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    A Healthy Grilled Meal for Father's Day

    Planning to celebrate Father’s Day with a backyard barbecue? This meal plan features recipes that are both delicious and healthy, with reductions in added sugar and an emphasis on fruit…naturally sweet and chock full of nutrients.

    Cherry-Stuffed Grilled Chicken

    The cherries are the nutritional stars of this recipe, rich in healthful plant compounds and offering copper, manganese and potassium as well as vitamin C.

    1 1/2 cups pitted and coarsely chopped sweet cherries

    1/4 cup chopped onion

    1 tsp chopped fresh sage

    1/2 tsp salt

    1/2 tsp chopped fresh thyme

    4 skinless chicken breast halves (4–6 oz each)

    3 tbsp olive oil

    2 tbsp white wine vinegar

    1 1/2 tsp garlic salt

    1/2 tsp coarsely ground pepper

    1. Combine cherries, onion, sage, salt and thyme; mix well.
    2. Cut a pocket on the thicker side of each chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into each pocket; close openings with metal skewers or wooden picks.
    3. Combine oil, vinegar, garlic salt and pepper; mix well. Marinate stuffed chicken breasts 1/2 hour in refrigerator.
    4. Broil or grill chicken breasts, brushing with marinade within first 3 minutes, until fully cooked and juices run clear when sliced.

    Yields: 4 servings

    Source: reprinted with permission from Northwest Cherry Growers

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    Strawberry Mango Salsa

    This tasty salsa is not only a great accompaniment for grilled meats but would also make a sweet-and-tangy taco topping.

    1 1/2  cups diced, stemmed strawberries

    1/2  cup diced mango

    1/2  cup diced red bell pepper

    1/3  cup diced red onion

    1/4  cup roughly chopped cilantro

    2  tbsp lime juice

    1  tbsp sugar

    1/2  tsp salt

    In a large bowl, combine all ingredients and stir together gently with rubber spatula and wooden spoon. Refrigerate, covered, up to 8 hours.

    Yields: 3 cups

    Source: California Strawberry Commission

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    Reduced Sugar Coconut “Ice Cream”

    Does Dad love dessert but has a hard time with dairy? This ice cream substitute is free of moo juice…and low in sugar to boot!

    1 can (13.5 oz) unsweetened coconut milk

    2 cups coconut milk beverage

    1/4 cup sugar

    1/4 tsp pure stevia extract powder (can increase to 1/2 tsp to taste)


    1/2 tsp liquid stevia extract (can increase to 1 tsp to taste)

    1 tsp guar gum

    1/8 tsp salt

    1. Combine the coconut milk, coconut beverage, sugar, base amount of stevia, guar gum and salt in a blender. Cover and whirl at top speed until thoroughly blended, about 2 minutes; taste and add additional stevia in small increments as needed.
    2. Place the blender jar in the refrigerator and chill for 1 hour. Remove from the refrigerator and pulse the mixture to incorporate. Pour the mixture into an ice cream maker and process according to the manufacturer’s directions.
    3. To store the ice cream: Transfer to a plastic container with a tight- fitting lid. Place a piece of plastic wrap on top of the ice cream, cover, and freeze. To serve, allow the ice cream to soften slightly at room temperature.

    Yields: 1 quart.

    Source: Reprinted with permission from The Dairy-Free & Gluten-Free Kitchen (Penguin Random House)

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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