8 ounces fresh strawberries, trimmed and halved
2 tablespoons balsamic vinegar
2 tablespoons honey
2 containers good culture™ blueberry acaí chia
fresh mint leaves
1. preheat oven to 375F.
2. in a baking dish, toss strawberries with vinegar and honey. roast until berries are softened and syrupy, about 30-35 minutes.
3. in a skillet over medium heat, toast coconut, stirring frequently, until fragrant and lightly browned. remove from heat to cool.
4. spoon each container of cottage cheese into a bowl. top each with half of the strawberries and an extra drizzle of the balsamic syrup. sprinkle with coconut and finish with mint.
1 sweet potato
1. wash your sweet potato and punch a few small holes in it.
2. place the sweet potato in a dish and sprinkle it with a little water.
3. microwave for 3-6 minutes depending on the microwave. check every 2 minutes to see if it is done.
4. once cooked, slice the sweet potato in half. top it off with a scoop of good culture cottage cheese, your favorite type of berries, granola and almond butter.
2 small sweet potatoes
5.3 oz good culture™ classic cheese pack
1 cup baby arugula
1 clove garlic, minced
2 pieces of uncured, all natural turkey bacon
1/2 tbsp olive or ghee
hot sauce to taste
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!
1/3 cup frozen raspberries
1/2 Pitaya pack ( or sub 1/3 cup more frozen raspberries)
1/3 cup flax milk (or another non dairy milk)
1 scoop protein powder (optional)
1/2 container good culture™ cottage cheese
1/3 cup frozen spinach
1. place all the ingredients in a food processor (The food processor makes the smoothie thick and creamy. you can also use a blender. just make sure to add a couple more tablespoons of milk)
2. blend ingredients until smooth.
3. serve in a glass or in a bowl.
4. top with granola, fruit chia seeds, hemp seeds, nut butter, or other toppings.
1 organic sweet potato boiled (sking removed and mashed)
1/4 cup of granola
1 yogurt cup
1 cup of good culture™ cottage cheese
1 tbps peanut butter
fruit of choice
1-2 tbsp honey/maple syrup to top it off
1. after you've left your sweet potato cool, remove the skin and mash it.
2. Place it in a bowl and begin to top with all of the goods.
3. Start with some yogurt and good culture cottage cheese then top with granola.
4. Drizzle some peanut butter on top and cut some fresh fruit for the side.
5. Finish off the bowl with a drizzle of maple syrup (or honey!) and dig in!
1 small good culture™ strawberry chia container (5.3 ounce)
1/3 cup milk of choice
1 tsp vanilla extract
1 tbsp pure maple syrup
1/4 cup chia seeds
fresh strawberries for on top
1. blend cottage cheese, milk, vanilla extract, and maple syrup until smooth.
2. pour into a jar or container with a lid and stir in chia seeds.
3. place in the refrigerator overnight to allow the pudding to form.
4. take it out of the fridge and top with berries when you're ready to eat it!
recipe created by @Lyndsay.Martin
2 cup quinoa flour (plus extra)
2 tsp coconut sugar
4 tsp baking powder
1/2 tsp sea salt
2 5.3oz 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
1. preheat your oven to 450F.
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" thickness.
7. using a biscuit cutter or floured glass about 2" in diameter, cut the dough into biscuit-shaped pieces.
8. place the biscuts onto a parchment-lined baking sheet.
9. bake the biscuts in the oven for 15 minutes until golden brown on top.
10. remove, serve, and enjoy!
4 medium russet potatoes
1/2 cup organic full fat cottage cheese (we used 4% milk fat good culture™ cottage cheese)
4 tbsp extra virgin olive oil
1 1/2 tsp sea salt
1/4 tsp ground black pepper
1 cup dried split fava beans
1/4 cup warm water
1/2 bunch organic mustard greens
1. Preheat oven to 400 degrees. Scrub the outside of each potato with warm water. Using a fork, carefully pierce each potato about 4-6 times to allow steam to escape while potatoes are cooking. Sprinkle each potato with sea salt then place in the oven for 40-50 minutes or until soft and the skin can easily be pierced with a fork.
2. While the potatoes are cooking, rinse fava beans under warm water until water runs clear. Place in a pan and add 2 cups of water and bring to a boil for 10 minutes. Reduce the heat to a simmer and continue cooking for 20 minutes or until the liquid is absorbed and the fava beans are soft. Note fava beans can be pre-soaked for 1-2 hours to quicken cooking time. Transfer cooked fava beans to a large bowl and add 1/4 cup warm water. Using a potato masher, mash the fava beans until they are broken down (think lumpy mashed potato texture) then set aside.
3. Remove potatoes from the oven and allow them to slightly cool before handling. Slice each potato open though not all the way through if possible. Scoop out the inside into the bowl with the fava beans, save the skins for later use. Using the potato masher, mash potatoes with the fava beans until a somewhat smooth texture is formed. In a blender or food processor add 1/2 cup cottage cheese and 3 Tbsp olive oil and process until creamy then fold into the fava bean and potato mixture until light and creamy.
4. Wash and de-stem the mustard greens. Add 1 Tbsp olive oil, 1/4 tsp sea salt, and greens to a sauté pan and cook for 2 minutes or until wilted and bring green. Carefully strain off any liquid from the greens - this helps to remove the bitter taste. Chop greens into small pieces then fold into the fava bean and potato mixture.
5. Evenly fill each potato skin with mixture* and place back in the oven to warm up for 5-10 minutes. Top each potato with a scoop of cottage cheese, drizzle of olive oil, and a sprinkle of pepper. If you do not plan to serve all the potatoes keep the toppings off until ready to eat. Potatoes will keep in the fridge for 2-5 days. To reheat, preheat oven to 350 degrees and cook for 10 minutes or microwave for 1 minute then top with cottage cheese, olive oil and pepper to taste.
crackers, such as wasa thins
thinly sliced plums or figs
sprouts or thinly sliced radishes
freshly grated lemon zest
flaky sea salt and freshly ground pepper
extra-virgin olive oil
1. spread cottage cheese onto crackers. For a sweet tartine, top with plums or figs and a drizzle of honey. For a savory tartine, top with sprouts or radishes and lemon zest; finish with salt, pepper, and oil.
1 ripe Hawaiin baby papaya
1. halve and seed papaya.
2. add a scoop of cottage cheese on top, and sprinkle with cinnamon.
2 tablespoons rice-wine vinegar
1/2 teaspoon kosher salt
1 cup chopped fennel
3 tablespoons extra-virgin olive oil
1 cup chopped cucumber
1 cup chopped apple
freshly ground pepper
1. combine rice-wine vinegar, oil, and salt.
2. toss with cucumber, fennel, and apple.
3. Serve spooned over cottage cheese, sprinkled with pepper and fennel fronds.
1 (10oz) bag frozen shelled edamame (2 cups)
1 cup packed cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
carrots, for dipping
1/2 cup cottage cheese
1 serrano pepper, seeded and chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon kosher salt
1. boil edamame in salted water until tender, 8 minutes.
2. transfer to an ice-water bath; drain.
3. puree in a food processor with cottage cheese, cilantro, serrano, lime juice, oil, 3 tablespoons water, cumin, and salt until creamy.
4. serve with a drizzle of olive oil and carrots for dipping.
1 cup good culture cottage cheese
1/4 cup cream cheese
8 ounces smoked salmon, chopped
2 tablespoons fresh dill, finely chopped
1/4 cup green onion, finely sliced
1 teaspoon lemon juice
1 teaspoon hot sauce (optional for flavor)
1/2 teaspoon smoked paprika (to sprinkle on top)
1. process cottage cheese and cream cheese in a food processor until smooth.
2. add smoked salmon, dill, green onion, lemon juice, and hot sauce and mix by hand.
3. spoon into serving dish and top with smoked paprika.
4. serve on gluten free crackers or with salad.
1 cup rolled oats
1 cup good culture™ cottage cheese
1/2 cup organic sweet potato puree
pinch of salt
1 tsp cinnamon
1/4 tsp each of nutmeg & cloves or 1 tsp pumpkin pie spice
2 organic eggs
1. combine all ingredients in your blender until relatively smooth (you can leave some chunks if you don't mind textured pancakes).
2. be sure not to over mix or pancakes will become dense.
3. heat a skillet with oil (I like coconut oil spray) to medium heat and cook 1/4 cup batter per pancake.
4. cook about 2 minutes per side & enjoy with desired toppings - these are good with sweet or savory!
some topping recommendations:
- Greek yogurt
- all natural nut butter
- mashed avocado
- fried egg
- more cottage cheese
- sauteed apple chunks
2 tbsp oil of choice
a few garlic cloves, chopped
1/2 cup good culture™ cottage cheese
1 8oz bunch broccolini or equivalent broccoli
1 bell pepper sliced into thin strips - can replace this with asparagus or mushroom
1/2 cup red onions
1/2 tsp salt
1/4 tsp pepper
1. put eggs and cottage cheese in a big bowl and whisk until smooth.
2. preheat broiler with oven rack 6" from heat.
3. trim broccolini stems from tops.
4. cut tops and stems into bite size pieces.
5. heat a 10-inch non-stick skillet over medium-high with about 1 tbsp oil.
6. add garlic cloves first then add broccolini stems, bell pepper and onion.
7. cook. stir often (total cook time about 5 minutes until vegetables are slightly tender).
8. add broccolini tops.
9. cook 5-6 minutes until broccolini is bright green and bell peppers are tender.
10. fold vegetable mixture, salt and pepper into egg mixture.
11. heat 1.5 tsp oil in skillet over medium heat or use a cooking spray.
12. swil to coat. pour egg mixture into skillet. cook 30 seconds.
13. reduce heat to medium-low and cook without stirring until eggs are partially cooked. about 4 minutes.
14. transfer skillet to oven; broil until eggs are set and top of frittata is lightly browned, about 5 minutes.
15. remove from oven. run a spatula around edges to loosen.
16. cut into 3-4 wedges.
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