Valentine’s Day Meal Plan

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They say the way to a man’s (or woman’s) heart is via his stomach, but that doesn’t mean that special occasions like Valentine’s Day need to derail your healthy habits.

In the name of love we’ve hunted far and wide to bring you a romantically inspired and Highway to Health approved meal plan for Valentine’s Day, or any special occasion, that will keep your nutrition on track.

Go on… give your tummy some love this Valentine’s Day <3



Smoked Salmon & Veggie Scramble
Photo credit: Against All Grain


Serves: 2

1 tablespoon butter (good quality, grass fed)
1 cup packed baby spinach
1 tablespoon chopped leeks
3 asparagus stalks, trimmed and chopped
1 small zucchini, sliced
6 eggs
2 tablespoons soft goat cheese
100g smoked salmon
Couple sprigs of dill, to serve

Melt the butter in a fry pan over medium heat.
Sauté the asparagus, spinach, zucchini, and leeks until just cooked through, about 4 minutes.
Whisk the eggs with the goat cheese then add them to the fry pan with the vegetables. Allow the eggs to sit for 30 seconds before stirring.
Gently move the eggs around the pan with a spatula or wooden spoon until they are scrambled and cooked through.
Add the smoked salmon then serve immediately. Garnish with fresh dill.

Recipe inspiration from Against All Grain


The Lovers Smoothie
Photo credit: Cook Republic


Serves: 2

2 cups chilled almond or coconut milk
1 cup frozen raspberries
2 medjool dates (seed removed)
1/2 cup cashew nuts
2 scoops protein powder
2 tablespoons raw cacao powder
2 tablespoons chia seeds
1 teaspoon maca powder
1/2 teaspoon sweet paprika
2-4 fresh raspberries, to serve (optional)

Blend all ingredients in a blender until smooth. Serve topped with a sprinkling of cacao powder and fresh raspberries.

Recipe inspiration from Cook Republic


Blood Orange & Grapefruit Mocktail
Photo credit: Fit Foodie Finds


Serves: 2

Juice from 1 grapefruit
Juice from 1 fresh blood orange
1 cup sparkling water
ice cubes

Recipe inspiration from Fit Foodie Finds



Serves: 2

Chicken piccata:
2 chicken breasts
1/2 cup tapioca flour
1/2 teaspoon sea salt
sprinkle of black pepper
4 tablespoons olive oil
1 lemon

2 large garlic cloves, diced
1/2 cup chicken broth
1 tablespoon capers
1 tablespoon butter or
chopped parsley for topping

Chicken Piccata with Zoodles
Photo credit: Strictly Delicious

2 medium zucchini
1 tablespoon olive oil
1/2 teaspoon sea salt

Place a chicken breast on a cutting board between two layers of plastic wrap or parchment paper. With a mallet (or your fist), pound the chicken until it is about 1.5 cm thick. Repeat with the other chicken breast.

In a wide shallow bowl add the tapioca flour, salt, and pepper. Mix until evenly combined. Add one pounded chicken breast to the flour mixture and coat it evenly on both sides.

In a large fry pan, heat 2 tablespoons of olive oil over medium high heat. When the oil is hot, add the “breaded” chicken breast to the hot oil. Cook for 3-4 minutes on each side, or until the chicken is golden brown and cooked all the way through. Remove the breast to a plate and cover it with foil. Repeat this step with the other chicken breast.

Cut the lemon in half lengthwise. Cut off the ends of one lemon half, and then cut thin slices crosswise down the half from one end to the other. Juice the other half into a small bowl.

In the fry pan you used to cook the chicken, add the diced garlic. Cook the garlic in the oil in the pan over medium-low heat until it starts turning golden. Add the chicken broth and the lemon slices and cook until the lemon starts getting soft. Then add the capers, the fresh squeezed lemon juice, and let the sauce cook and reduce until all the flavours have melded together and the sauce has thickened a bit. Remove the pan from heat and stir in the butter until melted and the sauce has thickened even more. {Try not to spoon it all into your mouth right then and there!}

For the Zoodles (zucchini noodles):
Use a spiralizer or vegetable peeler to make zucchini noodles. Then heat 1 tablespoon of olive oil in a large pan. When the oil is hot, add some zucchini noodles to the pan. Sauté the noodles in batches, be sure to take your time. If you try to cook them all at once you’ll just get mushy noodles. Cook the noodles for a few minutes, tossing occasionally, until they’re cooked “al dente.” Repeat in batches with the remaining noodles, adding more olive oil if necessary. Sprinkle the cooked noodles with sea salt. (Don’t add the salt before or during cooking. It will only make the noodles release their moisture and get soggy.)

Plate the noodles, add a chicken breast, and pour sauce over top. Garnish with chopped parsley. Enjoy!

Recipe inspiration from Strictly Delicious


Raw Chocolate Pudding
Photo credit: Green Kitchen Stores


Serves: 2

1 medium banana, peeled
1/2 medium avocado, pitted
2 tablespoons smooth almond butter (or your preferred nut butter)
2-3 tablespoons raw cacao powder, or to taste
1 teaspoon pure vanilla extract
pinch of pink Himalayan salt or fine sea salt
1/4 cup hazelnuts, toasted and chopped

Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. Portion the pudding into two bowls and chill in the fridge for at least an hour.

1) Avoid using overly ripe, brown bananas or the banana flavour will overwhelm. Yellow with a few spots is best.
2) If you want an “instant” cold pudding, refrigerate the bananas and avocado prior to making the pudding.
3) For toasted hazelnuts, roast the nuts at 160 degrees Celsius for 10-14 minutes until the skins start to fall off the nuts. Place toasted nuts in an old tea towel and rub vigorously to remove the skins.

Recipe inspiration from Oh She Glows


If you’d like more delicious, simple and healthy meal plans like this one, join our 21-day Highway to Health program!