Hey party people!
How is everyone doing? Gearing up for a fantastic Valentine’s Day?? I LOVE Valentine’s Day… I’m not gonna lie. All growing up and even when I was single in college/high school when it was cool to be all moody and hate Valentines, I have loved it. Every year. I don’t know what it is… Maybe I just love a day that’s devoted to telling the people you love most why you love them? Or that it’s just happy and fun? Maybe I have a secret obsession with pink and red and I don’t know it?
I will have to say though… Being on AIP and having no sugar or cocoa this year makes me a little sad. I definitely am a sucker for some gooooood chocolatey Valentine’s treats, but this year I will probably be skipping out. Way to ruin your favorite holiday! I am thinking of trying to whip up something like raspberry cups or something with carob powder and strawberries. I would really love a cake but I’m also not doing eggs so I’m pretty sure a cake is a no-go. Speaking of, I tried to make a mug cake with gelatin instead of an egg the other day, and it was my first time to make anything with straight up gelatin. First of all, gelatin STINKS. Like, it smells bad. A good way to ruin your appetite when trying to make a cake. Secondly, it majorly failed and does not work like an egg at all. Use gelatin, they said. It will work exactly like an egg, they said. Well…. Wrong! Next try will be unsweetened applesauce.
Speaking of AIP- I’m on day ten and going strong. I would not say that I love eating this way, and it feels a little clunky to me still, but I am enjoying the things I’m eating. I wouldn’t say it’s helping any of my digestive or leaky gut issues thus far (that I can tell), but I know these things take WAY more time than just 10 days. I’m just impatient, and it can be discouraging when you don’t feel any different!
All that means you probably won’t get a Valentine’s treat recipe from me this year, but do not worry!! I have some great great recipes in the archive and I can hook ya up! Plus all of these recipes are paleo/gluten free so you can feel good about making them for your loved one! (Or yourself, let’s be honest here).
Salted Caramel Almond Butter Cups… Um YES!
Almond Butter Stuffed Raspberry Dark Chocolated Covered Dates! All the heart eyes….
Paleo Samoa cookies… Shortbread cookies topped with coconut caramel and dark chocolate. Divine!!!
Maple Bacon Granola, if you need some goodie bags for friends this is the way to go!!
Double Chocolate Espresso Muffins, for Valentine’s morning!
If you’re not into chocolate, Salted ‘Peanut Butter’ Banana Scones may be the way to go!
I made this recipe up on a whim and my husband and I really enjoyed it!! It was super simple and I threw it together in 20 minutes or less. This is an ideal weeknight dinner when you need something quick, easy, and healthy! Except maybe not Valentine’s dinner… No, definitely not. Your breath may smell of salmon and that may make things uncomfortable. Anyways… Enjoy!
Asian Salmon Salad with Jicama “Toasts”
- 1 jicama
- olive oil or coconut oil spray
- Salt & pepper
- 2 6-oz cans of skinless boneless salmon
- 1 cup broccoli slaw (a mix of shredded broccoli stalks, cabbage, and carrots)
- 1 tbsp coconut aminos
- 1 tbsp fresh grated ginger
- 1 tbsp apple cider vinegar
- juice from 1 lime
- 1 tsp ground turmeric
- 1/2 tsp chili paste (or more if you want it more spicy)
- 1 tsp garlic powder
- 1 handful chopped cilantro
- Preheat oven to 425 degrees. Line a baking sheet with foil and spray with cooking spray.
- Cut the jicama into thin slices width-wise (so that they look like large, thin circles). Place all of the slices on the baking sheet and spray with oil spray. Sprinkle with salt and pepper. Flip them over and spray the other side with more spray and sprinkle with more salt & pepper.
- Place in oven and roast for about 15-20 minutes, or until crispy.
- In a mixing bowl, mix the rest of the ingredients together until well combined (salmon, broccoli slaw, coconut aminos, ginger, apple cider vinegar, lime juice, chili paste, spices, and cilantro).
- To serve, grab a roasted jicama slice and spoon a large amount onto the slice. Eat like you would toast.