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5 Sexy Anti-Inflammatory Recipes to Try to This Valentine's Day

You don't have to derail your healing progress by eating tons of your trigger foods at a restaurant this Valentine's Day.


And you don't have to settle for eating whatever boring options your favorite restaurant has that meet your dietary needs.


There are plenty of delicious, decadent, sexy recipes you can make at home without all of the inflammatory ingredients traditionally involved in restaurant quality food. So try some for your Valentine this year and enjoy a nice meal that doesn't leave you feeling like crap after!


WANT MORE?


Join me for a live cooking demonstration on Instagram today, Saturday, February 11th at 2 PM (CST) where I'll be making:


-Kale Pesto Shrimp over Brown Rice Risotto with Asparagus

-Dark Chocolate Covered Strawberries

-Blood Orange Bellinis




FOUR SEXY ANTI-INFLAMMATORY RECIPES TO TRY THIS VALENTINES DAY:



OYSTERS ON THE HALF SHELL WITH SPICY POMEGRANATE SAUCE (NO SHUCKING TOOLS REQUIRED!)


INGREDIENTS:


4-6 fresh oysters 1 T pomegranate juice

1 T coconut aminos

1 t lime juice

Sriracha to taste

Sea salt to taste


INSTRUCTIONS:


Scrub oysters clean under cold running water then soak in a bowl of cold water for 20 minutes then rinse.


Broil cleaned oysters on a sheet tray for 3-5 minutes until they start to open slightly then pry open with a spoon.


Using a clean pairing knife, scrape the oyster meat loose from the shell then add back to the shell for serving.


Mix ingredients for sauce in a small mason jar then taste and adjust seasoning by adding more of anything you'd like to taste more of. Serve over oysters with cilantro and lemon wedges for garnish.



POMEGRANTAE, FETA, MARCONA ALMOND SALAD


INGREDIENTS:


4 c gem lettuce Sea salt and black pepper to taste

Your favorite vinaigrette to taste

~1/3 c pomegranate arils

~1/3 c crumbled vegan feta

~1/4 c chopped Marcona almonds


INSTRUCTIONS:


Place greens in a medium mixing bowl and season with salt and pepper. Drizzle with vinaigrette to taste and toss to coat. Divide amongst two plates and top with remaining ingredients then serve immediately.



PINK PEPPERCORN FILET MIGNON


INGREDIENTS:


Cold pressed avocado oil

2 grass-fed filets, at room temperature

Sea salt and crushed pink peppercorns

2 T soy-free organic vegan butter

2 large peeled cloves of garlic, crushed

Large sprig of rosemary


INSTRUCTIONS:


Preheat the oven to 425°F and heat a well seasoned cast iron skillet over medium-high heat until just slightly smoking.


Season filets well with salt and pepper then coat the pan with oil. Add steaks presentation-side-up and sear for 3-5 minutes until a nice even brown crust forms. Flip and cook for another 3-5 minutes until you get a nice sear on the back side. Add butter, garlic and rosemary and baste the steaks once the butter melts.


Stick an instant read thermometer into the center of the steak to get a read on the current temperature, making sure not to stick it all the way through the steak to touch the pan (or you will read the temperature of the pan, not the steaks). Once steaks reach 120°F, transfer the pan to the oven and continue to cook for about another 5-10 minutes until internal temperature of the steaks reach 130/135°F.


Baste with the butter once more then let rest on a rimmed cutting board for 5 minutes before slicing and serving.


NOTE: Cook time will vary based on the thickness of your steaks. Grass-fed steaks tend to be smaller in size and won't take very long to cook. Error on the side of an undercooked steak because you can always stick in back in the oven for a few minutes to cook it to your desired temperature.



CHOCOLATE MOUSSE COUPS


Click HERE for the recipe!



DARK CHOCOLATE TRUFFLES


INGREDIENTS:


7 oz. stevia sweetened dairy free dark chocolate chips

6 Tbsp. organic soy-free vegan butter

Optional: crushed pistachios, ground organic freeze-dried strawberries, shelled hemp seeds, crushed Siete Grain-Free Mexican Chocolate Cookies, etc.


INSTRUCTIONS:


Make a double boiler by placing the chocolate and butter in a small stainless steel bowl set over a pot full of about 2” of boiling water (making sure bowl does not touch the water).


Turn heat down to medium-low and stir until chocolate and butter is melted and well combined (about 5 minutes). Refrigerate for about 1 1/2 hours until chocolate is firm enough to scoop but not rock hard.


Scoop tablespoon sized portions and roll into balls. Coat in optional garnishes then refrigerate until ready to serve.


NEED HELP FINDING THESE INGREDIENTS? CHECK OUT MY FLARE FREE PANTRY MAKEOVER MINI COURSE WHICH PROVIDES SPECIFIC BRAND SUGGESTIONS AND STORE LOCATIONS FOR EVERYTHING YOU'D NEED TO EXECUTE THESE RECIPES FOR YOUR VALENTINE!




Happy Valentine's Day!!


xo,


Laura

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