Posted on February 12, 2015 by Jenny Cromack

Here are some fantastic healthy Valentine’s Day recipes from breakfast in bed to a romantic meal for two! No need to use it as a reason to indulge in unhealthy food, enjoy our healthy Valentine’s day recipes instead.

But, you don’t have  to be celebrating valentines day to take advantage of these yummy recipes, enjoy them any time of the year.

Poached Egg With Avocado And Smoked Salmon

Kcal 350, Protein 28g, Carbs 12g, Fat 24g, Sat 3g

 

Ingredients 

• 1 ripe avocado
• ½ lemon, plus a wedge to serve
• handful watercress
• 2 large egg
• few slices smoked salmon

Method

1. Slice up the avocado and drizzle the lemon over, add the watercress and smoked salmon and add the poached egg.
2. For the perfect poached egg bring the water to the boil and then remove from the heat. crack the egg into a ladle and slowly lower into the water and cook till the white is cooked.

 

Lamb Cutlets With Pistachio & Herb Dressing

Kcal 368, Protein 26g, Carbs 2g, Fat 29g, Sat 4g

Ingredients

• 4 French-trimmed lamb cutlets
• 1tsp olive oil
• ½ tsp chilli flakes

For the dressing

• 25g pistachios
• 1½ tbsp olive oil
• handful flat-leaf parsley leaves, torn
• 2 dill sprigs, roughly torn

Method

1. For the dressing, put the pistachios in a frying pan over a low-medium heat, and toss them around until golden and toasted. Roughly chop, then tip them into a bowl with the olive oil and herbs. Season lightly and set aside.
2. . Rub the lamb with the oil. Bash the chilli and a little salt to a rough powder, then sprinkle over the lamb. Heat a griddle pan over a high heat, and cook the cutlets for 2 mins on each side for medium, or longer if you prefer your meat well done. Transfer to a serving plate and spoon on the pistachio & herb dressing. Serve with a salad

Pan-Fried Sea Bass With Citrus Broccoli

Kcal 528, Protein 36g, Carbs 10g, Fat 39g, Sat 6g

Ingredients

• 2 sea bass fillets, about 140g each
• 2 small head of broccoli
• 1 orange
• 2 tbsp olive oil
• 4 tbsp small capers
• 6 anchovies, roughly chopped
• 1 lemon

Method 

1. Before you start cooking, get everything prepared. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals. Set aside.
2. Segment the orange – slice off the top and bottom, then cut away the skin and pith. Cut away each segment, then squeeze out the juice from the rest of the orange into a bowl. Cut the broccoli into medium-size florets.
3.  To make the warm broccoli salad, cook the florets in a pan of boiling salted water for 1 min until just cooked. While the broccoli is cooking, put a frying pan on to heat. As soon as the broccoli is cooked, drain it, then tip straight into the hot frying pan to ‘scorch’ out all the moisture.
4.  Turn off the heat, then scatter the orange segments over the broccoli. Toss for a few moments just to heat through, then tip into a bowl and dress with the orange juice and 1 tbsp olive oil. Season with pepper and a small sprinkling of sea salt, then set aside.
5. Wipe out the pan. Season the fish with a little salt and pepper just before cooking. Heat the frying pan until very hot, then add half a tbsp tbsp oil. Lay the fish fillets in the pan, skin-side down. As soon as it goes in, press each fillet down with your fingers or a fish slice to stop it from curling up.
6.  Reduce the heat to medium, then leave the fish to cook for 3-4 mins, undisturbed, until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown.
7. Flip the fillets over, then fry on the flesh side for about 2 mins until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
8. Pour 2 tbsp olive oil into the pan and place it back on a high heat. Scatter in the capers and anchovies, then cook until they start to crisp. Grate over the lemon zest and squeeze in the juice of ½ the lemon.