Healthy Valentine’s Day Treats That Your Skin Will Love

healthy valentine's day treats

Valentine’s Day is generally celebrated with flowers, fancy restaurants, and sweet treats. However, we all know that these little indulgences can wreak havoc on our skin. What if you could eat delicious food to celebrate the holiday but have it actually benefit your skin instead of harm it? Here are a few recipes that can help you out!


Smooth and luxurious, this red-hued smoothie is not only eye-catching but also tasty. Prepared correctly, avocado adds a creamy texture. (Just don’t blend for too long, or its consistency will thicken, resembling mousse.) Beets are rich in vitamin C and fiber and contain betaine, which helps decrease inflammation and supports detoxification.


  • 1 cup (235 ml) organic unsweetened almond milk
  • 1⁄2 cup (112.5 g) peeled, sliced raw beet
  • 1⁄2 cup (77.5 g) frozen cherries
  • 1⁄4 avocado
  • 1 tablespoon (12 g) flaxseed
  • 1 teaspoon fresh lime juice
  • 1⁄4 teaspoon pure vanilla extract

In a blender, combine all the ingredients and blend until smooth. Pour into a tall glass and enjoy cold.

red velvet smoothie


Peach cobbler is another traditional Southern treat that is hard to give up, even during a two-week program. The good news is that this healthy version fits perfectly within your regimen. When in season, choose fresh organic peaches (preferably local), or use sliced frozen peaches from the grocery store.

Fruit Filling Ingredients:

  • 4 cups (680 g) sliced fresh organic peaches, or frozen and thawed
  • 2 tablespoons (12 g) grated orange zest
  • 2 tablespoons (30 ml) fresh orange juice

    Topping Ingredients:

  • 1⁄2 cup (48 g) almond flour
  • 1⁄2 cup (40 g) unsweetened organic coconut flakes
  • 1⁄4 cup (27.5 g) chopped pecans
  • 1⁄4 cup (27.5 g) sliced almonds
  • 1⁄4 cup (56 g) organic virgin coconut oil, melted, plus additional for greasing the baking dish
  • 2 tablespoons (30 g) erythritol
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground ginger
  • Pinch Himalayan salt or Celtic sea salt (or more to taste)

    Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8-inch (20 cm) round baking dish (or similar size) with coconut oil.

    To make the filling: In a large bowl, mix the peaches, orange zest, and orange juice. Pour into the baking dish.

    To make the topping: In a medium bowl, combine the flour, coconut, pecans, almonds, coconut oil, erythritol, cinnamon, ginger, and salt until crumbly. Scatter evenly over the fruit filling.

    Bake for 40 to 50 minutes, until the fruit is bubbly. Serve warm with Coconut Milk Whipped Cream (see below).


    Whipped cream is the ultimate dessert topping, but when you try this coconut milk version, you may never go back to the traditional dairy version. Enjoy this on the peach cobbler, baked apples, or simply with a bowl of fresh fruit. Delish!


    • 14-ounce (396 g) can coconut cream or full-fat coconut milk
    • 1⁄4 cup (60 g) erythritol or 1 dropperful of pure liquid stevia extract
    • 1⁄2 teaspoon pure vanilla extract

    Chill the can of coconut milk and a medium-size bowl in the refrigerator until cold. When cold, pour the coconut milk into the bowl; add the erythritol. With an electric mixer, whip the coconut milk for 10 to 15 minutes, or until fully whipped. Blend in the vanilla at the end.

    Serve over Grain-Free Peach Cobbler (see above) or fresh fruit. Keep any leftovers chilled.


    This bowl is raw, simple, and delicious. When chia seeds sit in liquid for 10 minutes, they absorb the fluid and transform into a tapioca-like consistency. If you don’t care for tapioca’s texture, blend the chia seeds with the other ingredients for a smoother consistency.


    • 1⁄2 cup (88 g) chia seeds
    • 2 cups (475 ml) organic unsweetened almond milk, or unsweetened coconut milk
    • 3 pitted dates, or stevia to taste
    • 1⁄2 cup (68 g) cashews
    • 1⁄2 teaspoon pure vanilla extract
    • 1⁄2 teaspoon ground cinnamon
    • Pinch Himalayan salt or Celtic sea salt
    • 1⁄4 cup (20 g) unsweetened organic coconut flakes (optional)
    • 1⁄4 cup (36 g) fresh blueberries, or raspberries or pomegranate seeds (optional)

    Place the chia seeds in a medium bowl. In a high-speed blender, combine the almond milk, dates, cashews, vanilla, cinnamon, and salt. Blend until creamy and smooth. Pour over the chia seeds and stir well to combine. Let sit for 10 to 15 minutes, or until the pudding thickens.

    Serve at room temperature, or refrigerate and serve cold. Top with coconut and blueberries, if desired.

    chia pudding

    For more healthy recipes for your skin grab a free copy of my book Clean Skin from Within. Have a wonderful Valentine’s Day however you choose to celebrate!


    For a nice topical treat for your skin here is an idea of something that will spoil anyone special in your life (or yourself). The Pearl and Rose Petal Facial Exfoliant‘s spa-inspired formula boasts rose water, rose petals and rose essential oil all in one luxurious product that will leave skin feeling smoother and more radiant looking.


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