Now that their special day is coming, let us take this time to honor our father who serves as the pillar and head of our home!
Whether you are a new dad, grandfather, or step-dad you definitely deserve a treat this month! However your children calls you – daddy or papa, you are recognized as one – the strength and provider of the family. As to celebrate this wondrous season, let the fast metabolism diet community greets our group of gentlemen a Happy Father’s Day!
In the fast metabolism community, we recognized the dads who took a huge step and decided to choose a healthier lifestyle through the program. And now that the Father’s Day is fast approaching, let us express our love and endless support to our dad by cooking these healthy recipes to make their weekend extra special.
Crispy Grilled Chicken Thighs – Phase 3
- 1/3 cup safflower mayonnaise
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- Sea salt
- 8 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- olive oil
- 1 1/2 cups breadcrumbs
- 3 large tomatoes, halved crosswise
- Freshly ground black pepper
- Combine the safflower mayonnaise, chili powder, cayenne and 1/2 teaspoon salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours or overnight.
- Preheat a grill to medium low. Brush the grill grates with olive oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat.
- Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.
- Meanwhile, brush the tomatoes with olive oil and season with salt and black pepper. Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken Surf and Turf Gumbo – Phase 3
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 cup almond flour
- 8 ounces nitrate-free sausage, cut into 1/2-inch pieces
- 1 1/2 pounds boneless skinless chicken thighs, quartered
- Sea salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 2 ribs celery, chopped (about 1 cup)
- 1 large onion, chopped (about 2 cups)
- 1 green bell pepper, chopped (about 1 1/2 cups)
- 1/4 teaspoon cayenne pepper
- 4 cloves garlic, finely chopped
- 4 cups chicken broth
- 2 tablespoons pickling spice
- 1 1/2 pounds medium shrimp, 21-25 count, peeled and deveined, tails removed
- 2 Okras (substitute for gumbo file)
- Hot cooked quinoa, for serving
- In a cast-iron or other heavy-bottomed skillet, heat 1/2 cup of the olive oil over medium-high heat until very hot.
- Add the almond flour and whisk until combined and just beginning to brown. Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes. Set aside.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium heat.
- Add the sausage and cook until it is lightly browned. Remove with a slotted spoon to a bowl. Sprinkle the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper and brown in the sausage drippings.
- Remove from the pot and place in the bowl with the sausage. Stir in the tomato paste until smooth and darkens slightly (be careful not to burn), about 1 minute.
- Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes. Add the garlic and cook until just aromatic, about 30 seconds.
- Add the chicken broth and 2 cups water and bring to a simmer. Slowly whisk in the warm roux, a bit at a time, until combined.
- Tie the pricking spice and add to the pot along with the chicken and sausage. Simmer all together until thickened and the flavors have blended, about 45 minutes.
- Add the shrimp and okra and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes.
- Discard the pickling spice bundle. Taste and adjust seasoning with additional salt and pepper. Serve the gumbo over quinoa.
- Note: Pickling spice contains chilies, coriander, cumin, ginger, black pepper, allspice, cinnamon, bay leaves, brown mustard, cloves and turmeric. You can make your own it you can’t find it premade.
Raspberry Oatmeal Coconut Smoothie – Phase 3
- ½ – 1 cup unsweetened coconut milk (depending on how thick you like it)
- 1 cup of oatmeal
- 2 teaspoons coconut extract
- 1 cup frozen raspberries
- shredded coconut flakes
- Add coconut milk, oatmeal and coconut extract to your blender. Pulse 1-2 minutes until smooth.
- Add frozen raspberries and continue to pulse until smooth.
- Pour into your fancy serving glass, top with a couple of raspberries and a little shredded coconut, and enjoy!