Heart Healthy Valentine's Day Recipes

Heart Healthy Valentine's Day Recipes

Valentine's Day is a celebration of the heart in more ways than one. It's skipping a beat at the site of your valentine, and food that lures your eyes, heart and empties the belly for what's coming.

While we can indulge in the sweetness of love and chocolate!, it's also the perfect opportunity to show a little love to your heart with heart-healthy Valentine’s Day recipes.

Think about how impressive it would be to present a dish that looks like it should be made by Rachel Ray, without having underlying guilt from how unhealthy it might’ve been. 

Foods like omega-3 rich salmon, fiber-loaded lentils, lean proteins like turkey, and avocado with chocolate with its healthy fats, aren't just good for the heart; they're deliciously versatile in any recipe. On a day dedicated to hearts, choosing ingredients that support heart health is a sublime way to celebrate. 

Whether you’re spending Valentine’s Day with the family, yourself, or your partner (even if it’s for the day), we have 3 dinner and 2 dessert recipes that’ll keep your sweet tooth excited, your belly full, the heart safe, and your partner kissing the chef.


Download our Valentine's Day Recipes for additional tips and resources! 


Grilled Salmon With Quinoa Salad

Grilled Salmon Ingredients:

4 wild-caught salmon fillets

2 tablespoons olive or avocado oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste


  1. Preheat the grill to medium-high heat.
  2. Mix oil, garlic powder, smoked paprika, salt, and pepper in a bowl.
  3. Brush the salmon fillets with the mixture.
  4. Grill salmon for 4-5 minutes per side or until cooked through.

Quinoa Salad Ingredients:

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup feta cheese, crumbled

2 tablespoons fresh basil, chopped

2 tablespoons balsamic vinaigrette


  1. In a large bowl, combine quinoa, cherry tomatoes, cucumber, red
  2. onion, feta cheese, and basil.
  3. Drizzle with balsamic vinaigrette and toss to combine.

    Lentil & Vegetable Stew


    1 cup dry green lentils, rinsed

    4 cups vegetable broth

    1 small onion, chopped

    2 carrots, diced

    2 celery stalks, chopped

    3 cloves garlic, minced

    1 teaspoon cumin

    1 teaspoon smoked paprika

    1 bay leaf

    Salt and pepper to taste

    2 cups kale, chopped

    1 zucchini cubed

    2 small potatoes, diced (pick your favorite)


    1. In a large pot, combine lentils, vegetable broth, onion, carrots, celery,
    2. garlic, cumin, smoked paprika, bay leaf, salt, and pepper.
    3. Bring to a boil, then reduce heat and simmer for about an hour or until
    4. lentils are tender.
    5. Add chopped kale and zucchini and cook for an additional 10 minutes.

      Turkey & Vegetable Stir-Fry With Wild Rice


      1 1b ground turkey

      2 tablespoons gluten-free soy sauce

      1 tablespoon sesame oil

      1 tablespoon honey

      2 cups broccoli florets

      1 red bell pepper, thinly sliced

      1 carrot, julienned


      2 cups shredded green


      1 small chunk of ginger,


      1 large garlic clove, grated

      2 green onion (scallion)

      stalks, chopped for garnish

      1. ln a wok or large skillet, heat sesame oil over medium heat.
      2. Add ground turkey and cook until browned.
      3. Add broccoli, red bell pepper, carrot, and green cabbage. Stir-fry until
      4. vegetables are tender-crisp.
      5. In a small bowl, mix soy sauce, honey, ginger, and garlic. Pour over the
      6. turkey and vegetables. Stir to coat evenly.
      7. Sprinkle with scallions before serving.
      8. Wild Rice: Cook according to package directions. You could use any rice you prefer.

      Gluten-Free Chocolate Avocado Mousse 


      2 ripe avocados

      1/2 cup cocoa powder (unsweetened)

      1/2 cup maple syrup or honey

      1/3 cup coconut milk


      1 teaspoon vanilla extract

      A pinch of salt

      Fresh berries for garnish

      1. Scoop the flesh of the avocados into a blender or food processor.
      2. Add cocoa powder, maple syrup (or honey), coconut milk, vanilla
      3. extract, and a pinch of salt.
      4. Blend until smooth and creamy.
      5. Taste and adjust sweetness if needed.
      6. Chill in the refrigerator for at least 2 hours.

        Gluten-Free Raspberry Almond Flour Cake


        1 1/2 cups almond flour

        1/2 cup coconut flour

        1 teaspoon baking powder

        1/2 teaspoon baking soda

        1/4 teaspoon salt

        1/2 cup unsalted butter, softened

        1/2 cup honey or maple syrup

        3 large eggs

        1 teaspoon almond extract

        1/2 cup unsweetened almond milk

        1 cup fresh raspberries

        Sliced almonds for topping


        1. Preheat the oven to 3500F (1750C). Grease and line a cake pan with
        2. parchment paper.
        3. In a bowl, whisk together almond flour, coconut flour, baking powder,
        4. baking soda, and salt.
        5. In another bowl, cream together softened butter and honey (or maple
        6. syrup).
        7. Add eggs one at a time, beating well after each addition. Stir in
        8. almond extract.
        9. Gradually add the dry ingredients to the wet ingredients, alternating
        10. with almond milk. Mix until well combined.
        11. Gently fold in fresh raspberries.
        12. Pour the batter into the prepared cake pan and smooth the top.
        13. Bake for 25-30 minutes or until a toothpick inserted into the center
        14. comes out clean.
        15. Allow the cake to cool completely before slicing.
        16. 10.Garnish with sliced almonds before serving.

        Heart Healthy

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