We love celebrating the Dad’s around here and it’s sometimes hard to stick to eating healthy when we celebrate. So this year I put together a couple great recipes that will be sure to please everyone and keep you on track on your health journey!
Broccoli and Apple Salad
The broccoli, apples, carrots and onions come together to make a fresh, incredible salad with great texture and a creamy dressing with a hint of spice
4 cups fresh broccoli florets, (about 2 medium heads)
½ cup shredded carrots
¼ cup diced sweet onion
2 large apples, finely chopped (I used honey-crisp apples)
½ cup pecans, coarsely chopped (optional)
Creamy dressing ingredients:
1 cup Primal Kitchen Cilantro Lime mayo
2 tablespoons buttermilk
1/4 tsp salt (or to taste)
1/2 tsp black pepper
1/2 tsp monk fruit sugar
2 tablespoons fresh squeezed lemon juice
Toss all the fresh veggies together.
In a separate bowl, mix the creamy dressing ingredients together then fold into the vegetables until they are all covered well.
Enjoy!
Easy Rhubarb Cake
This cake is simple to make and delicious but not overly sweet. Each bite has a bit of the tart rhubarb scattered in the dense cake. I cut the sugar in half and only used monk fruit sugar, which gives sweetness and a big fat zero on the glycemic index - so zero sugar!! I also used a gluten-free flour to help eliminate inflammation with this recipe and yet have a yummy dessert!
3/4 cup buttermilk
1 stick butter at room temperature
1/2 cup monk fruit sugar plus 1 tablespoon for sprinkling over top
1 large egg
1 1/2 tsp vanilla extract
2 cups gluten-free flour
2 tsp baking powder
1 tsp salt
2 cups thinly sliced rhubarb
Oven 350*
Lightly butter a 9x9 square baking pan
Cream the room temperature butter and sugar in a bowl with mixer until fluffy. Add egg and and vanilla and again beat until fluffy - make sure to scrape down sides of bowl as needed so all the ingredients get mixed well.
Toss diced rhubarb with 1 tablespoon flour until coated.
Wish the gluten-free flour, baking powder, and salt together in a bowl.
Add half of the flour mixture to the bowl of egg, butter and sugar and mix together.
Add all of the buttermilk mix well.
Add the rest of the flour and blend just until combined, don't over mix.
Fold in the rhubarb. Batter will be thick!
Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar.
Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
Let the cake cool slightly before cutting.
Grilled Flank Steak
This delicious, lean flank steak is marinated in a simple lime, garlic and chipotle mix that helps tenderize and soak great flavor all through out each delicious bite!
3 lb piece flank steak
6 limes
6 garlic cloves, diced
2 tablespoons chipotle in adobo sauce (or more if you prefer it spicy)
salt and pepper to taste
Juice all the limes, dice garlic cloves and mix all together with the chipotle in adobo sauce in small bowl. Add flank steak to either large zip lock bag or a covered dish and cover with marinade overnight or at least 4 hours.
Grill over hot grill for about 6 minutes per side - this meat cooks quickly because of how thin it is, so adjust according for rare to well-done. We like it medium rare, so about 6 minutes per side is good. Depending on how thick it is in the middle, we may have to return some pieces to the grill if it’s still too red.
When done cooking, pull off grill and let flank steak sit whole for about 10 minutes to rest. Then slice into thin slices and serve!
Serves about 4 people.