Let BrightStar Care of East Richmond help you out this year with some delicious, heart-healthy recipes for Valentine's Day. 

Healthy eating can not only be fun and delicious, but it can be romantic too! Take a look at some of these ticker approved meals and cook with your loved one this year for Valentine's Day!

For breakast try:

Raspberry-Mango Breakfast Parfaits

Calories 163 Per Serving 

Protein 6g Per Serving

Fiber 5g Per Serving

Ingredients

 Servings  4   Serving Size   1 parfait

• 2 cups fresh or frozen unsweetened raspberries, thawed if frozen
• 1 medium mango, diced
• 24 ounces fat-free plain yogurt
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Directions

1. In each of four parfait glasses or wine goblets, spoon 2 tablespoons raspberries, 2 tablespoons mango, and a heaping 1/3 cup yogurt. Repeat the layers, using all the remaining yogurt.
2. In a food processor or blender, process the remaining raspberries and mango with the sugar and cinnamon until smooth. Spoon over each serving.

And for lunch, try:

Tomato Stuffed with Dill Salmon Salad

Calories 231 Per Serving

Protein 27g Per Serving

Fiber 6g Per Serving

Ingredients

 Servings  4  

• 4 large tomatoes, (3-4 inches in size), left whole
• 14.75 oz. canned, low-sodium salmon, packed in water, drained OR 5 2.6 - oz. low-sodium pouches salmon, packed in water, drained
• 2 stalk celery, sliced crosswise into quarter-inch pieces
• 3 green onions, sliced into quarter-inch rounds OR 1/2 small red onion, about 1/2 cup, chopped
• 2 Tbsp. dried mayonnaise
• 1/4 cup plain, low-fat yogurt
• juice of half lemon, about 2 Tablespoons
• 3/4 tsp. dried dill
• 1 head romaine or other lettuce, separated into leaves, washed
• 1 large cucumber, peeled and cut into quarter-inch rounds

Directions

1. Cut a thin slice off the top of each tomato and scoop out the inside pulp and seeds. Chop the scooped pulp and seeds finely and put in a bowl.
2. Put drained salmon into a bowl and using a fork break up the fish into half-inch chunks.
3. Add the celery and onions and toss to combine.
4. Add the chopped tomato pulp and seeds to the salmon salad.
5. In a cup combine the mayonnaise, yogurt, lemon juice and dill.
6. Add to the salmon salad and toss to coat.
7. To assemble each serving, place 2-3 leaves of the washed and separated lettuce on plates.
8. Scoop the salmon salad into the hollowed tomatoes and place over the lettuce leaves.
9. Arrange the sliced cucumbers by the salmon salad and serve.

For Dinner, give this a try:

Foil Packet Cajun Shrimp Boil

Calories 428 Per Serving

Protein 44.5g Per Serving

Fiber 5.2g Per Serving

Ingredients

 Servings  4  

For the Cajun spice blend:

• 2 teaspoons sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 1/2 teaspoon celery seeds
• 1/4 teaspoon ground cayenne (more if desired)
• 1/4 teaspoon hot red pepper flakes

For the shrimp boil:

• 1 pound red potatoes (diced into 1/2-inch pieces)
• 2 tablespoon canola oil (divided)
• 1 1/2 pound extra-large shrimp (peeled and deveined)
• 1/4 pound uncured, nitrate-free turkey kielbasa (link sausage) (thinly sliced)
• 4 ears corn (husks removed and halved)

Directions

For the Cajun spice blend:

1. In a small bowl, add all the spices.
2. Mix together to combine. Taste, adding more cayenne and red pepper flakes depending on desired spice level.

For the shrimp boil:

1. Preheat the oven to 425°F. Make 4 sheets of aluminum foil about 20 inches long. Reserve.
2. Dice the potatoes into ½-inch pieces. Add diced potatoes into a medium bowl with 1 tablespoon oil and 2 teaspoons of the Cajun spice blend. Stir to combine spices with potatoes. Divide potatoes between each sheet of foil, placing in a horizontal line in the center.
3. Add shrimp and sliced kielbasa into the bowl along with remaining Cajun spice blend and remaining 1 tablespoon oil. Stir together to combine. Divide the shrimp and place flat around the potatoes.
4. Remove the husks and silk from each ear of corn and slice in half. Place each corn half vertically on the sides of each potato/ shrimp mixture.
5. Securely seal the top and sides of each foil packet. Add each foil packet onto a large baking sheet and place into the preheated oven. Cook until shrimp is pinky and fully cooked, about 25 minutes. (Remove 1 packet to check that shrimp is fully cooked before removing them all from the oven.)
6. Carefully transfer the packet’s contents onto each plate and serve.

And finally, what we've all been waiting for.... DESSERT! 

Chocolate Avocado-Chia Pudding

Calories 129 Per Serving

Protein 3g Per Serving

Fiber 5g Per Serving

Ingredients

 Servings  6   Serving Size   1/2 cup

• 2 medium very ripe avocados, peeled and pitted
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/4 cup fat-free, plain Greek yogurt
• 3 Medjool dates (pitted)
• 1 teaspoon vanilla extract
• 2 tablespoons chia seeds
• 1/4 cup plus 2 tablespoons unsalted, chopped almonds or walnuts (optional)

Directions

1. In a food processor or blender, process all the ingredients except the almonds until smooth.
2. Transfer the pudding to serving dishes. Cover and refrigerate for at least 1 hour to allow the chia seeds to thicken.
3. Just before serving, sprinkle with the almonds if desired.

These recipes were brought to you by the American Heart Association (https://www.heart.org/en/)