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6 EASY, Healthy & Mouthwatering Lunch Ideas For Father’s Day
Father’s Day is a special day for all dads across the globe, but what if your dad doesn’t like to cook? Good news! We’ve compiled a list of the best lunch ideas for father’s day that will make your dad happy.
Complete his special lunch with a thoughtful Father’s Day card with a meaningful message that will make him smile or give him a Father’s Day gift that he will treasure for years.
Best Lunch Ideas for Father’s Day
This sandwich is satisfying and tasty. It’s also quite easy to put together. Make sure you get some crackers on the side so your dad can munch on them between bites.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 small carrots, finely diced
- 2 stalks of celery, finely diced
- 1 small red pepper, finely diced
- 2 cups chicken stock
- 1 cup water
- 1 can (796 mL/28 fl oz) whole tomatoes, undrained
- 1/2 teaspoon freshly ground black pepper
- 125 g (1/2 of 250g block) Philadelphia Cream Cheese, cubed
- 1/4 cup chopped fresh basil
- For the grilled cheese sandwiches:
- 4 slices white bread (I like to use something a little robust like a country loaf)
- Enough cheese for 2 sandwiches (sliced or grated, however, you prefer)
- 4 tablespoons butter, softened to spreadable
To make the soup:
- Heat the oil in a large saucepan on medium-high heat.
- Add onions, carrots, celery, and red pepper.
- Cook for approximately 5 minutes.
- Stir in the chicken stock and water, bring to a boil then cover.
- Simmer for approximately 8 minutes or until the vegetables are tender.
- Add tomatoes and pepper and stir.
- Return to boil, then simmer for 5 minutes.
- Remove from the heat and stir in the cream cheese.
- Use an immersion blender to blend the soup until smooth.
- Return to low heat and cover, keeping warm while you prepare the grilled cheese sandwiches.
To make the sandwiches:
- Place a heavy skillet over medium-high heat.
- Spread the outside of each slice of bread with butter.
- Fill the sandwiches with cheese.
- Cook in the skillet on medium heat for about 3 minutes on each side or until golden brown on both sides.
- Sprinkle the soup with basil.
- Serve the soup and the sandwiches immediately.
Pair a homemade burger with fries or a side salad to make the combo complete. Father’s Day is full of fun and splurge, so enjoy!
For the burger patties:
- 1 onion finely chopped
- 1 garlic clove crushed
- 500 g beef mince
- large handful of fresh parsley finely chopped
- 1/2 cup fresh breadcrumbs
- 1 egg beaten
- 1-2 teaspoons salt to taste
- black pepper to taste
- for the cheeseburgers
- 4 slices American/Processed cheese
- 8 slices bacon cooked to your preference
- fresh lettuce
- ripe tomatoes sliced
- 4 tsp mayonnaise
- 4 butter-toasted bread rolls
- Fry the onion in a large frying pan with a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow cooling to room temperature.
- Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt, and pepper. To test the seasoning, fry a teaspoon full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
- Divide the mixture into 5-6 (depending on how big you want the patties), and form patties with wet hands.
- Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
- When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a barbecue.)
- Remove from the heat, top with the cheese and cover with foil for 2 minutes.
- Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese, and finally bacon.
- Serve immediately.
- 1½ cups mashed russet potatoes
- ¾ cups flour, plus more for rolling
- 3 tbsp. unsalted butter softened
- 1 tbsp. sugar
- 2 tsp. kosher salt, plus more to taste
- ¼ cup heavy cream
- 8 oz. cream cheese, softened
- 1½ tbsp. dill, finely chopped
- 1½ tbsp. parsley, finely chopped
- 1 tbsp. chives, finely chopped
- 1 tbsp. tarragon, finely chopped
- Freshly ground black pepper, to taste
- 8 oz. thinly sliced smoked salmon, torn into 2″ pieces
Make the lefse:
- Combine potatoes, flour, butter, sugar, salt, and 2 tbsp. cream in a food processor; pulse until a smooth dough forms.
- Form into a disk and cover with plastic wrap; refrigerate for 30 minutes. Heat a 14″ cast-iron skillet over high heat.
- Divide dough into two 6-oz. pieces; roll each into a ball.
- On a heavily floured work surface, roll one ball at a time into a 14″ circle about ⅛” thick; cook, flipping once until lightly browned in places, 8-10 minutes.
- Transfer to a plate and cover with a clean dish towel; repeat with remaining dough, and set aside.
- Combine the remaining cream, cream cheese, dill, parsley, chives, tarragon, and salt and pepper in a bowl; set aside.
Assemble the sandwich:
- Spread half the cream cheese mixture evenly over one of the lefse to the edges
- Scatter half the salmon over the cheese; starting on one end, roll to form a compact 14″ wrap about 2″ thick. Slice an angle into 4 pieces
- Repeat with remaining lefse, cheese, and salmon.
After his morning workout, he’ll be famished. This pizza will give him the energy he needs without weighing him down.
- 1 13.8 oz tube Refrigerated Pizza Crust
- 2 tbsp Olive oil divided
- 8 Eggs
- 1/3 cup Milk
- 6 Pieces of Bacon cooked and chopped
- 2 cups Shredded Cheddar Jack Cheese
- Salt and Pepper to taste
- Preheat oven to 425 degrees.
- Unroll the pizza crust into a 15x10x1 inch sheet cake pan, stretch to fill the pan, and curl up the edges to form a crust.
- Brush the crust with olive oil and prick with a fork to avoid bubbles.
- Bake until lightly browned about 7-8 minutes.
- In a medium size, bowl whisks together the eggs, milk salt, and pepper.
- In a medium skillet heat a little oil over medium heat. Add egg mixture and cook until soft and scrambled.
- Spoon egg mixture over the crust, and add bacon and cheese. Bake for another 7 minutes or until the cheese is melted.
- 1 pound wild salmon
- Salt and freshly ground black pepper
- 1 tablespoon fresh lime juice (about ½ lime)
- 1 teaspoon low-sodium tamari or soy sauce, plus more for serving
- 1 garlic clove
- 1 teaspoon freshly grated ginger
- 3 tablespoons mayonnaise
- 2-4 teaspoons Sriracha, to taste
- 5 sheets of nori
- Sushi rice (see below)
- ½ large English cucumber, cut into julienned strips
- 1 avocado, pitted and thinly sliced
- Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
- Place the salmon on the prepared baking sheet and season it with salt and pepper. Roast 8-14 minutes (depending on the thickness of the fish), or until it flakes easily but is still pink in the center.
- Let cool then coarsely shred the salmon using a fork; discard the skin. (Alternatively, you could grill the salmon or even poach it).
- In a medium bowl, combine the lime juice, tamari, garlic, and ginger. Season with salt and pepper. Let sit for 5 minutes. Add the salmon and toss to coat. Add the mayonnaise and stir in sriracha to taste (depending on how spicy you like it).
- Fold to combine. Taste and season with salt and pepper. Do Ahead: The salmon salad can be made up to 1 day in advance.
- Place a sheet of nori, shiny side down with the longest side closest to you, on a piece of parchment paper that’s about 2-3 inches longer than the nori on the top and bottom (or you can use a bamboo sushi mat).
- Spoon a heaping cup of sushi rice on top of the nori. Dip your fingers in water (this will help to prevent the rice from sticking), then pat the rice into an even layer, going all the way to the sides but leaving a 1-inch border across the top and bottom, adding more rice as needed.
- Arrange a layer of julienned cucumbers horizontally across the bottom of the rice (closest to you). Top with a few spoonfuls of spicy salmon salad, followed by a few slices of avocado.
- Now it’s time to roll! Hold the parchment (or sushi mat) and use it to roll the nori over the filling. The first roll should go all the way around the filling.
- Use the parchment to tighten the first roll, squeezing the filling into a nice compact log. Then continue rolling, using the parchment as leverage. Once you get to the end, wet the edge of the nori and seal it.
- Repeat the process for the remaining wraps (I usually get about 4-5 big wraps). Serve the wraps on their own, or with tamari for dipping. (You can also cut them into sushi rolls, if you wish—just be sure to use a sharp knife).
- 2 cups short-grain white rice (sushi rice)
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- Place the rice in a large bowl and cover it with cold water. Swirl the rice a few times then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
- Drain the rice well and transfer it to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions.
- If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook for 15-20 minutes, or until the water is absorbed. Remove from the heat, cover, and let sit for 10 minutes to steam.
- In the meantime, combine the vinegar, sugar, and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula, fold and turn the rice until each grain is coated. Let cool.
This is a good option when your dad’s looking for something simple to eat. It’s also a low-carb meal, so it’s good for diabetics and those who are watching their weight.
- 3 Tbsp coconut oil
- (4½ oz) diced ham
- 1½ cups small broccoli florets
- 1/2red bell pepper, sliced into thin strips
- (about 3/4 cup total) 20 oz (about 5 cups) fresh or frozen riced cauliflower
- 3 green onions, sliced, white and green parts separated
- 3 garlic cloves, crushed
- 2 large eggs, beaten
- 3 Tbsp gluten-free soy sauce or Tamari
- In a large heavy skillet or wok, melt the coconut oil over medium-high heat. Add the ham, broccoli, and peppers, and cook, stirring a few times, for 1 minute.
- Add the cauliflower rice and cook, stirring occasionally, until the vegetables begin to soften and take on a bit of color, 4 to 5 minutes.
- Stir in the white parts of the green onions. Cook for 2 to 3 minutes. Add the garlic and cook for 1 minute. Stir in the egg. Cook, stirring frequently until the egg is cooked, 1 minute.
- Remove from the heat. Stir in the soy sauce and the green parts of the green onions, and toss to combine.
If your dad is a grill master, watch this video to impress him on Father’s Day:
Wrap It Up
These recipes are gluten-free and should be perfectly healthy for your dad and the whole family. All these recipes are easy to make and can satisfy their palates. With these food recipes, your dad will not only feel loved but also be healthy as well. To make Father’s Day extra special, create a card with a meaningful Father’s Day message he will love.
Happy Father’s Day!
Frequently Asked Questions
1. What are the best lunch ideas for Fathers Day?
It is a great idea to choose a recipe that has several essential ingredients from the food pyramid. With these components, your dad will have the ability to stay healthy and active.
Select a recipe that has, among other ingredients, vegetables, chicken, or fish. You may also consider cooking with your dad. This is the perfect Father’s Day activity for him to learn new skills and have fun while cooking.
Meal planning is a family activity that helps the whole family stay healthy and happy. You should choose foods that your father can enjoy for lunch with his friends and family in celebration of Father’s Day.
Be sure to include fruits, vegetables, lean meat, fish, or poultry in your meal plan. You can also cook homemade lunches to make your dad feel special on Father’s Day.
2. Are these okay to serve as breakfast in bed?
Yes. The recipes above are not too messy or complicated to be served for breakfast in bed for Father’s Day.