APPLE LOVE BUG
HEART SHAPED EGG
LOVE SNACK BOARD
VALENTINE'S DAY SNACKS & RECIPES
HEALTHY VALENTINE’S DAY RECIPES
Strawberry Chocolate Breakfast Parfaits
A homemade strawberry sauce layered over Greek yogurt and chocolate muffin bits make the perfect dessert or breakfast!
1 box chocolate muffins mix
2 cups vanilla Greek yogurt
1 cup fresh strawberries
4 tablespoons whipped topping optional
500g strawberries divided
1 ½ tablespoons honey
1 teaspoon vanilla
Wash and chop strawberries. Add honey, vanilla and ⅔ of the chopped strawberries to a medium saucepan.
Cook over medium heat until juices are released and slightly thickened (about 15 minutes). Sauce will thicken more while cooling.
Stir in remaining strawberries and remove from heat. Cool completely.
Layer ¼ cup fresh strawberries in the bottom of each container.
Cut chocolate muffins into cubes. Place ½ muffin, cut, into each container.
Top with ¼ cup Greek yogurt and 2 tablespoons strawberry sauce.
Repeat layers. Top with whipped topping if desired. Serve immediately.
Whole wheat Cranberry applesauce muffins
Grab a heart-shaped cookie cutter and put together this easy and fun Valentine’s Day Snacks for your kids, friends, or sweetheart.
2 cups (210g) soft white whole wheat flour
1/4 tsp (1g) baking soda
1 tsp (4g) baking powder
1 tsp (5g) kosher salt
1 cup (285g) cranberry applesauce
2 TBS (30g) coconut oil
1 cup (185g) sucanat
2 (about 90g) eggs
1/3 cup (75g) 2% milk
1 tsp (5g) apple cider vinegar
Preheat the oven to 400 degrees.
Use a whisk or fork to mix flour, baking soda, baking powder and salt in a bowl.
In another bowl (or a stand mixer), mix cranberry applesauce, coconut oil, and sucanat. Add eggs and mix well.
In a small bowl or glass, mix the milk and vinegar. Let sit for one minute then stir into the applesauce mixture.
On a low speed, mix in the dry ingredients.
Pour batter into mini muffin pans (either silicone or paper lined) and bake 11-13 minutes until toothpick inserted into muffin comes out clean.
Pink Easy and Elegant cinnamon beet Pancakes
These beautiful pink Cinnamon Beet Pancakes are full of healthy
beets and greek yogurt, yet you’ll never know as they
150 g cooked beets (about 3 small)
1/2 cup greek yogurt
1 cup milk
2 extra large eggs
1/2 teaspoon cinnamon
3 tablespoons light brown sugar
1 1/4 cup flour
2 teaspoons baking powder
oil for the pan
Puree the beets in a food processor until very smooth.
In a large bowl whisk together the beet puree, greek yogurt, and milk.
Add the eggs and whisk until combined.
Add the cinnamon, cloves, and sugar. Whisk well.
Add the flour and baking powder and mix with a spatula until the flour disappears but the batter is still lumpy. Batter will be on the thinner side. If you feel that it’s too thin, add another 1/4 cup of flour.
Let stand for half an hour to an hour.
Heat the pan on medium and brush oil on it.
Once the oil is hot, pour generous tablespoons of batter on the pan and fry the pancakes for about 3 minutes until bubbles start to appear on top. Since the batter is pretty thin, it’ll spread, so leave enough space between the pancakes and don’t over crowd the pan.
Once the bubbles appear and the top gets matt in colour, flip and cook for another 3-4 minutes.
Keep the pancakes in a 100C oven while cooking the other batch.
Baked Sweet Potato Pancake With An Orange Cranberry Compote
This is super easy to make – pretty much bung your left over sweet potato puree (or pumpkin puree) along with everything else into the blender and whizz into a batter.
FOR THE SWEET POTATO PANCAKE
70 g (2.5oz) plain flour
120 ml (0.5 cup) milk
3 tbsp sweet potato puree
1 tsp vanilla
0.5 tsp nutmeg
A pinch of salt
1 tsp melted butter
FOR THE ORANGE CRANBERRY COMPOTE
100 g (3.5oz) cranberries
3 tbsp orange juice
30 g (1oz) sugar
Preheat oven to fan-assisted 190C / 210C and let the pan heat up in the oven.
Add all the ingredients for the pancake into a blender and blend into a smooth batter.
Transfer the batter into the preheated pan and bake for 20-25 mins until the pancake is golden and puffed.
Make the orange cranberry compote:
To make the orange cranberry compote, add the ingredients in a small saucepan. Heat to a simmer and simmer away for 8-10 mins until the compote has thickened.
You can serve it warm or chilled for later.
Quarter the pancake and serve with the orange cranberry compote.
Serves 2 (hungry bunnies) to four people.
Valentine's white Chocolate Raspberry Smoothie
A secretly healthy white chocolate raspberry smoothie is the perfect sweet treat for Valentine's Day breakfast!
1 tbsp white chocolate chips
½ cup nonfat vanilla greek yogurt
¾ cup frozen raspberries
1 cup almond milk or milk of choice
½ cup ice (only if using fresh raspberries)
Fresh raspberries for garnish (optional)
In a small microwave safe bowl, heat white chocolate chips about 30 seconds and stir until smooth and melted through. Set aside to cool slightly.
Add all ingredients, including melted chocolate, to a blender (or bullet, food processor, etc). Blend until smooth.
Pour into glasses and top with fresh berries. Enjoy!
Vegan Strawberry Balsamic Smoothie
This Strawberry Balsamic Smoothie Bowl is creamy, delicious, and packed with vitamins, plant protein, and fiber. A touch of balsamic vinegar adds a unique flavor to this healthy, fruit-filled breakfast.
FOR THE BALSAMIC STRAWBERRIES:
1 cup chopped strawberries
1 tablespoon maple syrup
2 teaspoons balsamic vinegar
Pinch of freshly cracked pepper
FOR THE SMOOTHIE BOWL:
10 ounces frozen strawberries
1 banana, sliced and frozen
1/2 cup Silk unsweetened almond milk
1/2 cup Silk vanilla soy yogurt
Chia seeds, ground flax, fresh mint, and balsamic strawberries
MACERATE THE STRAWBERRIES:
Combine the strawberries, maple syrup, freshly cracked pepper, and balsamic vinegar. Refrigerate for 30 minutes.
MAKE THE SMOOTHIE:
Blend the strawberries, banana, yogurt, and almond milk in a high-speed blender until smooth and creamy.
ASSEMBLE THE BOWLS:
Divide the smoothie between two bowls. Top each bowl with 1 tablespoon each of ground flax and chia seeds. Chiffonade some fresh mint and gently stir into the balsamic strawberries. Divide the strawberries between each bowl and drizzle with some of the balsamic-maple syrup. Garnish the smoothie bowl with additional fresh mint. Enjoy!
Apple Butter Bacon Wrapped Shrimp
These apple butter bacon wrapped shrimp are the perfect summer appetizer. Extra large shrimp wrapped in bacon and glazed with a sweet and spicy apple butter glaze.
1/2 cup apple butter
1/2 cup maple syrup
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
6 pieces bacon
6 extra-large shrimp or prawns, cleaned and deveined
Chopped cilantro, for garnish (if desired)
Preheat oven to 210 degrees C and line a rimmed baking sheet.
In a medium-sized skillet set over medium heat add apple butter, maple syrup, red pepper flakes, kosher salt, and smoked paprika.
Whisk together and until the mixture is thick and cooked down by half. This should take about 10 minutes, set aside.
In a large skillet set over medium heat add bacon slices and cook just until browned but still flexible.
Remove from the pan and drain on a paper towel-lined plate.
Wrap 1 bacon slice around each shrimp, secure with a toothpick, and place onto the prepared baking sheet.
Once all the shrimp have been wrapped baste the top with the apple butter mixture.
Add to the oven, bake for 5 minutes, flip and baste the other side. Bake again for another 5 minutes.
Continue to flip the shrimp and baste (shortening the cooking time between flips so you don’t overcook) until the shrimp is fully cooked and the glaze is sticky and delicious.
Sprinkle with cilantro (if desired) and enjoy hot.
Valentine's Day Salad
Give your Valentine's Day meal a special touch with
this gorgeous salad adorned with bacon roses and
4 cups baby spinach
6 Strips bacon
balsamic reduction or other dressing
extra virgin olive oil or coconut oil
Make bacon roses
Preheat oven to 190ºC
Take each strip of bacon, and roll it into a rose shape. If the bacon strips are wide, you’ll make more delicate, realistic looking roses by cutting them in half lengthwise before you begin rolling them up.
To make them look more realistic, leave them slightly loose and let the edges fold over upon themselves at times. I used the edge with the fat on the top of the rose, and that seemed to work well.
Place the bacon roses into small muffin tins or silicone ice cube trays to help them hold their shape as you bake them. I used silicone cube-shaped ice cube trays, and they were the perfect size for holding the roses up and together. If you are using tiny muffin tins to hold the bacon roses, you may need to add aluminum foil to the tins or use toothpicks to help keep them in place.
Keep checking on them to make sure they aren't falling over or burning. Bake the bacon roses in the oven until they get brown and crisp. If the roses are browning on the top but are uncooked on the bottom, carefully flip them over to cook the bottoms for a few minutes.
Make strawberry hearts
Cut the stems off the strawberries.
Cut a small v-shaped wedge out of the top center part of the strawberries to make them look like hearts. Cut the shaped strawberries in slices to form several thinner strawberry hearts from each strawberry.
Put the salad together
Wash and spin dry the baby spinach leaves, and start arranging them, right side up, in small groups of leaves into which you will place your bacon roses.
Strategically place your bacon roses and strawberry hearts on the bed of baby spinach, creating a beautiful salad.
Drizzle with the dressing of your choice. I love using a homemade balsamic reduction with either olive or melted coconut oil. Salsa rosa is another great choice for this salad.
Beetroot Towers with Goat Cheese
Beetroot Towers with Goat Cheese and Green Sauce Dressing: Impressive and fancy entrée ready in 10 minutes! Garnished with ground cherries, garden cress and walnuts.
For the towers:
2 roasted beetroots
120 grams or 1 cup soft goat cheese
2 tablespoons chopped walnuts
2 tablespoons garden cress
2 ground cherries to garnish
For the dressing:
1 tablespoon mojo verde
2 tablespoons olive oil
1 teaspoon honey
Slice the roasted beetroots into 5-7 slices horizontally (depending on their size). Spread the goat cheese on each slice and assemble together in two towers. Sprinkle with walnuts and garden cress.
Make the dressing: combine mojo verde, olive oil and honey.
Pour the dressing over beetroot towers and garnish with ground cherries. Enjoy!
Beet and Sweet Potato Tartare
Beet and sweet potato tartare is such a simple dish but makes a colourful and attractive vegan appetizer. Let's them shine with just a simple dressing of olive oil and lemon juice!
2 medium beets
1 large sweet potato
2 teaspoons olive oil
2 teaspoons lemon juice, divided
Half a small red onion, chopped finely
Salt and pepper to taste
a small handful of sprouts or microgreens
1 teaspoon Dijon mustard
Prepare the beets by washing them and trimming off the steams. No need to peel them. Cut them into quarters and steam them in a steamer basket over a pot of boiling water. While the beets are steaming, peel and dice the sweet potato into very small cubes.
Test the doneness of your beets by inserting a knife, they should be softened through. When the beets are ready, remove them from the steamer basket and transfer the sweet potatoes into the steamer.
Remove the sweet potatoes from the steamer basket and allow to cool.
Once the beets are cool enough to handle, rub them with a paper towel to remove the skin and then dice them into very small cubes. Combine the beets with the diced red onion and dress with 2 teaspoons of olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.
Dice the avocados and toss with 1 teaspoon of lemon juice.
Build your tartare by packing the avocado, sweet potato and beets into a shallow cup and inverting it onto a plate. Alternatively, cut both ends off an aluminum can and use it as a mold. Depending on the size of your mold you should be able to build 3 - 4 tartares. Garnish each with a dollop of Dijon mustard and sprouts.
Roasted Red Pepper and Tomato Pasta
A simple, homemade roasted red pepper and tomato pasta. Full of fresh ingredients and full flavours, this is a great lunch to make the night before and pack for work!
4-5 Large tomatoes
2 Red Capsicums
1 Red Onion
1 Clove Garlic
1 tablespoon Balsamic Vinegar
250 grams Dry Wholewheat Pasta variety of your choice
Preheat the oven to 180 degrees Celsius. Roughly chop the tomatoes, bell peppers and red onion into 1 inch chunks and lay on a flat baking sheet lined with parchment paper. Roast for 20-25 minutes until soft.
Add all the roasted vegetables to a blender with the garlic clove and balsamic vinegar. Blend until completely smooth.
Cook the pasta according to the packet instructions and drain. Add back into the saucepan and add the pasta sauce. Cook until hot through and serve.
Beet and Turnip Gratin
Beets and turnips for Valentine’s Day?
Who would have thought?
Perfect recipe for Valentine's Day!
9 tablespoons unsalted butter, divided (1 for the skillet, 8 for the sauce)
4 1/2 pounds mixed beets and turnips (I used red, gold and chioggia beets, peeled and sliced thin crosswise (I used an mandolin)
3/4 cup finely chopped shallots
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
Freshly ground black pepper
3/4 cup chicken stock, preferably homemade
1 tablespoon chopped fresh chives
Preheat the oven to 220°C. Grease a 12-inch cast iron skillet with 1 tablespoon of butter.
Working from the outside in, tile sliced beets and turnips in a rosette pattern. I started with red beets on the outer edge, then gold, turnips, and chioggia. If you don't want to fuss with all of that, check out the note above.
Warm 3 tablespoons of butter in a small skillet set over medium heat. Add shallots and cook until soft, stirring frequently (about 4 minutes). Add the garlic and thyme and cook, stirring constantly, for 1 minute more. Take the pan off the heat, and stir in the remaining 5 tablespoons of butter. Once the butter is melted and incorporated, season to taste with kosher salt and freshly ground black pepper.
Pour the butter-garlic mixture evenly over the prepared beets and turnips, then pour over the chicken stock. Cover the skillet tightly with foil, then bake in the oven for 45 minutes. Remove the foil and cook until the top of the gratin is just starting to brown and get crispy (about 30 minutes). Let the gratin cool for 30 minutes. Sprinkle with chopped chive just before serving..
Brown Butter Pan fried Salmon with Roasted Kumquats and Vegetables
A healthy, weeknight meal doesn’t come more impressive or flavourful than this!
2 x 220g fresh salmon fillets
1 tbsp butter
1 tbsp oil olive oil or vegetable oil
Vegetables - see recipe for Roasted Tomatoes, Asparagus and Kumquats
4 tbsp butter
2 vines of tomatoes about 1 - 1.5 lbs
1 - 2 bunches of asparagus
½ punnet of kumquats
5-6 cloves of garlic
Salt and pepper to taste
Splash of cream about 2 -3 tbsp
White wine or vegetable/chicken stock as needed
Prepare the salmon by patting the skin and flesh dry with a paper towel. Generously sprinkle salt and pepper on the skin side and set aside.
During the last 15 minutes of roasting time, on medium-high heat, heat the remaining 1 tbsp of butter until it turns into brown butter (take care not to burn the butter, see this visual guide here for browning butter). Add the tbsp of olive oil.
Place the salmon fillets skin side down in the non stick pan and reduce the heat to medium. Using a flat spatula, gently press down on the salmon fillets, so they maintain proper contact with the hot pan. Let them cook for 6-7 minutes, until the skin is crispy, and the salmon looks cooked half way up the sides.
Sprinkle the flesh side generously with salt and pepper, and flip it over to cook on the flesh side for another 1-2 minutes, or until your meat thermometer registers 50°C when inserted into the thickest part of the salmon.
Remove from the pan immediately, and place them on a plate, skin side up (to prevent the skin from getting soggy). Turn the heat to low and return the pan to the stove.
Remove the vegetables from the oven. Divide the roasted vegetables into two plates. Place each piece of salmon ontop of the asparagus spears. Place some of the kumquats on top of the salmon.
Transfer the juices and roasted garlic in the roasting pan, to the non stick pan on the stove. Add the chopped dill and cream and mix while crushing the garlic into the sauce.
Add a splash of wine to dilute the sauce a little (if you prefer) and drizzle over the roasted vegetables and salmon. Serve immediately.
Pan-Seared Sea Scallops with Corn Puree
Pan-Seared Sea Scallops with Corn Puree - delicious, decadent, & low-calorie. Full of protein & flavor! With chorizo, cherry tomatoes, shallots & scallions.
FOR THE CORN PUREE:
4-5 ears of fresh corn
2 tablespoons Olive Oil
1 shallot, thinly sliced
2 tablespoons butter
1 cup chicken broth
1/2 teaspoon salt
A pinch of cayenne
1/4 cup almond milk
FOR THE SCALLOPS:
1 1/4 pounds of medium-sized dry sea scallops, (about 25)
3 ounces dry cured chorizo, chopped into small pieces
20 red & yellow cherry tomatoes, cut in half
FOR THE CORN PUREE:
Boil corn for 5 minutes, drain in a colander, and allow to cool.
While corn is cooling, sauté sliced shallots in a saucepan with 1 tablespoon of olive oil over medium heat for about 5 minutes. When finished cooking shallots, turn the heat off and add the butter to the pan so it can melt.
Once the corn is cool enough to handle, carefully cut kernels from cob. Set aside ½ cup of kernels for garnish.
In a food processor, combine remainder of the corn kernels, the chicken broth, salt, cayenne, almond milk and the shallots with melted butter. Blend until thoroughly combined into a smooth puree.
Transfer puree to a medium bowl and set aside.
FOR THE SCALLOPS:
Divide the scallops into groups of similar size, so you can cook batches of similar size together.
Salt the scallops and place them on a paper-towel lined plate and blot the excess moisture.
Heat up a large cast iron skillet or sauce pan over medium high heat then add the chorizo. Cook for 2-3 minutes then using a slotted spoon remove chorizo from the pan but leave the oil.
Keep the pan hot and add the scallops. Cook for 2 minutes a side, and be sure to not over cook them. Scallops should be golden brown. If needed, cook them in batches (about 7 at a time) to avoid over-crowding the pan. Add a little olive oil between batches if needed.
Serve the scallops on a bed of corn puree, garnished with remaining fresh corn kernels, chopped scallions, halved cherry tomatoes and cooked chorizo.
Healthy Stuffed Chicken Breast
You won't believe how tender and delicious this Stuffed Chicken Breast is! It's super easy to prep, making it a perfect weeknight healthy dinner for you or a great dish to impress your guests.
1 chicken breast
50g low-fat mozzarella
1 artichoke heart (from a can)
1 tsp. sundried tomato, (chopped)
5 large basil leaves
1 clove garlic
¼ tsp. curry powder
¼ tsp. paprika
Pinch of pepper
Preheat the oven to 185 C.
About halfway up the chicken breast, cut a slit lengthwise to create a pocket for the filling.
Chop up the mozzarella, artichoke, basil, tomato, and garlic. Mix to combine.
Stuff the mixture into the chicken breast where you created the pocket.
Use a few toothpicks to close the chicken breast around the stuffing.
Place the chicken breast on a baking sheet or aluminum foil and season it with pepper, curry powder, and paprika.
Bake for around 20 minutes (depending on the size of the chicken breast).
Remove toothpicks and serve!
Healthy Chocolate Truffles
Healthy Chocolate Truffles are the ultimate paleo and vegan dessert.
Made with only 6 ingredients and easy to make - they're perfect for a healthy treat!
1/2 cup ripe avocado
170g dark chocolate
1 tablespoon coconut sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder on the side, for dusting
Puree the avocado in a food processor or blender until smooth.
In a separate bowl melt the chopped dark chocolate. Be careful not to burn the chocolate, you can stir it every 20 seconds.
When chocolate is completely melted, stir in the coconut sugar and vanilla. Whisk until dissolved/combined.
Pour chocolate mixture into food processor with pureed avocado and pulse again to combine.
Put in the fridge for about 20-30 minutes to cool and set aside small bowl of cocoa powder.
Once truffles have cooled, roll the truffles into small balls. Lightly dust in cocoa powder.
Keep the truffles in the refrigerator for up to one week.
Salted honey + Peanut Butter Freezer Fudge
Easy 5-ingredient freezer fudge is perfect for when sweet cravings hit. It includes antioxidant and vitamin-rich raw cocoa powder, coconut oil, and natural peanut butter. Naturally sweetened and dairy-free.
1/2 cup + 2 tablespoons natural chunky peanut butter (5.5 oz)
1/3 cup coconut oil, melted
1 tablespoon honey
2 tablespoons raw cocoa powder
pink Himalayan sea salt, for sprinkling
Whisk cocoa powder and honey into peanut butter. Slowly whisk in melted coconut oil and combine until there are no lumps of cocoa.
Pour into silicone molds or a plastic-lined tupperware container. Freeze until set, about 30 minutes.
Unmold and cut into squares, if not using silicone molds. Sprinkle with pink sea salt.
Salted dark Chocolate with Pomegranate and Almonds
A 5-ingredient dark chocolate treat that is quick to make and the perfect combination of sweet, salty tart, crunchy.
170g dark chocolate (at least 72% cacao), chopped
1/4 cup chopped almonds, toasted
1/4 cup unsweetened large coconut flakes, toasted
1/4 cup pomegranate seeds
Pinch flaked sea salt
Line 15×10-inch baking sheet with parchment paper; set aside.
Place chocolate in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir chocolate occasionally just until melted, 4 to 5 minutes. Spread chocolate evenly in a thin layer on the prepared baking sheet.
Sprinkle with almonds, coconut and pomegranate seeds and sea salt, pressing gently into the chocolate. Refrigerate 20 minutes or until set. Store covered in the refrigerator for up to 2 days.
Beet Nut Butter Cups
Beet nut butter cups! These gluten free vegan treats are easy to make and so vibrant. The colour comes from mixing beetroot into the homemade nut butter. It's then slathered in dark chocolate.
1 ½ cups (200g) raw, unsalted nuts (try cashew, hazelnut, almond etc…)
1 small cooked beet
9 oz (250g) chocolate (dark, milk, vegan – whatever you prefer)
1 tablespoon coconut oil
Line a muffin tin with 10 small paper liners.
Whiz the nuts in a high-speed blender for a few minutes until it gets thick and creamy. You may need to scrape down the sides halfway through. Add the cooked beet and blitz again until combined. Place in a jar and store in the fridge.
Melt the chocolate and coconut oil in a double boiler or microwave. Using half of the chocolate, place a tablespoon of the melted chocolate into the bottom of the liners. Gently rap the pan on the countertop to even the chocolate and remove any air bubbles. Place in the fridge for 10 minutes to harden.
Place teaspoons of the beet nut butter onto the centre of the hardened chocolate and gently press down slightly with a damp spoon. Spoon more melted chocolate over the filling to cover. Refrigerate until hardened. Store in the fridge until ready to eat.
HEALTHY VALENTINE’S SNACK IDEAS FOR KIDS
Apple Love Bugs
These love bugs are one of the best healthy Valentines treats for school that I have found. Be prepared to wow the other parents with this easy to make snack!
1 red apple
1 green apple
1 tbs lemon or orange juice
4 black grapes
8 edible candy eyes
tube of writing icing or cream cheese
Slice each apple in half. Use the corer or the small circle cutter to cut out the stalk - this will also leave a space for the grape head to slot into. Brush the cut sides with the lemon or orange juice to prevent browning.
Lay each apple half cut-side down on a chopping board. With your knife, score a long, thin triangle into one each apple half. Use the tip of your knife to remove the skin, then trim the apple flesh to tidy it up if necessary.
Valentine's Day snack board
Grab a heart-shaped cookie cutter and put together
this easy and fun Valentine’s Day Snacks for your kids,
friends, or sweetheart.
120g cheese, cut into 1/2-inch thick slices
120g salami, cut into 1/2-inch thick slices
2 slices bread, toasted
1/2 green cupsicum
1/2 red cupsicum
1/4 English cucumber, cut into 1/2-inch thick slices
1/2 cup baby carrots
1/2 cup blueberries
1/2 cup cashews
1/4 cup dried cranberries
Make the Lemon Herb Vinaigrette: In small bowl, whisk together lemon juice, mustard and seasoning. While whisking, slowly drizzle in oil until all oil is incorporated.
Make the Snack Board: Use heart-shaped cookie cutters to cut cheese, salami, toasted bread, bell peppers and cucumbers.
Arrange on large cutting board with carrots, blueberries, cashews, dried cranberries and Lemon Herb Vinaigrette.
Heart fruit salad
You can’t find a healthier Valentine Day treat for school that a big bowl of fruit salad. This version adds a romantic twist to the regular fruit tray!
In a small bowl whisk together honey, orange juice, and lemon zest. Add fruit to a large bowl and pour over dressing, tossing gently to combine. Chill until ready to serve.
Valentine Bee Mine Fruit Snack
Make Valentine’s Day extra sweet this year with this Valentine Bee Mine Fruit Snack For Kids! This adorable fruit bee snack is easy to make with pineapple slices, strawberry wings and a bit of chocolate.
2 pineapple slices
4 sugar google eyes
1/2 cup of semisweet chocolate chips
1 tsp vegetable oil
Step 1. Line a tray with parchment paper and freeze your pineapple slices for at least 30 minutes. This helps the chocolate not get messy when you add it.
Step 2. While the pineapple is freezing, melt your chocolate chips with 1 tsp of vegetable oil in a microwave safe bowl, 25 seconds at a time, stirring until melted.
Step 3. Remove your pineapple slices from the freezer and dip one end. Add your googly eyes. Place back to the freezer for a few minutes to set. This shouldn’t take long as they were in the freezer to begin with.
Step 4. In the meantime pour the rest of your melted chocolate in a sandwich plastic bag and snip off a tiny piece of the end.
Step 5. Remove the pineapples once more from the freezer and pipe chocolate lines down the slices. They should harden upon contact because the pineapples are cold. This is great for not leaving a runny mess.
Step 6. Cut your strawberries in half and make a V shape on each slice to turn hearts. Add to your pineapple bees on the plate as wings.
We’re feeling all the feels about these love-struck emoji fruits. You can’t go wrong with these cute Valentine treats for school: They’re simple, healthy and totally nail the emoji expressions kids love so much.
Pineapple and/or Mango
Strawberries and/or Watermelon
Step 1 – Make Your Base
Both Pineapple and Mango are well suited to become the base for these Emojis. For the Pineapple, first cut off the skin and then slice into rounds – if you want to make them perfect circles, use a cookie cutter to trim the edges. For the Mango, peel off the skin, cut vertical slices and then use a smaller-sized circle cutter.
Make your base as thick or thin as you’d like – ours were about 1/2-1/4”.
Step 2 – Make Your Heart Eyes
Both Strawberries and Watermelon worked brilliantly for the Emoji’s heart eyes, so simply pick your child’s favorite. For the Strawberries, cut vertical slices on all sides to get that nice dark color, then take a heart-shaped cookie cutter to make them into adorable love motifs. For the watermelon, cut ¼” slices and then stamp out the hearts.
Step 3 – Make Your Smiles
Grab your favorite red apple (we used Red Delicious) and cut off thin slices all the way around. Use a sharp knife to shape your mouths skin-side up.
Step 4 – Assemble
Grab a base, add your heart eyes and mouth, and voila! Heart-Eye Emoji Fruit Salad is complete!
Step 5 – Demolish
The easiest step of all. Tell your kids you’re serving Emoji Fruits and watch them come running. Blink and this cute snack will be devoured.
Chocolate-Dipped Watermelon Pops
Top them with holiday-themed sprinkles or keep it healthy with coconut flakes or crushed cereal.
Whatever you choose, you can’t go wrong with these easy Valentine treats for school.
Half a medium watermelon
¼ cup coconut oil
¼ cup unsweetened cocoa powder
2 Tbsp maple syrup
1 Tbsp coconut sugar
Pinch of sea salt
Maldon sea salt
Cut your watermelon into hearts.
Make a slice into the bottom of each piece and insert a popsicle stick. Place on baking sheet/plates and put in freezer for at least 30 minutes.*
In the meantime make your chocolate in a double broiler.
Melt your coconut oil first then add cocoa, coconut sugar, maple syrup and sea salt, Stir to combine and no clumps remain.
Remove bowl from pan and set aside to cool for a few minutes. Once cool transfer to a smaller bowl for easy dipping.
Prep your desired toppings. Remove watermelon pops from freezer and dip each piece into the chocolate & quickly sprinkle on your toppings, the chocolate dried fast!
Eat immediately or store in an air tight container in the freezer.
Heart Shaped fried egg
Spice up breakfast in bed by making your fried eggs heart shaped.
You could use this same technique with the whole breakfast and make heart shaped pancakes and toast etc.
1 Large Egg
Heat up a pan with a little bit of oil. Set your cooker to a low heat or you will burn the eggs. Place your heart shaped cookie cutter in to the center of the pan. Place it with the smooth side down or you might end up scratching the pan.
Crack and egg and pour it in to the center of the cookie cutter. A bit of egg will probably slip under the cutter so hold it down to ensure that most of it doesn't.
Use a spatula to remove any excess egg from the outside of the cookie cutter. Remove the cookie cutter and let the egg cook for a few more seconds before removing it with the spatula.
Love Bug/Ladybug Cookie Balls Treats
You will love these cookie balls in the shape of ladybugs!
Why make plain cookie balls when I can make awesome, themed cookie balls?!
Sandwich cookie balls
Pink and purple (or red and black) melting chocolate chips
Sprinkles (if you are making a ladybug, try cutting circles)
Black jimmies sprinkles
Black edible color markers
1. First, prepare the sandwich balls, without the chocolate
2. Dip the cookie balls into the pink chocolate (or red) and immediately add some of the heart sprinkles (or black circles) onto the top. The chocolate will harden quickly, so do each individually.
3. Stick the cookie balls back into the fridge for a few minutes to harden. Meanwhile, pick out the jimmies sprinkles and candy eyes you’d like and melt the purple (or black) chocolate.
4. Take the cookie balls back out of the refrigerator.
Dip one end into the purple chocolate to make the face. If you had a little chocolate that dripped down on one side, leave it and add the purple to the opposite side! It will look like the underside where the bug’s wings are stored.
5. While the chocolate is still wet on each piece, add two candy eyes then add two sprinkle jimmies on the top for antennae.
6. Stick the candies back in the refrigerator for another hour until hardened.
7. Before serving, use the edible color markers to draw a little smile on each of the bugs underneath the eyes.
Fairy Bread Sandwiches
if you serve these fairy bread sandwiches at birthday parties and holiday events, they are always a huge hit with the kids
3 slices wholemeal bread
1 Tbsp cream cheese
small handful homemade coconut sprinkles
Cut as many heart shapes as you can from the bread. You can use different sized cutters to fit in as many as possible, but make sure you have 2 hearts of each size.
Spread cream cheese over one of each pair of bread hearts and top with a generous pinch of coconut sprinkles.
Cut a smaller heart from the centre of each of the leftover bread hearts to create a 'window' in each slice.
Place on top of the cream cheese/sprinkle covered hearts to form sandwiches.
Pack in a lunch box or serve immediately.
Note: You can of course use conventional sprinkles instead of the coconut sprinkles to make these pretty sandwiches if you prefer.
Valentine’s Day Oreo Pops
Chocolate-covered Oreo pops: no one will believe these are homemade; simply dip and decorate, and you’re ready to go.
1 pkg, Double Stuf Oreo Cookies
White Candy Melts
Pink Candy Melts
Sprinkles of choice
Begin by firmly holding an Oreo between your thumb and middle finger. Place your index finger over the top of your Oreo and push a lollipop stick up through the filling of the Oreo. Stop once you feel the creme push up against your finger.
Line a baking sheet or cutting board with parchment paper
Melt Candy Melts as directed and stir in small amounts of vegetable oil to thin for adequate coating
Dip each Oreo Pop into the Candy Melts and coat.
Scrape the bottom of the Oreo off on the side of your bowl and place on parchment paper to set.
Design each pop if desired with a Candy Melt drizzle and/or sprinkles.
Allow your pops to fully set. If you’re in a rush, place your sheet in the refrigerator or freeze for 5-10 minutes.
Carefully lift each pop from the sheet using a spatula or knife
Place in a treat bag or packaging of your choice and Enjoy!
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