By Molly Siegler
Valentine’s Day is right around the corner and it’s time for more lovey-dovey advice from your resident romantic! After all, ‘tis the season to take care of yourself and those you love.
We often forget to take care of ourselves. Take this Valentine’s Day as a chance to add a festive, yummy treat to your self-care routine. For me, self-care isn’t just one thing. It means a serious workout, something that makes me smile, sweat and have flushed cheeks, followed by a steamy shower and a fun snack.
For this Valentine’s Day, I’m loving the idea of “love” butters in all their forms, especially if they are pink or red! These love butters are fab swiped on a waffle or whole wheat toast for breakfast, swirled into cooked long-grain rice for a fast, eaten as a whole-grain dessert or stirred into Greek yogurt for a protein-packed snack.
Almond-Strawberry Love Butter
- 6 tablespoons unsalted almond butter (creamy or crunchy both work!)
- ¼ cup crushed freeze-dried strawberries
In a small bowl, mix together almond butter and strawberries until well combined. Serve immediately or in an air-tight container for up to 5 days.
Raspberry Love Butter
- 6 tablespoons unsalted butter or coconut oil, softened
- ¼ cup fresh raspberries
- 1 tablespoon granulated sugar or honey (optional)
In a small bowl, smash together butter, raspberries and sugar, if using, and mix until well combined. Use immediately or form into a heart shape for a Valentine surprise. Store in an airtight container for up to 3 days.
Pistachios ground in a food processor, with a splash of rose water, and then mixed with (food-safe) dried rose petals for an extra fancy love butter.
In addition to your love butters, you should also consider finding heart-shaped balloons and making giant heart-shaped confetti. I always encourage making the most of this lovey-dovey day. Happiest Valentine’s Day to all our RedBird sweeties!
What’s on your schedule for the day? We would love to know!
This blog post brought to you by RedBird Master Teacher and Whole Foods Food Editor, Molly Seigler.