For the Pancakes: 1/4 cup Gluten Free Oat Flour, See notes 1 tablespoon Granulated Sugar or sub with sweetener 1 1/2 teaspoons Baking Powder 2 large Eggs 1/2 cup Full Fat Cottage Cheese 3 tablespoons Plain Greek Yogurt 1 tablespoon Canola Oil, Or melted coconut oil 1 1/4 teaspoons Pure Vanilla Extract For the Filling: 4 ounces Cream Cheese 3/4 cup Plain Greek Yogurt 1/3 cup Powdered Sugar 1 teaspoon Pure Vanilla Extract 1/2-2/3 cup Chopped Strawberries For the Pancakes: Use an immersion blender to blend all the pancake ingredients together. There should be no lumps of cottage cheese remaining. You can also use a food processor or blender. Pour 1/4 cup of the batter into a medium pan and cook at medium heat for about 2-3 minutes or until bubbly. Flip and cook for another minute or until browned on the bottom. Set aside to cool partially while preparing the filling. For the Filling: Beat together all the filling ingredients, except the strawberries, until well combined. Spoon 1/4 cup of filling into the center of each pancake. Top with some chopped strawberries. Roll up and garnish with additional strawberries and powdered sugar immediately before serving, if desired.

Recipe 1 ½ cup teriyaki sauce, (see note) 4 boneless skinless chicken breasts, pounded to even thickness 8 cups chopped romaine or green leaf lettuce ½ cup cherry tomatoes, halved ¼ red onion, thinly sliced 2 avocados, sliced 1 15-ounce can pineapple rings, with juice (juice divided between marinade and dressing, see instructions) cilantro, roughly chopped - Dressing: ½ cup teriyaki sauce ⅓ cup rice vinegar or apple cider vinegar ⅓ cup olive oil pineapple juice (from the can of pineapple rings) - Instructions: Combine chicken, ½ cup teriyaki sauce, and half of the pineapple juice from your can of pineapple slices in a large resealable bag. Press the extra air out of the bag, seal, and chill for 15 minutes. In a small-medium bowl combine all dressing ingredients, whisk to combine, then cover and chill until ready to use. Grease and preheat your grill. Place chicken on grill and discard bag with marinade. Place chicken and pineapple rings on the grill. Grill pineapple rings just until hot and tender and grill marks start to form. Grill chicken 6-10 minutes on each side until browned and cooked all the way through (completely white inside, no pink). Transfer to cutting board and slice into strips or chop into 1-inch pieces. Assemble salads with chopped lettuce on the bottom, then top with chicken, tomatoes, onions, avocado slices, grilled pineapple slices and cilantro. Serve with prepared dressing (stir or shake immediately before serving). Top with sesame seeds if desired. - Notes: The thicker the teriyaki sauce, the better. Use can use a homemade version you like, or if you want to go with a store-bought, my absolute favorite is this one.

3 bananas, halved and sliced lengthwise 1 tbsp. butter 1 batch prepared pancake batter Melted chocolate, for dipping In a large bowl, dip bananas in pancake batter. In a large skillet over medium-low heat, melt butter. Add dipped bananas and let cook until golden, 2 minutes per side. Serve with melted chocolate for dipping.

A dessert platter idea for your Summer celebrations! Fresh Strawberries Sliced Kiwi Banana Pieces Thread carefully onto sticks, for easy party treats! Look for a quality Dark Chocolate, with a higher percentage of cacao (NOT cocoa). The antioxidants are higher...and usually the sugar is lower. For a silkier texture, try melting a Tablespoon of unrefined Coconut Oil right into the chocolate! How to melt chocolate: Place a wide skillet with about an inch of water on your burner. Place chopped chocolate pieces in a heatproof bowl (tempered glass), and set the bowl directly in the water. Bring the water to a simmer, then turn OFF the heat and slightly whisk the chocolate until it is melted.

1 pre-rolled pizza base 1 sirloin steak, very thinly sliced 1 onion, sliced 1 green pepper, sliced 1/4 cup cream cheese 1 block pizza mozzarella, sliced salt and pepper 1 egg, beaten 1 tsp oregano 3 tbsp olive oil How You Make It: Fry your steak slices in 1 tbsp oil until a little coloured. Season well and set aside. Fry your onion and pepper separately in the remaining olive oil. Set aside. Lay down your pizza base and make 3 incisions in the centre with a pizza cutter. These individual triangles will be folded out to the edges. Spread over the cream cheese in a ring around the incisions. Lay on your steak, peppers and onions. Top with mozzarella. Brush the central triangles with egg and fold out to join with the outside of the pizza base. Brush the entirety with egg and sprinkle with oregano. Bake for 20 minutes at 400°F. Serve with cheese sauce.