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3 Brunch recipes I’m using on Valentine’s Day to get over my ex

The days before, during and after Christmas, New Year’s and Valentine’s Day are peak times for breakups. Too much pressure? A wake-up call? Cheapskate partner? No matter what the reason, if you’re dumped, it feels like an arrow’s been shot into your heart and V-day is next on the anti-Cupid’s hit list!

Wallow not! There’s good news for you this Valentine’s Day since it falls on a Sunday. The weekend is the perfect time to embrace that he ain’t no saint and celebrate your freedom by hosting a brunch with your single BFFs! More good news: No Marthaesque skills are required!

More: 5 Obvious warning signs your relationship is over

Bloody Boyfriend


  • 8 ounces spicy Bloody Mary mix
  • 1-1/2 ounces tequila — cause that’s what you’d like to do to him, in spirit only!
  • Ice cubes
  • Celery stick
  • For garnish: chilled shrimp, pimento cheese cubes, stuffed olives, jalepeño peppers


  1. In a glass with ice cubes, mix together the Bloody Mary mix and tequila.
  2. Add the celery stick.
  3. Assemble the following on a wooden skewer and place them across the top of the glass:
  • Chilled shrimp — because he was such a wimp and is so small in your eyes
  • Pimento cheese cube — for the cheesy way he broke up with you
  • Stuffed olive — To say ‘o-live’ you to you
  • Jalapeño — Since you are one hot and sexy female!

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I’m better than OK(ale) without him dip


  • 8 cups packaged, pre-washed and torn curly baby kale
  • 6 garlic gloves, chopped
  • 1 small onion, chopped
  • 1/3 cup water
  • 3/4 cup light or low-fat sour cream
  • 4 tablespoons parmesan cheese
  • 1-1/2 juice from a lemon, squeeze with a fork
  • Salt to taste


  1. In a saucepan, pour the water and combine the kale, garlic and onion.
  2. Cover and cook on medium heat until all veggies are tender, approximately 5 to 7 minutes. Stir the vegetables occasionally with a wooden spoon. If the pan gets sticky, add a little water.
  3. Blend the cooked veggies with a blender and let them cool for a few minutes.
  4. Add sour cream, parmesan cheese, lemon juice and salt.
  5. Blend to a slightly crunchy texture.
  6. Put the mixture into a bowl.
  7. Serve it chilled or heated via the microwave along with fresh veggies.

So over that turkey chili

You can ‘get over’ that turkey in an hour in a stove-top pot or in 4 to 6 hours with a Crock-Pot. Either way, cook turkey first!

Yields 8 to 10 servings


  • 1 tablespoon olive oil
  • 2 pounds lean ground turkey
  • 1 medium purple onion, chopped
  • 5 garlic gloves, minced
  • 1 red bell pepper, chopped
  • 2 (28-ounce) cans diced tomatoes, no salt
  • 3 tablespoons tomato paste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can of corn kernels
  • 2 tablespoons chili powder (to taste)
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Ingredients for toppings:

  • Low-fat sour cream
  • Scallions, chopped
  • Sharp cheddar, Colby or Monterey Jack cheese, shredded
  • Tortilla chips


  1. In a large pot, sauté the onion and garlic with olive oil.
  2. Add turkey and cook it until crumbled (about 6 to 8 mins). Use a wooden spoon to separate.
  3. Drain any liquid.
  4. Add the remaining ingredients.
  5. Cover and cook on low to medium heat for approximately one hour (4 to 6 hours in a slow cooker!).
  6. Serve in bowls or coffee mugs.

Kiss my cupcakes

Need I say more!

  • Store-bought chocolate cupcakes with chocolate or vanilla frosting
  • 1 (12-ounce) jar of raspberry jam
  • Disposable frosting bag
  • Betty Crocker red cookie icing with tip (or Easy Writer Decorating icing pens)


  1. Fill the frosting bag with jam and ‘inject’ it into the center of the cupcake until it oozes slightly on top.
  2. Draw lips on top with red icing .

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