These healthy recipes for two are perfect for any #fitcouple date night.
Enjoy spending your evening scrambling for a table with a boatload of other couples for an overpriced restaurant meal? Nope? Neither do we. Light the scented candles and stick on your date night playlist, because staying in and cooking healthy recipes for two can be the perfect way to spend a romantic night with your gym-loving lover (without breaking your diet).
This actually good-for-you 3-course date night meal is packed with protein, low on processed carbs and sugar, and everything you need for that Lady and the Tramp moment with your #fitcouple compadre on that special night.
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Starter: Breadless Serrano Ham & Feta Bruschetta
This breadless eggplant bruschetta makes a tasty low-carb twist on a classic Italian starter.
- 2 medium sized eggplants
- 4 slices serrano ham
- 1/2 cup (50g) feta cheese
- 2 tbsp. balsamic glaze
1. Slice the eggplant lengthways into 1.5cm thick slices. Brush each side with a little melted coconut oil and char on a griddle pan on a high heat for 1 minute on each side.
Main: Jumbo Mozzarella-Stuffed Meatballs
Because the only things better than meatballs are meatballs stuffed with mozzarella (served with courgetti to keep it low-carb, of course).
For the meatballs:
- ½ red onion
- 2 cloves garlic
- 16 oz. extra-lean steak mince
- ½ tsp. sea salt
- ½ tsp. ground black pepper
- 1 tbsp. mixed Italian herbs
- 1 egg
- 8 mini mozzarella balls (choose reduced-fat mozzarella if you’re looking to keep the fat content low)
For the sauce:
- 2 red onions (finely chopped)
- 28 oz. canned chopped tomatoes
- 4 cloves garlic (crushed)
- 1 whole red chili (with seeds if you like it spicy) (sliced)
- 2 tbsp. tomato puree
- ½ tsp. sea salt
- ½ tsp. ground black pepper
For the rest:
- 4 large zucchinis (spiralized)
- Pinch salt and pepper
1. Preheat oven to 200°C.
2. First, blend the onions and garlic until coarsely chopped. Add the steak mince, salt, pepper, herbs and egg and pulse to combine.
3. Shape the meatball mixture into 8 large meatballs. Make an indentation into the middle of each meatball and stuff each with a mini mozzarella ball, then reshape the meat to cover the cheese. and place onto a greased baking tray. Bake until browned for 25-30 minutes.
4. While waiting, make the sauce. Place a saucepan on a medium heat with a little coconut oil. Once warm, add the onions and fry for 4-5 minutes until they begin to brown. Add the garlic and chili and cook for a further 2 minutes, stirring occasionally. Pour over the chopped tomatoes, tomato puree, salt and pepper and stir. Bring to the boil, then reduce the heat and simmer for 10 minutes.
5. Once the meatballs have cooked, add them to the tomato sauce and simmer for a further 10 minutes.
Dessert: New York Baked Protein Cheesecake
This tasty New York protein cheesecake contains a fraction of the calories, fat and sugar compared with the classic, without skimping on flavor.
Makes: 8 slices
- 1/2 cup rolled oats
- 1/2 cup raw almonds
- ½ tsp. salt
- 3-4 tbsp. of your preferred granulated sweetener
- 3 tbsp. melted coconut oil
- 16 oz. low-fat cream cheese
- 8 oz. Greek yoghurt
- 3 scoops (90g) Vanilla Whey Protein
- 2 large eggs and 1 egg white
- 12-15 drops Vanilla Flavdrops or 1 tsp. vanilla extract
- 2 tbsp. lemon juice
Coulis (optional, but delicious):
- 6 oz. blueberries
- 1-2 tbsp. caster sugar or maple syrup
- 1/3 cup water
1. Preheat oven to 350°F and line the base and sides of an 8” springform cake tin with greaseproof paper.
2. First, make the crust. Blend together rolled oats, almonds, salt and sweetener until it resembles biscuit crumbs. Add the melted coconut oil and pulse to combine. The mixture should stick together like dough when squeezed. If the texture is too dry, add a little more melted coconut oil and blend again.
3. Firmly press the crust mixture down into the base of your lined cake tin, using the base of a glass to pack it in tightly. Bake on the middle shelf for 20-22 minutes or until golden brown. Once baked, remove and allow to cool while you make the filling.
4. While waiting, make the filling. Add all filling ingredients to a large mixing bowl, then use an electric whisk to whisk the mixture until smooth. Pour the mixture onto the baked crust.
5. Bake at 175°C for 25 minutes, then reduce the temperature to 90°C and bake for a further 50 minutes or once an inserted knife or skewer comes out clean. Remove and allow to cool completely in the tin.
6. While waiting for the cheesecake to cool, make the blueberry coulis. Heat a large non-stick frying pan to a medium heat and pour in the blueberries. Fry for 3-4 minutes, then add the water and sugar. Fry for a further 8-10 minutes to allow the mixture to reduce, stirring occasionally. Once you reach a thick, syrup-like texture, remove from the heat and pour into a bowl to cool.
7. Once the cheesecake and coulis are completely cool, remove the cheesecake from the tin and pour the blueberry coulis over the top. Eat immediately or cover and refrigerate for up to 5 days.
Enjoy these healthy recipes for two? Check out more tasty fitness recipes here.