In my ongoing quest to boost my protein intake, (visit the Protein Push post), I’ve had to become more creative than the usual chicken/eggs/bison combo- how many days can someone go before that gets really boring?! Personally, it was getting boring fast and I found myself gravitating towards cottage cheese. For anyone who has any texture issues when it comes to food, I totally hear you out, but sometimes you just have to start experimenting and you’ll find a modification that is right for you.
My mom is always raving about how much cottage cheese helps her in a bind at work, so I pulled up the nutrition info for Cabot’s No Fat Cottage Cheese (what we usually stock in my house- other brand nutrition info may vary)-
Ingredients: Pasteurized skim milk*, nonfat dry milk*, grade A whey, salt, titanium dioxide(color), guar gum, carrageenan, citric acid, locust bean gum, cultured grade A skim milk*, lacticacid, phosphoric acid, natural flavoring, potassium sorbate (to maintain freshness), Vitamin D3, Vitamin A palmitate, milk*, modified cellulose, enzymes. *adds a trivial amount of fat
- Calories: 70
- Calories from Fat: 0
- Total Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Cholesterol: 5
- Sodium: 410
- Total Carbohydrate: 5
- Dietary Fiber: 0
- Sugars: 4
- Protein: 13
- Vitamin D: 20%
- Calcium: 10%
Information provided by Cabot
With the nutrition info and texture issues in mind, I started to try out my own recipes and here is my go to:
Taylor’s quick fix cottage cheese lunch
- Use it as a salad dressing
- Substitute cottage (or ricotta) cheese for fats and milk
- Use it in a smoothie!
- Blend it into a homemade mac and cheese classic
- Make the most delicious pancakes ever. EVER. These pancakes are so yummy!! I ordered them out one time and I still dream of them. I will be trying to recreate the recipe soon and I will update this post to tell you of my cooking adventure (because it’s always an adventure when I try to cook).
If anyone else has texture-smoothing recipes, please feel free to share!
Have a wonderful day 🙂