The big day of love is almost here ♡
Although I don’t think we need a certain day to celebrate a loved one, I do think Valentine’s Day is a great excuse to eat delicious food with your boo. Whether you’re celebrating with your sweetheart, indulging with your bestie or showering yourself with self love, nothing quite says ‘I love you’ like a homemade food-fest.
Here are some of my favourite mouthwatering recipes to help spice up your Valentine’s Day, including entree, main, side, and dessert - plus leftovers!
Enjoy, my loves x
Quinoa & Mango Salad
- 414g Mango
- 2 tbs Honey
- 1/2 cup Basil Leaves
- 1/4 cup Walnuts
- 1 cup Tomatoes
- 99g Cucumber
- 2 tbs Lemon Juice
- 1 cup Quinoa (White Grain)
- 14g Chilli (Red)
- 3g Garlic Clove
- 1 cup Mixed Salad
- 1 tbs Olive Oil
- Using a steaming or boiling method, cook the quinoa. Allow it to cool before starting.
- Preheat the oven to 180°C fan-forced. Line a tray with on-stick paper and spread the walnuts on the tray. Drizzle the honey over the walnuts.
- Cook for 5-10 minutes until walnuts are caramelised. Allow to cool.
- Combing the chilli, lemon juice and olive oil together to make the dressing.
- Dice the garlic clove, roughly chop the cucumber and tomatoes, shred the basil and finely slice the mango.
- In a salad bowl, place the salad leaves, garlic, basil, tomatoes and cucumber.
- Pour and toss the dressing through the salad. Add the mangoes and walnuts before serving.
- 200g Barramundi Fillets
- 160g Breadcrumbs
- 3 tsp Parsley
- 6g Garlic
- 3 tsp Lemon Rind
- 4 tbs Plain Flour
- 1 Medium Egg
- 2 tbs Coconut Oil
- Finely chop the parsley and the garlic cloves
- Using a dry bowl, combine the breadcrumbs, parsley, garlic and grated lemon rind together.
- Using three different bowels, place the flour, lightly beaten egg and breadcrumbs in each one.
- Dip the fish in the flour first, the egg second and then coat in the crumb.
- Using a large frying pan, heat the coconut oil and cook the fish for 2-3 minutes on each side until golden brown.
- Place on paper towel, then serve immediately with lemon wedges.
Sweet Potato Fries
- 1tbs Olive Oil
- 900g Sweet Potatoes
- 1 tbs Mixed Herbs
- 1/2 tsp Paprika
- Preheat oven to 180°C fan-forced. Line a large tray with baking paper.
- Peel and slice the sweet potatoes into 2cm wide strips.
- In a large bowl, toss the sweet potato with just enough oil to coat. Sprinkle with mixed herbs and paprika.
- Spread the sweet potatoes in a single layer on a prepared basin sheet, being careful not to overcrowd.
- Bake until the sweet potato fries are tender and golden brown, turning occasionally. This should take around 15-30 minutes. Cool slightly before serving.
- 120g Almond Meal
- 50g Chocolate Protein Powder
- 75g Cacao Powder
- 1/4 tsp Himalayan salt
- 100g Coconut Oil
- 250ml Rice Malt Syrup
- 280g Apple Sauce or Puree (Unsweetened)
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 Egg Whites
- 125g Blueberries (or berries of your choice)
- Extra berries, to serve (optional)
- Preheat oven to 180°C. Grease a 20cm x 30cm slice pan; line the base with baking paper.
- Combine almond meal, sifted protein powder, cacao and salt in a medium bowl.
- Heat oil and syrup in a medium saucepan over medium heat until melted. Remove from heat; stand for 5 minutes to cool slightly.
- 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.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan.
- Cut into 24 pieces. Serve scattered with extra berries.
You can find more easy, healthy and delicious recipes like these in my recipe books!