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Drool-worthy nutritious breakfasts made with cottage cheese

Tell me are you a SAVOURY OR SWEET breakfast person?  I honestly find this so hard to pick but just at the moment I think I’m team sweet!

These are two hot favourite brekkies in our house introducing our savoury friend – Herby Cottage Cheese Stuffed Mushrooms and our sweet mate Blueberry Banana Cottage Cheese Hotcakes – BOTH equally delicious so it’s really hard to choose both have a great balance of flavours, are super quick to whip together and have a fab combo of ingredients including @bullafamilydairy cottage cheese which is a great source of protein, yet low in saturated fats keeping hunger at bay, supporting growth development and repair in the boy not to mention fuelling  your energy for all throughout the day.

If you’re struggling to decide if you’re TEAM SWEET OR SAVOURY then I suggest you grab the recipes below and make them both!

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

PROTEIN RICH COTTAGE CHEESE BANANA BLUEBERRY HOTCAKES 

Serves 2

Gluten free : Vegetarian

1 medium sized banana

1/4 cup (70g) Bulla Cottage Cheese

2 free range eggs

1/2 cup (66g) hazelnut meal*

1/2 teaspoons baking powder

1 teaspoon vanilla extract

1 tablespoon (12g) chia seeds

Butter, olive or coconut oil for frying

200g fresh or frozen and defrosted blueberries to serve

Optional : maple syrup

In a mixing bowl mash banana, then whisk in cottage cheese and eggs.

Add hazelnut meal, baking powder, vanilla and chia and mix.

Heat a large frypan on medium heat, add enough butter or oil to coat the pan well.

Spoon 2 tablespoon measures of pancake batter into the pan for each hotcake and cook 3 minutes each side.

Place cooked hotcakes on a plate, cover with a tea towel and repeat with remaining batter

Serve with blueberries and enjoy!

*If you don’t have hazelnut meal, almond meal works well too or for nut free use 1/4 cup spelt flour.

HERBY DELICIOUS COTTAGE CHEESE STUFFED MUSHROOMS

Serves 2

Gluten free : Vegetarian

6 medium or 400g portobello mushrooms

1 small pot or 200g Bulla Cottage Cheese

2 tablespoons finely sliced fresh basil leaves

2 teaspoons finely chopped fresh thyme

200g cherry tomatoes, halved

1-2 teaspoons nigella seeds (optional but epic)

2 lemon wedges

Rocket leaves or other leafy greens to serve

extra virgin olive oil

Sea salt and black pepper

Preheat oven to 200C and line a large baking tray with greaseproof paper.

Drizzle or brush the top of each mushroom with some extra virgin olive oil, then place on tray so the cavity and stem is facing upward.

In a bowl mix together cottage cheese, basil, thyme and season with sea salt and black pepper.

Spoon cottage cheese mix into mushrooms, scatter cherry tomatoes around the mushrooms then drizzle with a little extra virgin olive oil.

Place in oven to bake for 12-14 minutes.

Serve with fresh rocket leaves.

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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