top of page

Love Day Menu

If you're looking for some yummy, healthy Valentine's Day foods for yourself and the people you love, then we've got you covered with breakfast, snacks, dinner, and dessert!

Recipe Type: Breakfast

Dietary Info: Vegan, Gluten Free

Total Time: 40 minutes

Serving Size: 3

Ingredients: 3 cups Almond Milk 1/2 cup Millet (uncooked) 2 Tbsp. Maple Syrup 2 tsp. Vanilla Extract 2 cups Strawberries (fresh or frozen, chopped) 2 Tbsp. Water 2 Tbsp. Chia Seeds Notes: Leftovers: Refrigerate in an airtight container for up to five days. Reheat in the microwave or on the stove with additional almond milk. Serving Size: One serving is approximately 1 cup of porridge. Nut Free: Use nut free milk instead, like oat or rice milk. More Flavour: Sweeten with maple syrup or honey. Additional Toppings: Top with additional maple syrup, chopped nuts or fresh berries. No Strawberries: Use blueberries or raspberries instead.

Directions: 1. In a large pot over medium-high heat, combine the almond milk, millet, maple syrup, and vanilla. Bring to a gentle boil then reduce the heat to low and cover the pot with a lid. Let it simmer for 30 to 35 minutes, or until the millet is tender and your desired consistency is reached. Be sure to stir occasionally. 2. Meanwhile, in a second pot over medium-high heat add the strawberries and water. Heat until the strawberries release their juices then simmer for 10 minutes. Remove from heat and stir in the chia seeds. The sauce will thicken as it cools. 3. Divide the porridge between bowls and top with strawberry sauce. Enjoy!

Recipe Type: Breakfast/Snack

Dietary Info: Vegetarian, Gluten Free

Total Time: 15 minutes

Serving Size: 3

Ingredients: 1 cup Almonds 4 cups Water 1 Tbsp. Raw Honey 2 Tbsp. Hemp Seeds 2 Tbsp. Ground Flax Seeds 2 cups Frozen Strawberries Notes: Short on Time: Use store bought almond milk instead.

Directions: 1. Start by making your own almond milk. Add raw honey. Blend on high for at least 60 seconds. Pour milk through a strainer or mesh sack to strain out the pulp. Discard the pulp. 2. Add your filtered milk back to the blender with hemp seeds, flax seed, and frozen strawberries. Blend for another 60 seconds or until smooth. 3. Pour into glasses and enjoy!

Recipe Type: Dinner

Dietary Info: Gluten Free

Total Time: 15 Minutes

Serving Size: 4

Ingredients: 9 3/4 ozs. Chickpea Pasta (dry) 2 Tbsp. Extra Virgin Olive Oil (divided) 1 lb. Salmon Fillet 3 Garlic (clove, minced) 1/2 Yellow Onion (medium, diced) 3/4 cup Sun Dried Tomatoes (drained, chopped) 1/2 tsp. Italian Seasoning 1/2 cup Chicken Broth 1/2 cup Plain Greek Yogurt Sea Salt & Pepper (to taste) 1 Tbsp. Basil Leaves (chopped) Notes: Leftovers: Refrigerate in an airtight container for up to four days. Serving Size: One serving is equal to approximately two cups. Dairy Free: Use canned coconut milk instead of yogurt.

Directions: 1. Cook the pasta according to the package directions. Drain and set aside. 2. Heat half of the oil in a pan over medium-high heat. Cook the salmon for three minutes per side. Remove from the pan. 3. Add the remaining oil to the pain. Add the garlic, onions, sun dried tomatoes, and Italian Seasoning, and cook for three to five minutes, or until the onions become translucent. 4. Add the chicken broth and stir, cooking over medium-low heat for three to five minutes. Remove from heat. 5. Whisk in the yogurt until combined. Add the pasta, sea salt, and pepper. Stir to combine. Break the salmon into larger pieces and add it back to the pan. Stir again until everything is combined. Top with basil, divide evenly between plates, and enjoy!

Recipe Type: Dessert/Snack

Dietary Info: Vegan, Gluten Free

Total Time: 5 Minutes

Serving Size: 2

Ingredients: 2 Bananas (sliced and frozen) 1 cup Strawberries Notes: More Creamy: Add 2 Tbsp. coconut milk More Scoopable: Add 1 Tbsp. vodka to prevent hard freeze. Make It Chunky: Set aside 1/4 cup of the strawberries before blending and add them to the food processor after blending. Pulse until roughly chopped.

Directions: 1. Add frozen bananas and strawberries to food processor and blend. Occasionally scrape down the sides and continue to blend until smooth (approximately 3-5 minutes) 2. Scoop into a bowl and enjoy immediately as soft-serve or for firmer ice cream, place in an airtight, freezer safe container and freeze for at least 1 hour before scooping.

Show us how you recreate or modify these recipes by using the hashtag #ournaturalseats


bottom of page