Share The Love ♡ Valentine's Day Recipes ♡ – Sophie Guidolin

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Share The Love ♡ Valentine's Day Recipes ♡

Buy 1, Get 1 Free and celebrate Valentine's Day!

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!

Add your chosen free eBook to cart and simply use code "SHARETHELOVE" to redeem a digital copy of MACROS, My Kids Eat Volume 2 or Fast Food for Fit Dads along with your hard copy purchase. SHOP NOW.

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. 

1 comment

  • Hi Sophie!
    My name is Emily, and I recently became interested in becoming more conscious of my eating, specifically in counting carbs, fats, and proteins as well as overall calories. I have been exercising regularly for years but have struggled to get weight off of my midsection. I run, bike and swim regularly. I have to tell you that after just a week of eating recipes I found through your you -tube videos I am noticing a huge difference! I just ordered one of your cookbook ebooks, and look forward to continued results! Thanks for being an inspiration and making counting macros easy with your books!
    Sincerely,
    Emily

    Emily

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