Cooking for the week: Cottage Cheese, Blueberries and Almonds Breakfast
One reason I like cottage cheese is that, like its sibling Greek yogurt, it's a high(er) protein milk product I can eat while cutting weight. That and the fact that it's rather delicious makes cottage cheese a healthy food option for those who tolerate dairy!
Here's an easy breakfast recipe - no "cooking" was involved, just mixing and portioning out. Scroll through the photos below for a closer look at the ingredients.
- 5 cups (or 2-32oz containers) low fat cottage cheese, 2% milkfat (pastured-raised, organic if possible)
- 5 cups blueberries
- 5 ounces (or 1 and 1/4 cups) almond slivers
- Cinnamon to taste
Recipe makes 5 mason jars (~14oz) at 1 jar per meal
- Measure out 1 cup of blueberries, 1 cup of cottage cheese, 1 oz of almond slivers
- Put all the contents in a jar. I recommend putting the almonds on top so they don't get soggy
- Dust top with cinnamon to taste
Nutrition Facts: 419 calories, 36g carbs, 18.7g fat, 29.3g protein per jar
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