Healthy Valentine's Dinner

Staying in for Valentine's Day? Whether you are on a budget or not, staying home and cooking a healthy meal is a great way to save on calories, funds and show someone that you really care. Here's a heart healthy meal idea for your Valentine's Day.

Seared Salmon with Cilantro-Cucumber Salsa (Serves 4)

Ingredients:
½ cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly sliced crosswise
1 cup cherry tomatoes, quartered
½ yellow or orange bell pepper, seeded and cut into 1 inch julienne
2 tbsp chopped shallot or red onion
1 tbsp chopped fresh cilantro, plus sprigs for garnish
1 tbsp fresh lime juice
1 ½ tsp olive oil
1 tsp honey
½ tsp red pepper flakes
1 tsp salt
4 wild salmon fillets, each 4-5 ounces
¼ tsp freshly ground black pepper
Lime wedges for garnish

Directions:
Combine the cucumber, tomatoes, bell pepper, shallot and cilantro. In a small bowl, whisk together lime juice, ½ oil, honey, pepper flakes and salt. Pout this mixture over the cucumber mixture and toss. In a large, nonstick frying pan, heat ½ tsp of oil over medium heat. Add the fish to the pan and cook, turning once, until opaque throughout when tested with a knife, about 4-5 minutes on each side. Transfer the salmon to plates and top each with ¼ of the salsa. Garnish with cilantro sprigs and lime wedges. Serve immediately.

Serve with a delicious salad like this one:

Beet Salad
Recipe of the Month: Beet Salad

4 cups of greens (arugula, baby spinach or mixed greens will do)
4 medium red or golden beets, stems and root ends removed
1/3 cup of walnuts, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz. goat cheese

Heat oven to 400 degrees. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar and serve over a bed of greens. Season with salt and pepper. Add oil, toss and add crumbled goat cheese on top. Enjoy!

Then finish off with an incredible vegan dessert that won't make your stomach explode!

2 dates, chopped
1 banana
2 tbsp of peanut or almond butter
2 tbsp of unsweetened cocoa powder
1 tbsp of agave nectar
1/4 cup soy, almond, or coconut milk
3 to 4 ice cubes

Blend all ingredients in a blender. Serve in a chilled martini glass and garnish with some fresh berries. Serves about 3.

Folks, I made up this recipe and I never measure when I cook. So this is an "estimation recipe". You want to keep it thick like a mousse so add the liquid slowly. Add more if you need it. It's really delicious, I promise.

A Menu of Aphrodisiacs

If you are planning to stay in this Valentine's Day to save a few shekels, why not get the most bang for your buck by serving a menu sprinkled with aphrodisiacs?

The interest in aphrodisiacs began when Aphrodite, the Greek Goddess of Love, rose from the sea on an oyster and gave birth to Eros. Interesting visual.

Here's a few different delectables that have been world renowned for getting our ancient ancestors hot under the collar (or whatever they were wearing).

Oysters: The Romans documented this fruit of the sea as an aphrodisiac. Whether it is true or not, oysters are loaded with zinc, which helps boost the immune system.

Chili Peppers: The heat that comes from these bursts of fire is from capsaicin. It raises our pulse and releases endorphins. Add it to pasta or sprinkle it (dried) onto some greens to give it the extra kick.

Fennel: Also used as a digestion aid, the Egyptians considered this veggie a libido enhancer. Try it in a salad or plain and raw in between courses.

Truffles: The musky scent of truffles were said to enhance the senses according to the ancient Greeks and Romans. They are expensive so use sparingly. Or buy a small bottle of truffle infused olive oil to sprinkle on salad or on pasta.

Chocolate: "Nourishment of the Gods", according to the Aztecs who revered chocolate for its chemicals that effect neurotransmitters in the brain. It's filled with more antioxidants than red wine. Combine both for an enhanced experience.