Fun Valentine's Day Recipes

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I love Valentine’s Day. It provides a great excuse to shower my husband (and my kids) with their favorite treats and surprises, and of course, lots more hugs all around :)

This year is going to be a little more challenging, though–I’ll be away on the 14th for a speaking engagement, so we have to postpone Valentine’s by one day. Postponing Valentine’s Day is not exactly the most romantic thing a person can do, but I know we’ll have lots of fun and more than make up for the short delay.

On Sunday morning, I’m planning to start the day by serving the girls and Rick a sweet and delicious Valentine’s Day red smoothie (see recipes below) from my men’s book.  Not only are these smoothies fun for the holiday, but they’re loaded with energy-boosting vitamins and nutrients that’ll give us energy for some fun outdoor activities now that the weather’s warmed up a bit.

Rick loves Sneaky Chef crab cakes (see recipes below), so I’m planning to make those for Valentine’s dinner.  They’re a yummy and low-cal way to sneak in some whole grains from the crunchy wheat germ coating and heart-healthy omega-3’s from the crab meat.  I have to run over to Costco today to get those large cans of top-rate lump crab at an affordable price!

So here’s to a healthy and happy Valentine’s Day for all of you!  Cheers!

Missy

Sneaky Chef Valentine’s Day Red Smoothie:
 
Makes 2 servings
1 cup frozen cherries, without syrup or added sweeteners
1 cup frozen strawberries, without syrup or added sweeteners
½ cup pomegranate juice
2 teaspoons sugar
 
In the container of a blender, combine the cherries, strawberries, pomegranate juice, and sugar, and pulse until smooth (add more juice if needed). Serve in a tall glass with a straw.
 
 
Sneaky Chef Concealed Crab Cakes
 
Makes 8 crab cakes
1 tablespoon light mayonnaise
1 egg white
1⁄4 cup White Bean Puree http://www.thesneakychef.com/free_recipe_white_bean_puree.php
1 tablespoon Dijon or coarse-grain mustard
1⁄4 to 1⁄2 teaspoon hot sauce
1 teaspoon Old Bay Seasoning
1⁄3 plus 1⁄3 cup wheat germ
Freshly ground pepper
1⁄2 pound fresh lump crabmeat (about 2 cups), drained
Optional extra boost: handful of chopped green onions, celery, and/or bell peppers
 
Preheat the oven to 400 degrees. Spray a baking sheet with oil.
 
In a medium-size bowl, whisk the egg white, then mix in the White Bean Puree, mustard, hot sauce, Old Bay, 1⁄3 cup of the wheat germ, a few grinds of pepper, and the crabmeat.
Pour the remaining 1⁄3 cup of wheat germ on a plate. Scoop about 1⁄3 cup of crab mixture and form it into a fairly thick cake. Dredge the cakes in the wheat germ, fully covering all sides of the cake, and place the crab cake on the prepared baking sheet. Repeat with remaining crab mixture. Spray the top side of the cakes with oil and bake for 10 minutes. Flip once, spray oil on the tops of the cakes, and bake for another 8 to 10 minutes, until golden brown.
 
 

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