Heart healthy lobster for Valentine's Day!

Keep your Valentine's heart healthy with this recipe that takes minutes to make but will make you look like a pro!

Whole Foods has sustainably-caught lobster tails on sale right now @ 2 for $16!

How to season a lobster tail

1. Dress the lobster with olive oil (more heart healthy than butter)

2. Squeeze one half lemon on each lobster tail

3. Sprinkle a little salt on each tail

4. Sprinkle a little paprika on each lobster tail

5. Sprinkle a tiny bit of garlic salt on each lobster tail

You really don't have to measure the above just take the spices and sprinkle them with your fingers lightly dusting and evenly distributing the spices. You can also just go with olive oil and lemon and your lobster will taste wonderful

For your side...

Roasted Asparagus

Preheat your oven to 350 degrees

Wash asparagus and pat dry with a towel (you don't want your asparagus to steam so you want to make sure they aren't wet) Cut the end of the asparagus off and discard (this part is too chewy).

Dress your asparagus with grape seed oil, or other high heat oil that you enjoy .

Sprinkle the asparagus with sea salt and black pepper

Place your asparagus on a cookie sheet for about 15 minutes until it's a little browned and still crunchy. You don't want your asparagus to cook to long because it will get soggy.

You can line your cookie sheet with parchment paper and place the asparagus on the cookie sheet for easier clean up.

You can sprinkle a little fresh parmesan cheese to add a little flavor, but it's really not needed because roasting asparagus really brings out the sweet flavor of the vegetable.

Recipe for Breast Health

Raw kale greens are really delicious in salads. Because they are not as tender as softer greens like lettuce, they actually improve from sitting in this citrusy Southwestern style vinaigrette. The citrus ‘cooks’ the kale, very much like ceviche, adding tremendous flavor. Creamy avocado brings smoothness, roasted corn sweetness, and black beans protein. This is one tasty, easy meal.

Ingredients
3 tablespoon grape seed or canola oil
Juice from 2 limes
2 cups washed cilantro leaves and tender stems
¼ red onion, chopped
Salt, to taste
1 teaspoon grape seed or canola oil
1 cup frozen corn
4 cups chopped kale
1 cup canned black beans, drained and rinsed (see Ann’s Tips)
1 cup quartered cherry tomato
½ avocado, diced
Baked Tortilla Chips or warm tortilla

1. Blend the oil, lime juice, cilantro leaves, red onion and salt until smooth. Transfer to a large bowl.

2. In a wide skillet, heat 1 teaspoon of oil over medium-high heat. Add the corn and cook, stirring occasionally, until the corn is well browned, about 5 minutes. Tip into the dressing.

3. Add the kale, black beans and cherry tomato to the bowl, and mix well until well coated. Let sit for at least 15 minutes. Just before serving top with diced avocado and tortilla chips, if using, or serve with a warm tortilla.