Whole Food 1st Birthday Party Menu

Photo courtesy of Marissa Nixon Photography

After a month of planning, our son's first birthday party arrived last weekend.  We wanted to make this a special day for Austin, even if he won't remember it.  Turning 1 is a big milestone; a momentous occasion to honor and celebrate all of his growing and learning done over the past 12 months!

We celebrated at a local park and invited Austin's closest friends.  The day was filled with extra bright sunshine!  We had a few guests with certain food allergies and some who were strictly eating the Advanced Plan, so I wanted to tailor the recipes to their nutritional needs as much as possible.  (I also wanted to design a new birthday party menu, different from my Kids Menu Planner e-book, to give you all some different options.)  I had many parents who were at the park with their children come up to me and compliment on how fresh and healthy everything looked, and one mom passing by even said she couldn't believe all the kids were eating the healthy food!  It was quite humbling to hear compliments from strangers, but also a sobering reminded me that Standard America does not associate fresh whole foods with birthday parties.  I hope some parents realized you don't have to overload kids with sugar and sweets to have a fun celebration.

We celebrated with a healthy spread of Core & Advanced Plan whole food dishes.  {Plus, a new cupcake recipe that I am in love with!}  A special thanks to our skilled photographer and friend Marissa Nixon for taking many of the photos shared today.  Her photography portfolio can be found here.

Use my invite template here.

The party planning started with the theme.  Since he was just a few months old, Austin has loved balloons.  And while Dave might have fought for a Green Bay Packers theme for a day or two, we both agreed that Austin would love a balloon party.  The invitation design was the foundation for the rest of the party decor.  I love bold colors, and picked grass green, medium blue, and sky blue as the color scheme.  I laid out a simple but cute invite layout in inDesign using the balloon as the main focus.  I also found sheets of 100 balloon stickers at the Dollar Tree, perfect to use as embellishments on the envelopes.  (The stickers were my Plan B after ordering the wrong size blue envelopes from a company online.  Oops.)  You can now customize and print the invitation template I designed at Zazzle.com

 Once the invites were sent out, I had about 3 weeks to design the table scape.  Decor items I made or purchased: polka-dot glassine cupcake wrappers from Bake It Pretty, polka-dot nut cups from Bake It Pretty, polka-dot straws from Bake It Pretty, 5 oz clear cups from Party City for white bean dip, 3-tier plate stand from Target, I spray painted the bottoms of clear plates from Dollar Tree with green & blue, spray painted cake boards green for the cupcakes, punched 2-inch circles from scrapbook paper and taped to skewers to make balloon decorations for cupcakes, 30 helium balloons from Party City, balloon napkins and banner from Dollar Tree.   The table scape also included the food!  I wanted lots of green on the tables to play against blue table cloths.  The recipes also had to be kid friendly.  Here is what I came up with:

1ST BIRTHDAY MENU

Photo courtesy of Marissa Nixon Photograpgy

White Bean Dip with fresh veggies
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

1 15-oz can cannellini beans, drained and rinsed
2 cloves garlic
2 Tbsp fresh lemon juice
1/3 cup olive oil
1/4 cup fresh Italian parsley leaves
Sea salt & fresh black pepper, to taste

Add all ingredients to food processor.  Pulse until the mixture is as smooth as you'd like it (I puree to hummus consistency, but some people like their bean dip coarse). Season with sea salt and pepper, to taste. Transfer the bean puree to a bowl and refrigerate until ready to serve.


Chickpea Pesto Salad  (YES, the kids ate this, even the babies loved it!)
Makes 6 Servings
(multiplied by 4 for 30 guests)
Advanced Plan

PESTO
1 garlic clove
1/4 cup raw almonds
1/2 cup fresh basil leaves
3 Tbsp olive oil
2 Tbsp freshly grated Parmesan cheese

SALAD
2 15-oz cans organic garbanzo beans, drained and rinsed
1 organic English cucumbers, sliced
2 celery stalks, thinly sliced
2 Tbsp fresh lemon juice
Sea salt and fresh pepper, to taste

Add garlic clove, almonds, and basil leaves to food processor.  Pulse until finely chopped.  With machine running, drizzle in olive oil.  Add Parmesan and pulse to combine.  In a large bowl, toss together together garbanzo beans, cucumber, celery, lemon juice and pesto. Season with sea salt and fresh ground pepper.  [This salad is also delicious with shredded chicken.  I often have this for lunch, replacing one can of chickpeas with roasted chicken.]

Photos courtesy of Marissa Nixon Photography

Kale-Carrot Salad  (Kiddos love this marinated kale!)
Makes 8 Servings
(multiplied by 3 for 30 guests)
Core Plan

2 bunches organic kale, destemed, rinsed, and dried
1/2 cup shredded organic carrot
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
3/4 tsp sea salt
1/4 tsp fresh black pepper

Stack two or three kale leaves and slice into strips.  Then, chop the kale strips in half.  Add all ingredients, including the chopped kale, to a large bowl and cover with a tight fitting lid.  Shake the bowl, then turn upside down and shake some more.  Kale should be completely covered in dressing.  Let sit in fridge 24-72 hours to marinate.  Serve cold or room temperature.


Fresh Fruit with Coconut Cream Sauce  (A healthier alternative to a cool whip jello salad)
Makes 6 servings
(Multiplied by 4 for 30 guests)
Core Plan

3 organic bananas, sliced
3 organic granny smith apples, chopped
1 organic pineapple, chopped
8oz organic cream cheese, room temperature
1/2 cup coconut cream, chilled (the thick white fatty cream from the top half of a can of coconut milk)
1 cup powdered xylitol (pulse xylitol in a spice grinder)

In a stand mixer, whip together the cream cheese and coconut cream until smooth.  Add powdered xylitol and whip smooth.  Stir chopped fruit together in a large bowl.  Toss with whipped coconut cream.  Serve immediately or chill until ready to serve, up to 48 hours.


Healing Cuisine Chicken Salad  (A classic for outdoor parties!)


Lime-Mint Infused Stevia Water
Makes 3 Gallons

3 gallons filtered water
4 sprigs of fresh mint leaves
2 limes, sliced
2 Tbsp lime Stevita stevia powder

Stir together all ingredients in a drink dispenser or pitcher.

Photo courtesy Marissa Nixon Photography

Vanilla Buttermilk Cupcakes
Makes 36 Standard Size Cupcakes
Core Plan

1 cup organic butter, room temperature
1 1/4 cup organic sugar (or xylitol)
5 free range eggs, room temperature
1 Tbsp pure vanilla extract
3 cups fine ground blanched almond flour, sifted
1 Tbsp baking powder
1/4 tsp sea salt
1 1/2 cups buttermilk, room temperature

With a stand mixer, beat the butter and sugar on until light and fluffy, about five minutes. Beat in the eggs one at a time until combined.  Beat in the vanilla.  In a small bowl, whisk the dry ingredients together.  With the mixer on low, add 1/2 of the flour mixture to the butter mixture, beating to combine.  Beat in the buttermilk, then the remaining flour mixture until just combined.  Scrape down the bowl as needed.   Pour into lined cupcake tins and bake at 350 degrees F for 30 minutes.  Let cool for 10 mins then remove from pan to a cooling rack.


I cheated on the frosting for the cupcakes.  I ordered 4 pounds of butter cream frosting from Whole Foods, 2 pounds each of green and blue.  They make their frosting with all natural food dyes from fruits and veggies, so this was the least expensive route to go for colored healthier frosting.  And, since we were having a lot of babies at the party, I didn't want to make my usual xylitol sweetened frosting as babies can't digest xylitol.  I was fine with giving my baby just a little bit of sugar on his special day.  Whole Foods also uses organic rBGH-free butter and milk in their frosting, so that put my mind at ease enough to go ahead and order it.  The only thing I was bummed about is that when we went to pick up the frosting, the blue color was more purple.  It's understandable because you can't get a true blue color using natural dyes, but I was still bummed by how purple it came out.  Instead, we took home white and green frosting, and I was very pleased with how it looked on the table with the cupcakes and embellishments.

Alternatively, you can make sugar-free frosting many different ways.  I shared my 4 favorite cake and cookie frostings in my Season's Eatings holiday e-cookbook.  You can also use bananas, cashews, or avocado as the base for you frosting.  We made a bright green frosting using avocados for Austin's actual birthday at home.

Avocado Frosting

The cupcakes, the food, the colors, the details...it all came together just as I had hoped.  It was a fun 1st birthday party filled with happy memories we will cherish forever.

Photo courtesy of Marissa Nixon Photography

Photo courtesy of Marissa Nixon Photography

See more professional photos from our celebration here.

Valentine Menu Planner GIVEAWAY

Keeping this brief as I am typing one handed.  Austin has decided the only place he is happy this morning is in my arms.  I won't object of course :), but wanted to share this fun Valentine's Day giveaway with you!

I am giving away FIVE copies of my Valentine's Day Menu Planner e-Book at the end of the day tomorrow (February 11th, 2012)!!!  It's simple, all you need to do is comment at the bottom of this post.  That's it!  Comment anything you'd like.  I'll randomly select 5 winners after dinner tomorrow and announce it here at Healing Cuisine.  Your e-book will be emailed to you if you are a winner!

Read more about the Valentine's Day Menu Planner here (and check out all of my e-books while you're at it!).  Inside you will find Valentine themed recipes that are exclusive to the e-book (you can't find them on my website!).  Also, if you have ideas or requests for a certain menu planner you'd like to see, please email me or comment below with the idea.  Always looking for fresh ideas!

Now get commenting!  And don't forget to enter the Lemon Lips glossy lip balm giveaway from SKIN!!!

Planning Your Holiday Menus

It's about time to begin planning your holiday menu, if you haven't started already.  Giving yourself at least a week to plan ahead is ideal, leaving yourself plenty of time to do the shopping and make sure you have the serving platters and utensils needed.  Planning in advance also means you'll be less stressed the day of!

The advice I have to offer for your holiday menu is captured in my Season's Eatings holiday e-book.  Inside you will find more tips for planning and preparing your menu, how to deal with the stress of the holidays, as well as 62 Core and Advanced Plan recipes which are redesigns of holiday classics!  It's not too late to purchase your copy in time for Christmas!

A Charlotte mom shares her story of how Season's Eatings has helped her make healthier choices for her family:

"I am embarrassed to admit how many cookbooks I own, but Season's Eating is on the short list of my favorites.  I received your e-book as a gift and it is one of the nicest presents I have ever received.  The book has a beautiful layout with great pictures, the recipes are filled with tips and practical advice, and the recipes are written with a lot of explanation and can be followed by people who may not have a lot of experience cooking.  My family is new to Healing Cuisine and eating following Maximized Living, and your website and this book are my constant companion.  As Dr. Oz would say, the food 'is delicious and it's healthy.'  Believe it or not, my 2-year old son (who is generally a non-vegetable eater) asked for seconds of the Christmas Kale Salad (which is delicious) and all 3 of my children get excited when they see that we are having 'dessert' (your protein bars) for breakfast!  Thank you for the great recipes and for helping me make better choices for my family and me."   - Kim T.  Charlotte, NC

Thank you for sharing, Kim!  I am honored to help you and your family reach a greater health potential!  Keep it up!  I'm excited to see the health goals you reach in the coming year!  :)

You CAN eat healthy thru the holidays, and it doesn't take a lot of work either.  Find out how!  Check out Season's Eatings either for yourself or a friend who will appreciate it as a Christmas gift.

Preparing for Easter

One quick post before I fizzle off into the world of packing the rest of the week as we prepare for our move to Charlotte, NC on Friday!  I've been getting quite a few emails with specific Easter menu and event planning questions.  Didn't want to leave you hanging.  Don't worry guys!!  It's really easy to have a Maximize Living-approved Easter celebration.  It just takes a little bit of planning.  You can definitely pull it off, even on a budget!  I promise!

Check out my past posts on:

Easter Egg Dying

Maximizing the Easter Basket

and don't forget to download your copy of my new Easter Menu Planner e-book

And here are two great recipes to help use up those hard boiled eggs after Easter:

No Mayo Deviled Eggs

Classic Egg Salad

or just enjoy the eggs as a snack thru the work week or atop salads for lunch and dinner!

Hope you all have a very blessed Holy Week and Easter Sunday!  He is risen!  Hope to be back to regular posting by next week.  :)

Spring Menu Planner e-Books

Hello Friends!

Just wanted to give you an update on the spring themed menu planners I had promised you.  I've recently put the finishing touches on the Easter Menu Planner and Mother's Day Menu Planner e-Books.  Per request, the recipes that you will find within each are listed below.

I must say, while I only included some of the best recipes to ever come out of my kitchen, there are definitely some show stoppers in each e-book.  Specifically I'm talking about the cakes!  Oh, I cannot rave enough about how delicious, moist and perfect these cakes are!!  Pineapple Upside-down Cake, Carrot Cake, and Lemon Poppy Seed cake.  I've whipped up some fantastic frostings to accompany each, too!  These are the perfect desserts to finish off your spring party menus.

These e-books are available for download by using the links below.  Hope you enjoy!

Healing Cuisine's Easter Menu Planner:

A spring-themed menu perfect for Easter brunch, lunch, or dinner.

 - Quick & easy recipes for a stress-free menu

 - Easy drink recipes the kids will love

- 2 great dessert options for spring!

Price:  $4.95   

Unique recipes included:  Quiche Lorraine, Broccoli & Goat Cheese Souffle, Simple English Peas, Asparagus in Cream Sauce, Glazed Orange Carrots, Pineapple Stuffing, Herb-Roasted Lamb, Baked Salmon with Lemon-Tarragon Sauce, Strawberry Milk, Strawberry-Kiwi Smoothie, Pineapple Upside-down Cake, Strawberries-n-Cream Frosting, Carrot Cake, Cream Cheese Frosting

Healing Cuisine's Mother's Day Menu Planner:

Recipes specifically designed for Mom!

 - Brunch, lunch or dinner options

 - Enjoy tea and scones with Mom

 - Must-try desserts to wow her!

Price:  $4.95  

Unique recipes included:  Baked Eggs & Tomatoes, Raspberry Ricotta Fool, Almond Flour Scones with 6 different flavor options, Refreshing Strawberry Lemonade, Rainbow Fruit Salad, Sundried Tomato Pesto, Pesto-Crusted Chicken Breasts, Almond Crusted Salmon over Julienned Zucchini with Lemon Butter Sauce, Chocolate Strawberry Tart, Lemon Poppy Seed Cake with Raspberry Curd and Lemon Cream Cheese Frosting

St. Patrick's Day Menu Planning

I don't know how many of you actually celebrate St. Patrick's day and have it carry over into your kitchens.  Dave and I don't really celebrate it much more than acknowledging the day.  But I wanted to give you a few menu items that are of Irish cuisine.  You may have tried these recipes  before (a few of my personal favorites!), or maybe this is a good excuse to give them a try!  Either way, have a great day and may luck find its way to you!  ;)

Chicken & Dumpling Soup (A)

Leek & Potato Soup (C)

Braised Cabbage & Apple with Bacon (A)

Shamrock Shake (A) -- A fantastic breakfast or dessert!

And a new recipe in honor of St. Patrick's Day.  Commonly made with corned beef (which we know better than to eat!), here is a delicious Beef Hash suitable for the Core Plan!  Makes a fabulous breakfast or meal anytime in the day!

Beef Hash
Makes 4 Servings

2 tsp coconut oil
1 large onion (I prefer to use red)
3 cups diced sweet potatoes, boiled or steamed til tender
1 cup grass-fed beef brisket, chopped
1/2 cup organic sodium-free vegetable stock
1/4 cup fresh parsley, chopped fine
4 free-range eggs
Sea salt and fresh pepper, to taste

1.)  In a large skillet, heat coconut oil over Medium-High heat.  Add onion and saute until it just starts to brown, about 5 to 8 minutes.  Add sweet potatoes and cook, stirring until they brown in spots and become crusty, about 8 minutes more.  Stir in uncooked beef and cook about 5 minutes more, stirring once.

2.)  Add broth and scrape up any browned bits from bottom of pan.  Simmer until liquid is absorbed, about 5 to 8 minutes.  Add parsley and season with sea salt and pepper to taste

3.)  Meanwhile, fill a separate large stainless steel skillet with 2 inches salted water and bring to a gentle simmer.  Break eggs, one at a time, into a small tea cup and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.  Remove with slotted spoon to a dry plate.

4.)  Place hash on plates and top with poached egg.  Serve and enjoy!

Are You Ready for Some Football?

Dave is a Packers fan.  He literally bleeds green and gold.  So we'll be hanging with friends and watching the Super Bowl this weekend.  I, on the other hand, could care less about sports all around.  It works perfectly because I can keep to the kitchen and make sure everyone is fed!

Here is my menu for this weekend's Healing Cuisine football party:

-  Some of my favorite veggie & cracker dips are included in Season's Eatings e-book.  I'll be making the Double Green Dip, French Onion Dip, and Spinach-Artichoke Dip.  Serve with a colorful array of fresh veggies and gluten-free, grain-free crackers.  Yummm!

-  What's a football party without chili?!  I think I'll do my recipe for White Bean Chili this time.  Whole Foods has organic bison dogs, so we'll do a few of those, too, to serve with the chili.  Maybe some raw white cheddar to sprinkle over top.

-  The boys will probably want their usual gluten-free beer, but I'm really a fan of this Sparkling Punch that we made for Dave's surprise graduation party this past summer.  I'll do a half batch of this punch, just for fun!

-  For a side salad and a true hit always sure to please, I'll do my Asian Almond Chicken Salad.  If you haven't tried it yet, you MUST!  Make extra so you have some for lunch later in the week.  :)

-  And finally, a party isn't complete without a sweet treat!  I'll do Strawberry Cream Pie, but instead of in a standard round pie shell, I'll do it in an 8x8" square pan.  Line it with parchment paper first then continue with recipe.  FREEZE the pie for at least 2 hours before serving, so it's nice and firm when you remove it from the square pan.  Cut into individual squares for easy serving.  The boys can eat with their fingers!

And to me, this sounds like the perfect spread for Sunday's Super Bowl game.  Good luck to the Steelers and the Packers!  I'll be happily stuffing my face on Sunday in your honor!  :)

Gluten Free Lasagna

Wow, happy September everyone!  Where did the summer go?!  This is my last recipe from Dave's going away party -- Gluten Free Lasagna!  Hope you have enjoyed my menu.  Thank you for your ideas on future party recipes, I'll surely be trying some of your entries at our next one!

Coming up next post will be a sweet recipe for Vanilla Bean Coconut Ice Cream.  Yuummm I can't wait to share it with you!

Gluten FREE Lasagna
Makes 8 Servings (I made 3 9x13" dishes for the party, everyone took small chunks)

THE SAUCE
4-6 cloves garlic, minced (to taste)
1/4 c coconut oil
1-2 Tbsp anchovy paste (optional, but flavors the sauce nicely)
4 Tbsp fresh basil, chopped
1 tsp fresh oregano, chopped
2 Tbsp Italian parsley, chopped
Fresh black pepper
Crushed red pepper flakes
Pinch of stevia at the end
2  28oz cans Muir Glen organic crushed tomatoes
A splash or three of organic red wine (optional)

EVERYTHING ELSE
2 c fresh organic spinach, rinsed and chopped
4 c finely chopped organic vegetables (whatever you've got! this is a great way to use up zucchini and yellow squash from the garden!  egg plant, bell pepper, and onion are also great additions.)
1 1/2 lbs grass fed, hormone free ground beef or ground turkey
Tinkyada brown rice lasagna noodles  (on the Advanced Nutrition Plan?  Skip the noodles and substitute with more spinach leaves!  Layer raw leaves in just like you would the noodles.)
1 free range egg, beaten
15 oz organic, full fat ricotta cheese
2 Tbsp fresh chopped parsley
2 c raw mozzarella (I make my own, recipe to come one of these days...)
1/4 c raw Parmesan cheese, grated

1.)  THE SAUCE     Heat coconut oil in a large saucepan.  Add garlic and cook for about a minute.  Add anchovy paste, parsley, basil, and oregano.  Cook about 4-5 minutes or until the anchovy paste is thoroughly combined with the other spices.  Stir in the crushed tomatoes and red wine.  Simmer for 30-45 minutes.  Taste the sauce and adjust as needed (sea salt/pepper).

2.)  EVERYTHING ELSE   Prepare the marinara sauce and allow it to simmer while you prepare the rest of the dish.  Cook the noodles according to the package directions.

3.)  In a large skillet, brown the ground beef/turkey until cooked thru.  In a second skillet, saute the chopped veggies in a Tbsp of coconut oil until softened.

4.)  Once tomato sauce is ready, add cooked meat, veggies and chopped spinach to it.   Mix the ricotta cheese, chopped parsley, and beaten egg in a small bowl until well combined.

5.)  ASSEMBLY     Grease a 9x13" glass baking dish with coconut oil (primarily the sides and corners).  Spread 1/3 of the sauce mixture in the bottom of the pan.   Top with 4 noodles.   Spread 1/2 of the ricotta cheese mixture over noodles; spread with 1/3 of the sauce mixture.  Sprinkle with 2/3 cup of the mozzarella cheese.  Repeat with 4 noodles, the remaining cheese mixture, 1/3 of the sauce mixture and 2/3 cup of the mozzarella cheese.  Top with remaining noodles and sauce mixture.  Sprinkle with remaining mozzarella cheese and 1/4 cup freshly grated Parmesan cheese.

6.)  Cover with foil and bake for 30 minutes at 375 degrees F.  Uncover and bake about 15 minutes longer or until hot and bubbly.  Let stand 15 minutes before serving.

Graduation Party Spread

On July 31st I threw the love of my life a surprise graduation party!  Here he is walking in to the room full of about 100.  It was a hit, he was 100% clueless, shocked and amazed!  It was 4 months of planning and help from friends and family all over the U.S. that made it happen.  My promise to our guests was a full spread of Healing Cuisine recipes, ML Core Nutrition Plan approved!

Here is the menu.  If I haven't posted a recipe in the past, I'll be doing so in the next week!  Recipes previously posted are linked below.  All of these are great for graduation parties, weddings, family reunions, birthdays, etc.  Do YOU have any great party recipes you'd like to share?  Email me!


Appetizers
Raw mixed nuts
Fresh veggies with roasted red pepper hummus
Flaxseed pita chips with fresh salsa
Baked brie with sliced Granny Smith apples
Fresh fruit bowl (strawberries, blueberries, blackberries and pineapple)
Platter of red grapes with sliced raw cheese
Whole grain flaxseed granola bars

Salads
Broccoli Cabbage Slaw
Egg Salad
Cucumber Salad
Asian Chicken Almond Salad (a HUGE hit at the party!)
Healing Chicken Salad

Main Dishes
Roasted, sliced chicken and turkey lettuce wraps
Lasagna
Healing Cuisine BBQ meatballs
Healing Cuisine Chili
Tex-Mex Squash Bake

Drinks
Mini-bottled waters
Sparkling punch
Organic gluten-free beer, hard cider and wine
Organic coffee

Mother's Day Brunch Menu

**  THIS POST HAS BEEN UPDATED AND MOVED **

Now available for download:  Mother's Day e-Book Menu Planner

Complete with recipes for brunch, lunch, or dinner.  Desserts, sweet treats, savory main course options, drinks, and more!  Impress your mom with a healthy, flavorful meal in her honor!  I have specifically designed recipes around Mother's Day that fit into both the Core and Advanced Nutrition Plans.  My e-books include recipes unique to each e-book, not already found on my website.  Enjoy!

A No Reservations Valentine's Day Dinner

What is celebrating THE romantic holiday of the year like for you?  Does spending the night in sound about as romantic as vacuuming and folding the laundry?  For us, Valentine's Day dinner is an adventure into new territory.  For the past 4 years (I think) we have stayed in and cooked up a menu that is brand new to both of us.  While I recently started planning our menu for next weekend, I wanted to throw together a Valentine's menu for those of you who want to stay on track with eating foods that HEAL but still have the romantic and lavish experience of eating out.

Beyond the menu, of course remember to set the mood.  Ambiance is everything when trying to make a romantic night at home.  Start looking for great decorations now.  First look around your home and take an inventory of what you already have that you could move around to set the mood, or maybe you can use something that usually serves one purpose for another (like using your accent pillows as seats for the floor to cozy up together while you eat).  Candles are an easy way to create soft, romantic lighting.  [TIP:  Soy candles are the healthiest as they don't emit toxic chemicals or carcinogens into the air as they burn.]  Check your local Dollar Store for cheap candles, especially if you'll only be using them for this one night.  I've also found candles and other cute decorations in the $1 section at Target.  Definitely check there first for Valentine's themed decor!  Here's another idea.  If you like to do the cooking, have your spouse/boyfriend/girlfriend do the mood setting.  You can surprise each other that way!  Don't let the other see what you have been working on until they finish the room and you're ready to serve the meal.  It means even more to see how far your significant other went out of their way to do something for you.

Now to the menu:

First Course - Roasted Beet and Arugula Salad with Goat Cheese

Approx. 40 mins prep and cook time

2 organic red beets
3 Tbsp coconut oil
8 cloves garlic, peeled and left whole
2 handfuls of Arugula
Salt and Pepper to taste
1/2 cup crumbled goat cheese

1.)  Preheat oven to 375 degrees.  Wash, peel and quarter the beets.  In medium bowl, combine beets, coconut oil (may need to melt it down to liquid), garlic cloves, salt and pepper.  Transfer to baking dish.  roast for 30 minutes or until fork tender.  Removed from oven and let cool about 15 minutes before serving.

2.)  After beet mixture has cooled, place Arugula on plates, top with beet mixture, and finish with a sprinkle of goat cheese to each plate.  A little extra salt and pepper and drizzle of olive oil may be desired.  Serve immediately.


Main Course - Chicken Cacciatore
Approx. 30 minutes prep/cook time

1 Tbsp coconut oil
4 free range chicken breasts, skinless (you can use bone in or boneless, your choice)
1 medium red onion, chopped
4 cloves garlic, minced
8 oz sliced white mushrooms (any mushrooms will do really, whatever is in your budget, organic is best!)
3 Tbsp chopped flat leaf parsley
2 tsp dried rosemary
1  15oz can diced organic tomatoes  (be sure the lining of the can is BPA-Free or else get a glass jar of tomatoes)
2 Tbsp organic tomato paste
1 Tbsp red wine vinegar
Sea salt and fresh black pepper, to taste

[TIP:  To clean your mushrooms, use a damp rag or paper towel and wipe the tops.  Do not rinse under water as the mushrooms will absorb the water and cause a spongy/chewy texture instead of the meaty texture you want.]

1.)  Over medium-high heat, melt coconut oil in a medium stainless steal skillet.  Rinse and dry chicken then brown lightly on both sides in the skillet, about 4 minutes per side.  Transfer chicken to plate and set aside.

2.)  In same skillet, saute onion until tender and translucent.  Add garlic and cook about 1 minute til aromatic.  Add mushrooms and cook, stiring often, until they release their liquid and soften up.  Should take about 6 minutes.  Add 2 Tbsp of parsley, the rosemary, tomatoes, tomato paste and vinegar.  As you stir in the vinegar, scrap the bottom of the pan to incorporate the brown bits into the sauce -- this will add a ton of flavor to the dish!

3.)  Return the chicken to the pan.  When sauce bubbles, reduce to low, cover and simmer for 15 minutes.  Turn chicken, stir sauce, then cook until chicken is cooked thru, about 5 more minutes depending on thickness of chicken.

4.)  Season dish with salt and pepper as needed.  Plate and top with parsley for garnish.  Serve.


Dessert  -  Chocolate Mousse
Make this the night ahead to save time on V-day, 15 minutes to prepare then chill time

2 ripe avocados
30-40 drops pure liquid stevia OR 1 Tbsp Stevita spoonable stevia
1 tsp pure vanilla extract
3/4 cup organic unsweetened cocoa powder or raw carob powder
3/4 cup unsweetened almond or rice milk (additional to thin out to your preference)
1/3 cup organic full-fat coconut milk
1 Tbsp brandy or rum (optional)
1/4 tsp cinnamon (optional)

1.)  Blend all ingredients together and chill.  To spice up the romance, top with fresh organic berries or blend berries into a puree and dollop.  To take it a step further, simmer berries in a small sauce pan until they cook down into a glaze.  Add stevia to taste, but will be very enjoyable plain drizzled over the mousse.


Happy Valentine's Day every one!  Hope you enjoy this menu idea!  Please share any other great V-day recipes you've done in past years or are trying out this year!