ALL DAY Valentine’s Day MENU!

Last night I was putting the girls to sleep when I had this great idea. An ALL DAY Valentine’s Day MENU! Chocolate in everything we eat all day long. I can’t wait to hear their little squeals :-) It begins with one of our favorites: “Nutella” Pancakes, from page 44 of my chocolate book. They’re high in protein, low in carbs and sugar, and so so yummy.

For lunch how about some Chili with Roasted Butternut Squash (page 200)? Perfect for the cold weather! Even works for a packed lunch!

Adding chocolate to chili adds depth and richness. Yum.

For dinner we’ll start with Salad Du Jour with Vinaigrette Au Chocolat. If it’s French and chocolate, it must be fancy, right? ;-) That’s on page 198.

For the main course I’m giving away the recipe (it’s from page 210). It’s another one of our favorites. Crazy-easy, Tomato and Cherry Chicken Cutlets, with a bit of chocolate in there of course. (Scroll all the way down for that recipe.)

And for dessert I’m torn between the 3 Ingredient Strawberry White Chocolate Candies (recipe HERE), the Chewy Paleoleos (recipe HERE), and my refined-sugar-free Homemade Chocolate (pictured below, and found on page 164).

Happy Chocolate, err… I mean, Valentine’s Day!

And now for that recipe I promised…

Tomato and Cherry Chicken Cutlets
from page 210

About 2 pounds chicken breasts (4 chicken breast halves)
3/4 cup crushed tomatoes
3/4 cup sour cherry spread with no added sugar (I use Bionaturae)
2 tablespoons cocoa powder
1 tablespoon apple cider vinegar
About 1/4 teaspoon sea salt, to taste
10 drops liquid vanilla stevia
A few cranks of black pepper
Coconut oil for cooking
1/4 cup toasted sliced almonds for garnish

1. Slice the 4 chicken breast halves into cutlets. Set them aside. 
2. In a large liquid measuring cup, combine the tomatoes, fruit spread, cocoa powder, apple cider vinegar, salt, liquid vanilla stevia, and pepper. 
3. Add a few tablespoons of coconut oil to a 12″ stainless steel skillet, and preheat it over medium-low heat. 
4. Add the chicken to the heated skillet (it’s okay if the cutlets overlap a little), and season the meat lightly with salt and pepper. 
5. Pour the sauce from the measuring cup over the chicken. 
6. Cover the skillet with a lid, slightly cracked, and reduce the heat to low. 
7. Cook for 20 minutes or until the chicken is cooked through. 
8. Serve over Cauli-Rice (as seen HERE, minus the carrots, eggs, and Kielbasa), and garnish with toasted sliced almonds.
Makes 4-8 servings.

♥, Kelly

Comments

  1. says

    I love the way you think! Chocolate all day … YES, please! Thanks for this great menu! And P.S. LOVE, LOVE, LOVE your new book. I’ve got to do a review soon. Blessings, Kelly :)

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