As the Beatles once sang, “all you need is love”. And on St. Valentine’s Day we all should be receiving and giving some love to the one closest to us. Maybe you’ll pamper that special someone, buy them a sensual gift or treat them to a night out or maybe you will stay in, light some candles, put on some romantic music and treat to them to a lovely home cooked meal for two. If you are planning on cooking a special meal here is a Valentine’s Day themed menu, all low carb of course! Enjoy!
Bacon stuffed cherry tomatoes
Grilled steak with herb butter and roasted asparagus
Fresh strawberries and dark chocolate fondue
Coffee with cream
Bacon Stuffed Cherry Tomatoes
Net Carbs: 9.2g
- A dozen cherry tomatoes
- ¾ cup of mayonnaise
- ½ cup of finely grated parmesan cheese
- 1 tablespoon of ground basil leaves
- 16 oz of bacon, cooked until very crispy and crumbled into small pieces
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavours.
To serve: place the tomatoes on a plate, to keep the tomatoes from rolling all over the place simply place a small cube of cheese under the tomato and then skewer the tomato and cheese from the top down with a cocktail stick.
Grilled Steak with Herb Butter and Baked Asparagus Spears
Net Carbs: 5.2g
- 1/4 cup fresh basil leaves
- 1/4 cup chopped pistachios or hazelnuts
- 1/2 Tbsp. lemon juice
- 2 cloves garlic, minced
- 2 Tbsp. of real dairy butter, softened
- 1/2 Tbsp. grated Parmesan cheese
- Salt and pepper to taste
- 2 rib eye steaks OR fillet steaks OR salmon steaks
- 12 asparagus spears
In a food processor or blender, combine all ingredients except steaks. Process or blend till mixture is even. Cover the blended butter and chill this mixture and then form it into a roll 1″ in diameter. Wrap in waxed paper and chill until firm, up to 24 hours. For longer storage, freeze the butter.
Prepare and preheat grill. Grill steaks on both sides until cooked to desired level, i.e rare, medium or well done. Let the meat sit for about 5 minutes before serving, then slice the chilled butter and place on top of the hot steak, letting it melt into the meat.
For the asparagus, place the spears on a flat baking tray lined with cooking parchment paper. Lightly drizzle the spears with rapeseed oil or olive oil and sprinkle some sea salt over the spears. Cook for 10 – 15 in an oven at 180 degrees Celsius.
Strawberries Dipped in Dark Chocolate
Net Carbs: 14.4g
- 1 punnet of fresh strawberries
- 50g of 70% – 90% dark chocolate
- 2 tbsp of double cream
For the strawberries, wash thoroughly under running water, allow to dry and remove to a bowl.
Place the chocolate in a small saucepan and place that saucepan into a medium saucepan 1/3 filled with water. Heat the water in the medium saucepan which will slowly melt the chocolate in the smaller saucepan. Once the chocolate has melted add in the double cream and mix it into the chocolate.
To serve: place the chocolate in a small ramekin dish with the strawberries arranged around the ramekin. Dip the strawberries in the melted chocolate and enjoy!