Valentines Day Dinner & Dessert!

Let me help you make a carefree and healthy 3 course meal for your love one! Check the menu below and fall in love over candle light with these dishes that will make you feel good after each bite! Happy Valentines Day. You can thank me later ;]



2 cups of raw spinach
½ bunch arugula

1 mango, peeled and diced
1 fennel bulb, grated or thinly sliced
1 cucumber, peeled and diced
1 avocado, diced
2 scallions, chopped
2 tablespoons fresh basil, chopped

1 tablespoon rice vinegar
1 lime, juice from
sectioned grapefruit (optional)

.Combine the mango, fennel, cucumber, avocado, scallions, basil, rice vinegar and lime juice. Toss this with the spinach and arugula and serve garnished with grapefruit sections

Notes: “Baby” spinach and arugula is very tasty in this dish; it can be bought in bulk in the produce section. Arugula is a peppery tasting green, also often found in bulk or bunches. / If you don’t have or want to use fennel, you may substitute with celery. (Just use the white fennel bulb, not the green stalks.)


1 Large spaghetti squash

1 teaspoon organic extra virgin olive oil (to bake the squash)

1 cup  pasta sauce

3 cups organic baby spinach (diced in strips)

3 cloves garlic (freshly crushed)

1/2 teaspoon cayenne pepper

1/4 – 1/2 teaspoon salt

2 diced carrots

½ jar of roasted red peppers

½ diced onion

basil leaves (fresh, diced in strips)for garnish

1/3 cup of parmesan cheese for garnish


Prepare the spaghetti squash
Cut the spaghetti squash in halfScrape out all the seeds from the inside
Rub olive oil on the inside of the spaghetti squash
Bake face down at 350 degrees for approximately 45 – 50 minuteUse a fork to scrape the inside of the squash out to use as “pasta”.Sauté the carrots,garlic and onion, dice the roasted red peppers
Combine cooked spaghetti squash and all  ingredients into a medium sized bowl and stir well.
Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes.
Change oven setting to broil and bake for another 5 minutes or until the top becomes crispy.
Garnish with fresh basil and serve hot from the oven.



Makes 3-4 servings



About 20 brussels sprouts

juice of one navel orange ( about ¼ cup)

1 shallot or onion , peeled and quartered

2 TBSP olive oil

2 teaspoons stone ground mustard

2 teaspoons  vinegar (any kind would work)

2 teaspoons real maple syrup or honey

½ teaspoon salt

Remove the base of the brussels sprout by cutting off just the very bottom part of the stem (it’s white). If you cut too much off, the leaves will fall apart, so be careful. Slice the brussel sprouts in half and set aside.

Puree the orange juice, shallot, olive oil, mustard, vinegar, maple syrup, and salt in a food processor until a smooth sauce forms. Taste and adjust if you want more of a certain flavor. Set aside.

add the brussels sprouts to the pan, cut side down. Drizzle with olive oil and gently push the brussels sprouts around in the pan, keeping them cut side down. You might need to do it twice depending on how many you can fit in your pan at one time. After about five minutes, when the brussels sprouts have browned slightly on the cut side and the pan is hot, pour the sauce in with the brussels sprouts. It will sizzle like crazy; that’s perfect! Pick the pan up by the handle(s) and shake it a little bit so that the brussels sprouts move around in the pan. They burn easily, especially once the sugars are there, so do this quickly (1 minute or less) and remove from heat when you have the right amount of caramelization.

Raw Chocolate Cheesecake
Fills one 8-inch pan



For the crust:

2 cup raw pecans or walnuts
2 tablespoons coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/8 teaspoon fine sea salt

For the filling:

2 cups raw cashews (no need to soak)
1 cup peeled & diced zucchini
1/2 cup cocoa powder
1/2 cup pure maple syrup
1 tablespoon vanilla extract
1/4 teaspoon fine sea salt
1/4 cup coconut oil, melted


Prepare the crust by placing the pecans in a food processor fitted with an S-blade, and grind them into fine meal. Add in the rest of the crust ingredients, and process again until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper, then press the crust evenly into the bottom of the pan. Place the pan in the freezer to set, while you prepare the filling.

In a high-powered blender or food processor, process the raw cashews until they are a fine powder. Add in the zucchini, cocoa powder, maple syrup, vanilla extract, and sea salt, and blend again until a smooth and creamy batter is formed. Add in the melted coconut oil, and blend again to fully incorporate the ingredients into a uniform filling.

Pour the filling into the frozen pie crust, and allow to set for 8 hours, preferably overnight. Serve directly from the freezer, for best texture.

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