What’s your favorite kind of bread?
Have you ever baked your own bread before?

The post Dutch Oven Whole Wheat Cinnamon Raisin Bread appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This 2 Ingredient Salmon Burger Recipe uses just canned salmon, an egg, and whatever spices you like to make an inexpensive and healthy dinner in just minutes.

I’m currently typing this at 6 PM, and the sun is still beaming it’s shiny little face. I’d like to call that the unofficial commencement of Spring. Hey, we may have a week or so more of winter technically, but I’m all about those positive vibes.

Speaking of positivity, I’m positive I’ve mentioned and/or referenced to this salmon burger recipe a modest 100,000 times before without actually giving it a proper recipe post. I’ve only been making them weekly for 3+ years, so I guess it’s time to finally give them some TLC.

Is it just me, or do you feel 1000 times smarter when using and/or in a sentence? Even if it’s something ridiculous like I just rode a unicorn and/or leprechaun into the sunset. Still smarter.

Salmon is my all-time favorite, and is usually my prime choice when I go out to dinner. Thanks to my all-the-women-who-independent-but-actually-im-still-kinda-broke budget, wild caught salmon filets don’t exactly fit in next to my canned beans and store brand Honey Nut Golden O’s cereal. That doesn’t mean I don’t get my fill though. No,no.

Watch How to Make this Salmon Burger Recipe (57 sec)

2 Ingredient Salmon Burgers - YouTube

Canned salmon’s where it’s at. Snug as a bug in my cart. At around $3 per can for wild-caught Alaskan salmon, that works out to just over $1 a serving with this salmon burger recipe. Better yet, all you need is a can of the good stuff and an egg to get them going, but adding herbs and spices makes them a lot more enjoyable to eat.

I even buy the kind with the bones and the skin still on, which gives an extra bit of calcium (from the bones) and omega 3 fats (from the skin). Once you get over the gross out factor, I can promise you won’t even know they’re in there.

…that is besides the giant spinal cord bones. Those ones I do the messy job of taking out. Since I usually make these without dirtying my food processor, these bigger bones don’t get as easily crushed up as the tiny pin bones. If you go the processor route, you could probably get away without having to do this dirty job. But just to gross you out before we even get to making these….

I guess it’s too late to say viewer discretion advised, right?

I promise, once you make these a few times, removing fish spines will be a walk in the park. I know, I never expected “fish spines” and “walk in the park” to be in the same sentence either. Life is so unexpected sometimes.

Money-Saving Tips for this Salmon Burger Recipe:
  • Buy it with the skin and bones. Not only is a 15 oz can of salmon cheaper with the skin and bones, but it has more nutrition such as calcium and heart-healthy fats.
  • Use dried spices. I most always have some array of dried spices and herbs around, and can be a cost-effective way to add flavor. I give some of my favorites in the recipe notes below.

I don’t like to use breadcrumbs, because…well 1.) I’m lazy. 2.) I’m (super) cheap. and 3.) I have an aversion to keeping food items around that I don’t use regularly. Here’s looking at you tahini..

more seafood recipes:

Pistachio Crusted Salmon with Citrus Gremolata 

Baked Coconut Shrimp Cups

Simple Salmon Salad

Print
2 Ingredient Salmon Burgers
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 3-4 burgers
  • Category: Dinner, Entree
  • Method: stovetop
  • Cuisine: seafood
Description

This 2 Ingredient Salmon Burger Recipe uses just canned salmon, an egg, and whatever spices you like to make an inexpensive and healthy dinner in just minutes.

Ingredients
  • 1 (15 ounce) can salmon with bones and skin, drained
  • 1 egg
  • 1 tablespoon chopped fresh parsley (optional)
  • 1 teaspoon garlic powder (optional)
  • 1 teaspoon salt-free lemon pepper seasoning (optional)
Instructions
  1. Heat a large skillet over medium heat.
  2. Add drained salmon to a large bowl or food processor.
  3. Add seasonings and egg.
  4. Mix thoroughly with hands, or pulse in food processor.
  5. Spray skillet with non-stick spray.
  6. Form salmon mixture into 3-4 patties.
  7. Add to prepared skillet, and cook for 2-3 minutes.
  8. Flip, and cook each patty for an additional 1-2 minutes, or until browned.
Notes
  • Drain as much moisture from salmon as possible to help burgers stick together.
  • Alternative seasoning options: 1 teaspoon cumin + 1 teaspoon lime zest + 1/2 teaspoon chili powder; 1 teaspoon garlic powder + 1 teaspoon dried dill + 1 teaspoon lemon zest

Keywords: salmon, burger, canned, dinner, main dish, entree, gluten free, egg

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

The simplest (and cheapest) salmon patties you’ll ever make! #glutenfree #paleo
Click To Tweet

Pin this to your Seafood Board!

You can also watch me make this Salmon Burger Recipe LIVE over on the Sinful Nutrition Facebook Page!

Make it a great day!

Have you ever used canned salmon?

What’s your Sunday morning routine?

The post 2 Ingredient Salmon Burgers appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This dill pickle vinaigrette is a simple salad dressing recipe made with leftover pickle juice. The ultimate dressing for pickle lovers!

Where my pickle fans at?!?! Holla atcha girl.

What do pickles, bacon, and Bon Jovi have in common?

I get that this sounds like the opening to a really bad Dad joke, but I promise (or regret?) that it’s not. What they do have in common though, is you either love ’em or you hate ’em. There’s no in between when it comes to a kosher dill or JBJ.

You can take the bacon and (please God) Bon Jovi, but the pickles…they’re with me. You know that scene in Bridesmaids where Megan has a van full of puppies. Yeah, that’s how I feel about pickles.

So naturally, I try to incorporate them into anything and everything possible. A little piece of my soul leaves this earth every time I see a jar of pickle juice get tossed down the drain. I take this pickle business pretty seriously.

Watch how to make this Dill Pickle Vinaigrette Dressing (30 sec)
Dill Pickle Vinaigrette - YouTube

I know I’m not alone in this tribe since my Creamy Dill Pickle Dressing is still one of most visited recipes on this blog. One question I got though, was how to make it if you don’t like avocados? Here I am. Fulfilling my calling for no pickle left behind.

Before you question my sanity for using this neon brine in an actual recipe, hear me out. You use vinegar for a vinaigrette, no? Pickle juice = vinegar = vinaigrette. I didn’t even need to throw seven degrees of Kevin Bacon into the mix to get to the bottom of that.

All you need to make this salad bling is:

  • leftover pickle juice
  • dijon mustard
  • olive oil
  • dill
  • garlic

I mean, they didn’t make pickle jars reusable for nothing. You don’t even need a separate container for this one. Coincidence? I think not. The universe is telling you to make a dill pickle vinaigrette, not me.

Money-Saving Tips for this Dill Pickle Vinaigrette:
  • Use dried spices. I almost always have dried dill and garlic powder stashed away somewhere in my spice drawer. Plus, they can be a cost-effective way to add more flavor.
  • Buy store brand. The store brand and name brand Dijon mustards have an almost identical flavor. Opt for the store brand to save a few extra cents.
more pickle-inspired recipes:

Creamy Dill Pickle Salad Dressing
Dill Pickle Baked French Fries
Cheeseburger Burrito with Dill Pickle Fries

Print
Dill Pickle Vinaigrette Dressing
  • Author: Sinful Nutrition
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: about 1 1/2 cups
  • Category: dressing
  • Method: no-cook
  • Cuisine: American
Description

This dill pickle vinaigrette is a simple salad dressing recipe made with leftover pickle juice. The ultimate dressing for pickle lovers!

Ingredients
  • 1 1/2 cups dill pickle juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon dried dill
Instructions
  1. Combine all ingredients in jar with lid.
  2. Shake to combine.
  3. Store in refrigerator for up to 2 weeks.
Notes
  • If using lower sodium pickle juice, you can add salt to taste.
  • Use fresh garlic and herbs by replacing the garlic powder with 1 clove of minced garlic and 2 teaspoons of chopped fresh dill.

Keywords: pickle, dill, dressing, salad, homemade, vegan, vegetarian, gluten free

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Salad Dressings board!

Make it a great day!

What’s your favorite salad dressing?
Are you a pickle fan?

The post Dill Pickle Vinaigrette Dressing appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This sweet potato and black bean burrito uses the sweet potato skin instead of a tortilla for an easy, vegan & gluten-free meal packed full of flavor.

Sweet potato game goin’ STRONG. I really feel at this point, I should be the orange equivalent of Violet in Charlie & the Chocolate Factory when she turns into a blueberry…or I get lost amongst the oompah loompahs. Either way, my skin is turning a lighter shade of cheeto.

Hashtag WORTH IT. First comes tacos, then comes marriage. Then comes burritos in a sweet potato carriage.

I’m all about trimming down on food waste, and using sweet potato skins as a vehicle for more sweet and spicy action is my MO. These ‘ritos are p-p-packed with:

  • black beans
  • brown rice
  • salsa
  • spinach
  • corn

and sweet potato, but we already knew that, right?

Watch how to make this Sweet Potato Black Bean Burrito (1 min 9 sec)
Vegan Sweet Potato Black Bean Burrito - YouTube

Let’s be real, if your burrito doesn’t resemble an infant by weight, size, and girth, it’s not actually a burrito. I could be wrong, but I think they’re calling better luck next times, or nice try, come back laters instead. But they are definitely not burritos.

That’s why you’ve got to start out with the best baby-lookin’ sweet tater you can get your hands on. A full-term tater. A little lanky is fine. All the more to stuff with my dear.

I’ll tell you right now that now matter how much you stuff this burrito, you will have leftover filling. That’s not a bad thing. It’s perfect for topping salads, mixing with scrambled eggs, or in my case…eaten with a spoon from the fridge to my face. There’s really nothing off limits here.

Money-Saving Tips for this Sweet Potato Black Bean Burrito:
  • Cook it yourself. Potatoes and brown rice included. I tend to make a BIG batch of brown rice on a Sunday for Mr. Rob & I to use throughout the week. It’s pretty hands-off & is much cheaper than buying par-cooked or pre-cooked rice in the store.
  • Buy the big can. I’m usually one for cooking from scratch, but canned beans are super convenient and affordable. Opt for the bigger (28 oz) can to get more for your money & use the leftovers to make a batch of these bean burgers.
more sweet potato recipes:

Baked Sweet Potato Tacos
2 Ingredient Sweet Potato Waffles
Buffalo Chicken Sweet Potato Skins

Print
Black Bean Sweet Potato Burrito
  • Author: Emily Cooper
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 burrito
  • Category: main dish
  • Method: microwave
  • Cuisine: mexican
Description

This sweet potato and black bean burrito uses the sweet potato skin instead of a tortilla for an easy, vegan & gluten-free meal packed full of flavor.

Ingredients
  • 1 large sweet potato
  • 1 teaspoon cumin
  • 1/2 cup cooked brown rice
  • 1/2 cup black beans
  • 1/2 cup frozen corn, thawed
  • 1 cup chopped baby spinach
  • 1/4 cup salsa
Instructions
  1. Scrub sweet potato and pierce skin with a fork.
  2. Cook in microwave on high for 7-8 minutes, or until flesh is soft.
  3. Cut off one tip end of the sweet potato, and scoop out flesh into a large bowl.
  4. Set potato skin aside, and mash flesh with cumin.
  5. Stir in remaining ingredients, and heat in microwave for 1 minute.
  6. Fill sweet potato skin with mixture, and serve.
Notes
  • Add more heat by adding 1/8 teaspoon of cayenne pepper or red pepper flakes.
  • Top burrito with sliced avocado, chopped green onion, or a dollop of vegan (or dairy) sour cream if preferred.

Keywords: burrito, sweet potato, black bean, vegan, vegetarian, gluten free, main dish, dinner, sandwich

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Burritos or Main Dishes Board!

Make it a great day!

What’s your favorite kind of burrito?
Would you add anything else to these?

The post Sweet Potato Black Bean Burrito {Vegan, GF} appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Easy Dairy-Free Alfredo Sauce recipe is vegan, nut-free, & made with only 7 simple ingredients. You’ll never guess the secret ingredient!

Watch How to Make this Easy Dairy-Free Alfredo Sauce Recipe ( 54 sec)
Dairy Free Alfredo Sauce - YouTube

I really have no business making an alfredo sauce recipe. I haven’t had a forkful of creamy fettuccine probably since I was 12 years old. That’s a solid decade and a half between us.
So why am I writing about alfredo? I thought you’d never ask.

I’m not too big on creamy. I’ll pass on a broccoli cheddar, take a marinara over any and all sauces, and opt for alternative milks simply because I don’t like the taste of dairy milk. But here I am. Just a girl, standing in front of alfredo, asking it to not be creamy.

But it is…except without the cream. Did I lose you? I lost you. Stick with me. I’m ready to reveal the secret basket ingredient that takes this over the edge.. POTATOES!

I’ve seen alfredo sauce recipes that use cashews or cauliflower, but I feel like those suckers get all the attention. Know what doesn’t? The humble AF potato. Let me remind you that potatoes make fries, mashed, and most importantly VODKA.

I actually don’t think that’s totally true nowadays, but don’t kill my vibe.

So yes. Potatoes. They make alfredo creamy but not creamy, and Emily a happy girl.

Money-Saving Tips for this Alfredo Sauce Recipe:
  • Buy whole potatoes. Not the pre-mashed stuff. Not only are they cheaper, but you also control what goes in them.
  • Use the bulk section. If I can find nutritional yeast in the middle of nowhere California in the bulk section of my grocery store, you can too. Plus, it’s much cheaper than the canister option.
  • Buy refrigerated. I find the refrigerated almond milks to be more affordable, and tend to have fewer ingredients than the shelf-stable versions.
more pasta-inspired recipes:

Dairy-Free Penne Vodka
Vegan Mac & Cheese
Balsamic Pasta Salad with Tofu

Print
Easy Dairy-Free Alfredo Sauce
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: about 2 cups
  • Category: sauce
  • Method: blend
  • Cuisine: vegan
Description

This Easy Dairy-Free Alfredo Sauce recipe is vegan, nut-free, & made with only 7 simple ingredients. 

Ingredients
  • 2 medium white potatoes, peeled and cubed (about 3 cups)
  • 1/4 cup water
  • 1 /2 cups dairy-free milk alternative (I used unsweetened almond milk)
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons nutritional yeast
Instructions
  1. In a microwave-safe bowl, add potatoes and 1/4 cup of water. Heat on high for 8 minutes, or until a fork tender. Drain off water.
  2. Add potatoes and remaining ingredients to a blender.
  3. Blend on high for 1 minute, or until smooth.
  4. Add to pasta, or refrigerate for up to 4 days.
Notes
  • If sauce is too thick or gummy, add a couple tablespoons of warm dairy-free milk, or pasta water if applicable.
  • This sauce is pretty garlicky. If you’re not a big garlic fan, omit or use 1/2 teaspoon of garlic powder instead.
  • Using a creamy potato like a white or yukon gold helps prevent the sauce from becoming too gummy.

Keywords: sauce, pasta, dairy free, vegan, vegetarian, alfredo, potato

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin This Recipe to Your Pasta or Sauces Board! Make it a great day!

What’s your favorite pasta sauce?
Do you have a favorite pasta shape?



The post Easy Dairy-Free Alfredo Sauce appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These two ingredient sweet potato waffles are a quick and easy recipe that comes together in less than 15 minutes! A gluten-free and healthy breakfast option for any day of the week.

Watch How To Make These Two Ingredient Sweet Potato Waffles (45 sec)
2 Ingredient Sweet Potato Waffles - YouTube

You know you’re moving on up in adulthood when a waffle iron is your source of excitement. It’s a big deal.

I avoided buying one for the longest time. I couldn’t justify adding another to my embarrassingly excessive collection of kitchen gadgets, just to satisfy my once every 4 month hankering for waffles. Actually, I still didn’t buy one.

It’s funny how cut-throat your collection of stuff gets when you pack up a car to move across country. Do I reallllly need a 16 forks for two people? Or a red pair of heels in outskirts of California? No. No you don’t. Two things you really can’t skimp on though: Underwear and leggings. The rest you can make do with.

Unaware of what cooking appliances would be available with the Vagabond lifestyle Mr. Rob and I set off for, I convinced my mum (MJ) to gift me her still-in-the-box countertop grill with 12 too many functions. What I was really in it for was grilling tofu, and WAFFLES.

After a resounding YES for turning the famous sweet potato pancakes into waffle form when I asked on Instagram, I couldn’t NOT not make them, ya know? And now with a waffle iron at my disposal, I needed every reason to justify bringing it instead of my Instant Pot. I made the right decision, right? Tell me I made the right decision.

So if you’re in the same waffle boat of questioning I am, make these & drown your second-guessing mind out with a maple syrup river.

Money-Saving Tips for These Two Ingredient Sweet Potato Waffles:
  • Buy whole. Sweet Potatoes that is. Avoid the pre-mashed that are loaded with other unwanted ingredients that cost more too.
  • Buy in bulk. Opt for the 18 pack of eggs (if you’re an egg eater) which gives you more for your money. Then you can make this frittata or some shakshuka with the leftovers.
More Sweet Potato Recipes:

2 Ingredient Sweet Potato Pancakes
Baked Sweet Potato Tacos
2 Ingredient Sweet Potato Ice Cream

Print
Two Ingredient Sweet Potato Waffles
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1-2 servings
  • Category: breakfast
  • Method: waffle iron
  • Cuisine: american
Description

These two ingredient sweet potato waffles are a quick and easy recipe that comes together in less than 15 minutes! A gluten-free and healthy breakfast option for any day of the week.

Ingredients
  • 1 large sweet potato, cooked and flesh removed (about 2 cups)
  • 2 large eggs
  • 1 teaspoon vanilla (optional)
  • 1 teaspoon cinnamon (optional)
Instructions
  1. In a large bowl mash all ingredients together until smooth.
  2. Heat waffle iron to 425 degrees, and coat with non-stick cooking spray.
  3. Add 1/4 cup of batter to each waffle mold, and cook for 5 minutes, until browned.
  4. Repeat process until all batter is used, and serve with desired toppings.
  5. Refrigerate leftovers up to 3 days or in the freezer up to 1 month.
Notes
  • This batter can also be blended for a smoother texture.
  • Add different spices for a flavor change such as pumpkin pie spice, or chili powder for a savory option.
  • The texture of the waffles gets softer when re-heated. For best results, serve and enjoy immediately.

Keywords: waffle, sweet potato, gluten free, vegetarian, breakfast, brunch

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this recipe to your Breakfast board! Make it a great day!

Do you prefer waffles or pancakes?

What’s your favorite topping?

The post 2 Ingredient Sweet Potato Waffles appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These spinach and feta chickpea burgers are super easy to make, and take just 6 ingredients and 10 minutes! A simple gluten-free and vegetarian dinner idea that’s full of flavor.

Watch how to make these Spinach & Feta Chickpea Burgers (1 min)

Easy Spinach and Feta Chickpea Burgers - YouTube

As if a chickpea burger couldn’t get any better.

Said no one E.V.E.R.

Bean burgers definitely deserve some more r-e-s-p-e-c-t simply because of how easy they are to make. I mean, raise your hand if you’ve ever felt personally victimized by a veggie burger recipe with a CVS receipt of ingredients. See, we’re all in this together.

Really, I could have made these chickpea burgers with two ingredients, but as Julia Childs says, “Feta makes everything bettah.”

..Okay, fine. Julia Childs didn’t actually say that, but when I say it in my mind, I sound like Julia Childs so it might as well have just been her all along.

Back to feta.

It’s the closest thing to eating pure salt without the strange looks. Did anyone ever think that spinach and feta would be such besties for the resties as they are? Like, if this was high school, I’d vote them cutest couple just so peanut butter and chocolate don’t win it for the third year in a row.

But somehow, spinach’s earthiness and feta’s saltiness turn humble legumes into a mediterranean lovechild on a bun. I seriously think Julia said that at one point in her life.

Money-Saving Tips for these Spinach & Feta Chickpea Burgers:
  • Buy the big cans. You know, the cans of beans you could do some serious damage with. You get more for your money, and can make a double batch of these burgers to stock your freezer with.
  • Use frozen. Chopped and frozen spinach is seriously my favorite shortcut ingredient. It is SUCH an expensive way to get a lot of cooked spinach without watching an entire package wither away into a few leaves. Plus, it saves you major time and prep.
  • Buy a block. If you can find a block of store-brand feta, or at your grocery store’s salad bar, it is usually less expensive than the pre-crumbled packages. Just make sure to check the price per pound, and compare to find the best bargain.
More bean burger recipes:

Quick & Easy Bean Burgers
Hummus Stuffed Black Bean Burgers

Print
Spinach and Feta Chickpea Burgers
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 3 burgers
  • Category: burger
  • Method: stovetop
  • Cuisine: mediterranean
Description

These spinach and feta chickpea burgers are super easy to make, and take just 6 ingredients and 10 minutes! A simple gluten-free and vegetarian dinner idea that’s full of flavor.

Ingredients
  • 1 (15 oz) can chickpeas, drained
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup frozen, chopped spinach, thawed
  • 1/3 cup crumbled feta cheese
  • cooking spray or 1 teaspoon oil
Instructions
  1. In a large bowl, mash together chickpeas, flour, garlic powder, and pepper thoroughly.
  2. Stir in spinach and feta cheese until combined.
  3. Form mixture into three patties, and set aside.
  4. Heat a large skillet over medium heat, and coat with cooking spray.
  5. Add burgers and cook 2-3 minutes on each side until golden brown.
  6. Store leftovers in the refrigerator for up to 4 days, or up to a month in the freezer.
Notes
  • Make sure to mash beans well to allow the mixture to hold its shape. You can test the mixture by squeezing a portion of it in your hands to see if it sticks together. If not, keep mashing, or add a little more flour if it’s too wet, or a little water if it’s too dry.
  • These can be frozen before or after cooking. Make sure they are completely cooled if cooked, and lay flat before freezing to avoid sticking together.
  • Serve on a burger bun with hummus, or over a bed of greens.

Keywords: chickpea, burger, vegetarian, recipe, gluten free, spinach, feta

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this recipe to your Burger board!

Make it a great day!

What’s your favorite kind of burger?
What would you put serve this with?

The post Easy Spinach Feta Chickpea Burgers appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This ultimate vegan cheesesteak recipe is packed full of protein without the meat! Made with mushrooms, tofu, and a nut free vegan cheese sauce for the ultimate plant based sandwich.

Watch how to make this Vegan Cheesesteak Sandwich (1 min)

The Ultimate Vegan Cheesesteak Sandwich - YouTube

When something claims to be the ultimate, it’s gotta be BIG right? Big and messy? Hell to the yes. Juicy burgers. Ice cream sundaes. Nachos. Check. Check Check. You can’t come out there with the ultimate tea sandwich or an epic french macaron. Come on now, we need the mess!

I call this the ultimate vegan cheesesteak because it meets all the criteria. A hot drippy mess that you wear like a badge of honor, because it’s so goddamn worth it. Quite frankly, if it doesn’t take you an entire roll of paper towels by the time you’re finished, something has gone terribly wrong.

I want you elbow deep in that cheese sauce. Hunched over, Guy Fieri style looking like the reigning champion of a pie eating contest…if pie was made out of tofu and vegan cheese.

Now let’s get one thing straight. This doesn’t taste like a cheesesteak. I always get a kick out of when people expect veggies to taste like something else.

“This spaghetti squash doesn’t taste like spaghetti!”

“It’s good, but I can still tell it’s zucchini, not pasta.”

“This definitely is NOT rice.”

These are vegetables people. They can’t walk on water. Have you ever heard of beef trying to taste like spinach? Mic drop.

But I can tell you this, it tastes effin delicious. I just picture some guy named Joe, slinging this meaty veggie mixture hot off the grill, and stuffed full into a soft kaiser roll, asking if I want hots, as a butt dangles out of the corner of his mouth. Instead it’s just me. In my sweats. Talking in my best Boston accent to a pan full of tofu. A girl can dream…

Money-Saving Tips for this Vegan Cheesesteak Sandwich:
  • Don’t buy pre-cubed. The package of already cubed tofu may look the same, but it’s actually smaller than the original. Opt for a full block, and prep it yourself.
  • Buy a bag. If your grocery store has a bag of yellow onions, buy those instead of by the piece. They tend to cost less per pound, and you’ll always have some on hand.
  • Price compare. At my grocery store, the pre-sliced portabella and the full-sized were the same price per pound, so I saved some steps and bought the sliced. Always check the unit price (the small price in the corner) to see which option is the cheapest.
More plant-based recipes:

Vegetarian Grilled Portobello Mushroom Tacos
Vegetarian Tofu Paprikash
Vegan Basil BLT Sandwich

Print
The Ultimate Vegan Cheesesteak Sandwich
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 sandwiches
  • Category: sandwich, vegan
  • Method: stovetop
  • Cuisine: vegan
Description

This ultimate vegan cheesesteak recipe is packed full of protein without the meat! Made with mushrooms, tofu, and a nut free vegan cheese sauce for the ultimate plant based sandwich.

Ingredients
  • 1 teaspoon olive oil
  • 1 green bell pepper, sliced thin
  • 1 yellow onion, sliced thin
  • 1 (14 ounce) block firm tofu, drained and roughly chopped
  • 1 (10 ounce) package sliced portobello mushrooms, roughly chopped
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • salt and pepper, to taste
  • Vegan Cheese Sauce
  • 4 sourdough rolls 
Instructions
  1. Heat oil in large saucepan over high heat.
  2. Add peppers and onions, and saute until soft ~ about 5-7 minutes. 
  3. Remove from heat, and set aside.
  4. Add tofu and mushrooms to the pan, and cook for 10 minutes, stirring occasionally.
  5. Pour in soy sauce, pepper, and thyme, and stir to coat.
  6. Add peppers and onions, and remove from heat.
  7. Cut rolls in half lengthwise, and will with tofu mixture. 
  8. Top each with salt and pepper if desired, and prepared cheese sauce.
Notes
  • For a vegetarian option, top with sliced provolone instead of cheese sauce.
  • Mixture makes enough for 2-4 sandwiches, depending on appetite.
  • Store leftover tofu mixture in the refrigerator for up to 4 days.

Keywords: sandwich, vegan, vegetarian, tofu, mushroom, recipe

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Add this recipe to your ‘Sandwiches’ board!

Make it a great day!

What’s your favorite type of sandwich?

Have you had a cheesesteak before?

The post The Ultimate Vegan Cheesesteak Sandwich appeared first on Sinful Nutrition.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This easy vegan cheese sauce recipe is nut-free, and made in only 5 minutes. Perfect for dipping, pouring, or spreading on just about anything!

Watch how to make this Vegan Cheese Sauce Recipe (35 sec)

5 Ingredient Vegan Cheese Sauce Recipe - YouTube

CALIFORNIA LO-VE!

I’m back betches! Coming at you from the beaches of Santa Monica with a cool drink in had. And by beach, I mean rain-stricken studio apartment. And by cool drink, I mean the cup of coffee I’ve already re-heated three times. But I’m in California! If you haven’t been following along my Instagram stories, Mr. Rob road-tripped across the country to sunny…welp, rainy for a week straight California. After a blogging break, much need influx of green veggies, and all the naps for this time change thing, I am back and ready for action!

If you haven’t been following along my Instagram stories, Mr. Rob road-tripped across the country to sunny…welp, rainy for a week straight California. After a blogging break, much need influx of green veggies, and all the naps for this time change thing, I am back and ready for action!

First up to the plate: The Whiz.

That melty, neon river of whiz. Kinda like the movie theater popcorn butter. You’re not exactly sure what’s in it. You’re not exactly sure you want to know what’s in it. And it tastes better when eaten in copious amounts. But hey, if I’m gunna have fake cheese around here, I might as well know what’s going in it.

Here’s what this vegan cheese sauce has that can only ever be a sparkle in the OG whiz’s eye.

Beta Carotene. That neon color is all natural, baby. Just ask my palms. They know that color all too well from the garden of orange veggies I eat.
Nutritional Yeast. Yes, YEAST. It’s what gives it that cheesy flavor, and also a good dose of fiber, protein, and b vitamins.
No oil. Well I guess this is one thing it DOESN’T have, but yup, no oils here. Trust me, they won’t be missed.


Let me just tell you that making a vegan cheese sauce isn’t as time or money consuming as it’s lead up to be. Especially this one if I’m gunna toot my own hybrid, electric horn.

This one just takes 1 blender, 5 minutes, and 9 ingredients to reach it’s peak neon cheesy and nacho-worthy potential.

Money-Saving Tips for this Vegan Cheese Sauce Recipe:
  • Buy in bulk. I found my nutritional yeast in the bulk section of my grocery store which is less expensive than the pre-packaged options.
  • Mash your own. The pre-mashed sweet potatoes are convenient, but pricey. Cooking them yourself in the microwave is easy and affordable.
  • Use store brand. Common ingredients like vinegar, mustard, and spices can be less expensive for the same taste and quality.
more plant-based recipes:

Vegan Mac & Cheese (Nut-Free)

Dairy-Free Penne Vodka

Lentil Cauliflower Tacos

Print
5 Minute Vegan Cheese Sauce
  • Author: Sinful Nutrition
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: about 2 cups
  • Category: sauce, dip
  • Method: blend
  • Cuisine: vegan
Description

This easy vegan cheese sauce recipe is nut-free, and made in only 5 minutes. Perfect for dipping, pouring, or spreading on just about anything!

Ingredients
  • flesh from 1 large, cooked sweet potato (about 2 cups)
  • 1/2 cup nutritional yeast
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups warm water
Instructions
  1. Scoop flesh from sweet potato into blender.
  2. Add remaining ingredients, and blend on high until smooth.
  3. Store in refrigerator for up to 1 week.
Notes
  • Add more or less water to achieve a thicker or thinner consistency.
  • Use smoked paprika to add a more smoky flavor.
  • Up the garlic flavor by swapping out garlic powder for 1 clove fresh garlic.

Keywords: vegan, nut free, cheese, dairy free, recipe, sauce

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this recipe to your ‘Sauces’ board!

Make it a great day!

What would you put this cheese sauce on first?

Have you ever tried nutritional yeast?

The post 5 Minute Vegan Cheese Sauce (Nut-Free) appeared first on Sinful Nutrition.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview