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Date Night - Done Right!

Protein-Focused Healthy Recipes for a Romantic Evening.

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Date night calls for something special, something that not only tantalizes the taste buds but also nourishes the body. With a focus on protein and keeping carbs and grains to a minimum, we've crafted a selection of delightful dishes perfect for a romantic evening in. So, get ready to impress your partner with these delicious and healthy recipes.​

1. Grilled Salmon with Asparagus and Lemon Zest

  • Ingredients:

    • 2 salmon fillets

    • 1 bunch of asparagus

    • 1 lemon

    • Olive oil

    • Salt and pepper to taste

  • Instructions:

    1. Preheat your grill to medium-high heat.

    2. Season the salmon fillets with salt, pepper, and a drizzle of olive oil.

    3. Grill the salmon for about 4-5 minutes on each side, or until cooked through.

    4. While the salmon is grilling, toss the asparagus in olive oil, salt, and pepper.

    5. Grill the asparagus until tender and slightly charred, about 5-7 minutes.

    6. Serve the grilled salmon and asparagus with a generous squeeze of fresh lemon zest over the top.

Grilled Salmon with asparagus and lemon zest.jpg

2. Mango Shrimp Salad with Avocado Dressing

  • Ingredients:

    • 1 lb shrimp, peeled and deveined

    • 2 ripe mangoes, diced

    • Mixed salad greens

    • 1 avocado

    • 2 tablespoons Greek yogurt

    • 1 lime, juiced

    • Salt and pepper to taste

  • Instructions:

    1. Season the shrimp with salt, pepper, and a squeeze of lime juice.

    2. Heat a skillet over medium-high heat and cook the shrimp until pink and cooked through, about 2-3 minutes per side.

    3. In a blender, combine the flesh of the avocado, Greek yogurt, lime juice, salt, and pepper. Blend until smooth to make the dressing.

    4. Assemble the salad by tossing the mixed greens, diced mangoes, and cooked shrimp together.

    5. Drizzle the avocado dressing over the salad just before serving.

mango shrimp salad with avocado-yogurt sauce.jpg

3. Herb-Crusted Chicken Breast with Roasted Vegetables

  • Ingredients:

    • 2 boneless, skinless chicken breasts

    • 1 tablespoon chopped fresh herbs (such as thyme, rosemary, and parsley)

    • 2 cloves garlic, minced

    • Salt and pepper to taste

    • Assorted vegetables (such as carrots, bell peppers, and zucchini), chopped

    • Olive oil

  • Instructions:

    1. Preheat your oven to 400°F (200°C).

    2. In a small bowl, mix together the chopped herbs, minced garlic, salt, and pepper.

    3. Rub the herb mixture evenly over the chicken breasts.

    4. Place the chicken breasts on a baking sheet lined with parchment paper.

    5. Toss the chopped vegetables with olive oil, salt, and pepper, and spread them out on the baking sheet around the chicken.

    6. Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

herb crusted chicken breast with roasted vegetables.jpg

4. Chocolate-Dipped Strawberries

  • Ingredients:

  • Fresh strawberries

  • Dark chocolate, melted

  • Instructions:

  • Wash and dry the strawberries, leaving the stems intact.

  • Dip each strawberry into the melted dark chocolate, coating it halfway.

  • Place the chocolate-dipped strawberries on a parchment-lined tray.

  • Allow the chocolate to set at room temperature or in the refrigerator for a few minutes before serving.

Chocolate Covered Strawberries

5. Balsamic Glazed Steak with Garlic Green Beans

  • Ingredients:

  • 2 beef steaks (such as sirloin or ribeye)

  • ¼ cup balsamic vinegar

  • 2 tablespoons honey

  • 2 cloves garlic, minced

  • 1 lb green beans, trimmed

  • Olive oil

  • Salt and pepper to taste

  • Instructions:

  • In a small bowl, whisk together balsamic vinegar, honey, minced garlic, salt, and pepper to make the glaze.

  • Season the steaks with salt and pepper on both sides.

  • Heat olive oil in a skillet over medium-high heat. Cook the steaks to desired doneness, brushing with the balsamic glaze during the last few minutes of cooking.

  • Meanwhile, blanch the green beans in boiling water for 2-3 minutes, then drain and sauté in olive oil until tender.

  • Serve the glazed steak alongside the garlic green beans.

Balsamic Glazed Steak with Garlic Green Beans.jpg

6. Grilled Chicken Skewers with Pineapple Salsa

  • Ingredients:

  • 2 chicken breasts, cut into cubes

  • 1 cup pineapple chunks

  • 1 red bell pepper, diced

  • 1 red onion, diced

  • 1 jalapeño, seeded and minced

  • 2 tablespoons chopped cilantro

  • Juice of 1 lime

  • Salt and pepper to taste

  • Instructions:

  • Thread the chicken cubes onto skewers and season with salt and pepper.

  • Grill the chicken skewers over medium-high heat until cooked through, about 8-10 minutes, turning occasionally.

  • In a bowl, combine pineapple chunks, diced bell pepper, diced onion, minced jalapeño, chopped cilantro, lime juice, salt, and pepper to make the salsa.

  • Serve the grilled chicken skewers with pineapple salsa on the side.

grilled chicken skewers with pineapple salsa.jpg

7. Seared Tuna Steaks with Sesame Broccoli

  • Ingredients:

  • 2 tuna steaks

  • 2 tablespoons sesame seeds

  • 1 tablespoon soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey

  • 1 lb broccoli florets

  • Olive oil

  • Salt and pepper to taste

  • Instructions:

  • Press sesame seeds onto both sides of the tuna steaks to coat.

  • In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey to make the marinade.

  • Marinate the tuna steaks in the mixture for 15-20 minutes.

  • Heat olive oil in a skillet over high heat. Sear the tuna steaks for 1-2 minutes on each side for rare or longer for desired doneness.

  • Meanwhile, steam or blanch the broccoli florets until tender.

  • Serve the seared tuna steaks with sesame broccoli on the side.

seared tuna steaks with seasame brocolli.jpg

8. Stuffed Bell Peppers with Ground Turkey and Quinoa

  • Ingredients:

  • 4 bell peppers, halved and seeds removed

  • 1 lb ground turkey

  • 1 cup cooked quinoa

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon paprika

  • ½ teaspoon cumin

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

  • Instructions:

  • Preheat your oven to 375°F (190°C).

  • In a skillet, cook ground turkey over medium heat until browned. Add diced onion, minced garlic, paprika, cumin, salt, and pepper, and cook until the onion is soft.

  • Stir in cooked quinoa and remove from heat.

  • Stuff the halved bell peppers with the turkey-quinoa mixture.

  • Place the stuffed bell peppers in a baking dish and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

  • Garnish with chopped fresh parsley before serving.

Stuffed Bell Peppers with Ground Turkey and Quinoa.jpg

9. Salmon Cakes with Lemon Dill Yogurt Sauce

  • Ingredients:

  • 2 cans (14 oz each) salmon, drained

  • ½ cup almond flour

  • 2 eggs, lightly beaten

  • 2 green onions, finely chopped

  • 2 tablespoons chopped fresh dill

  • Zest of 1 lemon

  • Salt and pepper to taste

  • Olive oil

  • ½ cup Greek yogurt

  • Juice of ½ lemon

  • Instructions:

  • In a bowl, combine drained salmon, almond flour, beaten eggs, chopped green onions, chopped fresh dill, lemon zest, salt, and pepper. Mix until well combined.

  • Form the mixture into patties.

  • Heat olive oil in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes on each side, or until golden brown and cooked through.

  • In a separate bowl, mix together Greek yogurt and lemon juice to make the sauce.

  • Serve the salmon cakes with lemon dill yogurt sauce on the side.

Salmon Cakes with Lemon Dill Yogurt Sauce.jpg
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