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The Surprising Food That Can Boost Daily Protein
It's the new darling of the food world.
Easy Zucchini Breakfast Bake
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Cottage cheese is having a moment as a culinary darling, and deservedly so. This dairy staple is versatile and packed with protein, to be used in everything from appetizers to main dishes to unexpectedly scrumptious desserts. These recipes will surely ignite your own creative spark as a chef and diner devoted to healthy eating. Adding cottage cheese to our menus is a no-brainer for those of us over 50 trying to boost our protein intake, which boosts our overall health.
Easy Zucchini Breakfast Bake
I love this breakfast bake because you can easily create your own variation of it by adding different ingredients, whether you use gouda instead of cheddar, add bacon or sausage, or use spinach instead of (or in addition to) zucchini. No matter what, you’re going to get a crowd-pleasing casserole every time.
Serves 4-6
- 8 large eggs
- ½ cup cottage cheese
- 1 zucchini squash, *grated or thinly sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons all-purpose flour (substitute with oat flour to make gluten-free)
- 1 teaspoon baking powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon fresh ground pepper (optional)
Preheat the oven to 400 degrees, then grease a 9x11 baking dish with butter, or line with parchment paper. Crack eggs into a bowl, add cottage cheese, salt and pepper. Whisk thoroughly. Add zucchini (if shredded, squeeze excess liquid through cheese cloth), cheese, flour and baking powder. Mix well. Pour mixture into baking dish and spread evenly with a flat wooden spoon or spatula. Bake for 25-30 minutes. The casserole should not be jiggly in the middle. Test by inserting a butter knife or fork into the center. When done, it should come out clean.
Cottage Cheese with Blueberries, Toasted Almonds & Honey
Serves 1
A favorite light breakfast or snack when I’m trying to add protein, the combination of blueberries with toasted almonds is delicious and satisfying. Pick up a bag of raw sliced almonds from the store and toast them ahead of time in the toaster oven to have on hand. Toaster oven tip: Spread almonds on tray, then toast on a lighter setting for 2-3 minutes at a time. Keep an eye on them as they can burn quickly. A drizzle of honey is the perfect topping.
- ½ cup cottage cheese
- ½ cup fresh blueberries
- 1 tablespoon toasted sliced almonds
- 1 tablespoon honey for drizzling
Add cottage cheese to a small bowl or plate. Top with blueberries, almonds and honey. Viola! You could also add chia seeds for extra fiber.
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Cottage Cheese with Grilled Artichoke Hearts & Toasted Pignoli
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I accidentally discovered this unique combination one day when, in a rush, I decided to throw a few remaining artichoke hearts on top of a small dish of cottage cheese. Instinctually, I had a feeling a sprinkle of pine nuts would pair well and I was not wrong. This takes just a couple of minutes to prepare and is a satisfying snack.
Serves 1
- ½ cup cottage cheese
- 2-3 grilled artichoke hearts, chopped
- 1 tablespoon pine nuts, raw or toasted
- Fresh ground pepper
Add cottage cheese to a small bowl or plate. Top with artichoke hearts, pine nuts and pepper. Trust me!
Cottage Cheese with Avocado & Salsa
This is another easy low-carb snack for when you’re looking for something quick and craving a little spice.
- ½ cup cottage cheese
- ¼ avocado, sliced
- 2 tablespoons of your favorite salsa
Place avocado slices on a small plate. Top with cottage cheese and salsa. Easy peasy! It’s one of my favorite guilt-free snacks.
Cottage Cheese Chocolate Mousse with Bananas
Creamy when blended, the neutral flavor of cottage cheese kicks up the protein in this creative twist on decadent chocolate mousse. This recipe comes together in minutes and is ready to serve after chilling.
Serves 2
- 1 cup full-fat cottage cheese
- 3 tablespoons heavy whipping cream
- 2-3 tablespoons honey
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- 1 banana, sliced
- Whipped cream (optional)
- Mini chocolate chips (optional)
Add cottage cheese, cream, honey, cocoa powder and vanilla to food processor and blend on high until smooth. If it’s grainy, keep blending so the cream can get fluffy. Chill in the refrigerator for 1 hour. When ready to serve, start with a dollop of mousse at the bottom of 2 glass serving dishes, then add sliced bananas. Repeat layers then top with whipped cream and mini chocolate chips at your own discretion.
Peanut Butter Cup Cottage Cheese Balls
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These low-carb, protein-packed peanut butter cup cottage cheese balls will satisfy that salty sweet craving. I keep a stash of these on hand in the freezer for an afternoon pick-me-up. This guilt-free treat via Calla’s Clean Eats is also gluten free and easy to prepare.
Makes 10 balls
- ½ cup cottage cheese
- ¼ cup natural peanut butter
- 2 tablespoons maple syrup or honey (adjust to taste)
- ½ teaspoon vanilla extract
- ½ cup almond or oat flour
Chocolate shell (optional)
- ½ cup chocolate chips
- 1 teaspoon coconut oil
In a food processor add cottage cheese, honey, peanut butter, vanilla and almond flour. Blend until smooth. Scoop out tablespoon-sized portions onto a parchment paper-lined tray or plate, then let chill in freezer for 10-15 minutes. After chilling, roll each portion into a ball. If covering in chocolate combine chocolate chips and coconut oil in a glass dish and microwave on the melt setting for 30 seconds at a time, stirring in between, and repeating until smooth. Dip each ball into the melted chocolate and place back onto the parchment-lined tray. Sprinkle with flaky sea salt, then freeze for at least 30 minutes.
How do YOU incorporate protein into your diet? Let us know in the comments below.
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