Your Valentine's Day Menu Makeover

Posted by Amina AlTai on

It doesn't exactly feel like love is in the air right now, which makes it the perfect time to work a little harder to heat things up between you and your special someone.  But if you've done a quick scan of what to cook for Valentine's Day, you might encounter a lot of recipes that conjure up post-meal bloat... and nothing ruins the mood quite like a bread belly.


Fear not! At BHH, we've got countless healthy recipes up our sleeves and for Valentine's Day, we're thinking light, sweet and sensual—with some brain boosting benefits. Because smart is sexy, right?  


For the main course we're feeling pan-roasted Arctic char with wasabi mayo and steamed spinach.  Arctic char is a nice break from the usual salmon and it's high in two types of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which is great for brain health.  It may sound super fancy and impressive but it's one of the easiest meals you could make.  Trust us.  


To finish it off, what's more decadent (and great for brain health) than homemade chocolates? That's right, you'll cap off your delicious entree with some homemade chocolate heart-shaped almond butter cups. Yum.


We promise this meal will make your Valentine's a night to remember—for all the right reasons. 

Wasabi Mayo

2 tbs of wasabi powder

1 1/2 tbs of water 

1/2 cup of mayo 

Mix the wasabi powder and water in a bowl and whisk together until well blended.  Then, slowly whisk in the mayo until everything is evenly distributed.  Refrigerate for 30 minutes.  

Sauteed Spinach

1 1/2 pounds of organic baby spinach

2 tbs of olive oil

2 tbs of garlic (pressed)

1/2 tsp of himalyan salt

3/4 tsp of black pepper

A squeeze of lemon

Place a large skillet on the stove on medium heat and add the olive oil right away.  Once the oil is hot, add the garlic and sauté lightly.  Drop in the spinach, salt and pepper and stir.  Cover the pan and allow the spinach to cook for about 2 minutes.   Uncover, and turn the heat to high and cook for another minute until the spinach is completely wilted.  Add the squeeze of lemon and serve.  

Arctic Char

1 1/2 pounds Arctic char or other fillets, skin on or off.

Salt and ground white pepper, to taste

1 tablespoon olive or grapeseed oil

Place a empty cast-iron pan in the oven and preheat to 450.  Cut the fish into 4 equal pieces and season to taste.  When the pan is hot, grab some oven mitts and remove the pan and place on the stove on high heat.  Add the olive oil and place the fish In the fan right away with the skin side up.  Sear for about 3 minutes or until the bottom side starts to look golden-brown.  Flip them over and then place in the oven and roast for another 8-10 minutes.  Plate with your greens right away and drizzle with wasabi mayo and serve - makes four servings.


Chocolate Almond Hearts

Makes 12 servings

6 ounces unsweetened dark chocolate chips
2 tablespoons coconut oil
2 tablespoons almond butter (natural, no sugar added)
2 packets stevia (powdered)
2 tablespoons almonds (crushed chopped)

Place a few pieces of chopped almonds in each heart in a silicone heart shaped candy mold and set aside.  Place the dairy free chocolate chips in a glass bowl and melt in a double boiled. Stir and melt until smooth.  Add the almond butter and stir, but not too well. You want some streaks of peanut butter to show amidst the chocolate. Using a small spoon, fill each heart with the chocolate peanut butter mixture. Don't overfill, it should be close to the top but not overflowing.  Cover the tray with waxed paper and refrigerate until hard and set, about 6 hours. Remove from the silicone mold and enjoy!

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