Recipes for a Healthy Valentine's Day

Valentine’s Day is just a couple of days away and the candy that comes with it has already found it's way into your life. While it's ok to have a bit of chocolate and a few conversation hearts, if you'd prefer to celebrate the holiday with a few healthier treats we have collected a few healthy alternative recipes to celebrate your love.


Avocado Hearts on Toast

1-2 Avocados
your choice of bread, toasted


  1. Peel the skin off of your avocado(s).
  2. Slice the avocado in half.
  3. Use a heart-shaped cookie cutter to carefully press a heart shape into the avocado. Use a spatula to remove the avocado from the cutter and place it on the toast.
  4. Double up the layers to take advantage of the beautiful color combinations!


Strawberry Goat Cheese Salad with Raspberry Vinaigrette

For Salad:
1 pound baby spinach – washed and dried
1/2 pound strawberries – tops removed and sliced
Handful of almonds – toasted
1/4 – 1/2 cup crumbled goat cheese

For Vinaigrette:
2 equal parts POM Pomegranate Juice Concentrate
1 equal part olive oil
1 equal part champagne vinegar
Fresh cracked pepper – to taste
Kosher salt – pinch

For Salad:
Wash and dry spinach and put in large bowl. Add strawberries, almonds and goat cheese. Add pomegranate vinaigrette and toss.

For Vinaigrette:
Whisk ingredients together and pour over salad. Can also be stored in the refrigerator until ready to be used.


Roasted Salmon and Asparagus with Balsamic Butter

Ok, so this isn't really a Valentine's Day special, but it's a great healthy meal for two!

4 oz salmon fillet
8 oz asparagus
2 tsp olive oil
1 tbsp unsalted butter
1⁄2 tsp soy sauce
1 1⁄2 tsp balsamic vinegar


  1. Heat oven to 400 F. Toss asparagus with olive oil and brush a light coat of oil on salmon, placing both on a baking sheet together. Season with sea salt and pepper. Place in oven to cook for approximately 10 minutes or until desired doneness of fish and asparagus is reached.
  2. While they roast, make butter sauce: Melt butter in a small saucepan over medium heat until lightly browned (careful not to burn). Remove butter from heat and add soy sauce and balsamic vinegar.
  3. Remove fish and asparagus from oven, arrange on serving plate or platter and pour sauce over top to serve.


Frozen Yogurt Covered Strawberries

Yogurt (Greek/flavored anything you would like)


  1. Optional: Cut the strawberries in half
  2. Dip the Strawberries in yogurt
  3. Put them in the freezer until the yogurt is frozen solid


Strawberry Applesauce

Strawberries (finely chopped)
Unsweetened applesauce


  1. For each serving of applesauce, finely chop three or four medium strawberries. Place them in a bowl and then microwave for 30 seconds to release some of their juices.
  2. Add about 1/3 cup of unsweetened applesauce to the strawberries.  You can measure if you like, but you’re probably fine just adding a couple big dollops of sauce to the bowl.
  3. Stir the strawberries and applesauce together until they’re completely combined and the applesauce is a beautiful pink color!
  4. Divide the sauce among small bowls and serve.

No Bake Heart Shaped Granola Bites

1/4 cup coconut oil
1/4 cup honey
1/4 tsp salt
1 cup rolled oats
1 cup chopped nuts and/or seeds (ex: chopped almonds, cashews, hemp hearts)
1 cup chopped dried fruits (optional)
Silicon Heart-shaped mold(s)


  1. Melt coconut oil, honey, and salt in a saucepan over medium heat.
  2. When the mixture starts to bubble and foam, adjust the heat to low and add the oats and nuts/seeds.
  3. Stir to coat; fold in the chopped dried fruit if using.
  4. Cook on low for a couple minutes, stirring to distribute the ingredients.
  5. Line a small baking dish with parchment paper or plastic wrap–note that this step is unnecessary if using a silicone mold.
  6. Use your hands or a flat surface to pack the granola tightly into your mold. If using small shapes like mine, use the back of a small measuring spoon.
  7. Bring to room temperature and store in the fridge for at least two hours, preferably overnight.
  8. Remove the granola block if using a baking dish and cut into bars, or simply pop out of your silicone molds.

You can store these at room temperature for a few days, or in the fridge for two weeks–perfect for throwing into the lunchbox, or to top some yogurt.