We’ve got your Valentine’s Day dinner for two sorted with these delicious and healthy dishes from our fitness expert, Lisa Raleigh.
Starter: Prawn and avo cocktail
1/2 avocado, coarsely chopped
1/4 cucumber, finely chopped
1/3 small red onion, finely chopped
60g (1/4 cup) fat-free plain yoghurt
1 tsp Worcestershire sauce
1 tblsp fresh lemon juice
Few drops red Tabasco pepper sauce to taste
500g small cooked prawns, skin off
Lemon slices, to serve
– In a small bowl, mix the yoghurt, Worcestershire sauce, lemon juice and Tabasco.
– Throw in the avo, cucumber, onion and cooked prawns and toss until lightly coated.
– Pop into two martini or wine glasses. Garnish with coriander and lemon slices, then serve.
Vegetarian idea: skip the prawns and replace with finely chopped red pepper or tomato. You’ll have an avant-garde guacamole and salsa in one, perfect served with malva toast strips on the side.
Main: Lemon chicken and pesto pasta
2-3 skinless chicken breasts, sliced into strips
2-3 cloves fresh garlic, crushed
1/3 cup fresh lemon juice
1 handful pitted olives, sliced
1 handful sun-dried tomatoes, sliced
1/2 tub basil pesto, bought or homemade
200g whole-wheat spaghetti
1 tblsp coconut oil
Himalayan rock salt and black pepper
– Mix the chicken, lemon juice and garlic in a shallow bowl and set aside for an hour or more.
– Put the spaghetti on the stove to boil.
– When ready, heat a frying pan on high and coat with coconut oil. Add marinated chicken and fry quickly, adding salt and pepper to taste.
– Add in the olives and sun-dried tomatoes and mix together for a minute while the pan is still hot.
– When the pasta is boiled, drain and add in your chicken mixture.
– Finally, stir in the basil pesto and serve garnished with rocket.
Vegetarian idea: simply switch the chicken for mushrooms. Sliced Portobello mushrooms work best.
Dessert: Banana and peanut butter ice-cream with dark chocolate sauce
4 ripe bananas
3 tbsp fresh lemon juice
2 tbsp Xylitol
1/2 a cup Orley whip (dairy-free cream)
3 tbsp peanut butter
1 slab organic dark chocolate
– Place bananas, lemon juice, Xylitol and Orley whip into a food processor and puree until completely smooth.
– Pour into a plastic container and freeze for roughly 2 hours.
– Return to the food processor, add in the peanut butter and blitz until stirred through.
– Keep in the freezer 15 minutes before serving.
– For the easiest chocolate sauce ever, simply break the chocolate into a heatproof bowl and stir in a few teaspoons of boiling water until at desired consistency. When you’re ready, pour over the banana ice-cream and serve.
*If you want to skip the chocolate sauce, serve in sugar cones for that gourmet look!
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