We are in the middle of a recovery/rest week. Yes, it feels good. In order to keep the recovering process going, we need to eat well. Recovery foods are crucial for athletes (you are an athlete), and one of our favorite go to recovery foods is Daisy cottage cheese. Real ingredients, no additives or thickeners, and protein packed.
But let me brag about this protein for a minute. It has GREAT NUTRITIONAL VALUE!
The protein content in cottage cheese is what you call a COMPLETE protein, which means that it provides all the amino acids your body needs to function properly. Amino acids are needed in order for our muscles and tissues to grow and repair.
So think about it. You train hard, your muscles break down. You need these proteins (amino acids) to help REPAIR and REBUILD. Make sense?
See, I told you it’s an amazing recovery food! But what I also like about using cottage cheese for our recovery foods is that it’s versatile. It can be savory or sweet. It can be used in baking, in sauces, in a smoothie, in pancakes, in casseroles, etc. The options are endless.
So far I used cottage cheese on paleo bread with maple syrup, stuffed in dates with a pistachio on top (post workout snacks seen above), on salad, and mixed with hummus and nutritional yeast for a protein packed “cheesy” spread. But my favorite dish so far is hands down the one below. A spur of the moment dinner that turned out to be divine! Grain free, high protein, and veggie packed!
Any guesses? Well, I’d say it’s a combination of salad capris and zucchini fritters.
Here’s whatcha need:
- 1/4 cup chopped walnuts
- 1/2 cup sundried tomatoes (sliced)
- 1/2 cup coconut flour or other flour of choice
- one egg
- 1 small summer squash or zucchini
- 1/4 cup daisy cottage cheese
- 1/2 oz to 1oz aged cheddar
- 1 tbsp olive oil
- 1/2 cup or one bunch of basil leaves (fresh)
- lemon juice
- diced or minced garlic (1-2 tsp)
- crushed black pepper (optional)
- Balsamic vinegar to drizzle on top
- Extra tomato slices, basil, and cheese for topping.
First, make sure every dry ingredient is chopped up. Then add everything (minus the flour and egg) into your food processor or blender. Grind until smooth. Pour out thick batter into a bowl. Add in your flour and egg and any extra spices. Mix until until a thick dough is formed. Roll into patties and cook on oiled skillet like you crab cakes. A few minutes each side or until golden brown. Plate the fritters then top with extra tomato, basil, cheese, black pepper, and drizzle with balsamic oil.
Makes around 6 fritters.
Feel free to add “ a dollop of daisy” on top. You know I just had to say that. Oh, and this makes for a perfect for a dinner or lunch al fresco!
The next time you’re at the store, I’d check out the new Daisy Cottage Cheese design and pick up some for this recipe. Daisy is setting itself apart in the dairy aisle by introducing new, modern packaging that highlights what makes “The Daisy Difference” versus other brands – better ingredients.
I may be bias, but it’s pretty darn good for a recovery meal!
Sweet or Savory? What’s your favorite way to use cottage cheese?