During my recent pregnancy I tended to crave nostalgic foods. Foods that brought me comfort and were familiar from my childhood. One of those go to meals as a kid was a good ol pb&j! Now, in my opinion, a pb&j in it’s most traditional sense is quite phenomenal but I’m always up for the challenge of taking basic traditional flavors to an upgraded level. Enter the whipped cottage cheese pb&j bowl.

Packed with 30 grams of protein, healthy fats, fiber & color, this recipe doesn’t just taste delicious but is a nutrition powerhouse! 

Cottage cheese is such a convenient and delicious way to pack in protein, but isn’t a texture loved by all so whipping it up solves any consistency whoas.

Another excellent way to enjoy this recipe is frozen! Place in the freezer for 20 minutes and voila you’ve got yourself some delicious protein packed ice cream!

Ingredients

1 Cup Cottage Cheese

1.2  Cup Frozen Mixed Berries

2 Tbsp Peanut Butter

2 Tbsp Milk 

1 Tsp Honey

1/4 Cup Granola (I used my homemade recipe-see below)

Blend cottage cheese, berries and milk in blender or food processor until smooth. Pour into a bowl and top with 1/4 cup frozen berries, peanut butter, honey and granola. 

Granola

6 Cups Oats

1/2 Cup Olive Oil

1/2 Cup Maple Syrup

2 Tbsp Cinnamon

1 Tbsp Sea Salt

1 Cup Toasted Pecans

Pour olive oil cinnamon, salt & maple syrup over oats and mix thoroughly. Place into oven until golden brown, roughly 15-20 minutes. Mix in pecans.