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Are you ready to take your cottage cheese game to the next level? If so, check out these 3 healthy, quick, cheap, AND delicious recipes!
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Cottage Cheese Scramble:
3 Large Whole Eggs
1/2 Cup (113g) Fat Free Cottage Cheese
Pinch Black Pepper
Chives
How to make:
1. Crack and beat your Eggs
2. Scramble them
3. Chop up your Chives
4. Combine everything into a bowl and MIX!
Tips:
Keep your eggs moving as you scramble them and they’ll be super fluffy!
Add in anything else you want like other vegetables or hot sauce!
Calories in the WHOLE recipe:
Calories: 287
Fat: 15g
Saturated Fat: 5g
Sodium: 346mg
Carbs: 6g
Fiber: 0g
Sugar: 5g
Protein: 32g
Cottage Cheese Dessert:
1/2 Cup (113g) Fat Free Cottage Cheese
1 Tablespoon (16g) Peanut Butter
2 Tablespoons (10g) Cocoa Powder
1 Teaspoon Vanilla Extract
1 Scoop (30g) TPC Baking Protein (or Other Flavored Protein Powder) *Optional
How to make:
1. Combine everything in a bowl and MIX!
2. Put it in the fridge or freezer for a bit and it’ll thicken up like soft serve ice cream!
Calories in the WHOLE recipe:
Calories: 335
Fat: 11g
Saturated Fat: 3g
Sodium: 422mg
Carbs: 19g
Fiber: 3g
Sugar: 6g
Protein: 40g
Cottage Cheese Fluff:
1 Cup (226g) Fat Free Cottage Cheese
4 Ounces Sugar Free Whipped Topping
1 Cup (140g) Frozen Strawberries (or Other Fruit)
1 Scoop (39g) LeanPro 100% Whey Vanilla Ice Cream Protein Powder (or Chocolate)
How to make:
1. Combine everything into a food processor or really powerful blender
2. Process or blend everything together for 1-2 minutes (or until it turns into fluff)
Calories in the WHOLE recipe:
Calories: 591
Fat: 15g
Saturated Fat: 2g
Sodium: 760mg
Carbs: 58g
Fiber: 3g
Sugar: 17g
Protein: 56g
How to make:
1. Take out 2 bowls (one for your dry ingredients and one for your wet ingredients) and put your Carrots off to the side
2. Add all of your dry ingredients into one bowl and lightly mix them together
3. Add all of your wet ingredients into the other bowl and mix them together until everything incorporated
4. Mix your dry ingredients into your wet ingredients
5. Chop up, grate, or process your Carrots
6. Fold (lightly mix) your Carrots in and anything else you want
7. Chill your cookie dough in the fridge for 20-30 minutes
8. Take out a baking sheet and line it with either some parchment paper or a silicone baking mat
9. Place and shape your cookies onto your sheet
10. Bake them on 325F/162C for 10-13 minutes
Tips: Use a cookie scoop so all your cookies are the same size!
Keep these in the fridge and they’ll last around a week!
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Music by:
Music: http://www.bensound.com/royalty-free-music
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Credit: YouTube
