Today’s post is my how-to guide for creating a Healthy Three-Course Valentine’s Dinner …

Either you hate it or you love it – but February is here – aka the month of love. I have never really been the biggest fan of Valentine’s Day, mostly because I think it is far to commercialised.

Do not even get me started on the retail madness that ensues on the overpriced (ugly) flowers, chocolates and teddy bears. 🤢

Even if Shaun and I did choose to partake in the madness, we have a wedding to save for, so we are eating in a lot this year!

Which brings me to this dinner.

Eat at Home: Healthy Three-Course Valentine’s Dinner

Whether its bae or best friend, you can wow them with a simple, healthy 3-course meal that you don’t have to spend a fortune on.

What’s on the Menu?

First up, my take on a healthier, tummy friendly Ciabatta, topped with avo, pickled radish, feta and beetroot.

Then, for mains, a healthier Sage and Mushroom (vegetarian) risotto, made with portobello mushrooms and pearl barley.

Finally, the sweetest little gluten free cupcakes, featuring a recipe that makes exactly two cupcakes.

If you preparing this dinner after work, I would advise making the cupcakes the night before (Wednesday) and then doing the starters and main on the night. (Thursday)

If you run into any trouble, let me know in the comments section below, and tag me if you do decide to do this three-course dinner!

Love,

Cat

STARTER – HEALTHIER AVO, FETA & BEETROOT CIABATTA

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Healthier Avo, Feta and Beetroot Ciabatta

Try a new twist on bruschetta, topped with avo, feta, beetroot and radish. It makes a fab starter for a dinner.

Course Appetizer

Cuisine Italian

Keyword ciabatta, starter, toast

Prep Time 10

Servings 2

Author Cat Barker

Ingredients

2 slices Gluten Free Seed Bread woolworths or jacksons
1/2 avocado
6 rosa tomato's sliced
1 block feta cheese
3 slices beetroot picked, from jar
lettuce leaves your choice
salt & pepper to taste
Lemon juice to taste
3 radishes sliced
15 ml vinegar
5 ml sugar

Instructions

Mash your avo with a fork and add salt, pepper and lemon juice to taste
Add your sliced radishes to a small bowl and pickle them in 15 ml of vinegar and 5 ml of sugar.
Cut your beetroot into small little cubes and shred your lettuce
Toast your bread until brown and put each piece of toast on a small plate, then halve avo mixture and gently spread over the toast.
Divide the beetroot, feta, lettuce and tomatoes and pile on top. Remove radishes from vinegar and sugar mixture and place on the ciabatta. Season further to serve if required.

MAIN – MUSHROOM & SAGE BARLEY RISOTTO

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Mushroom & Sage Barley Risotto

This Barley Risotto with Mushrooms features fabulously nutty and healthy pearl barley, cooked up risotto style with mushrooms, sage and Parmesan.

Course Main Course

Cuisine Italian

Keyword barley, dinner, mushroom, Risotto, valentines

Servings 4

Ingredients

1 vegetable stock cube
3 cups hot water
1 punnet portobello mushrooms washed and thinly sliced
coconut oil
sage leaves fresh
1 cup pearl barley
1/2 cup coconut cream
salt & pepper to taste
1 tbsp fresh chives chopped
1/2 cup grated parmesan

Instructions

Add the stock cube to the hot water and mix until the cube is dissolved. Set aside, preferably in a glass jug
Place a saucepan on the stove and add 1 TBS of coconut oil. Fry the chopped up chives and a few sage leaves for 1 minute on a high heat.
Now add the sliced mushrooms and fry for two minutes, lowering the heat slightly
Add in the pearl barley and toast for another minute
Now, slowly start to add a ladle at a time of the stock and simmer the barley risotto over a low heat
Everytime the water gets low, add another ladle of stock. After about 40 minutes the barley risotto should be about ready.
Now add the coconut cream and parmesan and cook for a further 5 minutes.
Season to taste and top with more parmesan to serve

DESSERT – CUPCAKES FOR TWO

Healthy Three-Course Valentine’s Dinner

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Healthier Valentines Cupcakes

Gluten Free Cupcakes for Two are trending online. This is my take on cupcakes for two!

Keyword Cupcakes, Healthy three course valentines dinner

Prep Time 20

Cook Time 20

Total Time 30

Servings 2

Ingredients

For the Cupcakes

3 Tbsp caster sugar
1/4 cup gluten free flour woolworths
2 tablespoons cocoa powder cadbury
1/4 teaspoon baking soda
2 tablespoon coconut oil
1 egg white room temperature
2 tablespoons almond milk
1 teaspoon vanilla essence

For the icing

4 tablespoons of butter room temperature
2/3 cup powdered sugar
2 Tbsp Cocoa powder
1 teaspoon rosewater
1/2 teaspoon vanilla essence
1 tablespoon beetroot juice
2 tbsp Dried Marigold Petals chayah foods

Instructions

For the cupcakes Preheat oven to 180°C. Line a cupcake tin with cupcake papers for 2 cupcakes. Set aside.
In medium bowl, mix the sugar, flour, cocoa powder and baking soda. Add the oil, egg white, almond milk, and vanilla essence. Mix well.
Pour into cupcake molds filling them 2/3 of the way and bake for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
While the cupcakes are cooling, mix the softened butter, powdered sugar, rosewater, vanilla extract, salt, and beetroot juice in a medium bowl.
Whisk until everything comes together and the frosting becomes light and fluffy. Transfer icing into an icing bag with your preferred tip.
Frost your cupcakes, top with dried Marigold petals and enjoy.

Finally, I had to share this, Cosmo USA has a hilarious batch of relatable Valentines Day cards if you are looking to steer clear of that hallmark crap.

Here are some of my favourites.