Health & Fitness
Heavenly Cottage Cheese
The moon I ate for breakfast was not made of cottage cheese, but the clouds were. Combined with a cantaloupe man-in-the-moon and peach stars, it was a heavenly dish.
Cottage cheese is my go-to-breakfast when I’m in a hurry or having a late lunch and need an easy filling breakfast. It keeps me from feeling hungry for hours. I eat the cottage cheese with fruit, or jello, with some cinnamon and or plain with an English muffin on pita bread.
My husband Bill shapes my cottage cheese into unexpected and wonderful creations that I love.
The term “cottage cheese” is believed to have originated when people made it in their cottages from the milk left over after making butter.
Cottage cheese comes in a surprising variety of fat levels, and small or large curds. It can enhance many meals and desserts that are low in fat.
Diverse cultures use cottage cheese to make a range of recipes- cheesecake, lasagna, noodle kugel, quesadilla and paneer. I even use it to make delicious spinach torte.
Cottage cheese is a relatively inexpensive source of calcium, protein vitamins and minerals.
Because of its versatility it’s easy to find a recipe that will entice kids to eat it.
Remind them that cottage cheese is not “nerdy”- athletes eat it for its high content of casein protein –a slow digesting natural protein that‘s low in fat. Even bodybuilders eat cottage cheese before going to bed to keep their muscles strong.
Thank heaven for cottage cheese.