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3 epic protein charged snacks

Which protein rich snack is your favourite – 1, 2 or 3?

1. Raspberry orange bowl

2.  Mini veggie frittata loaf

3. Banana cinnamon cottage cheese split

They’re all quick and easy to create within minutes and will satisfy any hungry tummy. I’ve made each with the protein rich, low fat addition of @bullafamilydairy cottage cheese to ensure you’re not missing out on protein in your snacks for the day. The family favourite right now is the raspberry orange bowl which I also make into popsicles as a protein rich icy pole treat for a hot day too.

+This is a partnered post with Bulla Family Dairy, all thoughts and opinions expressed are the authors own.

VEGGIE COTTAGE CHEESE FRITTATA

Makes 6 mini frittata loaves or 1 large frittata to serve 6-8

Gluten free : Vegetarian

200g Bulla Cottage Cheese

6 free range eggs

1 small (100g) zucchini, grated or diced

1 small (180g) red capsicum, seeds removed and flesh diced small

1/4 cup mixed chopped fresh herbs of choice or what’s on hand!

2 Asian shallots, white part only, finely sliced

sea salt and black pepper

Heat oven to 180C and grease 6x 1 cup muffin tins or mini loaf tins. Alternatively you can line a 14x20cm loaf tin. In a large mixing bowl whisk together Bulla Cottage Cheese, eggs and season with sea salt and black pepper. Add grated / diced zucchini, capsicum herbs and shallots and mix. Pour evenly between each muffin case/ mini loaf or all into the large loaf tin. Bake for 40-45 minutes in a fan forced oven. Cool completely in tins. Store in fridge up to 4 days.

RASPBERRY ORANGE BOWL

Serves 1

Gluten free : Vegetarian

1/2 cup Bulla Cottage Cheese

1 1/2 cups frozen raspberries

1/4 cup orange juice or water if no orange juice is available

1 teaspoon vanilla extract

Place all ingredients in a blender and blitz until creamy. Top with some nuts and seeds if desired and enjoy immediately. Alternatively pour the mix into popsicle containers, freeze and enjoy as a protein rich treat!

BANANA COTTAGE CHEESE SPLIT

Serves 1

Gluten free : Vegetarian

1 banana

2 tablespoons walnuts, roughly chopped

3 tablespoons Bulla Cottage Cheese

Cinnamon

Coconut or olive oil for frying

Opt: maple syrup

Heat a small frypan on medium to high heat and add a dash of olive or coconut oil to coat the pan. Slice banana in half length ways, add to pan and cook 3 minutes on the cut side and 2 minutes on the alternate. Add the walnuts to the banana to cook at the same time. Once cooked remove from heat, top with Bulla Cottage Cheese, a sprinkle of cinnamon, some maple if desired and enjoy!

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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