Cottage Cheese and Green Onion Biscuits - Vegetarian + GF

For some reason I've been craving all things comfort food recently, and this morning was no exception. Maybe it's the rainy, dreary weather we've bee having, but I woke up wanting a warm, buttery biscuit. I immediately thought of this cheesy biscuit-like bread with green onions that they serve at a local restaurant. So I figured why not try to make an easy, healthier version that I could enjoy at home.

I decided to swap out cheddar for cottage cheese and thought it would not only bring a great flavor but also a nice consistency. I decided to go gluten free since I have quinoa flour on hand, making them packed with protein between those two ingredients. 

Here's What You'll Need:

-2 cup quinoa flour (plus extra)
-2 tsp coconut sugar
-4 tsp baking powder
-1/2 tsp sea salt
-Two 5.3 oz containers of Good Culture Classic Cottage Cheese
-4 green onions, chopped
-1/2 cup unsweetened cashew milk (or regular or almond milk)

Makes about 10 biscuits

Instructions:

1) Preheat your oven to 450 degrees.
2) Mix together the dry ingredients in a bowl.
3) Add in the cottage cheese, milk, and green onion, and stir with a wooden spoon until a dough forms.
4) Spread some extra flour on a surface, and move the dough on it.
5) Sprinkle some extra flour on top, and knead the dough with your hands until thoroughly mixed.
6) Form the dough in a ball, and roll it out with a rolling pin to about 1 in thickness.
7) Using a biscuit cutter or floured glass about 2 inches in diameter, cut the dough into biscuit-shaped pieces.
8) Place the biscuits onto a parchment-lined baking sheet. 
9) Bake the biscuits in the oven for 15 minutes until golden brown on top.
10) Remove, serve, and enjoy!

I spread some ghee on mine, and it was absolutely perfect! Not into onions? Feel free to swap them out for another ingredient. Let me know how you play around and what you think in the comments below!

Loaded Breakfast Sweet Potato

I honestly don't have a great back story for this (sorry). I was thinking I wanted to make a stuffed sweet potato for breakfast, but I wanted to use cottage cheese instead of yogurt. This got me thinking on more of a savory route, and before I knew it I had loaded potatoes on the brain. Swap out sour cream for cottage cheese, add in some extra greens, and I was salivating just thinking about it. 

This thing literally came together in like 10 minutes. I took the easy way out and microwaved the sweet potato. Feel free to bake it (I generally prefer to avoid the microwave), but the time crunch was real. Easy AND delicious - does it get much better?

Here's What You'll Need:

-2 small sweet potatoes
-5.3 oz classic Good Culture cottage cheese pack
-1 cup baby arugula
-1 clove garlic, minced
-2 pieces of uncured, all natural turkey bacon
-1/2 tbsp olive oil or ghee
-Hot sauce to taste

Serves 2

Instructions:

1) Poke the sweet potatoes with a fork all over to create little holes. Cook them in the microwave for 3-5 minutes, flip over, and cook for an additional 3-5 minutes.
2) In the meantime, heat up the olive oil/ghee on the stove top. Once hot, add in the garlic and cook for about a minute.
3) Add in the arugula and cook for about 2-3 minutes until it is cooked down. Remove from heat.
4) Cook the turkey bacon on the stove top according to directions until crispy, and chop into small pieces.
5) Remove the sweet potatoes from the microwave and cut each in half.
6) In the middle of the halves, add half the cottage cheese pack to each potato.
7) Top the cottage cheese with half of the arugula and bacon pieces.
8) Top each with desired hot sauce, serve, and enjoy!

This combo is just the perfect balance of salty and sweet with that little kick of heat (if you choose to add hot sauce). This one will definitely be on repeat over here. Let me know what you think in the comments below!
 

Gluten Free Blueberry Cottage Cheese Waffles

Another week, another waffle (sorry not sorry). I just can't help myself, you guys! So believe it or not, this week I didn't spend multiple days dreaming about waffles. I actually didn't think about them until Tuesday night when I was like oh crap tomorrow's Wednesday! I thought about remaking one of my favorites, but first I started going through was I had in the fridge. Nothing stood out until I thought about cottage cheese. It's kind of like a middle ground between milk and cheese, and I've used both in waffles before. Toss in some fruit to offset the saltiness, and we have ourselves a waffle!

After I made these my mom actually told me that she used to have cottage cheese pancakes as a kid. I didn't even know that was a thing, but after making these waffles I can definitely see why!

Here's What You'll Need:

-1/2 cup quinoa flour
-One 5.3 oz container of cottage cheese
-2 eggs
-Pinch of sea salt
-1 tbsp coconut oil, melted
-1/2 tsp vanilla
-1/2 cup blueberries

Makes 2 waffles

Instructions:

1) Mix all of the ingredients except the blueberries together in a bowl.
2) Add in the blueberries and continue to mix.
3) Pour half of the batter into the waffle maker and cook according to waffle maker instructions.
4) Repeat with the second half of the batter.
5) Top with desired toppings, and enjoy!

Just a fair warning, this mixture is less thick that typical waffle recipes, at least ones that I've made. So when you're pouring it into the waffle maker, don't worry! It's just a totally different, lighter consistency because of the cottage cheese, but trust me that it will turn out delicious!

I topped mine with a few additional blueberries and some of my favorite granola. There wasn't even a need for syrup or honey between the flavors of the waffle itself and the toppings!

Let me know what you think in the comments below!