easy 4th of july recipes (60+ for the whole cookout)

Prosciutto Wrapped Cantaloupe

i had this combo for the first time over in Italy, and it is so so good. super easy to make and the perfect snack for summer.

Ingredients

• 1 cantaloupe
• Prosciutto
• Good quality olive oil
• Flakey sea salt like Maldon

Directions

1. Slice cantaloupe in half, remove seeds, slice into slices, cut off skin with a small paring knife.
2. Wrap in prosciutto. I cut my prosciutto slices into thirds lengthwise, and wrapped around each slice.
3. Drizzle with a good quality olive oil, and sprinkle with flakey sea salt like Maldon.

Can be refrigerated for a few hours beforehand.

Balsamic Roasted Strawberry Whipped Feta

Ingredients

• 6 oz sheep’s milk feta
• 1/4 cup grass fed Greek yogurt, I love stony field (start with a smaller amount, it adds liquidity and you can’t remove it once added, always add more if too thick)
• 1/4 cup grass fed cottage cheese, I love good culture or Nancy’s
• Salt & pepper
• Optional: Basil
• Pita cut into triangles for dipping
• 4 oz strawberries, sliced
• 1ish tbsp balsamic vinegar
• 1ish tbsp honey + 1 tsp

Directions

1. Heat oven to 450. Add strawberries to a parchment paper lined baking sheet. Drizzle with balsamic and 1 tbsp honey. Toss. Roast for about 30 mins, stirring halfway.
2. In a blender, mix feta, Greek yogurt, 1 tsp honey, salt, pepper, cottage cheese. Refrigerate for 30 mins while strawberries cook.
3. Cut pitas into triangles. Spoon whipped feta into a shallow bowl or platter. Top with strawberries & basil, serve with pita.

Fried Green Tomatoes

this baked version of fried tomatoes was SO CRISPY and delicious.

Ingredients

• 3-4 heirloom tomatoes, sliced about 1/4″ inch thick
• 1 cup almond flour
• 1/2 cup grass fed milk or buttermilk
• 1 cup Panko breadcrumbs
• 1 tbsp salt
• 1 tbsp pepper
• 2 tbsp Cajun seasoning
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 3-4 tbsp olive oil
• 1/4 cup ranch dressing (for dipping – I love @primalkitchenfoods)

Directions

1. Preheat oven to 450.
2. In 3 shallow bowls, add almond flour in one, milk in the second bowl, and Panko in the third bowl.
3. Season each bowl with seasonings.
4. Line baking sheet with parchment paper or foil, coat with olive oil.
5. Dip each tomato slice in flour, then milk, then Panko and dust off excess.
6. Add to baking sheet and flip over to rub slice in the olive oil on the pan, so it gets on both sides.
7. Bake 25-35 mins until golden brown.
8. Serve with ranch.

Peaches & Burrata

Ingredients

• 4 oz burrata, torn
• 1-2 peaches, cut into slices
• Drizzle of balsamic glaze & olive oil
• Flakey salt like Maldon and fresh cracked pepper

Directions

1. Tear the burrata onto a plate and arrange the peach slices around it.
2. Drizzle with balsamic glaze and olive oil.
3. Finish with flakey salt and fresh cracked pepper.

Peaches & Mozzarella Skewers

Ingredients

• 3 peaches
• 30 mozzarella pearls (just one pack at the store should have enough)
• Drizzle of balsamic glaze
• Drizzle of olive oil
• Flakey salt like Maldon
• Optional: some sliced basil
• Toothpicks

Directions

1. Cut peaches into slices. I cut each peach in half, and did 6 slices per half. With 3 peaches this should give you at least 30 slices. Pick squishier peaches for a sweeter flavor.
2. Add a peach slice & mozz pearl to each toothpick. Lay on a plate or platter.
3. Drizzle with balsamic glaze and olive oil. Sprinkle with salt and optional basil.

Cream Cheese Board

Ingredients

• Cream cheese or Brie
• Figs
• Candied walnuts
• Blackberries
• Rosemary
• Hot honey
• Maldon salt

Directions

1. Spread cream cheese or Brie on a board.
2. Top with figs, candied walnuts, blackberries, rosemary, hot honey and Maldon salt.

Hot Honey Peach Baked Brie

Ingredients

• 1 small peach diced, or 4-5 slices of frozen organic peaches, diced
• 1 wheel of Brie
• 1 puff pastry sheet
• Dash of clove
• Drizzle of hot honey
• Salt & pepper
• Cinnamon
• Coconut sugar or brown sugar

Directions

1. Preheat oven to 450.
2. In a round baking dish, lay out the thawed puff pastry sheet (can zap in the microwave for 30 seconds, flipping over half way). Add Brie to the center, top with peaches, salt & pepper, hot honey & clove. Wrap up the puff pastry sheet. I pinch at the top with a little bit of water on my fingers to seal the edges closed.
3. Sprinkle with cinnamon and sugar.
4. Bake for 25ish mins until golden brown.
5. Serve alone or with crackers.

Buffalo Chicken Dip

So easy and always a crowd pleaser!

Ingredients

• 2 cups shredded chicken, I bought store bought rotisserie shredded chicken to make it easy!
• 1 8 oz block of cream cheese (Greek cream cheese if you can find it, higher in protein!), softened
• 1/2 cup plain non-fat greek yogurt (I love stonyfield grass fed)
• 1/2 cup low fat shredded organic mozzarella
• 3/4 cup organic shredded sharp cheddar cheese (love raw farm raw cheddar)
• 1/2 cup franks buffalo sauce
• Optional: 2 tbsp diced green onion
• Crackers or chips for dipping, I love the crunchmaster gluten free seed crackers or pita chips
• Optional: some carrot and celery sticks for dipping too

Directions

1. Preheat oven to 400.
2. Add all ingredients except half the cheddar to a medium bowl.
3. Add to a pie dish or 9×9 baking dish. Top with remaining cheddar.
4. Bake 30-35 mins until bubbly and slightly brown on top. I actually turned the broiler on for 2 mins at the end to get it nice and brown. Optional: top with green onions.
5. Serve with chips, crackers or veggies.

Heirloom Tomato Caprese Salad

Ingredients

• 1 organic heirloom tomato (v important!!!)
• 1 ball fresh mozzarella
• GOOD quality olive oil
• FRESH cracked pepper
• FLAKEY salt like @maldonsalt
• Tons of fresh basil
• Good quality balsamic vinegar or glaze (glaze gives it a slight sweetness which I love)

Directions

1. Slice tomato thinly using a serrated knife (easier to cut tomatoes with, so you don’t smush them).
2. Slice mozzarella in the same number of slices as tomato.
3. Arrange mozzarella & tomatoes on a plate, tomato then slice of mozz, tomato then slice of mozz.
4. Drizzle with a LOT of olive oil, really make sure it gets down in there.
5. Cut basil into strips. Roll basil leaves up, slice thinly and it will create pretty little julienned strips. Sprinkle on tomatoes & mozz.
6. Drizzle with balsamic.
7. Season with tons of fresh cracked black pepper and a heavy amount of sea salt.

Seafood Boil

Ingredients

• 2-3 lbs shrimp (peeled & deveined)
• Optional: 1 lb of crab
• 8 oz of andouille sausage, sliced
• 8-10 half corn cobs (I cut 5 whole in half)
• 2 lbs red potatoes (mini if u can find them)
• 1 sweet onion, halved
• 1 head garlic, peeled & top cut off
• 2 lemons, halved
• 1 orange, halved
• 1 package @zatarains crab & shrimp boil seasoning 4 oz (or 1/2 cup @oldbay_seasoning)
• Salt, pepper, cayenne pepper, bay leaf, garlic & onion powder
• Optional: my dad always threw a habanero pepper in there but depends how much you like heat

Directions

1. Bring a large stockpot filled half way with water to a boil. If you don’t have a pot with a strainer, you can add your lemons, oranges, garlic, onion & peppers to a cheesecloth & tie it up closed, or you can just throw it all in together and eat around it when it comes out (easiest).
2. Season water with the zatarains or old bay, salt, black pepper, garlic powder, onion powder, cayenne pepper, 2-3 bay leaves, orange, garlic, onion, lemon, & optional pepper.
3. Once boiling, add each and cover each time: add potatoes 15 min, add sausage 3 min, add shrimp & corn 9 min.

Strain & serve with melted butter, a squeeze of lemon, a dash of hot sauce & Worcestershire. The pot I used had a strainer so you can put all the onion, citrus and garlic underneath it.

Ribs

Ingredients

• 1 rack baby back ribs
• Yellow mustard
• Rub: 4 tbsp smoked paprika, 4 tbsp kosher salt, 4 tbsp onion powder, 4 tbsp garlic powder, 3 tbsp dry mustard, 2 tbsp black pepper, 1 tsp cayenne

Directions

1. Remove the membrane from the back of the ribs, slather with yellow mustard, then coat with the rub.
2. Bake at 300°F for about 2.5 hours until tender.
3. Wrap in foil and rest 30 mins before slicing.

Smash Taco

Ingredients

• 10-12 oz grass fed & finished ground beef @forceofnaturemeats
• 4 tortillas (I like @sietefoods grain free or @latortillafactory organic)
• Optional: 4 slices of cheddar
• 1/2 tsp each: salt & pepper
• 1/4 tsp each: onion & garlic powder
• Dash cayenne
• 1/4 white onion, some thin slices for topping, rest finely chopped
• 1 tbsp relish or finely chopped pickles (or pepperoncini peppers is great too if you’re not a pickle lover)
• 3-4 cherry tomatoes, quartered
• 1/2 avocado, sliced
• 1/4 cup lettuce shreds (I used romaine and sliced thin, shredded iceberg would be great too)
• 1.5 tbsp mayo (I like @primalkitchenfoods Avo oil mayo)
• 1 tbsp mustard
• 1/2 tbsp ketchup @primalkitchenfoods
• 1/2 tsp date syrup (can use sugar here too if that’s what you’ve got)
• 1/2 tsp white vinegar

Directions

1. Preheat skillet or flat top to medium high heat.
2. Spread a thin layer of ground beef along the tortilla. Season with a sprinkle of salt and pepper. Lay on the pan beef side down, cook for 3-4 mins per side. Flip and let the tortilla cook too.
3. While beef cooks, mix your sauce: mayo, mustard, ketchup, date syrup, relish/pickles or pepperoncinis, onions, vinegar, salt, pepper, onion & garlic powder, cayenne pepper.
4. Remove beef tortillas from the pan and immediately add cheese slices. Then add toppings: lettuce, tomato, onion, avocado & drizzle with sauce.

Fold in half and enjoy!

Build Your Own Pizza Party

i grab the premade pizza dough balls from @central_market, they’re literally $1.99. Pop whatever toppings you want onto a cute tray and let friends & family build their own! We got an outdoor pizza oven recently that is amazing (linked in my amazon storefront under outdoor home), but an oven will work just fine too.

Topping Ideas

• Organic marinara or alfredo sauce for a white pizza
• Organic shredded mozzarella & parm, fresh mozzarella balls
• Spicy calabrese salami, proscuitto or deli sliced pepperoni
• Veggies: onion, cherry tomato, garlic, roasted red peppers or cherry peppers, bell peppers, pineapple, olives, fresh jalapeños, mushrooms
• At the end: top with arugula & balsamic glaze (I have a great recipe for this pizza on my page!)

Sweet & Spicy Drumsticks

Ingredients

• 4-5 chicken drumsticks, I like @butcher_box pasture raised
• Olive oil
• 3 tbsp honey
• 1/4 cup chili garlic sauce (the red paste, in the Asian section at the grocery store)
• 1/4 cup coconut aminos (or soy sauce)
• Salt, pepper, garlic powder, ginger powder (or fresh ginger)

Directions

1. Pour all ingredients on the chicken and mix well. I let it marinade all day but try to at least let it sit for 30ish mins.
2. Grilling option: grill on 400, each side for about 4 mins over the fire side. Then move to the indirect heat side and close the lid. Let cook for 20 mins or until internal temp is 160.
3. Searing/baking option: sear in a cast iron pan with oil, over medium high heat, on each side about 4 mins. Then move to a 400 degree oven for about 20 mins or until internal temp is 160 degrees.

I served this with some brocollini that we threw on the grill with olive oil & salt. Super easy summer meal!

Yogurt Marinated Chicken Skewers

Marinade

• 1 cup greek yogurt
• 1-1.5 lbs chicken breast, cut into bite size cubes
• 1 lemon
• 1 tbsp olive oil
• Small bunch of cilantro, chopped
• 1.5 tbsp dried dill, or 2-3 tbsp fresh dill, chopped
• Spices: 2 tsp salt, 2 tsp pepper, 2 tsp paprika, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1-2 tsp crushed red pepper

Skewers (I used metal)

• 2 bell peppers, cut into 1 inch squares
• 1/2 onion, cut into quarters (forms 1 inch-ish squares)
• Optional: 1 cup pineapple, cut into bite sized pieces

Directions

1. Mix all marinade ingredients (except chicken) in a small bowl.
2. Place cubed chicken into a large freezer bag. Pour marinade over chicken, seal the bag removing all air, massage the marinade into the chicken until all pieces are covered.
3. Refrigerate at least 4 hours. I did mine overnight for best results.
4. Build skewers with chicken, bell pepper, onion & pineapple. I used metal skewers, if using bamboo you will want to soak in water for 30 minutes before.
5. Grill skewers on 400 for 5-7 minutes per side.

I served with grilled asparagus we cooked in a grill basket, some chickpea rice & fresh lime.

Southwestern Pasta Salad

Ingredients

• 1 box pasta shells, love @eatbanza or lentil pasta for this to make it higher in protein
• 1 cup cherry tomatoes, halved (about 1 pint)
• 1 cup frozen corn, thawed (or from 2 ears fresh corn)
• 1 orange bell pepper, diced
• 1/2 red onion, diced
• 2 avocados, diced
• Zest & juice from 1 lime
• 1/4 tsp cumin
• Ranch dressing mix: 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp dried parsley, 1.5 tsp dried dill, 1.5 tsp dried chives, 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried mustard
• 1/2 cup chopped cilantro
• 1 cup shredded raw cheddar or Mexican cheese
• 1 cup non fat Greek yogurt, I love @stonyfield grass fed
• 1/2 cup mayo, I love @chosenfoods or @primalkitchenfoods avocado oil based mayo

Directions

1. Cook pasta according to directions. Strain.
2. In a small bowl, mix yogurt, mayo, lime juice & zest and all seasonings.
3. In a large bowl add pasta, corn, tomato, onion, avocado (can save this for the end if you’re making ahead of time), bell pepper, cilantro, cheese. Gently mix. Add in dressing and gently fold in.

Pop in the fridge for at least 30 mins before serving.

High Protein Potato Salad

Ingredients

• 4-6 red & yellow potatoes, cubed
• 1/2 cup Greek yogurt
• 2 tbsp mayo
• 2 tbsp Dijon
• 2 tbsp yellow mustard
• 1 tsp honey
• 1 tbsp vinegar
• 1 tsp each: salt, pepper, garlic powder, onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 1-2 tsp dried dill or oregano
• 2 tbsp fresh dill

Directions

1. Boil the potatoes until fork-tender (you can boil them in bone broth for extra protein). Strain.
2. Mix the sauce separately, then gently fold in the strained potatoes.
3. Chill for 30+ mins before serving.

Watermelon Feta Salad

this is the easiest summer salad ever, literally took me 3 minutes to throw it all together.

Ingredients

• Big container of pre-cut watermelon, or 1 small watermelon cubed
• 1/2 cup feta
• Juice of 1 lime
• Small bunch of mint & basil, chopped
• Drizzle of olive oil, salt & pepper
• 1-2 cups arugula

Directions

1. Combine all ingredients and mix well.

Can be refrigerated a few hours before.

Baked Mac & Cheese

Ingredients

• 1 box cork screw pasta (12-16 oz)
• 1 cup grass fed whole milk or raw milk
• 1/2 cup panko, I like Ian’s gluten free, seasoned with a dash of salt & pepper
• 1.5 cups raw cheddar, or sharp cheddar (ideally grass fed)
• 1/2 stick of butter
• 1-2 tbsp of flour of choice, I used an organic almond flour

Directions

1. Preheat oven to 450. Cook pasta according to directions. Save 1 cup pasta water.
2. In the same pasta pot, heat butter over medium low heat, add flour and whisk. Add milk and whisk well until it starts to thicken. Option to add pasta water if it seems too thick.
3. Add cheese and stir well. Add macaroni and mix well.
4. Add to a 9×13 baking dish that’s been lightly greased with avocado oil or more butter. Top with panko and a little more cheese.
5. Pop in the oven for 5-10 mins until Panko is golden brown and cheese is bubbly. Option to pop the broiler on for 2-3 mins to get it nice and brown.

Summer Corn Avocado Salad

Ingredients

• 4 ears of corn
• 1 avocado, diced
• 3/4 cup cherry tomatoes, halved
• 1/3 of a red onion, diced
• 1 handful cilantro
• 1 lime, juiced
• Drizzle of olive oil
• Salt & pepper
• Optional: 1/2 cup snap peas sliced

Directions

1. Cook corn: you can either boil in a large pot with a thin layer of salted water on the bottom for about 10 mins, or grill with olive oil, salt & pepper about 4 mins per side. Once cooked, let cool slightly and carefully slice the kernels off the cob by holding the cob upright, with the flat base on the bottom.
2. Add to a medium bowl with remaining ingredients. Taste and add more salt and pepper if needed.

This can be served as a side dish or with chips as an app! Can be refrigerated for a few hours before.

Sweet Potato Tater Tots

This has a secret anti-inflammatory ingredient. Ready in the same amount of time as the freezer bag!

Ingredients

• 1 large sweet potato, or 2 medium, peeled and cubed (the smaller the cubes, the faster it’ll cook)
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp sage or rosemary
• 1 egg, beaten
• 2 tbsp almond flour or coconut flour

Directions

1. Preheat oven to 450.
2. In a medium pot, boil water. Add potatoes. Cook about 7-10 mins until soft.
3. Drain and add to a medium bowl. Mash or add to a blender and gently blend. You don’t want it fully pureed, still slightly stiff. Add whisked egg, seasonings and flour. Mix well.
4. On a parchment lined baking sheet, form 1-2 tbsp of mixture into tots. Add to sheet. Bake 10 mins, then flip, bake another 10 mins or until crispy.

Summer Strawberry Salad

super simple salad that’s perfect for summer, and I love the strawberry, feta and arugula combo.

Salad Base

• 4 cups arugula
• 10-12 strawberries diced
• 1/2 cup feta
• 1/2 shallot sliced thin

Dressing

• 2-3 tbsp olive oil
• 1.5 tbsp balsamic vinegar
• 1/2 lemon, juiced
• 1/2 tbsp honey
• 1 tsp salt, pepper

Directions

1. Put down a base of arugula. Top with strawberries, feta & shallot.
2. Mix the dressing & pour over top. Toss well.

Truffle Little Gem Salad

if you haven’t been to June’s in austin and sat on the patio enjoying their June’s rosè, this salad, the carpaccio & pulled mozzarella, you aren’t living!!!

Dressing

• 1/2 tbsp olive oil
• 1/2 tbsp white wine vinegar
• 1 tsp truffle oil
• 1/2 tsp dijon mustard
• 1/2 tsp salt, pepper, garlic & onion powder

Salad

• 3 cups little gem or butter lettuce
• 1 oz shredded cheddar, I like the @raw_farm_by_op raw cheddar
• Optional: top with 1-2 tbsp hemp seeds for added fiber & crunch

Directions

1. Whisk the dressing together.
2. Toss with the lettuce and cheddar. Top with hemp seeds if using. Toss well.

3 Ingredient Strawberry Shortcake

Ingredients

• 1 box of white cake mix, @simplemills brand at @wholefoods has great ingredients
• Whipped cream, coco whip is great or I honestly whipped my own with just organic whipping cream (cleanest ingredients I could find) and stuck it under the stand mixer so I did zero work
• Sliced strawberries

Directions

1. Bake cake according to directions. Mine made two round baking dishes but you can do a 9×13 pan too.
2. Slice your strawberries (if whipping the cream, whip it while the cake bakes).
3. Let cake cool. Top with whipped cream and strawberries.

Can be made the day before and refrigerated overnight too!

Lavender Lemon Loaf

I LOVE lemon in desserts y’all. And you already know I’m obsessed with lavender. What better combo for summer?

Ingredients

• 2 cups almond flour
• 1/2 tbsp dried lavender
• 1/3 cup coconut sugar or date sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 2/3 cup grass fed greek yogurt @stonyfield
• 1/4 cup lemon juice (juice from about 1 large lemon or 2 small lemons)
• 3 pasture raised eggs @vitalfarms
• 1 tbsp lemon zest (from 1 large organic lemon)

Optional Frosting

• 1 tbsp cream cheese
• 1 tsp milk or almond milk
• 1 tsp lemon juice
• 1 tsp date syrup or 1/2 tsp coconut sugar
• 1/4 tsp vanilla extract

Directions

1. Preheat oven to 325. Grease a loaf pan (I used avocado oil and a paper towel to spread it around).
2. Mix all loaf ingredients together. Pour into loaf pan. Bake for 45-50 minutes or until a toothpick stuck in the middle comes out clean.
3. Optional: mix frosting ingredients in a small bowl. Spread on top of the cake as soon as it comes out of the oven.
4. Let cool completely before running a knife around the edges and carefully sliding out. Cut into 1 inch thick slices.

Refrigerate for up to 5 days.

4 Ingredient Peach Cobbler Cups

Ingredients

• 1 10 oz bag frozen organic peaches, thawed (microwave 30 seconds), diced
• 1/2 cup coconut or date sugar
• 1/2 tbsp cinnamon
• Can of crescent rolls, cut into 12 pieces (I like immaculate baking co brand at sprouts or Whole Foods)

Directions

1. Preheat oven to 450.
2. In a large bowl, add peaches, sugar, cinnamon and stir.
3. Add crescent roll dough pieces to each muffin tin. Top with peach mixture.
4. Bake 10-15 mins until golden brown.

Pouch Popsicles

Great for toddlers!

Directions

1. I used some organic pouches from Trader Joes (the mango was so good).
2. Cut off the top part (where the spout is), and cut fairly close to the top so you don’t have spillage.
3. Place a popsicle stick in the center of the pouch.
4. Freeze for at least 12 hours (I just did them the day before). I placed them standing up in one of the freezer shelves, but you could also stand them up in the box the pouches came in and place them in a drawer freezer, to ensure they stay standing up.
5. When ready to enjoy, run under warm water to release the pouch wrapper. You can also cut down the sides and peel it off.

Popsicle hack for toddlers: stick a muffin cup on the stick so the popsicle drippings catch in the muffin cup instead of dripping everywhere.

Pineapple Upside Down Cake

Ingredients

• 1 box yellow cake mix, simple mills makes a clean one
• 1 container fresh pineapple slices
• 1 stick of grass fed butter, I love kerrygold
• Optional: 1 jar of cherries
• 1 cup brown sugar, can look for brown coconut sugar or the brand swerve

Directions

1. Preheat oven to 350. Add butter to a pie dish or baking dish. Pop in the oven and let the butter melt in the pan. Should only take 3-5 mins while the oven preheats.
2. Remove pan, sprinkle brown sugar on top. Add pineapple slices on top of the sugar, place a cherry in the center of the pineapple slices (optional).
3. Mix box cake mix but sub the pineapple juice from the pineapple container for the water. Add to the baking dish.
4. Bake for 45 mins until a toothpick comes out clean in the center.
5. Let cool, then pop a plate on top and carefully flip the cake over. Serve!

Blood Orange Margarita

Ingredients

• 1 oz tequila, I love @dulcevidatequila or @ritualzeroproof
• 2 oz organic margarita mix, I love @tresagaves
• @central_market blood orange sparkling Italian soda
• Optional: lime juice and @tajinusa for a spicy rim

Directions

1. Combine tequila and margarita mix over ice, top off with the blood orange sparkling soda.
2. Optional: dip the glass in lime juice, then Tajín for a spicy rim.

Strawberry Shortcake Pancakes

Ingredients

• 1 egg @vitalfarms
• 3 tbsp egg whites
• 1/4 cup organic rolled oats
• 1 tsp chia seeds
• 1 tsp hemp seeds
• 1/4 cup low fat cottage cheese
• Pinch of salt, cinnamon & vanilla extract

Toppings

• Organic strawberries
• 1/2 cup organic Greek yogurt @stonyfield
• 1 tbsp maple syrup
• Optional: grass fed butter or ghee

Directions

1. Blend pancake ingredients together.
2. Over medium heat, add a little avocado oil or butter, pour pancakes on the pan. Cook about 4 mins per side (until it starts to bubble on the first side).
3. While pancakes cook, mix greek yogurt and maple syrup in a small bowl.
4. Layer Greek yogurt & sliced strawberries in between the pancakes.

Greek yogurt, egg & oats add protein, chia seeds, hemp seeds & strawberries add fiber, oats add carbs, and chia, egg & butter add healthy fats, making this a well balanced and filling breaky that will keep you full & satisfied.