Tuesday, 11 February 2014

Happy Healthy Valentines

My hubby and I don't really celebrate Valentines Day in a big way,  it generally consists of a heartfelt card and a yummy home cooked dinner. This year I thought I'd been thrown a bit of a curve ball because my man and I are on a health kick and I thought there was no way to deliver on my dinner surprise without compromising our new diet.  But a little bit of google-ing later and I've come up with a menu that is not only low in calories, but will keep hubby happy too. I've gone with an Italian inspired menu and even with the dessert it comes in at just 16.3g of fat (710 Cal) - which is almost half the fat found in one McDonald's Big Mac - plus in my opinion my menu tastes a whole lot better!




via Inspired Taste
Serves 2

1 ripe tomato chopped
1/2 red onion
1 clove of garlic
1 tsp balsamic vinegar
1 tsp olive oil
4 slices sourdough
small handful of basil leaves
salt and pepper

Slice bread thickly and grill, then follow with a generous rubbing of garlic.
Wash tomatoes and then roughly chop. Add chopped onion, vinegar, oil and basil leaves and stir to combine. Season lightly with salt and pepper and layer onto your bread to serve.
Total calories - 192 Cal
Total fat - 4.3g


Pumpkin Gnocchi

via Australian Women's Weekly
Serving size - 2 sauce, 8 gnocchi (freeze your unused gnocchi for another occasion)

4 ripe tomatoes quartered
1.6kg butternut pumpkin
1 egg
2 tbsp parsley chopped
2 tbsp basil chopped
2 cups plain flour
1 cup self-raising flour
Olive oil spray
50g leek thinly sliced
400g spinach coarsely chopped
2 tsp olive tapanade
Sprinkle of flaked parmesan

Pre-heat oven to 200 degrees. Cook tomatoes in non-stick dish for 20 mins until slightly browned.
Meanwhile peel pumpkin, chop and steam until tender. Drain, then blend cooled pumpkin and egg until smooth. Add flours and herbs and mix to combine using your hands. Turn pumpkin mixture onto a floured surface and knead lightly for 2 mins until smooth. Roll heaped teaspoons of dough into gnocchi shaped balls and flatten slightly with the back of a fork. Cover and refrigerate for 30 mins.
Heat a large pan and spray with oil, cook leak until softened. Add spinach and cook until just wilted.
Cook gnocchi uncovered in a large pot of boiling water until all gnocchi float to the surface. Carefully remove from pot with slotted spoon. Drain and serve with leek-spinach mixture, topped with tomatoes, olive tapanade and flaked parmesan.
Total calories - 344 Cal
Total fat - 5.7g




via Michelle Bridges
Serves 2

100g reduced fat ricotta
1 1/2 tsp icing sugar
1 tsp cocoa
1 tbsp low fat Greek yoghurt
1/4 cup espresso (cooled)
1 tsp coffee liqueur
3 sponge fingers

Place ricotta, yoghurt and 1 tsp icing sugar in small bowl and combine with a stick blender.
Combine cocoa powder and remaining icing sugar and sieve a little of the mixture into two small wine or dessert glasses. Spoon in a thin layer of ricotta cream mixture.
Combine espresso and liqueur in a small bowl. Break sponge fingers into pieces and dip half into the coffee mixture. Place over the ricotta cream base. Top with half the remaining ricotta cream mixture, a dusting of the cocoa mix and repeat this process until all ingredients are layered in the glass. Refrigerate for an hour before serving.
Total calories - 174 Cal
Total fat - 6.3g
So there you have it, a romantic healthy dinner for two to celebrate Valentines Day. Who says it has to be all about chocolates and candy!


  1. Tiramisu is my most favourite pud of all time, I will definitely be trying this out sometime.

    1. Me too Julie - and thank goodness hubby loved his dinner last night!

  2. Loved the Happy Healthy Valentines!

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