Cottage cheese in a cheesecake sounds like a lot of cheese, like this oozing over cake you can see below. But it’s actually a healthy way to get protein.
And a way to hide the cottage-y cheese texture (especially if you’re not a natural cottage cheese fan). And in this dish, you’ll get a smooth texture you’ll love!
Use your Magic Bullet or food processor and add 1/2 cup of cottage cheese and one egg.
Pulse the blender with cottage cheese and egg a few times to smoothly blend. This will make enough for an individual portion.
You can bake into an oven-safe mug if you don’t have a baking vessel that’s the exact right size.
Anyone can make this! 😊
It’s a quick (quiche?) way to get protein that’s sweet or savory delicious and healthy.
You decide!
And this is where it gets fun because you get to decide if you want a sweeter cheesecake (dessert) or savory cheesecake with healthy veggies or more proteins, like that you would add to a quiche.
Either way, it’s about 14 grams of cottage cheese protein and much lower in calories and fat… in case that’s important to you. And the egg adds another 6 grams, so this one individual portion has 20 grams of protein, plus any other proteins you add.
The Breakstone’s 2% milk fat cottage cheese I used had 13 grams of protein, but was only 100 calories. Some creamy cheese can be more than double or triple those calories.
I went sweet (the blueberries are a hint) and I added 1 tsp of maple syrup and some berries and surprise-inside cherries. That’s it.
The bottom was brushed with coconut oil. And if you go the savory route, you can make this a Mediterranean diet olive oil serving as an option.
Oil helps for a non-stick bottom that’s baking-desirable and improves the overall bake texture.
And since I used an under 2-inch low baking vessel (that’s shorter in height than a drinking mug), I got the anticipated dramatic spillover effect that’s fun and adds a lava effect.
Like an oozing fall “lava” cake or a French Onion soup that’s baked in another baking pan to catch the flow. I used a cake pan and carried over the spill to the plate (that was scrumptious too 😋).
And you can simply cut off the baked lava or leave on for an ahhh…
After exiting the oven, you would think this dish is made with fancy cheese like Gruyere (or other fondue cheeses) that are usually more expensive per ounce and higher fat calories. You’d never think it was easy-to-source cottage cheese.
And you may at first think that using cottage cheese as the main ingredient doesn’t give a delicious bake… but not here in this cottage cheese cheesecake where it’s controversially satisfying.
Give it a try yourself. Your friends will never guess it’s cottage cheese… unless you tell them. 🧀
Tofu pepperoni is plant-based and a healthy protein snack or topping-add to your pizza without guilt. Below, it’s the new pepperoni 🍕
And even further below is how to make this liked (or disliked) food (depending on the taster), a regular part of your healthy food meal prep for grab-and-go protein. Or add to pizza food.
Unlike regular cured meat-based pepperoni that’s hands-down liked, tofu is a healthy topping sub on pizza. Regular pepperoni is high in saturated fat, sodium and acidity.
But tofu is the opposite. It’s lean. low-sodium, and considered an alkaline food.
If you experience heartburn often from certain foods, tofu pepperoni could be one protein substitution answer.
It’s also a one big block full of calcium, iron, and fiber.
…So when it’s put that way, maybe worth a go?
And maybe help sway your tofu decision in your upcoming grocery trip. Or may open your eyes to make you look at tofu in a new light.
Plus, if saving grocery money matters to you, tofu could be a good protein savings.
Tofu disguised as pepperoni could be the idea to give the creamy protein block a needed new identity (for you). If you can get your mind to agree to the tofu look and taste as similar… or at least agreeable with enough salt and spice tastes added, then you get all its benefits.
And if you’re not too familiar with tofu (or never tried the food before)…
Tofu is the Japanese name.
The other common names are bean curd or soybean curd.
It’s a soy food. You can also find soy in edamame and soy milk where you may know other soy ingredients.
But unlike those soybean products, tofu is easy to find. Today you can find it in most mass grocery stores.
It’s usually in a white container that the protein spongy-looking block looks like it would fit in, and what you find when you get inside the no-mistake-it’s-tofu packaging.
But tofu won’t end up looking like a spongy block after you crumble up the tofu protein. That’s also a legume.
Because it’s soy, it’s a legume.
Legumes are the larger plant-based food category.
It’s a broader category of plant-based foods that gives you a healthy food variety to choose from and additional fiber to add to your diet.
But usually you just call out the food name instead of legumes. Like beans, peanuts, and peas.
And if that’s what you’d like to add more of in your diet, maybe try a 15-bean turmeric soup…
With all the variety out there and plant-forward foods growing abundantly outside, it’s easy to see why natural foods is a forward path to food sustainability.
…And is great for those who don’t eat meat, and for those who do.
Plant-based tofu pepperoni can be the first thing you reach for when you’re hangry for a snack or wondering what to eat.
Spiced up, tofu pepperoni can have similar tastes to meat pepperoni.
Easy-to-find spice powders like paprika and chili powder give a closer-to-pepperoni reddish color.
You can add sharp and punchy spices flavors like fresh garlic powder and cumin. Plus, salt balances well with oregano for an herb-y taste.
Oregano is one of the healthiest antioxidant herb spices on our planet. It has a sweet peppery note and goes well with any savory Italian dish or red tomato sauce.
To make the tofu pepperoni:
From a standard 3″x4″tofu block (14 oz) that comes in a common tofu plastic container found in grocery stores, cut the tofu into 3 long rectangle pieces so then you have 3-3″x 4″ rectangles. A regular bread knife works well for this task as tofu is soft and smooth like butter.
From there, you can cut out the round pepperoni shapes. Since the tofu rectangle is about 3″x 4″, a round cookie cutter about 1-1/2″ (4 cm) works well. I didn’t have a round cookie cutter that size (and you probably don’t either), but I found a 1-1/2″ round spice container top worked perfectly. So look around your pantry and kitchen. A small juice glass could even work.
If you have perfect cuttings, then you can cut out 12 pepperoni that you can then cut again each pepperoni round in half (because they’ll be thick). I like to do it this way because it’s easier to cut smaller flimsy tofu pieces. But you do you!
So you’ll end up with 24 pepperoni plus tofu scraps that you can make into a tofu scramble 🥣 or tofu scrap (a new dish?). 💭
Then, make a spice dip. Add in all the spices you’ll be using with a little water (as the glue), and dip each tofu pepperoni in.
Dust with additional red paprika. I find a tea infuser works for this step because the small, even holes lightly dusts just enough for the reddish color effect (without adding too much of the spice).
Do this with all the pepperoni round slices.
In the process, I found I lost a few because tofu is soft and more delicate to work with. I forgot they weren’t hardy like meat.
Those broken ones went to the edible tofu scrap pile that will also get cooked up.
And in your sautée pan, cook tofu pepperoni rounds for about 15 minutes total, gently flipping over once, about halfway through.
Then they’re ready for eat-alone snacks and on pizzas. They will stay good in the fridge for 3-5 days (and you can also freeze them for longer).
On pizzas, since the tofu is already cooked, you can add them as pepperoni toppings during the last 5 minutes in home pizza oven baking.
And if you want to accompany the tofu rounds with more plant-based eating, you could add herbs and microgreens and make a salad. 🌱
Cut wet tofu block into 3 (3"x4") rectangles. Cut round tofu pepperoni shapes using a round cookie cutter (or a round kitchen item like a round spice lid top for the tofu pepperoni round size you desire). Cut tofu rounds if thicker than 1/4".
Mix spices with a small amount of water (about 1/2 the spice amount). Dip each tofu pepperoni round side in the spiced-water.
Evenly sprinkle additional paprika (for red color) on each tofu pepperoni round. Tip: use a tea infuser with small evenly-spaced holes to maximize pepperoni color effect but not adding too much additional paprika.
On the stovetop, cook tofu pepperoni on medium heat in a skillet for a total of 15 minutes, about 7 minutes on each side (flipping tofu pepperoni rounds once)
Use as a topping to pizza that can be baked in near the end or enjoy the tofu pepperoni as eat-alone snacks. They will last for 3-5 days in the cool part of the refrigerator.
Ceviche is a great shrimp and protein appetizer (or shrimp salad). It’s a healthy snack (or meal) that also brightens a table.
Decorating food tables with food is something I know about having planned hundreds of parties at Mediterranean cuisine restaurants.
And my humble start began creating catered events in American hotels, so making food at home brings it all full circle.
I have history with ceviche that was a hip trend in my catering days that went along with tapas (small plates).
I remember the Spanish restaurant I was at had a menu as big as Cheesecake Factory’s menu (without all the ad pages 😊).
And while I didn’t see ceviche on the menu often, Rosa Mexicano at National Harbor in the DC area was my go-to.
They crushed ripe avocados at your table to make fresh guacamole.
And what’s more exciting than fresh foods… that you can make yourself at home for very little cost! Tasty fresh guac is only a few fresh ingredients.
Avocados are the star and waiting for them to ripen faster is the hardest part if there is any. You can leave at warmer room temperatures on those efforts.
And also place next to other ripe fruit and/or a closed brown paper bag to speed up.
The beauty is perfectly fresh soft/ripe avocado has a short shelf-life of a day or two. A lot like cilantro.
For guacamole with a bite and for your ceviche, you want to use fresh cilantro. If you don’t like cilantro as some don’t, you can use fresh dill or parsley.
And for an unforgettable ceviche, you can lean on the trifecta ingredient effect of: red onions, cilantro (or fresh culinary herb), and lime juice.
If you finely chop the onions, they will be a delight in the melange.
Then you can add supporting healthy food ingredients and enhanced flavors. Like radishes, oranges, and tarragon herb spice added.
This is not a wimpy ceviche.
It’s for foodie tastes, and Chipotlehealthy food sensibilities.
And saving the best for last: the protein seafood item.
Seafood is healthy lean protein with zinc that impacts immunity and metabolism, and Omega 3s for optimizing the health of vital organs (heart, brain, and eye health).
It’s an anti-inflammatory category of foods.
You can store seafood (and fish) in the freezer until you’re ready to use.
I’m biased about the Old Bay seafood spice blend because I’m from that Delmarva area that douses Old Bay (that’s not an Old Spice deodorant) on everything savory. It’s in the water’s air. And I even douse on my ceviche.
To reel in the ocean-y ceviche appetizer to green land, I added asparagus spears and cilantro stalks. It’s now a salad.
And I made additional ceviche salad with oranges so it’s a tropical salad. Notice the salt rim that’s just too martini glass good.
This is a healthy light protein filled appetizer, meal, or snack you can enjoy year round with your favorite ingredients. You can share this or enjoy this for yourself!
Course Appetizer
Servings 1person
Author Brandy @ Healthy Happy Life Secrets
Ingredients
1dozenshrimp (or seafood of choice)
1/2red onion, finely chopped
10-12leavescilantro, finely chopped
2tsplime juice (add more as desired)
1tsporange juice from a whole orange
1wedgesmall orange wedges
2tspsweet bell pepper or pimento pepper
2-3radishes, minced (optional)
1avocado, small pieces (zhugh on top)
tarragon herb spice (zhugh on shrimp)
salt (for glass rim)
Instructions
Cook the shrimp (or seafoods of choice).
In a bowl, toss onions, cilantros, peppers, radishes, and oranges like a salad with the juices. Let the juice marinade in the salad for a few minutes..
Then add salad to a martini or other presentation glass/bowl/vessel. Add salt to the rim (optional)
Using a spoon, add small avocado pieces on top. Add shrimp. Sprinkle tarragon on top. Share and enjoy!
Sheep’s cheesecake can be made into a protein-filled dessert that tastes like your favorite cheesecake desserts. I know because that’s what’s in this recipe. And the sheep’s cheese cake is lower fat and sugar, for a healthier cheesecake. It’s easy to find in stores (see below tips).
This sheep’s cheese cake plate has cranberries that are also mixed into the cake batter. Cranberries are high in Vitamin C and are good for an anti-inflammatory diet during the holidays (and year-round).
Cranberries are uniquely good for preventing UTIs and seasonally they add a red pop of festive color – that ranges from the bright fire engine red to burgundy shades.🚒 ♥️
You can buy whole cranberries and freeze them for when you want to use them. So the shiny and red fruit berry jewels are hard to turn down.
As is this protein cheese cake.
What makes this cheese cake protein-rich are the ingredients that include sheep’s cheese.
You can expect to easily find 5 grams of protein per sheep’s cheese ounce. At many stores, you can find packaged grocery sheep’s cheese logs, that come in smaller 4 oz size packaging these days. And that will make this regular size 8″ shareable cheesecake.
Or you can use 2 ounces per individual 4″ cheesecake. Doing the math, that’s 10 grams of protein for an individual cake (or 20 grams per 8″ cake).
If you compare the protein in regular cream cheese (commonly used in cheesecake recipes), sheep’s cheese is more than double the protein.
Regular cream cheese has about 1.7 grams per ounce. That’s about 1/3 of the protein as ordinary sheep’s cheese in national grocery store chains.
I found pre-packaged sheep’s cheese in the cheese section at national grocery store chains like Aldi’s and Trader Joe’s.
So that’s a good start (in case you didn’t think it was easy to source).
…And of course, sheep’s cheese comes in all shapes, sizes, pasteurization types, etc.
We’re not talking Blue Zones’ (100 years) healthy living sheep cheese here… which is where this all began for me when I studied up, researched, and wrote about the superfood cheese.
Since then, the idea has wildly grown in popularity and you can find all kinds with the label. Sheep’s cheese is easy to find like pre-packaged Brie or buffalo mozzarella cheeses in stores.
Because otherwise you’d have to pay a pretty penny (or accepted currency) to source sheep’s milk cheese, and/or fly to rural areas like the Sardinian regions to find high-quality, grass-fed sheep’s pecorino cheese.
But the kind you bring home, you can pair with Greek yogurt to get probiotics added back. And even more protein added.
The healthy idea that works in a sheep’s cheese cheesecake like this, is to find a thicker Greek yogurt that has no additional sugar. You can also find a lower fat content yogurt.
And then when you bake the sheep’s milk cheese and yogurt into your desserts like this holiday cheesecake, this helps support a happy and healthy lifestyle.
In an hour, you can have a nice Greek yogurt healthier cake ready.
Since this cheesecake has no crust (like a graham crust on a New York-style cheesecake) and has no flour baked in, you can get baked Basque-style sides that are more decadently burnished-brown without using high baking temps.
This happens when you use a metal spring form cake pan where you can release the sides after the baked cheesecake is cooled.
If you cover the sides entirely with parchment paper (that you may have learned to do with Basque cheesecakes), the cake will be more easy to pull out, but it won’t be connected directly to the cake pan heat. So you compromise the end result bake.
The better way I suggest is to brush neutral/light olive oil (or butter) on the sides. And after baked, don’t release the cake from the spring form until it’s completely cooled when the cake is more stable, and will more easily stay together in one piece, as it firms up.
For interest (I have a catering background), I also added softened ripe pears to the bottom of the cake pan for additional sweet flavors and textures. It helped release the cake and gave a burnished look to the bottom (similar to poached pears 🍐). But that part is optional, as you’ll get the Basque-inspired cheesecake style either way.
But surprisingly by using regular 350°F/180°C temperatures and not the higher Basque cheesecake temperatures, to save energy (but also low and slow is easier to not burn in the oven).
But if you leave it in these lower oven temps for 55 minutes, I think you’ll be happy with your bake’s doneness.
Your cheesecake will have an Old World charm look.
And when you bite into the sweet and tart cheesecake (made even tart-er with cranberries), it’ll be a delight. With a rustic crumbly feel on the tongue as a satisfying texture that’s distinctly baked (no half-bake here 😊).
But if you prefer a more creamy cheesecake with less small cheese-yogurt chunks, then add more milk (liquid) to your batter, or use a less thick sheep’s cheese and/or yogurt.
You have so many options to make your (maybe?) NEW favorite cheesecake 😋
But no matter what you choose as actual ingredients and final texture intent for your high-protein cheesecake, this is a daily cheesecake you’ll have no regrets making. Ready to try?
Basque-Style (No Crust) Cheesecake - High Protein and Low-Sugar
This is an individual-size 4" protein cheesecake made with healthier cheese and lower fat. To make a shareable 8" cake, double the ingredient amounts.
Course Dessert
Author Brandy @ Healthy Happy Life Secrets
Equipment
spring form cake pan
Ingredients
2ozsheep's cheese
2ozGreek yogurt (no-fat and no-sugar added)
1Tbspmilk of choice
1Tbspraw honey
1/4 cupseasonal fruit (or jam) of choice or cranberries
cranberry sauce or fruit jam as spread on top (optional)
Instructions
Brush neutral olive oil or baking spray on bottom and sides of (spring form) cake pan.
Combine ingredients in one bowl. Reserve some fruit for the top, so they don't all fall to the bottom of the cake pan. Option: add softened pears to the bottom of the pan.
Bake at 350°F/180°C for about 55 minutes. This will give a Basque-cheesecake feel as the sides turn a darkened brown (pleasantly burnt-ish) color.
Shrimp and grits is one of my favorite Southern dishes. And it’s healthy! It’s a fast meal to prepare and have on the tasty food table too, anytime of day.
Because 5-minute grits cook fast (7-10 minutes on medium-high heat). You can also go for the Old Fashioned version that’s less processed and takes about 15 minutes on higher heat.
Either way, grits are a healthy corn grain and are easy to digest. They are considered good on a low FODMAP diet (like rice).
And you can’t mess up cooking grits. They are dry to begin with, so as long as there’s enough water in the skillet for cooking, you’re good to go! And even if you run low on water, you can revive your grits easier than say rice.
And you can even microwave grits without worry about texture consistency.
And shrimp and grits is a dish you can get your flavor and spices in. Grits are a great base because grits are mildly tasteless.
So, Old Bay spice blend is a great addition with paprika, celery salt and pepper already built-in as some base notes.
I douse Old Bay on anything seafood! It’s a no-brainer for me. 😊
And coriander is a good way to bring in lemony-summery notes, especially if you’re feeling summer nostalgic or your summer flew by and you wanted an endless summer. It’s a good way to preserve the enjoyable feelings.
You can also substitute with lemon pepper if coriander isn’t one you have in your stash.
I also add tarragon on the shrimp for French bistro vibes. And I add either white pepper or a mushroom spice blend for umami tasting vibes. I’m never shy on the flavors.
Tip: Keep in mind if you use spice blends, they usually have salt in them to optimize flavor, so you may not need to add any more salt. And you may have added salt in the grits while cooking.
You can add the Holy Trinity (pepper, onions, and celery) like in Cajun or Creole-style cooking for a healthy trifecta. But if you want to do less chopping and spend less time preparing this meal (like 15 minutes total), you can find diced pimento peppers (sweet) already cut like in this bowl:
If someone handed me a bowl like this and said, “enjoy” or “bless your heart,” I’d be grinning from ear-to-ear saying, “thank you and yes, ma’am.” 😋
And if you like this shrimp and grits bowl idea, you may like a 20-minute paella you can make with lobster or shrimp seafood that’s low in calories and high in protein and Omega-3 anti-inflammatory goodness. 🧡
spices: tarragon, coriander, Old Bay, white pepper
coriander seeds (or lemon pepper)
Old Bay spice blend
fresh onions and peppers
cayenne (optional) for heat
Instructions
Prepare grits. Follow instructions on the package (or 1 cup of dry grits to 4 cups of water).
Add spices in grits. Spices is tasty art work so add the amount you would like.
Cook shrimp separately (or about 6-8 minutes on medium-high heat)
Arrange shrimp ontop of grits. Add more spices and fresh onions and peppers (if adding). If you're serving for others, keep some spices on the side so they can add to their tastes.
