For those of you that know me, it’s no secret how much I
adore my husband. Although it feels like Valentine’s Day every day to me, it’s
still nice to take one day and truly celebrate the love you share all year
round. This year we decided to skip the main stream, cliché Valentine's
celebrations and chose to stay in and cook a nice meal together. With some fine
teamwork (and some added grumbling) this is the wonderful meal we came up with…
Seeing that we choose to eliminate all processed foods from
our life, it was a simple decision for us – we’d much rather cook at home and
enjoy the clean, whole foods we have available. Not only that, but we were also
able to avoid having to drive anywhere, skipped the crowds, didn’t have to wait
to be seated, and not to mention the time it would take the kitchen to prepare
our meals. We had this all ready and at the table for ourselves in about 40
minutes. It turned out just as good as any restaurant food we would have
ordered.
Here’s how we prepared our meal..
Preheat oven to 375°
Cut out meat from lobster tail and place over the shell
Brush lobster meat with a mix of melted butter, garlic, salt, and pepper
Bake in oven for 25 minutes
Brush with another layer of the butter mix
Broil for approximately 3 minutes (until it begins to turn golden brown)
Spaghetti squash:
Cut spaghetti squash in half and remove seeds
Microwave face down for approximately 15-20 minutes (depending on size)
Flip back over and use a fork to scrape the inside of the squash into stringy “noodles”
‘Alfredo’ Sauce:
2 tsp light olive oil
1 can full fat coconut milk
1 package mushrooms
2 tbsp tapioca flour
Heat olive oil and mushrooms in a saucepan over medium heat – enough to soften mushrooms
Pour in coconut milk until warm
Whisk in tapioca flour to thicken
Pour over prepared spaghetti squash
Steak:
Cook steak in light olive oil over medium heat
Season with salt/pepper
Cook until desired doneness
This is the perfect combination for a date night at home.
Hope you enjoy!
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