Healthy Roasted Garlic and Chive Cottage Cheese Crema

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Healthy Roasted Garlic and Chive Cottage Cheese Crema

I don’t know about you, but I’ve never been one to shy away from bold-flavored foods…

Extra, extra onion on every sandwich. (I wish I were kidding. If you’re ever at a sandwich shop and you hear someone order their sandwich with double extra onion, walk up and say hi because it’s probably me.)

At least one more clove of garlic than every recipe calls for.

Tunafish for breakfast…why not?! [Read more…]

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What I Ate Wednesday #4

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Breakfast, Part 1 (pre-workout): Cottage Cheese  I can’t believe it’s been about a year since I last did a What I Ate Wednesday post! (Here are my first three: 1, 2, and 3.) I’d like to say I’ll try to do more of these posts, but in reality, my daily eats generally aren’t always interesting

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What I Ate Wednesday #3

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Breakfast, Part 1 (pre-workout):  Cottage Cheese   This is my third time participating in Jenn’s What I Ate Wednesday (here is my first and here is my second)…I know I don’t participate as much as some people, but I hope I’ve given someone out there some meal inspiration!  It’s actually more of a challenge than it seems

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What I Ate Wednesday #2

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Breakfast, Part 1 (pre-workout):  Cottage cheese (I really wasn’t kidding when I said I eat it every day ;) ) This is my second time participating (here is my first) in Jenn’s What I Ate Wednesday and this month is all about loving your veggies…fun, right?  I knew right away that I wanted to participate.  If you’re

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What I Ate Wednesday

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Breakfast, Part 1 (pre-workout):  Cottage cheese (my favorite way to start the day :) ) The lovely Jenn of Peas and Crayons has been hosting What I Ate Wednesday for a while now and it’s always looked like fun, so I decided it was time to participate!  (Plus, who doesn’t like to see what other

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Stuffed Tomato Salad

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Campari tomatoes are deep red, round tomatoes that are usually sold on the vine.  They’re sweet and juicy and I think they taste a lot like cherry tomatoes (they also look similar to cherry tomatoes, only larger).  Campari tomatoes are the perfect tomatoes for stuffing because in addition to their great flavor, they’re big enough

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Cauliflower-Spinach Gratin

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Gratin of any form is wonderful comfort food.  In place of the milk/cream, I used a cottage cheese purée in this gratin.  The day after making this I turned the leftovers into creamy cauliflower soup by puréeing what was left (I added a little water to thin it out), heating it up, and topping it

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Cheese Blintzes

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Blintzes make a perfect weekend brunch.  Imagine this…it’s Saturday morning, you’re slowly waking up to the sunlight streaming in your window and the birds chirping…you get up and brew your coffee (what’s better than the smell of coffee brewing in the morning?) and your stomach starts to growl, leaving you wondering what to eat.  Since

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BLT Crustless Quiche

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What is the difference between crustless quiche and frittata?, you might be wondering.  As far as I can tell, not much.  The only difference that I know of, is that crustless quiche (like regular quiche) is made of a custard mixture (eggs and some form of cream or milk), while frittata is made of eggs. 

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