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Yummy Valentine's Day Recipes

Yummy Valentine's Day Recipes

Whether you are celebrating Valentine’s Day or Galentine’s Day, here are a few balanced and curated recipes to try this holiday that will help you stay on track during the 12 Week Challenge! 

Flatbread

Roasted Veggie and Prosciutto Naan Flatbread 

Nutrition Info (per flatbread): Calories: 653  |  Protein: 36 g  |  Carbs: 44 g  |  Fats: 37 g
Ingredients: 
1 Naan flatbread 
Yellow summer squash, sliced thinly or with mandoline, 15-20 g  
Zucchini, sliced thinly or with mandoline, 15-20 g   
Shallot, sliced, 20 g   
Arugula 
Prosciutto, 2 oz. 
Bleu cheese crumbles, 20 g  
Shredded mozzarella cheese, 30 g  
Truffle olive oil
Balsamic Glaze 
Directions: 
Preheat the oven to 400 degrees. Place naan in the oven for 5 minutes to crisp, then take out and set aside.
In a pan on the stovetop, sauté shallots until semi-translucent, set aside.
Spread 1 Tbsp of truffle infused olive oil on your naan flatbread. Arrange thinly sliced yellow squash, zucchini, and shallots on flatbread. Then, arrange prosciutto and bleu cheese crumbles and top everything with a sprinkle of shredded mozzarella cheese.
Bake in a preheated oven for 5-7 minutes or until the cheese is melted. You can opt to broil for the last 2-3 minutes.
Top flatbread with arugula and balsamic glaze, and enjoy! 
Pink Pasta

Pink Rigatoni Protein Pasta 

Serves 2-4 
Nutrition Info (per entire batch): Calories: 1,236  |  Protein: 57 g  |  Carbs: 162 g  |  Fats: 40 g
Ingredients: 
Lentil Rigatoni pasta, 8 oz. 
Canned whole red beets,  7 oz (about ½ can) 
Pistachios, shelled and chopped, 15 g  
Goat cheese crumbles, 2 oz.  
Garlic, minced, 1 clove 
Olive oil, 2 tsp. 
Salt, to taste 
You’ll Need: 
Blender 
Directions: 
In a pan on the stovetop, toast chopped pistachios until fragrant and slightly browned.
Cook pasta according to directions on the box. Set aside and save 1 C pasta water.
In a blender, blend together beets, garlic, half of your goat cheese, salt, olive oil, and gradually add pasta water as needed until smooth (you likely will not need the full cup).
Toss the rigatoni in your beautiful pink sauce, top with remaining goat cheese and toasted pistachios and enjoy! 
Strawberry chocolate bark

Strawberry Valentines Day Bark 

Serves 2 
Nutrition Info (per serving): Calories: 305  |  Protein: 7 g  |  Carbs: 22 g  |  Fats: 21 g
Ingredients: 
Strawberries, sliced, 100 g (about 6 large strawberries)   
Peanut butter, 3 Tbsp 
White chocolate chips, 45 g (about ½ C)  
Coconut oil, 1 tsp 
Natural red food coloring, 2-4 drops  
You’ll Need: 
Baking sheet 
Parchment paper 
Directions: 
On a parchment paper lined baking sheet, arrange your sliced strawberries without spaces in between them to form the bottom layer for your bark.
Melt peanut butter in the microwave for about 30-45 seconds or until melted. Drizzle peanut butter on top of strawberries and then carefully spread with a butter knife to form the second layer of your bark.
Melt white chocolate chips and coconut oil in the microwave, stirring every 30 seconds until melted. Add in 2-4 drops of natural food coloring until your chocolate is a desired shade of pink.
Drizzle pink chocolate over the top of your strawberries and peanut butter and then spread until smooth. This will be the top and final layer of your bark! If desired, top with Valentine’s Day sprinkles.
Place the entire baking sheet in the freezer for 1 hour until firm. Remove from the freezer and enjoy!

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