Whether you’re single or coupled up…
This blog post will have you fallin’ in love.
Brunch is the most romantic meal for me. If my husband wants to sweep me off my feet (and he does, what a great guy!) he prepares brunch for me.
Every time I come home from yoga on the weekend to find he’s prepared brunch, I fall a little harder for the guy.
Lately I’ve been obsessed with Cajun foods, so Tofu Scramble with Cajun Potatoes are what I want on Valentines Day.
Plus I also find in order to be fully satiated, I need a starch like toast or potatoes to go with my tofu scramble.
Here’s how to make the Cajun Potatoes:
Preheat oven to 375F and line a baking sheet with parchment paper. Cube your potatoes and rinse them under cold water in a colander. Shake off excess water but you want them to be damp. Toss generously with Cajun seasoning (I also add oregano) plus salt and pepper. Spread out on your baking sheet and bake until roasted around the edges, about 20 minutes.
The one-way ticket to Scott’s heart is Mexican Food. He LOVES anything Mexican, especially burritos and enchiladas.
Since Valentine’s Day is falling on a workday this year, I’m making Crockpot Mexican Casserole so dinner is ready when we get home.
I know after a long day I won’t have a ton of time or energy to prepare a big sexy meal, plus any time or energy I do have I want to spend on my husband 😉
Here’s how to make vegan Crockpot Mexican Casserole:
1 cup brown rice (uncooked)
8 oz tomato sauce
1 tsp onion powder
1-2 tsp chili powder
½ tsp garlic powder
½ tsp ground cumin
15 oz can kidney beans (or black beans), undrained
1½ cups corn (thawed, if frozen)
1 avocado (or 8 oz guacamole)
Combine rice, 3 cups water (or broth), tomato sauce, spices, and beans in a slow cooker on high
for 4 hours, or on low for 6-8 hours. Top with avocado, serve corn on the side.
If you don’t have a slow cooker, combine all ingredients (except avocado) in a 9×15 casserole
dish, stir gently, and bake 1-1½ hours, until rice is tender. Or reduce liquid to 2½ cups, mix rice,
tomato sauce, and seasonings together, and cook on the stove top. Stir occasionally, checking to
see if it needs more water. Rice should be cooked in 40-45 minutes. Add beans and corn before
serving. Top with avocado.
Per serving: 412 calories, 9g fat, 71.7g carbohydrates, 11.9g fiber, 5g sugars, 13.8g protein
Lower Fat: Omit avocado, scoop with 2 corn tortillas per serving.
Add-on: Add more corn. Prep: Make ahead.
For dessert, I’ll probably keep it simple with chocolate (we both love dark chocolate) or if I have a little extra time to pick up strawberry or cherry flavored vegan yogurt, I’ll prepare these lovely Strawberry Parfaits.
My favorite parfait is layers of yogurt, rolled oats (or granola, or Oreo cookie crumbles if you’d like) with fresh fruit slices. There’s something luxurious about the contrasting textures of creamy, crunch, and fresh.
Another fab option for a healthy dessert (or breakfast, especially if it’ll be a day of self-love)…
LAVA CAKE OATMEAL
Get my recipe for this incredible (and healthy) Chocolate Lava Cake Oatmeal and other “date night” favorites as part of your 7-day free trial to Meal Mentor here.
Happy Valentines Day <3