Sinful Nutrition

Where every veggie has a dark side

Sinful Nutrition - Where every veggie has a dark side

Going to Church + Gluten & Allergy Free Expo

Good morn…err evening my Friday friends!

 

I know this post is uber goober late, but I’m running on weekend time right now, so it’s really only about 10 AM in my mind.

 

 

And maybe it’s the fact that I went to midnight mass last night.

 

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And by midnight mass, I mean an Eric Church concert. I’m sure I am the ONLY person to come up with that joke EVER. Whatever. He’s adorable in his shades and all.

 

 

I guess all that “praying” we did singing along to Springsteen paid off since my social media extraordinaire and I will be attending the Gluten & Allergy Free Expo this weekend!

 

 

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A weekend full of vendors, speakers, companies and did I mention FREE SWAG involving any and everything related to gluten and allergy free. That’s a lot of free.

 

I will be working as an official blogger for the Gluten & Allergy Free Expo in Springfield, so expect me to be blowing up your IG and Twitter feeds with all my happenings this weekend. You’re welcome.

 

While I don’t necessarily call myself “gluten-free”, I also don’t call myself “vegetarian” because I eat fish, eggs, and dairy but not poultry or beef. But for the most part I eat a gluten-free diet, following the 80-20 rule. 80% percent of the time I avoid foods with wheat since I just feel better without them, and then 20% of the time I splurge and eat delicious pizza or some chocolate chip cookies.

 

 

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I think one of the most important things for me as a dietitian is to have an open mind to each and every “diet” out there. I used to roll my eyes at the gluten-free and paleo crazes, thinking them like all of the other fad diets out there. Until I saw what a difference they made in peoples’ lives in so many more ways than losing weight. After all, it’s that incredible power that food possesses to solve so many ailments that keeps me so fascinated and in love with nutrition.

 

Now of course I’m excited to gorge myself on 15 varieties of gluten-free pizza and allergy-free chocolate, I can’t wait to get my nutrition nerd on with all of the great speakers there, especially Mr. Rob Landolphi who I worked with during my internship at UConn!

 

 

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In the spirit of the Expo, I thought I would share a few of my favorite gluten-free recipes on the blog with you for another recipe roundup!

 

 

Gluten Free Recipe Roundup

 

Strawberry Pie – While it may not be strawberry season anymore, this easy and (almost) no bake pie is reason enough to buy a $8.00 pint of strawberries this season!

 

Key Lime Pie Bites – Do I really need to say more? Macadamia nuts and coconut make these little bites of the tropics pure HEAVEN. They’re just missing a cute little umbrella

Spaghetti Squash Pad Thai - Hands down one of my favorite meals. So easy. So delicious. You’ll forget that you’re actually eating a bowl of veggies instead of noodles.

Cinnamon Raisin Banana Bread Muffins – A mouthful in more ways than one! Stuff your face with the taste of cinnamon raisin and banana bread combined with these love muffins.

Pumpkin Cranberry Energy Bites – Pumpkin-palooza is still in full swing. These little balls of energy are the perfect snack to power you through collecting free GF samples..or maybe a bike ride.

Strawberry Peanut Butter - Just..yes. This is completely necessary. No gluten-free bread required. Just a spoon. And no dignity.

 Five Spice Roasted Sweet Potatoes – Easy, peasy five spice…pleasy.

 

Hope to see you there if you’re in the area!

 

Make it a great day!

Do you follow a special diet?

What would be or was the hardest food to give up on a gluten-free diet?

WIAW: Photo Shoot & Free Food

 

Mornin’ folks!

 

Is this week dragging by for anyone else? Yesterday felt like it was three days long and had me thinking it’s Friday. Nope. It’s only Wednesday.

 

But that means I get to share a wonderful day of eats for WIAW!

 

Fall into Good Habits: WIAW

 

 

Breakfast was a pumpkin protein yogurt bowl (1 cup Greek yogurt, 1/2 scoop vanilla protein powder, 3 tbsp pumpkin, cinnamon, topped with pb) and a slice of plantain bread with smart balance. I know real butter’s the big craze but i honestly like the taste of Smart Balance better. I think it’s because it’s like 10 times as salty.

 

 

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I always seem to fail at lunch pictures, since the only two thoughts that come into my head are fork+mouth.

But it was a soggy and browning salad with cottage cheese and hummus so trust me you weren’t missing much. I had it leftover from the day before since I went out to lunch, and as you know I hate wasting food. Down the hatch it went.

 

Instead I managed to snap a pic of my apple and itty bitty balance bar for my snack.

 

 

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That peanut just needs a butter after it and I would have been in heaven.

 

Now let’s talk about dinner. I planned to meet up with my friend Becky at the brick oven pizza place, 900 degrees. They had buy one get one free pizzas and $5.00 martinis so I was sold on that fact alone.

 

Upon arriving, Becky and I were asked to be in a photo shoot along with our bartender. A couple fake smiles and cold pizza later, we were superstars.

And for all of our “hard efforts” we got to take our prop martinis with us along with a free appetizer. Naturally, we went for the most expensive and delicious cheese platter.

 

 

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Two drinks and an appetizer down without a dollar spent. We ordered our pizzas, which I decided on one with figs, basil, balsamic vinegar, goat cheese, and the chicken I forgot to ask them to hold. I tried my best to pick it off, and told myself it was cheese if I bit into anything questionable.

 

 

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Our bartender then brought over yet another free drink from the photo shoot, which of course I couldn’t say no to. Just the perks of being a super star I guess. I’ll be adding “pizza and martini model” to my resume. ;)

 

Thanks again to Jenn for hosting!

 

Make it a great day!

What’s your favorite kind of pizza?

If you could be on any show, what would it be? Barefoot Contessa. Whip me up a highball and some apps Ina. How easy is that?!

Five Spice Roasted Sweet Potatoes {Recipe Redux}

 

Hello my good friends!

Thank you all for the birthday wishes yesterday! You warm my peanut-butter filled heart.

I was treated to so much wonderful food, which if you know me is really all I want in life. And if a couple pairs of Michael Kors boots and handbags fall in there I wouldn’t complain. ;)

A couple of my co-workers took me out to lunch at the cutest little cafe I never knew existed. A portabella, goat cheese, and arugula sandwich later I was a happy (and unproductive) gal.

Then it was off to Grammy’s for one of her wonderful meals chock full of wine and champagne. Having a French grandmother has it’s perks.

 

 

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And the night ended with Pumpkin ice cream topped with a Pumpkin Delight a la Papa John. These are the one and only reason and time I indulge in Little Debbie snacks. LOVE.

 

I know what you’re thinking, and no, I haven’t gone off my rocker, yes I know what day it is, but it just so happened that this month’s recipe redux fell on a Tuesday so cool ya jets.

 

PS: Cool ya jets is my favorite saying do I find ever excuse to say it.
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Here’s what this month’s theme entailed:

 

Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)

 

Is it just me, or did Thriller just pop into your head as well?

 

 

 

While I may have visions of carrots dancing in my heads, I don’t think I’ve had too many kitchen nightmares to speak of. Maybe it’s the fact that I hate to waste food and eat any epic recipe fails anyways.

 

 

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Although some foods seem to haunt me hours later (ahem, I’m looking at you broccoli and rutabaga), and some intimate relationships with fingertips and chef’s knives, I take it all in stride in a “I meant to do that” attitude.

 

But one ingredient that has found it’s way to the depths of the land of misfit spices is a jar of Chinese Five Spice.

 

 

5 Spice Sweet Potatoes

 

Big surprise that it is a blend of 5 spices, which are cinnamon, anise, peppercorns, fennel, and cloves.

A lot of these spices are used in warming dishes like apple and pumpkin pie, but if you have never had anise before, it has a slightly black licorice flavor. Most people either love it or hate it, and is probably the reason why this spice combo is turning into a 6 spice blend..if you count dust as a spice.

 

 

Five Spice Sweet Potatoes

 

So when I saw this month’s theme I knew who my main man was going to be. See five spice, I still love you in a I’ll use you if I really have no other choice kinda way.

 

Since it is more of a warming spice, I thought sweet potatoes would be a perfect platform to use it with. So five spice roasted sweet potatoes it was. And this recipe couldn’t be any simpler. Chop. Toss. Roast. Eat.

Now I went into this thinking, “okay I’ll just slap a pile of peanut butter on these and call them edible.” To say I was surprised how much I was in love with these would be an understatement. Sweet potatoes for the win!

 

 

Five Spice Roasted Sweet Potatoes

 

Five Spice Roasted Sweet Potatoes
Author: 
Recipe type: Vegetables, Sides
Serves: 4
 
Ingredients
  • 2 medium sweet potatoes, washed and cubed
  • ½ tbsp olive oil
  • 1 tsp Chinese five spice
  • ½ tsp salt
  • 1 tsp honey
Instructions
  1. Preheat oven to 425 degrees.
  2. Wash and chop sweet potatoes.
  3. Toss with remaining ingredients.
  4. Spread evenly on a baking sheet, and bake 15-20 minutes or until crispy.
Notes
Veganize: Swap honey for maple syrup.

 

And if a couple happen to fall into my peanut butter jar, I can’t say I’d be mad. :)

If you happen to have a few dusty jars of anise and fennel and want to make your own five spice mix, check out this recipe here.

 
5 Spice Roasted Sweet Potatoes

 

This cool weather has me making any excuse to crank on the oven, so five spice roasted sweet potatoes may be making their rounds more often. CFS (five spice’s nickname, cuz we’re cool now) will be so happy.

Be sure to check out all the rest of the dusty delicious recipes below!

 

 

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Make it a great day!

 

 

What spices are gathering dust in your cupboard?

Have you ever used Chinese Five Spice? What for?