Sinful Nutrition - Where every veggie has a dark side
Sinful Nutrition is a blog I started in October of 2010, to spread my love for nutrition and cooking by adapting "sinful" recipes into healthy and equally delicious alternatives. It has since grown into including exercise tips, home workouts, and a YouTube channel.
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.
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.
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..
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
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.
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:
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.
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.
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 thisfrittataor some shakshuka with the leftovers.
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.
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.
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
In a large bowl, mash together chickpeas, flour, garlic powder, and pepper thoroughly.
Stir in spinach and feta cheese until combined.
Form mixture into three patties, and set aside.
Heat a large skillet over medium heat, and coat with cooking spray.
Add burgers and cook 2-3 minutes on each side until golden brown.
Store leftovers in the refrigerator for up to 4 days, or up to a month in the freezer.
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.
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.
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
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.