750-Calorie Three-Course Date Night Meal
This year for Valentine’s Day I challenged myself to see if I could come up with a 3-Course Meal, based on some of my favorite restaurant meals, but only “use” 750 calories. Why? Besides finding a new way to challenge myself in the kitchen and keep me busy, this challenge taught me that with a little fine tuning, we can tweak full-course meals to fit our diets and goals while not compromising on flavor & taste. Enjoy the video and the challenge…because YOU ARE NEXT!
Food is love – and cooking for your “boo thang” is a great way to show just how much you care.
This is a very simple salad that I’ve always had success with so it’s pretty much a foolproof recipe. Great start to your date night.
Refreshing Watermelon, Arugula & Feta Salad with Homemade Citrus Vinaigrette
- Chop up watermelon, red onion and feta cheese (if you are not using feta cheese crumble). I like to have thinly sliced red onion so I used a mandolin for cutting.
- In a bowl, add the ingredients for the vinaigrette. Add the freshly sliced red onion and allow it soak in the refrigerator for at least 30 minutes.
- Assemble each salad individually. Add arugula, watermelon and feta. Drizzle the dressing over the salad with or without the red onions.
Approximate macros without optional olive oil
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- Boil pasta according to instructions. After it has finished cooking, rinse under warm water and set aside.
- Measure out about 4 small chicken breasts, roughly 6oz in size. Lightly pound with a fist or a mallet so they are thin. This is extremely important so that the chicken breasts will all have the same cooking time.
- Season each breast with a pinch of sea salt and pepper and about 1 tbsp coconut or almond flour. I used about ½ tbsp for each side.
- Set a nonstick skillet on medium-high heat and add about 2.5 tbsp coconut oil. I cannot stress enough the importance of using a nonstick skillet here. This will allow us to drastically reduce the amount of oil and butter like in the traditional recipe. So make sure you have a nonstick skillet.
- Once the coconut oil has melted, add the chicken breasts and cook until they are golden on each side. Careful not to let them burn. Depending on the heat of your skillet, this should take 2 – 3 minutes for each side.
- Remove the chicken from the pan and set aside. I recommend covering the breasts with foil to trap in the heat or setting the dish inside the microwave.
- Immediately add the garlic and capers to the skillet and cook for 1-2 minutes.
- Reduce the heat of the skillet to medium heat and add in 1/3 cup of low sodium chicken stock, 1/2 cup of dry white wine and 1/3 cup of fresh lemon juice. Stir with a wooden spoon or spatula. Let the sauce simmer for about 5 minutes.
- Add the chicken back to the skillet and spoon the sauce over chicken.
- Garnish with parsley and freshly chopped lemons.
- Add pasta to the plate and place 1 chicken breast on the pasta and drizzle a little of the sauce in over it.
- Set oven to 350F.
- In a high-powered blender, add egg, zucchini, bananas, dates, coconut sugar and almond milk. I am using the Vitamix 5200. Pour the contents into a large bowl.
- Mix together all of the remaining dry ingredients – oat flour, baking soda, baking powder and cacao powder.
- Add the dry ingredients to the large bowl with the wet ingredients and mix together with a spatula.
- Fold in the raspberries and add the 2 tbsp of optional beet food coloring. It is ok if the raspberries break apart.
- Add the chocolate chunks and mix together, using a folding motion.
- Spray a muffin pan with nonstick cooking or baking spray and evenly divide the mixture among the muffin molds.
- Bake in the oven for about 45 minutes. Allow the brownies to cool a bit before removing from the mold.