Celebrate Dad with a Delicious, Nutritious Brunch!

Honor the men you love with a menu special enough for Father’s Day!

Dad deserves the very best—on Father’s Day and every day of the year. To celebrate, I’ve assembled a truly delectable meal featuring fresh berries, garden veggies, a rainbow colored salad, savory sides, tender flaky fish, and a cooling and refreshing dessert.

These deliciously healthy Father’s Day recipes will become some of your favorites! Just add a couple of elegant napkins, place settings and a table full of loved ones and you have a simply scrumptious (and healthy) feast fit for a king!

Father’s Day Brunch Menu:

Crepes with Mixed Berry Puree
Garden-Fresh Vegetable Frittata
Spinach-Stuff Portobello
Herb Crusted Salmon
Confetti Salad
Strawberry Granita

Crepes with Mixed Berry Puree
Makes about 4 crepes

Batter ingredients:  2 eggs, 1 scoop vanilla Fat Flush Whey Protein, ½ teaspoon cinnamon

Filling ingredients:  1 cup frozen berries, 1 tablespoon water, 1 tablespoon flaxseed oil, ¼ teaspoon Stevia Plus or to taste

Batter directions: Blend the eggs, whey protein, and cinnamon together until smooth.  (The batter will be thin).

Filling directions: Place frozen berries in a small bowl and mix with water, defrost briefly to soften.  Puree the softened berries, flaxseed oil, and Stevia, and set aside. Coat a crepe pan or small frying pan lightly with olive oil spray, place over medium heat. When the pan is hot (a drop of water will sizzle), pour a couple of tablespoons of batter into the pan, tilting quickly to cover the entire bottom with batter. Cook until the edges of the crepe begin to curl and turn golden. Flip carefully; cook briefly on the second side. Remove the crepe to a warmed plate. Continue making crepes until all the batter is used. Place 2-3 tablespoons of berry puree along one edge of the crepe and roll up, arranging seam side down on plate. Pour remaining berry puree over the top of the rolled crepes.

Garden-Fresh Vegetable Frittata
Serves 4

Ingredients: 1 tablespoon olive oil, 2 crushed garlic cloves, ½ cup chopped onion, ¼ cup chopped parsley, 1 tablespoon chopped cilantro, ¼ cup fresh diced, steamed asparagus, ¼ cup cooked spinach, squeezed dry, ¼ cup chopped plum tomatoes, 6 eggs, ½ cup shredded mozzarella cheese (or other cheese) salt to taste (optional), paprika to taste

Directions: Preheat the broiler. Heat the oil in a medium ovenproof skillet with a lid. Sauté the garlic until softened. Add the onion, parsley, cilantro, asparagus, spinach, and tomatoes and sauté until tender-crisp. Remove the skillet from the heat; discard the garlic. In a medium bowl, blend together the eggs, cheese, salt—if using—and cayenne. Turn the heat to low; pour the egg mixture into the skillet, stirring well. Cover and cook about 3 minutes, or until the egg begins to come away from the sides of the pan. Place the skillet under the preheated broiler. Broil for an additional minute or until the frittata is set and lightly browned. Cut into wedges and serve.

Variation: Other vegetables to try include artichoke, eggplant, mushrooms, broccolini, cauliflower, fennel, jicama and spaghetti squash.

Spinach-Stuffed Portobello Mushrooms
Serves 4

Ingredients: 4 large Portobello mushroom caps (stems removed, gills remaining), 4 minced garlic cloves, ¼ cup finely chopped onion, ¼ cup finely chopped red pepper, ¼ cup finely chopped yellow pepper, 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry, 1 tablespoon olive oil, ¼ cup freshly grated Parmesan cheese (optional), ¼ cup wheat-free bread crumbs, 1 tablespoon minced parsley, salt to taste (optional), olive oil

Directions: Preheat the oven to 375 degrees. Lightly coat a large baking pan with olive oil spray. Wipe the Portobello caps well. In a medium skillet, sauté the garlic, onion, peppers, and spinach in the olive oil. Stir in the remaining ingredients , continuing to sauté for a few minutes more. Mound the stuffing on top of the mushrooms, pressing firmly.

Place on a baking pan; bake 15 minutes.  Broil for 1 minute or until golden brown.  Arrange on a platter; lightly drizzle with olive oil.

Herb Crusted Salmon Fillet
Serves 4

Ingredients:
Marinade – 2 tablespoons apple cider vinegar, 1 tablespoon olive oil, 1 minced garlic clove, ½ teaspoon dry mustard or 1 teaspoon Dijon mustard, 4 teaspoons raw honey, 1 tablespoon fresh lemon juice, 2 tablespoons chopped parsley, 1 tablespoon chopped dill
1 pound salmon fillet, mixed greens or spinach leaves, for serving.

Directions: Combine the marinade ingredients in a blender or mini food processor and pour into a large plastic bag with a zipper closure. Add the salmon fillet, turning to coat. Refrigerate at least 2 hours, turning occasionally.

Preheat the oven to 375 degrees. Lightly coat a 9 x 13-inch baking pan with olive oil spray. Place the salmon in the baking dish and cover with the marinade. Bake the salmon about 25 minutes, or until almost cooked through. Broil 1 to 2 minutes just until salmon flakes and a golden herb crust starts to form. (Watch carefully!) Serve hot or chilled over mixed veggies or fresh spinach leaves.

Confetti Salad
Serves 4

Ingredients: 10 Belgian endive leaves, 1 avocado (cubed), 1 cup cooked corn, ½ cup diced red pepper, ½ cup diced green pepper, juice of 2 lemons, 4 tablespoons macadamia nut, rice bran, avocado or sesame oil, salt to taste

Directions: Combine all the vegetables in a salad bowl. Drizzle with a dressing of lemon juice, oil, and salt.

Strawberry Granita
Makes 6 servings

Ingredients: 3 teaspoons Stevia Plus or to taste (plus additional for sprinkling), ½ cup water, 1 pint hulled frozen strawberries, 1 ½ teaspoons fresh lemon juice, 6 whole strawberries, halved.

Directions: Dissolve the 3 teaspoons Stevia in the water. In a food processor, using a steel knife, process the frozen strawberries, lemon juice, and the dissolved Stevia until almost smooth.  Pour into an 8 x 8 metal baking pan and cover with plastic wrap. Freeze until partly frozen, about 2 hours; stir with a fork to break up any ice crystals. Continue freezing for several hours or until completely frozen.

To serve, let the granita stand at room temperature about 10 minutes, or until slightly softened.  Scrape into bowls using a spoon. Garnish with the strawberry halves sprinkled with Stevia Plus.

Happy Father’s Day to all the super dads out there. And, as always,  a special remembrance to my late father Arthur Gittleman, the first man in my life!