Avoid the Dad Bod

By Paige Rhodes @mymoderncookery  |  Health & Wellness 

Even though Father’s Day is known for its saucy ribs, beer and macaroni and cheese, it’s still smack-dab in the midst of the summer slim-down season. Unless you’re looking to take that “dad bod” to the next level, you may want to dial back the indulgence this year just a tad. This means trading out the fatty beef burgers for fresh grilled chicken sliders, and carb-loaded side dishes for grilled ratatouille foil packets. Whether you’re a dad yourself or celebrating Pops, healthy recipes are a gift to everyone. Nothing says, “I love you” quite like a meal that’ll keep his ticker in tip-top shape. This Father’s Day, combat the dad bod with these two nourishing recipes, a fruity dessert and maybe a cocktail or two.

Photos By Paige Rhodes

Herbed Grilled Chicken Sliders


1 lb. ground chicken breast

2 tbsp. finely chopped fresh tarragon

2 tbsp. finely chopped fresh basil

2 tbsp. finely chopped parsley

2 tbsp. finely chopped chives

2 cloves of garlic, minced

1 tsp. lemon zest

2 tsp. lemon juice

1/3 tsp. kosher salt

6 pretzel slider buns

Tomatoes, greens, avocado and goat cheese for garnish


Preheat the grill to medium-high heat.

In a large bowl, combine the ground chicken, chopped herbs, garlic, lemon zest, lemon juice and salt and mix well.

Shape the mixture into 3-inch patties or the size of your bun. Keep in mind that these don’t shrink down like beef patties do.

Grill sliders for 5-6 minutes per side or until the internal temperature reaches 165º.

Place on pretzel slider bun and top with tomato, avocado, greens and goat cheese.

Grilled Ratatouille Foil Packets


1/3 cup olive oil

2 garlic cloves, minced

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. fennel seeds

3/4 tsp. salt

1 medium eggplant, cut into 1/2-inch slices

1 onion, sliced thin

1 small zucchini, sliced thin

3/4 lb. small Roma tomatoes, sliced

1 red bell pepper, chopped

1/2 cup shredded fresh basil leaves


Preheat the grill to medium heat.

Whisk together the olive oil, garlic, oregano, thyme, fennel seeds and salt in a small bowl.

Cut four 12”x18” sheets, or enough to wrap the veggies, of heavy duty foil. Layer the vegetables on the center of each aluminum foil square. Start with the eggplant, then the onion, zucchini, tomato and bell pepper.

Pour the olive oil mixture over top of the veggies and top with fresh basil. Seal the edges of the foil to make packets.

Place the foil packets seam-side-up on the grill. Close and cook for 15 minutes. Carefully open packets and serve.