L.O.V.E.
Valentine’s Day is the most romantic holiday of them all and it’s my absolute favorite! It’s the one day out of the whole year that we take the time to slow down and express to those we love how much we care for them unconditionally. Down to every second, we plan a day/evening for that special person in our life so that they are reminded of how lucky they make us feel to have them.
In life when we meet someone we connect with, we see something in them that they don’t see in themselves and we try to express to them how exceptional they truly are. Valentine’s Day eludes romance and everyone yearns for the feeling of being swept off his or her feet.
Love is a funny thing. It comes and goes but we never forget how it made us feel and the things we did for it. Whether it’s a family member, friend or lover, love is one of the few emotions that make us do crazy things, bad or good, and we don’t think twice about it or even at all. Love makes life worth living! Without love; money, a career and expensive things loose all its meaning without someone to share it with.
Nonetheless, Valentine’s Day is the one day everyone looks forward to whether you’re single or happily taken. The day is meant for showing others and ourselves Love. Many will deny, but we can’t live without it. Happiness doesn’t exist without Love. Men and women are attracted to happy and we will do anything to give, protect and cherish love that comes into our life. Once we have love we appreciate, respect and have fun with it. Love doesn’t make the world go around but it sure does make this rollercoaster we call Life a lot smoother, more enjoyable and allows us to laugh at its absurdities.
“There is only one happiness in this life, to love and be loved”
“Being deeply loved by someone gives you strength, while loving someone deeply gives you courage”
Can you remember the last time you experienced an act of love that took your breath away? Over the years celebrating Valentine's Day has become very expensive and being able to get into a restaurant is nearly impossible but who really wants to sit in a car in traffic, get to the restaurant and be surrounded by a bunch of strangers? Instead, this year try something different and prep for your lover. Below I have provided a few recipes to help you show your love through healthy eating.
Prep Your Love Through Food
Fresh Juice:
Strawberry Watermelon Juice
Ingredients:
5 Strawberries
2 Watermelon slices
4 Carrots
1 Blood Orange (no peel)
Heart-Beet
Ingredients:
5 Small Beets
1 Green Apple
4 Carrots
1 Cucumber
Cleanse Shot
Ingredients:
1 Ginger root (peeled)
Pinch Cayenne
1 Lemon
Breakfast:
Oats:
Ingredients:
1 cup of water or nonfat or low-fat milk
1/2 cup of oats
Pinch of salt
Honey, Brown Sugar
Choice of Fruit
Directions: On a Stovetop bring 1 cup water or milk and a pinch of salt to a boil in a small saucepan. Stir in 1/2 cup oats and reduce heat to medium; cook, stirring occasionally for 5 minutes. Remove from the heat, cover and let stand for 2 to 3 minutes.
Serve: Pour oats into a bowl and drizzle with honey, brown sugar and your favorite fruit.
Chia Pudding Parfait
Ingredients:
1/3 cup of raw chia seeds
1 cup of Rice Milk
1Tsp of Agave
Dash of Cinnamon
3 Chopped Strawberries
1/2 cup of Greek Yogurt
2oz Granola
Directions: Combine all ingredients except yogurt and granola in a jar and close tightly. Leave in the fridge over night.
Serve: In a cup/bowl, 1st layer- yogurt, 2nd layer- chia pudding, 3rd layer: top with granola
House Breakfast
Ingredients:
2 Eggs
4 Slices of Turkey Bacon
1/2 cup of Kodiak Protein Pancake batter
Pam Non-stick Spray
2 Red Potatoes (optional)
Prepare: Beat both eggs in a small bowl until thoroughly mixed. Add a splash of milk to fluff the eggs with salt and pepper. In a different bowl blend together 1/2 cup of Kodiak pancake better with 1/2 cup of water.
Directions: On the Stovetop place two small pans on medium heat. Once they are warm, use Pam and use 1/4 measuring cup to make each pancake. Flip the pancakes once bubbles form on top and the bottom is thoroughly cooked. Cook eggs on the other pan for 2-3 minutes then lower heat to low and removed eggs once the the liquid is no longer visible (eggs will continue to cook on the plate). Once eggs are removed bring the heat back up to medium/high and place bacon on the pan. Cook until golden brown on both sides.
*Option to roast potatoes. Preheat oven to 425. Wash and cut potatoes in small 1/2 inch squares. Toss in a bowl with olive oil, pepper, and seasoning salt. Spray baking sheet with nonstick spray. Bake for 20 minutes or until golden brown.
Serve: Place the eggs, pancakes and bacon on a plate and serve with your choice of maple syrup and one of the juices listed above*
Protein Box
Ingredients:
Grapes (your choice)
2 eggs
Crackers
Cheddar cheese
Directions: Place eggs in a saucepan or pot and cover with cold water. Bring water to a boil over high heat. Let the eggs stand in the hot water for 12-15 minutes. Drain eggs and put in a bowl filled with ice water.
Serve: Peel egg shells and arrange all ingredients on a plate with salt and pepper for flavor.
Lunch/Dinner
Berry Pecan Salad
Ingredients:
4oz of Dark leafy greens
4 Strawberries
10 Grapes
2oz Purple Onion
2oz Feta Cheese
2oz Pecans
Raspberry Vinaigrette
Directions: Chop greens and place at the bottom of the bowl. Chop all other ingredients and combine together then place gently on top of the greens. Lightly drizzle with salad dressing.
Beet Cucumber
Ingredients:
3 Cooked Beets
1/2 Cucumber
2oz Purple Onion
1 Roma Tomato slices
Ranch Dressed or Balsamic Vinaigrette
(Option to place over a bed of lettuce)
Directions: Slice all ingredients into rings and align on a flat plate alternating from beet, tomato, cucumber and onions. Lightly drizzle the ranch dressing in the opposite direction of the food.
Pesto Chicken
Ingredients:
Pesto
1 chicken breasts (10oz)
1/2 cup of uncooked quinoa
2oz of Green Beans
6 cherry tomatoes
2oz chopped purple onions
Prepare: Preheat oven to 375. Marinate the chicken breasts in the pesto and place in the fridge for 10-15 minutes. Wash the green beans; place in a bowl and mix well with olive oil, salt, pepper and chili flakes.
Directions: Combine 1 cup of quinoa and 2 ½ cups of chicken broth (mix thoroughly). Cook on HIGH in the microwave for 20 minutes or until fully cooked and liquid is gone.Chop the onion finely and tomatoes in halves. Cover a baking sheet with foil and spray with nonstick spray. Place the chicken breasts on the sheet and bake for 40-45minutes or until the middle of the breasts is fulled cooked. On the Stovetop heat a medium pan on high with olive oil. Once it is warm warm to medium and place the green beans on the pain. Saute occasionally until golden brown.
Serve: Slice the chicken breasts diagonally in 4oz portions, mix the quinoa with onions and tomatoes and with a measuring cup scoop 1/2 cup portion onto the plate. Place cooked green beans on top of the quinoa.
Zesty Lemon Salmon
Ingredients:
5oz of Salmon (skinless)
1 artichoke
1/2 cup of uncooked quinoa
2oz of Green Beans
6 cherry tomatoes
2oz chopped purple onions
1 Lemon
Prepare: Preheat oven to 425. Boil a medium pot of water half way filled with water. Wash and trim the edges of the artichoke and cut the stem off.
Directions: Place the artichoke in the boil water and season with seasoning salt. Cook on high for 45-55minutes (once fully cooked the leaves will come off with a simple pull). Cover a baking sheet with foil and spray with nonstick spray. Place the Salmon on the sheet and bake 5mins for every 1/2 inch thickness the filet is; ex: 1- 11/2 inches thick is 10-15 minutes. Season with seasoning salt and garlic salt and cover the top with lemon slices. Combine 1 cup of quinoa and 2 ½ cups of chicken broth (mix thoroughly). Cook on HIGH in the microwave for 20 minutes or until fully cooked and liquid is gone.Chop the onion finely and tomatoes in halves.
Serve: Place the cooked salmon filet on the plate. Mix the quinoa with onions and tomatoes and with a measuring cup scoop 1/2 cup portion onto the plate. Cut the cooked artichoke and top butter (optional)
Lasagna
Ingredients:
12 Lasagna noodles
2 Zucchinis
2oz of minced garlic
2lbs of Ground Turkey
1.5 cups of Parmessan
27oz of Ricotta cheese
1 can of your favorite Marinara sauce (24oz)
Prepare: Preheat oven to 425. Boil a big pot of water for the noodles. Shred the zucchini.
Directions: On HIGH heat a medium pan with olive oil and saute the garlic. Once the garlic is golden add the ground turkey and cook for 20-25 minutes or until cooked thoroughly. Stir occasionally so that the meat doesn't stick together into lumps.When the meat is fully cooked add the marinara sauce; save 1/2 cup for lasagna layering.
Layer the Lasagna (pan size: 13.25 inches x 6.25 inches x 20.75 inches.)
*spray pan with nonstick
1. place the 1/2 cup of marinara sauce at the bottom of the pan and spread to each edge.
2. Layer Order: 3 lasagna noodles, meat sauce to cover noodles, zucchini shreds, Parmesan cheese and ricotta.
3. continue for 2 more layers
Cover the lasagna with foil and bake for 25-30 minutes. Let cool for 15-20 minutes.
Serve: Cut the lasagna into eighths and serve with your favorite wine :-)