If you are anything like me, I would much rather have dinner at home on Valentines day then brave the crowds at every packed restaurant in the city. I know the ingredients are fresh and well sourced, I know every ingredient I am putting into my body and did I mention I’m not the biggest fan of crowds : ) Here are some great recipe ideas if you’re thinking of staying in on the 14th.


Braised Chicken

1/2 tsp Avocado Oil

1/8 tsp Sea Salt

1 1/2 lbs Chicken Leg, Bone-In (skin on)

1 tbsp Thyme (fresh, chopped)

2 1/2 cups Organic Chicken Broth


Preheat the oven to 325ºF. In a dutch oven add the avocado oil over medium heat. Sprinkle the sea salt over the chicken on both sides and then add to the pot. Sear the chicken for five minutes per side and then add the thyme and the chicken broth. Place in the oven and cook for 55 to 60 minutes or until the chicken is cooked through. Serve and enjoy!


Stuffed sweet potatoes

2 Sweet Potato (medium, pierced with a fork)

1 tbsp Extra Virgin Olive Oil

½ Yellow Onion (chopped)

1 cup Mushrooms (sliced)

1 cup Kale Leaves (chopped)

1 tbsp Nutritional Yeast


Preheat the oven to 400ºF and place each sweet potato on a baking sheet. Bake for 40 to 45 minutes, or until cooked through.

About 10 minutes before the sweet potatoes are done cooking, heat the olive oil in a skillet over medium heat. Add in the onions and mushrooms and cook for 5 minutes or until soft. Add the kale and nutritional yeast and cook for another 3 minutes or until the kale is cooked down.

Once the potatoes are cooked through, slice them down the middle and top with the mushrooms, kale and onion mix.


Valentines Chocolate Truffles

1 cup Pitted Dates (packed)

3 cups boiling hot Water

1/3 cup Cocoa Powder

1/2 tsp Peppermint Extract

3 tbsp Coconut Oil

1/3 cup Organic Dark Chocolate Chips

1/4 tsp Sea Salt (large flakes, for topping)


Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes.

Drain the dates and add to a blender or food processor along with cocoa powder, peppermint extract and coconut oil. Process until the mixture comes together.

Remove the chocolate mixture and scoop into rough teaspoon-sized balls. Place them on a parchment-lined baking sheet and put them in the freezer to set for about 8 to 10 minutes.

In a small bowl, add the chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.

Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet. Top with flaky sea salt and let them sit for 5 to 10 minutes to set or place in the fridge to set faster.


After a delicious meal and a couple of to-die for truffles I love to treat myself to some self love and care. Epsom salt bath where I use about 2 cups of Epsom salt with my choice of essential oils (usually lavender or citrus). This is great for relaxing muscles as it is providing magnesium into your tired achy muscles, it is very grounding and it is also detoxifying.

Enjoy however you chose to spend it.