We all know the saying, “the way to a man’s heart is through his stomach.” Well, this Father’s Day is no exception! When you’re stumped for how to treat your special Dad or get the sense he’s tired of the typical ties, socks, clothes, cologne and other traditional gifts, surprise him with a full course meal that he’ll love to indulge in. The best part about it: these recipes are super healthy so he can eat to his heart’s content without putting his health at risk.

Start Dad off with this fun and yummy twist on pasta salad: Take a large pot and bring lightly salted water to a boil. Toss in two cups of whole-wheat rotini pasta and stir occasionally for about 8-10 minutes. Drain and run your pasta under cold water. Next, whisk 1/3 cup of reduced fat mayonnaise, 1/3 cup low fat yogurt, two tablespoons of extra virgin olive oil, one minced clove of garlic, and 1/8 teaspoon of pepper in a large bowl until the mixture is smooth. Add your pasta to this mixture and coat it. Next, add in one cup of cherry tomatoes, one cup of diced red bell peppers, one cup grated carrots, ½ cup chopped scallions, ½ cup chopped and pitted olives and top with 1/3 cup slivered fresh basil and enjoy!

After the pasta salad, introduce Dad to the main course: salt and pepper sirloin. Prepare two cups of grilled tomatillo salsa according to directions on the package and preheat your grill to high. Rub your one pound boneless top sirloin steak (fat trimmed) with one teaspoon of extra virgin olive oil and season with ½ teaspoon of salt and ground pepper. Lightly oil the grill rack and cook your steak. Make sure to properly cook each side. Once the steak has been cooked, move it to a cutting board and let it sit for about five minutes. Next, thinly slice the steak across and serve with the tomatillo salsa. Yum!

Got room for dessert? Treat Dad to raspberry-chocolate chip frozen yogurt. Simply put three cups of fresh or frozen raspberries, two cups low fat, plain yogurt, 1/3 cup sugar, and 1 ½ teaspoons of vanilla extract into a food processor and blend until smooth. Move the mixture to an ice cream maker and freeze according to the directions. Add ½ cup of mini chocolate chips to the mix during the last five minutes of freezing. Once it’s ready, place into an airtight container and freeze until you’re ready to serve it. If you don’t own an ice cream maker you can still do this recipe. Just pour your mixture into a 9x13 inch pan and freeze, making sure to stir it every few hours until firm along the edges and semi-firm in the center (2-6 hours). Afterwards, place back into the food processor and process until smooth and then move to an airtight container, stir in your chocolate chips and freeze until ready to serve.

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