750-Calorie Three-Course Date Night Meal
Valentine’s day is quickly approaching once again! Have you already prepared dinner ideas for your upcoming date nights? If not, let me introduce you to my three-course date night meal.
My love for challenges in the kitchen has taught me that with a few adjustments, we can fit a full-course meal into our diets and goals — without compromising on flavor and satisfaction.
Refreshing Watermelon, Arugula, and Feta Salad with Homemade Citrus Vinaigrette
To start your date night off right, here’s a simple salad recipe for you! This gives you a refreshing summery taste of crisp watermelon-arugula salad with a homemade citrus vinaigrette that is both delicious and nutritious.
This salad contains a decent amount of Vitamins C, E, and Manganese that reduces cell damage and inflammation — making it not only great for date night meals but perfect for weeknights and casual dinners too!
Healthier Version of Chicken Piccata
This is one of my absolute favorite Italian savory meals! Instead of using pork chops or other pork cuts, I prefer using chicken breast. Specifically, chicken breast that has been coated, sautéed and smothered in a lemon and white wine sauce.
To make this dish heartier, I use coconut oil and almond flour. I also include white wine — an optional item — to add to the flavor while staying as close as possible to the original recipe.
Further, if you prefer beef, you can also use flank steak or beef tenderloin as a substitute. Even pork chop will do the trick for this tasty recipe.
You can also pair this with pasta. Check out my shirataki noodle stir-fry recipe for your date night dinner plan if you want to take things to the next level. Lastly, feel free to include seared scallops, shrimps, or any other seafood/veggies of your choice.
Banana Raspberry Dark Chocolate Brownies
Last but not the least, dessert! Who doesn’t want some indulgent dessert after hearty meals, right? Don’t worry, I won’t keep you waiting, here’s my recipe for healthy brownies!
For me, brownies are a great option when it comes to dessert. You can use a lot of combinations and even add your own twist or style to it. Still, you should be careful when tweaking because you’ll end up changing the macronutrient content of the dish.
I prefer using dark chocolate in this recipe for its health benefits. It’s rich in fiber, magnesium, potassium, and antioxidants. Have other meal ideas? Feel free to share your ideas by sending me an email or commenting below!
Let’s all enjoy our dinner dates while still achieving our weight loss and fitness goals together!
Stay healthy always fit foodies!
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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Follow these steps:
- 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.
Follow these steps:
- 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.