Share The Love ♡ Valentine's Day Recipes ♡

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Buy any of my favourite hard copies - MACROS, My Kids Eat Volume 2 or Fast Food for Fit Dads, and get any digital copy free!

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Try these mouthwatering recipes for two this Valentine's Day ♡
Entree, dinner and dessert for your fave - with lots of leftover dessert ;)

I LOVE homemade gifts- I find them so personal and they pull just the right strings. I don't think we need a certain day to celebrate a loved one, but why not use this Valentine's Day as an excuse to eat delicious food with your babe.

ROCKET, CHICKEN & DATE SALAD

FROM MACROS >
COOK + PREP TIME: 40 MINUTES | MAKES 2

INGREDIENTS

• 300g chicken breast fillet
• 3 cups (750ml) water
• 1 large orange (300g)
• 1 1/2 tablespoons lemon juice
• 3 teaspoons fresh lemon thyme leaves
• 2 teaspoons extra virgin olive oil
• 1/2 medium pomegranate (160g)
• 70g baby rocket leaves
• 4 fresh dates (80g), pitted, quartered lengthways
• 12 dry roasted natural almonds (15g), chopped coarsely

METHOD

1. Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer for 10 minutes. Cool chicken in poaching liquid for 20 minutes.
2. Meanwhile, using a zester, remove rind from half the orange in long thin strips (see Tips). Peel orange and cut into segments, reserving 1 1/2 tablespoons of juice.
3. To make dressing, combine juices, rind, thyme and oil in a small jug. Season with pepper.
4. Remove seeds from the pomegranate and reserve.
5. Remove chicken from poaching liquid; shred coarsely.
6. Arrange rocket on a large serving plate; drizzle with a little dressing. Top with chicken, orange segments, dates, pomegranate seeds and almonds. Drizzle with the remaining dressing.

TIPS

If you don't have a zester, use a peeler to cut strips of orange rind, then cut the rind into long, thin strips. The chicken can be cooked a day ahead; cover and refrigerate. 

MINESTRONE WITH BEEF RAVIOLI

COOK + PREP TIME: 25 MINUTES | MAKES 24
FROM Fast Food for Fit Dads >

INGREDIENTS

•  2 teaspoons olive oil
• 1/2 small onion (40g), chopped finely
• 1 clove garlic, crushed
• 2 teaspoons finely chopped fresh rosemary
• 1 small carrot (70g), chopped finely
• 1 trimmed stalk celery (100g), chopped finely
• 400g can diced tomatoes
• 2 cups (500ml) vegetable stock
• 1 teaspoon caster sugar
• 150g fresh beef ravioli 
• 2 tablespoons shaved parmesan
• 1 teaspoon chilli oil
• 1 tablespoon fresh flat-leaf parsley leaves

METHOD

1. Heat oil in a medium saucepan over medium heat. Cook onion, garlic, rosemary, carrot and celery for 5 minutes or until softened.
2. Add tomatoes, stock and sugar; season. Bring to the boil and cook for 5 minutes. Add ravioli and cook for a further 5 minutes or until ravioli is tended.
3. Divide soup and ravioli among bowls. Top with parmesan, chilli oil and parsley; season.

CHOC-BERRY BROWNIES 

FROM My Kids Eat Volume 2 >
COOK + PREP TIME: 45 MINUTES | MAKES 24

INGREDIENTS

• 1 cup (120g) almond meal
• 1/2 cup (50g) chocolate protein powder
• 3/4 cup (75g) cacao powder
• 1/4 teaspoon Himalayan salt
• 1/2 cup (100g) coconut oil
• 1 cup (250ml) rice malt syrup
• 1 cup (280g) unsweetened apple sauce or puree
• 1 teaspoon vanilla extract
• 2 eggs
• 2 egg whites
• 125g blueberries or berries of your choice 
• extra berries, to serve (optional)

METHOD

1. Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line the base with baking paper.
2. Combine almond meal, sifted protein powder, cacao and salt in a medium bowl.
3. Heat oil and syrup in a medium saucepan over medium heat until melted. Remove from heat; stand for 5 minutes to cool slightly.
4. Whisk sauce and vanilla into syrup mixture, then eggs and egg whites, one at a time, whisking after each addition. Add egg mixture to flour mixture; whisk until combined. Fold in berries. Pour into pan.
5. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan.
6. Cut into 24 pieces. Serve scattered with extra berries.