If you are single (like me) and want to do something or go somewhere tonight to be around other singles, join a sweat session or a calmer mind-body practice at your local fitness center. Or, join me for a Peloton class (LB name: LuthiR)!

Valentine’s Day (or “Hallmark Day”) is not only a day for couples to celebrate; it is a time to practice self-love. 

How will you (single, engaged, or married) celebrate yourself today?

We speak to ourselves (through the thoughts in our head) the most, so treat yourself with loving kindness today, and always.

*

For your sweat session or movement break today, here are some Love songs to add to your Apple Music or Spotify playlist (or where ever you listen to music).

• “Get Lucky” by Daft Punk
• “Your Love is My Drug” by Ke$ha
• “Love Shack” by The B-52s
• “Countdown” by Beyonce
• “You’ve Got the Love” by Florence + The Machine
• “Cosmic Girl” by Jamiroquai
• “OMG” by Usher
• “Sweet Nothing” by Calvin Harris + Florence Welch
• “Can’t Remember to Forget You” by Shakira + Rihanna
• “O Valencia!” by The Decemberists
• “Accidentally in Love” by Counting Crows
• “Love Like You’ve Never Been Hurt Before” by Orion + Hedvig
• “Let It Be Me” by Ray LaMontagne

*

Special Valentine’s Edition of Foodie Friday

Chocolate Almond Hearts

*A special thank you to Yoga, Meditation, and Pilates Expert, Kristin McGee for sharing this recipe in her recent newsletter. 

Ingredients 

For the Shortbread:

• 1 cup Almond Flour 

• 1/4 cup Vanilla Protein Powder 

• 1 tablespoon Coconut Oil (melted)

• 2 tablespoons Maple Syrup 

For the Caramel: 

• 1/3 cup Cashew Butter (*May substitute for Peanut Butter or Almond Butter)

• 1 1/2 tablespoon Maple Syrup

• 1/2 tablespoon Coconut Oil (melted)

• 1/2 teaspoon Vanilla Extract

For the Coating: 

• 1/4 cup Dark Chocolate (*May substitute with cacao nibs)

• 1 teaspoon Coconut Oil (melted)

Directions

To prepare the Shortbread Layer:
In a mixing bowl, combine the almond flour, vanilla protein powder, melted coconut oil, and maple syrup. Stir until well combined. The mixture should be dough-like and slightly sticky. Press this mixture into the bottom of heart-shaped molds. *May substitute with mini muffin tins. This will form the shortbread layer. Put these molds or muffin tins into the freezer while preparing the caramel.

To prepare the Caramel:
In a small bowl, mix the cashew butter, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and creamy.

To Assemble:
After the shortbread layer has firmed up a bit in the freezer, pour the caramel over the shortbread. Make sure it covers each piece evenly. Put the hearts back in the freezer for at least thirty (30) minutes, or until the caramel is set and firm.

To prepare the Chocolate Coating:
In a small bowl, melt the dark chocolate and coconut oil together either in the microwave in short bursts or on the stove over low heat. Once the mixture is nice and smooth, remove the hearts from the freezer and pour the chocolate over the top of each heart.

Let the hearts set:
Freeze one last time for about 15 – 20 minutes, or until the chocolate has hardened.

Yields: 7 – 8 Hearts

Nutritional Information

Per Serving: 160 Calories | 9g Fat | 14g Carbohydrates | 8g Protein | 2g Fiber | 7g Sugar | 50mg Sodium

 

 

 

 

 

 

Reference

McGee, K. (2025, February 6). Chocolate almond hearts. Kristin McGee Movement. https://kristinmcgee.substack.com/p/chocolate-almond-hearts?utm_campaign=email-half-post&r=4aiplw&utm_source=substack&utm_medium=email