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.
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!*
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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)
Line a baking sheet with parchment paper, and set aside.
Skewer each banana half, and freeze on prepared baking sheet for 2-3 hours, or until bananas are firm to the touch.
In a microwave-safe bowl, add chocolate chips. Microwave on high for 2 minutes, stirring every 30 seconds until chocolate is melted.
Stir in coconut oil.
Dip banana in chocolate to coat.
Sprinkle with chopped walnuts, strawberries, and pineapple.
Repeat process for remaining bananas.
Enjoy immediately, or freeze in resealable container for up to 2 weeks.
Healthy Frozen Banana Split Pops - YouTube
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.
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.
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.