Hello everybody and welcome back to the blog! This Friday is Valentine’s day and whether you’re choosing to celebrate or not I’ve decided to round up some awesome healthy recipes that you can make. I see cooking as a labor of love and it’s one of the ways I show those around me that I care about them. These recipes do not need to be shared with a romantic partner, or with anyone at all for that matter :), but it’s always nice to have some tasty recipes in your arsenal. 

I hope that you all enjoy the following and find some ways this week to tell those special people in your life just how much they mean to you. I’ve included one breakfast recipe, one dinner recipe and an extra rich dessert recipe because why not? :) 

Healthy Berry Crumble 

Serves 4-6 

Via From My Bowl by Caitlin Shoemaker

“This yummy Berry Crumble has a juicy berry filling and crisp crumble topping plus it’s gluten-free, sugar-free, and made with only 7 healthy ingredients!”

Caitlin categorizes this dish as a dessert but I think it could be great also for breakfast, especially in these colder months. I’ll leave it up to you when you choose to enjoy it :)

For the crumble:

• 1/2 cup (70g) almond flour (not almond meal) or flour of your choice

• 3/4 cup (65g) rolled oats

• 1/2 tsp salt

• 1/4 cup (65g) almond or peanut butter 

• 1/3 cup (85g) maple syrup or honey 

For the filling:

• 16 oz. (450g) fresh or frozen berries

• 1 T maple syrup or honey

• Juice of 1/2 lemon

• 1/2 tsp vanilla extract 

Instructions:

• Preheat the oven to 350F (175C) and line a 8×8″ baking tin with parchment paper.

• Toss the fresh or frozen Berries, Maple Syrup, Lemon Juice, and Vanilla Extract together in a large bowl, then spread this mixture evenly across the bottom of your baking tin.

• Next, add the Almond Butter, Maple Syrup, and Salt to the same bowl (no need to rinse) and mix until evenly combined. Add the Almond Flour, and Oats to the bowl, then fold into the wet mixture. Stir well until no dry clumps are left – the mixture should be pretty thick!

• Use your hands to crumble the wet dough over the top of the berry mixture. It helps to have your hands slightly moist for this step!

• Bake for 30-32 minutes, or until the Crumb Topping is crisp and slightly browned. (If you used frozen fruit instead of fresh you may need an extra 5-10 minutes in the oven, as it holds more moisture). Let sit for 10 minutes to thicken, then serve warm. Leftovers will last at room temperature for up to 4 days or in the fridge for about a week.

Tomato, Scallion and Thyme Salmon (*from my cookbook!)

Prep: 5 min Total: 40 min

gluten free, heart healthy, healthy fats

Makes 4 salmon fillets 

Salmon is such a great fish because it’s delicate and rich in flavor. Loaded with protein, antioxidants and a healthy dose of Omega-3s, this fish dish is a healthy and delicious weeknight staple for me. Roasting the salmon with the scallion salsa keeps the fish tender and juicy. The end result is a flaky, citrusy dish that is impressive enough to be served alone or paired with a simple side, such as a green salad or rustic bread.

4 5 oz (140 g) salmon fillets

2 tsp plus 2 T olive oil

3 medium sized tomatoes, chopped or 1 14 oz (400 g) can diced tomatoes, drained

2 shallots, chopped

2 T fresh lemon juice

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

Preheat oven to 400º F / 200º C.

Wash the salmon fillets and pat them dry with a paper towel. Drizzle the flesh side of the salmon with 2 tsp olive oil and sprinkle with salt and pepper. Place the salmon fillets, scale side down, on a sheet pan lined with aluminum foil. Set aside.

In a medium bowl, combine the tomatoes, shallots, 2 T olive oil, lemon juice, oregano and thyme.

Spoon the tomato mixture over the salmon on the sheet pan previously lined with foil. Wrap the ends of the foil to form a boat shape. Seal the sides of the foil over the fish and tomato mixture, covering completely; make sure the aluminum is tightly sealed.

Bake the salmon boats for 22-25 minutes, or until the salmon is just cooked through and a bit darker pink on the inside. 

Season with salt and pepper and serve immediately. 

Recipe note: 

This is best eaten immediately. If you wish to store it, keep it in an airtight container, refrigerated, for 1-2 days.

Salted Honey + Peanut Butter Freezer Fudge

Via Parsnips and Pastries by Tiffany La Forge 

Prep time: 5 mins

Total time: 5 mins

Yield: 15 fudge pieces

“Easy 5-ingredient freezer fudge is perfect for when sweet cravings hit. It includes antioxidant and vitamin-rich cacao powder, coconut oil, and natural peanut butter. Naturally sweetened and dairy-free.”

Ingredients:

• 1/2 cup (130g)  + 2 T natural chunky peanut butter 

• 1/3 cup (70g) coconut oil, melted 

• 1 T honey or maple syrup

• 2 T raw cacao powder

• Sea salt, for sprinkling 

Instructions:

1. Whisk cacao powder and honey into peanut butter. Slowly whisk in melted coconut oil and combine until there are no lumps or cacao. 

2. Pour into silicone molds or a plastic-lined tupperware container. Freeze until set, about 30 minutes. 

3. Unmold and cut into squares, if not using silicone molds. Sprinkle with sea salt. 

Recipe notes:

Can be kept in the freezer for up to a month. For best texture, let ‘defrost’ from the freezer for a few minutes before eating. 

Thank you all for stopping by today and I hope that you found one or two recipes to try out either on Valentine’s day or any other day you’d like to mix things up. 

Until next time peeps,

Xoxo

Alexandra