Summer is the perfect time to indulge in fresh, vibrant, and healthy dishes, and nothing screams summer more than a refreshing fruit salad. Add a pop of bold color to your table with a red fruit salad, made up of the summer’s best season – watermelon, strawberries, cherries and raspberries.
Not only is a salad of red fruit visually stunning, it’s also packed with vitamins, antioxidants, and a burst of natural sweetness. The easy Lime-Honey-Mint Dressing enhances the sweetness with a bright tang of citrus – no need to dirty another dish, I just mix it up in the bottom of my serving dish and then toss around after adding fruit before serving.
A fun way to prep the salad is in a large, wide-mouth mason jar – keep in the fridge until ready to serve. Then dump into a bowl before serving, the dressing on the bottom ends up on top!! Perfect for a summer patio meal, pool party or pot luck!
This beautiful fruit salad — featuring red raspberries, strawberries, watermelon and cherries – will be the star of your summer celebration. Super easy to make, so also perfect for lazy days or busy night meals.
Course:
Dessert, entree salad, Side Dish, Snack
Keyword:
cherries, fruit salad, raspberries, strawberries, watermelon
Servings: 4servings
Ingredients
Dressing:
2Tbsp.honey
1 ½Tbsplime juice
2tspchopped fresh mint leaves
Fruit4 cups total, can vary a bit
¾cupraspberries
¾cuphalved and pitted cherries
1cupsliced strawberries
1 ½cupwatermelon cubes1/2” cut
Instructions
In bottom of glass jar that holds 4 cups or a medium serving bowl, whisk together the honey, lime juice and chopping fresh mint.
When ready to add raspberries, halved and pitted cherries, sliced strawberries, and chopped watermelon to bowl and gently toss to coat with dressing.
Store leftovers, covered, in the fridge for up to two days.
Today I’m snacking on Almond Butter Protein Cookies, so tasty and a smart treat that supports a low-carb, high protein and/or gluten-free lifestyle.
Only 3 ingredients in the actual cookie – a natural-style almond butter, eggs, and whey protein powder. The chocolate drizzle on top is optional, the cookies deliver plenty of yumminess unadorned.
Each cookie has 96 calories and 5 grams of protein each, 2g net carb, 8g fat and 5g protein. Please note though, that the exact brand of whey protein powder used could alter the macros a little up or down.
TIPS FOR MAKING PROTEIN ALMOND BUTTER COOKIES
Almond Butter: Use an all-natural almond butter what has a “drippy” consistency. Almonds should be the only ingredient (or maybe a little salt too). With these types of nut butters, as I’m sure you know, you’ll need to stir the oil back into the jar before measuring out. While this is a recipe using almond butter, you COULD substitute all-natural peanut butter, cashew- butter, etc.
Baking Prep: You don’t need to oil/spray/grease the pan for this recipe, the dough itself is quite oily from the nut butter. However, I recommend preparing your baking sheet with a silicone baking mat or parchment paper to ensure a no-stick result and easier clean up.
Extras: The nutty richness of almond butter and light sweetness from the protein powder are enough alone to make these cookies taste great, but toppings can be fun too. I have the instructions for a chocolate drizzle (made with sugar-free chocolate chips and coconut oil) on the recipe card, but other good ideas to elevate these low carb cookies including dusting with cinnamon or lightly press another topping (like sprinkles, chopped nuts, mini chocolate chips) into the top of the cooking before baking.
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Almond Butter Protein Cookies are a smart little snack or healthy treat that supports a low-carb, high protein and/or gluten-free lifestyle. 96 calories, 2g net carb and 6g protein each.
Course:
cookies, Dessert, snacks
Cuisine:
American
Keyword:
almond butter, protein powder
Servings: 30cookies
Calories: 96kcal
Ingredients
1cupwhey vanilla protein powder
1 ½cupnatural almond buttersmooth
3extra large eggs
Optional Chocolate Drizzle:
¼cupsugar-free chocolate chips
1teaspooncoconut oil
Instructions
Preheat oven to 350F.
Line a baking sheet with parchment paper or silicone baking mat
Combine ingredients in a large mixing bowl and stir until combined and a thick dough formed.
Scoop about 1 tablespoons of cookie dough and roll it into a ball using your hands. Place the balls on baking sheet, spaced out.
Flatten the dough balls into an approximate 2” diameter with the back of a glass or a fork.
Bake for approximately 12 minutes, or until edges turning golden brown.
Remove from the oven, let cook on baking sheet for 2 minutes. The transfer to a tray lined with paper towel for the remainder of the cooling and to help absorb any excess almond oils.
Optional chocolate drizzle: After cookies have cooled, heat chocolate chips and coconut oil in small microwave-safe bowl. Heat for 30 seconds and then stir. Return to microwave and heat in 10 second increments, stirring between, until smooth and glossy. Using spoon, drizzle onto cooled cookies. Place try in the fridge for 5 minutes to help set.
Clean up your snacking game with my cottage cheese salsa hummus – it’s high in protein and lower in fat and carbs than traditional hummus.
I still keep the traditional ingredient of chickpeas (aka garbanzo beans), but then I also add some reduced-fat cottage cheese which eliminates the need for olive oil or tahini. You get more protein and less fat, yet still lots of taste – thanks to the salsa of your choice.
Customize this hummus with your go-to salsa – it could be traditional salsa, salsa rojo, salsa verde, or whatever else tickles your tastebuds.
I used Gilly Loco Salsa (the Salsa Rojo) and their delicious tortilla chips that are non-GMO and cooked in coconut oil to be better for you.
Making this salsa hummus cottage cheese may be one of the easiest things you’ve ever done – there are only four ingredients and no cooking. You’ll want to put it in your “what to bring to the party or potluck” rotation this summer and all year long.
TIPS FOR MAKING COTTAGE CHEESE SALSA HUMMUS
I used reduced-fat cottage cheese, but you may substitute full-fat for an even richer outcome.
Again, use the salsa of your choice – mild, medium, hot, red, green, garlicky, you name it!
I find a smaller, personal-sized blender works best for this cottage cheese dip – I have used this inexpensive blender daily and it has held up! Adding the salsa as the first ingredient keeps everything mixing up well from the bottom of the blender. You may need to scrape down the sides a bit to ensure smoothness.
For the full salsa madness effect, add more on top. I made the circular pattern by dragging a spoon through the hummus to make a channel.
Cover leftovers and keep for up to 5 days in the fridge.
This cold cottage cheese dip is also delicious warm! Just pop in the microwave for a minute, stop to stir, and heat again as needed. Warmed up this salsa cottage cheese hummus also makes a protein-packed filling for quesadillas, burritos – or even tossed with pasta or stuffed into a baked potato.
Clean up your snacking game with Cottage Cheese Hummus– a creamy, protein-packed dip without added oil. Serve cold, drizzle with more salsa and enjoy with tortilla chips or veggie sticks. Also delicious heatedas a hot dip or hearty ingredient in a burrito bowl, pasta toss or stuffed in
1/2cupsalsaplus more for garnish, I used Gilly’s Loco Salsa Rosa
3/4cup2% cottage cheesecan substitute full fat, but 0-fat not recommended
1 15-ozcan cooked chickpeasdrained and rinsed
2tsplemon or lime juice
Instructions
To blender, add salsa, cottage cheese, chickpeas and lemon/lime juice in that order (for best blending).
Blend for a minute or so, scraping down the sides with a spatula ass needed, until creamy and smooth.
Transfer mixture to a serving dish and smooth the top, making circular grooves to hold the salsa garnish. Use a spoon to drizzle on a couple more tablespoons of salsa.
Add any additional toppings, as desired, such as fresh herbs, seeds/nuts, olive oil, etc. Serve with Gilly’s Loco tortilla chips. May also use as a heated filling or sauce by microwaving for a few minutes and adding to burritos, quesadillas, or tossing with pasta, etc.
Recipe Notes
Makes 6 servings: 85 calories per serving, 2g fat, 7g net carb (4g fiber), 7g protein
Dig into these 24 delicious recipes that highlight cottage cheese as the secret ingredient to add a protein-packed punch to every meal. From energizing breakfasts to satisfying lunches, hearty dinners, and tasty snacks, these recipes with cottage cheese are designed to make incorporating this surprisingly versatile ingredient into your diet both easy and enjoyable – even for those who maybe once though they didn’t care for this nutrient dense dairy product.
A favorite among health enthusiasts and foodies alike, cottage cheese has a mild flavor and creamy texture, it can easily be incorporated into a variety of dishes, from savory to sweet. Rich in essential nutrients like calcium, vitamin B12, and phosphorus, cottage cheese supports bone health, muscle function, and overall wellness.
Most of these recipes are gluten-free, sugar-free and lower carb where they can be, with a few exceptions – and can be modified to suit your dietary preferences. I hope you enjoy this mini recipes with cottage cheese cookbook!
Dinners and Lunches that Satisfy with Cottage Cheese
3-Ingredient Cottage Cheese Pizza Crust: The crust made low carb with cottage cheese, coconut flour and flax meal for extra texture and fiber. Gluten-free, lower carb and ready to be topped with your favorite ingredients.
Cheesy Mushroom Pizza Stuffed Zucchini Boats – Zucchini boats are smart way to use up the squash of summer. A vegetarian recipe pumped up with extra protein thanks to cottage cheese. I love mushroom pizza, but you can top however you like.
Appetizer Dips Made Over with Cottage Cheese
Cottage Cheese Queso with Green Chiles: Enjoy ooey-gooey queso with no guilt. This cottage cheese questo recipes is a makeover of everyone’s favorite hot cheese dip made from that mystery block of cheese — much more nutrient dense and the real deal!
Matcha Protein Waffles with Cottage Cheese make a yummy, protein-packed option for mornings when you need a little pick-me-up. Load up with your favorite toppings, or take unadorned on the go — they are lightly sweet, so no syrup needed!
Cheesy Hatch Green Chile Chicken Egg Bake: Eggs, cottage cheese, and browned ground chicken breast make a hearty, healthy breakfast to fill up the family. Also, great for meal prep — you can freeze in individual portions for busy mornings.
4-Ingredient Low Carb Crepes: These delicate crepes are supringly easy to make and gluten-free. Nearly 5g grams protein and only 61 cal per each plain crepe — fill them up how you like, sweet or savory.
Strawberry Cottage Cheese Waffles: Cottage Cheese, strawberry protein powder . . . and strawberries on top make this a delight for berry lovers.
Basic Recipes Cottage Cheese Protein Waffles Easy, amazing and fantastic macros, these little waffles are actually anything but basic in the taste and texture category — I just called them basic because they make a great foundation for all your toppings of choice!
Mindful Sweet Treats and Cottage Cheese Desserts
Banana “Pudding” with Cottage Cheese is a flavorful walk down memory land (at least, if you you’re like me and remember your grandmother’s signature dessert with nostalgic fondness. This version is kept low carb, high protein thanks to blended smooth cottage cheese.
Individual Boston Cream Protein “Pies”: There is just something so satisfying about breaking into that hard shell made from melted sugar-free chocolate chips. Pumped up with cottage cheese and a gluten-free crust, this little treat is worth sharing (that’s why the recipes makes 2 servings!)
No-bake Mango Protein Cheesecake– A tropical hug in a mug — or a little bowl or mason jar, if you prefer. This is an easy way to boost your calcium, protein and fiber. Macros on point to eat for breafast, too!
Make flavor waves on a busy weeknight with this Bourbon Orange Salmon – ready in just 15 minutes.
It doesn’t have to be hard to be delicious, quick and flavorful. Wild-caught Sockeye Salmon Filets from my Butcher Box Delivery are quickly thawed in cool water (or overnight in the fridge). Keeping my freezer stocked with salmon and other quality proteins, such as grass-finished beef, from this subscription box delivery just makes life easy, healthy and flavorful. I always have the foundation for a fabulous meal – like this salmon with bourbon sauce – at the ready.
The salmon is simple seasoned with salt and pepper and seared in a skillet to succulent perfection. After pan-searing, a quick bourbon sauce (the alcohol is cooked off) in the same skillet along with a mandarin orange and a few other mindful ingredients.
The key to a super citrus-y taste that pairs so well with bourbon, is to use a microplaner to remove the zest from your mandarin orange before peeling and chopping. This handheld citrus zester fits perfectly in your palm and makes the task easy.
I hope you enjoy the Orange Bourbon Salmon at learn more about Butcher Box subscription meat and seafood deliveryHERE:
This 15 minute salmon recipe is prepared in a skilled and drizzled with a sweet bourbon orange glaze. Great for a quick weeknight meal or even company!
Servings: 2servings
Calories: 254kcal
Ingredients
1tspolive oil
24-oz. skinless salmon fillets
1/4tsp.black pepper
1/4tsp.salt
1mandarin orangezested, peeled and chopped
1/4cupbourbon
2tsp.honey
1tbsp.coconut sugar
1tbspcoconut aminos
1tbsp.butter
Instructions
Heat large non-stick skillet over medium-high.
Season salmon with salt and pepper and add to skilled with olive oil. Cook into golden on both sides, about 130F internal temp. Time will vary by thickness, but about 6-8 minutes typical.
Remove salmon from skillet, an in same skilled over medium heat add bourbon, coconut sugar, coconut aminos and let simmer for a few minutes until alcohol cooked of and volume is reduced.
Toss in chopped orange, zest and butter and cook another minute until heated.
To serve, drizzle sauce over salmon. Garnish with fresh herbs if desired.
