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This No-Bake Frozen Smores Recipe is a classic summer treat made easy, with only three ingredients, and no campfire required! 

*This recipe was originally posted in July 2013, but has since been updated.

If s’mores don’t happen at least once, did summer even happen, bro?

Not in my books. Not to brag or anything, but I am a master at s’mores making. It’s taken time, patience, and a lot of practice, but it’s been an amazing journey. Thanks to everyone who ate my crappy s’mores in the process, but it was SO worth it.

Why This Recipe Works

Freezing them before dipping in chocolate helps keep them from melting all over the place.

Using marshmallow spread instead of roasted marshmallows means there’s no open flame or fire required.

How To Make This Frozen Smores Recipe

Break the graham crackers into squares & place on a parchment lined baking sheet. Spoon half of the squares with two tablespoons of marshmallow spread & top with remaining graham cracker squares.

Freeze the s’mores for at least an hour. Heat chocolate in a microwave-safe bowl, and microwave 30 seconds at a time, stirring at each interval. Continue heating and stirring until chocolate is melted.

Dip each s’mores in enough chocolate to coat one half, and freeze on parchment-lined baking sheet until ready to serve.

*If you love these, try Caramel Apple S’mores this fall too!*

Pro Tips:
  • Don’t forget to freeze these after you add the marshmallow. If you do, they will be far too messy to dip into the chocolate. Just trust me on this one.
  • If you want to make these even easier, you can spread the chocolate on one of the graham crackers before forming into a sandwich and freezing. These just look prettier.
  • If your chocolate is getting too sticky, you can add a small drop of olive oil to thin it out. AVOID water coming into contact with the chocolate, or it will turn into a sticky, lumpy mess. No good.
  • Using a parchment-lined baking sheet or silicon mat makes these the easiest to separate once frozen.
FAQs What kind of graham crackers do I use?

The honey graham crackers are the most traditional type, but if you’re a super chocolate lover, you can always use chocolate graham crackers instead.

What If I Can’t Find Marshmallow Spread?

You can always use regular marshmallows if you aren’t able to find marshmallow fluff. Just place a marshmallow as you would with the spread, add them to a microwave-safe plate, and heat for about 10 seconds, or until the marshmallow is puffy and soft. Complete the rest of the recipe as listed.

Money-Saving Tips for This Frozen Smores Recipe:
  • Use store brands. Utilize store brands for the graham crackers and chocolate for a cost-effective option, that doesn’t sacrifice flavor or quality.
  • Buy in bulk. Larger containers, such as for the marshmallow spread are more cost-effective than smaller versions. Only purchase larger containers if you will use it, or are doubling recipe.
more smores recipes:

Caramel Apple S’mores

Pumpkin Pie S’mores

9 Unbelievably Delicious S’mores You Need to Make this Fall

Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

Pin this recipe to your Desserts board!

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Frozen S’mores Bars
Description

This No-Bake Frozen S’mores Recipe is a classic summer treat made easy, with only three ingredients, and no campfire required!

Ingredients
  • 12 sheets honey graham crackers, broken in two (24 squares all together)
  • 1 1/2 cups marshmallow fluff
  • 1 1/2 cups semi-sweet chocolate chips
Instructions
  1. On a parchment paper-lined baking sheet, lay out graham cracker squares.
  2. Top half of them with 2 tablespoons each of marshmallow fluff.
  3. Add the other half of graham cracker squares on top to form a sandwich.
  4. Freeze for 15-30 minutes.
  5. In a microwave-safe bowl, add chocolate chips.
  6. Microwave on high for 30 seconds at a time, until fully melted, stirring at each interval.
  7. Remove squares from freezer, and dip half in chocolate to coat.
  8. Add back to parchment-lined baking sheet, and freeze until ready to serve, or chocolate is solid.
  9. Keep frozen until ready to serve.
Notes
  • Freeze s’mores before dipping in chocolate to prevent the marshmallow from spreading and leaking.
  • Category: Dessert
  • Method: no-bake
  • Cuisine: American
Nutrition
  • Serving Size: 1 each
  • Calories: 245
  • Sugar: 26
  • Sodium: 95
  • Fat: 9.5
  • Saturated Fat: 5
  • Unsaturated Fat: 4.5
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 2.5
  • Protein: 3
  • Cholesterol: 10

Keywords: smores, chocolate, marshmallow, dessert, summer, no bake

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Make it a great day!

What’s your favorite Summertime classic?

Have you ever added anything else to s’mores?

The post 3 Ingredient No-Bake Frozen S’mores Bars appeared first on Sinful Nutrition.

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This smashed lentil salad is an easy and healthy recipe, made with fresh veggies, chopped avocado, and crumbled feta. Perfect for quick lunches!

Little miss lentil. So young, so misunderstood. Little do they know she’s full of protein, fiber, and iron, ready and waiting to pump….YOU up.

I’m guilty of neglecting the power of the all mighty lentil once I starting eating meat again, but it has always been my favorite legume. They’re cheap, chock full of nutrition, and can transform into dishes faster than you can say animorph. Am I dating myself now?

Why This Recipe Works

Smashing the lentils gives them a creamier texture, and holds together better.

You can add different vegetables depending on what you have on hand, or what is on sale that week.

More tahini, lemon juice, or mustard can be added if the mixture is too dry.

How To Make Smashed Lentil Salad Recipe

Start by rinsing 1 cup of lentils & adding to a pot of boiling water. You can cook the lentils according to the package instructions, but I usually just make sure the lentils are covered by about an inch of water. You can always add more, or drain them once they are fully cooked.

Let them cool for a few minutes before adding to a bowl, and mashing with the back of a fork.

You’ll then want to add the dressing ingredients by mixing in 1 tablespoon of tahini, 2 tablespoons of lemon juice, 1/2 tablespoon of Dijon mustard, 1 teaspoon garlic powder, and salt and pepper.

If the mixture seems to dry, you can add more of the dressing ingredients, or even a little bit of water. Stir in 1/2 a chopped avocado, 1/4 cup chopped red onion, 1/2 cup chopped carrot, and 1/4 cup crumbled feta cheese.

You can serve the lentil salad in a sandwich, over a salad, or on crackers, and store the leftovers in the refrigerator for up to 4 days.

*If you love this lentil salad recipe, you’ll want to give this Warm French Lentil Salad a try too!*

Pro Tips
  • Cook lentils ahead of time to save on prep once you make this recipe. You can even smash them, and chop veggies beforehand to make it come together super quick.
  • If you don’t want to use tahini (it can be pretty expensive) you can use a plain or garlic hummus in its place. Add a little bit of water to thin it out.
  • Lentils can be more or less dry once cooked. If you find your mixture to be too dry, add a little more tahini/hummus, lemon juice, and mustard, or a little bit of water until it reaches the right consistency. If it is too wet, add more lentils (if you have them) or more chopped veggies to bulk it up.
FAQS What kind of lentils do you use?

I used brown lentils, which have a not too hard/not too soft texture. Red lentils tend to cook down rather quicks, and beluga lentils do not mash as well. Brown lentils are also widely available, and super affordable.

What if I don’t have tahini?

I usually don’t have tahini on hand either, as it is rather expensive. You can swap out the tahini for a plain or garlic hummus instead to get the save flavor/texture. Thin it out with a little bit of water if needed.

Can I make this vegan?

You can easily make this lentil salad vegan-friendly by leaving out the feta cheese, or swapping out for a vegan cheese alternative.

Money-Saving Tips for this Smashed Lentil Salad Recipe
  • Buy in bulk. Brown lentils can usually be found in the bean aisle on a 1 lb bag. Lentils do not have to soak overnight, and cooking them from the dry version is easy, as well as more affordable.
  • Chop your own. Pre-chopped veggies are convenient, but more expensive. Take a little extra time to chop your own to save more money.
  • Use hummus. Tahini can be expensive. If you can’t find it, or it is too much, swap it out for a plain or garlic hummus instead.
more lentil recipes

Warm French Lentil Salad
Lentil Cauliflower Tacos
Slow Cooker Lentil Baked Beans

Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

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Smashed Lentil Salad with Avocado and Feta
  • Author: Emily Cooper, RDN
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 4 servings
Description

This smashed lentil salad is an easy and healthy recipe, made with fresh veggies, chopped avocado, and crumbled feta. Perfect for quick lunches!

Ingredients
  • 1 cup dry brown lentils, rinsed (or about 2 cups cooked lentils)
  • 1 tablespoon tahini (or plain/garlic hummus)
  • 2 tablespoons lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1/2 avocado, chopped
  • 1/4 cup chopped red onion (about 1/2 small)
  • 1/2 cup chopped carrot (about 1 medium)
  • 1/4 cup crumbled feta cheese
Instructions
  1. Cook lentils according to package instructions in a pot of boiling water. Let cool for 5 minutes before transferring to a large bowl.
  2. Smash lentils with the back of a fork, leaving a few lentils intact.
  3. Add tahini (or hummus) lemon juice, mustard, garlic powder, and salt and pepper. Stir to combine.
  4. If mixture is too dry, add more dressing ingredients, or a little bit of water until the desired texture is reached.
  5. Stir in remaining ingredients.
  6. Serve in a sandwich, over a salad, or on crackers, and store leftovers in refrigerator for up to 4 days.
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegetarian
Nutrition
  • Serving Size: 1/2 cup
  • Calories: 198
  • Sugar: 3
  • Sodium: 552
  • Fat: 7
  • Saturated Fat: 2
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 10
  • Protein: 11
  • Cholesterol: 5

Keywords: Lentil, Salad, Vegetarian, Feta, Avocado

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Make it a great day!

What’s your favorite kind of lentil?

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These healthy homemade pita chips are made right in the microwave! They only require two simple ingredients & 5 minutes to make into a crunchy, satisfying snack!

I’m at it again. I’m beginning to think they were right with that “you can’t have just one” talk when it comes to chips. Although, I have to give credit to my Mom for this recipe. After my homemade tortilla chips recipe, she came up with the idea of making homemade pita chips instead using the same method – THE MICROWAVE. You sure know how to make a food blogging daughter proud.

Why This Recipe Works

Microwaving these chips for a little longer actually makes them super crispy without having to turn on a oven.

They can be made with just pita bread and oil, but adding salt and seasonings makes them a lot more tasty (and addicting).

Spreading chips out evenly before cooking prevents them from sticking & staying soggy.

How To Make Homemade Pita Chips In the Microwave

Start by cutting the pita bread into 8 even pieces, kind of like you would cut a pizza. You’ll want to peel each piece apart into two layers, and spreading out on a microwave-safe plate.

Spray chips with cooking spray, and sprinkle with sea salt, repeating the process after flipping chips over. If you want a different flavor, you can combine cinnamon and sugar or garlic powder, sea salt, and Italian seasoning to use instead.

Microwave on high for 3-5 minutes, depending on the strength of your microwave until chips are crispy. Keep a close eye on them during the cooking process to make sure they do not burn.

*If you love these, you’re gunna want to make this 5 Minute Homemade Hummus to go with them ASAP.*

Pro Tips
  • Use a oven mitt to remove the plate from the microwave. It’s going to be super hot, and you don’t want to burn your hands. You’ll need them to eat a plate full of pita chips, which is a lot more fun than third degree burns.
  • Coating the chips evenly with oil spray results in a crispier chip, so spray as you would a young child with sunscreen. If you miss a spot, it shows.
  • Chips stay crispy for up to 5 days after making them. Storing in a sealed container like a zip top bag or glass container with a lid helps to keep them fresh (ta death) and crispy….if they last that long.
FAQs What kind of pita bread do I use?

You can use either whole wheat or white pita bread to make these. Whole wheat will result in a nuttier taste with a higher fiber content, while white will have a more neutral flavor and lighter texture.

Can I make them without oil?

It is possible to make these without any added oils, but the seasoning will not have anything to stick to, and can result in a less crispy chip. They are also more prone to burning quicker, so keeping a close eye during the cooking process is a must.

How do I make a thicker chip?

If you want a chip that withstand heavy dips, do not separate the layers before cooking. This will increase the cook time by 1-2 minutes, but cook until crispy. Flavor as you would with the thinner chips.

Money-Saving Tips for these Homemade Pita Chips:
  • Buy store brands. Utilize store brands for pita bread and seasonings for a inexpensive option that doesn’t sacrifice flavor or quality.
  • Freeze ahead. If you find pita bread on sale, freeze it! Just thaw it on the counter when you want to make a batch of chips to make the most of weekly deals.
more snack recipes:

Homemade Tortilla Chips in the Microwave
Shortcut Black Bean & Corn Salsa
Super Easy No Bake Energy Bites

Did you make this recipe? Rate & leave a comment below to let me know how it turned out!

Pin this to your Snacks board! Print
Homemade Pita Chips in the Microwave
  • Author: Emily Cooper, RDN
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 32 chips
Description

These healthy homemade pita chips are made right in the microwave! They only require two simple ingredients & 5 minutes to make into a crunchy, satisfying snack!

Ingredients
  • 2 whole wheat pita pockets
  • cooking spray
  • 1/4 teaspoon sea salt

Cinnamon Sugar:

  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sugar

Garlic & Herb

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
Instructions
  1. Separate pita pockets into two halves by cutting around perimeter of each pita.
  2. Cut each round into eight wedges.
  3. Arrange on a microwave-safe plate.
  4. Spray with cooking spray to coat on each side.
  5. If making flavor variation, combine seasonings & salt in a small bowl.
  6. Sprinkle with sea salt (or seasonings), and microwave on high for 3-5 minutes, or until golden brown.
  7. Remove plate from microwave with pot holder (plate will be hot) and serve.
5 Minute Homemade Pita Chips - YouTube
Notes
  • These may need to be made in two batches depending on the size of microwave/plate.
  • Keep a close eye on chips while cooking to prevent burning.
  • These can be stored in an airtight container for up to 5 days.
  • Make a thicker chip by leaving layers intact after cutting into chips. This will increase cook time by 1-2 minutes, but cook until crispy & flavor as you would with the thinner chips.
  • Category: snacks
  • Method: microwave
  • Cuisine: Vegetarian
Nutrition
  • Serving Size: 8 chips
  • Calories: 74
  • Sugar: 0
  • Sodium: 150
  • Fat: 1
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 2.5
  • Protein: 3
  • Cholesterol: 0

Keywords: pita, chips, microwave, snack, vegetarian, easy, quick

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Make it a great day!

What’s your favorite kind of chip?

The post Homemade Pita Chips in the Microwave (3 Flavor Variations) appeared first on Sinful Nutrition.

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Mint Chocolate Chip Iced Latte Recipe — You’re favorite ice cream flavor in iced coffee form! Made easy with fresh mint, almond milk, and all the chocolate you can handle!

Happy Monday!

Who’s ready to paaaarrrrttaayyyy?!?!?!

…..Said no one ever on a Monday morning.

But I’m here to change that with something that should be a part of every Monday morning routine. A Iced Latte Recipe that tastes like ice cream.

Why This Recipe Works

It uses fresh mint to to infuse that refreshing taste into every sip.

You can make it more or less sweet to your taste.

The combination of strong coffee & cocoa is a killer combination.

How to Make This Iced Latte Recipe

Start by heating a cup of unsweetened vanilla almond milk in a small saucepan over low heat. Add 6 fresh mint leaves to the milk and continue to cook over low heat for 5 minutes before removing from heat, and straining off mint leaves.

Stir 2 teaspoons of stevia or sweetener and a teaspoon of cocoa powder to the milk. Add a handful of ice cubes to a glass, and add 1/2 cup of chilled, strong coffee. Pour in almond milk mixture, and top with fresh mint leaves, drizzle of chocolate, or chocolate shavings for garnish.

*If you love this latte, keep this Peanut Butter Latte Recipe handy for the colder months!*

Pro Tips
  • Don’t let the milk start to boil or get too hot. This can change the flavor, and can turn the mint bitter.
  • Stash leftover coffee from the morning in the fridge so it is ready to be made into one of these ASAP.
  • Get a more intense flavor by using dark roast coffee or dark cocoa powder.
FAQs Can I make this into a hot latte?

Definitely. Simply skip the ice cubes, and use hot, strong coffee instead of chilled. You can froth milk mixture too if you want added foam.

What if I don’t have fresh mint?

It can be made with mint extract instead of fresh mint, but requires very little. Add 1/8 teaspoon of mint extract to the milk, no heating required. If you want a more intense mint flavor, add more 1/8 of a teaspoon at a time.

Do I have to use almond milk?

Definitely not. Use your own milk preference. If your choice doesn’t come in a vanilla flavor, you can always add 1/2 teaspoon of vanilla extract when you add the cocoa powder instead.

Money-Saving Tips For This Mint Chocolate Iced Latte Recipe:
  • Use refrigerated. If using almond milk, purchase the refrigerated option instead of the shelf stable. I find they have less additives, and tend to be less expensive.
  • Buy in bulk. If available, buy mint by the bunch instead of in an individual plastic container. It is a better bargain & saves on plastic waste.

more drink ideas

Homemade Peanut Butter Latte

Matcha Chai Latte

Pumpkin Spice Golden Milk Latte

Pin this to your Beverages board!

Print

Mint Chocolate Chip Iced Latte
Description

Mint Chocolate Chip Iced Latte Recipe — You’re favorite ice cream flavor in iced coffee form! Made easy with fresh mint, almond milk, and all the chocolate you can handle!

Ingredients
  • 1/2 cup strong coffee, chilled
  • 1 cup unsweetened vanilla almond milk
  • 6 fresh mint leaves*
  • 2 teaspoons sweetener of choice ( I used stevia)
  • 1 teaspoon unsweetened cocoa powder
  • shaved chocolate and/or chocolate sauce
Instructions
  1. In a small pot, heat almond milk over low heat.
  2. Add fresh mint leaves, and heat for 5 minutes.
  3. Remove from heat, and strain off mint leaves.
  4. Stir in sweetener and cocoa powder.
  5. Add ice cubes to a large glass. Pour in chilled coffee.
  6. Top with almond milk.
  7. Sprinkle with shaved chocolate and chocolate sauce if desired.
Notes
  •  alternatively, add 1/8 to 1/4 teaspoon of mint extract to almond milk instead of using fresh. No heat is needed.
  • Make a hot version by skipping ice & using hot coffee instead.
  • Use any kind of milk you prefer. Add 1/2 teaspoon vanilla extract if not flavored vanilla.
  • Category: drinks, beverages
  • Method: Refrigerated
  • Cuisine: Coffee
Nutrition
  • Serving Size: 1 latte
  • Calories: 42
  • Sugar: 0
  • Sodium: 180
  • Fat: 2.7
  • Saturated Fat: 0
  • Unsaturated Fat: 2.7
  • Trans Fat: 0
  • Carbohydrates: 3.5
  • Fiber: 1.3
  • Protein: 1.3
  • Cholesterol: 0

Keywords: mint, chocolate, latte, coffee

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Make it a great day!

Are you a mint chocolate chip fan?

How do you like your coffee?

The post Mint Chocolate Chip Iced Latte appeared first on Sinful Nutrition.

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This Oven Baked Pizza Donut Recipe is made with buttermilk biscuits filled with melty cheese, warm marinara, and coated in seasoned parmesan. The ultimate treat for any pizza lover!

This pizza donut recipe has been 4 years in the making.

The same obscure little brain of mine that thought up this sweet potato burrito and dill pickle fries came up with the idea of making a jelly donut…but filled with cheese and warm marinara instead….four scores and seven years ago. It’s about time we get that ‘ish out into the world.

Working at a bakery for 4+ years left me with a love/hate relationship with donuts. On the plus, I had donuts at my eating disposal, and tried every kind they had, BUT went home every night smelling like a stale fryolator. The honeymoon phase of loving donuts didn’t last too long.

Now that the smell of fryer oil has left my pores and clothes finally, the idea of a donut strikes my fancy now and again. And I am all in for those filled suckers. Boston cream. Bavarian cream. Lemon. And of course, JELLY. If my face isn’t left with a fine dusting of sugar, it’s not a donut.

So it was only natural for me to merge two glorified foods into one, cheesy, buttery, bursting at the seams damn-that’s-good pizza donut. Plus, they’re baked, so it’s like totally healthy.

Money-Saving Tips for this Pizza Donut Recipe:
  • Buy the block. Instead of buying pre-cut cheese, buy it by the block & cut it yourself. Not only is is less expensive, but also lets you control the size.
  • Use store brands. Utilize store brands for the sauce, spices, and biscuits to cut costs without sacrificing quality or flavor.
more pizza recipes:

Seven Layer Pizza Dip
Cauliflower Crust Nacho Pizza
Baked Falafel Pizza

Print
Oven Baked Pizza Donuts
  • Author: Sinful Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 donuts
Description

This Oven Baked Pizza Donut Recipe is made with buttermilk biscuits filled with melty cheese, warm marinara, and coated in seasoned parmesan. The ultimate treat for any pizza lover!

Ingredients
  • 1 canister (8 count) refrigerated jumbo biscuits
  • 1 block (8 ounces) part-skim mozzarella cheese, cut into 8 cubes
  • 1/2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 cup marinara sauce
  • parchment paper or aluminum foil
  • turkey baster or pastry bag
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Separate biscuits, and flatten each into a disc.
  3. Place a cube of cheese in the center of each biscuit, and wrap around to cover.
  4. Add to prepare baking sheet, and bake for 20 minutes, or until golden.
  5. While baking, mix parmesan, garlic powder, and italian seasoning in a small bowl.
  6. Remove donuts from the oven, and while still warm brush each side with olive oil.
  7. Dip each donut in parmesan cheese mixture to coat.
  8. Warm marinara in a microwave-safe bowl.
  9. Use a turkey baster or pastry bag to fill each donut with marinara sauce.
Oven Baked Pizza Donuts - YouTube
Notes
  • These are best served warm, but can be enjoyed room temperature as well. Reheat in a 350°F oven for 5-8 minutes before serving.
  • Try filling donuts with a slice of pepperoni, ground sausage, or grilled veggies for a fun alternative.
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
Nutrition
  • Serving Size: 1 donuts
  • Calories: 226
  • Sugar: 7
  • Sodium: 736
  • Fat: 10
  • Saturated Fat: 5
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 29
  • Fiber: 1.5
  • Protein: 6
  • Cholesterol: 4

Keywords: pizza, donut, appetizer, snack, vegetarian, baked, cheese

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Appetizers board!

Make it a great day!

What’s your favorite kind of pizza?
What’s your favorite kind of donut?

The post Oven Baked Pizza Donuts appeared first on Sinful Nutrition.

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This two ingredient peanut butter magic shell recipe is homemade with just powdered peanut butter & coconut oil. The perfect ice cream topping for peanut butter lovers!

Just when I thought peanut butter couldn’t get more awesome, it got more awesome.

Like ice cream awesome. Volume 11 awesome. A bit more awe in your some AWESOME.

Did I make my case?

Once the warm weather hits, I go through roughly two moods: Salad or Ice Cream. Generally a hugh jass salad meal followed by some sort of frozen dairy-based novelty.

I have to admit, I am a soggy food person. Cereal? check. Cookies dunked into milk until they are thiiiis close to crumbling to the bottom of the glass? check. Ice cream cones? CHECK MATE.

It’s seriously my favorite part. I get a cake cone simply for the fact that it gets soggy with all the melty ice cream it holds inside, and could eat 10 billion soggy cones while ditching the pint of the good stuff on top behind. Add it to the “reasons why I admit I’m strange” list, but ugh it’s so good!

But you know what else is so good about ice cream on a cone? Da magic shell.

You know, the shield of armor that is frozen solid for the 2 seconds it takes for the 14 year old to hand it over to you, and a trainwreck of a mess as soon as it enters your hands, forcing you to eat it as if your life depended on it, or risk wearing it’s melted cone of shame on your sticky bee-covered hands. I mean, what’s not to love?

Especially if (dare I say it) peanut butter is involved. Straight up goosebumps of excitement guys, it’s here. And it’s probably the easiest damn recipe I have ever lay upon this blog. Instant favorite, no contest.

Money-Saving Tips for this Peanut Butter Magic Shell Recipe:
  • Shop around. I find that Trader Joe’s has the best deal on coconut oil, but browse your local grocery stores to see which has the best price.
  • Buy online. Good ol’ Amazon is a good place to look for powdered peanut butter if you can’t find it in your local grocery store. Discount stores such as TJ Maxx or Marshalls are also a good place to look.

Pouring it directly into your mouth isn’t encouraged, but that’s only if you do as I say, not as I do. I’ll be encased in a shell of peanut butter with a soggy cone center if you need me. HAGS.

more peanut butter recipes:

Homemade Chocolate Peanut Butter Latte

Dairy-Free Chocolate Peanut Butter Ice Cream Pie

Peanut Butter Chocolate Dipped Strawberries

Print

2 Ingredient Peanut Butter Magic Shell
  • Author: Sinful Nutrition
  • Prep Time: 2 mins
  • Total Time: 2 mins
  • Yield: about 1/3 cup
Description

This two ingredient peanut butter magic shell recipe is made with just powdered peanut butter & coconut oil. The perfect ice cream topping for peanut butter lovers!

Ingredients
  • 1/4 cup coconut oil, melted
  • 1/2 cup powdered peanut butter
Instructions
  1. In a small bowl, whisk together both ingredients.
  2. Store leftovers in refrigerator, and heat until melted before serving.
Notes
  • The recipe can be made using regular peanut butter, but may not freeze as solid. Use 1/4 cup natural peanut butter (the runny kind) in place of the powdered peanut butter.
  • Category: Sauce, Dessert
  • Method: no-cook
  • Cuisine: Vegan
Nutrition
  • Serving Size: 1 tablespoon
  • Calories: 132
  • Sugar: 1
  • Sodium: 75
  • Fat: 12
  • Saturated Fat: 10
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 4
  • Cholesterol: 0

Keywords: peanut butter, coconut oil, ice cream, sauce, vegan, gluten free, dairy free

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Desserts board!

Make it a great day!

Any other soggy food people out there? ….anyone?

Ice cream in a cone or cup?

The post 2 Ingredient Peanut Butter Magic Shell appeared first on Sinful Nutrition.

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A recipe for healthy frozen banana pops that taste just like a banana split! Made with only 6 simple ingredients, and is a summer desserts for kids of all ages.

If you don’t have a banana split for dinner, is it even summer?

It was my job, as a high schooler, to eat a banana split for dinner once a summer. I took my job very seriously, despite the bloat baby than ensued after a good pint of ice cream, syrupy fruit, and hot fudge that made its way to my stomach. Worth it.

While annual banana splits may not be on my summer bucket list nowadays, I still have a soft space in my heart for that combo of flavors, textures, and all-around sweetness only a split can give one ice cream-lovin’ girl. So I made a bit of a healthier version in the form of these healthy frozen banana pops covered in the essence of the split.

It’s got:

  • Only 6 ingredients.
  • A serving(ish) of fruit in each pop.
  • The perks of being a kid-friendly recipe to make with kids of all ages this summer.
  • Chocolate. Did I mention LOTS of chocolate?
Money-Saving Tips for these Healthy Frozen Banana Pops:
  • Freeze Ahead. Before those bananas go bad, peel them, cut them in half & stick them with a chopstick/popsicle stick before freezing. Not only does it save you from throwing them out, but they are also ready to go whenever you are.
  • Use store brands. Utilize store brands for items such as the chocolate chips and pineapple. These tend to be more cost-effective without sacrificing flavor or quality.
  • Buy in bulk. Purchase walnuts in the bulk section, which tend to be a more affordable option. You can also buy just the amount you need to reduce food waste.
more dessert recipes:

Easy Ice Cream Cupcakes
Key Lime Pie Ice Cream Sandwiches
Dairy-Free Chocolate Peanut Butter Ice Cream Pie

Print
6 Ingredient Frozen Banana Split Pops
  • Author: Sinful Nutrition
  • Prep Time: 3 hours 30 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings
Description

A recipe for healthy frozen banana pops that taste just like a banana split! Made with only 6 simple ingredients, and is a summer desserts for kids of all ages.

Ingredients
  • 3 bananas, cut in half
  • 3 sets of chopsticks, cut in half (or 6 popsicle sticks/skewers)
  • 3/4 cup semi-sweet chocolate chips
  • 1 teaspoon coconut oil (or other neutral oil like canola or avocado oil)
  • 1/4 cup chopped walnuts
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/2 cup chopped strawberries (about 10 medium strawberries)
Instructions
  1. Line a baking sheet with parchment paper, and set aside.
  2. Skewer each banana half, and freeze on prepared baking sheet for 2-3 hours, or until bananas are firm to the touch.
  3. In a microwave-safe bowl, add chocolate chips. Microwave on high for 2 minutes, stirring every 30 seconds until chocolate is melted.
  4. Stir in coconut oil.
  5. Dip banana in chocolate to coat.
  6. Sprinkle with chopped walnuts, strawberries, and pineapple.
  7. Repeat process for remaining bananas.
  8. Enjoy immediately, or freeze in resealable container for up to 2 weeks.
Healthy Frozen Banana Split Pops - YouTube
Notes
  • Make vegan-friendly or dairy-free by using dairy-free chocolate chips.
  • Since the bananas are frozen, the chocolate freezes on them quickly. It works best to sprinkle each banana with toppings immediately after dipping in chocolate, as opposed to dipping all of the bananas in chocolate first.
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American
Nutrition
  • Serving Size: 1 each
  • Calories: 248
  • Sugar: 27
  • Sodium: 2
  • Fat: 12
  • Saturated Fat: 6
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 37
  • Fiber: 4
  • Protein: 2
  • Cholesterol: 0

Keywords: banana, frozen, dessert, summer, banana split, healthy, gluten free, kid-friendly

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Desserts board!

Make it a great day!

Are you a banana split fan?
What’s your favorite kind of ice cream sundae?

The post 6 Ingredient Frozen Banana Split Pops appeared first on Sinful Nutrition.

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Watermelon Frose Recipe– A frozen rosé cocktail that is sure to be your new favorite summer cocktail! Made with no refined sugar or juice. Perfect for any summer party!

Things that make Mondays better:

Coffee.

Sunshine.

More coffee.

COCKTAILS.

Das right, cocktails. Raise your glasses, cuz it’s about to get Recipe Redux in here!

if you couldn’t have guessed already, here’s what this month’s theme was:

Cocktails and Mocktails for May Celebrations

Showers and celebrations with friends abound this time of year. Show us your healthy, colorful drink concoctions for festivities like bridal showers and graduation celebrations.

Ah yes. Nothing is better than welcoming a new life into the world, and starting another chapter of one (I seriously typed wine instead of one the first time. How many have I had already?) than with booze.

Especially cocktails that involve wine, frosty cups, and summer fruits. I don’t know exactly what the summer has planned for me, but I know that it is going to involve LOTS of these poolside.

Learn the trick to making a watermelon bowl is this Facebook LIVE!

If you haven’t heard of frosé before, it’s one of the latest white girl trending recipes involving frozen rosé wine. If this is basic, than call me a white T, cuz I am all about this.

Money-Saving Tips for this Watermelon Frose Recipe:
  • Shop the sales. Grab the wine and watermelon when it’s on sale. You can always freeze them ahead of time, and make the most of store sales, while also being able to make these in a pinch.
  • Buy store-brand. Utilize store brands for the seltzer to cut costs, without sacrificing flavor or quality.

more cocktail recipes:

Matcha Green Tea Mojito

Basil Peach Mojito

Apple Cranberry Sangria

Print
Watermelon Frosé
  • Author: Sinful Nutrition
  • Prep Time: 4 hours, 5 minutes
  • Total Time: 4 hours, 5 minutes
  • Yield: 4 servings
Description

Watermelon Frosé Recipe– A frozen rosé cocktail that is sure to be your new favorite summer cocktail! Made with no refined sugar or juice. Perfect for any summer party!

Ingredients
  • 1 (750 ml) bottle rose wine
  • 3 cups watermelon, cubed
  • juice from 2 limes
  • 1/2 cup lime seltzer
  • 3 ounces watermelon vodka (optional)
  • 4 small wedges watermelon
Instructions
  1. Pour rosé into 2 ice cube molds and freeze at least 4 hours or overnight.
  2. Place watermelon on a baking sheet or plate, and freeze at least 4 hours or overnight.
  3. Add frozen watermelon, lime juice, frozen rosé cubes, seltzer, and vodka if using to a blender. Blend on high until smooth.
  4. Pour into 4 glasses, and garnish each with a wedge of watermelon.
Notes

*Make non-alcoholic by doubling watermelon and honeydew, and leaving out rosé and vodka.

  • The wine and watermelon can be frozen ahead of time & stored in freezer to make these faster.
  • Add more seltzer water if needed to reach desired consistency.
  • Make scorpion bowl style by hollowing out half a small watermelon, adding frosé mixture, and adding 4 straws.
  • Category: drink, cocktail
  • Method: blender
  • Cuisine: Cocktails
Nutrition
  • Serving Size: 1 glass
  • Calories: 221
  • Sugar: 7.5
  • Sodium: 11
  • Fat: 0.2
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 0.5
  • Protein: 1
  • Cholesterol: 0

Keywords: watermelon, wine, rose, frose, cocktail, drink, summer

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Adapted from eating bird food

Pin this to your Cocktails board!

Make it a great day!

Have you tried frosé yet?

What’s your favorite summer cocktail?

The post Watermelon Frosé (Frozen Rosé) Cocktail appeared first on Sinful Nutrition.

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These Mini Roast Beef Wellington Bites are a super easy and impressive appetizer that is perfectly paired with a healthier horseradish dipping sauce.

This post is sponsored in partnership with The North American Meat Institute (NAMI), a contractor to the Beef Checkoff. I was compensated for my time.

What words come to mind when I say Beef Wellington?

Difficult? Impressive? Overwhelming? Expensive? Imma go with the default of d.) all the above, final answer.

You know the million dollar answer? BITE SIZED.

I don’t tell you much around these parts, but I love roast beef. So much so that it was an almost weekly ritual that my friend Ashley and I would hit up the local sub shop for a roast beef sub – light mayo, extra pickles, and lettuce for our entire high school careers. I may not clock in 4 subs a month now, but my heart still has a reserved spot dedicated to roast beef.

Did you know roast beef is actually a processed meat? I know, “dietitian” and “processed meat” don’t exactly come up in the same sentence too often, but if you saw my Instagram post on “processed” foods, you may know how I feel about the word.

The word processed simply means prepared. A LOT of foods are processed before it gets to your plate. Washed greens, chopped veggies, rolled oats, and of course meats. That includes processes like cutting, chopping, grinding, seasoning, and cooking. In fact, all meats actually need to be processed before we can even enjoy it. 

If Mr. Rob was writing this, he’d tell you all about the history behind prepared meats, and probably tell you about the podcast he just listened to about it. I’ll give you the abstract version, and tell you that they’ve been around for centuries, and across different cultures as a means of preserving foods before refrigeration. Why do you think we love salty meats so much?!

Case in point, if you like prepared meats as much as my 4 sub-club roast beef lovin’ self, you should enjoy them, and know they are just as much foods as kale and quinoa. 

My inner 16 year old may be heartbroken, but I think Roast Beef Wellington may be my new favorite way to enjoy it. It’s kind of hard NOT to love something wrapped in flaky pastry though.

Money Saving Tips for these Roast Beef Wellington Bites:
  • Buy in bulk. Purchasing bigger containers of items like the Greek yogurt and mayo is more cost effective most of the time when compared to the smaller sizes. 
  • Shop the sales. Do you always gravitate to the same deli meats and cheeses? Check out the sales! Opt for whichever brand is on sale that week to maximize savings.
more appetizer recipes:

Buffalo Chicken Sweet Potato Skins
Shortcut Black Bean & Corn Salsa
Hawaiian Ham & Cheese Sliders

Print
Roast Beef Wellington Bites with Horseradish Dipping Sauce
  • Author: Sinful Nutrition
  • Prep Time: 20
  • Cook Time: 35 min
  • Total Time: 55 minutes
  • Yield: 18 bites
Description

These Roast Beef Wellington Bites are an easy yet impressive appetizer recipe for any get together. You have to try with this healthier horseradish dip!

Ingredients
  • 1 teaspoon olive oil
  • 8 ounces button mushrooms, finely chopped
  • ¼ teaspoon salt
  • 2 sheets frozen puff pastry
  • 9 slices (about ½ lb) deli roast beef, cut in half
  • 5 slices (about ¼ lb) swiss cheese, cut in half
  • ½ cup plain nonfat Greek yogurt
  • ¼ cup mayonnaise
  • ¼ cup prepared horseradish
  • ¼ teaspoon black pepper
Instructions
  1. In a large skillet, heat oil over medium-low heat.
  2. Add mushrooms and cook for 8-10 minutes, until softened and browned.
  3. While mushrooms are cooking, remove puff pastry from freezer, and preheat oven to 400°F.
  4. Lightly grease 2 baking sheets with cooking spray, and set aside.
  5. Cut each sheet of puff pastry into 9 even squares.
  6. In a medium bowl, mix together greek yogurt, mayonnaise, horseradish, and black pepper. Refrigerate until ready to serve.
  7. Add 9 puff pastry squares to each prepared baking sheet, and add ½ tablespoon of mushrooms to the middle of each square.
  8. Roll each piece of roast beef into a bite-size shape, and add on top of mushrooms.
  9. Top with a piece of swiss cheese.
  10. Wet finger tips with water, and fold corners of each puff pastry square into the middle to form a circle.
  11. Place each pastry with folds facing down on baking sheet.
  12. Pierce each with a fork, and lightly brush with olive oil.
  13. Bake in preheated oven for 20-30 minutes, or until golden brown.
  14. Serve warm or room temperature with prepared dipping sauce.
  • Category: appetizer
  • Method: baking
  • Cuisine: English
Nutrition
  • Serving Size: 1 bite + 1 T dipping sauce
  • Calories: 232
  • Sugar: 1
  • Sodium: 276
  • Fat: 16
  • Saturated Fat: 3
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 14
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 16

Keywords: roast beef, wellington, puff pastry, horseradish, appetizer, entertaining, party

Did you make this recipe?

Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

Pin this to your Appetizer board!

Make it a great day!

Have you ever had Beef Wellington?

What’s your favorite party appetizer?

The post Roast Beef Wellington Bites with Horseradish Dipping Sauce appeared first on Sinful Nutrition.

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