Healthy Hollywood: Fab Food Friday – Healthy Father’s Day Recipes!

Whether your dad prefers to spend his special day out on the golf course or at home surrounded by his grandkids, it’s his day to call the shots.

But, we all know a heartfelt way to show your love is to cook him a meal.

Even if your dad is a meat and potatoes type of guy, it’s never too late to introduce to some tasty yet healthy dishes into his life.

Celebrity chef and host of Food Network’s “Ham on the Street,” George Duran, shares a few recipes with Healthy Hollywood.

Spinach Breakfast Pizza

Prep: 15 minutes / Cook: 15 minutes / Bake: 9 minutes / Yield: 4 to 6 servings

“I love surprising my friends when I pull this out of the oven for brunch. And if you’re spinach-phobic, replace it with pretty much any veggie or meat topping. Don’t you just love limitless options?” George says.


  • 1 (10-ounce) prepared gluten-free thin pizza crust
  • 3 tablespoons extra virgin olive oil
  • 1 (10-ounce) package frozen chopped spinach
  • 8 eggs
  • Kosher salt or table salt and
  • Freshly ground black pepper, to taste
  • 1 large onion, chopped (1 cup)
  • 1/2 cup shredded cheddar cheese (2 ounces)

Preheat the oven to 450 degrees F. Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes. While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

Raspberry and White Chocolate Soy Pancakes

Prep: 10 minutes / Cook: 20 minutes / Yield: 8 pancakes

“These pancakes are delicious, but they do require some dexterity. The secret is to place individual white chocolate chips and raspberries on each pancake while the bottom is cooking,” adds George.


  • 1 cup gluten-free pancake mix
  • 3/4 cup soymilk
  • 1 egg
  • 1 tablespoon vegetable oil
  • Non-stick cooking spray
  • 1/2 pint fresh raspberries (cut large berries in half)
  • 1/2 cup white chocolate chips
  • Maple syrup (optional)

In a medium bowl, combine the pancake mix with the milk, egg, and oil. The batter should be the consistency of thick, heavy cream. Add more soy milk, 1 tablespoon at a time, if necessary. Using an IMUSA cast-iron comal pan or a non-stick pan, heat batter over medium-low heat for 2 to 3 minutes. Pour 1/4 cup batter into the skillet. Gently press some raspberries evenly into the batter. Add the white chocolate chips between the raspberries. Cook until bubbles form on the edge of the pancake and the bottom is golden brown. Flip and cook the other side until it is golden brown. Remove from pan and keep warm while you make the rest of the pancakes. Serve with maple syrup if desired.

For more of George’s recipes, check out

-- Terri MacLeod

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