February 11, 2015
Be Good to your Heart – Valentine’s Day

Valentine’s Day. What comes to mind? A heart shaped box of chocolates? Roses? An overpriced, overindulgent meal out? This Valentine’s Day, why not save your wallet and your waistline by making a heart healthy meal at home. You’ll save calories and cash all the while treating your sweetheart to a healthy meal rich in antioxidants, phytochemicals, healthy fats, and fiber that will keep you in tip top shape.

Heart Shaped Beet Salad

4-5 medium beets
5 cups Arugula
1 cup radishes, sliced
½ cup reduced fat feta cheese
¼ cup balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon orange juice
¼ cup + 2 tablespoons extra virgin olive oil
1/3 cup roasted walnuts
Salt and pepper, to taste

1. Preheat the oven to 400 degrees. Drizzle beets slightly with 2 tablespoons extra virgin olive oil, salt and pepper, roast for ~20-25 minutes until softened and remove from oven.

2. After beets have cooled to room temperature, peel off skin, and slice beets to ¼-1/2” thickness, and using a heart shaped cookie cutter or a knife, cut into heart shaped slices.

3. Whisk ¼ cup balsamic vinegar with 1 Tablespoon Dijon mustard and 1 Tablespoon Orange Juice, slowly whisk in ¼ cup extra virgin olive oil, season to taste.

4. In a large bowl, toss arugula with dressing, layer in feta cheese, walnuts, and lay beets decoratively on top.

recipe courtesy of

Steamed Mussels in Zippy Tomato Sauce

1lb farmed mussels, scrubbed and de-bearded
1 Tablespoon extra-virgin olive oil
1 medium yellow onion, diced
1 fennel bulb, sliced thinly
4-5 cloves garlic
Chopped Fennel fronds
28oz San Marzano diced tomatoes
¼ tsp Red Pepper Flakes
¼ cup fresh parsley

1. In a large pot over medium-low heat, warm olive oil. Add the onion and fennel with a pinch of salt cook ~5 minutes, stirring occasionally, until the vegetables are translucent. Stir in the garlic and fennel fronds and cook for another 2 minutes. Gently stir in the tomatoes and red-pepper flakes, bring to a boil, and then reduce simmer for ~20 minutes.

2. Clean mussels and throw out any that won't shut when tapped or have broken shells. Add the mussels to the pot and cover with a lid, bringing the sauce back to a boil.

3. Steam the mussels, shaking the pot occasionally, about 3-5 minutes. Uncover and discard any that do not open.

4. Serve mussels in a big bowl, garnish with fresh parsley, salt and pepper to taste. Keep an empty bowl nearby to discard shells. 

Written by Sarah Lawson

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