Health & Fitness
Dinner Date At Home: Healthy, Romantic Three-Course Meal (Recipes)
As the famous saying goes, “The way to someone’s heart is through the stomach.”
Whether you just started dating or you’re in a long-term relationship, nothing says “I love you” quite like a home-cooked meal, made with love and health in mind.
So, for your next date night, skip dinner at a restaurant and, instead, plan an intimate meal.
Created by health expert Dr. Keith Kantor, a leading nutritionist and author of the book, “The Green Box League of Nutritious Justice,” these delicious recipes were originally designed as part of the ultimate health-conscious Valentine’s Day dinner. We think these three recipes will make sparks fly – for a romantic date night indoors, special occasion, or just because.
Gourmet, indulgent and healthy, this three-course dinner, which includes a restaurant-style appetizer salad, mouthwatering steak filet and flourless brownies for dessert, will satiate every desire.
The recipes can be found below!
- 2 c fresh arugula
- 5oz Raspberries
- 2 oz. (approx. 1/4 c) pecans
- 2-3 tbs. extra virgin olive oil
- 1 tbs. balsamic vinegar
- 1 tsp. local honey
- 1. Roast pecans in oven on 350 for 8-10 min. or until fragrant.
- 2. Add raspberries, olive oil, honey and balsamic vinegar in large bowl.
- 3. Toss in arugula and serve.
- Gluten free, high fiber, antioxidant rich, no sugar added.
- 2 – 6-oz steaks filet
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp olive oil, divided
- 1 shallot, peeled and sliced
- 2 tbsp balsamic vinegar
- 1/2 lb mixed wild mushrooms (e.g., cremini, portobello, oyster and shiitake), cleaned and sliced
- 1/2 cup dry red wine- merlot or shiraz
- 1 tbsp oyster sauce
- 1 tsp chopped fresh parsley
- 1. Pat steaks dry. Sprinkle with salt and pepper, then rub with half the olive oil.
- 2. Heat a heavy skillet and brush with remaining olive oil. Add steaks and cook to medium rare—5 to 6 minutes per side if steaks are 1½ inches thick. Remove steaks from pan. Return pan to heat.
- 3. There should be a little oil left in the pan; if not, add about 1 tsp. Add shallots and cook for about one minute. Add vinegar. Cook, stirring, until vinegar evaporates and shallots begin to brown. Add mushrooms and cook for 2 minutes. Add wine. Cook on medium-high heat, stirring, until about half the wine has evaporated. Add oyster sauce and cook the mixture for a few minutes, until mush-rooms are glazed and there are a few tablespoons of sauce in the pan.
- 4. To serve, top the steaks with mushroom mixture. Sprinkle with parsley.
- 5. Serve alongside a baked potato, roasted vegetables, salad and/or a rice pilaf.
- Healthy, gluten free, dairy free, no sugar added, high protein
- 0.5 cup sliced almonds
- 0.5 cup unsweetened cocoa powder
- 0.25 cup agave nectar
- 1 oz. unsweetened chocolate, chopped
- 0.5 tsp. baking soda
- 0.25 tsp. salt
- 0.5 cup packed pitted dates
- 0.25 cup almond milk
- 2 Tbsp. Extra virgin olive oil
- 1 tsp. vanilla
- 2 large eggs
- Preheat oven to 325 degrees. Line an 8 inch square pan with foil and coat lightly with oil.
- In a food processor, blend almonds, cocoa, chocolate, baking soda and salt until ground. Pulse in dates, agave nectar, almond milk, oil and vanilla until a smooth paste forms.
- Beet egg whites until medium peaks form. Stir in 1/3 of almond mixture, then fold in remaining mixture. Spread in baking pan.
- Bake until a toothpick comes out almost clean, about 30 minutes.
- Dairy free, gluten free, healthy dessert