Looking for a different, non-traditional and healthy Father’s Day menu this year?
Well Tracee Yablon Brenner, from Real Food Moms, has the answer for you!
Real Food Mom, Tracee Yablon Brenner (www.realfoodmoms.com), says "It's nice to start traditions and making a meal for Dad on Father's Day can be a lot of fun for the whole family! It can also help children begin to try new foods because helping with the food preparation usually peaks their interest to try what they have prepared."
Read on for some delicious HEALTHY dishes!
Grilled Turkey London Broil:
Turkey London Broil is a skinless, boneless turkey breast. When marinated it takes on the flavor of the marinade and is quite juicy. Turkey breast is quite lean. It’s best to buy organic pasture raised turkey. The turkey will be lean, and flavorful due to the healthy environment, fresh air, water and pasture that are part of their daily routine. Pasturing allows them to live and eat grass, clover like they were intended to without pesticides and hormones or antibiotics.
Ingredients:
1 ½-2 lbs turkey breast half “Turkey London Broil”
¼ cup balsamic vinegar
¼ cup orange juice
¼ cup olive oil
¼ cup low sodium tamari (wheat free soy sauce)
2 teaspoons fresh minced ginger
2 garlic cloves, Crushed
1. Place turkey breast in either a shallow baking dish or a gallon size plastic bag.
In a small bowl or glass measuring cup add marinade ingredients and whisk together.
Save ¼ cup of the marinade.
2. Pour the remainder of the marinade into either a baking dish or plastic bag. Add turkey and marinade in the refrigerator 30 minutes to overnight turning occasionally. The longer it’s marinated the stronger the flavor
3. Remove turkey from marinade, discard marinade. If baking pre-heat the oven to 350 F or pre-heat the grill.
4. To allow for cooking evenly, turn over the turkey breast and open up the flap of the breast. Turn back over and lay flat.
5. Grill or bake turkey, allow for 15 minutes a pound and turn the breast about every 10 minutes for even cooking. Test with a thermometer. The thickest part of the breast should read 165 F
6. Place turkey on a platter and cover it loosely with foil for about 10 minutes before carving. Carve thinly on an angle.
Citrus Slaw
Cabbage is a cruciferous vegetable high in phytonutrients with a good source of sulfur, iodine, vitamin E and vitamin C; Napa cabbage decreases inflammation and is high in vitamin A, folate, vitamin B6 and manganese. Calcium content is higher in the outer leaves. To make Cole slaw quicker you can purchase pre-shredded cabbage and carrots. This is a refreshing quick salad for the warmer months. Makes 14 servings.
Ingredients:
1 large Napa or green cabbage shredded
½ head red cabbage finely shredded
2 carrots or 1 sweet potato peeled and shredded
Dressing:
¼ cup Orange juice
¼ cup Olive oil
1 Lime juiced
1 Tablespoon Cilantro chopped or parsley
1/4 teaspoon sea salt
1/8- 1/4 teaspoon honey (optional)
Directions
1. Place shredded cabbage and carrots in a large bowl.
2. In a measuring bowl wisk together dressing ingredients and pour over slaw.
3. Refrigerate vegetable slaw for 15 minutes for flavors to blend.
4. Toss before serving
Pasta with Broccoli and an Alfredo white northern bean sauce
Broccoli is a powerhouse cruciferous vegetable that most children enjoy! Broccoli has anti-inflammatory properties. Broccoli is very high in vitamin C, K and A. It is also high in folate, dietary fiber, manganese, tryptophan, potassium and B vitamins. This pasta dish is served with a northern bean dairy free alfredo sauce which adds protein to this dish which could make it a complete meal for some.
Ingredients:
4 Tablespoons Extra Virgin Olive Oil
2 garlic cloves (chopped or pressed)
1 head of Broccoli (peel and cut stems and cut broccoli into flowerets)
1 lemon juiced (3 Tablespoons lemon juice)
¾ cup low sodium organic (if possible) vegetable broth
½ teaspoon oregano
¼ teaspoon sea salt
1- 15 ounce can of Great Northern Beans
Black pepper to taste
1 package of Spaghetti (Gluten Free, Quinoa, Whole Wheat is best. But you can use regular Spaghetti)
Directions:
1. In a food processor or blender add beans, garlic, lemon juice, oregano, sea salt and puree until smooth.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
3. While pasta is cooking In a large skillet over medium heat, warm olive oil and add garlic and sauté for about 1 minute add broccoli and sauté for about 2- 3 minutes.
4. Add pasta and ¼ cup reserved cooking water to broccoli continues cooking for another 3 minutes add more water if necessary.
5. Add pureed bean mixture and cook over moderate heat, tossing, until combined well.
Strawberries with Balsamic Vinegar
Strawberries are very high in anti-oxidants and fiber.Serves 4
Ingredients:
16 ounces fresh strawberries washed, hulled and cut in half
2 Tablespoons balsamic vinegar
1 Tablespoon honey
Directions:
1. Place balsamic vinegar and honey in a bowl stir together.
2. Fill a bowl with equal parts of white wine vinegar and water. Spray the solution onto fruits and veggies fill a spray bottle with equal parts white vinegar and water. Spray the solution onto strawberries, if not organic, scrub with a brush and rinse.
3. Place strawberries in the bowl,with honey and vinegar, stir gently to combine.
4. Cover, and sit at room temperature for about an hour, but not more than 3-4 hours max.
5. Serve!
Well Tracee Yablon Brenner, from Real Food Moms, has the answer for you!
Real Food Mom, Tracee Yablon Brenner (www.realfoodmoms.com), says "It's nice to start traditions and making a meal for Dad on Father's Day can be a lot of fun for the whole family! It can also help children begin to try new foods because helping with the food preparation usually peaks their interest to try what they have prepared."
Read on for some delicious HEALTHY dishes!
Grilled Turkey London Broil:
Turkey London Broil is a skinless, boneless turkey breast. When marinated it takes on the flavor of the marinade and is quite juicy. Turkey breast is quite lean. It’s best to buy organic pasture raised turkey. The turkey will be lean, and flavorful due to the healthy environment, fresh air, water and pasture that are part of their daily routine. Pasturing allows them to live and eat grass, clover like they were intended to without pesticides and hormones or antibiotics.
Ingredients:
1 ½-2 lbs turkey breast half “Turkey London Broil”
¼ cup balsamic vinegar
¼ cup orange juice
¼ cup olive oil
¼ cup low sodium tamari (wheat free soy sauce)
2 teaspoons fresh minced ginger
2 garlic cloves, Crushed
1. Place turkey breast in either a shallow baking dish or a gallon size plastic bag.
In a small bowl or glass measuring cup add marinade ingredients and whisk together.
Save ¼ cup of the marinade.
2. Pour the remainder of the marinade into either a baking dish or plastic bag. Add turkey and marinade in the refrigerator 30 minutes to overnight turning occasionally. The longer it’s marinated the stronger the flavor
3. Remove turkey from marinade, discard marinade. If baking pre-heat the oven to 350 F or pre-heat the grill.
4. To allow for cooking evenly, turn over the turkey breast and open up the flap of the breast. Turn back over and lay flat.
5. Grill or bake turkey, allow for 15 minutes a pound and turn the breast about every 10 minutes for even cooking. Test with a thermometer. The thickest part of the breast should read 165 F
6. Place turkey on a platter and cover it loosely with foil for about 10 minutes before carving. Carve thinly on an angle.
Citrus Slaw
Cabbage is a cruciferous vegetable high in phytonutrients with a good source of sulfur, iodine, vitamin E and vitamin C; Napa cabbage decreases inflammation and is high in vitamin A, folate, vitamin B6 and manganese. Calcium content is higher in the outer leaves. To make Cole slaw quicker you can purchase pre-shredded cabbage and carrots. This is a refreshing quick salad for the warmer months. Makes 14 servings.
Ingredients:
1 large Napa or green cabbage shredded
½ head red cabbage finely shredded
2 carrots or 1 sweet potato peeled and shredded
Dressing:
¼ cup Orange juice
¼ cup Olive oil
1 Lime juiced
1 Tablespoon Cilantro chopped or parsley
1/4 teaspoon sea salt
1/8- 1/4 teaspoon honey (optional)
Directions
1. Place shredded cabbage and carrots in a large bowl.
2. In a measuring bowl wisk together dressing ingredients and pour over slaw.
3. Refrigerate vegetable slaw for 15 minutes for flavors to blend.
4. Toss before serving
Pasta with Broccoli and an Alfredo white northern bean sauce
Broccoli is a powerhouse cruciferous vegetable that most children enjoy! Broccoli has anti-inflammatory properties. Broccoli is very high in vitamin C, K and A. It is also high in folate, dietary fiber, manganese, tryptophan, potassium and B vitamins. This pasta dish is served with a northern bean dairy free alfredo sauce which adds protein to this dish which could make it a complete meal for some.
Ingredients:
4 Tablespoons Extra Virgin Olive Oil
2 garlic cloves (chopped or pressed)
1 head of Broccoli (peel and cut stems and cut broccoli into flowerets)
1 lemon juiced (3 Tablespoons lemon juice)
¾ cup low sodium organic (if possible) vegetable broth
½ teaspoon oregano
¼ teaspoon sea salt
1- 15 ounce can of Great Northern Beans
Black pepper to taste
1 package of Spaghetti (Gluten Free, Quinoa, Whole Wheat is best. But you can use regular Spaghetti)
Directions:
1. In a food processor or blender add beans, garlic, lemon juice, oregano, sea salt and puree until smooth.
2. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.
3. While pasta is cooking In a large skillet over medium heat, warm olive oil and add garlic and sauté for about 1 minute add broccoli and sauté for about 2- 3 minutes.
4. Add pasta and ¼ cup reserved cooking water to broccoli continues cooking for another 3 minutes add more water if necessary.
5. Add pureed bean mixture and cook over moderate heat, tossing, until combined well.
Strawberries with Balsamic Vinegar
Strawberries are very high in anti-oxidants and fiber.Serves 4
Ingredients:
16 ounces fresh strawberries washed, hulled and cut in half
2 Tablespoons balsamic vinegar
1 Tablespoon honey
Directions:
1. Place balsamic vinegar and honey in a bowl stir together.
2. Fill a bowl with equal parts of white wine vinegar and water. Spray the solution onto fruits and veggies fill a spray bottle with equal parts white vinegar and water. Spray the solution onto strawberries, if not organic, scrub with a brush and rinse.
3. Place strawberries in the bowl,with honey and vinegar, stir gently to combine.
4. Cover, and sit at room temperature for about an hour, but not more than 3-4 hours max.
5. Serve!
Tracee has co-authored two comprehensive and practical guides for family nutrition,Great Expectations: Best Food for Your Baby and Toddler and Simple Food for Busy Families. She provides busy families with practical information, strategies, and healthy recipes for feeding nutritious, tasty meals and snacks quickly and easily every day.
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