I’m in need of a vacation.
The following post is sponsored by FitFluential LLC on behalf of Daisy Cottage Cheese. All opinions are my own… ’cause you know I can’t keep them to myself.
While I can’t be skipping off on a luxury tour of exotic islands, I can pretend. It’s not the same, but it tastes good and that makes me happy.
It was a warm, rainy morning in the tundra of Atlanta. I eyed the pineapple in the fridge and debated a protein pairing. Cottage cheese is one of my favorite protein choices. If I’m feeling particularly motivated, I love to put it in the blender to whip it into icing. It melts like a tasty marshmallow in my protein mug cake. There’s something satisfying about the sweet and salty flavors when you swirl it into oats with strawberries.
There’s also something satisfying about pineapple and coconut together. I think it’s the piña colada. That’s not safe for work though.
One thing I like about Daisy Cottage Cheese is the simple ingredient list. There’s nothing on the ingredient list I can’t pronounce. Since I eat cottage cheese almost every day, that’s important for me.
The other important factor is protein. Not only is cottage cheese a good source of protein, it is a compete protein. This means that it contains amino acids your body needs to repair and grow muscle.
All of this makes cottage cheese an ideal post-workout or nighttime snack. Protein is important for rebuilding, and helps you stay full longer. No one wants me to get hangry!
Check out the new colored lids – Daisy made it even easier to spot the regular Cottage Cheese, with dark blue lids, and light blue for the low fat variety.
Island Cottage Cheese
- 1/2 C cottage cheese
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 3-4 drop lemon liquid stevia
- Coconut shreds
Mix together the cottage cheese and spices. Add a bit of almond milk to thin, if desired.
Tops with fruits and coconut. Enjoy!
This was obviously pre-clease. I hope to god I never have a dairy allergy!
What island would you like to be on right now?
What’s your favorite way to use cottage cheese?