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Father’s Day Recipes That Dad Will Love

Staying home for Father’s Day this year? No problem! While it’s fun to go out for brunch, lunch or dinner, social distancing guidelines have changed our normal celebrations for awhile. But that doesn’t mean you can’t enjoy each other’s company while gathered with delicious food.

We’ve scoured the internet for Dad-approved recipes he’s sure to love! Try out one of these delicious Father’s Day recipes to inspire a menu that everyone will enjoy. Whether you’re serving brunch, lunch, or just sending Dad a special treat, we’ve got the best recipes to try!


slice of frittata on plate garnished with parsley

Chorizo, Potato & Kale Frittata

Recipe from Cook At Home Mom 

Treat Dad to a flavorful frittata for a tasty Father’s Day brunch! This frittata is Whole30, Paleo, and gluten-free to fit his healthy lifestyle.


6 eggs

3 tbsp water

½ lb chorizo sausage, ground

3 tbsp unflavored unsweetened almond milk

2 cups kale, large stems removed

2 medium red potatoes

1 tbsp olive oil

salt and pepper to taste



  1. Over medium heat, cook the chorizo sausage in a medium skillet, breaking it up, until browned. Drain out any excess grease from the sausage, then set it aside.
  2. Dice the potatoes. Add potatoes to the skillet with water and cover, allowing to simmer until softened.
  3. Cut the kale into bite-sized pieces and stir into the potatoes.
  4. Sauté together uncovered for 2-3 minutes, then stir the sausage back in.
  5. Crack the eggs in a bowl and whisk them well.
  6. Drizzle the olive oil over the veggies and sausage (do not stir again), and pour the eggs on top.
  7. Gently pull the eggs away from the sides of the pan with your spatula, letting the eggs fill in. Do this several times, but once the egg mixture is too firm to fill in spaces, stop because the bottom has begun to set.
  8. Cover the skillet, lower the heat, and cook for another 5-6 minutes until the frittata is cooked through. If it's still a little too wet or jiggly in the middle, you can finish it under the broiler for a few minutes .
  9. Allow the frittata to cool slightly, then slide it out of the pan onto a cutting board and slice.
  10. Season with a little salt and pepper and enjoy!⠀



close up of baked beans with spoon

Slow Cooker Baked Beans

Recipe from Not Enough Cinnamon

These homemade slow cooker baked beans loaded with bacon and sweetened with molasses and coconut sugar. They make for a great bbq side dish or brunch buffet item.


2 cups dried navy beans

9 oz (250 g) short cut bacon or turkey bacon slices, chopped

1 large onion chopped

3 tbsp molasses

½ cup tomato paste

1 tsp Dijon mustard

¼ cup coconut sugar or brown sugar

1 tsp sea salt

¼ tsp freshly cracked black pepper



  1. Place navy beans in a large glass bowl and fill with water. Soak overnight or at least 8 hours. Drain and transfer beans in the slow cooker.
  2. Add bacon, onion, molasses, tomato paste, Dijon mustard, sugar, salt, and pepper. Mix thoroughly until well combined. Stir in 1 ½ cups of water.
  3. Close the lid and cook on low for 8 hours, stirring from time to time, if possible. Taste, adjust salt, if needed, and serve.


soft pretzel being dipped in sauce

Gluten-Free Soft Pretzels

Recipe from Fork & Beans

If you want to make a special treat for Dad, try these soft pretzels that will remind you both of sitting at the ball game or going to your favorite theme park! Serve with dijon mustard or your favorite creamy dip.


1 cup warm water

2 ¼ tsp dry active yeast

½ tsp coconut sugar

1 tbsp psyllium husk powder + 3 tbsp warm water, sit for 1 minute to thicken

3 ¼ cup gluten-free flour blend

1 tsp baking powder

½ tsp sea salt

2 tbsp olive oil

1 tbsp maple syrup


Water bath:

6–8 cups water

¼ cup baking soda

2 tbsp maple syrup


Lightly coat with:

olive oil

coarse salt



  1. Allow the yeast and sugar to froth in the warm water for 10 minutes.
  2. Whisk the flour, baking powder, and salt together until well-combined. Measure out about 1 cup of the flour and keep nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, ¼ cup at a time until a dough starts to form. Start kneading the dough with your hands to get it smooth. The dough should be moist but not sticky.
  3. Divide the dough into 6 even and smooth balls.
  4. Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Shape your pretzels.
  5. Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
  6. Preheat your oven to 400°F.
  7. Bring your water to a boil in a large pot. Add the baking soda slowly, and maple syrup.
  8. Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
  9. Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
  10. Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a brown exterior forms. Allow to cool fully on the baking sheet before enjoying.


If you can, gather together this Father’s Day to show Dad just how much you care. They say that the way to a man’s heart is through his stomach, so treat your dad to a meal he’ll love! Just be sure to follow your local guidelines for social gatherings to keep you and your loved ones safe. Health is wealth — Happy Father’s Day!